PPT-Food Safety Principles: Microorganisms Everywhere!

Food science Copyright Copyright Texas Education Agency 2014 These Materials are copyrighted and trademarked as the property of the Texas Education Agency TEA and may not be reproduced without the express written permission of TEA except under the following conditions. Microorganisms & Food. OCR AS Biology – F212 – Module 2. Food & Health. Learning Objectives. Success Criteria. Understand that food spoilage can be harmful to human health.. Understand the methods used to prevent food spoilage.. Mrs. McNutt. And . Mrs. Brown. Essential Questions. What kind of harmful and beneficial microorganisms are found in our daily lives?. How are microorganisms harmful and beneficial?. How can microorganisms be controlled?. Prof. . Mohammad . Shubair. Microorganisms get into food from both natural sources and from external sources to which a food comes into contact from the time of production until the time of consumption.. MICROORGANISMS IN KITCHEN SPONGES Importance. . The total microbial population in a food varies greatly and depends on:. . *The . level of sanitation . used at all phases.. . *The . degree of abuse . that leads to microbial growth. . Dr. . Kamal. E. M. . Elkahlout. Food Microbiology. 2. . Sources of microorganisms in food. & . Important Bacterial Groups in Foods. 2. Sources of microorganisms in foods. . 3. The. internal. 1. Food Safety . Divided into . causitive. categories called “hazards”. Biological Hazards - bacteria, molds, natural occurring toxins. Chemical Hazards – chemicals like petroleum, herbicides, pesticides, heavy metals. . Kentucky Department of Education. Division of School and Community Nutrition. Level One Certification. Area Two: Sanitation, Safety and First Aid. Objectives. From this presentation food service staff should be able to:. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. These are the foundation of a food safety management system:. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. These are the foundation of a food safety management system:. It happens every year sometimes two or three times It happens to almost everyone in every city state town and country around the world When was the last time it happened to you What Oh Charlene Wolf-Hall and William . Nganje. Chapter 8. : Eukaryotic Microorganisms of Concern in Food - Parasites and Molds . What . is a eukaryotic microorganism?. What . eukaryotic microorganisms are of most . By:. Asst. Prof. . Shiama'a. Al-Salihy. 5/29/2023. 1. Practical Bacteriology. lab. 1. Learning objectives:. 5/29/2023. 2. After this lab, you must be able to:. Recognize equipment used in bacteriology lab with their functions.. Assistant. . P. rofessor. . Sema AYDIN. What is Food Safety?. . Food . safety refers to the potential hazardous agents or contaminants present in food that can cause food borne . illness. . They .