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    Bread and Pastry PPT Report

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    Red Exequil
    The document discusses food safety hazards and cross contamination in bread and pastry. It defines four types of food hazards: biological, chemical, physical, and allergenic. It also explains what cross contamination is and the different types: food-to-food, equipment-to-food, and people-to-food. Cross contamination can transfer microbes, dirt or allergens.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Bread and Pastry PPT Report

    Uploaded by

    Red Exequil
    110 views13 pages
    The document discusses food safety hazards and cross contamination in bread and pastry. It defines four types of food hazards: biological, chemical, physical, and allergenic. It also explains what cross contamination is and the different types: food-to-food, equipment-to-food, and people-to-food. Cross contamination can transfer microbes, dirt or allergens.

    Original Title

    BREAD AND PASTRY PPT REPORT

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    The document discusses food safety hazards and cross contamination in bread and pastry. It defines four types of food hazards: biological, chemical, physical, and allergenic. It also explains what cross contamination is and the different types: food-to-food, equipment-to-food, and people-to-food. Cross contamination can transfer microbes, dirt or allergens.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    110 views13 pages

    Bread and Pastry PPT Report

    Uploaded by

    Red Exequil
    The document discusses food safety hazards and cross contamination in bread and pastry. It defines four types of food hazards: biological, chemical, physical, and allergenic. It also explains what cross contamination is and the different types: food-to-food, equipment-to-food, and people-to-food. Cross contamination can transfer microbes, dirt or allergens.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    HE 223

    Bread and Pastry

    Reporter: Ms. Red Alyn M. Exequil


    Introduction

    20XX
    Introduction
    EDU 223 Bread and Pastry

    • FOOD SAFETY HAZARD


    • CROSS CONTAMINATION
    FOOD SAFETY HAZARD
    • Food hazard is any agent that has potential to pose a threat to human health or cause
    illness.
    • It arise if food is exposed to dangerous agents which result in contamination.

    Four types of food hazards;


    1. BIOLOGICAL
    2. CHEMICAL
    3. PHYSICAL
    4. ALLERGENIC
    FOOD HAZARD

    BIOLOGICAL

    • Occur when hazardous or pathogenic organisms are introduced to


    food.

    It includes
     bacteria
     viruses
     parasites of public health significance
     fungi
    FOOD HAZARD

    CHEMICAL

    • Chemical hazard in food is when food gets contaminated with pathogens or toxic
    chemicals, making it no longer suitable or safe to eat.

    It includes;
     water
     food contact materials
     cleaning agents
     pest control substances
     contaminants (environmental, agricultural, and process)
     Pesticides
     Biocides
     food additives.
    FOOD HAZARD

    PHYSICAL

    • Physical hazards are either foreign materials unintentionally introduced to food


    products.

    It includes;
     slivers of glass
     hair
     nails
     nail polish
     jewelry
     metal fragment from worn or chipped utensils and containers
     dirt
     stones
     frilled toothpicks
    FOOD HAZARD

    ALLERGENIC

    • This refers to the risk that caused by allergens in the food.


    • These are proteins that can cause severe and dangerous reactions in some people .
    It includes;
     Eggs
     Seafoods
     Milk
     Mustard
     Sesame seeds
     Soy
     Sulfites
     Tree nuts
     Wheat and triticale
    CROSS CONTAMINATION
    • It occurs when microbes and dirt from people, raw meat, raw fruit and
    vegetables transfer to ready-to-eat foods, on utensils, and equipment or
    through poor storage practices.
    Types of Cross Contamination

    FOOD-TO-FOOD
    Adding contaminated foods to non- EQUIPMENT-TO-FOOD PEOPLE-TO-FOOD
    Using an equipment that is not Bacteria is transferred from human
    contaminated foods.
    washed properly and unsanitized. body or from clothes to foods.

    BIOLOGICAL PHYSICAL

    CHEMICAL ALLERGENS
    Cross Contamination
    Thank you for listening!

     The photos that is used belongs to the rightful owners.


     No copyright infringement intended.
     School purposes only.

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