FOOD SAFETY AND DIFFERENCES

PRESENTED TO:MAM MARIA

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PRESENTED BY
NAYYAB NOOR
IFRAH AMEER
MEMOONA IBRAR
HAREEM IFTHIKHAR
ANEESA SHAHEEN
RIJA ZAHEER
QURATULAIN NOOR

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 INTRODUCTION

FOOD BORNE ILLNESS

FACTOR EFFECT FOOD SAFETY

FOOD
SAFETY FOOD SAFETY IN DIFFERENT SETTING

GLOBAL DIFFERENCES

FOOD PRESERVATION METHODS

FOOD SAFETY CHALLENGES

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 INTRODUCTION

• “Food safety (or food hygiene) is a scientific

method/discipline that describes how to handle,
prepare, and store food in order to avoid food-borne
illness” FOOD SAFETY IN DIFFERENT SETTING
• 31 oct 2020 44 sick and I dead in us because of two e coli
out breaks FOOD SAFETY CHALLENGES
• 30 jul 2020 826 sick 1 child dead in jordan due to food
poisoning
• 14 jun 2019 5 patient died in England due to listeria
containing sandwich
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 WHAT IS FOOD SAFETY
• Food safety is the scientific and practical
approach of handling, preparing, and storing
food to prevent illness and ensure it remains
wholesome for consumption.
• Types of food
• High risk food
• Low risk food
• Raw foods
• Ready to eat raw foods
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 FOOD BORNE ILLNESS

• Foodborne illness is caused by

consuming contaminated foods or
beverages. Many different disease-
causing microbes or pathogens can
contaminate foods, so there are many
different types of food borne illnesses.

.
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 SYMPTOMS

Food borne illness cause:

Food borne illness treatment
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FACTOR EFFECTING FOOD SAFETY

• Several factors influence food safety, including

proper storage, thorough cooking, hygiene
during food handling, avoiding cross-
contamination, and ensuring the freshness of
ingredients. Regular cleaning of kitchen
surfaces and utensils, as well as adherence to
food expiration dates, also play crucial roles in
maintaining food safety
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Including some
factors:
Food handling and
preparation
Food source
Storage conditions
Cross
contamination
Food packaging
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 FOOD SAFETY IN DIFFERENT SETTING
• Food safety is crucial in various settings to prevent
foodborne illnesses. Here are some considerations for
different settings:
1-Home Kitchen
• Practice good hygiene
• Cook to the right temperature:
2-Restaurant
• Staff training
• Cross-contamination prevention
3-Street Food Stalls
• Choose reputable vendors
• Observe food handling 10
 CONT..
4-School Cafeterias
• Safe food handling
• Allergen awareness
5-Hospitals
• Special diets
• Sanitization
6-Grocery Stores
• Product rotation
• Refrigeration
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 GLOBAL DIFFERENCES IN FOOD
SAFETY
• Food safety standards and regulations can vary significantly
from one country to another. These differences are
influenced by factors such as cultural practices, government
policies, and the level of economic development. Here are
some key global differences in food safety:
• Regulatory Bodies:
• (FDA),(EFSA),(FSSAI)
• Standard and Guidelines:
• (FAO),( WHO)

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 Cont..
• Food additives and Ingerdients
• Labelling requirements
• Includes information such as nutrition facts,
ingredient lists, allergen declarations, and date
labelling (e.g., “use by” or “best before” dates).
• Pesticide residue limits
• Food borne illness reporting
• Food handling and prepration practices

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 FOOD PRESERVATION METHODS
• “Food preservation can be defined as the process of
treating and handling food in such a way to stop or
greatly slow down spoilage and prevent food borne illness
while maintaining nutritional value texture and flavour
 PASTEURIZATION
• Louis pasture
• It is a process of heat processing a liquid or a food to kill
pathogenic bacteria to make food safe to eat
• Example
• Milk and juices
• 70°C,15 to 30 seconds

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 FOOD PRESERVATION METHODS
STERILIZATION
• Joseph lister
• “the process of eliminating all forms of bacteria
including fungi,spores,virus and bacteria from food
products by application of heat”
121°C,15 TO 30 minutes
 CANNING
“Method of food preservation involves placing food
into jar or similar container and heating them that
destroy microorganism which cause food spoilage”
• Example canned food
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 PRESERVATION BY LOW TEMPERATURE
METHOD
FREEZING:
• “Freezing is an effective foam of food
preservation because the pathogens that causes
food spoilage are killed or don't grow rapidly at
reduced temperature”
• Long term frozen storage: (-18°C)
• E.g. frozen food
REFRIGERATION:
Most common food preservation method
• 0°C TO 5°C
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•
 EMERGING FOOD SAFETY CHALLENGES
In recent years, the following new problems to food safety
have emerged:
• Food borne illness outbreaks: Sickness have been brought
on by both novel pathogens and new strains of well-known
pathogens. Monitoring and quick action are essential.
• Food fraud: Tricks like mislabeling or adulterating food
goods have become more sophisticated, endangering the
health of consumers.
• Regulatory Updates: The food business must constantly
adjust to changing standards and laws for food safety.
About 20.5% of the population is undernourished with half
of those being under the age of five years, causing stunted
mental and physical growth. 17
• Antimicrobial Resistance: It happens when germs
like bacteria and fungi develop the ability to defeat
the drugs designed to kill them. That means the
germs are not killed and continue to grow. Some
food poisoning is caused by antimicrobial-resistant
bacteria
• Consumer Expectations: The industry is under
pressure to uphold greater standards as a result of
growing consumer awareness and their requests for
transparency and sustainability.

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