The document provides guidelines for good kitchen and laboratory practices. It states that food preparation areas should be clearly separated from laboratory areas, with doors remaining closed. Laboratory equipment and supplies like glassware, gloves and lab coats should not be used for or brought into food preparation areas. Hands should be washed thoroughly when exiting laboratory areas.
intro to food hygiene.ppt very good presentationsudaisahmad16
This document provides information on basic food hygiene and safety. It discusses what food hygiene is, penalties for not practicing proper hygiene, important aspects of hygiene like personal hygiene and food preparation practices, and cost effective hygiene measures. It also covers topics like food storage, preparation, cooking temperatures, serving food safely, and proper handling of leftovers. The overall message is that following good hygiene practices at all stages from shopping to storage to preparation and cooking is essential to prevent foodborne illness.
This document provides instructions for properly storing various foods like vegetables, fruits, eggs, and starches. It discusses techniques for cleaning, packaging, and refrigerating foods. Specific guidelines are given for refrigerating or freezing different categories of foods according to their properties. Foods should be stored at proper temperatures and rotated using a first-in-first-out system to maintain quality and reduce waste. Food safety is emphasized, including preventing cross-contamination and ensuring workers practice proper hygiene.
Food preservation techniques help extend the shelf life of foods and reduce waste. Common methods include drying, freezing, heating, sugaring, salting, canning, vacuum packing, and adding chemicals. Each method works by inhibiting bacterial growth through removing moisture, lowering pH, or removing oxygen from food items. Proper application of preservation methods according to tested procedures helps ensure the safety and quality of stored food.
This document provides information on freezing as a method for food preservation. It discusses the principles and advantages of freezing, suitable and unsuitable foods for freezing, packaging and storage guidelines, and specific instructions for freezing and thawing. Freezing works by lowering the temperature of food to inactive microbes and enzymes. It maintains quality if food is quickly frozen and properly packaged and stored. Common foods frozen at home include meats, fruits, vegetables and baked goods.
The 5 Keys to Food Safety advocated by the WHO are:
1. Choose safe raw materials
2. Keep hands and surfaces clean
3. Separate raw and cooked foods
4. Cook food thoroughly
5. Keep food at safe temperatures
The document provides tips for applying each of the 5 Keys at different stages - purchase, storage, preparation, cooking, and managing leftovers. This includes tips like buying from reliable sources, washing hands and surfaces, using separate utensils for raw and cooked foods, cooking to the proper internal temperature, and promptly refrigerating leftovers. Following these 5 Keys can help prevent foodborne illness.
Preparing foods with nutrition and safety in mindNasreen Begum
Proper food handling and preparation techniques can maximize the nutrient quality and flavors of foods. Specifically:
- Washing all fresh fruits and vegetables with cool tap water while avoiding soaking helps retain vitamins.
- Leaving edible skins on and trimming as little as possible preserves vitamins and minerals found in outer layers.
- Quickly cooking vegetables until just tender-crisp minimizes heat-related nutrient destruction.
- Microwaving and steaming foods retains nutrients by reducing cooking times and avoiding nutrient-leaching cooking water.
The document provides guidelines for good kitchen and laboratory practices. It states that food preparation areas should be clearly separated from laboratory areas, with doors remaining closed. Laboratory equipment and supplies like glassware, gloves and lab coats should not be used for or brought into food preparation areas. Hands should be washed thoroughly when exiting laboratory areas.
intro to food hygiene.ppt very good presentationsudaisahmad16
This document provides information on basic food hygiene and safety. It discusses what food hygiene is, penalties for not practicing proper hygiene, important aspects of hygiene like personal hygiene and food preparation practices, and cost effective hygiene measures. It also covers topics like food storage, preparation, cooking temperatures, serving food safely, and proper handling of leftovers. The overall message is that following good hygiene practices at all stages from shopping to storage to preparation and cooking is essential to prevent foodborne illness.
