Catering Food Safety Basic hygiene practices

Catering

1. Hygienic and Sanitary
Practices for Food
Catering Businesses –
Advance Level
Module 0
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2. Introduction
Thismanualisforeatinghouse,canteensandothercateringbusinesses.
ThismanualexplainsGeneralRequirementsonHygienicandSanitaryPracticestobe
followedbyallFoodBusinessOperatorsengagedincatering/foodserviceestablishments,
asperFoodSafety&StandardAct,2006.
ThismanualpresentsbareminimumrequirementsofFoodSafetyandhygienetobe
followedbyFoodBusinessOperatorsalongwithIndustrybestpractices.
TheobjectiveofthismanualistotraintheFoodSafetySupervisorsaboutGHP
requirementsthatshouldbefollowedinacateringbusiness.TheFSSmayinterpretthese
requirementaccordingtothesizeandtypeoftheirestablishment.
Thedesiredoutcomeofthismanualisbetterunderstandingoffoodsafetyandhygiene
requirementsandhighstandardsoffoodsafetyinthecateringindustry.
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3. What the law says…
InIndia,themandatorysanitary&hygienerequirementsforcateringindustryare–
“PartIIofSchedule4”ofFoodSafetyandStandards(Licensing&Registrationof
FoodBusinesses)Regulations,2011(http://www.fssai.gov.in/home/fss-
legislation/fss-regulations.html)underFoodSafety&StandardAct,2006
(http://www.fssai.gov.in/home/fss-legislation/food-safety-and-standards-act.html)
&
“PartVofSchedule4”ofFoodSafetyandStandards(Licensing&Registrationof
FoodBusinesses)Regulations,2011(http://www.fssai.gov.in/home/fss-
legislation/fss-regulations.html)underFoodSafety&StandardAct,2006
(http://www.fssai.gov.in/home/fss-legislation/food-safety-and-standards-act.html)
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4. Flow of manual
The manual has been designed according to the flow of operations in the catering
industry.
S. No. OperationalFlow
1.Location, layout & facilities
2. Material Handling –Receiving& Storing
3. Pre-production processing
4. Production
5. Holding, Serving/Catering /Dining& Transportation
6. Personal Hygiene
7.Support Services –Management& Supervision, Food
Testing Facilities, Pest Control, Cleaning &
Maintenance, Waste Handling, Training, Record
Keeping & Consumer Awareness
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5. Contents
The relevant sections from Part II & Part V of Schedule 4 as per flow of operations
are -
S. No.Operational Flow
Part of
Schedule
4
Relevant
Section
Heading
1.0
LOCATION,
LAYOUT &
FACILITIES
Part 2 Section 1Location and Surroundings
Part 2 Section 2
Layout and design of Food Establishment
Premises
Part 2 Section 3Equipment & Containers
Part 2 Section 4Facilities
Part 5 Section 1Good Manufacturing Practices for whole premises
2.0
2.0MATERIAL HANDLING
2.1Receiving
Part 2 Section 5.1
Food Operations & Control -Procurement of Raw
Material
Part 5 Section 2.2Good Food Hygiene Practices -Raw Material
2.2Storing
Part 2 Section 5.2
Food Operations & Control -Storage of Raw
Material & Food
Part 5 Section 5Storage
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6. Contents
The relevant sections from Part II & Part V of Schedule 4 as per flowof operations
are -
S. No.Operational Flow
Part of
Schedule
4
Relevant
Section
Heading
3.0
PRE-PRODUCTION
PROCESSING
Part 5 Section 2.2Good Food Hygiene Practices -Raw Material
Part 2 Secton 5.3
Food Operations & Control -Food
Processing/Preparation, Packaging &
Distribution Service
Part 5 Section 2.5
Good Food Hygiene Practices -Cross
Contamination
Part 5 Section 6Special Requirement of High Risk Foods
4.0
PRODUCTION Part 5 Section 2.3Good Food Hygiene Practices -Cooking
Part 5 Section 2.4Good Food Hygiene Practices -Chilling
Part 5 Section 6Special Requirement of High Risk Foods
5.0
HOLDING,
SERVING/CATERING
/DINING &
TRANSPORTATION
Part 2 Section 5.4Food Operations & Control -Food Packaging
Part 2 Section 5.5
Food Operations & Control -Food
Distribution/Service
Part 5 Section 4Transportation and handling of food
6.0
PERSONAL HYGIENEPart 2 Section 10Personal Hygiene
Part 5 Section 3Personal Hygiene
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7. Contents
The relevant sections from Part II & Part V of Schedule 4 as per flowof operations
are -
S. No. Operational Flow
Part of
Schedul
e 4
Relevant
Section
Heading
7.0
7.0 SUPPORT SERVICES
7.1 Management & Supervision
Part 2Section 6Management & Supervision
7.2 Food Testing Facilities
Part 2Section 7Food Testing Facilities
7.3 Pest Control
Part 2Section 9.2
Sanitation and Maintenance of
Establishment Premises -Pest Control
System
7.4 Cleaning & Maintenance
Part 2Section 9.1
Sanitation and Maintenance of
Establishment Premises -Cleaning and
Maintenance
Part 5Section 2.1Good Food Hygiene Practices -Cleaning
7.5 Waste Handling
Part 2Section 4.5Facilities -Drainage and waste disposal
7.6 Training
Part 2Section 12Training
7.7 Record Keeping
Part 2Section 8Audit, Documentation and Records
7.8 Consumer Awareness Part 2Section 11
Product Information & Consumer
Awareness
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8. Introduction to Food Safety
FoodSafetymeansassurancethatfoodisacceptableforhuman
consumptionaccordingtoitsintendeduse.
