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Hygiene & Sanitation Presentation for Hotel & Restaurants by AS Ravi

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Hygiene & Sanitation Presentation for Hotel & Restaurants by AS Ravi

  1. 1. Hygiene & sanitation Made By Ravi Alam1/22/2012 1
  2. 2. What is hygiene.What is sanitation.What is health.Why its necessary for food .1/22/2012 Made By Ravi Alam 2
  3. 3. The art &branch of science that deals in preserving good health is hygiene. It is derived from “hygieia” meaning “goddess of health”1/22/2012 Made By Ravi Alam 3
  4. 4. The Word Sanitation, Derived From The Latin Word “Sanus” Meaning “Sound & Healthy” The Knowledge As Well As The Acceptance &Effective Application Of Sanitary Measures Of Good Health.1/22/2012 Made By Ravi Alam 4
  5. 5. Health is a state of complete physical, mind & social well-being & not more then absence of disease or infirmity.1/22/2012 Made By Ravi Alam 5
  6. 6. Every year food borne illnesses result in an estimated: 76 million cases of food borne illness. 325,000 people hospitalized for food borne illness. 5,200 needless deaths each year. Economic losses between 10-83 billion dollars.1/22/2012 Made By Ravi Alam 6
  7. 7. Packaged, tinned & canned Tin, lead, nickel, Tin may cause headache, vomiting products, chocolates, preservatives, toxins from & photophobia, lead may impair confectionaries plastics kidneys, and arteries, excess nickel in chocolatescan cause skin cancer, pthalates in plastics cause harmonal disorder. Meat & meat products E coli, mycotoxins, residues Food poisoning, liver damage, of harmones & antibiotics, harmonal imbalance, cancer and pathogens, pesticides, heavy other disorders metals Fruits & Vegetables Pesticide, heavy metals, Cancer, convulsions, blurred carbide gas vision & nausea, Cd can cause high BP, cancer & bone marrow disorder Edible oil Argemone seeds, castrol oil, Argenome seeds can cause dropsy, rancid oils castrol can cause damage to kidneys, rancid oil can cause vitamin deficiency1/22/2012 Made By Ravi Alam 7
  8. 8. Junk & street foods All kinds of pathogens, Stomach disorders, cancer, preservatives, tastemakers, non permitted colours may excess Na, non-permitted damage bones, eyes, testicles, colours ovaries Beverages Pesticides, preservatives, asbestos may cause stomach asbestos, tin cancer Sweets and honey Non permitted colours like Cancer, liver damage, lead chromate, colour textile stomach disorders dyes like metanil yellow. Artificial sweetners, aluminium foilsSourses: NIN, Hyderabad; IRTC, Lucknow; CFTRI & DFRL, Mysore; CERC, Ahmedabad 1/22/2012 Made By Ravi Alam 8
  9. 9. Microorganism(microbes) areviruses, bacteria andfungiThey are too small tobe seen with thenaked eye, but can beseen with amicroscopeThey are single celledorganisms1/22/2012 Made By Ravi Alam 9
  10. 10. Microbes live in thewater you drink, thefood you eat, and theair you breathe.Right now, billions ofmicrobes areswimming in yourbelly and mouth, andcrawling on your skin!1/22/2012 Made By Ravi Alam 10
  11. 11. 95% of all microbes are harmlessSome are very beneficial to humansBacteria in people’s intestines helpto digest foodSome harmless microbes protectpeople by competing with harmfulmicrobes for space. 1/22/2012 Made By Ravi Alam 11
