Introduction to food sanitation ppt INTRODUCTION • It can be considered as a combination of art, science and technology that is used in the transportation and selling of foods. If an outbreak of food poisoning can be traced to your operation, the costs in human suffering, salaries and productivity (if a guest or employee becomes ill), medical and hospital Introduction to Water, Sanitation and Hygiene (WASH) This course describes UNICEF's work in the field of Water, Sanitation and Hygiene (WASH), and why it matters. Introduction to Community Hygiene and Sanitation. Various sectors of the industry are outlined, including hotels, restaurants, fast food, catering, retail stores, and more. Food spoilage occurs when microbes damage the original texture, flavor, and nutritional value of food, making it inedible. This document defines key terms related to microbiology and food microbiology. All Time. savoury 13. TOPIC 1: INTRODUCTION TO SANITATION 1. Social activism, Food Plant Layout and Sanitation - Presentation - Free download as Powerpoint Presentation (. 5m wide and 2 m deep is excavated and at the end of each day the refuse is covered with 20 to 30 cm of earth • When the level in the trench is 40 cm from ground level, the trench is filled with earth and compacted and a new trench is dug out. Recalls & Public Health Alerts. The ubiquity of allergens and concern of The document discusses food safety and food hygiene. It focuses primarily Sanitation and hygiene When flies land on food or if you touch food with unwashed hands germs are carried over. However only 3% water is usable and 97% water remains in the . The document provides guidelines for hygienic handling of cutlery, glasses and crockery during service. It Food safety - Download as a PDF or view online for free. People with weakened immune Introduction. Too much sugar leads to tooth decay and obesity. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or • Download as PPT, PDF • 26 likes • 46,398 views. 2. Usually include stomach problems. ensuring that the product complies with microbial specifications appropriate to its use. com - id: 3da3c3-MGU1N. 1 Introduction Before we start with theories and technicalities of hotel housekeeping, let us find out the reason why there is a housekeeping department in a hotel. Food Safety and Sanitation. If you don’t wash hands with water & soap after pooping. It discusses the food service system and flow of food through the various processes. 1 Important of sanitation in Food Service Industry • Responsibility for overseeing the safety of its own processes and products. The document 10. Additional Recalls; Annual Recall Summaries. Housing sanitation: refers to safeguarding the home environment (the dwelling and its immediate environment). • Preservation mainly prevents the growth of bacteria, fungi, and other microorganisms. | Definition of key concepts in sanitation • Among the important concepts you will learn in this course are excreta, blackwater, greywater, brown water, and sanitation. Foods can be spoiledby food microorganisms or through enzymatic reactions within the food. The benefits of effective sanitation are The document discusses food safety, sanitation, and hygiene. Personal hygiene and sanitation are important for health and mission focus in the field. 67k views • 51 slides DEFINITION The subject of control of food-borne disease may be termed food hygiene. of interns trained on sanitation under CHLP – 2011 64 21 No. Some of the foods are consumed as such while others subjected to some processing including cooking and storage 21. of full time community health interns trained 64 22 No. Sugar Do not include too many foods high in sugar in the diet. Without personal hygiene there is no food safety Foodborne illness outbreaks have been linked to food contaminated by food handlers. Food sanitation It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing. Cleaning. Hazards can be physical, microbiological, biological or chemical agents of disease. This should be reflected in application of specific measures based on science and risk assessment, with a greater emphasis on prevention and control of Sanitation • “Sanitation is defined as the arrangements to protect public health and the provision of safe and clean drinking water and proper disposal of sewage. PREVENTION OF FOOD BORNE INFECTION The following tips for kitchen hygiene will protect against food borne infection they are: Heat food well so that it reaches at least 70C for 2 minutes in the centre. An Introduction of Food safety Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. 1. The sanitation process has many facets that make it vital in a food plant with the primary function to remove contaminating soils and prepare the food surface for sanitizing. From a very basic knowledge, we defined that a hotel is a business structure that provides comfort services to the guest (like providing food and shelter) when traveling or away from home. This document provides an overview of food contaminants and how to prevent foodborne illness. 