BASIC FOOD HYGIENE

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BASIC FOOD HYGIENE
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CONTENTS

• 1.INTRODUCTION -HACCP
• 2.MICROBIOLOGY
• 3.FOOD POISONING AND ITS CAUSES
• 4.STORAGE AND TEMPERATURE CONTROL
• 5.FOOD SPOILAGE AND PRESERVATION
• 6.PERSONAL HYGIENE
• 7.CLEANING AND DISINFECTION
• 8.KITCHEN DESIGN AND LAYOUT
• 9.PEST CONTROL
• 10.HYGIENE CONTROL AND RULES

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BY THE END OF THIS SESSION YOU WILL BE ABLE TO
LEARN

• What is HACCP ?
• What are the benefits of HACCP?
• Understanding the basics of food safety.
• Awareness to implement HACCP.

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INTRODUCTIONHAZARD ANALYSIS CRITICAL CONTROL
POINT (HACCP)

• Hazard any thing which causes harm to the
  customer.
• Analysis identifying
• Critical Control Point point at which control
  can be applied

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Introduction-History

• HACCP is a food safety management system
  developed in 1960s as a result of joint effort by
  the Pillsbury company and NASA to guarantee the
  safety of food intended for astronauts.
• HACCP is a legal requirement

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Introduction - HACCP
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7 Principles of HACCP

• List all the hazards.
• Determine the CCP.
• Establish critical control points.
• Establish critical limits.
• Establish monitoring system.
• Establish corrective action.
• Establish verification procedures.
• Establish documentation.

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Introduction-definition of terms

• Safe food Food which is free from contaminants
  and will not cause illness.
• Food Hygiene All measures necessary to ensure
  the safety and wholesomeness of food during
  preparation, manufacture, storage,
  transportation, distribution, handling, sale and
  supply.

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Introduction-Hazards

• Physical hazards hazards which we can see with
  our naked eyes.
• eg.nails,stones,hair,building materials,
  pentops,cigarettes,bandaids,plasters,
• buttons etc
• Chemical hazards pesticides or cleaning
  chemicals may contaminate food
• Eg. detergents, disinfectants, etc

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Introduction-Hazards

• Bacterial hazard presence of microorganisms in
  food which may cause harm to us.

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Introduction Food Hygiene

• Food is essential to life but if contaminated it
  can cause illness, even death.
• Food poisoning mainly causes by human error
• Food poisoning can be avoided by following basic
  rules of food hygiene in work place and home.

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Introduction- Food Hygiene

• Food Hygiene
• Protect food from contamination from harmful
  bacteria foreign bodies
• Prevents bacteria to a safe level.
• Destroying harmful bacteria in food through
  cooking, processing, irradiation
• Discarding unfit food

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FOOD HYGIENE
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COST OF POOR FOOD HYGIENE

• Loss of productivity.
• Illness to guests.
• Closure of food business
• Loss of reputation
• Bad publicity
• Food poisoning outbreak and even death
• Fines legal actions
• Losing job

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BENEFITS OF GOOD FOOD HYGIENE

• Satisfied customers
• Good reputation
• Compliance with food safety legislation.
• Less food wastage and increased shelf life
• Good working condition
• Less staff turnover
• Increased productivity
• Reduced risk of food poisoning and food
  complaints.

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MICROBIOLOGY
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MICROBIOLOGY

• Microbiology is the study of microorganisms.
• eg. bacteria, fungus, virus etc
• Bacteria's are
• a. minute organisms
• b.difficult to see with naked eyes
• Mainly two types
• a. Spoilage bacteria
• b. Pathogenic bacteria

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BACTERIA
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BACTERIA

• Spoilage bacteria
• spoils food items by destroying its protein,
  texture, quality etc.

• Pathogenic bacteria
• Found everywhere
• especially on raw food,people,insects,rodents,
  pets,waste food

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BACTERIA
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Conditions for bacterial growth

• Food bacteria obtain their essential nutrients
  from protein which is present in high risk foods
  such as meat, fish and dairy products
• Water Bacteria requires water to transport
  nutrients to the body and remove waste from the
  body.
• Temperature the best temperature for bacterial
  growth is 370C.The temperature range of 50C to
  630C is referred as Danger Zone.
• Time bacteria multiply by binary fission in
  every 10 to 20 minutes.