  12. 12. How do Microbes Multiply ?They multiply QUICKLY!Scientists often use scientific notation to express their large numbers Number Scientific Notation 1 1x100 100 1x102 10,000 1x104 1,000,000 1x106 1/22/2012 Made By Ravi Alam 12
  13. 13.  Bacteria – Single- celled organisms that live independently. Viruses - small particles that live and replicate in a host. Parasites - intestinal worms or protozoa that live in a host animal or human.1/22/2012 Made By Ravi Alam 13
  14. 14. BACTERIA1/22/2012 Made By Ravi Alam 14
  15. 15. BACTERIA : 1. Essential 2. Spoilage 3. Pathogenic1/22/2012 Made By Ravi Alam 15
  16. 16. SOME COMMON HARMFUL BACTERIA IN FOODName Where is it found? Disease/ResultSalmonella Raw meats, poultry, dairy Nausea, vomiting, diarrhea, products, vegetables and fruits feverE.Coli 0157:H7 Raw and undercooked ground Abdominal pain, cramps, beef, other red meat, nausea, vomiting, diarrhea, unpasteurized milk, soft cheese, occasional fever fresh fruit and vegetables 1/22/2012 Made By Ravi Alam 16
  17. 17. SALMONELLA & E.COLI 0157:H7 E.Coli 0157:H7 Salmonella1/22/2012 Made By Ravi Alam 17
  18. 18.  Hygiene Personnel hygiene (Water temp - 41°c(hand washing), standard of hand washing 20 sec) Protective clothing Washing Machine Pest control sanitizer Construction and area Cleaning1/22/2012 Made By Ravi Alam 18
  19. 19.  FREEZER TEMP : -18°C (NO GROWTH) CHILLING TEMP : 1 TO 4°C (GROWTH AWAKE) TEMP : 20 TO 50°C (MULTIPLE GROWTH) GROWTH TWICE WITHIN 10 OR 20 MINS1/22/2012 Made By Ravi Alam 19
  20. 20. THE CHAIN OF INFECTIONBACTERIA CONTAMINATIONFOOD MULTIPLICATIONFOOD POISIONING1/22/2012 Made By Ravi Alam 20
  21. 21. THEY ARE THREE TYPESI. Bacterial contaminationII. Physical contaminationIII. Chemical contamination ROUTES OF CONTAMINATIONI. Direct contaminationII. Cross contaminationIII. In direct contamination1/22/2012 Made By Ravi Alam 21
  22. 22.  Humans Raw food Poultry Meat Vegetables Fish Animals and insect Flies Mice and raps Cockroaches1/22/2012 Made By Ravi Alam 22
  23. 23. Protect food from contamination Prevent multiplication Destroy the bacteria1/22/2012 Made By Ravi Alam 23
  24. 24. 1. BACTERIA2. CHEMICAL3. PHYSICAL  RISK GROUP1. VERY YOUNG2. ELDERLY3. WEAK IMMUNITY4. PREGRENT WOMEN1/22/2012 Made By Ravi Alam 24
  25. 25. 1. TIME2. TEMPERATURE (5°C - 63°C) best condition is 37°C.3. FOOD4. MOISTURE5. OXYGEN1/22/2012 Made By Ravi Alam 25
  26. 26.  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. SPORE : It’s a safety cover of bacteria which they make at the time Ravi Alam critical situation. 1/22/2012 Made By of very 26
  27. 27.  PLANT CONDITION DRY STOREI. Keep CleanII. Pest FreeIII. VentilateIV. Rotate Stock , Check RegularlyV. Keep Food CoveredVI. Food Should Be Stored At Floor 3’’ Floor To Height 5’’ From The Wall 6’’ Height1/22/2012 Made By Ravi Alam 27
  28. 28. 100°C Hot Food UP TO 4 HOURS MORE 60°C SAFE THAN 4 HOURS DANGER ZONE! UNSAFE! 4.4°C Cold Food Frozen Food -17.8° Foods Can Stay No More Than 4 Hours Between 4.4°C and 60°C! ECOLAB1/22/2012 Made By Ravi Alam 28
  29. 29. 1. Good ventilation2. Keep clean3. Temp 1 to 4°c where 8°c is control point4. Keep door closed5. Cover food6. Rotate stock7. Sited wall8. Good construction1/22/2012 Made By Ravi Alam 29
  30. 30.  TEMP -5 TO –18°C KEEP CLEAN ROTATE STOCK DO NOT OVERLOAD WRAP FOOD WALL1/22/2012 Made By Ravi Alam 30
