BASIC FOOD HANDLING TRAINING

BACTERIA : 3 TYPES OF BACTERIA 1. ESSENTIAL 2. SPOILAGE 3. PATHOGENIC

How do people get Food Poisoning?How do people get Food Poisoning?Because of Bad Bacteria

What is Bad Bacteria?What is Bad Bacteria?

Where does bad bacteria come from?Where does bad bacteria come from?

WhatWhat’’s Wrong?s Wrong?

I ate something bad, I have…..

Food Poisoning!

BACTERIA

CONTAMINATIONCONTAMINATION THE CHAIN OF INFECTION

BACTERIA

CONTAMINATION

FOOD

MULTIPLICATION

FOOD POISIONING

FOOD CONTAMINATIONFOOD CONTAMINATION

THEY ARE THREE TYPES

I. BACTERIAL CONTAMINATIONII. PHYSICAL CONTAMINTAIONIII. CHEMICAL CONTAMINATION

ROUTES OF CONTAMINATION

I. DIRECT CONTAMINATIONII. CROSS CONTAMINTAIONIII. IN DIRECT CONTAMINTAION

SOURCES OF BACTERIASOURCES OF BACTERIA HUMANS RAW FOODI. POULTRYII. MEATIII. VEGETABLESIV. FISH ANIMALS AND INSECTI. FLIESII. MICE AND RATSIII. COCKROACHS

PREVENTATION OF BACTERIAPREVENTATION 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 VENTILATIONII. KEEP CLEANIII. TEMP 1 TO 4°C WHERE 8°C IS CONTROL POINTIV. KEEP DOOR CLOSEDV. COVER FOODVI. ROTATE STOCKVII. SITED WALLVIII. GOOD CONSTRUCTION

FREEZERS :

TEMP -5 TO –18°CKEEP CLEANROTATE STOCKDO NOT OVERLOADWRAP FOOD WELL

METHODS OF PRESERVATIONMETHODS OF PRESERVATION

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

PREMISES & EQUIPMENTPREMISES & EQUIPMENT

CROSS CONTAMINATION SHOULD BE ELIMINATED

FLOOR – NON OBSERVED TILES

LIGHTING – 120 LUX IN MIXING AREA

100 LUX REMAINING AREA

CLEANING

CLEANING IN PLACE

CLEANING OUT PLACE

I. PHYSICAL CLEANINGII. CHEMICAL CLEANINGIII. THERMAL CLEANING

REASONS OF CLEANING

I. PLEASANT AND SAFE ENVIORMENTII. REDUCE CONTAMINATIONIII. ALLOW DISINFECTION EFFECTIVE CLEAINGI. WHATII. HOWIII. WHOIV. WHENV. HOW MUCH TIME IS ALLOWED FOR CLEANING

USE OF CHEMICALS FOR CLEANING

I. BACTERICIDE - DESTROYS BACTERIAII. DETERGENT - REMOVES GREASE AND

DUSTIII. DISINFECTANT - REDUCE MICRO ORGANISM

TO A SAFE LEVELIV. SANITIZER- CHEMICAL THAT USE BOTH

CLEAN AND DISINFECTIONSV. STERILIZER- HEAT TREATMENT

REASONS OF CONTROL BACTERIAPREVENTIVE OF DISEASEPREVENTATION OF DAMAGE PREVENTATION OF WASTE FOOD

METHOD OF CONTROLPHYSICAL CONTROL CHEMICAL CONTROLPROOFING

The Importance of Washing your HandsThe Importance of Washing your Hands

Bad Food StorageBad Food Storage

Food Not CoveredFood Not Covered

Dirty KitchensDirty Kitchens

Fridge Not Cleaned

Dirty Stove Tops Old Chopping Boards

Food Has Past its Expiry DateFood Has Past its Expiry Date

Rotten Meat Mouldy Cheese

Mouldy Bread

Off Milk

Food Contamination Food Contamination

Mixing raw foods together Cutting foods on chopping boards with raw meat juices

Under Cooked White MeatUnder Cooked White Meat

Refreezing Food Refreezing Food

Leaving Food Out Leaving Food Out For a Long Period of TimeFor a Long Period of Time

Once Frozen Food or Cooked Food has reached room temperature bacteria can start doubling after a few hours

Incorrect Food Temperatures Incorrect Food Temperatures

No Pest ControlNo Pest Control

Flies on the Food Cockroaches Rats and MiceIn the Kitchen

Pest Control should be done on a REGULAR basis

Rubbish Bins not Emptied RegularlyRubbish Bins not Emptied Regularly

Dirty IceDirty Ice

Dirty Ice Machines Using your hands Leaving Ice on the Ground

Did you know……Did you know……

Correct Food StorageCorrect Food StorageFoods to be covered and stored separately

Keep Kitchen CleanKeep Kitchen Clean

Check Expiry Dates and Label FoodsCheck Expiry Dates and Label Foods

Stop Food Contamination Stop Food Contamination

Check to see if the Meat is cookedCheck to see if the Meat is cooked

Food Thermometer

After a period of time Remove Frozen or After a period of time Remove Frozen or Cooked Foods From Cooked Foods From Room TemperatureRoom Temperature

Frozen Thawed (Always Thaw

Foods in the Fridge)

Room Temperature

Cook

Or

Refrigerate

Eat

Remember to always……Remember to always……

After……