food basic hygiene practices 1-00001.pdf

basic hygiene

1. Basic Hygiene Training-
Food Safety And Hygiene Matters
Presented and Prepared By: Farrukh Ahmed

2. 03
THIRDPARTY
INSPECTION
TRAINING
SERVICES
ISO
CERTIFICATION &
CONSULTANCY
TECHNICAL HSE &
RISK ASSESSMENT
FOOD SAFETY
SERVICES
WHO
WE ARE

3. Please put you phone on silent. Step out if
you need to answer it.
If you need to use the washroom please just
get up and go, but come back before the end
of the day.
If the fire alarm goes off, please do not panic.
Leave the building in an orderly manner. Go to
the assembly point at the front of the building.
Smoking inside the building is prohibited.
Please smoke outside.
ALARM

4. You are welcome to get something to drink
and come sit down with your drink.
Please indicate if you have a question. Don’t
just shout out.
Please respect each others opinion and
listen while others talk. Do not talk over
each other
Breaks will be decided depending on
progress.

6. What is Food hygiene
Legal Requirement
 Hazards
Control Measures
 Storage of food
 Danger zone
 Duties of employee

7. 
You will be able to identify food hygiene
 You will be able to store food properly
You will be able to understand your role and
responsibilities
 you will be able to understand danger zone
 You can identify Hazards
 You will be understand hierarchy of Controls

8. Course Summary
 
 
What is Hygiene
Legal Requirement
 Hazards
Control Measures
 Storage of food
Reheat and cooking
 Cleaning zones

9. Introduction
•Current statistics identify increasing numbers of
reported food poisoning cases . A large majority of
these cases stem from incorrect food handling and
hygiene practices within the food industry.
•Every person working in the food industry has a
responsibility to prepare food that is safe and
suitable to eat.
•This training presentation will assist you with this
responsibility.

10. Program objectives
•Assist food businesses achieve the
requirements of the Food Safety Standards.
•Provide food handlers with the necessary
skills and knowledge of food safety and
hygiene matters relevant to their work
activities.
•Raise the level of compliance with food
legislation throughout the food industry.

11. What is an Environmental Health Officer (EHO)?
•An EHO is a professional person authorised to conduct
inspections of food premises to ensure compliance
with food legislation. EHOs have backgrounds in food
safety, health promotion and law enforcement.
•An EHO also:
–assesses food business licence applications
–investigates food related complaints
–enforces food legislation
–consults with food business operators
–provides training for food handlers.

12. Importance of Food Safety
•Protect the public from foodborne
diseases
•Good reputation/confidence from
customers
•Less wastage and longer shelf life of
products
•Increased business
•Good working condition
•No fines and legal actions

13. Who has had food poisoning?

14. Current food poisoning statistics
in Australia
It is estimated there are:
• 11 345 food poisoning cases per day.
• 4.1 million cases per year.
• 31 920 hospital admissions per year.
• 86 deaths per year.
• $1.2 billion per year in associated costs.
60-80% of all reported cases come from commercial food premises.
It is also estimated that between 500,000 and 1 million cases of food
poisoning occur in Queensland per year.

15. Costs associated with food
poisoning
Food business
•Bad reputation.
•Loss of revenue.
•Business closure.
•Legal action and penalties.
Consumer/economy
•Productivity loss.
•Work absenteeism.
•Medical expenses.
•Hardship and suffering.
•Permanent disability.
•Death.

16. Hazards that can contaminate
food
Food can be contaminated by the following three main
hazard types:
• Physical hazards (foreign objects) – metal, wood, glass,
plastic, etc.
• Chemical hazards – bleach, caustic soda, detergents,
pesticides, etc.
• Microbiological – bacteria, viruses, moulds and parasites.
Food that is contaminated with any of these hazards is
unsafe and unsuitable to eat.