  31. 31. i. CANNINGii. DRYINGiii. FREEZINGiv. SMOKINGv. HEAT TREATMENTvi. VACCUM PACKAGINGvii. PICKLING & SALTINGviii. ADDING SUGAR1/22/2012 Made By Ravi Alam 31
  32. 32.  CROOS CONTAMINATION SHOULD BE ELIMINATE FLOOR – NON OBSERVED TILES LIGHTING – 120 LUX IN MIXING AREA 100 LUX REMAINING AREA.1/22/2012 Made By Ravi Alam 32
  33. 33.  CLEANING IN PLACE CLEANING OUT PLACEI. Physical cleaning.II. Chemical cleaning.III. Thermal cleaning.1/22/2012 Made By Ravi Alam 33
  34. 34.  REASONS OF CLEANINGI. PLEASANT AND SAFE ENVIORMENTII. REDUCE CONTAMINATIONIII. ALLOW DISINFECTION EFFECTIVE CLEAINGI. WHATII. HOWIII. WHOIV. WHENV. HOW MUCH TIME IS ALLOWED FOR CLEANING1/22/2012 Made By Ravi Alam 34
  35. 35.  BACTERICIDE - DESTROYS BACTERIA DETERGENT - REMOVES GREASE AND DUST DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFEL EVEL SANITIZER- CHEMICAL THAT USE BOTH CLEAN AND DISINFECTIONS STERILIZER- HEAT TREATMENT 1/22/2012 Made By Ravi Alam 35
  36. 36.  PREVENTIVE OFDISEASE PREVENTATION OF DAMAGE PREVENTATION OF WASTE FOOD METHOD OF CONTROL PHYSICALCONTROL CHEMICAL CONTROL PROOFING1/22/2012 Made By Ravi Alam 36
  37. 37. 1/22/2012 Made By Ravi Alam 37
  38. 38. PEOPLE WITH A HIGHER RISK OF FOOD BORNE ILLNESS Infants Pregnant Young children and older adults women People with weakened immune systems and individuals with certain chronic diseases1/22/2012 Made By Ravi Alam 38
  39. 39.  Diarrhea and/or vomiting, typically lasting 1 to 7 days. Abdominal cramps, nausea, fever, joint/back aches, and fatigue. “Stomach flu” may actually be a food borne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.1/22/2012 Made By Ravi Alam 39
  40. 40. FOODBORNE MICROORGANISMS CANCAUSE ILLNESS FOR THE BODY (CONT) Microorganism can cause food borne illness either by infection or intoxication.  FOOD INFECTION Bacteria are consumed Body reacts by raising temperature- fever Longer incubation  FOOD INTOXICATION Toxin contaminated food is eaten Shorter incubation1/22/2012 Made By Ravi Alam 40
  41. 41. 1/22/2012 Made By Ravi Alam 41
  42. 42.  An unpleasant illness which usually occurs with in 1 to 36 hours. Symptoms generally lost with in 1 – 7 days. Symptoms of food poisoning.  ADDOMINAL PAIN  DIARROHEA  VOMITING  AUSEA  FEVER1/22/2012 Made By Ravi Alam 42
  43. 43.  Food can provide ideal conditions for bacteria to multiply and to produce toxins. Disease causing bacteria require these three conditions to thrive  Nutrients  Moisture  Warmth (40oF – 140oF)1/22/2012 Made By Ravi Alam 43
  44. 44. 1/22/2012 Made By Ravi Alam 44
  45. 45. 1/22/2012 Made By Ravi Alam 45
  46. 46.  Use freshly water Wash hand properly at least 15 seconds, not just rinsing them. Clean under fingernails Wash hand before, after handling raw food Hand-washing is the most effective way to prevent spread of food borne illness.1/22/2012 Made By Ravi Alam 46
  47. 47. Wash Cutting boards Knives Utensils Counter tops Using hot, soapy water after preparing each food and before going on to the next.1/22/2012 Made By Ravi Alam 47
  48. 48. KEEP RAW FOOD SEPARATE1/22/2012 Made By Ravi Alam 48
  49. 49.  Separate raw, cooked and ready-to-eat foods while shopping, preparing or storing food. Use one Cutting Board for raw meat, poultry and seafood. Separate another one for fresh produce1/22/2012 Made By Ravi Alam 49
