Food and Beverage Knowledge

1. Basic Food safety
Training
Trainer- Ricky Thant

2. Food poisoning occurs
Within 1 to 36 hours by eating contaminated foods
or poisonous foods.
Symptoms normally last 1 to 7 days including one
or more of following abdominal pain, diarrhoea,
vomiting, fever, rehydration.
Thousand of people suffer food poisoning everyday
in the world.

3. Food poisoning occurs
Within 1 to 36 hours by eating contaminated
foods or poisonous foods.
Symptoms normally last 1 to 7 days including one or more
of following abdominal pain, diarrhoea, vomiting, fever, rehydration.
Thousand of people suffer food poisoning
everyday in the world.

4. the most rick very young,
elderly people who are already ill and taking medicines
pregnant women
People with weakened

5. Main reason for food poisoning
 Negligence
 Ignorance
 Poor management
 Failure to implement good hygiene practices.
Hazards
 Chemical contamination
 Physical Contamination
 Biological Contamination

6. Chemical contamination
Sources:
 Certain type of kitchenware and equipment
 Cleaners, sanitizers, polishes, machine lubricants and pesticides
 Deodorizers, first-aid products and beauty products.
 Such as insecticides, lubricants, cleaning chemicals. Non-food grade
chemical, wrong dilution.

7. Control chemical contamination
 Only use chemicals approved for use in foodservice operations.
 Store chemical away from prep areas, food storage areas and service
area.
 Chemical must be separated from food and food contact surface.
 Chemical must never be store above food or food contact surfaces.
 Use chemical for their intended use and follow manufacture’s directions.

8. Physical contamination
sources:
 Jewelry
 Dirt
 Wood
 Fingernails
 Staples
 Glass
 Screw
 Metals
 Stone
 hair

9. Proper/improper attire
Proper
improper

10. Biological contaminants
Plant toxins
Toxic plant species and products
Prepared with them should be
Avoided.
Mushroom toxins
Establishments should not use wild
Mushrooms or products made
With them.

11. The micro-world
• Micro-organisms are biological hazard which pose the greatest threat
to food safety.
• More info, pls visit to www.cityandguilds.com
Bacteria viruses
parasites fungi

12. Requirements for bacterial multiplication
• Food
• Acid
• Temperature
• Time
• Oxygen
• Moisture
In 1 hour 40 minutes, 1,000 bacteria can become
1,000,000+

13. Prevent bacteria within food from multiplying by…..
Storing food out of the danger zone ( food should be kept below 5’c in a
refrigeration or kept above 63’c.
Ensuring that during preparation, food is within the danger zone for as
short a time as possible.
Good stock rotation.
Not allowing dried foods to absorb moisture.
Frozen food must not be thawed near high-rick foods!!!

14. Operating temperatures and monitoring
Refrigerators usually operate between 1’c to 4’c. the temperature should
be checked every time the fridge is used. It should be record twice a
day.
Raw food must always be kept apart from high-rick food to prevent
contamination of food poisoning bacteria.
The raw food must always be placed at the bottom to avoid contamination.
Food should be covered to prevent drying out, cross contamination and
absorption of odor.
Should be taken to protect foods such as lettuce, tomatoes and cucumbers
from dripping blood.
Refrigerator must not be overloaded.

15. Critical points of food flow
Food safety: from farm to fork
Receiving;selection of supplier/checking temp/checking of goods/ supplier
orientation/ systematic receiving/ labeling system.
Storage: Correct temp of chiller & freezer, fifo, cleaning & sanitation.
Preparation: Thawing process/ cutting & chopping.
Cooking: cooking temp./time
Service: hot/cold holding temp./ time.
Critical things in every point:
1. Personal hygiene
2.Time & temp control
3. Product labeling
4. Prevent cross-contamination
5. Proper cleaning, rinsing & sanitizing

17. Why we need to wash our hand?
Hand washing steps
 After visiting toilet.
 After a break and handling foods.
 After putting on or changing
the dressing.
 After dealing a person with diarrhea
vomiting.
 After handling raw foods and
Before handling ready to eat foods.
 After handling boxes or waste
contaminated items.
 After using chemicals.

18. Food handlers and personal
hygiene
 Food handlers with cold, and septic
cuts must not handle food.
 A person with bad cold should not
handle open food.
 Picking or scratching the nose is
not acceptable.
 Should not eat sweets, chew gum,
betel, taste food with a finger or
unwashed spoon.
 Splitting is not allowed.
 Smoking is not allowed in food room
or while handling open food.

19. Food handlers and
personal hygiene
 Hands are in direct contact with
food, the most common vehicle for
transferring food poisoning
bacteria.
 Hand must be kept clean and nails
must be cut shortly and not
allowed to put nail polish.
 Hair should be tied back and use
hairnets.
 Should not be wear earrings,
watches, jeweled ring with stone.

20. Food pests and control
 A food pest is animal which lives in or
on food.
 Pests contaminate food are destructive or
a naisane.
 Food pests including dogs, cats and other
pets, are a source of food poisoning
organism.
 Pests may contaminated food with hair,
fur, droppings eggs and dead bodies.
 To report signs of pest infestation to
your supervisor.
 To report maintenance defects such as
holes in walls and broken windows.

21. Clear-clean-as-you-go
Keep work area clean and tidy.
Don’t let waste food and dirty
equipment
build up.
“ clear-clean-as-you-go ”

22. How can we achieve better food
safety in our product
 To learn about bacteria and how they can be
controlled, protect food from contamination.
 To learn about food safety and keep up to date
and control hazards and practice good food
hygiene.
 High standards of personal hygiene and good
hygiene practices.
 Well-designed and constructed food premise and
food rooms.
 Effective pest control and cleaning to protect
your customer.

24. Thank you!