Food Hygiene.ppt [Rectified] Rev 3

FOOD HYGIENE

STAFF TRAINING MODULE

OBJECTIVES

• By the end of the day you will be able to :

• State why good hygienic practices are important

• State the likely consequences of poor hygiene practices.

WHAT IS FOOD HYGIENE?

• All measures necessary to ensure the safety & wholesomeness of the food during…

• Preparation• Processing• Manufacture• Storage• Transportation• Distribution• Handling &• Service to the customer.

FOOD SAFETY

• Making sure food is free from harm…..

FOOD HYGIENE IS

• Protecting • Preventing • Destroying • Discarding

TOP TEN CAUSES OF FOOD POISONING

1. Food prepared too far in advance and held at room temperature.

2. Cooling food too slowly prior to refrigeration.

3. Not reheating food to high enough temperature to destroy bacteria.

4. Cooked food contaminated with bacteria.

5. Undercooking

TOP TEN CONTINUED

6. Not thawing frozen non-veg foods sufficiently.

7. Cross contamination from raw food to high risk food.

8. Storing hot foods below 63 0C .

9. Infected food handlers.

10. The consumption of raw food ( shellfish, eggs, fish )

WHAT IS A HAZARD??

Something that may cause harm to the consumer, may be..

• Physical• Chemical• Microbiological• Macrobiological

HAZARDS IN FOOD PREPARATION

• Physical contamination of food.• Storage at wrong temperatures.• Inadequate cooking.

TODAY LETS CONCENTRATEON MICROBIOLOGICAL

HAZARDS LIKE

BACTERIA

BACTERIA

OBJECTIVES

• By end of this session you will be able to…

• To list the 4 conditions required for bacteria to grow.

• Explain how bacteria multiplies to harmful levels

• Describe ‘SPORE’• Describe ‘TOXIN’• State High - risk food types.

WHAT ARE BACTERIA?

• Bacteria are small microscopic organisms (germs)

• Some are essential • Some cause food spoilage• Some pathogenic bacteria • Not all bacteria are harmful

FOOD POISONING BACTERIA

• Some pathogenic bacteria produce protective spores.

• “SPORES” can survive high cooking temperatures.

FOOD POISONING BACTERIA

• “TOXIN’S” are poisons produced by some pathogenic bacteria.

REQUIREMENTS FOR BACTERIAL GROWTH

• Food• Moisture• Warmth• Time.

CONDITIONS REQUIRED FOR BACTERIAL GROWTH

FOOD : Nutritional food

FIRSTLY

MOISTURE:

• Dried foods prevent bacterial growth.• However once liquid is added any bacteria present will

start multiplying.

THEN

WARMTH:

• Rapid growth between 20 0C & 50 0C.

• Ideal temperature ~37 0C (Body temperature)

• Danger zone = above 5 0C & below 65 0C

NEXT

TIME:

• Given the right conditions of food, moisture & warmth, some bacteria can divide into 800 every 1 hour.

• 5hr = 3 million bacteria!

QUESTIONS

Q ~ What are the 4 conditions required for bacteria to grow?

Q ~ How do bacteria multiply?

Q ~ What is a “SPORE”?

Q ~ What is a “TOXIN”?

Q ~ Which foods are considered high risk?

FOOD POISONING & FOOD BORNE DISEASES

WHAT IS FOOD POISONING?

• An acute illness, which occurs within 1 – 36 hours of eating contaminated or poisonous food.

• Symptoms last from 1 – 7 days.

WHAT CAUSES FOOD POISONING

• Bacteria or their toxins (most common)

• Moulds• Chemicals• Metals• Poisonous plants• Poisonous sea foods

MAJOR FOOD POISONING BACTERIA

• Salmonella• Staphylococcus aureus• Shigella• Pseudomonas• Escherichia coli• Moulds

SALMONELLA

SOURCE

• Raw chicken & poultry, raw eggs & raw milk.

• Incubation time

• Duration

SYMPTOMS

• Stomach pain, diarrhoea

Vomiting.

12 – 36 hrs

1 – 7 days

STAPHYLOCOCCUS AUREUS

SOURCE

• Human nose, mouth, skin cuts and boils. Raw milk from cows.

• Incubation time

• Duration

SYMPTOMS

• Stomach pain, mainly vomiting, diarrhoea sub normal temperatures.

• 1 – 7 hrs

• 6 – 24 hrs

BACILLUS CEREUS

SOURCE

• Cereals, especially rice. Soil & dust

• TOXIN in food.

Incubation time – 1 to 5 hrs.

Duration – 12 to 24 hrs. .

SYMPTOMS

• Stomach pain, diarrhea, vomiting.

• TOXIN in body.

