Best Hygiene Practices for Food Handlers SIMS - Copy

8/12/2019 Best Hygiene Practices for Food Handlers SIMS - Copy

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GoodGood HygieneHygiene Practices for FoodPractices for FoodHandlersHandlers


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It protects you,

your customers and

your co-workers.

Is Food Safety Important?YES!

Its required by law.

Its good business.

Knowing the Basics ofFood Safety Can Help Prevent

Foodborne Illness!


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Good Hygiene Practices


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Personal Hygiene:Presentation Outline

.

food

2. Behaviour patterns and facilities that improve food safety

3. Managing personal hygiene

SIMS


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Without personal hygiene thereis no food safety

Food handlers can contaminate food

Prevention must focus on personnel personal cleanliness

illness

behaviour

S


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A healthy human is covered with

microorganisms

on hair (incl. beards

in the nose

in the mouth

on the skin

and mustaches)

under the nails


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The human gastro-intestinaltract excretes microorganisms

excretion

1 kg


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Ill people shed pathogenicmicroorganisms

pathogens continue to be shed!shedding starts

time

illness ends


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Wounds shed pathogenicmicroorganisms

time


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Only minute amounts of certain pathogens cancause infections in humans

Infections occur easily when just onefood handler does not observe hand

yg ene ru es.


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Both direct and indirect routes o

contamination existDirect Indirect


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The fecal-oral route is the primary route of

infection for foodborne microorganisms


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Personal Hygiene:Presentation Outline

.

food

2. Behaviour patterns and facilities that improve food safety

3. Managing personal hygiene


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Washing hands is the most important foodpoisoning prevention

Step 1 Step 2 Step 3 Step 4


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and immediately before working with food

after using toilet

Hands need to be washedregularly

after handling rubbish/waste

after smoking, coughing, sneezing, using tissue, eating,drinking, smoking

after touching hair or scalp or mouth

Sanitizers do not replace hand washing


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Gloves are not cleaner thanhands

Change gloves as often as you should wash your hands!


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A special dress code is required for EVERYONEwho enters a food-handling area

cover hair

cover beards

EVERYONE: food handlers

visitors

no jewelry

clean protective clothing

clean shoes

management contractors

auditors


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Hairnets and coats for visitors must be

available at the entrance to productionareas

cupboard witha rnets an

coats


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Forbidden behaviour in a food-handling environment

SIMS


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Personal hygiene can only ever be as

good as the provided facilitiesDirty facilities

Clean facilities


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Changing rooms, toilets and hand-washing

facilities must be provided and kept clean

Office/Canteen

-18C

3 hand-washing

HW

Office/Visitors

Production Bottling4C

Water-Prep. Washing

2 toilets withsinks

changing room


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Personal hygiene is a management

responsibilityFinancial means

Managementis res onsible

CULTURE

Hygiene culture

for providing


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Develop documented directives on personal hygiene

Communicate directives to all ersonnel contractors

Actively communicate personalhygiene directives

and visitors keep directives short and concise

if necessary, read and explain directives to personnel


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Controlled access and instantly visible signallingsupport personal hygiene behaviour


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Results of medical screening can lead to a false sense of security.

Being afraid of losing a job due to health status will prevent

Maintaining control over the health ofood handlers

.

A vigilant supervisor is probably the most effective means ofkeeping ill workers from contact with food.


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Ask about: last illness with diarrhea or vomiting

skin trouble anywhere on body

Hygiene management of

personnel starts from day one

discharges from eye, ear, mouth digestion problems

medical history re typhoid/paratyphoid

Ad b h i b h


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Adequate behavior must be taught

and controlled

Training

Controls

T i i d d d


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Training starts on day one and needs

regular repeatinggood hygiene

frequent training will lead to highlevels of personal hygiene

date ofhiring

bad hygiene

infrequent training will lead to

low levels of personal hygiene

repeat

trainings

time


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Correct people BUT ALSO givepraise

A personal thank-you from a supervisor for correctbehaviour works wonders.


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Food handlers with unhygienic behavior can contaminate food through

indirect paths of contamination.

