1. CONCEPT NEED TO KNOW FIRST!
Foodborne illness
Foodborne-illness outbreak
Flow of food
FDA food code
Contamination
Ready-to-eat food
Time-temperature abuse
Potentially hazardous food
Cross-contamination
Personal hygiene

2. CHAPTER 1: INTRODUCTION TO FOOD SAFETY AND SANITATION
Pn. Siti Hajar binti Zakariah

3. Recently, a number of foodborne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety.
Most of these foodborne illnesses are caused by mishandling or improper preparation/ storage of food by food handlers
In order to ensure food safety and prevent food poisoning, all food businesses including food service organizations should comply with the existing food regulations as well as prepare their own Food Safety Plan (FSP) based on the principles of Hazard Analysis and Critical Control Point (HACCP) system or HALAL requirements
1.1 INTRODUCTION

4. Importance of Food Safety
Report issued by the Centers for Disease Control and Prevention (CDC) estimates that:
Foodborne diseases causes approximately 76 million illness
325,000 people hospitalizations
5,000 death in the United States each year
(Mead et al, 1999)
Importance of Food Safety

5. Purpose of Food Safety Protect the health of foodservice workers
Good personal hygiene is a critical measure against foodborne illness
Establish a systematic approach to training and supervising workers
Obligated to protect customers and workers from individuals who have health problems/personal habits that can affect food safety
A healthy worker with poor personal habits is very likely to cause food contamination
Purpose of Food Safety

6. Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness.
This includes a number of routines that should be followed to avoid potentially severe health hazards.
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

7. Cleaning Sanitation Healthful or hygienic
Concerned with the removal of visible soil from the surfaces of equipment and utensils
Sanitation
Healthful or hygienic
Reducing the number of disease causing microorganisms on the surface of equipment and utensils to acceptable public health levels.
Good sanitation minimizes attraction of pests, increases life of equipment, improves employee morale and efficiency

8. Pop quiz!!
Find out Laws and Regulations about food safety applies in oversea and Malaysia?
Food Act 1983
Food Regulation 1985
Food Hygiene Regulation 2009
Food Analysis Act 2011
FDA Food Code (Food and Drug Administration)

9. 1.2 Worker’s Health and Food Safety
The cleanliness and personal hygiene of food workers are extremely important.
If a food worker is not clean, the food can become contaminated.
Good personal hygiene is essential for those who handle foods.
Desirable behaviors include:
Knowing when and how to properly wash hands
Wearing clean clothing
Maintaining good personal habits (bathing, washing and restraining hair, keeping fingernails short and clean, washing hands after using toilets)
Maintaining good health and reporting when sick to avoid spreading possible infections
1.2 Worker’s Health and Food Safety

10. Personnel involved in food preparation and service must know how and when to wash their hands
Besides, fingernails should be trimmed and maintained so that hand washing will effectively remove soil from under and around them
Do not use fingernail polish or artificial fingernails when working with exposed food
According to FDA food code, hand shall be washed in a separate sink specified as a hand washing sink
Do not use sink for preparation or ware washing or in a service sink used for the disposal of mop water and liquid waste
Each hand washing sink must be provided with hand cleanser in a dispenser and suitable hand-drying device.
1.3 Hand washing

11. Paper towel
Soap
Running water
Dustbin
Hand washing Station

12. Hand washing station at camping site

13. When hand washing is required?
Before food preparation
After touching human body parts (hair, faces or body)
After using the toilets
After coughing, sneezing, using a handkerchief/tissue, using tobacco, eating/drinking
During food preparation when switching between raw foods and ready-to-eat products
After engaging in any activities that may contaminate hands (taking out the garbage, wiping counters/tables, handling cleaning chemicals, picking up dropped items
After caring for or touching animals
After handling money, handling chemicals, cleaning tables

14. Use appropriate cleaning compounds (soap or detergent)
Vigorously rub surfaces of fingers and fingertips, front and back of hands, wrists and forearms for at least 20 seconds
Soap, warm water and friction are needed to adequately clean skin
A brush can helpful BUT the brush must be kept clean and sanitary
Thoroughly rinse under clean warm running water and clean under and around fingernails and between fingers.
Dry hands using single service paper towel, an electric hand dryer.
Hand sanitizing lotion and chemical hand sanitizing solutions is in addition
REMEMBER THIS!!!

15. Is this is the proper hand washing?

16. Is this is the proper hand washing?

18. Enjoy the video!

19. Let’s practice the proper hand washing together

20. Use of disposable gloves
Food establishments sometimes allow their food workers to use disposable gloves to help prevent contamination of foods.
Gloves protect food from direct contact by human hands
**You must treat disposable gloves as a second skin. Whatever can contaminate a human hand can also contaminate a disposable glove. Therefore, whenever hands should be washed, a new pair of disposable gloves should be worn
Never handle money with gloved hands unless immediately remove and discard the gloves. Why?

