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