Food Safety

‫ﻣﺮﻛﺰ إﺧﺘﺒﺎر وﺗﻘﻴﻴﻢ اﻟﺘﺜﻘﻴﻒ اﻟﺼﺤﻲ ﻟﻠﻌﺎﻣﻠﻴﻦ ﻓﻲ ﻣﻨﺸﺂت اﻟﻐﺬاء واﻟﺼﺤﺔ اﻟﻌﺎﻣﺔ‬
EXAMINATION AND EVALUATION CENTER OF HEALTH EDUCATION PROGRAMME

FOR EMPLOYEES IN FOOD AND PUBLIC HEALTH ESTABLISHMENTS
‫ﺑﺮﻧﺎﻣﺞ اﻟﺘﺜﻘﻴﻒ اﻟﺼﺤﻲ ﻟﻠﻌﺎﻣﻠﻴﻦ ﻓﻲ ﻣﻨﺸﺂت اﻟﻐﺬاء‬

HEALTH EDUCATION PROGRAMME FOR WORKERS IN FOOD BUSINESSES
‫اﻟﻄﺒﻌﺔ اﻹﻧﺠﻠﻴﺰﻳﺔ‬
ENGLISH EDITION
Kingdom of Saudi Arabia ‫اﻟﻤﻤﻠــــﻜﺔ اﻟﻌﺮﺑﻴـــــــــــﺔ اﻟﺴﻌﻮدﻳـــــــــﺔ‬
Ministry of Municipal and Rural Affairs ‫وزارة اﻟﺸﺆون اﻟــــﺒﻠﺪﻳــــﺔ واﻟـﻘﺮوﻳـــﺔ‬
Deputy Ministry of Municipal Affairs ‫وﻛﺎﻟــﺔ اﻟــﻮزارة ﻟﻠﺸﺆون اﻟـﺒﻠﺪﻳــــﺔ‬
Department of Food ‫إدارة اﻟﻤﻮاد اﻟﻐﺬاﺋﻴﺔ‬
‫ﻣﺮﻛﺰ إﺧﺘﺒﺎر وﺗﻘﻴﻴﻢ اﻟﺘﺜﻘﻴﻒ اﻟﺼﺤﻲ ﻟﻠﻌﺎﻣﻠﻴﻦ ﻓﻲ ﻣﻨﺸﺂت اﻟﻐﺬاء واﻟﺼﺤﺔ اﻟﻌﺎﻣﺔ‬
EXAMINATION AND EVALUATION CENTER OF HEALTH EDUCATION
PROGRAMME FOR EMPLOYEES IN FOOD AND PUBLIC HEALTH ESTABLISHMENTS
‫ﺑﺮﻧﺎﻣﺞ اﻟﺘﺜﻘﻴﻒ اﻟﺼﺤﻲ ﻟﻠﻌﺎﻣﻠﻴﻦ ﻓﻲ ﻣﻨﺸﺂت اﻟﻐﺬاء‬

HEALTH EDUCATION PROGRAMME FOR WORKERS IN FOOD BUSINESSES
‫اﻟﻄﺒﻌﺔ اﻹﻧﺠﻠﻴﺰﻳﺔ‬
ENGLISH EDITION
.‫ﺟﻣﯾﻊ أﺟزاء ھذا اﻟﻣﺻﻧف ﻣﻐطﺎة ﺑﺣﻘوق اﻟﻧﺷر‬
.‫ﻗد ﯾؤدي اﻟﺗﻌدي إﻟﻰ اﻟﻣﻘﺎﺿﺎة واﻟﻣطﺎﻟﺑﺎت أو اﻷﺿرار ﻣن ﻗﺑل اﻟﻧﺎﺷر وأﺻﺣﺎب ﺣﻘوق اﻟﻧﺷر اﻟﻔرﻋﯾﺔ‬
.‫ﻛل اﻟﺣﻘوق ﻣﺣﻔوظﺔ‬

‫ ﺑﺷﻛل ﺟزﺋﻲ أو ﻛﻠﻲ‬، ‫ ﺑﻣﺎ ﻓﻲ ذﻟك اﻷﺟزاء اﻟﻣﻛوﻧﺔ ﻟﮫ‬، ‫ﻻ ﯾﺗم ﻣﻧﺢ أي إذن ﻻﺳﺗﻧﺳﺎخ أو ﺗﻌدﯾل ھذا اﻟﻣﺻﻧف‬
.‫ﻓﻲ أي ﺷﻛل أو ﺑﺄي وﺳﯾﻠﺔ دون اﻟﺣﺻول ﻋﻠﻰ إذن ﻛﺗﺎﺑﻲ ﻣﺳﺑﻖ ﻣن اﻟﻧﺎﺷر وأﺻﺣﺎب ﺣﻘوق اﻟﻧﺷر اﻟﻔرﻋﯾﺔ‬
‫ أو‬، ‫ أو إﻋﺎدة اﻟﮭوﯾﺔ‬، ‫ ﺗﺷﻣل ھذه اﻟﻘﯾود )وﻟﻛن ﻻ ﺗﺣدد ﻋﻠﻰ وﺟﮫ اﻟﺣﺻر( إﻋﺎدة اﻟﺗﻌﺑﺋﺔ‬، ‫وﻟﺗﻔﺎدي اﻟﺷك‬
.‫ أو اﻟﺗﺧزﯾن ﻓﻲ ﻧظﺎم اﺳﺗرﺟﺎع‬، ‫ أو اﻹرﺳﺎل‬، ‫ أو اﻟﺑث‬، ‫ أو اﻟﺗوزﯾﻊ‬، ‫اﻟﺗرﺟﻣﺔ‬
All parts of this publication are covered by the Copyright.
Infringement may lead to prosecution and claims or damages by the publisher and
subsidiary copyright holders.
All rights reserved.

No permission is granted for reproduction or adaptation of this publication,
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Introduction
Food business activities are closely related to the public health. To work in the food sector,
you must have certain general knowledge and skills related to public health. Beside your
vocational knowledge and skills, you must be careful to develop and update your
knowledge and skills related to public health and hygiene in food establishments
permanently and continuously.
From this standpoint, and as a part of the objectives of Ministry of Municipal and Rural
Affairs to achieve its goal of preserving the health and safety of citizens and residents by
raising the performance level and efficiency of workers in facilities and establishments in
related public health. Ministry of Municipal and Rural Affairs developed special
programmes for educating and training and performance of workers in these facilities,
with the goals of minimizing the bad practices, improving inspection outcomes and
reducing of dangerous injuries and diseases transmission to individuals attending the
facilities.
This book includes the theoretical curriculum for the educational and awareness
programme for workers in food establishments subject to the supervision of the Ministry
of Municipal and Rural Affairs.
The book provides the necessary knowledge to meet the programme requirements,
contains the information needed to pass the exam and get a programme certificate.
Table of contents 4
1 The importance of food safety 5
2 Health education 10
3 Food contamination 12
4 Safe food handling operations 27
5 Food premises and equipment 30
6 Cleaning and disinfection 34
7 Pest control 40
8 Personal hygiene 43
9 Health and safety in the workplace 46

The importance of food safety 5
The importance of food safety

We all need to eat and drink to stay alive, so it is
important that our food does not harm us in any way.
As a food handler, you play a very important part in
protecting consumers from harm. When working with
food, you must make sure that nothing in the food you
prepare, serve or sell to consumers can cause harm.
Safe food
As a professional food
handler, one of the most Safe food is a food free of contaminants, which does
important factors you need not cause harm or disease to humans in the short or
to consider is the safety of long term.
the food you produce or
handle. All food handlers must know how to work safely with
food and use the right tools for the job to get safe food.
Your customers need to
know, they can trust that the
food they buy from you will What happen if you do not keep food safe
not make them sick.
 Customer complains
 Incompatibility with the law
 Lost of food
 Lost business
What happen if you keep food safe
 Customer satisfaction
 Compliance with the Law
 Increase shelf-life of food
 Increase business
Food safety principles

