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1. Food Safety Trainings in Dubai Food Safety Department Dubai Municipality Version 2 Published on 10 October 2020 October 2020

2. Validity: Certifications will be valid for 3 years after which the food handlers are required to take a refresher training. However, certification could be withdrawn if the competency of the food handler is low or the food safety situation in the Food Business is poor ( D or F Grade) October 2020

3. Validity: Certifications will be valid for 5 years after which the PICs are required to take be retrained. However, certification could be withdrawn anytime if the PICs are unable to demonstrate continuing competency at work. As an evidence of continuing competency, PICs are required to regularly use the Foodwatch connect App to actively manage food safety in their business. October 2020

4. October 2020 Note for Trainers: The slides are for Basic Food Safety Program; and Basic Food Safety- Food Service Program. Trainers can add contents/pictures/exercise as necessary based on the audience. We expect trainers to customize the trainings based on the needs of the audience . Some slides are required only for Food Service industry and they have been marked Slides that are marked for Discussion can be used to create class room exercise

5. This is an introductory training to Food Safety in Dubai. It provides an overview of the food safety regulations, policies, principles and processes and anyone who works in the food or related businesses must be familiar these. INTRODUCTORY LEARNING FOOD SAFETY October 2020

6. Unit 1 1 Understand the role of the Food Safety Department and its sections 2 Understand framework of rules and regulations related to food safety 3 Understand the role of digital systems in Dubai Municipality including Foodwatch platform Introduction t o Food Safety in Dubai

7. FOOD SAFETY DEPARTMENT Product registration Label assessment Food Testing and Surveys Surveys and Studies Manage Food Import and Export Processes Issue Health Certificates Food Inspections Complaint Management Disease surveillance and Outbreak Management Plan and layout review Permits and approvals School Food and Nutrition Program Training and certification Food Studies and Systems Section Food Trade Control Section Food Inspection Section Food Permits and Applied Nutrition Section

8. FOOD REGULATIONS National standards are aligned to that standards of standards published by the Gulf Standardization organization (GSO) National standards for food products, processes and labeling from the Ministry of Climate Change and Environment, federal published by Emirates Authority for Standardization and Metrology Provides the Codes of Practice for food establishments in Dubai Draft version of Food Code 2020 has been published Main reference for Food Safety Main legislations relevant to food and related establishments Provides high level requirements for food safety and public health in Dubai GCC Standards National Standards FOOD CODE 2013 LOCAL ORDER NO 11, 2003

9. October 2020 Food Code: Main reference for Food Safety Practices in a Food Business

10. FOODWATCH PLATFORM Food businesses involved in manufacturing packaged products, import and export are required to manage services through the FIRS/ZAD portal. Services include Product registration and label assessment Import and export linked processes Health certificates SMART FOOD INSPECTION System used for entering reports of food inspections These inspections define the food safety ratings (grades) of a food business. Person in charge registered as a the primary contact in the inspection system receives email with a link to the report. corrective actions have to be submitted within 3 days of receiving the report . . FIRS/ZAD DUBAI MUNICIPALITY PORTAL Registered users of the portal can manage services related to their food business. All DM related services (for all departments) are accessible through the portal. Web address: www.dm.gov.ae. Food businesses have to document and record their daily food safety activities using the Foodwatch platform. Key functions are: Digital certification programs Pest, cleaning, grease trap contract management Food safety checks and records Supplier management and delivery inspections. SYSTEMS

11. Unit 2 1 Foodborne illnesses 2 Major outbreaks in Dubai 3 Common Food Hazards/Contaminants 4 BASIC PRINCIPLES OF FOOD SAFETY Importance of Food Safety Trainer Notes: Add details about specific hazards and incidents as much as possible based on the audience. This will help trainees relate learning with their work.

12. FOOD-BORNE ILLNESSES What are Food-borne illnesses? An illness caused by consumption of food that is contaminated. Illness could be caused by harmful microorganisms, chemicals, physical objects or allergens. What is Food Poisoning? Food poisoning is a general term that we use to refer to the impact of an illness linked to food. Normally, it refers to an acute response of the body (diarrhea, vomiting, fever etc after consuming food) Note: Food-borne diseases are generally referred to as ‘food poisoning’ in most contexts.

13. FOOD-BORNE ILLNESSES Foodborne illnesses are caused by contaminated food. These are foods that contain microorganisms such as bacteria, fungus, parasites, viruses, or toxins produced by microorganisms. A food may also be contaminated by the presence of foreign matter, such as soil, wood fragments, and hairs, or chemical contaminants, such as detergents, pesticides, or other chemical additives. These contaminants are usually referred to as ‘ hazards ’ in food safety. What causes food-borne illnesses?

14. FOOD-BORNE ILLNESSES What causes food-borne illnesses? Microbiological hazards Often referred to as ‘pathogens’, these are disease causing organisms that could get in to your body through the food. Bacteria , viruses, moulds , yeasts, parasites (Result in food poisoning) Microbiological

15. FOOD-BORNE ILLNESSES What causes food-borne illnesses? Cleaning chemicals, Pesticides, Excessive additives etc (Result in poisoning) Chemical Chemical hazards Harmful chemicals that are associated with foods are called ‘chemical hazards.’ Often, their effects are seen after several years of continuous exposure.

