Duhok polytechnic university
Shekhan technical college of health &
medicine
department public health second stage
Food safety
Name Students: Supervisior:
1) Nassar Kamiran Dr.omran
2) Ayman Waleed
3) Emad Akram
4) Saad Anter
5) Emad hamo
Content:
what is food safety.
Key principles of food safety.
Common food borne pathogens.
Food safety in various setting.
Best practices for maintaining food safety.
conclusion
References.
What’s
Food safety
Food safety is essential for public health, focusing on preventing
foodborne illnesses by ensuring proper handling, preparation,
storage, and consumption of food. It involves practices to protect
food from harmful microorganisms, chemicals, and allergens. Key
principles include hygiene, preventing cross-contamination,
temperature control, and safe cooking. These practices help reduce
health risks and improve food quality. Food safety is crucial not only
at home but also in restaurants, schools, hospitals, and food
industries.
Key Principles of Food Safety:
Proper Hygiene: Wash hands regularly, clean kitchen tools, and
maintain personal hygiene to prevent contamination.
Preventing Cross-Contamination: Keep raw and cooked foods
separate, use different utensils, and clean surfaces after handling
raw foods.
Temperature Control: Cook food to safe temperatures, store
perishable foods at the correct temperatures, and avoid the
"danger zone" (40°F–140°F).
Safe Food Preparation: Thaw food safely, marinate in the fridge,
and check expiry dates to ensure food safety.
Cleaning and Sanitizing: Clean and sanitize kitchen surfaces and
equipment to reduce bacteria and prevent contamination.
Key Principles of Food Safety:
Proper Hygiene: Wash hands regularly, clean kitchen tools, and maintain personal hygiene to prevent contamination.
Preventing Cross-Contamination: Keep raw and cooked foods separate, use different utensils, and clean surfaces
after handling raw foods.
Temperature Control: Cook food to safe temperatures, store perishable foods at the correct temperatures, and avoid
the "danger zone" (40°F–140°F).
Safe Food Preparation: Thaw food safely, marinate in the fridge, and check expiry dates to ensure food safety.
Cleaning and Sanitizing: Clean and sanitize kitchen surfaces and equipment to reduce bacteria and prevent
contamination.
Common Foodborne Pathogens:
bacteria
virus
parasites
fungi
bacteria
1) Salmonella: Found in raw meat, eggs, and poultry; causes
diarrhea and fever.
2) E. coli: Found in undercooked beef; causes severe stomach
cramps and diarrhea.
3) Listeria: Found in deli meats and unpasteurized cheese; can
cause serious illness.
4) Campylobacter: Found in raw poultry; causes diarrhea and
cramps.
virus
1) Norovirus: Causes vomiting and diarrhea;
spread through contaminated food or water.
2) Hepatitis A: Affects the liver; found in
contaminated food, especially shellfish.
parasites
1) Giardia: Found in contaminated water;
causes diarrhea.
2) Toxoplasma: Found in undercooked meat;
can cause flu-like symptoms.
fungi
Molds and Yeast: Produce toxins; found in spoiled
food
Food Safety in Various Settings:
Home Kitchens:
Practice proper hygiene, separate raw and cooked foods, cook at safe
temperatures, and store food correctly to prevent contamination.
Restaurants and Foodservice:
Follow health regulations, ensure staff training, and maintain clean
kitchens to prevent foodborne illnesses.
Schools and Hospitals:
Ensure safe food preparation for large groups, manage allergies, and
follow food safety standards to protect vulnerable populations.
Food Industry and Manufacturing:
Use HACCP (Hazard Analysis Critical Control Point) systems to
monitor and control food safety risks during production and
distribution.
Food Safety Laws and Regulations:
1) Food Safety Modernization Act (FSMA): Focuses on preventing
food safety problems by requiring preventive controls in food
production.
2) FDA Regulations: Set standards for food safety, labeling, and
manufacturing to protect consumers.
3) HACCP: A system used to identify and control food safety hazards
during production and processing.
4) WHO Guidelines: International standards for food safety to
prevent foodborne illnesses.
5) Local and National Health Codes: Regional regulations on food
handling, sanitation, and inspections to ensure food safety in
public settings.
Best Practices for Maintaining Food
Safety
Wash Hands Check Expiry Dates
Raw and Cooked Foods Store Food
Wash hands
Best Practices for Maintaining Food
Safety
Check expiry dates
Wash hands
Raw and cooked foods Store food
Check expiry
Prevention:
dates
Physical activity &
Healthy diet Sterilization
exercise
Habit
Best Practices for Maintaining Food
Safety
Check expiry dates
Wash hands
Raw & cooked foods Store food
Store foods
Best Practices for Maintaining Food
Safety
Check expiry dates
Wash hands
Raw & cooked foods Store foods
Raw & cooked
foods
Conclusion:
Food safety is essential for protecting public health and preventing
foodborne illnesses. By following key principles such as proper
hygiene, preventing cross-contamination, controlling
temperatures, and ensuring safe food handling, we can
significantly reduce the risk of foodborne pathogens.
Understanding and adhering to food safety laws, regulations, and
best practices in various settings—from home kitchens to food
industries—plays a vital role in ensuring safe food for everyone. It
is important to stay informed and practice food safety
consistently to safeguard health and well-being.
references
1) Germov, J., & Williams, L. (2020). A Sociology of Food and Nutrition: The Social
Appetite (8th ed.). Oxford University Press.Covers the social aspects of food safety
and public health.
2) World Health Organization (WHO). (2020). Food Safety. Provides global food
safety standards and guidelines.
3) FDA. (2017). Food Safety Modernization Act (FSMA): What You Need to Know. U.S.
FDA.Overview of preventive food safety regulations in the U.S.
4) Jafari, A., & Ranjbar, R. (2016). Foodborne Pathogens and Food Safety: A Review of
Literature. Journal of Food Safety and Hygiene, 2(2), 56-63. Review of foodborne
pathogens and food safety practices.
5) Mullan, B., & Dube, L. (2018). Food Safety Management: A Practical Guide for the
Food Industry. Elsevier.
Any question
