Scribd Logo
Upload

Welcome to Scribd!

  • 15 views

    PFS Chap.1

    Uploaded by

    Zaynab Rachidi
    This document is an introduction to food safety lecture for a nutrition course. It defines food safety as involving all measures to ensure food is safe during preparation, processing, storage and handling. Food safety includes protecting food from contamination and preventing bacteria from multiplying to unsafe levels. The document estimates that 48 million Americans get sick from foodborne illnesses each year, with 128,000 hospitalized and 3,000 deaths. It identifies people at higher risk and discusses common causes of food poisoning like improper food holding temperatures.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    PFS Chap.1

    Uploaded by

    Zaynab Rachidi
    15 views17 pages
    This document is an introduction to food safety lecture for a nutrition course. It defines food safety as involving all measures to ensure food is safe during preparation, processing, storage and handling. Food safety includes protecting food from contamination and preventing bacteria from multiplying to unsafe levels. The document estimates that 48 million Americans get sick from foodborne illnesses each year, with 128,000 hospitalized and 3,000 deaths. It identifies people at higher risk and discusses common causes of food poisoning like improper food holding temperatures.

    Original Title

    PFS_Chap.1

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document is an introduction to food safety lecture for a nutrition course. It defines food safety as involving all measures to ensure food is safe during preparation, processing, storage and handling. Food safety includes protecting food from contamination and preventing bacteria from multiplying to unsafe levels. The document estimates that 48 million Americans get sick from foodborne illnesses each year, with 128,000 hospitalized and 3,000 deaths. It identifies people at higher risk and discusses common causes of food poisoning like improper food holding temperatures.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views17 pages

    PFS Chap.1

    Uploaded by

    Zaynab Rachidi
    This document is an introduction to food safety lecture for a nutrition course. It defines food safety as involving all measures to ensure food is safe during preparation, processing, storage and handling. Food safety includes protecting food from contamination and preventing bacteria from multiplying to unsafe levels. The document estimates that 48 million Americans get sick from foodborne illnesses each year, with 128,000 hospitalized and 3,000 deaths. It identifies people at higher risk and discusses common causes of food poisoning like improper food holding temperatures.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 17

    NUTR002

    Principles of Food Safety


    INSTRUCTOR’S NAME: HANA EL TANNIR
    DEPARTMENT OF NUTRITION & DIETETICS
    FACULTY OF HEALTH SCIENCES
    FALL 2023/2024

    Week 2 1
    CHAPTER 1: Introduction to Food
    Safety

    WEEK 2 2
    What is food safety?
    FOOD SAFETY
    Involves all measures necessary to ensure the safety and
    wholesomeness of food during preparation, processing,
    manufacturing, storage, transportation, distribution,
    handling, sale and supply

    SAFE FOOD
    Is food which is free of contaminants and will not cause
    illness or harm

    3
    What is food safety?
    FOOD SAFETY INCLUDES

    Protecting food from risk of contamination, ie. preventing


    objectionable matter getting into food, including harmful bacteria,
    poisons and foreign bodies
    Preventing any bacteria present multiplying to a level which would
    result in illness of consumers or the early spoilage of food
    Destroying of any harmful bacteria in the food by thorough cooking,
    processing or irradiation
    Discarding contaminated food

    4
    Don’t count on these to
    test for food safety!

    5
    Estimates of foodborne illnesses in
    the U.S. each year

    CDC estimates that each year roughly


    1 in 6 Americans (or 48 million people) gets sick
    128,000 are hospitalized
    3,000 die of foodborne diseases

    Determining the source of foodborne illnesses is an


    important step in developing preventive measures

    HTTPS://WWW.CDC.GOV/FOODBORNEBURDEN/INDEX.HTML 6
    Define the following...
    1. What is a foodborne illness?
    an infection or illness resulting from the ingestion of a
    common food
    2. What is a foodborne disease outbreak?
    the occurrence of two or more cases of similar illness after
    eating a common food
    3. What micro-organisms cause foodborne illnesses?
    Bacteria, viruses, fungi, parasites

    7
    SPOT THE MISTAKES THAT LEAD TO
    FOOD CONTAMINATION

    8
    Food Contaminants
    PHYSICAL CHEMICAL
    Can cause injuries Can cause food poisoning

    MICROBIOLOGICAL ALLERGENIC
    Can cause food poisoning

    9
    Characteristics of food poisoning

    The first symptoms usually occur during the


    onset time or first 38 hours

    The duration of the symptoms can be one


    to seven days

    Food poisoning usually requires a large


    number of germs

    10
    Signs and symptoms of food poisoning
    UPSET
    STOMACH FEVER

    VOMITING
    DEHYDRATION

    DIARRHEA

    11
    Signs and symptoms of food poisoning
    Possible more severe conditions can include

    PARALYSIS

    MENINGITIS

    12
    People with a higher risk of foodborne illness

    Infants Pregnant
    women
    Young children and
    older adults

    People with weakened immune systems


    and individuals with certain chronic diseases
    13
    What are the most common causes of food
    poisoning?
     Preparing
    food very early or ahead of time and storing it at room
    temperature
    Cooling food slowly
    Inadequate cooking/reheating temperature
    Food contamination by cross contamination
    Ineffective thawing of food before cooking
    Food handlers and bad personal hygiene practices

    14
    What are the costs of foodborne
    illness?
    Loss of customers and sales
    Damage to prestige and reputation
    Legal fees
    Increased insurance premiums
    Lowered employee morale and absenteeism
    Need for retraining
    Embarrassment
    Closure

    15
    BENEFITS OR COSTS?
    Good reputation, trust and customer satisfaction 

    Consumer protection 

    Protection of trade name 

    Food poisoning 

    Bad reputation 

    Food contamination and consumer complaints 

    Pest infestation 

    Throwing food due to damage 

    Protect employees 

    Food safety and reduced cases of food poisoning 


    ‫سالمة الغذاء؟‬OR
    BENEFITS ‫تكاليف‬ ‫فوائد أو‬
    COSTS?
    Close the organization 

    Fees and fines 

    Compliance with food safety law 

    A call from a client with food poisoning 

    Extend product shelf life 

    Low morale, staff departure 

    Loss of business, few profits 

    Good working conditions, high morale, high productivity 

    Increase business and profits 

    You might also like