  50. 50. 1/22/2012 Made By Ravi Alam 50
  51. 51.  After cooking, food must be held at 140oF or higher. Use thermometers to test the temperature of cooked food. Cook thoroughly Keep Hot food Hot, Cold food Cold1/22/2012 Made By Ravi Alam 51
  52. 52. 1/22/2012 Made By Ravi Alam 52
  53. 53.  Shop cold food last, keep cold food cold. Chill (refrigerate) perishable food promptly and defrost properly. Cooked food must be refrigerated immediately or within 2 hours (1 hour if room temperature approaches 90oF) “When in doubt, toss it out.”1/22/2012 Made By Ravi Alam 53
  54. 54.  Set refrigerator at 40°F or below.  Set freezer at 0°F.1/22/2012 Made By Ravi Alam 54
  55. 55.  Food is safe once its cooked, no matter how long you leave it out? FICTION Food  raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours. Bacteria grow rapidly in the "danger zone" between 40° F and 140° F. Advice  Follow the "two hour rule": toss perishable foods left out for more than 2 hours. And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour.1/22/2012 Made By Ravi Alam 55
  56. 56.  Meats and poultry Animal Diseases Eggs Seafood Raw Produce Honey Picnics and Lunch Bags Take-out foods and Leftovers1/22/2012 Made By Ravi Alam 56
  57. 57.  Read Labels to determine if it is ready-to- eat Cook to safe temperature. Consume food by the “used-by” date Store raw meat, poultry and seafood on the bottom shelf of the refrigerator Avoid washing raw meat and poultry  Increase the danger of cross- contamination, spreading bacteria from raw meat to other foods, cooking surface and utensils. Remember, when traveling “Boil it, cook it, peel it or forget it.”1/22/2012 Made By Ravi Alam 57
  58. 58. 1/22/2012 Made By Ravi Alam 58
  59. 59. PERSONAL HYGIENE Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension1/22/2012 Made By Ravi Alam 59
  60. 60. Hand washing is the single most important means of avoiding sickness and preventing the spread of diseaseAlso teach your children how to wash their hands properly1/22/2012 Made By Ravi Alam 60
  61. 61.  Wet your hands thoroughly with warm water and add soap  Thoroughly scrub your hands, wrists, fingernails, and in between fingers – for at least: 20 SECONDS  Rinse, then dry hands with a clean cloth towel or use a paper towel1/22/2012 Made By Ravi Alam 61
  62. 62. Before eating After coughing or sneezing1/22/2012 Made By Ravi Alam 62
  63. 63. After blowing your nose After taking out the garbage After using the bathroom1/22/2012 Made By Ravi Alam 63
  64. 64.  Pets, such as dogs, cats, turtles, snakes, birds and lizards  Soil1/22/2012 Made By Ravi Alam 64
  65. 65.  County fairs Petting zoos Barns Home/daycare1/22/2012 Made By Ravi Alam 65
  66. 66.  Clean the wound Wash your hands Cover with a clean dry bandage Use gloves if necessary1/22/2012 Made By Ravi Alam 66
  67. 67.  Hepatitis A  E. coli O157:H7  Salmonella typhi  Shigella  Staphylococcus aureus  Norwalk virus1/22/2012 Made By Ravi Alam 67
  68. 68. What is it ? How is it spread Prevention1/22/2012 Made By Ravi Alam 68
  69. 69. What is it ? How is it spread?1/22/2012 Made By Ravi Alam 69
  70. 70. DiagnosisTreatment1/22/2012 Made By Ravi Alam 70
  71. 71.  What is it? How is it spread?1/22/2012 Made By Ravi Alam 71
