FOOD SAFETY:

Interaction of Man,
The Food and The
Microorganisms
July 24, 2020
OVERVIEW
1. The Basics of Food Hygiene
2. How contamination occurs?
3. What is FAT TOM and how it reproduces?
4. Proper way to store food in the refrigerator
5. Proper way of storing food in the freezer.
1. BASIC FOOD HYGIENE

Pasteurization- is a basic necessity to prevent harmful bacteria to

develop boiling of food products at 100 degrees C.
BASICS OF PERSONAL HYGIENE AND
GROOMING
 Start
a day with a thorough shower, nothing
beats a well conditioned body, healthy mind
and peaceful soul.

 Keeping a neat cut or well kept hair, clean

fingernails, fresh sets of garments or uniforms,
clean shoes are all part of good grooming.
WHEN DO WE NEED TO WASH HANDS?

 After using restrooms

 After touching face or body
 After sneezing, coughing or using a tissue
 After smoking, chewing tobacco and chewing gums
 After taking out garbage
 After handling dirty dishes
 After handling raw foods and before handling ready to eat foods.
 Between gloves use.
EMPLOYEES ILLNESSES RESTRICTED IN
THE WORKPLACE
HAVE THE RIGHT WORK ETHICS
2. HOW CONTAMINATION OCCURS?

Need to understand potentially:

 HAZARDOUS FOODS
- High in protein or carbohydrates
- Moist
- Slightly acidic or neutral pH
- Have caused foodborne illness
 HIGH RISK PRODUCTS- cooked meat and poultry,
-cooked meat products, gravy
soup and stock
- Any food with milk and eggs
- Shellfish
- Cooked rice (spores)
3 MAJOR CAUSES OF BACTERIAL
GROWTH IN FOOD CONTAMINATION
 Physical – which comes from insects, broken glass, hair
strands, chipped nails and all other tiny things which may
accidentally drop into the food.
 Chemical - result of the use of agrochemicals, such as
residues of pesticides and veterinary drugs, contamination
from environmental sources (water, air or soil pollution),
also during food processing and migration from food
packaging materials.
 Biological – these are viruses and bacteria from sneezing,
dirty surfaces, improper handling of food etc.
5 GROUPS OF BIOLOGICAL CONTAMINANTS
THAT CAN CAUSE ILLNESS
 BACTERIA- a single cell that can grow anywhere
 VIRUSES- Hepa A and Noro virus, they are not killed
by freezing or boiling
 PARASITES- common in fish, pork and wild game
food
 PROTOZOAN- like viruses must have living host to
reproduce
 FUNGUS – typically causes food spoilage
3.WHAT IS FAT TOM?
 It is an acronym used in the food industry to describe the
six conditions required for the bacteria to reproduce.
F for Food – bacteria requires a high protein and high carbohydrate
food source. Ex. Meat, seafood and poultry
Cooked plant food such as Baked potatoes, pasta and rice.

A for Acidity – bacteria cannot typically reproduce in highly acidic food

such
as lemon.

T for Temperature- between 41 and 135 deg Fahrenheit, called the

“Danger
Zone”, bacteria begin to rapidly reproduce.
T for Time- if bacteria stayed in the DANGER ZONE for more than 4
hours they grow rapidly.

O for Oxygen- bacteria needs oxygen to reproduce.

M for Moisture- bacteria requires moist foods in which to grow.

FAT TOM
AND WHAT ARE THESE BACTERIA?
WHAT COULD CAUSE BACTERIA IN THE
FOOD?
FOOD POISONING
Is a sickness that is caused from consuming food and drinks that
have poisoning in it.

SYMPTOMS- sore throat

-can’t keep food down
-They spend much time at the toilet
-Feeling weak
4. HOW FOOD SHOULD BE STORED IN
THE REFRIGERATOR
5. HOW FOOD SHOULD BE STORED IN
THE FREEZER?
 THANK YOU!!!
THIS HAS BEEN PRESENTED TO YOU BY:
GROUP 1
Leader ELMA V. TEJADA – Maru’s Food Lounge and Beachfront Rooms/OwnerGM
- President-Occ Mindoro Tourism Council
- Member-TWG MIMAROPA Reg’l Councils Federation
RUTH ABAD -Angelic Mansion
ANGELICA PAMAYLAON ARCEO -Bluemoon Restobar
EDEN ABINA -Bluemoon Restobar
JOY L. TAYAS -Freedom Eco-Adventure Park
JESSA ROSALES -Freedom Eco-Adventure Park
ROSE BACANG -Freedom Eco-Adventure Park
ROSEMIL LAURINO -Freedom Eco-Adventure Park

Wash Your Hands Always!