food handlers training.pptx to ensure safe consumption and prevent foodborne illness

food safety is a science of study describing safe handling, storage, preparation in a way that keeps it safe for human consumption to prevent foodborne illnesses.

1. FOOD HANDLER’S TRAINING BY: Elizabeth Nawa

2. Programme: Presentation. Questions Tea break Summary

3. Topics What is food? Dangers of food: FOOD POISONING Types of food contamination Control of contamination Elements of Food hygiene Housekeeping Fat traps Duties of Environmental Health Practitioner in food industry

4. PURPOSE OF FOOD TRAINING WHY DO FOOD HANDLER’S HAVE TO RECEIVE TRAINING?

5. Good food hygiene practices are important for the following reasons:

6. What is food?

7. FOOD… Food is what  people and animals eat to live . It is eaten by living things to provide energy and nutrition.

8. FOOD CONT… Food contains the nutrition that people and animals need to be healthy. It contains protein, fat, carbohydrates, vitamins, water and minerals. The consumption of food is normally enjoyable to humans.

9. DANGERS OF FOOD Food can also be dangerous to humans Food poisoning Allergies Choking

10. FOOD POISONING Well-known as foodborne illness Illness caused by eating contaminated food Bacteria and Viruses or their toxins are the most common causes of food poisoning. Infectious organisms can contaminate food at any point of food processing or production. Contamination can also occur if food is incorrectly handled or cooked. Poor personnel hygiene by food handlers is one of the causes of food poisoning.

11. FOOD POISONING SYMPTOMS

12. Food Contamination Control How do we prevent food contamination and ensure that food is safe for human consumption?

13. Food hygiene Refers to processes that directly involve food: Preparation Cooking Storage Good practices in these areas ensure that customers receive food that’s safe and as described

14. GOOD FOOD HYGIENE PRACTICES

15. Personal Hygiene Keeping yourself clean and healthy Safe food begins with high standards of personal hygiene and cleanliness on the part of the employee. Handwashing. (Demonstration at the end) Personal grooming. Personal behaviour.

16. PREVENTING CROSS-CONTAMINATION Separate raw food from cooked food. Bacteria travels from a contaminated source to uncontaminated food stuff. Types of cross-contamination: Food-to-food Chemical-to-food Pest-to-food

17. PREVENTING CROSS-CONTAMINATION cont.

18. SAFE STORAGE OF FOOD Always remember to store Raw Away From Cooked!!!! Store dry food (pasta, maize, flour etc.) in a cool dry place. Cold products such as milk, cheese, cold meats should be kept between 0- 4⁰C Frozen products should be at minimum -18 ⁰C

19. CORRECT INCORRECT

20. PROPER FOOD STORAGE

21. FIFO… F-FIRST I-IN F-FIRST O-OUT Whatever comes in first, must be used first!!!!

22. Safe cooking temperatures Always ensure that food is cooked thoroughly Do not keep outside for long periods of time Do not defrost raw meat on the kitchen counter, rather defrost overnight in the freezer. The danger zone for food is between 5 degree Celsius to 60 degree Celsius.

23. Cleaning Procedures The kitchen or food preparation area should be always in a clean and hygienic state. All surfaces, utensils, equipment that come into contact with food should be cleaned routinely. E.g., spoons, forks, pans, knives, washcloths, potato cutter, table surfaces, stoves surfaces, fan extractor- everything!!!. Cleaning schedule and record

24. Clean up as soon as you use it or make a mess. Do not wait for the end of the day/shift to clean. Its easier to clean little by little than to do it all at once. Remember food preparation areas must always be in a clean state throughout the day.

25. CLEAN AS YOU GO

26. CLEAN AS YOU GO

27. Housekeeping

28. POOR HOUSEKEEPING

29. PROPER HOUSEKEEPING

30. WASTE MANAGEMENT Proper waste segregation (separation) should be applied. Waste bins in kitchens should be cleaned and disinfected routinely Do not allow bins to overflow Waste bins should always be covered with lid

31. FAT TRAP Is used to prevent fat, oil and grease from entering the sewage system. Fat, oil and grease from the kitchens solidify when it cools down causing blockages of sewer network (pipes). It is therefore important to use fat trap in an appropriate manner. Routine cleaning of the fat trap is a must. Dispose of the waste in a proper manner (Not in a drain!!!)

32. HOW IT WORKS

33. FAT TRAP

34. IMPROPER USE OF FAT TRAP

35. Pest control is important because pests can carry harmful bacteria that can contaminate food. This can cause illness or spoil food. Pests can also cause financial damage to food businesses and affect their reputation.

36. DUTIES OF EHP IN FOOD INDUSTRY Medical fitness certificates Overall hygiene and food safety measures PPE Cleaning schedule and records Waste management Pest control Toilets/change rooms

37. SUMMARY

38. THE END THANK YOU ALL FOR PARTICIPATING