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BACTERIAL GROWTH
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BINARY FISSION
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BINARY FISSION
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FOOD POISONING AND ITS CAUSES

• Basic food hygiene

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FOOD POISONING

• Acute illness occurs within 1 to 36 hrs of eating
  contaminated/poisonous food.
• Symptoms include
• Abdominal pain
• Diarrhea
• vomiting
• nausea

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FOOD POISONING
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FOOD POISONING
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CAUSES OF FOOD POISONING

• Bacteria or toxins
• Poisonous fish, including scombrotoxic fish
  poisoning, shell fish ,puffer fish
• Chemicals such as insecticides, excessive
  additives and fungicides
• Metals such as lead, copper and mercury
• Poisonous plants such as deadly night shade,
  poisonous mushrooms, under cooked red kidney
  beans and rhubarb leaves.
• Moulds (mycotoxins)

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Common food poisoning bacteria

• Salmonella found in raw poultry, raw meat, raw
  eggs, sewage water, pets, rodents etc.
• Symptoms include Abdominal pain, diarrhea,
  vomiting and fever.
• Duration of illness 1 to 7 days
• Onset period 12 to 36 hrs

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Common food poisoning bacteria

• Staphylococcus aureus human body-nose ,mouth,
  throat,cuts,boils,and skin of human beings.
• Symptoms vomitting,abdominal pain, some
  times diarrhea.
• Duration 6 to 25 hrs
• Onset period 1 to 7 hrs

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Common food poisoning bacteria

• Clostridium botulinumsoil,fish,meat and
  vegetables
• Symptoms double vision/blurred vision, dry
  mouth, difficult in swallowing, respiratory
  paralysis.
• Duration of illness several months
• Onset of illness 1 to 5 hrs.

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Common food poisoning bacteria

• Clostridium perfringens soil,raw meat, human
  and animal excreta
• Symptoms abdominal pain,diarrhoea and vomiting
  rarely
• Duration of illness 12 to 48 hrs
• Onset period 12 to 18 hrs

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Common food poisoning bacteria

• Bacillus cereus cereals especially rice, corn
  flour, spices, dust and soil.
• Symptoms Nausea, vomitting,abdominal pain and
  some diarrhea
• Duration 12 to 24 hrs
• Onset period 1 to 5 hrs

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Food poisoning and its causes
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Sources of bacteria

• Bacteria's are present in the gut of animals and
  human intestine.
• The animals concerned usually have no symptoms,
  but just carry bacteria. Thus they can be
  transferred to meat intended for human
  consumption.
• Other creatures such as flies and other insects,
  rats and mice, animals like cats and dogs are
  likely to come in close contact with food
  poisoning bacteria.

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CONTAMINATION

• Presence of any foreign bodies in the food is
  called contaminants.
• Food which is having contaminants is called
  contaminated food.
• Cross contamination Transfer of contaminants
  from one food to another

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Vehicles and route of bacterial contamination

• The main vehicle for bacterial transfer is hands,
  equipments, food contact surfaces, hand contact
  surfaces etc.

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Cross contamination
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CARRIERS

• People who show no symptoms of illness but
  excrete food poisoning bacteria which may
  contaminate food.

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BACTERIA-FOUND EVERYWHERE
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TYPES OF FOOD

• HIGH RISK FOODS
• 1.Ready to eat
• 2.Rich in protein
• 3.No further cooking requires.
• E g. all cooked meat and poultry items
• cooked gravy, stock ,meat pies, milk, cream,
  custard, dairy products, shell fish, cooked rice
  etc

• LOW RISK FOOD
• Rarely implicated in food poisoning.
• E g. jams, dried foods, flour, bread, biscuits,
  acids vinegar, canned foods

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STORAGE

• AND TEMPERATURE CONTROL

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DANGER ZONE

• The temperature range from
• 50C to 650C
• is called Danger Zone

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TEMPERATURE

• 1. Temperature of chiller
• 10C to 40C
• Critical limit 80C
• 2.Temperature of freezer
• -180C
• Critical limit -120C
• 3.Cooking temperature -750C and above
• 4.Reheating temperature -820C
• 5.Hot holding temperature 650C and above

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Improper storage-Cockroach droppings
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STORAGE AND TEMPERATURE CONTROL

• Raw materials Food items to be purchased from
  Approved suppliers and inspect during receiving,
  delay in unloading to be avoided, transfer
  immediately to the store.
• Storage area must be clean and arranged.
• Dry store should be clean, dry and well
  ventilated with a temperature 210C.

