Food & Beverage

FOOD SAFETY
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Food safety
The protection of consumer health and well being by
safeguarding food from anything that can cause harm
Costs of a foodborne illness to an operation:

Loss of customers and sales Loss of reputation

Negative media exposure Lowered staff morale

Costs of a foodborne illness to an operation:

Lawsuits and legal fees Staff missing work

Increased insurance premiums Staff retraining

Some definitions
Contamination
The presence in food of any harmful or objectionable
substance or object

Food-borne illness/food poisoning

Types of illness caused by eating contaminated food

Due diligence
A food business must be able to demonstrate that it has done
everything within its power to safeguard consumer health
Three types of hazards caused by contaminants
 Natural poisons

Wild mushrooms Green potato Red kidney beans

Food poisoning is caused by:

Micro-organisms:
Bacteria
Viruses
Moulds and fungi

Natural poisons in food itself

Chemicals/metals
 Food Hazards
Potentially Hazardous Foods (TCS Foods)

Foods that provide a good environment for the growth

of disease-causing microorganisms

These foods are also called TCS foodsthe abbreviation stands

for Time/Temperature Control for Safety.

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Food Hazards
Potentially Hazardous Foods (TCS Foods)
All of these foods, plus any foods prepared with any of
them, are potentially hazardous:
1. derived from animals / containing animal products (i.e., meat,
poultry, fish, shellfish, eggs, and dairy products)
2. derived from plants ---- has been cooked, partially cooked or
otherwise heat-treated
This category includes not only cooked vegetables, but also such items
as cooked pasta, cooked rice and tofu.

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 Food Hazards
Potentially Hazardous Foods (TCS Foods)
All of these foods, plus any foods prepared with any of
them, are potentially hazardous (contd):
3. Raw seed sprouts
4. Sliced melons: the edible flesh can be contaminated by
organisms on the rinds exterior, which was once in contact
with soil.
5. Cut tomatoes: the same reason as sliced melons
6. Garlic and oil mixtures: the oil seals the garlic from the air,
fostering the growth of anaerobic bacteria.
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 Unsafe
TCS food:

1-19
 Unsafe
TCS food:

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 3 types of bacteria:

Pathogenic cause illness

Helpful used to make beer, cheese, yoghurt, etc.

Spoilage cause food to perish or rot

Pathogenic micro-organisms
linked to food poisoning:

Campylobacter jejuni
Staphylococcus aureus
Bacillus cereus
Salmonella
E. coli O157 H7
Clostridium perfringens
Norovirus
Pathogenic micro-organisms

Staphylococcus aureus, Bacillus cereus

Produce toxins in food
Generally cause vomiting
Quick onset

Campylobacter jejuni, Salmonella, e. Coli,

Slostridium perfringens
Originate in the gut
Generally cause diarrhoea
Slower onset
Binary
fission
The right conditions
Spore-forming bacteria

The canning industry is

based upon killing Clostridium
botulinum spores
High-risk foods

ready to eat moist high in protein require strict time

and temperature
control
Cross-contamination

Raw to cooked food

Food handler legal requirements
Keep yourself clean
Keep the workplace clean
Protect food from contamination
or anything that could cause harm
Follow good personal hygiene practices
e.G. Hand washing
Wear appropriate protective clothing
Tell your employer if you are suffering from
or are a carrier of a food-borne illness
Key stages in the cycle
Chilled storage At or below: 8C law 5C good practice

Frozen storage Wrap food to prevent: contamination and freezer burn

Thawing food Check to ensure that food is properly thawed before cooking

Cooking Ensure that you cook food thoroughly

Reheating food to a minimum temperature of 75C ONCE only

Hot holding At or above 63C

Temperature measuring devices

hard probe thermometer infra-red probe (gun type)

thermometer

When using a temperature probe it should be:

properly calibrated
cleaned and disinfected
between use
 Hand washing
One of the most important actions you can take to help
prevent contamination

How to wash your hands

Always use a Use comfortably Dont forget the Rinse your

hand hot water rub areas in between hands before
basin provided your hands your fingers and drying them
exclusively for vigorously to around your wrists
washing hands work in the soap
Personal hygiene

You must maintain the

highest possible standards
of personal hygiene to
avoid contaminating food
The six stages of wet cleaning
Cloths

Cloths are a common

source of contamination
so single-use, disposable
cloths are recommended
Washing facilities

Separate food and

Hand wash facilities with
equipment
hot
sinks with hot and cold
and cold water, soap and
water
drying facilities
 Waste disposal

Bins and waste

are reservoirs of contamination

Design of premises

Designed, constructed and equipped to

minimise the risk of contamination
 Pests thrive if they can find
food, moisture, warmth and shelter

Food pests
transmit disease
contaminate food (bodies, hair, faeces, urine, etc.)
damage the structure of premises and equipment
Act to ensure that the food you
make, serve or sell is safe to eat
Everyone is at risk. Whos at Risk?
Groups with an increased risk include:
Young children
Pregnant women
Elderly men and women
Individuals with autoimmune
disorders, liver disease or
decreased stomach acidity
Alcoholics because of possible
liver damage/disease
Individuals with reduced immune
function due to chemotherapy or
radiotherapy, and those taking
steroids or antibiotics to treat
immune deficiencies
Individuals who are malnourished
Individuals with viruses
Individuals in institutionalized
settings
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 Review

Lets review

1-16
 Review

Does it need time and temperature control to keep it safe?

A. Yes
B. No

Flour

1-17
 Review

Does it need time and temperature control to keep it safe?

A. Yes
B. No

Cut lettuce

1-18
 Review

Does it need time and temperature control to keep it safe?

A. Yes
B. No

Sliced melon

1-19
 Review

Does it need time and temperature control to keep it safe?

A. Yes
B. No

Cooked beans

1-20
 Review

Does it need time and temperature control to keep it safe?

A. Yes
B. No

Baked potatoes

1-21
 Review

What is the problem?

A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing

1-22
 Review

What is the problem?

A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing

1-23
 Review

What is the problem?

A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing

Chicken breasts

1-24
 Review

What is the problem?

A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing

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