Presentation On Food Safety

PRESENTATION ON FOOD SAFETY
DEPARTMENT – FOOD PROCESSING AND TECHNOLOGY

FOOD
• Food is any substance consumed to provide nutritional support
for an organism. It is usually of plant or animal origin, and
contains essential nutrients, such as carbohydrates, fats,
proteins, vitamins, or minerals.
• "Food" means a raw, cooked, or processed edible substance,
ice, beverage, or ingredient used or intended for use or for sale
in whole or in part for human consumption.
(Food and Drug Administration
1999 Food Code)
FOOD
Eating food
is a risky
process
FOOD CONTAMINATION :-
• Foodborne illness (also foodborne disease and colloquially
referred to as food poisoning) is any illness resulting from the food
spoilage of contaminated food, pathogenic bacteria, viruses,
or parasites that contaminate food, as well as toxins such as poisonous
mushrooms and various species of beans.
• Food spoilage can be defined as a disagreeable change in a

food's normal state. Such changes can be detected by smell, taste,
touch, or sight. These changes are due to a number of reasons -- air
and oxygen, moisture, acidity, light, microbial growth, and
temperature.
FOOD ARE CONTAMINATED BY HAZARDS :-
A food safety Hazard is a biological, chemical, or

physical agent or condition of food with the potential to causes
harm or an adverse health affected at the time of consumption.
TYPES OF FOOD SAFETY HAZARDS :-
• Biological hazard.
• Chemical hazard
• Physical hazard.
• Biological Hazard :- Danger to food safety caused by disease causing
micro organisms example: parasite, pathogen bacteria, biological
toxins.
• Chemical hazard :- Danger to food safety caused by cleaners,

pesticides, and other chemicals. Examples: Agrochemicals, veterinary
drug residues, industrial wastes.
• Physical Hazard :- Danger to food safety caused by glasses, metals

and other physical practical.
BIOLOGICAL HAZARD – CONTROL MEASURES
1. Prevention of cross contamination – This is essential during
production, packing and processing of seafood including aquaculture
products.
2. food handling/employee hygiene – Employee must practices and
hygiene to minimize the risk of contamination of food.
3. Preservative factors – Reducing pH and water activity (e.g. by drying
or salting) are effective means to control the growth of most
pathogenic bacteria.
4. Time/temperature(cooking, freezing etc.) – Cooking and other types
of thermal processing is effective destroying most types of biological
hazards. Freezing and refrigeration are effective control for
pathogenic bacteria and parasites.
5. Equipment/ environment sanitation – Appropriate cleaning and
sanitation procedures are essential to minimize the risk of
contamination of food products.
6. Packaging integrity/storage, distribution – Maintenance of packaging
integrity and using appropriate storage and distribution procedures
will minimize the risk of food product contaminations.
CHEMICAL HARAD – CONTROL MEASURES
1. Prior to receipt – We must look at the specific details before
receiving it.
2. Upon receipt - Inspection before acceptance.
3. During processing - Use “Approved” chemicals.
4. During storage - Avoid cross contamination.
5. During use - Use approved procedures.
6. Prior to shipment - Pre‐shipment inspection.

PHYSICAL HAZARD – CONTROL MEASURES
1. Raw materials – Wash, filter, sieve and physically inspect raw

material before using.
2. Packaging materials – Unpacking must be done away from food

production; request suppliers to use adhesive tape instead of
staples; physically inspect goods for foreign objects.
3. Jewelry and perfume should be avoid – Food handlers should not

wear earrings, watches, jeweled rings or brooches in production or
processing area.
4. Good maintenance of facilities and equipment.

The five key principle of food
hygiene, according to WHO are :
1. Prevent contaminating food with pathogens spreading from people,
pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked
foods.
3. Cook foods for the appropriate length of time and at the appropriate
temperature to kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and safe raw materials.
Public Education and Information
The WHO golden rules for safe food preparation, adapted to emergencies and
disasters, can provide a basis for public education on food safety.
• Cook raw foods thoroughly : cooking will kill the pathogens, which
means the temperature of all parts of the food must reach at least 70°C.
Uncooked fruits or vegetables should not be eaten, unless they can be
peeled. If milk has not been pasteurized, it should be boiled before use.
Cooking will not necessarily destroy biotoxins.
• Eat cooked food immediately : When cooked foods cool to room
temperature, bacteria begin to grow. The longer the wait, the greater the
risk. To be on the safe side, eat cooked foods as soon as they come off the
heat
• Prepare food for only one meal : Foods should be prepared freshly
and for one meal only, as far as possible. If foods have to be prepared in
advance, or if there are leftovers, they should be stored cold, i.e. below
5°C (in a refrigerator or in a cold box), or hot, i.e. above 60°C.
CONT…...
• Choose foods processed for safety : Many foods, such as fruits
and vegetables, are best in their natural state. However, they may not be
safe and should be peeled before consumption if eaten raw. Foods that
have been processed (e.g. canned food and packed dried food) and that
have not been affected by the any contamination. Dry rations may be
easier to keep safe, as they do not need cold-storage, but they do need to
be kept dry.
• Avoid contact between raw foods and cooked foods : Safely

