This document discusses food safety and contamination prevention. It introduces food safety and types of contamination including physical, chemical, and biological. Common causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and time/temperature abuse. Key prevention strategies include proper personal hygiene, separating raw and cooked foods to prevent cross-contamination, thoroughly cooking foods, chilling and reheating foods properly, cleaning and sanitizing surfaces and equipment, pest control, and proper food receiving, storage, and rotation.

2. Objective
An Introduction of Food safety
Types of Contamination
Causes of contamination
Prevention

3. An Introduction of Food safety
Food safety refers to the conditions and practices that preserve the
quality of food to prevent contamination and foodborne illnesses.
Poor food handling and inadequate food safety can cause infection
(foodborne illness).
Usually include stomach problems.
Especially in young children, older adults, pregnant women.
People with weakened immune systems.

4. Types of Contamination

5. Physical Contamination
Physical:
Hair, glass, plastic,
scabs, rodent,
droppings, files,
bones from
meat/fish.

6. Chemical Contamination
Chemical: Pesticides
sprayed on fruits or
vegetables, freezer
refrigerants, drugs,
food additives, and
chemicals from
cleaning products
and metal or non
food cookware and
storage.

7. Biological Contamination
Biological:
Bacteria
Viruses
Fungi
Parasites.

8. Causes of Contamination
Causesofcontamination
Cross Contamination
Poor Personal Hygiene
Improper Clean and Sanitation
Time and Temperature Abuse

9. Cross Contamination
High risk of cross - contamination during preparation because food is
in contact with hands, surfaces, equipment & raw food could
contaminate cooked food.
Also food is in the danger zone i.e. between 5 - 65ºC.

10. Poor Personal Hygiene
Poor Personal Hygiene Occur when food Handlers:

11. Improper Clean and Sanitation

12. Time and Temperature Abuse
Time Temperature Abuse is What happens when
Potentially Hazardous Food are left in the
Temperature Danger Zone for too long.
A Potentially Hazardous Food is any food that will
support the growth of harmful microbiological
organisms. Food items high in protein such as
meats, soy products, and dairy items are usually
considered potentially hazardous foods and need
special handling care.
The temperature Danger Zone is the temperature
range in which harmful microbiological organisms
grow/ reproduce most rapidly.

13. Prevention
Prevention
Cross
Contamination
Personal
Hygiene
Storing Cook
Food
Receiving
Food
Storing Food
Cleaning/
Sanitizing
Pest Control

14. Preventing: Cross Contamination
Separate Equipment
Use separate equipment for different types
of food
Prepare food at Different Times
Prepare raw meat, seafood and poultry at
different times the ready to eat food (when
using the same prep table)
Clean and Sanitize
Clean and sanitize all work surfaces,
equipment and utensil after each task.

15. Preventing: Personal Hygiene
Good Personal Hygiene Includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses

16. Glove Use
Single –use gloves used for handling food:
Must never be used in place of hand washing
Must Never be washed and reused
Must fit properly

17. Glove Use
When to change gloves:
As soon as they become soiled or torn
Before beginning a different task
After handling raw meat, seafood or
poultry and before handling ready-to –
eat food.

18. Eating and Drinking Policy……..
Food Handlers Must Not:
Eat, drink, smoke, or chew gum or
tobacco while working.
When:
Preparing or serving food
Working in food preparation
Working in areas used to clean utensils
and equipment

19. Preventing: Storing Cook Food
All food must have a label that includes:
Name of the food
Date by which it should be sold, eaten of thrown
out.
Discard food that has passed the manufacture’s
expiration date.
Ready- to – eat food that was prepared in house:
Can be stored for 3 Days at 41°F (5°C) or lower
Must be thrown out after 3 days.

20. Chilling the Food
Cool down food quickly.
Put in shallow pans.
Use the ice wands or ice paddles.
Leave uncovered in the Freezer.
Check and record the
temperature often.
Remember to date and label the
food.

21. Prevention: Receiving Food
What do you check for when receiving food?
Food Quality
Food Brand
Correct labeling with Expiring date.
Proper appearance
Proper temperature

22. Preventing: Receiving Food
Box, container and canned
food must be labeled and not
have:
Bulky
Pierced
Rust
Lids that are popped
Seal problem
Leaks

23. Prevention: Storing Food
Put food away in a certain
order: Chilled, Frozen and Dry
Store food in original packaging
Use ‘First in First Out’ System
(FIFO)
Minimize time in the danger
zone
Prevent cross - contamination

24. Prevention: Storing Food
A good Storage area has:
Refrigerators, freezers and dry storage at the
correct temperature
Refrigerators and freezers that are not overloaded
A well- maintained, dry, cool, clean, well-lit,
ventilated dry storage
Food six inches above the floor and four inches
away from the walls.
Food separate from all cleaning chemicals and
clothing closets

25. Prevention: Storing Food
Check the temperature of food and storage areas with a verified
thermometer.
Store refrigerated foods at 41°F (5°C). Or less.
Store frozen food at 0°F (-18°C), or less
Store dry foods between 50-70°F (10°C-21°C)
Store whole produce at room temperature, and cut produce at 41°F
(5°C)
Document temperature readings for your refrigerators, freezers
and dry storage.

26. Prevention: Cleaning / sanitizing
Clean and sanitize food handling equipment after every use.
Sanitize hand –contact surface such as taps or door handles.
Use cleaning and sanitation chemicals according to label instructions.
Make sure all cleaners are in their original container.
Store chemicals and cleaning equipment separate from food and
utensils.

27. Prevention: Pest Control
Report defects in the building
Seal access points and openings
Keep doors and windows closed or use screens
Inspect all deliveries closely
Maintain a well planned cleaning and schedule
Never food outside
Store food pest –proof containers off the floor and way from walls
Rotate stock
Maintain drains and water taps
Make regular inspections

28. Num Prasad Pandey
Chef De Commi -I
Email- kamalpandey1989@gmail.com
Mob- +974- 33467055