Foodsafetyandhygiene.pdf

FOOD SAFETY
AND HYGIENE
LEVEL 3
Nikade Confidence

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Current statistics identify increasing numbers of reported food poisoning
cases in Nigeria. A large majority of these cases stem from incorrect food
handling and hygiene practices within the food industry.
Every person working in the food industry has a
Responsibility to prepare food that is safe from any kind
of hazard and suitable to eat that will not cause any Injury, Harm or illness.
Food Safety is your responsibility. The reputation of your organization
depends on you.
This training presentation will assist you with this responsibility
INTRODUCTION

 Assist food businesses achieve the requirements of the Food Safety
Standards.
 Provide food handlers with the necessary skills and knowledge of
food safety and hygiene matters relevant to their work activities.
 Raise the level of compliance with food legislation throughout the
food industry.
PROGRAM OBJECTIVES

TABLE OF CONTENTS
 Section 1: Food Poisoning and its Causes
 Section 2: Bacteria
 Section 3: Hygiene Control
 Section 4: Personal Hygiene
 Section 5: Pest Control
 Section 6: Temperature Control
 Section 7: Cleaning and Disinfection
 Section 8: Packaging, Transportation and Labeling
 Section 9: Premises Design and Layout
 Section 10: Process Flow
 Section 11: Food Safety Management System 90 minutes
 Section 12: High Risk Foods and Storage of Food 60 minutes
 Section 13: Supervision of Staff
 Section 14: Food Hygiene and the Law
 Evaluation

Learning outcomes:
 Understand the importance of preventing food poisoning for the health of
consumers.
 Describe the nature of bacteria, viruses, fungi and moulds & how they cause
food poisoning
 Understand the implication of food poisoning for the business.
Time: 1 – 1.15 hours
SECTION 1-FOOD POISONING AND ITS CAUSES AND BACTERIA

WHAT IS FOOD SAFETY AND HYGIENE?
Terms used in food safety and food hygiene:
“Food safety is the assurance that food will not cause harm to the consumer
when it is prepared and/or eaten according to its intended use”.
Food hygiene is the action taken to ensure that food is handled, stored,
prepared and served in such a way, and under such conditions, as to prevent
as far as possible – the contamination of food.”

Food business
• Bad reputation.
• Loss of revenue.
• Business closure.
• Legal action and penalties.
Consumer/economy
• Productivity loss.
• Work absenteeism.
• Medical expenses.
• Hardship and suffering.
• Death.
COST ASSOCIATED WITH FOOD POISONING

Food can be contaminated by the following three main hazard types:
• Physical hazards (foreign objects) – metal, wood, glass, plastic, etc.
• Chemical hazards – bleach, caustic soda, detergents, pesticides, etc.
• Microbiological – bacteria, viruses, moulds and parasites.
Food that is contaminated with any of these hazards is unsafe and
unsuitable to eat.
HAZARDS THAT CONTAMINATE FOOD

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Biological Hazards:
 Bacteria
 Viruses
 Fungus
 Parasites
Chemical Hazards:
 Pesticides
 Insecticides
 Cleaning Chemicals
Physical Hazards:
 Hair on the food
 Broken glass
 Foreign Body
 String
FOOD CONTAMINANTS/HAZARDS

"Bacteria are tiny living organisms often known as 'germs'. They are so
small that it is impossible to see them without a microscope. Bacteria are
usually round or rod-shaped."
 Bacteria are living cells found everywhere.
 Bacteria are everywhere: in soil, dust, water, the air around us and on our
bodies.
 Variations of bacteria: harmless, beneficial, food poisoning, food spoilage
and spores.
 Some bacteria can produce toxins in food.
Bacterial growth may also be affected by the presence or absence of
oxygen and the extent to which the food concerned is acidic (pH level).
BACTERIAL FOOD POISONING

 Food (Nutrition)
Certain foods which have high protein content are particularly rich in
nutrients and contain moisture and therefore provide excellent conditions
for bacterial growth if kept in warm conditions, for example (milk, eggs,
cooked rice, meat and sea food).
Foods which do not normally support bacterial growth include foods
containing sugar, salt, acid or chemical preservatives.
 Moisture
Bacteria need moisture to grow, and this can be found in many foods. For
example:(meat, dairy products, eggs, fish, vegetables etc.)
 Warmth
Bacteria that cause food poisoning will grow at temperatures between
5°C and 63° C; they grow most quickly at a temperature of around 37°C,
which is the normal temperature of the human body.
CONDITIONS FOR BACTERIAL GROWTH

Time
 When provided with conditions for growth the bacterial cells multiply
by splitting in two - this can happen within only 20 minutes.
 One cell can multiply into 7,000 million bacteria in 24 hours!
 Food poisoning usually occurs when large numbers of bacteria are
present in the food, but some food-related diseases can occur even after
only low doses of bacteria have been consumed.
The nature of food poisoning bacteria means that they cannot be
detected in food: they do not affect the smell, taste, appearance or
texture – i.e. food which is contaminated with food poisoning bacteria
looks, smells and tastes normal.
CONDITIONS FOR BACTERIAL GROWTH

