Food Safety

By JP Lawand

By JP Lawand

DefinitionFood safety is a scientific discipline describing: Handling Preparation Storage Serving

Of food in ways that prevent food borne illness.

This Includes a number of routines that should be followed to avoid potentially severe health hazards

Food Safety

By JP Lawand

Why we Study Food Safety?

To Maintain Guest Safety

To Maintain Quality Standards

To Avoid the loss of business

To Avoid law suits

To Maintain the guest trust

Bankruptcy

Success

Food Safety

By JP Lawand

Food contamination refers to foods that are spoiled or tainted because

they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them

unfit for consumption.

Food Contamination

Food Safety

By JP Lawand

The Cause of Food Contamination

Physical

Microbiological

Chemical

Biological

FOOD CONTAMINATION

Food Safety

By JP Lawand

Food Safety

Physical

• Objects that gets into the food during preparation or serving

• Equipment part• Damaged utensils• Cleaning Brush

By JP Lawand

Food Safety

How to prevent Physical Contamination

• Hair restraint using suitable cap or hair net

• Long sleeve uniform

• Jacket’s pocket always empty

• Clean environment, closed windows and doors to

avoid dust coming from outside

• Equipment well maintained (check the screws, the

plastic accessories…)

• Avoid the usage of deteriorated utensils

• Ceiling and walls well maintained

By JP Lawand

Food Safety

Chemical

• Detergent

• Pesticides

• Water

• Air

By JP Lawand

Food Safety

How to prevent Chemical Contamination

• Designate a suitable area away from food to store the detergent

• Label the detergent with name and usage

• Rinse with water utensils and equipment after using detergents

(White vinegar is ideally to remove the detergent)

• Do not mix between food containers and cleaning containers

• Always check the water you are using, regularly check the

filtering system.

• Regularly check the ventilation system

• Cover the food when you are using the pesticides, sanitize

everything afterward

By JP Lawand

Food Safety

BiologicalSeveral insects may transfer food poisoning bacteria to food.

Flies often land on animal fasces where they pick up large numbers of bacteria on their hairy body.

In addition they poop and vomit previous meals back onto the food as they feed.

Cockroaches often lives in sewers and commonly feed on infected waste.

They hide in the most difficult to reach places in food rooms.

By JP Lawand

How to prevent Biological Contamination

Food Safety

• Clean and sanitize the working area

• Clean the unreachable places (Corners…)

• Maintain walls, ceiling and floor to be free from holes

• Make sure that grain, sugar, flour are free from any sort of

pest

• Regular pest control check

• Efficient air curtains on doors

• Fly killers machine

• Cover food

By JP Lawand

Food Safety

Microbiological

We have a microbiological contamination when we add contaminated raw material or when we have improper

handling

Exp.: Bacteria, Viruses, Fungus, Parasites, Protozoa

As mentioned before in “the Personal Hygiene” Micro-germs (Bacteria, viruses…) are present everywhere it is in the air, the soil, and water, and in and on plants and animals, including us.

By JP Lawand

Food Safety

Reproduction of Bacteria

“FAT TOM”

F ood

A cidity

T empreture

O xygen

T ime

M oisture

• Bacteria requires a high protein, high carbohydrate food sourceExp.: Meat, Seafood, Poultry, Cooked plant food (backed potato, pasta, rice…)

Foods that are acidic or slightly neutralBacteria can not typically reproduce in a highly acidic food

• Bacteria rapidly reproduce between (5 – 60 C) THE DANGER ZONE

• Given enough time in the danger zone range, bacteria will start rapidly reproducing

The Maximum time is 4 hours

• There are certain Bacteria that requires oxygen to reproduce and we call it Aerobic Bacteria

• Bacteria requires Moist food to reproduce. Exp.: Yeast

By JP Lawand

Food Safety

-18

5

0

60

74

100

115

120

Temperature Vs Bacteria

By JP Lawand

Potentially Hazardous Foods

Beef, poultry, pork, gravies, soups

Meat or fish stuffing

Finfish, shellfish, raw fish

Dairy products

Eggs, cream-filled pastries, custards

Vegetables (cooked, raw sprouts, cabbage)

Starchy foods (grains, rice, potatoes)

Food Safety

By JP Lawand

Food Safety

How to prevent ContaminationIn order to prevent any contamination, standards were set to limit the risk, one of the standards is HACCP.

HACCP (Hazards Analysis and Critical Control Points)

Based on six principles

Principle 1: Conduct a hazard analysis

Principle 2: Identify critical control points

Principle 3: Establish critical limits for each critical control point.

Principle 4: Establish critical control point monitoring requirements

Principle 5: Establish corrective actions.

By JP Lawand

Critical Control Point

Purchasing

Receiving

Storing

Preparing

Cooking

Serving and holding

Cooling

Reheating

Food Safety

By JP Lawand

Purchasing

Evaluate suppliers

Compliance with food safety standards(HACCP, ISO 22000…)

Trained employees

Safe/sanitary packaging

Delivery during “slow” times

Supplier facility(Specially for Meat, poultry and fish)

Transportation and temperature controlled delivery

Place your orders according to your consumption taking into

consideration the products shelf life

Food Safety

By JP Lawand

Receiving Check supplies upon receipt for:

signs of spoilage color, odor, texture, slime, mold, dirt, insects swollen, pierced, rusted, wet containers Quality, temperature, general condition

