AGENDA

 Introduction
 Brief discussion on
 Food hygiene
 Food hazards
 Food borne diseases and causative agents
 Cleaning, disinfection and sanitation
 Personal Hygiene

 Do’s and Don’ts

 Monitoring and Maintenance programs
INTRODUCTION
FOOD HYGIENE:
 Food hygiene is the action taken to ensure that food is
handled, stored, prepared and served in such a way that
the food is free from any kind of biological, chemical ,
physical hazards or any allergens.

 All employees working in direct contact with food, food

contact surfaces and food packaging must conform to
hygiene practices. This protect against food contamination
by microorganisms and any other unwanted material.
CONTAMINATION.........?
Food can be contaminated by the following three main hazard types :

 Physical hazards (Presence of foreign objects) – metal, wood, glass,

plastic, etc.
 Chemical hazards – Presence of bleach, caustic soda, detergents,
pesticides, etc.
 Microbiological – Presence of bacteria, viruses, fungus and parasites.

Food that is contaminated with any of these hazards is hazardous for

the health
You Can’t
See
Smell
Taste

Bacteria, Viruses or Parasites

How does Microbes enter into the food premises ??

Bacteria or microbes come from five main sources:

 Food handlers (especially their hands, aprons and

accessories)
 Raw foods, such as meats, eggs and vegetables
 Pests, insects and rodents
 Air and dust
 Food wastes
 FOOD BORNE ILLNESS / DISEASES:

• Any type of illness that is caused, or is probably caused, by

the consumption of contaminated food, water or other drink.
(e.g) Salmonella species, E.coli

FOOD POISONING:
• Any illness caused by or thought to be caused by pathogens
or toxins in food. (e.g) Staphylococcus aureus

• It is caused due to bacterial, viral, parasites and chemical

agents/reagents (detergents, caustic soda, disinfectants)
BACTERIAL FOOD POISONING:
The most common form of food poisoning is bacterial food
poisoning.

To survive and multiply, bacteria need:

 water
 food
 correct temperatures
 time
 most, but not all, need oxygen

Under these conditions, bacteria will multiply by dividing in two

every 10-20 minutes. After 6 hours, 1 bacterium can multiply into
262,144 bacteria, more than enough to cause food poisoning.
CLEANING,SANITIZATION & DISINFECTION

 CLEANING:
Removal of dirt, grease & debris using detergents (no
effect on bacteria)

 DISINFECTION:
Reducing pathogens to safe levels

 SANITIZATION:
Cleaning & Sanitizing all in one
 BENEFITS OF CLEANING
 Pleasant, safe, attractive working environment
 Favourable image
 Remove matters inducive to the growth of micro
organisms
 Reduce hazard of extraneous matter
 Prevent damage to equipment
 Reduce risk of prosecution
STEPS IN PROPER CLEANING AND SANITATION

1. Remove waste materials

2. Scrape all loose debris and food particles from
surfaces
3. Clean and then sanitize surface
1. Wet cleaning
2. Dry cleaning
4. Please remember that the order of carrying out the
cleaning procedure is followed.
WHAT TO DISINFECT ?
 Food contact surfaces- knives, utensils, containers,
cutting boards, work surfaces, table tops

 Hand contact surfaces- work surfaces, equipments,

handles and doors ( cupboards, utensils and taps)

 Contamination bins-rubbish bins, cleaning

equipments (e.g. cloths & mops)
SAFETY PRECAUTIONS
 Store chemicals away from food

 Keep chemicals in labelled containers

 Follow safety procedures and instructions

 Never mix chemicals

 Wash hands after carrying out cleaning tasks

CLEANING SCHEDULES

 These are an effective and essential means of ensuring

that works are carried out correctly and efficiently.

 They co-ordinate all cleaning activities & act as a

major communication link detailing management
requirements and staff duties.
CLEANING SCHEDULE STATES
 What is to be cleaned
 Who is to clean it
 When is to be cleaned
 How is it to be cleaned
 Chemicals, materials and equipments to be used
 Precautions to be taken
 Monitoring procedures
PERSONAL HYGIENE

 An important way to prevent food contamination is to

maintain a high standard of personal hygiene and
sanitation.
 Even healthy people carry food poisoning bacteria on
their body by touching parts of the body such as nose
mouth hair or your clothes.
 Customers like to see food handling staffs who take
hygiene seriously and practice safe food handling
PREVENT FOOD POISONING BY PRACTICING
GOOD PERSONAL HYGIENE

Thoroughly wash and dry hands before handling food

and wash and dry them frequently during work.

