ESSENTIAL FOOD SAFETY TRAINING 1 Orientation Food Hygiene

ESSENTIAL FOOD SAFETY TRAINING 1 Orientation – Food Hygiene Essential Food. Overview Safety Training

Module 1: Introduction to Food Safety Safe Food that is safe from any kind of hazard and will not cause any Injury, Harm or illness. Food Safety is your responsibility. The reputation of your organization depends on you. Essential Safety Training Orientation – Food Hygiene Overview 2

People MOST AT RISK: • Pregnant Women • Young Children and Babies • Elderly • Sick People Essential Safety Training Orientation – Food Hygiene Overview 3

Brief Microbiology • Bacteria are too small creatures to be seen by the naked eye, can be seen only through a microscope • Found everywhere • • Some are useful Some are harmful and can cause Food Poisoning • Bacteria multiply/grow by binary fission Essential Food. Overview Safety Orientation – Food Hygiene Training • 4

Bacterial Requirements F ood A cidity T ime T emperature O xygen M oisture Essential Food. Overview Safety Orientation – Food Hygiene Training • 5

Temperature Control 700 C 630 C 370 C 50 C -180 C Food Danger Zone 6 Orientation – Food Hygiene Essential Food. Overview Safety Training

Types of Bacteria Food Spoilage ü Signs of spoilage in food are evident. ü Can be assessed using our senses to find out üany changes in smell, taste, texture or appearance Food Poisoning ü No visible signs of poisoning in food ü Can’t be assessed by using our senses ü Can be assessed only by laboratory testing. Essential Food Safety Training 7

Module 2: Cross Contamination is the transfer of harmful bacteria from raw food items to high risk/cooked items. This spread or transfer could be direct, indirect or by dripping. Contamination is the presence of any objectionable or harmful thing in the food making it unsafe for the consumer. Hazards is any contaminant that may cause harm to the consumers. 8 Orientation – Food Hygiene Overview Essential Food Safety Training

Types of Cross Contamination ross-contamination d Direct contact aw ooke R C e Indirect Raw c Surfa ed. Cook Drip 9 Orientation – Food Hygiene Essential Food. Overview Safety Training

Food Contaminants/Hazards Biological Hazards: Physical Hazards: ü Bacteria ü Hair on the food ü Viruses ü Broken glass ü Fungus ü Foreign Body ü Parasites ü String Chemical Hazards: ü Pesticides ü Insecticides ü Cleaning Chemicals 10 Orientation – Food Hygiene Overview Essential Food Safety Training

Food Contaminants/Hazards Allergens ü Peanuts Allergens ü Nuts / Tree Nuts ü Sesame Seeds ü Dairy Products ü Celery ü Eggs ü Mustard ü Fish ü Sulphur Dioxide ü Shellfish ü Soya ü Gluten 11 Orientation – Food Hygiene Overview Essential Food Safety Training

Personal Hygiene Food Safety Refresher Essential Food Safety Training 12

Handwashing When to wash Hands? Before: ü Before starting to work with/preparing food ü Before touching ready to eat food ü Before eating üBefore (and after) caring to someone sick After : ü After Every Break ü After Smoking ü After handling raw food or waste ü Using the toilet ü After cleaning surfaces or equipment 13 Orientation – Food Hygiene Overview Essential Food Safety Training

Effective Handwashing Wet hands under warm running water Apply 35 ml of liquid soap to hands Dry hands completely using a paper towel Rub hands vigorously together, under running water, cleaning all parts of hands Clean between fingers and around the wrist, especially the nails and fingertips. Dispose of paper towel in a foot operated container. Rinse off all the lather (and bacteria!)

Reporting Illness/ Fitness to Work Report to your Manager or Human Resources Office in the following cases: • Vomiting or diarrhoea • Food borne illnesses, typhoid • Nausea • Ear, eye, nose discharges • Septic cuts or weeping skin infections • Any other communicable diseases 15 Orientation – Food Hygiene Essential Food. Overview Safety Training

Preventive measures es l ab its t e ru g Ve d f an Raw Pou ltr y Color Codes ed k o Co at Me Dairy and Bakery Items Food Safety Refresher Essential Food Safety Training Raw Fish and Seaf ood 16

Clothes / Paper Towels Use single-use clothes or paper towels for the following jobs: • Wiping surfaces • Mopping up spills • Wiping Hands • Wiping sides of dishes before serving • Drying ingredients 17 Orientation – Food Hygiene Overview Essential Food Safety Training

Segregate, Separate and Store • • Segregate washed and unwashed Separate Raw and Cooked Food Ready to eat food must be kept above the raw food. Keep food covered Keep food equipment in good condition and sanitize before using Sanitize the probe thermometer before and after use. Do not keep carton boxes in food area Food Safety Refresher Essential Food Safety Training 18

Storage Ø First In First Out Ø First Expiry First Out Ø Label the Food- Production, Expiry and Defrosting Start Dates. Ø Do Not Serve the Food Past Shelf Life. Food Safety Refresher 19