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STORAGE AND TEMPERATURE CONTROL

• Wooden pallets to be avoided.
• Chemicals to be stored seperately.
• Canned food items to be examined before
  receiving.
• Chilled food items to be stored in a temperature
  range of 10C to 40C
• Frozen items to be stored in 180C
• Thawing can be done in two methods
• 1.by keeping in the chiller.
• 2.by using running tap water with temperature
  below 210C

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STORAGE AND TEMPERATURE CONTROL
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STORAGE AND TEMPERATURE CONTROL

• STOCK ROTATION Follow the policy of FIFO (First
  in first out) to ensure that the older food
  should be used first.
• Rules to operate chiller and freezers
• 1.Do not overload
• 2.Donot place hot food
• 3.Practise stock rotation
• 4.Cover and label all foods before storing
• 5.Temperature to be monitored

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BABY MOUSE
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PREVENTION OF FOOD POISONING

• Protect the food from contamination
• Preventing the multiplication of bacteria
• Destroying the bacteria in food.

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TRANSFER OF BACTERIA
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Food spoilage

• and preservation

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FOOD SPOILAGE AND PRESERVATION

• Spoilage of food commences when vegetables and
  fruit are harvested, animals are slaughtered and
  fish are removed from sea.
• Spoilage occurs because of the action of
  enzymes,bacteria,moulds,yeasts and pests
• Refrigeration of perishable foods slows down
  spoilage
• Food preservation delays spoilage and inhibits
  the growth of pathogenic organisms.

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FOOD SPOILAGE AND PRESERVATION

• Preservation includes
• a. use of high temperature
• b. use of low temperature
• c. dehydration
• d. chemicals
• e. canning
• f. smoking
• g. food irradiation

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Moldy milk
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PERSONAL HYGIENE

• HAND WASHING PROCEDURE.
• 1.Wet hands with water
• 2.Apply liquid soap and make lather by rubbing
  palms together.
• 3.Rub on top of the other hand,
• in-between fingers.
• 4.Rub the fingers.
• 5.Rinse the thumb.

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PERSONAL HYGIENE

• Rinse hands together.
• Use paper towel for drying.
• Turn off the tap using paper towel, if the tap is
  not foot/knee operated.

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PERSONAL HYGIENE

• When to wash hands?
• 1.after using toilet.
• 2.after coughing
• 3.after sneezing
• 4.after smoking
• 5.after handling raw foods
• 6.scraching your hair, body ,nose etc

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PERSONAL HYGIENE

• Food handlers with food poisoning symptoms such
  as diarrhea or vomiting or suspected of carrying
  food born organism must be excluded from any job
  as he may contaminate food.
• Inform the supervisor in case of any such
  illness.

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PERSONAL HYGIENE
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PERSONAL HYGIENE
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PERSONAL HYGIENE
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Points to remember before entering preparation
area

• Hair to be washed regularly and kept covered
  while at work by using a hair net. combing of
  hair and adjustment should only take place in
  changing rooms. Scratching of head should be
  avoided.
• Food handlers should avoid excess jewellery as
  they may harbour dirt and bacteria

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Points to remember before entering preparation
area

• Wash hands
• Wear protective clothing's
• Cover cuts, wounds, boils etc with water proof
  dressings
• Keep finger nails short.
• Perfumes, strong scented soaps, aftershave,
  deodorants to be avoided as these may taint food

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Points to remember before entering food
preparation area.

• Smoking and the use of tobacco Iis prohibited in
  food rooms or while handling open food because
  cigarette ends and ash may contaminate the food.
  It encourages coughing
• Wear protective clothing which is
  washable,lightcoloured without external pockets.
• The correct procedure to wear cloth is head to be
  covered first followed by coat.
• Protective clothing should not be worn outside
  the food premises.

