Food Safety Presentation.pptx

Food safety precautions presentation

1. Food Safety Presented By: FAIZA YASMEEN

2. Definition Food safety is a scientific discipline describing: Handling Preparation Storage Serving o f food in ways that prevent food borne illness. This Includes a number of routines that should be followed to avoid potentially severe health hazards

3. To Maintain Guest Safety To Avoid the loss of business To Avoid law suits To Maintain the guest trust To Maintain Quality Standards Ba n kr u p t cy Succ e ss

4. Food contamination refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption.

5. Microbiological Physical Chemical B i o l og i c a l FO O D C O N T A M I N A T I O N

6. Objects that gets into the food during preparation or serving Equipment part Damaged utensils Cleaning Brush

7. Hair restraint using suitable cap or hair net Long sleeve uniform Jacket’s pocket always empty Clean environment, closed windows and doors to avoid dust coming from outside Equipment well maintained (check the screws, the plastic accessories…) Avoid the usage of deteriorated utensils Ceiling and walls well maintained

8. Detergent Pesticides Water Air

9. Designate a suitable area away from food to store the detergent Label the detergent with name and usage Rinse with water utensils and equipment after using detergents (White vinegar is ideally to remove the detergent) Do not mix between food containers and cleaning containers Always check the water you are using, regularly check the filtering system. Regularly check the ventilation system Cover the food when you are using the pesticides, sanitize everything afterward

10. Several insects may transfer food poisoning bacteria to food. Flies often land on animal fasces where they pick up large numbers of bacteria on their hairy body. In addition they poop and vomit previous meals back onto the food as they feed. Cockroaches often lives in sewers and commonly feed on infected waste. They hide in the most di f f icult to reach places in foo d rooms .

11. Clean and sanitize the working area Clean the unreachable places (Corners…) Maintain walls, ceiling and floor to be free from holes Make sure that grain, sugar, flour are free from any sort of pest Regular pest control check Efficient air curtains on doors Fly killers machine Cover food

12. We have a microbiological contamination when we add contaminated raw material or when we have improper handling Exp.: Bacteria, Viruses, Fungus, Parasites, Protozoa As mentioned before in “the Personal Hygiene” Micro-germs (Bacteria, viruses…) are present everywhere it is in the air, the soil, and water, and in and on plants and animals, including us.

13. “FAT TO M ” F ood A c i d i t y T e mpr e t ure O xyg en T i me M o i s t ure Bacteria requires a high protein, high carbohydrate food source Exp.: Meat, Seafood, Poultry, Cooked plant food (backed potato, pasta, rice…) Foods that are acidic or slightly neutral Bacteria can not typically reproduce in a highly acidic food Bacteria rapidly reproduce between (5 – 60 C) THE DANGER ZONE Given enough time in the danger zone range, bacteria will start rapidly reproducing The Maximum time is 4 hours There are certain Bacteria that requires oxygen to reproduce and we call it Aerobic Bacteria Bacteria requires Moist food to reproduce. Exp.: Yeast

14. 5 - 18 120 115 100 74 60

15. Beef, poultry, pork, gravies, soups Meat or fish stuffing Finfish, shellfish, raw fish Dairy products Eggs, cream-filled pastries, custards Vegetables (cooked, raw sprouts, cabbage) Starchy foods (grains, rice, potatoes)

16. In order to prevent any contamination, standards were set to limit the risk, one of the standards is HACCP. HACCP ( H azards A nalysis and C ritical C ontrol P oints) Based on six principles Principle 1: Conduct a hazard analysis Principle 2: Identify critical control points Principle 3: Establish critical limits for each critical control point. Principle 4: Establish critical control point monitoring requirements Principle 5: Establish corrective actions.

17. Purchasing Receiving Storing Preparing Cooking Ser v i n g a n d h o l d i n g Cooling Reheating

18. Evaluate suppliers Compliance with food safety standards(HACCP, ISO 22000…) Trained employees Safe/sanitary packaging Delivery during “slow” times Supplier facility(Specially for Meat, poultry and fish) Transportation and temperature controlled delivery Place your orders according to your consumption taking into consideration the products shelf life

19. Check supplies  upon receipt for: signs of spoilage color, odor, texture, slime, mold, dirt, insects swollen, pierced, rusted, wet containers Quality, temperature, general condition Arrange delivery for off-peak hours Plan ahead to ensure sufficient storage space Transfer to proper storage promptly Clean transport carts Date food (arrival or “use by” date)(exp.: Vegetables) Remove the external packaging (carton or dirty crates) and place the products in clean crates. (for vegetables after cleaning and sanitizing)