Incubation time – 8 to 16 hrs

Duration – 1 to 2 days.

ESCHERICHIA COLI

SOURCE

• Poultry food, raw milk, human hands and activities, food placed in danger zone

• Incubation time• Duration

They produce highly poisonous toxins in foods

SYMPTOMS

• Severe abdominal cramps, diarrheoa , bloody stools within 24hrs.

• 5 – 14 hrs• 2 – 5 days initially

MOST COMMON CAUSE OF FOOD POISONING

MOULDS.

• Often responsible for food spoilage.• Some moulds produce “MYCOTOXINS” • Foods involved include nuts, apple juice & figs.

DID YOU GET ALL OF THAT ? ?

Lets do a quick exercise to find out how much you remember…..

QUESTIONS

Q ~ What is food poisoning?

Q ~ What are the causes of food poisoning?

Q ~ Name some deadly bacteria’s that cause food poisoning?

Q ~ Which is the most common cause of food spoilage?

CHEMICAL FOOD POISONING

• Acute food poisoning from chemicals is rare.

• Usually results accidentally from chemicals stored in unlabelled food containers.

METALLIC FOOD POISONING

• Acute metallic food poisoning is also quite rare.• Results from acid foods.

FOOD BORNE DISEASES

FOOD BORNE DISEASES

TRANSMITTED THROUGH FOOD include…

• Typhoid • Paratyphoid • Tuberculosis• Dysentary• Kidney failure• Hepatitis A

PREVENTING FOOD POISONING

OBJECTIVES

• By the end of this session you will be able to…

• Explain how to prevent contamination of high risk food

• Describe how bacteria in food can be reduced to safe levels.

• Explain why temperature is used to prevent food poisoning.

PREVENTING FOOD POISONING

Protect food contamination by….

• Reputable suppliers.• Effective supervision & training • High standards of personal

hygiene.• Well - designed food premises• Pest control.

NEXT

• Separate raw and high – risk foods.• Effective storage and disposal of waste.• Suitable equipment / utensils.• Cleaning and disinfection.

PREVENTING BACTERIA FROM MULTIPLYING

Store food out of danger zone.• Preparation kept for minimum time.• High – risk food.• Cool food rapidly.• Use suitable preservatives.• Keep food wrapped• Appropriate temperatures.

SOURCES OF FOOD POISONING BACTERIA

People

• Bacteria found in nose, mouth, intestine, cuts and on the skin.

• Food may be contaminated by our hands, sneezing, coughing.

• Indirectly by sewage contaminated water.

NEXT SOURCE

Raw food

• Red meat, poultry, untreated raw milk, eggs and shellfish.

• Raw food must be kept separate • De-frosting food.• Vegetables should be washed

on delivery

NEXT

INSECTS

• These can transmit food poisoning bacteria to the food.• Live / dead insects getting in the food.

RODENTS• Rats & mice excrete organism such as salmonella

NEXT

DUST• Food must be covered and placed

always.

GARBAGE & WASTE FOOD• Waste bins must have lids.

PHYSICAL CONTAMINATION OF FOOD

• Raw ingredients – stones, glass, pests, dirt, flaking paint.

• Buildings / equipment – wood, rust, grease, oil, screws.

• Notice boards – paper, drawing pins.

• Packaging materials – staples, string, plastic

• Food handlers – jewelry, buttons, fibres, hair.

NEXT

• Cleaning activities – bristles, paper, chemicals.

• Pests – bodies, droppings, feathers, eggs.

• Pesticides – spraying on equipment

• Industrial chemicals – fertilizers

QUESTIONS

Q ~ How can contamination of high – risk food be prevented?

Q ~ How can bacteria in food be reduced to safe levels?

Q ~ Why is temperature used to prevent food poisoning?

PROCUREMENT, STORAGE, TEMPERATURE CONTROL, PREPARATION, COOKING &

SERVING OF FOOD

OBJECTIVES

• By the end of this session you will be able to…..

• List 5 necessary checks of food deliveries.• State the correct temperature of a deep freeze.• State the correct temperature of the fridge.• List 6 rules for safe storage of frozen food.• Explain stock rotation.• State 2 controls necessary during each stage of

preparation, cooking, serving & cooling of food.

PURCHASE & FOOD DELIVERIES

• Choose a reputable supplier.

Deliveries should be checked• Quantity & quality• Temperature• Packaging• Pests• Delivery vehicle ??• Delivery person????

STORAGE OF FOOD

• Dry food stores.• Damaged canned food• Excess packaging • Stock must be rotated.• Fruits should be checked • Chemicals stored away

CHILLED STORAGE

• Temperature should be checked.• High risk and low risk foods • Suitable storage containers must

be used.

REFRIGERATORS

• Operating temperature between 1 0C & 4 0C.

