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Safety And Hygiene
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Safety And Hygiene


Good informative,Very effective

Good informative,Very effective

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  • 1.
    • Goal : To provide our customer with a safe and healthy eating experience.
    • How to achieve: By providing safe and secure environment, not only for our customer but also for our Team Members.
    Food & Hygiene
  • 2.
    • Prevention of Contamination and Food Poisoning
    • Receiving and Storage
    • Preparation, Cooking and Serving
    • Personal Hygiene
    • Method of Preservation
    • Premises and equipment
    • Pest control
    • Cleaning and Sanitation
    • Legislation
    • Conclusion
    • Food Hygiene
    • Hygienic people + Hygienic Practice + Hygienic Premises
    • Protect you, your customers and your co-workers.
    • Is required by law
    • Is required in long run
  • 3.
    • Fines and closure of food establishment
    • Illness
    • Death
    • Loss of employment
    • Loss of reputation
    • Loss of customers
    • Food handlers have both legal and moral responsibilities
    Any violation could lead to
  • 4.
    • Is an illness that follows the consumption of food containing certain bacteria their toxin or other poisonous substances?
    • The illness can occur between 1-48 hrs following the consumption of the food.
    • Symptoms
    • Fever
    • Nausea
    • Vomiting
    • Abdominal pain
    • Diarrhoea
    Food Poisoning
  • 5.
    • Microorganism: Bacteria, Virus, Parasites or Fungi.
    • Chemicals: Cleaning supplies or poisonous metal- lead, mercury, cadmium.
    • Physical objects: Broken glass, crockery or packaging material.
    • Reason for Contamination
    • Fail to cook properly: to reheat of finish half cooked product
    • Infected employee
    • Raw product mixed with cooked food
    • Food preparation area not sanitized
    • Food in danger zone
    Kinds of contamination
  • 6.
    • Humans
    • Raw foods
    • Refuse (garbage)
    • Dust and soil.
    • Rodents
    • Insects
    • Birds
    • Animals
  • 7.
    • Receiving Avoid danger zone.
    • Preparation: Time should be less than 2hrs.
    • Cooking: <65  C, reheat immediately and >65  C
    • Serving: Sanitize all the food contact areas
    • Store: Cling wrap and store at 1-5  C.
    • Quality
    • Quantity and weight
    • Dates on packed food
    • Temperatures of chilled and frozen foods
    • Signs of damage: dented cans, sign of pest infection.
    • Expiry dates and dates left to be expired.
    • Appearance of the person delivering the goods
  • 8.
    • Use a cleaned and sanitized thermometer to measure the temperature. Reject if not correct.
    • Reject if past use by date.
    • Look in for any sign of damage, dent, bulge, etc.
    • Limit the time food is in danger zone.
    • Keep receiving area clean, well lit and free of pests.
    • Do not receive deliveries if you do not have time to immediately.
    Basic of Receiving
  • 9.
    • Date, rotate, and eliminate.
    • Raw products below cooked
    • No over loading
    • Discard expired food material
    • Keep food in cling wrap on closed container.
    • Keep storage area, transporting carts and trays clean and dry.
    • Never leave trash or garbage in the store.
    Basic of Storage
  • 10.
    • Well lit
    • Well ventilated
    • Regularly cleaned and maintained
    • Free from any type of infestation
    • Keep food 6” above from floor and 6” away from wall.
    • Temperature 1-5  C checked regularly.
    • Separate refrigerators for storage of raw and cooked foods.
    • Store cooked foods on higher shelves and raw on the lower shelves.
    • Do not over load.
    • Do not put hot food in refrigerators.
    • Open the refrigerator doors as little
  • 11.
    • Temperature –12  C to -23  C
    • Separate freezer for storage of raw and cooked foods.
    • Do not over load.
    • Package is fully labeled.
    • Open the freezer doors as little as possible
  • 12.
    • Thawing of food
    • In refrigerators: store below cooked and ready to eat at 1  C-5  C.
