Essential Food Safety Training Rosewood Abu Dhabi Hotel JANUARY 2015

Learning Objectives To improve food safety knowledge of the food handlers Motivate food handlers to apply the learning in the workplace To produce safe food To comply with the legislation and law To pass the EFST Certification

Learning Outcomes At the end of the course, the food handlers (you) would have an extensive understanding of the food safety principles, would learn to apply this in your respective work areas and would be aware of the control measures to have in place to prevent the hazards thereby producing safe and wholesome food products

Importance of Food Safety Protect the public from foodborne diseases Good reputation/confidence from customers Less wastage and longer shelf life of products Increased business Good working condition No fines and legal actions

Types of Hazards Physical Hazards (result in injury) Chemical Hazards (result in poisoning) Microbiological Hazards (result in food poisoning)

Sources of Bacteria People Food Waste/Garbage Water Pests Sewage Dirt/dust Animals/birds

Hand Washing Rinse hands thoroughly with water Wet hands with clean warm water Lather hands with soap for 20 seconds Apply hand disinfectant Dry hands with disposable paper towel

Personal Hygiene

Long sleeved, light colored, clean jacket Protective Clothing Hat or hair net Long sleeved, light colored, clean jacket Clean apron Clean safety shoes

Pest Control Pests/Insects can result in: Disease (carrier of bacteria) Contamination Wastage Complaints Loss of business Legal action

How to Control Pests Environmental Control Prevent pests from getting into the premise Remove food and harborage Physical Control Fly Killers, Traps, Hormone traps Chemical Control Insecticides and pesticides – (Approved Pest Control Company)

Cross Contamination Cross contamination – transfer of bacteria from contaminated food or surface to ready-to-eat food Direct contact Indirect contact

Cross Contamination Most common vehicle Hands Cloths Food Contact surfaces Hand contact surfaces

Separation Raw meats must be separate from ready-to-eat foods at all times during preparation and storage If general purpose fridge is used, always observe proper arrangement of food items (ready-to-eat food on the top shelf and raw meat at the bottom)

Disposable Paper Towel Using Cloths Disposable Paper Towel Wiping Utensils Wiping Surfaces Dispose of after use Re – usable cloths can easily pick up bacteria and spread them Cross contamination

Cooking makes unsafe food safe Heat kills bacteria

Temperature Probes Safest way to check the temperature of the food Take the core temperature of the food Thickest part, avoid bone and fat Use clean, disinfected, calibrated digital temperature probes

Cooking to Safe Temperatures Cooking Liquid-based Dishes – Boiling throughout Cooking Poultry – pink to white throughout

Cooking to Safe Temperatures Cooking Red Meat – Red to brown throughout Cooking Mixed Food – Steaming Hot throughout

Reheating of Food When re-heating, food must get hot enough to kill bacteria Boiling, steaming throughout to show that a safe temperature has been reached

Hot Holding When hot holding, food must be kept hot to stop bacteria from growing. Food that is stored or displayed hot must be kept at 63°C or above for a maximum of 2 hours.

Danger Zone 5 - 63°C Keep the food hot or cold, nothing in between as this is the most suitable temperature for bacterial growth

Cold and Frozen Storage

Cold and Frozen Storage Most bacteria stops growing or grow very slowly in cold temperatures All bacteria stop growing in frozen temperature (-18°C) Cold storage: below 5°C Food needs to be labelled and used within its shelf life High risk food /RTE cooked RTE Raw Food Raw Food

Chilling Cooked food to pass into the danger zone Cooked food to be cooled as quickly as possible to eliminate the possibility of bacterial development and multiplication Cooked food must not be left in room temperature

Cooling Methods Blast chiller Cooling in Ice Cold Water The best method of chilling hot food is with specialist chilling equipment: BLAST CHILLER This specialist equipment can chill food within 90 minutes which minimizes the time it spends in the danger zone

Cleaning Cleaning – removal of dirt and grease Disinfection – can kill the bacteria Importance of Cleaning: To remove bacteria’s food supply To reduce the risk of food contamination To remove food for pests To allow disinfection To comply with the law To provide a safe and pleasant work environment

Cleaning and Disinfection Wash Detergent Disinfect Disinfectant Dry Paper towel

Hot Water Disinfection Wash Heat kills the bacteria, so if a method uses very hot water such as the dish wash machine, the bacteria will all be killed. Disinfect This is another method of DISINFECTION which is considered one of the most effective. Dry

Low and High Risk Areas for Cleaning Wash Food-Contact and Hand- Contact Areas are High Risk Wash Low Risk Areas do not need disinfection Disinfect Dry Dry

Summary Questions and Answers

Thank you!