Transcript BASIC FOOD HYGIENE

BASIC FOOD HYGIENE
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CONTENTS
1.INTRODUCTION -HACCP
2.MICROBIOLOGY
3.FOOD POISONING AND ITS CAUSES
4.STORAGE AND TEMPERATURE CONTROL
5.FOOD SPOILAGE AND PRESERVATION
6.PERSONAL HYGIENE
7.CLEANING AND DISINFECTION
8.KITCHEN DESIGN AND LAYOUT
9.PEST CONTROL
10.HYGIENE CONTROL AND RULES
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BY THE END OF THIS SESSION YOU WILL BE
ABLE TO LEARN
What is HACCP ?
 What are the benefits of HACCP?
 Understanding the basics of food
safety.
 Awareness to implement HACCP.
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INTRODUCTION
HAZARD ANALYSIS CRITICAL CONTROL
POINT (HACCP)
Hazard – any thing which causes harm
to the customer.
 Analysis – identifying
 Critical Control Point – point at which
control can be applied
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Introduction-History
HACCP is a food safety management
system developed in 1960s as a result
of joint effort by the Pillsbury company
and NASA to guarantee the safety of
food intended for astronauts.
 HACCP is a legal requirement
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Introduction - HACCP
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7 Principles of HACCP
List all the hazards.
 Determine the CCP.
 Establish critical control points.
 Establish critical limits.
 Establish monitoring system.
 Establish corrective action.
 Establish verification procedures.
 Establish documentation.
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Introduction-definition of terms
Safe food: Food which is free from
contaminants and will not cause illness.
 Food Hygiene : All measures necessary
to ensure the safety and
wholesomeness of food during
preparation, manufacture, storage,
transportation, distribution, handling,
sale and supply.
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Introduction-Hazards
Physical hazards :hazards which we can
see with our naked eyes.
eg.nails,stones,hair,building materials,
pentops,cigarettes,bandaids,plasters,
buttons etc
Chemical hazards : pesticides or cleaning
chemicals may contaminate food
Eg. detergents, disinfectants, etc
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Introduction-Hazards
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Bacterial hazard :presence of
microorganisms in food which may
cause harm to us.
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Introduction –Food Hygiene
Food is essential to life but if
contaminated it can cause illness, even
death.
 Food poisoning mainly causes by
human error
 Food poisoning can be avoided by
following basic rules of food hygiene in
work place and home.
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Introduction- Food Hygiene
Food Hygiene :
 Protect food from contamination from
harmful bacteria & foreign bodies
 Prevents bacteria to a safe level.
 Destroying harmful bacteria in food
through cooking, processing, irradiation
 Discarding unfit food
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FOOD HYGIENE
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COST OF POOR FOOD HYGIENE
Loss of productivity.
 Illness to guests.
 Closure of food business
 Loss of reputation
 Bad publicity
Food poisoning outbreak and even death
 Fines & legal actions
 Losing job
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BENEFITS OF GOOD FOOD
HYGIENE
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Satisfied customers
Good reputation
Compliance with food safety legislation.
Less food wastage and increased shelf life
Good working condition
Less staff turnover
Increased productivity
Reduced risk of food poisoning and food
complaints.
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MICROBIOLOGY
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MICROBIOLOGY
Microbiology is the study of
microorganisms.
 eg. bacteria, fungus, virus etc
 Bacteria's are
a. minute organisms
b.difficult to see with naked eyes
Mainly two types
a. Spoilage bacteria
b. Pathogenic bacteria
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BACTERIA
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BACTERIA
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Spoilage bacteria
spoils food items
by destroying its
protein, texture,
quality etc.
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Pathogenic bacteria
Found everywhere
especially on raw
food,people,insects,
rodents,pets,waste
food
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BACTERIA
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Conditions for bacterial growth
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Food : bacteria obtain their essential nutrients from
protein which is present in high risk foods such as
meat, fish and dairy products
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Water :Bacteria requires water to transport nutrients
to the body and remove waste from the body.
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Temperature: the best temperature for bacterial
growth is 370C.The temperature range of 50C to
630C is referred as Danger Zone.
