Food safety precautions presentation

1. FOOD SAFETY
Presented By:
FAIZA YASMEEN

2. DEFINITION
 Food safety is a scientific discipline describing:
 Handling
 Preparation
 Storage
 Serving of food in ways that prevent food borne illness.
 This Includes a number of routines that should be followed
to avoid potentially severe health hazards

3. To Maintain Guest Safety
To Avoid the loss of business
To Avoid law suits
To Maintain the guest trust
To Maintain Quality Standards
Bankruptcy
Success

4. Food contamination refers to foods that are spoiled or tainted
because they either contain microorganisms, such as
bacteria or parasites, or toxic substances that make them
unfit for consumption.

5. Microbiological
Physical
Chemical
Biological
FOOD CONTAMINAT
ION

6.  Objects that gets into the food
during preparation or serving
 Equipment part
 Damaged utensils
 Cleaning Brush

7.  Hair restraint using suitable cap or hair net
 Long sleeve uniform
 Jacket’s pocket always empty
 Clean environment, closed windows and doors to avoid
 dust coming from outside
 Equipment well maintained (check the screws, the
plastic accessories…)
 Avoid the usage of deteriorated utensils
 Ceiling and walls well maintained

8.  Detergent
 Pesticides
 Water
 Air

9.  Designate a suitable area away from food to store the detergent
 Label the detergent with name and usage
 Rinse with water utensils and equipment after using detergents (White
vinegar is ideally to remove the detergent)
 Do not mix between food containers and cleaning containers
 Always check the water you are using, regularly check the filtering system.
 Regularly check the ventilation system
 Cover the food when you are using the pesticides, sanitize everything
afterward

10.  Several insects may transfer food
poisoning bacteria to food.
 Flies often land on animal fasces
where they pick up large numbers of
bacteria on their hairy body.
 In addition they poop and vomit
previous meals back onto the food
as they feed.
 Cockroaches often lives in sewers
and commonly feed on infected
waste.
 They hide in the most difficult to
reach places in food rooms.

11.  Clean and sanitize the working area
 Clean the unreachable places (Corners…)
 Maintain walls, ceiling and floor to be free from holes
 Make sure that grain, sugar, flour are free from any sort of pest
 Regular pest control check
 Efficient air curtains on doors
 Fly killers machine
 Cover food

12. We have a microbiological contamination when we add
contaminated raw material or when we have improper handling
Exp.: Bacteria, Viruses, Fungus, Parasites, Protozoa
As mentioned before in “the Personal Hygiene” Micro-germs
(Bacteria, viruses…) are present everywhere it is in the air, the
soil, and water, and in and on plants and animals, including us.

13. “FATTOM”
F ood
A cidity
Tempreture
O xygen
Time
M oisture
Bacteria requires a high protein, high carbohydrate food source
Exp.: Meat, Seafood, Poultry, Cooked plant food (backed potato, pasta, rice…)
Foods that are acidic or slightly neutral
Bacteria can not typically reproduce in a highly acidic food
Bacteria rapidly reproduce between (5 – 60 C) THE DANGER ZONE
Given enough time in the danger zone range, bacteria will start rapidly reproducing
The Maximum time is 4 hours
There are certain Bacteria that requires oxygen to reproduce and we call it
Aerobic Bacteria
Bacteria requires Moist food to reproduce. Exp.: Yeast

14. 5
0
-18
120
115
100
74
60

15.  Beef, poultry, pork, gravies, soups
 Meat or fish stuffing
 Finfish, shellfish, raw fish
 Dairy products
 Eggs, cream-filled pastries, custards
 Vegetables (cooked, raw sprouts, cabbage)
 Starchy foods (grains, rice, potatoes)

16. Inorder to prevent any contamination, standards were set to limit the
risk,one of the standards isHACCP.
HACCP (Hazards Analysis and Critical Control Points)
Based on six principles
Principle 1: Conduct a hazard analysis
Principle 2: Identify critical control points
Principle 3: Establish critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements
Principle 5: Establish corrective actions.

17.  Purchasing
 Receiving
 Storing
 Preparing
 Cooking
 Serving and holding
 Cooling
 Reheating

18.  Evaluate suppliers
 Compliance with food safety standards(HACCP, ISO 22000…)
 Trained employees
 Safe/sanitary packaging
 Delivery during “slow” times
 Supplier facility(Specially for Meat, poultry and fish)
 Transportation and temperature controlled delivery
 Place your orders according to your consumption taking into
consideration the products shelf life

19.  Check supplies upon receipt for:
 signs of spoilage
 color, odor, texture, slime, mold, dirt, insects
 swollen, pierced, rusted, wet containers
 Quality, temperature, general condition
 Arrange delivery for off-peak hours
 Plan ahead to ensure sufficient storage space
 Transfer to proper storage promptly
 Clean transport carts
 Date food (arrival or “use by” date)(exp.: Vegetables)
 Remove the external packaging (carton or dirty crates) and place
the products in clean crates. (for vegetables after cleaning and
sanitizing)