Food safety principles assure that food will not cause
harm to the consumers; when it is prepared and/or
eaten according to its intended use.
Food safety principles means all conditions and
measures necessary to ensure the safety and suitability
of food; at all stages of handling the food, beginning
from purchase and the receipt of raw food materials to
consumption.
Food hygiene
 Protect the food from Food hazards
contamination A food hazard is any thing that could cause harm to the
 Prevent contamination consumer. There are hazards all around the food
from multiplying or spread premises. The three main types of food hazards are:
 Effective removal (destroy)  Biological hazards: bacteria, viruses, moulds,

of contaminants parasites, poisonous plants, and fish that carry
harmful poisons.
 Chemical hazards: pesticides, food additives,
preservatives, cleaning supplies, toxic metals,
 Physical hazards: items that accidentally get into
food, such as hair, dirt, metal staples, and broken
glass, as well as naturally occurring objects, such as
bones.
Food Contamination
Food get contaminated when any foreign objects
added to the food unintentionally, are transferred to it
As a food handler, you must
through the surrounding environment; therefore
do everything you can to
negatively affect its safety or validity.
keep food safe.
Contaminated food contains hazards that are either
naturally present or that were introduced due to poor
handling of foods.
Food poisoning
Food poisoning is an acute disease that occurs by
ingestion of food contaminated with bacteria, intestinal
viruses or toxics (poisons) produced by the fungus or
bacteria, chemical and toxic plants.
Food poisoning is knowing as diseases that suddenly
show symptoms in the form of stomach pain, diarrhea,
vomiting, fever and sever exhaustion, these symptoms
are treated at home, but sometimes lead to
hospitalization and rarely lead to death.
The most common symptoms
of food poisoning are: In some cases of food poisoning symptoms may appear
in the form of paralysis of the nervous system next to
 Vomit. the intestinal disorder.
 Diarrhea.
The symptoms, severity of infection, body temperature
 Cramps and pain in the and the period necessary for the emergence of
stomach. symptoms depend on the nature of poisoning reason
 High temperature. and the amount of contaminated food intake and
human immunity.
Symptoms can develop rapidly, within one hour to 36

hours and for as long as from a day to a week. Anybody
can get food poisoning illness. However, some people
are more susceptible to it than others. People who are
more likely to get food poisoning illness are:
1. Infants and preschool age children are at risk,

because their stomachs produce less acid, making it
easier for bacteria and viruses to multiply.
2. Pregnant women are at risk, because changes in

metabolism and blood circulation may increase the
risk of food poisoning.
3. People who are chronically ill or who take

medication that affects their immune system.
4. The elders, because of inadequate nutrition, lack of

protein in their diets, or poor blood circulation.
Long duration foodborne diseases

Foodborne diseases caused by agents that enter the
body through ingestion of food can lead to health
problems (chronic) or death.
Mainly caused by bacteria and viruses but differ from
food poisoning diseases and show symptoms more
severe than symptoms of food poisoning with an
incubation period to be longer, usually extended for a
longer period. The incubation period for most of them
is from weeks to months.
Poor hand washing is a major
cause of fecal-oral The most transmission way of these diseases are fecal–
contamination in many oral contamination through sewage water or
places. wastewater.
Most common foodborne diseases are:

 Typhoid fever
 Campylobacter enteritis
 Listeriosis
 Hepatitis A
Injuries
Injuries occur as a result of entry of foreign objects
unintentionally into food (metal parts in the meat
from meat grinder mincer) or found naturally (the
bones in the fish).
Entry of foreign objects These foreign substances can cause:
unintentionally into food can
 Choking or broken teeth if a hard object falls into
cause choking.
the food.
 Cuts inside the mouth if a sharp object is eaten.
 A feeling of disgust if something is found in food
that should not be there.
Food allergy
Food allergy is a negative reaction of the immune
system in the human body to some food, which may
cause serious side effects that appear within a short
period (minutes or hours), and there is no treatment
for food allergy patients except by avoiding the foods
that cause them (Saudi Food and Drug Authority, the
Saudi Technical Regulations SFDA. FD 56).
Common causes are food containing:
Food allergy can kill. As a Food allergens: They are components present in food
minute amount can trigger a that may cause an allergic reaction, usually proteins
reaction called anaphylaxis. and for some patients, the immune system consider
that these components are dangerous or strange, and
the reaction of the immune system to these allergy-
causing proteins is what leads to a food allergy (Saudi
Food and Drug Authority, the Saudi Technical
Regulations SFDA. FD 56).
The Saudi Food and Drug Authority required food
establishments to disclose allergy-causing ingredients
in the event that the food contains crustaceans and
their products, eggs and their products, fish and their
products, peanuts and their products, nuts and their
products, milk and its products (which contain lactose),
sulfites at a concentration of 10 ppm Or more, celery
and its products, mustard and its products, sesame
seeds and their products, mollusks and their products,
lupine and its products, soybeans and its products.
Control measures include:

 Separation between food types.
 Ingredients identification, labels on packages and
menus.
 Effective hand washing.
 Commitment to customers orders accurately.
Health education 10
Health education Health education

A group of information and simplified knowledge
Information and scientific derived from scientific facts and health requirements to
help workers in food establishments to recognize the
facts (theoretical and
potentially hazards in the work environment to help in
practical), experiences and change or correct the wrong behavior and habits by
good behavioral patterns increasing their knowledge of the good health
practices.
Change or correction of Public health inspection in food establishments

bad behaviors and habits
Field and administrative procedures concerned with
monitoring the practice of operations in food
establishment, to ensure the safety of these
operations, and to follow up the establishments to
Good hygienic practices ensure that they meet the health requirements, which
are supervised by the specialized body authorized to do
so.
Individual health control in food establishments
Workers conduct inspection or inspection process on all

establishment facilities to ensure that all health
requirements are applied.
Health education 11
Type and level of health education

It is not allowed to work in
food establishments except Not all workers will need the same level of health
after receiving a health education, or supervision. It depends on the work they
educational programme do and the type of activity.
approved by examination
and evaluation center of  The workers category: they need the basic
information and skills required for workers before
health education
they work in the workplace, workers need induction
programme for workers in and awareness health education.
food and public health
establishments, passing the  Supervisors category: they need the necessary
program exam, and information and skills required for supervisors
receiving a refresh health before supervising in the workplace.
education program every
three years. Refresh health education
It is important that all workers and supervisors not

forget what they have learned and continue to
education. Refresh health education will help remind all
workers and supervisors of their duties and the
importance of maintaining a high standards of health
requirements.
Food contamination 12
Biological contamination
The presence of microorganisms or their toxins
(poisons) on the surface or inside of food are as a
result of poor or unhygienic food production,
preparation, treatment or packaging.
Bacteria
Of all the microorganisms, bacteria are the greatest
threat to food safety, and they are responsible for most
Most bacteria are harmless cases of food poisoning. Bacteria are single-celled,
and using some of them are living organisms that can grow quickly at favorable
useful in food industries; such temperatures.
as in dairy processing, cheese Some species can produce and secrete toxins (poisons)
and some like those in food. They represent a threat, if their presence or
necessary in the intestinal the presence of their toxins (poisons) in food is in large
tract, which help in digestion quantities.
and a few of them are
harmless. Some types called
spoilage bacteria can make Where are bacteria coming from?
food go (off) by changing its Bacteria are found everywhere
color, smell or taste or
texture.  All raw foods (Raw vegetables, raw meat, raw
poultry, raw fish, raw eggs, and raw milk.).
However, the harmful
bacteria that cause  Pests.
foodborne diseases are  Waste and sewages.
known as pathogenic
bacteria, which will often not  Soil.
make any changes in smell,  Dirt and dust.
taste or look to food that has
been contaminated.  Contaminated water.
 People.
What makes bacteria grow?

Many food-poisoning bacteria have to multiply to high
numbers in food before they are likely to cause illness.
The four main requirements for bacterial growth are
food, moisture, warmth and time.
Food
The foods in which pathogens like to multiply are
normally nutritious foods. These include meat, poultry,
fish (particularly shellfish), cooked rice and pasta, milk
Many raw foods, particularly products and eggs and also any foods which contain
meat and poultry, will contain these as an ingredient such as meat pies, sandwiches,
pathogens. gravy, salads, etc.
Pathogens will grow in both raw and cooked foods.
Many raw foods, particularly meat and poultry, will
contain pathogens. Since most of such foods are
cooked before consumption, thorough cooking will kill
pathogens, making the food safe to eat. The
consumption of foods which have not been cooked or
heat-treated, however, may lead to food-poisoning.
The following foods have often been implicated in
outbreaks:
 Unpasteurized dairy products such as milk and

cheese;
 Foods containing raw eggs such as mayonnaise and
certain desserts
 Uncooked shellfish such as oysters and mussels.
Bacteria can not grow in Moisture

dehydrated foods such as Most foods naturally contain sufficient moisture to
milk powder. provide bacteria with the water they need in order to
grow. Where moisture has been deliberately removed
(e.g. in dehydrated foods such as milk powder, soup
mixes, etc.), then bacteria will not grow whilst the food
remains dry, but once water is added, bacterial growth
may occur once more.
Warmth / Temperature
Most pathogens, like warmth. They will grow at
temperatures between 5 °C and 65 °C, commonly
referred to as the growth or 'danger' zone and have an
optimum temperature for growth of about 37 °C.
Time
In ideal conditions (i.e. in moist foods at 37 °C) bacteria
will grow and multiply by dividing into two every 20
minutes. After 6 hours, in ideal conditions, one
Under the right conditions, bacterial cell could become 131,072 bacteria.
bacteria can double every 10
to 20 minutes.
A single bacterium will double Time-temperature
with each division—two It is important to limit the growth of these bacteria,
become four, four become usually by controlling one of the four conditions, in
eight, and so on. A single cell particular the control of time and temperature (time-
can become millions in hours. temperature factor can be effective).
The effect of temperature on food poisoning bacteria