20. Dr y storage Clean/orderly, items 15 cm off floor Good ventilation, 10 – 24 C (verify temp periodically) First In, First Out (FIFO) rotation Dating packages, place new to rear Clean spills promptly, trash kept out of room Segregate cleaning supplies (avoid contamination) Pest Control Check humidity

21. Refr i ger a ted st o ra g e < 5 C (colder preferred, Verify periodically) Don’t overload Allow for air transfer (slotted shelves) Date items Properly sealed Raw/uncooked on bottom – away from ready to eat foods

22. Freezer -18 C, store foods immediately for foods that are frozen upon receipt Slotted shelves (circulation) Use moisture proof containers/wrappings Avoid multiple entries Segregate large warm “container” into smaller ones

23. Cross contamination : is one of the most common causes of food poisoning. It happens when harmful germs are spread onto food from other food, surfaces, hands or equipment.

24. Don't let raw meat, poultry or unwashed raw vegetables touch other foods. Never prepare ready-to-eat food using a chopping board, utensil or knife that you have used to prepare raw meat, poultry or unwashed raw vegetables unless they have been washed and disinfected thoroughly first. Clean worktops and utensils with hot water and detergent and remember to disinfect those surfaces that have come in contact with raw meat, poultry and unwashed raw vegetables. You can disinfect equipment and utensils using boiling water, a chemical such as an antibacterial leaner or in a dishwasher. Continue…

25. Always wash your hands thoroughly after touching raw meat, poultry and unwashed raw vegetables before you touch anything else. Always cover raw meat and store it on the bottom shelf of the fridge where it can't touch or drip onto other foods. Root vegetables such as potatoes, leeks and carrots often have traces of soil on them which can contain harmful bacteria, so wash them thoroughly before use. Don't forget to wash other fruit and vegetables too, especially if they are going to be eaten raw. Keep dishcloths clean and change them regularly. Avoid preparing food for yourself or others if you are ill, especially with vomiting or diarrhea.

26. Thawing and Marinating Keep foods out of temperature danger zone 5 C< Danger < 60 C Never thaw on counter or non-refrigerated area Use refrigerator – in pan on bottom shelf Under running water (21 C) < 2 hours Marinate meats/fish in refrigerator

27. Cook foods to proper internal temperature Internal temp of 75 C Stir foods in deep pots frequently Regulate size/thickness of foods (uniformity) Validate cooking times/temperatures Check thickest part of the food Always use sanitary cooking/serving utensils Never touch prepared foods with bare hands

28. Keep hot food above 60 C Steam tables, keep food covered Stir foods to ensure even heating Keep cold food below 5 C Refrigeration unit/ice Check temperature periodically Sanitize thermometer after each use Discard food held in danger zone (4 hours) Never add “fresh” food to food already out for serving

29. Wash hands before serving food. Clean/sanitary long handled ladles and spoons for serving Never touch parts of cups/plates that will have contact w/food Cover cuts w/ bandages and cover with gloves Change gloves after contact with contaminated surface Sneeze guards Avoid Cross Contamination Pre-wrap food as much as possible Watch customer behavior – remove contaminated food.

30. Rigid personal hygiene requirements handling raw food touching unclean surfaces or equipment Keep hands away from face, head no smoking, eating, handling money hand washing following restroom use adequately cover cuts, abrasions no gum chewing, spitting, coughing clean work clothes, hair restraints used

31. Don’t wear jewelry Use utensils for serving Don’t taste food with finger Report any illness to management, avoid handling food Healthy workers, hair washing, bathing, with frequent hand washing

32. Problems here are #1 cause of food borne illness Rapid cooling important Chill to below 5 C Reduce food mass (divide into multiple containers) Shallow pre-chilled pans Use ice water bath for quick chill then refrigerate Stir to increase cooling Monitor temperature periodically Store in covered containers

33. Boil/heat to > 75 C within 2 hours of removal from refrigeration Never reheat more than once Never mix leftover and fresh food Discard leftovers refrigerated for more than a week from preparation date

34. Fridges & Freezers Temperature log sheet Labeling Opening and Closing checklists Cleaning Checklist Controlling the temperature using suitable and clean thermometer

35. THANK YOU