🗊Презентация Food science hygiene. (Chapter 1)

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Слайды и текст этой презентации

Слайд 1


FOOD SCIENCE & HYGIENE Food born illness What is it? What causes it? How can we prevent it? LET’S SEE…
Описание слайда:
FOOD SCIENCE & HYGIENE Food born illness What is it? What causes it? How can we prevent it? LET’S SEE…

Слайд 2


Dangers of Foodborne Illness A foodborne illness is a disease carried or transmitted to people by food Foodborn illness outbreak is defined as: “2 or more people experience the same illness after eating the same food” Most common causes are failure to : Cook or Cool, or Hold at the proper temp
Описание слайда:
Dangers of Foodborne Illness A foodborne illness is a disease carried or transmitted to people by food Foodborn illness outbreak is defined as: “2 or more people experience the same illness after eating the same food” Most common causes are failure to : Cook or Cool, or Hold at the proper temp

Слайд 3


Providing Safe Food Increased foodborn outbreaks due to: The emergence of new foodborne pathogens (Microorganisms) Imported Foods Composition of food Take out meals Changing demographics ( Large Numbers) Lack of Food Safety Management Systems in small operations
Описание слайда:
Providing Safe Food Increased foodborn outbreaks due to: The emergence of new foodborne pathogens (Microorganisms) Imported Foods Composition of food Take out meals Changing demographics ( Large Numbers) Lack of Food Safety Management Systems in small operations

Слайд 4


Cost of Foodborne Illness The cost to a food establishment can be very large and can include the following: A Lawyer Court fees Testing of food samples Bad publicity… loss of customers & sales Prestige & Reputation
Описание слайда:
Cost of Foodborne Illness The cost to a food establishment can be very large and can include the following: A Lawyer Court fees Testing of food samples Bad publicity… loss of customers & sales Prestige & Reputation

Слайд 5


The benefits of a FSMS A Food Safety Management System ensures that you can : Offer a defense against a Lawsuit Protect your Customers & Staff Higher profits & better service Better food quality Lower food costs due to less waste
Описание слайда:
The benefits of a FSMS A Food Safety Management System ensures that you can : Offer a defense against a Lawsuit Protect your Customers & Staff Higher profits & better service Better food quality Lower food costs due to less waste

Слайд 6


Preventing Foodborne Illness In order to prevent foodborne illness you should be aware of the 3 ways in which food could effect people Biological… Bacteria, Viruses, Parasites Chemical… Cleaning products, polishes Physical… Pieces of debris
Описание слайда:
Preventing Foodborne Illness In order to prevent foodborne illness you should be aware of the 3 ways in which food could effect people Biological… Bacteria, Viruses, Parasites Chemical… Cleaning products, polishes Physical… Pieces of debris

Слайд 7


Training Employees in Food Safety A manager’s responsibility is to ensure that the Food Safety Principles are practiced by everyone. All Employees must be properly trained : Programs for both new and current employees Ongoing food safety training for everyone Appropriate training materials Records documenting employees training
Описание слайда:
Training Employees in Food Safety A manager’s responsibility is to ensure that the Food Safety Principles are practiced by everyone. All Employees must be properly trained : Programs for both new and current employees Ongoing food safety training for everyone Appropriate training materials Records documenting employees training

Слайд 8


Food Safety Management System A ( FSMS ) will help to prevent foodborne illness by controlling hazards throughout the flow of food, and should incorporate the Hazard Analysis Critical Control Points ( HACCP ) principles. FLOW OF FOOD Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving.
Описание слайда:
Food Safety Management System A ( FSMS ) will help to prevent foodborne illness by controlling hazards throughout the flow of food, and should incorporate the Hazard Analysis Critical Control Points ( HACCP ) principles. FLOW OF FOOD Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving.

Слайд 9


People at high risk The demographics of the population in developed countries show an increase in the percentage of people at high risk and they include : Infants and preschool-age children Pregnant women Elderly & People taking medication People with terminal diseases (cancer, HIV)
Описание слайда:
People at high risk The demographics of the population in developed countries show an increase in the percentage of people at high risk and they include : Infants and preschool-age children Pregnant women Elderly & People taking medication People with terminal diseases (cancer, HIV)

Слайд 10


Food most likely to become unsafe Any food can become contaminated, however there are some foods that are classified as Potentially Hazardous Foods (PHF) and they are: Dairy Products…..Milk products, Eggs, etc Meat, Poultry, Fish, Shellfish. Soy-protein food, Cooked potatoes, Vegetables Unwashed raw foods, Fruits etc
Описание слайда:
Food most likely to become unsafe Any food can become contaminated, however there are some foods that are classified as Potentially Hazardous Foods (PHF) and they are: Dairy Products…..Milk products, Eggs, etc Meat, Poultry, Fish, Shellfish. Soy-protein food, Cooked potatoes, Vegetables Unwashed raw foods, Fruits etc

Слайд 11


Exceptions Some exceptions to Potentially Hazardous foods are: Air-dried foods Low water Pickled Foods Un-opened containers… cartons, tins, etc (Care must be taken once opened)
Описание слайда:
Exceptions Some exceptions to Potentially Hazardous foods are: Air-dried foods Low water Pickled Foods Un-opened containers… cartons, tins, etc (Care must be taken once opened)

Слайд 12


How food becomes unsafe Common factors that are responsible for foodborne illness outbreaks are : Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Poor personal hygiene
Описание слайда:
How food becomes unsafe Common factors that are responsible for foodborne illness outbreaks are : Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Poor personal hygiene

Слайд 13


Do your research… Find an article in a magazine, newspaper, or the internet, that talks about a case of food poisoning in your country Create a summary of that article including: What, when & where it happened What was the cause How many people got ill What was the result of the outbreak What happened to the establishment
Описание слайда:
Do your research… Find an article in a magazine, newspaper, or the internet, that talks about a case of food poisoning in your country Create a summary of that article including: What, when & where it happened What was the cause How many people got ill What was the result of the outbreak What happened to the establishment

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