16. October 2020 Chemical Hazards

17. FOOD-BORNE ILLNESSES Physical hazards cause injury! Physical hazards land in to the food from the environment that the food is produced. It could be stones from the farm, insect parts, broken parts of machinery, jewelry, nail, hair, packaging materials, tooth pick and sometimes even bones. Screws on the ceiling, plastic packaging, gloves, metal brush, dead flies from the electric fly killer etc are common physical hazards in food f acilities. Physical hazards

18. October 2020 Physical hazards

19. FOOD-BORNE ILLNESSES Allergies and intolerances causes adverse reactions in the body for some people. Symptoms include: Difficulty breathing Itching in the mouth Swelling of body parts Vomiting Skin rashes, or Loss of consciousness What causes food-borne illness?

20. Pesticides are used for agriculture THE CYCLE OF CONTAMINATION CONTAMINATION Transfer of hazards or contaminants from the environment to food. Animals carry the bacteria in their intestine October 2020

21. FOOD-BORNE ILLNESSES Diarrhoea Abdominal Pain/Stomach cramps Vomiting Fever Dehydration Dizziness Symptoms of food poisoning are signs of response from our body to a pathogen or a toxin. Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Symptoms of Food Poisoning

22. FOOD-BORNE ILLNESSES PREVENT SPREAD BY STAYING AWAY FROM WORK WHEN SICK

23. The PIC must record the illness on the Foodwatch platform and report it to the Food Safety Department. If more than one food handler is ill, the Outbreak response team must be contacted via the hotline 800900 . Confirmed Food poisoning case All food handlers should report to their PIC/ Supervisor if they are suffering from any illness . If you are sick, report to your PIC Symptoms of food poisoning such as vomiting, diarrhoea with or without fever Respiratory infection (COVID) Illness to be reported includes : Food Handlers should have written clearance from the treating physician. Food handler must be free of any symptoms (symptoms must be clear and not suppressed with medication at this stage) When returning to work after medical leave or illness Seek appropriate medical care and stay away from food handling until the illness has cleared.. . Diarrhoea, vomiting or food poisoning/food borne disease 01 02 03 05 04 FOOD-BORNE ILLNESSES

24. FOOD-BORNE ILLNESSES Older adults: As you get older, your immune system may not respond as quickly and as effectively to infectious organisms as when you were younger . People with chronic disease:  Having a chronic condition — such as diabetes, liver disease or cancer reduces imm unity. Risk groups Pregnant women:  During pregnancy, changes in metabolism and circulation may increase the risk of food poisoning Infants and young children :  Their immune systems haven't fully developed.  

25. FOOD-BORNE ILLNESSES ORGANISM 2011 2012 2013 2014 2015 2016 2017 2018 Entamoeba h istolytica 210 210 214 218 188 147 264 296 E Coli Spp 10 1 5 9 12 27 15 Giardia Spp. 31 11 20 24 24 16 29 100 Salmonella Spp (Non Typhi ) 157 134 84 165 194 196 214 107 Samonella t yphi / Paratyphi 179 137 137 179 161 153 132 161 Hepatitis Virus A ( HAV) 53 40 43 49 38 39 43 50 Others 646 633 608 923 638 430 446 589 TOTAL 1429 1206 1120 1569 1272 1006 1163 1357 Number of cases reported by DHA

26. Chocolate Mousse Outbreak 2011 How? The guests were served contaminated chocolate mousse prepared for catering. The mousse was prepared using raw eggs. Incident 15 guests on board a dinner cruise fell ill with a very bad infection of Salmonella Contributing factors Food was held at room temperature in buffet Eggs were stored at room temperature until it was used Why? The product was not heated after eggs were added. Salmonella in the egg made the people sick.

27. White P epper Outbreak 2013 How? Contaminated white pepper. was sprinkled on several cooked foods. The food was then transported and stored at room temperature instead of keeping hot. Incident Over 100 hotel staff fell ill after consuming food supplied by the caterer. Contributing factors Poor hot holding was one of the main reasons why the bacteria was able to grow and cause illness. Why? Salmonella contamination is common in spices such as pepper. When sprinkled on cooked food, the food gets contaminated.

28. Outbreaks from Egg Products How? Use of unpasteurized eggs. Incident Multiple outbreaks linked to Garlic paste, Hollandaise Sauce, Tiramisu, Pancakes, Chicken fried in egg batter, Chocolate Mousse Contributing factors Using unpasteurized eggs for undercooked egg products. Why? Salmonella contamination is common in eggs. When eggs are undercooked, products can be contaminated.

29. Outbreaks from Mint and Coriander How? Contaminated herbs used as garnish Incident 88 people in a labor camp fell ill after consuming meat mandi supplied by a public cook. Contributing factors Poor disinfection and hot holding was one of the main reasons why the bacteria was able to grow and cause illness. Why? Poor sourcing Poor disinfection Poor hot holding

30. IMPORTANCE OF FOOD SAFETY Role of Food Handler Protect consumer from harm Follow food safety rules of Dubai Municipality at all times to prevent illness Communicate with the PIC when any issues are found (Act) What could happen if a food handler gets something wrong? Customers will get sick or injured Customers may complain about quality/hygiene/cleanliness Food that is not handled properly has to be thrown away Food Safety Department may take legal action or impose penalties Reputation of the business may seriously be affected if Inspection Grade is bad

31. IMPORTANCE OF FOOD SAFETY What could happen if you do the right things? Food is always safe to eat Customers will be really happy to buy your food Your business and food brands will have a good reputation and growth Food Inspection grade will be good or excellent You will have better career opportunities and a secure future

32. Unit 3 1 Role of Food Handlers 2 Good Handwashing Practices 3 Reporting Sickness 4 Managing Skin Conditions, Cuts and Wounds PERSONAL HYGIENE 5 Uniforms & Protective Clothing 6 7 Personal Habits 8 Requirements for Visitors

33. ROLE OF FOOD HANDLERS IN FOOD SAFETY Why should you keep clean? Food can become contaminated because of poor personal hygiene. Pathogens that cause illness cannot move from one place to another without help. Often they spread through Hands Clothes Utensils Your body and clothing could also be a source of physical contaminants such as buttons, nail or hair. Good personal hygiene habits can reduce or eliminate food safety hazards associated with people. Keep yourself clean and tidy to prevent spread of pathogens.