17. Bacterial food poisoning
Bacteria are single-celled living micro-organisms. The most
common form of food poisoning is bacterial food poisoning.
To survive and multiply, bacteria need:
• Water.
• Food.
• Correct temperatures.
• Time.
• Most, but not all, need oxygen.
Under these conditions, bacteria will multiply by dividing in
two every 10-20 minutes. After 6 hours, 1 bacterium can
multiply into 262,144 bacteria, more than enough to cause
food poisoning.

18. How does bacteria enter a food premises
Food poisoning bacteria come from five
main sources:
•Food handlers (especially their hands).
•Raw foods, such as meat, poultry, shellfish
and vegetables.
•Pests and animals.
•Air and dust.
•Dirt and food waste.

19. Sources of Bacteria
•People
•Food
•Waste/Garbage
•Water
•Pests
•Sewage
•Dirt/dust
•Animals/birds

20. Potentially hazardous foods
•Potentially hazardous foods support the
growth of bacteria. They need to be kept at
temperatures either below 5°C or above 60°C
to prevent the growth of any food poisoning
bacteria that may be present in the food.
•Examples of potentially hazardous foods
include meat, poultry, seafood, eggs, dairy
foods, gravies and cooked rice.

21. Causes of food poisoning
Food at incorrect temperatures
Under ideal conditions, bacteria multiply rapidly
between 5°C and 60°C (the danger zone for food).
• Below 5°C, bacteria multiply slower.
• At freezing temperatures, bacteria stop multiplying
and become dormant. Freezing does not kill bacteria.
• Most bacteria are killed at temperatures above 60°C.

22. Causes of food poisoning
Cross-contamination
•Cross-contamination occurs when food becomes
contaminated with bacteria from another source.
•Bacteria can be transported by hands, utensils, surfaces,
equipment, tea towels, raw food and pests.
•Common examples of cross contamination include unclean
hands; dirty knives; utensils; equipment and food contact
surfaces (eg chopping boards); blood dripping from raw
foods; storing raw food with cooked foods; storing food
uncovered; and using dirty cleaning cloths and tea towels.

23. Cross Contamination
Cross contamination – transfer of bacteria from
contaminated food or surface to ready-to-eat
food
Direct contact
Indirect contact

24. Cross Contamination
Most common vehicle
•Hands
•Cloths
•Food Contact surfaces
•Hand contact surfaces

25. Separation
•Raw meats must be separate from ready-to-eat foods at all times during preparation
and storage
•If general purpose fridge is used, always observe proper arrangement of food items
(ready-to-eat food on the top shelf and raw meat at the bottom)

26. Using Cloths
Disposable Paper Towel Wiping Utensils Wiping Surfaces Dispose of after use
•Re – usable cloths can easily pick up bacteria
and spread them
•Cross contamination

27. Causes of food poisoning
Poor personal hygiene
Examples of poor personal hygiene include:
•Dirty hands and clothing.
•Uncovered cuts and wounds.
•Long dirty fingernails.
•Excess jewellery on hands and wrists.
•Coughing and sneezing over food.
•Handling food while ill.
•Not washing hands after going to the toilet.

28. • Unclean food premises
Dirty kitchens increase the risk of cross-contamination
from pests and particles of food, grease and dirt.
• Poor pest control
Common pests found in food premises include:
– rats and mice
– flies
– cockroaches.
These pests can carry food poisoning bacteria and may
also cause physical contamination of food with their
droppings, eggs, fur and dead bodies.
Causes of food poisoning

29. Pest Control
Pests/Insects can
result in:
•Disease (carrier
of bacteria)
•Contamination
•Wastage
•Complaints
•Loss of business
•Legal action

30. How to Control Pests
Environmental Control
•Prevent pests from getting into the premise
•Remove food and harbourage
Physical Control
•Fly Killers, Traps, Hormone traps
Chemical Control
•Insecticides and pesticides –
(Approved Pest Control Company)

31. Exercise
Photographs for discussion

32. What are the risks of cross-contamination?

33. How can this result in food poisoning?

34. How can this result in food poisoning?

35. What are the risks of poor pest control?

36. Prevention of food poisoning
Temperature control
Minimise the time that potentially hazardous foods spend in
the danger zone.
Always remember to keep:
• cold food cold at 5°C or colder
• hot food hot at 60°C or hotter.
All food businesses are required to obtain and use a probe
thermometer, accurate to +/-1°C to monitor the temperature
of potentially hazardous foods.