Personal hygiene in food production:Conclusions

microorganisms.

Ill people must be prevented from handling food.

Personal hygiene can only ever be as good as the provided facilities.

Personal hygiene must be taught and controlled.


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Costs associated with foodpoisoning

Food business

Bad reputation

Consumer/economy

Productivity loss

Loss of revenue

Business closure

Legal action and penalties

Work absenteeism Medical expenses

Hardship and suffering

Permanent disability

Death


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Food can be contaminated by the following three mainhazard types:

Hazards that cancontaminate food

ys ca azar s ore gn o ec s me a , woo , g ass,

plastic, etc. Chemical hazards bleach, caustic soda, detergents,pesticides, etc.

Microbiological bacteria, viruses, moulds and parasites.

Food that is contaminated with any of these hazards isunsafe and unsuitable to eat.


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Bacteria are single-celled living micro-organisms. The most common form offood poisoning is bacterial food poisoning. To survive and multiply, bacterianeed:

water

Bacterial food poisoning

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

Under these conditions, bacteria will multiply by dividing in two every 10-20minutes. After 6 hours, 1 bacterium can multiply into 262,144 bacteria, morethan enough to cause food poisoning.


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Food poisoning bacteria come from five main sources:

How does bacteria enter afood premises

Food handlers (especially their hands) Raw foods, such as meat, poultry, shellfish and

vegetables

Pests and animals

Air and dust

Dirt and food waste


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Exercise 1

(Quick quiz to reinforceprevious slides)


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Food at incorrect temperatures

Under ideal conditions, bacteria multiply rapidly between

Causes of foodpoisoning

an e anger zone or oo .

Below 5C, bacteria multiply slower.

At freezing temperatures, bacteria stop multiplying andbecome

dormant. Freezing does not kill bacteria.

Most bacteria are killed at temperatures above 60C.


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Cross-contamination

Cross-contamination occurs when food becomescontaminated with acteria from another source.

Causes of foodpoisoning

Bacteria can be transported by hands, utensils, surfaces,equipment, tea towels, raw food and pests. Common examples of cross contamination include

unclean hands; dirty knives; utensils; equipment and foodcontact surfaces (eg chopping boards); blood dripping

from raw foods; storing raw food with cooked foods;storing food uncovered; and using dirty cleaning clothsand tea towels.


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Poor personal hygiene

Causes of food poisoning

Dirty hands and clothing Uncovered cuts and wounds Long dirty fingernails Excess jewellery on hands and wrists

Coughing and sneezing over food Handling food while ill Not washing hands after going to the toilet


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Unclean food premises

Dirty kitchens increase the risk of cross-contamination from pests and particlesof food, grease and dirt.

Causes of food poisoning

Poor pest controlCommon pests found in food premises include:

rats and mice

flies

cockroaches

These pests can carry food poisoning bacteria and may also cause physical

contamination of food with their droppings, eggs, fur and dead bodies.


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Exercise 2

Photographs for

discussion

Wh t th i k f t i ti ?


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What are the risks of cross-contamination?

How can this result in food poisoning?


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What are the risks of poor pest control?


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What are the risks of poor pest control?


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P ti f f d


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Temperature control

Minimise the time that otentiall hazardous foods s end in

Prevention of foodpoisoning

t e anger zone.

Always remember to keep: cold food cold at 5C or colder hot food hot at 60C or hotter

All food businesses are required to obtain and use a probethermometer, accurate to +/-1C to monitor the temperatureof potentially hazardous foods.

P ti f f d


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Avoid cross-contamination


.

Practise correct personal hygiene. Separate raw and cooked, and old and new food at all

times. Use separate equipment and utensils when preparing raw

meats, poultry and seafood. Clean and sanitise all equipment, utensils and foodcontact surfaces.

Store chemicals separate to food.

Other Ways to Prevent Cross


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Other Ways to Prevent Cross

Contamination

Remember to: Wash your hands often.

cutting boards andwork surfaces.

Change your apron and

gloves between tasks, especiallyafter handling raw meat, andbefore handling cookedor ready-to-eat food.

