FOOD BORNE DISEASE

BHM 328 FOOD SAFETY MANAGEMENT SYSTEMS

MANAN CHAKRABORTY ASST. PROF. DEPARTMENT OF CULINARY ARTS

1 Module no., Subject Code and Subject Name

How Food Becomes Unsafe
Time and temperature abuse
– Temperature danger zone 41 °F to 135 °F
– Four-hour rule
Food becomes unsafe after four hours in the temperature danger zone
• Cross-Contamination
• Poor personal hygiene
Food Safety Hazards
Biological contaminants
• Chemical contaminants
• Physical contaminants
Biological Contaminants
Harmful microorganisms present in food or water
They consist of BACTERIA, VIRUSES, FUNGI, MOLDS, AND YEASTS, AND
PARASITES
Potentially Hazardous Foods are foods
that support the growth of
microorganisms.
Chemical Contaminants
Undesirable chemical substances in food or water
• Natural
• Added
Physical Contaminants
• Non-food items present in food or water
Other Issues
Most common pests
– Roaches
– Flies
– Rodents
Work flow and floor plan
• Construction materials
• Size and color
• Placement
• Ability to be cleaned and maintained
Plumbing Hazards
Essential Rules of Food Safety
• 1. Clean
• 2. Separate
• 3. Cook
• 4. Chill
Review Questions
• Q. What do you call a disease producing organism?
• A. A pathogen.
Q. What is another name for foodborne illness?
• A. Food poisoning.
Q. Besides bacteria, name three other biological contaminants.
• A. Viruses, parasites, fungi, yeast, or molds.
Q. What are the four essential rules of food safety?
• A. Clean, separate, cook, and chill.
 REFERENCE:-
• S.RODAY, Food Hygiene & Sanitation, Tata McGraw Hill, 1999, ISBN 0-
07-4631780.
• JOAN LOKEN, The HACCP Food Safety Manual, John Wiley, 1994.
• David McSwane, Nancy Rue, Richard Linton, Essentials of Food Safety
and Sanitation.
• 5th edition. Prentice Hall. ISBN-13: 978-0132438957
• William C Frazier, Dennis C Westhoff, Food Microbiology, 2008, Tata
McGraw Hill.
• ISBN-978-0-07-066718-1.

12 Module no., Subject Code and Subject Name