logging in or signing up The Relationship between Hazards and Food Safety drpattron68 Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 1615 Category: Science & Tech.. License: All Rights Reserved Like it (0) Dislike it (0) Added: January 19, 2009 This Presentation is Public Favorites: 2 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript The Relationship between Hazards and Food Safety: The Relationship between Hazards and Food Safety Dr. Deryck D. Pattron, Ph.D. Public Health Scientist and Consultant All Rights Reserved © 2009, Dr. Deryck D. PattronDefinitions: Definitions A hazard is any physical, chemical or biological entity that may lead to injury or death to the consumer Food safety is the assurance that when food is consumed in its usual way does not pose a threat to human health and well being Safe food handling practices refer to controls used in the preparation, storage and presentation of food to reduce, eliminate or prevent contamination Contamination refers to the unintended presence of harmful substances in food Why Food Safety?: Why Food Safety? To protect all customers To protect the reputation of producers To produce safe wholesome food To reduce downtime and absenteeism at work and at school To be in compliance with local, regional and international laws To facilitate trade and tourism To improve health of the population, locally, regionally and international To avoid litigation Where do Hazards come from? : Where do Hazards come from? Soil Air Water Humans Animals Surfaces Utensils Cover cloths ClothesWhat are hazards that affect food safety?: What are hazards that affect food safety? Physical Dirt Glass Paper Plastic Iron Chemical Food additives Pesticides Cleaning compounds Drugs Cosmetics Biological Bacteria e.g. Salmonella Viruses e.g. hepatitis A Fungi e.g. yeast and mouldsHow do Foods become Contaminated?: How do Foods become Contaminated? Contact between food and hazards; physical, chemical and biological Contact between food and hazards can occur through contact via the air, water, soil, humans, animals, surfaces and clothes Ten Main Reasons for Foodborne Illnesses: Ten Main Reasons for Foodborne Illnesses Poor hygienic practices of food handlers Insufficient thawing of frozen meat Food stored within the danger zone Cross contamination from raw foods to processed or cooked foods Insufficient cooking of foods at the appropriate temperature Storing foods within the temperature danger zone (5 ºC to 60 °C) Insufficient cooling of food prior to refrigeration Improper heating of foods above 73.9 º C for at least 15 sec Consumption of raw seafood, poorly cooked eggs and unpasteurized milk Consumption of cooked foods with pathogenic microorganisms Major Foodborne Diseases in the Caribbean Region: Major Foodborne Diseases in the Caribbean Region Salmonellosis Shigellosis Bacillus cereus Campylobacter Clostridium perfringens E. coli 0157:H 7 Botulism Staphylococcal intoxication Hepatitis A Ciguatera intoxication Scombroid (histamine) Trichinosis Taeniasis Major Foods Implicated in Foodborne Diseases: Major Foods Implicated in Foodborne Diseases Poultry Eggs Meat Fish Milk and dairy products Fresh fruits and vegetables Major Strategies to Prevent Foodborne Diseases: Major Strategies to Prevent Foodborne Diseases Education Training Good personal practices Proper refrigeration practices Thorough cooking of foods Portable water Good sanitary practices Avoid eating raw, uncooked or unpasteurized foods Storage of food out of the temperature danger zone Good food handling practices Obtain food from approved sources Use of careful time and temperature control at receiving and storage References: References McSwane, D., Rue, N, Linton, R. 2003. Essentials of food safety and sanitation. New Jersey: Prentice Hall Trickett, J. 2000. Food hygiene for food handlers. London: Thomson Learning Longree, K., Armbruster, G. 1987. Quantity Food Sanitation. New York: John Wiley and sons You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.