The document discusses food safety guidelines for purchasing, storing, and handling food according to Hazard Analysis and Critical Control Point (HACCP) principles. It outlines seven HACCP principles including identifying potential food hazards, establishing preventative controls and monitoring procedures at critical points to ensure food safety. Specific guidelines are provided for foods like shellfish, fish, wild mushrooms and dairy products. Proper refrigeration and storage temperatures are emphasized to prevent bacterial growth and cross-contamination.
Unsafe food poses major risks, causing 2 million deaths per year from diseases like diarrhea, typhoid, and cancer. Foodborne illnesses strain healthcare systems and harm economies. Ensuring food safety requires proper handling practices like washing hands, preventing cross-contamination, cooking food thoroughly, and storing food at correct temperatures. Food safety is impacted by a variety of factors including globalization, urbanization, and climate change. Common foodborne diseases are caused by toxins, bacteria, viruses, and parasites transmitted through food. Legislation and standards aim to regulate food quality and safety.
This document provides guidelines for proper food handling and storage to ensure patient safety. It outlines responsibilities for maintaining food temperatures, sanitation, hygiene, and storage. Specific instructions include washing dishes in a dishwasher, keeping food in the safe temperature zone, wearing gloves during preparation and delivery, and inspecting delivered food. Patient diets are often restricted and carefully monitored by dietitians.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations aim to harmonize food safety enforcement across the country.
Food hygiene aims to prevent foodborne illness through hygienic practices during food production, handling, distribution, and serving. Milk hygiene specifically focuses on preventing transmission of diseases from dairy animals or human handlers to consumers through milk. Proper hygiene and standards are also important for slaughterhouses, fish, and eating establishments like restaurants to prevent contamination and spoilage that could cause food poisoning.
Food Hygiene:
Food hygiene is defined as ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use’.9 EU food law is science-based.
The document discusses the importance of food hygiene and provides guidelines on key aspects of food safety. It emphasizes the 4 C's: cleaning, cooking, chilling, and preventing cross-contamination. Proper cleaning of surfaces, hands, and equipment is vital. Foods must be stored at safe temperatures and promptly refrigerated. Cross-contamination can spread bacteria and should be avoided through practices like using separate cutting boards. Following food hygiene procedures is necessary to produce safe food.
Unsafe food poses major risks, causing 2 million deaths per year from diseases like diarrhea, typhoid, and cancer. Foodborne illnesses strain healthcare systems and harm economies. Ensuring food safety requires proper handling practices like washing hands, preventing cross-contamination, cooking food thoroughly, and storing food at correct temperatures. Food safety is impacted by a variety of factors including globalization, urbanization, and climate change. Common foodborne diseases are caused by toxins, bacteria, viruses, and parasites transmitted through food. Legislation and standards aim to regulate food quality and safety.
This document provides guidelines for proper food handling and storage to ensure patient safety. It outlines responsibilities for maintaining food temperatures, sanitation, hygiene, and storage. Specific instructions include washing dishes in a dishwasher, keeping food in the safe temperature zone, wearing gloves during preparation and delivery, and inspecting delivered food. Patient diets are often restricted and carefully monitored by dietitians.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations aim to harmonize food safety enforcement across the country.
Food hygiene aims to prevent foodborne illness through hygienic practices during food production, handling, distribution, and serving. Milk hygiene specifically focuses on preventing transmission of diseases from dairy animals or human handlers to consumers through milk. Proper hygiene and standards are also important for slaughterhouses, fish, and eating establishments like restaurants to prevent contamination and spoilage that could cause food poisoning.
Food Hygiene:
Food hygiene is defined as ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use’.9 EU food law is science-based.
The document discusses the importance of food hygiene and provides guidelines on key aspects of food safety. It emphasizes the 4 C's: cleaning, cooking, chilling, and preventing cross-contamination. Proper cleaning of surfaces, hands, and equipment is vital. Foods must be stored at safe temperatures and promptly refrigerated. Cross-contamination can spread bacteria and should be avoided through practices like using separate cutting boards. Following food hygiene procedures is necessary to produce safe food.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations provide comprehensive standards to control food hygiene and safety.
This document discusses microbial food safety hazards and control in the fresh cut industry. It begins by defining fresh cut products as fruits and vegetables that have been trimmed, peeled, and/or cut for consumer convenience while maintaining freshness. The document then outlines safety as it relates to physical, chemical, and microbial hazards that can compromise produce safety. It further discusses contamination sources and potential pathogens at various stages of the fresh cut process from harvesting to transportation. Finally, the document provides suggestions for controlling contamination and ensuring safety throughout the fresh cut industry and consumption.
This document discusses key concepts of basic food safety. It outlines three important aspects of hygiene - food hygiene, kitchen hygiene, and personal hygiene. Food hygiene involves using safe water/raw materials, properly cooking and cooling foods, and preventing contamination. Kitchen hygiene requires properly cleaning and sanitizing surfaces and equipment. Personal hygiene refers to practicing good hygiene habits while handling food. The document also discusses food safety principles like preventing cross-contamination and properly storing foods.
