Food Hygiene and Safety Precautions.pptx

Food Hygiene Presentation

1. Food Hygiene and Safety Precautions Presented by: Altaf Hussain

2. Personal Hygiene Handwashing: Wash hands thoroughly with soap and water for at least 20 seconds before handling food, after using the restroom, after touching raw meat, poultry, seafood, or eggs, and after handling garbage or cleaning products. This helps to remove dirt, bacteria, and viruses that can cause foodborne illnesses . Personal Cleanliness: Ensure that all food handlers maintain personal cleanliness. This includes regular bathing, wearing clean clothes, and using hair restraints such as hairnets or hats to prevent hair from falling into food . Health Monitoring: Food handlers should not work if they are ill, particularly if they have symptoms of gastroenteritis (diarrhea, vomiting), respiratory infections, or skin infections. Illnesses can easily be transmitted through food.

3. Kitchen Hygiene Temperature Control: Store perishable foods at the correct temperatures. Refrigerators should be set at 4°C (40°F) or below, and freezers at -18°C (0°F) or below. Regularly check and record the temperatures to ensure they are within safe limits . Use-by Dates: Pay attention to expiration and use-by dates on food packaging. Use or discard food according to these dates to ensure freshness and safety . Proper Packaging: Store food in airtight containers to prevent contamination from bacteria, pests, and chemicals. Label and date all stored food items for easy identification and rotation.

4. Food Preparation Cook to Safe Temperatures: Cook foods to their recommended internal temperatures to kill harmful bacteria. For example, poultry should be cooked to 74°C (165°F), ground meats to 71°C (160°F), and fish to 63°C (145°F). Use a food thermometer to check these temperatures . Cool and Reheat Properly: Cool leftovers rapidly by dividing them into smaller portions and refrigerating them promptly. Reheat leftovers to at least 74°C ( 165°F) to ensure safety . Avoid Cross-Contamination: Use separate utensils for raw and cooked foods. Wash hands, utensils, and cutting boards between handling raw and cooked foods.

5. Handling and Serving Food Use Clean Utensils: Always use clean utensils when serving food. Avoid using hands to touch food directly to prevent contamination . Serve at Safe Temperatures: Keep hot foods hot (above 60°C or 140°F) and cold foods cold (below 4°C or 40°F) to prevent bacterial growth. Use chafing dishes, slow cookers, and refrigerator units to maintain these temperatures during serving . Protect Food: Cover food to protect it from contaminants such as dust, pests, and airborne pathogens. Use lids, plastic wrap, or foil to cover dishes.

6. Food Purchase and Receiving Choose Reputable Suppliers: Purchase food from suppliers who follow strict hygiene and safety standards. Ensure that suppliers have proper certifications and a good track record . Inspect Deliveries: Check the quality, temperature, and packaging of food deliveries before accepting them. Reject any items that are damaged, have broken seals, or are at incorrect temperatures . Implement the FIFO system to ensure older stock is used before newer stock. This First In, First Out (FIFO): helps in reducing waste and ensures that food is used while it is still fresh.