Food & Beverage
FOOD SAFETY
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Food safety
The protection of consumer health and well being by
safeguarding food from anything that can cause harm
Costs of a foodborne illness to an operation:
Loss of customers and sales Loss of reputation
Negative media exposure Lowered staff morale
Costs of a foodborne illness to an operation:
Lawsuits and legal fees Staff missing work
Increased insurance premiums Staff retraining
Some definitions
Contamination
The presence in food of any harmful or objectionable
substance or object
Food-borne illness/food poisoning
Types of illness caused by eating contaminated food
Due diligence
A food business must be able to demonstrate that it has done
everything within its power to safeguard consumer health
Three types of hazards caused by contaminants
Natural poisons
Wild mushrooms Green potato Red kidney beans
Food poisoning is caused by:
Micro-organisms:
Bacteria
Viruses
Moulds and fungi
Natural poisons in food itself
Chemicals/metals
Food Hazards
Potentially Hazardous Foods (TCS Foods)
Foods that provide a good environment for the growth
of disease-causing microorganisms
These foods are also called TCS foodsthe abbreviation stands
for Time/Temperature Control for Safety.
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Food Hazards
Potentially Hazardous Foods (TCS Foods)
All of these foods, plus any foods prepared with any of
them, are potentially hazardous:
1. derived from animals / containing animal products (i.e., meat,
poultry, fish, shellfish, eggs, and dairy products)
2. derived from plants ---- has been cooked, partially cooked or
otherwise heat-treated
This category includes not only cooked vegetables, but also such items
as cooked pasta, cooked rice and tofu.
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Food Hazards
Potentially Hazardous Foods (TCS Foods)
All of these foods, plus any foods prepared with any of
them, are potentially hazardous (contd):
3. Raw seed sprouts
4. Sliced melons: the edible flesh can be contaminated by
organisms on the rinds exterior, which was once in contact
with soil.
5. Cut tomatoes: the same reason as sliced melons
6. Garlic and oil mixtures: the oil seals the garlic from the air,
fostering the growth of anaerobic bacteria.
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Unsafe
TCS food:
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Unsafe
TCS food:
1-20
3 types of bacteria:
Pathogenic cause illness
Helpful used to make beer, cheese, yoghurt, etc.
Spoilage cause food to perish or rot
Pathogenic micro-organisms
linked to food poisoning:
Campylobacter jejuni
Staphylococcus aureus
Bacillus cereus
Salmonella
E. coli O157 H7
Clostridium perfringens
Norovirus
Pathogenic micro-organisms
Staphylococcus aureus, Bacillus cereus
Produce toxins in food
Generally cause vomiting
Quick onset
Campylobacter jejuni, Salmonella, e. Coli,
Slostridium perfringens
Originate in the gut
Generally cause diarrhoea
Slower onset
Binary
fission
The right conditions
Spore-forming bacteria
The canning industry is
based upon killing Clostridium
botulinum spores
High-risk foods
ready to eat moist high in protein require strict time
and temperature
control
Cross-contamination
Raw to cooked food
Food handler legal requirements
Keep yourself clean
Keep the workplace clean
Protect food from contamination
or anything that could cause harm
Follow good personal hygiene practices
e.G. Hand washing
Wear appropriate protective clothing
Tell your employer if you are suffering from
or are a carrier of a food-borne illness
Key stages in the cycle
Chilled storage At or below: 8C law 5C good practice
Frozen storage Wrap food to prevent: contamination and freezer burn
Thawing food Check to ensure that food is properly thawed before cooking
Cooking Ensure that you cook food thoroughly
Reheating food to a minimum temperature of 75C ONCE only
Hot holding At or above 63C
Temperature measuring devices
hard probe thermometer infra-red probe (gun type)
thermometer
When using a temperature probe it should be:
properly calibrated
cleaned and disinfected
between use
Hand washing
One of the most important actions you can take to help
prevent contamination
How to wash your hands
Always use a Use comfortably Dont forget the Rinse your
hand hot water rub areas in between hands before
basin provided your hands your fingers and drying them
exclusively for vigorously to around your wrists
washing hands work in the soap
Personal hygiene
You must maintain the
highest possible standards
of personal hygiene to
avoid contaminating food
The six stages of wet cleaning
Cloths
Cloths are a common
source of contamination
so single-use, disposable
cloths are recommended
Washing facilities
Separate food and
Hand wash facilities with
equipment
hot
sinks with hot and cold
and cold water, soap and
water
drying facilities
Waste disposal
Bins and waste
are reservoirs of contamination
Design of premises
Designed, constructed and equipped to
minimise the risk of contamination
Pests thrive if they can find
food, moisture, warmth and shelter
Food pests
transmit disease
contaminate food (bodies, hair, faeces, urine, etc.)
damage the structure of premises and equipment
Act to ensure that the food you
make, serve or sell is safe to eat
Everyone is at risk. Whos at Risk?
Groups with an increased risk include:
Young children
Pregnant women
Elderly men and women
Individuals with autoimmune
disorders, liver disease or
decreased stomach acidity
Alcoholics because of possible
liver damage/disease
Individuals with reduced immune
function due to chemotherapy or
radiotherapy, and those taking
steroids or antibiotics to treat
immune deficiencies
Individuals who are malnourished
Individuals with viruses
Individuals in institutionalized
settings
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Review
Lets review
1-16
Review
Does it need time and temperature control to keep it safe?
A. Yes
B. No
Flour
1-17
Review
Does it need time and temperature control to keep it safe?
A. Yes
B. No
Cut lettuce
1-18
Review
Does it need time and temperature control to keep it safe?
A. Yes
B. No
Sliced melon
1-19
Review
Does it need time and temperature control to keep it safe?
A. Yes
B. No
Cooked beans
1-20
Review
Does it need time and temperature control to keep it safe?
A. Yes
B. No
Baked potatoes
1-21
Review
What is the problem?
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
1-22
Review
What is the problem?
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
1-23
Review
What is the problem?
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
Chicken breasts
1-24
Review
What is the problem?
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
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