This document discusses the roles and responsibilities of different groups in ensuring food safety from farm to plate. It states that food safety is a shared responsibility of everyone involved in the food chain including farmers, transporters, manufacturers, retailers, and consumers. It outlines the key responsibilities of producers, consumers, and manufacturers. Producers are responsible for using safe raw materials and ingredients and following production practices. Consumers should properly store, handle and cook food. Manufacturers must use proper processing and packaging and ensure ingredients meet standards. The document emphasizes that food safety is a collaborative effort across all groups.
The document discusses food hygiene and sanitation, outlining the importance of potable water, hygienic food products and handling, and measures like proper sanitation of equipment and facilities, hygiene of food handlers, and implementing Hazard Analysis and Critical Control Points (HACCP) to identify and prevent food safety hazards. Key aspects covered include sources of water contamination, spoilage microorganisms, sanitation procedures, and the 7 principles of HACCP for establishing critical control points and monitoring food safety.
This document discusses food preparation safety. It covers important topics like ensuring workstations and utensils are clean, only prepping small batches of food at a time and returning uncooked food to refrigeration quickly. It details safe minimum cooking temperatures and cooling procedures. Specific food types like meat, eggs and produce have additional handling guidelines. Certain preparation methods like reduced oxygen packaging or making fresh juice require a variance. Maintaining food safety at all preparation stages is critical to preventing foodborne illness.
The document outlines training objectives and guidelines for food handlers and operators to prevent foodborne illness through proper sanitation practices like frequent handwashing, avoiding cross-contamination, ensuring foods are properly cooked and stored at safe temperatures, and using proper sanitation of surfaces and equipment to eliminate bacteria and viruses that can cause disease. Key risks include improper temperature control of foods in the danger zone between 41-135°F where bacteria multiply fastest, as well as poor personal hygiene of food workers who can transmit illnesses.
This document provides guidelines for food handling and storage at a catering service. It outlines 14 steps in the food processing cycle from receipt to serving. It then details policies on protective clothing for food handlers and delivery areas. The largest section provides specific instructions on receiving, storing, and handling different food items to prevent contamination and protect food quality. These include storage temperatures and timelines for meat, dairy, canned goods, bread and more. The document aims to ensure food safety through proper hygiene and storage practices.
This document provides an overview of food handling and safety. It discusses the major causes of foodborne illness including bacteria, viruses, parasites, and chemicals. Proper personal hygiene like handwashing is emphasized as key to preventing contamination. Food safety practices like cooking to the proper temperature, cooling and reheating food properly, preventing cross-contamination, using sanitizers correctly, and manual dishwashing procedures are explained. Maintaining proper holding temperatures for food, using food from approved sources, and following time and food storage limits are also covered.
This document provides guidance on safe food preparation practices. It discusses proper thawing, cooking, cooling, reheating and handling of foods. Specific guidelines are given for preparing produce, eggs, batters, breading, salads and other foods. Operations must cook foods to the proper minimum internal temperatures unless they have a variance or consumer advisory. Partial cooking of foods requires additional safety steps. The document aims to prevent foodborne illness by ensuring time/temperature control and avoiding cross-contamination during all preparation stages.
Food hygiene and safety is a discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The uses of food safety and quality standards have become a major driver of the implementation of preventive controls in the food industry.
How much do you know about Food Hygiene take the quiz and see how much or little you know.
These are just some of the questions given during the test at the end of the Food Hygiene Asia - Level 2 Award in Food Safety 6 hour workshop.
The Hazard Analysis Critical Control Point (HACCP) system was developed to ensure food safety for astronauts and prevent foodborne illness. It is a structured approach used to identify and control food safety hazards during all stages of food production from farm to table. The HACCP system involves identifying critical control points during food handling and processing, establishing standards to control risks, monitoring procedures, and corrective actions to ensure food is safe for consumption.
This document discusses food hygiene and outlines the four key stages of food hygiene: cleaning, cooking, chilling, and preventing cross contamination. It provides details on properly cleaning surfaces, utensils, and hands. It emphasizes that food must be cooked thoroughly to hot temperatures to kill bacteria and that leftovers should not be reheated more than once. The document also explains how to properly chill food to below 5°C to slow bacteria growth and the importance of preventing cross contamination between raw and ready-to-eat foods.
The document discusses various aspects of food hygiene including milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, and sanitation of eating places. It emphasizes the importance of clean and safe production, handling, and consumption of food to prevent food poisoning and foodborne illnesses. It also discusses food additives, adulteration, standards and regulations related to ensuring food safety.
The document discusses food purchasing and receiving procedures for a food establishment. It provides guidelines for purchasing safe and quality food supplies from approved sources, including reputable suppliers that follow proper handling and storage practices. It outlines steps for receiving food deliveries, which include inspecting for quality, signs of spoilage, and proper temperatures. Sensory evaluation of food involves using sight, smell, touch and taste to check for quality. Maintaining time and temperature control is critical during receiving and storage to prevent bacterial growth.