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Time : bacteria multiply by binary fission in every 10
to 20 minutes.
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BACTERIAL GROWTH
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BINARY FISSION
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BINARY FISSION
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FOOD POISONING AND
ITS CAUSES
Basic food hygiene
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FOOD POISONING
Acute illness occurs within 1 to 36 hrs of
eating contaminated/poisonous food.
Symptoms include;
Abdominal pain
Diarrhea
vomiting
nausea
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FOOD POISONING
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FOOD POISONING
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CAUSES OF FOOD POISONING:
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Bacteria or toxins
Poisonous fish, including scombrotoxic fish
poisoning, shell fish ,puffer fish
Chemicals such as insecticides, excessive
additives and fungicides
Metals such as lead, copper and mercury
Poisonous plants such as deadly night shade,
poisonous mushrooms, under cooked red
kidney beans and rhubarb leaves.
Moulds (mycotoxins)
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Common food poisoning bacteria
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Salmonella: found in raw poultry, raw
meat, raw eggs, sewage water, pets,
rodents etc.
Symptoms include :Abdominal pain,
diarrhea, vomiting and fever.
Duration of illness :1 to 7 days
Onset period : 12 to 36 hrs
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Common food poisoning bacteria
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Staphylococcus aureus : human bodynose ,mouth, throat,cuts,boils,and skin
of human beings.
Symptoms : vomitting,abdominal pain,
some times diarrhea.
Duration : 6 to 25 hrs
Onset period :1 to 7 hrs
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Common food poisoning bacteria
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Clostridium botulinum:soil,fish,meat
and vegetables
Symptoms : double vision/blurred
vision, dry mouth, difficult in
swallowing, respiratory paralysis.
Duration of illness : several months
Onset of illness : 1 to 5 hrs.
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Common food poisoning bacteria
Clostridium perfringens : soil,raw meat,
human and animal excreta
Symptoms :abdominal pain,diarrhoea
and vomiting rarely
Duration of illness : 12 to 48 hrs
Onset period : 12 to 18 hrs
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Common food poisoning bacteria
Bacillus cereus :cereals especially rice,
corn flour, spices, dust and soil.
Symptoms : Nausea,
vomitting,abdominal pain and some
diarrhea
Duration :12 to 24 hrs
Onset period :1 to 5 hrs
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Food poisoning and its causes
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Sources of bacteria
Bacteria's are present in the gut of
animals and human intestine.
 The animals concerned usually have no
symptoms, but just carry bacteria. Thus
they can be transferred to meat
intended for human consumption.
 Other creatures such as flies and other
insects, rats and mice, animals like cats
and dogs are likely to come in close
contact with food poisoning bacteria.
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CONTAMINATION
Presence of any foreign bodies in the
food is called contaminants.
Food which is having contaminants is
called contaminated food.
Cross contamination: Transfer of
contaminants from one food to another
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Vehicles and route of bacterial
contamination
The main vehicle for bacterial transfer is
hands, equipments, food contact
surfaces, hand contact surfaces etc.
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Cross contamination
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CARRIERS
People who show no symptoms of illness
but excrete food poisoning bacteria
which may contaminate food.
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BACTERIA-FOUND EVERYWHERE
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TYPES OF FOOD
HIGH RISK FOODS
1.Ready to eat
2.Rich in protein
3.No further cooking
requires.
E g. all cooked meat and
poultry items
cooked gravy, stock
,meat pies, milk, cream,
custard, dairy products,
shell fish, cooked rice
etc
LOW RISK FOOD
Rarely implicated in food
poisoning.
E g. jams, dried foods,
flour, bread, biscuits,
acids – vinegar, canned
foods
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STORAGE
AND TEMPERATURE CONTROL
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DANGER ZONE
The temperature range from
50C to 650C
is called Danger Zone
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TEMPERATURE
1. Temperature of chiller :
10C to 40C
Critical limit :80C
2.Temperature of freezer :
-180C
Critical limit : -120C
3.Cooking temperature -750C and above
4.Reheating temperature -820C
5.Hot holding temperature – 650C and above
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Improper storage-Cockroach
droppings
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STORAGE AND TEMPERATURE
CONTROL
Raw materials : Food items to be
purchased from Approved suppliers and
inspect during receiving, delay in
unloading to be avoided, transfer
immediately to the store.
