This document provides an overview of basic food handling and safety. It discusses important terms like hygiene, food safety scope, food poisoners like bacteria, contamination sources, and methods to prevent bacterial growth. Key points covered include proper temperatures for food storage, cleaning and sanitation procedures, and the danger zone where bacteria can grow rapidly. The goal is to break the chain of infection from bacteria to food to poisoning and ensure food is handled safely.

1. BASIC FOOD HANDLING
TRAINING
Kamrul Hasan

2. INTRODUCTION
• 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.
Kamrul Hasan

3. FOOD SAFETY SCOPE
FOOD SAFETY TERMS :
1. HYGIENE
I. PERSONNEL HYGEINE
(WATER TEMP - 41°C(HAND WASHING), STANDARD
OF HAND WASHING 20 SEC)
I. PROTECTIVE CLOTHING
II. WASHING
2 MACHINE
3 PEST CONTROL SANITIZER
4 CONSTRUCTION AND AREA
5 CLEANING
Kamrul Hasan

4. FOOD SAFETY SCOPE
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5. FOOD POISONER
BACTERIA : 3 TYPES OF BACTERIA
1. ESSENTIAL
2. SPOILAGE
3. PATHOGENIC
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6. FOOD POISONER
BACTERIA
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7. GERMOGRAPH
GERMOGRAPH :
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 MINS
Kamrul Hasan

8. FOOD POISIONING
• AN UNPLEASANT ILLNESS WHICH USUALLY OCCURS
WITH IN 1 TO 36 HOURS.
• SYMPTOMS GENERALLY LOST WITH IN 1 – 7 DAYS.
• SYMPTOMS OF FOOD POISIONING
I. ADDOMINAL PAIN
II. DIARROHEA
III. VOMITING
IV. AUSEA
V. FEVER
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9. CONTAMINATION
• THE CHAIN OF INFECTION
BACTERIA
CONTAMINATION
FOOD
MULTIPLICATION
FOOD POISIONING
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10. FOOD CONTAMINATION
THEY ARE THREE TYPES
I. BACTERIAL CONTAMINATION
II. PHYSICAL CONTAMINTAION
III. CHEMICAL CONTAMINATION
• ROUTES OF CONTAMINATION
I. DIRECT CONTAMINATION
II. CROSS CONTAMINTAION
III. IN DIRECT CONTAMINTAION
Kamrul Hasan

11. SOURCES OF BACTERIA
• HUMANS
• RAW FOOD
I. POULTRY
II. MEAT
III. VEGETABLES
IV. FISH
• ANIMALS AND INSECT
I. FLIES
II. MICE AND RAS
III. COCKROACHS
Kamrul Hasan

12. KILLING OF BACTERIA
BREAKING OF FOOD POISIONING CHAIN
• PROTECT FOOD FROM CONTAMINATION
• PREVENT MULTIPLICATION
• DESTROY THE BACTERIA
Kamrul Hasan

13. SOURCES OF FOOD
CONTAMINATION
• FOOD HAS CONTAMINTED BY :
1. BACTERIA
2. CHEMICAL
3. PHYSICAL
• RISK GROUP
• VERY YOUNG
• ELDERLY
• WEAK IMMUNITY
• PREGRENT WOMEN
Kamrul Hasan

14. FACTORS OF BACTERIA
GROW
CONDITIONS OF GROW TO BACTERIA:
i. TIME
ii. TEMPERATURE (5°C - 63°C) best condition is 37°C.
iii. FOOD
iv. MOISTURE
v. OXYGEN
Kamrul Hasan

15. DANGER ZONE
• 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 of very
critical situation.
Kamrul Hasan

16. PREVENTATION OF BACTERIA
1. PLANT CONDITION
• DRY STORE
I. KEEP CLEAN
II. PEST FREE
III. VENTILATE
IV. ROTATE STOCK , CHECK REGULARLY
V. KEEP FOOD COVERED
VI. FOOD SHOULD BE STORED AT FLOOR
3’’ FLOOR TO HEIGHT
5’’ FROM THE WALL
6’’ HEIGHT
Kamrul Hasan

17. PREVENTATION OF
BACTERIA
• REFRIGERATION RULES
I. GOOD VENTILATION
II. KEEP CLEAN
III. TEMP 1 TO 4°C WHERE 8°C IS CONTROL POINT
IV. KEEP DOOR CLOSED
V. COVER FOOD
VI. ROTATE STOCK
VII. SITED WALL
VIII. GOOD CONSTRUCTION
Kamrul Hasan

18. PREVENTATION OF
BACTERIA
• FREEZERS :
TEMP -5 TO –18°C
KEEP CLEAN
ROTATE STOCK
DO NOT OVERLOAD
WRAP FOOD WALL
Kamrul Hasan

19. METHODS OF PRESERVATION
i. CANNING
ii. DRYING
iii. FREEZING
iv. SMOKING
v. HEAT TREATMENT
vi. VACCUM PACKAGING
vii. PICKLING & SALTING
viii. ADDING SUGAR
Kamrul Hasan

20. PREMISES & EQUIPMENT
• CROOS CONTAMINATION SHOULD BE ELIMINATE
• FLOOR – NON OBSERVED TILES
• LIGHTING – 120 LUX IN MIXING AREA
100 LUX REMAINING AREA
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21. PREMISES & EQUIPMENT
CLEANING
• CLEANING IN PLACE
• CLEANING OUT PLACE
I. PHYSICAL CLEANING
II. CHEMICAL CLEANING
III. THERMAL CLEANING
Kamrul Hasan

22. PREMISES & EQUIPMENT
• REASONS OF CLEANING
I. PLEASANT AND SAFE ENVIORMENT
II. REDUCE CONTAMINATION
III. ALLOW DISINFECTION
• EFFECTIVE CLEAING
I. WHAT
II. HOW
III. WHO
IV. WHEN
V. HOW MUCH TIME IS ALLOWED FOR CLEANING
Kamrul Hasan

23. PREMISES & EQUIPMENT
• USE OF CHEMICALS FOR CLEANING
I. BACTERICIDE - DESTROYS BACTERIA
II. DETERGENT - REMOVES GREASE AND DUST
III. DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFE
LEVEL
IV. SANITIZER- CHEMICAL THAT USE BOTH CLEAN AND
DISINFECTIONS
V. STERILIZER- HEAT TREATMENT
Kamrul Hasan

24. PREMISES & EQUIPMENT
REASONS OF CONTROL BACTERIA
PREVENTIVE OF DISEASE
PREVENTATION OF DAMAGE
PREVENTATION OF WASTE FOOD
METHOD OF CONTROL
PHYSICAL CONTROL
CHEMICAL CONTROL
PROOFING
Kamrul Hasan