Bab 1 Food Safety

FOOD SAFETY
VCF3063
INTRODUCTION
Mr. Mohd Yusof Bin Kamaruzaman

Content:
1.0 Definition:
– Food Safety
• 5 basic key elements.
2.0 Related Issues to Food Safety
– Cases of foodborne illness outbreak.
– What happen if the food is not safe?
– How could this be happening?
– Implication
3.0 Food Safety System
– Definition
– HACCP
– Other related systems
1.0 Definition
Food Safety
Conditions and practices that preserve the

quality of food by preventing
contamination which can cause foodborne
illnesses.
Conditions and Quality?
Practices? Best state in 5 sensory
• Clean and hygienic. experience
1. Touch 4. Sound
• Food handling etiquette.
2. Smell 5. Taste
3. Sight
Contamination? Foodborne Illness?

The introduction or Discomfort experienced as a
occurence of result from eating
contaminants/hazards in food contaminated foods.
that can cause harm to
human if consumed.
Basically how do we keep
the food safe?
The 5 Basic Key

Elements
Good
Personal
Hygiene
Separate
Safe Water
5
Raw and
Cooked and Raw
Foods Materials
Basic Key
Elements
1
Keep Food at
Safe Cook
Temperature Thoroughly
1. Personal Hygiene
• Hygiene?
– Cleanliness or healthful condition.
• Why personal hygiene?
– Food handlers as the most common reason for foodborne illness.
– The first controllable step everyone can take.
• Food handlers etiquette
– Hand washing
– Bathe
– Sick leaves
– Uniforms
» Clean uniforms
» Short hair and covered
» Short finger nails
» No facial hair/clean-shaven/covered
1. Personal Hygiene
• The Essential - Hand Washing

– Hand washing poster
– Why is it the most essential?
• Frequent touching/passing ill-causing
microorganisms.
– Handling garbage
– Toilet visit
– Hand shake
2. Safe Water and Raw Materials
• Safe Water?
– Treated water/potable water
• Clean water supply
• Safe Raw Materials?
– Treated ingredients
• Pasteurized ingredients
– e.g.: UHT milk
– Untreated ingredients
• Rinsing of raw ingredients (especially ones to be eaten
raw).
• Peeling outer layer (skin)
3. Cooking Thoroughly
• Cooking?
– Heat treatment to kill or eliminate ill-causing
microorganisms (microbes)
– Different requirements of heat level for
different ingredients.
• Ingredients structures
• Level of hazard posing potential
• Heating method
3. Cooking Thoroughly
• Temperature as main guideline

– Degree Celsius (℃)
– Degree Fahrenheit (℉ )
• Things to consider
– Heat penetration
• Throughout the food.
– Potentially hazardous food.
• Meat, poultry, dairy and seafood
4. Keep Food at Safe Temperature
• Safe temperature?
– Temperature level where microbes cannot live.
• What temperature do they live in?
– Temperature Danger Zone.
Temperature
Danger Zone
• “Keep food...”?
– Holding the food for a period of time.
• Refrigeration of cooled foods
– Chill range of 0℃ - 4℃.
• Food thawing
– Never in room temperature.
» Conventional - in chiller for 24 hours.
» Modern - Microwave (depends on equipment specs)
• Food serving
– Preferably more than 60℃.
5. Separation of Raw and Cooked
Foods
• Why should it be?
– Cross Contamination
• Transportation of microbes between raw and
cooked foods.
• Ways to eliminate possibility:
– Use differently designated tools and
equipment.
• Color-coded chopping board/knives
• Closed or lidded container for specific foods.
2.0 Food Safety Issue
• Tiga maut keracunan makan kenduri -

30 September 2013
• Punca mati makan kenduri - 1 Oktober
2013
• Foodborne Illness outbreak

– 2 or more individuals experiencing similar
condition after eating common food.
– Health discomfort to potentially causing death.
• How does this happened?
– Commonly associated with poor
understanding and practice of the 5 key
elements of food safety.
• Implication:
– Country
• Unhealthy nation
• Under-developed
– Economy
• Lost of business
• Loss of reputation
• Legal fees
– Social
• Soaring medical expenses
• Disability to work (unproductive)
• Risk of death
• A set of logical
components or
steps taken in the
handling of foods
to prevent the
possibility of
contamination and
cause harm to
human once
consumed.
• Common example: HACCP
– Hazard Analysis Critical Control Point
• Other related:
– HALAL
– GMP
– Pest Control
– Private Owned:
• e.g: C.H.A.M.P.S by Quick Service Restaurants (QSR)
– KFC
– Pizza Hut
– Basics:
• Regular machine calibration
– Thermometer
– Weighing scale
Example of A Set of Food Safety
System
End of Topic
Credits
• News Articles:
– Jabatan Perkhidmatan Veterinar
– Sinar Harian
– www.jzonlinenews.blogspot.my
• Graphics:
– www.thefoodsafetysystem.com
– www.foodsafetymagazine.com
– https://foodtemperature.com.au/

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FOOD SAFETY

Mr. Mohd Yusof Bin Kamaruzaman

Conditions and practices that preserve the

Contamination? Foodborne Illness?

The 5 Basic Key

• The Essential - Hand Washing

• Temperature as main guideline

• Tiga maut keracunan makan kenduri -

• Foodborne Illness outbreak

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