ELEMENTARY FOOD HYGIENE FOR FOOD HANDLERS. Kuwait Resort

Food Hygiene News 271 US TROOPS STRICKEN BY FOOD POISONING 45 DEAD - CHICKEN POISONING Popular restaurant is closed by health authorities. UPDATE

Who is a FOOD HANDLER ? Any person engaged in manufacture, storage, transport, production or service of food products.

WHAT IS HYGIENE? HYGIENE is the science of preserving and promoting good health.

Food Hygiene is... è PROTECTING food from risk è PREVENTING bacteria present from multiplying è DESTROYING any harmful bacteria è PREVENTING contamination & the occurrence of any objectionable matter in the food.

CAUSES OF FOOD POISONING n Bacteria or their poisons n Viruses n Chemicals ( insecticides, weedkiller etc) n Metals (Lead, Copper, Mercury etc) n Poisonous plants BACTERIAL Food Poisoning is the most common and may be fatal.

BACTERIA Bacteria are of 3 types - n Useful bacteria n Spoilage bacteria n Pathogenic bacteria

REPRODUCTION OF BACTERIA Bacteria reproduce by splitting in two ä Under the best conditions for growth, bacteria may divide into two every 10 to 20 minutes. ä One bacteria can become 1,000,000 in just 3 hours 20 minutes.

CONDITIONS FOR BACTERIAL GROWTH.

SOURCES OF FOOD POISONING BACTERIA H RAW FOOD H THE PERSON H INSECTS H ANIMALS & BIRDS H DUST H REFUSE & WASTE FOOD

SAFE STORAGE & HOLDING TEMPERATURES FOR FOOD ä HOT FOOD DISPLAY 63 (Temperatures in centigrade) ä DANGER ZONE FRIDGE FREEZER

3 BEST PRACTICE - Frozen meat is transferred to a refrigerator and left to thaw for more than 14 hours. Care must be taken to ensure that melting ice does not contaminate other items in the refrigerator. t ACCEPTABLE PRACTICE - Frozen meat in its sealed packaging is placed in a bowl which is then put in a sink ( Not a hand wash basin) full of iced water and slowly defrosted / under running water. 6 DANGEROUS PRACTICE - Frozen meat is taken out of its packaging and placed in a sink of warm water in an attempt to rapidly defrost it. DEFROSTING FROZEN MEAT PRIOR TO COOKING

COMMON SYMPTOMS OF FOOD POISONING n VOMITTING n DIARRHOEA ä Fever ä Nausea ä Headache ä Abdominal Pain

CROSS CONTAMINATION ROUTE TAKEN BY BACTERIA UNCOOKED CHICKEN BUTCHER'S HANDS FRIDGE DOOR PASTRY CHEF OPENS FRIDGE HANDS IN CONTACT WITH CREAM CUSTOMER'S STOMACH

The 10 main reasons for FOOD POISONING è Food prepared too far in advance and stored at improper temperature. è Cooling food too slowly prior to refrigeration. è Not re-heating food to high enough temperatures to destroy food poisoning bacteria. è Undercooking è Use of contaminated cooked food è Improper thawing procedure è Cross contamination - Raw food to cooked food. è Storing hot food below 63 C è Infected Food Handler è Use of leftovers.

SPORE n Bacteria in a dormant, resistant state is called a spore. Spores become active bacteria when the conditions become favorable. n Some Bacteria can produce spores when conditions are unfavorable in their normal state.

SALMONELLA POISONING n SOURCES -Intestines & faeces of man & animals. n INCUBATION PERIOD- 6 to 72 hours. n SYMPTOMS -Abdominal pain, diarrhoea, nausea, headache & fever. n ILLNESS -Lasts 1 to 7 days & can be fatal. n HIGH RISK PRODUCTS -Meat, poultry, shellfish and dairy products n CONTROL - Personal hygiene & care to prevent cross contamination. n PROPER PRODUCTION PRACTICES n TEMPERATURE CONTROL

FOOD POISONING FROM STAPHYLOCOCCUS AUREUS n SOURCES -Human nose, throat and hair n INCUBATION PERIOD- 8 to 22 hours. n SYMPTOMS -Severe vomiting, nausea and sometimes diarrhoea. n HIGH RISK FOODS -Cold meats, cold sauces & dairy products. n CONTROL - Personal hygiene & temperature control.

n Cooked meat & poultry n Dairy products -milk,cream, desserts etc n Egg products. n Shellfish & other seafood n Food whose processing requires HIGH RISK FOODS Generally items high on proteins are high risk foods è Advance preparation è Regular handling like salads and sandwiches

How to destroy BACTERIA in FOOD ? ä HEAT ä IRRADIATION ä CHEMICALS

FOOD PRESERVATION ò FREEZING ò CANNING ò DRYING ò USE OF SUGAR AND SALT ò HEAT TREATING ò PICKLING ò VACUUM PACKING ò IRRADIATION

TIPS ON FOOD HYGIENE – Inspect and check dates of all food items – Check for odour, colour, freshness, pests, broken or damaged packs. – Remove food from delivery packaging before storing. – Store dry goods atleast 45 CMS off the floor. – Don't store under sewer or water lines or against damp walls. – All containers must be closed & labeled & cleaning materials stored away from food. – First In First Out n RECEIVING FOOD n DRY STORAGE

TIPS ON FOOD STORAGE n Food must not be stored in contact with water or non edible ice. n Allow for air circulation between foods. n Check temperatures atleast twice a day & record the readings. Some experts suggest refrigeration at or below 7° C (44° F) - Vegetables 4° C (34° F) - Dairy Products 1° C (34° F) - Fish and Meat n Maintain freezer at -18°C to -30°C ideally at -22°C consistently. n Cover and seal well to prevent freezer burn. n Defrost freezer whenever necessary taking care to transfer items to another freezer while defrosting.

DO'S & DON'TS FOR SAFE FOOD SERVICE n Keep food off the Danger Zone ( 5°C to 63°C ). n Get food off the Danger Zone within 1.5 hours. n Store serving utensils properly between servings & preferably allow it to drip dry. n Wash raw foods thoroughly and in the proper sink n Prepare close to service time n Handle plates and bowls from the bottom n Keep hands off food and eating surfaces. Never dip your finger into food for sampling/ tasting. n Don't re-use unwrapped food n Don't re-use disposables

n Use separate chopping boards for raw & cooked food. n Sanitise the boards thoroughly after use. n Suggested colour coding of chopping boards, knife handles and dusters will facilitate easy control n Red - Raw Meats n Blue - Seafood n Green - Vegetables n Brown - Cooked Meats n Yellow - Raw Poultry n White - Bread and Cheese. n Thaw frozen foods – In a refrigerator at 1° to 4°C – In a microwave oven if food will be cooked immediately – Under fresh running water 21° C or colder. TAKE EXTRA CARE AS YOU PREPARE Never thaw food by submerging in stagnant water

TAKE EXTRA CARE AS YOU PREPARE n Cook to a centre temperature of above 70°C n Use an accurate probe thermometer to test centre temperature. n Cool and Reheat food as seldom and as quickly as possible n Take care to ensure that the centre temperature is as prescribed.