The document discusses food safety and contamination prevention. It defines food safety as handling, preparing, storing and serving food to prevent foodborne illness. It identifies several types of food contamination including physical, microbiological, chemical and biological contamination. It provides tips for proper sanitation, personal hygiene, storage, preparation and cooking to avoid contamination and ensure food is safe for consumption. The document emphasizes controlling temperature, preventing cross-contamination and following HACCP standards.

1. Food Safety

2. Definition
Food safety is a scientific discipline describing:
 Handling
 Preparation
 Storage
 Serving
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
By JP Lawand

3. To Maintain Guest Safety
To Maintain Quality Standards
To Avoid the loss of business
To Avoid law suits
To Maintain the guest trust
Bankruptcy
Success
By JP Lawand

4. Food contamination refers to foods
that are spoiled or tainted because
they either contain
microorganisms, such as bacteria
or parasites, or toxic substances
that make them unfit for
consumption. By JP Lawand

5. Physical
Microbiological
Chemical
Biological
FOOD CONTAMINATION
By JP Lawand

6. • Objects that gets into the food
during preparation or serving
• Equipment part
• Damaged utensils
• Cleaning Brush
By JP Lawand

7. • Hair restraint using suitable cap or hair net
• Long sleeve uniform
• Jacket’s pocket always empty
• Clean environment, closed windows and doors to avoid
dust coming from outside
• Equipment well maintained (check the screws, the
plastic accessories…)
• Avoid the usage of deteriorated utensils
• Ceiling and walls well maintained
By JP Lawand

8. • Detergent
• Pesticides
• Water
• Air
By JP Lawand

9. • Designate a suitable area away from food to store the detergent
• Label the detergent with name and usage
• Rinse with water utensils and equipment after using detergents
(White vinegar is ideally to remove the detergent)
• Do not mix between food containers and cleaning containers
• Always check the water you are using, regularly check the filtering
system.
• Regularly check the ventilation system
• Cover the food when you are using the pesticides, sanitize
everything afterward
By JP Lawand

10. Several insects may transfer food
poisoning bacteria to food.
Flies often land on animal fasces
where they pick up large numbers of
bacteria on their hairy body.
In addition they poop and vomit
previous meals back onto the food
as they feed.
Cockroaches often lives in sewers
and commonly feed on infected
waste.
They hide in the most difficult to
reach places in food rooms.
By JP Lawand

11. • Clean and sanitize the working area
• Clean the unreachable places (Corners…)
• Maintain walls, ceiling and floor to be free from holes
• Make sure that grain, sugar, flour are free from any sort of pest
• Regular pest control check
• Efficient air curtains on doors
• Fly killers machine
• Cover food
By JP Lawand

12. We have a microbiological contamination when we add
contaminated raw material or when we have improper handling
Exp.: Bacteria, Viruses, Fungus, Parasites, Protozoa
As mentioned before in “the Personal Hygiene” Micro-germs
(Bacteria, viruses…) are present everywhere it is in the air, the
soil, and water, and in and on plants and animals, including us.
By JP Lawand

13. “FAT TOM”
F ood
A cidity
T empreture
O xygen
T ime
M oisture
• Bacteria requires a high protein, high carbohydrate food source
Exp.: Meat, Seafood, Poultry, Cooked plant food (backed potato, pasta, rice…)
Foods that are acidic or slightly neutral
Bacteria can not typically reproduce in a highly acidic food
• Bacteria rapidly reproduce between (5 – 60 C) THE DANGER ZONE
• Given enough time in the danger zone range, bacteria will start rapidly
reproducing
The Maximum time is 4 hours
• There are certain Bacteria that requires oxygen to reproduce and we call it
Aerobic Bacteria
• Bacteria requires Moist food to reproduce.
Exp.: Yeast
By JP Lawand

14. -18
5
0
60
74
100
115
120
By JP Lawand

15.  Beef, poultry, pork, gravies, soups
 Meat or fish stuffing
 Finfish, shellfish, raw fish
 Dairy products
 Eggs, cream-filled pastries, custards
 Vegetables (cooked, raw sprouts, cabbage)
 Starchy foods (grains, rice, potatoes)
By JP Lawand

16. In order to prevent any contamination, standards were set to limit the risk, one of the
standards is HACCP.
HACCP (Hazards Analysis and Critical Control Points)
Based on six principles
Principle 1: Conduct a hazard analysis
Principle 2: Identify critical control points
Principle 3: Establish critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements
Principle 5: Establish corrective actions.
By JP Lawand

17.  Purchasing
 Receiving
 Storing
 Preparing
 Cooking
 Serving and holding
 Cooling
 Reheating
By JP Lawand

18.  Evaluate suppliers
 Compliance with food safety standards(HACCP, ISO 22000…)
 Trained employees
 Safe/sanitary packaging
 Delivery during “slow” times
 Supplier facility(Specially for Meat, poultry and fish)
 Transportation and temperature controlled delivery
 Place your orders according to your consumption taking into
consideration the products shelf life
By JP Lawand

19.  Check supplies upon receipt for:
 signs of spoilage
 color, odor, texture, slime, mold, dirt, insects
 swollen, pierced, rusted, wet containers
 Quality, temperature, general condition
 Arrange delivery for off-peak hours
 Plan ahead to ensure sufficient storage space
 Transfer to proper storage promptly
 Clean transport carts
 Date food (arrival or “use by” date)(exp.: Vegetables)
 Remove the external packaging (carton or dirty crates) and
place the products in clean crates. (for vegetables after
cleaning and sanitizing)
By JP Lawand

