NUTR002
Principles of Food Safety
INSTRUCTOR’S NAME: HANA EL TANNIR
DEPARTMENT OF NUTRITION & DIETETICS
FACULTY OF HEALTH SCIENCES
FALL 2022/2023
Week 2
1
CHAPTER 1: Introduction to Food
Safety
WEEK 2
2
What is food safety?
FOOD SAFETY
Involves all measures necessary to ensure the safety and
wholesomeness of food during preparation, processing,
manufacturing, storage, transportation, distribution,
handling, sale and supply
SAFE FOOD
Is food which is free of contaminants and will not cause
illness or harm
3
What is food safety?
FOOD SAFETY INCLUDES
Protecting food from risk of contamination, ie. preventing
objectionable matter getting into food, including harmful bacteria,
poisons and foreign bodies
Preventing any bacteria present multiplying to a level which would
result in illness of consumers or the early spoilage of food
Destroying of any harmful bacteria in the food by thorough cooking,
processing or irradiation
Discarding contaminated food
4
Don’t count on these to
test for food safety!
5
Estimates of foodborne illnesses in
the U.S. each year
CDC estimates that each year roughly
1 in 6 Americans (or 48 million people) gets sick
128,000 are hospitalized
3,000 die of foodborne diseases
Determining the source of foodborne illnesses is an
important step in developing preventive measures
HTTPS://WWW.CDC.GOV/FOODBORNEBURDEN/INDEX.HTML
6
Define the following...
1. What is a foodborne illness?
an infection or illness resulting from the ingestion of a
common food
2. What is a foodborne disease outbreak?
the occurrence of two or more cases of similar illness after
eating a common food
3. What micro-organisms cause foodborne illnesses?
Bacteria, viruses, fungi, parasites
7
SPOT THE MISTAKES THAT LEAD TO
FOOD CONTAMINATION
8
Food Contaminants
PHYSICAL
CHEMICAL
Can cause injuries
Can cause food poisoning
MICROBIOLOGICAL
ALLERGENIC
Can cause food poisoning
9
Characteristics of food poisoning
The first symptoms usually occur during the
onset time or first 38 hours
The duration of the symptoms can be one
to seven days
Food poisoning usually requires a large
number of germs
10
Signs and symptoms of food poisoning
UPSET
STOMACH
FEVER
VOMITING
DEHYDRATION
DIARRHEA
11
Signs and symptoms of food poisoning
Possible more severe conditions can include
PARALYSIS
MENINGITIS
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People with a higher risk of foodborne illness
Infants
Pregnant
women
Young children and
older adults
People with weakened immune systems
and individuals with certain chronic diseases
13
What are the most common causes of food
poisoning?
 Preparing
food very early or ahead of time and storing it at room
temperature
Cooling food slowly
Inadequate cooking/reheating temperature
Food contamination by cross contamination
Ineffective thawing of food before cooking
Food handlers and bad personal hygiene practices
14
What are the costs of foodborne
illness?
Loss of customers and sales
Damage to prestige and reputation
Legal fees
Increased insurance premiums
Lowered employee morale and absenteeism
Need for retraining
Embarrassment
Closure
15
BENEFITS OR COSTS?
Good reputation, trust and customer satisfaction

Consumer protection

Protection of trade name

Food poisoning

Bad reputation

Food contamination and consumer complaints

Pest infestation

Throwing food due to damage

Protect employees

Food safety and reduced cases of food poisoning

‫سالمة الغذاء؟‬OR
‫تكاليف‬
‫فوائد أو‬
BENEFITS
COSTS?
Close the organization

Fees and fines

Compliance with food safety law

A call from a client with food poisoning

Extend product shelf life

Low morale, staff departure

Loss of business, few profits

Good working conditions, high morale, high productivity

Increase business and profits