• Thermometer • Unit must be serviced regularly• Well ventilated area.• Should not be overloaded.

REFRIGERATORS

• Must be cleaned regularly• Stock should be checked • High risk food must be stored

above raw food• Food must be covered• Hot food items must never be

put into refrigerator.

FREEZERS & FROZEN FOOD

• Should operate at -18 0C or below.• Food items must be wrapped.• Frozen food temperature.• Deliveries above -12 0C should be avoided.• Stock rotation• Recommended by the manufacture.

FROZEN FOOD GUIDELINES

Stored at -18 0C the general guide is:

• Vegetables, most meat, fruits up to 12 months.

• Sausages, butter, fish up to 6 months.

DE- FROSTING THE FROZEN FOOD

• Chicken, poultry & large joints of meat• Follow manufacturers instructions.• De-frosts meats.• Cold running water below 15 0C may be used• Cook immediately de-frosted foods.

STOCK ROTATION

Stock rotation is important to:

• To make sure that food is used in date order.

• F.I.F.O.= First in First out.

• Use by dates = short shelf life• Best before dates = longer shelf life &

are manufacturers recommendations.

FOOD PREPARATION

Hazards include:• Cross – contamination• Bacteria multiplying at room temperature.

Good hygiene practices are essential in preventing food poisoning during food preparation.

COOKING / PROCESSING

Hazards include:• Low temperatures.• Large joints in food.• Tasting food without spatula.• Some bacterial spores.

CONTROLS

• Food must be cooked thoroughly.• Food being reheated.• Unused reheated food • Clean, disinfected spoons • Thermometers • Lids should be used.

SERVING

• Hot foods must be held above 65 0C.• Cold foods must be held below 5 0C.• All crockery / cutlery should be clean & dry.• Food handlers should always wear clean protective

clothing.

QUESTIONS

Q ~ What are 5 necessary checks of food deliveries?

Q ~ What is the correct temperature of a deep freeze?

Q ~ What is the correct temperature of a refrigerator?

Q ~ What are the 6 rules for safe storage of frozen food?

Q ~ What is Stock Rotation?

Q ~ Name 2 controls necessary during the stage of

food preparation

cooking food

serving food

cooling food

PERSONAL HYGIENE

OBJECTIVES

• By the end of this session you will be able to…

• Explain the importance of personal hygiene.

• Explain why hand washing is important.• Identify & explain the protective clothing

worn by food handlers.• Describe how food handlers can

contaminate food.• List 3 illnesses that must be reported.

PERSONAL HYGIENE

All food handlers have a LEGAL and MORAL responsibility to observe and practice high standards of personal hygiene to ensure they do not contaminate food.

PERSONAL HYGIENE

• Because body temperature is 37 0C.• Staphylococcus aureus on the skin.• Food handlers must wash their hands regularly .

HANDS AND SKIN

• Hands are in direct contact with food and are the main routes.

• Food handlers must wash their hands regularly.

HANDS AND SKIN

CUTS & WOUNDS• Cuts must be covered with a water proof plaster.

• Bright coloured plasters.

HANDS AND SKIN

• Nails should be kept short and clean

• Licking fingers is a bad habit.• Do not bite the nails.

JEWELLERY

Jewellery should not be worn by food handlers.

• Harbor dirt & bacteria• May fall into food.• Watches carry dirt & bacteria.

PERFUME & AFTER SHAVES

• Perfume / after shaves should not be worn by food handlers.

• It may taint foods ( Especially high fat content foods )

HAIR

• Hair is constantly falling out & may fall into food.• Food handlers must wear a hat • Combing or touching hair in food areas is forbidden.

SMOKING & CHEWING

• It is illegal to smoke in food areas.• Tobacco chewing is not allowed during handling food.

PROTECTIVE CLOTHING

• Protective clothing is worn.• Our personal protection is

secondary.• Gloves should be worn.

e.g. preparing sandwiches.• Protecting clothing and shoes

should not be worn.

GENERAL HEALTH

• Food handlers should be in good health, from oral hygiene (healthy teeth) to general fitness.

• Report to supervisor.

GENERAL HEALTH

CARRIERS.

• A person who is carrying food poisoning bacteria without symptoms.

• If you live with others who may have food poisoning or a food borne disease you may be a healthy carrier.

QUESTIONS

Q ~ Why is personal hygiene important ?

Q ~ Why is hand washing so important ?

Q ~ Which protective clothing is worn by food handlers ?

Q ~ How can food handlers contaminate food ?

Q ~ Which 3 illnesses must be reported ?

Any Questions???Any Questions???

Contact Us AtPhone: +91 22 24220999

+91 22 24220555Helpline : +91 9833613377info@equinoxlab.com