34. GOOD HANDWASHING PRACTICES When ‘must’ you wash hands? Food handlers must wash their hands before starting work and should wash them regularly throughout the work day, especially following certain activities. Hands must always be washed after using the toilet, without exception. Wash your hands regularly and particularly: At the start of work Before entering a food preparation area or serving area Before you handle ready to eat food Before putting on gloves Handwashing is one of the most important actions that can be taken to prevent spread of foodborne illness. The main objective of handwashing is to reduce the number of pathogens on hands to a safe level.

35. GOOD HANDWASHING PRACTICES Start of work Before preparing f ood Before wearing gloves After going to the toilet MUST

36. GOOD HANDWASHING PRACTICES When should you wash hands? Food handlers must wash their hands after: Performing any cleaning or clearing work Touching or taking out garbage/waste Dealing with ill customers or ill workers Putting or changing wound covers Dealing with animals Handling hazardous chemicals/pesticide Touching hair or face Eating or smoking Coughing, sneezing or blowing nose Handling money, card machine Handling raw food

37. HANDWASHING

38. GOOD HANDWASHING PRACTICES

39. Dry your hands your hands using a disposable paper tissue Dispose of the used tissue in the designated foot operated waste disposal Always keep the handwash station accessible. HANDWASHING Do not use handwash basin for any other purpose Watch Video

40. GOOD HANDWASHING PRACTICES To wash hands properly, your employer must provide the following Handwash basins with foot operated /or no touch hand wash taps Running water at comfortable temperature Liquid soap Paper towels/dryers Dustbin to dispose the used towels Facilities for washing hands

41. HOW TO WASH HANDS What could go wrong ? Not washing hands properly Handwash station is not accessible (blocked by table, package) Absence of handwash soap, No water supply Poor maintenance leading to damage Hand sensors not working Storing food and packaging on sink Washing fruits and vegetables in the handwash sink What Should the PIC Do? Check the handwash station before and after the shift starts. Ensure that all facilities are available. Check during the shift and ensure that stations are accessible, clean and are fully equipped. Discussion Slide

42. MANAGING SKIN CONDITIONS AND WOUNDS Managing Skin Condition and Infections You can spread bacteria that can cause food poisoning if you have: a septic cut or wound A skin condition that can break and shed skin Any other skin infection . Suitable wound Dressings: Plaster used to cover a cut or wound should be water proof to: Stop bacteria from the wound or cut getting in to the food and to stop food from getting in to your cut or wound Allow you to wash your hands regularly without having to change the plaster each time Also Wear gloves if you handle foods with bare hands Water-proof plaster should be brightly coloured (usually blue) so that you can see it if it comes off and falls into the food you are preparing or handling

43. Inform the PIC if you have an infection or skin condition. The PIC will seek medical expertise to see whether you can work in food areas. Cover the cut or wound with a suitable plaster or dressing If the infection is serious, stay away from work until the infection is clear MANAGING SKIN CONDITIONS AND WOUNDS

44. UNIFORMS AND PERSONAL PROTECTIVE EQUIPMENT . Uniform should be white or light coloured keep sleeves down to protect hands apron further protection when cooking or preparing food A hairnet or cap that covers the hair entirely to prevent hairs from falling in to food. Use beard snoods if working on open food Gloves when handling ready to eat food Wash hands before wearing gloves Replace gloves frequently Use suitable protective gloves to handle chemicals Comfortable closed toe shoes to be worn exclusively in the work area. Shoes should cover the entire foot and must be capable of protecting leg from injuries.

45. Good Practices Wear the uniforms and protective clothing provided by your employer to keep yourself and the food safe When you start work, you must: Put your own outdoor cloths away in a specified place for personal items such as a locker Use only clean clothes Put on protective clothing/uniforms and hairnet or cap before you go in to the food preparation area Follow the instruction of the PIC at all times . During the preparation time, do not leave the food area wearing the protective clothing. At the and of the shift, p ut the dirty clothing in the laundry bins provided Put any other protective equipment/ gear in a designated clean place Also; Ensure protective clothing is of suitable size They are easy to maintain clean Light coloured to see dirt easily Tell the PIC if you need repair or replacement at any time UNIFORMS AND PERSONAL PROTECTIVE EQUIPMENT

46. BARE HAND CONTACT Do not handle ready to eat foods with bare hands. Ready to eat foods are consumed directly without cooking and direct touch of these foods can lead to contamination. When handling RTE foods, use: Spatulas/spoons/tongs/scoops Single use gloves Dispensing equipment Deli wrap or deli tissues to pick up food

47. 1. Do not work if you are feeling sick 2. Wear clean uniform and follow good practices 3. Handle food safely, minimize unnecessary contact 4. Wash hands regularly GOOD HABITS- Discussion

48. REQUIREMENTS FOR VISITORS Visitors to places where food is prepared, particularly to processing areas, should be dressed the same way as has been recommended for food handlers; they should also comply with the same hygiene provisions of a food handler. Do not let visitors in if they do not meet the personal hygiene requirements.

