Food Micro And Sanitation And Safety 1
Module 1
Food Microbiology
Sanitation and Safety
WHAT IS Food
Sanitation?
Food sanitation is more than just
Cleanliness.
It includes protecting food in the ff.
• Contamination
• Harmful bacteria
• Poisons
• Foreign bodies
The
primary tenet of food service sanitation Is absolute cleanliness.
Definition of terms commonly used
Acidity
= measured on a pH scale from
0 to 14.0
Additive = a chemical added to food
Bacterium = a single-celled organism
Contamination = unintended presence of harmful substances
FIFO = a method of stock rotation
Flowchart = a simple diagram
Food-borne illness = a disease that transmitted to people by food
Fungi
= a group of microorganism like molds
Hazard = a biological, chemical, or physical that may cause health risk
EPIDEMIOLOGY
The study of how disease spreads and can be controlled a. Fundamentals in Microbiology
Bacteria, which are not usually visible to the human eye, cause most food-borne illness these microorganism can be harmless, beneficial, or very dangerous to human being.
Knowledge in microbiology will help you understand how and why disease-causing bacteria grow and spread. KINDS OF
BACTERIA
DUTIES AND RESPONSIBILITIES
Beneficial bacteria- are helpful to us. they are also required in the production of certain food, like yoghurt, cheese,sausage,vineger.
2. Undesirable bacteria- responsible for food spoilage
3. Disease- causing bacteria- that cause of food borne-illnesses
1.
Growth of bacteria
FOOD- bacteria prefer high protein foods like meat ,poultry, egg, fish, grain. PH level- stands for potential for hydrogen, referring to how “acids” or
“alkaline” a subtance.
Time – the longer food is left at a dangerous temperature.
Temperature – danger zone for potencial hazardous food is 40-14°F.
Growth of bacteria
Oxygen-
some bacteria require oxygen to grow
Moisture- bacteria needs water or moisture to multiply
Food-borne illnesses
Is a disease that is carried or transmitted to
Food Microbiology
Sanitation and Safety
WHAT IS Food
Sanitation?
Food sanitation is more than just
Cleanliness.
It includes protecting food in the ff.
• Contamination
• Harmful bacteria
• Poisons
• Foreign bodies
The
primary tenet of food service sanitation Is absolute cleanliness.
Definition of terms commonly used
Acidity
= measured on a pH scale from
0 to 14.0
Additive = a chemical added to food
Bacterium = a single-celled organism
Contamination = unintended presence of harmful substances
FIFO = a method of stock rotation
Flowchart = a simple diagram
Food-borne illness = a disease that transmitted to people by food
Fungi
= a group of microorganism like molds
Hazard = a biological, chemical, or physical that may cause health risk
EPIDEMIOLOGY
The study of how disease spreads and can be controlled a. Fundamentals in Microbiology
Bacteria, which are not usually visible to the human eye, cause most food-borne illness these microorganism can be harmless, beneficial, or very dangerous to human being.
Knowledge in microbiology will help you understand how and why disease-causing bacteria grow and spread. KINDS OF
BACTERIA
DUTIES AND RESPONSIBILITIES
Beneficial bacteria- are helpful to us. they are also required in the production of certain food, like yoghurt, cheese,sausage,vineger.
2. Undesirable bacteria- responsible for food spoilage
3. Disease- causing bacteria- that cause of food borne-illnesses
1.
Growth of bacteria
FOOD- bacteria prefer high protein foods like meat ,poultry, egg, fish, grain. PH level- stands for potential for hydrogen, referring to how “acids” or
“alkaline” a subtance.
Time – the longer food is left at a dangerous temperature.
Temperature – danger zone for potencial hazardous food is 40-14°F.
Growth of bacteria
Oxygen-
some bacteria require oxygen to grow
Moisture- bacteria needs water or moisture to multiply
Food-borne illnesses
Is a disease that is carried or transmitted to