FOOD HYGIENE

Food Quality and Food Safety

 FOOD PROCESS

Frozen Thawed (Always Room Cook Eat

Thaw Foods in the Temperature
Fridge) Or

Refrigerate
 Food Flow
Food flows like a “river” Purchasing Receiving
Storing

 From Receiving Facilities

Pre-production

 Store Production

 Pre production Transporting/

Holding

 Production until
 Serving the food
Displaying/
Serving

Recovery

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Agenda

 Food Qualilty
 Food receiving
 Food Storing

 Food safety
 Food Production
 Food Serving

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HYGENIC TRANSFER FROM RECEIVING

RISK

THE TRANSFER OF FOOD FROM RECEIVING IS

ESSENTIAL. CONTAINERS, TROLLEYS,
PUSH-CARTS ARE THE MAIN SOURCES OF
CONTANIMATION.
HYGENIC TRANFSFER FROM RECEIVING

 Policy (a)

Transfer products received at the loading dock

to sanitized containers to minimize risk of
cross contamination.
HYGENIC TRANFSFER FROM
RECEIVING
HYGENIC TRANFSFER FROM RECEIVING

 Policy (b)

Dirty outer cartons are not allowed in chillers.

HYGENIC TRANFSFER FROM RECEIVING

 Policy (c)

Clean, original cartons may be stored in the

central storage chillers.
 HYGENIC TRANFSFER FROM RECEIVING

 Policy (d)

Delicate fruits, i.e. mangoes, pears, berries, etc.

maybe stored in original containers to protect
products.
HYGENIC TRANFSFER FROM RECEIVING

 Policy (e)

Ensure that trolley is sanitized when

contaminated.
HYGENIC TRANFSFER FROM RECEIVING

 Policy (f)

Transport raw meats, poultry and seafood in

separate containers to avoid cross
contamination.
RECEIVING BASIC EQUIPMENTS
HYGENIC TRANFSFER FROM
RECEIVING
HYGENIC TRANFSFER FROM
RECEIVING
HYGENIC TRANFSFER FROM
RECEIVING
KITCHEN HYGIENE
KITCHEN HYGIENE
KITCHEN HYGIENE
KITCHEN HYGIENE
Store & Receiving & Perfect Products

 Time to deliver and receiving

 Color coded Container
 Fly Traps
 Sanitation of loading bay/cleaning
 Temperatures control
 Pick up of products following on hygiene and policies
Store & Receiving & Perfect Products

 Segregation of products

(Seafood,meat,poultry,vegetable and dry goods etc)

 Products specification

(Quality, Size, Color, Texture, Freshness etc).

Store & Receiving & Perfect Products

 Risks
 Fly Trapped
Store & Receiving & Perfect Products

 Receiving Transfer Storage Policy

 Transfer products received at the loading dock to sanitized

containers to minimize risk of cross contamination

 Dirty outer cartons are not allowed in chillers

Store & Receiving & Perfect Products

 Clean, original cartons may be stored in the Central storage chillers.

 Delicate fruits, i.e. mangoes, pears, berries, etc. maybe stored in

original containers to protect product.
Store & Receiving & Perfect Products

 Ensure that trolley is sanitized when

contaminated.

 Transport raw meats, poultry and

seafood in separate containers to avoid
cross contamination.
Store & Receiving & Perfect Products

 Food Storage- Refrigerator

 All foodstuffs must be stored according to the Food hygiene and

Health Regulations and laws.
All Perishable foods, (Eggs, Dairy, Fish, Meat, Vegetables, Fruit)
uncooked or cooked must be stored in a refrigerator below 5Celsius
Store & Receiving & Perfect Products

 Always keep refrigerator doors shut except when removing or

putting in foods make sure curtains are clean

 Keep shelves and interiors of refrigerators clean

Store & Receiving & Perfect Products

 Keep refrigerator foods wrapped

or covered and in sanitary
containers

 Do not overcrowd refrigerators.

Leave adequate space between
items so that cold air can
circulate freely.
Store & Receiving & Perfect Products

 Raw and cooked items must be stored separately

 If raw and cooked foods must be stored in the same refrigerator,

keep cooked foods above raw foods; to prevent contamination
from drips and spills
Store & Receiving & Perfect Products
General Storage Requirements

 Store 15cm off the floor

 45cm from sprinkler heads and
 5-7.5cm from walls
 Not under unprotected water or sewer lines
 Keep storerooms, coolers and freezers neat organised and
clean
 Never store in:
 Hallways - Mechanical Rooms
 Under stairs - Locker Rooms
 Bathrooms - Boiler Rooms
 Food Stored away from:
 Cleaning Chemicals
 Pesticides 32
 Refrigerator Requirements

 Maintain at 1-4C
 Accurate and conspicuous thermometer inside
 Adequate space to store products safely
 Slatted (open) type shelves
 Separate Raw and Cooked Foods - 2 Refrigerators,
whenever possible
 Evaporator water piped to an external drain
 Condensate drip or drainage pan must be clean and
free-flowing
 Pan must be plumbed to an outside drain

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 Freezer Requirements

 -18°C or below
 Accurate and visible thermometer inside
 Slatted (open) shelves
 Condensate water piped to an external drain
 Adequate space to store products without
blocking fans

