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Food Safety (your notes should focus on underlined information)

Food Safety (your notes should focus on underlined information). Contamination vs. Cross-contamination. Contamination The presence of harmful substances not originally present in the food. Cross-contamination When harmful substances are transferred from one surface or food to another.

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Food Safety (your notes should focus on underlined information)

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  1. Food Safety(your notes should focus on underlined information)

  2. Contamination vs. Cross-contamination Contamination • The presence of harmful substances not originally present in the food Cross-contamination • When harmful substances are transferred from one surface or food to another

  3. 3 Food Safety Hazards • Physical • Chemical • Biological

  4. Physical Food Safety Hazard • Most common, but least likely to cause illness • Consists of foreign objects that accidentally get into food • Ex. hair, dirt, glass, etc.

  5. Chemical Food Safety Hazard • Can include the following chemicals • Pesticides • Food additives • Preservatives • Cleaning supplies • Toxic metals that leach from cookware and equipment

  6. Biological Food Safety Hazards • Cause 90% of food borne illness • Includes bacteria, viruses, parasites and fungi • Also, certain foods (plants, mushrooms and fish) can carry harmful toxins

  7. Biological Food Safety Hazards continued • Bacteria - Found everywhere - Reproduce by cellular division (double every 20 minutes) - Need moisture to reproduce i.e. e. coli, salmonella • Virus - Need a living host to reproduce i.e. hepatitis A • Parasites - need a living host to survive i.e. tapeworm, trichinosis

  8. Pufferfish • Fugu- Japanese word for pufferfish • Fugu can be lethally poisonous due to a toxin called tetradotoxin. • The fish must be carefully prepared to remove the toxic part and avoid contaminating the meat.

  9. Fugu Chef’s • Fugu chefs must also earn a license to prepare and sell fugu to the public. This involves a two- or three-year apprenticeship. • The licensing examination process consists of a written test, a fish-identification test, and a practical test, as well as preparing and eating the fish. • Only about 35% of the applicants pass.[6]

  10. 3 Main Ways Food Can Become Unsafe • Time-temperature abuse • Cross-contamination • Poor personal hygiene

  11. Keep food out of the Temperature Danger Zone

  12. What can you do to prevent food from becoming unsafe? • Wash hands - not just once, but several times while handling food, and always after handling raw meats • Pull hair back • Roll sleeves up • Wear gloves if you have a cut/bandaid • Keep refrigerated food cold as long as possible • Sneeze into your shoulder/arm, then wash hands • Don’t lick your fingers, touch your face, fix your hair, etc. while handling food

  13. Food Borne Illnesses Common Symptoms • Upset stomach • Vomiting • Diarrhea Treatment for mild cases • Drink plenty of water to prevent dehydration • Get plenty of rest Treatment for severe cases • Hospitalization • Intravenous (IV) fluids • Antibiotics

  14. Why is food safety important? • Owen • Drank raw milk that was contaminated • E. coli 0157:H7 • Hemolytic uremic syndrome • Hospitalized for more than a week • Multiple blood transfusions and kidney dialysis • Healthy today without long term health issues

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