FOOD SAFETY MUNIRAH BINTI MOHAMAD 228500 NORASMIRA BINTI ZULKIFLI 228446 LIANG AY LI 228234 MUAHAMMAD ZUHAIRI BIN MAHAD 228579 SITI AZREEN BINTI ANWAR.

FOOD SAFETY

MUNIRAH BINTI MOHAMAD 228500

NORASMIRA BINTI ZULKIFLI 228446

LIANG AY LI 228234

MUAHAMMAD ZUHAIRI BIN MAHAD 228579

SITI AZREEN BINTI ANWAR BATCHA 225463

INTRODUCTION• WHAT IS FOOD SAFETY?

• WHO NEED FOOD SAFETY?

• WHAT HAPPEN IF LACK IN PRACTICING FOOD SAFETY

PROCEDURE?

• WHAT IS FOOD-BORNE ILLNESS?

• HOW FOOD SAFETY CAN PREVENT FOOD-BORNE ILLNESS?

FOOD SAFETY CULTURE•WHAT IS FOOD SAFETY CULTURE?

•WHAT STOPS US FROM CREATING A FOOD SAFETY CULTURE?

•HOW TO OVERCOME THIS BARRIER?

FOOD SAFETY SYSTEM

•DEFINITION OF FOOD SAFETY SYSTEM?

•WHY IT IS REQUIRED?

•WHAT ARE THE SYSTEM USED?

FOOD QUALITY • FRESH

FRESH AND ORIGIN INGREDIENTS ARE ALWAYS BETTER WHEN COMPARED TO PROCESSED INGREDIENTS

FRESH INGREDIENTS ARE THOSE THAT HAVEN’T BEEN EXPOSED TO CHEMICALS

• FLAVOR

FOOD SHOULD BE TASTE LIKE WHAT IT SHOULD BE

IF CAN’T NOTICE THE BAD SMELL BUT BY TASTE IT WE CAN KNOW WHETHER FOOD IS IN GOOD CONDITION

• TEXTURE

FOOD SHOULD HAVE GOOD TEXTURE

FOR EXAMPLE, TENDER, CRISPY, CRUNCHY

•SPOILED FOOD

MAY OCCURS UNDER INCORRECT REFRIGERATION CONDITION

LOST THE ORIGINAL NUTRITIONAL VALUE

CAUSE CHANGES IN THE TASTE WHICH WILL AFFECT THE QUALITY OF FOOD

FOOD HYGIENE ON FOOD•CROSS CONTAMINATION

RAW FOOD COMES INTO CONTACT WITH COOKED FOOD

FROM KITCHEN EQUIPMENT TO RAW FOOD

PEOPLE CAN BE A FACTOR TO CROSS CONTAMINATION

CLEANING• HAND WASHING

GET RID OF BACTERIA ON HANDS

HELP TO AVOID HARMFUL BACTERIAL FROM SPREADING ONTO FOOD

USING GLOVES

• KITCHEN EQUIPMENT AND UTENSILS

SHOULD CLEAN PROPERLY AFTER AND BEFORE USING

ESPECIALLY AFTER HANDLING RAW FOOD

CONSUMER• CONSUMER PERCEPTION

FOOD BORNE ILLNESS OUTBREAKS IS A DISEASE OCCUR OUT OF UNCLEANLINESS AND UNSAFETY OF FOOD PREPARATION OR PRODUCTION.

INCREASE AWARENESS OF FOOD SAFETY ISSUES AMONG CONSUMERS.

NEW MARKETS FOR FOOD SAFETY - CREATED BY THE INCREASED DEMAND FOR SAFER PRODUCTS BY LARGE RESTAURANT CHAINS.

TWO REASONS CONSUMER FOOD SAFETY PERCEPTIONS :.