This document provides instructions for properly storing various foods like vegetables, fruits, eggs, and starches. It discusses techniques for cleaning, packaging, and refrigerating foods. Specific guidelines are given for refrigerating or freezing different categories of foods according to their properties. Foods should be stored at proper temperatures and rotated using a first-in-first-out system to maintain quality and reduce waste. Food safety is emphasized, including preventing cross-contamination and ensuring workers practice proper hygiene.
Food preservation techniques help extend the shelf life of foods and reduce waste. Common methods include drying, freezing, heating, sugaring, salting, canning, vacuum packing, and adding chemicals. Each method works by inhibiting bacterial growth through removing moisture, lowering pH, or removing oxygen from food items. Proper application of preservation methods according to tested procedures helps ensure the safety and quality of stored food.
This document provides information on freezing as a method for food preservation. It discusses the principles and advantages of freezing, suitable and unsuitable foods for freezing, packaging and storage guidelines, and specific instructions for freezing and thawing. Freezing works by lowering the temperature of food to inactive microbes and enzymes. It maintains quality if food is quickly frozen and properly packaged and stored. Common foods frozen at home include meats, fruits, vegetables and baked goods.
The 5 Keys to Food Safety advocated by the WHO are:
1. Choose safe raw materials
2. Keep hands and surfaces clean
3. Separate raw and cooked foods
4. Cook food thoroughly
5. Keep food at safe temperatures
The document provides tips for applying each of the 5 Keys at different stages - purchase, storage, preparation, cooking, and managing leftovers. This includes tips like buying from reliable sources, washing hands and surfaces, using separate utensils for raw and cooked foods, cooking to the proper internal temperature, and promptly refrigerating leftovers. Following these 5 Keys can help prevent foodborne illness.
Preparing foods with nutrition and safety in mindNasreen Begum
Proper food handling and preparation techniques can maximize the nutrient quality and flavors of foods. Specifically:
- Washing all fresh fruits and vegetables with cool tap water while avoiding soaking helps retain vitamins.
- Leaving edible skins on and trimming as little as possible preserves vitamins and minerals found in outer layers.
- Quickly cooking vegetables until just tender-crisp minimizes heat-related nutrient destruction.
- Microwaving and steaming foods retains nutrients by reducing cooking times and avoiding nutrient-leaching cooking water.
This document discusses the importance of food safety. It defines food safety as practices that ensure food is not contaminated during handling, processing, and distribution to prevent foodborne illness. This includes thoroughly cooking food, storing it at proper temperatures, using clean surfaces and equipment, and washing hands frequently. The World Health Organization provides 10 golden rules for food safety, including cooking food thoroughly and avoiding cross-contamination between raw and cooked foods. Proper food storage and hygiene of food handlers are also essential principles to ensure safety.
Canning is a method of preserving food by processing and sealing it in airtight containers. In 1809, Nicolas Appert developed the first commercial canning process of sealing food in glass jars. Canning involves sorting, washing, peeling, blanching, filling jars, adding brine or syrup, sealing, processing to destroy microbes, and storing canned goods. Common foods canned include fruits, vegetables, meats, fish and pickled foods. Canning allows foods to be preserved and stored for 1-5 years through blocking microbial growth and oxygen exposure.
Interjections Language Review Game Presentation in Pastel Simple Style .pptxAnnabelAureadaPalles
The document discusses food safety principles and practices. It emphasizes the importance of proper food handling, preparation, storage and consumption to prevent food borne illnesses. Key steps include washing hands and surfaces regularly, separating raw and cooked foods, cooking foods thoroughly, keeping foods at safe temperatures, using clean water and wholesome foods, and properly storing foods. Specific food storage guidelines are provided for different food items. Food safety tips while cooking, serving and packaging foods are also outlined. The overall message is that lack of adequate food hygiene can lead to food borne diseases and other health issues.
Safe Food Handling, Toxicity & Storage of foodAstha Patel
This document discusses safe food handling and storage. It defines food safety as all conditions and measures necessary during production, processing, storage, distribution, preparation and serving of food to ensure it is safe, sound and fit for human consumption. Some key points covered include the importance of personal hygiene for food handlers; properly cleaning, separating and cooking foods to prevent cross-contamination; refrigerating perishable foods within two hours; and safely storing and reheating leftovers. The document provides guidelines for safe food handling at each stage from shopping to storage.