49. Additional Information The training video covers the following topics: Hygiene Practices Personal Hygiene Habits Injuries https://www.youtube.com/watch?v=2njXUlmbjRE

50. Unit 4 1 Cleaning and Food Safety 2 Washing Facilities for Food and Equipment 3 Safe usage of cleaning chemicals and disinfectants 4 Safe use of cleaning equipment KEEPING CLEAN 5 Use of cloths for cleaning 6 Cleaning Schedules 7 Waste management 8 Pest Management

51. CLEANING Cleaning is essential to keep food facility free from dirt, grease and contamination. Cleaning   involves physical removal of germs , dirt, and impurities from surfaces by scrubbing, washing and rinsing. Cleaning can help reduce risk of: Biological contamination by reducing pathogens to a safe level and stopping bacteria from spreading Physical contamination by removing objects such as particles, bits of packaging that could fall into food Chemical contamination by washing away traces of chemicals use for cleaning/disinfection agents on work surfaces

52. DISINFECTION/SANITIZATION Disinfection or Sanitization is an essential step that is necessary to make food contact surfaces and equipment safe before they are used. While sanitization usually refers to the use of chemicals, disinfection is a broader terms that refers to the use of chemicals, heat (hot water or steam), UV light and other methods to reduce or eliminate specific pathogens. Always follow documented instructions from the suppliers when using cleaning and disinfection agents. The supplier must train employees and provide documents regarding the safety and steps to use. In Dubai, sanitizers and disinfectants (commonly referred to as biocides)are approved by the Health and Safety Department of Dubai Municipality. All such products must be registered on the Monteji platform and the supplier should be able to provide the evidence of registration as a biocide on food contact surface.

53. Food waste  can lead to physical and bacterial contamination and can attract pests such as flies and rodents such as rats if it is not  disposed  of  properly All food handlers should ensure disposal of waste in hygienic manner, which does not expose the food premises or food products to potential contamination. In order to keep the workplace clean and hygienic it is  important  to ensure that food waste  is  disposed  of promptly and  safely . Garbage storage rooms and containers should be emptied, cleaned and disinfected as often as necessary. . WASTE MANAGEMENT

54. Keep the lids of bins closed until you want to dispose waste Use a foot pedal to open the lid so that you do not touch the bin with hands while at work 04 Line the bins with bags, and take the bags as soon as it is full. Tie the bag securely and take it outside to the large bins from the waste disposal service provider. Empty the bins at the end of the shift and replace with a new bag. Do not touch the bins with bare hands. Wash hands after handling waste. For large bins outside : Keep the bin closed. Do not overload the bins. Clean the surrounding regularly and keep the area from waste and water. . WASTE MANAGEMENT

55. PEST MANAGEMENT A food pest is an animal or an insect that contaminates or damages food Pest includes rodents (mice and rats), birds (pigeons, crows), insects (flies, ants and cockroaches) Food premises are preferred by the pest because: Food is always available (stored, dropped on the floor, waste) There is plenty of moisture (water around sinks, drains) There is warm and humid condition There could be shelter (lot of places to hide such as spaces below equipment, dry store, false ceiling etc )

56. PEST MANAGEMENT You don’t always see pests. You can know their presence through: Damaged packaging Smear marks and droppings in the case of rodents Dead insects/egg sacs Baited monitoring stations

57. Electric Fly Killer Place Electric Fly Killers in dark areas, not visible out Do not place them directly above food areas Prevention Keep food areas and non food areas clean. Keep doors and windows closed. Use air curtains on doors that are opened frequently Keep building well maintained, walls free of cracks and crevices. Signs Look for signs of pests and report to the PIC if signs are noticed. Report the incidents immediately to the pest contractor via Foodwatch App Pest Contractor Verify the activities or your pest contractor and ensure that preventive controls such as monitoring stations are functional. Ensure that infestations are cleared on priority . Pesticide use should be a part of the integrated management and not the only control method. PEST MANAGEMENT Inspection Keep the food areas well lit. Facilitate cleaning and inspection. Keep space between the equipment and wall as well as the floor to facilitate cleaning and inspection. Move equipment and large packaging and check.

58. PEST MANAGEMENT COMMON MISTAKES Use of pesticides without prevention methods in place Leaving doors and windows open Placing the insect killer directly above food preparation area leading to contamination of food (dead insects fall in to food) Placing the insect killer directly outside the door (flies are attracted from outside) Not maintaining fly killers (light not replaced) Poor placement of air curtains (placing them too high) Leaving the surroundings dirty Leaving garbage bins outside open or dirty Spraying pesticides when food is being handled Leaving unused equipment around food areas Delayed notification to pest contractor Delay from the contractor in responding Discussion

59. PEST MANAGEMENT - Types of Pests A - Signs Showing Presence of Pests B Pest Control Methods C Contracting Pest Control Companies D Please click on the link below to view the video A B C D The training video covers the following topics : https://youtu.be/8jus8NTpu2s

60. Unit 5 1 Preventing Contamination 2 Preventing Cross-Contamination 3 Preventing Physical contamination 4 Preventing Chemical Contamination KEY FOOD SAFETY MEASURES 5 Preventing Biological Contamination 6 Time and temperature Control 7 Food transportation and delivery 8 Food labelling and stock rotation

61. RISK BASED CLASSIFICATION OF FOOD Low Risk High Risk Raw Food L H R L H R RTE Raw ready to eat RTE High protein and moisture- hence support bacterial multiplication Major source of food poisoning organisms Raw food must be separated from ready to eat food Examples Raw poultry & meat Raw fish Raw milk Raw food like salads or fruit may be contaminated with pathogens and viruses which only need to be present in low numbers to cause illness . Examples: Fruits and vegetables It has to be sanitized before usage Dry food ( low moisture ) High salt/sugar/acid Preservatives Store at ambient temperature Ready to eat High protein and moisture- hence support bacterial multiplication Intended to consume without further treatment like cooking Store outside danger zone (5 - 60 °C ) Examples: Cooked meat / poultry Stews, Gravies Raw egg product like mayonnaise

