This document discusses key concepts of basic food safety. It outlines three important aspects of hygiene - food hygiene, kitchen hygiene, and personal hygiene. Food hygiene involves using safe water/raw materials, properly cooking and cooling foods, and preventing contamination. Kitchen hygiene requires properly cleaning and sanitizing surfaces and equipment. Personal hygiene refers to practicing good hygiene habits while handling food. The document also discusses food safety principles like preventing cross-contamination and properly storing foods.

1. Concept on basic food
safety
Prepared by: Prajwol Manandhar
Food Production Instructor

2. *It is a written plan or rules
that defines the procedures for
maintaining control of affected
food at the critical control
points of food preparation or
processing.
*It is a plan stating how food is
to be handled so consumers do
not get sick

3. HACCP suggest three hygiene for
best result. They are as follows
•Food Hygiene
•Kitchen Hygiene
•Personal Hygiene

4. Kitchen Hygiene
• Disposing of garbage properly
• Kitchen floor should be cleaned daily after each shift if necessary
• Ventilation should be wiped
• Walls, ceiling, doors, windows should be wiped well
• Proper cleaning of freezer, refrigerator with luke warm water without
using soap or any detergent
• Working tables, cupboards and racks should be periodically cleaned
• Kitchen area must be checked and cleaned regularly

5. Personal Hygiene

6. Food Hygiene
• Use safe water and raw materials
• Cook food for appropriate length of time and at the appropriate
temperature to kill bacteria or pathogens
• Equipment's used for preparation of food should be dipped into
sanitizer after every use
• Separate raw and cooked foods
• Quickly cooling of food is necessary before refrigeration
• Labeling of food is necessary
• Prevent the foods from pets, insects etc.

23. Colour codes of equipment's
Isolation area or
medicinal ward
or hospital area
Why color coding is
necessary?
*Prevent cross contamination
*Standardization/ Uniformity
*Clear Instruction
*Safety

24. What is Food Safety?
• Food safety is scientific study that
describes handling, preparation,
and storage of food in ways that
prevent food-borne illness
• food safety considerations include the
origins of food including the practices
relating to food labeling,
food hygiene, food
additives and pesticide residues

25. The key principles of food hygiene
• Prevent contaminating food with pathogens (Bacteria) spreading from
people, pets, and pests.

26. The key principles of food hygiene..
• Separate raw and cooked foods to prevent contaminating the cooked foods.

27. The key principles of food hygiene..
• Cook foods for the appropriate length of time and at the appropriate
temperature to kill pathogens.

28. The key principles of food hygiene..
• Store food at the proper temperature by
adopting FIFO First In First Out method.
2°C to 4°C (36° to 39°F)
3°C or 4°C
4°C
10°C to 15°C

29. The key principles of food hygiene
• Use safe water and safe raw materials.

30. Consideration factor for bacterial growth
TIME TEMPERATURE MOISTURE/ WATER SUITABLE FOODS

31. Temperature factor for bacterial growth

32. Consideration of temperature
•Room Temperature: 18 to 22oC
•Fridge/ Refrigerator Temperature: 0 to 4oC
•Deep fridge temperature: -18oC

33. Food Labelling
Food labeling regulations are designed to ensure that the food is used in its
best date to avoid from food poisoning
Food labels provide useful information to inform and protect consumers
It includes information about prepared date, name of item & time to be used
within.

34. Personal Protective Equipment's(PPE)

35. Cross Contamination
• It is the transfer of harmful substances from
following source
Food to food
People to
food
Equipment
to food

36. How does contamination
occur?

37. How to prevent from Cross Contamination?

38. What is High risk food?
Foods that can easily support the
growth of harmful micro organism are
known as high risk foods

39. What is Low risk food?
Foods that does not requires
refrigeration are known as high risk
foods.
These foods tend to be high in sugar,
salt or acid and low in water content

40. Types of bacteria
A. Salmonella- It is found in raw meat, eggs and
poultry
B. Noro virus- It is found in shell fish
C. Listeria- It is found in Raw milk and raw milk
based products
D. Fungus- It is found in moist foods like sauce,
gravies

41. What is Food Poisoning?
• Food poisoning is an illness caused by
consumption of infected or contaminated
foods
• Symptoms of food poisoning can be seen after
6 hours and up to 3 days after eating such
food

42. Symptoms of food poisoning

43. Preventive measures for food poisoning
• Attention to personal hygiene
• Correct storage of food stuffs at right temperature
• Correct re heating of food
• Quick cooling of food before refrigeration
• Hygienic wash up procedure
• Educating staff about causes of food poisoning

44. Grooming standard