1. Essential food safety Training

2. Introduction to food safety1
Introduction to food safety

3. Importance of food safety
Food borne disease is a serious problem that affects every country in the world.
It can cause vomiting, diarrhea and fever, and in some cases it can be deadly.
Food borne disease can affect anyone, but some people are more at risk. For
example, young children, the elderly, pregnant women and people who are unwell

4. Food safety hazards There are three main types of food safety hazards:
1. Microbiological (e.g. Bacteria)
2. Chemical (e.g. cleaning chemicals, pesticides, etc.)
3. Physical (e.g. broken glass, hair, etc.)

5. Bacteria are very small organisms that cannot be seen without a
The Nature Of Bacteria
Bacteria are very small organisms that
cannot be seen without a
microscope
Types of Bacteria
Harmful bacteria causing the disease.
Food Spoilage bacteria (grow on food).
Useful (used in the yogurt).

6. What are the Sources of bacteria?
Waste
Dirt
Water
Food
Pests
People

7. 2
Cross Contamination

8. Spreading contamination from one food to another food
Cross Contamination
Spreading contamination from one food to another food
Raw
Cocked
Direct
Contamination
Raw
Indirect
Contamination
Surface
Cocked

9. Preventing cross contamination
When preparing food…
Never allow one food to come into contact with another food
Here are some ways that you can prevent Cross Contamination
Wash hands before
& after handling
each food item
Replace gloves after
handling different
food items
Wash fresh produce
before preparing
Keep raw foods away from
all other foods, raw,
ready-to-eat or cooked
Liquid Soap
Wash, rinse & sanitize
every item/surface
before & after it comes
into contact with food
Prepare only one
item at a time
Use separate equip & utensils for each type of food being prepared

10. Rub with soap for 20 seconds. Dry with a clean Disposable towel.
Hand washing
Wash in warm water.
Rub with soap for 20 seconds.
Rinse thoroughly.
Dry with a clean Disposable towel.

11. When to wash hands Before you start your shift
Before touching any food
After using the toilet facilities
After coughing or sneezing
After touching your hair, face, or body parts
After handling rubbish or cleaning
After smoking and breaks
Every maximum ½ an hour
Hands can easily spread bacteria. They must be thoroughly washed and dried in-between tasks, especially before touching ready-to-eat food and after touching raw food.

12. Long sleeved jacket, light color and Washable
Protective cloth
Hat (or hairnet)
Long sleeved jacket, light color and Washable
Clean apron
Clean shoes
The clothes are vital means for cross contamination

13. Using cloths
Single-use cloths (e.g. disposable paper towels) are safest for wiping Surfaces and utensils.
They must be thrown away after each task
Re-usable cloths (e.g. dish towels) can easily pick up bacteria and spread them. Single-use cloths (e.g. paper towels) are safer as they are thrown away after each task.

14. Wounds & jewelry

15. Fitness for work

16. holes in walls, gnaw marks.
Pest control
Signs of pests:
Droppings,
holes in walls, gnaw marks.
Signs of pests:
insect egg cases,
insect skins,
webs.

17. Principles of Pest control
Cleanliness is first step
Look for the maintenance of the premises.
Check all parts of premises for signs of pests.
Check deliveries for signs of pests.
Dispose of waste frequently & maintain the waste storage areas clean.
Report signs of pests to the manager.
Electric Fly Killer

18. Cleaning & Disinfection3
Cleaning & Disinfection

19. Clean Vs. Disinfection Clean:
Is to free the surface from any visible dirt/soils.
Disinfection :
Is to free/minimize the surface from bacteria or micro-organism or to reduce it to a safe level.