62. RISK BASED CLASSIFICATION OF FOODS What are Ready to Eat Foods? any foods or beverages that has already been cooked or processed and does not require further cooking or processing before it is consumed, OR food which is normally consumed in its raw state e.g. Shawarma , Tabouleh , Fruit salad, Chicken Biryani, Fried rice, Burger, Biscuits, Chocolate, Apple, Grapes, Lettuce, some spices, herbs used for garnishing etc What could go wrong? Ready to eat foods get contaminated easily from the surroundings if these foods are kept open have to be protected from contamination all the time. If these foods get contaminated with dangerous pathogens (germs) or chemicals, the consumer will be affected directly. RTE FOODS

63. RISK BASED CLASSIFICATION OF FOOD HIGH RISK FOODS High-risk foods are foods and beverages that are ready-to-eat . Additionally, these foods provide conditions that can support the growth of pathogenic bacteria and must be refrigerated or frozen to prevent the growth of bacteria. High risk foods include foods such as sandwiches, dairy products such as milk, cooked meat, salads and cut fruits, rice dishes, curries, Sushi and sashimi, smoked salmon etc. What could go wrong? High risk foods are not subjected to any further processing, such as cooking, which would destroy or reduce numbers of such organisms to a safe level prior to consumption. . High-risk foods also include foods that have been substantially handled after they have been cooked, such as loose or packaged sliced meats, sandwiches and salads.

64. RISK BASED CLASSIFICATION OF FOOD HIGH RISK FOODS/RTE FOODS The following ready-to-eat foods are high-risk foods: Fish and shellfish, cooked and raw Meat and meat products cooked and raw, particularly undercooked or lightly cooked meat Cooked poultry and poultry products including grilled meat Cook-chill and cooked freeze meals Milk and milk products, particularly unpasteurised milk and milk products Wraps such as Shawarma , Donner Eggs and egg products, particularly products made from raw egg such as tiramisu, mousse and homemade mayonnaise Cooked rice products , biryani, mendi and matbit and cooked pasta Soft fruits and leafy green vegetables Salads and Pre-prepared fresh fruit and salad Raw sprouts and sprouted seeds Fresh hummus, mutable, taboulleh if made using tahini paste Unpasteurised fruit and vegetable juices Food containing the above as ingredients, e.g. sandwiches, baked goods

65. CONTAMINATION Source of Contamination in Food Facilities The source of such contamination in a food establishment could be: The environment where the food is produced, processed or stored ( eg : waste, contaminated air, pests, food contact surfaces) The equipment used for food such as knives, slicing machine etc The food handler’s hands, body From raw foods to ready to eat foods ( eg : raw meat to cooked food)

66. PREVENTING PHYSICAL CONTAMINATION Foreign materials can also include extraneous vegetable material, e.g. nut shells, and insects , rodent hair and droppings, bird feathers and small animals. As with the control of biological and chemical hazards, many elements of prerequisite programs are essential for the control of foodborne physical hazards. There are three principal means to control physical hazards in foods: Exclusion – including programs for glass, wood, personnel practices and pest control 2. Removal – by the use of devices such as magnets, sifters, screens and stone traps 3. Detection – by using instruments such as metal detectors, x-rays and optical sorters

67. PREVENTING PHYSICAL CONTAMINATION Do not keep pins and staplers in food areas. Use shatter proof lighting. Follow glass policy. Handle breakages very carefully Store food packaging materials safely. Do not leave loose bolts and nuts around Beware of bristles on metal brushes! Sifters, metal detectors, X-ray etc can be used in manufacturing facilities Do not wear jewelry, watches, nail polish, rings with stones etc Do not keep pens, or objects such as tags in your pocket that would fall in to the food Use brightly coloured plasters when you have injuries . Good Practices Keep the food areas well lit. Better lighting helps in spotting hazards . Beware of bones and other hazards that could be inherent in foods and could be a hazard Dead insect can fall in to food if electric killers are above food preparation area Use reputed suppliers! Food Preparation Use the right type of hairnet or cap and wear it properly. Use beard net or other restraints to cover facial hair Do not remove hairnets in food areas. Dispose hairnets, gloves and plastic packaging materials safely in garbage bins Preventing hair in food Keep common hazards away

68. PREVENTING CHEMICAL CONTAMINATION - Obtain primary products such as vegetables, fruits, meat, egg and fish products from safe sources Keep foods covered Store in safe places . Keep foods covered Keep chemicals in lockers Keep cleaners and disinfectants safely Ensure that materials are suitable for food contact Use utensils and equipment that are safe Use additives at specified dose/specially white powders Read label Ensure white powders are labeled carefully Use weighing scale Keep food areas hazard free Keep food areas clean at all times Look around for loose nails on the ceiling, broken utensils Obtain food from safe source

69. Most bacteria that cause illness in humans can grow very fast in food. Most pathogens are killed except for the spores. Most bacteria do not multiply. But, some do grow slowly . Bacteria don’t multiply. They don’t die! X X Pathogenic bacteria stop Multiplying. Some form s pores and survive.

70. BIOLOGICAL CONTAMINATION Temperature Control: Bacteria that cause food poisoning multiply rapidly when food temperature is similar to the body temperature. Foods that provide a good environment for growth of bacteria are called as high risk foods. Next few slides are about protecting high risk foods.