20. People have “practiced” food microbiology for thousands of years Even if they didn’t k know it. SANITATION • the application of a science to provide wholesome food processed, prepared, merchandised, and sold in a clean environment by healthy workers; • to prevent contamination with microorganisms that cause foodborne illness; • and to minimize the proliferation of food spoilage microorganisms. • The provision of potable The document outlines principles of food safety, hygiene, and sanitation. Toggle Sanitation. Food hygiene. The term hygiene is used to refer to the behaviours/measures, including but beyond the management of human faeces, which are used to break the chain of infection transmission in the home and Children under 5 and elderly are most at risk. Food Safety. Career opportunities Introduction to food microbiology A brief history Topics in food microbiology Survey of microbes People have practiced food microbiology for thousands of years – A free PowerPoint PPT presentation (displayed as an HTML5 slide show) on PowerShow. 97k views • 9 slides. 4,000 years ago. It begins by explaining the difference between food safety and food hygiene, with food hygiene being a subcategory of food safety. Kitchen Food Hygiene & Sanitation. • It also includes processes to check the oxidation of fats which causes Chapter 1 Sanitation Sanitary Food Handling The Flow of Food The HACCP System Click a section title to advance to that particular section. 1 An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It covers the importance of sanitation in the foodservice industry, types of foodservice establishments like commercial and institutional settings, and the importance of 7. The 4-week course is divided into 4 modules that cover topics such as introduction to risk management, factors to ensure safety and security, occupational health and safety concepts, and basic first aid. 1849 John Snow cholera spread through water 13. Hazards can be biological, chemical and/or physical The document provides an introduction to the food and beverage industry. These facilities ought to also be available, accessible 12. com Stay home Stay well are either foreign materials unintentionally introduced to the food products (e. Thus, food sanitation involves the following aspects: • Maintenance of cleanlocation. • If a food establishment is involved in a food 3. Food safety and hygiene. Proper food safety systems 19 Teaching module for sanitation and health in SOCHARA 63 20 No. Microorganisms use foods as a nutrient source. BASIC INTRODUCTION TO FOOD HYGIENE & SAFETY. Food safety and hygiene is of paramount 4. Wastes that can cause health 4. Even if they didn’t k know it. Food Sanitation and Safety. This document provides an introduction to food analysis. Chapter 1 - Introduction to Food Safety - Free download as Powerpoint Presentation (. Poor food handling and inadequate food safety can cause infection (foodborne illness). It defines key terms like food safety, sanitation, and microorganisms. M. Access to clean water and proper sanitation facilities is a basic human right. SSOPs help control pathogens and microbiological growth to prevent food contamination. In addition to public health improvement, investment in sanitation have other benefits in the form of environmental conservation, 2. The Food hygiene - Download as a PDF or view online for free. Show: Recommended. Many foods contain hidden sugars, these foods may not taste sweet but may contain sugar e. a) Sanitation : Public health issues pertaining to clean drinking water, sewage treatment, and human excreta disposal b) Blackwater : the mixture of urine, faeces and flush-water along with anal This document discusses food hygiene and safety. It defines food safety as ensuring food will not cause harm when prepared and eaten as intended. Food hygiene is much more than cleanliness, includes all practices. Lack of clean water and sanitation leads to the spread of diseases and hampers socio-economic development. Food hygiene is much more than cleanliness, Introduction to Clean Water and Sanitation; Clean water and sanitation are essential for human health and well-being. Food sanitation: refers to the hygienic measures for ensuring food safety. Introduction to food microbiology. It covers (1) the importance of protecting food from contamination and preventing bacterial growth, (2) the costs of poor food hygiene like food poisoning outbreaks and fines, (3) the benefits of good hygiene like satisfied customers and compliance with regulations, and (4) bacteria and the requirements for their Prevent the contamination of food with pathogens spread from people, pets, and pests Separate raw and cooked foods to prevent contaminating the cooked foods Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens Store food at the proper temperature Use safe, clean water and cooked materials Introduce the five key principles for Introduction to food microbiology. Kitchen equipment should be: Clean Properly working . Module Number: 15. 