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Food Safety & Hygiene
Objective
An Introduction of Food safetyTypes of Contamination Causes of contamination Prevention
An Introduction of Food safety
Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.Poor food handling and inadequate food safety can cause infection (foodborne illness).Usually include stomach problems.Especially in young children, older adults, pregnant women.People with weakened immune systems.
Types of Contamination
Types of Contamination
Physical Contamination
Chemical Contamination
Biological Contamination
Physical Contamination
Physical: Hair, glass, plastic, scabs, rodent, droppings, files, bones from meat/fish.
Chemical Contamination
Chemical: Pesticides sprayed on fruits or vegetables, freezer refrigerants, drugs, food additives, and chemicals from cleaning products and metal or non food cookware and storage.
Biological Contamination
Biological: Bacteria Viruses Fungi Parasites.
Causes of Contamination
Caus
es o
f con
tam
inati
on Cross Contamination
Poor Personal Hygiene
Improper Clean and Sanitation
Time and Temperature Abuse
Cross Contamination
High risk of cross - contamination during preparation because food is in contact with hands, surfaces, equipment & raw food could contaminate cooked food.
Also food is in the danger zone i.e. between 5 - 65ºC.
Poor Personal Hygiene
Poor Personal Hygiene Occur when food Handlers:
Improper Clean and Sanitation
Time and Temperature Abuse Time Temperature Abuse is What happens when Potentially Hazardous Food are left in the Temperature Danger Zone for too long.A Potentially Hazardous Food is any food that will support the growth of harmful microbiological organisms. Food items high in protein such as meats, soy products, and dairy items are usually considered potentially hazardous foods and need special handling care.The temperature Danger Zone is the temperature range in which harmful microbiological organisms grow/ reproduce most rapidly.
Prevention
Prevention
Cross Contamination
Personal Hygiene
Storing Cook Food
Receiving Food Storing Food
Cleaning/Sanitizing
Pest Control
Preventing: Cross Contamination
Separate Equipment Use separate equipment for different types of food Prepare food at Different TimesPrepare raw meat, seafood and poultry at different times the ready to eat food (when using the same prep table)Clean and SanitizeClean and sanitize all work surfaces, equipment and utensil after each task.
Preventing: Personal Hygiene
Good Personal Hygiene Includes:Maintaining personal cleanlinessWearing proper work attireFollowing hygienic hand practices Avoiding unsanitary habits and actionsMaintaining good healthReporting illnesses
Glove Use
Single –use gloves used for handling food:Must never be used in place of hand washing Must Never be washed and reusedMust fit properly
Glove Use
When to change gloves:As soon as they become soiled or tornBefore beginning a different taskAfter handling raw meat, seafood or
poultry and before handling ready-to –eat food.
Eating and Drinking Policy……..
Food Handlers Must Not:Eat, drink, smoke, or chew gum or
tobacco while working.
When:Preparing or serving foodWorking in food preparation Working in areas used to clean utensils
and equipment
Preventing: Storing Cook Food
All food must have a label that includes:Name of the food Date by which it should be sold, eaten of thrown
out.Discard food that has passed the manufacture’s expiration date.
Ready- to – eat food that was prepared in house:Can be stored for 3 Days at 41°F (5°C) or lowerMust be thrown out after 3 days.
Chilling the Food
Cool down food quickly.Put in shallow pans.Use the ice wands or ice paddles.Leave uncovered in the Freezer.Check and record the temperature
often.Remember to date and label the
food.
Prevention: Receiving Food
What do you check for when receiving food?Food Quality Food BrandCorrect labeling with Expiring date.Proper appearance Proper temperature
Preventing: Receiving Food
Box, container and canned food must be labeled and not have:BulkyPierced Rust Lids that are popped Seal problem Leaks
Prevention: Storing Food
Put food away in a certain order: Chilled, Frozen and Dry
Store food in original packaging Use ‘First in First Out’ System
(FIFO)Minimize time in the danger
zonePrevent cross - contamination
Prevention: Storing Food
A good Storage area has:Refrigerators, freezers and dry storage at the
correct temperatureRefrigerators and freezers that are not overloaded A well- maintained, dry, cool, clean, well-lit,
ventilated dry storageFood six inches above the floor and four inches
away from the walls.Food separate from all cleaning chemicals and
clothing closets
Prevention: Storing Food
Check the temperature of food and storage areas with a verified thermometer.
Store refrigerated foods at 41°F (5°C). Or less.Store frozen food at 0°F (-18°C), or lessStore dry foods between 50-70°F (10°C-21°C)Store whole produce at room temperature, and cut produce at 41°F
(5°C)Document temperature readings for your refrigerators, freezers
and dry storage.
Prevention: Cleaning / sanitizing
Clean and sanitize food handling equipment after every use. Sanitize hand –contact surface such as taps or door handles.Use cleaning and sanitation chemicals according to label instructions.Make sure all cleaners are in their original container.Store chemicals and cleaning equipment separate from food and
utensils.
Prevention: Pest ControlReport defects in the buildingSeal access points and openingsKeep doors and windows closed or use screens Inspect all deliveries closelyMaintain a well planned cleaning and scheduleNever food outsideStore food pest –proof containers off the floor and way from walls Rotate stock Maintain drains and water tapsMake regular inspections
