5/16/2008 FOOD Safety training

INTRODUCTION Food is very important for all organisms including: Man 5/16/2008 INTRODUCTION Food is very important for all organisms including: Man Microorganisms and Pests Thus, there is competition for food

INTRODUCTION Every year, thousands of people suffer from food-borne 5/16/2008 INTRODUCTION Every year, thousands of people suffer from food-borne problems as a result of eating or drinking contaminated food This involves Severe diarrhea Vomiting Stomach cramp Thus, food handlers should receive hygienic training

DEFINITIONS Food Hygiene simply means: Cleanliness 5/16/2008 DEFINITIONS Food Hygiene simply means: Cleanliness Protection of food from contamination Making food safe Sanitation: this deals with the protection of Public Health by the maintenance of sanitary conditions

COST OF POOR HYGIENE Outbreak of Food Poisoning 5/16/2008 COST OF POOR HYGIENE Outbreak of Food Poisoning Consumer Complaints (due to contamination) Pest infestations Food wastage due to spoilage Legal actions Closure of food premises Lowering of profits

BENEFITS OF HYGIENE Increased productivity Good turnovers 5/16/2008 BENEFITS OF HYGIENE Increased productivity Good turnovers Quality products Satisfied customers Good working conditions Reduced wastage

5/16/2008 HIGH-RISK FOODS Some foods are classified as high-risk foods because of their potential for contamination these include: All cooked meat and poultry Cooked meat products. gravy and stock Custards and dairy produce Egg products e.g. mayonnaise Seafood Cooked rice

5/16/2008 FOOD CONTAMINATION There are 3 main types of contamination of high-risk foods: Microbial Contamination Physical contamination Chemical contamination

SOURCES OF MICROBIAL CONTAMINATION 5/16/2008 SOURCES OF MICROBIAL CONTAMINATION The person Raw food Insects Rodents Dust Refuse and waste food Animals and birds

VEHICLES OF MICROBIAL CONTAMINATION 5/16/2008 VEHICLES OF MICROBIAL CONTAMINATION Hands Clothes Equipment Hand-contact surfaces Food-contact surfaces

PHYSICAL CONTAMINATION 5/16/2008 PHYSICAL CONTAMINATION Some foreign bodies sometimes find their way into foods. some of these are: Bolts, nuts, pieces metal Cardboard pieces Hairs (human, rodents, etc.) Droppings Finger nails, earrings Glass Pieces of food Grease and oil

CONTROL & PREVENTION OF CONTAMINATION 5/16/2008 CONTROL & PREVENTION OF CONTAMINATION Keep food covered (whenever possible) Do not use defective equipment Do not use dirty wiping cloths Handle foods with plates, tongs and trays Always separate raw foods from cooked foods Do not use the same equipment for both raw & processed food

CONTROL & PREVENTION OF CONTAMINATION 5/16/2008 CONTROL & PREVENTION OF CONTAMINATION Prevent animals from food rooms Remove waste food and refuse from food processing area. Keep food & equipment from the floor Use the right disinfectant and cleaning technique Purchase food from reputable sources

5/16/2008 FOOD PRESERVATION Preservation is the treatment of food to prevent spoilage or unwholesomeness Methods of preservation include High temperatures (pasteurization, sterilization, cooking etc) Low temperatures (refrigeration)

FOOD PRESERVATION Dehydration (removal of moisture) 5/16/2008 FOOD PRESERVATION Dehydration (removal of moisture) Chemicals (salt, sugar, acids and SO2 ) Vacuum packing Physical methods (smoking)

5/16/2008 PERSONAL HYGIENE Food handlers have a responsibility to observe high standards of cleanliness to provide good service. Some hygienic practices to observe are: Wash hands after visiting W.C. Wash hands before handling food or equipment Wash in between handling raw food and cooked food Wash hands after combing or touching the hair Wash hands after eating, smoking, coughing or blowing your nose.

PERSONAL HYGIENE Wash hands after handling waste food or refuse 5/16/2008 PERSONAL HYGIENE Wash hands after handling waste food or refuse Wash hands after handling cleaning chemicals Keep finger nails short and clean Food handlers should avoid the use of nail varnish Food handlers should avoid licking the fingers Food handlers should not eat, chew gum and taste food with the finger or unwashed spoon

5/16/2008 PERSONAL HYGIENE Cuts and boils should be covered with waterproof dressings Use of gloves is highly encouraged Head covering should be worn by food handlers Wearing of earrings, watches, jeweled rings should be avoided

5/16/2008 PERSONAL HYGIENE Strong perfumes or aftershave should be avoided because they may taint foods, especially, high-fat foods It is illegal to smoke in food areas Protective clotting must be worn by handlers Food handlers must be fit. Any ill-health person should stay off food.

CONSTRUCTION AND DESIGN OF PREMISE 5/16/2008 CONSTRUCTION AND DESIGN OF PREMISE Site Selection: Appropriate Site Availability of utilities (water, electricity, effluent disposal etc.) Layout: Avoid cross contamination Ensure continuous work flow

CONSTRUCTION AND DESIGN OF PREMISE 5/16/2008 CONSTRUCTION AND DESIGN OF PREMISE Provide sufficient facilities for personal hygiene Provision of adequate ventilation and drainage Should be easy to clean thoroughly Provision of adequate lighting Provision of refuse areas

EQUIPMENT All surface in contact with food must be: Smooth Impervious 5/16/2008 EQUIPMENT All surface in contact with food must be: Smooth Impervious Non-toxic Non-flaking

EQUIPMENT Corrosion-resistant Made of food grade stainless steel 5/16/2008 EQUIPMENT Corrosion-resistant Made of food grade stainless steel Cutting boards should be made from polypropylene Equipment must be clean thoroughly after work and kept dry

CLEANING AND DISINFECTION 5/16/2008 CLEANING AND DISINFECTION Cleaning is the application of energy to a surface with the intent to remove dirt and grease. Why Clean? To remove matter which serves as substrate for microbes To allow for disinfection of surfaces To reduce risk of contamination

CLEANING AND DISINFECTION 5/16/2008 CLEANING AND DISINFECTION To promote a favorable image to customers To ensure safe working environment To comply with the law

METHOD OF CLEANING There are Six basic steps: 5/16/2008 METHOD OF CLEANING There are Six basic steps: Pre-cleaning: Removing excess soil (sweeping, wiping or pre-rinsing) Main clean: application of detergent to loosen surface grease and dirt. Rinse: Removal of loose dirt and detergent Disinfection: Destroying microbes using bleach Final Rinse: Removal or disinfectant Drying: By evaporating to dry

FOOD POISONING AND FOOD BORNE DISEASES 5/16/2008 FOOD POISONING AND FOOD BORNE DISEASES Food poisoning is illness resulting from consuming contaminated or poisonous Food Symptoms show within 1 to 36 hours and can last from 1 to 7days. Symptoms include: Abdominal pains Diarrhea Nausea and vomiting Fever

CAUSES OF FOOD POISONING 5/16/2008 CAUSES OF FOOD POISONING Bacteria Viruses Chemicals e.g. Insecticides, weed killers Metals Poisonous Plants

COMMON BACTERIA POISONING 5/16/2008 COMMON BACTERIA POISONING Salmonella poisoning Clostridium porringers poisoning Staphylococcus aurous poisoning