20. Detergents and Disinfectants
Used to remove any visible dirt/soils: such as (SUMA Star)
Disinfectants :
Used to kill the bacteria or minimize to acceptable levels such as (SUMA Sanichlor).
Detergent:     A substance used to remove grease and soil.
Disinfectant:  A substance used to kill micro-organisms.
Sanitizer:       A detergent and a sanitizer combined, it removes soil and grease and kills bacteria to a safe level.
disinfectants
The process which is used to destroy microorganisms
المطهرات العملية التي تستخدم لتدمير الكائنات الحية الدقيقة
detergent
are chemicals or mixtures of chemicals, made of soap or synthetic substitutes, which are used to remove grease or other soiling and promote cleanliness
منظف هي مواد كيميائية أو خليط من المواد الكيميائية، والمصنوعة من الصابون أو البدائل الاصطناعية، والتي تستخدم لإزالة الشحوم أو الاوساخ، وتعزيز النظافة
sanitizer
is a detergent and disinfectant combined. it removes dirt and grease and reduces bacteria to a safe level. and should only be used on physically clean or lightly soiled surfaces.
المعقم هو المنظفات والمطهرات مجتمعة معا. يزيل الأوساخ والدهون، ويقلل من البكتيريا إلى مستوى آمن. ويجب استخدامه فقط في تنظيف الأسطح
المنظفات : المنظف مادة كيميائية في شكل مسحوق أو سائل لإزالة الأوساخ من الملابس أو الصحون، إلخ.   التعقيم هو قتل جميع الكائنات الدقيقة في مادة أو على سطح جسم والمعقم مطهر هو عامل الكيميائية أو الفيزيائية التي يتم تطبيقها على كائنات غير حية لقتل الميكروبات والمواد التي تحتوي على المواد الكيميائية التي تقتل البكتيريا ويستخدم خصوصا لتنظيف السطوح في المراحيض والمطابخ المطهرات : وهي مادة كيميائية تستخدم لمنع العدوى في إصابة، ولا سيما عن طريق قتل البكتيريا
Detergents, disinfectants and antiseptics
 Detergents: المنظف a chemical substance in the form of a powder or a liquid for removing dirt from clothes or dishes, etc.
Sterilization المعقمis the killing of all microorganisms in a material or on the surface of an object
A disinfectant المطهرis a chemical or physical agent that is applied to inanimate objects to kill microbes ,substance which contains chemicals that kill bacteria and is used especially for cleaning surfaces in toilets and kitchens
Antiseptics المطهرa chemical used for preventing infection in an injury, especially by killing bacteria
Remember: the high-risk areas need detergent and sanitizer together to clean.

21. Cleaning and Disinfection

22. Other disinfection methods
Heat kills bacteria, so if a cleaning method uses very hot water
(e.g. a dishwashing machine) the bacteria will all be killed.
This is another method of 'disinfection'.

23. High-risk & LOW-risk areas
Some items and areas are 'high risk' because they come into direct contact with food or hands. They need to be disinfected to kill bacteria, whereas ‘low risk' items and areas do not.

24. 4
Cooking

25. Danger zone
Bacteria grow quickly in warm temperatures. When they get very cold they stop growing, and when they get very hot they are killed, so keep food either hot or cold.

26. Cooking

27. Hot holding and re-heating
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° or above.
If there is no temperature measurement, the food must be visually hot (e.g. steaming) to show that it is still safe.
Re-heating
When re-heating, food must get hot enough to kill bacteria.
It must be bubbling / steaming throughout to show that
a safe temperature has been reached.
When hot-holding, food must be kept hot to stop bacteria from
growing. When re-heating, food must get hot enough to kill bacteria.

28. 5
Chilling

29. Cooling Procedure
The best method of chilling hot food is with specialist chilling equipment (e.g. a blast chiller) (cool the food within 90 Minutes)
Reduce the size of the item you are trying to cool, smaller items will cool faster.
Use shallow containers and reduce the thickness in the container.
Use an ice bath to quickly reduce food temperatures.
Stir the item as they cool.

30. Cold and Frozen Storage
Many types of food need to be kept at cold temperatures to reduce the growth of bacteria.
Storage and display equipment should keep food below 5°C
Food also needs to be labeled and used within its shelf life
Food can be kept for longer periods of time if it is frozen. Freezing temperatures (i.e.-18°C) stop all bacteria growing.
Food should be kept in air-tight packaging and labeled with the date of freezing

31. Safe thawing methods 1. Refrigerated thawing 2. Running water thawing
Thawing is commonly the first stage of processing for several of our products in the restaurant. This must be done properly to avoid cross contamination.
There are two effective types of thawing that we use in our restaurants:
1. Refrigerated thawing
2. Running water thawing

32. Food Safety is Everyone’s Responsibility