Temperature
kill most 75 °C
bacteria The effect of temperature on the growth and
65 °C reproduction of bacteria are as follows:
 In freezers where the temperature of -12 to -22 °C,

Bacteria can
most bacteria dormant (inactive).
grow and Danger zone
multiply temperatures
rapidly  In fridges, where the cooling temperature of 0 to 5
°C, most bacterial multiplication slow down.
5 °C
 In the range, where the danger zone temperatures
Bacterial
multiplication 0 To 5 °C is 5 to 65 °C, bacteria can grow and multiply rapidly.
slow down
 In hot holding units for hot food, where the
Most bacteria -12 To -22 °C
dormant temperature is from 65 to 75 °C, the vital functions
of bacteria stop; and they begin to die.
The effect of temperature on
food poisoning bacteria  When cooking, where the temperature is higher
than 75 °C, temperature kill most bacteria.
Spores
Some types of bacteria form spores as a kind of

protective coating to survive high cooking
temperatures and other conditions such as dehydration
and disinfection.
Bacteria do not multiply when they are in spore form

but as soon as conditions improve, the bacteria emerge
from their spores and free to resume multiplication.
Some bacteria form spores as
a kind of protective coating to
survive on unfavorable
conditions.
X High risk foods
High-risk foods are ready-to-eat foods which support

the multiplication of pathogenic bacteria and are
intended to be eaten without cooking or other process
which would destroy these bacteria.
Most of these foods are cooked foods. They must be

protected from contamination and require chilled or
frozen storage or heat holding above 64 °C to prevent
bacteria multiplying.
High-risk foods must be
stored at the top of fridge They are usually stored at the top of fridge and they
and they must always be kept must always be kept separate from raw foods.
separate from raw foods.
Examples of high-risk foods
 Cooked meat and poultry.
 Cooked meat products such as meat pies, pasties,

pate and gravy.
 Dairy products such as milk, cream, artificial cream,

custards and products containing unpasteurised
milk.
 Shellfish and other sea-foods such as mussels,

cockles, cooked prawns and raw oysters.
 Farinaceous dishes including cooked rice, pasta and

couscous.
 Green salads, particularly containing mayonnaise.

X The most common food poisoning bacteria
Salmonella
The most food carrying this are:
 Meat
 Poultry
 Eggs and dairy products.
Incubation period
Raw eggs should always be kept cold
12-36 hours.
below 5 °C to prevent bacterial
growth.
X Clostridium perfringens
 Meat
 Poultry
 Meat soup.
Incubation period
10-12 hours.
Clostridium perfringens called
Cafeteria germ, because they are
often associated with catering where
foods are prepared in advance for a
lot of people and improperly holding
temperatures above 64 °C.
X Bacillus cereus
 Puddings.
 Cereal products.
 Different kinds of cooked rice.
Incubation period
1-5 hours.
Cooked or fried rice, which held at
room temperature provides the
opportunity for the growth of the
Bacillus cereus and produce toxins.
X Staphylococcus aureus
 Cooked meat, poultry and their products.
 Cheese, liquid and dry milk.
 Salads containing potatoes, eggs, shrimp

and meat soup.
Incubation period
Of the most common sources of the 1-6 hours.

Staphylococcus aureus respiratory
tract of humans are: nose, skin,
wounds, boils and ulcers.
Therefore, attention should be given

to proper health practices for workers
when dealing with food.
X Clostridium botulinum
 Low-acidic foods are not packaged properly.
 Smoked fish and vacuum-packed fish.
 Fermented foods.
Incubation period
12-36 hours.
Low-acidic foods that are not
packaged properly can carrying
Clostridium botulinum.
X Viruses
Viruses are micro-organisms that are even smaller than

bacteria. They are carried on food and water, but unlike
bacteria they do not need the food or moisture for
growth.
The main sources of viruses are sewage and polluted

water. Viruses can contaminate any type of food.
Viruses are usually associated with:
Do not wrap or pack hot  Water

foods, such as bread, as it
causes steam condensation  Shellfish
which accelerate moulds
growth.  Raw vegetables
 From person to person (fecal-oral).
Viruses are not affected by refrigerating and freezing.
Most viral foodborne illnesses

X
 Hepatitis A.
 Norovirus Gastroenteritis (Winter Vomiting Viruses).
Moulds
Moulds are commonly responsible for food spoilage.

Some Moulds form toxins (poisons) that can cause
Only equipment and surfaces illness as Aflatoxins.
that allow effective cleaning
operations should be used to Moulds can grow in high acidic and low moist food.
avoid the growth of moulds
and surfaces unsuitable for Moulds prefer ambient temperatures but continue to
use must be changed to grow at temperatures below 0 °C.
prevent the growth of fungi.
Food poisoning control

For prevention of food poisoning caused by microbial
Food hazards, there is the need to control the following
poisoning hazards:
bacteria
 Microbial contamination
Contamination  Multiplication of microbes in food
 Survival of microbes in food
This is known as “breaking food poisoning chain” by
High risk removing sources of contamination, breaking the
foods routes of contamination, and eradicating or destroy the
microbes.
Multiplication
Protect food from contamination
Time and  Purchasing food from reputed suppliers only.
warmth  Checking the conditions of delivery vehicles.
 Checking deliveries for freshness, temperature,
No eradicating colour, odour, contamination, infestations and
satisfactory packaging and labelling.
 Separating raw and high-risk foods at all stages of
preparing, storing, displaying and distributing.
Consuming
 Separating equipment, utensils and working
surfaces used for raw food and high-risk foods.
 Keeping food covered as much as possible.
Cause
 Avoid unnecessary handling of foods, food utensils,
equipment and surfaces.
 Using good personal hygiene practices.
Illness
 All surfaces, equipment and utensils should be
cleaned and sanitized. Do not use unsuitable,
defective, or dirty equipment.
Food poisoning chain  Staff suffering from vomiting and diarrhoea must
not be permitted to work.
 Promptly removing unfit or waste food and refuse
from food areas.
 Preventing insects, animals and birds from entering
food rooms.
Prevent multiplication of microbes
 Storing food immediately after delivery has been

checked.
 Ensuring that during preparation, food is in the

danger zone for a short time as possible. High-risk
foods must not be left sitting out at room
temperature.
All surfaces, equipment and
utensils should be cleaned and  Keeping high-risk foods out of the temperature
disinfected to protect food danger zone.
from contamination.
 Using appropriate packing methods (such as
vacuum packing).
 Preventing dried foods from absorbing moisture.
 Wherever possible food must be cooked and served

immediately.
Destroy the microbes

Keeping high-risk foods out of
the temperature of the danger
zone to prevent multiplication  Adequately cooking food, ensuring that an internal
of bacteria. temperature 75 °C is reached.
.  Wash and sanities vegetables and fruits.
 Using suitable processing methods such as

Pasteurization or Ultra-Heat Treatment UHT.
Adequately cooking food, to

temperature 75 °C or higher to
destroy bacteria.
Chemical contamination
Chemical poisoning may occur as a result of food
contamination with high concentrations of chemicals.
Chemicals may also cause chronic diseases in the long
term, such as some cancers and blood diseases.
As a result of changes in eating habits, large scale food

production and new methods to increased shelf life;
Always store chemicals in
separate locked cupboards. there has been an increase in the use of chemicals in
direct production and industrial processing of foods.
Among these are chemicals used in flavors, colors and
preservatives, in addition to the chemicals used as
agents in cleaning and disinfecting and pest control
such as detergents and pesticides.
All of this led to increase rates of chemicals

contamination, thus making it impossible to remove all
sources of chemical contamination.
Never place chemicals into Chemicals storage

unmarked bottles
Keep cleaning chemical stocks as low as possible to
avoid storage problems.
X Always store chemicals in separate locked cupboards,

away from food, equipment or ingredient stores.
Never place chemicals into unmarked bottles.
Chemicals handling
Handle chemicals carefully. Do not use old chemicals
containers for food, and do not use old food containers
Food should not be left within for chemicals, particularly for detergents.
the can once the can has been
opened. The metal in the can Do not reuse old water bottles with acidic juices such
may be leached into the food, as, orange and lemon juices; water bottles are made
decant the contents of the can for use with water only.
into a separate covered
container. Do not wrapped food with newspaper.
X Do not cook or store food for long periods of time in

aluminum or copper cookware.
Do not use colored plastic bags or rubbish plastic

containers or nonfood grade plastic containers for food
storage. Use only food grade containers with food
grade mark.
Pest control chemicals

