Transcript 10- Food Hygiene Overview

ESSENTIAL FOOD SAFETY
TRAINING
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Orientation – FoodFood
Hygiene Overview
Essential
Safety Training
Module 1: Introduction to Food Safety
Safe Food
Food that is safe from any kind of
hazard and will not cause any Injury,
Harm or illness.
Food Safety is your responsibility. The
reputation of your organization
depends on you.
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Essential
Food
Orientation – Food
HygieneSafety
Overview Training
People MOST AT RISK:
• Pregnant Women
• Young Children and Babies
• Elderly
• Sick People
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Essential
Food
Orientation – Food
HygieneSafety
Overview Training
Brief Microbiology
• Bacteria are too small creatures to be seen by the naked eye, can be
seen only through a microscope
• Found everywhere
• Some are useful
• Some are harmful and can cause Food Poisoning
• Bacteria multiply/grow by binary fission
Essential
FoodOverview
Safety
Orientation
– Food Hygiene
Training
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Bacterial Requirements
F ood
A cidity
T ime
T emperature
O xygen
M oisture
Essential
FoodOverview
Safety
Orientation
– Food Hygiene
Training
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Temperature Control
700C
630C
370C
50 C
-180C
Food Danger Zone
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Orientation – FoodFood
Hygiene Overview
Essential
Safety Training
Types of Bacteria
Food Spoilage
 Signs of spoilage in food are evident.
 Can be assessed using our senses to find out
any changes in smell, taste, texture or appearance
Food Poisoning
 No visible signs of poisoning in food
 Can’t be assessed by using our senses
 Can be assessed only by laboratory testing.
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Essential Food Safety Training
Module 2: Cross Contamination
Cross Contamination is the transfer of harmful bacteria from raw food
items to high risk/cooked items. This spread or transfer could be
direct, indirect or by dripping.
Contamination is the presence of any objectionable or harmful thing
in the food making it unsafe for the consumer.
Hazards is any contaminant that may cause harm to the consumers.
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Orientation
– Food Hygiene
Overview
Essential
Food
Safety
Training
Types of Cross Contamination
ross-contamination
Direct
contact
Indirect
Drip
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Orientation – FoodFood
Hygiene Overview
Essential
Safety Training
Food Contaminants/Hazards
Biological Hazards:
Physical Hazards:
 Bacteria
 Hair on the food
 Viruses
 Broken glass
 Fungus
 Foreign Body
 Parasites
 String
Chemical Hazards:
 Pesticides
 Insecticides
 Cleaning Chemicals
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Orientation
– Food Hygiene
Overview
Essential
Food
Safety
Training
Food Contaminants/Hazards
Allergens
 Peanuts
Allergens
 Nuts / Tree Nuts
 Sesame Seeds
 Dairy Products
 Celery
 Eggs
 Mustard
 Fish
 Sulphur Dioxide
 Shellfish
 Soya
 Gluten
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Orientation
– Food Hygiene
Overview
Essential
Food
Safety
Training
Personal Hygiene
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Food
Safety
Refresher
Essential
Food
Safety Training
When to wash Hands?
Handwashing
Before:
 Before starting to work with/preparing food
 Before touching ready to eat food
 Before eating
Before (and after) caring to someone sick
After :
 After Every Break
 After Smoking
 After handling raw food or waste
 Using the toilet
 After cleaning surfaces or equipment
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Orientation
– Food Hygiene
Overview
Essential
Food
Safety
Training
Effective Handwashing
Wet hands
under warm
running
water
Apply 35ml of
liquid soap
to hands
Dry hands
completely
using a paper
towel
Rub hands
vigorously
together,
under
running
water,
cleaning all
parts of
hands
Clean
between
fingers and
around the
wrist,
especially the
nails and
fingertips.
Dispose of
paper towel in a
foot operated
container.
Rinse off all
the lather
(and
bacteria!)
Reporting Illness/ Fitness to Work
Report to your Manager or Human Resources Office in the following
cases:
• Vomiting or diarrhoea
• Food borne illnesses, typhoid
• Nausea
• Ear, eye, nose discharges
• Septic cuts or weeping skin infections
• Any other communicable diseases
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Orientation – FoodFood
Hygiene Overview
Essential
Safety Training
Preventive measures
Color Codes
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Food Safety
Refresher
Essential
Food
Safety Training
Clothes / Paper Towels
Use single-use clothes or paper towels for the following jobs:
• Wiping surfaces
• Mopping up spills
• Wiping Hands
• Wiping sides of dishes before serving
• Drying ingredients
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Orientation
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Overview
Essential
Food
Safety
Training
Segregate, Separate and Store
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Segregate washed and unwashed
Separate Raw and Cooked Food
Ready to eat food must be kept above the raw food.
Keep food covered
Keep food equipment in good condition and sanitize before using
Sanitize the probe thermometer before and after use.
Do not keep carton boxes in food area
Do not keep carton boxes in food area
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Food
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Essential
Food
Safety Training
Storage
 First In First Out
 First Expiry First Out
 Label the FoodProduction, Expiry
and Defrosting Start
Dates.
 Do Not Serve the
Food Past Shelf Life.
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Food Safety Refresher
Pest Control
Pests are living creature that lives in or on food for food, shelter and
warmth.
