1. Food Safety Dr. Wahida H. Alqahtani
Disclaimer
The texts, tables and images contained in this course presentation are not my own, they can be found on:
References supplied
Atlases or
The web sites
FSN 522
Food Safety Dr. Wahida H. Alqahtani

2. Instructors : Dr. Wahida H. Alqahtani
Office : Bldg. 9, Room 57T, Tel: ,
Schedule : Wednesday am
Office Hour : Tuesday pm ,Wednesday 12-1 pm and Thursday10-12pm, if you can’t come on this time you should take an appointment
References :
7.pdf
m_in_Saudi_Arabia_-_Centralizing_food_control_activities
The handout of the Parts:

3. Objectives: To recognize the Definition of food safety To Identify the high risk food. To explain cross contamination. To recognize HACCP principles for food safety . To Practice good personal hygiene. To Maintain proper food temperature. Preparations: You are expected to prepare for each lecture by reading material to be covered before it is to be presented in class. Examinations: Exams will consist of one-hour exam and final exam. Grading: one - hour exams will be 30%, assignments will be 14% , Presentation will be 16% and final exam will be 40 % .

5. FOOD SAFETY

6. Definition

7. Food Safety
Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its Intended use.

8. Food safety regulations
Differ by state and region
Find out regulations from local health departments
Make sure caterers and vendors follow state and local food safety laws

9. What is Food Hygiene ?

10. What is Food Hygiene ? Not only Clean Premises But also Good Practices
Prevention of contamination
Prevention of microbial multiplication
Destroying bacteria and other microbes .

12. Rules of food safety to prevent food-borne illness:

13. What is the risky food?

14. RAW, UNDERCOOKED, or UNPASTEURIZED
Risky Food
RAW, UNDERCOOKED, or UNPASTEURIZED
animal products
sprouts
juices

15. High Risk Foods:
Easily support bacterial multiplication under favorable conditions
They usually are ready-to-eat foods
They are moist and high in protein
Require refrigeration
E.g. Cooked Poultry, Eggs

16. Food safety

17. What is cross contamination?

18. What is cross contamination ?
Cross-contamination is the transportation of harmful substances to food by:
What conditions encourage bacteria to grow?
Warm Neutral-slightly acidic pH
Moist Protein-rich
41°F (5°C) and 135°F (57°C)

19. Time & Temperature Control: General rules

20. Time & Temperature Control: General rules
Keep hot food hot (at or above 57°C)
Keep cold food cold (at or below 5°C for good practice)
Keep frozen food frozen (at or below -18°C)
Minimize the high risk food is in the danger zone
Minimize preparation time
Heat quickly
Cool quickly
Cook and serve food immediately if possible
Avoid reheating
If food must be reheated, do so only once.

21. TIME Foodborne microorganisms need sufficient time to grow!
They are capable of doubling their population every twenty minutes
If potentially hazardous food remains in the temperature danger zone for four hours or longer, foodborne microorganisms can grow to levels high enough to make someone ill.

22. TEMPERATURE Temperature Danger Zone = 41-135° F
Food must be handled very carefully when it is:
*Thawed *Cooked
*Cooled *Reheated

23. Food Safety is for Everyone

24. How can I handle food safely?

25. How can I handle food safely?
Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in the throat of healthy people.
According to one estimate, nearly 50 percent of healthy food handlers carry disease agents that can be transmitted by food.

26. How can I handle food safely?
The most important tool you have to prevent foodborne illness is good personal hygiene
Good personal hygiene includes:
Proper bathing
Hand washing
Clean hat/hair restraint
Trim nails, avoid nail polish
Clean clothes
Proper glove use
Remove jewelry
Maintain good health
Avoid unsanitary habits/actions
Report wounds and illnesses

27. Personal hygiene

29. Personal hygiene Staff and volunteers who work with food need to:
- keep fingernails short and clean
- bathe/shower
- keep hair clean
- wear clean clothes and hair restraint
- remove and store aprons before leaving area
- remove jewelry from hands/arms
- not eat, drink, smoke, or chew gum or tobacco.

31. Single-use gloves Food handlers should change gloves:
Gloves can keep hands from contaminating food
Gloves used to handle food:
should be designed for handling food
should be used only once
don’t take place of washing hands
Food handlers should change gloves:
before beginning a new task
as soon as gloves are soiled or torn
after handling raw meat, and before handling ready-to-eat food

32. Policy on foodborne illness

33. Policy on foodborne illness
Procedures:
Develop from(client name, contact,information, symptoms,doctor’s name, phone,foods consumed)
Determine who will handle calls
Contact local health department immediately in case of suspected outbreak
Ask how to store samples of suspected foods for testing.
Can send draft policy to local health department for suggestions.

34. Types of IILness: Tow Types:
Food borne infections – presence of bacteria in food, e.g.Salmonella , E.coli.
Foodborne poisoning – presence of toxins in food causes illness ,e.g. Staphylococcus aureus, Clostridium botulinum.
Symptoms : Abdominal pain, Diarrhoea , Vomiting& Nausea .

35. Be Food Safe on the Go

36. Food Safety Management System

37. Food Safety Management System
Protecting People
Keeping the Employees and Customers
Preventing Food Safety Errors

38. Food Safety Requirements Management
Management must be involved in and committed to the FSMS. They will write the Food Safety Policy and be responsible for making sure it is communicated and implemented.

39. Food Safety Requirements Management
Top Management must be involved in the design and implementation of the FSMS. Many specific responsibilities are assigned to Top Management to ensure their input and participation.
After implementation Management will conduct management review to ensure continued effectiveness of the system.

40. Requirements Validation
Establish and document a process to validate control measures before they are implemented.
Plan for revalidation when changes are made.
Ensure that all measuring and monitoring devices and methods are capable of providing the accuracy needed.

41. HACCP Principles for Operators of
Food Service and Retail Establishments

42. HACCP Principle 1: Hazard Analysis
Identify all hazards
Assess risk and significance of each hazard
Put in place control measures for each hazard
Principle 2: Identify Critical Control Points
Principle 3: Set critical limits
Principle 4: Monitor
What, how, where, how often, who, records

43. HACCP Principle 5: Corrective Action Principle 6: Verification
What happens to the food
What happens to the process to fix it
Principle 6: Verification
Additional testing done apart from on line testing
Principle 7: Documentation and Records