The document discusses various factors related to food safety and hygiene. It covers topics like physical, chemical, and biological hazards, personal hygiene, temperature control, food storage, cleaning and sanitization, pest control, and allergies. It emphasizes the importance of proper handling, preparation, storage of food to prevent contamination and discusses best practices to avoid health hazards. It also provides guidelines on receiving, storing food, cleaning processes, temperature danger zones, and the role of hygiene in ensuring food safety.
This document outlines a lesson plan for teaching nursing students about food preservation and storage. The lesson will last 2 hours and cover defining preservation and storage of food, explaining types of preservation, and describing storage of specific foods. Preservation involves treating and handling food to prevent spoilage and illness while maintaining nutrients. Key preservation methods include low temperature, drying, salting, smoking, and adding chemicals. Proper storage helps preserve quality, nutrients, and prevents foodborne illness. Specific storage guidelines are provided for various foods like vegetables, fruits, milk, meat and more.
The document discusses food safety and proper handling from farm to consumption. It outlines 5 key steps for safer food: 1) keep clean, 2) separate raw and cooked foods, 3) cook thoroughly, 4) keep food at safe temperatures, and 5) use clean water and fresh wholesome foods. Proper storage, cooking, serving and packaging of foods is emphasized to prevent foodborne illnesses. Maintaining clean premises, equipment, and proper hygiene while handling food is essential for food safety.
This document provides an overview of the history and trends of food preservation and processing. It discusses early primitive methods like drying, salting, sugaring and pickling. It then outlines the development of more advanced techniques like refrigeration, heating/canning, dehydration, irradiation, blanching, vacuum packaging, and the use of chemicals and additives. A variety of common food processing methods are defined, like fermentation, canning, dehydration, irradiation and blanching, along with their advantages and disadvantages.
This document discusses food storage, including the purposes and benefits of food storage as well as factors to consider for proper food storage. Some key points:
Food storage allows food to be eaten after harvest and prevents wastage by checking contamination. Stored food can be used during off-seasons or emergencies. Proper storage temperature between 10-20°C and low humidity 15% or less are important to prevent spoilage. Different foods like grains, vegetables and spices can be stored using ambient, refrigerated or cold storage methods depending on their characteristics and storage needs. Time and temperature abuse should be avoided to prevent food safety issues.
Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful substances. Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from:
Chemical hazards
Biological hazards
Physical hazards
Food preparation is a tedious process that requires thorough planning and organizing of tools, equipment, and ingredients. It involves preparing tools and equipment, assembling and preparing ingredients, planning work processes, and allotting time for tasks. Proper food preparation is important to meet customer taste standards and minimize food waste. Maintaining a clean kitchen is also essential for food safety and complying with health regulations. Regular cleaning and sanitizing of surfaces and equipment is needed to reduce germ levels. Advanced planning can help reduce the time spent on cleaning.
Foodborne illness is caused by consuming contaminated food or drink. It often causes vomiting, diarrhea and abdominal pain. Each year in the US, foodborne illness affects 48 million people, hospitalizes 128,000, and kills 3,000. Food can become contaminated through chemicals, physical hazards or microorganisms like bacteria. Cross-contamination is a major cause of foodborne illness. Conditions like moisture, warm temperature, neutral pH and adequate time allow microbes to grow. Proper cooking, cleaning, separation of foods and refrigeration are key to preventing foodborne disease.
This document provides guidance on proper food storage in commercial kitchens. It discusses dry storage, refrigerated storage, freezer storage, and garbage storage areas. It provides requirements for preventing contamination during food storage, including prohibiting storage in inappropriate areas and separating raw and ready-to-eat foods. Storage cleaning guidelines and specific guidelines for storing various food products like meat, poultry, fish and eggs are also outlined.