37. Avoid cross-contamination
•Keep food covered until use.
•Practise correct personal hygiene.
•Separate raw and cooked, and old and new food at all
times.
•Use separate equipment and utensils when preparing
raw meats, poultry and seafood.
•Clean and sanitise all equipment, utensils and food
contact surfaces.
•Store chemicals separate to food.
Prevention of food poisoning

38. Personal hygiene
•Clean hands and clothing.
•Minimise jewellery on hands and wrists.
•Tie-back or cover hair.
•Clean and short fingernails.
•Avoid unnecessary contact with food.
•Cover all cuts and sores with a brightly coloured waterproof
dressing.
•Do not eat over food or food surfaces.
•Do not prepare food when you are ill.
•Avoid touching your face and hair.
•Do not cough or sneeze over food.
•Do not taste food with your fingers or “double dip” with a spoon.
•If wearing gloves, change frequently.
Prevention of food poisoning

39. When should you wash your hands?
•Before commencing or resuming work.
•After using the toilet.
•After smoking.
•After handling rubbish.
•After using a handkerchief or tissue.
•After touching your hair or face.
•Before and after handling raw food.
•Before handling cooked food.
•After any cleaning task.
Prevention of food poisoning

40. Hand washing facilities
•Must be accessible to all food handlers.
•To be used only for the washing of hands.
•Provide soap and warm potable water.
•Provide disposable towels for drying
hands.
•Provide a bin for the disposable towels.
Prevention of food poisoning

41. What is wrong with this hand wash area?

42. Prevention of food poisoning
Cleaning
•Essential for the safe operation of any food business.
•Must be continuous and ongoing.
•Thoroughly clean and sanitise all food surfaces,
equipment and utensils with hot water and detergent and
chemicals (sanitisers). Remember that most detergents do
not kill bacteria, but hot water and sanitisers do!
•Implement a cleaning schedule to ensure that cleaning is
conducted on a regular basis (including hard to reach
places).

43. Cleaning and sanitising without a dishwasher
•Wear rubber gloves to protect your hands from the hot
water and chemicals.
•Remove food particles by scraping or soaking.
•Wash using hot water and detergent – change the
water if it becomes cool or greasy.
•Rinse in hot water with chemical sanitiser or in very hot
water (above 80°C - only if sink has heating element
and rinsing baskets) and leave to soak for 30 seconds.
•Either drip-dry or use a clean tea towel to reduce the
risk of cross-contamination.
Prevention of food poisoning

44. Pest Control
•Keep them out – seal the food premises.
•Starve them out – keep food premises clean.
•Throw them out – conduct regular pest inspections
or services.
•Don’t give them a home - remove all unnecessary
equipment and items.
•Report all pest sightings or evidence of pest activity
to your supervisor.
Prevention of food poisoning

45. Waste management
•Place waste in plastic lined bins.
•Remove all waste from the premises as required.
•Empty and clean waste bins regularly.
•Ensure all external bins are covered.
•Protect external waste bin area from pests and
birds.
Prevention of food poisoning

46. Food safety supervisors
From 1 July 2008, all licensed food businesses must have an
approved food safety supervisor.
A food safety supervisor is a person who is responsible for day-
to-day food safety and has relevant expertise or experience in
food safety matters.
The food safety supervisor needs to be reasonably contactable
by Council when the business is operating.
Prevention of food poisoning

47. Food safety programs
A food safety program is a documented system that
identifies, monitors and controls food hazards to prevent
contaminated food from reaching consumers.
You may need a food safety program if your food
business:
•Involves off-site catering.
•Involves on-site catering.
•Serves and/or prepares potentially hazardous food to
vulnerable persons, e.g. private hospital, childcare
centre, meals on wheels or nursing home.
Prevention of food poisoning

