1. Essential Food Safety Training
Rosewood Abu Dhabi Hotel
JANUARY 2015

2. 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

3. 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

4. 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

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

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

7. 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

8. Personal Hygiene

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

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

11. 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)

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

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

14. 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)

15. 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

16. Cooking makes unsafe food safe Heat kills bacteria

17. 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

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

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

20. 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

21. 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.

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

23. Cold and Frozen Storage

24. 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

25. 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

26. 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

27. 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

28. Cleaning and Disinfection
Wash
Detergent
Disinfect
Disinfectant
Dry
Paper towel

29. 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

30. 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

31. Summary
Questions and Answers

32. Thank you!