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 Refrigerator Storage
Requirements
NEVER Store
 Raw animal products over cooked or
ready-to-eat products
 Clean vegetables next to unwashed
vegetables
 Always store on bottom shelf :
 Shell eggs
 Raw products

Reduce the risks of Cross Contamination

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Pre-production

Purchasing Receiving
Storing

Facilities
Pre-production

What you can do: Production

 Food Preparation Transporting/

Holding
 Check/control food temperatures
 Perform HACCP tasks in food . . Displaying/
Serving

. handling Recovery

 Practice good hygiene

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 Pre-Production Practices

 Labeling and dating

 Cutting boards
 Thermometers/calibration
 Thawing foods
 Handling procedures
 Cooling foods
 Associate practices
 Handwashing
 Provide good lighting
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 Food Production

Approximate Guidelines for Europe

 For the safe production of food the Minimum Temperature
to be achieved at the center (core) of the food is 75°C for 15
seconds minimum
 Lower temperatures may be possible if a longer period of
time at the lower temperature is achieved
 A temperature of 72°C + needs to be achieved to kill
Salmonella and other common pathogens
 “Rare roast beef” may be cooked at 63 °C however there is
a risk of pathogen survival
 rolled joints may have bacteria in center!

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Correct Food Temperatures
Perform HACCP tasks in food handling

H hazard
A analysis
C critical
C control
P points

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 Hazard

 A biological, chemical or
physical contaminant in or on a
food, that has the potential to
cause a health problem or an
injury to our guests

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Hazard Examples

Biological Chemical Physical

Bacteria Cleaners Glass
Viruses Pesticides Wood
Parasites
Allergens Metal
Hair

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 Analysis

 Examines all of the points in the food

cycle and identifies where there is a
hazard
 Ingredients
 Guests
 Facilities
 Staff

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 Critical Control Point (CCP)

 A step in the process where you

prevent, eliminate or control the
hazards
 A CCP in the process means that it is
essential to control the food safety hazard
at this step

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 Work stopping Illnesses

 If you get sick from:

 Shigella
 Salmonella
 E.coli
 Hepatitis A
 You MUST tell your Manager
 In many countries the law requires him/her to report it
to the health department
 You can’t work with food until doctor passes you as fit
to work

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 The Temperature Danger Zone

oC

100 100

90 90

80 80

70 70
60ºC
Temperature 49ºC
60 60

Danger Zone Bacteria Bacteria

50 50

for bacteria
40 40
survive reproduce 30 30 37ºC
reproduction and grow most rapidly 20 20

and growth
4 ºC / 5ºC
10 10

21ºC 0

-10
0

-10

-20 -20

-25 -25

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Factors Affecting Bacterial
Growth

F Food
A Acidity (pH)
T Temperature
T Time
O Oxygen
M Moisture

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 Clean and Sanitary

 Means a surface or an object has

been:
 Washed
 Rinsed
 Sanitized
 Rinsed
 Air Dried

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 Dirty Kitchens Are Food Safety
Risks

 Harmful bacteria can be found in the kitchen environment if it is not kept clean
and in good repair
 Listeria can be found in cooling coil water
 Make sure it is drained properly to a drain outside of the cooler
 Listeria, Clostridia and E. coli can be found in the soil on dirty vegetables
 Clean vegetables well and avoid cross-contamination
 Yeast and mould spores and cockroaches can be found in a dirty kitchen
environment
 Yeast and mould spores can be found in coolers on the walls and the gaskets
 Make sure all coolers are on a regular cleaning schedule

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 Dirty Kitchens Are Food Safety
Risks

 Cockroaches like to live and breed in kitchens that are not swept
and cleaned regularly
 Make sure that the kitchen gets regularly scheduled heavy
duty cleaning including the drains
 Rats, mice and all pests will be attracted to easy sources of food
 Make sure that the kitchen has no available food sources
 Make sure that there is no disused or broken equipment left
within the kitchen to act as an undisturbed residence for pests

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 No Pest Control

Flies on the Food Cockroaches Rats and Mice

In the Kitchen
 Hand Washing Stations

 Must be equipped with:

 Hot and cold running water
 Antibacterial Soap
 Method to dry hands
 Waste container

 Do not use hand sinks for anything

other than washing your hands

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WASH HAND PROPERLY
Clean & Smooth Medicated

Saniqizer Plus – Hand Saniqizer

Rinse Hands and forearms with
warm, running water.
Apply soap to wet hands and forearms. Scrub well for 20
seconds.
 Wash your hand
Six Steps !!!!!!!!!!!!!
1. Rinse Hands and forearms with warm,
running water.
2. Apply soap to wet hands and forearms. Scrub
well for 20 seconds.

3. Rinse well with warm,running water.Repeat

steps 2 and 3 for badly soliled hands.

4. Dry hand with paper towel. Use paper towel to

turn off the water faucet/or open the door

5. After clean and dry Hands use the Sanitizer

plus to sanitize.

6. Vigorously rub hands togather until dry

 Food Safety Basics

 We are a Food Safety Team!

 We all have a role to play in Food Safety
 You can play your part in helping to prevent food borne
illness
 Store foods for safety
 Avoid cross contamination
 Check temperatures daily and calibrate your thermometers
 Know your food safety temperatures
 Clean as you go!
 Keep your kitchens clean and organised
 Wash your hands as often as possible
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Golden Rules
Thank You