Principles of Food
Safety, Security
and Sanitation
WEEK 2 - TOPIC
Food – Anything we eat or drink, including snacks,
DEFINITION candies, and flavorings.
Safety – Making sure food is good, clean, and safe to
OF TERMS eat.
Sanitation – Keeping things clean to protect health.
Cleanliness – No dirt or mess can be seen, but it
doesn’t always mean it’s germ-free.
Microbiology – The study of tiny living things
(microbes) and how they affect other living things.
Microorganisms – Very tiny living things that can
only be seen with a microscope, like bacteria and
protozoa.
Food Infection – Getting sick from eating food that
has harmful germs.
Food Intoxication – Getting sick from poisons (toxins) made by
DEFINITION
bacteria in food.
Food Spoilage – When food loses its taste, texture, and
OF TERMS nutrients, making it unsafe or unpleasant to eat.
Foodborne Illness – Sickness caused by eating unsafe or
contaminated food.
Contamination – When harmful things (like germs, dirt, or
chemicals) get into food.
Time-Temperature Abuse – When food stays too long at a
temperature that helps germs grow.
Potentially Hazardous Foods – Foods where germs can grow
fast, usually moist, high in protein, and a little acidic (like meat,
seafood, milk, cooked rice).
Cross Contamination – When germs move from one food or
surface to another (for example, using the same knife for raw
meat and vegetables).
FOOD SANITATION
ü CONTAMINATION
ü HARMFUL BACTERIA
ü POISONS
ü CLEANLINESS
ü PERSONAL HYGIENE
ü MICROBIAL QUALITY
ü PREPARATION
ü FOOD HANDLERS
ü FACILITIES
ü EQUIPMENT
ü WHEN PURCHASE
ü TIME TEMPERATURE
Dangers of Food
Borne Illness
ü Individual
ü Establishments
INDIVIDUAL
Foodborne illness is the biggest danger to food safety. It happens when
people eat unsafe food, and it can cause sickness or disease. This not
only affects a person’s health but also their work and personal life.
Possible effects include:
• Loss of family income – when a person cannot work because of illness.
• Increased insurance – higher payments for health or life insurance.
• Medical expenses – money spent on hospital bills and medicine.
• Loss of productivity, leisure, and travel – being too sick to work, enjoy
free time, or travel.
• Death or funeral expenses – in severe cases, foodborne illness can
even lead to death.
ESTABLISHMENTS
When many people get sick after eating food from a restaurant or
food shop, it is called a foodborne illness outbreak. This can
cost the business a lot of money and may even cause it to close.
Possible effects on the business:
• Loss of customers and sales – people will stop buying food from the place.
• Loss of prestige and reputation – the name of the business is damaged.
• Lawsuits – sick customers may file cases and demand payment.
• Lowered employee morale – workers feel discouraged and unhappy.
• Employee absenteeism – more workers may get sick and miss work.
• Increased employee turnover – staff may resign and find work elsewhere.
• Embarrassment – the business may be publicly shamed and lose trust.
BIOLOGICAL CONTAMINANTS
BIOLOGICAL CONTAMINANTS
Biological contaminants are living organisms or their toxins that can
make food unsafe. They are the most common cause of foodborne illness.
(BACTERIA, VIRUSES, FUNGI, PARASITES, BIOLOGICAL TOXINS)
EXAMPLES:
ü SEA FOOD TOXIN
ü MUSHROOM TOXIN
ü SALMONELLA BACTERIA
PHYSICAL CONTAMINANT
PHYSICAL CONTAMINANT
Physical contaminants are foreign objects that accidentally get into
food. These objects can cause injury, choking, or make the food
unsafe to eat.
Examples of physical contaminants:
• Hair – falling into food while cooking.
• Nails or bandages – from food handlers.
• Glass – from broken bottles, glasses, or light bulbs.
• Metal – from broken equipment, staples, or foil.
• Stones or dirt – from unwashed vegetables.
• Plastic pieces – from damaged containers or packaging.
CHEMICAL CONTAMINANT
CHEMICAL CONTAMINANT
Chemical contaminants are harmful substances that accidentally
mix with food. They can cause poisoning or illness if eaten.
Examples of chemical contaminants:
• Cleaning products – like bleach, dishwashing soap, or disinfectants
getting into food.
• Pesticides – sprayed on fruits and vegetables but not washed off
properly.
• Food additives – too much artificial coloring, preservatives, or flavorings.
• Toxic metals – lead, copper, or zinc from unsafe cooking equipment or
containers.
• Excessive chemicals in food processing – like MSG or baking soda
used in unsafe amounts.
THANK YOU !
