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Food Hygiene Essential
- 1. ROSEWOOD ABU DHABIHOTEL JANUARY 2015 Essential Food Safety Training
- 2. Learning Objectives Toimprove food safety knowledge of the food handlers Motivate food handlers to apply the learning in the workplace To produce safe food To comply with the legislation and law To pass the EFST Certification
- 3. Learning Outcomes Atthe end of the course, the food handlers (you) would have an extensive understanding of the food safety principles, would learn to apply this in your respective work areas and would be aware of the control measures to have in place to prevent the hazards thereby producing safe and wholesome food products
- 4. Importance of FoodSafety Protect the public from foodborne diseases Good reputation/confidence from customers Less wastage and longer shelf life of products Increased business Good working condition No fines and legal actions
- 5. Types of Hazards Physical Hazards (result in injury) Chemical Hazards (result in poisoning) Microbiological Hazards (result in food poisoning)
- 6. Sources of Bacteria People Food Waste/Garbage Water Pests Sewage Dirt/dust Animals/birds
- 7. Hand Washing Wet handswith clean warm water Lather hands with soap for 20 seconds Rinse hands thoroughly with water Dry hands with disposable paper towel Apply hand disinfectant
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- 9. Protective Clothing Hat orhair net Long sleeved, light colored, clean jacket Clean apron Clean safety shoes
- 10. Pest Control Pests/Insects can resultin: • Disease (carrier of bacteria) • Contamination • Wastage • Complaints • Loss of business • Legal action
- 11. How to ControlPests Environmental Control Prevent pests from getting into the premise Remove food and harborage Physical Control Fly Killers, Traps, Hormone traps Chemical Control Insecticides and pesticides – (Approved Pest Control Company)
- 12. Cross Contamination Cross contamination– transfer of bacteria from contaminated food or surface to ready-to-eat food Direct contact Indirect contact
- 13. Cross Contamination Most commonvehicle Hands Cloths Food Contact surfaces Hand contact surfaces
- 14. Separation • Raw meatsmust be separate from ready-to-eat foods at all times during preparation and storage • If general purpose fridge is used, always observe proper arrangement of food items (ready-to-eat food on the top shelf and raw meat at the bottom)
- 15. Using Cloths Disposable PaperTowel Wiping Utensils Wiping Surfaces Dispose of after use • Re – usable cloths can easily pick up bacteria and spread them • Cross contamination
- 16. Cooking Cooking makes unsafefood safe Heat kills bacteria
- 17. Temperature Probes Safestway to check the temperature of the food Take the core temperature of the food Thickest part, avoid bone and fat Use clean, disinfected, calibrated digital temperature probes
- 18. Cooking to SafeTemperatures Cooking Liquid-based Dishes – Boiling throughout Cooking Poultry – pink to white throughout
- 19. Cooking to SafeTemperatures Cooking Red Meat – Red to brown throughout Cooking Mixed Food – Steaming Hot throughout
- 20. Reheating of Food When re-heating, food must get hot enough to kill bacteria Boiling, steaming throughout to show that a safe temperature has been reached
- 21. Hot Holding When hotholding, food must be kept hot to stop bacteria from growing. Food that is stored or displayed hot must be kept at 63°C or above for a maximum of 2 hours.
- 22. Danger Zone 5- 63°C Keep the food hot or cold, nothing in between as this is the most suitable temperature for bacterial growth
- 23. Cold and FrozenStorage
- 24. Cold and FrozenStorage Most bacteria stops growing or grow very slowly in cold temperatures All bacteria stop growing in frozen temperature (-18°C) Cold storage: below 5°C Food needs to be labelled and used within its shelf life High risk food /RTE cooked RTE Raw Food Raw Food
- 25. Chilling Cooked foodto pass into the danger zone Cooked food to be cooled as quickly as possible to eliminate the possibility of bacterial development and multiplication Cooked food must not be left in room temperature
- 26. Cooling Methods Blast chillerCold Water Cooling in Ice • The best method of chilling hot food is with specialist chilling equipment: BLAST CHILLER • This specialist equipment can chill food within 90 minutes which minimizes the time it spends in the danger zone
- 27. Cleaning Cleaning – removalof dirt and grease Disinfection – can kill the bacteria Importance of Cleaning: To remove bacteria’s food supply To reduce the risk of food contamination To remove food for pests To allow disinfection To comply with the law To provide a safe and pleasant work environment
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- 29. Hot Water Disinfection Wash Disinfect Dry Heatkills the bacteria, so if a method uses very hot water such as the dish wash machine, the bacteria will all be killed. This is another method of DISINFECTION which is considered one of the most effective.
- 30. Low and HighRisk Areas for Cleaning Wash Disinfect Dry Food-Contact and Hand- Contact Areas are High Risk Wash Dry Low Risk Areas do not need disinfection
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