• FIRST – FOOD SAFETY PROBLEMS CAN OCCUR AT ANY POINT IN THE FOOD

• SYSTEM. RESTAURANTS IS THE LAST INTERMEDIARIES BETWEEN THE SOURCES

• AND THE CONSUMER AND ACT AS A KEY END POINT IN THE CHAIN FROM FARM

• TO FORK AS FOOD IS PREPARED AND COOKED FOR CUSTOMERS.

• SECOND – FOOD SAFETY ISSUES MAY IMPACT WHERE CONSUMERS PURCHASE MEALS.

FOR EXAMPLE, IF RESTAURANTS ARE PERCEIVED AS LESS SAFE THAN

GROCERY STORES, CONSUMERS MAY DECIDE TO PURCHASE READY TO

EAT FOODS AT GROCERY STORES RATHER THAN EAT AT RESTAURANTS.

• FOOD SAFETY SERIOUSLY, AND TO TAKE PRECAUTIONS AGAINST CONDITIONS THAT MIGHT RESULT IN FOODBORNE ILLNESS, INCLUDING BOTH MONITORING AND SENDING HOME SICK WORKERS

CONSUMER ATTITUDE AND BEHAVIOR

CONCERNS ABOUT FOOD : AGRICULTURE, ECOLOGY AND FOOD CULTURED

RELATED TO FOOD : SUBJECTS OF INTEREST TO FOOD PRODUCERS AND RETAILERS, PUBLIC AUTHORITIES AND HEALTH EDUCATORS.

SIX FACTORS DOMINATED CUSTOMERS’ ATTITUDES TOWARDS THE FOOD SAFETY. INCLUDE :

- CHEMICAL ISSUES : HORMONES IN MILK AND FOOD ADDITIVES.

- HEALTH ISSUES : CHOLESTEROL CONTENTS AND NUTRITIONAL AND

IMBALANCES

- SPOILAGE ISSUES : MICROBIAL, CONTAMINATION

- REGULATORY ISSUE : FOOD INSPECTION AND LABELING,

- DECEPTIVE PRACTICES :WEIGHT-REDUCTION DIETS

- IDEAL SITUATIONS : LENGTH OF TIME FOR INSECTICIDE SAFETY

ASSESSMENT.

CONSUMER BEHAVIOR : APPROACHES SUCH AS THE AJZEN–FISHBEIN MODEL OF REASONED ACTION AND THE HEALTH BELIEF MODELS.

SHOWN, PEOPLE OR INDIVIDUALS ARE ABLE TO MAKE RATIONAL DECISIONS ABOUT HEALTH BEHAVIOR WHEN :

- AWARE OF ASSOCIATED HEALTH PROBLEMS.

- HAVE SOME KNOWLEDGE CONCERNING THESE PROBLEMS

- SOME JUDGMENT AS TO THE LEVEL OF RISK INVOLVED IN NOT

CHANGING THEIR BEHAVIOR

WILLINGNESS TO CHANGE BEHAVIOR IS DETERMINED BY PERCEPTIONS AND BELIEFS.

PEOPLE HAVE TO PERCEIVE THAT THEIR CURRENT BEHAVIOR MIGHT RISKS THEIR HEALTH AND THAT TAKING ACTION HAS A STRONG PROBABILITY OF REDUCING THEIR RISK.

EMPLOYEE

• SAFETY IN WORKPLACE OR DURING THE OPERATION.

• EXCELLENCE IN FOOD SAFETY IS DOMINANT TO RUNNING A SUCCESSFUL BUSINESS.

• AWARE SAFENESS FOR EXAMPLE HANDLING EQUIPMENT.

• MAKING PROPER FOOD SAFETY TRAINING.

• EDUCATED AND TRAINED WORKFORCE DO NOT ASSURE SAFE FOOD HANDLING BY EMPLOYEES

CONCLUSION

• FOOD SAFETY MUST BE EMPHASIZE INORDER TO AVOID CONTAMINATION

• PRATICING THE FOOD HYGIENE PROCEDURE IS IMPORTANT

• ALWAYS GIVE ATTENTION TO THE CONSUMER PERCEPTION