  72. 72. SymptomsLong term consequences1/22/2012 Made By Ravi Alam 72
  73. 73.  What is it?  Symptoms  How is it spread1/22/2012 Made By Ravi Alam 73
  74. 74.  What is staphylococcus aureus? How is it spread?1/22/2012 Made By Ravi Alam 74
  75. 75.  OrNorwalk like virus1/22/2012 Made By Ravi Alam 75
  76. 76. Campylobacter1/22/2012 Made By Ravi Alam 76
  77. 77.  “High fever (over 101.5 F) Blood in stools Prolonged vomiting Diarrhea lasting more than 3 days Dehydration Decrease in urination Dry mouth and throat Dizzy upon standing1/22/2012 Made By Ravi Alam 77
  78. 78.  WHAT ARE SOME EXAMPLES OF POOR HYGIENE?1/22/2012 Made By Ravi Alam 78
  79. 79.  Touching your Face or Hair Wearing Soiled Uniforms Not Wearing Hair Restraints Chewing Gum Eating in Food Preparation and Storage Areas – Drinks not Covered or Stored Properly Not Bathing Smoking1/22/2012 Made By Ravi Alam 79
  80. 80.  When you Wear Gloves, Wear Gloves the Right Way! Bare Hand Contact is NOT ALLOWED on Ready-to-Eat and Cooked Foods. 1. Wear Food Service Gloves, Utensils or Deli Tissues when Handling Ready-to-Eat Foods. 2. Always Wash your Hands BEFORE putting on Gloves. Your Hands Sweat in the Gloves which can Produce Bacteria. 3. Change your Gloves Anytime you would Need to Wash your Hands. 4. Change your Gloves when they are Torn or Soiled. 1/22/2012 Made By Ravi Alam 80
  81. 81.  Wearing Gloves is NO SUBSTITUTE for Clean Hands. Wash your Hands and Change your Gloves Often.1/22/2012 Made By Ravi Alam 81
  82. 82.  AFTER Touching your Body, Face, Sneezing and Clothing Using the Toilet Eating, Drinking and Smoking Handling Dirty Equipment or Utensils Handling Raw Food Handling Garbage Any Other Activity that Contaminates your Gloves1/22/2012 Made By Ravi Alam 82
  83. 83.  Where – ONLY at a Hand sink Sinks Must be Designated for a Specific Task A Hand sink is for Hand Washing ONLY and is NOT to be used for Any Other Purpose.1/22/2012 Made By Ravi Alam 83
  84. 84.  Wet your Hands with Warm Running Water. Lather with Soap and Scrub between Fingers, on the Backs of your Hands and Under Nails. Wash for at Least 20 Seconds. Sing “Happy Birthday” to yourself Twice. Dry Hands. Use Single-Use Paper Towels. Use a Paper Towel when you Turn Off the Tap.1/22/2012 Made By Ravi Alam 84
  85. 85.  Hand Sanitizers are to be Used ONLY in Conjunction with Hand washing. They are Not a Substitution for Hand Washing.1/22/2012 Made By Ravi Alam 85
  86. 86.  If Employee’s are Allowed to Drink in Preparation Areas, the Cup MUST have a Cap and Straw or a Cap with an Opening for Hot Beverages. The Cup should be Stored in a Manner which does not Contaminate Food, Prep and Equipment.1/22/2012 Made By Ravi Alam 86
  87. 87.  While Preparing Food, Food Employees May Not Wear Jewelry on their Arms and Hands. Only a Plain Ring such as a Wedding Band May be Worn.1/22/2012 Made By Ravi Alam 87
  88. 88.  Food Employees Should Keep their Fingernails Trimmed, Filed and Maintained so the Edges and Surfaces are Cleanable and Not Rough. Fingernail Polish orArtificial Fingernails May Not be Worn Unless Intact Gloves in Good Repair are Worn.1/22/2012 Made By Ravi Alam 88
