Chapter 1 (Occupational Health and Safety Hazards)
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Principles of Food Safety, Hygiene and Sanitation KENNETH D. BARRIENTOS Course Instructor June 10, 2015 Choose One.ppt Chapter 1: Occupational Safety Hazards
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Transcript of Chapter 1 (Occupational Health and Safety Hazards)
Principles of Food Safety, Hygiene and Sanitation
KENNETH D. BARRIENTOSCourse Instructor
June 10, 2015
Choose One.ppt
Chapter 1: Occupational Safety Hazards
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WE ARE WHAT WE EAT!“Food Safety” implies the absence or acceptable levels of contaminants or other harmful substances in food injurious to our health.
WHAT IS FOOD?edible materials
Raw or cooked, processed or semi-processed
fundamental need, a basic right and a prerequisite to good health
to fulfill our needs food should also be palatable (which means tasty and good to eat) and culturally and psychologically acceptable.
Food for energy, growth and development
Social function
Psychological function
Principles of Safety Hygiene and
Sanitation
Kenneth D. Barrientos
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Food can be described in a number of different ways.
•Perishable food: food items that have a short storage life and will become spoiled or contaminated if not preserved and handled properly, e.g. meat, eggs, milk, fruits, vegetables and the like.
•Non-perishable food: foods which are not easily spoiled or contaminated, e.g. sugar and cereals.
•Wholesome food: food which is sound, clean and free from harmful ingredients – it is suitable for human consumption.
•Hazardous food : food that is contaminated with biological, chemical or physical agents and, if eaten, will cause ill health.
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Occupational Safety Hazards in the Food Service Industry
HAZARD
Natural risk present in the workplace
RISK
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
BURNS
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
CUTS
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
SLIPS, TRIPS & FALLS
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
FIRE
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
ERGONOMIC RISKS
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
CLEANING CHEMICALS
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
CO POISONING
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EMNVIRONMENTAL ECONOMICS
Kenneth D. Barrientos
Common Work-Related Injuries in the Food Service Industries
HEAT STRESS
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Common Work-Related Injuries in the Food Service Industries
COLD STRESS
Principles of Safety Hygiene and
Sanitation
Kenneth D. Barrientos
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REASONS FOR OSH
MORAL
LEGALECONOMIC
OSH
Principles of Safety Hygiene and
Sanitation
Kenneth D. Barrientos
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REFERENCEPrinciples of Safety
Hygiene and Sanitation
Kenneth D. Barrientos
Ang, Mary Jean C. & Balanon, Hannah A. (2010). Food Safety and Sanitation. C&E Publishing, inc. 839 EDSA, South Triangle, Quezon City, pp. 3-5
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Principles of Safety Hygiene and
Sanitation
Kenneth D. Barrientos QUESTIONS
