Food safety a introduction

WELCOME

Introduction To Food SafetyPresented by Hemal Desai, COO,

Mayur Aaditya Resort

Course Aims & Objectives

What will we learn & understand?

What will we practice? What care will we take

to make sure food is safe?

Course Aims & Objectives

AIM: to improve the food safety knowledge & skills.

OBJECTIVE: provide an understanding of principles of food safety & how to apply knowledge to control hazards & prevent food poisoning.

Safe Food

What is Safe Food?

Food which is free from contaminants & will not cause illness or harm.

Food Hygiene

All measures necessary to ensure the safety of food.

Protect – from contamination Prevent – multiplication of Bacteria Destroy – by Cooking, heating, freezing

Type Of Hygiene

Yes! Type – Good Hygiene

&Poor Hygiene

Good Hygiene V/s Poor Hygiene

Good Hygiene Reputation – Image, Value, Respectability. Growth – Revenue, Positions & Prospect

Poor Hygiene Health – Public & Self at Risk Bad Reputation – Closure !

Types Of Food

Based on the venerability of getting spoilt or contaminated we can broadly

classify them as High Risk Foods &Low Risk Foods.

High Risk Foods

Raw Foods Meat, Poultry, & fish Vegetables – whole & cut Milk, Gravy, Mayo, etc

Low Risk Foods

Packed Foods Pasta, Cereals Tinned / Canned items Bread & bakery items (expect pastries) Fruits (both whole as well as cut)

Food Poisoning

“WHAT ?” Illness Caused due to Spoilt Food. Acute illness caused by Consumption of

contaminated or poisonous food. “WHEN?”

Incubation Period – 1 to 36 hrs Duration – 1 to 7 Days Large numbers – ILLNESS !

Current Food Poisoning Trends

33 M/ Yr cases & 9000 reported deaths all over the world!

Avg. reported cases of Salmonella poisoning (’92- ’02) 24,000/yr

Canadian Restaurant & Food Service Association reports – 8.5M food borne illness, 39,000 hospitalizations &600 deaths in Canada each year.

India – Most cases & Death not reported!

Causative Agents Of Food Poisoning

Bacteria / toxins Moulds (mycotoxins) – Fungus Chemicals – MSG/Ajinamoto (Chinese

food), Sulfites (fruits, veg.) Metals – Equipments, “Kalai” Poisonous Plants / Fish – Wild mushroom,

shell fish, Potato.

Symptoms

Abdominal Pain

Diarrhoea (Every year, about two million people die from diarrhoea caused by contaminated food or water as per WHO)

Vomiting

Nausea

CollapseFood Which Is Contaminated with food poisoning bacteria SMELLS, LOOKS, & TASTES normal !

BACTERIA

Microscopic – Found Everywhere ! Water, Air, Soil, People, Animals, Food! Rapid Multiplication!

Requirements – Temperature, Moisture, Time, Oxygen, Food, pH

Spore Formation – Unsuitable conditionsRemains dormant. When conditions improve again

germinates, multiplies.

Food Poisoning Bacteria

Salmonella Animals, Pests

Staphylococcus Aureus Food Handlers, Equipments

Clostridium Perfringens Soil, Air. This is a Spore forming bacteria

Types Of Contamination

Microbial - Bacteria, viruses, moulds,yeast, & parasites.

Chemical - MSG, food color & additives (essence)

Physical - Pins, plastic, hair, paper, glass.

Types Of Contamination (Contd.) Hazards Associated With Food

Sources, Vehicles & Routes Of Contamination

Sources Vehicles Routes

Vegetables, Meat & Poultry

Handlers, Storage, &Equipments

Air, Soil, & Water

Cross Contamination

Direct In Direct Drip

Food To Food-Eg: Raw Food To Cooked Food

Food To Equ., &/or Handlers-Eg: Raw Food To Chopping board to Cooked Food

Storage area, Display area, pickup area ets.Eg: Fridge -Raw Food to fresh cream

Meaning: bacteria passing from one food to another

10 Main Causes Of Food Poisoning

1.Preparation too far in advance & Storage at ambient temperature.2.Inadequate Cooling

3.Inadequate Reheating4.Contaminated Process/ Canned Food

5.Under Cooking

10 Main Causes Of Food Poisoning (contd..)

6. Inadequate Thawing.7. Raw Food Consumed.

8. Improper Warm Holding.9. Infected Food Handlers10. Cross Contamination

Prevent Food Poisoning

- Break The Food Poisoning Chain !

Prevent Food Poisoning – Break The Chain!