BACTERIAL FOOD POISONING
 Bacteria grow throughout the food in large numbers so that when we
eat the food we eat the bacteria too, for example, Salmonella species.
 Spore forming bacteria are difficult to kill with heat, for example,
Clostridium perfringens.
 Bacteria release their toxins (poisons) which are heat resistant into the
food before the food is eaten, for example, Staphylococcus aureus.
 Bacteria are present in food in relatively small numbers and do not
grow on food but multiply in the intestine, for example, Campylobacter.
As food poisoning (pathogenic) bacteria do not usually cause any change
to the appearance, smell or taste of food, this means food
handlers must practice very high standards of food hygiene to ensure that
food does not become contaminated.

SOURCES OF BACTERIA
 Raw food;
 Water/ice;
 People;
 Places (e.g. equipment and surfaces);
 Other sources like pests, pets, waste food and rubbish.
Case study:
A family arranged to have a party in the local community center. An outside caterer
was hired to provide the meal. The sweets were delivered on trays at 2.00 pm. They
remained in the warm room until they were served to the guests at 9.00 pm. One of
the desserts made from vermicelli, milk, ghee and dry nuts. Twelve of the guests
who had eaten the Dessert became ill with stomach pain and vomiting during the
night. Guests who did not eat the it were not ill.
1. What could be the outcome of the investigation into the cause of the food
poisoning?
2. How could it have been prevented?

Learning outcomes.
 Know the sources of contamination
 Identify risks to food safety from microbial, physical, chemical
and allergenic hazards.
 Know how to prevent food contamination.
SECTION 2- HYGIENE CONTROL
Time: 45 – 60 minutes

"Hygiene control is the adoption of practices which will reduce the risk
of food becoming contaminated. The aim of hygiene control is to prevent
the spread of bacteria.“
The following points specify different routes of contamination
1. Food-to-food contamination.
2. Equipment-to-food Contamination:
3. by the food handler
4. by pests and waste; and
5. by water/ice.
WHAT IS HYGIENE CONTROL?

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 Hazard is any contaminant that may cause harm to the consumers.
 Contamination is the presence of any objectionable or harmful thing in
the food making it unsafe for the consumer.
 Cross Contamination occurs when food becomes contaminated with
bacteria from another source.
Bacteria can be transported by hands, utensils, surfaces, equipment, tea
towels, raw food and pests.
Common examples of cross contamination include unclean hands; dirty
knives; utensils; equipment and food contact surfaces (eg chopping
boards); blood dripping from raw foods; storing raw food with cooked
foods; storing food uncovered; and using dirty cleaning cloths and tea
towels.
CROSS CONTAMINATION

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Direct contact
Indirect
Drip
TYPES OF CROSS CONTAMINATION

Keep food covered until use.
Separate raw and cooked, and old and new food at all times.
Use separate equipment and utensils when preparing raw meats,
poultry and seafood.
Clean and sanitise all equipment, utensils and food contact surfaces.
Store chemicals separate to food.
Reporting Illness/ Fitness to Work
Report to your Manager or Human Resources Office in the following cases:
Nausea, Vomiting or diarrhoea, food borne illnesses, typhoid
Ear, eye, nose discharges
Septic cuts or weeping skin infections
Any other communicable diseases
AVOID CROSS CONTAMINATION

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Color Codes
AVOID CROSS CONTAMINATION

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THE ROLE OF SUPERVISOR IN PREVENTING CONTAMINATION
Supervisors can prevent contamination at their work place by:
 Implement the food hygiene policies and procedures designed to protect
food from contamination.
 Train, instruct, supervise and monitor food handlers in practices designed
to prevent contamination of foods.

Learning outcomes
By the end of this section, participants should be able to:
 Ensure that sufficient facilities are available for employees to maintain
good standards of food hygiene.
 Ensure that high standards of personal hygiene can be maintained by
staff.
SECTION 3- PERSONAL HYGIENE
Time: 45 minutes

 Clean hands and clothing.
 Minimise jewellery on hands and wrists.
 Tie-back or cover hair.
 Clean and short fingernails.
 Avoid unnecessary contact with food.
PERSONAL HYGIENE
Personal hygiene involves those practices performed by an individual
to care for one's bodily health and well being, through cleanliness.
 Cover all cuts and sores with a brightly coloured waterproof dressing.
 Do not eat over food or food surfaces.
 Do not prepare food when you are ill.
 Avoid touching your face and hair.
 Do not cough or sneeze over food.
 Do not taste food with your fingers or “double dip” with a spoon.
 If wearing gloves, change frequently.