71. CROSS-CONTAMINATION The transfer of the microbial hazards or pathogens often happens via a ‘vehicle.’ October 2020

72. 10 STEPS TO PREVENT CONTAMINATION The key to food safety is preventing contamination. Following important rules help prevent contamination of food: Keep food areas and surroundings clean and tidy. Clean and disinfect food preparation area and utensils/equipment regularly. Use the right cleaning agent/sanitizer/disinfectant. Follow separation rules. Do not prepare raw and ready to eat foods in the same preparation area. Use separate cutting boards for raw and ready to eat foods, allergens. Store and display food correctly. Keep food covered when not handling it Handle food as little as possible Make sure storage equipment such as chillers, freezers and bain marie are working properly- if not, notify the PIC. Remove food waste regularly, dispose the waste in a clean and safe manner. Ensure drainage system is working effectively and are maintained clean Keep doors and windows closed and protect the work environment Keep the facility pest free! DISCUSSION

73. CONTAMINATION The video on contamination covers the following topics : Microbial Contamination Physical Contamination Chemical Contamination Allergens Please click on the link below to view the video https://youtu.be/sGIZs6BpZdg

74. Desirable habits at work Ensure that you maintain good personal hygiene at all times Thorough washing of utensils and preparation surfaces before and after handling foods. Thorough washing of dishes and utensils before using them for serving food. Ensure that the equipment you want to use is clean and fully functional. Report any issues that you come across to the PIC immediately Keep the premises clean. Do not throw waste around. Clean up spillages quickly. Ensure that foods are kept at the right temperature Ensure that food is always stored covered and protected. Undesirable habits Working when ill with food poisoning Not verifying food temperature Not reporting incidents to PIC Cleaning or scratching nose, mouth, hair, ears, pimples, wounds, burns, etc. Wearing rings, bracelets, earrings, watches, or other similar items. Handling foods with bare hands instead of with utensils. Using hand towels as a cleaning or drying cloth. Using the toilet while wearing work clothes. Smoking near food Using strong perfumes or deodorants GOOD HABITS- SUMMARY October 2020

75. TRAINER’S REFERENCES October 2020

76. FOOD SAFETY FRAMEWORK Have valid Trade License Follow permitted Business Activities Design and layout approved Obtain Permits for Events, Handling of Non Halal Foods, Re-packing Obtain Permits for Food Transportation vehicles Obtain food from authorized suppliers Maintain contracts for Pest management, Water tank Cleaning, Grease Trap Cleaning Comply with Food Standards, Halal Standard, Food Code Follow Food Import Requirements Use the ZAD System Register pre-packaged food labels and conduct label assessment Follow food Sampling and testing requirements when recommended Persons in Charge and Food Handlers get formally trained and certified on food safety Follow good personal hygiene practices Report foorborne illnesses to Dubai Municipality Implement and verify food safety practices Record actions on Foodwatch App Keep Consumers and Clients informed Take corrective and preventive actions when violations are issued during inspections Implement Food safety management system Use Foodwatch Food handlers obtain Health Cards Food Business Food Systems People October 2020

77. FOOD SAFETY COMPLIANCE SHEET Foodwatch Apply and manage food permits Renew Food Vehicle Permits Manage supply of food to schools Services A Primary Person in Charge can use the Foodwatch platform for the following services Manage training requests and certification Register Food Businesses and Service Providers Register Person in Charge Register Food Handlers Registration Registration process involves creating a profile for all aspects of the business in Foodwatch platform Register Food Transportation vehicles Register Food Equipment Register Food Preparation Area Register Food Information Register Technical Experts/ Contacts Conduct Hygiene check Food handlers Verify and Report illness of food handlers Verify and report cleaning and disinfection Foodwatch App PICs can use Foodwatch Connect App for the following Verify and report temperature checks Verify and report food equipment checks Verify and report pest checks Verify and report preparation area checks Verify and report food safety processes Record corrective actions when necessary Verify suppliers inspection status/ Grade Verify business activities of suppliers Actions Use Foodwatch platform to record all actions, corrective and preventive Verify certifications Supplier Management System Food Safety Certification Management System Nutrition Management System Management Foodwatch platform helps you to manage the following Pest Management System Grease trap and water tank cleaning

78. FOOD SAFETY COMPLIANCE SHEET Check come up time for cooling equipment Ensure cleanliness Register the vehicle on Foodwatch Apply for permit using Foodwatch Review report of deliveries on Foodwatch Driver trained and certified on food safety Driver follows good personal hygiene Driver does not work when ill, has health card Valid business licensed in UAE Business inspected by food authority Business registered on Foodwatch Calibrate Temperature Monitoring System Maintain effective cooling system Maintain the vehicle FOOD TRANSPORTATION VEHICLES Business Have a valid license and perform permitted business activities People Responsibilities of PICs and Food Handlers System Follow the system requirements Foodwatch Use Foodwatch for food safety management and paperless documentation Process Follow the food safety processes based on the Food Code Valid plate code and chassis number Vehicle owned or leased by the business PIC inspects vehicle daily Transport hot food at 60 C Transport cold food at 5 C Refrigerate foods for quality Keep food protected

79. FOOD SAFETY COMPLIANCE SHEET Receiving: Accept safe foods Store foods at right temperature until use Cook foods to specified temperature Use Foodwatch to perform daily checks Report actions Manage suppliers Trained and certified, Competent at work Wear appropriate uniform and PPE Follow good personal hygiene practices Permit for Activities Permit for Transportation Vehicles Space sufficient, layout approved Use approved suppliers Implement food safety management system Necessary actions to prevent violations FOOD BUSINESS Business Have a valid license and perform permitted business activities People Responsibilities of PICs and Food Handlers System Follow the system requirements Foodwatch Use Foodwatch for food safety management and paperless documentation Process Follow the food safety processes based on the Food Code Water Tank Cleaning Grease Trap Cleaning Pest Management Do not work when ill Hold hot food at 60 C Hold cold food at 5 C Rapidly cool cooked food if stored for use later Declare allergens to consumers Maintain grease traps clean As a food business, you have a lot of people working for you.I is important to keep them trained and skilled at work. Just like their skills in food, they should also be competent in food safety. They should follow good hygiene and be free from any illness. As a PIC, you are supposed to check all these everyday and ensure you take action. Do you know that all can be done in a quick few seconds withut chasing paper work?

