FOOD HYGIENE.pptx
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This document discusses the vital role of personal hygiene in food preparation. It states that personal hygiene includes keeping the body, hair, teeth and clothes clean. Maintaining good hygiene helps prevent the spread of infections and illnesses. The document also lists responsibilities for food handlers, such as washing hands, securing hair, and wearing clean aprons. It emphasizes that hands are the main contact between food handlers and food. Finally, it stresses developing and maintaining high standards of personal hygiene to prevent contamination when handling and preparing food.
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Food Hygiene and Food Sanitation....pptx
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
FOOD SAFETY AND HYGIENE.pdf
This document discusses food safety and hygiene. It emphasizes the importance of keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking foods, keeping foods at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Key foodborne illnesses like salmonella, E. coli, and hepatitis A are described. Hazard Analysis Critical Control Point (HACCP) and relevant Nigerian food safety legislation are also mentioned. Maintaining proper food safety and hygiene practices is vital for preventing food contamination and foodborne illness.
FOOD SAFETY AND HYGIENE.pptx
This document discusses the basics of food safety and hygiene. It defines food hygiene as sanitary measures to ensure food is free from contamination, while food safety refers to the handling, preparation, and storage of food to prevent illness. Key considerations for food safety include keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking food, keeping food at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Foodborne illnesses are also described along with factors that can lead to outbreaks and important legislation and agencies related to food safety.
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This document provides an overview of food contaminants and how to prevent foodborne illness. It defines key terms like food safety, sanitation, and microorganisms. The main types of food contaminants are biological, physical and chemical. Biological contaminants like bacteria and viruses can cause foodborne illness. Time-temperature abuse and cross-contamination are two major causes when harmful microbes spread. Proper handwashing, cleaning, cooking, cooling and separating foods are important to prevent contamination.
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
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The document discusses food contaminants and how they can cause foodborne illness. The three main types of food contaminants are biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause food poisoning if foods are mishandled. Physical contaminants are foreign objects that can accidentally enter food. Chemical contaminants are substances like cleaning products, pesticides, and toxic metals that can contaminate food. The three main causes of foodborne illness are cross-contamination, time/temperature abuse, and poor personal hygiene. Proper handwashing, cleaning/sanitizing, and food safety practices are key to preventing contamination.
Food sanitation
Food sanitation
Food sanitation
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.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
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Food sanitation involves protecting food from contamination and harmful microorganisms. It requires strict personal hygiene during all stages of food handling from preparation to serving. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Proper sanitation and food safety practices such as cleaning and sanitizing surfaces, cooking foods to the right temperatures, and frequent handwashing are essential to prevent contamination and the growth of harmful bacteria.
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This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
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This document discusses food safety and hygiene. It emphasizes the importance of keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking foods, keeping foods at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Key foodborne illnesses like salmonella, E. coli, and hepatitis A are described. Hazard Analysis Critical Control Point (HACCP) and relevant Nigerian food safety legislation are also mentioned. Maintaining proper food safety and hygiene practices is vital for preventing food contamination and foodborne illness.
FOOD SAFETY AND HYGIENE.pptx
This document discusses the basics of food safety and hygiene. It defines food hygiene as sanitary measures to ensure food is free from contamination, while food safety refers to the handling, preparation, and storage of food to prevent illness. Key considerations for food safety include keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking food, keeping food at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Foodborne illnesses are also described along with factors that can lead to outbreaks and important legislation and agencies related to food safety.
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This document provides an overview of food contaminants and how to prevent foodborne illness. It defines key terms like food safety, sanitation, and microorganisms. The main types of food contaminants are biological, physical and chemical. Biological contaminants like bacteria and viruses can cause foodborne illness. Time-temperature abuse and cross-contamination are two major causes when harmful microbes spread. Proper handwashing, cleaning, cooking, cooling and separating foods are important to prevent contamination.
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This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
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The document discusses food contaminants and how they can cause foodborne illness. The three main types of food contaminants are biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause food poisoning if foods are mishandled. Physical contaminants are foreign objects that can accidentally enter food. Chemical contaminants are substances like cleaning products, pesticides, and toxic metals that can contaminate food. The three main causes of foodborne illness are cross-contamination, time/temperature abuse, and poor personal hygiene. Proper handwashing, cleaning/sanitizing, and food safety practices are key to preventing contamination.