The document provides information from a food handler training program run by Hamilton County Public Health. It covers topics like food sources and storage, proper cooking and holding temperatures, preventing cross-contamination, and general food safety best practices. The goal is to educate food workers on how to properly handle, prepare, and store food to prevent foodborne illnesses.
This document discusses food purchasing and receiving procedures. It covers the following key points:
- Purchasing food requires knowledge of products, market conditions, and effective techniques like comparative shopping and timing large purchases. Purchase specifications detail quality characteristics.
- During receiving, inspect foods for quality, spoilage, and temperature. Accept foods only from approved, reputable suppliers storing and transporting foods under proper temperature conditions.
- Determine quality by observing color, texture, packaging and using senses of smell and taste. Measure storage temperatures to ensure foods are kept at safe temperatures.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
The document outlines the Food Hygiene Regulations 2009 in Malaysia. It provides background on the regulations and their objectives to ensure food safety and hygiene. It details the application and registration requirements for food premises. Specific hygiene practices and standards are outlined for food handling, premises maintenance, food protection and carriage. Non-compliance can result in penalties. The regulations provide comprehensive standards to control food hygiene and safety.
This document discusses microbial food safety hazards and control in the fresh cut industry. It begins by defining fresh cut products as fruits and vegetables that have been trimmed, peeled, and/or cut for consumer convenience while maintaining freshness. The document then outlines safety as it relates to physical, chemical, and microbial hazards that can compromise produce safety. It further discusses contamination sources and potential pathogens at various stages of the fresh cut process from harvesting to transportation. Finally, the document provides suggestions for controlling contamination and ensuring safety throughout the fresh cut industry and consumption.
This document discusses key concepts of basic food safety. It outlines three important aspects of hygiene - food hygiene, kitchen hygiene, and personal hygiene. Food hygiene involves using safe water/raw materials, properly cooking and cooling foods, and preventing contamination. Kitchen hygiene requires properly cleaning and sanitizing surfaces and equipment. Personal hygiene refers to practicing good hygiene habits while handling food. The document also discusses food safety principles like preventing cross-contamination and properly storing foods.
This document discusses the roles and responsibilities of different groups in ensuring food safety from farm to plate. It states that food safety is a shared responsibility of everyone involved in the food chain including farmers, transporters, manufacturers, retailers, and consumers. It outlines the key responsibilities of producers, consumers, and manufacturers. Producers are responsible for using safe raw materials and ingredients and following production practices. Consumers should properly store, handle and cook food. Manufacturers must use proper processing and packaging and ensure ingredients meet standards. The document emphasizes that food safety is a collaborative effort across all groups.
The document discusses food hygiene and sanitation, outlining the importance of potable water, hygienic food products and handling, and measures like proper sanitation of equipment and facilities, hygiene of food handlers, and implementing Hazard Analysis and Critical Control Points (HACCP) to identify and prevent food safety hazards. Key aspects covered include sources of water contamination, spoilage microorganisms, sanitation procedures, and the 7 principles of HACCP for establishing critical control points and monitoring food safety.
This document discusses food preparation safety. It covers important topics like ensuring workstations and utensils are clean, only prepping small batches of food at a time and returning uncooked food to refrigeration quickly. It details safe minimum cooking temperatures and cooling procedures. Specific food types like meat, eggs and produce have additional handling guidelines. Certain preparation methods like reduced oxygen packaging or making fresh juice require a variance. Maintaining food safety at all preparation stages is critical to preventing foodborne illness.
The document outlines training objectives and guidelines for food handlers and operators to prevent foodborne illness through proper sanitation practices like frequent handwashing, avoiding cross-contamination, ensuring foods are properly cooked and stored at safe temperatures, and using proper sanitation of surfaces and equipment to eliminate bacteria and viruses that can cause disease. Key risks include improper temperature control of foods in the danger zone between 41-135°F where bacteria multiply fastest, as well as poor personal hygiene of food workers who can transmit illnesses.
This document provides guidelines for food handling and storage at a catering service. It outlines 14 steps in the food processing cycle from receipt to serving. It then details policies on protective clothing for food handlers and delivery areas. The largest section provides specific instructions on receiving, storing, and handling different food items to prevent contamination and protect food quality. These include storage temperatures and timelines for meat, dairy, canned goods, bread and more. The document aims to ensure food safety through proper hygiene and storage practices.
This document provides an overview of food handling and safety. It discusses the major causes of foodborne illness including bacteria, viruses, parasites, and chemicals. Proper personal hygiene like handwashing is emphasized as key to preventing contamination. Food safety practices like cooking to the proper temperature, cooling and reheating food properly, preventing cross-contamination, using sanitizers correctly, and manual dishwashing procedures are explained. Maintaining proper holding temperatures for food, using food from approved sources, and following time and food storage limits are also covered.
