Welcome to FOOD HYGIENE Training FOOD HYGIENE Outline

Welcome to “FOOD HYGIENE” Training

“FOOD HYGIENE” Outline 1. Introduction to Food Hygiene 2. 5 most common bacteria 3. Cross Contamination 4. Food Chain 5. Personal Hygiene Food Hygiene 6 Continents Hotels Lebanon

“Introduction to Food Hygiene” Food Hygiene 6 Continents Hotels Lebanon

“Introduction to Food Hygiene” Objectives By the end of this session you will be able to: Define “Food Hygiene” List who benefits from Food Hygiene and 3 benefits of each Explain who is responsible for Food Hygiene 6 Continents Hotels Lebanon

What is Food Hygiene? It is the Prevention, Reduction or Elimination of food safety hazards caused by the growth of bacteria Food Hygiene 6 Continents Hotels Lebanon

Responsibilities of the RVPO Developing and implementing the correct management framework to ensure standards of food safety and hygiene are maintained. Ensuring that professional advice is available to the business of food quality safety and hygiene, fire and other legislation. Food Hygiene 6 Continents Hotels Lebanon

Responsibilities of the General Manager Ensuring that the available resources are allocated in such a way as to allow the successful implementation of the Food Safety Guidelines specifications. Monitoring the performance of Heads of Departments with reference to their responsibilities and duties. Ensuring that a satisfactory level of training has been provided to managers and staff. Food Hygiene 6 Continents Hotels Lebanon

Responsibilities of the F&B Manager & HOD’s Ensure that the standards and practices maintained in food premises and departments are in accordance with the Food Safety Guidelines specifications. Provide necessary assistance and advice when needed Ensure any alleged customer complaints are followed up immediately. Food Hygiene 6 Continents Hotels Lebanon

Responsibilities of the Executive Chef Ensure that food hygiene and safety standards are maintained. Report any structural or equipment defects. Ensure inspection of all food delivered. Control food stocks. Food Hygiene 6 Continents Hotels Lebanon

Responsibilities of the Chief Engineer Inspect all food zones on a regular basis. Carry any necessary repairs Food Hygiene 6 Continents Hotels Lebanon

Responsibilities of the Employees Follow Food Hygiene standards Report any disfunctionning or incident Personal Hygiene Food Hygiene 6 Continents Hotels Lebanon

5 Most Common Bacteria Food Hygiene 6 Continents Hotels Lebanon

“ 5 Most Common Bacteria” Objectives By the end of this session you will be able to: Define “Bacteria” List the names of the 5 most common bacteria and explain their sources and symptoms Explain the factors needed for bacterial growth Food Hygiene 6 Continents Hotels Lebanon

What is a Bacteria? A bacteria is living single-celled organisms. It can be carried by water, wind, insects, plants, animals and people. Bacteria survive well on skin and clothes and in human hair. They also thrive in scabs, scars, the mouth, nose, throat, intestines, and roomtemperature foods. Food Hygiene 6 Continents Hotels Lebanon

5 Most Common Bacteria Listeria monocytogenes Salmonella Shigella E. Coli 0157: H 7 Staphylococus aureus Food Hygiene 6 Continents Hotels Lebanon

Listeria monocytogenes Food Hygiene 6 Continents Hotels Lebanon

Listeria monocytogenes Source of Illness Symptoms Found in soft cheese, unpasteurized milk, imported seafood products, frozen cooked crabmeat, cooked shrimp, and cooked surimi. The Listeria bacteria resist heat, salt, nitrite, and acidity better than many other microorganisms. They survive and grow at low temperatures From 7 -30 days after eating, but most symptoms have been reported 48 -72 hours after consumption of contaminated food. Food Hygiene 6 Continents Hotels Lebanon Symptoms: Fever, Headache, nausea, and vomiting. Primarily affects pregnant women and their fetuses, newborns, the elderly, people with cancer, and those with impaired immune systems. Can cause fetal and infant death.

Salmonella Food Hygiene 6 Continents Hotels Lebanon

Salmonella Source of Illness Symptoms Raw meats, poultry, milk and other dairy products, shrimp, frog legs, yeast, coconut pasta and chocolate are most frequently involved Generally 8 -12 hours after eating. Symptoms: Abdominal pain and diarrhea, and sometimes nausea and vomiting. Symptoms last a day or less and are usually mild. Can be more serious in older or debilitated people. Food Hygiene 6 Continents Hotels Lebanon

Shigella Food Hygiene 6 Continents Hotels Lebanon

Shigella Source of Illness Symptoms Found in milk and dairy products, and potato salad. Food becomes contaminated when a human carrier does not wash hands and then handles liquid or food that is not thoroughly cooked afterwards. Organisms multiply in food left at room temperature. 1 -7 days after eating Symptoms: Abdominal cramps, diarrhea, fever, sometimes vomiting and blood, pus, or mucus in stool Food Hygiene 6 Continents Hotels Lebanon

E. Coli 0157: H 7 Food Hygiene 6 Continents Hotels Lebanon

E. Coli 0157: H 7 Source of Illness Most implicated cases involve raw or undercooked hamburger. Symptoms 12 -72 hours after eating Symptoms: Severe abdominal The bacteria are in pain and diarrhea. the stools of people Occasionally who are sick with E. vomiting occurs. coli infection. Can lead to hospitalization, kidney failure and anemia. High fatality rate with the very young and elderly. Food Hygiene 6 Continents Hotels Lebanon