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Before:
 Before starting to work with/preparing food
 Before touching ready to eat food
 Before eating
Before (and after) caring to someone sick
After :
 After Every Break
 After Smoking
 After handling raw food or waste
 Using the toilet
 After cleaning surfaces or equipment
WHEN TO WASH HANDS

Wet hands
under warm
running
water
Apply 3-
5ml of
liquid soap
to hands
Rub hands
vigorously
together,
under
running
water,
cleaning all
parts of
hands
Clean
between
fingers and
around the
wrist,
especially the
nails and
fingertips.
Rinse off all
the lather
(and
bacteria!)
Dry hands
completely
using a paper
towel
Dispose of
paper towel in a
foot operated
container.
EFFECTIVE HANDWASHING

THE ROLE OF A SUPERVISOR IN PERSONAL HYGIENE
Supervisors will ensure that food handlers under their supervision are
following good hygiene practices.
 Essential supervision is required to make sure that high standards of
personal hygiene are maintained.
 The supervisors should set examples, by following all standards of
personal hygiene for example, hand washing and wearing protective
clothing.
 The staff should be persistently encouraged by the supervisors to maintain
highest standards.
 Supervisors should ensure that proper facilities are provided for
maintaining personal hygiene.
supervisors should make sure that staff are clean, free of skin infections
and have no health problems. They should also demonstrate a good
attitude towards hygiene.
 Supervisors should routinely ask food handlers to demonstrate personal
hygiene rules like correct hand washing techniques.

Learning outcomes
 Ensure that sufficient facilities are available for hygienic and legal
disposal of waste.
 Ensure that effective measures are in place for management of
pests.
Time: 20 - 30 minutes
SECTION 4- PEST CONTROL

Pests are living creature that lives in or on food for food, shelter and
warmth.
Pests can carry food poisoning bacteria and may also cause physical
contamination of food with their droppings, eggs, fur and dead bodies.
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Examples of Pest
• Rats
• Mice
• Cockroach
• Flies
• Birds
• Ants
• Insects
Pest Signs
• Live or dead bodies e.g. larvae & eggs
• Droppings, nests and webbing
• Damage including bite marks, holes in boxes
• Spillage adjacent to sacks of food
• Unusual smells and Noises
• The loss of small amounts of food
• Nibbled wrappings
• Damage to woodwork.
PEST AND SIGNS OF PESTS

The 4-point strategy for pest control is essential to keep pests out of
food premises and prevent them from spreading harmful microbes.
1. Prevent access(Keep them out – seal the food premises.)
 Keep doors and windows closed as far as possible;
 Use fly screens on windows;
 Inspect the delivery bags, boxes, cartons for signs of pest;
 Find the routes by which pests gain access.
2. Deny pests favorable conditions (Starve them out – keep food premises clean).
 Remove food particles and spillages from work surfaces and floors promptly
 Unclean utensils and equipment should not be left lying around;
 Any food that requires being left to 'stand out' should be covered;
 Food should not be left out overnight;
 Dried foods should be stored in containers with tight lids
 All food storage areas should be regularly checked;
4-POINT STRATEGY FOR PEST CONTROL

3. Deny pests favorable Environment(Don’t give them a home)
 Remove all unnecessary equipment and items.
 Conduct regular pest inspections or services
 Check your kitchen and stores regularly for signs of pests.
 Check deliveries thoroughly for signs of pests.
 Do not accept a delivery if it shows sign of pests such as gnawed
packaging or insects.
 Keep external areas tidy and free from weeds.
4. Report signs of pests
 Report all pest sightings or evidence of pest activity to your
supervisor.
4-POINT STRATEGY FOR PEST CONTROL

A food handler enters the store room first thing in the morning and
notices a musty smell.
He then sees small pieces of paper on the floor. The store room is very
full. Packets are piled up everywhere and it is difficult for him to see
because there is no window.
After moving a lot of goods out of the way he picks up a bag of sugar.
Sugar spills over the floor from small holes in the bag. He moves more
goods out of the way and sees a number of small droppings on the
floor beneath the products.
1. What is the most likely problem in this storeroom?
2. What should the food handler do next?
3. How should food be stored in a dry storeroom?
CASE STUDY

THE ROLE OF THE SUPERVISOR IN PEST CONTROL
 The supervisors and their staff should be able to recognize signs of
pest’s infestation.
Supervisor should be aware of the actions needed in the event of
infestation and be able to identify contamination of food products by
pests.
 Signs of infestation should be reported to supervisor straight away and
any contaminated food should be discarded.

Learning outcomes
 Ensure that appropriate facilities are available to enable correct
temperature maintenance at all process stages.
SECTION 5- TEMPERATURE CONTROL
Time: 45 minutes

Some foods require time/temperature
control to limit the growth of
pathogenic microorganisms or the production
of toxins.
Inadequate temperature control is a
contributing factor in about 80% of outbreaks
of food related illnesses.
All food businesses are required to obtain and
use a probe thermometer, accurate to +/-1°C to
monitor the temperature of potentially
hazardous foods.
TEMPERATURE CONTROL

SAFE TEMPERATURE
Safe temperatures are 5 °C or colder, or 60 °C or hotter.
Potentially hazardous foods need to be kept at these temperatures to prevent
any food-poisoning bacteria, which may be present in the food, from
multiplying to dangerous levels.