FoodSafetyManagementSystemmeanstheadoptionGood
ManufacturingPractices,GoodHygienicPractices,HazardAnalysis
andCriticalControlPointandsuchotherpracticesasmaybe
specifiedbyregulation,forthefoodbusiness.
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9. Introduction to Food Safety
Food Safety Hazard -biological, chemical or physical agent in
food, or condition of food, with the potential to cause an adverse
health effect.
Food
Hazards
Physical
Biological
Allergens
Chemical
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10. Introduction to Food Safety
PhysicalHazards
Anyforeignobject(inanimate)foundinthefoodoranaturallyoccurringobject
(boneinfillet),thatposes;ahazardiscalleda‘PhysicalContamination’.
CommonPhysicalHazardsinclude:
Glass
Chippedpiecesofcutleryandcrockery
Metalshavingsfromcansandfoils
Staplerpins
Blades
Plasticfilmsusedforwrappingorchippedpiecesofdisposables
Nonediblegarnishes
Lintandthreads
Band-aids
Hair
Fingernails
Bones
Jewellerypieces
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11. Introduction to Food Safety
ChemicalHazards
NaturallyoccurringandProcessInducedChemicalsubstancesthatcancausea
foodborneillnessiscalleda‘ChemicalContaminantorHazard’.
ProcessInducedChemicalContaminantsinclude:
-Toxicmetalsinthecateringsetuporsupplychain
-Pesticides,Colorants
-Cleansingproductsandsanitizers
-Equipmentlubricants
-ChemicalFoodAdditives,Preservatives
NaturalChemicalContaminantsinclude:
-Ciguatoxin,Saxitoxin,BrevitoxinandDomoicAcidfromMarineAlgae
-Histamine/Scombroidpoisoningfromfish
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12. Introduction to Food Safety
BiologicalHazards
Biologicalhazardsareorganisms,orsubstancesproducedbyorganisms,that
poseathreattohumanhealth.Theyareamajorconcerninfoodprocessing
becausetheycausemostfoodborneillnessoutbreaks.
Majorbiologicalhazardsinclude–
-Bacteriaex:Salmonellaspp.,EnterohaemorrhagicEscherichiacoli,
Campylobacterjejuni,Yersiniaenterocolitica,Listeriamonocytogenes,
Bacillusanthracis,Bacilluscereus,Staphlococcusaureus,Clostridium
botulinum,Clostridiumperfringens,Vibriovulnificus,Vibrio
parahaemolyticus
-Virusex:hepatitisAvirus,Norwalkviruses,Rotavirus
-Parasitesex:Toxoplasmagondii,Cryptosporidia,Giardiaspp.,Trichinella
spiralis,Taeniasolium,Anisakisspp.
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13. Introduction to Food Safety
BiologicalHazardscauses-
1.FoodBorneInfectionsresultwhenapersonconsumesfoodcontaining
pathogens;whichgrowinthehumanintestineandcausediscomfortor
disease.Typicalsymptomsofa‘foodborneInfections’donotappear
immediately.
2.FoodBorneIntoxicationsresultwhenapersonconsumesfoodcontaining
toxinsinit;thatcausediscomfortordisease.Typicalsymptomsofa‘food
borneIntoxication’appearquickly.