21. 1.4 Relationship between personal hygiene and food safety
Cloth and apparel
Work clothes and other apparel should always be clean.
During food preparation and service, it is easy for a food worker’s clothing to become contaminated. So, change the new set of work clothes.
Example, if you normally wear an apron and work with raw foods, put on a fresh, clean apron before working with ready-to-eat foods.
Never dry or wipe your hands on the apron.
Hats, hair coverings or nets and beard restraints discourage workers from touching their hair/beard and also prevent hair from falling into food or onto food-contact surfaces.
1.4 Relationship between personal hygiene and food safety

22. Personal hygiene means good health habits including bathing, washing hair, wearing clean clothing and frequent hand washing.
Food workers even if they look and feel healthy, may accidently spread harmful germs to food if they do not have good hygiene.
A food worker’s fingers may be contaminated with saliva during eating and smoking. Saliva, sweat and other body fluids can be harmful sources of contamination if they get into food.
Supervisor should enforce rules against eating, chewing gum and smoking in food preparation, service and ware washing area.
Jewelery has no place in food production and ware washing areas. Rings, bracelets, necklaces, earrings, wathes and other body part ornaments can harbor germs that can cause foodborne illness
FDA Food Code allows food workers to drink beverages to prevent from dehydration. **
Personal Hygiene

23. Personal Habits Affect Food Safety
Eating, Drinking and Smoking
Hair Restraints (hairnets, hats, barrettes, ponytail holders, tight braids)
Fingernails (trimmed, nail polish or artificial nails should wear gloves)
Jewelery can hide germs and make it hard to wash hands, also can fall into the food
Personal items (medicine, coats, purses must be stored away from food, dishes and linens
Personal Habits Affect Food Safety

24. A healthy food worker is one of the most important ingredients in preventing foodborne illness.
When you feel sick, you should not work with food.
The germs making you sick may be spread to the food and other people
Food workers may not work with food it they have:
Diarrhea, vomitting or jaundice
Diagnosed infections that can be spread through food such as Salmonella, Shigella, E.Coli or Hepatitis A
Infected, uncovered wounds
Continual sneezing, coughing or runny nose
Sick food workers MUST NOT COME TO WORK until all symptoms are gone.
Food worker health

25. Food worker health…cont
Food workers must report when they have symptoms of intestinal illness (vomitting, diarrhea, fever, sore throat or jaundice) or a lesion containing pus such as boil or infected wound that is open or draining
If a food worker is directly or indirectly exposed to Salmonella Tyhphi, Shigella spp., Shiga toxin-producing Escherichia Coli, or Hepatitis A, it must be reported to the supervisor because all these diseases are easily transferred to foods and considered health hazards.
Staphylococcus aureus bacteria are often found in infected wounds, cuts and pimples.
To date, there is not been a medically documented case for Acquired Immune Deficiency Syndrome (AIDS) transmitted by food. Therefore AIDS is not considered as a foodborne illness.

26. What is cross contamination??
Pop Quiz!!!
What is cross contamination??

27. Cross Contamination
Contaminated food contains germs or harmful substances that can cause foodborne illness.
The transfer of germs from one food item to another is called cross contamination.
Example, germs from raw food are transferred to a cooked or ready-to-eat via contaminated hands, equipment or utensils
Example, bacteria from raw chicken can be transferred to a ready-to-eat food such as tomato or lettuce when using the same cutting board is used without being washed and sanitized between foods.
Cross contamination also can happen when raw foods are stored above ready-to-eat foods.

28. Always store cooked and ready-to-eat foods over raw products
Keep raw and ready-to-eat foods separate during storage
Use good personal hygiene and hand washing
Keep all food-contact surfaces clean and sanitary
Avoid bare hand contact with ready-to- eat foods
REMEMBER THIS!

29. Avoiding Cross Contamination
Always clean and sanitize food-contact surfaces thoroughly before working with ready-to-eat foods and foods that will not be heat processed
Use of separate equipment
Use of clean, sanitized equipment and utensils for food production
Preparation of ready-to-eat foods first – then raw foods
Preparation of raw and ready-to-eat foods separately
Avoiding Cross Contamination

30. Other sources of Contamination Chemicals
Utensils
(should be labeled,kept clean)
Animals should not allowed, rodents and pests common sources of food contamination
Germs from worker’s mouth during improper tasting techniques

31. That’s all for today..thank you