LESSON 1

INTRODUCTION TO
FOOD HYGIENE & SAFETY

Lecturer: Nguyen Dang My Duyen

8/2021
 Introduction
 Current statistics identify increasing numbers
of reported foodborne illness cases in the
world.
 Large majority of these cases stem from
incorrect food handling and hygiene
practices within the food industry
 Every person working in the food industry
has a responsibility to prepare food that is
safe and suitable to eat.
Costs associated with foodborne illness

Food business Consumer/economy

 Bad reputation.  Productivity loss.

 Loss of revenue.  Work absenteeism.

 Business closure.  Medical expenses.

 Legal action and  Hardship and

penalties. suffering.
 Permanent disability.
 Death.
Foodborne illness

 Foodborne illness is the result of

eating contaminated, spoiled, or toxic
food. (WHO)
 Foodborne infections
 Foodborne intoxication
Hazards that can contaminate food
Food can be contaminated by the following
three main hazard types:
 Physical hazards (foreign objects) –
metal, wood, glass, plastic, etc.
 Chemical hazards – bleach, caustic soda,
detergents, pesticides, chemical
contaminant…
 Microbiological – bacteria, viruses,
moulds and parasites.
Food that is contaminated with any of these
Symptoms of food poisoning
 Food poisoning can be mild or severe.
The symptoms will be different depending on
what type of bacteria is responsible.
 Common symptoms include:
• severe vomiting;
• diarrhoea;
• exhaustion;
• headache;
• fever;
• abdominal pain;
• tiredness.
Signs and symptoms

Fever
Upset stomach Diarrhea

Dehydration
Vomiting (sometimes severe)
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severe conditions

Meningitis

Paralysis

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People with a higher risk of food Poisoning

Infants Young children and

older adults
Pregnant
women
People with weakened immune
systems
and individuals with certain chronic
diseases 9
Factors affecting food poisoning
Some common factors leading to food
poisoning include:
 preparation of food too far in advance;
 storage at ambient temperature;
 inadequate cooling;
 inadequate reheating;
 under cooking;
 inadequate thawing.
Factors affecting food poisoning
Further common factors leading to food
poisoning include:

 consuming raw food;

 improper warm holding (i.e. holding ‘hot’ food
below 63ºC);
 infected food handlers;
 contaminated processed food;
 poor hygiene.
Introduction to food safety

 Food safety is a scientific

discipline describing handling,
preparation, and storage of food
in ways that prevent foodborne
illness
Key recommendations” for food safety

The 2005 USDA Dietary

Guidelines give five
“Key Recommendations”
for food safety.

Source:
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http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
Recommendation 1:

CLEAN
Clean hands,
food-contact
surfaces, fruits
and vegetables.

Do NOT wash or rinse meat and poultry as

this could spread bacteria to other foods.
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How to wash hands

1. Wethands with
WARM water.
2. Soap and scrub for
20 seconds.
3. Rinseunder clean,
running water.
4. Dry completely
using a clean cloth
or paper towel.
 Wash hands after …

Using bathroom or Handling pets Sneezing, blowing

changing diapers nose & coughing
AND before ...

Touching a cut or
open sore Handling food 17
Clean during food preparation

Wash cutting
boards, knives,
utensils and
counter tops in
hot soapy water
after preparing
each food and
before going on to
the next.
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Avoid spreading bacteria

 Use paper towels or

clean cloths to wipe
up kitchen surfaces
or spills.

 Wash cloths often in the

hot cycle of your
washing machine and
dry in a hot dryer.

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Dirty dishcloths spread bacteria

 Wet or damp dishcloths

are ideal environments
for bacterial growth.

 Have a good supply of

dishcloths to avoid
reusing them before
There are more germs in the
laundry day. average kitchen than the
bathroom. Sponges
and dishcloths are worst
offenders.
~ research by Dr. Charles Gerba20
 Recommendation 2: SEPARATE

Separate raw,
cooked, and
ready-to-eat foods
while shopping,
preparing or
storing foods.

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Use different cutting boards

Use one cutting

board
for fresh produce and
a separate one for
raw meat, poultry and
seafood.

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When groovy isn’t a good thing

Replace cutting
boards if they
become excessively
worn or develop
hard-to-clean
grooves.

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Use clean plates

NEVER serve foods on

a plate that previously
held raw meat, poultry
or seafood unless the
plate has first been
washed in hot, soapy
water.

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 Recommendation 3: COOK

Cook foods to a safe

temperature to kill
microorganisms.

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Thermy temperature recommendations
TM

Source: United States Department of Agriculture/Food Safety &

Inspection Service 26
http://www.fsis.usda.gov/education/thermy
Chicken and turkey

Thermy™ says: Cook chicken and turkey

(whole birds, legs, thighs & wings) to 180 degrees F.

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Ham

Thermy™ says: A "cook before eating" ham

should reach 160 degrees F. To reheat
a fully-cooked ham, heat it to 140 degrees F.
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Ground meats

Thermy™ says: Cook hamburger, ground beef

and other ground meats to 160 degrees F
and ground poultry to 165 degrees F.
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Leftovers

Thermy™ says: Reheat leftovers until a temperature

of 165 degrees F is reached throughout the product.

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Egg dishes

Thermy™ says: Cook egg dishes such as

quiche to 160 degrees F.

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Beef, lamb & veal steaks

Thermy™ says: Cook beef, lamb and veal steaks

and roasts to 160 degrees F for medium doneness
(145 degrees F for medium rare).
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Turkey

Thermy™ says: A turkey is done when the

temperature in the inner thigh reaches 180 degrees F.

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Recommendation 4: CHILL

Chill (refrigerate)
perishable foods
promptly and
defrost foods
properly.

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The TWO-hour rule
Refrigerate perishable foods so
TOTAL time at room temperature
is less than TWO hours or
only ONE hour when temperature
is above 90 degrees F.

Perishable foods include:

Meat, poultry, fish, eggs, tofu
Dairy products
Pasta, rice, cooked vegetables
Fresh, peeled/cut fruits and
vegetables
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DANGER
ZONE
Bacteria multiply rapidly
between
40 and 140 degrees F.

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How to be cool

It’s OK to refrigerate
foods while they’re
still warm.
Leave container
cover slightly
cracked until the
food has cooled.

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Refrigerator & freezer temperatures

 Set refrigerator at
40 degrees F or
below.

 Set freezer at
0 degrees F.

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