This document provides an overview of proper food storage techniques for dietary staff. It begins with objectives to educate staff on foods most at risk for cross-contamination and proper refrigerated storage. A quick review covers terminology like TCS and danger zone, as well as common foodborne illnesses. The top 12 foods most likely to become unsafe if improperly stored are identified. Guidelines are provided for labeling, holding, rotating inventory according to FIFO, checking storage temperatures, product placement, and preventing cross-contamination in refrigerated and dry storage areas. Staff participation is encouraged through true/false questions. The overall goal is to refresh staff knowledge on storage best practices to prevent foodborne illness, pests, and loss of inventory.
STRAND 2.0 - FOOD PRODUCTION PROCESSES.pptxkimdan468
This document discusses food production processes focusing on rearing small domestic animals and preserving fruits and vegetables. It provides information on routine practices for rearing rabbits, chickens, and other small animals including feeding, cleaning, and handling. Methods for preserving fruits and vegetables through drying and proper storage are also described. The document outlines stewing and baking as cooking methods. It provides steps for making beef stew and safety measures for stewing. Baking is also defined and foods that can be baked are listed.
This document provides information on proper methods for storing fruits and vegetables, including refrigeration, freezing, drying, canning, curing, and common storage. It emphasizes the importance of first-in, first-out (FIFO) inventory management to maximize freshness and minimize food waste by using older stock first. Key steps for following FIFO procedures include labeling all stored food items with dates and identifying items with the earliest expiration dates to use first.
This document provides guidelines for safely handling raw meats from grocery shopping to food preparation and storage. Key recommendations include shopping for raw meats last to avoid cross-contamination, checking expiration dates and ensuring packaging is intact. It also outlines safe thawing, marinating, cooking and reheating practices to prevent foodborne illness, including using a food thermometer to ensure meats reach the proper internal temperature. Proper refrigeration and freezing of leftovers is also discussed.
This document discusses the perishability of different types of foods based on their moisture content and pH levels. It defines three categories of foods: perishable foods that spoil within 1-2 days, semi-perishable foods that can be stored for weeks to months, and non-perishable foods that can be stored for months to years. Examples are provided for each category along with best storage practices. The document also discusses how pH levels affect microbial growth in foods and the body's ability to maintain blood pH within a narrow range.
This document provides information and guidance on food safety for food pantries. It discusses the ten riskiest foods regulated by the FDA, potential causes of food contamination, and ways to prevent contamination through proper receiving, storing, transporting, personal hygiene, cleaning, pest control, and recalls. It also addresses scenarios that pantries may encounter and could pose food safety risks. The overall message is that food pantries must practice proper food safety to protect the people they serve from foodborne illness.
This document discusses the importance of food safety. It defines food safety as practices that ensure food is not contaminated during handling, processing, and distribution to prevent foodborne illness. This includes thoroughly cooking food, storing it at proper temperatures, using clean surfaces and equipment, and washing hands frequently. The World Health Organization provides 10 golden rules for food safety, including cooking food thoroughly and avoiding cross-contamination between raw and cooked foods. Proper food storage and hygiene of food handlers are also essential principles to ensure safety.
Canning is a method of preserving food by processing and sealing it in airtight containers. In 1809, Nicolas Appert developed the first commercial canning process of sealing food in glass jars. Canning involves sorting, washing, peeling, blanching, filling jars, adding brine or syrup, sealing, processing to destroy microbes, and storing canned goods. Common foods canned include fruits, vegetables, meats, fish and pickled foods. Canning allows foods to be preserved and stored for 1-5 years through blocking microbial growth and oxygen exposure.
Interjections Language Review Game Presentation in Pastel Simple Style .pptxAnnabelAureadaPalles
The document discusses food safety principles and practices. It emphasizes the importance of proper food handling, preparation, storage and consumption to prevent food borne illnesses. Key steps include washing hands and surfaces regularly, separating raw and cooked foods, cooking foods thoroughly, keeping foods at safe temperatures, using clean water and wholesome foods, and properly storing foods. Specific food storage guidelines are provided for different food items. Food safety tips while cooking, serving and packaging foods are also outlined. The overall message is that lack of adequate food hygiene can lead to food borne diseases and other health issues.