Pre ention of food


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Personal hygiene Clean hands and clothing. Minimise jewellery on hands and wrists.

Tie-back or cover hair.


ean an s or ngerna s.

Avoid unnecessary contact with food.

Cover all cuts and sores with a brightly coloured waterproof dressing.

Do not eat over food or food surfaces.

Do not prepare food when you are ill.

Avoid touching your face and hair.

Do not cough or sneeze over food.

Do not taste food with your fingers or double dip with a spoon.

If wearing gloves, change frequently.

Prevention of food


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When should you wash your hands?

Before commencin or resumin work


After using the toilet After smoking After handling rubbish After using a handkerchief or tissue After touching your hair or face

Before and after handling raw food Before handling cooked food After any cleaning task

Prevention of food


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Hand washing facilities


Must be accessible to all food handlers. To be used only for the washing of hands.

Provide soap and warm potable water.

Provide disposable towels for drying hands. Provide a bin for the disposable towels.

What is wrong with this


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What is wrong with thishand wash area?

Prevention of food


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Cleaning


.

Must be continuous and ongoing. Thoroughly clean and sanitise all food surfaces,

equipment and utensils with hot water and detergent andchemicals (sanitisers). Remember that most detergents donot kill bacteria, but hot water and sanitisers do!

Implement a cleaning schedule to ensure that cleaning isconducted on a regular basis (including hard to reachplaces).

Prevention of food


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Cleaning and sanitising without a dishwasher

Wear rubber loves to rotect our hands from the hot


water an c emica s.

Remove food particles by scraping or soaking. Wash using hot water and detergent change the water

if it becomes cool or greasy. Rinse in hot water with chemical sanitiser or in very hot

water (above 80C - only if sink has heating element

and rinsing baskets) and leave to soak for 30 seconds. Either drip-dry or use a clean tea towel to reduce the

risk of cross-contamination.

Prevention of food


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Pest Control


.

Starve them out keep food premises clean. Throw them out conduct regular pest inspections or

services. Dont give them a home - remove all unnecessary

equipment and items. Report all pest sightings or evidence of pest activity to

your supervisor.

Prevention of food


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Waste management


Place waste in plastic lined bins. Remove all waste from the premises as required.

Empty and clean waste bins regularly.

Ensure all external bins are covered. Protect external waste bin area from pests and birds.

During Food Storage


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During Food Storage

and Food Preparation

Always keep cooked and ready-to-eat foods separatefrom raw foods.

Store raw meat and poultry

items in the refrigeratoron a tray, below foods thatare ready-to-eat.

Use separate work areas forhandling raw meat, fish or poultryitems, away from foods that will beeaten uncooked.


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Supply

use food suppliers that have a good reputation

Receival check temperatures of potentially hazardous foods on delivery and store atthe correct temperature as soon as possible. Do not accept potentially hazardous food

Food handling controls

un ess s e vere un er empera ure con ro .

Storage

0 t o 5C for fresh; -18C to -24C for frozen; and 60C or above for hot food

Keep food covered and up off the floor.

Separate food types (meat, poultry, seafood, dairy, fruit & veg).

Separate raw food from cooked and new food from old.

Store raw foods such as meat, poultry and seafood in containers on the bottom shelfof the coolroom or fridge.

Rotate stock (first in, first out).


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Preparation

Personal hygiene Ensure that equipment, utensils and surfaces are clean

Temperature control

Avoid cross contamination


Dont prepare food too far in advance

Cooking ensure correct internal temperatures are achieved, using your probethermometer

Cooling

Cool to 5C within 6 hours Cool in shallow containers in a well-ventilated area

Cover only when cooled thoroughly


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Reheating

Reheat food rapidly to 60C or above.

Ensure correct internal temperatures are achieved, using your probe thermometer.

Never reheat food in a bain marie or hot box.


Thawing Thaw foods in the coolroom or fridge on a drip tray.

Thaw only small food items in the microwave, then cook immediately.

Always ensure thorough defrosting before cooking.

Never thaw foods at room temperature.

Never thaw food in water.

Never re-freeze thawed food.

What are the risks of


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What are the risks ofthawing food like this?


