FOOD SAFETY

B Y: W E V I N N E G U A RT E - D U LG U I M E , R N
 OBJECTIVES

At the end of the seminar the par ticipants will be able to:

 learn how to properly handle food

 gain knowledge regarding the importance of proper hygiene
 master the hand washing technique religiously
 WHAT IS FOOD SAFET Y?

 is a scientific discipline describing handling,

preparation, and storage of food in ways that
prevent foodborne illness.
 FOOD PREPARATION

– preparing food for eating, generally requires

selection, measurement and combination of
ingredients in an ordered procedure so as to achieve
desired results.
SAFE STEPS IN FOOD HANDLING, COOKING,
AND STORAGE THAT ARE ESSENTIAL TO
PREVENT FOODBORNE ILLNESS.

 Clean - Wash hands and

surfaces often

 Separate - Don’t cross-

contaminate

 Cook - Cook to the right

temperature

 Chill - Refrigerate promptly

 SHOPPING

 Purchase refrigerated or frozen items after selecting your

non-perishables

 Never choose meat or poultry in packaging that is torn or

leaking

 Do not buy food past “Sell-By,” “Use-By,” or other expiration

dates
 STORAGE

 Always refrigerate perishable food within 2 hours --1 hour when

the temperature is above 90 °F (32.2 ºC).

 Check the temperature of your refrigerator and freezer with an

appliance thermometer. The refrigerator should be at 40 °F (4.4
ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.

 Cook or freeze fresh poultry, fish, ground meats, and variety

meats within 2 days; other beef, veal, lamb, or pork, within 3 to
5 days.

 Perishable food such as meat and poultry should be wrapped

securely to maintain quality and to prevent meat juices from
getting onto other food.
 To maintain quality when freezing meat and poultry in its
original package, wrap the package again with foil or plastic
wrap that is recommended for the freezer.

 Canned foods are safe indefinitely as long as they are not

exposed to freezing temperatures, or temperatures above 90 °F.
(32.2 ºC) If the cans look ok, they are safe to use. Discard cans
that are dented, rusted, or swollen. High -acid canned food
(tomatoes, fruits) will keep their best quality for 12 to 18
months; low-acid canned food (meats, vegetables) for 2 to 5
years.
 DO’S & DON’T IN STORING FOOD

 Some food needs to be kept in the fridge to help stop bacteria

from growing on it, such as food with a 'use by' date, cooked
food and ready-to-eat food such as desserts and cooked meats

 Keep food covered to protect it from contamination from raw

foods and physical objects

 Always store “cooked” food above “raw” meat in the refrigerator

this will eliminate the risk of contamination from bacteria and
blood through spillage.
 Do not store food in open cans because when a can has
been opened and the food is open to the air, the tin from the
can might transfer more quickly to the can's contents

 Do not overstock the refrigerator as this will affect the

airflow around the food

 Do not put hot food into a refrigerator as this will raise the
internal temperature of the fridge and place other foods at
risk from poor temperature control
 PREPARATION

 Always wash hands before and after handling food .

 Don’t cross-contaminate. Keep raw meat, poultry,

fish, and their juices away from other food. After
cutting raw meats, wash hands, cutting board, knife,
and counter tops with hot, soapy water.

 Marinate meat and poultry in a covered dish in the

refrigerator.

 Sanitize cutting boards by using a solution of 1

teaspoon chlorine bleach in 1 quart of water.
 SERVING

 Hot food should be held at 140 °F (60 °C) or warmer

 Cold food should be held at 40 °F (4.4 ºC) or colder

 When serving food at a buffet, keep food hot with chafing

dishes(used for cooking), slow cookers, and warming trays.
Keep food cold by nesting dishes in bowls of ice or use
small serving trays and replace them often

 Perishable food should not be left out more than 2 hours at

room temperature--1 hour when the temperature is above 90
°F (32.2 ºC)
 LEFTOVERS

 Discard any food left out at room temperature for more than
2 hours--1 hour if the temperature was above 90 °F (32.2
ºC)

 Place food into shallow containers and immediately put in

the refrigerator or freezer for rapid cooling

 Use cooked leftovers within 4 days

 Reheat leftovers to 165 °F (73.9 °C)

 FOOD SAFETY TIPS!

1. BE CLEAN, BE HEALTHY

- Wash hand when necessary

- Do not work with food when you are ill

- Never touch ready to eat food with bare hands

2. KEEP IT COOL. KEEP IT HOT
- Keep cold foods at 5 C or below

- Keep hot foods at 60 C or above

3. DON’T CROSS CONTAMINATE

- Don’t store raw foods over cooked or ready to eat foods

- Never prepare ready to eat foods on the same surface

or with the same utensils used to prepare raw animal proteins
4. WASH, RINSE & SANITIZE
- Properly wash, rinse & sanitize all food Food contact
utensils & equipment .

5. COOK IT AND CHILL IT

- Cook food until it reaches a proper internal temperature
Rapidly cool food to 5 C or below
TRIVIA:

 Studies show that the kitchen contains the most

germs in the home. One study found that the
kitchen sink contains 100,000 times more germs
than the bathroom
 COMMON FOOD
BORNE DISEASES
THERE ARE THREE MAIN T YPES OF ILLNESS:
PHYSICAL; CHEMICAL; AND BIOLOGICAL.

 Physical foodborne illness - caused by when a

foreign object enters the food and the customer
eats it.

* An example would be a pushpin falling out of

a corkboard and entering the food. The customer
may bite down on the pin and break a tooth.
 Chemical foodborne illness- occurs when a chemical
enters the food and a customer ingests it. We need
chemicals for cleaning and sanitizing of our establishment,
but we need to be careful to keep them separated from the
food that we serve.

*An example of a chemical foodborne illness may be an

employee forgets to label a spray bottle containing a yellow
liquid (degreaser). Another employee gets the spray bottle
believing it is olive oil and begins to spray it on the pasta
when it is done cooking. The customer now gets pasta with
degreaser to eat resulting in him becoming ill.
 the most common – Biological. This can then be further
broken down into three more subcategories: Viruses;
Foodborne Intoxications; and Foodborne Infections.
PERSONAL HYGIENE
Video
FOOD HYGIENE
 Food can transmit disease from person to person as well as
serve as a growth medium for bacteria that can cause food
poisoning
 THE 5 KEY PRINCIPLES OF FOOD
HYGIENE

 Prevent contaminating food with pathogens spreading from

people, pets, and pests .

 Separate raw and cooked foods to prevent contaminating the

cooked foods.

 Cook foods for the appropriate length of time and at the

appropriate temperature to kill pathogens .

 Store food at the proper temperature .

 Do use safe water and safe raw materials.

 CLEANING UP

 Wash all worktops and chopping boards before and after

cooking, as they can be a source of cross-contamination

 Damp sponges and cloths are the perfect place for bacteria to
breed. Studies have shown the kitchen sponge to have the
highest number of germs in the home

 Wash and replace kitchen cloths, sponges and tea towels

frequently.
HANDWASHING
 Hand Washing
- Our hands are one of the
main ways that germs are
spread, so it's important to
wash them thoroughly with
soap and warm water before
cooking, after touching the
bin, going to the toilet, and
before and after touching raw
food.
Thank you…