Safe Food Handling, Toxicity & Storage of foodAstha Patel
This document discusses safe food handling and storage. It defines food safety as all conditions and measures necessary during production, processing, storage, distribution, preparation and serving of food to ensure it is safe, sound and fit for human consumption. Some key points covered include the importance of personal hygiene for food handlers; properly cleaning, separating and cooking foods to prevent cross-contamination; refrigerating perishable foods within two hours; and safely storing and reheating leftovers. The document provides guidelines for safe food handling at each stage from shopping to storage.
The document discusses various factors related to food safety and hygiene. It covers topics like physical, chemical, and biological hazards, personal hygiene, temperature control, food storage, cleaning and sanitization, pest control, and allergies. It emphasizes the importance of proper handling, preparation, storage of food to prevent contamination and discusses best practices to avoid health hazards. It also provides guidelines on receiving, storing food, cleaning processes, temperature danger zones, and the role of hygiene in ensuring food safety.
This document outlines a lesson plan for teaching nursing students about food preservation and storage. The lesson will last 2 hours and cover defining preservation and storage of food, explaining types of preservation, and describing storage of specific foods. Preservation involves treating and handling food to prevent spoilage and illness while maintaining nutrients. Key preservation methods include low temperature, drying, salting, smoking, and adding chemicals. Proper storage helps preserve quality, nutrients, and prevents foodborne illness. Specific storage guidelines are provided for various foods like vegetables, fruits, milk, meat and more.
The document discusses food safety and proper handling from farm to consumption. It outlines 5 key steps for safer food: 1) keep clean, 2) separate raw and cooked foods, 3) cook thoroughly, 4) keep food at safe temperatures, and 5) use clean water and fresh wholesome foods. Proper storage, cooking, serving and packaging of foods is emphasized to prevent foodborne illnesses. Maintaining clean premises, equipment, and proper hygiene while handling food is essential for food safety.
This document provides an overview of the history and trends of food preservation and processing. It discusses early primitive methods like drying, salting, sugaring and pickling. It then outlines the development of more advanced techniques like refrigeration, heating/canning, dehydration, irradiation, blanching, vacuum packaging, and the use of chemicals and additives. A variety of common food processing methods are defined, like fermentation, canning, dehydration, irradiation and blanching, along with their advantages and disadvantages.
This document discusses food storage, including the purposes and benefits of food storage as well as factors to consider for proper food storage. Some key points:
Food storage allows food to be eaten after harvest and prevents wastage by checking contamination. Stored food can be used during off-seasons or emergencies. Proper storage temperature between 10-20°C and low humidity 15% or less are important to prevent spoilage. Different foods like grains, vegetables and spices can be stored using ambient, refrigerated or cold storage methods depending on their characteristics and storage needs. Time and temperature abuse should be avoided to prevent food safety issues.
Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful substances. Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from:
Chemical hazards
Biological hazards
Physical hazards
Food preparation is a tedious process that requires thorough planning and organizing of tools, equipment, and ingredients. It involves preparing tools and equipment, assembling and preparing ingredients, planning work processes, and allotting time for tasks. Proper food preparation is important to meet customer taste standards and minimize food waste. Maintaining a clean kitchen is also essential for food safety and complying with health regulations. Regular cleaning and sanitizing of surfaces and equipment is needed to reduce germ levels. Advanced planning can help reduce the time spent on cleaning.
Foodborne illness is caused by consuming contaminated food or drink. It often causes vomiting, diarrhea and abdominal pain. Each year in the US, foodborne illness affects 48 million people, hospitalizes 128,000, and kills 3,000. Food can become contaminated through chemicals, physical hazards or microorganisms like bacteria. Cross-contamination is a major cause of foodborne illness. Conditions like moisture, warm temperature, neutral pH and adequate time allow microbes to grow. Proper cooking, cleaning, separation of foods and refrigeration are key to preventing foodborne disease.
