Introduction to Practical Food Hygiene

Defined as the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use (FAO/WHO 1997).

• HACCP

• Food Safety

Are objects which are not a part of food, never was meant to be in the food, but somehow got into the food. Consumption may result to injury.

• Physical Hazard

• Chemical Hazard

• Biological Hazard

• Allergens

Are harmful substances such as pesticides, machine oils, cleansers and cleaning solutions, sanitizers, dissolved metals and an excessive amount of a food additive.

• Physical Hazard

• Chemical Hazard

• Biological Hazard

• Allergens

Cause the most food borne illness outbreaks and are of the greatest concern to food service industry.

• Physical Hazard

• Chemical Hazard

• Biological Hazard

• Allergens

Contamination of food with peanuts or sesame seeds etc.

• Physical Hazard

• Chemical Hazard

• Biological Hazard

• Allergens

The main group of food poisoning bacteria are called __________, which are harmful for human consumption

• Pathogens

• Bacteria

• Germs

• Food Poisoning

Foodborne microorganisms need nutrients to grow. Specifically they prefer protein and carbohydrates enrich products.

• Food

• Acid

• Time

• Oxygen

pH is a measurement of how acidic or alkaline a food is.

• Food

• Acid

• Temperature

• Time

pH is a measurement of how acidic or alkaline a food is.

• Food

• Acid

• Temperature

• Time

Bacteria grow best and multiply in Temperature Danger Zone within this range 5-63˚C.

• Food

• Acid

• Temperature

• Time