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Food Handler Course

www.diplomademanipuladordealimentos.com

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1CONTENTS

OBJETIVES

CHAPTER 1: FOOD HANDLING

Introduction

Basic Concepts

The food handler training

Food safety requirements

CHAPTER 2: AUTOCONTROL SYSTEMS BASED ON PRINCIPLES OF HAZARD

ANALYSIS AND CRITICAL CONTROL POINTS ( HACCP)

Introduction

Definition of HACCP system

The HACCP system and application

The HACCP equipment

The HACCP Planning

CHAPTER 3: MAIN CAUSES OF FOOD CONTAMINATION

Introduction

Food Chain

Types of Contamination

Cross Contamination

Preventive mesures

CHAPTER 4: DISEASES TRANSMITTED BY FOOD CONTAMINATION. PREVENT IVE

MESUREMENTS

Introduction

Concept of diseases transmitted by food.

Elements of a food poisoning

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Major Foodborne diseases

General Preventive measurements to avoid a food poisoning

What to do in case of a food poisoning

CHAPTER 5: GOOD HYGIENE PRACTICES AND FOOD HANDLING . CLEANING AND

DISINFECTION

Introduction

Good food handling practices

Cleaning and disinfection

Common methods for cleaning and disinfection

Rodent and Insect Control. Pest Control

Business hygienic and equipment

Health and hygiene responsibilities of food businesses

CHAPTER 6: CATERING FOOD HYGIENE STANDARDS

Introduction

Safe food handling and Preparation

Advices of Safe food and meals maintenance

Advices of cooked and uncooked food maintenance

Maximum recommended food storage times

Freezing food preservation

Defrost food safely.

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CHAPTER 1: FOOD HANDLING

INTRODUCTION

The Ministry of Health and Social Policy, through the publication of Royal Decree 109/2010 , of February 5, by amending various Royal Decrees ensures food handling following the guidelines set out in Regulation (EC) 852/2004 of European Parliament and of the Council, of 29 April 2004 on the hygiene of foodstuffs, to in Annex II, Chapter XII, included among the obligations of food business operators, to guarantee the "supervision and instruction or training of food handlers in food hygiene matters" moves the responsibility for training from relevant administrations food business operators, who must prove, in the visits of official control handlers that companies have been properly trained in the tasks assigned.

BASIC CONCEPTS

� Aliment : All substances as natural mixture or manufactured substances that ingested by

man, provides your body with the materials and energy required for the development of

biological processes. It also includes substances or mixture of substances that are ingested

by habits, customs, having a nutritional value or not.

� Food Handler: Food Handler means any person employed who, by their work, have direct

contact with food during preparation, manufacture, processing, manufacturing, packaging,

storage, transport, distribution, sale, supply and service.

THE FOOD HANDLER TRAINNING

The food businesses operators such as butchers, bakeries, cafes, bars, etc.. are required by

law, to ensure that food handlers employees receive appropriate instruction and training in food

hygiene matters, in line with their work activity.

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FOOD SAFETY REQUIREMENTS

♦ Receive hygienic food training, in accordance to their work activities

♦ Follow the hygienic rules in accordance to attitudes, habits and behavior.

♦ Know and follow the work instructions established by the company in order to ensure the

safety and wholesomeness of food.

♦ Maintain an elevated grade of personal hygiene, to wear a clean cloth and using it only to

work.

♦ Use where is convenient, protective clothing articles to cover head and appropiate

footwear.

♦ Cuts or wounds must be completely protected by impermeable or waterproof gloves or dressing.

♦ Wash hands with warm water and antibacterial soap, as often as required by the work conditions

and always before to start working and after living the work place if doing other activities not related

to work.

♦ Inform to the supervisor or Manager if you are ill or if you have any symptoms of foodborne

illness like diarrhea, skin infections which may cause direct or indirect contamination of food

with pathogenic microorganisms, in order to evaluate if medical care is needed. If

necessary, the worker must be excluded from food handling areas during the recovery

period.

♦ Avoid wearing personal effects which may come into direct contact with food, as rings,

bracelets, watches, or another objects.

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CHAPTER 2: AUTOCONTROL SYSTEMS BASED ON PRINCIPLES OF HAZARD

ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)

DEFINITION OF HACCP SYSTEM

Hazard analysis and critical control point. Food production, storage, distribution and

monitorizing system for identification and control of associated health hazards. It is aimed

at prevention of contamination, instead of end product evaluation. In place old relying on

food inspectors to detect food safety problems, HACCP shifts the responsibility to the food

producer to ensure that the products is safely consumable.

THE HACCP SYSTEM AND APPLICATION

The principles of the Hazard Analysis and Critical Control Point (HACCP) system

adopted by the Codex Alimentarius. The HACCP system, which is science based and

systematic, identifies specific hazards and measures for their control to ensure the safety of

food on the Analysis Critical Control Points.

These Analysis System of Critical Control Points, conside rs 7 principles

� FIRST PRINCIPLE

� Identify potential hazards associated with food production at all stages,

from primary production to the sales point.

� Evaluate the probability of possible hazards and identify the preventive

measures to control them.

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� SECOND PRINCIPLE

� Identify Critical Control Points (known as CCP) in the process.

� Determine the operational phases that can be controlled to eliminate

hazards to prevent that it may occur.

The determination of a CCP in the HACCP system is facilitated by the application of

a decision tree. The application of the CCP decision tree helps determine whether a

particular phase is a CCP. The tree above is applicable only to those stages that

represent a significant risk as determined in Principle 1.

If determining the existence of a hazard in a phase and there is no preventive

measure that allows control, there should be a modification of the product or process

to include an appropriate preventive measure .

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� THIRD PRINCIPLE

� Establish critical limits and tolerance levels. Determine at what critical control

point (CCP) limit is exceeded based on known limits or risk assessment or if any

of the parameters related to the control points is beyond the critical limit, the

process is out of control.

� FOURTH PRINCIPLE

� Establish a monitoring system to ensure control of the CCP by scheduled

testing or observations.

� In the monitory system it will be established who is the responsible to

execute the action.

� FIFTH PRINCIPLE

� Establish corrective actions must be developed for each CCP in the

HACCP system in order to deal with deviations when they occur. The

actions must ensure that the CCP has been brought under control or there

is a deviation of a set critical limit.

� SIXTH PRINCIPLE

� Establish procedures for verification. Verification and auditing methods,

procedures and tests, including random sampling and analysis, can be

used to determine if the HACCP system is working correctly.

The HACCP program verification procedures should be carried out in order to ensure that it

works properly. Methods, procedures, for performing the monitoring and corrective actions,

including random sampling and analysis may be used. The frequency of verification should

be sufficient to confirm that the HACCP system is working effectively.

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Examples of verification activities include:

o Review of the HACCP system and plan and its records

o Review of deviations and product dispositions

o Confirmation that CCPs are kept under control.

o Validation activities should include actions to confirm the efficacy of

all elements of the HACCP system.

� SEVENTH PRINCIPLE

� Establish Documentation and Record Keeping related to all procedures

and appropriate registers to the HACCP principles and application.

After explaining the seven principles of The Hazard Analysis and Critical Control

Points can conclude that this analysis is a preventive method, systematic and structured

process that affects the entire manufacture food handling and helps to ensure their safety,

the main advantages are:

� Allows focus on identifying and preventing hazard from contaminating

food.

� Allows locate places and moments in which a problem may occur.

Making possible to establish preventive measures more appropriate

before the product is manufactured or processed.

� Allows providing safer food and better quality. This help to minimize

cost (health, economic, image ...).

� Allows food businesses to fulfill with the legal requirements, demanding

having a system which ensures an high quality of products.

