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FOOD SAFETY

IN AGRICULTURE
PERTANIAN & MANUSIA (PRT 2008) BY GROUP 10
MOHD HANIF BIN YAZIZ LYANA INESSA BINTI AZRIL NURUL HAFIZA BINTI OTHMAN IZYAN ZUHAIRAH BINTI ZULKIFLI MUHAMAD IZZUL AZRI BIN SAMSUDIN MOHAMAD AZRIZAL BIN MOHD SHUKERI RAJA MUNAWARRAH BINTI RAJA ZAZALLI 153418 152335 151937 152902 151580 123232 152270

INTRODUCTION
Technical discipline describing handling, preparation and storage of food in ways to avert foodborne illness. Consumption of contaminated food.

INTRODUCTION
Five key principles of food hygiene:
1. Preventing contaminated food with pathogens spreading from people, pets and pests. 2. Separate the raw and the cooked foods to prevent the cooked foods from being contaminated 3. Cook the foods for the suitable length of time and at the suitable temperature to kill the pathogens 4. Storing food at the proper temperature 5. Using safe water and raw materials

ISO 22000 - deals with food safety HACCP- depends on the management commitment and a solid foundation of prerequisite programs

Food Premises and Equipment

Cleaning

FOOD MANUFACTURING

Food Handlers

Food Storage

FOOD MANUFACTURING
FOOD PREMISES AND EQUIPMENT Food Pests animal live in or on food used for human consumption and cause contamination. Why control food pests?
Carry disease and contaminate food. Damage food causing unnecessary wastage. Pest activity damaged food premises (rodents). Legal requirement for all food businesses.

CLEANING Proper waste disposal


Minimizes the spread of infections. Reduce the risk of accidental injury. Provide an aesthetically pleasing atmosphere. Reduces the likelihood of contamination of the soil or ground. water with chemicals or microorganisms.

Eliminate food-borne pathogens and keep them under control. Pathogens can accidently end up on workers hands, gloves or protective clothing.

FOOD HANDLERS Wash hands. Direct handling food (normally kept to a minimum) Hand sanitizer and gloves. Wear clean and proper protective attires. Use waterproof bandages (for wounds). Sick food handlers are excluded from working.
E.g.: vomiting, diarrhea, fever.

Behaving safely
Should not sneeze or eat over unprotected foods or surfaces in contact with foods. Prohibited to spit, smoking, etc. in working area.

FOOD STORAGE Expiry date label. Raw and ready-to-eat products are stored separately. Temperature of storage
Different for either ambient, chilled or frozen.
Checked regularly to avoid dysfunction.

Traceability of products
Helps companies to find the origin of non-compliance. Remedy the malfunction.

Stock rotation (incoming and outgoing products)


Prevent wastage. Food products should not be kept beyond its recommended shelf life.

HALAL FOOD SAFETY


The Halal Issues Malaysia has developed Halal Certification: a total quality health and sanitary system that involves adopting procedure for slaughtering processing and other related operations a prescribes by Islamic rules.

Not only limited to meat and poultry products, but also cut across other consumer items such as pharmaceuticals, toiletries, cosmetics and confectionery.

STANDARDIZE (MALAYSIA RECOGNITION AS HALAL HUB)


Standard global benchmark HACCP ISO9000 Codex Alimentarius QA Good Hygienic Practice

SOP

MSI 1500 : 2004 Malaysia through such agencies like, JAKIM, Department of Standards Malaysia, Institute of Islamic Understanding Malaysia(IKIM) and Malaysian Institute of Industrial Research and Standard (SIRIM) developed a comprehensive Halal Food Standard called MS1500:2004

HALAL LOGO

Halal logo which authorized by the Malaysian Government. For food products, the halal designation means the ingredients used in manufacturing is halal.

EFFECTS OF UNSAFE FOOD PRACTICES

Refer to the foods which are considered harm to the consumer

Incorrectly handled or processed

Not preferred for further processing

EFFECTS OF UNSAFE FOOD PRACTICES


FOOD BORNE ILLNESS Toxic levels of pathogens or bacteria are present in food. Improper handling of food in the retail area of the food industry or after being purchased. Results only in discomfort or fatigue. Higher risk are pre-school age children, older adults in health care facilities, and those with impaired immune systems. Symptoms may vary (stomach pain, nausea, vomiting and diarrhea.)

PRECAUTION STEPS (example of meat) Washing off under running water before cooking it. Always remember to wash your hands and any surface that in contact with the meat. Porous surfaces such as wooden chopping boards should be washed, rinsed thoroughly and then set aside to dry.

Cooking and Serving

Shopping

FOOD SAFETY TIPS

Handling Leftovers

Food Storage

Preparing

FOOD SAFETY TIPS


SHOPPING Never choose torn or leaking packages. Check the expiration dates. Put raw meat into plastic bag to prevent cross contaminate with others. Refrigerated or frozen items are the last items to buy. Keep perishable items inside the air-conditioned car or in a cooler with ice. FOOD STORAGE Immediately unload perishable foods from car. Place securely wrapped packages of raw meat in the meat drawer(coldest section). Refrigerator at 40 F and freezer at 0 F to slow bacterial growth. Cook or freeze fresh poultry within 2 days, beef within 3 to 5 days.

PREPARING Always wash hands.


After using bathroom and etc. Before and after handling raw meat

Do not cross-contaminate. Keep raw meat and poultry separated from other foods. Directly wash board, knife and others after cutting raw meats with hot and soapy water. Sanitize cutting boards often in a solution of chlorine bleach and water.

COOKING AND SERVING Make sure the whole meats are fully cooked. Keep hot food over a heat source or reheat them before eating.

HANDLING LEFTOVERS Divide foods into shallow containers then keep it refrigerated. Cut into slices or separate from bone before refrigerated. Use cooked leftovers within 4 days.

EXAMPLE OF CASES OF FOOD SAFETY IN MALAYSIA


DEAD COCROACH IN MILK Kuantan A housewife found a dead cockroach in a tin of milk that bought from a mall. DEAD RAT IN COOKING OIL Klang 8 stall have been ordered to close. Cockroaches and animal droppings are found in the eight food premises.

CONCLUSION
Knowledge on effects of unsafe food practices is crucial. Food manufacturing industries need to follow the food safety legislation and control food pests. Consumers should practice food safety tips.