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FOOD SAFETYIN AGRICULTURE

PERTANIAN & MANUSIA (PRT 2008)BY GROUP 10

MOHD HANIF BIN YAZIZ 153418LYANA INESSA BINTI AZRIL 152335NURUL HAFIZA BINTI OTHMAN 151937IZYAN ZUHAIRAH BINTI ZULKIFLI 152902MUHAMAD IZZUL AZRI BIN SAMSUDIN 151580MOHAMAD AZRIZAL BIN MOHD SHUKERI 123232RAJA MUNAWARRAH BINTI RAJA ZAZALLI 152270

INTRODUCTION• Technical discipline describing

handling, preparation and storage of food in ways to avert food-borne illness.

• Consumption of contaminated food.

INTRODUCTION• Five key principles of food hygiene:

1. Preventing contaminated food with pathogens spreading from people, pets and pests.

2. Separate the raw and the cooked foods to prevent the cooked foods from being contaminated

3. Cook the foods for the suitable length of time and at the suitable temperature to kill the pathogens

4. Storing food at the proper temperature5. Using safe water and raw materials

• ISO 22000 - deals with food safety • HACCP- depends on the management commitment and a solid

foundation of prerequisite programs

FOOD MANUFACTURING

Cleaning

Food Storage

Food Handlers

Food Premises

and Equipmen

t

FOOD MANUFACTURINGFOOD PREMISES AND EQUIPMENT• Food Pests – animal live in or on food used for human

consumption and cause contamination.• Why control food pests?

Carry disease and contaminate food. Damage food causing unnecessary wastage. Pest activity damaged food premises (rodents). Legal requirement for all food businesses.

CLEANING• Proper waste disposal

Minimizes the spread of infections. Reduce the risk of accidental injury. Provide an aesthetically pleasing atmosphere. Reduces the likelihood of contamination of the soil or ground.

water with chemicals or microorganisms.• Eliminate food-borne pathogens and keep them under

control.• Pathogens can accidently end up on worker’s hands, gloves or

protective clothing.

FOOD HANDLERS• Wash hands.• Direct handling food (normally kept to a minimum)

Hand sanitizer and gloves.• Wear clean and proper protective attires.• Use waterproof bandages (for wounds).• Sick food handlers are excluded from working.

E.g.: vomiting, diarrhea, fever.• Behaving safely

Should not sneeze or eat over unprotected foods or surfaces in contact with foods.

Prohibited to spit, smoking, etc. in working area.

FOOD STORAGE• Expiry date label.• Raw and ready-to-eat products are stored separately.• Temperature of storage

Different for either ambient, chilled or frozen. Checked regularly to avoid dysfunction.

• Traceability of products Helps companies to find the origin of non-compliance. Remedy the malfunction.

• Stock rotation (incoming and outgoing products) Prevent wastage. Food products should not be kept beyond its recommended

shelf life.

HALAL FOOD SAFETY• The Halal Issues Malaysia has developed Halal Certification: a

total quality health and sanitary system that involves adopting procedure for slaughtering processing and other related operations a prescribes by Islamic rules.

• Not only limited to meat and poultry products, but also cut across other consumer items such as pharmaceuticals, toiletries, cosmetics and confectionery.

STANDARDIZE (MALAYSIA RECOGNITION AS HALAL HUB)

ISO9000 QA

HACCP

Good Hygienic Practice

SOP

Codex Alimentarius

Standard global benchmark

MSI 1500 : 2004• Malaysia through such agencies like, JAKIM, Department of

Standards Malaysia, Institute of Islamic Understanding Malaysia(IKIM) and Malaysian Institute of Industrial Research and Standard (SIRIM) developed a comprehensive Halal Food Standard called MS1500:2004

Halal logo which authorized by the Malaysian Government. For food products, the halal designation means the ingredients used in manufacturing is halal.

HALAL LOGO

EFFECTS OF UNSAFE FOOD PRACTICES

Incorrectly handled or processed

Not preferred for further processing

Refer to the foods which are considered harm to the consumer

EFFECTS OF UNSAFE FOOD PRACTICES

FOOD BORNE ILLNESS• Toxic levels of pathogens or bacteria are present in food.• Improper handling of food in the retail area of the food

industry or after being purchased.• Results only in discomfort or fatigue.• Higher risk are pre-school age children, older adults in health

care facilities, and those with impaired immune systems.• Symptoms may vary (stomach pain, nausea, vomiting and

diarrhea.)

PRECAUTION STEPS (example of meat)• Washing off under running water before cooking it.• Always remember to wash your hands and any surface

that in contact with the meat. • Porous surfaces such as wooden chopping

boards should be washed, rinsed thoroughly and then set aside to dry.

FOOD SAFETY

TIPS

Cooking and

Serving

Handling Leftovers

PreparingFood Storage

Shopping

FOOD SAFETY TIPSSHOPPING• Never choose torn or

leaking packages.• Check the expiration dates.• Put raw meat into plastic

bag to prevent cross contaminate with others.

• Refrigerated or frozen items are the last items to buy.

• Keep perishable items inside the air-conditioned car or in a cooler with ice.

FOOD STORAGE• Immediately unload

perishable foods from car.• Place securely wrapped

packages of raw meat in the meat drawer(coldest section).

• Refrigerator at 40 ͦ F and freezer at 0 ͦ F to slow bacterial growth.

• Cook or freeze fresh poultry within 2 days, beef within 3 to 5 days.

PREPARING• Always wash hands.

After using bathroom and etc. Before and after handling raw meat

• Do not cross-contaminate. Keep raw meat and poultry separated from other foods.

• Directly wash board, knife and others after cutting raw meats with hot and soapy water.

• Sanitize cutting boards often in a solution of chlorine bleach and water.

COOKING AND SERVING• Make sure the whole meats

are fully cooked.• Keep hot food over a heat

source or reheat them before eating.

HANDLING LEFTOVERS• Divide foods into shallow

containers then keep it refrigerated.

• Cut into slices or separate from bone before refrigerated.

• Use cooked leftovers within 4 days.

EXAMPLE OF CASES OF FOOD SAFETY IN

MALAYSIA DEAD COCROACH IN MILK

• Kuantan• A housewife found a dead

cockroach in a tin of milk that bought from a mall.

DEAD RAT IN COOKING OIL

• Klang• 8 stall have been ordered to

close.• Cockroaches and animal

droppings are found in the eight food premises.

CONCLUSION• Knowledge on effects of

unsafe food practices is crucial.

• Food manufacturing industries need to follow the food safety legislation and control food pests.

• Consumers should practice food safety tips.