The document discusses food safety and preventing foodborne illness. It defines food safety as handling, preparing, storing, and serving food in a way that prevents illness. It emphasizes proper sanitation, avoiding cross-contamination, cooking foods to the right temperatures, and storing foods at the proper hot or cold holding temperatures. Following food safety best practices at all stages from purchasing to serving can help ensure the safety of food.
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 Avoid the loss of business
To Avoid law suits
To Maintain the guest trust
To Maintain Quality Standards
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
6. โข Objects that gets into the food
during preparation or serving
โข Equipment part
โข Damaged utensils
โข Cleaning Brush
By JP Lawand
7. โข Hair restraint using suitable cap or hair net
โข Long sleeve uniform
โข Jacketโs pocket always empty
โข Clean environment, closed windows and doors to avoid
dust coming from outside
โข Equipment well maintained (check the screws, the
plastic accessoriesโฆ)
โข Avoid the usage of deteriorated utensils
โข Ceiling and walls well maintained
By JP Lawand
9. โข Designate a suitable area away from food to store the detergent
โข Label the detergent with name and usage
โข Rinse with water utensils and equipment after using detergents
(White vinegar is ideally to remove the detergent)
โข Do not mix between food containers and cleaning containers
โข Always check the water you are using, regularly check the filtering
system.
โข Regularly check the ventilation system
โข 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 difB
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reach places in food rooms.
11. โข Clean and sanitize the working area
โข Clean the unreachable places (Cornersโฆ)
โข Maintain walls, ceiling and floor to be free from holes
โข Make sure that grain, sugar, flour are free from any sort of pest
โข Regular pest control check
โข Efficient air curtains on doors
โข Fly killers machine
โข 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 โthe Personal Hygieneโ Micro-germs
(Bacteria, virusesโฆ) 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. โFAT TOMโ
F ood
A cidity
T empreture
O xygen
T ime
M oisture
โข Bacteria requires a high protein, high carbohydrate food source
Exp.: Meat, Seafood, Poultry, Cooked plant food (backed potato, pasta, riceโฆ)
Foods that are acidic or slightly neutral
Bacteria can not typically reproduce in a highly acidic food
โข Bacteria rapidly reproduce between (5 โ 60 C) THE DANGER ZONE
โข Given enough time in the danger zone range, bacteria will start rapidly
reproducing
The Maximum time is 4 hours
โข There are certain Bacteria that requires oxygen to reproduce and we call it Aerobic
Bacteria
โข Bacteria requires Moist food to reproduce.
Exp.: Yeast
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
18. ๏ Evaluate suppliers
๏ Compliance with food safety standards(HACCP, ISO 22000โฆ)
๏ Trained employees
๏ Safe/sanitary packaging
๏ Delivery during โslowโ 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 โuse byโ 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
21. Dry storage
๏ Clean/orderly, items 15 cm off floor
๏ Good ventilation,
๏ 10 โ 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
23. Refrigerated storage
๏ < 5 C (colder preferred, Verify periodically)
๏ Donโt overload
๏ Allow for air transfer (slotted shelves)
๏ Date items
๏ Properly sealed
๏ Raw/uncooked on bottom โ away from ready to eat
foods
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 โcontainerโ 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.
๏
vomiting and/or diarrhea.
Avoid preparing food for yourself or others if you are ill, especiallyB
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P 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 โ in pan on bottom shelf
๏ Under running water (21 C) < 2 hours
๏ Marinate meats/fish in refrigerator
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
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 โfreshโ 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
Avoid Cross Contamination
Pre-wrap food as much as possible
๏ Sneeze guards
๏
๏
๏ Watch customer behavior โ remove contaminated
food.
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. ๏ Donโt wear jewelry
๏ Use utensils for serving
๏ Donโt 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