By: Pn Siti Hajar binti Zakariah Chapter 6: Food Safety and Sanitation Management (Pengurusan Sanitasi dan Keselamatan Makanan) By: Pn Siti Hajar binti Zakariah

You know already about safety and sanitation? So? Why cleaning is important? Therefore… What are the food safety and sanitation management???

Condition of premises Exterior design is to attract customers Exterior of the food establishment must be: Clean from litter Grass should be regularly mowed (disabit/dipotong) Walking and driving surfaces should be constructed of concrete

Proper water supply Adequate water supply and proper sewage disposal are vital to the sanitation of retail food establishment Drinking water for food establishment must be obtained from an approved source. Connected to public water system If have a private well or other non public water system is used, it must be constructed, maintained and operated accordingly. FDA Food Code, water form nonpublic system must be sampled and tested annually

Condition of building Specific need when make selection floors and walls including sanitation, safety, durability, comfort and safe Choose surfaces that are resistant to damage and deterioration from water, cleaning agents and repeated scrubbing

FLOORS Preferred floor material are terrazzo, quarry tile, asphalt tile, ceramic tile Avoid: wood, vinyl, carpeting FDA Food Code prohibit carpeting in preparation area, walk-in refrigerator,ware washing area,toilet and storage room. WALLS Smooth, non absorbent and easy to clean must be at food preparation, ware washing area, walk-in chiller, toilet Light colors to enhance the artificial lighting in these area and make soil easy to see CEILING Nonporous, easily cleanable Light fixtures, ventilation system components, wall-mounted fans, decorative items and others that attach to walls and ceiling must be easy to clean and maintain

Restroom sanitation Toilet facilities are required for all employees Must be conveniently located and accessible to employees during all hours of operation Material used in the construction of tiolets must be durable and easily to cleanable Poor sanitation on toilets areas can spread diasese

Hand washing Facilities Conveniently located Properly equipped with hand washing facilities Hand washing station must be equipped with hot and cold running water, a supply of soap and hand dryer

Plumbing hazard Cross connections Any physical link through which contaminants from drains, sewers or waste pipes can enter a potable water supply Back flow The backward flow of contaminated water into a potable water supply. It cause by back pressure

Air Gap Is the physical separation of the potable and non-potable system by a vertical air space The vertical distance between the supply pipe and the flood rim must be at least 2 times the diameter of the supply pipe, but never less than 1”

Atmospheric Type Vacuum Breaker

Pressure Type Vacuum Breakers

Double Check Valve

Reduced Pressure Principle Backflow Preventers

Backflow Prevention Devices on Carbonators

Grease Trap

PEST CONTROL Prevent entry of insects and rodents into the establishment Eliminate food, water and places where insects and rodents can hide Implement integrated pest management program to control insect and rodent pests that enter the establishment

ACCIDENT PREVENTION

Accident Prevention Activities Eliminating hazards in the environment Providing personal protective equipment for workers Training workers about hazards and how to prevent or avoid them

What to do if an accident occurs?

Stay calm, checking the victim respon.. Examine the injury and decide whether outside help is needed Administer first aid according to the type of injury Keep unnecessary personnel away from victim Record the victim’s name, the date and time of accident, type of injury and treatment given and amount of time it takes for emergency assistant arrive

Common types of injuries Falls Cuts Burns Poisoining

Falls How to prevent falls in the kitchen? Keep floors clean and free from debris and spills Use signs to alert others Use anti-slip mats to cover area that have high traffic and are frequently wet Use proper equipment for climbing

Cuts How to prevent cuts? Keep knives sharp and store separately from other utensils Never leave knives on counters or submerged in a sink full of soapy water Do not try to catch a falling knife Do not try to clean the circular blade of a slicer while the equipment is still assembled

Burns How to prevent burns? Remove the source of the burn. If the burn is caused by an electrical source, switch off the electricity before touching the victim. Soak the burned area in cool water to soothe minor burns and lower the skin temperature Over-the-counter pain medications may used to relieve pain and reduce inflammation and swelling Cover the burn with a sterile bandage or a clean dry dressing. Do not puncture blisters (melepuh) Keep the victim calm and quiet

Poisoning Poisoning can occur when food contaminated by chemical substances is eaten. How to prevent poisoning happens? Call for medical assistance immediately

That’s All! Thank you