  89. 89.  All Food Employees Shall Wear Clean Outer Clothing to Prevent Contamination of Food, Equipment, Utensils, Linens and Single Service and Single-Use Articles. Aprons Should be Removed when Going Outside, Entering the Bathroom and when Contaminated.1/22/2012 Made By Ravi Alam 89
  90. 90.  Employees Shall ONLY Eat in Designated Areas where the Contamination of Exposed Food, Clean Equipment, Utensils, Linens and Unwrapped Single- Service and Single-Use Articles Can Not Result.1/22/2012 Made By Ravi Alam 90
  91. 91.  Employees with Long Hair should have a Hair Restraint.1/22/2012 Made By Ravi Alam 91
  92. 92.  DON’T FORGET TO WASH HANDS AND CHANGE GLOVES OFTEN.1/22/2012 Made By Ravi Alam 92
  93. 93. THANK YOU1/22/2012 Made By Ravi Alam 93
  94. 94. HACCP1/22/2012 Made By Ravi Alam 94
  95. 95. HACCP -WHAT IS IT? • HACCP -(HAS-SIP) • H azard • A nalysis and • C ritical • C ontrol • P oints HACCP often misused term. A systematic method of documenting that food safety hazards have been addressed.1/22/2012 Made By Ravi Alam 95
  96. 96. HACCP - What is it?• HACCP involves only food safety issues.• Out of control = unsafe food produced.• Plans unique for each unit and product.1/22/2012 Made By Ravi Alam 96
  97. 97. HACCP – What is it? Step Meaning 1. Hazard Analysis What are the controllable food safety hazards? 2. Establish Critical Control Points Where do things go wrong and how can we reliably control it? 3. Establish Critical Limits What value indicates the process is in control? 4. Establish Monitoring Procedures Who, what, when , where and how will CCP’s be monitored? 5. Establish Corrective Actions What happens if we exceed a Critical limit? 6. Establish a Record Keeping System If you don’t write it down it doesn’t exit. 7. Establish Verification Procedures How do you know the system works?1/22/2012 Made By Ravi Alam 97
  98. 98. HOW DOES HACCP WORK?Processors must take the following steps: assemble a HACCP team to design their plan describe the product and its method of production, distribution and intended consumer. Develop and verify process flow diagrams 1/22/2012 Made By Ravi Alam 98
  99. 99. How does HACCP Work?Identify at each step of the production flow chart any hazard to food safety as to: Chemical Physical BacterialSupport the hazard with a decision making document and scientific data1/22/2012 Made By Ravi Alam 99
  100. 100. How does HACCP Work?If a CCP deviation is found the following must take place: Identify the cause of deviation Describe how the critical limit was restored Describe how the deviation can be prevented from happening again Describe how the adulterated product was reconditioned or what happened to the product1/22/2012 Made By Ravi Alam 100
  101. 101. HACCPHACCP is designed to prevent food safety problems rather than catch then after they occurIt includes seven principlesIt was adopted by the FDA in the1990’s1/22/2012 Made By Ravi Alam 101
  102. 102. HACCP’S SEVEN PRINCIPLES FOR FOOD SAFETY1. Analyze Hazards2. Identify Critical Control Points1/22/2012 Made By Ravi Alam 102
  103. 103. & PRINCIPLES 3 & 43. Establish Critical Limits for each Critical Control Point4. Establish Monitoring Procedures1/22/2012 Made By Ravi Alam 103
  104. 104. PRINCIPLES 5, 6 & 75. Establish Corrective Actions6. Establish Verification Activities7. Establish Records and Documentation1/22/2012 Made By Ravi Alam 104

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