 Storage area must be clean and
arranged.
 Dry store should be clean, dry and well
ventilated with a temperature 210C.
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STORAGE AND TEMPERATURE
CONTROL
Wooden pallets to be avoided.
 Chemicals to be stored seperately.
 Canned food items to be examined before
receiving.
 Chilled food items to be stored in a
temperature range of 10C to 40C
 Frozen items to be stored in – 180C
 Thawing can be done in two methods:
1.by keeping in the chiller.
2.by using running tap water with temperature
below 210C
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STORAGE AND TEMPERATURE
CONTROL
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STORAGE AND TEMPERATURE
CONTROL
STOCK ROTATION : Follow the policy of
FIFO (First in first out) to ensure that
the older food should be used first.
Rules to operate chiller and freezers
1.Do not overload
2.Donot place hot food
3.Practise stock rotation
4.Cover and label all foods before storing
5.Temperature to be monitored
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BABY MOUSE
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PREVENTION OF FOOD
POISONING
Protect the food from contamination
 Preventing the multiplication of bacteria
 Destroying the bacteria in food.
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TRANSFER OF BACTERIA
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Food spoilage
and preservation
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FOOD SPOILAGE AND
PRESERVATION
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Spoilage of food commences when
vegetables and fruit are harvested, animals
are slaughtered and fish are removed from
sea.
Spoilage occurs because of the action of
enzymes,bacteria,moulds,yeasts and pests
Refrigeration of perishable foods slows down
spoilage
Food preservation delays spoilage and
inhibits the growth of pathogenic organisms.
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FOOD SPOILAGE AND
PRESERVATION
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Preservation includes:
a. use of high temperature
b. use of low temperature
c. dehydration
d. chemicals
e. canning
f. smoking
g. food irradiation
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Moldy milk
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PERSONAL HYGIENE
HAND WASHING PROCEDURE.
1.Wet hands with water
2.Apply liquid soap and make lather by
rubbing palms together.
3.Rub on top of the other hand,
in-between fingers.
4.Rub the fingers.
5.Rinse the thumb.
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PERSONAL HYGIENE
Rinse hands together.
 Use paper towel for drying.
 Turn off the tap using paper towel, if
the tap is not foot/knee operated.
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PERSONAL HYGIENE
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When to wash hands?
1.after using toilet.
2.after coughing
3.after sneezing
4.after smoking
5.after handling raw foods
6.scraching your hair, body ,nose etc
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PERSONAL HYGIENE
Food handlers with food poisoning
symptoms such as diarrhea or vomiting
or suspected of carrying food born
organism must be excluded from any
job as he may contaminate food.
 Inform the supervisor in case of any
such illness.
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PERSONAL HYGIENE
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PERSONAL HYGIENE
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PERSONAL HYGIENE
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Points to remember before
entering preparation area
Hair to be washed regularly and kept
covered while at work by using a hair
net. combing of hair and adjustment
should only take place in changing
rooms. Scratching of head should be
avoided.
 Food handlers should avoid excess
jewellery as they may harbour dirt and
bacteria
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Points to remember before
entering preparation area
Wash hands
 Wear protective clothing's
 Cover cuts, wounds, boils etc with
water proof dressings
 Keep finger nails short.
 Perfumes, strong scented soaps,
aftershave, deodorants to be avoided
as these may taint food
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Points to remember before
entering food preparation area.
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Smoking and the use of tobacco Iis
prohibited in food rooms or while handling
open food because cigarette ends and ash
may contaminate the food. It encourages
coughing
Wear protective clothing which is
washable,lightcoloured without external
pockets.
The correct procedure to wear cloth is head
to be covered first followed by coat.
Protective clothing should not be worn
outside the food premises.
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CLEANING AND DISINFECTION
Cleaning is the removal of dirt.
 Disinfection is the process to reduce
the bacterial level to a safe level.