This document provides guidance on proper food storage in commercial kitchens. It discusses dry storage, refrigerated storage, freezer storage, and garbage storage areas. It provides requirements for preventing contamination during food storage, including prohibiting storage in inappropriate areas and separating raw and ready-to-eat foods. Storage cleaning guidelines and specific guidelines for storing various food products like meat, poultry, fish and eggs are also outlined.
This document provides an overview of proper food storage techniques for dietary staff. It begins with objectives to educate staff on foods most at risk for cross-contamination and proper refrigerated storage. A quick review covers terminology like TCS and danger zone, as well as common foodborne illnesses. The top 12 foods most likely to become unsafe if improperly stored are identified. Guidelines are provided for labeling, holding, rotating inventory according to FIFO, checking storage temperatures, product placement, and preventing cross-contamination in refrigerated and dry storage areas. Staff participation is encouraged through true/false questions. The overall goal is to refresh staff knowledge on storage best practices to prevent foodborne illness, pests, and loss of inventory.
STRAND 2.0 - FOOD PRODUCTION PROCESSES.pptxkimdan468
This document discusses food production processes focusing on rearing small domestic animals and preserving fruits and vegetables. It provides information on routine practices for rearing rabbits, chickens, and other small animals including feeding, cleaning, and handling. Methods for preserving fruits and vegetables through drying and proper storage are also described. The document outlines stewing and baking as cooking methods. It provides steps for making beef stew and safety measures for stewing. Baking is also defined and foods that can be baked are listed.
This document provides information on proper methods for storing fruits and vegetables, including refrigeration, freezing, drying, canning, curing, and common storage. It emphasizes the importance of first-in, first-out (FIFO) inventory management to maximize freshness and minimize food waste by using older stock first. Key steps for following FIFO procedures include labeling all stored food items with dates and identifying items with the earliest expiration dates to use first.
This document provides guidelines for safely handling raw meats from grocery shopping to food preparation and storage. Key recommendations include shopping for raw meats last to avoid cross-contamination, checking expiration dates and ensuring packaging is intact. It also outlines safe thawing, marinating, cooking and reheating practices to prevent foodborne illness, including using a food thermometer to ensure meats reach the proper internal temperature. Proper refrigeration and freezing of leftovers is also discussed.
This document discusses the perishability of different types of foods based on their moisture content and pH levels. It defines three categories of foods: perishable foods that spoil within 1-2 days, semi-perishable foods that can be stored for weeks to months, and non-perishable foods that can be stored for months to years. Examples are provided for each category along with best storage practices. The document also discusses how pH levels affect microbial growth in foods and the body's ability to maintain blood pH within a narrow range.
This document provides information and guidance on food safety for food pantries. It discusses the ten riskiest foods regulated by the FDA, potential causes of food contamination, and ways to prevent contamination through proper receiving, storing, transporting, personal hygiene, cleaning, pest control, and recalls. It also addresses scenarios that pantries may encounter and could pose food safety risks. The overall message is that food pantries must practice proper food safety to protect the people they serve from foodborne illness.
2 HM Revised Food Safety and Hygiene Practices 2022.pptx
1. Food Safety and Hygiene
Practices in the New Normal
JUAN MARTIN R. GUASCH
2.
3. HYGIENE
Good personal hygiene includes but not
limited to:
Bad Personal Hygiene can result to the
following
Take regular shower Cold fever, Food poisoning, Skin infections
Maintain oral hygiene Cough, Typhoid, Hookworm infection
Wash your hands frequently Gastroenteritis, Depression, Scabies
Wash your genitals Hepatitis A, Urinary Infections, Lice
Keep your clothes and surrounding dry and
clean
Tooth decay, Pediculosis, Salmonellosis
Personal Hygiene
Managing your body, caring for your well being, doing physical
hygiene habits which also results to mental health benefits as well
4. Food Hygiene
• Here are a few points to note while handling food:
• Use separate storage units for liquid and solid foods at appropriate
temperature.
• Wash vegetables and fruits with clean water before consuming and
storing.
• Keep utensils and cooking tools clean and sanitised.
• Prepare raw food at an appropriate temperature.
• Always wash your hands with soap and water before handling food.
• Maintain a clean kitchen and keep foods away from pests and insects.