cooked food can become contaminated through even the slightest contact
with raw food. This cross-contamination can be direct, e.g. when raw
fish comes into contact with cooked foods. It can also be indirect. For
example, preparing raw fish and then using the same unwashed cutting
surface and knife to slice cooked food can contaminated.
CONT…..
• Wash hands repeatedly : Hands should be washed thoroughly before
preparing, serving or eating food and after every interruption, especially
after use of the toilet or touching animals. After preparing raw foods,
especially those of animal origin, hands should be washed again before
handling cooked or ready-to-eat foods.
• Keep all food preparation premises meticulously clean : Since

foods are so easily contaminated, any surface used for food preparation must
be kept absolutely clean. Scraps of food and crumbs are can attract insects
and animals. The immediate surrounding especially the kitchen and food
storage areas, should be cleaned and sullage and solid kitchen waste should
be disposed of properly. Food should be stored in closed containers to
protect it from insects, rodents and other animals. Fly and rat traps should be
used if necessary.
CONT……
• Use safe water : Safe water is just as important for food preparation as
for drinking. If the supply of safe/potable water has been disrupted, the
water intended for drinking or food preparation should be boiled. If we use
unsafe water may be a source of food contamination.
• Be cautious with foods purchased outside : Sometimes food served

in restaurants and by street food-vendors is not prepared under hygienic
conditions. In that the risk that such foods are contaminated is greater. Food
bought from street food-vendors should be thoroughly cooked in the
presence of the customer. Beverages such as hot tea or coffee, wine, beer,
carbonated water or soft drinks, packaged fruit juices and bottled water are
usually safe to drink, if not damaged by any contamination.
SOME OF THE FOOD SAFETY STANDARDS
PREVALENT IN INDIA
• Food Safety and standards Act, 2006 (FSSA),

• Edible Oil Packaging (Regulation) Order, 1998,
• Fruit Products Order, 1995(FPO),
• Meat Food Products Order, 1973(MFPO),
• Milk and Milk products Order, 1992(MMPO),
• The Essential Commodities Act, 1995,
• The Export (Quality control and Inspection) Act, 1963,
• Vegetables Oil Products (control)Order, 1998,
• Prevention of Food Adulteration Act & Rules (PFA Act), 1954
• Agricultural Produce (Grading and Marking) Act, (AGMARK)1937,
• International Organization for Standards,22000(ISO)

Presentation On Food Safety

Uploaded by

Copyright:

Available Formats

Presentation On Food Safety

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Presentation On Food Safety

Uploaded by

Copyright:

Available Formats

PRESENTATION ON FOOD SAFETY

DEPARTMENT – FOOD PROCESSING AND TECHNOLOGY

• Food spoilage can be defined as a disagreeable change in a

A food safety Hazard is a biological, chemical, or

TYPES OF FOOD SAFETY HAZARDS :-

• Chemical hazard :- Danger to food safety caused by cleaners,

• Physical Hazard :- Danger to food safety caused by glasses, metals

2. Upon receipt - Inspection before acceptance.

3. During processing - Use “Approved” chemicals.

4. During storage - Avoid cross contamination.

5. During use - Use approved procedures.

6. Prior to shipment - Pre‐shipment inspection.

1. Raw materials – Wash, filter, sieve and physically inspect raw

2. Packaging materials – Unpacking must be done away from food

3. Jewelry and perfume should be avoid – Food handlers should not

4. Good maintenance of facilities and equipment.

• Avoid contact between raw foods and cooked foods : Safely

• Keep all food preparation premises meticulously clean : Since

• Be cautious with foods purchased outside : Sometimes food served

• Food Safety and standards Act, 2006 (FSSA),

You might also like