This document provides guidance on safe food preparation practices. It discusses proper thawing, cooking, cooling, reheating and handling of foods. Specific guidelines are given for preparing produce, eggs, batters, breading, salads and other foods. Operations must cook foods to the proper minimum internal temperatures unless they have a variance or consumer advisory. Partial cooking of foods requires additional safety steps. The document aims to prevent foodborne illness by ensuring time/temperature control and avoiding cross-contamination during all preparation stages.
Food hygiene and safety is a discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The uses of food safety and quality standards have become a major driver of the implementation of preventive controls in the food industry.
How much do you know about Food Hygiene take the quiz and see how much or little you know.
These are just some of the questions given during the test at the end of the Food Hygiene Asia - Level 2 Award in Food Safety 6 hour workshop.
The Hazard Analysis Critical Control Point (HACCP) system was developed to ensure food safety for astronauts and prevent foodborne illness. It is a structured approach used to identify and control food safety hazards during all stages of food production from farm to table. The HACCP system involves identifying critical control points during food handling and processing, establishing standards to control risks, monitoring procedures, and corrective actions to ensure food is safe for consumption.
This document discusses food hygiene and outlines the four key stages of food hygiene: cleaning, cooking, chilling, and preventing cross contamination. It provides details on properly cleaning surfaces, utensils, and hands. It emphasizes that food must be cooked thoroughly to hot temperatures to kill bacteria and that leftovers should not be reheated more than once. The document also explains how to properly chill food to below 5°C to slow bacteria growth and the importance of preventing cross contamination between raw and ready-to-eat foods.
The document discusses various aspects of food hygiene including milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, and sanitation of eating places. It emphasizes the importance of clean and safe production, handling, and consumption of food to prevent food poisoning and foodborne illnesses. It also discusses food additives, adulteration, standards and regulations related to ensuring food safety.
The document discusses food purchasing and receiving procedures for a food establishment. It provides guidelines for purchasing safe and quality food supplies from approved sources, including reputable suppliers that follow proper handling and storage practices. It outlines steps for receiving food deliveries, which include inspecting for quality, signs of spoilage, and proper temperatures. Sensory evaluation of food involves using sight, smell, touch and taste to check for quality. Maintaining time and temperature control is critical during receiving and storage to prevent bacterial growth.
The document provides information from a food handler training program run by Hamilton County Public Health. It covers topics like food sources and storage, proper cooking and holding temperatures, preventing cross-contamination, and general food safety best practices. The goal is to educate food workers on how to properly handle, prepare, and store food to prevent foodborne illnesses.
This document discusses food purchasing and receiving procedures. It covers the following key points:
- Purchasing food requires knowledge of products, market conditions, and effective techniques like comparative shopping and timing large purchases. Purchase specifications detail quality characteristics.
- During receiving, inspect foods for quality, spoilage, and temperature. Accept foods only from approved, reputable suppliers storing and transporting foods under proper temperature conditions.
- Determine quality by observing color, texture, packaging and using senses of smell and taste. Measure storage temperatures to ensure foods are kept at safe temperatures.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
This document provides an overview of food hazards and food safety. It discusses biological, chemical, and physical food hazards as well as allergens. It explains how bacteria, viruses, parasites, and other pathogens can contaminate food and cause illness. Key factors that influence bacterial growth like food, moisture, temperature and time are also summarized. The document outlines proper food receiving, storage, preparation, holding and service procedures to prevent cross-contamination and bacterial growth. It introduces Hazard Analysis Critical Control Point (HACCP) systems to identify and control risks. Food safety best practices around personal hygiene, cleaning and sanitation are also covered.
This document provides a training on food safety. It discusses the importance of food safety and preventing contamination. It outlines potentially hazardous foods and explains how pathogens grow when the conditions of FAT TOM are met. The training covers receiving, storing, and preventing contamination through proper personal hygiene, cleaning, sanitization, and recalls. It also includes scenarios about receiving bulk chicken instead of retail packages and a refrigerator being above 41°F to discuss appropriate responses to ensure food safety.
This document discusses food safety and preventing foodborne illness. It explains that foodborne illness can be caused by chemical, physical, or biological contaminants in food. It identifies the main types of pathogens that can cause foodborne illness, including bacteria, viruses, parasites, and fungi. It emphasizes the importance of proper handwashing, avoiding cross-contamination, holding foods outside of the temperature danger zone of 41-140°F, and following HACCP (Hazard Analysis and Critical Control Points) principles to ensure food safety.
This document provides an introduction to food borne illness. It discusses the meaning of food borne illness and common symptoms like diarrhea, vomiting, and dehydration. It explains how pathogens are transmitted through contaminated food and cross-contamination. Improper food handling practices that can lead to cross-contamination are discussed such as exposing food to unsafe temperatures, improper packing and reheating of food, and poor hygiene during preparation. The importance of proper temperature control and avoiding the temperature danger zone of 5-60°C is emphasized. Different types of bacteria that cause food borne illness are introduced, including spore-forming bacteria like Clostridium perfringens, Bacillus cereus, and Clostridium botulism.
