Food Hygiene Training AQS PRESENTATION By Dileep Panoli
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.
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.
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
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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