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Food Safety and Hygiene Module 1 Notes

Institution: KENYA MEDICAL TRAINING COLLEGE

Course: Craft Certificate in Nutrition and Dietetics

Content Category: Class Notes

Posted By: XELA AMUO

Document Type: DOCX

Number of Pages: 109

Price: KES 200

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Summary

Food Safety and Hygiene Module 1 Notes

CHAPTER ONE 6
1.0 INTRODUCTION TO FOOD SAFETY AND HYGIENE 6
1.1 MEANING OF TERMS 6
Food safety 6
It refers to handling, preparing and storing food in a way to best reduce the risk individuals becoming sick from foodborne illnesses. 6
It is a closely related but broader concept that means food is free from all possible contaminants and hazards. 6
Food hygiene 6
Refers to the conditions and measures necessary to ensure the safety of food from production to consumption. 6
Food 6
Consists of edible materials such as meat, bread and vegetables; it may be raw like fresh fruit or cooked, processed or semi-processed. Food is a nutritious substance eaten by us to maintain our vital life processes. 7
Food spoilage 7
Changes that make food unfit for consumption due to microbial or chemical contamination. 7
Palatable 7
Means tasty and good to eat and culturally and psychologically acceptable. 7
Perishable food 7
Food items that have a short storage life and will become spoiled or contaminated if not preserved and handled properly, e.g. meat, eggs, milk, fruits, vegetables and the like. 7
Non-perishable food 7
Foods which are not easily spoiled or contaminated, e.g. sugar and cereals. 7
Wholesome food 7
Food which is sound, clean and free from harmful ingredients and it is suitable for human consumption. 7
Food hazard 7
Food that is contaminated with biological, chemical or physical agents and, if eaten, will cause ill health. 7
Prevent cross-contamination 8
Improve efficiency 9
Promote a positive workplace culture 9
Build a positive reputation 9
1.3 FOOD SAFETY AND HYGIENE RULES AND GUIDANCE 9
Personal Hygiene 10
Preventing Cross-contamination 10
Serving Food 11
Stock Control 11
Running a Business 12
CHAPTER TWO 12
2.0 FOOD CONTAMINATION 12
1. Biological Contaminants 16
How Bacteria Survive 17
2. Chemical Contaminants 18
3. Physical Contaminants 19
Cross-Contamination 20
3. Wash dishcloths 21
10. Respect 'use-by' dates 22
2.5 Safety regulations to ensure food safety 22
1. Pest control 23
Global Standards for Food Safety provides guidelines for waste management to meet the correct food safety regulations, which states: 23
3. Cleaning programmes 24
4. Maintenance 24
5. Personal hygiene 24
6. Environmental hygiene 25
7. Correct handling, storage & transport 25
8. Facilities location and design 25
9. Machinery and production line design 26
10. Staff training 26
CHAPTER THREE 27
3.0 FOOD HAZARDS 27
3.1 MEANING OF TERMS 27
Hazard 27
Refers to any agent that can cause harm or damage to humans, property, or the environment. 27
Food safety hazards 27
3.2 Types of Hazards in foods 28
Microbiological hazards 28
Chemical hazards 28
Physical hazards 28
3.4 PREVENTION OF FOOD HAZARDS 36
3.5 FOOD SAFETY REGULATIONS 37
Combating Foodborne Illnesses 37
Consumer Side 37
Food Safety Regulation Programs 38
CHAPTER FOUR 41
4.0 FOOD SAFETY 41
4.1 MEANING OF TERMS 41
About food safety 42
Food poisoning 43
Causes 44
4.3 Causes of Food Poisoning 47
Complications 49
Foods Most Likely to Cause Food Poisoning 51
1. Poultry 51
5. Deli Meats 54
6. Unpasteurized Dairy 55
8. Fruit 56
How to Reduce Your Risk of Food Poisoning 57
Cleaning 58
Storing food 58
Preparing food 59
Cooking food 59
The Bottom Line 60
CHAPTER FIVE 61
5.0 FOOD CONTACT SURFACE 61
Proper cleaning and sanitizing practices are critical in preventing bacteria that can cause foodborne illness. 61
Four simple steps to cleaning and sanitizing 62
When to clean and sanitize food contact surfaces 62
How to sanitize food contact surfaces 62
7.0 HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) 95
7.1 MEANING OF TERMS 95
7.2 PRINCIPLES OF HACCP 95
HACCP is based on seven principles: 95
7.3 IMPORTANCE OF HACCP 98
7.4 DEVELOPING HACCP PLAN 98
Critical Limits 98
Monitoring Procedures 99
Verification Activities 100
Documentation and Records 101
Food Safety Management Systems 104
CHAPTER EIGHT 105
8.0 TRENDS AND EMERGING ISSUES 105
8.1 EMERGING ISSUES AND TRENDS 105
Trends 105
Emerging Issues 105
7.2 CHALLENGES POSED BY EMERGING ISSUES AND TRENDS 105
FOOD BORNE ILLNESS 106
FOOD ADULTERATION 106
CLIMATE CHANGE 107
7.3 COPYING MECHANISMS AND STRATEGIES 108
PARTNERSHIP FOR SUCCESS 108

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Food Safety and Hygiene Module 1 Notes

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