FoodBornetoxin–mediatedinfectionsresultwhenapersonconsumes
foodcontainingtoxinsproducedbythepathogensinit;whichgrowinthe
humanintestineandproducetoxinsthatcausediscomfortordisease.
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14. Introduction to Food Safety
ConditionsfavouringgrowthofMicroorganisms
FAT TOM
Conditions Definition
Food Food borne Microorganisms draw nutrients from Potentially hazardous
foods
Acidity Food borne Microorganisms grow well between the pH range of most
foods
TemperatureMicroorganisms grow well between the temperature range of 5⁰C–
63⁰C, most commonly known as the ‘Danger Zone’
Time Microorganisms need sufficient time to grow; when exposed to the
‘Danger Zone’
Oxygen Microorganisms require oxygen in free or combined state; to favortheir
growth
Moisture Microorganisms require moisture to grow and is measured in the form
of ‘Water Activity (Aw)’
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15. Introduction to Food Safety
Allergens
Foodallergyisapotentiallyseriousimmuneresponsetoeatingorotherwise
comingintocontactwithcertainfoodsorfoodadditives.
Afoodallergyoccurswhentheimmunesystem:
-Identifiesaparticularfoodproteinasdangerousandcreatesantibodies
againstit
-Thenexttimetheindividualeatsthatfood,immunesystemtriestoprotect
thebodyagainstthedangerbyreleasingmassiveamountofchemicals
includingHistamine
-Histamineisapowerfulchemicalthatcancauseareactionintherespiratory
system,gastrointestinaltract,skinorcardiovascularsystem.
-Inthemostextremecases,foodallergiescanbefatal.Althoughanyfood
canprovokeanimmuneresponseinallergicindividuals,afewfoodsare
responsibleforthemajorityoffoodallergies.
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16. Introduction to Food Safety
Thefollowingfoodsandingredientsareknowntocausehypersensitivityand
shallalwaysbedeclared:
1.Cerealscontaininggluten;i.e.,wheat,rye,barley,oats,speltortheir
hybridizedstrainsandproductsofthese;
2.Crustaceaandproductsofthese;
3.Eggsandeggproducts;
4.Fishandfishproducts;
5.Peanuts,soybeansandproductsofthese;
6.Milkandmilkproducts(lactoseincluded);
7.Treenutsandnutproducts;and
8.Sulphiteinconcentrationsof10mg/kgormore.”
WhiletheCodexlistcontainsthemajorallergensonaworld-widebasis,the
foods,whicharecommoncausesofallergicreactions,differbetween
geographicalareas,asaresultofdietarypreferences,forinstance.Some
countrieshavechosentoincludeadditionalfoodsontheirnationallistoffoods
andingredientsthatmustbedeclaredonfoodlabels
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17. Introduction to Food Safety
Cereals containing gluten
Crustacea and products
of these
Eggs and egg products Fish and fish products Peanuts, soybeans and
products of these
Milk and milk products
Tree nuts and nut products
Sulphite in concentrations
of 10 mg/kg or more
Allergens
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18. Introduction to Food Safety
FoodSpoilage
Foodspoilagemeanstheoriginalnutritionalvalue,texture,flavourofthefoodare
damaged,thefoodbecomeharmfultopeopleandunsuitabletoeat.Majorreasonforfood
spoilageare-
1.Foreignmatter:Humanhair,stapler,metalparticles,fabric,plastic,alkalietc.arebig
threatstofoodsafetyandcancausefoodspoilage.Anythingthatisnotconsideredas
foodorfoodsubstanceisconsideredasforeignmatter.
2.Lackofproperdrainage:Adraininafoodprocessingareamustbeflowingwithnoback
flowandshouldbehighlycleanablepreventingre-entryofpestfromacommondrain.
3.Non-foodgradeequipment:Therearemanyequipmentthatareusedinmodern
cateringpractices,butveryfewmaterialslikeceramicorhighqualitySSetcareallowed
asfoodcontactmaterials.Soafoodgradeequipmentisessentialforensuringshelflife
forproduct,reducingmetalcontaminationandensuringfoodsafety.
4.Improperhandling:Withuncleanhandsandwrongselectionofequipmentandpacking
itinunsuitablematerialwillresultinfoodsafetyissues.
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19. Introduction to Food Safety
5.Improperprocessing:Wrongprocessmethodcanleadtomajorchangesinend
product.Righttemperature,righttime,properadditivesandunderstandingprocess
stepsisessentialtoensurefoodsafety.
