Basic Food Handling Training Power Point Presentation

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PPT which will tell you about how to handle food items in Manufacturing and how to keep them safe.

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Basic Food Handling Training Power Point Presentation

  1. 1. BASIC FOOD HANDLING TRAINING
  2. 2. <ul><li>Food safety is a scientific discipline describing handling, preparation , and storage 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 . Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning . Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water , which is usually a critical item. </li></ul>
  3. 3. <ul><li>FOOD SAFETY TERMS : </li></ul><ul><li>HYGIENE </li></ul><ul><li>PERSONNEL HYGEINE </li></ul><ul><li>(WATER TEMP - 41 °C(HAND WASHING), STANDARD OF HAND WASHING 20 SEC) </li></ul><ul><li>PROTECTIVE CLOTHING </li></ul><ul><li>WASHING </li></ul><ul><li>MACHINE </li></ul><ul><li>PEST CONTROL SANITIZER </li></ul><ul><li>CONSTRUCTION AND AREA </li></ul><ul><li>CLEANING </li></ul>
  4. 5. <ul><li>BACTERIA : 3 TYPES OF BACTERIA </li></ul><ul><li>1. ESSENTIAL </li></ul><ul><li>2. SPOILAGE </li></ul><ul><li>3. PATHOGENIC </li></ul>
  5. 6. <ul><li>BACTERIA </li></ul>
  6. 7. <ul><li>GERMOGRAPH : </li></ul><ul><li>FREEZER TEMP : -18°C (NO GROWTH) </li></ul><ul><li>CHILLING TEMP : 1 TO 4°C (GROWTH AWAKE) </li></ul><ul><li>TEMP : 20 TO 50°C (MULTIPLE GROWTH) </li></ul><ul><li>* GROWTH TWICE WITHIN 10 OR 20 MINS </li></ul>
  7. 8. FOOD POISIONING <ul><li>AN UNPLEASANT ILLNESS WHICH USUALLY OCCURS WITH IN 1 TO 36 HOURS. </li></ul><ul><li>SYMPTOMS GENERALLY LOST WITH IN 1 – 7 DAYS. </li></ul><ul><li>SYMPTOMS OF FOOD POISIONING </li></ul><ul><ul><li>ADDOMINAL PAIN </li></ul></ul><ul><ul><li>DIARROHEA </li></ul></ul><ul><ul><li>VOMITING </li></ul></ul><ul><ul><li>AUSEA </li></ul></ul><ul><ul><li>FEVER </li></ul></ul>
  8. 9. CONTAMINATION <ul><li>THE CHAIN OF INFECTION </li></ul><ul><li>BACTERIA </li></ul><ul><li>CONTAMINATION </li></ul><ul><li>FOOD </li></ul><ul><li>MULTIPLICATION </li></ul><ul><li>FOOD POISIONING </li></ul>
  9. 10. FOOD CONTAMINATION <ul><li>THEY ARE THREE TYPES </li></ul><ul><li>BACTERIAL CONTAMINATION </li></ul><ul><li>PHYSICAL CONTAMINTAION </li></ul><ul><li>CHEMICAL CONTAMINATION </li></ul><ul><li>ROUTES OF CONTAMINATION </li></ul><ul><li>DIRECT CONTAMINATION </li></ul><ul><li>CROSS CONTAMINTAION </li></ul><ul><li>IN DIRECT CONTAMINTAION </li></ul>
  10. 11. SOURCES OF BACTERIA <ul><li>HUMANS </li></ul><ul><li>RAW FOOD </li></ul><ul><li>POULTRY </li></ul><ul><li>MEAT </li></ul><ul><li>VEGETABLES </li></ul><ul><li>FISH </li></ul><ul><li>ANIMALS AND INSECT </li></ul><ul><li>FLIES </li></ul><ul><li>MICE AND RAS </li></ul><ul><li>COCKROACHS </li></ul>
  11. 12. <ul><li>BREAKING OF FOOD POISIONING CHAIN </li></ul><ul><li>PROTECT FOOD FROM CONTAMINATION </li></ul><ul><li>PREVENT MULTIPLICATION </li></ul><ul><li>DESTROY THE BACTERIA </li></ul>
  12. 13. <ul><li>FOOD HAS CONTAMINTED BY : </li></ul><ul><li>BACTERIA </li></ul><ul><li>CHEMICAL </li></ul><ul><li>PHYSICAL </li></ul><ul><li>RISK GROUP </li></ul><ul><li>VERY YOUNG </li></ul><ul><li>ELDERLY </li></ul><ul><li>WEAK IMMUNITY </li></ul><ul><li>PREGRENT WOMEN </li></ul>
  13. 14. <ul><li>CONDITIONS OF GROW TO BACTERIA: </li></ul><ul><li>TIME </li></ul><ul><li>TEMPERATURE ( 5°C - 63°C ) best condition is 37 °C. </li></ul><ul><li>FOOD </li></ul><ul><li>MOISTURE </li></ul><ul><li>OXYGEN </li></ul>
