Food safety and quality ppt

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Presentation Description Food Safety. T or F Foodborne illnesses are mostly caused by physical hazards, such as fingernails, glass, etc. Young children are more susceptible to foodborne illnesses than adults. Improperly cooled foods can lead to foodborne illnesses. T or F Time and temperature controls are the best methods to prevent microorganisms from growing in food. The best way to prevent hazards from causing foodborne illness is to have good sanitation and personal hygiene programs.

Food Safety Hazards: Food Safety Hazards Harmful substances that can contaminate food 3 types of Hazards Biological Chemical Physical Biological Hazards: Biological Hazards Include bacteria, viruses, parasites, and fungi that can cause illness Are present in natural environment where food is grown Cause more foodborne illnesses than other hazards Bacteria: Bacteria Living, single-celled, microscopic organisms Ex: Salmonellae and E.

Pathogens that contaminate food and water; when ingested cause illness Botulism, Cholera, Campylobacteriosis, Cryptosporidiosis, Cyclosporiasis, E. Associated with handling raw poultry or eating raw or undercooked poultry meat. Chickens are the food source that carries the disease.

Symptoms: diarrhea, cramping, abdominal pain, and fever. Lasts 2 to 10 days Prevention: Cook all poultry thoroughly, Wash hands with soap, use separate cutting boards, carefully clean countertops, cutting boards, and utensils. Produces a powerful toxin, which causes severe illness.

food safety and quality ppt

Associated with eating meat that has not been cooked sufficiently to kill E. Ground beef is the food source that carries the disease. Symptoms: severe bloody diarrhea and abdominal cramps Lasts 5 to 10 days Prevention: Cook all ground beef thoroughly, wash hands, counters, and utensils, and wash fruits and vegetables thoroughly.

PowerPoint Presentation: Salmonellosis Salmonellosis is an infection with a bacteria called Salmonella. Associated with contaminated foods: beef, poultry, milk, eggs, and vegetables.There has been an increasing dependence on a global supply chain to source raw materials and partially processed product under varying country food safety standards and capability.

With food recalls increasing and food fraud causing businesses worldwide a significant sum in resources, risk assessing the supply chain has become an increased area of concern for many businesses. This presentation, delivered in May to the European Food Sure in Amsterdam, looks at the key areas of concerns and strategies a business may take to remedy this.

The BRC standard refers to the concept of risk assessment altogether more than 90 times throughout the standard. Programs and activities in your QMS are supposed to be based on risk assessment, but it can be very hard to pin point what exactly the standard means and what are the areas where you really do need to conduct a risk assessment.

This presentation lists out typical cases where the standard refers to risk assessment, lists out all of the 96 instances where risk assessment is explicitly or implicitly required, and gives an example of how you can conduct risk assessments of non-HACCP items such as calibration or maintenance programs. This presentation supports some of the content found in our whitepaper on the same topic. What are the common areas of confusion and misunderstanding?

How can we simplify the determination of control measures?

Learn from our free food safety management presentations

This presentation gives you a good overview about the basic principles and practice of food safety auditing. The presentation covers the seven principles of auditing, the profile of a good auditor and establishes the best practice for creating audit programs. Following the first presentation on food safety auditing this slideshow goes deeper into the specifics of auditing practice. The presentation covers in detail the practice of auditing HACCP systems, quality management systems, and the various prerequisite programs.

This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic. Topics covered: Introduction to food safety risk analysis, definitions for hazard and risk, the risk analysis framework, history and evolution of food safety risk analysis, the four steps of risk assessment, the six principles of risk assessment, hazard identification, hazard characterization, exposure assessment, and risk characterization.

Part 2 on food safety risk assessment. This presentation focuses more on the international side of risk assessments and explains how international standards are agreed globally. It includes a detailed review about the European Union approach to food safety risk management. Topics covered: International risk assessments, use of risk analysis, ALOP Approriate Level of Protection, food safety objectives, process of setting international food safety standards, the EU approach to risk analysis, list of data sources on risk management, and more.

Learn from our free food safety management presentations. Determining control measures in HACCP This presentation supports some of the content found in our whitepaper on the same topic.

Food Safety Auditing — Principles and Practice This presentation gives you a good overview about the basic principles and practice of food safety auditing.

Specific Aspects of Food Safety Auditing Following the first presentation on food safety auditing this slideshow goes deeper into the specifics of auditing practice. Food Safety Risk Assessment — Part 1 This is the first part in a series of slide shows on food safety risk assessment. Resources Whitepapers Tools Presentations.After you enable Flash, refresh this page and the presentation should play.

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food safety and quality ppt

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food safety and quality ppt

Tags: food hazard plan quality safety. Latest Highest Rated. Chemical sanitation chemical contamination Biological very hazardous micros that could cause illness or death bird droppings Physical foreign matter like glass Based on this analysis the team looks to ensure our pre-requisites eliminate or greatly reduce these possible contaminates to food safety. The team looks at CPs control points in our process to ensure we eliminate these.

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Food Safety & Hygiene Training Video in English Level 1

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They are all artistically enhanced with visually stunning color, shadow and lighting effects. Many of them are also animated. Food testing is an important part of the efficient production of harmless, valuable products.

As overconsumption is prevalent in the food industry, the need for food testing therefore plays an important role. PowerPoint PPT presentation free to view.

It pays to plan - check what s in the cupboard, fridge and freezer, planToggle navigation. Help Preferences Sign up Log in. View by Category Toggle navigation. Products Sold on our sister site CrystalGraphics. Description: food safety and food hygiene mr. Tags: and food hygiene safety food haccp safety. Latest Highest Rated. The Act was amended in in order to address Constitutional changes E.

