Food Safety.pptx

food safety ppt

1. Food Safety Institute of Modern Science and Technical Training

2. If you discover: A fire Medical Emergency Other emergency If you hear the emergency alarm sounding: Outside Inside Fire Exits Assembly Point Scheduled Emergency drills Facilities Prayer Rooms Location of toilets Location of refreshment s area Arrangements for smokers GSMs 2 Emergency Procedures

3. 3 Why it’s part of your job to produce clean, safe food. The importance of personal hygiene. What to look for inside and outside the building that can cause contamination. How to prevent contamination from equipment, tools, and utensils. How to safely handle and inspect raw materials and ingredients and how to document those inspections. objectives

4. What makes us ill? Chicken Meats Ground meats Fin fish Shellfish Produce Poultry Beef Eggs Seafood 4

5. What causes foodborne illness? Food from unsafe source Inadequate cooking Improper holding temperature Contaminated equipment Poor personal hygiene 5

6. What food causes illness? Any food can cause foodborne illness Even non-time/temperature control for safety foods Characteristics of a time/temperature control for safety (TCS) food: Low acid Moist Contains protein 6 Keep time/temperature control for safety food out of the temperature danger zone !( 5 degree to 57 degree)

7. Temperature danger zone When food is in the danger zone, harmful bacteria can grow, multiply, and possibly cause infection Bacteria can double in number in as little as 20 minutes 7

8. Bacteria can be transferred from one food to another if food is not properly stored. Store raw food below cooked or ready-to-eat food. Properly cover foods. Cross contamination 8

9. Employee Policies 9

10. Employee policies Uniform policy Closed/steel toed boots Gloves Hair and nails trimmed 10

11. Basics of Hand washing Wet hands with warm water Apply hand soap Scrub for at least 10-15 seconds, while cleaning under fingernails and between fingers Rinse thoroughly under warm running water Dry with a single-use paper towel or warm-air hand dryer Use paper towel to turn off the water faucet and to open the bathroom door when returning to work 11 **Remember that hand sanitizers are not a replacement for effective and proper hand washing.**

12. When to wash hands After using the bathroom After coughing, sneezing, smoking, eating, drinking or touching body Before putting on gloves After any clean up activity After handling garbage or trash Do not handle food with bare hands if you have a sore that contains pus or that is infected Cover affected area with a bandage, a finger cot, and then a single-use glove 12

13. Thermometers 13

14. Thermometers 14

15. Checking your thermometer Check the accuracy of all thermometers: Daily For calibration, prepare in advance Purchase ice and store in cooler Container to hold ice If not correct, calibrate 15

16. Facility and Storage 16

17. Food Labels Do not remove the labels from commercially processed food If removed, label the container with the name of the contents Date food items with the month and year Fresh produce should be dated with month and day 17

18. Temperature of storage units Refrigeration Must keep food at 5°C or colder Air temperature should be 0°C or colder Freezer Must keep food at -18 °C or colder Air temperature should be -18 °C or colder Keep floors dry and clean Dry storage Best if temperature is between 10°C and 22° C Humidity level should be between 50% and 60% 18

19. Storage of cleaning chemicals Improperly stored chemicals can possibly contaminate food Store separate from food, equipment, utensils, linen, and single-service and single-use items 19

20. Material safety data sheets Occupational Safety and Health Administration (OSHA) requires a Material Safety Data Sheet (MSDS) for all chemicals On every MSDS, be familiar with the following sections: 4.0 Fire and explosion data 5.0 Reactivity data 6.0 Spill or leak procedures 7.0 Health hazard data 8.0 First aid 9.0 Protective measures 10.0 Additional information/precautions 20

21. First In, First Out (FIFO) FIFO ensures proper rotation of foods in storage When foods are received, put the oldest in the front and the newest in the back Past-dated foods will lose their quality and sometimes become unsafe Inventory cycle 21

22. Salvaged items Providing a separate and labeled storage area for salvaged items To be taken to Food Bank if possible Implementing procedures for handling and removal of salvaged, expired, damaged, or contaminated foods Disposition of these food items must also be documented 22

23. Are these acceptable? 23

24. How about this can? 24 Straight sides Undented seams Flat ends which curve slightly inwards Choose a can that has these features:

25. Cross-contamination in storage Bacteria can be transferred from one food to another if food is not properly stored Store raw food below cooked or ready-to-eat food Properly cover foods 25

26. Proper storage to prevent contamination 26

27. Storage layout and cleaning Cleaning is the process of removing food and other soils Maintaining an unobstructed 12-18 inch distance from walls to pallets Food products stored off floor by 6 inches or on pallets Pick up debris and sweep floors Broken pallets, plastic wrap, etc 27

28. Application Exercises 28

29. Equipment Preventing cross contamination 29

30. Preventative Maintenance Preventive maintenance tasks for your facility may include: Cleaning condensers of refrigeration and freezer units Defrosting freezer units Oiling and lubricating moving parts of equipment. Changing HVAC filters if applicable Schedule fire suppression system Schedule fire extinguisher inspection Check cords and plugs for equipment operated by electricity Maintenance of transport vehicles and equipment 30

31. What preventative maintenance should be scheduled? 31

32. preventative maintenance should be scheduled? 32

33. Integrated Pest Management 33

34. Pest management Exclusion Deny pests access to: Food Shelter Dumpsters and Recycling Area Keep area clean Locate dumpsters away from doors Keep lids closed Use trashcan liners Empty and clean trash frequently 34

