This document discusses food hygiene and safety. It covers (1) the importance of protecting food from contamination and preventing bacterial growth, (2) the costs of poor food hygiene like food poisoning outbreaks and fines, (3) the benefits of good hygiene like satisfied customers and compliance with regulations, and (4) bacteria and the requirements for their growth. It also discusses high risk foods, food poisoning prevention, and the importance of personal hygiene for food handlers.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
The process of pasteurization was named after Louis Pasteur (1960S) who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.
Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
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Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
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Risk of Food spoilage Some foods are high-risk, as they provide the ideal conditions needed for micro- organisms to grow. These include: Meat & Poultry products. Milk and dairy products; Fruit.
10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
26. Rules for handling Frozen Food Don’t use frozen food if it has a bad smell, taste or colour. Thaw only what you need. Don’t re-freeze thawed food. Don’t buy or use damaged outer package Don’t keep frozen food out of the freezer long before cooking or serving Don’t accept frozen food which has a large quantity of ice crystal formed inside the package.
this presentation on food poisoning.in this topic found how to maintain hygiene and how to clean and seprate of food . because contaminated food may be dangerous to healthy person.mainly food poisoning occur from microorganism , raw material,chemicals.so in this topic every dought clear food poisoning regarding.introduction,cause , sign and symptoms and prevention of food poisoning.consumption of food contaminated with microorganism is the most common cause of food poisoning .the incubation period varies from a few days
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
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The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
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An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
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The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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2. Understanding Food Hygiene
Food hygiene is more than cleanliness ......
1. Protecting food from risk of contamination, including harmful
bacteria, poison and other foreign bodies.
2. Preventing any bacteria present multiplying to an extent which
would result in the illness of consumers or the early spoilage of
the food.
3. Destroying any harmful bacteria in the food by thorough cooking
or processing.
4. Discarding unfit or contaminated food.
3. The cost of poor food hygiene
1.
2.
3.
4.
5.
6.
Food poisoning outbreaks and sometimes death
Food contamination, customer complaints and brand image
Pest infestations
Waste food due to spoilage
The closure of food premises
Fines and costs of legal action taken because of contraventions in
hygiene legislation, or because of the sale of unfit or
unsatisfactory food.
7. Civil action taken by food poisoning suffers
8. Loss of production and food which has to be destroyed
9. Decontamination cleaning and replacement of damaged
equipment.
4. The benefits of good food hygiene
1. Satisfied customers, a good reputation, increased business and
brand protection
2. Compliance with food safety legislation
3. Less food wastage
4. Good working conditions, higher staff morale and lower staff
turnover, which promote increased productivity
5. Bacteria
Bacteria are microscopic organisms, often referred to as germs, which
are found everywhere, including on and in man, on food ,in water,
soil and air.
Most Bacteria are harmless and some essential.
Bacteria exit everywhere
6. Requirements for bacterial growth
Warmth
370 C - Best temperature for the growth of most
poisoning
bacteria( body temperature)
200 C - 500 C - Bacteria growth quit quickly
50 C 630 C - Danger Zone
10 C - 40 C - Sleepy
-180 C – No growth
Food and moisture
Time
7.
8. High risk Food
High risk foods are ready –to eat foods , which support the multiplication of
harmful of harmful bacteria and are intended for consumption without
treatment, such as cooking, which would destroy such organisms.
These foods are usually proteins.
Require refrigerated storage.
They must be kept separate from raw foods.
Example....
1.
2.
3.
4.
5.
Cooked meat and cooked poultry.
Cooked meat product including paste, gravy, stews.
Milk, cream, artificial cream, custards, and dairy produce.
Eggs and products made from raw eggs.
Shellfish and other sea foods including oysters, prawns, and
crabs
9. Ready – to – eat raw food
Raw foods such as lettuce or fruit may be contaminated with low
dose pathogens and must always be double washed in running
water before eating.
