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 It refers to the general cleanliness of the establishment and its surrounding including people, their work habits and behavior.

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Presentation on theme: " It refers to the general cleanliness of the establishment and its surrounding including people, their work habits and behavior."— Presentation transcript:

1  It refers to the general cleanliness of the establishment and its surrounding including people, their work habits and behavior.

2  It refers to maintaining healthy and hygienic condition free from hazards of infection and diseases.

3  Personal hygiene refers to the general health, personal grooming and working habits of all people who works in an establishment.

4  To prevent food contamination.  to maintain a high standard of personal hygiene and cleanliness.  Even healthy people carry food poisoning bacteria on their bodies. By touching parts of your body, such as your nose, mouth, hair, or your clothes you can spread bacteria from your hands to the food.  Customers like to see food handling staff who take hygiene seriously and practice safe food handling.

5  HEALTH  GROOMING  WORK HABITS  BEHAVIOUR

6  All staff reporting on duty must be fresh, well groomed and clean not half asleep.  They must change into fresh, clean overall and those working in kitchens and service areas should wear head cover to protect food from loose hair fall into it.  Finger nails should be short and clean.

7  WASH YOUR HANDS AFTER: -  going to the toilet  handling raw food  handling garbage  touching your ears, nose, mouth or other parts of the body.  smoking  handling animals.

8  All peals should be thrown into a covered container and not kept lying around on the work table near the prepared food.  The container should be emptied into covered bins as soon as the work is done.  All kitchen cloths and equipment must be washed in hot water preferably at 43’c to 45’c with suitable detergent  Food should be kept covered.

9  Never cough or sneeze over food or where food is prepared or stored.  Wear clean protective clothing, such as an apron.  Keep your spare clothes and other personal items away from where food is stored and prepared.  Avoid wearing jewellery.

10  If you have cuts or wounds, make sure they are completely covered by a waterproof wound strip or a bandage. Use brightly coloured wound strips, so they can be seen easily if they fall off.  Wear disposable gloves over the top of the wound strip if you have wounds on your hands.  Change disposable gloves regularly.  If you feel unwell than don’t handle food.

11  Food contamination is the transfer of a contaminant from one source to another.  contamination is the transfer of bacteria or viruses from hands to food, food to food, or equipment or food contact surfaces to food.  contamination of food is a common cause of food borne illness.  Foods can become contaminated by microorganisms from many different sources during the food preparation and storage procedures.

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13  Food can become contaminated by bacteria from other foods.  If raw foods come into contact with cooked foods.  Store damaged goods in a separate location.  Place food in covered containers or packages except during cooling and store in the refrigerator or cooler.

14  Contamination can also occur from kitchen equipment and utensils to food.  Contamination occurs because the equipment or utensils were not properly cleaned and sanitized between each use.  using unclean slicers, can openers or knives to prepare food  Using the same cutting board to cut raw Poultry, then vegetables.

15  Clean and sanitize all work surfaces, equipment, and utensils after each task.  Use separate equipment for each type of food. For example, use one set of cutting boards, utensils, and containers for raw poultry, another set for raw meat, and yet another for produce. Colored cutting boards and utensil handles can help keep equipment separate.

16  handling foods after using the toilet without properly washing your hands.  touching raw meats and then preparing vegetables without washing hands between tasks.  using an apron to wipe your hands between handling different foods.  wiping a counter with a towel and then using it to dry your hands.

17  Wash your hands thoroughly between handling different foods and after any contamination.  Avoid touching your face, skin and hair or wiping your hands on cleaning cloths or your apron.  Don’t touch or prepare food if you have cuts or sores without using a double barrier, such as a bandage and a glove.  Restrain hair using a hairnet.  Use gloves, appropriate utensils, tissues when handling ready-to-eat foods.

18  Receiving  Storage  Preparation  Cooking  Serving  Cleaning  Disposal  Food handling code

19  Select dated products only if the “sell by” or “use by” date has not expired.  While these dates are helpful, they are reliable only if the food has been kept at the proper temperature during storage and handling.

20  Always refrigerate perishable food within 2 hours.  Store perishable and non perishable food products separately.  Use fresh, perishable foods soon after they are harvested or purchased.  Most of the perishables should be stored at below 10’c, semi and non perishable at 10’c to 20’c.

21  Foods need to be stored to prevent contamination. All cooked foods and foods that will receive no further cooking should be stored above other foods. Foods need to be stored to allow enough space for air to circulate around them.

22  Always wash hands with warm water and soap for 20 seconds before and after handling food.  Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.  Fresh fruits and vegetables which grow nearer the soil, need to be washed very thoroughly in a plenty of water.  High protein foods should be kept separately as they are likely to take up micro organisms very fast.

23  Food should be cook quickly as soon as possible after preparation.  Food should be served hot after cooking.  heating of foods at sufficent temperature over time to kill microorganisms in the food.  Beef, fish, seafood, eggs - 145°F.  Rare Roast Beef - 130°F.  Pork - 145°F.

24  Do not Prepare foods further in advance than necessary.  Prepare small batches of food and return them to the refrigerator before cooking and serving.  Milk should be boiled properly if it is not boiled properly at required temperature the spores of bacteria may survive than grow if cooked food is not stored properly.  Reheat leftovers to 165 °F.

25  Employees should wash their hands after cleaning tables and after touching any item that can contaminate their hands.  Avoid touching ready-to-eat foods with hands. Use a utensil or tissue or glove.  All table ware must also be kept clean at all time  The serving area and cooking area should be properly cleaned.

26  Clean walls around food preparation and cooking areas daily with a cleaning solution.  Sweep or vacuum floors daily, then clean them using a spray method or by mopping.  All plates waste should be emptied in a dust bin.  The utensils should be cleaned properly.  Garbage containers should be cleaned and sanitized frequently and thoroughly, inside  and out.

27  Empty containers.  All tables waste should be emptied in to the garbage bin placed covered out side the kitchen.  These can be then be removed from by municipal authorities and burnt away from establishment.

28  http://www.ext.colostate.edu/pubs/foodnut/ 09310.html http://www.ext.colostate.edu/pubs/foodnut/ 09310.html  http://www.fsis.usda.gov/Fact_Sheets/Basics _for_Handling_Food_Safely/#top http://www.fsis.usda.gov/Fact_Sheets/Basics _for_Handling_Food_Safely/#top  http://www.kingcounty.gov/healthservices/h ealth/ehs/foodsafety/inspections/foodhandli ng.aspx http://www.kingcounty.gov/healthservices/h ealth/ehs/foodsafety/inspections/foodhandli ng.aspx  http://www.p2pays.org/food/main/oil.htm http://www.p2pays.org/food/main/oil.htm  Institutional food management.


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