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Food

• 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.

•  is a basic necessity.

Food2

A basic necessity

Food Service Industry

• The industry which deals with preparing food items/products refers to the food service industry.

• The (blank) is and will always remain in high demand because of its genre.

Food Service Industry Examples

• Full Service

• Quick Service

• Supermarkets

• Nursing homes

• Lodging

• Convenience Stores

• Employee Feeding

• Delicatessens

• Caterers

• Elder Care

• Military Bases

• Universities

• Schools

• Hospitals

• Child Care

• Stadium Concessions

• Prison Jails

• Bars

• Transportation

Providing Food

is the utmost important priority of every food-related job responsibility.

Food Safety

• the assurance that a food will not cause harm when it is prepared or eaten according to its intended use.

• absence of potential harmful elements that can cause food-borne illnesses (FBls).

Importance of Food Safety and Sanitation

The correct practice of food safety and sanitation can greatly improve efficiency, keep productivity up, workers safe and consumer confidence high, as well as meeting or surpassing standards and thus avoiding untoward incidents such as having not only non-compliance fines or a potential shutdown.

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 diarrhea to cancers.

420,000

How many people die because of contaminated food every year?

40%; 125,000 deaths

How many percentage does children under 5 years old in the population has in carrying foodborne disease? and how many deaths per year?

Food Hygiene

• Clean food (malinis)

• Absence of any visible dirt that can be seen in the food.

Food Safety

• Safe food (ligtas)

• Absence of any invisible dirt or micro-organism in food.

When cold food it should be in a chiller, while hot food should be in a Hot Hold Unit (Bain Marie)

How to ensure that the food is clean?

Foodborne Illness (FBI)

An illness is considered an outbreak when:

• 2 or more people have the same symptoms after eating the same food

• An investigation is conducted by state and local regulatory authorities

• The outbreak is confirmed by laboratory analysis

The Cost of Foodborne Illness to an Operation

• Loss of customers and sales

• Negative media exposure

• Lawsuits and legal fees

• Increased insurance premiums

• Loss of reputation

• Lowered staff morale

• Staff missing work

• Staff retraining

Challenges to Food Safety

1. Time

2. Language and culture

3. Literacy and education

4. Pathogens

5. Unapproved suppliers

6. High-risk customers

7. Staff turnover

Human cost which victims can experience:

• Lost work

• Medical costs

• Long-term disability

• Death

People at Risk for Food-borne Illness

1. Young children

2. Elderly

3. Pregnant women

4. People with weak immune system diseases

Food most likely to become unsafe when:

• Contains moisture

• Contains protein

• Has neutral or slightly acid pH

• Requires time-temperature control to prevent the growth of microorganisms and the production of toxins

Potentially Hazardous Food (PHF)

• Milk and milk products

• Eggs (except those treated to eliminate salmonella)

• Shellfish and crustaceans

• Fish

• Baked potato

• Sliced melons

• Synthetic ingredients (soy protein)

• Meat: beef, pork and lamb

• Raw spout and sprout seeds

• Cooked rice, beans and vegetable

• Poultry

• Tofu and soy protein food

• Untreated garlic and oil mixture

Ready to eat food

• Washed whole or cut fruit and vegetable

• Deli meat

• Bakery items

• Sugars spices and seasoning

• Properly cooked food

Potential Hazards to Food Safety

• Biological Hazards

• Chemical Hazards

• Physical Hazards

Biological Hazards

includes certain bacteria, viruses, parasites, and fungi, certain plant, mushroom and seafood toxins

Chemical Hazards

includes pesticides, food additives and preservatives, cleaning supplies and toxic metals leached from non-food grade cookware and equipment.

Physical Hazards

consists of foreign objects that accidentally get into the food such as hair, dirt, metal staples, and broken glass as well as naturally occurring objects such as bones and fillets.

How Food becomes unsafe

• Purchasing food from unsafe sources

• Failing to cook food adequately

• Holding food at improper temperature

• Using contaminated equipment

• Poor personal hygiene

Factors for unsafe food:

• Time-Temperature Abuse

• Cross Contamination

• Poor Personal Hygiene

Time-temperature abuse

(40 degrees Fahrenheit to 140 degrees Fahrenheit)

1. It is not held or stored at a required temperature

2. It is not cooked or reheated to temperatures that kill microorganism

3. It is not cooled properly

Temperature Danger Zone

• 40 degrees Fahrenheit to 140 degrees
  Fahrenheit

Cross Contamination

• Contaminated ingredients are added to food that receives no further cooking

• Cooked or ready-to-eat food is allowed to touch food contact surfaces that nave not been cleaned nor sanitized

• Contaminated food is allowed to touch or drip fluids onto cooked or ready-to-eat food

• Food handlers touches contaminated food then touches cooked and ready-to-eat food

• Contaminated cleaning clothes are not cleaned and sanitized before being used on other food surfaces

Poor Personal Hygiene

• Fail to wash hands properly

• Cough or sneeze on food

• Touch or scratch sores, cutes, boils and then touch food they are handling

• Come to work while sick

Hot Hold Pot or Bain Marie

Where should the hot food should be placed?