Food Safety

Food safety is a ”scientific discipline describing handling, preparation , and storage of food  in ways that prevent  food borne illnesses”.

Why food safety is important?

Food Safety is one of the most important topic to talk about these days. If the food safety is not properly done then it can harm the human body from inside or outside.

In today’s busy life we don’t have time to look out on our health. Everyone busy in their daily schedule. For good health, we have to take healthy foods. So, we have to make sure that the food we are eating is not harmful for us. 

Global situation of food safety

  • Each year 2.1 million people die from diarrhoeal diseases.
  • Many food-borne diseases occur because of basic errors in preparing meals, whether in restaurants, canteens or homes.
  • 6000 children die daily from diarrhoeal diseases.
  • Food borne diseases are the main problem which occurs due to the lack of food safety.
  • Many people fall ill every year just because a result of eating unsafe food. It also be a reason for the death of lot of peoples every year.

Food safety problems around the world

  • Advanced technologies.
  • Persistently high incidence of food-borne diseases.
  • High population growth.
  • Lack of job knowledge.

Microorganisms (MO)

A microscopic organism, especially a bacterium, virus, or fungus which we cannot observe through our naked eye.
Bacteria are among the fastest reproducing organisms in the world, doubling every 4 to 20 minutes.

MO that often cause food poisoning include,

  • Salmonella. 
  • E. coli (Escherichia coli)
  • Listeria.
  • Campylobacter.
  • Shigella.

The Danger Zone is the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC)  in which bacteria can grow rapidly.

Key recommendations for food safety

The 2005 USDA Dietary Guidelines give five “Key Recommendations” for food safety.

  1. Keep clean.
  2. Separate raw food and cooked food.
  3. Cook thoroughly.
  4. Keep food at safe temperature.
  5. Use safe water and raw materials.

Key findings of consumers views on food safety Overall, concern among consumers regarding the safety of food is increasing.

The Safety Gauge study reveals that two thirds (67%) of consumers now believe that food safety is very important, up from less than half (48%) of consumers in 2007. Further, consumer study participants predict that food safety will be very important to 71% of consumers by 2017.

Detailed results from the Safety Gauge study on food safety are addressed in the following sections.

The research data on food poisoning outbreaks has found that five major risk factors occur repeatedly

  1. Improper food-holding temperatures.
  2. Inadequate cooking.
  3. Contaminated equipment.
  4. Food from unsafe sources.
  5. Poor personal hygiene.

What is cross contamination?

Cross contamination is the ”transfer of harmful bacteria or viruses onto food, from contaminated surfaces, hands, equipment or other food such as raw meat”.

Chopping Board Color Code System

Myth:-

”I always wash my hands when I’m preparing food so I’m not at risk”.

The recent research done by safe food has turned up some startling evidence with regard to hand washing.

  • 80% of people didn’t wash their hands thoroughly after handling raw mince.
  • 84% didn’t thoroughly wash their hands after handling raw chicken while preparing a warm chicken salad.
  • 26% of people had raw meat bacteria on their hands after preparing food. 
6 Steps of Hand Washing

Myth:-

”It’s only the meat itself that needs to be handled carefully, the packaging goes straight into the bin to be thrown out”.

  • Harmful bacteria such as E.coli can last on your food packaging for up to 24 hours, so you should be careful when handling packaging. These bacteria can be transferred quite easily from contaminated packaging to other kitchen surfaces and also lead to cross-contamination.
  • In a report published in 2010 (FSAI), a reported 13.2% of chicken packaging was contaminated with Campylobacter.
Packing of Chicken Breast

Myth:-

”My work surface and cutting boards look clean so there is no bacteria on them”.

  • In actual fact germs like Campylobacter  can last on kitchen surfaces for up to 1 hour and E. coli can last for up to 24 hours. 
  • A recent study conducted by safe food found that 96% of kitchen surfaces were not thoroughly washed after food preparation.

Myth:-

”Once I rinse my dishcloth & kitchen duster, I know that it’s clean”.

  • The dishcloths tested in the safe food survey, E.coli was present on 27.5% and Listeria was present on 13.5% of them. 
Dishes wiped with white blue checked dishtowel

THANK YOU! FOR REFERRING THIS NOTE, I HOPE THIS WILL BE KNOWLEDGEABLE FOR YOU… COMMENTS AND SUGGESTIONS ARE WELCOME! SEE YOU ON NEXT NOTE….. 

29/04/2020 foodieson.com by @cheflakey

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Poornima
7 months ago

Great article chef!!❤️

Rajitha Rajapaksha
Rajitha Rajapaksha
6 months ago

Thank You chef ❤ All the best my friend ❤