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

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

3. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

13. 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”

14. Atmospheric Type Vacuum Breaker

15. Pressure Type Vacuum Breakers

16. Double Check Valve

17. Reduced Pressure Principle Backflow Preventers

18. Backflow Prevention Devices on Carbonators

19. Grease Trap

20. 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

22. ACCIDENT PREVENTION

23. 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

24. What to do if an accident occurs?

25. 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

26. Common types of injuries
Falls
Cuts
Burns
Poisoining

27. 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

29. 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

31. 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

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

34. That’s All! Thank you