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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.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
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ALCOHOLIC AND NON ALCOHOLIC BEVERAGES.pptx
This document discusses various alcoholic and non-alcoholic beverages. It provides details on the types of alcoholic beverages such as wines, spirits, liquors and beer. It then discusses specific spirits in more detail, including rum, brandy, whisky, vodka, tequila, gin and liqueurs. For each spirit, it describes where it comes from, the distillation or production process, typical alcohol percentages and common serving methods.
indonesia-pptok-130331122759-phpapp01.pdf
Indonesia is an archipelago of over 17,000 islands located in Southeast Asia. It has a population of over 238 million and was under Dutch colonial rule for 350 years before gaining independence after World War II. The diverse population shares a national identity defined by language, ethnicity, and majority Muslim religion. Key aspects of Indonesian culture include batik textiles, traffic in the capital Jakarta, herbal medicines, and cuisine influenced by global traders that features native spices. Popular Indonesian dishes like nasi goreng and sate are considered national dishes.
Giving and Receiving Feedback.pptx
This document discusses giving and receiving feedback. It provides frameworks for giving feedback, including Situation-Impact-Pull (SIP) and Marshal Goldsmith's 6-step structure. Coaching can be added to feedback sessions to increase engagement. When receiving feedback, people should be open, grateful, and not get defensive. If they disagree, they should dig deeper rather than argue and assume the feedback giver needs help explaining. The document encourages evaluating one's knowledge before and after the session.
Salad 3.pptx
This document provides information on bound salads and fruit salads. Bound salads contain a mixture of foods held together with a dressing, such as vegetables like carrots and beets. Fruit salads are composed mainly of fruits like apples, bananas, and berries. Guidelines are given for making each type of salad, such as gently folding in thick dressings, arranging fruits attractively, and using acid or juice to prevent browning when cutting fruits.
Gisslen_Chapter_4mod.ppt
This document provides an overview of basic cooking principles and food science concepts. It discusses how heat affects key components of food like proteins, carbohydrates, fats, vitamins and minerals. It explains the three methods of heat transfer and different cooking techniques classified as moist heat or dry heat methods. Cooking methods covered include boiling, simmering, poaching, braising, roasting, broiling, sautéing, deep frying and sous vide. The document emphasizes that a cook's judgment based on understanding these principles is important for ensuring food is properly cooked and reaches the desired doneness.
BSIT-FOODTECH-PRESENTATION.pptx
This document discusses several essential tools, utensils, and equipment for the kitchen. It describes chopping boards for cutting ingredients, measuring cups and spoons for precise measurements, tongs for flipping foods, saute pans and saucepans for cooking, mixing bowls for combining ingredients, and skillets for searing and frying foods. Having high quality, well-designed versions of these basic tools is important for cooking.
TLEHE103 3 Salad 2.pptx
This document discusses the differences between composed salads and tossed salads. Composed salads are made by arranging two or more ingredients attractively on a plate rather than mixing them together. They are usually served as main courses or fruit courses rather than side dishes. The document provides guidelines for making composed salads and gelatin salads, such as preparing ingredients separately, arranging them pleasingly, using the proper gelatin-to-liquid ratio, and refrigerating finished salads.
TLEHE103 3 Salad 1.pptx
This document provides information on types of salads, including green salads and vegetable/grain/legume/pasta salads. For green salads, it lists common ingredients like lettuces and sprouts and guidelines such as drying the greens and using less dressing than needed. Vegetable/grain/legume/pasta salads use ingredients like avocado, mushrooms, beans and pastas. Guidelines include neatly cutting vegetables and cooking pasta/legumes until tender.
FUNCTIONS OF CATERING AND BANQUET SERVICE.pptx
Catering involves planning, organizing, and executing food service for events at off-site locations. The key functions of catering include planning events, overseeing operations and tasks, organizing resources, managing equipment, understanding legal and insurance requirements, implementing plans, and controlling costs and quality. Banquet service refers to catering large events through various styles like buffets, plated meals, or food stations. Successful catering requires flexibility, safety, an appealing menu, and proper advertising. Caterers must have food handling and customer service skills. Establishing a catering business requires licenses, permits, insurance, and compliance with health codes.