48. Supply – use food suppliers that have a good reputation.
Receival – check temperatures of potentially hazardous foods on delivery and
store at the correct temperature as soon as possible. Do not accept
potentially hazardous food unless it is delivered under temperature control.
Storage
•0 to 5°C for fresh; -18°C to -24°C for frozen; and 60°C or above for hot food
•Keep food covered and up off the floor.
•Separate food types (meat, poultry, seafood, dairy, fruit & veg).
•Separate raw food from cooked and new food from old.
•Store raw foods such as meat, poultry and seafood in containers on the
bottom shelf of the coolroom or fridge.
•Rotate stock (“first in, first out”).
Food handling controls

49. Preparation
• Personal hygiene.
• Ensure that equipment, utensils and surfaces are clean.
• Temperature control.
• Avoid cross contamination.
• Don’t prepare food too far in advance.
Cooking – ensure correct internal temperatures are achieved, using
your probe thermometer.
Cooling
• Cool to 5°C within 6 hours.
• Cool in shallow containers in a well-ventilated area.
• Cover only when cooled thoroughly.
Food handling controls

50. What are the risks of cooling and
storing food like this?

51. Reheating
•Reheat food rapidly to 60°C or above.
•Ensure correct internal temperatures are achieved, using your probe
thermometer.
•Never reheat food in a bain marie or hot box.
Thawing
•Thaw foods in the coolroom or fridge on a drip tray.
•Thaw only small food items in the microwave, then cook immediately.
•Always ensure thorough defrosting before cooking.
•Never thaw foods at room temperature.
•Never thaw food in water.
•Never re-freeze thawed food.
Food handling controls

52. What are the risks of thawing food like this?

53. Displaying – protect food from contamination and keep potentially
hazardous foods under temperature control.
Hot holding (bain maries, pie warmers and hot boxes)
• Pre-heat hot holding equipment before adding food.
• Heat food to above 60°C before hot holding.
• Maintain temperature of food above 60°C.
• Conduct regular temperature checks using your probe thermometer.
Packaging – protect food from contamination and use suitable packaging
materials.
Transporting – protect food from contamination and keep potentially
hazardous foods under temperature control.
Food handling controls

54. Food disposal
• Label food and keep separate.
• Destroy food or return to supplier.
Food recall – a food business involved in
wholesale supply, manufacture or importation
of food must have a documented system in
place to ensure the recall of any unsafe food.
Food handling controls

55. Be a pro-active food handler
•Report or prevent all suspected breaches of food safety.
•Report all evidence of pest activity.
•Conduct regular temperature checks of food with your
probe thermometer.
•Implement a cleaning schedule.
•Obtain and read a copy of the Food Safety Standards.
•Encourage other food handlers to attend food safety
training programs like this one.
•Be aware food hazards are everywhere! Don’t give
them any opportunity to contaminate food.
•Always remember - prevention is better than cure.

56. Proper dress
•Clean uniforms
•No tears
•Closed toe shoes, no heels
•Clean foot ware
•Hair restraints
–Hairnets, beard nets

57. Proper dress
•No jewelry
–Wedding bands?
•No visible body piercing
•No nail polish, false fingernails
•No false eyelashes

58. What you can’t do at work
•No eating
•No drinking
•No smoking
•No spitting
•No chewing gum

59. If you are hurt….
•All open cuts or wounds are to be
protected with a secure
waterproof covering
–Bandage and glove

60. If you are ill……
•Inform your supervisor if you exhibit
the any of the following symptoms:
•jaundice (yellowing of eyes and skin)
•diarrhea
•vomiting
•fever
•sore throat with fever
•boils or cuts
•discharges from ears, nose or eyes
•excessive coughing or sneezing.

