1. السلامة قبل الندامة
متداولى الاغذية

2. السلامة قبل الندامة وكما قال باتريك وال
الاوبئة الناتجة عن تناول الاغذية الملونة ليست سوء حظ ولكنها سوء ادارة.

3. السلامة قبل الندامة مقومات نمو البكتريا Growth of Bacteria
Talking Points:
Explain how the acronym FAT-TOM can be used to remember the conditions necessary for microbial growth. Discuss each condition at length as you work through the next six slides.
Ask participants what conditions the manager can best control.

4. √ X السلامة قبل الندامة Talking Points:
Have participants look at the pictures portraying an employee in improper attire. Ask them to explain the potential hazard that each situation poses. Tie responses to foodborne illness and cross-contamination concepts.
Discuss other work attire guidelines.

5. السلامة قبل الندامة تغطية الجروح ببلاستر طبى عازل
عدم ارتداد المجوهرات وخاصة إثناء اعدا د الطعام.

6. السلامة قبل الندامة
استخدام ملعقة نظيفة في حالةالرغبة في تذوق الطعام، مع عدم وضع الملعقة مرة اخري في اواني الطهي.

7. Handling Food, Glassware, Dishes, and Utensils
RIGHT
WRONG
Instructor Notes
Food-contact areas of plates, bowls, glasses, and cups should not be touched.
Dishes should be held by the bottom or the edge.
Cups should be held by their handles, and glassware should be held by the middle, bottom, or stem.
9-8

10. 2- ممارسة الشئون الصحية الجيدة GHP.

11. GHP

12. GHP

13. استخدام القفاز بشكل مستمر
السلامة قبل الندامة
Talking Points:
Explain to participants that gloves help create a barrier between hands and food.
Discuss proper glove usage. Explain that gloves must never replace handwashing.
Remind participants that gloves do not protect food if they are not replaced when necessary.
استخدام القفاز بشكل مستمر

14. السلامة قبل الندامة Avoid sneezing or coughing over food
تجنب العطس او الكح اثناء التعامل مع الطعام.

15. السلامة قبل الندامة تحتاج البكتريا الي العديد من الاشياء حتى تتكاثر
الغذاء والحموضة ودرجة الحرارة والوقت والاكسجين والرطوبة.

19. Thank you

20. Microbiological contamination
Have you any experience of it, either:
Personally or Professionally?

21. Sources of bacterial contamination
Staff, customers P
PEOPLE
Vegetables, meat, shellfish, water R
RAW FOOD
Soil, dust E
ENVIRONMENT
Insects, rodents, animals, birds P
PESTS

23. http://barfblog. foodsafety. ksu 9 23

24. Another example mentioned earlier - :Listeria
Another example mentioned earlier - :Listeria. As we heard earlier, the uS Dept of health and human servises conducted a risk assessment of foodborne listeriosis concluding there is a risk to susceptible individuals esp from the following foods : pate and meat spreads, fresh soft cheese, smoked seafood, deli meats and deli salads. Recommendations focus on risk reduction for these food categories including identifying new approaches.
fig1 attempts to quantify the problem,
Key then is to be honest, open and communicate the risks to susceptile groups - pregnant women, elderly, and immune compromised ind’als. Then communicate what you are doing to reduce risk and where you are going. Also impt is to communicate areas of uncertainty. but median incidence per 100 million servings doesn't mean a lot to a mother who has a kid that likes to eat raw weiners;
The public will want to know what the risks are but more importantly what this means to them personally and what they should do about it. Eg of dp’s kid-cider
0 tolerance is a simplistic approach and hinders a risk reduction approach. Companies likely to resist testing because listeria is everywhere and even on -ve result can have harsh consequenses. Consumers calling for 0 tolerance are equally short sighted. The focus must be on continuous risk reduction. 24

25. Salmonella & E.Coli 0157:H7 Image Credit: EHA Consulting Group Inc.

26. These cells are beginning to divide into two

27. Staphylococcus Aureus
Found in human nose and throat (also skin)
Clostridium Perfingens
Found in animals and birds
Salmonella
Found in animals, raw poultry and birds
Clostridium Botulinum
Found in the soil and associated with vegetables and meats
Bacillus Cereus Found in soil, vegetation, cereals and spices

28. Staphylococcus aureus
Pathogenic Bacteria
Source
Symptoms
Average Onset Time
Raw meat
Poultry and eggs
Pests and pets
Human and animal intestines
Dirt and refuse
Vomiting
Nausea
Diarrhoea
Abdominal pain
hours after eating
Salmonella
Human nose, throat, ears, skin
Septic wounds
Animals and raw milk
Vomiting
Abdominal pain
Low temperature
Staphylococcus aureus
1 – 7 hours after eating
Raw meat and poultry
Soil, dirt and refuse
Raw vegetables
Pests and pets
Human and animal intestines
Clostridium perfingens
Diarrhoea
Abdominal pain
hours after eating
Soil
Marine sediment
Raw fish and meat
Animal intestines
Paralysis
Breathing and swallowing difficulty
Diarrhoea followed by constipation
Clostridium botulinum
12 – 36 hours after eating
Nausea
Vomiting
Abdominal pain
Diarrhoea
1 - 5 hours or 8 –16 hours depending on the form of the food poisoning
Bacillus cereus
Dust and soil
Cereal, rice and pasta

29. Campylobacter enteritis
Escherichia Coli
0157
Listeriosis
That’s the end of lesson 1! Coming next lesson: Foodborne diseases
Typhoid and paratyphoid fever
Dysentery

31. When cooking potentially hazardous food, the internal portion must:
Reach the required minimum internal temperature
Hold that temperature for a specific amount of time
Instructor Notes
To reduce the number of microorganisms that might be present on food to safe levels, it must be cooked to its required minimum internal temperature. That temperature varies from product to product. Minimum standards have been developed for most cooked food and are included in local and state health codes.
The only way to be certain food has reached the required minimum internal cooking temperature is to check it using a calibrated thermometer.
Potentially hazardous food that is not cooked to its required minimum internal temperature generally does not pose an unacceptable risk of foodborne illness to the healthy customer. However, if a customer is in a group at risk for foodborne illness, consuming raw or undercooked, potentially hazardous food could possibly increase the risk of illness, sometimes seriously.
High-risk customers should be advised of the potential risk if they ask about or specifically request undercooked food or any potentially hazardous food (or ingredient) that is raw or not fully cooked.
8-9

32. Safer food with smiley faces - Danish Food Safety Authorities

33. Would you eat this?

34. Did you know that this causes food poisoning

36. Is Kim ready to cook?
She has not tied her hair back. 36

37. Is Kim ready to cook?
She is still wearing her jewellery. 37

38. Clean all surfaces Wash hands Take off jewellery Wear an apron
Tie back hair 38

40. أعراض التسمم الغذائي
قد تظهر واحد أو أكثر من هذه الأعراض على الشخص المصاب بالتسمم وحسب نوع التسمم:
القيء الإسهال
الغثيان المغص الحاد
ارتفاع درجة الحرارة حكة
ضيق حدقة العين سرعة التنفس
سرعة ضربات القلب عرق
اضطرابات في الرؤية صداع
تشنجات في بعض الأحيان