 Dry your hands with clean towels, disposable paper

towels.

Never smoke, chew gum, spit or eat in a food

handling or storage area.
Never cough or sneeze over food or where food is
prepared or stored.

Wear clean protective clothing, such as an apron

Keep your spare cloths or other personal items away

from where food is stored and prepared.

If you have long hair tie it back and cover it.
Keep your nails short so that they are easy to clean,
and don’t wear nail polish as it can chip into the food.

If you have cuts or wounds, make sure they are

completely covered by a water proof wound strip. Use
brightly colored wound strip so they can be seen
easily if they fall off

Wear disposable gloves over the top of wound strips if

you have wounds on your hands.
Change disposable gloves regularly

Advise your supervisor if you feel unwell and don’t

handle food.

 Avoid wearing jewellery

D0’s and Don’ts
 DO’s
• Wash hands frequently
• Keep nails short and clean
• Cover cuts with brightly colored waterproof dressings
• Report illness to your head immediately
BASICS OF HAND WASHING:

• Wash hands with water

• Apply soap

• Rub hands and arms

vigorously
• Rinse completely

• Dry hands and arms with

tissue paper

• Use tissue paper to shut off

water and open door.
ALWAYS WASH HANDS:
 Before food preparation.
 Before wearing gloves
 After using the bathroom
 After coughing, sneezing, smoking, eating, or
drinking
 After bussing a table
 When switching between raw and ready-to-eat
food
 After handling garbage or trash
 After handling dirty equipment or utensils
 DO COVER CUTS, WOUNDS, AND SORES:
 Can be a source of microbes.
 Restrict workers from preparing food if he/she carries a sore
containing pus or if infected.
 Cover affected areas with a bandage, a finger cot, or a
disposable glove.
IF YOU ARE ILL……
 Inform your supervisor if you exhibit the any of the
following symptoms:
 Jaundice (yellowing of eyes and skin)
 Diarrhoea
 Vomiting
 Nausea
 Fever
 Sore throat with fever
 Boils or cuts
 Discharges from ears, nose or eyes
 Excessive coughing or sneezing.
 DON’TS……..
 Cough or sneeze over food

 Bite nails or lick fingers

 Scratch, touch face or hair

 Eat, drink or smoke in food preparation/storage areas

 Wear watch or jewellery, nail polish or strong

perfumes.

 Do not gossip around

MONITORING
 Visual checks- daily/weekly records of all the tasks
being performed in the premises

 Microbiological testing (swab testing)

 Temperature controls (temperature probes)

FOOD HANDLING MONITORING
Supply – use raw materials (vegetables, spices and condiments) that
have a good reputation

Receivables – Check temperatures of foods (meat and meat products)

on delivery and store at the correct temperature as soon as possible.
Do not accept food unless it is delivered under temperature control.

Storage
 0 to 5°C for fresh; -18°C to -24°C for frozen; and 63°C or above for
hot food
 Keep food covered and up off the floor.
 Separate raw food from cooked and new food from old.
 Rotate stock (“first in, first out”).
BE A PRO-ACTIVE FOOD HANDLER Rather than a active
on.........

 Report or prevent all suspected breaches of food safety.

 Report all evidence of pest activity.
 Conduct regular temperature checks of food with your probe
thermometer.
 Implement a daily and thorough cleaning schedule.
 Encourage other food handlers to attend regular food safety
training programs.
 Be aware....... “food hazards are everywhere”!

...........Don’t give them any opportunity to EnTeR....the .... food

 Always remember - prevention is better than cure.
MONITOR FOOD TEMPERATURES
Danger Zone for food
Safe Cooking Temperatures
CONCLUSION

It is essential that food handlers have the required skills

and knowledge of food safety and food handling
controls to minimise the risk of food poisoning.

As a food handler, it is your responsibility to ensure that

food for your customer is safe and suitable to eat.

......................Happy and safe cooking!

THANK YOU