Food Hygiene Asia Mini Workshop 24 Slides


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24 slides taken from our 6 hour training workshop.

This video just shows just 24 slides from out 6 hour workshop which is highly interactive using a variety of visual, oral, audio, role play and games to keep all participants interested, motivated and focused; enhancing their enjoyment and increasing their ability to remember and understand

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Food Hygiene Asia Mini Workshop 24 Slides

  1. 1. Food Hygiene Training Our training spends more time ‘doing’ and less time ‘listening’ Food Hygiene. © Food Hygiene Asia. All rights reserved
  2. 2. This is just a sample of some of the slides used during the Food Hygiene Asia’s Basic Food Hygiene Training Workshop _ Visual, oral, audio, games and role plays will be the key methodology used.
  3. 3. Why food hygiene? <ul><li>Food-borne illness can be serious and distressing </li></ul><ul><li>Training is a legal requirement </li></ul><ul><li>Food-borne illness figures are increasing </li></ul><ul><li>Customers will take their business away </li></ul><ul><li>Legal action could be taken by enforcement officers </li></ul><ul><li>Compensation claims from sufferers </li></ul>
  4. 4. Common symptoms of food-borne illness <ul><li>Vomiting </li></ul><ul><li>Diarrhoea </li></ul><ul><li>Nausea </li></ul><ul><li>Abdominal and stomach pains </li></ul><ul><li>Fever/high temperature </li></ul>
  5. 5.
  6. 6. Types of bacteria <ul><li>Pathogenic </li></ul><ul><ul><li>cause illness in humans </li></ul></ul><ul><ul><li>difficult to detect </li></ul></ul><ul><li>Spoilage </li></ul><ul><ul><li>make food perish/rot/spoil </li></ul></ul><ul><ul><li>signs easy to detect </li></ul></ul>
  7. 7. Sources of pathogenic bacteria <ul><li>Raw foods </li></ul><ul><ul><li>raw meats, poultry, fish and shellfish </li></ul></ul><ul><li>Soil, dirt and dust </li></ul><ul><ul><li>unwashed vegetables and salads </li></ul></ul><ul><li>Pests and domestic pets </li></ul><ul><li>Humans </li></ul><ul><ul><li>hands, hair, nose and throat, infected cuts </li></ul></ul><ul><li>Food waste </li></ul><ul><li>Airborne dust </li></ul><ul><li>Untreated water and sewage </li></ul>
  8. 8. How bacteria multiply <ul><li>Divide into 2 (binary fission) </li></ul><ul><li> </li></ul><ul><li>As quickly as 10-20 minutes </li></ul><ul><li> </li></ul><ul><li>After several hours can be millions </li></ul>
  9. 9. High risk foods <ul><li>Cooked meat and poultry products </li></ul><ul><li>Milk, cream, ice cream </li></ul><ul><li>Sauces, gravies </li></ul><ul><li>Cooked dairy products </li></ul><ul><li>Fish and shellfish – cooked or in some cases raw </li></ul><ul><li>Any food containing the above </li></ul>
  10. 10. Managing high risk foods <ul><li>Control temperature </li></ul><ul><li>Ensure heat processing is thorough </li></ul><ul><li>Avoid handling </li></ul><ul><li>Keep covered or wrapped </li></ul><ul><li>Keep separate from raw foods </li></ul>
  11. 11. Chemical contamination <ul><li>Cleaning chemicals </li></ul><ul><li>Pesticides </li></ul><ul><li>Maintenance – oils, grease, paints </li></ul><ul><li>Metals – storage in opened cans, dissolved from cooking containers </li></ul>
  12. 12. Physical contamination <ul><li>Pests – fur, droppings, bodies </li></ul><ul><li>Product – bone, stones, shell </li></ul><ul><li>Premises – brick, glass, airborne dust </li></ul><ul><li>People – hair, pens, buttons, cigarettes, jewellery </li></ul><ul><li>Packaging – string, metal staples, plastic </li></ul><ul><li>Process – equipment, maintenance </li></ul>
  13. 13. What temperature is the DANGER ZONE? 100 o C 63 o C 37 o C 5 o C -18 o C d a n g e r z o n e
  14. 14. Thawing Food <ul><li>There are only three safe ways to thaw foods, and you must plan ahead to allow enough time to do it right: </li></ul>
  15. 15. <ul><li>1.Thaw food in the refrigerator; it may take a few hours or a few days. This is the best and safest way. Be sure to put meat in a container to catch the meat juices and to keep them from dripping on the food below. </li></ul><ul><li>2.Hold the food under cool, running water, never under warm or hot water. </li></ul><ul><li>3.In a microwave oven; you must then cook it or serve it right away. </li></ul>Thawing Food
  16. 16. <ul><ul><ul><ul><ul><li>Never thaw food at room temperature, on a counter or in warm water. These methods let </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>harmful bacteria grow to high numbers </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>(the &quot;Danger Zone) </li></ul></ul></ul></ul></ul>
  17. 17. <ul><li>Clean your hands and all surfaces </li></ul><ul><li>Separate food and do not cross contaminate </li></ul><ul><li>Cook thoroughly </li></ul><ul><li>Chill promptly </li></ul>Golden Rules
  18. 18. Cross contamination of food is a common factor in the cause of foodborne illness.   Foods can become contaminated by microorganisms (bacteria and viruses) from many different sources during the food preparation and storage procedures. 
  19. 19. Preventing cross contamination is one step to help eliminate foodborne illness. Cross contamination is the contamination of a food product from another source. There are three (3) main ways cross contamination can occur: ซึ่งมีหลักๆ อยู่ 3 ·      Food to food ·      Equipment to food ·      People to food
  20. 20. Why clean? <ul><li>Mainly to remove harmful contamination: </li></ul><ul><li>Bacteria </li></ul><ul><li>Physical contamination </li></ul><ul><li>Waste food </li></ul><ul><ul><li>food supply for pests </li></ul></ul><ul><ul><li>harbourage for bacteria </li></ul></ul>
  21. 21.
  22. 22. Cleaning <ul><li>Removes dirt, grease, food, soil </li></ul><ul><li>Does not destroy bacteria </li></ul><ul><li> </li></ul><ul><li>Requires : </li></ul><ul><ul><li>heat/hot water </li></ul></ul><ul><ul><li>physical effort – brush, cloth, scourer </li></ul></ul><ul><ul><li>Detergent </li></ul></ul>
  23. 23. Please read through the notes you have made today. Thank you !
  24. 24.