    • Microwave oven, if food is to be cooked immediately.
    • Never thaw food at room temperature.
    • Ensure the food is completely de-frosted
    • Discard any thawed liquid, as they may be dangerous, ESP. liquid of meat and raw poultry.
    • Once thawed keep in refrigeration or use it.
    • Defrosting is a part of cooking process so allow time
    • Cooking and Processing
    • Cooking at right temperature to kill bacteria
    • Cooked food must be chilled immediately and refrigerated within 1hr 30-min maximum.
    Preparation, Cooking and Serving
  • 13.
    • Serving
    • Personal hygiene
    • Not feeling well, stay home.
    • If you have a cut or a wound, wash, clean, use bright color bandage and wear disposable gloves
    • Hands bacteria free, minimum food handling, nails short and clean.
    • Dedicated sink for hand wash, use anti bacterial soap, hot air dry, use paper towel.
  • 14.
    • An animal which live in or on man’s food
    • They spread disease
    • Cause wastage
    • Damage to building and equipment
    • There presence breaks the law
    • Conditions in which they prevail
    • Moisture
    • Food
    • Shelter
      • Prevention is the only answer by controlling the conditions in which they prevail.
    Food Pest
  • 15.
    • CLEAN
    • Remove visible dirt
    • Sanitize
    • Kills sufficient numbers of micro-organism to a level which is safe
    • Scrape, soak and sort items
    • Wash: soap/detergent at 45  C
    • Rinse: portable running water
    • Sanitize: use cleaning soln/hot water at 82  C
    • Air dry.
    • Chemicals 3 types
    • a:Detergent b: Sanitize c: Disinfectant
  • 16.
  • 17.
  • 19. How to identify classes of fire
  • 20.
    • General fire safety points
          • Do’s
    • Stack the material properly and away from power lines/inflammable material.
    • Always extinguish matchstick/cigarette before disposal
    • Always switch off the appliance after use
    • Always obey signs and instructions
    • Always keep emergency exists clear
    • Always know the location of fire extinguishers
    • Always inform the manager if you suspect any sign of fire
  • 21.
          • Don’ts
    • Do not smoke in production area, storage area, restrooms, near the gas bank or genset area.
    • Do not leave dusters to dry over the hot equipment
    • Do not overheat oil of fat
    • Do not put wet food into hot oil
    • Do not leave ant equipment unattended when they are ON.
    • Do not keep dusters, paper near electrical panel
    • Do not operate electrical equipment without proper plug top
    • Do not throw lighted cigarettes. Use ashtrays.
    • Do not go near machinery with loose clothes, Synthetics.
    • Do not overload electrical circuits.
  • 22.
    • Know the location and contents of your Unit’s First aid kit
    • First aid for fire injuries
          • Serious Burns
    • Move patient from the heat of fire
    • Move patient in fresh air
    • Do not allow crowding around the patient
    • Remove/cut away clothes from the effected parts of the body
    • Wash the effected parts with cold water
    • Apply any antiseptic cream (Burnol)
    • Take the patient to the doctor, preferably the one approved for your Unit, otherwise to the closest doctor you find.
  • 23.
          • For Minor Burns
    • Immediately wash the effected area with cold water
    • Apply the antiseptic cream
    • Always inform the Unit Manager
          • Electrical Shock
    • Make sure the electrical source is disconnected first
    • If patient perspires, body is cold/clammy and has low pulse:
    • Cover with warm cloth(do not touch the burnt part)
    • Take the patient to hospital immediately
  • 24.
          • INCASE OF FIRE
    • Do not panic, if the fire is of minor nature, reach for the fire extinguisher and aim towards base of the fire. Understand the usage of the fire extinguisher as soon you join the unit.
    • Shut off the gas supply
    • If it’s a gas leak do not touch the electrical switches.
    • Without creating panic, abandon the area, inform manager.
    • Evacuate guests immediately, the manager on duty will take the call on what has to be done in terms of evacuation.