Food Safety Dr. Wahida H. Alqahtani Disclaimer The texts, tables and images contained in this course presentation are not my own, they can be found on: References supplied Atlases or The web sites FSN 522 Food Safety Dr. Wahida H. Alqahtani

Instructors : Dr. Wahida H. Alqahtani Office : Bldg. 9, Room 57T, Tel: 8050458, Email: wahida@ksu.edu.sa Schedule : Wednesday 10 - 12 am Office Hour : Tuesday 10 - 1pm ,Wednesday 12-1 pm and Thursday10-12pm, if you can’t come on this time you should take an appointment References : https://www.fda.gov/downloads/Food/GuidanceRegulation/HACCP/UCM07795 7.pdf https://www.researchgate.net/publication/257398823_The_food_control_syste m_in_Saudi_Arabia_-_Centralizing_food_control_activities https://www.usda.gov/wps/portal/usda/usdahome?navid=food-safety http://www.medicinenet.com/script/main/srchcont.asp?src=food+saftey The handout of the Parts:

Objectives: To recognize the Definition of food safety To Identify the high risk food. To explain cross contamination. To recognize HACCP principles for food safety . To Practice good personal hygiene. To Maintain proper food temperature. Preparations: You are expected to prepare for each lecture by reading material to be covered before it is to be presented in class. Examinations: Exams will consist of one-hour exam and final exam. Grading: one - hour exams will be 30%, assignments will be 14% , Presentation will be 16% and final exam will be 40 % .

FOOD SAFETY

Definition

Food Safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its Intended use.

Food safety regulations Differ by state and region Find out regulations from local health departments Make sure caterers and vendors follow state and local food safety laws

What is Food Hygiene ?

What is Food Hygiene ? Not only Clean Premises But also Good Practices Prevention of contamination Prevention of microbial multiplication Destroying bacteria and other microbes .

Rules of food safety to prevent food-borne illness:

What is the risky food?

RAW, UNDERCOOKED, or UNPASTEURIZED Risky Food RAW, UNDERCOOKED, or UNPASTEURIZED animal products sprouts juices

High Risk Foods: Easily support bacterial multiplication under favorable conditions They usually are ready-to-eat foods They are moist and high in protein Require refrigeration E.g. Cooked Poultry, Eggs

Food safety

What is cross contamination?

What is cross contamination ? Cross-contamination is the transportation of harmful substances to food by: What conditions encourage bacteria to grow? Warm Neutral-slightly acidic pH Moist Protein-rich 41°F (5°C) and 135°F (57°C)

Time & Temperature Control: General rules

Time & Temperature Control: General rules Keep hot food hot (at or above 57°C) Keep cold food cold (at or below 5°C for good practice) Keep frozen food frozen (at or below -18°C) Minimize the high risk food is in the danger zone Minimize preparation time Heat quickly Cool quickly Cook and serve food immediately if possible Avoid reheating If food must be reheated, do so only once.

TIME Foodborne microorganisms need sufficient time to grow! They are capable of doubling their population every twenty minutes If potentially hazardous food remains in the temperature danger zone for four hours or longer, foodborne microorganisms can grow to levels high enough to make someone ill.

TEMPERATURE Temperature Danger Zone = 41-135° F Food must be handled very carefully when it is: *Thawed *Cooked *Cooled *Reheated

Food Safety is for Everyone

How can I handle food safely?

How can I handle food safely? Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in the throat of healthy people. According to one estimate, nearly 50 percent of healthy food handlers carry disease agents that can be transmitted by food.

How can I handle food safely? The most important tool you have to prevent foodborne illness is good personal hygiene Good personal hygiene includes: Proper bathing Hand washing Clean hat/hair restraint Trim nails, avoid nail polish Clean clothes Proper glove use Remove jewelry Maintain good health Avoid unsanitary habits/actions Report wounds and illnesses

Personal hygiene

Personal hygiene Staff and volunteers who work with food need to: - keep fingernails short and clean - bathe/shower - keep hair clean - wear clean clothes and hair restraint - remove and store aprons before leaving area - remove jewelry from hands/arms - not eat, drink, smoke, or chew gum or tobacco.

Single-use gloves Food handlers should change gloves: Gloves can keep hands from contaminating food Gloves used to handle food: should be designed for handling food should be used only once don’t take place of washing hands Food handlers should change gloves: before beginning a new task as soon as gloves are soiled or torn after handling raw meat, and before handling ready-to-eat food

Policy on foodborne illness

Policy on foodborne illness Procedures: Develop from(client name, contact,information, symptoms,doctor’s name, phone,foods consumed) Determine who will handle calls Contact local health department immediately in case of suspected outbreak Ask how to store samples of suspected foods for testing. Can send draft policy to local health department for suggestions.

Types of IILness: Tow Types: Food borne infections – presence of bacteria in food, e.g.Salmonella , E.coli. Foodborne poisoning – presence of toxins in food causes illness ,e.g. Staphylococcus aureus, Clostridium botulinum. Symptoms : Abdominal pain, Diarrhoea , Vomiting& Nausea .

Be Food Safe on the Go

Food Safety Management System

Food Safety Management System Protecting People Keeping the Employees and Customers Preventing Food Safety Errors

Food Safety Requirements Management Management must be involved in and committed to the FSMS. They will write the Food Safety Policy and be responsible for making sure it is communicated and implemented.

Food Safety Requirements Management Top Management must be involved in the design and implementation of the FSMS. Many specific responsibilities are assigned to Top Management to ensure their input and participation. After implementation Management will conduct management review to ensure continued effectiveness of the system.

Requirements Validation Establish and document a process to validate control measures before they are implemented. Plan for revalidation when changes are made. Ensure that all measuring and monitoring devices and methods are capable of providing the accuracy needed.

HACCP Principles for Operators of Food Service and Retail Establishments

HACCP Principle 1: Hazard Analysis Identify all hazards Assess risk and significance of each hazard Put in place control measures for each hazard Principle 2: Identify Critical Control Points Principle 3: Set critical limits Principle 4: Monitor What, how, where, how often, who, records

HACCP Principle 5: Corrective Action Principle 6: Verification What happens to the food What happens to the process to fix it Principle 6: Verification Additional testing done apart from on line testing Principle 7: Documentation and Records