5. FOOD SAFETY
is the proper handling, cooking, and storage
of food to prevent any food-borne illnesses or
diseases that result from eating contaminated
food.
6. Importance of Food Safety
• Food safety is key to food security and good health
• Choosing safe and nutritious food supports resilient
communities and livelihoods
• Food safety contributes to economic prosperity, tourism, and
sustainable development
• To avoid food contamination by bacteria, parasites and
viruses
• To prevent and manage foodborne illnesses
7.
8. PRINCIPLES OF SAFE FOOD HANDLING
& HYGIENE
Food Storage
Cleanliness/
Temperature
Procure from safe
sources
Develop & follow
HACCP program
Training &
Development
Heat/ Cool food
properly
Control time &
Temperature
Prevent Cross
Contamination
Practice proper
hygiene
Cooking –
appropriate
temperature
procedures
Sanitize – all
equipment & tools
before preparing
11. 1 COFFEE
The National
Coffee
Associations
states that
coffee beans
should be
stored at
room
temperature
and kept away
from HEAT,
MOISTURE
and LIGHT
2 BREAD
Bread is a food that will become
dry and stale; it may also be chewy
in texture if kept for very long time
in a cold environment
12. 3 TOMATOES
Tomatoes will ripen at a
steady rate and maintain
their delicious flavour if
kept on the counter at
room temperature 4 BASIL
Basil has a
tendency to
absorb other
smells that may be
in the refrigerator,
destroy its
flavouring power
and wilt its leaves
5 EGGPLANT
Eggplants should be stored
at room temperature and
away from other fruits and
vegetables
13. 6 Avocados
Avocados will remain
delicious and ripen
naturally when kept in
a dry spot on the
counter
7 ONIONS
Onions do need some
air circulation and can
be kept in the mesh
bag they are often
purchased in
8 GARLIC
Garlic will stay good
for over a month in an
open area on the
counter in a basket
14. 9 HONEY
Storing honey in the
refrigerator can cause it to
crystallize, get thick and
difficult to pour or spoon
out. It can stay good for an
indefinite amount of time
at room temperature
10 PEANUT BUTTER
11 KETCHUP
Ketchup has enough
preservatives to keep it
from spoiling without
refrigeration
For creamy,
spreadable peanut
butter its advised
to keep it in a
dark, dry place
15. 12 OLIVE OIL
Olive oil should be
stored in a dark,
cool area, and in a
tightly sealed
container.
Citrus fruits are
high in acidity and
can be damaged
by temperatures
that are too cold.
14 PAPAYA
Papaya should
be kept in the
cupboard or on
the counter
and be turned
every so often
13 ORANGES
15 POTATOES
Potatoes taste
best when stored
in a dry, cool area,
and should
remain unwashed
until ready to use
16. Most pickles
are
refrigerated
but really
don’t need
to be.
Pickling is a
food
preservation
method
16 PICKLES
17 VINEGAR
Vinegars are self preserving
18 DONUTS
Donuts can
become stale or
even soggy, if
kept in a fridge
19 MUSTARD
There are acids in
mustard that act as
natural preservatives
17. 20 AGED CHEESE
Aged cheese
are cured
cheese;
when put
inside the
refrigerator
they ten to
get very
hard 21 SEALED TUNA
Can of tuna
that is still
unopened
will be safe
kept in the
cupboard
22 MOLASSES
The
combination
of
ingredients
and high
sugar
content will
keep the
molasses
good and
edible at
room
temperature
for several
years
23 BANANAS
Bananas are grown in hot climates and retain
their nutrients better when kept at room
temperature.
18. 24 CHOCOLATE
25 CUCUMBER
Cucumber can become
damaged when it is
exposed to too much cold
26 CEREAL
Most cereals
will lose their
texture; less
crunchy if
refrigerated
“Sugar bloom”
happens after
chocolate is taken
out of the
refrigerator and
exposed to warmer
air
19. 27 PUMPKIN
Pumpkins
need to be
stored in a dry,
cool
environment,
but not
refrigerated
28 WATERMELON
Only sliced melons should
be refrigerated, and should
be securely covered
29 APPLES
Apples will usually last 1 or 2 weeks
when kept at room temperature
30 SPICES
Most ground spices can be
safely stored for years without
refrigeration.