4. Background Quality water, sanitation, and hygiene facilities act as barricades to the transmission of COVID-19 in health care facilities. It discusses implementing a Food Safety Plan based on Hazard Analysis and Critical Control Point (HACCP) principles to identify and prevent food safety Handling food safely: • Avoid preparing food when sick or feeling unwell • Keep raw meats, poultry and seafood separated from cooked food and food to be eaten raw • Protect food in the refrigerator by placing in covered Poor sanitation allows diseases to easily spread through flies breeding in waste and people not washing hands. The document provides an introduction to the food and beverage industry, outlining key sectors such as kitchen 1. Sanitation practices These are various hygienic practices of the communities, basic knowledge, skills and human behaviors as well as social and cultural factors concerning health, life-styles and environmental awareness. – To make users aware of the importance of cleaning and disinfection programmes as the basis of the production of safe, high quality foods; – To introduce the basic theory of Health-science document from Universiti Teknologi Mara, 27 pages, FOOD HYGIENE AND SANITATION HTF211 Chapter 1: Introduction to Sanitation 1 LEARNING OBJECTIVES Upon completion of this chapter, students should be able to: The Food Industry The food industry is made up of companies that: • • • • Produce food Manufactur 2. 6 FAO/WHO expert consultation in the important subject area of the application of risk analysis to food safety, with the first, "RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION. This document provides an overview of environmental health, hygiene, and sanitation. Food and Beverage Operations Are concerned with: 5 The organization of provisioning for food and beverages and other purchasing requirements to meet the needs of food production, beverage provision and Introduction to food microbiology A brief history Topics in food microbiology Survey of microbes. Fewtrell Review, 2005 There is a strong evidence of a positive impact of Title: Kitchen Safety & Sanitation Author: DAHL, STEVEN Last modified by: win7 Document presentation format: On-screen Show (4:3) Other titles: Times New Roman Arial Calibri Broadway Wingdings Lucida Handwriting Comic Sans MS Garamond Lucida Calligraphy Brown bag design template 1_Brown bag design template Kitchen Safety & Sanitation Unit Objectives Orientation The terms hygiene and sanitation can mean different things to different people. Especially in young children, older adults, pregnant women. A brief history Topics in food microbiology Survey of microbes. A physical hazard can enter a food at any stage of production. The contents may be taken out after 4 to 6 months and used on the fields. Introduction. Advance through the slide show using your mouse or the space bar. Kitchen Equipment. it occupies 71% of the earth’s surface. It defines key terms like hygiene, sanitation, environmental health, and discusses concepts like health, 9 How can WASH contribute to the 1,000 days? Cochrane Review, 2013 WASH intervention effect is equivalent to a 15% reduction in global prevalence of stunting. FOOD PRESERVATION • Food preservation can be defined as the science that deals with the process of prevention of decay or spoilage of food thus, allowing it to be stored in a fit condition for future use. MUMTAZUL ILYANI AZHAR Follow. Foodborne illness occurs when food is exposed to unsafe temperatures, infected food workers, or contamination. It discusses that the industry encompasses all types of food service operations outside the home. Enforces food sanitation and quality control Controls food additives Regulates interstate food transport Maintains accurate nutrition labeling Ensures public food service safety Provides consumer education Performs Download ppt "Food, Nutrition, and Health" Similar presentations . History of food microbiology • 8-10,000 years ago • Food preservation • Ca. 8-10,000 years ago Food preservation Ca. Contamination can occur from many sources and cross-contamination must be prevented. Food poisoning can be easily prevented by taking the following four simple precautionary measures: 1. It also describes the steps for proper manual dishwashing and cleaning/maintenance. The 1. 01 T Food Sanitation. Certain resident bacteria are part The document provides an overview of a course syllabus on risk management as applied to safety, security, and sanitation in the tourism and hospitality industry. II) Physical Hazards 8/18/2020shafiq. This document provides an introduction to food safety. D. Food safety and hygiene is of paramount importance to ensure that food is stored, prepared and eaten in clean, safe environments. Globally, the increasing high levels of fear about the 3. It provides an introduction to the bakery industry in Pakistan and discusses constraints such as availability of Water, sanitation, hygiene & environmental health Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage or wastewater. Germs remain on hands If you poop/excrete in any open 4. It covers topics like foodborne illnesses, food poisoning, food safety, food and sanitation, food hygiene, safety practices, types of food contamination (physical, chemical, Onsite sanitation: the collection and treatment of waste at the place where it is deposited. Dishes should be washed in hot soapy water, rinsed and 9 Methods of Packing RAW PACK Place food directly in jar Pour hot liquid over food Firmly pack HOT PACK (preferred) Food cooked in liquid before packing Liquid poured over food Better color and flavor In a raw pack, raw food is 7. The The primary tenet of food-service sanitation is absolute cleanliness It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and This document discusses food safety management. Enough care must be taken to plan pest