1. Program: Food Safety Module: 5 General Food Handling Region: AP
Version: 01
AUSPACIFIC | SE ASIA | MIDDLE EAST | UK | AMERICAS

2. TERMINOLOGY
ENVIRONMENTAL HYGIENE – hygiene relating to equipment, work and storage areas
PERSONAL HYGIENE – hygiene relating to the human body
CROSS CONTAMINATION – contamination by contact
POTENTIALLY HAZARDOUS FOOD – food that requires a control factor (e. g. refrigeration) to prevent it becoming unsafe to eat
DANGER ZONE – temperature range that allows optimal microbial growth (5 deg C – 60 deg C)
READY TO EAT (RTE) – food that requires no further treatment before human consumption
HACCP – hazard analysis & critical control points
Good time to test participants’ knowledge on other terminology meanings such as: best before, use by, food spoilage vs food contamination (poisoning),

3. ENVIRONMENTAL HYGIENE
Cleanliness standards must be maintained to a level where there is no accumulation of:
Food waste
Dirt
Grease
Visible matter such as mould
Vermin
Garbage (except in waste receptacles)
Emphasis here should be on regular and thorough cleaning procedures. This is why we have cleaning logs; to ensure continuity of hygiene.
Remind participants of the challenge that cross contamination presents in a food prep environment

4. CLEANING AND SANITISING
In the food industry there are 2 steps to the cleaning process:
Cleaning
Sanitizing
Cleaning – the removal of loose scraps, dirt and grease by use of hot soapy water and a cloth or brush. Not effective for destroying bacteria
Sanitizing – sanitation of a surface by use of heat (77 deg C) or a bleach based sanitizer. Destroys sufficient bacteria for the purposes of the food industry.
It is pointless using one process without the other because sanitizing alone may bake food on to a surface or leave scraps on a surface which then allow further bacterial growth. Cleaning alone does not deal with bacteria. They go hand in hand.
Remind participants of hazards of chemicals if not used correctly. PPE, chemical handling

5. Food Handling Procedure
SOP 6 Food Handling Procedure
Prevent food contamination by using designated clean equipment, e.g. colored cutting boards.
Fruit and Vegetables
Raw meat
Sandwiches, bread etc.
Raw Seafood
Prevention of contamination from food equipment
Food handling equipment shall be cleaned and disinfected after each use and stored clean and dry.
This equipment can be disinfected by heat, soaking in chemical disinfectant, or wiping manually with 70% alcohol-based disinfectant (or U.S. Standard iodine based sanitizer)
Dairy
Cooked food
(including sushi)

6. Food Handling Procedure
Food handling equipment should be cleaned and disinfected after each use; and stored clean and dry.
Time/temperature control in ready-to-eat food handling
Time and temperature are the most important elements in controlling growth of bacteria.

7. HANDWASHING PROCEDURES
HANDWASHING VISUAL
When should hands be washed? What is the difference between using gloves and bare hands? What is Starwood AP policy regarding gloves? What should handwashing facilities consist of?

8. PERSONAL HYGIENE Shower daily Clothes must be clean and ironed
Long hair must be covered (hat or net in kitchen) or tied up/back
Short, clean fingernails – no nail polish or acrylic nails
Wash hands thoroughly at appropriate times
Limit jewelry – rings may only be worn if they cannot be removed. In this case they can be covered with a blue waterproof bandage and a glove.
Avoid touching any part of your body/head
Cover any open cuts or wounds with waterproof blue bandage and glove (if on the hands)
Oral hygiene
Must not work with food if you have a food borne or contagious illness
Mention cross contamination as a main factor for food poisoning. Emphasize factors like touching face (50 % of population carry staphylococcus aureus, found near the nose/mouth area – importance of handwashing after smoking, blowing nose, eating etc.), jewelry, long nails getting foodstuff caught and contaminating everything contacted thereafter
Contamination by droplet – use swine flu originating in Mexico – global within 3 months, think about impact of going to work ill

9. Food Handling Procedure
Prevent contamination from food handlers by complying with SOP 7.1 (Infection Control Procedures) and SOP 7.2 (Personal Hygiene Procedures). (WHERE ARE THESE FOUND)?
Prevention of contamination from food handlers
The most common source for food contamination is people.
Discuss how food can be contaminated by food handlers with poor personal hygiene or illness.
Reference:
SOP Infection Control Procedures
SOP 7.2 Personal Hygine Procedures

10. Food Handling and Storage Procedure
Outer packages should be restricted in food handling areas to prevent contamination.
Never store items on the cool room floor
All safe food storage procedures should be followed
All safe food handling procedures should be followed
Any food safety hazards should be reported to your supervisor
Prevention of contamination from food environment
Food handling environment shall be kept clean at all times
Outer packaging material (cardboard boxes) should not enter food handling areas.
Explain Starwood policy re 150mm clearance of cool room floors – cleaning and contamination
Re-iterate safe food storage and handling guidelines
Tell trainees that bacteria and pests live in cardboard. Having it on the food production area risks cross contamination of food contact surfaces and contamination of hands when touched by food handlers. Explain Starwood policy of decanting to plastic tubs.

11. Food Handling Procedure
As a hotel best practice, food exposure time should be kept short.
Danger zone for microbial growth
5 – 60 deg C.
Time vs microbial growth in the danger zone
2 – 4 hour rule
Time/temperature control in ready-to-eat food handling
Time and temperature are the most important elements in controlling growth of bacteria. This is addressed during Handling.
Explain critical elements of bacterial growth when potentially hazardous food is left in the danger zone. How we determine the 2 -4 hour rule.

12. BEST PRACTISE Observe all personal hygiene requirements
Observe all environmental hygiene requirements
Monitor and apply use by/best before dates
Report food safety hazards
Do not work with food when ill
Wash hands regularly and at the appropriate time
Clean and sanitize when undergoing the cleaning process
Use all logs provided and be observant of any faulty food storage equipment
Watch for signs of vermin
Keep learning about food safety

13. Session End