BASIC FOOD HANDLING TRAINING

• Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.

FOOD SAFETY TERMS :1. HYGIENE

I. PERSONNEL HYGEINE

(WATER TEMP - 41°C(HAND WASHING), STANDARD OF HAND WASHING 20 SEC)

I. PROTECTIVE CLOTHING

II. WASHING

2 MACHINE

3 PEST CONTROL SANITIZER

4 CONSTRUCTION AND AREA

5 CLEANING

BACTERIA : 3 TYPES OF BACTERIA

1. ESSENTIAL

2. SPOILAGE

3. PATHOGENIC

BACTERIA

GERMOGRAPH : FREEZER TEMP : -18°C (NO GROWTH)

CHILLING TEMP : 1 TO 4°C (GROWTH AWAKE)

TEMP : 20 TO 50°C (MULTIPLE GROWTH)

* GROWTH TWICE WITHIN 10 OR 20 MINS

FOOD POISIONING• AN UNPLEASANT ILLNESS WHICH USUALLY OCCURS

WITH IN 1 TO 36 HOURS.

• SYMPTOMS GENERALLY LOST WITH IN 1 – 7 DAYS.

• SYMPTOMS OF FOOD POISIONING

I. ADDOMINAL PAINII. DIARROHEAIII. VOMITINGIV. AUSEAV. FEVER

CONTAMINATION

• THE CHAIN OF INFECTION

BACTERIA

CONTAMINATION

FOOD

MULTIPLICATION

FOOD POISIONING

FOOD CONTAMINATION

THEY ARE THREE TYPES

I. BACTERIAL CONTAMINATION

II. PHYSICAL CONTAMINTAION

III. CHEMICAL CONTAMINATION

• ROUTES OF CONTAMINATION

I. DIRECT CONTAMINATION

II. CROSS CONTAMINTAION

III. IN DIRECT CONTAMINTAION

SOURCES OF BACTERIA

• HUMANS• RAW FOOD

I. POULTRY

II. MEAT

III. VEGETABLES

IV. FISH• ANIMALS AND INSECT

I. FLIES

II. MICE AND RAS

III. COCKROACHS

BREAKING OF FOOD POISIONING CHAIN

• PROTECT FOOD FROM CONTAMINATION• PREVENT MULTIPLICATION• DESTROY THE BACTERIA

• FOOD HAS CONTAMINTED BY :

1. BACTERIA2. CHEMICAL3. PHYSICAL

• RISK GROUP

• VERY YOUNG• ELDERLY• WEAK IMMUNITY• PREGRENT WOMEN

CONDITIONS OF GROW TO BACTERIA:

i. TIME

ii. TEMPERATURE (5°C - 63°C) best condition is 37°C.

iii. FOOD

iv. MOISTURE

v. OXYGEN

DANGER ZONE

• The temperature range in which food borne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C), though often 45°F (7.2°C) is considered the lower temperature of the range. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food should not be stored at temperatures in this range in order to prevent food borne illness, and food that remains in this zone for more than four hours must be discarded.

• SPORE : It’s a safety cover of bacteria which they make at the time of very critical situation.

PREVENTATION OF BACTERIA

1. PLANT CONDITION

• DRY STOREI. KEEP CLEANII. PEST FREEIII. VENTILATEIV. ROTATE STOCK , CHECK REGULARLYV. KEEP FOOD COVEREDVI. FOOD SHOULD BE STORED AT FLOOR

3’’ FLOOR TO HEIGHT5’’ FROM THE WALL6’’ HEIGHT

• REFRIGERATION RULES

I. GOOD VENTILATION

II. KEEP CLEAN

III. TEMP 1 TO 4°C WHERE 8°C IS CONTROL POINT

IV. KEEP DOOR CLOSED

V. COVER FOOD

VI. ROTATE STOCK

VII. SITED WALL

VIII. GOOD CONSTRUCTION

• FREEZERS :

TEMP -5 TO –18°C

KEEP CLEAN

ROTATE STOCK

DO NOT OVERLOAD

WRAP FOOD WALL

METHODS OF PRESERVATION

i. CANNINGii. DRYINGiii. FREEZINGiv. SMOKINGv. HEAT TREATMENTvi. VACCUM PACKAGINGvii. PICKLING & SALTINGviii. ADDING SUGAR

PREMISES & EQUIPMENT

• CROOS CONTAMINATION SHOULD BE ELIMINATE

• FLOOR – NON OBSERVED TILES

• LIGHTING – 120 LUX IN MIXING AREA

100 LUX REMAINING AREA

CLEANING

• CLEANING IN PLACE

• CLEANING OUT PLACE

I. PHYSICAL CLEANING

II. CHEMICAL CLEANING

III. THERMAL CLEANING

• REASONS OF CLEANING

I. PLEASANT AND SAFE ENVIORMENT

II. REDUCE CONTAMINATION

III. ALLOW DISINFECTION• EFFECTIVE CLEAING

I. WHAT

II. HOW

III. WHO

IV. WHEN

V. HOW MUCH TIME IS ALLOWED FOR CLEANING

• USE OF CHEMICALS FOR CLEANING

I. BACTERICIDE - DESTROYS BACTERIA

II. DETERGENT - REMOVES GREASE AND DUST

III. DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFE LEVEL

IV. SANITIZER- CHEMICAL THAT USE BOTH CLEAN AND DISINFECTIONS

V. STERILIZER- HEAT TREATMENT

REASONS OF CONTROL BACTERIAPREVENTIVE OF DISEASE

PREVENTATION OF DAMAGE

PREVENTATION OF WASTE FOOD

METHOD OF CONTROL

PHYSICAL CONTROL

CHEMICAL CONTROL

PROOFING