Potentially hazardous food is food that has to be kept at certain
temperatures to:
Minimize the growth of any pathogenic micro-organisms that may be
present in the food
Prevent the formation of toxins in food.
Examples of potentially hazardous foods include:
Food containing raw and cooked meats including casseroles, pies and
sandwiches
Dairy products and processed foods containing eggs, beans and nuts
Seafood
Processed fruits and salads such as pre-prepared salads and ready to eat
fruit packs
Cooked rice and pasta.
POTENTIALLY HAZARDOUS FOODS

The 2 hour/4 hour guide only applies to ready-to-eat and potentially hazardous
foods.
The time refers to the life of the food, including preparation and cooling, not
just to display times.
When using the guide, please remember to use the total time.
The 2 hour/4 hour guide
Total time limit between 5 °C and 63 °C What you should do
Less than 2 hours Refrigerate or use immediately
Between 2 hours and 4 hours Use immediately
More than 4 hours Throw out
THE 2 HOUR/4 HOUR GUIDE

 The temperature of perishable foods, should ideally be between 0°C and
5°C. To maintain 8°C or below.
 Fridge temperatures be monitored daily.
 Refrigerated food deliveries should be checked to ensure they are an
acceptable temperature.
 Foods should be refrigerated for only short periods of time, the duration
varying from food to food, because placing food in a refrigerator does not
kill the bacteria that the food carries but the low temperature keeps the
bacteria dormant.
If the food is removed from the refrigerator into room temperature the
bacteria will begin to grow again.
 Do not accept a consignment when not satisfied with delivery
temperature.
 Avoid overloading the fridge. Overloading will prevent air circulation.
CHILL TEMPERATURES

Hot Holding is required to maintain hot-held food at 63°c or above.
 Keeping hot foods hot and cold foods cold:
Hot food should be maintained at least at 63˚C before food is consumed.
Many foods that are eaten cold have sufficient nutrients and moisture to
enable bacteria to grow quickly.
Fresh milk, butter, cheese, frozen vegetables and meat are examples.
 Keeping prepared food out of temperature danger zone:
Reinforce the importance of keeping food out of the Temperature Danger
Zone.
 The rules for achieving this are quite simple:
 Keep hot food hot
 Keep cold food cold
 Keep prepared food out of the Temperature Danger Zone
HOT HOLDING

Cooking & Reheating is required to destroy
food poisoning bacteria.
Food must be cooked thoroughly as bacteria
are killed by heat.
It is strongly advisable to monitor and record
the core temperature of food to confirm the
high-risk food is cooked & reheated to
sufficient temperatures to destroy bacteria.
COOKING AND REHEATING

It is essential to cook food thoroughly (core temperature of above 70°C)
to kill most of the harmful bacteria.
Cooking does not eliminate all bacteria; it reduces it’s count to a safe
level
Sight, smell or taste cannot determine if the food is safe to eat.
Ensuring foods reach this safe minimum internal temperature with a
food thermometer is the only reliable way to ensure safety and to
determine the doneness of cooked meats, poultry, egg dishes and
leftovers.
Freshly-cooked food should be:
Served immediately (note that leaving cooked meat to stand for 10
minutes before serving does not present a significant risk in terms of
food safety) or Kept hot above 63°C until it is served (‘hot holding’) or
chilled as quickly as possible and refrigerated.
COOKING

Avoid re-heating where possible, but accepted good practice is to reheat
dishes to a core temperature of at least 70°C for 2 minutes or an absolute
minimum of 75°C if no time is measured.
Ensure correct internal temperatures are achieved, by using a probe
thermometer.
Never reheat food in a Bain Marie or hot box.
Re-heated cooked foods - notably milk products, poultry and meat - are
implicated in many cases of food poisoning.
Food handlers often make the mistake of thinking that because food has
already been cooked it is free of bacteria and that a 'warming up‘ will be
sufficient.
REHEATING

Cooling of Foods is required after cooking as quickly as possible. It is
good practice to cool hot food and place within the refrigerator within 90
minutes from cooking.
To facilitate quick cooling you should implement the following measures:
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 Food should be transferred from hot pans or trays to cool ones
 Cut large joints of meat into smaller joints
 Divide liquids such as soup or casserole into smaller dishes
 Stand pans or container in sinks filled with cold water & ice, if you
have it, and stir regularly
 Always allow the movement of air around food & food containers
when cooling to increase air movement a electric fan can be used.
 Blast chiller: Cools down the hot food to below 30C within 90
minutes.
COOLING OF FOODS

WHAT ARE THE RISKS OF COOLING AND STORING FOOD
LIKE THIS?