21. DRY STORAGE
 Clean/orderly, items 15 cm off floor
 Good ventilation,
 10 – 24 C (verify temp periodically)
 First In, First Out (FIFO) rotation
 Dating packages, place new to rear
 Clean spills promptly, trash kept out of room
 Segregate cleaning supplies (avoid contamination)
 Pest Control
 Check humidity

23. REFRIGERATED STORAGE
 < 5 C (colder preferred, Verify periodically)
 Don’t overload
 Allow for air transfer (slotted shelves)
 Date items
 Properly sealed
 Raw/uncooked on bottom – away from ready to eat foods

25. FREEZER
 -18 C, store foods immediately for foods that are frozen upon
receipt
 Slotted shelves (circulation)
 Use moisture proof containers/wrappings
 Avoid multiple entries
 Segregate large warm “container” into smaller ones

26. Cross contamination:
is one of the most common causes of food poisoning. It
happens when harmful germs are spread onto food from
other food, surfaces, hands or equipment.

27.  Don't let raw meat, poultry or unwashed raw vegetables touch other
foods.
 Never prepare ready-to-eat food using a chopping board, utensil or knife that
you have used to prepare raw meat, poultry or unwashed raw vegetables
unless they have been washed and disinfected thoroughly first.
 Clean worktops and utensils with hot water and detergent and remember
to disinfect those surfaces that have come in contact with raw meat,
poultry and unwashed raw vegetables. You can disinfect equipment and
utensils using boiling water, a chemical such as an antibacterial leaner or
in a dishwasher.
Continue…

28.  Always wash your hands thoroughly after touching raw meat, poultry and
unwashed raw vegetables before you touch anything else.
 Always cover raw meat and store it on the bottom shelf of the fridge
where it can't touch or drip onto other foods.
 Root vegetables such as potatoes, leeks and carrots often have traces of
soil on them which can contain harmful bacteria, so wash them
thoroughly before use. Don't forget to wash other fruit and vegetables
too, especially if they are going to be eaten raw.
 Keep dishcloths clean and change them regularly.
 Avoid preparing food for yourself or others if you are ill, especially with
vomiting or diarrhea.

30.  Thawing and Marinating
 Keep foods out of temperature danger zone
 5 C< Danger < 60 C
 Never thaw on counter or non-refrigerated area
 Use refrigerator – in pan on bottom shelf
 Under running water (21 C) < 2 hours
 Marinate meats/fish in refrigerator

33.  Cook foods to proper internal temperature
 Internal temp of 75 C
 Stir foods in deep pots frequently
 Regulate size/thickness of foods (uniformity)
 Validate cooking times/temperatures
 Check thickest part of the food
 Always use sanitary cooking/serving utensils
 Never touch prepared foods with bare hands

35.  Keep hot food above 60 C
 Steam tables, keep food covered
 Stir foods to ensure even heating
 Keep cold food below 5 C
 Refrigeration unit/ice
 Check temperature periodically
 Sanitize thermometer after each use
 Discard food held in danger zone (4 hours)
 Never add “fresh” food to food already out for serving

36.  Wash hands before serving food.
 Clean/sanitary long handled ladles and spoons for serving
 Never touch parts of cups/plates that will have contact w/food
 Cover cuts w/ bandages and cover with gloves
 Change gloves after contact with contaminated surface
 Sneeze guards
 Avoid Cross Contamination
 Pre-wrap food as much as possible
 Watch customer behavior – remove contaminated food.

38.  Rigid personal hygiene requirements
 handling raw food
 touching unclean surfaces or equipment
 Keep hands away from face, head
 no smoking, eating, handling money
 hand washing following restroom use
 adequately cover cuts, abrasions
 no gum chewing, spitting, coughing
 clean work clothes, hair restraints used

39.  Don’t wear jewelry
 Use utensils for serving
 Don’t taste food with finger
 Report any illness to management, avoid handling food
 Healthy workers, hair washing, bathing, with frequent hand washing

40.  Problems here are #1 cause of food borne illness
 Rapid cooling important
 Chill to below 5 C
 Reduce food mass (divide into multiple containers)
 Shallow pre-chilled pans
 Use ice water bath for quick chill then refrigerate
 Stir to increase cooling
 Monitor temperature periodically
 Store in covered containers

41.  Boil/heat to > 75 C within 2 hours of removal from
refrigeration
 Never reheat more than once
 Never mix leftover and fresh food
 Discard leftovers refrigerated for more than a week from
preparation date

42.  Fridges & Freezers Temperature log sheet
 Labeling
 Opening and Closing checklists
 Cleaning Checklist
 Controlling the temperature using suitable and clean thermometer