RISK MANAGEMENT

The Role of the Food Industry in Food Safety

• This helps ensure that proper safeguards are used during food production and service.

• The ability to prove that a food safety system was in place at the time a foodborne disease outbreak occurred is very important.

Foodorne illness

When a living disease-causing microorganism is eaten along with a food, it can cause a _______

Salmonellosis

A common type of foodorne infection

poultry and eggs

This disease is caused by Salmonella bacteria that are frequently found in ______.

• Abdominal pain

• Vomiting

• Nausea

• Diarrhoea

• Fever

General Symptoms of foodborne illness

Infection

Caused by eating food that contains living disease-causing microorganisms

Intoxication

Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source.

Toxin-Mediated Infection

Caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the human body.

• Biological

• Chemical

• Physical

Foodborne Hazard

BIological hazards

• are commonly associated with humans and with raw products entering the food establishment.

• include bacteria, viruses, parasites, and fungi.

Chemical hazards

are toxic substances that may occur naturally or may be added during the processing of food.

• Agricultural chemicals

• Cleaning compounds

• heavy metals

• food additives

• food allergens

Examples of chemical contaminants

Physical hazards

are hard or soft foreign objects in food that can cause illness and injury.

Physical hazards

They include items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhesive bandages, and human hair.

• Time and Temperature abuse

• Poor personal hygiene and improper handwashing

• A cross contamination

• Contaminated ready-to-eat foods such as salad items and processed metals

Factors that Affects Foodborne Illness

Time and Temperature Abuse

Exposed to temperatures in the danger zone for enough time to allow growth of harmful microorganisms

Controlling temperature

is perhaps the most critical way to ensure food

safety. Most cases of foodborne illness can in some way be linked to

temperature abuse.

Time and Temperature Abuse

A Not cooked or reheated sufficiently to destroy harmful microorganisms.

The cleanliness and personal hygiene of food workers are extremely important. If a food worker is not clean, the food can become contaminated.

The Importance of Handwashing

• Knowing when and how to properly wash hands

• Wearing clean clothing

• Maintaining good personal habits

• Maintaining good health and reporting when sick to avoid apreading possible infections

As you know, even healthy humans can be a source of harmful microorganisms. Therefore, good personal hygiene is essential for those who handle foods. Desirable behaviors include:

• Before food preparations

• After touching human body parts

• After using the toilet

• After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking

• During food preparation when switching between raw foods and ready-to-eat products.

• After engaging in any activities that may contaminate hands

• After caring for or touching animals

Always wash hands:

20 seconds

Proper hand washing means washing your hands for at least _______ with soap and water.

1. Palm to palm

2. between fingers

3. Back of hands

4. Bbase of thumbs

5. Back of fingers

6. Fingernails

7. Wrists

8. Rinse and wipe dry

8 steps to clean hands:

self-draining holder

Bar soaps should be kept in a ________ that is

cleaned thoroughly before new bars are put in

empty and cleaned

Liquid soap containers should be used until ____________ before refilling.

Any type of Soap is fine or try your hands at sanitizers

• Avoid using sponges or non-disposable cleaning cloths to wipe your hands unless you clean them on a daily basis and dry them regularly. Remember, germs thrive on moist surfaces.

• Do not use a common hand towel. Always use disposable towels and hand dryers in public washrooms.

• Do not use a single damp cloth to wash a group of children’s hands.

Your hands may be clean after washing with soap and water, but also take these precautions when drying them:

Cross Contamination

The transfer of germs from 1 food item to another is called

Cross Contamination

This commonly happens when germs from raw food are transferred to a cooked or ready-to-eat food via contaminated hands, equipment or utensils.

color coded chopping board or diff. chopping board for raw and cooked foods

To avoid cross contamination use a __________?