 How to clean:
Cleaning includes 6 stages
1.Preclean-removes excess dirt by wiping
or rinsing
2.Main clean-loosening of the surface
grease and dirt using detergent
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CLEANING AND DISINFECTION
3.Rinse-removal of dirt and detergent
4.Dis infect-destroying bacteria
5.Final rinse-removal of disinfectant
6.Dry-by evaporation
Sanitization : Cleaning + disinfectant
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CLEANING AND DISINFECTION
Clean as you go
 Cleaning ensures a pleasant working
environment.
 Promotes a favorable image to the
customer
 Staffs involved in cleaning must be
trained
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KITCHEN DESIGN AND LAYOUT
The design and layout of the kitchen
can directly affect the level of food
hygiene.
 A hygienic kitchen allows plenty of
space for work and storage.
 Work surfaces must be
1.Strong
2.Durable
3.and easily cleaned
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KITCHEN DESIGN AND LAYOUT
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Floors
1.must be durable
2.easy to clean
3.non absorbing and non slip
4.few cracks as possible
5.corners should be coved.
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KITCHEN DESIGN AND LAYOUT
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Walls
1.smooth and durable
2.Free from cracks
3.Easy to clean
4.Light painted
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KITCHEN DESIGN AND LAYOUT
Ceiling and lighting
Ceiling should be smooth and durable
light in colour
Fire resistant
proper ventilation
Lighting is necessary to show up dirt on
equipment and surfaces, and will help
to prevent accidents.
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KITCHEN DESIGN AND LAYOUT
Toilet and washing facilities should be
access to all food handlers.
 Waste food can be disposed off
efficiently and immediately
 All garbage bins should be foot
operated.
 Work flow should be in
Receiving- storage-preparation-service
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KITCHEN DESIGN AND LAYOUT
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PEST CONTROL
Living creatures which can contaminate food
– Pests.
 Common pests are rats, mice, flies,
cockroaches, ants sparrows, dogs and cats.
 Why do we keep pests out of food premises?
1.To prevent the spread of disease
2.To prevent food waste caused by pests
3.To comply with law
4.To avoid losing of staff who may be bitten.
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PEST CONTROL
We can prevent pest infestation by:
1.Reporting to the supervisor in case of
any pest sight.
2.Keep areas clean and tidy without any
food spillage
3.Keep food covered
4.Check stock rotation
5.Store food away from walls and floor
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PEST CONTROL
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SIGNS OF PEST
Live or dead bodies, including larvae,
eggs
 Dropping of birds, nest, webbings
 Damages including gnawing marks in
food, wood, plaster, holes in packet,
boxes, sacks etc
 Unusual smells foot prints and tail
marks, rodent smear ,and loss of small
amount of food.
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SIGNS OF PEST
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SIGNS OF PEST
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SIGNS OF PEST
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SIGNS OF PEST
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HYGIENE CONTROL AND RULES
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HYGIENE CONTROL AND RULES
Avoid cross contamination
 Minimize handling
 Do not leave food in room temperature
for more than 1.5 hrs
 Cooking temperature should be 750C
 Reheating food temperature should be
820C
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HYGIENE CONTROL AND RULES
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Cooling should be done in blast chiller or in
ice.
Blast chiller is an equipment which can
reduce the temperature of food from 650C to
50C with in 90 minutes.
Food should be served immediately to
prevent bacterial multiplication.
Temperature should be maintained all the
time
Always food to be kept covered.
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BACTERIAL MULTIPLICATION
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CHILLING & FREEZING
(0-5ºC)
(-12 - -18ºC)
COOKING, REHEATING & HOT HOLDING
(>75ºC)
(>82ºC)
(>65ºC)
COOLING
<10ºC within 1.5 hrs in Blast chiller
CALIBRATION
0ºC
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5 CRITICAL CONTROL POINTS OF
EMIRATES PALACE
Receiving of PHF.
 Vegetable sanitization.
 Temperature of chiller & freezer.
 Cooking/Reheating
 Hot holding/cold holding
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THANK YOU
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What questions do you have for
me?
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