Introduction of food safety

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Information about Introduction of food safety
Education

Published on March 11, 2014

Author: AkmalHafiz2

Source: slideshare.net

FOOD HYGIENE AND SANITATION DHM1223 CHAPTER 1: INTRODUCTION OF FOOD SAFETY WEEK 1: 9 October 2013 LECTURER: NOR SHAHREEN BINTI RASLEE

What is Food safety?  Food safety is a scientific terms describing handling, preparation and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.

What is food-borne illness?  A food-borne illness, also known as food poisoning, is a sickness that is transferred to people by food or water. It is caused by consuming a contaminated food or beverage. A food or beverage that carries or transmits harmful microorganisms is said to be “contaminated.”

What are some symptoms of a food-borne illness?  Some common symptoms of a food-borne illness are:  Stomach cramps  Nausea  Diarrhea  Vomiting  Dehydration  Fever

Why is food safety important?  The safety of food is vital to your health and safety. The consequences of unsafe food can make you extremely ill or worse in the most severe causes can lead to death.

The principle of risk factors include: 1. Improper holding temperatures, 2. Inadequate cooking, such as undercooking raw shell eggs, 3. Contaminated equipment, 4. Food from unsafe sources, 5. Poor personal hygiene, and 6. Others (such as, pest and rodent infestation and improper food storage).

Consequences of food-borne illness 1. Weakened immune systems: As part of the aging process, the ability of the immune system to function at normal levels decreases. A decrease in the level of disease-fighting cells is a significant factor in making the average older adult highly susceptible to harmful microorganisms in food.

2. Inflammation of the stomach lining and a decrease in stomach acid: The stomach plays an important role in limiting the number of bacteria that enter the small intestine. During the natural aging process, an older persons stomach tends to produce less acid. The decrease or loss of stomach acidity increases the likelihood of infection if a pathogen is ingested with food or water.

3. Decline in sense of smell and taste: Many contaminated foods do not smell or taste bad. However, for foods like spoiled milk, a person who does not notice "off" odors and flavors is more likely to eat the food and more likely to become ill.

Routines to prevent food borne illness  CLEAN: Wash Hands and Surfaces Often Wash your hands with warm soapy water for 20 seconds before and after handling food. Also wash you hands after using the restroom, changing diapers, handling pets, etc.

 SEPARATE: Don't Cross-Contaminate Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart, in your refrigerator, and in your freezer.

 COOK: Cook to Safe Temperatures Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature.

 CHILL: Refrigerate Promptly Store all raw, ready-to-eat, and other perishable foods in the refrigerator or freezer immediately. Freezers should register 0 °F or below and refrigerators 40 °F or below.

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