1. Introduction to Food Safety

2. Objective هدف Assess food practices to ensure safer food

3. Overview مرور Definitions Purpose for Practicing Food Safety/Sanitation Factors that Contribute to Foodborne Diseases Recognizing the Threat Layers of Protection

4. Food Safety More than 200 diseases are transmitted through food Caused by microorganisms or chemical contaminants Most foodborne diseases can be prevented by safe food practices

5. Definitions Clean - free of visible soil Sanitize - reduce the number of microorganisms to a safe level using heat or chemicals Contamination - the presence of harmful substance in food Microorganism - very small living things (bacteria, viruses, molds, parasites) that could cause a foodborne illness Spoilage - Damage to the edible quality of a food Potentially Hazardous Foods (PHF’s) - Foods that allow the rapid growth of bacteria

6. Definitions Temperature Danger Zone - Temperature range where bacteria can grow and reproduce rapidly (between 5 and 60◦C) Foodborne Illness - Illness transmitted to humans due to the ingestion of food that contains harmful pathogens or their byproducts (toxins)

7. Purpose for Practicing Food Safety/Sanitation Protect the health of soldiers Good personal hygiene is a critical measure against foodborne illness Establish a systematic approach to training and supervising workers Protect food service workers Obligated to protect customers and workers from individuals who have health problems or personal habits that can affect food safety Healthy worker with poor personal habits is very likely to cause food contamination

8. Factors that Contribute to Foodborne Disease Eight leading causes of Foodborne Illness Cross-contamination between raw and cooked and/or ready-to-eat foods Inadequate re-heating of potentially hazardous foods Foods left in the temperature danger zone (TDZ) too long…4 hrs or more Raw, contaminated ingredients used without further cooking

9. Factors that Contribute to Foodborne Disease Foods prepared too far in advance Infected food handlers and poor work habits Failure to properly heat or cook food Failure to properly cool food

10. Recognizing the Threat There are three categories of hazards that are responsible for causing foodborne illnesses and/or injuries: BiologicalChemicalPhysical

11. Biological Hazards Present the most significant threat, accounting for at least two thirds of foodborne illnesses Bacteria – Salmonella, Shigella, Campylobacter, E. coli Viruses – Hepatitis A, Norovirus Parasites – Giardia

12. Chemical Hazard Intoxication due to chemical contamination of food Residues on food or food contact surfaces Pesticides and metal residues Cleaning compounds Metal residues Can produce toxic effect in minute quantities Galvanized containers w/acidic foods causes zinc to leach out Lead-based flatware and crystal can present similar problems Residues from detergents, cleaning solutions, or concentrated sanitizers

13. Physical Hazards Involve injuries caused by chewing or ingesting foreign objects in food Not as significant as biological hazards because threat impacts fewer people Examples: metal shavings packing staples, tacks, and pins, glass, hair, fingernails, wood, stones, toothpicks

14. Layers of Protection Five Keys: Keep clean Separate raw and cooked food Cook food thoroughly Keep food at safe temperatures Use safe water and raw materials

15. Keep Clean Hands frequently transport microorganisms from one surface to another so hand washing is very important Wash your hands before handling food and often during food preparation Wash your hands after going to the toilet Wash and sanitize all surfaces and equipment used for food preparation Protect kitchen areas and food from insects, pests and other animals

16. Separate Raw and Cooked Food Separate raw meats, poultry and seafood from other foods Use separate utensils and equipment such as knives and cutting boards when handling raw food Store food in containers to avoid contact between raw and prepared food

17. Cook Food Thoroughly Proper cooking can kill almost all dangerous microorganisms Foods must reach a temperature of 70 ◦ C to ensure it is safe to eat

18. Keep Food at Safe Temperatures Microorganisms can multiple very quickly if food is stored at room temperature Do not keep cooked food at room temperature for more than 2 hrs Do not thaw frozen food at room temperature

19. Use Safe Water and Raw Materials Safe means that water and food is free of dangerous microorganisms and chemicals at levels that could cause illness Use safe water Use fresh and wholesome foods Wash fruits and vegetables

20. Summary Definitions Purpose for Practicing Food Safety/Sanitation Factors that Contribute to Foodborne Diseases Recognizing the Threat Layers of Protection

21. Review Questions What is the temperature danger zone? What is a critical measure to protecting the health of soldiers from foodborne illness? Name at least 3 leading causes of foodborne illness. What are the 3 categories of hazards responsible for foodborne illness What are the five keys to protecting against foodborne illness? At what cooking temperature is food considered safe to eat?

22. Questions?سوالات