Food Safety Lesson 1 Introduction
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Upon completion of this module: • Recognize the importance of food hygiene, safety, and sanitation as the basis for preventing foodborne illness. • Identify the steps in establishing HACCP principles. • Identify latest information on food safety risks, foodborne illnesses, food spoilage and food preservation. • Describe the importance of facilities and equipment cleaning and maintenance. • Apply correct receiving, storing, and issuing in relations to safe and hygienic practices.
Assessment Assessment Assignment Mid-Term Test/Quiz Final Examination
Total
Marks 30 20 50
100
General Class Rules • Mobile phones must be in the silent mode. Mobile calls are not to be taken in the classroom. • The appropriate attire for this class is the uniform worn in accordance with YTL-ICHM rules. • To ensure all students benefit from class discussions, all communications in the classroom are to be conducted in English.
Safety Precaution • The front door is in front of you, and the back door is behind you. • In case of emergency, leave everything and RUN for your life!
Nausea
Vomit
What’s Wrong?
Fever
Diarrhea
Nausea
Fever
FOOD POISONING Vomit
Diarrhea
Why Food Safety?
To prevent foodborne illness • A foodborne illness is a disease that is transmitted to humans by food.
Why do people get Food Poisoning?
BAD BACTERIA!
Common types of bacteria:
Escherichia coli
Bacillus cereus
Staphylococcus aureus
Salmonella
Listeria
Clostridium perfingens
Campylobacter
Sing the Salmonella Salmonella, Salmonella You are bad, you are bad Hiding in the milk, egg and meat, I fever, and diarrhea
Who is at risk? Infants and children: Their stomachs produce less acid, making it easier for bacteria and viruses to multiply. Pregnant women: A fetus does not have a fully developed immune system.
The elderly: Inadequate nutrition, lack of protein in their diets, or poor blood circulation.
People who are chronically ill (cancer, diabetes, AIDS): Weaker immune system.
Where do bad bacteria come from?
Poor Personal Hygiene
Dirty Hands
Sick at Workplace
Open Cut
Dirty Uniform
Smoking in Kitchen
Inadequate Cooking
Improper Holding Temperatures
Dirty Equipment
No Pest Control
Rubbish Bins Not Emptied Regularly
Expired Food
Where do bad bacteria come from? • • • • • • •
Poor personal hygiene Inadequate cooking Improper holding temperatures Dirty equipment No pest control Rubbish not emptied regularly Expired food
Another source that you may not realize‌
Dirty Ice
Dirty Ice Machines
Using Hands
Leaving Ice on the Ground
How to prevent Food Poisoning?