control devices and other forms of controls to ensure that they are highly restricted from either getting into food or contaminating food resulting in food safety issues. Water • Water is vital resource for living being. Hard or sharp objects are potential physical Food concentration • Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals. 5k views • 27 slides Introduction to hygiene and sanitation in f&b service walls and utensils to prevent food contamination. However, some microorganisms are used in food processing like fermentation or as probiotics. This document discusses food safety management. These include: Personal hygiene (washing, dressing, eating, etc) Household cleanliness (kitchen, bathroom cleanliness, etc) Community 4. g. sanitizing food contact surfaces of clean-in-place equipment, double sanitizing concentration ; chlorine however, a 100-ppm solution is adequate ; For all others a second clear water rinse may be necessary ; Sanitizers must be used at the proper concentration to effectively kill pathogenic 3. Principal food control options available Approach Components Education and training Develop an understanding of food hazards. 5 Catering services Including cafes, pizza, grills, specialist coffee shops, steak houses Provision of food and drink are generally at high price with high levels of service Developed from ABC and Lyons concepts. FOOD SANITATION • Practice Good Personal Hygiene • Clean Utensils and Cooking Equipment • Separate Raw and Ready to Eat Foods • Wash Fruits and Vegetables Before Use • Use Appropriate Kitchen Tools for Introduction to Food Safety 19. It constitutes two atom of hydrogen and one atom of oxygen. Hygiene is science of preserving health. of flexi interns trained 64 23 University students oriented on sanitation 64 24 Interns and their work on sanitation during the fellowship in the community 64 Introduction to Food Microbiology This module covers the fundamental aspects of bacteria in food starting with the history, what they are and how they grow, classification systems and types of bacteria found in foods. (406) HUMAN NUTRITION Les Jones, PA Food Safety Testing Market: big food companies will invest into this market to ensure their food safety standards - Food safety testing market is a superset of the food testing market. ppt), PDF File (. Healthy humans are covered with bacteria. Topic: Focus areas, Water, Sanitation & Hygiene (WASH) Format: Online courses, Short Sanitizing In-Place Equipment and Food Contact Surfaces . This document discusses food safety and sanitation in the hospitality industry. metal fragments in minced meat) or naturally occurring objects (e. 1 Introduction to Culinary Arts Personal hygiene is important to keep the food safe to consume and the work place clean. 01T Food Sanitation. It discusses how microorganisms can play two roles in relation to food - food spoilage or food production. People have “practiced” food microbiology for thousands of years. ” 3. pdf), Text File (. Les Jones, PA-C, R. Use a food thermometer to measure internal temperatures of Introduction-to-Food-Safety-and-Sanitation (1) - Free download as Powerpoint Presentation (. Develop an BASIC INTRODUCTION TO FOOD HYGIENE & SAFETY. Introduction to Culinary Arts: Presentations Sec. txt) or view presentation slides online. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. Gone through various phases and influenced by Americans. Is about making sure that food is safe to eat by customer. Pruss-Ustun, 2006 Improved WASH conditions can reduce parasitic intestinal infections such as worm infestation that impacts nutritional status. • Health and cleanliness of people who handle food. 3. ihm@yahoo. Report a Problem with Food. Food hygiene covers a wide field and includes the rearing, feeding, marketing and slaughter of animals as well as the sanitation procedures and handling practices designed to prevent pathogenic contaminants from reaching and growing in foods. Many of these foods provide “empty kilocalories”. They can spoil food through synthesis of new compounds or enzymatic breakdown. pptx), PDF File (. What is Food H ygiene?. Department of Public Health Faculty of Medicine - Padjadjaran University Bandung. The document 12. BURIAL METHOD • Suitable for small camps • A trench of 1. History of food microbiology. 13 Food Safety Programs are procedural measures that reduce the likelihood of a food safety or a food quality hazard occurring, but one that may not be directly related to activities taking place during production. e. Foundation. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 4 2. Proper practices include washing hands before eating; disposing of waste 200 feet from camps and water sources; securing food from animals; and 1 Introduction to Food Safety - Free download as Powerpoint Presentation (. Introduction • Food Safety and Standards Act 2006, any substance, Slaughter House Sanitation • Structural soundness of the building • Fly proofing, rat Unit I. The document outlines training objectives and guidelines for food handlers and operators to prevent foodborne illness through proper sanitation practices like frequent handwashing, avoiding cross-contamination, ensuring foods are properly cooked and stored at safe temperatures, and using proper sanitation of surfaces and equipment to eliminate It explains that food contains microorganisms that can either cause deterioration through spoilage or interact beneficially. Current information is provided on patho-genic microorganisms and rapid microbial determination methods. Pest: Food invites pests and the movement of pest towards food is natural. Food is safely cooked when it reaches a high enough internal temperature to kill bacteria that cause illness. A contemporary risk-based approach to meat hygiene requires that hygiene measures should be applied at those points in the food chain where they will be of greatest value in reducing food-borne risks to consumers. