Food Safety Is A Scientific Discipline Describing Proper Handling
Food Safety Is A Scientific Discipline Describing Proper Handling
Food Safety Is A Scientific Discipline Describing Proper Handling
Physical: = Hard or soft foreign objects in food that can cause illness and
injury They include items such as fragments of glass, metal,
toothpicks, jewelry, adhesive bandages, and human hair.
Biographical:
Include bacteria, viruses, parasites and fungi (= yeasts and molds)
that are living organisms that are so small they can only be seen with
the aid of a microscope microorganisms also known as “microbes”
or “germs”.
• They are by far, the most important food-borne hazard in any
type of food establishment and are the primary target of a food
safety program.
• The microorganisms that cause most food borne illnesses are
bacteria
When to wash hands?: When you return home. After using the rest room.
Before preparing or eating any food. After smoking, sneezing, blowing your
nose or coughing. After changing diapers. Any other time your hands might
have been contaminated.
4. Don’t cut fresh produce until you are ready to prepare them for a
meal.
2) Separate
Avoid Contaminating Food
Avoid Contaminating the Home Environment
Separate raw meat, poultry and seafood from other foods in
your grocery shopping cart
Place ready-to-eat- food on top and raw meat, poultry and
seafood at the bottom of your refrigerator
Use different cutting boards for raw meats and ready-to-eat
foods. If not possible, clean and sanitize between different
foods
3) Cook : Adequately
o The only accurate way to determine if most foods are cooked to
safe temperatures is to use a food thermometer.
o Use a clean food thermometer to make sure meat, poultry and
other foods are properly cooked all the way through (avoid
partially cooked food).
o Cook eggs until yolk and white are firm.
o Fish should be opaque and flake easily with a fork.
o Reheat leftovers thoroughly (ONLY ONCE!)
4) Chill
Keep Freezer at -18°C or Lower