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HACCP PLAN

HACCP plan means a document prepared in accordance with the principles of HACCP

to ensure control of hazards which are significant for food safety in the segment of the

food chain under consideration. This plan has 2 fundamental parts:

a) HACCP PROCESS FLOW DIAGRAM: Intended to provide clear, precise information

of all steps involved in the process including inspections, packaging, storage,

transportation, etc. But it does not need to be complex, but must be thorough. A

simple flow diagram is appropriate.

HACCP CONTROL TABLE: . A HACCP Control Table shall be developed, documented and applied which includes each step of the process. It shall list all the CCPs identified in the Hazard Analysis

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CHAPTER 3: MAIN CAUSES OF FOOD CONTAMINATION

INTRODUCTION

Improper food handling can turn it into a product potentially dangerous to health.

Risk: The probability of causing an adverse health effect caused by the occurrence and the

severity of a particular hazard in food when prepared and consumed according to its intended use.

FOOD CHAIN

The process that food suffers from primary production up to final consumption is called

Food Chain . In each of its phases, the risk that food could be contaminated is very high if it is not

stored appropriate taking preventive measures. There is not a more important stages than others,

all are equally transcendent and in every step, things must make done properly.

In this long way, and in every single stage, food could be contaminated. This situation is

called "RISK", and it is necessary to recognize it in order to act and control the consequences.

We will illustrate the risks of contamination at different stages of the food chain:

a) Production . For example, contaminated meat occurs when the animal has been fed with

products containing toxic substances (garbage), or when the breeding of the animal is

done in bad hygienic conditions such as the presence of parasites such as trichinosis.

b) Transport . For example, when the vehicle in which food is transported does not count

with a good condition deposit:

-Salubrity: (wet, contaminated) is dirty.

-When the food transported must be frozen, and the vehicle it does not have a proper

freeze chamber.

- When food is in contact with other types of food, without a proper separation process

or without a correct classification.

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c) Storage . Could be considered as a risk if for example:

If in the food storage facilities does not exist enough ventilation or good hygiene

-If the products are not distinguished, separated or distributes accordantly, raw food

(Example: meet, cheese) or cooked food. Example: sausages, cold meats.

If storaged food is close to quimichal products ( Cleaning Products, Kerosene, etc)

garbage or close to hygienic services.

c) In the food process Food handlers must have high standards of personal hygiene to

protect food and help make sure that it is safe to eat (washed hands, protected cuts)

e) In conservation. If food is left unprotected (seals, windows, screens, etc..).

- If food is not kept on the refrigerator and it need to be frozen or cold.

-When food is exposed to the environment, allowing the arrival of insects, flies, and

rodents.

TYPES OF CONTAMINATION

The most acceptable definition of Hazard related with food is a biological, chemical or physical

agent that is reasonably likely to cause illness or injury in the absence of its control "(Codex

Alimentarius, 1997).”

The food can become contaminated after being washed with dirty water or reused water,

when flies posed on food, cockroaches, rodents, etc.., “Hazards” refer to conditions or

contaminants in foods that can cause illness or injury. It does not refer to undesirable conditions or

contaminants such as: Insects, Hair, Filth, Spoilage and violations of regulatory food standards not

directly related to safety

� Physical contaminants include all foreign objects or physical matter that should not be

present in the food. It is probable that everyone at some stage has found ‘things’ in

processed food. The types of materials found around the building and process area.

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For instance, metal filings or broken pieces of glass have occasionally gotten into foods.

These materials would not spoil food, but they could cause injury if swallowed. Other

examples of physical contaminant include packaging material, insects, and rodent

droppings.

� Chemical Contamination. Consists of pesticide or herbicide residues on vegetables,

hormone residues in animal products, or accidental contamination of food with

cleaning or sanitizing agents.

Risks associated with chemical hazards include biocides (disinfectants), drugs and

medical substances for animal use, residues of detergents and disinfectants, excess

of additives added, etc.

� Biological Contamination comes from the accidental exposure of bacteria, viruses,

parasites, or fungi to food products, or allowing the pathogens naturally present on

foods to multiply to potentially harmful concentrations, such as might happen when

leftovers are not promptly covered and refrigerated.

However, a small number of types of bacteria are harmful. These are known as

pathogenic (disease causing) bacteria, or pathogens. Pathogens are the type of

germs which cause food poisoning, for example, Salmonella or botulism

poisoning (Clostridium botulinum).. Factors that ease the growth of microorganisms

are:

Nutrients

Temperature,

Humidity,

Time, etc.

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Nutrients Moist Suitable Temperature

Milk, meat, eggs and

products, which are highly

nutritious to be a good

food for microorganisms

Foods such as milk, cheese,

cream, meat and meat products,

have a high moisture content

which promotes the growth of

microorganisms. Dry foods, have

a reduced water activity, so that

microorganisms are less likely to

proliferation and survival.

Even when provided with the correct

nutrients and moisture, bacteria will

not grow unless the temperature is

suitable for growth.The best way to

prevent food poisoning is by

temperature control., a temperature

between 5 - 60 º C. The temperature

range most beneficial proliferation of

such microorganisms is between 25-

30 ° C or more.

CROSS CONTAMINATION

Cross contamination means the process by which bacteria has been moved, typically by a

manipulator from a contaminated area another clean area, in that case, the food handling surfaces

gets infected.

This type of contamination occurs when, for example, contaminants pass a raw food to

cooked, or from one food to another through the manipulator hands, utensils and food equipment,

clothing, etc..

PREVENTIVES MESURES

Preventives measures on the handling food

� Food products and raw materials must be purchased exclusively from legal suppliers ,

keep the supplier identification documents as well the purchased

product documentation.

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� Upon receiving the food product, check that the hygienic conditions of transport fulfill the

normative, specially if the temperature inside has been kept right, otherwise, the product may

have been damage.

� Pay particular attention on receiving the information required to the food product, following

the directions on conservation and preparation or cooking which has been specifically

provided for it.

� The products should follow the cold chain , as well as fresh eggs and canned once opened,

should be stored at appropriate temperatures following the keeping instructions in each case.

� The food amounts which must be kept in cold storage will be divided according to the

lawsuit, taking immediate, extracting only the essential quantities for immediate processing,

consumption or sale.

� Cross contamination occurs when harmful germs from raw foods or contaminated

surfaces are passed onto the food. This transfer of germs may occur in any of the

following situations:

� When hands that have touched raw food touch foods that are ready to eat.

� When raw or contaminated food touch foods that are ready to eat.

� When a ready to eat food comes into contact with surfaces that were not

properly washed and sanitized after having been in contact with a raw

food. Food contact surfaces include cutting boards, knives, utensils, and

food preparation tables.

� When dirty wiping cloths or wiping cloths contaminated with raw foods are

used on surfaces that come into contact with ready to eat foods.

� You can prevent cross contamination by washing and sanitizing every utensil, cutting

board, food preparation table, and work area before and after coming in contact with

food. Use the cleaning methods previously mentioned and adequately wash your hands,

especially after handling raw foods. In addition, always stored raw meats, eggs, poultry,

and fish in containers and store them on the lowest shelves of the refrigerator. This will

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prevent the raw products from leaking or falling onto foods that are ready to eat.

� The meals should be prepared with prior time to the consumption. But if you must to

prepare it in advance, ensure food has been stored properly and keep it hot, with

temperatures above 65° C at the same place with similar type of food, or cold, reaching

temperatures of refrigeration or freezing.

� Processed ingredients , which will be used incorporating the culinary preparation

(sauces, creams, etc..) Must be kept hot or kept cold until ready to be incorporated into the

manufacture process.