This document provides an introduction to food borne illness. It discusses the meaning of food borne illness and common symptoms. It explains how cross contamination can occur through improper temperature control, packing, hygiene, reheating, and unsafe suppliers. Bacteria are described as a major cause of food borne illness, including spore-forming bacteria like Clostridium perfringens, Bacillus cereus, and Clostridium botulism. The document emphasizes proper food handling and temperature control to prevent cross contamination and growth of harmful bacteria.
The document discusses various factors related to food safety and hygiene. It covers topics like physical, chemical, and biological hazards, personal hygiene, temperature control, food storage, cleaning and sanitization, pest control, and allergies. It emphasizes the importance of proper handling, preparation, storage of food to prevent contamination and discusses best practices to avoid health hazards. It also provides guidelines on receiving, storing food, cleaning processes, temperature danger zones, and the role of hygiene in ensuring food safety.
Keeping Save and Hygienic Revisitied - 2 Food Contaminants & Prevention CJMcErlean
This document discusses food contamination and prevention measures. It defines biological, chemical, and physical contaminants and explains how they can make food unsafe. Biological contaminants, especially bacteria, are the main cause of foodborne illness. The document emphasizes controlling time and temperature to prevent bacterial growth, as bacteria multiply rapidly in the "danger zone" between 5-63°C. It also stresses preventing cross-contamination, practicing good hygiene, and properly storing and using chemicals to keep food safe.
This document summarizes proper food storage principles and practices. It discusses the four main types of storage - refrigeration, freezing, deep chilling, and dry storage. Key points covered include storing foods at proper temperatures, using First In First Out rotation, avoiding cross-contamination, and specific storage guidelines for common food items like meat, dairy, fruits and vegetables. Maintaining proper storage is important for food safety and quality.
Sanitation and hygiene practices are essential in food processing plants to prevent contamination and ensure worker safety. Key practices include checking the quality of raw materials, monitoring production processes, proper packaging and labeling, and storing and transporting finished products in a way that prevents contamination. Worker hygiene such as handwashing and protective clothing is important, as is ensuring facilities are clean, well-ventilated, and pest-free. Maintaining thorough records also allows for quality control.
Hazard Analysis and Critical Control point (HACCP) is a system implemented by the food industry to identify potential food safety hazards and establish control procedures at critical points during food production to prevent foodborne illnesses. HACCP aims to prevent hazards from entering the food supply by analyzing each step of food production and identifying critical control points that must be monitored to ensure food is processed safely. The HACCP system was developed in the 1960s by Pillsbury in cooperation with NASA to establish a systematic approach to identifying and controlling food safety hazards.
According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
This document provides guidance on proper food storage in commercial kitchens. It discusses dry storage, refrigerated storage, freezer storage, and garbage storage areas. It provides requirements for preventing contamination during food storage, including prohibiting storage in inappropriate areas and separating raw and ready-to-eat foods. Storage cleaning guidelines and specific guidelines for storing various food products like meat, poultry, fish and eggs are also outlined.
To ensure visitor safety post-lockdown, hotels must take measures to make diners feel safe and comfortable. This includes displaying posters on social distancing, hand washing, and COVID-19 guidelines. Hotels should also improve food safety practices like frequent hand washing, sanitizing surfaces, wearing masks and gloves, checking temperatures, and minimizing physical contact between people. Proper cleaning and sanitization helps reduce pathogens and prevent the spread of disease.
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
This document provides instructions for home canning of various foods. It discusses selecting high quality fresh produce for canning and proper storage. Canning methods depend on whether the food is acidic or low-acid. Acidic foods can be water bath canned while low-acid foods require pressure canning to reach higher temperatures needed to destroy bacteria spores. Precise following of approved canning recipes and procedures is important for safety, including proper headspace, processing times and sealing of jars. Altitude adjustments may be needed for processing times. The document provides various tips and resources for safe home canning.
Badminton is a racket sport played with a shuttlecock over a net on a divided court. It originated in India in the mid-1800s and spread to England and the US. The objective is to score points by hitting the shuttlecock so the opponent cannot return it. Proper equipment, techniques like serving and smashing, scoring, and strategy are outlined. Safety precautions and systems of doubles play are also discussed.
The document discusses scientific notation and operations involving numbers written in scientific notation. It explains that for addition or subtraction, the exponents must be the same. If exponents are different, the decimal must be moved in one number so that the exponents match before performing the operation. Examples are provided for adding and subtracting numbers with the same and different exponents, demonstrating the steps to obtain the final answer in proper scientific notation form.
This document outlines different roles in broadcast media including reporter, news anchor, TV or program host, scriptwriter, director, and producer. It provides brief descriptions of each role, noting that the reporter delivers news to the public, the news anchor delivers news from a studio and provides commentaries, the TV or program host facilitates and manages program flow and introduces segments, the scriptwriter writes scripts, the director supervises performers, and the producer finances shows or movies.