Do not use old food containers
for chemicals. Do not use old Never let pest control bait/chemicals, including sprays,
chemicals containers for food. used in food premises come into contact with food,
packaging, equipment or surfaces.
Protect unwrapped food by covering it or keeping it in

X suitable display equipment.
All food contaminated with insecticides in any way,

should be discarded immediately.
Properly wash and rinse all food contact surfaces after

pest control operation and before reuse for food.
Only trained pest control professionals should apply

Do not use badly scratched pesticides in facility and preferably only when the
Aluminum cookware to cook or building is closed.
store food.
Manufacturer's instructions
Ensure that all cleaning chemicals are used safely and
always follow the manufacturer's instructions; which
describes how to use and safe chemical concentrations
and contact time. Always keep the material safety data
sheet with the installation.
All chemicals used must be designed for use in food

premises.
Use food grade containers
only.
X Physical contamination
Physical contaminations are the most commonly
reported consumer complaints because the injury
occurs immediately or soon after consumption, and the
source of the hazard is often easy to identify. In some
cases the physical contaminants carry chemical and/or
biological contaminants.
Wooden equipment, utensils
and surfaces that contain Food handlers
wood; can cause physical and Contamination from food handlers includes items that
microbial contamination of may fall into food from clothing (buttons and pins),
food. items from pockets (coins and pens), hair, fingernails,
jewellery and wound plasters. To prevent physical
X contamination from food handlers: All food handlers
must wear the appropriate protective clothing, tie back
long hair and use a hairnet, wear a hat, no jewellery to
be worn and use blue plasters so they can be spotted if
they fall into food.
Raw ingredients
Jewellery can cause physical Unwanted parts of raw ingredients can remain in food
and microbial contamination of after preparation, including eggshell, bones, pips,
food. stalks, soil and grit. To prevent physical contamination
from raw ingredients: Wash all fruits and vegetables
before preparation and ensure careful preparation of
X ingredients to remove physical hazards.
Premises
Badly maintained or unclean premises can contaminate
food via dirt, waste, flakes of paint plaster, brick,
broken glass and broken tiles. To prevent physical
contamination from the premises: Maintain high
hygiene levels (ensure regular deep cleaning), ensure
Badly maintained premises can
follow the 'clean as you go' policy; so that waste never
contaminate food via flakes of
builds up. Keep the premises well maintained and
paint plaster and broken tiles.
ensure that repairs are carried out immediately.
X Packaging materials
Most food items are delivered in some kind of
packaging or container. If the packaging is damaged, or
not fully removed it may become a source of physical
contamination, examples include string, polythene,
paper, cardboard, plastic, and glass. To prevent
physical contamination from packaging materials:
Remove packaging away from the food preparation
area (dispose of packaging immediately).
Food should not be stored in
glass containers and all light
fittings in food preparation Equipment and machinery
rooms should be fitted with
Damaged equipment or machinery can cause physical
diffusers
contamination of food with pieces of glass, metal,
wood, plastic, screws, nuts and bolts. To prevent
X physical contamination from equipment and
machinery: Clean all equipment on a regular basis and
make frequent maintenance checks.
Cleaning equipment must be kept in good condition to

avoid the harbourage of dirt and bacteria and prevent
parts of the equipment being shed and contaminating
the premises. (replace the bad conditioned equipment
and do not use aluminum wires.)
Remove packaging away from
the food preparation and
storage areas. Food pests
Not only food pests can spread disease, they can also
X cause physical contamination of food from: dead insect
bodies, larvae or eggs, droppings, fur or feathers. To
prevent physical contamination from food pests: Keep
premises clean and tidy (check and clean storage areas
regularly). Proof the building to prevent food pests
from getting in. Store all foods off the floor in rodent
proof containers with lids, and store refuse and food
waste outside in covered bins and empty bins regularly.
Damaged equipment or
machinery can cause physical
contamination of food.
Safe food handling operations 27
Purchasing Purchasing
Transporting  Select only safe raw materials.
Receiving  Purchase all materials from reputed suppliers only.
Storage
Transporting
Defrosting
 Chilled food below 5 °C.
Preparation
 Frozen foods below -18 °C.
Cooking
 Make sure that there is no risk of contamination of
Holding other foods.
Cooling  Make sure that delivery vehicle is clean.
Reheating  Drivers must have good personal hygiene.
Serving and Display
A flow of the process steps in

most food business, such as
restaurants, from purchase of
food through to serving to
customers.
X Receiving
 Delivery vehicle is clean.
 There is no evidence of pests.
 Food delivered at the correct temperature.
 Food quality - appearance.
 Food is within its appropriate expiry date.

Receiving table to prevent
contamination from the floor
during checking operations.
Dry storage
 Keep dry store clean, dry, free from pests, lit well
enough and well ventilated.
 Products must be stored off the floor (25-30cm) and

away from walls (15cm), on racking or mobile units
and in sealed containers.
 Keep chemicals away from food stores.
 Dry store temperature below 25 °C.
 Properly stock rotation (check expiry date and the

use of older products).
 Identify and separate spoiled food, reject out of

date food to prevent accidental use.
A well-organized dry goods
storage area will facilitate good
stock rotation, reduce the
likelihood of pest infestation
and facilitate cleaning.
X
X Cold and frozen storage
 Chilled food at (0 to 4 °C), and frozen food stored at
(-18 to -22 °C).
 Keep raw and cooked/ready to-eat foods

separate(raw food shall be stored on lower shelves).
 Keep food in food grade containers.
 Properly stock rotation (check expiry date and the

Chilled food in fridge stored at use of older products).
(0 to 4 °C).
Storage rules
 Decanted food from their original packaging. The
'Use By' or 'Best Before' date should be transferred
to the receiving container or wrapping to ensure
that out of date food is not used. The FIFO (first in
first out) system should be applied to stock rotation.
X
 Goods must be stored in accordance with
manufacturer’s recommendations to ensure their
safety and quality.
 Don't use any food or drink after the end of the 'use
by' date on the label, even if it looks and smells fine.
The 'best before' dates are more about quality than
safety. When the date runs out it doesn't mean that
the food will be harmful, but it might begin to lose
its flavor and texture.
Frozen food stored in freezer
at F(-18 to -22 °C).
Food premises and equipment 30
Premises design
Food premises should be designed and constructed in
such a way that they:
 Are appropriate to the activities they are used for.
 Provide adequate spaces for food production and

other ancillary facilities and equipment.
 Eliminate the likelihood of food contamination.

Adequate space for food
preparation is essential to  Facilitate easy cleaning, sanitizing and maintenance.
effective and hygienic food
preparation with regard to the  Prevent pest infestation.
number of customers to be
served. Too small kitchen or  Keep out dust, dirt, fumes, smoke or other
food room may cause contaminants.
congestion and insanitary food
operation that increases the  Provide a safe environment for workers and
risk of food contamination. customers.
The layout of food premises should be designed in such

a manner that:
 Food flow is in one direction as far as possible (i.e.

receiving → storage → preparation → cooking /
display or serving).
 Adequate spaces are provided for food preparation,

food storage, scullery, storage of equipment /
utensils.
 Incompatible areas (such as cloakrooms or toilets)

are completely segregated from food rooms.
Premises construction
Floors
Must be made of non-absorbent, water-proof
materials, that are also easy to clean and wash, and of
materials that are not affected by cleaning products.
The floors must be free from cracks or holes, and with a
slight slop towards the drainage exits. The floors must
be made of rough ceramic tiles (durable against friction
and erosion), or from steel covered by one of highly
The design, construction and durable insulating materials.
equipping of food premises
must minimize the risks from
food hazards. Walls
Are to be painted by a light-colored oil paint, or its
equivalent in quality and appearance. A light-colored
ceramic must cover the walls to the ceiling in areas of
preparation, cooking, washing, receiving and where
steam rises. Corners between walls, floors and ceilings
must not be sharp, and preferably have a round edge
or a 45-degree angle for ease in cleaning and
disinfecting and to avoid the accumulation of
contaminants.
Ceilings
Are to be painted with a light-colored oil smooth paint
that is easy to clean, that doesn't allow accumulation of
contaminants, dirt, steam condensation, and growth of
bacteria or moulds. An artificial hanging or wooden
ceilings are strictly forbidden in the areas of cooking,
preparation, washing and storing.
Doors
Must be made of aluminum and glass, so as not to let in
water and nonabsorbent, with a smooth surface that is
easy to clean, and are firmly closed automatically.
Windows
Windows are to be made of aluminum and glass or any

