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for all food handlers and educators

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Presentation Transcript
food hygiene training

Food Hygiene Training

AQS PRESENTATION

By

Dileep Panoli

why should we care
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
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
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
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

reach me at
Reach me at
  • Continues…
  • For any queries please feel free to ask !
  • My e-Mail : dileeppanoli@gmail.com
  • Chat: dileeppnair@yahoo.com