The only way of accurately monitoring temperatures is with the use
thermometers. When monitoring fridge temperatures it is suggested you
do it first thing in the morning before the fridge is repeatedly opened and
closed.
 Before use, ensure the thermometer is clean and dry. If using a probe
thermometer, ensure the probe has been sanitized.
 Place the probe into the food and wait until the temperature reading
has stabilized before reading.
 Measure different parts of a food as the temperature may not be the
same in all parts. For example, if food is being cooled in a refrigerator,
the top of the food may be cooler than the middle of the food.
 Clean and sanitize the thermometer after measuring the temperature of
one food and before you measure the temperature of another food.
 If using the thermometer to measure hot and cold food, wait for the
thermometer to return to room temperature between measurements.
 Measure the temperature of packaged chilled food by placing the length
of the thermometer between two packages.
HOW DO TO CHECK TEMPERATURES

As the thermometer probe will be inserted into food, it must be cleaned and
sanitized before it is inserted into different food.
If the probe is not cleaned and sanitized, food poisoning bacteria may be
transferred from one food to another.
The probe of a thermometer can be cleaned and sanitized using these steps:
 Wash the probe with warm water and detergent.
 Sanitize the probe appropriately (alcohol swabs can be used).
 Rinse the sanitizer away if necessary (refer to the instructions on the
sanitizer).
 Allow the probe to air dry or thoroughly dry it with a disposable towel.
 Maintaining a thermometer
 Maintain the thermometer in good working order. This means replacing
the batteries if they are flat or repairing the thermometer if it breaks.
 Maintain the accuracy of the thermometer. This means that you should
make sure it is calibrated correctly on a regular basis.
TEMPERATURES SANITIZATION AND MAINTENANCE

Unless complete thawing occurs the temperature at the core of the food may
not reach a high enough level during the cooking process to kill any bacteria
that are present.
Frozen foods must be properly thawed before cooking begins. Unless
complete thawing occurs, the temperature at the core of the food may not
reach a high enough level during the cooking process to kill bacteria. If the
outer surface of food warms up, bacteria can begin to grow although the
centre of the food remains frozen.
THAWING OF FOOD
Options for Defrosting Food:
 Defrost frozen food in the fridge, cool
room or drip tray.
 Under cold running water below 210C
 Thaw only small food items in the
microwave, then cook immediately.
 Never thaw foods at room temperature.
 Never thaw food in water.
 Never re-freeze thawed food.

WHAT ARE THE RISKS OF THAWING FOOD LIKE THIS?

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Freezing does not kill bacteria, it prevents bacteria from multiplication.
Although frozen food may not become contaminated it may deteriorate in
flavor and character if stored too long.
Freezing:
 Put frozen food in the freezer at -180C as soon as it is delivered/received.
 Freeze hot food as soon as it has been properly chilled down.
 Before freezing a food, label it with the number of days it was held after
cooking or opening.
 Freezer:
 Divide food into smaller portions in containers before freezing.
 Food should be stored neatly within the freezer and not overloaded.
 Maximum storage periods should be known.
 Ingredients, processed/cooked or packaged food products shall be subject to
FIFO (First In First Out), FEFO (First Expiry First Out) stock rotation system.
FREEZING TEMPERATURES

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THE ROLE OF SUPERVISOR
 The supervisor should be well versed with the policies and
procedures regarding storage and temperature control.
 The food safety management process should be implemented by the
supervisor.
 Proper communication to the staff about correct procedures should
be conveyed.
 Monitoring of mandatory documentation such as temperature chart
and delivery records should be done by supervisor.
 The overall responsibility of cold storage maintenance and its proper
functioning rests with supervisor.
 The supervisor should ensure that procedures such as stock rotation
and stock control should be implemented correctly.

Learning outcomes
By the end of this section participants should be able to:
 Ensure all cleaning procedures are being followed.
 Ensure that appropriate facilities are available to enable safe and effective
cleaning.
SECTION 6- CLEANING AND DISINFECTION
Time: 30 - 45 minutes

Cleaning is the removal of dirt, grease, food particles and unwanted visible
material.
Detergent/Cleaner
 A chemical (washing-up liquid) used to remove grease, dirt and food
remaining particles.
Disinfectant
 A chemical used to kill most of the bacteria on the surface being
disinfected.
 Check that surfaces are clean of grease, dirt and food before you use a
disinfectant.
Sanitizer
 A two-in-one product that acts as a detergent and a disinfectant.
Cleaning of the work-place can be divided into two broad categories:
'Clean-as-you-go' and 'scheduled cleaning‘
CLEANING AND DISINFECTION

Cleaning and disinfection is essential for the safe operation of any food business.
 Must be continuous and ongoing.
 Thoroughly clean and sanitise all food surfaces, equipment and utensils with
hot water and detergent and chemicals (sanitisers).most detergents do not kill
bacteria, but hot water and sanitisers do.
 Cleaning and sanitising without a dishwasher
 Wear rubber gloves to protect your hands from the hot water and
chemicals.
 Remove food particles by scraping or soaking.
 Wash using hot water and detergent – change the water if it becomes cool
or greasy.
 Rinse in hot water with chemical sanitiser or in very hot water
 Either drip-dry or use a clean disposable towel to reduce the risk of cross-
contamination.
SECTION 6- CLEANING AND DISINFECTION

