To enable participants to understand the basic
concepts of food safety
To be able to impart to participants the
different types of food hazards that affect food
safety
2
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TIMELINE: PRODUCT RECALLS
2002 2007 2011 2014 2015 2018
Gain infant Several food Maggi Rich Lily's Peanut Phoenix brand Stella Artois
formula may be products like Mami Noodles Butter found to soft drinks, as Beer may
contaminated candies, taro Beef with contain an some bottles contain small
with lubricating oil milk and traces of unacceptable have damaged glass particles
and microscopic luncheon salmonella level of rims and may that may have
steel flakes meat were Aflatoxin possibly contain leaked from
found to be small glass the bottles
positive for particles
formaldehyde
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A food recall occurs when there is reason to
believe that a food may cause consumers to
become ill. A food manufacturer or distributor
initiates the recall to take foods off the market.
In some situations, food recalls are requested
by government agencies
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IS OUR FOOD SAFE?
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01 Foodborne illnesses
02 Food contaminants
03 Pesticide exposure
Environmental
04 effects
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FOOD SAFETY refers to the assurance that
food will not cause harm to the consumer
when it is prepared or eaten according to
its use
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HAZARD – a property that may cause food to be unsafe;
anything that may cause injury or illness
Physical Hazard
Chemical Hazard
Biological Hazard
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Include any potentially harmful extraneous material not
normally found in food
Physical hazards are easy to identify
May cause cuts, choking, broken teeth, etc.
Examples – glass, metals, plastic pieces, stones, bone
splinters, seeds, fruit pits, personal effects
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Naturally occurring chemicals (e.g. aflatoxin in nuts,
cyanide compounds in raw cassava)
Incidentally added chemicals (e.g. pesticides,
lubricants, cleaning agents, etc.)
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Intentionally added chemicals (e.g. Permitted food
additives that may be a chemical hazard due to
improper use)
Allergens – components in food that cause allergies
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From substances produced by living creatures
such as humans, rodents, pests or
microorganisms.
Hazards that pose the greatest food safety
threat to the consumer.
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Bacterial pathogens (Salmonella sp, Clostridium sp)
Viral pathogens
Parasites (roundworms, liver flukes, tape worm)
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We all carry bacteria. Your attention to personal hygiene can minimize potential problems.
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Healthy people have bacteria in their nose,
mouth, intestines, and on their skin
Products can be contaminated directly by our
hands or by sneezing or coughing
Many insects introduce bacteria to products
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Flies transfer bacteria whenever they land on
something
Cockroaches often live in drains and feed on
rotting garbage. They carry bacteria on their
legs and contaminate products and equipment
that they may crawl over
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On our skin, nose, ears and mouth
In our stomach
In soil
On plants and vegetables
In water
In air
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Water (i.e. Moisture)
Nutrients (carbohydrates, nitrogen, etc.)
Temperatures of 5 to 50°C
pH of 5 – 9
Many do not require oxygen to grow
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Foodborne disease or food poisoning
Any illness resulting from the food spoilage of
contaminated food, pathogenic bacteria,
viruses, or parasites that contaminate food, as
well as toxins
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Symptoms of food poisoning include diarrhea,
nausea, abdominal pain, vomiting, fever,
cramps
Other serious consequences include kidney and
liver failure, brain and neural disorders, reactive
arthritis, cancer and death.
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Bacteria and viruses:
The most common cause of food poisoning.
The bacteria and viruses that cause the most illnesses,
hospitalizations, and deaths are: Salmonella, Listeria,
E.coli, Norovirus, Campylobacter and Clostridium
perfringens.
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Molds, Toxins and Contaminants:
Some cases of food poisoning can be linked to either
natural toxins (such as those in some mushrooms and
pufferfish) or chemical toxins (such as pesticides or
melamine). While some molds are desirable in foods
(such as blue cheese), other molds can produce toxins
that cause illness.
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Allergens:
Food allergy is an abnormal response to a food triggered by
your body's immune system. Allergic reactions to food can
sometimes cause serious illness and death. The foods that
most often trigger allergic reactions are: Milk, Eggs, Fish
(e.g., bass, flounder, cod), Crustacean shellfish (e.g. crab,
lobster, shrimp), Tree nuts (e.g., almonds, walnuts, pecans),
Peanuts, Wheat and Soybeans
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Disinfection/Sanitation – alcohol, chlorine,
Iodine, Peroxide, Quaternary amines or
phenolics
Filtration (membrane filtration)
Radiation (UV light, gamma irradiation)
Preservation (e.g. Benzyl alcohol)
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WHO’s Five keys to safer food for handling and preparing food:
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CLEAN CLEAN
PERSONNEL PLANT
SAFE, CLEAN &
FRESH FOOD
CLEAN CLEAN
EQUIPMENT METHODS
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THANK YOU!
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