Staphylococus aureus Food Hygiene 6 Continents Hotels Lebanon

Staphylococus aureus Source of Illness Symptoms Toxin produced when food contaminated with the bacteria is left too long at room temperature. Meats, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries are good environments for these bacteria to produce toxin. Generally 30 minutes-8 hours after eating. Symptoms: Diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration. Lasts 24 -48 hours. Rarely fatal Food Hygiene 6 Continents Hotels Lebanon

Factors needed for Bacterial Growth L Food (high protein) L Temperature (5 o. C to 60 o. C) L Time (reproduction every 20 minutes) L Moisture L Acidity (p. H of 4. 6 to 7. 0) L Oxygen (presence or absence) Food Hygiene 6 Continents Hotels Lebanon

Cross Contamination Food Hygiene 6 Continents Hotels Lebanon

What is “Cross Contamination”? In Food Hygiene, Cross Contamination is when we carry bacteria from one object to another object; from one object to a person, or from one person to person. Food Hygiene 6 Continents Hotels Lebanon

“Cross Contamination” Objectives By the end of this session you will be able to: Define “Cross Contamination” Explain the 3 Steps of “Fighting Bac” Food Hygiene 6 Continents Hotels Lebanon

3 steps to “FIGHT BAC” 1. CLEAN 2. SEPARATE 3. MONITOR TEMPERATURE Food Hygiene 6 Continents Hotels Lebanon

“FIGHT BAC” CLEAN Wash hands on hot soapy water before preparing food and after using the bathroom, smoking … For best results, we should use warm water to moisten hands and then apply soap and rub our hands together for 20 seconds before rinsing thoroughly. Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item and before going on to the next one. Use gloves and change according to each task Food Hygiene 6 Continents Hotels Lebanon them

“FIGHT BAC” SEPARATE Separate raw meat, poultry seafood from other food. and Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods. To prevent juices from raw meat, poultry or seafood from dripping onto other foods place these in sealed containers or plastic bags. If possible, use one cutting board for raw meat products and another for salads and other foods, which are ready to be eaten. Never place cooked food on a plate, which previously held raw meat, poultry or seafood. Food Hygiene 6 Continents Hotels Lebanon

“FIGHT BAC” MONITOR TEMPERATURE The temperature danger zone for food products is 5 o. C to 60 o. C. Many bacteria multiply rapidly in this climate. 60 o. C 5 o C Food Hygiene 6 Continents Hotels Lebanon

Food Chain Food Hygiene 6 Continents Hotels Lebanon

“Food Chain” Objectives By the end of this session you will be able to: List the complete Food Chain Explain 3 steps in each stage that we should take care of in the food chain Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Receiving Storing Thawing Preparing Cooking Chilling Reheating Serving Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Receiving All delivery personnel must wear hygienic protective clothing Vehicles must be in good working order All products must be supplied in hygienic containers and be suitable packaged Receiving personnel should check all products according to the Policies and Procedures of Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Storage Time & Temperature of storage Follow the FIFO procedure (First In First Out) Prevent Cross Contamination Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Thawing Never defrost food at room temperature. Thaw food in the refrigerator, cold water, or in the microwave if you’ll be cooking it immediately. Never put thawed food in freezer again. Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Preparation Observe a high standard of personal hygiene. Avoid unnecessary human contact with the food. Clean & sanitize as you finish one work to avoid cross contamination. Do not use the same utensils and surfaces for raw and cooked food. Special attention must be given to highrisk groups: Poultry, Meat, Seafood and Fish. Always work quickly and transfer all items back to refrigeration as soon as possible. Do not work too far in advance this will allow bacteria to grow. Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Cooking When cooking it is crucial to attain a temperature above 65 o. C in order to kill the bacteria. No food should be cooked less than this temperature. Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Chilling Quick chilling in order to pass by the dangerous zone as quickly as possible. Use Blast Chiller or Ice. Steer regularly to bring air in. Chill small amounts in containers. Chill after the food has been in room temperature a maximum of 4 hours. Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Reheating Reheat to 65 o. C or above in less than 2 hours. Prevent Cross Contamination. Food Hygiene 6 Continents Hotels Lebanon

FOOD CHAIN Serving Maintain the temperature from pass to guest. Separate cold food from hot food. Guest is not allowed to take food out of the hotel. Discard food held above 5 o. C to 60 o. C after two hours void Cross Contamination Food Hygiene 6 Continents Hotels Lebanon

Personal Hygiene Food Hygiene 6 Continents Hotels Lebanon

“Personal Hygiene” Objectives By the end of this session you will be able to: Explain the 11 steps to follow for our Personal Hygiene Food Hygiene 6 Continents Hotels Lebanon

11 Steps for Personal Hygiene 1. Illness 2. Cuts, abrasions & burns 3. Hand washing 4. Plastic Gloves 5. Fingernails 6. Jewellery 7. Uniforms 8. Aprons 9. Hair restraints 10. Smoking, eating, gum chewing 11. Grooming Food Hygiene 6 Continents Hotels Lebanon