  14. 15. DANGER ZONE <ul><li>The temperature range in which food borne bacteria can grow is known as the danger zone . This is typically considered to be between 40°F (4.4°C) and 140°F (60°C), though often 45°F (7.2°C) is considered the lower temperature of the range. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food should not be stored at temperatures in this range in order to prevent food borne illness , and food that remains in this zone for more than four hours must be discarded. </li></ul><ul><li>SPORE : It’s a safety cover of bacteria which they make at the time of very critical situation. </li></ul>
  15. 16. PREVENTATION OF BACTERIA <ul><li>PLANT CONDITION </li></ul><ul><li>DRY STORE </li></ul><ul><li>KEEP CLEAN </li></ul><ul><li>PEST FREE </li></ul><ul><li>VENTILATE </li></ul><ul><li>ROTATE STOCK , CHECK REGULARLY </li></ul><ul><li>KEEP FOOD COVERED </li></ul><ul><li>FOOD SHOULD BE STORED AT FLOOR </li></ul><ul><li>3’’ FLOOR TO HEIGHT </li></ul><ul><li>5’’ FROM THE WALL </li></ul><ul><li>6’’ HEIGHT </li></ul>
  16. 17. <ul><li>REFRIGERATION RULES </li></ul><ul><li>GOOD VENTILATION </li></ul><ul><li>KEEP CLEAN </li></ul><ul><li>TEMP 1 TO 4 ° C WHERE 8 ° C IS CONTROL POINT </li></ul><ul><li>KEEP DOOR CLOSED </li></ul><ul><li>COVER FOOD </li></ul><ul><li>ROTATE STOCK </li></ul><ul><li>SITED WALL </li></ul><ul><li>GOOD CONSTRUCTION </li></ul>
  17. 18. <ul><li>FREEZERS : </li></ul><ul><li>TEMP -5 TO –18° C </li></ul><ul><li>KEEP CLEAN </li></ul><ul><li>ROTATE STOCK </li></ul><ul><li>DO NOT OVERLOAD </li></ul><ul><li>WRAP FOOD WALL </li></ul>
  18. 19. METHODS OF PRESERVATION <ul><li>CANNING </li></ul><ul><li>DRYING </li></ul><ul><li>FREEZING </li></ul><ul><li>SMOKING </li></ul><ul><li>HEAT TREATMENT </li></ul><ul><li>VACCUM PACKAGING </li></ul><ul><li>PICKLING & SALTING </li></ul><ul><li>ADDING SUGAR </li></ul>
  19. 20. PREMISES & EQUIPMENT <ul><li>CROOS CONTAMINATION SHOULD BE ELIMINATE </li></ul><ul><li>FLOOR – NON OBSERVED TILES </li></ul><ul><li>LIGHTING – 120 LUX IN MIXING AREA </li></ul><ul><li> 100 LUX REMAINING AREA </li></ul>
  20. 21. <ul><li>CLEANING </li></ul><ul><li>CLEANING IN PLACE </li></ul><ul><li>CLEANING OUT PLACE </li></ul><ul><li>PHYSICAL CLEANING </li></ul><ul><li>CHEMICAL CLEANING </li></ul><ul><li>THERMAL CLEANING </li></ul>
  21. 22. <ul><li>REASONS OF CLEANING </li></ul><ul><li>PLEASANT AND SAFE ENVIORMENT </li></ul><ul><li>REDUCE CONTAMINATION </li></ul><ul><li>ALLOW DISINFECTION </li></ul><ul><li>EFFECTIVE CLEAING </li></ul><ul><li>WHAT </li></ul><ul><li>HOW </li></ul><ul><li>WHO </li></ul><ul><li>WHEN </li></ul><ul><li>HOW MUCH TIME IS ALLOWED FOR CLEANING </li></ul>
  22. 23. <ul><li>USE OF CHEMICALS FOR CLEANING </li></ul><ul><li>BACTERICIDE - DESTROYS BACTERIA </li></ul><ul><li>DETERGENT - REMOVES GREASE AND DUST </li></ul><ul><li>DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFE LEVEL </li></ul><ul><li>SANITIZER- CHEMICAL THAT USE BOTH CLEAN AND DISINFECTIONS </li></ul><ul><li>STERILIZER- HEAT TREATMENT </li></ul>
  23. 24. <ul><li>REASONS OF CONTROL BACTERIA </li></ul><ul><li>PREVENTIVE OF DISEASE </li></ul><ul><li>PREVENTATION OF DAMAGE </li></ul><ul><li>PREVENTATION OF WASTE FOOD </li></ul><ul><li>METHOD OF CONTROL </li></ul><ul><li>PHYSICAL CONTROL </li></ul><ul><li>CHEMICAL CONTROL </li></ul><ul><li>PROOFING </li></ul>

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