Clean-as-you-go applies to cleaning that must be done very quickly after
the soiling occurs.
The aim is to prevent cross-contamination, or injury to staff, or simply to
keep working areas clean and tidy.
Examples of this type of cleaning are:
 washing and sanitizing a chopping board, knife, spoon, etc. immediately
after use
 cleaning up a floor spillage just after it has happened
Scheduled cleaning refers to cleaning tasks carried out at regular intervals.
Food businesses often have a timetable which specifies all the details for
each item to be cleaned.
Chemicals can be dangerous always follow the manufacturer's instructions.
CLEANING AND DISINFECTION

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Food contact and hand contact surfaces are considered as high risk
surfaces. Such surfaces should be given high priority and should be
always, cleaned, disinfected and dried.
Examples (hand contact surfaces):
 water taps
 door handles
 light switches
 phone receiver
 can opener
 chilling units
 drawer handles
 soap and towel dispenser
 machine and equipment switches
 sinks for hand wash or utensil wash
 waste bin lids
 broom and mop handles
Examples (food contact surfaces):
 Food containers
 Chopping boards
 Cutleries
 Plates
 Food preparation tables
CLEANING OF HIGH RISK SURFACES

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Items that do not touch food and those that are subject to heat
treatment are considered as low risk and should be always cleaned.
Examples:
 Bain marie
 Chaffing dish
 Door
 Dishwasher
 Dry storage areas
 Floors
 Microwave
 Inside an oven
 Ceiling
 Freezers
CLEANING OF LOW RISK SURFACES

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THE ROLE OF THE SUPERVISOR IN CLEANING
 Guarantee sufficient cleaning materials and suitable facilities are
available and staff is given clear instructions;
 Ensure that the appropriate cleaning/ disinfecting chemical,
concentration and procedure is used;
 Check that the cleaning equipment is stored properly;
 Replace broken or spoilt equipment;
 Encourage staff for high standards; and
 Audit premises and equipment for cleanliness regularly
.
Exercise: Make a cleaning schedule for the staff.

Learning outcomes
 Describe the importance and measures of safe packaging,
transportation and labeling.
SECTION 7- PACKAGING, TRANSPORTATION AND LABELING

Food packaging is the enclosing of food to protect it from damage,
contamination, spoilage, pest attacks, and tampering during transport,
storage, and service.
 Materials used for wrapping are not to be a source of contamination;
and stored in such a manner that they are not exposed to contamination.
 As far as possible all unpacking and packing should be carried out in
areas separate from food production or preparation to prevent
contamination of open food.
 LABELLING
Food labelling is a means of communication between the Cook and steward
of food on one hand, and consumer on the other.
labeling a food product;
 Helps to ensure adequate and accessible information availability to the
next person in the food chain.
 Enable them to handle, store, process, prepare and display the food
products safely and correctly.
FOOD PACKAGING

Learning outcomes
 Chooses the appropriate design, layout and equipment of food premises to
minimize potential food safety hazard.
SECTION 8- PREMISES DESIGN AND LAYOUT

A hygienic layout is one that allows plenty of space for work and storage, and
provides separate working areas for each of the food categories - raw, high
risk, vegetables and other.
 Work surfaces should be strong, durable, and easy to clean and made of
smooth non-absorbent materials.
 Walls should have glazed tiles in areas where walls are likely to be stained
with food
 The ceiling should be water resistant and finished so as to minimize
collection of dirt and shedding of particles.
 Effective ventilation system is required; ventilation systems should ensure
that air does not flow from unclean to clean areas of the premise.
 Premises should be well lit, either with natural or artificial light.
 Toilets should be situated away from food area.
 Hand wash basins should have running water and supplied with materials
for cleaning and drying hands.
PREMISES DESIGN AND LAYOUT

How to segregate waste.
 Separate non-biodegradable(non combustible) waste from
biodegradable(combustible) waste before putting them into bins.
 Place waste in plastic lined bins.
 Empty and clean waste bins regularly.
 Separate liquid and solid wastes.
 Cover dustbins, clean them regularly, sanitize (collect them at the
assigned garbage collection point).
 Remove all waste from the premises as required.
 Ensure all external bins are covered.
 Protect external waste bin area from pests and birds.
WASTE DISPOSAL

 A preventive maintenance program should be in place for all equipment.
 Keep all equipment and work areas in good condition and there should be
no temporary repairs.
 Replace chopping boards that are scratched, pitted or scored – (not
smooth anymore)
 Throw away any cracked or chipped dishes and other table ware
 Ventilator and exhaust fans should be cleaned regularly to prevent grease
and dirt contaminating the food.
 Clean and maintain ceiling tiles, false ceiling and light fixtures and shield
them where necessary.
64
MAINTENANCE

