Foodborne Illness

Transmitting
enough of the live bacterial
Food borne intoxications
Bacteria Growth Patterns
Stage I: Lag Phase
Stage II: Log Phase
Stage III: Stationary Phase
Stage IV: Decline (death) Phase

Potentially hazardous food

High protein
High water
An air-cooled hard-boiled egg with shell
Sealed container (non-refrigerated storage)
Fresh fruits and juices and vegetables

1. Temperature
2. Acidity (pH)
3. Time
4. Air/Oxygen
5. Moisture

Approximate Aw Values of Selected Foods

Animal Products (Aw)
Water
1.00
Fresh meat, Poultry,Fish
0.99 -0.99
Most cheese 0.100 - 0.99
Cured meat 0.101 - 0.95
Parmesan cheese
0.102 - 0.76
Dried whole milk
0.10
Plant Products (Aw)
Fresh fruits, vegetables
Jams, jellies 0.75 - 0.94
Dried fruit
0.55 - 0.80
Cereal
0.10 - 0.20
Sugar
0.19

0.97 - 0.99

If a mother
forgets to follow some of the basic food safety rules,
wont heating or reheating foods
Will make it safe?

The Five Farm-to-Table Steps

What do you think

that a food manufacturing company
make sure that
their products are safe?

Key players in food safety:

Overview of Administration of Food Safety

Who Regulates What / Harmonization

Food and Drug Administration (FDA)
All food, except meat, poultry, and processed
eggs
Chemicals
Food Additives
Food and drugs for pets and farm animals
Household devices (e.g., microwave ovens)

U.S. Department of Agriculture

(USDA)
Meat
Poultry
Processed eggs

ROLES OF GOVERNMENTS

protect consumers
provide assurance
maintain confidence
provide health education programs

INDUSTRY

provide safe and suitable food

clear and easily-understandable consumer information
maintain confidence in international food trade.

Role of Food Safety Authority

Inspecting food production establishments and warehouses

Reviewing safety before marketing
Reviewing animal drugs
Safety of animal feeds
Developing model codes
Establishing GMP
Working with foreign governments
Requesting manufacturers to recall unsafe food products
Taking appropriate enforcement actions
Conducting research on food safety
Educating industry and consumers on safe food handling practices

consumer interests first and foremost

providing advice
ensuring delivery of high standard safe food
ensuring that food complies with legal requirements
working with the food industry
setting food standards
risk management

Principles of HACCP
. Identify the hazards
Purchasing, delivery, storage, preparation, cooking, serving
Examples of hazards include
- Food poisoning bacteria, e.g. Salmonella.
- Foreign matter, e.g. glass, insects, hair
- Chemicals, e.g. disinfectants.
. Determine the critical
. Establish critical

control points (CCPs)

limit (s)

. Establish a system to monitor CCP

- who check how what
. Establish the corrective

action

. Establish procedures for verification

- Change of recipe, new equipment, etc
. Establish documentation concerning all procedures and records

Advantages of HACCP
Applied throughout the food chain
More effective use of resources
More timely response to food safety problems
Promote international trade by increasing buyer confidence in food
safety
Capable of accommodating advances in equipment design,
processing procedures or technological developments

Successful application of HACCP

Full commitment and involvement of management and the
workforce
Team approach
Compatible with ISO 9000 series

RECOMMENDED INTERNATIONAL CODE OF PRACTICE

GENERAL PRINCIPLES OF FOOD HYGIENE

1.
2.
3.
4.
5.
6.
7.
8.

Production
Establishment: Design and Facilities
Establishment: Maintenance and Sanitation
Establishment: Personal Hygiene
Control of Operation
Transportation
Product Information and Consumer Awareness
Training

Tha
n

k Y
ou