other non-rusting metal and must be fitted with a
screen with small holes to avoid the entrance of insects
and rodents and be easy to clean.
Ventilation
Food areas must be well-ventilated to avoid the rise in
ambient temperature and ensure that steam is not
Lighting fixtures in food congested, or dust accumulated. Fans /AC have to be
preparation areas should be installed in a number and design that suits the area of
protected with shatter-proof the place and amount of steam in it.
covers to prevent broken glass
from falling onto the food, Lighting
food utensils or food
equipment in the event of a Adequate natural and/or artificial lighting should be
breakage. provided in food premises to ensure safe production of
food and facilitate cleaning of premises.
All lighting and light fixtures should be designed to

avoid accumulation of dirt and be easily cleaned.
Cooking range inside kitchens

and food rooms should be
equipped with an exhaust
system that can efficiently and
effectively remove all fumes,
smoke, steam or any vapour
arising from food operations.
Equipment
Equipment and containers coming into contact with
food, should be designed and constructed to ensure
that, where necessary, they can be adequately cleaned,
disinfected and maintained to avoid the contamination
of food.
Equipment and containers should be made of materials

with no toxic effect in intended use. Where necessary,
equipment should be durable and movable or capable
Food contact surfaces should of being disassembled to allow for maintenance,
not introduce into food any cleaning, disinfection, monitoring and to facilitate
substance, which may be inspection for pests.
harmful to the health of
consumers.
Cleaning and disinfection 34
Cleaning and disinfection in food

premises
Cleaning is the process of physical removal of food
debris, visible dirt and food particles from surfaces,
equipment and fittings using hot water and detergent.
Cleaning on its own will not remove all bacteria.
Disinfection is the process of killing bacteria and viruses

following general cleaning.
Good cleaning and
disinfection: Cleaning and disinfection in food premises are vitally
important:
 Reduce food poisoning
 To reduce food poisoning – proper cleaning and
 Attractive work disinfection will facilitate the removal of harmful
environment bacteria from surfaces and equipment and will help
to reduce the risk of contamination
 Favorable image to the
customer  To remove physical materials, which may
contaminate food or attract pests.
 Remove food and
harborage for pests
Cleaning agents
 Protect structures
 Detergents are used to remove dirt and dissolve
 Increase profits grease, but detergents do not kill bacteria.
 Less chance of prosecution  Disinfectants are used to reduces microorganisms to

a safe level (or very hot water at 82 °C).
 Perfumed disinfectants are used only in toilets.
 Sanitizers are used to clean and disinfect at same

time.
 Antimicrobial substances that are applied to living

tissue/skin to reduce the possibility of infection.
X Cleaning and disinfection method

Basic steps for any cleaning and disinfection to be
effective:
1. Pre-clean; Remove food scraps, dirt and grease by

soaking, scraping or sweeping.
2. Main-clean; Wash and scarp with hot water and

detergents.
Must not use cloth for wiping 3. Rinse; Rinse with hot water.
food contact surfaces.
4. Disinfect; Use a chemical disinfectant. (or very hot
water or steam).
5. Final Rinse; Rinse with clean water (this step can

be excluded in case of the type of disinfection
method not required to rinse after using, such as
using very hot water or using some disinfectants
designed to be used without rinsing).
6. Dry; Allow to dry in the air or use disposable paper

towel.
Clean as you go
It means to clean things as soon as possible -
particularly when working in preparation or cooking
areas – so that you do not have a large amount of
cleaning to do when the task is completed.
It also means Keep your work area clean at all the

times.
Three compartment sink method
1- Pre-clean 2- Main-clean 3-Rinse
Loose or remove food Remove surface dirt, To remove loosened soil

scraps, dirt and grease grain, food debris and and residues of
by rinsing, scraping, or grease by washing items detergent; immerse or
soaking all items before in the first sink with hot spray items in the
washing them in a water 43 °C and second sink with hot
three-compartment detergent. Use a brush water (43 °C).
sinks. or scrubber to remove
soil.
4- Disinfect 5-Dry
Immerse items in the Leave items to dry

third sink in very hot naturally in the air (or
water (75 °C for 30 use disposable paper
seconds or 82 °C for 10 towel). Store on clean,
seconds) or disinfectant dry and disinfected
solution (follow the surface.
manufacturer's label
directions).
X Remember
 Food-contact surfaces include food preparation
surfaces as chopping boards, dishes, containers,
utensils, knives, slicing machines, etc., must be
cleaned and disinfected after each use.
 Hand contact surfaces include handles of doors,

drawers, ovens, taps, etc., must be cleaned and
Chemicals must never be put disinfected regularly.
into unmarked containers or
old food containers.  Non-food-contact surfaces such as floors and walls
must be cleaned regularly.
 Follow the manufacturer's label directions

X concerning the recommended concentration,
contact time and method of application.
 Wear protective clothing and gloves where

necessary.
 Food must not be exposed to the risk of

contamination during cleaning or from chemical
storage.
Cleaning equipment must be in
good condition.  Cleaning equipment should be thoroughly cleaned
and disinfected after use.
X  Clean from a clean area towards a dirty area.
 Clean from the top down.
 Make up a fresh batch of cleaning agent or

disinfectant for each job.
 Wash your hands after using cleaning chemicals and

equipment.
Change water frequently, as
 Never use the same cleaning implements for food
soon as it begins to look dirty.
rooms and sanitary accommodation.
Cleaning schedule
Cleaning schedules
A cleaning schedule is an easy and effective way of
demonstrating all equipment and areas are regularly
Where
When
What
Who
How
cleaned. It is a set of instructions that describe

everything that needs to be done in order to maintain
the premises in a clean and sanitary condition.
Some areas and equipment require cleaning intervals

more than other areas and equipment; as floors require
daily cleaning and the ceiling require monthly cleaning.
Cleaning schedule is a written
plan for cleaning and Manager or supervisor is responsible for developing a
disinfection in food premises. written cleaning schedule, that describe the method
and time for all equipment and areas to be cleaned,
and who is to carry out the cleaning.
As a food handler, you have to strictly follow cleaning

schedule.
Disposal of waste
Waste control is important, because the storage and
disposal of waste need to be controlled carefully; since
waste presents a risk of biological and physical
contamination to food and may attract pests. To ensure
good waste control take into account the following:
 All waste must be stored in bins/containers that are

pest proof, provided with an internal plastic bag,
foot operated and provided with tight fitting lids to
All waste must be stored in prevent the entry of flies.
bins/containers that are pest
 The containers must be kept in a good state of
proof, provided with an
repair and kept clean, in order to ensure that
internal plastic bag, foot
harmful organisms are not able to grow and pest
operated and provided with
are not attracted to the premises.
tight fitting lids to prevent the
entry of flies.  Food waste and refuse must not accumulate in food
areas.
 Sufficient numbers of refuse containers should be
provided to readily accommodate the quantity of
X waste ordinarily produced within the premises.
 Adequate provision must be made for the removal
of food waste and refuse.
 Refuse areas must be clean and in a good state of
repair. This area should be located as far away from
food preparation areas.
Drainage system
Drainage systems must have sufficient fall to allow all
Food waste and refuse must solid and liquid waste to flow away. The direction of
not accumulate in food areas. flow should be away from clean areas to dirty areas.
To ensure that pests do not gain access and prevent

any seepage of wastewater to the premises, all
exposed drainage intersections and inspection
chambers should be fitted with tight fitting covers.
Pest control 40
The importance of pest control

Pest control is important because
 Pests can carry harmful bacteria that can

contaminate foods and cause illness. These harmful
bacteria can be passed to the food by contact with
their hair, faeces and urine.
 Pests can also cause serious damage to the

structure and fabric of food premises.
Rats and mice inside buildings
can be detected most often by
droppings and gnawing marks The most common food pests
on food, packaging, plastic,  Rats and mice
wood and even electrical
cables.  Cockroaches
 Flies
 Insects in stored foods
 Birds
Rats and mice

