Food Safety.pptx

www.imsatt..com Excellency in skills &
Food Safety
Institute of Modern Science and Technical Training

 If you discover:
• A fire
• Medical Emergency
• Other emergency
 If you hear the emergency alarm sounding:
• Outside
• Inside
– Fire Exits
– Assembly Point
– Scheduled Emergency drills
 Facilities
• Prayer Rooms
• Location of toilets
• Location of refreshment s area
• Arrangements for smokers
 GSMs
2
Emergency Procedures

www.imsatt..com Excellency in skills & 3
 Why it’s part of your job to produce clean, safe food.
 The importance of personal hygiene.
 What to look for inside and outside the building that can cause contamination.
 How to prevent contamination from equipment, tools, and utensils.
 How to safely handle and inspect raw materials and ingredients and how to
document those inspections.
objectives

What makes us ill?
①Chicken
②Meats
③Ground meats
④Fin fish
⑤Shellfish
①Produce
②Poultry
③Beef
④Eggs
⑤Seafood
4

What causes foodborne illness?
①Food from unsafe source
②Inadequate cooking
③Improper holding temperature
④Contaminated equipment
⑤Poor personal hygiene
5

What food causes illness?
• Any food can cause foodborne illness
– Even non-time/temperature control for safety foods
• Characteristics of a time/temperature control for
safety (TCS) food:
– Low acid
– Moist
– Contains protein
6
Keep time/temperature control for safety food out of the
temperature danger zone!( 5 degree to 57 degree)

Temperature danger zone
• When food is in the
danger zone, harmful
bacteria can grow,
multiply, and possibly
cause infection
• Bacteria can double in
number in as little as 20
minutes
7

• Bacteria can be transferred from one food to another
if food is not properly stored.
• Store raw food below cooked or ready-to-eat food.
• Properly cover foods.
Cross contamination
8

Employee Policies
9

Employee policies
• Uniform policy
– Closed/steel toed
boots
– Gloves
• Hair and nails
trimmed
10

Basics of Hand washing
① Wet hands with warm water
② Apply hand soap
③ Scrub for at least 10-15 seconds, while cleaning under fingernails
and between fingers
④ Rinse thoroughly under warm running water
⑤ Dry with a single-use paper towel or warm-air hand dryer
⑥ Use paper towel to turn off the water faucet and to open the
bathroom door when returning to work
11
**Remember that hand sanitizers are not a replacement for effective
and proper hand washing.**

When to wash hands
• After using the bathroom
• After coughing, sneezing,
smoking, eating, drinking
or touching body
• Before putting on gloves
• After any clean up activity
• After handling garbage or
trash
• Do not handle food
with bare hands if you
have a sore that
contains pus or that is
infected
• Cover affected area
with a bandage, a finger
cot, and then a single-
use glove
12

Thermometers
13

Thermometers
14

Checking your thermometer
• Check the accuracy of
all thermometers:
– Daily
• For calibration,
prepare in advance
– Purchase ice and store
in cooler
– Container to hold ice
• If not correct,
calibrate
15

Facility and Storage
16

Food Labels
• Do not remove the labels from commercially
processed food
• If removed, label the container with the name of
the contents
• Date food items with the month and year
• Fresh produce should be dated with month and day
17

Temperature of storage units
• Refrigeration
– Must keep food at 5°C or colder
– Air temperature should be 0°C or colder
• Freezer
– Must keep food at -18 °C or colder
– Air temperature should be -18 °C or colder
– Keep floors dry and clean
• Dry storage
– Best if temperature is between 10°C and 22°C
Humidity level should be between 50% and 60%
18

Storage of cleaning chemicals
• Improperly stored
chemicals can possibly
contaminate food
• Store separate from
food, equipment,
utensils, linen, and
single-service and single-
use items
19

Material safety data sheets
• Occupational Safety and Health Administration (OSHA)
requires a Material Safety Data Sheet (MSDS) for all
chemicals
• On every MSDS, be familiar with the following sections:
– 4.0 Fire and explosion data
– 5.0 Reactivity data
– 6.0 Spill or leak procedures
– 7.0 Health hazard data
– 8.0 First aid
– 9.0 Protective measures
– 10.0 Additional information/precautions
20

