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FOOD SAFETYIN AGRICULTURE
PERTANIAN & MANUSIA (PRT 2008)BY GROUP 10
MOHD HANIF BIN YAZIZ 153418LYANA INESSA BINTI AZRIL 152335NURUL HAFIZA BINTI OTHMAN 151937IZYAN ZUHAIRAH BINTI ZULKIFLI 152902MUHAMAD IZZUL AZRI BIN SAMSUDIN 151580MOHAMAD AZRIZAL BIN MOHD SHUKERI 123232RAJA MUNAWARRAH BINTI RAJA ZAZALLI 152270
INTRODUCTION• Technical discipline describing
handling, preparation and storage of food in ways to avert food-borne illness.
• Consumption of contaminated food.
INTRODUCTION• Five key principles of food hygiene:
1. Preventing contaminated food with pathogens spreading from people, pets and pests.
2. Separate the raw and the cooked foods to prevent the cooked foods from being contaminated
3. Cook the foods for the suitable length of time and at the suitable temperature to kill the pathogens
4. Storing food at the proper temperature5. Using safe water and raw materials
• ISO 22000 - deals with food safety • HACCP- depends on the management commitment and a solid
foundation of prerequisite programs
FOOD MANUFACTURING
Cleaning
Food Storage
Food Handlers
Food Premises
and Equipmen
t
FOOD MANUFACTURINGFOOD PREMISES AND EQUIPMENT• Food Pests – animal live in or on food used for human
consumption and cause contamination.• Why control food pests?
Carry disease and contaminate food. Damage food causing unnecessary wastage. Pest activity damaged food premises (rodents). Legal requirement for all food businesses.
CLEANING• Proper waste disposal
Minimizes the spread of infections. Reduce the risk of accidental injury. Provide an aesthetically pleasing atmosphere. Reduces the likelihood of contamination of the soil or ground.
water with chemicals or microorganisms.• Eliminate food-borne pathogens and keep them under
control.• Pathogens can accidently end up on worker’s hands, gloves or
protective clothing.
FOOD HANDLERS• Wash hands.• Direct handling food (normally kept to a minimum)
Hand sanitizer and gloves.• Wear clean and proper protective attires.• Use waterproof bandages (for wounds).• Sick food handlers are excluded from working.
E.g.: vomiting, diarrhea, fever.• Behaving safely
Should not sneeze or eat over unprotected foods or surfaces in contact with foods.
Prohibited to spit, smoking, etc. in working area.
FOOD STORAGE• Expiry date label.• Raw and ready-to-eat products are stored separately.• Temperature of storage
Different for either ambient, chilled or frozen. Checked regularly to avoid dysfunction.
• Traceability of products Helps companies to find the origin of non-compliance. Remedy the malfunction.
• Stock rotation (incoming and outgoing products) Prevent wastage. Food products should not be kept beyond its recommended
shelf life.
HALAL FOOD SAFETY• The Halal Issues Malaysia has developed Halal Certification: a
total quality health and sanitary system that involves adopting procedure for slaughtering processing and other related operations a prescribes by Islamic rules.
• Not only limited to meat and poultry products, but also cut across other consumer items such as pharmaceuticals, toiletries, cosmetics and confectionery.
STANDARDIZE (MALAYSIA RECOGNITION AS HALAL HUB)
ISO9000 QA
HACCP
Good Hygienic Practice
SOP
Codex Alimentarius
Standard global benchmark
MSI 1500 : 2004• Malaysia through such agencies like, JAKIM, Department of
Standards Malaysia, Institute of Islamic Understanding Malaysia(IKIM) and Malaysian Institute of Industrial Research and Standard (SIRIM) developed a comprehensive Halal Food Standard called MS1500:2004
Halal logo which authorized by the Malaysian Government. For food products, the halal designation means the ingredients used in manufacturing is halal.
HALAL LOGO
EFFECTS OF UNSAFE FOOD PRACTICES
Incorrectly handled or processed
Not preferred for further processing
Refer to the foods which are considered harm to the consumer
EFFECTS OF UNSAFE FOOD PRACTICES
FOOD BORNE ILLNESS• Toxic levels of pathogens or bacteria are present in food.• Improper handling of food in the retail area of the food
industry or after being purchased.• Results only in discomfort or fatigue.• Higher risk are pre-school age children, older adults in health
care facilities, and those with impaired immune systems.• Symptoms may vary (stomach pain, nausea, vomiting and
diarrhea.)
PRECAUTION STEPS (example of meat)• Washing off under running water before cooking it.• Always remember to wash your hands and any surface
that in contact with the meat. • Porous surfaces such as wooden chopping
boards should be washed, rinsed thoroughly and then set aside to dry.
FOOD SAFETY
TIPS
Cooking and
Serving
Handling Leftovers
PreparingFood Storage
Shopping
FOOD SAFETY TIPSSHOPPING• Never choose torn or
leaking packages.• Check the expiration dates.• Put raw meat into plastic
bag to prevent cross contaminate with others.
• Refrigerated or frozen items are the last items to buy.
• Keep perishable items inside the air-conditioned car or in a cooler with ice.
FOOD STORAGE• Immediately unload
perishable foods from car.• Place securely wrapped
packages of raw meat in the meat drawer(coldest section).
• Refrigerator at 40 ͦ F and freezer at 0 ͦ F to slow bacterial growth.
• Cook or freeze fresh poultry within 2 days, beef within 3 to 5 days.
PREPARING• Always wash hands.
After using bathroom and etc. Before and after handling raw meat
• Do not cross-contaminate. Keep raw meat and poultry separated from other foods.
• Directly wash board, knife and others after cutting raw meats with hot and soapy water.
• Sanitize cutting boards often in a solution of chlorine bleach and water.
COOKING AND SERVING• Make sure the whole meats
are fully cooked.• Keep hot food over a heat
source or reheat them before eating.
HANDLING LEFTOVERS• Divide foods into shallow
containers then keep it refrigerated.
• Cut into slices or separate from bone before refrigerated.
• Use cooked leftovers within 4 days.
EXAMPLE OF CASES OF FOOD SAFETY IN
MALAYSIA DEAD COCROACH IN MILK
• Kuantan• A housewife found a dead
cockroach in a tin of milk that bought from a mall.
DEAD RAT IN COOKING OIL
• Klang• 8 stall have been ordered to
close.• Cockroaches and animal
droppings are found in the eight food premises.
CONCLUSION• Knowledge on effects of
unsafe food practices is crucial.
• Food manufacturing industries need to follow the food safety legislation and control food pests.
• Consumers should practice food safety tips.