1. Implement the Food Safety Program and Procedures
Implement Food Safety Program and Procedures – FDFFS2001A
Implement the Food Safety Program and Procedures
1. Food hygiene risks
AGENDA
Presentation_6/ TAFE NSI Ryde/MB_ZGtbc_2012

2. TOPIC SIX Food Hygiene Risks
Spoilage / Food Borne Illness
What are Micro-organism and where do they come from
Symptoms of Food Poisoning
People at risk
Physical, chemical, microbial / biological risks

3. Food Spoilage Food spoilage makes food inedible by a change in:
Appearance
Smell
Color
Flavour
Ageing

4. Microbial Spoilage Micro-organisms are one of the major causes
of food spoilage, the main offenders being:
Bacteria
Yeasts
Moulds

5. Chemical Spoilage Reaction of fats with oxygen High temperatures
Oils that are heated for too long or at too high a temperature

6. Enzymic Spoilage The ripening of fruit
Physical signs: colour, increased sweetness,
Flavour, soft flesh.
Meat aging: enzymes act as a meat tenderiser

7. Food Borne Illness / Food Poisoning
You can’t see it
You can’t smell it
You can’t taste it

8. There are three causes of food poisoning / Food Hygiene Risks:
Chemical
Physical
Biological / Microbial

9. BIOLOGICAL HAZARDS
Bacteria
Viruses
Moulds
Yeasts
PHYSICAL HAZARDS
Person
Premises
Pests
Plant
Packaging
Product

10. CHEMICAL HAZARDS
Chemical contamination of foodstuffs can happen at any stage of their production, from growing of raw materials through to the consumption of the finished product. The effect of chemical contamination on the consumer can be long-term (chronic) such as for carcinogenic or accumulative (e.g. mercury) which can build up in the body over many years, or it can be short-term (acute) such as the effect of allergenic foods. The current main chemical hazard issues in food products are as follows:
Cleaning Chemicals
Pesticides
Allergens
Toxic Metals

11. The presence of these hazards in food can result from:
Poor temperature control
Cross-Contamination from:
-poor level of personal hygiene
-unsatisfactory standards of cleanliness and sanitising
-poor standard of food handling
-poor standard of storage
-inappropriate disposal and handling of waste
-presence of pests and vermin

12. Characteristics Used to Identify Bacteria
Size
Shape
Ability to form spores
(Spores can be killed by heating food to 121 C for three minutes (Food canning manufacturers)

13. Requirements for Microbial Growth F-A-T T-O-M
Nutrients or Food (rich in protein-High Risk Foods)
Ideal temperature 5-60C (Danger Zone)
Water
Optimum pH level (Neutral, 7)
Availability of oxygen (some don’t)
Time to multiply

14. Temperature
Danger Zone
5ºC - 60ºC

16. Water Availability
Food poisoning bacteria can only grow on moist foods like meat or milk.
Mould can grow on drier foods such as cheese and bread.

17. pH Values Is it acid or is it alkaline? The acidic range is from 0 – 7
The alkaline range is from 7 to 14
7 is neutral

18. Availability of Air Aerobic – will only grow in the presence of oxygen
Anaerobic – micro-organisms can grow in the absence of oxygen
Facultative – they can grow in either the presence or absence of oxygen.

19. Bacteria need time to grow
Bacteria grow by spitting in two
(ideal condition – every 20 minutes)
The growth cycle:
Lag phase no multiplication
Log phase rapid multiplication
Stationary phase numbers remain constant
Decline phase the numbers decrease

20. Viruses They invade the cell that becomes the host. Cause cell damage
Viruses use food and food handlers are transport mediums.
An infected handler leaves the virus on the food.
The spread of infection may also be due to foods which are infected by contact with insects, dirty work surfaces, garbage, etc.

21. Food Poisoning Micro-organisms
Bacillus cereus
Campylobacter jejuni
Clostridium botulinum
Clostridium perfingens
Escherichia coli
Salmonella
Staphlococcus aureus

22. SYMPTOMS OF FOOD POISONING
Common Symptoms:
Stomach pains & cramps
Diarrhoea
High Temperature
Rarer Symptoms:
Kidney damage
Paralysis
Nausea and vomiting
Headache
Miscarriage
Brain damage

23. ‘AT RISK’ PEOPLE the elderly
the sick and those with weak immune systems
under fives
pregnant women and their babies

24. Types of food Poisoning
Chemical - e.g. Pesticides
Physical – e.g. Glass fragments
Biological – e.g. mushrooms, bacteria etc.

25. Microbial food poisoning
Viruses
Moulds
Bacteria

26. FOOD POISONING CHAIN OF EVENTS
Source of Bacteria
Food/humans/equipment/work surfaces/insects/rodents
Right Conditions for Bacteria Growth
Food/water/temperature/neutral pH/environment(oxy/no oxy)
Sufficient Time
For bacteria to grow to large numbers

27. FOOD POISONING CHAIN OF EVENTS (cont)
Person eats contaminated food
Symptoms of food poisoning