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Слайды и текст этой презентации

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

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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

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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

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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

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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

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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

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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

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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.

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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)

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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

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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)

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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

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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