Transcript Who is a FOOD HANDLER

Kuwait Resort
ELEMENTARY FOOD HYGIENE
FOR
FOOD HANDLERS.
Food Hygiene News
UPDATE
271 US TROOPS STRICKEN BY FOOD
POISONING
45 DEAD - CHICKEN POISONING
Popular restaurant is closed by health authorities.
Eggs
Cream
Bakery
Products
Chicken
Rice
Shellfish
Turkey
Fish
Meat
Products
Salad
Who is a FOOD HANDLER ?
Any person engaged in manufacture, storage,
transport, production or service of food products.
WHAT IS HYGIENE?
HYGIENE is the science of preserving and promoting
good health.
Food Hygiene is ...
PROTECTING food from risk
PREVENTING bacteria present from
multiplying
DESTROYING any harmful bacteria
PREVENTING contamination & the
occurrence of any objectionable matter
in the food.
CAUSES OF FOOD POISONING
Bacteria or their poisons
 Viruses
 Chemicals ( insecticides, weedkiller etc)
 Metals (Lead, Copper, Mercury etc)
 Poisonous plants

BACTERIAL Food Poisoning is the most
common and may be fatal.
BACTERIA
Bacteria are of 3 types Useful bacteria
 Spoilage bacteria
 Pathogenic bacteria

REPRODUCTION
OF BACTERIA
Bacteria reproduce by splitting in two
Under
the best conditions for growth,
bacteria may divide into two every 10 to 20
minutes.
One bacteria can become 1,000,000 in just
3 hours 20 minutes.
CONDITIONS FOR BACTERIAL
GROWTH.
SOURCES OF FOOD
POISONING BACTERIA
RAW
FOOD
THE PERSON
INSECTS
ANIMALS & BIRDS
DUST
REFUSE & WASTE FOOD
SAFE STORAGE & HOLDING
TEMPERATURES FOR FOOD
(Temperatures in
centigrade)
HOT
FOOD
DISPLAY
63
DANGER
5
FRIDGE
0
FREEZER
-18
ZONE
DEFROSTING FROZEN MEAT PRIOR
TO COOKING
BEST
PRACTICE - Frozen meat is transferred to a
refrigerator and left to thaw for more than 14 hours.
Care must be taken to ensure that melting ice does not
contaminate other items in the refrigerator.
ACCEPTABLE PRACTICE - Frozen meat in its sealed
packaging is placed in a bowl which is then put in a sink
( Not a hand wash basin) full of iced water and slowly
defrosted / under running water.
 DANGEROUS PRACTICE - Frozen meat is taken out of
its packaging and placed in a sink of warm water in an
attempt to rapidly defrost it.
COMMON SYMPTOMS OF
FOOD POISONING
VOMITTING
 DIARRHOEA

Fever
Nausea
Headache
Abdominal
Pain
CROSS CONTAMINATION
ROUTE TAKEN BY BACTERIA
UNCOOKED CHICKEN
BUTCHER'S HANDS
FRIDGE DOOR
PASTRY CHEF OPENS FRIDGE
HANDS IN CONTACT WITH
CREAM
CUSTOMER'S STOMACH
The 10 main reasons for
FOOD POISONING
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Food prepared too far in advance and stored at improper
temperature.
Cooling food too slowly prior to refrigeration.
Not re-heating food to high enough temperatures to
destroy food poisoning bacteria.
Undercooking
Use of contaminated cooked food
Improper thawing procedure
Cross contamination - Raw food to cooked food.
Storing hot food below 63 C
Infected Food Handler
Use of leftovers.
SPORE

Bacteria in a dormant, resistant state is
called a spore. Spores become active
bacteria when the conditions become
favorable.

