This document discusses safe food handling and storage. It defines food safety as all conditions and measures necessary during production, processing, storage, distribution, preparation and serving of food to ensure it is safe, sound and fit for human consumption. Some key points covered include the importance of personal hygiene for food handlers; properly cleaning, separating and cooking foods to prevent cross-contamination; refrigerating perishable foods within two hours; and safely storing and reheating leftovers. The document provides guidelines for safe food handling at each stage from shopping to storage.

1. Safe foodHandling, Toxicity &
Storage of Food
By- Astha K. Patel
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2. Food Sanitation
• It implies cleanliness in the producing, Preparing,
storing & servicing of food & water.
• Food sanitation is essential aspect of food preparation.
• It needs to emphasize at every stage of food handling
& preparation.
• Hygienic habits would be help in preventing foods from
being contaminated during handling.
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3. Definition of Food Safety/Food
Hygiene
All condition &
measures
 Production
 Processing
 Storage
 Distribution
 Preparation
Of the food
Necessary during
To ensure that
Safe, sound wholesome fit
for
Human consumption
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4. Sources of FoodContamination
Water used for
washing or
cleaning is not
potable
Container or
utensils used
for storage &
preparation
are not clean
Personnel
handling food
suffer from
communicable
d’se
Personnel
handling food
have
unhygienic
habits.
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5. Principles of Food sanitation
Food handlers are free from any communicable d’se
Human air nasal discharge, skin also be sources of
Microorganism therefore persons handling food must
wash hands with soap before starting preparation of food.
Personal Hygiene should be maintained.
Sanitary condition- sanitation of all work surfaces, utensils
& equipment must be ensured.
Food premises should be kept free from rats, mice, flies & dust.
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6. HygienicPractices of FoodHandlers
Hand should be
washed
Finger nails
should be kept
short & free from
dirt
Head covering
should be used
Apron's should
be worn
Coughing,
sneezing, smoking
in vicinity of food
should be avoided.
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7. Food borne disease
• Typhoid, paratyphoid, diarrhoea &
dysentery
Bacterial
• Viral hepatitis, Poliomyelitis
Viral
•Amoebas
Protozoa
•Tapeworm & roundworm
Intestinal
worms
•Food poisoning
Other
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9. Practical rules for good sanitation
• Tie hair- use hair net or cap.
• Wash hands with soap & water.
• Wash fruits, vegetables, cereals & beans
thoroughly before preparation with potable
water.
• Boil milk before use.
• Utensils & equipment used for preparation
should be cleaned
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10. • Cooked food should be stored in covered,
preferably in the container in which it is
cooked.
• Left overs food should be stored in refrigerator
& reheat food before use is advisable.
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11. Food Protection
• Food Protection methods are measures taken to protect
food from being contaminated by any agent.
• All the food must be protected at all times during storage
& preparation from the following contamination :
Dirty hands
Dust
Coughing & sneezing
Flies, rodents unclean utensil
Smoking
• These factors affects food directly to make it unsafe or
contaminated with microorganisms.
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12. Importance of Food hygiene
• To prevent food contamination
• To ensure good health of people
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13. Basics of safe food Handling
• Safe steps in food handling, cooking & storage
are essential to prevent food borne d’se.
Clean Separate
Cook Chill
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14. Shopping
• Purchase refrigerated or frozen items after
selecting your Non-perishables.
• Never choose meat or poultry in packaging
that is torn or leaking.
• Do not but food past “sell –by”. “use by” or
other expiration dates.
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15. Storage
• Always refrigerate Perishable food within 2
hours.
• Check the temperature of your refrigerator &
freeze with an appliance thermometer.
Refrigerator – should be 40 F or below
Freezer – 0 F or below.
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16. Preparation
• Always wash hands before handling the food.
• Don’t cross-contaminate.
• Keep raw meat, poultry, fish & their juices
away from other food.
• Sanitise cutting boards by using a solution of 1
teaspoon of chlorine bleach in 1 quart of
water.
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17. Thawing
• The process of ice, snow, or another frozen
substance becoming liquid or soft as a result
of warming up.
Refrigerator – allow slow & safe thawing
Cold water – allow faster
Microwave – immediate thawing
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18. Cooking
• Cook all raw beef, pork & meat & roast it at
minimum internal temp. of 160 F.
• Poultry – 165 F.
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19. Serving
• Hot food – 140 F or warmer.
• Cold food – 40 F or colder
• When serving food at buffet, keep food hot
with chafing dishes, slow cookers & warming
trays.
• Keep food cold by nesting dishes in bowls of
ice.
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20. Left overs
• Discard any food left out at room temperature
for more than 2 hours
• Discard food in 1 hour if temp. is above 90 F.
• Place food into shallow containers &
immediately put in refrigerator or freezer for
rapid cooking.
• Use cooked left overs within 4 days.
• Reheat leftovers to 165 F.
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21. Cold storage chart
• These short, but safe, time limits will help
keep refrigerated food from spoiling or
become dangerous to eat.
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22. Food storage
• Proper storage of food is an imp. Part of reducing
risk of food poisoning.
• Some foods must be stored in the fridge & eaten
within short span of time.
• Other food such as flour, pulses, grains can be
stored for long time at room temperature.
• Make sure about 3 thing while storing the food.
1. In right place
2. At right temperature
3. For the right time.
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23. Principles of food storage
• Safety
• Accessibility
• Orderliness
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24. Precautions of food storage
• Food storage areas should be well ventilated.
• The storage area should be kept free from
insects.
• Food should be kept on shelves or clean racks.
• Store food in separate containers with tight lid.
• Avoid over loading of fridge.
• Defrost fridge regularly.
• Remember – use up older items first
• First in, first out & if in doubts throw it out.
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25. • https://www.youtube.com/watch?v=gZC4Xmt
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