Examples of Pest
• Rats
Pest Signs
• Mice
• Live or dead bodies e.g. larvae & eggs
• Cockroach
• Droppings, nests and webbing
• Flies
• Damage including bite marks, holes in boxes
• Birds
• Spillage adjacent to sacks of food
• Ants
• Unusual smells
• Insects
• The loss of small amounts of food
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Orientation – FoodFood
Hygiene Overview
Essential
Safety Training
Pest Control
• Effective pest control is essential to keep pests out of food premises and
prevent them from spreading harmful microbes.
• Check your kitchen and stores regularly for signs of pests.
• Check deliveries thoroughly for signs of pests. Do not accept a delivery if it
shows sign of pests such as gnawed packaging or insects.
• Keep external areas tidy and free from weeds.
• In the event of a sighting of a pest or activity, it must be reported
immediately.
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Orientation – FoodFood
Hygiene Overview
Essential
Safety Training
Maintenance
• A preventive maintenance program should be in place for all equipment.
• Keep all equipment and work areas in good condition and there should be no
temporary repairs.
• Replace chopping boards that are scratched, pitted or scored – (not smooth
anymore)
• Throw away any cracked or chipped dishes and other table ware
• Ventilator and exhaust fans should be cleaned regularly to prevent grease and
dirt contaminating the food.
• Clean and maintain ceiling tiles, false ceiling and light fixtures and shield
them where necessary.
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Orientation – FoodFood
Hygiene Overview
Essential
Safety Training
Module 3: Cooking
It is essential to cook food thoroughly (up to 70C for 2
minutes) to kill most of the harmful bacteria
Cooking does not eliminate all bacteria; it reduces it’s
count to a safe level
• It is very important to reheat food properly to kill harmful
surviving bacteria that may have grown since the food was
cooked at 70C for 2 minutes.
• If you need to keep the food hot before serving, you should
use suitable hot holding equipment to maintain the food
temperature above 63C for 2 hours maximum.
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Food
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Essential
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Cooking Safely
Food item
Part to Check
Safety Points
Minced meat
e.g. sausages
and burgers
Throughout
Thoroughly cooked with no pink or
red in center
Juice is clear and not blood-stained
Red meat/
Steak
Surface
Changed color from red to brown
Can be served rare only upon guest
requests
Liquid dishes
Throughout
Bubbling throughout when stirred
Whole
Chicken
Thickest part of the leg
should be checked
Should change from pink to white
Juices should not have any pink or
red in them
Rolled meat
joint
Insert a skewer into the
center until juices run out
Juices should not have any pink or
red in them
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Food
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Essential
Food
Safety Training
Module 4: Chilling
Chilling food properly helps stop/prevent harmful
bacteria from growing or multiplying
 Some foods need to be kept chilled to keep them safe, such as salads,
milk and cream, desserts, cooked food which will not be served
immediately and food that says keep refrigerated on the label.
 Fridges and chilled display equipment should be set at below 5C.
 Avoid overloading the fridge. Overloading will prevent air circulation.
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Options for Chilling Down Hot Food:
 Divide food into smaller portions and put in small shallow pans or containers with
large surface area and cool under running cold water
 Ice bath: put in a pan and put the pan on ice bath, ice should not come in contact with
the food.
 Blast chiller: Cools down the hot food to below 3C within 90 minutes.
Options for Defrosting Food:
 Defrost frozen food in the fridge.
 Under cold running water below 21C
 Microwave: defrost setting
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Freezing:
 Put frozen food in the freezer at -18C as soon as it is delivered/received.
 Freeze hot food as soon as it has been properly chilled down/use blast
 Freezing does not kill bacteria, it prevents bacteria from multiplication.
Freezer:
 Divide food into smaller portions and put it in containers or in freezer bags before
freezing.
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Food
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Essential
Food
Safety Training
Module 5: Cleaning
Cleaning is the removal of dirt, grease, food particles and unwanted
visible material.
Detergent/Cleaner
 A chemical (washing-up liquid) used to remove grease, dirt and food remaining
particles.
Disinfectant
 A chemical used to kill most of the bacteria on the surface being disinfected.
 Check that surfaces are clean of grease, dirt and food before you use a
disinfectant.
Sanitizer
 A two-in-one product that acts as a detergent and a disinfectant.
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Safety Training
Cleaning of High Risk Surfaces
Food contact and hand contact surfaces are considered as high risk surfaces.
Such surfaces should be given high priority and should be always, cleaned,
disinfected and dried.
Examples (food contact surfaces):
• Food containers
• Chopping boards
• Cutleries
• Plates
• Food preparation tables
Examples (hand contact surfaces):
• water taps
• door handles
• light switches
• phone receiver
• can opener
• chilling units
• drawer handles
• soap and towel dispenser
• machine and equipment switches
• sinks for hand wash or utensil wash
• waste bin lids
• broom and mop handles
• freezer handles
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Food
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Safety Training
Cleaning of Low Risk Surfaces
Items that do not touch food and those that are subject to heat treatment are
considered as low risk and should be always cleaned.
Examples:
• bain marie
• chaffing dish
• door
• dishwasher
• dry storage areas
• floors
• microwave
• inside an oven
• ceiling
• freezers
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Safety Training