Lesson 1 Introduction to Food Safety
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The document discusses the importance of food safety and sanitation. It notes that unsafe food causes over 200 diseases and 600 million people get sick from contaminated food each year, resulting in 420,000 deaths. Children under 5 and elderly are most at risk. Foodborne illness occurs when food is exposed to unsafe temperatures, infected food workers, or contamination. Recent outbreaks show the need for proper handling and sanitation practices. Contamination can occur from many sources and cross-contamination must be prevented. Proper food safety systems like HACCP and food codes help ensure safe food.
Lesson 1 Introduction to Food Safety
- 1. Introduction to Food Safety and Sanitation HFOODSAFE M.Aldana
- 2. So why is it important to study Food Sanitation? • According to the World Health Organization: • Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. • Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhoea to cancers.
- 3. So why is it important to study Food Sanitation? • An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (DALYs). • Children under 5 years of age carry 40% of the foodborne disease burden, with 125 000 deaths every year.
- 4. So why is it important to study Food Sanitation? • Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people to fall ill and 230 000 deaths every year. • Food safety, nutrition and food security are inextricably linked. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick.
- 6. Food • Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth. • Food is a basic necessity.
- 7. The Food Service Industry
- 8. Food Service Industry • The industry which deals with preparing food items/products refers to the food service industry. • The food service industry is and will always remain in high demand because of its genre.
- 9. Food Establishments • The term Food Establishment refers to facilities that are involved in food distibution.
- 11. Food
- 12. Is it safe?
- 13. • When buying food either in a market, grocery of a restaurant, we always consider its price, brand and taste. But we are not fully aware if the food that we buy is safe to eat or not.
- 14. • Providing Food is the utmost important priority of every food- related job responsibility. • Each employee plays a vital role to do his or her part every minute of the day to ensure that the food he or she is serving is safe.
- 15. Foodbourne illness • Is the sickness that some people experience when they eat contaminated food or beverages. • It impairs performance and causes discomfort.
- 16. Foodbourne illness • Also has economic impact. It costs billions and billions of dollars each year. • These costs can be in the form of medical expenses, lost work and productivity by victims of the illness, legal fees, punitive damages, increased insurance premiums, lost business, and lost of reputation.
- 17. Foodbourne illness • The Center for Disease Control and Prevention (CDC) reports that in most foodbourne illness outbreaks, the mishandling occurred within retail food establishments; where foods are prepared and served to the public.
- 18. Most causes: • Exposed to unsafe temperature • Handled by infected food workers who practice poor personal hygiene • Exposed to disease-causing agents by contamination or cross- contamination.
- 19. Foodbourne Illness Outbreak • Is an incident in which two or more people experience a similar illness after eating a common food.
- 20. Highly Susceptible • The very young • The elderly • Pregnant or lactating women • People with impaired immune system due to cancer, AIDS, diabetes, or medications that suppress response to infection.
- 21. People at Risk - YEPP • Young Children – their immune system are still not fully developed to fight against these food-borne illnesses • Elderly – older people have chronic medical conditions such as diabetes, hypertension, cancer, and are taking medications that may weaken their immune system
- 22. People at Risk - YEPP • Pregnant Women – They are highly susceptible to food-borne illnesses that affect the unborn child. Food- borne illness during pregnancy may lead to miscarriage, premature delivery, sickness or death of the unborn baby.
- 23. People at Risk - YEPP • People with weak immune system – such as those with HIV/AIDS, cancer or diabetes.
- 24. Highly Susceptible Population • Foodbourne illness can cause severe reactions, even DEATH, to those individuals in these high risk categories.
- 25. Recent Cases
- 26. Recent Cases
- 27. Recent Cases
- 28. Contamination • Is the presence of substances or conditions in the food that can be harmful to humans. • Bacteria and viruses pose the greatest food safety challenges for all retail food establishments
- 29. Sources of Food Contamination • Ingredients • Air • Water • Soil • Food handlers • Packaging materials • Animals, rodents and insects • Food contact surfaces
- 30. Cross Contamination • Germs can be transferred from one food to another by cross contamination. This typically happens when microbes from raw food are transferred to ready-to-eat food by contaminated hands, utensils, or equipment.
- 31. Microorganisms • Also called microbes or germs, are the most common types of food contamination. • These include bacteria, viruses, parasites, and fungi • Microbes can be anywhere: soil, water, air, and even on plants and animals (including humans)
- 32. The Food Flow • Purchasing • Receiving • Storage (Cold Storage or Dry Storage) • Preparation • Storage (Cold Holding or Hot Holding) • Service
- 33. HACCP • Hazard Analysis Critical Control Point • Developed by Pillsbury Company in 1960’s for the NASA space program. • The system follows the flow of food through the food establishment and identifies each step in the process where contamination might cause the food to become unsafe.
- 34. FDA Food Code • Is a set of recommendations intended to be used as a model by state and local jurisdictions when formulating rules and regulations. • In the Philippines, we have the PD 856 or the Sanitation Code of the Philippines • http://www.chanrobles.com/presidenti aldecreeno856.htm
- 35. Food Safety in the Food Industry • Consumers expect and deserve food that is safe to eat. • Consumers may retaliate by going to our competitors or seek legal action. • This may effect in a financial loss or a damaged reputation.