Rats and mice are rodents, which are significant pests
in both the food industry and in domestic premises.
They are carriers of pathogens and will readily feed on
food intended for human consumption.
Cockroaches
Cockroaches are proven or
suspected carriers of the Cockroaches carry a variety of pathogens and easily
organisms causing diarrhea, contaminate food with their faeces and dead bodies.
dysentery, and typhoid fever. They are nocturnal insects and are not normally seen,
so that their presence may initially be unnoticed, but
can be detected by their smell, faecal pellets and dead
bodies.
Pest control 41
Flies
Flies carry pathogens and contaminate foods by landing
on food and food surfaces and transferring bacteria
from their legs and body; by continually defecating and
by their mode of feeding, which involves regurgitating
partly digested food from a previous meal on to the
food, on which they are currently feeding. Their eggs
and dead bodies may also end up in food.
Birds
Flies regurgitating partly Wild birds, including pigeons and sparrows, have been
digested food from a previous found to carry pathogens as Salmonella. They are more
meal on to the food, on which significant as a pest in certain types of food premises,
they are currently feeding. such as food storage warehouses, food factories and
bakeries where they gain entry, for example, through
loading bay areas or damaged roofing.
Insects in stored foods

Various insects are sometimes found in dry products
such as flour, cereals, nuts and spices. They include
types of beetles, weevils, psocids (book lice), mites,
moths and their larvae. Although most of these insects
do not necessarily carry pathogens, they obviously
make the food undesirable to eat and are nuisance.
General control of insects in

stored foods involves making
sure foods are rotated and
used within their shelf-life.
Pest control 42
X Pest control in food premises

To help to prevent an infestation, keep work areas
(inside and outside) clean and tidy.
Simple rules for pest control
 Keep unused doors and windows closed
 Keep premises clean
Keeping the premises clean  Keep refuse area tidy

and tidy is the most effective
method to control food pests  Clean up spillages immediately
in food areas.
 Keep food off floor
 Cover food
 Report sightings
Personal hygiene 43
The importance of personal hygiene

Even healthy people carry food poisoning bacteria on
their bodies.
Bacteria may be introduced into food directly from the

food handlers when handling food via hands, skin,
clothing, hair, jewellery and watches, by smoking, by
coughing and sneezing, boils, cuts and spots.
Anyone involved in running a food business should

You must not wear jewellery or have a high standard of personal hygiene, which will be
watches while preparing food reflected in appearance, dress, behaviour and personal
as they can: cleanliness. High standards of personal hygiene will
reduce the risk of contamination and help to prevent
 Carry bacteria food poisoning.
 Fall off into the food

Start at home
Maintaining a clean body (daily shower). Keep nails
clean and short. Do not wear strong perfume. Must not
travel to and from work in protective clothing.
Reporting illnesses
Skin infections are not the only illnesses that you have
to report to your supervisor; you must tell your
supervisor, if you have food poisoning or any other
illness with similar symptoms.
You may need a doctor to say you can go to work.
Protective clothing and

Before start work
equipment includes overalls,
aprons, protective coats, hair  Remove your outdoor clothes, jewellery and watch.
nets/hats, beard snoods, shoes  Wear clean protective clothing such as an apron or
and disposable food handling overall. Keep hair clean and covered under a cap or
gloves. hairnet. Long hair must be tied up.
 Wash your hands.
Personal hygiene 44
Protective clothing (Work uniform)

The uniform and protective clothing that you wear in
the food operation areas are designed to protect food
from your body. Your body and clothing should not
contaminate food or a food contact surface.
The uniform and protective clothing are depending on

the type of work you do.
Protective clothing and equipment includes overalls,

aprons, protective coats, hair nets/hats, beard snoods,
shoes and disposable food handling gloves.
Remember
 Store personal belongings and clothing in a locker or

changing room.
 Wear a clean, well-fitted uniform and shoes to
protect the food.
 Take off your protective clothing when you go to
the toilet or outside the food preparation area.
 Do not change your clothes inside toilets.
The uniform must be clean, Hand washing: Why?

made from washable
materials, with light colored Washing your hands thoroughly is a good way to
and minimum pockets, in good reduce the chance of contaminating food with bacteria.
condition and cover most
outer garments. To allow you to wash your hands properly, your
establishment should provide:
 Designed hand-wash basins
 Cold and hot water
 Liquid soap
 Paper towels.
Personal hygiene 45
Hand washing: How?
1. Wet hands with warm water and apply soap.
2. Rub hands together to make a lather for 10-20 seconds.
3. Rinse hands with water.
4. Dry hands using paper towel.
1 2
3 4
Personal hygiene 46
Hand washing: When?

You must wash your hands regularly and particularly:
 Before you star work, handle cooked or ready-to-

eat food and use disposable gloves.
 After you handle raw food, going to the toilet,

handle rubbish, smoking, touch your hair or face,
sneeze, cough, and after routine cleaning tasks.
Cuts, spots and sores provide Sneezing and spitting

an ideal place for bacterial When we spit, sneeze or cough, we can contaminate
multiplication. To prevent food with saliva. Do not spit while you are in food
contamination of food by areas.
harmful bacteria and blood,
these lesions should be If you need to sneeze or cough, make sure that you
completely covered by move away from food and cover your mouth, then
waterproof dressings, wash your hands.
preferably colored blue. Cuts
on fingers may need the extra What if you can’t move away quickly? You should
protection of waterproof sneeze into your arm and change your outer garments.
fingerstalls. If you sneeze and cough, you should never use your
uniform as a paper towel.
Food-handling gloves
Disposable food-handling gloves are a great tool to help
you handle food safely. But dirty or damage gloves can
be worse than dirty hands and can contaminate food.
Do change your gloves frequently (such as every half

hour) and after handling garbage, after every break and
between handling raw and cooked foods.
If you need to sneeze or cough, Do not use gloves for anything other than handling
make sure that you move away food, like handling money, cleaning, handling
from food and cover your packaging.
mouth, then wash your hands.
Personal hygiene 47
X Smoking
Smoking is forbidden in any food area (receiving,
storing, preparing). Ash, cigarette butts and smoke can
all contaminate food, and smoking can also cause
coughing which can contaminate food.
When you are smoking, the harmful bacteria are

passed from your mouth, to your hands and onto the
food.
Do not use hand wash basin for

wash equipment or food. Bad habits
 Use of the food wash basin or equipment wash
basin for washing hands.
 Use the hand wash basin for washing equipment or

food.
 Wet the fingers to open bags.
X  Tasting food using fingers.
 Using one spoon for many items without clean the

spoon after each use.
 Handling of pottery and glass from the internal

parts.
 Scratching the head or pimples.
 Entering toilets with work protective clothing.

Dirty or damage gloves can be
worse than dirty hands and can
contaminate food.
Health and safety in the workplace 48
Introduction to health and safety in

the workplace
Health and safety in the workplace is defined as the
Knowledge concerned with maintaining the safety and
human health, by providing work environments free
from the causes of accidents, injuries or occupational
diseases.
In other words, is a set of procedures, rules and

Health and safety in the systems in the legislative framework aimed at
workplace keeping people maintaining the working environment risk free of
healthy and safe at work. infection and eliminating the risk of property damage
and loss.
Health and safety is in all areas of life, when we deal

with electricity or electrical appliances we follow the
safety rules, and when driving cars or even walk the
streets, we need to follow the rules and principles of
safety and within the workplaces, we need to follow
the safety rules.
General objectives for health and safety in the

workplace
1. Protection of human from the risk of injuries,

resulting from the work environment, by
preventing exposure to accidents, injuries and
occupational diseases.
2. Protecting the basics of the physical component of

the facilities and content of the equipment from
Poor health and safety
damage and loss as a result of accidents.
standards can cause lost of
equipment and facilities.
Sources of hazards in the workplace
1. Workers and employees
As a result of not thinking (use improper equipment), ignorance (lack of experience),

hurrying (use shortcuts), neglect (lack of focus), work under pressure, disturbance
from colleagues, play and joking, poor health status, tiredness and fatigue.
2. Equipment
As a result of bad machine design or obscuring the moving parts.
3. Materials
As a result of improper storage of materials, and poor quality of raw materials.
4. Work Environments
As a result of poor working conditions (lighting, noise and ventilation).
Effect of hazards in the workplace
1. Accidents (injuries, burns, deformities, disabilities and may lead to death).
2. Diseases (Respiratory diseases resulting from excessive exposure to vapors or

chemicals, and food-borne diseases).
3. Damage and loss of equipment, machinery and foodstuffs.

Health and safety responsibilities
Employer responsibilities
 Look after employee's health, safety and welfare
 Provide a healthy and safe workplace
 Provide a healthy and safe way to do jobs
 Provide information, instruction and training
 Assess risks and control them
Workers and employees' responsibilities
 Not put themselves or others at risk
 Report hazards/unsafe conditions
 Co-operate with their employers
Common health and safety hazards in food premises
The most common hazards in food premises are:
 High temperatures causing burns.