Print media is a form of media that disseminates information through paper publications. It involves various people such as journalists who research topics and report on events and their impacts. Writers and authors contribute creative works or scholarly academic papers. Editors ensure works are well-written and relevant for publishing. Layout and graphic artists design the visual presentation while photographers capture images. Art directors oversee overall concepts. Publishers finance production and printing costs.
The document discusses the basic structure and function of cells. It notes that cells are the smallest living units that can only be seen with a microscope. Robert Hooke in the mid-1600s first observed cells when looking at a sliver of cork through a microscope and coined the term "cell". All cells have a surrounding membrane, cell contents in thick fluid called protoplasm, structures for cell function called organelles, and a control center with DNA. There are two main types of cells - prokaryotic which were the first cells on earth like bacteria and archaea, and eukaryotic cells which have a nucleus bound by a membrane and include fungi, protists, plants and animals. Key cellular organelles are
The document discusses humanity's role as caretakers of the environment. It notes that God created the world and wants people to protect it for future generations. As stewards, people have a duty to care for nature and not abuse it through actions like industrialization. The document also talks about human and animal rights being connected to responsibilities. It encourages practices like sobriety, temperance, and generosity to help care for the environment.
This document discusses the basic needs of animals for survival, including protection, movement, ingestion of food, transport of materials, defense, respiration, control/response to the environment, and elimination of wastes. It describes the integumentary system that protects the body, the three types of skeletons (hydrostatic, exoskeleton, endoskeleton) that provide support, and the three types of muscles (skeletal, smooth, cardiac) that allow for movement. The processes of ingestion, digestion, absorption and elimination of food are explained. The circulatory, lymphatic, respiratory and nervous systems are introduced as means of transport, defense, gas exchange and environmental response.
This document discusses stress, its causes and effects. It describes stress as the body's reaction to challenges or unkind events that cause feelings like tension, worry or discomfort. Stress can be positive and enhance productivity, or it can be negative and hurt performance. Common stressors include major life changes, everyday problems and physical surroundings. The document also outlines physical, emotional, behavioral and psychological signs of stress, and strategies for managing stress through controlling stressors, exercise, relaxation and coping techniques.
The document provides summaries of various high-performance motorcycles including the Dodge Tomahawk concept vehicle, Suzuki Hayabusa known for its top speed of 303 km/h, MTT Turbine motorcycle powered by a turboshaft engine, Ducati 1199 Panigale sport bike, and Honda CBR1100XX Super Blackbird developed to be the world's fastest production motorcycle. It also summarizes the MV Agusta F4 sport bike, Yamaha R1 known for its compact "stacked gearbox" design, Kawasaki Ninja ZX-14 capable of accelerating from 0-60 mph in 2.5 seconds, Aprilia RSV 1000 R sport bike, and BMW
2. HACCP AND FOOD
SAFETY
• Is the Hazard Analysis Critical
Control Points system that was
developed to ensure the safety of
food for United States astronauts
nearly 30 years ago. This system is
now being used in our restaurants
because these guidelines make
good sense.
3. ANALYZE
HAZARDS
• Potential hazards associated with a food and
measures to control those hazards are identified.
The hazard could be biological, such as microbe or
chemical, such as a toxin; or physical, such as
ground glass or metal fragments.
4. IDENTIFY
CRITICAL
CONTROL
POINTS
These are points in a food production
from its raw state through processing and
shipping, to consumption by the
consumer, at which the potential hazard
can be controlled or eliminated.
Example are cooking, cooling, packaging
and metal detection.
5. ESTABLISH
PREVENTIVE
MEASURES WITH
CRITICAL LIMITS
FOR EACH
CONTROL POINT
• For a cooked food, for example, this might include setting the
minimum cooking temperature and time required to ensure the
elimination of any harmful microbes.
7. E S T A B L I S H
C O R R E C T I V E
A C T I O N S T O B E
T A K E N W H E N
M O N I T O R I N G S H O W S
T H A T A C R I T I C A L
L I M I T H A S N O T B E E N
M E T
F O R E X A M P L E , R E P R O C E S S I N G O R
D I S P O S I N G O F F O O D I F T H E M I N I M U M
C O O K I N G T E M P E R AT U R E I S N O T M E T.
9. ESTABLISH
EFFECTIVE RECORD
KEEPING TO
DOCUMENT THE
HACCP SYSTEM
• This would include records of hazards and their control methods,
the monitoring of safety requirements and action taken to correct
potential problems. Each of these principles must be backed by
sound scientific knowledge. For example, published microbiological
studied on time and temperature factors for controlling food borne
pathogens.
