Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Safety
Act
of
2013
MARIA
THERESA
CORREA-‐CERBOLLES
Food-‐Drug
Regulation
Officer
III
Center
for
Food
Regulation
and
Research
FOOD
AND
DRUG
ADMINISTRATION
Department
of
Health
WHAT
IS
FOOD
SAFETY?
• Bacterial
pathogens
(Clostridium
sp,
Salmonella
sp.)
• Viral
pathogens
• Parasites
(roundworms,
liver
flukes,
tape
worm)
Personal
Hygiene
and
Bacterial
Contamination
The
following
data
is
drawn
from
a
study
carried
out
on
11
healthy
men
and
11
healthy
women.
The
data
refers
to
bacteria
per
square
centimeter
Location
Male
Female
Forehead
10,075
14,725
Centre
back
67,950
7,655
Palm
131
240
Thigh
upper
front
364
175
Calf
175
25
Sole
of
Foot
22,750
679
The
bottom
line
is
we
all
carry
bacteria.
Your
attention
to
personal
hygiene
can
minimize
potential
problems
How
do
Bacteria
contaminate
products?
* Healthy
people
have
bacteria
in
their
nose,
mouth,
intestines
and
on
their
skin
* Products
can
be
contaminated
directly
by
our
hands
or
by
sneezing
or
coughing
* Many
insects
introduce
bacteria
into
products
* Flies
feed
on
dog
pooh
and
transfer
bacteria
whenever
they
land
on
something
* Cockroaches
often
live
in
drains
&
feed
on
rotting
garbage.
They
come
out
at
night
&
carry
bacteria
on
their
legs
contaminating
any
products
&
equipment
that
they
may
crawl
over
Where
are
they
found?
* Microorganisms
LOVE
water.
A
few
bacteria
in
water
Today
will
be
a
million
tomorrow
CHEMICAL
HAZARD
• Milk
products
• Bakery
products
• Enriched
juices
with
Vit
C
• Infant
formula
• Bottled
water
ü Check
for
condition
of
canned
goods
Observe
Proper
Food
Handling
from
storage
to
preparation
until
food
is
served:
Spice Chemicals
Ingredients Detergents
Packaging Materials Sanitizers
Segregation of products
ü Maintain environmental sanitation: