Food Safety and Hygiene Presentation .pptx

Food Safety

1. WORLDWIDE REACH. HUMAN TOUCH. WORLDWIDE REACH. HUMAN TOUCH. FOOD SAFETY AND HYGIENE Disclaimer: This presentation has been developed for educational purposes only. It is not a substitute for professional medical advice. Should you have questions or concerns about any topic described here, please consult your medical professional. TOOLBOX TALK FOR YOU AND YOUR FAMILY

2. WORLDWIDE REACH. HUMAN TOUCH. WHAT MAKES FOOD UNSAFE? Germs in food make it unsafe. They can get into food from: The hands of food handlers Using unsafe water for washing food or for cleaning kitchens Flies Pets and pests Germs grow in food. They grow slowly in the cold (refrigerator) They stop growing when frozen (freezer) They are killed by heat (thorough cooking) Hepatitis A and norovirus from infected food handlers are commonly passed onto the consumers. WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 2

3. 1 3 4 5 2 WORLDWIDE REACH. HUMAN TOUCH. 5 KEYS TO SAFER FOOD (WORLD HEALTH ORGANIZATION) 3 KEEP CLEAN KEEP FOOD AT SAFE TEMPERATURES COOK THOROUGHLY FOOD SAFETY AND HYGIENE | SEPARATE RAW AND COOKED USE SAFE WATER AND RAW MATERIALS

4. WORLDWIDE REACH. HUMAN TOUCH. KEEP CLEAN Wash your hands often, with soap and “safe” water (water that has been boiled or disinfected): Before handling food Many times, during food preparation After handling raw meat or poultry Before eating After going to the toilet After cleaning up the kitchen After handling garbage After smoking After playing with pets WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 4 Hand washing If you have a limited supply of clean water use an alcohol -based sanitiser to wash your hands

5. WORLDWIDE REACH. HUMAN TOUCH. KEEP CLEAN Wash all utensils, crockery, cutlery, cutting boards and knives after use Use safe hot water for washing dishes Dry utensils thoroughly Clean all kitchen surfaces and refrigerator shelves Always cover food Store food in closed containers Keep waste bins covered and empty them at the end of the day Repair any cracks or holes in kitchen Keep pets and animals out Do not to contaminate food while using baits/insecticides WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 5 Keep the kitchen clean

6. WORLDWIDE REACH. HUMAN TOUCH. SEPARATE RAW & COOKED WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 6 Handling raw & cooked foods To prevent germs getting from raw food to cooked food Separate raw and cooked food while shopping Always store raw and cooked food in different containers with lids In refrigerators, use different shelves for storing raw and cooked food Raw meat, poultry and seafood should be placed below cooked and ready-to-eat foods Use separate utensils, knives and cutting boards for raw food Wash hands after handling raw food Cooked and ready-to-eat foods Raw food

7. WORLDWIDE REACH. HUMAN TOUCH. COOK THOROUGHLY Cook food thoroughly, especially meat, poultry, seafood and eggs Boil all liquids (soups and stews) at least for one minute Make sure that the juice of meat and poultry is clear and not pink Eggs and sea food should be piping hot throughout It is best to use a thermometer Reheat cooked food thoroughly (to 70°C / 160°F) WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 7 Thorough cooking Germs in / on food are killed if it is cooked to 70°C (160°F):

8. WORLDWIDE REACH. HUMAN TOUCH. COOK THOROUGHLY Microwaves do not heat food evenly If cooking, heating, or re-heating food in a microwave, dangerous germs can survive: In uncooked parts, or In parts that were not heated to 70°C (160°F) Some plastic containers can release toxic chemicals, use only microwave-safe containers WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 8 Microwave cooking

9. WORLDWIDE REACH. HUMAN TOUCH. KEEP FOOD AT SAFE TEMPERATURES WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 9 Germs and safe temperatures Dangerous germs can grow in food and make people sick These germs grow very fast when food is left at room temperature This is called the “Danger Zone” – it is between 5°C (41°F) and 60°C (140°F) Cooked food should be served and eaten straight away while hot HOT FOOD ZONE ROOM TEMPERATURE DANGER ZONE COLD FOOD ZONE FROZEN FOOD ZONE ROOM TEMPERATURE DANGER ZONE

10. WORLDWIDE REACH. HUMAN TOUCH. KEEP FOOD AT SAFE TEMPERATURES WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 10 Storing cooked and perishable food (meat, poultry, fish, shellfish and dairy) When will you use this food? In less than 3 days? Refrigerate within 2 hours (whether cooked or uncooked) within 1 hour when the room temperature is above 32°C (90°F) U se appropriate containers (especially to separate raw from cooked food) Do not keep in refrigerator for more than 3 days Do not reheat more than once In more than 3 days? Freeze the food (some foods cannot be frozen)

11. WORLDWIDE REACH. HUMAN TOUCH. USE SAFE WATER & RAW MATERIALS WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 11 Clean safe water f the water used to prepare food contains germs, the food will contain germs! Water from canals, storage tanks, floodwater and even rainwater wells may contain germs. Always use safe water for: Drinking Making ice Cooking or preparing food Washing dishes Cleaning the kitchen areas Washing hands

12. WORLDWIDE REACH. HUMAN TOUCH. USE SAFE WATER & RAW MATERIALS WORLDWIDE REACH. HUMAN TOUCH. 2 FOOD SAFETY AND HYGIENE | 12 Selecting safe food When eating out: food that is freshly cooked and served piping hot is safest. Read the food label: don’t use food after its expiration date. Check that cans have not been seriously damaged: dangerous germs may be growing inside the can. Select fresh and wholesome food. Choose foods from trusted sources. Separate raw meat, poultry, and seafood from other foods while purchasing and storing.

13. WORLDWIDE REACH. HUMAN TOUCH. WORLDWIDE REACH. HUMAN TOUCH. THANK YOU Disclaimer: This presentation has been developed for educational purposes only. It is not a substitute for professional medical advice. Should you have questions or concerns about any topic described here, please consult your medical professional. ANY QUESTIONS?