2 What is Food Hygiene?Is about making sure that food is safe to eat by customer.Hygiene is science of preserving health.Food hygiene is much more than cleanliness, includes all practices.Precautions and procedures involved in cooking process.
3 Penalties for Employers who do not Practice Food Hygiene & Safety The loss of working days and production.The closure of food premises by local authority actions.A loss of business and reputations.Civil action taken by food poisoning sufferers.Higher staff turnover.Loss of production quality.
4 Food Hygiene includes: The consumption of foodThe prevention of food poisoningPersonal hygieneStaff must have a proper trainingPest controlFood preparation practiceCleaning systemRefrigerating and heatingWaste handling
5 Cost Effective Hygiene To ensure the profitability, the operation manager must implement policies relating to all the activities.CEH is considered into 3 main area:1- Personal – staff received training2- Food – correct temperature to avoid food being spoiled and poisoning.3- Premise were food is produced and equipment – premise must be planned, kitchen floor should be easy to clean and not slippery, pest control to avoid flies and cockroaches.
6 Handling Food and Preparing Always make sure that you wash your hands before commencing work. Avoid touching cooked food.Do not taste food with ladle or spoon used in food preparation or served.Separate bowls, spatulas, chopping boards, etc in the preparation of raw foods and ready to eat or cooked food.Please used gloves and must be disposed after used.
7 Temperature for Meat63 degree CelsiusRare meat71 degree CelsiusMedium done78 degree celsiusWell doneSteak – usually served rare safety because its provided from healthy animal.Beef Burger – made from minced meat and contains micro organism. It is not safe to eat beef burger when its cold.
8 I ate something bad, I have….. What’s Wrong?I ate something bad, I have…..Food Poisoning!
9 How do people get Food Poisoning? Because of Bad BacteriaWhat is Bad Bacteria?Where does bad bacteria come from?
10 Poor Personal Hygiene Dirty Hands Dirty Finger Nails Dirty Uniforms Being Sick at WorkOpen CutsSmoking in Food Areas
23 Did you know…… That some food poisoning cases are not from the food? What else can make you feel verysick?
24 Leaving Ice on the Ground Dirty IceDirty Ice MachinesUsing your handsLeaving Ice on the Ground
25 ACTIVITIES Activity 2- Why do people get food poisoning? Activity 3- Personal Hygiene
26 Answers to Activity 3People who work with food should always WASH their handswith SOAP and warm water AFTER going to thetoilet, smoking, after TOUCHING their hair, nose and MOUTH.Food handlers must wash their hands after sneezing andCOUGHING, touching RAW foods, eating and DRINKING,handling rubbish and especially after HANDLING chemicals.Every time a food handler enters a KITCHEN or food room theymust ALWAYS wash their HANDS.
41 Basics for Handling Food Safely ShoppingStoragePreparationThawingCookingServingLeftoversRefreezingCold Storage
42 Separate — Don't cross-contaminate. Continue…Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness.Separate — Don't cross-contaminate.Cook — Cook to proper temperatures.Chill — Refrigerate promptly.
43 ShoppingPurchase refrigerated or frozen items after selecting your non-perishables.Never choose meat or poultry in packaging that is torn or leaking.Do not buy food past "Sell-By," "Use-By," or other expiration dates.
44 StorageAlways refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
45 PreparationAlways wash hands with warm water and soap for 20 seconds before and after handling food.Don't cross-contaminate. 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.Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.Marinate meat and poultry in a covered dish in the refrigerator.
46 ThawingRefrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.Microwave: Cook meat and poultry immediately after microwave thawing.
47 CookingCook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.
48 Serving Hot food should be held at 140 °F or warmer. Cold food should be held at 40 °F or colder.When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).
49 LeftoversDiscard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F).Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.Use cooked leftovers within 4 days.Reheat leftovers to 165 °F.
50 RefreezingMeat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing Cold Storage ChartThese short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.