Field hygiene course FOOD

REFERENCES HQ ISAF, PREVENTIVE MEDICINE HANDBOOK, Edition 2 October 2007 HANDBOOK, Edition 2 October 2007 Field Sanitation and Hygiene, Hamal 1390 (April 2011) Field Sanitation and Hygiene, Hamal 1390 (April 2011) World Health Organization (WHO) World Health Organization (WHO)

MAIN TEACHING POINTS (MTP`s) DefinitionsResponsibilities Food borne diseases Personal hygiene Food source

MTP`s continued TransportationTemperatureStoragePreparationService

Cleanliness of premises and equipment Waste control and disposal Pest Control Check lists

DEFINITIONS Contamination Potentially Hazardous Foods (PHFs) Temperature Danger Zone Cleaning

DEFINITIONS Sanitizing Food-Contact Surface Cross-contaminationCalibration

RIGHT OR WRONG? WHY?

RESPONSABILITES Commanders Take appropriate actions to ensure corrective actions are completed when a facility fails to comply to standards Food Service Officer Responsible for order, delivery inspection, preparation, serving, and storage of food

FOODBORNE DISEASE FOODBORNE DISEASE BotulismCampylobacter Listeria monocytogenes; and Shigella Bacillus Cerus

BOTULISM Reservoir: spores found in soil and water Transmission: associated with improperly canned food and ground-harvested foods (onions-garlic) Disease :toxin cause paralysis and death Incubation: ½ day to 3 days Prevention: spore not destroy by normal cooking,but botulinum toxin can be destroyed by hot cooking(176°C for at least 10 min)

BACILLUS CEREUS Reservoir: soil Transmission: fried rice is the common cause Disease: nausea, vomiting and diarrhea Incubation: 6-24hrs Prevention: After cooking, rapid chilling of foods

CAMPYLOBACTER CAMPYLOBACTER Reservoir: animals-raw or undercooked poultry Transmission: Cross contamination from undercooked Disease: diarrhea (+/-bloody),cramps Incubation: usually 2-5 days Prevention: thoroughly cook all products.

LISTERIA MONOCYTOGENES Reservoir: soil and water Transmission: unpasteurized dairy products, processed meats Disease: fever,aches,nausea or diarrhea Incubation: days to weeks (7-30 days) Prevention: cook all meat thoroughly, drink pasteurized dairy products

SHIGELLA Reservoir: humans Transmission: from hands,trough person- to-person contact and from flies Disease: fever,nausea,vomiting,diarrhea Incubation: 1-3 days Prevention: drink water from a safe source drink water from a safe source eat only cooked hot food eat only cooked hot food eat only fruit that can be pealed eat only fruit that can be pealed

PERSONAL HYGIENE Handwashing Hair restraints GlovesUniform

HANDWASH STATION

UNIFORM

Comments!!!

FOOD SOURCES Only approved food and water sources should be used All water used in food service facilities is to be from approved potable sources.

WATER SOURCE

WATER USE

TRANSPORTATION VehicleTemperatureSanitationDelivery

TRANSPORTATION

TEMPERATURES Danger zone: between4 o C and 60 o C Refrigerated storage: 0°- 4°C for refrigeration and -18 o C freezers Cooking 75°C

REPORT UNSAFE TEMPERATURE

THERMOMETERS Digital Pen Type Infrared Non-Contact

DIGITAL PEN TYPE Range: -50°+300°C Accurancy: +-1°C between -20° ˜ 120°C Sampling: 1 second Battery: 1.5v Battery life: 6000 hours (automatic power off after 45mins)

INFRARED NON-CONTACT Range: -30°C ˜ 550°C Accurancy: +/- 2°C Response time: 500ms Automatic power off °C/°F

STORAGE General storage ColdHot Semi perishable

Comments!!!

Comments!!!

PREPARATION Handling food Water Thawed food Work surfaces and cutting board

SERVICE Equipped with a functional sneeze shield Food should not be left uncovered prior to serving Use utensils such as spatulas, tongs and single use gloves.

CLEANLINESS of PREMISES and EQUIPMENT CLEANLINESS of PREMISES and EQUIPMENT A cleaning schedule should be maintained All chemicals shall be labelled and kept separate from food Keep cloth in a clean chlorine sanitizer solution

COMMENT!!!

COMMENTS!!!

CLEANLINESS of PREMISES and EQUIPMENT (cont ) Ice machine -When serving or dispensing ice, never let hands come in contact with the ice. Use appropriate utensils such as plastic or metal scoops.

MANUAL DISHWASHING 4 Can Dish Wash Method: 1 st can- for garbage; 2 nd can- pre wash with hot soapy water and brush; 3 rd can- For rinsing and will contain hot water held at rolling boil; and 4 th can- Final sanitizing rinse and with clean hot water at a rolling boil.

WASTE CONTROL and DISPOSAL Food waste and garbage must be handled, maintained, stored and removed on a regular basis from the premises to prevent food contamination or pest infestation; and Outside garbage storage areas 30 meters of the dining facility/DFAC.

COMMENTS!!!

PEST CONTROL A contractor or a person trained by the unit should be responsible to control pest Self-closing tight-fitting doors and/ or closed tight-fitting windows Seal holes in walls, floor or ceilings

COMMENTS!!!

COMMENTS!!!

CHECK LISTS Food Facilities Evaluation Check List (DFAC)

STEP-BY-STEP CHECK LIST Header infos Person in charge Dining facilities staff Foods storage and supply Food preparation

STEP-BY-STEP CHECK LIST Food cooking Storing Food in Refrigerators, Distributing Areas Design and Structure of Dining Facilities Waste removal Describe problems