Food hygiene training
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PowerPoint Slideshow about 'food and hygeine' - dileep


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Presentation Transcript
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Food Hygiene Training

AQS PRESENTATION

By

Dileep Panoli


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Why Should We Care?

  • Every year food borne illnesses result in an estimated:

    • 76 million cases of food borne illness.

    • 325,000 people hospitalized for food borne illness.

    • 5,200 needless deaths each year.

    • Economic losses between 10-83 billion dollars.


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Microbes That Cause Food borne Illness

  • Bacteria – Single-celled organisms that live independently.

  • Viruses - small particles that live and replicate in a host.

  • Parasites - intestinal worms or protozoa that live in a host animal or human.


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Water

  • Anytime water comes in contact with fresh produce, its quality determines the potential for pathogen contamination since water may be a carrier of a number of types of microorganisms:

    • Escherichia coli, Salmonella spp., Vibrio cholerae, Shigella spp, Cryptosporidium parvum, Giardia lamblia, Cyclospora cayetanensis, Toxisplasma gondii, the Norwalk virus and hepatitis A

Courtesy of FDA

Courtesy University of Florida





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Time & Temperature

100°C

Hot Food

UP TO

4 HOURS

SAFE

MORE

THAN

4 HOURS

UNSAFE!

60°C

DANGER

ZONE!

4.4°C

Cold Food

Frozen Food

-17.8°

Foods Can Stay No More Than

4 Hours

Between 4.4°C and 60°C!

ECOLAB


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Reach me at

  • Continues…

  • For any queries please feel free to ask !

  • My e-Mail : [email protected]

  • Chat: [email protected]


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