1. BASIC FOOD HANDLING
TRAINING

2. BACTERIA : 3 TYPES OF BACTERIA
1. ESSENTIAL
2. SPOILAGE
3. PATHOGENIC

3. How do people get Food Poisoning?How do people get Food Poisoning?
Because of Bad Bacteria
What is Bad Bacteria?What is Bad Bacteria?
Where does bad bacteria come from?Where does bad bacteria come from?

4. WhatWhat’’s Wrong?s Wrong?
I ate something bad, I have…..
Food Poisoning!

5. BACTERIA

6. CONTAMINATIONCONTAMINATION
 THE CHAIN OF INFECTION
BACTERIA
CONTAMINATION
FOOD
MULTIPLICATION
FOOD POISIONING

7. FOOD CONTAMINATIONFOOD CONTAMINATION
THEY ARE THREE TYPES
I. BACTERIAL CONTAMINATION
II. PHYSICAL CONTAMINTAION
III. CHEMICAL CONTAMINATION
 ROUTES OF CONTAMINATION
I. DIRECT CONTAMINATION
II. CROSS CONTAMINTAION
III. IN DIRECT CONTAMINTAION

8. SOURCES OF BACTERIASOURCES OF BACTERIA
 HUMANS
 RAW FOOD
I. POULTRY
II. MEAT
III. VEGETABLES
IV. FISH
 ANIMALS AND INSECT
I. FLIES
II. MICE AND RATS
III. COCKROACHS

9. PREVENTATION OF BACTERIAPREVENTATION OF BACTERIA
1. PLANT CONDITION
 DRY STORE
I. KEEP CLEAN
II. PEST FREE
III. VENTILATE
IV. ROTATE STOCK, CHECK REGULARLY
V. KEEP FOOD COVERED
VI. FOOD SHOULD BE STORED AT FLOOR
3’’ FLOOR TO HEIGHT
5’’ FROM THE WALL
6’’ HEIGHT

10.  REFRIGERATION RULES
I. GOOD VENTILATION
II. KEEP CLEAN
III. TEMP 1 TO 4°C WHERE 8°C IS CONTROL POINT
IV. KEEP DOOR CLOSED
V. COVER FOOD
VI. ROTATE STOCK
VII. SITED WALL
VIII. GOOD CONSTRUCTION

11.  FREEZERS :
TEMP -5 TO –18°C
KEEP CLEAN
ROTATE STOCK
DO NOT OVERLOAD
WRAP FOOD WELL

12. METHODS OF PRESERVATIONMETHODS OF PRESERVATION
i. CANNING
ii. DRYING
iii. FREEZING
iv. SMOKING
v. HEAT TREATMENT
vi. VACCUM PACKAGING
vii. PICKLING & SALTING
viii. ADDING SUGAR

13. PREMISES & EQUIPMENTPREMISES & EQUIPMENT
 CROSS CONTAMINATION SHOULD BE ELIMINATED
 FLOOR – NON OBSERVED TILES
 LIGHTING – 120 LUX IN MIXING AREA
100 LUX REMAINING AREA

14. CLEANING
 CLEANING IN PLACE
 CLEANING OUT PLACE
I. PHYSICAL CLEANING
II. CHEMICAL CLEANING
III. THERMAL CLEANING

15.  REASONS OF CLEANING
I. PLEASANT AND SAFE ENVIORMENT
II. REDUCE CONTAMINATION
III. ALLOW DISINFECTION
 EFFECTIVE CLEAING
I. WHAT
II. HOW
III. WHO
IV. WHEN
V. HOW MUCH TIME IS ALLOWED FOR CLEANING

16.  USE OF CHEMICALS FOR CLEANING
I. BACTERICIDE - DESTROYS BACTERIA
II. DETERGENT - REMOVES GREASE AND DUST
III. DISINFECTANT - REDUCE MICRO ORGANISM TO A
SAFE LEVEL
IV. SANITIZER- CHEMICAL THAT USE BOTH CLEAN
AND DISINFECTIONS
V. STERILIZER- HEAT TREATMENT

17. REASONS OF CONTROL BACTERIA
PREVENTIVE OF DISEASE
PREVENTATION OF DAMAGE
PREVENTATION OF WASTE FOOD
METHOD OF CONTROL
PHYSICAL CONTROL
CHEMICAL CONTROL
PROOFING

18. The Importance of Washing your HandsThe Importance of Washing your Hands

19. Bad Food StorageBad Food Storage

20. Food Not CoveredFood Not Covered

21. Dirty KitchensDirty Kitchens
Fridge Not
Cleaned
Dirty Stove Tops Old Chopping
Boards

22. Food Has Past its Expiry DateFood Has Past its Expiry Date
Rotten Meat Mouldy Cheese
Mouldy Bread
Off Milk

23. Food ContaminationFood Contamination
Mixing raw foods together Cutting foods on chopping
boards with raw meat juices

24. Under Cooked White MeatUnder Cooked White Meat

25. Refreezing FoodRefreezing Food

26. Leaving Food OutLeaving Food Out
For a Long Period of TimeFor a Long Period of Time
Once Frozen Food or Cooked Food has reached room
temperature bacteria can start doubling after a few hours

27. Incorrect Food TemperaturesIncorrect Food Temperatures

28. No Pest ControlNo Pest Control
Flies on the Food Cockroaches Rats and Mice
In the Kitchen
Pest Control should be done
on a REGULAR basis

29. Rubbish Bins not Emptied RegularlyRubbish Bins not Emptied Regularly

30. Dirty IceDirty Ice
Dirty Ice Machines Using your hands Leaving Ice on the
Ground
Did you know……Did you know……

31. Correct Food StorageCorrect Food Storage
Foods to be covered and stored separately

32. Keep Kitchen CleanKeep Kitchen Clean

33. Check Expiry Dates and Label FoodsCheck Expiry Dates and Label Foods

34. Stop Food ContaminationStop Food Contamination

35. Check to see if the Meat is cookedCheck to see if the Meat is cooked
Food Thermometer

36. After a period of time Remove Frozen orAfter a period of time Remove Frozen or
Cooked Foods FromCooked Foods From Room TemperatureRoom Temperature
Frozen Thawed
(Always Thaw
Foods in the Fridge)
Room
Temperature
Cook
Or
Refrigerate
Eat

37. Remember to always……Remember to always……
After……