Pest Control Pests are living creature that lives in or on food for food, shelter and warmth. Examples of Pest • Rats • Mice • Cockroa ch • Flies • Birds • Ants • Insects Pest Signs • • • Live or dead bodies e. g. larvae & eggs Droppings, nests and webbing Damage including bite marks, holes in boxes Spillage adjacent to sacks of food Unusual smells The loss of small amounts of food 20 Orientation – Food Hygiene Essential Food. Overview Safety Training

Pest Control • Effective pest control is essential to keep pests out of food premises and prevent them from spreading harmful microbes. • Check your kitchen and stores regularly for signs of pests. • Check deliveries thoroughly for signs of pests. Do not accept a delivery if it shows sign of pests such as gnawed packaging or insects. • Keep external areas tidy and free from weeds. • In the event of a sighting of a pest or activity, it must 21 Orientation – Food Hygiene Essential Food. Overview Safetyimmediately. Training be reported

Maintenance • A preventive maintenance program should be in place for all equipment. • Keep all equipment and work areas in good condition and there should be no temporary repairs. • Replace chopping boards that are scratched, pitted or scored – (not smooth anymore) • Throw away any cracked or chipped dishes and other table ware • Ventilator and exhaust fans should be cleaned regularly to prevent grease and dirt contaminating the food. • Clean and maintain ceiling tiles, false ceiling and light fixtures and shield them where necessary. Orientation – Food Hygiene Essential Food. Overview Safety Training 22

Module 3: Cooking It is essential to cook food thoroughly (up to 70 C for 2 minutes) to kill most of the harmful bacteria Cooking does not eliminate all bacteria; it reduces it’s count to a safe level • It is very important to reheat food properly to kill harmful surviving bacteria that may have grown since the food was cooked at 70 C for 2 minutes. • If you need to keep the food hot before serving, you should use suitable hot holding equipment to maintain the food temperature above 63 C for 2 hours maximum. Food Safety Refresher Essential Food Safety Training 23

Cooking Safely Food item Part to Check Safety Points Minced meat e. g. sausages and burgers Throughout Thoroughly cooked with no pink or red in center Juice is clear and not blood-stained Red meat/ Steak Surface Changed color from red to brown Can be served rare only upon guest requests Liquid dishes Throughout Bubbling throughout when stirred Whole Chicken Thickest part of the leg should be checked Should change from pink to white Juices should not have any pink or red in them Rolled meat joint Insert a skewer into the center until juices run out Juices should not have any pink or red in them Food Safety Refresher Essential Food Safety Training 24

Module 4: Chilling food properly helps stop/prevent harmful bacteria from growing or multiplying ü Some foods need to be kept chilled to keep them safe, such as salads, milk and cream, desserts, cooked food which will not be served immediately and food that says keep refrigerated on the label. ü Fridges and chilled display equipment should be set at below 5 C. ü Avoid overloading the fridge. Overloading will prevent air circulation. Food Safety Refresher Essential Food Safety Training 25

Options for Chilling Down Hot Food: ü Divide food into smaller portions and put in small shallow pans or containers with large surface area and cool under running cold water ü Ice bath: put in a pan and put the pan on ice bath, ice should not come in contact with the food. ü Blast chiller: Cools down the hot food to below 3 C within 90 minutes. Options for Defrosting Food: ü Defrost frozen food in the fridge. ü Under cold running water below 21 C ü Microwave: defrost setting Food Safety Refresher Essential Food Safety Training 26

Freezing: ü Put frozen food in the freezer at -18 C as soon as it is delivered/received. ü Freeze hot food as soon as it has been properly chilled down/use blast ü Freezing does not kill bacteria, it prevents bacteria from multiplication. Freezer: ü Divide food into smaller portions and put it in containers or in freezer bags before freezing. Food Safety Refresher Essential Food Safety Training 27

Module 5: Cleaning is the removal of dirt, grease, food particles and unwanted visible material. Detergent/Cleaner ü A chemical (washing-up liquid) used to remove grease, dirt and food remaining particles. Disinfectant ü A chemical used to kill most of the bacteria on the surface being disinfected. ü Check that surfaces are clean of grease, dirt and food before you use a disinfectant. Sanitizer ü A two-in-one product that acts as a detergent and a disinfectant. Food Safety Refresher Essential Food Safety Training 28

Cleaning of High Risk Surfaces Food contact and hand contact surfaces are considered as high risk surfaces. Such surfaces should be given high priority and should be always, cleaned, disinfected and dried. Examples (food contact surfaces): • Food containers • Chopping boards • Cutleries • Plates • Food preparation tables Food Safety Refresher Essential Food Safety Training Examples (hand contact surfaces): • water taps • door handles • light switches • phone receiver • can opener • chilling units • drawer handles • soap and towel dispenser • machine and equipment switches • sinks for hand wash or utensil wash • waste bin lids • broom and mop handles • freezer handles 29

Cleaning of Low Risk Surfaces Items that do not touch food and those that are subject to heat treatment are considered as low risk and should be always cleaned. Examples: • bain marie • chaffing dish • door • dishwasher • dry storage areas • floors • microwave • inside an oven • ceiling • freezers Food Safety Refresher Essential Food Safety Training 30