Food Poisoning BacteriaCONTAMINATE

High Risk FoodBACTERIAGiven TimeMultiply5C – 63C WarmthINFECTPeople

Temperature Control

Food Storage

Dry Food Storage

Chilled Food Storage

Frozen Food Storage

Dry Food Storage

Ideal Requirements: Area – clean, ventilated & enough light.

Storage at the right place & height Free From Pests

Secure Hazard – Contamination - Multiplication

Chilled Food Storage

Ideal Requirements:Check Operating Temp. 1- 4 C

Separate High Risk & Raw Food Cover Food, Stock Rotation, Labeling No Over loading, Open cans, Hot Food

Effective defrosting & Cleaning Training & Supervision

Hazard – Contamination - Multiplication

Frozen Food Storage

Ideal Requirements:Store Temp. –18C

Separate High Risk & Raw Food Effective Stock Rotation, Labeling Handle carefully, Suitable Packing


Hazard – Contamination - Multiplication

Rules For Handling Frozen Poultry

Clean / Disinfect Thaw Completely (10C) Refrigerate when thawed Cook thoroughly (within

24 Hrs) Eat immediately or cool

rapidly. Separate from High risk

foods Avoid Handling

Other Areas Of Concern

Food Preparation Cooking / Processing

Re Heating Cooling

Serving Food Food Spoilage

Preservation Of Food

Food Preparation

Hazards – Contamination - Multiplication .Controls: Separate High Risk & Raw Food

Effective Stock Rotation, Labeling Handle carefully, Suitable Packing


Cooking / Processing

Hazard – Survival- Contamination - Multiplication .

Controls: Cook Thoroughly >75 deg. Ensure Utensils / pans are clean

Flying Insects, other contaminant's Clean Utensils for tasting

Ensure center of “Rolled joints” are cooked Hot Holding 63 deg.

Re Heating

Hazards – Survival- Contamination - Multiplication .

Controls: Ensure Buffet & Brain Marie Temp is 63 deg. After long holding Re heating at 75 deg & use

within 4 Hrs

Cooling

Hazards –Contamination - Multiplication .Controls:

Rapid Cooling. Refrigerate 90 mins

Serving Food

Hazards –Contamination - Multiplication .Controls:

Keep Food Covered. Keep food out of Danger Zone.

Ensure Total Hygiene – service area, person, equipments, & Utensils.

Food Spoilage

SINGS:• Unusual Taste.

• Slime / Stickiness• Production of gas / Off odors

• Damaged packing /Blown Cans or packs• Discoloration

• Texture Change• Mould

Preservation Of Food

• High & / or Low Temperatures• Dehydration

• Acid fermentation• Vacuum Packing

• Chemicals• Irradiation

• Give Examples?• Cooking, freezing, smoking• Salt, Sugar, Vinegar

Personal Hygiene

• Hands – Clean, free from dirt, disinfected• Skin – clean, free from cosmetics• Nose – clear • Hair – well manicured• Mouth – free from odor, chewable’s• Spots, Cuts – No bandages, medication

• ! Discuss & share

When To Wash Hands!

• ! Share Views:• Entering Food Room

• Using Toilet• Handling Raw Food• Changing a dressing

• Dealing with an ill customer• Cleaning up pets / droppings

• Touching hair, nose, face• Smoking, eating, coughing, sneezing & blowing nose• Handling waste, money, packing, office equipments.

Effective Hand Washing!


Wet Hands under warm running water

Apply 3-5 ml of liquid soap to hands

Rub hands vigorously, together, under warm running water cleaning all parts of the hand

Clean between fingers & around the wrist, nails & tip of fingers.


Rise Off All The Lather (& Bacteria)

Dry Hands Completely using a paper towel

Use Paper Towel To Turn Off the Tap

Dispose Of Paper Towel In a Foot Operated Container.

Report Illness To Supervisor

Diarrhea, Vomiting or Food borne disease

Septic Cuts / boils Ill Whilst out of station Skin Infection Eaten Suspect Food Serious Cold / Flu

Training

Supervision & Instructions

Hygiene Training Training

commensurate with their work activities

Questions & Feed Back

Conclude

Lets Work Together To Make FOOD SAFE In All Respects.

- Thank you! Hemal Desai.

Resources

http://www.crfa.ca/cleancorner/riskoftheweek/coming_clean_on_food_safety_and_kitchen_hygiene.asp

http://www.outpostmagazine.com/2007/10/13/foodborne-disease/

http://www.afic.org/newexpertdb/index.php?pageaction=viewdetail&category_id=9













Food safety a introduction

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