10. HACCP LOOKS AT THE
FLOW OF FOOD THROUGH
YOUR RESTAURANT,
FROM THE TIME IT IS
DELIVERED TO THE TIME
IT IS SERVED TO YOUR
CUSTOMERS. LET US
TAKE A LOOK AT HOW
THIS MIGHT PERTAIN TO
YOUR RESTAURANT
11. 1. THE
DELIVERY
When you receive a delivery make sure the food is in good condition. Frozen foods must be received frozen.
You will need to open the carton and take the temperature of the item, which should be 0 degrees F or -18
degrees C. look at the bottom of the box and make sure there are no puddles or indication that the
products has started to thaw.
Produce should read 40 degrees goods to make sure they are intact.
The canned goods should not have bulges, dents, leaks or rust.
Also check the dates the product expires. Refuse any products that do not meet these standards.
12. 2. THE
STORAGE OF
PRODUCTS
ROTATE! REMEMBER FIFO (first in first out!)
This is extremely critical when the product involved is
highly perishable, such as pre-sliced meats or
produce. When you put your products away, always
date the boxes. Make sure that your refrigerator and
freezer are at the correct temperatures.
Refrigerated products must be stored below 40
degrees F. or 4.4 degrees C. and frozen food must be
stored at 0 degrees F. or -18 degrees C. Also, there
should be enough room for circulation around and
under the stored product.
Never store boxes on the floor of the refrigerator or
freezer. No canned or dry goods can be stored on the
floor because they can contaminate when you mop.
It should be away from the cleaning chemicals.
13. 3. FOOD PREPARATION
Remember to use only clean and sanitized
equipment and utensils. Thaw all frozen food in
the refrigerator.
Keep refrigerated products cold until you work
with them. Make sure all hot foods are prepared
quickly and that they reach the right temperature
(165 degrees F./73.9 degrees C) and that they are
held 140-145 degrees F./60-60.0 degrees C.
Never mix old products with new.
Proper hygiene habits are must for all staff with
proper hand washing.
14. 4. SERVING CUSTOMERS
Because employees can transmit illness, they must have high personal
hygiene habits. They must have clean hands, hair in place, clean
clothes or uniforms and each must be thoroughly trained in proper
hand washing techniques.
(Before starting work, returning from the restroom, touching food or
serving customers, after cleaning assignments, handling money or
non-food items, touching hair-face or skin and in between preparing
different food products.)
15. 5. STORING
PRODUCTS WHEN
CLOSING
• Store hot products in large shallow pans as this will enable the
product to cool quickly. Never store open canned products in their
cans. Make sure leftover food is covered and labeled.
16. WHEN YOU
BUY FOOD AT
THE GROCERY
STORE
REMEMBER TO:
Purchase
• Purchase meat, poultry and dairy products last.
Keep
• Keep packages of raw meat and poultry separate from other foods, especially produce items.
Use
• Use plastic bags to enclose individual packages of raw meat and poultry. Grab a few extra while in the produce section and
put these on the bottom of the cart.
Make
• Make sure meat, poultry and dairy products are refrigerated as soon as possible after purchase.
Place
• Place refrigerated foods in a cooler, especially in hot weather, for the trip home.
Purchase
• Purchase canned goods that are free of dents, cracks or bulging lids.
Check
• Check that all food packages are intact. No broken seams or tears.
Select
• Select produce that is fresh! Watch the sighs of aging and decay, such as mold or brown leaves and stems. Look for glossy
skin and green leaves.
Select
• Select food packages with longest period of the time until expiration.
17. CHARACTERISTICS OF A SAFE FOOD
SUPPLIER
Obtain food from approved and safe sources. Food should be purchased from commercial suppliers that are under
proper regulatory control. Food cannot be prepared in home kitchen
that is not under proper regulatory control and then served in a food
establishment.
18. GUIDELINES FOR SPECIFIC FOODS
• Food in a Hermetically Sealed Container. Processing food at proper
temperature for the appropriate time is essential to kill bacterial spores.
Of special concern is Clostridium botulinum, a microorganism whose
spores are found throughout the environment. Even slight under
processing of low acid food can be dangerous because the spoilage
microorganisms are killed and there are no signs to warm consumers
that botulinum spores might have germinated into vegetative cells and
produced their toxin. This is one reason that home canned foods
be served in a food establishment because the processing method has
not necessarily been tested and is often not properly monitored.
19. FLUID MILK AND MILK PRODUCTS
These are susceptible to contamination by a variety of microbial
pathogens, such as Shiga toxin-producing Escherichia coli,
Salmonella, and Listeria monocytogenes.
They also provide rich medium for their growth. Pasteurization is
required to eliminate pathogen contamination in milk and milk
products.
20. FISH
• All processors of fish must have
conducted a hazard analysis of
their operation, identified each
hazard that is reasonably likely to
occur, and implemented a HACCP
plan to control each identified
hazard. Fish must be purchased
from seafood suppliers who have
complied with this requirement.
