FOOD SAFETY
The Importance of
with
Antonius D Widagdo
CONTENTS Presentation
01 - What Is Food Safety
02 - Foodborne illnesses and causes
2.1 - Bacteria
2.2 - Viruses
2.3 - Parasites
2.4 - Chemical
03 - Four Step to Food Safety
3.1 Clean
3.2 Seperate
3.3 Cook to Temperature
3.4 Chill
04 - Q&A
FOOD SAFETY
01
"When in doubt, throw it away"
Access to sufficient amounts of safe and
nutritious food is key to sustaining life and
promoting good health. Unsafe food containing
harmful bacteria, viruses, parasites or chemical
substances causes more than 200 diseases,
ranging from diarrhoea to cancers. It also creates
a vicious cycle of disease and malnutrition,
particularly affecting infants, young children,
elderly and the sick. Good collaboration between
governments, producers and consumers is
needed to help ensure food safety and stronger
food systems.
FOODBOURNE ILLNESS & CAUSES
02
Foodborne illnesses are usually infectious or
toxic in nature and caused by bacteria, viruses,
parasites or chemical substances entering the
body through contaminated food. Chemical
contamination can lead to acute poisoning or
long-term diseases, such as cancer. Many
foodborne diseases may lead to long-lasting
disability and death.
"Hot food served hot, cold food served cold"
FOODBORN ILLNESS & BACTERIA 2.1
SALMONELLA, LISTERIA VIBRIO CHOLERAE
CAMPYLOBACTER Listeria infections can
Salmonella, lead to miscarriage in
Campylobacter and pregnant women or
enterohaemorrhagic death of newborn
Escherichia coli are babies. Although
some of the most disease occurrence is Vibrio cholerae can
common foodborne relatively low, infect people through
pathogens that affect Listeria’s severe and contaminated water or
millions of people sometimes fatal health food. Symptoms may
annually, sometimes consequences, include abdominal
with severe and fatal particularly among pain, vomiting and
outcomes. Symptoms infants, children and profuse watery
can be fever, the elderly, count diarrhoea, which
headache, nausea, them among the most quickly lead to severe
vomiting, abdominal serious foodborne dehydration and
pain and diarrhoea. infections. possibly death.
FOODBORN ILLNESS & BACTERIA 2.1
SALMONELLA, LISTERIA VIBRIO CHOLERAE
CAMPYLOBACTER
Foods involved in
outbreaks of
salmonellosis include
eggs, poultry and other
products of animal
origin. Foodborne cases
with Campylobacter are
mainly caused by raw
milk, raw or
undercooked poultry and
drinking water. Listeria is found in
Enterohaemorrhagic unpasteurised dairy Rice, vegetables,
Escherichia coli is
products and various millet gruel and
associated with
ready-to-eat foods various types of
unpasteurized milk,
undercooked meat and and can grow at seafood have been
contaminated fresh fruits refrigeration implicated in cholera
and vegetables. temperatures. outbreaks.
FOODBOURNE ILLNESS & VIRUSES
2.2
Some viruses can be transmitted by food
consumption. Norovirus is a common cause of
foodborne infections that is characterized by
nausea, explosive vomiting, watery diarrhoea and
abdominal pain. Hepatitis A virus can also be
transmitted by food and can cause long-lasting
liver disease and spreads typically through raw or
undercooked seafood or contaminated raw
produce.
FOODBORNE ILLNESS & PARASITES 2.3
Some parasites, such as fish-borne trematodes, are
only transmitted through food. Others, for example
tapeworms like Echinococcus spp, or Taenia spp,
may infect people through food or direct contact
with animals. Other parasites, such as Ascaris,
Cryptosporidium, Entamoeba histolytica or Giardia,
enter the food chain via water or soil and can
contaminate fresh produce.
FOODBORNE ILLNESS & CHEMICAL 2.4
Of most concern for health are naturally occurring toxins and environmental
pollutants.
Naturally occurring toxins include mycotoxins, marine biotoxins, cyanogenic
glycosides and toxins occurring in poisonous mushrooms. Staple foods like
corn or cereals can contain high levels of mycotoxins, such as aflatoxin and
ochratoxin, produced by mould on grain. A long-term exposure can affect the
immune system and normal development, or cause cancer.
Persistent organic pollutants (POPs) are compounds that accumulate in the
environment and human body. Known examples are dioxins and
polychlorinated biphenyls (PCBs), which are unwanted by-products of
industrial processes and waste incineration. They are found worldwide in the
environment and accumulate in animal food chains. Dioxins are highly toxic
and can cause reproductive and developmental problems, damage the
immune system, interfere with hormones and cause cancer.