Arrange delivery for off-peak hours Plan ahead to ensure sufficient storage space Transfer to proper storage promptly Clean transport carts Date food (arrival or “use by” date)(exp.: Vegetables) Remove the external packaging (carton or dirty crates) and

place the products in clean crates. (for vegetables after cleaning and sanitizing)

Food Safety

By JP Lawand

Food Safety

By JP Lawand

Storing

Dry storage Clean/orderly, items 15 cm off floor

Good ventilation,

10 – 24 C (verify temp periodically)

First In, First Out (FIFO) rotation

Dating packages, place new to rear

Clean spills promptly, trash kept out of room

Segregate cleaning supplies (avoid contamination)

Pest Control

Check humidity

Food Safety

By JP Lawand

Food Safety

By JP Lawand

Refrigerated storage

< 5 C (colder preferred, Verify periodically)

Don’t overload

Allow for air transfer (slotted shelves)

Date items

Properly sealed

Raw/uncooked on bottom – away from ready to eat

foods

Food Safety

Storing

By JP Lawand

Food Safety

By JP Lawand

Freezer

- 18 C, store foods immediately for foods that are

frozen upon receipt

Slotted shelves (circulation)

Use moisture proof containers/wrappings

Avoid multiple entries

Segregate large warm “container” into smaller ones

Food Safety

Storing

By JP Lawand

Preparation & Food Handling

Cross contamination:

is one of the most common causes of food poisoning. It

happens when harmful germs are spread onto food from

other food, surfaces, hands or equipment.

Food Safety

By JP Lawand

How to Prevent Cross Contamination Don't let raw meat, poultry or unwashed raw vegetables touch other

foods. Never prepare ready-to-eat food using a chopping board, utensil or

knife that you have used to prepare raw meat, poultry or unwashed raw vegetables unless they have been washed and disinfected thoroughly first.

Clean worktops and utensils with hot water and detergent and remember to disinfect those surfaces that have come in contact with raw meat, poultry and unwashed raw vegetables. You can disinfect equipment and utensils using boiling water, a chemical such as an antibacterial leaner or in a dishwasher.

Always wash your hands thoroughly after touching raw meat, poultry and unwashed raw vegetables, and before you touch anything else.

Always cover raw meat and store it on the bottom shelf of the fridge where it can't touch or drip onto other foods.

Root vegetables such as potatoes, leeks and carrots often have traces of soil on them which can contain harmful bacteria, so wash them thoroughly before use. Don't forget to wash other fruit and vegetables too, especially if they are going to be eaten raw.

Keep dishcloths clean and change them regularly. Avoid preparing food for yourself or others if you are ill, especially

with vomiting and/or diarrhea.

Food Safety

By JP Lawand

Food Safety

By JP Lawand

Control The temperature

Thawing and Marinating

Keep foods out of temperature danger zone

5 C< Danger < 60 C

Never thaw on counter or non-refrigerated area

Use refrigerator – in pan on bottom shelf

Under running water (21 C) < 2 hours

Marinate meats/fish in refrigerator

Food Safety

By JP Lawand

Food Safety

By JP Lawand

By JP Lawand

Cooking

Cook foods to proper internal temperature

Internal temp of 75 C

Stir foods in deep pots frequently

Regulate size/thickness of foods (uniformity)

Validate cooking times/temperatures

Check thickest part of the food

Always use sanitary cooking/serving utensils

Never touch prepared foods with bare hands

Food Safety

By JP Lawand

Food Safety

By JP Lawand

Serving and Holding

Keep hot food above 60 C

Steam tables, keep food covered

Stir foods to ensure even heating

Keep cold food below 5 C

Refrigeration unit/ice

Check temperature periodically

Sanitize thermometer after each use

Discard food held in danger zone (4 hours)

Never add “fresh” food to food already out for serving

Food Safety

By JP Lawand

Wash hands before serving food Clean/sanitary long handled ladles and spoons for

serving Never touch parts of cups/plates that will have

contact w/food Cover cuts w/ bandages and cover with gloves Change gloves after contact with contaminated

surface Sneeze guards Avoid Cross Contamination Pre-wrap food as much as possible Watch customer behavior – remove contaminated

food.

Food Safety

Serving and Holding

By JP Lawand

Food Safety

By JP Lawand

Serving Rigid personal hygiene requirements

handling raw food touching unclean surfaces or equipment Keep hands away from face, head no smoking, eating, handling money hand washing following restroom use adequately cover cuts, abrasions no gum chewing, spitting, coughing clean work clothes, hair restraints used

Food Safety

By JP Lawand

Serving

Don’t wear jewelry

Use utensils for serving

Don’t taste food with finger

Report any illness to management, avoid handling food

Healthy workers, hair washing, bathing, with frequent hand

washing

Food Safety

By JP Lawand

Cooling

Problems here are #1 cause of food borne illness

Rapid cooling important

Chill to below 5 C

Reduce food mass (divide into multiple containers)

Shallow pre-chilled pans

Use ice water bath for quick chill then refrigerate

Stir to increase cooling

Monitor temperature periodically

Store in covered containers

Food Safety

By JP Lawand

Reheating

Boil/heat to > 75 C within 2 hours of removal from

refrigeration

Never reheat more than once

Never mix leftover and fresh food

Discard leftovers refrigerated for more than a week

from preparation date

Food Safety

By JP Lawand

Checklists & Procedures

Fridges & Freezers Temperature log sheet

Labeling

Opening and Closing checklists

Cleaning Checklist

Controlling the temperature using suitable and clean

thermometer

Food Safety

By JP Lawand

Food Safety

http://www.youtube.com/watch?v=XkL5Ac8HzF0