21. MOLLUSCAN
SHELLFISH
Include oysters, clams, mussels, and scallops. Molluscan
shellfish are a potential problem because:
1) the environment is which they grow are commonly
subject to contamination from sewage that might contain
pathogens and to naturally occurring pathogenic bacteria;
2) they filter and concentrate pathogens that might be
present in surrounding waters; and
3) they are often consumed whole, either raw or partially
cooked.
22. SIGNIFICANT
ELEMENTS OF
SHELLFISH
CONTROL
AUTHORITIES’
EFFORTS TO
CONTROL THE
HARVESTING OF
MOLLUSCAN
SHELLFISH INCLUDE
THE FOLLOWING
REQUIREMENTS:
1) Containers of in-shell molluscan shellfish (shellstock)
must bear a tag that identifies the type and quantity of
shellfish, harvester, harvest location, and date of harvest.
2) Molluscan shellfish harvesters must be licensed.
3) Processors that shuck molluscan shellfish or ship, reship,
or repack the shucked product must be certified.
4) Containers of shucked molluscan shellfish must bear a
label with the name, address and certification number of
the shucker packer or repacker.
23. • Pathogens such as Vibrio vulnificus, Vibrio parahaemolyticus, Vibrio
cholerae, and Listeria monocytogenes that may be present in low
numbers at the time that molluscan shellfish are harvested, may
increase to more hazardous levels if they are time-temperature
abused. To minimize the risk of pathogen growth, Shellfish Control
Authorities also place limits on the time between harvest and
refrigeration.
24. WILD MUSHROOMS
Over 5000 species of mushrooms grow
naturally. Most have never been tested to
determine their toxicity. It is known that
about 15 species are deadly and another 60
are toxic to humans whether they are
consumed raw or cooked.
Some wild mushrooms that are extremely
poisonous may be difficult to distinguish
from edible species. In most parts of the
country there is at least one organization
that includes individuals who can provide
assistance with both identification and
program design.
25. FOOD FLOW: STORING
Proper storage maintains
quality and prevents
contamination from
unintentional and intentional
sources.
Wash your hands as soon as
you return home.
Refrigerate or freeze meat,
fish and poultry immediately.
Freezers should be 0 degree
F.
Refrigerate dairy products
immediately. Refrigerator
temperature should be
below 41 degrees F.
Store meat, fish and poultry
in plastic bags or on a plate,
and place on lowest shelf of
refrigerator to prevent raw
juices from dripping onto
other foods.
Wash hands with soap and
water for 15 seconds before
and after handling raw meat,
poultry or seafood products.
Store canned goods in a
cool, clean, dry place. Put
recent purchases in the back
of older items.
Store fresh produce
appropriately. Most should
be refrigerated and not
washed until time to use.
Washing with running water
is sufficient.
26. CLEANING AND
CHEMICAL
STORAGE
Cleaning supplies and chemicals
should be stored away from food.
Keep supplies and chemicals in their
original containers.
If supplies and chemicals are not in
their original containers, clearly label.
27. DRY STORAGE
Storerooms should be cool, dry, clean, well
lighted and well ventilated
Food items must be kept off the floor. Food items should be kept in containers that
cannot be damaged by water or a possible
pest infestation.
28. FROZEN STORAGE
Freezers keep food at 0 degree
F or below.
Freezers are never intended to
cool food.
Freezers should not be
overloaded.
29. REFRIGERATED
STORAGE
Refrigerators are use for short-term
holding at 41 degrees F or below.
Food must be stored correctly to
minimize the possibility of foodborne
illness and cross-contamination.
Refrigerated storage temperatures
vary from product to product.
30. RELATIONSHIP
OF DATES AND
FOOD SAFETY
Food labels and packaging are excellent sources of
information about food and guides for food safety. The
primary source of food safety information is the shelf-life
of the package, which can be presented in many
different ways.
• Examples include:
• The “sell by” date. This is the last day the product can
be sold. It allows time for the product to be stored and
used at home.
• The use by or “best if used by” date. This is the
freshness date; product may be safe after this date but
will probably not be at peak quality.
• The “do not use after” or expiration date. This is the
last date the product should be used.
31. COLD STORAGE
Refrigeration temperatures are often used to
control the growth of most pathogens.
Some pathogens, like Listeria and Yersinia,
will grow almost to the freezing point.
Refrigeration can also slow biological and
chemical processes that result in spoilage,
oxidative rancidity, and other quality defects.
Control of temperature during storage can be
accomplished using ice, chemical coolants
such as gel packs, and mechanical dry
refrigeration.
For dry refrigerated storage, the control can
be assured by checking product
temperatures.
32. FREEZING
• Some microorganisms remain visible for long
periods of time during frozen storage. Most viruses,
bacteria spores, and some bacteria vegetative cells
survive freezing unchanged. Other microorganisms
are sensitive to one or more steps associated with
the freezing process- freezing, frozen storage, or
thawing. Because multi-celled organisms are
generally more sensitive to low temperatures than
are bacteria- freezing and frozen storage are good
methods to destroy microorganisms, such as
parasitic protozoa, nematodes, and trematodes in
various foods.