Foodborne Illness Transmitting enough of the live bacterial Food borne intoxicationsBacteria Growth PatternsStage I: Lag Phase Stage II: Log Phase Stage III: Stationary Phase Stage IV: Decline (death) Phase

Potentially hazardous foodHigh proteinHigh water An air-cooled hard-boiled egg with shellSealed container (non-refrigerated storage)Fresh fruits and juices and vegetablesTemperature Acidity (pH)Time Air/OxygenMoisture

Approximate Aw Values of Selected Foods

Animal Products (Aw)Water 1.00Fresh meat, Poultry,Fish 0.99 -0.99 Most cheese 0.100 - 0.99 Cured meat 0.101 - 0.95 Parmesan cheese 0.102 - 0.76Dried whole milk 0.10

Plant Products (Aw)Fresh fruits, vegetables 0.97 - 0.99 Jams, jellies 0.75 - 0.94Dried fruit 0.55 - 0.80Cereal0.10 - 0.20 Sugar0.19

If a motherforgets 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

ROLES OF GOVERNMENTS protect consumers provide assurance maintain confidenceprovide health education programs

INDUSTRYprovide safe and suitable food clear and easily-understandable consumer informationmaintain confidence in international food trade.

Inspecting food production establishments and warehousesReviewing safety before marketing Reviewing animal drugsSafety of animal feedsDeveloping model codesEstablishing GMPWorking with foreign governmentsRequesting manufacturers to recall unsafe food productsTaking appropriate enforcement actions Conducting research on food safety Educating industry and consumers on safe food handling practicesRole of Food Safety Authority 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 control points (CCPs) . Establish critical 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 - Temperature record sheets

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 developmentsSuccessful 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 HYGIENEProductionEstablishment: Design and FacilitiesEstablishment: Maintenance and SanitationEstablishment: Personal HygieneControl of OperationTransportationProduct Information and Consumer AwarenessTraining

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