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Displaying protect food from contamination and keep potentially hazardousfoods under temperature control

Hot holding (bain maries, pie warmers and hot boxes)


re- eat ot o ing equipment e ore a ing oo .

Heat food to above 60C before hot holding.

Maintain temperature of food above 60C.

Conduct regular temperature checks using your probe thermometer.

Packaging protect food from contamination and use suitable packagingmaterials.

Transporting protect food from contamination and keep potentiallyhazardous foods under temperature control.


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Food disposal

Label food and keep separate.


.

Food recall a food business involved in wholesale supply,manufacture or importation of food must have a

documented system in place to ensure the recall of anyunsafe food.

Be a pro-active food


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Report or prevent all suspected breaches of food safety. Report all evidence of pest activity.

Be a pro active foodhandler

probe thermometer. Implement a cleaning schedule. Obtain and read a copy of the Food Safety Standards. Encourage other food handlers to attend food safety

training programs like this one. Be aware food hazards are everywhere! Dont give them

any opportunity to contaminate food. Always remember - prevention is better than cure.

Cleanliness at Work


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How to have clean hands Use soap and warm water.

lather.

Use a scrub brush to clean under

and around finger nails.

Dry hands with a paper towel or

hot air hand dryer.

Your apron is NOT a towel!


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Before starting work

After using the restroom

After break time

After coughing, sneezing, smoking,

eating or drinking

When to Wash Hands

er ow ng or ouc ng your nose

After touching face, hair, mouth, sores

After touching raw poultry, meat, fish

Between handling money or food

After touching dirty dishes, equipment,and utensils

After touching trash, floors, soiled linens After using cleaners or chemicals

Before handling single use items (i.e. cups, utensils, etc.)


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Attend to Accidents


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ImmediatelyCover:

cuts

burns open sores

with a band-aid, a finger cot,and a food handlers glove.

Correctly wearing disposable gloves helps

prevent harmful germs from getting into food!

Using Gloves


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ProperlyAlways wash hands before

putting on gloves and when

changing to a fresh pair.

ange oves:

When they become dirty or torn.

Before starting a different task.

After handling raw meat andbefore handling cooked or ready-to-eat foods.


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Module 4-

Formula for Foodborne


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Illness


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The Temperature Danger Zone


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Harmful germs grow fast at temperatures between41 F and 135 F

135 F

Minimize time food is in the danger zone while:

Storing PreparingDisplaying

Cooling Serving

Any food kept at unsafe temperatures for more than 4hours should be discarded!

Is It Done


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Where is your food thermometer?

Yet?

Using a food thermometer is the ONLY sure way of knowingif your food has reached a high enough temperature todestroy foodborne bacteria.

Using a


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Insert stem into thickest part

of the food.

Hold for at least 15 sec. to read

Food Thermometer

.

www.alnoor-consultants.com

Always Wash, Rinse, Sanitize, and Air Dry

Thermometers Before and After Each Use!

TIPS:

For thin meats, insert stemsideways at least two inches.

Keep the probe from touching

the sides or bottom of the pan.

Calibrating a Stem Thermometer


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Place thermometer stem into

container of mostly crushedice and some water.

Wait 15 sec. after needlestops moving to read dial.


Adjust the calibration nut

with small wrench until reads32F.

Know Correct Temperatures And Use YourFood Thermometer Often!


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When Is It Safe to Eat?NOT

no longer pink in the middle

brown in the middle BEFORE it hasreached a safe internal temperature.

* Per recent USDA research (4/00)

*** Always use a food thermometer and cook

burgers to at least 155F x 15 seconds to be sure!***

Hot foods must be cooled QUICKLY:

Cooling Food Safely


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From 135 F to 70 F in 2 hours.

From 70 F to 41 F in 4 hours.

Two Easy Methods to Cool Food Safely:1. Reduce the Size of the Food.

Divide hot food into smaller pots or shallow pans (up to 3 thick), then refrigerate promptly,leaving uncovered until cooled.

2. Ice Water Bath.

Place pots or pans of hot food into a clean sink or tub filled with ice water. Stir often untilcooled. Cover and refrigerate promptly.