PREPARATION OF AN EVENT ORDER.pptx
The event order is a document that provides details of an event to all concerned units. It contains instructions for their participation. The event order includes the organizer's name and contact information, event type and details like date, venue, minimum guarantee and package rates, amenities, charges, billing and deposit arrangements, and specific instructions for facilities, food service, audiovisual equipment, and more. The completed event order is circulated to relevant units and staff, who must acknowledge receipt by signing.
CHINESE-CUISINE-PPT-1 (1).pptx
Chinese cuisine has a long history dating back thousands of years. It is one of the three major cuisines in the world along with French and Turkish cuisines. Chinese cooking involves complex techniques like stir-frying and utilizes common ingredients such as garlic, ginger, green onions, soy sauce and oyster sauce. Dishes vary widely between regions from spicy Sichuan cuisine to seafood-focused cuisine from eastern China. Staple foods include rice, noodles, tofu and a variety of vegetables.
BASIC CUTS.pptx
This document outlines several basic French knife cuts used in cooking, including:
1) Batonnet - sticks measuring 1/4 inch by 1/4 inch by 2-2.5 inches, made by cutting vegetables into rectangular shapes and then lengthwise strips.
2) Julienne - sticks measuring 1/8 inch by 1/8 inch by 2 inches, made by further cutting Batonnet sticks lengthwise.
3) Carré - large dice measuring 3/4 inch, made by cutting objects into rectangular slabs and then cubic sticks and pieces. Smaller variations include Parmentier (1/2 inch dice) and Macédoine (1/4 inch dice).
4
ASIAN CUISINE OVERVIEW.pptx
This document provides an overview of Asian cuisine and food culture. It discusses that Asia is the largest continent covering 30% of the world's land area. It then divides Asia into five major regions - East Asia, Southeast Asia, South Asia, Southwest Asia. The document defines food habits and foodways, and discusses factors like religion, economics, health, psychology and climate that influence Asian cuisines. Key tools for Asian cooking like woks, wok spatulas, bamboo skimmers and steamers are also described.
Soups.pptx
This document provides an overview of different types of soups and their classifications. It discusses clear soups like bouillon and consommé. Thick soups are classified based on thickening agents used, such as purées, bisques, chowders, and veloutés. National soups from various countries are also described, such as avgolemono from Greece and mulligatawny from India. Special soups made with unusual ingredients like birds nest soup are covered. Fruit, dessert, and chilled soups are additional soup categories summarized. In conclusion, it notes soups should be served piping hot with the proper spoon.
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FOOD HYGIENE.pptx
- 1. VITAL ROLE OF PERSONAL HYGIENE IN FOOD PREPARATIONS
- 2. PERSONAL HYGIENE REFER TO SANITARY HEALTH HABITS THAT INCLUDE KEEPING THE BODY, HAIR AND TEETH CLEAN, WEARING CLEAN CLOTHES AND WASHING HANDS PROPERLY.
- 3. • KEEPING A GOOD STANDARD OF HYGIENE HELPS TO PREVENT THE DEVELOPMENT AND SPREAD OF INFECTIONS, ILLNESSES AND BAD ODORS.
- 4. BENEFITS OF HAVING A GOOD PERSONAL HYGIENE • 1. DISEASE PREVENTION • 2.SOCIAL AND PROFESSIONAL ACCEPTANCE • 3.HIGHER CONFIDENCE AND SELF STEEM • 4. PAIN PREVENTION
- 6. AS A FOOD HANDLER YOU ARE RESPONSIBLE FOR: • Brush hair and secure it off the face and in such a way that hair will not contact food or surfaces used for preparing food. • Do not smoke in food preparation or serving areas. • Wash hands and fingernails thoroughly before commencing work. This is vital because hands are the major contact between the food handler and food. • Wear a clean apron • Wear limited jewelry, plain band type rings and plain sleeper style earrings.
- 7. Someone who is responsible for every aspect of food preparation: 2. Each person handling or preparing the food must know, about and practice safe food handling. 3. Making sure that everything (utensils) used in preparing the food is clean and germ free. • Correct and safe food preparation. • Correct and safe food storage. • Displaying food safely.
- 8. • SOURCES OF CONTAMINATION • People - (hands, mouth, nose, anus, skin) • Clothes • Utensils - (dirty utensils, especially those used for raw then cooked foods without adequate cleaning and sanitising in between, tea towels) • Raw foods - (especially red meat, chicken, seafood, vegetables, water) • Flies and pests • Garbage.
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