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The optimum temperatures for preserving and storing prepared foods are

regulated, on the following conditions:

• If you want to keep the prepared food for a period inferior

to 24 hours , it must be kept under refrigeration at

temperatures below 8°C and above 4°C

• If you want to preserve the food for longer than 25 hours it

should be stored refrigerated at temperatures equal or

below 4° C.

• However, if you want to keep cooked food for an extended

period of time, we recommend freezing at temperatures equal or below -18° C.

� By the possibility of fresh eggs may be contaminated with Salmonella and the risk it

represents to health, it deserve special precautions to be followed in storage and

handling:

• The eggs must be kept refrigerated and should always be clean and without

scratches, the shell must be completed.

• Should be discarded those eggs with a broken, dirty or moldy shell. Also those

which present strange smells or other anomalies, as well as those that have

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exceeded the expiration date.

• Establishments are required to prepared foods using pasteurized egg

products instead of fresh eggs, to prepare foods that use raw egg as an

ingredient of consumption, such as mayonnaise, some pastries, etc.., Or have

been cooked not reach 75 ° C, for example, in a juicy omelet (if the egg

reaches 75 ° C in the center of the food will curdle). In the case of

mayonnaise, besides employing pasteurized egg product, the establishment

must add lemon juice or vinegar sauce to obtain an acidity of pH 4.2 or less.

• We recommend washing eggs under running water and dry with paper

towels just before breaking the shell , but never before, therefore, after

washing shell loses the protective film in the pores. This increases the

possibility of penetration of microorganisms inside the egg and subsequent

contamination.

• Foods made with eggs and egg products must to be kept on the refrigerator and

used within 24 hours.

Preventive measures

Food deteriorates through the action of microorganisms and enzymes involved in

the biochemical processes leading to alteration, putrefaction and fermentation of foods,

making it a product unhealthy.

The main factors that contribute to food spoilage are: temperature, moisture,

oxygen, light, time and enzymes present in the food.

Heat Preservation

This procedure is based on heating the food at a certain temperature and for a specified

time to reduce or eliminate microorganisms and enzymes involved in the degradation processes.

Although there are different systems based on this procedure the most common are:

� Pasteurization: Applied in certain foods such as milk, juice, beer. They are packaged in

waxed cardboard, plastic or glass bottles and only last a few days. There are two types of

pasteurization:

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� Low Pasteurization: Consists of applying a temperature between 60-70 ° C for

about 30minutes.

� High Pasteurization: consists of applying a temperature of between 70-80 ° C for

20-30 seconds.

� Sterilization: Is based on applying heat only once, with temperatures above

100°C for less time that is spent on pasteurization. The temperature usually

applied is 120° C for 20 minutes. The lifetime of food that has undergone this

process of conservation is about six months.

� Uperization: Consists of applying a temperature of 140°C in just two

seconds.

The main advantage of the pasteurization process over the sterilization process is

because a food suffers fewer losses of nutrients. Although it is important highlight that the

lifetime of a pasteurized food is lower than that corresponding to a pre-sterilized food.

Cool Preservation

A temperature below 4°C paralyzes slows microbial activity and enzyme

activity. The lower the temperature, the better the maintenance of food.

Should be considered, in the case of frozen fresh foods, the temperature affects

significantly their proper preservation, sanitizing, removing, before freezing all inedible parts

(including entrails) and washing the food conscientiously.

Is necessary to maintain the freezing temperature throughout conservation period, it must

be in the following ranges:

���� Refrigeration : Temperature at or below 8°C. Slows microbial growth.

���� Freeze: Temperatures at or below -12°C. It stops microbial growth.

���� Deep freezing : Temperature between -35 and -150°C for a short period of time

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Vacuum Preservation

Vacuum packaging aids in food preservation by removing air from the container

the food is packaged in. The removal of air eliminates oxygen which affects food in

various ways, such as odor, color, taste and texture and allows for longer storage.

Modified atmosphere Preservation

This procedure replaces the air inside the container by a concrete gas mixture, having the

effect of increasing the life of the product and preservation of their properties, (bright

colors, freshness, etc.).

Deshidratación

� Drying: Partial loss of water for natural or artificial action.

� Concentration: Partial removal of water in liquid foods.

� Freeeze: Total elimination of water by rapid freezing followed by sublimation. This

procedure is mainly used in infant milk, soups, coffee and tea.

� Lyophilitation: It is the conversion of water from a frozen state to a gaseous state without

going through a liquid state. This process removes moisture from the cells of specimens

while the specimens remain frozen. This procedure is mainly used in infant milk, soups,

coffee and tea.

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Smoked:

This is a very simple method where perishable food items are smoked in order to

increase their shelf life. The food, mostly fish and meats, is cured (salting) and

then exposed to smoke created via wood. It is also possible to mix with herbs

authorized.

Pickled

This procedure is based on the conservation of animal foods, raw, cooked or fried, to

the action of vinegar, can add salt or another seasoning.

Encurtido

Procedimiento que consiste en someter a la acción del vinagre alimentos vegetales en

estado natural o tratados con salmuera o sometidos a fermentación láctica, pudiendo añadirles

sal, azúcares u otros condimentos.

Salting

Keep the food preserved with edible salt. The amount of salt, conditions and holding times

for each food will depend on the specific properties. There is a dry salting mode, where salt

is applied directly to food, and brine salting mode, Meats can be submerged in a salt

solution known as brine, or the salt can be rubbed on the meat by hand. The injection of

salt solutions into meats has also become popular. Curing is used with certain fruits and

vegetables, such as cabbage (in the making of sauerkraut), cucumbers (in the making of

pickles), and olives. It is probably most popular, however, in the preservation of meats and

fish.

Irradiation

Is a technology that improves the safety and extends the shelf life of foods by reducing or

eliminating microorganisms and insects. Exhibition of some food to ionizing radiation

(gamma rays). European products are currently irradiated potatoes, onions, herbs, spices,

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vegetable seasonings.

CHAPTER 4: DISEASES TRANSMITTED BY FOOD CONTAMINATION. PREVENT IVE

MESUREMENTS

MEANING OF FOODBORNE DISEASES

Foodborne diseases are the illnesses contracted from eating contaminated food or

beverages. Illnesses include foodborne intoxications and infections, which are often

incorrectly referred to as food poisoning. There are different foodborne diseases. They are

caused by viruses, bacteria, parasites, toxins, metals, and prions. Symptoms of foodborne

illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal

syndromes.

There are three types of foodborne diseases:

���� Food infections : Produced when certain microorganisms, ingested through

foods are developed in the human digestive tract, for example, occurs in

salmonellosis or dysentery.

���� Food poisoning : Produced by the ingestion of foods containing certain toxins

formed by some microorganisms, An example of this type of disease is botulism

���� Food Toxiinfection, A food toxiinfection is caused by an infectious pathogens

(micro organisms that cause infections) in the food. These micro organisms

multiply in the intestine. Furthermore these micro organisms release toxins

that invade and damage the epithelium cells.

Caused by the presence of food pathogens, in addition to reproduce, produce

toxins. The main reasons why food may transmit disease are:

• It contains toxic substances in its composition, as, for example, in the case of poisonous

mushrooms.

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• Having been accidentally contaminated with toxic chemicals or physical contaminating agents,

for example, traces of detergents or disinfectants.

• For having added some substance intentionally to modify their characteristics and it

could be toxic. For example, if added to the food additives in not recommended dose.

• By containing parasites or pathogens germs , for their proliferation, production of toxins or

both can cause disease, for example, trichinosis.

Monitoring and food control to avoid food poisoning is called food security .

FOODBORNE ELEMENTS

For food poisoning occurs there are three basic elements necessaries :

• Causal agent, usually bacterial.

• Food that allows the bacteria reproduction.

• Sentitive people to suffer.