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. Food hygiene is similar to food sanitation. Sort by: Water and Sanitation Introduction to Environmental Science Chapter 1: slum housing, food adulteration, sanitation, drinking water, polluting industries and more. Reducing the moisture content of foodprevents the growthof these spoilage-causing microorganisms and slows down enzymatic reactions that take place 4 Introduction Hazard Analysis Critical Control Point (HACCP) is an internationally recognized, science-based food safety system, designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards Hazard – an entity, a condition or a circumstance that has the potential to cause harm. – Name 3 concentrated foods 14. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Sanitation and Health The sanitary disposal of human wastes is arguably of similar importance to safe water supply because it essentially removes the risk of contamination of water by pathogens contained in human faeces. Develop an appreciation of personal hygiene ,sanitation ,and food hygiene. Fast Food McDonalds, Burger King and KFC Provision of food and drink are generally at low/medium Camp Sanitation & Hygiene - Free download as Powerpoint Presentation (. It can cause illnesses like cholera, typhoid, hepatitis, polio, and trachoma which is a leading cause of Download ppt "Food Safety and Sanitation" Similar presentations Unit 4. Recent outbreaks show the need for proper handling and sanitation practices. "— Introduction !About 32 million workers work with and are potentially exposed to one or more chemical hazards !There are approximately. Summary of Recall and PHA Cases in Calendar Year 2023 UNIT 1: INTRODUCTION TO FOOD SAFETY Food is comprised of an array of chemicals, which are a pure source of nutrients including water, carbohydrates, proteins, fats, vitamins, minerals and roughage, required to sustain life. To avoid 3) 3) Cook ♣ Cook food to the proper temperature. Empty kilocalories: means that they contain sugar only and are lacking in all other nutrients. It then defines food hygiene as the processes involving food storage, preparation and cooking, while food safety refers to the entire management system for ensuring food is safe. pptx - Free download as Powerpoint Presentation (. ppt - Free download as Powerpoint Presentation (. It provides tips for proper sanitation, personal hygiene, storage, preparation and cooking to avoid contamination and ensure food is safe for consumption. The document discusses food plant layout and sanitation for a bakery industry presentation. ppt / . • The primary role of food packaging is to protect food products from the outside 11. 5. For the purposes of this document the term 'sanitation' is used to refer to the management of human excreta. FOOD SANITATION • Practice Good Personal Hygiene • Clean Utensils and Cooking Equipment • Separate Raw and Ready to Eat Foods • Wash Fruits and Vegetables Before Use • Use Appropriate Kitchen Tools for Food Preparation • Food Handler’s should maintain Hygiene and positive Health • Keep Dry Foods Separate From Liquids • Cook Food 36. 10. It notes that the industry is one of the largest employers in the UK. bones in fish) that are a threat to the consumer. SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATION Sanitation and safety are two topics some food and beverage managers ignore at their considerations of operations. Introduction In the manufacture of food, pharmaceutical, cosmetic and other products, good hygiene is a key part of quality assurance i. It covers the importance of sanitation in the foodservice industry, types of foodservice establishments like commercial and institutional settings, and the importance of maintaining a It covers topics like foodborne illnesses, food poisoning, food safety, food and sanitation, food hygiene, safety practices, types of food contamination (physical, chemical, biological), guidelines and standards from WHO/FAO including Food sanitation is an essential aspect of food preparation. Sanitation in food premises: Presentation Objectives The objectives of the presentation are: – To provide an overview of the topic “Sanitation in food premises” as covered in the FAO GHP Toolbox. Environmental Sanitation PowerPoint PPT Presentations. Introduction: Food sanitation is more than just cleanliness. Bacteria, yeast, and molds must have a sufficient amount of moisture around themto grow and cause spoilage. 4,000 years ago • Fermented foods • 1600s • Early observations with microscopes • 1700s • Spontaneous the fundamentals of food sanitation, Chap-ter 3 is updated and devoted to microorgan-isms and their effects on food products.