First In, First Out (FIFO)
• FIFO ensures proper
rotation of foods in storage
• When foods are received,
put the oldest in the front
and the newest in the back
• Past-dated foods will lose
their quality and
sometimes become unsafe
• Inventory cycle
21

Salvaged items
• Providing a separate and
labeled storage area for
salvaged items
– To be taken to Food Bank if
possible
• Implementing procedures
for handling and removal of
salvaged, expired, damaged,
or contaminated foods
• Disposition of these food
items must also be
documented
22

Are these acceptable?
23

How about this can?
24
Straight sides
Undented seams Flat ends which curve
slightly inwards
Choose a can that has
these features:

Cross-contamination in storage
• Bacteria can be
transferred from one
food to another if food
is not properly stored
• Store raw food below
cooked or ready-to-eat
food
• Properly cover foods
25

Proper storage to prevent contamination
Whole beef, fish, and
pork
Ground meats and
fish
Whole and ground
poultry
26

Storage layout and cleaning
• Cleaning is the process of
removing food and other soils
• Maintaining an unobstructed
12-18 inch distance from
walls to pallets
• Food products stored off floor
by 6 inches or on pallets
• Pick up debris and sweep
floors
– Broken pallets, plastic wrap,
etc
27

Application Exercises
28

Equipment
Preventing cross contamination
29

Preventative Maintenance
• Preventive maintenance tasks for your facility may
include:
– Cleaning condensers of refrigeration and freezer units
– Defrosting freezer units
– Oiling and lubricating moving parts of equipment.
– Changing HVAC filters if applicable
– Schedule fire suppression system
– Schedule fire extinguisher inspection
– Check cords and plugs for equipment operated by
electricity
– Maintenance of transport vehicles and equipment
30

What preventative maintenance should be scheduled?
31

preventative maintenance should be scheduled?
32

Integrated Pest Management
33

Pest management
• Exclusion
– Deny pests access to:
• Food
• Shelter
• Dumpsters and
Recycling Area
– Keep area clean
– Locate dumpsters away
from doors
– Keep lids closed
– Use trashcan liners
– Empty and clean trash
frequently
34

Pest management
• Insecticide application
– Leave the job to the
professionals
– Avoid contaminating food
– Use baits for ants and
cockroaches
• Traps and baits
– Use for insects and
rodents
– Check rodent traps daily
– Leave rodent baiting to
outdoor areas and to the
professionals
35

Pest management
• Inspect and date all
deliveries
• Discard or return
infested or expired
products
• Clean up spills as soon
as possible
36
FIRST IN FIRST OUT

Label and MSDS
37

Record keeping
• Keep track of pest problems and measures
taken to correct those problems
38

Receiving
Purchasing from approved,
reputable suppliers
39

Receiving
• Check delivery schedule
• Reconcile the amount of product received
with the amount of product ordered
• Condition of delivery vehicle
– Clean, good repair, proper temperature, no
insects, no rodent droppings, and no meat juices
on the floor
40

Receiving
• Organize storage space
before deliveries
• Inspect food items to
minimize the risk for
foodborne illness and
liability
– Insert a food
thermometer between 2
packaged products to
check the temperature
– Check dates of
perishable goods
– Mark with date arrival or
use by date
• Inspecting deliveries for
– Tampering,
discoloration, pinholes,
leakage
– Unusual packages
– Contamination (rodent
activity or insects)
– Proper temperatures
(receiving log)
41

Receiving
• Unloading food items
– Frozen first, refrigerated
second, and dry goods last
• Substandard food items
(Rejection policy)
– A record should be kept of
rejected food items
– Photos should be taken if
necessary
42

Temperature danger zone
• When food is in the
temperature danger zone,
harmful bacteria can
grow, multiply, and
possibly cause infection
• Bacteria can double in
number in as little as 20
minutes
43

Accepting or Rejecting a Food Delivery
44
Food Criteria for Accept Delivery
Raw meat and
poultry
5°C or colder, visible inspection stamp, reddish pink
color or no odor, packaging clean and no tampering
Eggs Shell eggs at 8°C or colder, liquid eggs at 5°C or
colder, clean and untracked, no tampering
Fresh produce Clean, in good condition and no tampering, if cut or
processed must be 5°C or colder
Dry foods Clean packaging and no tampering and no signs of pest
infestation
Canned foods Clean container and no tampering, label intact, no rust or
corrosion, no sharp dents.