Reheating Food


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Reheat to an internal temperature of 165 Fwithin two hours.

Safely

I oo as not reac e t at temperature

within two hours, throw it away.

Use only equipment that has beendesigned for reheating.

Serving Food Safely


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COLD foodholdin : 41 F or below.

Keep food OUT of the temperaturedanger zone while being held forservice.

HOT food holding:

135 F or above.

Holding Foods


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for Service

Stir at regular intervals. Keep foods covered.


at least every 2 hours. Discard food after 4 hours

if not held at or above

135F (57C).

Never mix fresh food with food being held.


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Module 5-

VS.SANITIZING

Whats the Difference?


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w t soap an warm water

to remove food and other types of

soil from surfaces.

Sanitize with an approvedchemical solution to kill harmful

germs you cant see.

What toClean and Sanitize


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All Items(utensils, knives, plates, pans, etc.)

All Food Contact Surfaces(meat slicers, cutting boards, preptables, can opener blade, etc.)

All Non-Food Contact Surfaces(Refrigerators, stoves, ovens,counters, shelves, drawers, etc.)

When tol d


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Clean and Sanitize

Always Wash, Rinse and Sanitize any surfacethat comes in contact with food:

,

when you begin working with another type of food.

at least every four hours if using somethingconstantly.

Handling Chemicals

S f l


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Use care when handling

detergents and sanitizers.

Use just the right amount.

Safely

Talk to your manager for time,temperature, and concentrationrequirement.

Store cleaning supplies awayfrom food and utensils.

Make sure containers areproperly labeled!

Cleaning and Sanitizing Using aThree-Compartment Sink


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1. SCRAPEScrape all food into disposal or trash can. If available, use a spray hoseto help remove food.

2. WASHWash in clean, hot (not less than 110 F) detergent water until all food isremoved from utensils and dishes.

3. RINSERinse in clean water to remove detergent.

4. SANITIZESanitize in an approved chemical solution. Check amounts, times andtemperatures required.

5. AIR DRYAir dry utensils and dishes before stacking or storing.


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Safe Food Handler Rules


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Practice good personal hygiene.

Learn to use food thermometers.

Know temperatures for handling food.

Keep hot food HOT and cold food COLD!

Limit time spent in the temp. danger zone.(41 F. to 135 F.)

Properly clean and sanitize to prevent contamination.

Circle True or False


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Circle True or False

1. To prevent harmful germs found on skin, hair, under fingernails, and dirty

clothes, you should bathe daily and have a clean appearance.

2. Hands should always be washed before wearing disposable gloves.

3. Always wash your hands before handling food and after using the toilet.

T F

T F

T F

4. It is ok to handle food and clean dishes when you are ill with diarrhea.

5. Wiping off a cutting board between uses is an example of proper cleaningand sanitizing.

6. Keeping pans uncovered and stirring food will help to quickly cool hot foods.

7. Cooling hot foods to 41 F must be completed within eight hours.

T F

T F

T F

T F


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(Continued)

8. Cold foods such as eggs, meats and salads must maintain 41 F or less.

9. Hot foods such as cooked meat and poultry, cooked pasta and rice must maintain 135 F orabove.

10. Ground beef must be cooked to 140 F to kill harmful bacteria.

T F

T F

T F

11. A food thermometer can accurately check the internal temperatures of food.

12. Using a steam table or crock pot will quickly reheat foods to 165 F.

13. The proper way to clean and sanitize utensils is 1) Scrape 2) Wash 3) Sanitize 4) Rinse 5)Towel Dry.

14. Washing removes food and grime. Sanitizing kills harmful germs.

15. Practicing good sanitation can help prevent foodborne illness.

T F

T F

T F

T F

T F

Turn page for quiz answers.


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Conclusion


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It is essential that food handlers have the required skillsand knowled e of food safet and food handlin

Conclusion

controls to minimise the risk of food poisoning.

As a food handler, it is your responsibility to ensurethat food for your customers is safe and suitable to eat.

Happy and safe cooking!

Best Hygiene Practices for Food Handlers SIMS - Copy

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