Bill of rights. International changes, e. Practical needs which arose at the time, e. Standards regarding food hygiene and food safety of regulated Agricultural Food Products of plant origin intended for Export was published in line with section 4 3 a i of the APS Act. Promulgated on the 13th May Standards is only restricted to food safety and food suitability. Only cover prescribed products destined for export. Covers safety and hygiene of food products at all stages from farm to export stage.

HACCP principles have been used. Concerns itself with registration for export to specific market Record keeping and traceability. Food products of which the export is regulated in terms of the Act. Food products intended for export and not local sales or consumption. These standards provide for The requirements with regard to the hygiene of food products at all stages from and including primary production up to and including the export thereof and where necessary, require the implementation of food safety programmes.

These standards provide for - - The registration for export to specific markets Record keeping and traceability and, where necessary, the withdrawal of food products unfit for human consumption. General obligation Food business operators shall ensure that at all stages of handling for which they are responsible, from and including primary production up to and including the export of food products are carried out in hygienic way in accordance with the prescribed requirements of these standards.

It allows the identification of the origin of a product at any stage from the production unit to the final consumer. Tracking and tracing is made possible at any point in the supply chain. All national fresh produce market where regulated products are exported should be registered with the executive officer. Agents who handle regulated products that are exported must also register. Registration as a Food Business Operators. Training costs New investment in infrastructure e.Toggle navigation.

Help Preferences Sign up Log in. View by Category Toggle navigation. Products Sold on our sister site CrystalGraphics. Description: food safety and food hygiene mr. Tags: and food hygiene safety food haccp safety. Latest Highest Rated. The Act was amended in in order to address Constitutional changes E.

Bill of rights. International changes, e. Practical needs which arose at the time, e. Standards regarding food hygiene and food safety of regulated Agricultural Food Products of plant origin intended for Export was published in line with section 4 3 a i of the APS Act. Promulgated on the 13th May Standards is only restricted to food safety and food suitability. Only cover prescribed products destined for export.

Covers safety and hygiene of food products at all stages from farm to export stage. HACCP principles have been used. Concerns itself with registration for export to specific market Record keeping and traceability. Food products of which the export is regulated in terms of the Act. Food products intended for export and not local sales or consumption. These standards provide for The requirements with regard to the hygiene of food products at all stages from and including primary production up to and including the export thereof and where necessary, require the implementation of food safety programmes.

These standards provide for - - The registration for export to specific markets Record keeping and traceability and, where necessary, the withdrawal of food products unfit for human consumption. General obligation Food business operators shall ensure that at all stages of handling for which they are responsible, from and including primary production up to and including the export of food products are carried out in hygienic way in accordance with the prescribed requirements of these standards.

It allows the identification of the origin of a product at any stage from the production unit to the final consumer. Tracking and tracing is made possible at any point in the supply chain.Jump to content.

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Board Licensed to: Saferpak Limited. FSL Articles News Blogs Events Images. What is GFSI? What is BRC Certification? What is SQF Certification? What is IFS Certification? Purchase a Membership Package to gain instant access! Javascript Disabled Detected You currently have javascript disabled. Statistics 13 files 5, downloads. Visitor Welcome By Mr. Working Harder or Smarter By Zeeshan.

Introducing ISO and understanding som An Introduction to Salmonella By Zeeshan. Page 1 of 2 1 2 Next. Random Files Sample Calibration ProThe principal objectives of national food control systems are: Protecting public health by reducing the risk of foodborne illness; Protecting consumers from unsanitary, unwholesome, mislabelled or adulterated food; and Contributing to economic development by maintaining consumer confidence in the food system and providing a sound regulatory foundation for domestic and international trade in food.

Lack of an effective, low cost method of ensuring safety of food products. Detection of hazards by end product testing is only as good as statistics behind sampling and testing protocols. Must have effective record keeping system to: demonstrate establishment of system document its utilization verify efficacy. The major factors in process that cause variability in quality of finished product are people, equipment and methods or technologies employed in the process. Some of the newer and more rapid methods of food quality control are: Ion mobility spectrometry IMS or differential mobility spectrometry DMS These methods are used in the identification and quantification of analytes with high sensitivity.

The method is suitable for application in the field of food quality and safety -including storage, process and quality control as well as the characterization of food stuffs Vautz Electronic-nose is used in the process control of cheese, sausage, beer, and bread manufacture as well as for detection of off-flavors in milk and dairy products.

This technique has other applications too. Immunochemical methods; This method is based on antigen antibody interaction. Biosensors Biosensor is usually a device or instrument comprising a biological sensing element coupled to a transducer for signal processing Songa et al, For example, as it stands today, only about It is expected that, there will be significant economic benefits and the ability to practice proactive and risk prevention food safety programs.

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Food Safety/Food Quality Plan 2 - PowerPoint PPT Presentation

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food safety and quality ppt

Jump to Page. Search inside document. FOOD QUALITY CONTROL The principal objectives of national food control systems are: Protecting public health by reducing the risk of foodborne illness; Protecting consumers from unsanitary, unwholesome, mislabelled or adulterated food; and Contributing to economic development by maintaining consumer confidence in the food system and providing a sound regulatory foundation for domestic and international trade in food.

Quality control process consists of raw materials, in-process, product and service. This technique has other applications too Immunochemical methods; This method is based on antigen antibody interaction. Conclusions Without doubts, there is a need for continuous improvements in rapid diagnostic methods, analytical techniques as well as visionary and computational equipments required for food quality control of the future. Cheerie Sampiri.


Food safety and quality ppt