80. FOOD SAFETY COMPLIANCE SHEET Receiving: Accept safe foods Store foods at right temperature until use Cook foods to specified temperature Use Foodwatch to perform daily checks Report actions Manage suppliers Trained and certified, Competent at work Wear appropriate uniform and PPE Follow good personal hygiene practices Permit for Activities Permit for Transportation Vehicles Space sufficient, layout approved Use approved suppliers Implement food safety management system Necessary actions to prevent violations FOOD BUSINESS Business Have a valid license and perform permitted business activities People Responsibilities of PICs and Food Handlers System Follow the system requirements Foodwatch Use Foodwatch for food safety management and paperless documentation Process Follow the food safety processes based on the Food Code Water Tank Cleaning Grease Trap Cleaning Pest Management Do not work when ill Hold hot food at 60 C Hold cold food at 5 C Rapidly cool cooked food if stored for use later Declare allergens to consumers Maintain grease traps clean Food safety is the most critical part of your work.What you do in your business everyday helps protect consumers from falling sick. To prevent people from falling sick, you perform a lot of checks. This includes: list the checks

81. FOOD SAFETY COMPLIANCE SHEET Receiving: Accept safe foods Store foods at right temperature until use Cook foods to specified temperature Use Foodwatch to perform daily checks Report actions Manage suppliers Trained and certified, Competent at work Wear appropriate uniform and PPE Follow good personal hygiene practices Permit for Activities Permit for Transportation Vehicles Space sufficient, layout approved Use approved suppliers Implement food safety management system Necessary actions to prevent violations FOOD BUSINESS Business Have a valid license and perform permitted business activities People Responsibilities of PICs and Food Handlers System Follow the system requirements Foodwatch Use Foodwatch for food safety management and paperless documentation Process Follow the food safety processes based on the Food Code Water Tank Cleaning Grease Trap Cleaning Pest Management Do not work when ill Hold hot food at 60 C Hold cold food at 5 C Rapidly cool cooked food if stored for use later Declare allergens to consumers Maintain grease traps clean All these checks and measures that I mentioned now form a ‘SYSTEM’ that is called Food Safety Management System. The role of food safety department is to ensure that all businesses manage food safety really well, not just during inspections, but at all times. Foodwatch system provides you with all the tools to manage your daily checks and also helps you to take action when necessary. For example, when there is a pest noticed by you, you can directly send the pest contractor a notification without even a phone call. It is automatically done in Foodwatch .

82. FOOD SAFETY COMPLIANCE SHEET Foodwatch Apply and manage food permits Renew Food Vehicle Permits Manage supply of food to schools Services A Primary Person in Charge can use the Foodwatch platform for the following services Manage training requests and certification Conduct Hygiene check Food handlers Verify and Report illness of food handlers Verify and report cleaning and disinfection Foodwatch App PICs can use Foodwatch Connect App for the following Verify and report temperature checks Verify and report food equipment checks Verify and report pest checks Verify and report preparation area checks Verify and report food safety processes Trainer has to explain each aspect in detail and get the PIC to open the Foodwatch connect app and use it. Register Food Businesses and Service Providers Register Person in Charge Register Food Handlers Registration Registration process involves creating a profile for all aspects of the business in Foodwatch platform Register Food Transportation vehicles Register Food Equipment Register Food Preparation Area Register Food Information Register Technical Experts/ Contacts Do not elaborate the process. It has to be informed to the trainees that the registration of food handlers, preparation area, and equipment is essential to use the Foodwatch platform. Supplier Management System Food Safety Certification Management System Nutrition Management System Management Foodwatch platform helps you to manage the following Pest Management System Grease trap and water tank cleaning Explain supplier management system and use the example of Pest management contractor and how it is linked to the Foodwatch connect App. Record corrective actions when necessary Verify suppliers inspection status/ Grade Verify business activities of suppliers Actions Use Foodwatch platform to record all actions, corrective and preventive Verify certifications Emphasise that the PIC must take and action when an equipment fails, preparation area is dirty, or foodhandler has a hygiene problem. Trainers must be familiar with the ‘Action List’ management

83. RISK BASED CLASSIFICATION OF FOOD Raw and Medium-risk foods are foods which contain pathogens or support the growth of food poisoning microorganisms but require cooking or other processing which will eliminate or reduce numbers of such organisms to an acceptable level. Medium-risk foods would include raw foods which may contain food poisoning microorganisms. They include : • Fish • Meat and meat products • Poultry and poultry products • Eggs and egg products • Vegetables • Fruit juices Store these foods at or below 5°C. This will minimise the growth of food poisoning microorganisms, if they are present. To avoid cross contamination, segregate these foods from high-risk foods. This is most important. RAW AND MEDIUM RISK FOODS Ensure that such foods are handled in a way that reduces the risk of contamination of high risk foods. Follow the rules: Always handle, store and transport raw foods separately in closed containers or packaging Handle raw foods in designated areas to prevent contamination of high risk foods Defrost frozen meat/seafood products in designated areas During storage, prevent fall of drip to other foods Use separate cutting boards, knives for raw food and disinfect them after use Design food establishments in a way that movement of food handlers from areas where raw food is handled to the high risk food preparation areas is minimal When raw foods and high risk ready to eat foods are handled in the same preparation area (such as in a small restaurant or cafeteria), adequate precautions must be taken to avoid contamination.