 Machinery and sharp equipment causing cuts.
 Slips and falls.
 Manual handling .
 Electricity.
 Hazardous substances.
 Fire.
High temperatures causing burns

Most scalds and burns are caused by spillages of hot
liquid or contact with hot surface.
 Spilling and splashing of hot fats, oils, and food

products.
 Contact with steam.
 Contact with hot surfaces such as stove tops, ovens,

Scalds from hot oil are grills, pots, pans, and trays.
generally more severe than
those from water. This is
because oil heats to higher To reduce risk of burns
temperatures, and oil is thicker  Turn off stoves when they are not in use.
so it may remain on the skin
for a longer period of time.  Avoid lifting and carrying heavy or awkward
containers, team up for lifting and carrying where
possible and necessary.
 Oil and fat should be allowed to cool before moving.
 Appliances should be cool before starting to clean.
 Use oven mitts and gloves and wear suitable shoes.
 Keep pot handles away from hot burners.

Machinery and sharp objects causing

cuts
Food handlers can be involved with sharp objects that
can be hazardous. Injuries range from minor cuts to
loss of fingers.
Reduce the risk of cuts injuries

 Wear cut-resistant gloves when using sharp
Cuts result primarily from: instruments.
 Peeling, dicing, mincing, or  Use the right knife for the job, and make sure it is
slicing with knives, food sharp.
slicers, meat grinders.
 Always cut away from your body.
 Broken dishes, cups, and
glasses.  Keep knives sharp.
 Contact with moving parts  Wash knives separately.

in machines.
 Store knives in sheaths or racks.
 Use can opener only to open cans and remove top

of can before use the can contents.
 Use food pushers to advance food in machines
 Never put your fingers near moving parts or blades
 Unplug equipment before doing cleanup,

maintenance, or repairs.
 Follow manufacturers instructions for equipment

and machines.
Use food pushers to advance
food in machines
Slips and trips

Slips and trips injuries comprise 35% of 'major' injuries
in the food and drink industries. Slips injuries are more
prevalent in the food and drink industries than in most
other industries.
Main causes of slip and trip injuries

 Most slips occur when the floor is wet with water or
contaminated with food product.
Accidents that occur as a result
of slipping and tripping may  Most trips are caused by obstructions; and/or
result in: uneven surfaces.
 Minor injuries (bruises,

contusions). Reduce the risk of slips and trips injuries
 Clean up spilled water, drinks, ice cubes, food, silver
 Broken bones. ware from the floor immediately and do not wait.
 Injuries in the back.  Place caution signs to alert others.
 Stopped working.  Wear slip resistant shoe wear.
 Serious injuries (in head,  Be aware of uneven floor surfaces.

paralysis).
 Make sure lighting is adequate in all areas.
 Use slip resistance mats in wet areas.

X Electrical accidents
Contact with electricity is considered one of the biggest
risks in the workplace and workers' exposure to the
following risks:
 Electric shock.
 Electrical burns.
 Death.
Do not overload circuits. Too
many items plugged into one
outlet – octopus. Main causes of electrical accidents
Workers in food areas are exposed to electrical
accidents from:
 Unsafe work practices.
 Worn or faulty electric cords, equipment and wiring.
X  Wet clean-up processes.
Reduce the risk of electrical accidents

 Never unplug an object by pulling on the cord.
Grasp the plug to pull it out.
 Not overloading the power sockets.
 Ensuring appliances are turned off when not in use.
Not using appliances with  Keep electrical cords away from sinks and water.
damaged plugs or exposed
wires.  Not using appliances with damaged plugs or
exposed wires.
 Do not allow electrical cords to drape over counters.

X  Don’t touch electric items with wet hands.
 Turn off & unplug machinery before cleaning or

maintaining them.
 Handling the appliance as instructed.
 Use personal protective equipment when use

electrical machines.
Do not use electrical devices Manual handling

without proper insulation.
Manual handling is when you use your body to lift,
carry, push or pull a load, manual handling is the most
common cause of injuries leading to absence from
work.
Do not do anything to cause injury to yourself or

others.
If there are other means to help you lift, carry, push or

pull a load, then use them.
Reduce the risk from manual handling

 Plan ahead before lifting. Knowing what you're
doing and where you're going will prevent you from
making awkward movements; while holding
something heavy. Clear a path, and if lifting
something with another person, make sure both of
you agree on the plan.
Manual handling include;
 Lift close to your body, feet, shoulder width apart,
 Lifting and putting down bend your knees and keep your back straight, lift
with your legs and not your back.
 Pushing and pulling
 Carrying or moving a load

X Hazardous substances
There are three routes of entry:
 Ingestion – swallowing the chemicals.
 Inhalation – breathing in the chemicals.
 Absorption – the chemicals soaks through the skin.
Exposures to chemicals can Reduce the risk of hazardous substances

cause many different types of  Use good work techniques that avoid or minimize
harms, ranging from mild contact with harmful substances and minimize leaks
irritations to cancer. and spills. Store cleaning products safely.
Examples of hazardous  Keep the workplace well ventilated.

substances include cleaning
agents, disinfectants and  Wash your hands properly and consistently,
agents, pesticides, dust, particularly after use or contact with chemicals.
vapour, fume and gas.
 Use personal protective equipment (e.g. gloves,
respiratory protection).
 Never mix of different types of chemicals

(particularly cleaning and disinfection materials).
 Adhered to follow safety instructions (printed on

the packaging or material safety data sheet).
 Ensure that all chemical containers are properly

labelled.
 Keep dry hands as much as possible.

Fumes
Harmful Cooking fumes content of substances, such as carbon

monoxide can lead to increased likelihood of diseases.
Reduce the risk of hazardous fumes

 Do not exposure to cooking fumes for long periods.
Flammable
 Use protective equipment.
 Keep good ventilation in work area.
Explosive
Dust
Workers in bakeries and confectionery industries are
always susceptible to dust flour containing enzymes,
flavors and also spices.
Toxic
Reduce the risk of hazardous dust
 Use protective equipment.
 Work carefully and avoid raising dusts when loading

Corrosive and mixing.
 Clean up safely.
Dangerous
to the
environment
Hazard symbols
Hazards of fire
Heat
Hazards of fire are:
 Smoke and toxic fume causing suffocation.
 Flames and heat causing burns.

Oxygen Fuel
 Explosive causing facilities and equipment damage.
Things that must be present at the same time, in order

Fire triangle to produce fire:
1. Source of heat.
2. Source of fuel (wood, paper, oil, textiles,

flammable gases, etc.).
3. Oxygen.
The causes of fires in food establishments

 Plugs are loaded with more than its capacity.
 Burning clothes.
 Accumulate fat on the exhaust system.
 Pans warm-up too much.
 Misuse of electrical equipment.
Heat sources include:  Smoking.
 Equipment getting too hot
 Hot liquids such as fat in

fryers
Reduce the risk of fire

 Storage of flammable materials away from sources
of heat and flame. Keep oils away from stoves and
flame sources.
 Use clean and dry equipment and tools and don't

wear large clothing while cooking.
 Be sure to clean the hoods periodically.
 Do not leave the workplace during the missions.

Always make sure the exits are
clear and without a  Always make sure the exits are clear and without a
boundaries. And be sure to boundaries. And be sure to have access to fire-
have access to fire-fighting fighting equipment within the facility.
equipment within the facility.
In case of fire in food establishments

 Follow the safety instructions in the place
accurately.
 If you find fire, you must initiate the fire alarm

system and inform the others in place.
 Do not take the initiative to fight the fire that you

were not previously trained to fight, unless if the
fire is simple and there are available means of fire
fighting.
 Leave the area (according to the evacuation plan)

and closed the door behind you after making sure
there is no one.
Cleaning exhaust hoods is
especially important, since  Escape to the nearest emergency exit and head to
grease buildup can restrict air the area of assembly
flow.
 Do not put water on a grease fire.
Personal protective equipment (PPE)

Personal protective equipment is special clothing and equipment that places a barrier
between responders and the hazards they encounter.
Food handlers' responsibilities toward personal protective equipment (PPE)

 Use PPE as instructed.
 Ensure that it fit for you and in good conditions.
 Remind your colleagues to use PPE.
Masks are to protect Gloves are to protect Coats are to protect

from hazardous hands from chemicals, body from low
materials as dust or cuts, low and high heat, temperatures in
chemicals. electricity. refrigerators.
Glasses are to protect Metal aprons are to Protective shoes to

eyes from liquids, and protect the lower part of protect feet from water.
strong light. body from wounds.
(butchery electric saw).
First aid kit

Listed below are the suggested contents as per the Red
Cross first aid manual.
‫إﺳﻌﺎﻓﺎت أوﻟﯾﺔ‬
 10 adhesive dressings
 3 medium sized sterile dressings
 1 large sterile dressing
First aid box with valid  1 extra large sterile dressing

contents must be provided,
and staff should be trained to  1 sterile eye patch
deal with minor incidents.
 2 triangular bandages
 2 crepe roller bandages
 1 pair plastic or surgical gloves
 6 safety pins
 1 pair tweezers
 1 pair scissors
 Wound cleansing wipes
 Note pad & pencil