35. Pest management Insecticide application Leave the job to the professionals Avoid contaminating food Use baits for ants and cockroaches Traps and baits Use for insects and rodents Check rodent traps daily Leave rodent baiting to outdoor areas and to the professionals 35

36. Pest management Inspect and date all deliveries Discard or return infested or expired products Clean up spills as soon as possible 36 FIFO FIRST IN FIRST OUT

37. Label and MSDS 37

38. Record keeping Keep track of pest problems and measures taken to correct those problems 38

39. Receiving Purchasing from approved, reputable suppliers 39

40. Receiving Check delivery schedule R econcile the amount of product received with the amount of product ordered Condition of delivery vehicle Clean, good repair, proper temperature, no insects, no rodent droppings, and no meat juices on the floor 40

41. Receiving Organize storage space before deliveries Inspect food items to minimize the risk for foodborne illness and liability Insert a food thermometer between 2 packaged products to check the temperature Check dates of perishable goods Mark with date arrival or use by date Inspecting deliveries for Tampering, discoloration, pinholes, leakage Unusual packages Contamination (rodent activity or insects) Proper temperatures (receiving log) 41

42. Receiving Unloading food items Frozen first, refrigerated second, and dry goods last Substandard food items ( Rejection policy ) A record should be kept of rejected food items Photos should be taken if necessary 42

43. Temperature danger zone When food is in the temperature danger zone, harmful bacteria can grow, multiply, and possibly cause infection Bacteria can double in number in as little as 20 minutes 43

44. Accepting or Rejecting a Food Delivery 44 Food Criteria for Accept Delivery Raw meat and poultry 5°C or colder, visible inspection stamp, reddish pink color or no odor, packaging clean and no tampering Eggs Shell eggs at 8°C or colder, liquid eggs at 5°C or colder, clean and untracked, no tampering Fresh produce Clean, in good condition and no tampering, if cut or processed must be 5°C or colder Dry foods Clean packaging and no tampering and no signs of pest infestation Canned foods Clean container and no tampering, label intact, no rust or corrosion, no sharp dents.

45. Shipping 45

46. Pre loading process Check to make sure the truck is clean and remove any debris Turn on cooler at least 45 minutes Items to be loaded are sorted and staged 46

47. Loading Wheels are chocked Dry products first followed by refrigerated and then frozen items Load to minimize damage and movement during transportation 47

48. Unloading Travel time with/without refrigeration (temperature) Multi-stop delivery process Kitchen staff available to receive product Unload with hand trucks Store all product in appropriate location to prevent cross contamination 48

49. Catering Prepared food is handled to minimize contamination during transportation Vehicles shall be maintained in a clean, sanitary condition Temperature monitoring Cold foods cold < 5 C° Hot foods hot > 57 C° Food in transit must be protected from contamination and must meet the temperature requirements noted above Proper storage at location 49

50. Sanitation Preventing cross contamination 50

51. Cleaning Cleaning is the process of removing food and other soils Cleaning agents: Detergents Solvent cleaners Acid cleaners Abrasive cleaners 51

52. Sanitizing Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level Sanitizing agents only work on properly cleaned and rinsed surfaces 52

53. Locations Floors, trashcans, utility carts/dollies, storeroom and shelving Hand sink, ice machine Walk in refrigerator and freezer Transport vehicles 53

54. How this process works Washing helps loosen soils and other organic matter from the surface Detergent and scrubbing also helps break the adhesion of microorganisms to the surface 54

55. How this process works Rinsing removes loosened soil and detergent from the surface This step is important because organic material and detergent can bind up sanitizer making it less effective 55

56. How this process works Applying the sanitizer to clean surfaces actually provides a ‘ kill ’ step for reducing the number of microorganisms 56

57. How this process works The surface is not completely free of microorganisms, but the number is greatly reduced 57

58. Measuring Sanitizer Strength A test kit that accurately measures the concentration of sanitizing solutions must be available The strength of sanitizing solutions must be measured frequently during use 58

59. Material safety data sheets Occupational Safety and Health Administration (OSHA) requires a Material Safety Data Sheet (MSDS) for all chemicals On every MSDS, be familiar with the following sections: 4.0 Fire and explosion data 5.0 Reactivity data 6.0 Spill or leak procedures 7.0 Health hazard data 8.0 First aid 9.0 Protective measures 10.0 Additional information/precautions 59

60. Workbook Table Cleaning Schedule and Procedures 60

61. How would you clean/sanitize these items? 61

62. How would you clean/sanitize these items? 62

63. Power Outage Preventing cross contamination Controlling time and temperature 63

64. Refrigerators Note the time the outage occurred Food should be safe as long as the power is out no more than about 4 to 6 hours Leave the door closed When open needed cold air escapes, allowing the foods inside to reach unsafe temperatures 64

65. Freezers Leave the freezer door closed With the door closed, food in most freezers will stay below 5 C° for up to 3 days Full freezer should keep food safe about 2 days Half-full freezer, about 1 day You can safely re-freeze thawed foods that still contain ice crystals and are 5 C° or less 65

66. Thawing Freezing does not kill microorganisms, but it does slow their growth During a power outage, frozen food can begin to thaw, resulting in the outer surface warming up and allowing harmful microorganisms to grow The time it takes for food to thaw depends on: Amount of food in the freezer Kind of food Temperature of the food Size and insulation of freezer 66

67. When in doubt, throw it out! If it appears the power will be off for more than 6 hours Ice, dry ice, or frozen gel packs may be used to keep foods at 5 C° or below Moving refrigerated food to a walk-in freezer or obtaining a refrigerated truck are other options to keep food safe Food should not be transferred to private homes. 67

68. 68 Thanks Any Question