Learning outcomes.
 To enable staff to identify high risk foods.
 To instruct staff to segregate high risk food from low risk and direct them in
storing high risk food in appropriate conditions
SECTION 9- HIGH RISK FOODS AND STORAGE OF FOOD

High-risk foods are ready to eat foods that are intended for consumption
without further treatment which under unfavorable conditions support the
multiplication of harmful bacteria.
High risk foods are most likely to be involved in cases of food poisoning.
They are usually high in protein and moisture, requiring strict temperature
control and protection from contamination and include:
 All cooked meat and poultry
 Milk cream, custards, dairy products and ice cream
 Cooked eggs, especially those made with raw eggs and not thoroughly
cooked, for example mayonnaise
 Sea food for example cooked prawns
 Cooked rice (not high in protein)
HIGH-RISK FOODS

Handling Eggs at this
point (especially in relation to vulnerable consumers):
 Wash your hands before and after handling eggs
 Do not store or use cracked eggs
 Store eggs in cool dry conditions, for preference in the fridge
 Avoid cross contamination: raw egg can contaminate other food or be
contaminated by other food
 Avoid using raw shell egg in recipes where no cooking, or only light
cooking is involved – discuss availability of pasteurized eggs
 Cook eggs adequately
 Eat egg dishes as soon as possible after preparation or keep refrigerated
HIGH-RISK FOODS

Low-risk foods are rarely implicated in food poisoning and may be stored,
suitably packaged, at ambient temperatures. They do not support multiplication
of food poisoning bacteria.
Some examples include:
 Preserved food such as jam;
 Dried foods or food with little moisture, such as flour, rice bread or biscuits.
But once liquid has been added to powered food, such as milk, the food
becomes high risk;
 Acid foods such as vinegar or products stored in vinegar;
 Fermented products;
 Foods with high fat/sugar content, such as chocolate; and
 Canned foods, whilst unopened.
LOW-RISK FOODS

69
Dry foods should be stored in cool, dry, clean and ventilated.
The “Three C’s of Food Storage”: keep food Clean, Covered, and (temperature)
Controlled or Clean, Cool and Covered.
General food storage requirements include:
 Segregate washed and unwashed food items
 Separate Raw and Cooked Food
 Ready to eat food must be kept above the raw food.
 Keep food covered
 Do not keep carton boxes in food area
 Do not use damaged, rusty or blown cans
 Do not store open tins in the fridge, transfer the food to covered containers
 First In First Out
 First Expiry First Out
 Label the Food- Production, Expiry and Defrosting Start Dates.
 Do Not Serve the Food Past Shelf Life.
STORAGE OF FOODS

Learning outcomes
 Explain food business operator and staff responsibilities with regard to
food safety legislation.
 Ensure that food business complies with all relevant food safety
legislation.
SECTION 10- FOOD HYGIENE AND THE LAW

SECTION 10- PROCESS FLOW
Learning outcomes:
By the end of this section participants should be:
 Facilitates the design of process flow to maximize food safety.

PROCESS FLOW
Process flow is the sequence of steps needed to transform raw materials
and ingredients into manufactured food products
There are eight stages of food flow through the catering establishment:
 Purchasing and receiving
 Storage
 Preparation (including defrosting)
 Cooking
 Cooling
 Hot and cold holding
 Reheating
 Serving
 Purchasing and receiving
• All food must come from approved sources
• Homemade or uninspected food is not allowed

PROCESS FLOW-purchasing and Receiving
 Purchasing and receiving
 All food must come from approved sources
 Homemade or uninspected food is not allowed
 Inspect all incoming food for torn, damaged or stained boxes
 Inspect the condition of the delivery truck
 Check the temperature of incoming food. Refrigerated foods must be at
4ºC (40ºF) or less. Frozen food must be at -18ºC (0ºF) or less

Learning outcomes:
By the end of this section participants should be:
 Ensure that the staff is complying with good hygiene practices
(GHP) including HACCP
 Ensures that there is an effective FSMP.
SECTION 11- FOOD SAFETY MANAGEMENT

Food safety management is defined as the application of food policies,
systems and processes in a food operation in order to prevent foodborne
illnesses and protect consumer health.
The Regulations establish that the implementation of adequate food safety
operations is a voluntary effort by food businesses. To do this, food
business operations that serve, process or serve food must have a food
safety management system in place that guarantees safe food.
Such a system is based on HACCP or Hazard Analysis Critical Control Point
system principles i.e. established principles of hygiene management.
Responsibilities as food handlers within’ food safety management systems
include:
Responsibilities for monitoring, recording and reporting actual and
potential food safety hazards.
FOOD SAFETY MANAGEMENT PROCESS

FOOD SAFETY MANAGEMENT PROCESS
The central objective is PREVENTION - action taken to prevent a problem
arising rather than action to deal with a problem that has happened.
All food businesses must have a food safety management system based on
HACCP principles.
Risk assessment and hazard analysis throughout preparation/production of
food reduces the importance of end point inspection of a product.
Food safety management systems used in the workplace will require the
monitoring, recording and reporting of food safety hazards and critical control
points.
For example the temperature of refrigerators, freezers, chillers and hot-holding
cabinets should be monitored and recorded and any of these that are too high or
too low should be reported to a supervisor or line manager.