6.Residuesofchemicals:Chemicalscomeintocontactinfoodascropcontaminants
thenlaterintheprocessofsanitizingvoluntarilybyourprocess.Thenextinvoluntary
entryofchemicalsintofoodcanbethroughresiduesofequipmentorutensil
sanitationoperations.Itisimportanttoensurethoroughwashingisdonebefore
equipmentaretakenintoproduction.
7.Non-standardsanitation:Sanitationmustbebasedonstrictguidelinesofeither
historicaldataorvalidation.Ifchemicalsareusedinlessormorequantityorinan
unverifiedprocessormethod,sanitationwillfailtoachieveproperresultsgivingway
forfoodtobecomeunsafe.
8.Poorrawmaterials:Rawmaterialselectionmustbebasedonstrictscientific
referenceandfrequentsampling.
9.Additive:Additivesofanynaturelikeessence,flavorsetccanspoilfoodifnotusedin
therightquantity.Unauthorizedadditivealsomustnotbeused.
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20. Introduction to Food Safety
10.Nonpotablewater:Waterisinvolvedinfoodprocessinvariousstagesfromwashing
tosoakingtheninvolvedineitherdirectlyfoodproductionasaningredientorin
someindirectmannertomixorbakeorsteam.Itisalsoimportantforwashingand
sanitationoperations.WaterinfoodindustrymustconformtoIS3025andIS10500
standards.
11.Improperstorage:StoragemustnotonlybedonebyFIFOmethodbutalsoproperly
segregatedandwithrequiredventilation.Rightcombinationofduration,
temperatureventilationandsegregationdefinesagoodstorage.Anydeviationin
oneofthesewillresultinfoodbecomingunsafe.
12.NotfollowingFIFO:FIFOisfirstinfirstout;sometimeFEFOisfollowedwhichisfirst
expiryfirstout.ButFIFOisthemostadoptedmethodbecauseinfoodindustry,
expirydateisnotwaitedfor.Processshouldbeginmuchbefore,thebestbefore
dateorusebydatetogivetheguestsafefood.
13.Illness/Injurytostaff:Foodsafetyismuchdependentonthefoodhandler’s
personalbehaviorandhealthstatus.Apersonwithcough,cold,openwound,
itchingandanyillnesswhichisofanirritablenaturetendstomakehimhandle
thingswithoutwashinghishandsaftertouchingthebody.Themostcommon
dangertofoodsafetyisfromcoughandcoldandopenwoundsforfoodhandlers.
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21. Introduction to Food Safety
14.Impropersegregation:Nonvegetarianandvegetarianstonameafewbutguest
preferencesareincreasinglikevegan,fruitarian,eggetarianetc.ForEveryguestwho
hasgotapreference,afoodwhichdoesn’tbelongtohischoicecategorybecomesa
sub-standardorunsafefood.Forexample,foranonvegetarian,avegetariandish
withtracesofeggisunsafe.Sotooisthecaseofadairyproducttraceinavegetarian
dishforavegan.
15.Humidity:Humidityisamajorcauseforenablingmicroorganismmultiplication.
Foodzonesmusthavelesserthan65%humiditytoensurefoodsafety.
16.Temperature:Temperatureofcooking,holding,reheating,storing.Serving,
transporting,eachoneofthisisanimportantfactorinfoodbeingsafe.
17.Time:Displaytime,holdingtimeanddiscardtimeforalreadystoreditemsiscrucial
forfoodsafety.
18.Non-foodgradepacking:Foodhastobepackedonlyinacceptablepackingmaterial
toensurefoodsafety.
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22. Introduction to Food Safety
19.Pest:Foodinvitespestsandthemovementofpesttowardsfoodisnatural.Enough
caremustbetakentoplanpestcontroldevicesandotherformsofcontrolstoensure
thattheyarehighlyrestrictedfromeithergettingintofoodorcontaminatingfood
resultinginfoodsafetyissues.
20.Bodyfluidsofrodents/pests:Manyinvisiblethingsinfoodchainhappenduetothe
contaminationcausedbyrodents,reptiles,pests,nocturnalanimalsandbirdspresent
inthestorageyard,marketingyard,transportationetc.Ifattentionisnotgivenitcan
alsohappeninsidethestoreofhoteltoo.Thebodyfluidslikeurine,fecalmatteretc.,
getintothefoodprocessandmakethefoodveryunsafeforconsumption.
21.Improperwastedisposal:Wasteisanoutcomeofprocessbutoftenpresentvery
closetotheprocessregion.Ifitisnotdisposedinascientificmanneritcanbreedpest
andmicroorganismswhichisathreattofoodsafety.
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