Within those elements, it is necessary to have a serie of essential conditions or factors

(exposed above) which contributes with the appearance of them, such us:

• Temperature

• W eathe r

• Humid i ty

• Acidity

In most toxic infections, the causal agents are bacteria , but can also be produced by certain

organisms, such as protozoa, viruses or parasites.

These germs can get into food through different channels:

� By contact with raw foods (meat, fish, egg shells, vegetables ...), which can carry germs

from your home. These germs can contaminate other foods directly or indirectly, through

tools, equipment, machinery, clothing and hands.

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� By food handlers directly:

• Through hands, which can accumulate microorganisms from the body (mucus,

feces ...).

• When talking, coughing or sneezing on food germs are transported in the form of

droplets, expelled by people through their mouth or nose, falling into food.

� By contact with contaminated objects , such as utensils, tables, machinery, cloths,

which have been poorly washed or exposed to insects or contaminated air.

� Through the dust and the soil, as the currents of air or dry sweeping, carry germs that

can settle into unprotected food.

� By animals and especially insects (flies and cockroaches) and rodents, which may

have been in contact with feces and debris, carrying germs to food or being carriers

themselves.

� By the use of non-potable water in food preparation or washing, or washing utensils

that may come into contact with them.

PRINCIPALS FOOD BOURNE DISEASES

There are different types of microorganisms capable of causing diseases related to the

intake of food. Below are the causes of main germs and diseases.

Salmonella

Salmonella is a type of bacteria. It's usually found in poultry, eggs, unprocessed milk and in meat and water. It may also be carried by pets like turtles, rodents and birds. It usually causes food poisoning, but one type of salmonella bacteria is the cause of typhoid fever, although this is rare in the Western world. In Spain is the germ causing approximately 50% of foodborne illnesses suffered by the population.

It is found in the intestines of people and animals, being eliminated in the feces, on the

surface of the eggs in vegetables irrigated with sewage and skin and paws of rats, mice and insects.

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Salmonella bacteria often contaminate raw meats, including: chicken, eggs and

unpasteurized milk and cheese.

The salmonella bacteria can be transmitted by eating contaminated food (especially eggs

and undercooked poultry) or by drinking contaminated water. People can transmit the bacteria by

not washing their hands after using the toilet and then handling food. You can also get this disease

after having direct contact with feces from an infected person or animal and transferring bacteria

from the hands to the mouth.

The main symptoms of salmonellosis include mild to severe diarrhea, fever, abdominal pain,

headache and occasional vomiting. There may also be blood infections really serious. These

symptoms usually appear between the first day up to the third day after exposure.

The main preventive measures the food handler must take to control this germ are:

• Use extreme health precautions in slaughterhouses.

• Keep food refrigerated quickly and appropriately.

• Maintain an adequate personal hygiene washing hand often and thoroughly. This

includes the fingernails and between fingers

• Keep scrupulous cleaning utensils, equipment and work surfaces.

• Avoid cross-contamination by contact between cooked and raw foods, eggs never should

be used if it is dirty or has a broken shells.

• Cooking food properly, avoiding possible consumption of raw or undercooked meats, or

using alternative foods.

Regarding the treatment of this disease consists of taking antibiotics and antidiarrheal,

although, most people with salmonellosis will recover by itself after a few days (which means it

is a self-limiting condition).

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Staphylococci

Disease produced by these bacteria is called Staphylococcal intoxication . It is the second

leading cause of food poisoning after salmonellosis.

Staphylococcus aureus (or Staph aureus) is a type of bacteria commonly found on

the skin and hair as well as in the noses and throats of people and animals. These

bacteria are present in up to 25 percent of healthy people and are even more common

among those with skin, eye, nose, or throat infections.

Staphylococcus can cause food poisoning when a food handler contaminates food and

then the food is not properly refrigerated. Other sources of food contamination include the

equipment and surfaces on which food is prepared. These bacteria multiply quickly at

room temperature to produce a toxin that causes illness. Staphylococcus is killed by

cooking and pasteurization.

The toxin is produced when contaminated food is left for long time at room temperature.

Food like: Meats, poultry, tuna, potato and macaroni salad, pastry filled with custard, cream or

milk products, these type of environments is favorable to produce the toxin.

The main preventive measures to be taken by food handlers are:

• Wash hands and under fingernails vigorously with soap and water before handling and preparing food. Always protecting wounds and limiting the maximum handling food directly with hands.

• Keep refrigerated food, without delay and according to their characteristics.

• Cooking food properly, providing adequate heat treatment.

• Keep scrupulous cleaning utensils, equipment and work surfaces.

Clostridium botulinum

Botulinum toxin causes the disease called Botulism which is a rare but serious illness

caused by a bacterium which occurs in soil. It produces a toxin that affects your nerves.

Foodborne botulism comes from eating foods contaminated with the toxin.

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The spores of these bacteria are widely distributed. These bacteria produce the toxin

only in an anaerobic environment (oxygen) of low acidity. It has been found in a variety of

canned food (mostly canned vegetables, meat or fish slightly acidic), also prepared meats, ham,

sausage, stuffed eggplant, lobster and smoked and salted fish. It is found in soil, especially in

the land, so that may appear on vegetables. Also located in the gut, appearing in meats and

fish.

Symptoms usually occur usually 4 to 36 hours after ingesting the toxin in the food. The

main symptoms are manifested neurotoxic type including double vision, difficulty swallowing,

slurred speech, and progressive paralysis of the respiratory system. Seek medical attention

immediatly. Botulism can be fatal.

The main preventive measures to be taken by food handlers are:

• Extreme caution in the production of canned food, food meticulously cleaning to be

used as raw material. Avoid making homemade preserves.

• Keep the semipreserves refrigerated

• Make the opportune product bacteriological undergoing conservation treatment,

such as sterilization, salting ...

Listeria monocytogenes

Is a microorganism considered low risk due to the low incidence, but in the near future

could be considered one of the main causes of food poisoning, regarding the increase of the risk

population (by increasing life expectancy for the elderly) and the difficulties to the extermination.

Causing disease called Listeriosis.

Is founded in soil, in water and in some animals, including poultry and cattle. It can be present in raw milk and foods made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats. Listeria is unlike many other germs because it can grow even in the cold temperature of the refrigerator. Listeria is killed by cooking and pasteurization. It can be found in some food as ready to eat deli meats, refrigerated pates or meat spreads, unpasteurized (raw) milk and dairy products, soft cheese such us fresh cheese, feta, brie, camembert, refrigerated smoked seafood.

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The main symptoms that appear are fever, headache, nausea and vomiting.

It primarily affects pregnant women and their fetuses, newborns, the elderly and

immunodepressed.

The beginning of the disease usually occurs 7-30 days after eating contaminated food,

although, most have reported symptoms 48-72 hours after consumption of contaminated food.

The food handler should take the following precaution measures :

• Thoroughly cook raw foods above 70 º C from animal sources, such as meat,

poultry, sausage, seafood or precooked products.

• These foods should never be kept at room temperature, but refrigerated.

• Maximize food handling practices, especially with frequent and proper hand washing.

• Do not eat leftovers from previous days.

• Keep salads cold, until consumption

• Do not drink raw (unpasteurized) milk, and do not eat foods that have

unpasteurized milk in them.

• Wash and disinfect countertops, cutting boards after handling and preparing uncooked

foods.

Escherichia coli

Escherichia coli or E. coli is a bacterium that is usually found in the digestive

system of healthy humans and animals and is transmitted through fecal contamination.

Hundreds of Escherichia coli (E. coli) strains are harmless, including those that thrive in

the intestinal tracts of humans and other warm-blooded animals. These strains are part

of the protective microbial community in the intestine and are essential for general

health.