84. RISK BASED CLASSIFICATION OF FOOD Low-risk foods are foods which do not support the growth of food poisoning microorganisms or foods that have been thoroughly cooked and served direct from the oven or pot. The following foods are low-risk foods : Sugar and salt Dried foods such as pasta, spices and milk powder Canned and long-life food products Cereals such as oats, wheat and corn and breakfast cereals Jams/Marmalades Long life sauces and dressings Flour Fruit (other than soft fruit ) Long-life pickled products Oils and fats Spices and dry fruits such as dates, figs Bread, roti, paratha , naan , chapathi , biscuits, sweets Tea/Coffee/Most beverages (not including milk or fruit juices) LOW RISK FOODS Low risk foods must be treated as high-risk foods if they have to be stored in a fridge, e.g. spreads, which are a blend of oils/ fats and water, some handmade chocolates and foods which require refrigeration once opened. Low-risk foods rarely contain food poisoning microorganisms. They may contain microorganisms which cause food spoilage. Raw flour, for example, often contains mould which will grow if the flour becomes damp or even Salmonella from time to time . Spices, chocolate, flour etc are examples of food that have been associated with salmonella that can survive well in dry condition.

85. DISINFECTION/SANITIZATION Disinfection and sanitization process destroys microorganisms on a specific surface. Sanitization is a term commonly used in the food industry and it refers to the use of an approved chemical agent to reduce the pathogens on a food contact surface to a safe level. Sanitizing is an essential step that is necessary to make food contact surfaces safe before they are used. Disinfection is a broader term and it refers to the process of reducing pathogens to a safe level, usually more than what a sanitizer can achieve. Disinfection can be done using chemicals, heat (hot water or steam), UV light and other methods. Always follow documented instructions from the suppliers when using cleaning and disinfection agents. In Dubai, sanitizers and disinfectants (biocides)are approved by the Health and Safety Department of Dubai Municipality. All such products must be registered on the Monteji platform and the supplier should be able to provide the evidence of registration as a biocide on food contact surface. Trainer Reference- Discussion

86. WEAKNESS OPPORTUNITY THREAT Prevention Insect control : Screens should be in place if doors that are frequently opened. Electric Fly killers ( EFKs ) should be located away from areas where open food is handled EFKS should not be visible from outside the premises. The purpose of an EFK is to attract insects and that should always be remembered. Insect numbers in catch trays should be monitored for seasonal effects and infestations. Any pesticides used on site should be approved by the concerned authorities. The effectiveness of the pest control programme will be routinely (at least annually) reviewed and adjustments made. . Bird control : The plant will be designed to minimise bird activity through building construction, removal of food sources (garbage areas can be a problem if not well managed), and regular removal of roosting and nesting sites Doors will be fitted with air or strip curtains and kept closed, Proofing of entrances and access points Proofing of entrances and access points Insect screens Electronic insect-killing devices Well-maintained dry ingredient storage (sealed, no spillage) Controlled use of pesticides Use of traps . Rodent control : Bait stations should be tamper-resistant, secured to the location and locked For monitoring purposes, non-toxic bait stations may be used, which enables targeted and minimal use of poison. All traps and bait stations should be regularly monitored. PEST MANAGEMENT- Additional information

87. October 2020

88. GOOD PRACTICES- FOODWATCH All PICs who conduct food safety checks must have an user access to Foodwatch Platform Whenever food process indicates failure, check the equipment used for the process and confirm the status Ensure that all your suppliers are registered and linked on Foodwatch Ensure that your pest contractor is registered and linked on Foodwatch PICs should use Foodwatch Connect app to record checks Carryout the opening checks for each shift using the Opening Checks Report all exceptions. Exceptions are recorded for further action by the PIC. Exceptions are failures such as food at wrong temperature October 2020

89. FOODWATCH- RECORD ALL EXCEPTIONS OPENING CHECK Uniform  Illness  Cleaning and Disinfection  Pest  Supplier  October 2020

90. GOOD PRACTICES - FOODWATCH Monitor products and processes. If there are variations, record it. Record all exceptions such as: Food is at wrong temperature during storage pH of food is not sufficient Food did not cool rapidly in the blast chiller When temperature indicates an equipment failure, check the equipment and record the status October 2020

91. October 2020

92. GOOD PRACTICES When measuring food temperature at the time of receiving, keep the thermometer between the packs. Do not poke the package with probe. It can damage the pack which in turn can lead to contamination of the product. October 2020

93. GOOD PRACTICES If you do not have a blast chiller, put cooked food in a thin container and place the container in ice bath. This will help in rapid cooling of food. October 2020

94. GOOD PRACTICES When using rotisserie grill, follow these rules: Do not put raw (fresh meat) over the cooked meat. The cooked meat below will get contaminated. Use machines that have two rows of skewers (Spits), one in the front and other in the back. Cooked meat can be put on the row separate from the ones that have raw meat on. October 2020

95. BAD PRACTICES When preparing shawarma , do not let the drip fall on to the cooked meat. Use shawarma stations that can separate drip from the sliced meat and slice the meat on to the khubz bread directly and not to the base. Do not prepare garlic paste with raw eggs. Use pasteurized eggs instead Do not leave garlic paste and salads on the counter. Keep the garlic paste and salad refrigerated October 2020

96. BAD PRACTICES Do not place food below electric fly killers. Do not place electric fly killers above food preparation areas. October 2020