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CLEANING AND DISINFECTION

• Cleaning is the removal of dirt.
• Disinfection is the process to reduce the
  bacterial level to a safe level.
• How to clean
• Cleaning includes 6 stages
• 1.Preclean-removes excess dirt by wiping or
  rinsing
• 2.Main clean-loosening of the surface grease and
  dirt using detergent

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CLEANING AND DISINFECTION

• 3.Rinse-removal of dirt and detergent
• 4.Dis infect-destroying bacteria
• 5.Final rinse-removal of disinfectant
• 6.Dry-by evaporation
• Sanitization Cleaning disinfectant

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CLEANING AND DISINFECTION

• Clean as you go
• Cleaning ensures a pleasant working environment.
• Promotes a favorable image to the customer
• Staffs involved in cleaning must be trained

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KITCHEN DESIGN AND LAYOUT

• The design and layout of the kitchen can directly
  affect the level of food hygiene.
• A hygienic kitchen allows plenty of space for
  work and storage.
• Work surfaces must be
• 1.Strong
• 2.Durable
• 3.and easily cleaned

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KITCHEN DESIGN AND LAYOUT

• Floors
• 1.must be durable
• 2.easy to clean
• 3.non absorbing and non slip
• 4.few cracks as possible
• 5.corners should be coved.

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KITCHEN DESIGN AND LAYOUT

• Walls
• 1.smooth and durable
• 2.Free from cracks
• 3.Easy to clean
• 4.Light painted

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KITCHEN DESIGN AND LAYOUT

• Ceiling and lighting
• Ceiling should be smooth and durable
• light in colour
• Fire resistant
• proper ventilation
• Lighting is necessary to show up dirt on
  equipment and surfaces, and will help to prevent
  accidents.

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KITCHEN DESIGN AND LAYOUT

• Toilet and washing facilities should be access to
  all food handlers.
• Waste food can be disposed off efficiently and
  immediately
• All garbage bins should be foot operated.
• Work flow should be in
• Receiving- storage-preparation-service

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KITCHEN DESIGN AND LAYOUT
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PEST CONTROL

• Living creatures which can contaminate food
  Pests.
• Common pests are rats, mice, flies, cockroaches,
  ants sparrows, dogs and cats.
• Why do we keep pests out of food premises?
• 1.To prevent the spread of disease
• 2.To prevent food waste caused by pests
• 3.To comply with law
• 4.To avoid losing of staff who may be bitten.

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PEST CONTROL

• We can prevent pest infestation by
• 1.Reporting to the supervisor in case of any pest
  sight.
• 2.Keep areas clean and tidy without any food
  spillage
• 3.Keep food covered
• 4.Check stock rotation
• 5.Store food away from walls and floor

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PEST CONTROL
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SIGNS OF PEST

• Live or dead bodies, including larvae, eggs
• Dropping of birds, nest, webbings
• Damages including gnawing marks in food, wood,
  plaster, holes in packet, boxes, sacks etc
• Unusual smells foot prints and tail marks, rodent
  smear ,and loss of small amount of food.

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SIGNS OF PEST
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SIGNS OF PEST
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SIGNS OF PEST
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SIGNS OF PEST
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HYGIENE CONTROL AND RULES
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HYGIENE CONTROL AND RULES

• Avoid cross contamination
• Minimize handling
• Do not leave food in room temperature for more
  than 1.5 hrs
• Cooking temperature should be 750C
• Reheating food temperature should be 820C

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HYGIENE CONTROL AND RULES

• Cooling should be done in blast chiller or in
  ice.
• Blast chiller is an equipment which can reduce
  the temperature of food from 650C to 50C with in
  90 minutes.
• Food should be served immediately to prevent
  bacterial multiplication.
• Temperature should be maintained all the time
• Always food to be kept covered.

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BACTERIAL MULTIPLICATION
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4
C' s
CHILLING FREEZING (0-5ºC)
(-12 - -18ºC)
COOKING, REHEATING HOT HOLDING (gt75ºC)
(gt82ºC) (gt65ºC)


COOLING
lt10ºC within 1.5 hrs in Blast chiller
CALIBRATION 0ºC



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5 CRITICAL CONTROL POINTS OF EMIRATES PALACE

• Receiving of PHF.
• Vegetable sanitization.
• Temperature of chiller freezer.
• Cooking/Reheating
• Hot holding/cold holding

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THANK YOU
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What questions do you have for me?