10. Food Poisoning
Food poisoning is an acute illness, which usually occurs within 1 to
36 hours of eating contaminated or poisonous food.
Symptoms normally last from 1 to 7 days and include one or more
of the following
Abdominal pain
diarrhea
vomiting
fever
collapse
11. Food poisoning may be caused by:
01.
Bacteria or their toxins
02.
Moulds (mycotoxins)
03.
Chemicals such as insecticides, cleaning agents and weed
killers.
04.
metals such as lead, copper and mercury
05.
Poisonous plants such as deadly nightshade and toadstools
06.
Poisonous fish or shellfish
12. The Prevention of food poisoning
Food poisoning rarely occurs of a single isolated mistake. Food
poisoning results from management failing to identify hazards and
/or failing to control these hazards.
The food poisoning chain consists of 3 major hazards.
1. The contamination high – risk food
2. The multiplication of bacteria within the food
3. The survival of bacteria within the food
controlling these hazards breaks the chain and prevents
food poisoning .
13. How to Protected food from contamination
1. Purchasing food from reputable supplier
2. Effective instruction, supervision and training of food handlers
3. Maintaining high standard of personal hygiene and good hygiene
practices
4. Well designed and constructed food premises and food rooms
5. Effective pest control
6. The separation of raw and high – risk food at all stages of delivery
, storage, preparation , serving and distribution.
7. Effective storage and disposal of waste and unfit food
8. Well – designed and proper use of suitable equipment/utensils
14. How to prevent bacteria within food from multiplying
01. Storing food out of the danger Zone. Food should be kept below 50 C or kept above 630 C
02. Cooling food as rapidly as possible
03. Not allowing dried foods to absorb moisture
04. Using suitable preservatives - Salt, Sugar , Vinegar (Acid)
05. Fermentation - Yoghurt , Curd
15. How to destroy bacteria within food
01. Through Cooking
02. Heat processing - Pasteurization , Sterilization or Canning
16. Food spoilage and preservation
Food spoilage
Spoilage commences in food as soon as it is harvested , taken from
the sea or slaughtered.
Spoilage results from the action of
Bacteria
Moulds
Yeasts
Poor Hygiene Practices
Poor temperature control
Unsuitable packing
Rough handling
result in damage and accelerates spoilage
17. Signs of spoilage
1. Off odors
2. Discoloration
3. Slime / Stickiness
4. Mould growth (whiskers)
5. Change s in texture – e.g. dry or spongy
6. Unusual taste
7. The production of gas
8. Blown cans or packs
18. Food preservation
Preservation is the treatment of food prevent or delay spoilage and
destroy or inhibit the growth of pathogenic organism.
Main ways to preserving foods
1. High temperature , pasteurization ,ultra –heat treatment
, sterilization , cooking , canning and bottling
2. Low temperatures , refrigeration and freezing
3. Dehydration (the removal of moisture) - e.g. Soup, Vegetables
and Meet
4. Chemicals – e.g. salt, sugar, and Sulphur dioxide
contd/.
19. 5. Vacuum packing - e.g. Fish & Meet
6. Irradiation - e.g. Spices
7. Smoking fish and meet
Packaging is very important to extend the life of preserved foods.
e.g. – cans, tetra packs , bottles, and pouches
20. Personal Hygiene
Hands and Skins
(Food handlers must wash their hands especially)
1. After visiting the toilet
2. On entering the food room, after a break and before handling any food.
3. After putting on or changing a dressing
4. After dealing with an ill customer or a baby’s nappy
5. After handling raw food Including eggs, and before handling ready – to eat food.
6. After cleaning up animal faces or handling boxes contaminated by bird dropping.
7. After combing or touching the hair, face, nose, mouth or ears
8. After handling waste food.
9. After cleaning , or handling dirty cloths, crockery .etc.
10. After handling external packaging, flowers or money.
21. The nose, mouth and ears
Cuts, boils, whitlows and septic spots.
Jewellery and perfume
The hair
Smoking
Protective clothing
Hygiene training