20. 31 PEARS
Pears may
become soft and
mushy if left in
thee refrigerator
for very long
32 HOT PEPPERS
Peppers should
be kept in a
paper bag, and
make sure they
are kept dry
In beef jerky
most of the
moisture
has been
removed
34 SOY SAUCE
Soy sauce is
fermented and
does not need
refrigeration
35 FLOUR
Flour will be fine as long as it is
stored in an air tight container
33 BEEF JERKY
30. Why food safety training is important?
•The food establishment is held to a higher standard by
Health Inspectors
•There is a need to comply with city or municipal health laws
•There are legal and financial consequences, if the food
establishment fails to handle food safely
•The consequences are the food establishment could be
fined or closed down for failing to meet food safety or
hygiene standards
31. Why food safety training is important?
•Food safety training protects customers
from health risks, such as food poisoning
and food allergies
•Food safety training is good for business
•Food safety training is a legal
requirement
37. FOOD Expected fridge life Cooking Cooking Tips
Below 5C when uncooked temperature
Poultry (chicken, turkey, duck 3 days 75C Cook right through to the centre
Red meat steaks (beef, veal,
lamb)
3 to 5 days 63C rare
71C medium
77C well done
Steak need only be seared on the
outside and can be rare inside
Mince, sausages, & other
processed meats
3 days 75C Cook right through to the centre
Fish 3 days 69C Cook until flesh is opaque (so you
can’t see through it) and separates
easily with a fork
Pork 3 days 70C Can be cooked like red meat
Seafood (shellfish) 2 days 63C Cook until flesh is pearly and
opaque or until shells open during
cooking
Eggs 3 to 6 weeks 72C Cook until yolk and white are firm
44. • The Four Types of Contamination
• Chemical contamination of food
• Microbial contamination of food
• Physical contamination of food
• Allergenic contamination of food
• Five Tips to Prevent Cross
Contamination at your Restaurant
• Implement a personal hygiene
program
• Remind employees to wash their
hands
• Use separate equipment
• Clean and sanitize all work surfaces
• Purchase prepared food
48. FOOD AND KITCHEN HYGIENE
• What are the key steps to preventing food-borne illnesses
• The key steps are:
• CLEAN –keep yourself and work ar1eas clean
• SEPARATE – keep raw meat and other raw animal
products away from other foods
• COOK – always properly cook and prepare foods
• CHILL – store foods appropriately both before and
after cooking
52. CLEANING SANITIZING
Cleaning is the process of removing
food and other types of soil from a
surface: dish, glass or cutting board
Sanitation is done using heat,
radiation or chemicals. Heat and
chemicals are the common methods
used for sanitizing restaurants
Cleaning is the process of physically
removing germs, dirt, and other
impurities from surfaces
Methods using heat to sanitize
surfaces
1) Steam
2) Hot water
3) Hot air
Categories of Cleaning Agents
1) Detergents
2) Solvent cleaners
3) Acid cleaners
4) Abrasive cleaners
Chemical Sanitizers, factors to be
considered:
1) Concentration
2) Temperature
3) Contact time
55. Thank you Lido de Paris
Thank you Brilliant
Thank you AHTOMP
Thank you participants!
56.
57. FAQs: Covid-19 and Food Safety
• Can I become sick with coronavirus from food?
• Will food products be recalled that were produced in a facility during
which a worker was potentially shedding the virus while working?
• Can I get sick with COVID-19 from touching food, the food packing, or
food contact surface, if the coronavirus was present on it?
58. FAQs: Covid-19 and Food Safety
• Should I avoid takeout or delivery from restaurants?
• How do I handle self-service food buffets such as salad bars in a retail
setting related to COVID-19?
• Is food imported to the United States from countries affected by
Covid-19 at risk of spreading covid-19?
• Does cooking foods kill the virus that causes covid-19?