Generally has been associated with minced meat (burgers, sausages, etc.)

Unpasteurized contaminated juices.

Symptoms usually appear from 12 hours to 3 days after ingestion, resulting mainly

nausea, severe abdominal cramps and watery or bloody diarrhea.

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Up to 15% of cases (mostly children) have presented hemolytic uremic syndrome

(kidney failure and hemolytic anemia). In elderly thrombocytopenic purple has been

presented ending in death in up to 50% of the cases.

The food handler should take the following precaution measures :

• Cook ground meat products to an internal temperature of 70ºC, especially in products

made from bovine meat.

• Disinfect and clean raw vegetables with bleach for food use.

• Do not use vegetables that have been watered with faecal water.

• Avoid meat become contaminated during slaughter, when infected animal

intestines or feces come in contact with the carcass.

• Wash hands and under fingernails vigorously with soap and water before

handling and preparing food

Campylobacter jejuni

This is an organism unknown to the majority of society, though it is the second causal agent

of food-borne diseases.

Food that has an high risk of being contaminated by this organism are: chicken

undercooked, unpasteurized fresh milk, raw clams, beef, pies, raw poultry, cattle and sheep,

etc.

The symptoms are: (diarrhea, abdominal pain, fever, and sometimes bloody stools)which

often appear usually 2-5 days after ingestion. Campylobacteriosis lasts 7 to 10 days.

The main preventive measures to be taken by the handler are:

• Cook well the food because it does not tolerate high temperatures.

• Maintaining the cold chain at all times.

• Clean and disinfect work surfaces and utensils to prevent cross contamination.

• Maximize personal hygiene measures of the food handler, with an appropriate and

frequent hand washing.

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Anisakis

The anisakis, it is unlike the above pathogens, is not a bacterium, but is a worm whose larvae

are widely spread in extent and intensity in many marine fish, such as mackerel, hake or cod. There

are located in the body of the fish in rolled form. It has a semitransparent whitish color and small size

(about 3 cm. In length and 1 mm. Diameter) it is almost imperceptible, and can be ingested without

notice.

Man is an accidental host that can get the illness by eating fish larvae parasitized raw or

lightly cooked (microwave or grilled), smoked, salted, pickled, marinated. For example: Cod,

sardines, anchovies, herring, salmon, Pollock, hake, whiting, bonito, and mackerel. Those are the

most common fishes in submission, as well as cephalopods such as squid.

Produce a disease known as anisakiasis . Larvae primarily affect the gastrointestinal tract

and survive different digestive secretions (gastric form). Produce inflammation, in some cases, even

perforate the stomach and intestine and migrate to other tissues and organs (joint involvement and

other organs).

The preventive measures to be followed are:

• Cooking fish above 70 ° C for at least 1 minute .

• Food freezing at -20 ° C for at least 48 hours .

GENERAL MEASURES TO PREVENT TOXI INFECTION

Considering the major effects on consumer health, preventive measures must be taken to

minimize the maximum risk of food poisoning appearance. The food handler therefore must follow

these rules:

� Avoid food contamination. It is necessary to maintain good hygiene and handling

practices at all stages after primary origin, such as preparation, processing, packaging,

storage, transportation, distribution and retailing.

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� Destroy germs contents in food. Food may contain germs from the origin, or it could

be contaminated during handling. The destruction of those germs can be done using

different process, for example, through controlled heat; will destroy the microorganisms

that may be in the product, avoiding the occurrence of food bourne.

• FRUITS AND VEGETABLES: Wash it with under pressure water and dip it into a

solution of bleach water for 5 minutes. Finally, rinse with plenty of clean water.

• FROZEN FOOD: Fruit and vegetables can be cooked without thawing. However,

meat should be completely thawed, the same with poultry and fish before cooking.

Thawing should always be performed in the refrigerator at 4 ° C.

Once defrosted the product should never be re-frozen and must be cooked

quickly.

• MAYONAISSE: Use bottled mayonnaise which has been heat treated.

Once the package is opened, store it in the fridge and never live it at room

temperature.

The handmade mayonnaise should be always done with pasteurized egg

products. When added to other foods, should be cool. It should be added

vinegar or lemon juice to ensure a lower acidity to pH 4.2.

The conservation period should not exceed 24 hours ever.

� Preventing existing bacteria from multiplying. This preventive measure should be

adopted for raw materials, to intermediate products and food ready for consumption. It is

known that certain temperature and humidity conditions promote the multiplication of

bacteria during transport, storage or preservation. Therefore, preventing food from those

conditions, or minimize the time to be exposed to make difficult the reproduction.

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WHAT TO DO IN CASE OF FOOD BOURNE

♦ Immediately notify the Health Authority.

♦ Try to remember and record the menus relation, food consumed by the group of people

affected, the date and the place of purchase.

♦ Cooperate with healthcare personnel.

♦ Keep the rest of food insulated and refrigerated, regarding its analysis can be decisive.

CHAPTER 5: GOOD HYGIENE PRACTICES AND FOOD HANDLING . CLEANING AND

DISINFECTION

GOOD FOOD HANDLING PRACTICES

At the time of guarantee the safety of foods is essential to consider the "good work" of the

handler. To do so, you must follow the Good Handling Practices Plan , which includes:

♦ The basic standards of hygienic handling.

♦ Manufacturing procedures and processing.

The fulfillment of the recommendations provided in the plan ensures to consumer, the

best conditions and quality of food.

Basic rules of hygienic handling

In many cases, the appearance of food bourne illness is related to attitudes and hygienic

habits of food handlers, or the unknowledge of appropriate procedures and techniques for

handling.

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� Personal hygiene for food handler

Hands and Skin

Hands are the main vehicle for transmitting germs from food handlers. Systematic washing

reduces the risk of contamination of food. Always wash hands:

� Before start working and at the end of it, including the arms and forearms.

� After a break.

� After breaks for smoking or eating.

� When changing working area.

� After touching raw foods.

� After handling cleaning chemical

� After handling refuse or waste materials � After touching animals

� After using the toilet

� After coughing, sneezing or blowing their nose

� After touching Money.

� As many times as it is necessary.

Cover cuts, sores and burns with clean waterproof

The correct method to wash hand is:

1. Keep the sleeves rolled up to the elbow.

2. Rinsed up to the forearm.

3. Thoroughly soaping.

4. Brushing hands and nails

5. Rinsed to remove soap residue with clean, cold water.

6. Dry with clean towel for personal use (although it is preferable to use paper

single-use hands).

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Hair

Hair represents a strong risk, regarding hair is moving continuously and may contain dandruff,

and both elements could fall into the food. Therefore, the food handler must take an extreme hygiene

measures, is mandatory:

� Washing hair regularly, as the scalp often contains harmful bacteria.

� Always wear hats or hair net, making sure the hair is completely covered.

� In case that the food handler has a mustache and / or beard, also should be covered

with a suitable mask.

� It is recommended do not brush hair while wearing uniform or working suit.

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Mouth and nasal cavities

Staphylococci are founded in the nose and mouth of the 40-45% of the adult population.

These bacteria are easily spread by blowing your nose, coughing, talking or whistling in the work

area. It should be recalled, as discussed in previous chapter, staphylococci produces food

poisoning frequently.

Therefore, a worker with flu should not work around food and always use disposable

tissues every time blowing nose, coughing or sneezing, taking it to the bin after their first use.

The best way to avoid this type of contamination is by using of face masks, which also

protects the food handler from germs in the environment.

In case of not wearing masks, the following recommendations should be followed:

� Avoid sneezing or coughing in the direction of the products handled.

� Covering mouth when coughing or sneezing with a tissue. In case of using the

hand wash inmidiately.