Some Bacteria can produce spores when
conditions are unfavorable in their normal
state.
SALMONELLA POISONING
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SOURCES -Intestines & faeces of man & animals.
INCUBATION PERIOD- 6 to 72 hours.
SYMPTOMS -Abdominal pain, diarrhoea, nausea,
headache & fever.
ILLNESS -Lasts 1 to 7 days & can be fatal.
HIGH RISK PRODUCTS -Meat, poultry, shellfish and
dairy products
CONTROL - Personal hygiene & care to prevent cross
contamination.
PROPER PRODUCTION PRACTICES
TEMPERATURE CONTROL
FOOD POISONING FROM
STAPHYLOCOCCUS AUREUS
SOURCES -Human nose, throat and hair
 INCUBATION PERIOD- 8 to 22 hours.
 SYMPTOMS -Severe vomiting, nausea and
sometimes diarrhoea.
 HIGH RISK FOODS -Cold meats, cold
sauces & dairy products.
 CONTROL - Personal hygiene &
temperature control.

HIGH RISK FOODS
Generally items high on proteins
are high risk foods
Cooked meat & poultry
 Dairy products -milk,cream, desserts etc
 Egg products.
 Shellfish & other seafood
 Food whose processing requires

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Advance preparation
Regular handling like salads and sandwiches
How to destroy BACTERIA
in FOOD ?
HEAT
IRRADIATION
CHEMICALS
FOOD PRESERVATION
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FREEZING
CANNING
DRYING
USE OF SUGAR AND SALT
HEAT TREATING
PICKLING
VACUUM PACKING
IRRADIATION
TIPS ON FOOD HYGIENE

RECEIVING FOOD
– Inspect and check
dates of all food items
– Check for odour,
colour, freshness,
pests, broken or
damaged packs.
– Remove food from
delivery packaging
before storing.
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–
–
–
DRY STORAGE
Store dry goods atleast
45 CMS off the floor.
Don't store under sewer
or water lines or against
damp walls.
All containers must be
closed & labeled &
cleaning materials
stored away from food.
First In First Out
TIPS ON FOOD STORAGE
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Food must not be stored in
contact with water or non
edible ice.
Allow for air circulation
between foods.
Check temperatures atleast
twice a day & record the
readings. Some experts
suggest refrigeration at or
below
7° C (44° F) - Vegetables
4° C (34° F) - Dairy Products
1° C (34° F) - Fish and Meat
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Maintain freezer at -18°C to
-30°C ideally at -22°C
consistently.
Cover and seal well to
prevent freezer burn.
Defrost freezer whenever
necessary taking care to
transfer items to another
freezer while defrosting.
DO'S & DON'TS FOR
SAFE FOOD SERVICE
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Keep food off the Danger
Zone ( 5°C to 63°C ).
Get food off the Danger
Zone within 1.5 hours.
Store serving utensils
properly between servings
& preferably allow it to drip
dry.
Wash raw foods thoroughly
and in the proper sink
Prepare close to service
time
Handle plates and bowls
from the bottom
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Keep hands off food and
eating surfaces. Never dip
your finger into food for
sampling/ tasting.
Don't re-use unwrapped
food
Don't re-use disposables
TAKE EXTRA CARE AS YOU
PREPARE
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Use separate chopping boards for raw &
cooked food.
Sanitise the boards thoroughly after use.
Suggested colour coding of chopping
boards, knife handles and dusters will
facilitate easy control
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Red - Raw Meats
Blue - Seafood
Green - Vegetables
Brown - Cooked Meats
Yellow - Raw Poultry
White - Bread and Cheese.
Thaw frozen foods
– In a refrigerator at 1° to
4°C
– In a microwave oven if
food will be cooked
immediately
– Under fresh running
water 21° C or colder.
Never thaw food by
submerging in
stagnant
water
TAKE EXTRA CARE AS YOU
PREPARE
Cook to a centre
temperature of above
70°C
 Use an accurate
probe thermometer to
test centre
temperature.

Cool and Reheat food
as seldom and as
quickly as possible
 Take care to ensure
that the centre
temperature is as
prescribed.
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