I've redo the slide from previous slide share so that my subordinate (mostly foreigner) have better understanding about the importance of Food Hygiene (you may go through right side of this website to find the original copy) - QA Executive, FMC Greenland Sdn Bhd
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Food Hygiene Training
1.
2. โข Protecting food from risk of contamination
โข Preventing any bacteria present multiplying to
an extent which would result in the illness of
consumers or the early spoilage of the food.
โข Destroying any harmful bacteria in the food
โข Discarding unfit or contaminated food.
4. โข 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.
5. โข Food poisoning is an acute illness, which usually occurs
within 1 to 36 hours of eating contaminated or poisonous
food.
โข Symptoms normally last from 1 to 7 days :-
Vomiting Diarrhea
Collapse Abdominal Pain
Fever
6. The food poisoning chain consists of 3 major hazards.
1. The contamination high โ 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 .
8. โข Well designed
and constructed
food premises
โข Maintaining high
standard of personal
hygiene and good
hygiene practices
โข Effective
instruction,
supervision and
training
of food handlers
โข Purchasing
food from
reputable
supplier
Effective pest
control
The
separation of
raw and high
โ risk food
Well โ
designed and
proper use of
suitable
equipment/ut
ensils
Effective
storage and
disposal of
waste
9. Take a shower
every day. Cut
your nails and
avoid colouring
nails
Covering the
nose & mouth
when sneezing
Washing hands
after going to
toilet/before
preparing
food/before &
after eating
Put on mask
and hair net
when handling
food