20. By JP Lawand

21. Dry storage
 Clean/orderly, items 15 cm off floor
 Good ventilation,
 10 – 24 C (verify temp periodically)
 First In, First Out (FIFO) rotation
 Dating packages, place new to rear
 Clean spills promptly, trash kept out of room
 Segregate cleaning supplies (avoid contamination)
 Pest Control
 Check humidity
By JP Lawand

22. By JP Lawand

23. Refrigerated storage
 < 5 C (colder preferred, Verify periodically)
 Don’t overload
 Allow for air transfer (slotted shelves)
 Date items
 Properly sealed
 Raw/uncooked on bottom – away from ready to eat
foods
By JP Lawand

24. By JP Lawand

25. Freezer
 - 18 C, store foods immediately for foods that are
frozen upon receipt
 Slotted shelves (circulation)
 Use moisture proof containers/wrappings
 Avoid multiple entries
 Segregate large warm “container” into smaller ones
By JP Lawand

26. Cross contamination:
is one of the most common causes of food poisoning. It
happens when harmful germs are spread onto food from
other food, surfaces, hands or equipment.
By JP Lawand

27.  Don't let raw meat, poultry or unwashed raw vegetables touch other
foods.
 Never prepare ready-to-eat food using a chopping board, utensil or
knife that you have used to prepare raw meat, poultry or unwashed raw
vegetables unless they have been washed and disinfected thoroughly
first.
 Clean worktops and utensils with hot water and detergent and
remember to disinfect those surfaces that have come in contact with
raw meat, poultry and unwashed raw vegetables. You can disinfect
equipment and utensils using boiling water, a chemical such as an
antibacterial leaner or in a dishwasher.
 Always wash your hands thoroughly after touching raw meat, poultry
and unwashed raw vegetables, and before you touch anything else.
 Always cover raw meat and store it on the bottom shelf of the fridge
where it can't touch or drip onto other foods.
 Root vegetables such as potatoes, leeks and carrots often have traces
of soil on them which can contain harmful bacteria, so wash them
thoroughly before use. Don't forget to wash other fruit and vegetables
too, especially if they are going to be eaten raw.
 Keep dishcloths clean and change them regularly.
 Avoid preparing food for yourself or others if you are ill, especially with
vomiting and/or diarrhea.
By JP Lawand

28. By JP Lawand

29.  Thawing and Marinating
 Keep foods out of temperature danger zone
 5 C< Danger < 60 C
 Never thaw on counter or non-refrigerated area
 Use refrigerator – in pan on bottom shelf
 Under running water (21 C) < 2 hours
 Marinate meats/fish in refrigerator
By JP Lawand

30. By JP Lawand

31. By JP Lawand

32.  Cook foods to proper internal temperature
 Internal temp of 75 C
 Stir foods in deep pots frequently
 Regulate size/thickness of foods (uniformity)
 Validate cooking times/temperatures
 Check thickest part of the food
 Always use sanitary cooking/serving utensils
 Never touch prepared foods with bare hands
By JP Lawand

33. By JP Lawand

34.  Keep hot food above 60 C
 Steam tables, keep food covered
 Stir foods to ensure even heating
 Keep cold food below 5 C
 Refrigeration unit/ice
 Check temperature periodically
 Sanitize thermometer after each use
 Discard food held in danger zone (4 hours)
 Never add “fresh” food to food already out for serving
By JP Lawand

35.  Wash hands before serving food
 Clean/sanitary long handled ladles and spoons for
serving
 Never touch parts of cups/plates that will have contact
w/food
 Cover cuts w/ bandages and cover with gloves
 Change gloves after contact with contaminated
surface
 Sneeze guards
 Avoid Cross Contamination
 Pre-wrap food as much as possible
 Watch customer behavior – remove contaminated
food.
By JP Lawand

36. By JP Lawand

37.  Rigid personal hygiene requirements
 handling raw food
 touching unclean surfaces or equipment
 Keep hands away from face, head
 no smoking, eating, handling money
 hand washing following restroom use
 adequately cover cuts, abrasions
 no gum chewing, spitting, coughing
 clean work clothes, hair restraints used
By JP Lawand

38.  Don’t wear jewelry
 Use utensils for serving
 Don’t taste food with finger
 Report any illness to management, avoid handling food
 Healthy workers, hair washing, bathing, with frequent hand washing
By JP Lawand

39.  Problems here are #1 cause of food borne illness
 Rapid cooling important
 Chill to below 5 C
 Reduce food mass (divide into multiple containers)
 Shallow pre-chilled pans
 Use ice water bath for quick chill then refrigerate
 Stir to increase cooling
 Monitor temperature periodically
 Store in covered containers
By JP Lawand

40.  Boil/heat to > 75 C within 2 hours of removal from
refrigeration
 Never reheat more than once
 Never mix leftover and fresh food
 Discard leftovers refrigerated for more than a week from
preparation date
By JP Lawand

41.  Fridges & Freezers Temperature log sheet
 Labeling
 Opening and Closing checklists
 Cleaning Checklist
 Controlling the temperature using suitable and clean
thermometer
By JP Lawand

42. By JP Lawand
http://www.youtube.com/watch?v=XkL5Ac8HzF0