Professional Documents
Culture Documents
Safet
y
Sanitatio
n
Hygiene
Safety
Sanitation
The process of
reducing
bacteria to a
safe level.
Hygiene
A condition promoting
sanitary practices
The science
concerned with the
prevention of illness
and maintenance of
health
The study and
practice of
cleanliness as a
way of preventing
Safety Safet
y
Creating an
environment that will
minimize the
occurence of
accidents.
Why is Food
Safety
important?
According to estimates
from the Centers for
Disease Control and
Prevention:
48 million people (1
in 6 Americans) get
foodborne illness
each year
128,000 people are
hospitalized
each year
Sources of Food
Contamination
Food Hazards
PHYSICAL
BIOLOGICAL
CHEMICAL
Physical Hazards
Hard or soft foreign objects in food
that can cause illness and injury.
Examples: fragments of glass,
jewerly,human hair,
Biological Hazards
These include bacteria, viruses,
parasites and fungi. These are
mostly associated with raw
products and humans entering the
facility.
Biological Hazards are by far the
most important foodborne hazard
in any type of establishment.
They cause most food borne
Chemical Hazards
These are toxic substances that
may occur naturally or may be
added during the processing of
food:
Examples: pesticides, fertilizers,
lead, mercury, food additives.
These can result in food poisonings
and allergic reactions
Microorganisms
(Germs/Microbes)
These are bacteria, viruses, molds and any
other tiny organisms that are too small to
be seen with the naked eye.
The organisms are also referred to as
microbes because they cannot be seen
without the aid of a microscope.
The most common types of food
contamination
Gets their energy from food in which they
live and reproduce
FATTOM
F- FOOD
A- ACID
T- TIME
T- TEMPERATURE
O- OXYGEN
M- MOISTURE
Food
Suitable food supply is the most
important condition needed for
bacterial growth.
Bacteria prefer food high in protein,
or carbohydrates.
Acidity
Temperature
Pschrophillic
Mesophilic
Thermophilic
Temperature
Danger zone
Time
Under ideal temperature (41F (5
C) - 140F (60 C) bacteria can
multiply every 15 30
minutes.
Bacteria need about 4 hours to
grow to high enough numbers to
cause illness.
Oxygen
Aerobic - Needs oxygen to grow
Anaerobic - Cannot survive when
oxygen is present- toxic substance
Facultative - Grow with or without
oxygen, however has a preference
for oxygen.Most foodborne disease
causing microorganisms are
facultative.
Moisture
Foods high with water content
attracts the growth of bacteria.
Potential
Hazardous Foods
Any
Food that are capable
of supporting the
rapid growth of
microorganisms.
Signs of Food
Spoilage Any
Off odor
Discoloration
Slime/ stickiness
Mold growth
Change in texture
eg. Dry or spongy
Unusual taste
Production of gas
Blown cans
Food Borne
Illnesses
Any illness
resulting from the
consumption of
contaminated
foods.
Common Foodborne
Illnesses
Illness
Potential
Sources
Salmonella
Poultry
Meat
eggs
E. Coli
Raw produce
Unpasteurize
d milk
Wash Hand
often
Effective handwashing
may
eliminate nearly half of
all cases of
foodborne illness
Use warm, soapy
water
Wash front and back
of hands, up to your
When to wash
your hands?
Before you:
Prepare
food
Eat meals
Feed
children
After you:
Handle raw foods
(including meats,
eggs, and fresh fruits
and vegetables)
Switch foodpreparation tasks
Use the restroom
Cough or sneeze
Handle garbage or
dirty items
Use the phone
Play with a pet
Touch a cut or sore
Prevent crosscontamination
Store raw meat on
bottom shelf of
refrigerator
Wash all produce, even
pre-packaged/prewashed
Store washed produce in
clean container
Prevent crosscontamination
Wash plates between
uses or use separate
plates
Use one utensil to taste
and another to stir food
Use clean scissors to
open bags
Wear disposable gloves if
Every Meal,
Every Day
Wash hands often
Keep raw meats and
ready-to-eat foods
separate
Cook food to proper
temperatures
Refrigerate food
promptly to below 40F