FOOD SAFETY DEMO

Objectives:

At the end of the lesson, the students will be able to:

1. define Food Safety

2. give the different types of Food Hazards, and

3. explain the importance of Good Personal Hygiene to Food Safety

Spiel: Have you ever woken up late night due to severe stomach ache and learnt that you have eaten contaminated food on the
same day? That might be a result of compromising the Proper handling and preparation of food before consumption

So today, we are going to discuss Basic Food Safety, what compromises food safety and what are the possible ways to prevent
foodborne illnesses. Food Safety is a very wide topic that needs to be discussed properly and carefully. Today, we will be learning
the basics of Food Safety and will need to understand why we need to study further about this topic.

What is Food Safety?

• It a scientific discipline describing handle, preparation, and storage of food in ways that prevent food-borne illness.

Spiel: So basically, Food Safety is a concept on which food will not cause harm to the consumer when it is being prepared and/or
eaten according to its intended use.

What is Foodborne Illness?

 Foodborne Illness is any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses,
or parasites that contaminate food.

Spiel: There are times that we cannot be able check on our food if it being prepared and handled properly since we do not have
access to the preparation area. That is why we, as food handlers too should be able to learn about the proper ways to keep our
food safe for consumption because Food Safety will not only be used in restaurants or any food establishment but also from our
own home or anywhere as long as there is food.

FLOWCHART

Spiel: So here a flowchart showing where should Food Safety take place before consumption. (explain the chart)

Spiel: What might be the reasons why Food Safety us being compromised? (Show slide)- These are called Food Hazards…

There are many kinds of agents that can cause Food Contamination, and they are categorized in Three General Types.. (show
slide)

Physical hazards include items: such as hair, fingernails, metal staples, and broken glass, as, well as naturally occurring objects,
such as bones in fillets. So Physical Hazards are those that can be accidentally and unintentionally place into food but can
absolutely be avoided through carefulness and proper discipline within food preparation area.

Chemical Hazards (read description)

Chemical hazards include pesticides, food additives, preservatives, cleaning supplies, and toxic metals that leach from cookware
and equipment. Chemical contamination can come from solvents, detergents & sanitizers.

Spiel: Chemical Hazards in Food could be

1. Naturally Occurring- derived from plants, animals or micro-organisms.

2. Intentionally added- added to the food during growth or processing which are dangerous above prescribed level (e.g.
Flavor enhancers).

3. Unintentionally added- chemicals like chlorine, Iodine, Muriatic Acid, etc.

4. Pesticides- toxins are transmitted by eating unwashed fruits or vegetables contaminated with pesticides.

5. Food Allergens- immune system response to foods/allergic reactions.

6. Toxic metals from containers, utensils and Equipment.

By far, biological hazards pose the greatest threat to food safety. Biological hazards include certain bacteria, viruses, parasites,
and fungi, as well as certain plants, mushrooms, and fish that carry harmful toxins.

There are four types of micro-organisms that can contaminate food and cause food borne illness:

1. Bacteria- single-celled organisms that can be obtained through infection(from one host to another) or
intoxication (within the host). Bacteria can be anaerobic or aerobic. Aerobicmeans involving
oxygen, so anaerobic bacteria can survive without oxygen. ... All organisms make energy
through cellular respiration, but they do this differently depending on if they
are anaerobic oraerobic.
2. Viruses- biological agent that reproduces inside the cells of living hosts (e.g. common cold, influenza,
chickenpox, HIV, etc.)

3. Parasites- organism that lives on or in a host organism and gets its food from or at the expense of its
host.

4. Fungi- any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and
molds, as well as the more familiar mushrooms.

FATTOM

What is Fattom?

There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods,
F Food such as meat, milk, eggs and fish are most susceptible.
Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a
A Acidity pH of 6.6-7.5. The United States Food and Drug Administration's (FDA) regulations for acid/acidified
foods require that the food be brought to pH 4.5 or below.
Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or
T Time heating. While most guidelines state two hours, a few indicate four hours is still safe.
Food-borne pathogens grow best in temperatures between 41 to 135 °F (5 to 57 °C), a range referred to
T Temperature as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 to 104 °F (21 to
40 °C).[3]
O Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.
Water is essential for the growth of foodborne pathogens, water activity (aw) is a measure of the water
M Moisture available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that
have aw between 0.95 and 1.0. FDA regulations for canned foods require aw of 0.85 or below.

Principles of Food Safety

1. Proper cleaning and sanitization of all surfaces, utensils and

2. Maintaining a high level of personal hygiene, particularly hand washing. (Food Safety should first be practiced by
individuals, especially if we are food handlers. Good hygiene eliminate, if not, reduce the risk of food contamination and
cross contamination)

3. Correct heating, chilling and storing of food with regard to

4. Implementing effective pest control. (Good Housekeeping done by food handlers may keep the pest away from food and
preparation area. Pest Control including chemicals should only be done by authorized and trained PCO, pest control
officer).

5. Comprehending food intolerance, food allergies and food

Look at this photo, bad hygiene practices done in the preparation area.
These activities may cause food contamination and food borne illnesses for the consumers. Having no good discipline in the
working area is a big crime in food safety, and it needed to take an action to avoid the possible results of this.)

Good hygiene Practices

These are the common Personal Hygiene that we should practice in our daily living.

So in general, Food Safety is a very crucial thing to discuss not only to food handlers but also to everyone that prepares and
consumes food. This is to help prevent foodborne illnesses or worst, may cause death by food poisoning. Food Safety is a very
wide topic and needs a thorough and careful study to make it work.

In order for us to start practicing Food Safety, we should start from practicing the Good Personal Hygiene.

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