FOOD SAFETY MANAGEMENT PROCESS-THE SEVEN PRINCIPLES OF HACCP
HACCP (Hazard Analysis Critical Control Point System)
HACCP was developed in the USA to ensure safe foods to astronauts. Essentially
HACCP is concerned with identifying possible hazards associated with a food
product and its catering process. A HACCP system is most suited to food
production and manufacturing businesses, but the principles can be applied even
to small catering enterprises
THE SEVEN PRINCIPLES OF HACCP
1. Conduct a hazard analysis
2. Identify critical control points
3. Establish critical limits for each critical control point
4. Establish critical control point monitoring requirements
5. Establish corrective actions
6. Establish record keeping procedures
7. Establish procedures for verifying the HACCP system is working as intended

SECTION 13- SUPERVISION OF STAFF
Learning outcomes:
 Monitor and supervise the staff to ensure that they comply with food
safety management process.
 Initiate and establish protocols to ensure staff have adequate training
to ensure production of safe food.

WHAT IS SUPERVISION
Supervision is a process by which one worker is given responsibility by the
organization to work with another worker in order to meet certain
organizational, professional and personal objectives which together
promote the best outcomes for service users.”
Supervision means literally, the “overseeing” (not the “overlooking”) of
people within a work unit, with the purpose of achieving maximum
productivity through them.
The purpose of supervision is to improve the service, exercise a duty of care
to staff, and support good morale and staff retention. Effective supervision
should result in positive outcomes both for people who use services and for
the staff who provide those services.

FIVE RULES OF SUPERVISION
The following five rules are offered as general guidelines for
improving performance of supervisors.
1. Get involved.
2. Open channels of communication.
3. Give your people a chance to develop.
4. Establish standards and stick to
5. Provide feedback.

THE RULES OF DELEGATION
Delegation is defined as: “Giving a subordinate the Responsibility, Authority,
and Accountability, to complete a task.” Let’s take a look at the three key
words in the definition:
1. Responsibility. This amounts to an obligation on someone’s part to
complete a specific task within the organization.
2. Authority. Authority is the influence one person exerts over another to get
the job done. 3. Accountability. To be an effective leader, you must hold your
followers accountable; if you don’t, the good order and discipline within the
organization will falter.
One way to increase that feeling of accountability is to use feedback.
Feedback cannot be something done just at the end of the tasking and expect
the follower to react in a positive manner; feedback must be given
throughout the tasking to ensure the member understands they are being
held accountable.

THE FOUR STEPS OF DELEGATION
There are four steps to the process of delegation.
1. Define the Task. Define it to whom? Well, first you have to define it to
yourself: Is this something I need to delegate? Is this something I can do?
What’s the outcome I want? Who would be the best person to do this
task?
2. Assign the Task. After you’ve decided that the task needs to be delegated,
then it’s time to select whom you want to take the job. Bring that person in,
sit them down and explain to them the purpose of the job and its goals,
obtain commitment from the subordinate and then finally encourage
questions.
3. Grant Authority. Now that you’ve given the task away, make sure you’ve
cleared the way for them to complete the task. Give them the right amount
of authority based on the job and level of training
4. Follow-Up. Give positive and timely feedback. Don’t leave it until the task
is complete, follow-up with your subordinates on a regular basis. Be realistic
and have self-restraint- -realize that mistakes are going to be made.

COMMON MISTAKES IN DELEGATION
The next list is some of the common mistakes supervisors have made while
trying to delegate.
1. Unclear Delegation. Go back to step one of the delegation process
2. Supervise Too Closely. Also known as, micro management. After you’ve
assigned the task, get away! If you’ve defined the task correctly, then you’re
going to select the right person for the job, so trust yourself and that person.
3. Rushed Delegation. Give your people time to complete a task. Don’t wait five
hours before a task is due to assign it to someone, especially when that task
deserves a week’s time.
4. Improper Selection of Subordinates. Step two of the process is “Assign the
Task.” Here’s where it counts in making the right choice for the job. Do you
know your people well enough to make a decision? Sometimes it can be a
guessing game, but getting to know who can handle what type of work will
make your life that much easier.

PREVENTION OF CONTAMINATION OF FOOD BY FOOD HANDLERS
All food handlers have responsibilities to keep food safe, but the major legal
responsibilities relate to actions that should be implemented by management.
However, participants should be aware of the important role they can play in
preventing food related illnesses.
 POOR hygiene in food premises
 Dissatisfied customers
 Illness (even death) of customers
 Loss of firm's reputation
 Bad publicity
 Increase in food waste
 Unpleasant working environment for staff
 Conditions which may lead to pest infestation
 Prosecution, disqualification or closure
SECTION 14- FOOD HYGIENE AND THE LAW

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