� Use disponsables tissues

� Do not eat, drink, smoke or chew gum while handling food.

� Do not touching nose, mouth, ear, eye, head scratching or other areas where

there may be germs.

Clothes

Food handler clothes should be used exclusively for this activity, in order to ensure that it

has not been contaminated, and should be light, comfortable and easily washable (is

recommended that you keep separate from street clothes). The footwear must be kept clean

and also slip resistant (it must be kept separate from street clothes).

If the food handler has to do other duties as cleaning or taking wastes outside, should be

wearing different kind of clothes.

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It is also not allowed to use jewelry or other personal effects that may be in contact with food.

He must try not to use perfume, aftershave or another product that could transfer their smell to

food.

Other hygienic measures:

1.Do not handle dirty instruments; do not collect them from the floor without washing hands

before proceeding with the food handling.

2. Proper food presentation in display cabinets when exposed to a possible contamination.

3. Do not use wood as a working material (or tools handles).

4. Do not use the material for other purposes rather the establishment's activities.

5. Use only disponsable towels.

6. Do not place any food or food trays on the floor.

7. Do not cover the floor with sawdust or cardboard.

8. Always defrost in the refrigerator or in the microwave.

9. Do not refreeze.

10. Do not reheat more than once or keep reheated food.

11. Do not use the same tools for raw and cooked foods.

12. Disinfect carefully vegetables and fruits with bleach for use on food.

13. Do not prepare food in advance to early before consumption.

14. Cook food throughly

15. Food handlers who are ill should not touch or manipulate food whatsoever.

� Hygienic habits of food handlers

Standards procedures of behavior are related to cleaning and disinfection, to

be practiced regularly in order to protect and maintain health. The correct habits of

personal hygiene, in food handling or selling food are an important measure to

control and protection of foodborne diseases.

The food handler must ensure that all their aseptic habits and practices ensure maximum

possible in their work. However, is very important to avoid making everyday habits and gestures,

even though could be considered normal or unimportant, because they can contaminate the food,

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for example, rubbing your eyes, scratching your head, touching your nose, stroking her hair, etc.. .

Use of utencils

The primary measure for reducing food contamination is using, whenever possible, clean

utensils for handling food, rather of use hands directly. For example: Cutlery, clamps,

mechanical cutting, aluminum foil, etc.

It is also advisable to carry out the guidelines listed below:

• Wash utensils thoroughly before and after each preparation.

• Wash the work surface (peeling, cutting, chopping or preparing food), before and after

use.

• Wash all utensils before preparing foods or beverages once again.

• When testing food, wash the spoon or the utensils immediately to prevent

contamination.

• Keep the working room tidy where food is manipulated.

• Keep your clothes and personal items away from food and utensils.

• Keep the dump with "cover" for wastes which are collected during food handling.

Some dangerous habits:

There are little habits widespread in the general population, which should be banished by the

food handler while performing their work. It is totally forbidden eat, chew gum, smoke or drink while

handling foods, due to particles of saliva or small pieces may fall into foods and contaminate them.

On the other hand, a food handler should not wear perfume or aftershave to go to work,

as some foods, especially those rich in fats, easily catch foreign odors, causing contamination.

Furthermore, a food handler should never wear rings, earrings, watches, pins, etc..,

because there get attached to small pieces of food, there are a bacteria hosting, besides

polluting and altering the food, it may cause skin diseases to the food handler.

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� Handler healthcare

Obviously, operators of food premises should ensure that all staff in food handlers are not

suffering or suspected to be suffering from a communicable disease should be immediately

report their illness or symptoms of illness to the management and seek medical treatment.

They should be immediately suspended from engaging in any work that may allow them to

come into contact surfaces, food utensils and equipment

CLEANING AND SANITIZING PROGRAMME

The hygiene program for equipment and facilities where food is handled must include a

subsequent cleaning and sanitizing by heat or a chemical agent. This process is called

Sanitation .

The cleaning and disinfection procedures should be adapted to the characteristics of the

establishment, and the nature of the dirtiness that may be accumulated, and it will be collected at

the Sanitation Program, which is included in the Company's HACCP system.

The cleaning program is intended to eliminate waste foods that provide the nutrients

necessary for microbial growth. An example is the washing and drying dishes. If a piece of

equipment has been cleaned, then is used later to prepare food and stays wet, the

microorganisms which had survived the washing process before they can start over

multiplication.

Cleaning tasks mainly consist of:

1º Remove the waste is not adhered.

2º Dissolve residue stuck (dirtiness), using an appropriate detergent.

3º . Rinse thoroughly with water to remove all detergent completely.

4º Dry with a hygienic method.

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The following describes a number of prerequisites to consider before carrying out the process of

cleaning and sanitizing (C + S):

• Keeping order which enables its proper implementation.

• In the immediate surroundings of the establishment, should not be any sources of

pollution, such as pets, discarded objects, weeds, livestock, etc.

• The food premises should ensure not use the establishment to other activity that is not

inherent, for example: To store household goods, obsolete or unusable objects, vehicles

or parts, etc.

• Food products , even though they are wrapped and packaged, do not should lean on the

ground. Neither have be placed in the ground, containers, trays and other containers

intended for contact with food.

• The utensils used for cleaning should be adequate and be in good conditions of

conservation and hygiene. When the establishment has extensive facilities, is advisable to

count on industrial cleaning machinery, suitable for larges surfaces.

• The cleaning and sanitizing products as well as pesticides or any other noxious, toxic

or hazardous products, must be stored in a separate place, where there is no risk of

contamination of foodstuffs. These chemicals must be kept in their original containers, if

they are needed to be transferred to other smaller containers, shall be clearly identified

and never used packages or containers that may be misleading with drinks or food.

The cleaning process could be done as follows:

� Wet cleaning : the four most important factors to ensure proper cleaning and

disinfection are:

o Selection and concentration of chemicals products.

o Temperature.

o Time of contact.

o Machanical force.

By variation of these four factors is possible to remove the dirtiness which is

accumulate in the food processing operations and disinfect the equipment.

The food debris that strongly adheres to the surface of the equipment usually

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needs a lot of physical energy to get satisfactory performance cleaning. The low pressure

systems, high volume foam systems / gel are not recommended.

The wet cleaning detergents usually have an alkaline pH and can be applied in

aqueous solutions, foaming or gels.

Aqueous solutions are suitable to be used on equipment, foams and gels most

commonly applied by spraying onto the surfaces. Its foam or gel structure allows the

operator to see the areas that have been treated, providing a longer contact with dirtiness

reducing water consumption and detergent.

Under certain circumstances, hot steam used to disinfect, however, it could be ineffective

if is not controlled properly.

� Dry-cleaning Allows to reach better microbial control rather than wet cleaning

procedures, in food processing facilities where dry ingredients are used. One of the

reasons for using dry cleaning is when food has low content of humidity, because if

kept in contact with moisture becomes unacceptable.

There is no easy method to dry cleaning, particularly if the food has a tendency to

form crust, if this occurs, it shall be scraped and removed manually from the

equipment.

This cleaning and sanitizing programme must specify:

� Items to be cleaned (surfaces, facilities, equipment and utensils).

� The procedure to be followed for cleaning or sanitizing (cleaning products,

techniques, etc.).

� The personnel responsible for cleaning and disinfection, specifying tasks and

assigning each one to the employees assigned by supervisor.

� The frequency or times that these operations be carried out.

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Elements

At the end of the working day, the cleaning and sanitizing process must be

done, all utensils which have been used in food handling, including: tables,

containers, demountable elements of used machines, tanks, utensils, etc..

Procedures

The following are the main methods of cleaning and sanitizing:

���� Manual methods : Are used when it is necessary to remove existing dirt, rubbing the

areas or utensils with cleaning solutions.