61. When do you wash your hands?
•Before
–starting to work

62. When do you wash your hands?
After:
•Handling raw ingredients
•Smoking, eating or drinking
•Using a handkerchief or tissue
•Touching any dirty object or surface
•Touching any part of your body
•Cleaning or taking out garbage
•Using the washroom

63. Hand washing
1.Wet hands
2.Soap (20 seconds)
3.Scrub back of hands, wrists,
between fingers, under
fingernails, arms almost to
elbows
4.Rinse

64. Hand washing (cont’d)
5.Towel dry (single use towel)
6.Turn off taps with towel
7.Open door with towel
8.Discard towel in appropriate
manner

65. Hand Washing
Wet hands with clean
warm water
Lather hands with soap
for 20 seconds
Rinse hands thoroughly
with water
Dry hands with
disposable paper towel
Apply hand disinfectant

66. Quiz
Spot the Hazards:
Personal Hygiene Practices

68. On the job.....
•Practice good hygiene
–What you wear
–What you do
–Hand washing too

69. Protective Clothing
Hat or hair net
Long sleeved,
light colored,
clean jacket
Clean apron
Clean safety shoes

70. Personal Hygiene

71. Cooking
•Cooking makes unsafe
food safe
•Heat kills bacteria

72. Temperature Probes
•Safest way to check the
temperature of the
food
•Take the core
temperature of the
food
•Thickest part, avoid
bone and fat
•Use clean, disinfected,
calibrated digital
temperature probes

73. Cooking to Safe Temperatures
Cooking Liquid-based Dishes –
Boiling throughout
Cooking Poultry – pink to
white throughout

74. Cooking to Safe Temperatures
Cooking Red Meat – Red to
brown throughout
Cooking Mixed Food – Steaming
Hot throughout

75. Reheating of Food
•When re-heating, food must
get hot enough to kill
bacteria
•Boiling, steaming throughout
to show that a safe
temperature has been
reached

76. Hot Holding
When hot holding, food must be kept hot to
stop bacteria from growing. Food that is
stored or displayed hot must be kept at 63°C
or above for a maximum of 2 hours.

77. Danger Zone
•5 - 63°C
•Keep the food hot or
cold, nothing in
between as this is the
most suitable
temperature for
bacterial growth

78. Cold and Frozen Storage

79. Cold and Frozen Storage
•Most bacteria stops growing or grow very slowly in
cold temperatures
•All bacteria stop growing in frozen temperature (-18°C)
•Cold storage: below 5°C
•Food needs to be labelled and used within its shelf life
High risk food /RTE cooked
RTE Raw Food
Raw Food

80. Chilling
•Cooked food to pass into the danger zone
•Cooked food to be cooled as quickly as
possible to eliminate the possibility of
bacterial development and multiplication
•Cooked food must not be left in room
temperature

81. Cooling Methods
Blast chiller Cold WaterCooling in Ice
•The best method of chilling hot food is with specialist chilling
equipment: BLAST CHILLER
•This specialist equipment can chill food within 90 minutes which
minimizes the time it spends in the danger zone

82. Cleaning
Cleaning – removal of dirt and grease
Disinfection – can kill the bacteria
Importance of Cleaning:
•To remove bacteria’s food supply
•To reduce the risk of food contamination
•To remove food for pests
•To allow disinfection
•To comply with the law
•To provide a safe and pleasant work
environment

83. Cleaning and Disinfection
Wash
Disinfect
Dry
Detergent
Disinfectant
Paper towel

84. Hot Water Disinfection
Wash
Disinfect
Dry
Heat kills the bacteria, so if
a method uses very hot
water such as the dish wash
machine, the bacteria will
all be killed.
This is another method of
DISINFECTION which is
considered one of the most
effective.

85. Low and High Risk Areas for Cleaning
Wash
Disinfect
Dry
Food-Contact
and
Hand- Contact
Areas are High
Risk
Wash
Dry
Low Risk Areas
do not need
disinfection

86. Conclusion
It is essential that food handlers have the required
skills and knowledge of food safety and food
handling controls to minimise the risk of food
poisoning.
As a food handler, it is your responsibility to ensure
that food for your customers is safe and suitable to
eat.
Happy and safe cooking!

87. ANY
QUESTIONS ?

88. Trainer Feedback Evaluation
Form
( Please Email
to :[email protected])
Trainee Evaluation &
Certification

89. 89