9Sanitary procedures while preparing and

cooking foodBy:

Dr. Waleed FoadMSc.Public Health in Nutrition

Clinical Nutrition SpecialistEuropean Society of Gastrointestinal

Endoscopy (ESGE)Member of the American Society of

Nutrition Email: wfoad@outlook.com

Hazard Analysis and Critical Control Points (HACCP)

System of control procedures to monitor food service processPurchase Serving

Identifies “Critical Control Points” (CCP’s)Points in process where hazards may be

introducedReduce risk of food borne illness

Hazard Analysis of Critical Control Points (HACCP)

Purchasing (Discussed in Previous Lectures)Receiving (Discussed in Previous Lectures)Storing (Discussed in Previous Lectures)PreparingCookingHot-holding (Discussed in Previous Lectures)Cooling (Discussed in Previous Lectures)Reheating (Discussed in Previous Lectures)Serving (Next Lecture with Personal hygiene and employee training )

PreparationHandle raw, high risk foods in separate area at

separate timeClean surfaces/equipment (e.g. cutting boards and

knives) immediately after contact with potentially hazardous food and between uses.

Give Reason: It is important to clean chopping boards/utensils after using them for raw meat.

Answer: To avoid cross-contamination. Bacteria can transfer from the meat to the choppingboards/utensils. If they are then used for ready-to-eat

foodswithout being washed, that bacteria can then transfer

to food.

Preparation Cont.Hand washing prior to handling foodClean cereals are pulses and remove dirt, mud,

stones….Wash fruits, vegetables. Wash with diluted

Potassium permanganate or Chlorine is advisable.

Peeling, trimming and soaking is needed for some food items.

Thawing for frozen food should be completed before cooking.

Rules for Thawing Food:1. In a refrigerator below 4 ºC

Never thaw on counter or non-refrigerated areaIn a pan on bottom shelf

2. Under Running water below 21 ºC for less than 2 hoursWhile frozen food is still in its sealed package

3. In a thawing Cabinet at temperature between 10-15 ºC

4. In a microwave oven, only when it has to be cooked immediately.

5. Some Semi-Cooked Frozen Food are cooked in their frozen state and quickly thaw while cooking.

CookingIMPORTANT: Normal Cooking Procedures Destroy

most pathogens, but not necessarily their spores or toxins.

Cook foods to proper internal temperatureInternal temp higher than 75 ºC

Stir foods in deep pots frequentlyRegulate thickness of foods

Check thickest part of the foodAlways use sanitary cooking/serving utensilsNever touch prepared foods with bare hands

Stuffed-Food CookingWhile cooking any stuffed preparation, Like

stuffed chicken or turkey, it as advisable to cook the stuffing and then stuff the bird.

This is because stuffing slows down the heat penetration and sometimes even if the bird is cooked, the temperature in the centre may not be high enough to kill bacteria.

Stuffed-Food CookingFood poisoning is more likely to occur from

stuffed food, because:1. More manipulation by

hands.2. Heat transfer is slow,

letting bacteria in temperature danger zone for longer time.

3. Temperature at the centre of food may not be adequate, so the staffing may not be cooked to the desirable stage.

Left-Over Food

Always remember when handling left-Over Food:IF IN DOUBT, THROW IT OUT

Left –Over Food include:1. Displayed but not Sold or Eaten during meal time.2. Food Prepared but not used in cooking Functions.3. Food Produced in quantities more than that required.

Left –Over Food Should be handled carefully, e.g.:• Stored below 4 ºC until required.• Discard left-over Food refrigerated for more than 3 days from

preparation date• Should not be mixed with fresh food.• Should be covered and stored in Specific separate areas.• Reheated before serving only once, with very strict measures.

Reheating Left-Over FoodGive Reason: It is better to avoid reheating Left-Over

Food. Answer: To avoid the increased risk of food poisoning

due to bacterial growth at temperature danger zone.

You should only reheat Left-over Food once.The more times you cool and reheat food, the more

potential there is for food poisoning, bacteria might grow and multiply because the food is cooled too slowly, and might survive because the food isn’t reheated properly.

When you do reheat, make sure that food is reheated thoroughly, so that it is steaming hot all the way through.

General ConsiderationsIll or infected workers not allowed to handle

food

Generally, Keep Perishable and frozen food out of temperature danger zone (5°C to 60°C).

For big or catered events, hold reference sample of all foods served for 72 hours.

Questions?For Further Support:

Dr. Waleed FoadEmail: wfoad@outlook.com