���� Cleaning "in place": This method is an automated cleaning system generally used in

conjunction with permanent welded pipeline systems.

���� Low pressure spraying, high volume: This method is based on the application of water

or a detergent solution in large volume at low pressure.

� Spraying a high pressure low volume: This method is based on the application of

water or a detergent solution in low volume at high pressure.

� Foaming : This method utilizes a concentrated blend of surfactants developed to be

added to highly concentrated solutions of either alkaline alkaline or acid cleaner.

The foam clings to the surface to be cleaned; increases contact time of the liquid

with the surface and prevent rapid drying and runoff of the liquid cleaner, thereby

improving cleaning.

� Washing machines: Mechanical washing dishes, utensils, trolleys, etc..,

� By action of the detergents : Detergents have the property of modifying the

physical and chemical properties of water, penetrating, dislodging and flushing

waste which harden on surfaces.

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CLEANING AND SANITIZING COMMON METHODS

� Washing utensils: Starting removing the waste that is not attached, using a rubber

spatula or brush.

When there is stubborn dirt, is recommended to prewashed in hot water before washing

and repeat operations.

In the take a way food establishments, crockery, cutlery and, where applicable,

containers for food distribution , is mandatory to have a mechanical washing methods

(dishwasher, washing tunnels, etc..).

The hygienic drying is achieved in mechanical washing applying heat (> 65 ° C), and

manually with air exposure. If you use a washcloth, it must be clean and dry. Disposable Paper

can also be used in the kitchen. You have to allocate different cloths and material for drying and

washing hands

Take the washed material hygienically. For example, take silverware by the handles and

other supplies (containers, trays, plates, cups, etc..,) for those parts that are not going to come

into contact with food or with the mouth of the consumer.

Keep material preferably in closets, cabinets, drawers, etc. closed to protect it from dust

and insects.

The cloths, drying cloths and aprons should be washed daily in the washing machine, and

when there are not used, leave them hanging in a ventilated area to dry, because moisture

encourages bacterial growth.

� Cleaning surfaces (floors, walls, ceilings, tables, cupboards,): Using hot water and a

suitable detergent. When start disinfection, follow the product label’s instructions. Most

products will use the words “precleaned surface” to point out that a surface should be

cleaned before using the disinfectant.

For floor cleaning, it must pick up waste previously dropped, without lifting the dust of the ground.

43

Drain grates and drains should be checked there are no residues retained in these.

� Cleaning and disinfection of the public toilet It has to be done as often as needed, in

any case at least once a day. Pay attention to the periodic replacement of toilet paper,

paper towels, liquid soap, as well as hygienic emptying containers and bins.

� Waste: Daily cleaning operations must include the removal of organic waste and other

waste, and sanitation of bins and containers.

CHAPTER 6: CATERING FOOD HYGIENE STANDARDS

ADVICES OF SAFE FOOD AND MEALS MAINTENANCE

� General requirements for the kitchen :

• Floors: waterproof, anti-slip, no cracking, easy to clean and disinfect and at a

slight angle (2%) to appropriate sinks.

• Plain walls, waterproof, light colored and easy to clean.

• All angles between walls, ceilings and floors should be rounded.

• The ceilings should not accumulate dirt or condensation of steam, should be

smooth and waterproof.

• All windows and openings must have easily removable mosquito nets.

• The natural or artificial lighting should not affect the food colors and should be

protected.

• Natural or artificial ventilation should be enough and air direction should be from

the clean to the dirty area. There will be build with access to the filters.

• It has to be a sink with hot and cold water, not hand-operated (Pedal) and liquid

soap, nail brush and towel paper single-use.

• There should be different food handling areas to manipulate raw and processed

products, if not possible due to the size of the premises, will be made at different

times and with prior cleaning and disinfection of the area.

• Waste containers: Should be properly covered by close fitting lids to prevent

access of pest and animals

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• Small establishments that only have small kitchen or griddle, it should be

independent as far as possible from other areas.

� General requirements for freeze storage and not fr eeze storage:

• The walls, floors and ceilings shall be waterproof, non-absorbent, smooth and

easy to clean and disinfect. The lighting should be protected and be suitable and

enough ventilation.

• The shelves, trays, hook ; etc. For storage food products shall be made of

materials resistant to cleaning and disinfection and will be in perfect condition.

• There will pallets (no wood) to isolate the products above the ground 10 cm

minimum.

• Warehouses should be protected from sunlight avoiding the entrance of insects

and rodents.

• The cold storage (refrigeration and freezing) must have thermometer placed in

an area that allows easy reading or recording devices both controlled

temperature periodically.

� General requirements of the dining room and bar are a:

• The consumption areas will be perfectly clean and disinfect, and there must be

a sufficient number of bins.

• Floors must be smooth and easy to clean, walls and ceilings shall not be

required to be smooth, being able to choose the kind of appropriate decoration,

but must be in good clean condition.

• There must be in a not manual sink in the bar area with all the equipment, in

those establishments where staff serves tapas and / or food is different to the

kitchen staff.

• Establishments that do not have a kitchen , must have at least a separate area

from the public and fume extraction systems covering the grill or stove and a sink

with hot water, soap, nail brush and towels single use (may be used by attaching

an establishment sink drive system is not manual).

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• All foods must be protected by a showcase , which will be equipped with systems

for keeping cold foods that need refrigeration or hot foods that must be kept well

until consumption (in both cases must have thermometer).

• Glassware, cutlery, crockery , etc. will always be in perfect condition.

� Food procesing establishments requierements

• There will be away from any source of contamination.

• There will be easy to clean and disinfect , appropriate and durable materials and

equipment will be mobile.

• Dry zones must kept separated from moisture zones

• Clear distinction between clean and dirty areas , without crossing raw materials,

processed foods and waste. In case do not be able to separate both areas, it

could be used the same utensils and surfaces, as long as we use them at

different times for different types of food.

• The kitchen will never be a transit area to other places.

� General requirements for floors, walls and ceilings

• They will be in good condition ; all angles should be rounded and the joints will

be coated.

• The use of impervious materials , non-absorbent, washable and non-toxic.

• Drains should be appropriate and avoid any risk of contamination, and the floor

must be inclined to prevent water from stagnating.

• The ceilings must prevent the accumulation of dirt and the elimination of

particles.

• Pipelines and girders will not have at sight that eases the accumulation of dirt.

• The most suitable material is the plastic smooth and washable painting.

• The systems of light, ventilation, extractors, must be cleaned and disinfected by

the necessary frequency, and will be kept in ideal conditions of maintenance.

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� Requisitos generales de puertas y ventanas

• Deben impedir la acumulación de suciedad y los que comuniquen con el exterior

estarán protegidos por una malla mosquitera desmontable.

• Serán de superficie lisa y no absorbente, fáciles de limpiar y desinfectar.

• Aquellas que comuniquen con zonas sucias estarán permanentemente

cerradas .

• Son preferibles las puertas de vaivén .

� Requisitos generales de ventilación

• Habrán medios apropiados de ventilación (mecánica o natural), pero

evitando corrientes de aire entre zonas sucias y limpias.

• Evitarán el exceso de calor y la condensación y estarán situados de manera

que eviten que la grasa o el vapor caiga sobre alimentos.

• Se instalarán extractores con filtros para la retención de grasa de fácil limpieza

y mantenimiento. Los filtros deberán cambiarse y limpiarse con la

frecuencia necesaria en función de su uso.

• Los sistemas de ventilación no causarán contaminación de los alimentos.

• La ventilación natural sólo es adecuada para locales pequeños en los

que la entrada de calor y contaminación desde el exterior sea mínima.