Shipping
45

Pre loading process
• Check to make sure
the truck is clean and
remove any debris
• Turn on cooler at least
45 minutes
• Items to be loaded are
sorted and staged
46

Loading
• Wheels are chocked
• Dry products first
followed by refrigerated
and then frozen items
• Load to minimize
damage and movement
during transportation
47

Unloading
• Travel time with/without
refrigeration (temperature)
• Multi-stop delivery process
• Kitchen staff available to receive
product
• Unload with hand trucks
• Store all product in appropriate
location to prevent cross
contamination
48

Catering
• Prepared food is handled
to minimize
contamination during
transportation
– Vehicles shall be
maintained in a clean,
sanitary condition
• Temperature monitoring
– Cold foods cold < 5 C°
– Hot foods hot > 57 C°
• Food in transit must be
protected from
contamination and
must meet the
temperature
requirements noted
above
• Proper storage at
location
49

Sanitation
50

Cleaning
• Cleaning is the
process of removing
food and other soils
• Cleaning agents:
 Detergents
 Solvent cleaners
 Acid cleaners
 Abrasive cleaners
51

Sanitizing
• Sanitizing is the process of reducing the
number of microorganisms that are on a
properly cleaned surface to a safe level
• Sanitizing agents only work on properly
cleaned and rinsed surfaces
52

Locations
• Floors, trashcans, utility carts/dollies,
storeroom and shelving
• Hand sink, ice machine
• Walk in refrigerator and freezer
• Transport vehicles
53

How this process works
①Washing helps loosen soils and other organic
matter from the surface
②Detergent and scrubbing also helps break the
adhesion of microorganisms to the surface
54

③Rinsing removes loosened soil and detergent
from the surface
 This step is important because organic material
and detergent can bind up sanitizer making it less
effective
55

④Applying the sanitizer to clean surfaces
actually provides a ‘kill’ step for reducing
the number of microorganisms
56

⑤The surface is not completely free of
microorganisms, but the number is greatly
reduced
57

Measuring Sanitizer Strength
• A test kit that
accurately measures
the concentration of
sanitizing solutions
must be available
• The strength of
sanitizing solutions
must be measured
frequently during use
58

Material safety data sheets
• Occupational Safety and Health Administration (OSHA)
requires a Material Safety Data Sheet (MSDS) for all
chemicals
• On every MSDS, be familiar with the following sections:
– 4.0 Fire and explosion data
– 5.0 Reactivity data
– 6.0 Spill or leak procedures
– 7.0 Health hazard data
– 8.0 First aid
– 9.0 Protective measures
– 10.0 Additional information/precautions
59

Workbook Table
Cleaning Schedule and
Procedures
60

How would you clean/sanitize these items?
61

How would you clean/sanitize these items?
62

Power Outage
Controlling time and temperature
63

Refrigerators
• Note the time the outage
occurred
• Food should be safe as long
as the power is out no more
than about 4 to 6 hours
• Leave the door closed
– When open needed cold air
escapes, allowing the foods
inside to reach unsafe
temperatures
64

Freezers
• Leave the freezer door closed
• With the door closed, food in
most freezers will stay below 5
C° for up to 3 days
– Full freezer should keep food
safe about 2 days
– Half-full freezer, about 1 day
• You can safely re-freeze
thawed foods that still contain
ice crystals and are 5 C° or less
65

Thawing
• Freezing does not kill microorganisms, but it does
slow their growth
• During a power outage, frozen food can begin to
thaw, resulting in the outer surface warming up and
allowing harmful microorganisms to grow
• The time it takes for food to thaw depends on:
– Amount of food in the freezer
– Kind of food
– Temperature of the food
– Size and insulation of freezer
66

When in doubt, throw it out!
• If it appears the power will be off for more than 6
hours
– Ice, dry ice, or frozen gel packs may be used to keep foods
at 5 C° or below
• Moving refrigerated food to a walk-in freezer or
obtaining a refrigerated truck are other options to
keep food safe
• Food should not be transferred to private homes.
67

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Food Safety.pptx

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