‫‪List of references‬‬ ‫‪62‬‬
‫ﻻﺋﺤﺔ اﻻﺷﺘﺮاﻃﺎت اﻟﺼﺤﻴﺔ اﻟﻌﺎﻣﺔ ﻟﻤﺤﻼت اﻋﺪاد وﺗﺠﻬﻴﺰ اﻟﻤـﻮاد اﻟﻐﺬاﺋﻴـﺔ وذات اﻟﻌﻼﻗـﺔ ﺑﺎﻟﺼـﺤﺔ اﻟﻌﺎﻣـﺔ‪ ،‬وزارة اﻟﺸـﺆون‬ ‫‪‬‬
‫اﻟﺒﻠﺪﻳﺔ واﻟﻘﺮوﻳﺔ‪ ،‬اﻟﻤﻤﻠﻜﺔ اﻟﻌﺮﺑﻴﺔ اﻟﺴﻌﻮدﻳﺔ‪ 1440 ،‬ﻫـ ‪2019-‬م‬
‫ﻻﺋﺤــﺔ اﻻﺷــﺘﺮاﻃﺎت اﻟﺼــﺤﻴﺔ ﻟﻠﻤﻄــﺎﻋﻢ واﻟﻤﻄــﺎﺑﺦ وﻣــﺎ ﻓــﻲ ﺣﻜﻤﻬــﺎ‪ ،‬وزارة اﻟﺸــﺆون اﻟﺒﻠﺪﻳــﺔ واﻟﻘﺮوﻳــﺔ‪ ،‬اﻟﻤﻤﻠﻜــﺔ اﻟﻌﺮﺑﻴ ـﺔ‬ ‫‪‬‬
‫اﻟﺴﻌﻮدﻳﺔ‪1426 ،‬‬
‫ﻻﺋﺤﺔ اﻟﻤﻄﺎﻋﻢ‪ ،‬وزارة اﻟﺸﺆون اﻟﺒﻠﺪﻳﺔ واﻟﻘﺮوﻳﺔ‪ ،‬اﻟﻤﻤﻠﻜﺔ اﻟﻌﺮﺑﻴﺔ اﻟﺴﻌﻮدﻳﺔ‪ 1440 ،‬ﻫـ ‪2019-‬م‬ ‫‪‬‬
‫دﻟﻴﻞ إدارة ﺣﺎﻻت اﻟﺘﺴﻤﻢ‪ ،‬وزارة اﻟﺸﺆون اﻟﺒﻠﺪﻳﺔ واﻟﻘﺮوﻳﺔ‪ ،‬اﻟﻤﻤﻠﻜﺔ اﻟﻌﺮﺑﻴﺔ اﻟﺴﻌﻮدﻳﺔ‪1426 ،‬‬ ‫‪‬‬
‫ﻧﺸﺮة ﻓﻨﻴﺔ ﻋﻦ ﺗﺤﻠﻴﻞ ﻣﺼﺎدر اﻟﺨﻄﺮ وﻧﻘﺎط اﻟﺘﺤﻜﻢ اﻟﺤﺮﺟﺔ‪ ،‬وزارة اﻟﺸﺆون اﻟﺒﻠﺪﻳﺔ واﻟﻘﺮوﻳﺔ‪ ،‬اﻟﻤﻤﻠﻜـﺔ اﻟﻌﺮﺑﻴـﺔ اﻟﺴـﻌﻮدﻳﺔ‪،‬‬ ‫‪‬‬
‫‪1426‬‬
‫ﻣﻌــﺎﻳﻴﺮ اﻟﻤﻬــﺎرات اﻟﻤﻬﻨﻴــﺔ اﻟﻮﻃﻨﻴــﺔ‪ :‬ﻓﻨــﻲ ﺗﺼــﻨﻴﻊ ﻏــﺬاﺋﻲ‪ ،‬اﻹدارة اﻟﻌﺎﻣــﺔ ﻟﺘﺼــﻤﻴﻢ وﺗﻄــﻮﻳﺮ اﻟﻤﻨــﺎﻫﺞ‪ ،‬اﻟﻤﺆﺳﺴــﺔ اﻟﻌﺎﻣــﺔ‬ ‫‪‬‬
‫ﻟﻠﺘﺪرﻳﺐ اﻟﺘﻘﻨﻲ واﻟﻤﻬﻨﻲ‪ .‬اﻟﻤﻤﻠﻜﺔ اﻟﻌﺮﺑﻴﺔ اﻟﺴﻌﻮدﻳﺔ‪.(1429) ،‬‬
‫)‪ The Basic Texts on Food Hygiene, Third Edition, FAO/WHO Codex Alimentarius. (2003‬‬
‫‪ Food Code (2009), U.S. Public Health Service, FDA.‬‬
‫‪ The Food Safety (General Food Hygiene) Regulations, UK (2006).‬‬
‫‪ Bad Bug Book - Foodborne Pathogenic Microorganisms and Natural Toxins, 2nd Edition,‬‬
‫‪US FDA.‬‬
‫‪ An introduction to health and safety, Health and safety in small businesses, 2008.‬‬
‫‪Health and Safety Executive. UK, Website: www.hsebooks.co.uk‬‬
‫اﻟﺮﻗﻢ اﻟﺘﺴﻠﺴﻠﻲ‬
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‫ﻣﺮﻛﺰ إﺧﺘﺒﺎر وﺗﻘﻴﻴﻢ اﻟﺘﺜﻘﻴﻒ اﻟﺼﺤﻲ ﻟﻠﻌﺎﻣﻠﻴﻦ ﻓﻲ ﻣﻨﺸﺂت اﻟﻐﺬاء واﻟﺼﺤﺔ اﻟﻌﺎﻣﺔ‬

EXAMINATION AND EVALUATION CENTER OF HEALTH EDUCATION PROGRAMME

‫ﺑﺮﻧﺎﻣﺞ اﻟﺘﺜﻘﻴﻒ اﻟﺼﺤﻲ ﻟﻠﻌﺎﻣﻠﻴﻦ ﻓﻲ ﻣﻨﺸﺂت اﻟﻐﺬاء‬

‫ﺑﺮﻧﺎﻣﺞ اﻟﺘﺜﻘﻴﻒ اﻟﺼﺤﻲ ﻟﻠﻌﺎﻣﻠﻴﻦ ﻓﻲ ﻣﻨﺸﺂت اﻟﻐﺬاء‬

.‫ﻛل اﻟﺣﻘوق ﻣﺣﻔوظﺔ‬

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1 The importance of food safety 5

4 Safe food handling operations 27

5 Food premises and equipment 30

6 Cleaning and disinfection 34

9 Health and safety in the workplace 46

The importance of food safety

What happen if you keep food safe

 Compliance with the Law

 Increase shelf-life of food

Food safety principles

 Effective removal (destroy)  Biological hazards: bacteria, viruses, moulds,

Symptoms can develop rapidly, within one hour to 36

1. Infants and preschool age children are at risk,

2. Pregnant women are at risk, because changes in

3. People who are chronically ill or who take

4. The elders, because of inadequate nutrition, lack of

Long duration foodborne diseases

Most common foodborne diseases are:

Control measures include:

Health education Health education

Change or correction of Public health inspection in food establishments

Individual health control in food establishments

Workers conduct inspection or inspection process on all

Type and level of health education

It is important that all workers and supervisors not

What makes bacteria grow?

 Unpasteurized dairy products such as milk and

Bacteria can not grow in Moisture

The effect of temperature on food poisoning bacteria

 In freezers where the temperature of -12 to -22 °C,

Some types of bacteria form spores as a kind of

Bacteria do not multiply when they are in spore form

X High risk foods

High-risk foods are ready-to-eat foods which support

Most of these foods are cooked foods. They must be

Examples of high-risk foods

 Cooked meat and poultry.

 Cooked meat products such as meat pies, pasties,

 Dairy products such as milk, cream, artificial cream,

 Shellfish and other sea-foods such as mussels,

 Farinaceous dishes including cooked rice, pasta and

 Green salads, particularly containing mayonnaise.

X The most common food poisoning bacteria

The most food carrying this are:

 Eggs and dairy products.

The most food carrying this are:

The most food carrying this are:

 Different kinds of cooked rice.

The most food carrying this are:

 Cooked meat, poultry and their products.

 Cheese, liquid and dry milk.

 Salads containing potatoes, eggs, shrimp

Of the most common sources of the 1-6 hours.

Therefore, attention should be given