• El flujo de aire debe circular en sentido contrario al procesado, así el aire más

• fresco estará en contacto con los productos más elaborados y el menos

fresco contactará con las materias primas.

� Requisitos generales de iluminación

• La iluminación deberá permitir la realización de operaciones de manera

higiénica , no falseará los colores. Las superficies de trabajo, así como

almacenes y cámaras, estarán bien iluminadas .

• Las lámparas serán de fácil limpieza y estarán protegidas de forma que en

caso de rotura no se contaminen los alimentos.

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� General requirements and changing rooms service

• Shall be built with materials that are easily cleaned and disinfected, adequately

ventilated, avoiding air streams.

• The sink will be next to the place of food handling and faucets will not hand-

operated, with hot and cold water, soap dispenser, single-use paper, and rubbish

bins.

• The toilets do not communicate directly with the premises where food is handled.

If toilets are shared with customers, hand sink handlers will not be hand-

operated.

• If the hand sink is in the same place that the toilet, they will be separated by a

door of not manual opening.

• The establishments must have changing rooms isolated from the zones of

manipulation and food storage. These wardrobes must have an individual

lockers where the personnel could leave their clothes.

• In the case of smaller establishments and with few staff members, it should

have; at least, individual lockers separate as much as possible from the food

handling area.

� General requirements for cleaning facilities

• Adequate capacity Scrub Sink for washing and sanitizing of equipment and

utensils.

• Dishwasher.

• Specific detergents for the wash of equipments and utensils of food use.

• Hoses for cleaning of fixed equipment.

• Drying areas

• Hot and cold water for cleaning equipment and waste containers.

• The products and cleaning supplies should be placed on exclusively rooms or

cabinets

• Food containers , after opened, should not being used to hold cleaning products

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ADVICES TO STORE FOODS AND MEALS

Foods purchased within the cold chain, fresh eggs, open preserves and meals, must

be kept in the refrigerator until is used.

All food must be kept protected from excessive light, heat and moisture.

The meals have to be prepared to be consumed in a short period of time, but we

know this is not always possible and that often is part of unconsumed food. In these cases:

Cooked meals (Stews, rice, omelets, etc.) If there have to be consumed within 2

hours after preparation, put them into the refrigerator as soon as possible. The cooling has

to be fast, and to make this faster, you can put the container in cold water and shake it for a

while before putting in the fridge. To keep meals, refrigerator temperatures must be at most:

8ºC for a period of 24 hours

4ºC for a period of 1 to 3 days

-18ºC (frozen) for a longer periods

Foods that do not have to be cooked, or do not need cooking (salads, etc.)

Should be keep in the refrigerator at recommended temperatures.

To keep leftover foods, move it into a clean container of suitable size and store it in

the fridge as soon as possible. It is a habit that implies hazard, leaving leftovers out of the

fridge and take it out in time to go to reach room temperature.

Vegetables that are not going to be consumed immediately should be stored in the

tray at the bottom of the refrigerator, which keeps the temperature and moisture suitable for

these foods. Vegetables should be removed from the plastic bags, except in the case of

perforated bags that allow proper aeration.

Pathogenic bacteria in food, generally reproduces between 10°C and 60°C and maximum

speed around 37°C. Moreover, at these temperatures the spores which resist the cooking

released bacteria and multiply. Therefore, is dangerous to keep food fresh and meals at

room temperature.

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It is advisable to have suitable thermometer to check the temperature of food

conservation, in both cases, for cooling and freezing.

MAXIMUM STORAGE TIMES RECOMMENDED

As a general rule, it is accepted that healthy foods are better if there are fresher, because

there are more hygienic. Therefore, it is not recommended extend for too long storage

times, even though, there are the ideal storage conditions.

As fresh-refrigerated products can be identified, the following storage times :

- Pasteurized milk , the time indicated on the label and always in the refrigerator.

- Sterilized milk or UHT milk , up to six and three months respectively, Use-by dates

recommend how long the food will retain top quality after you buy it. Once opened,

keep in the refrigerator. Yogurt and other dairy products, labeled with the expiration

date.

- Fish , 1 or 2 days , in the fridge.

- Meats , 3 or 4 days , in the fridge

- Eggs, 1 week .

- Fruits and Vegetables, 1 or 2 days.

- Dried vegetables: 10 or 12 months If bought new, being the same with dried fruits,

when stored in hermetically sealed containers.

- Sugar: 1 year or more (as long as is kept in a dry and fresh place)

- Rice, cookies: 1 year or more, being aware of use-by dates

- Pasta: a year or more except fresh filled pasta, paying attention to the best before

date.

- Oils, 1 year from the packing date.

- Preserves canned: unlimited until best before date.

- Semi preserves in refrigerator with attention to the use-by date.

- Chilled meals , five days from the date of preparation.

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Regarding frozen products may be estimated the following maximum kept periods at -

18 ° C.

o Beef: Up to 12 months.

o Lamb: Up to 8 months.

o Pork: up to six months.

o Minced meat: up to 12 months.

o Offals, tripe: up to 3 months.

o Chicken: up to 10 months.

o Hunting: up to 6 months.

o Lean fish: up to 6 months and fatty fish up to 3 months.

o Seafood: up to 3 months.

o Vegetables: up to 12 months.

o Pies and cakes baked: up to 6 months and unbaked pie up to 3 months.

o Bread and rolls up to 3 mouth

In either case, industrially frozen products, it should be followed storage instructions

printed by the manufacturer on the packaging.

FREEZING FOOD PRESERVATION

Freezing is a process that applies a temperature below 0° C, converting in ice a

good portion of the water in the food, which stops the

chemical and enzymatic reactions, achieving long life of

the treated food.

The cold may retain some microorganisms such as

viruses; this is one of the reasons it is advisable to

consume quickly the food once it is defrosted.

To freeze food , both raw and cooked, is recommended to distribute them in small

portions and apply low temperatures (-18 ° C), in that way, the freezing is quicker. If slow

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freezing, ice needles are formed which tear food cells and consequently the food is

deteriorated.

In containers used for freezing foods, is advisable to leave a space between the

cover and food, regarding to volume increases when it is frozen.

Write down the date of freezing , to consume frozen food within a reasonable time,

it is generally recommended not spend more than 3 months at -18 ° C. Raw foods have

shorter duration, because the enzyme activity causes of degradation is slowed but not

canceled, whereas, in cooked food there are destroyed and thereby these enzymes are

retained better. Likewise foods or foods that incorporate fats tend to oxidize over time. Do

not forget to rotate the frozen foods , leaving in the front the oldest ones.

Freezing raw food must be done with free from waste, clean and packaged or

wrapped entirely, in particular:

• To freeze fresh fish , cleaning before the belly cavity thoroughly, wash with

running water and dry with paper towels. If the head is not used, should be

taken away before freezing.

To freeze fresh vegetables (green beans, peas, leeks, carrots, etc.) Before

removing inedible parts, wash with running water. The blanching is a process

which serves to override the enzymatic activity, and involves immersing the

vegetables in boiling water and takes them away from the stove, before water

returns to a boil.

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DEFROSTEN FOOD

Defrosting foods could be done as follows:

• In the fridge , cooling temperature, which is the general rule.

•In microwave , just before preparation. Not suitable for large pieces of food or

big blocks of food.

•Cooking right away . Indicated only for small pieces.

Defrosting food at room temperature is dangerous because it enables the rapid

development of bacteria.

Foods defrosted should not be refrozen, as this allows further contamination and

loses quality.

You have to defrost the freezer as often as necessary, as the frost buildup prevents

proper cooling. It should be done when the volume of stored food is small. The thaw has to

be done quickly, maintaining frozen foods refrigerated