Heavy metals such as lead, cadmium and mercury cause neurological and
kidney damage. Contamination by heavy metal in food occurs mainly through
pollution of water and soil.
Other chemical hazards in food can include radioactive nucleotides that can
be discharged into the environment from industries and from civil or military
nuclear operations, food allergens, residues of drugs and other contaminants
incorporated in the food during the process.
FOUR STEPS TO FOOD SAFETY
03
How do you prevent food poisoning?
Did you know that an estimated 1 in 6 Americans will
get sick from food poisoning this year alone? Food
poisoning not only sends 128,000 Americans to the
hospital each year—it can also cause long-term health
problems. You can help keep your family safe from
food poisoning at home by following these four simple
steps: clean, separate, cook and, chill.
CLEAN
3.1
Germs that can make you sick can survive in many
places around your kitchen, including your food,
hands, utensils, cutting boards, and countertops.
WASH YOUR HAND THE RIGHT WAY
3.1.1
Use plain soap and water—skip the antibacterial
soap—and scrub the backs of your hands, between
your fingers, and under your nails for at least 20
seconds. Need a timer? Hum the “Happy Birthday”
song from beginning to end twice.
Rinse hands, then dry with a clean towel.
WHEN DO YOU WASH YOUR HAND?
3.1.1
Wash your hands often, especially during these key
times when germs can spread:
Before, during, and after preparing food
After handling raw meat, poultry, seafood, or their
juices, or uncooked eggs
Before eating
After using the toilet
After changing diapers or cleaning up a child who
has used the toilet
After touching an animal, animal feed, or animal
waste
After touching garbage
Before and after caring for someone who is sick
Before and after treating a cut or wound
After blowing your nose, coughing, or sneezing
After handling pet food or pet treats.
WASH SURFAACE AND UTENSIL AFTER EACH USE
3.2
Wash cutting boards, dishes, utensils, and countertops with hot,
soapy water, especially after they’ve held raw meat, poultry,
seafood, or eggs.
Wash dish cloths often in the hot cycle of your washing machine.
SEPERATE: DON’T CROSS CONTAMINATE
3.2
Use separate cutting boards and plates for produce,
meat, poultry, seafood, eggs and cooked products
Use one cutting board for fresh produce or
other foods that won’t be cooked before
they’re eaten, and another for raw meat,
poultry, or seafood. Replace them when they
are worn.
Use separate plates and utensils for cooked
and raw foods.
Use hot, soapy water to thoroughly wash
plates, utensils, and cutting boards that
touched raw meat, poultry, seafood, eggs, or
flour.
KEEP CERTAIN TYPES OF FOOD SEPERATE
3.2
In your shopping cart, separate raw meat, poultry,
seafood, and eggs from other foods and place
packages of raw meat, poultry, and seafood in
plastic bags if available. When you check out, place
raw meat, poultry, and seafood in separate bags
from other foods.
At home, place raw meat, poultry, and seafood in
containers or sealed, leakproof plastic bags. Freeze
them if you’re not planning to use them within a few
days.
In the fridge, keep eggs in their original carton and
store them in the main compartment—not in the
door.
COOK TO THE RIGHT TEMPERATURE
3.3
Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:
Use a food thermometer to be sure your food is safe. When you think your food is done, place the food thermometer in the
thickest part of the food, making sure not to touch bone, fat, or gristle.
Refer to our Minimum Cooking Temperatures Chart to be sure your foods have reached a safe temperature.
KEEP FOOD HOT (140°F (60°C) OR ABOVE) AFTER COOKING
3.3
If you’re not serving food right after cooking, keep it out
of the temperature danger zone (between 40°F (4°C) -
140°F (60°C)) where germs grow rapidly by using a heat
source like a chafing dish, warming tray, or slow cooker.
CHILL: REFRIGERATE AND FREEZE FOOD PROPERLY
Refrigerate perishable foods within 2 hours:
3.4
Bacteria that cause food poisoning multiply quickest between 40°F (4°C)
and 140°F (60°C).
Your refrigerator should be set to 40°F (4°C) or below and your freezer to
0°F (-18°C) or below. Use an appliance thermometer to be sure.
Never leave perishable foods out of refrigeration for more than 2 hours. If
the food is exposed to temperatures above 90°F (32°C) (like a hot car or
summer picnic), refrigerate it within 1 hour.
Leftovers should be placed in shallow containers and refrigerated
promptly to allow quick cooling.
Never thaw or marinate foods on the counter. The safest way to thaw or
marinate meat, poultry, and seafood is in the refrigerator.
Freezing does not destroy harmful germs, but it does keep food safe until
you can cook it.
Know when to throw out food by checking our Safe Storage Times chart.
Be sure you throw food out before harmful bacteria grow.
THE END
Thanks
Antonius D Widagdo
