1. FOOD SAFETY MUNIRAH BINTI MOHAMAD 228500 NORASMIRA BINTI ZULKIFLI 228446 LIANG AY LI 228234 MUAHAMMAD ZUHAIRI BIN MAHAD 228579 SITI AZREEN BINTI ANWAR BATCHA 225463

2. INTRODUCTION WHAT IS FOOD SAFETY? WHO NEED FOOD SAFETY? WHAT HAPPEN IF LACK IN PRACTICING FOOD SAFETY PROCEDURE? WHAT IS FOOD-BORNE ILLNESS? HOW FOOD SAFETY CAN PREVENT FOOD-BORNE ILLNESS?

3. FOOD SAFETY CULTURE WHAT IS FOOD SAFETY CULTURE? WHAT STOPS US FROM CREATING A FOOD SAFETY CULTURE? HOW TO OVERCOME THIS BARRIER?

4. FOOD SAFETY SYSTEM DEFINITION OF FOOD SAFETY SYSTEM? WHY IT IS REQUIRED? WHAT ARE THE SYSTEM USED?

5. FOOD QUALITY FRESH  FRESH AND ORIGIN INGREDIENTS ARE ALWAYS BETTER WHEN COMPARED TO PROCESSED INGREDIENTS  FRESH INGREDIENTS ARE THOSE THAT HAVEN’T BEEN EXPOSED TO CHEMICALS FLAVOR  FOOD SHOULD BE TASTE LIKE WHAT IT SHOULD BE  IF CAN’T NOTICE THE BAD SMELL BUT BY TASTE IT WE CAN KNOW WHETHER FOOD IS IN GOOD CONDITION TEXTURE  FOOD SHOULD HAVE GOOD TEXTURE  FOR EXAMPLE, TENDER, CRISPY, CRUNCHY

6. SPOILED FOOD  MAY OCCURS UNDER INCORRECT REFRIGERATION CONDITION  LOST THE ORIGINAL NUTRITIONAL VALUE  CAUSE CHANGES IN THE TASTE WHICH WILL AFFECT THE QUALITY OF FOOD

7. FOOD HYGIENE ON FOOD CROSS CONTAMINATION  RAW FOOD COMES INTO CONTACT WITH COOKED FOOD  FROM KITCHEN EQUIPMENT TO RAW FOOD  PEOPLE CAN BE A FACTOR TO CROSS CONTAMINATION

8. CLEANING HAND WASHING  GET RID OF BACTERIA ON HANDS  HELP TO AVOID HARMFUL BACTERIAL FROM SPREADING ONTO FOOD  USING GLOVES KITCHEN EQUIPMENT AND UTENSILS  SHOULD CLEAN PROPERLY AFTER AND BEFORE USING  ESPECIALLY AFTER HANDLING RAW FOOD

9. CONSUMER

10. SECOND – FOOD SAFETY ISSUES MAY IMPACT WHERE CONSUMERS PURCHASE MEALS. FOR EXAMPLE, IF RESTAURANTS ARE PERCEIVED AS LESS SAFE THAN GROCERY STORES, CONSUMERS MAY DECIDE TO PURCHASE READY TO EAT FOODS AT GROCERY STORES RATHER THAN EAT AT RESTAURANTS. FOOD SAFETY SERIOUSLY, AND TO TAKE PRECAUTIONS AGAINST CONDITIONS THAT MIGHT RESULT IN FOODBORNE ILLNESS, INCLUDING BOTH MONITORING AND SENDING HOME SICK WORKERS

12.  CONSUMER BEHAVIOR : APPROACHES SUCH AS THE AJZEN–FISHBEIN MODEL OF REASONED ACTION AND THE HEALTH BELIEF MODELS.  SHOWN, PEOPLE OR INDIVIDUALS ARE ABLE TO MAKE RATIONAL DECISIONS ABOUT HEALTH BEHAVIOR WHEN : - AWARE OF ASSOCIATED HEALTH PROBLEMS. - HAVE SOME KNOWLEDGE CONCERNING THESE PROBLEMS - SOME JUDGMENT AS TO THE LEVEL OF RISK INVOLVED IN NOT CHANGING THEIR BEHAVIOR  WILLINGNESS TO CHANGE BEHAVIOR IS DETERMINED BY PERCEPTIONS AND BELIEFS.  PEOPLE HAVE TO PERCEIVE THAT THEIR CURRENT BEHAVIOR MIGHT RISKS THEIR HEALTH AND THAT TAKING ACTION HAS A STRONG PROBABILITY OF REDUCING THEIR RISK.

13. EMPLOYEE SAFETY IN WORKPLACE OR DURING THE OPERATION. EXCELLENCE IN FOOD SAFETY IS DOMINANT TO RUNNING A SUCCESSFUL BUSINESS. AWARE SAFENESS FOR EXAMPLE HANDLING EQUIPMENT. MAKING PROPER FOOD SAFETY TRAINING. EDUCATED AND TRAINED WORKFORCE DO NOT ASSURE SAFE FOOD HANDLING BY EMPLOYEES

14. CONCLUSION FOOD SAFETY MUST BE EMPHASIZE INORDER TO AVOID CONTAMINATION PRATICING THE FOOD HYGIENE PROCEDURE IS IMPORTANT ALWAYS GIVE ATTENTION TO THE CONSUMER PERCEPTION