Hygienic and Sanitary Practices for Food Catering Businesses – Advance Level Module 3.

Hygienic and Sanitary Practices for Food Catering Businesses – Advance Level
Module 3

PRE-PRODUCTION PROCESSING
SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING S. No. Operational Flow Part of Schedule 4 Relevant Section Heading 3 PRE-PRODUCTION PROCESSING Part 5 Section 2.2 Good Food Hygiene Practices - Raw Material Part 2 Section 5.3 Food Operations & Control - Food Processing/Preparation, Packaging & Distribution Service Section 2.5 Good Food Hygiene Practices - Cross Contamination Section 6 Special Requirement of High Risk Foods

PREPARATION OF FRUITS & VEGETABLE

Preparation of fruits/ vegetables Use fruits and vegetables that are protected from cross-contamination and properly conserved. whole fruits and vegetables should be washed in potable water before being cut, mixed with other ingredients. whole fruits & vegetables should be washed (intend is to sanitize) with 50 ppm chlorinated water before cutting, peeling or serving. non-absorbent food grade material, equipment, containers shall be used for preparing fruits & vegetable. prepared fruits/vegetables should be kept in clean and properly covered food grade containers at a required temperature.

Handling raw vegetables

Washing of raw vegetable with water – Washing will help reduce bacteria, including e.coli, from the surface of fruit and vegetables. Most of the bacteria will be in the soil attached to the produce. Washing to remove any soil is, therefore, particularly important. When you wash vegetables, wash them under a running tap and rub them under water, for example in a bowl of fresh water. Start with the least soiled items first and give each of them a final rinse. Washing loose produce is particularly important as it tends to have more soil attached to it than pre-packaged fruit and vegetables. Peeling or cooking fruit and vegetables can also remove bacteria.

Washing of raw vegetable with chlorinated water – Chlorine bleach solutions may be used for sanitizing raw fruits and vegetables during the washing or pre-peeling process. The concentration of sanitizer in the wash water must not exceed ppm hypochlorite (used when vegetables are highly dirty). However 50ppm is recommended for general sanitization. Contact times of not more than two is typically sufficient to achieve a thorough kill. Do not use chlorinated water for sanitizing peeled fruits and vegetable. For immediate peeling of vegetables & fruits, re-rinse with potable water after sanitizing with chlorinated water.

How to prepare 50 ppm of chlorine solution – Formula used - Initial Hypo chlorine solution concentration (ppm) x Initial Hypo chlorine solution volume (? In ml) = Final chlorine solution concentration desired (ppm) x Final chlorine solution volume (ml) Example – To prepare 100 ltr (100,000 ml) of 50 ppm solution, from a 12.5% (125,000 ppm) sodium hypochlorite (NaOCI) solution 125000*? = *50 ? = 40 ml of Initial Hypo chlorine solution volume shall be used. Note - 1 ltr = 1000 ml & 1 ppm = 1ml in 1,000,000ml

Preparing Raw Material Raw fruits, vegetables & meats* Removal of low quality produce Sorting, Grading Potable water Washing Sanitizing with chlorinated water Rinsing * Not advised for all , however this process may be used for applicable raw fruits, vegetable & meat Drying Storage in refrigerator or room temp.

Washing of Raw Material

PREPARATION OF NON-VEG PRODUCTS

Preparation of Non-veg. Products Ensure proper cooking of all non vegetarian products. Used surfaces should be washed with antibacterial cleaning agent, rinsed properly with water and sanitized after preparing non vegetarian products . Ensure that frozen products are thawed properly.

1. Time and temperature control develop and maintain systems to effectively control time and temperature time and temperature of receiving, processing, cooking, cooling, storage, packaging, distribution and food service upto the consumer shall be controlled. Thawed material should be consumed (Intend is processing) immediately. Do not store back thawed material for future use. Only required portion of the food should be thawed at a time.

Preparation of Non-veg. Products Ensure proper cooking of cooked meat at an internal temperature of 75⁰ C or above

Preparation of Non-veg. Products Cleaning of surface area after preparing non veg products

Ensure that frozen products are thawed properly. When thawing mention date and time.

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING THAWING

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING Thawing of Frozen Products (1) Thawing-In Refrigerator Items being thawed should be labelled with defrost date to indicate the beginning of 2nd shelf life. Thaw food at 5⁰ C or less. Temperature controlled thawing is recommended for meat, poultry and fish. Any other means of thawing apart from running water and microwave is not allowed. Thawing In Running Water Items being thawed should be labelled with date and time. Thawing in running water advisable shellfish and seafood. Thawing in running water should not exceed 90 minutes. Ensure air break between tap and water. Use sanitized food grade container. Sink must not be used for other purposes during thawing After thawing, product must be used within 12 hours. Cold running water (from mains) should be at 15⁰ C or less Freezing prevents bacteria from growing, but does not kill them. Improper thawing (e.g. at room Temp.) provides an opportunity for food poisoning bacteria to grow to harmful numbers and / or produce toxins. It should be noted that the food safety risk of thawing frozen ready-to-eat potentially hazardous food is much higher than thawing frozen raw potentially hazardous food that will be cooked or subject to other pathogen-reduction steps before eating

Thawing - There are three method approved for thawing of food:- 1. Temperature control (cool room/refrigerator) 2. Microwave oven 3. Cold running water (conditional) 1. Under Temperature Control (1⁰ C to 5⁰ C ) Environment/ refrigeration thawing:- Identify a designated area for the defrosting of foods in the coolroom/refrigerator or a labelled trolley (in a cool room) may be used for this purpose. Place the frozen food in the perforated pan so that dripping should not contaminate the food Place the perforated pan in a tray/pan so that food dripping accumulate in the tray/pan and it cannot drip on other food. A product is deemed to be thawed when core temperature lies between 1⁰ C to 5⁰ C Labelled the thaw food and used within 12 hours.

Thawing - 2. Under Running Water Portions must not be too thick to allow for quick thawing. Running water should be potable in nature Sink should be sanitized before thawing start Store food on a tray that allows the running water to pass over the food No defrosting food can ever be left un-attended A product is deemed to be thawed when core temperature lies between 1⁰ C to 5⁰ C - Thawing in running water should be complete within 90 minutes - Labelled the thaw food and used within 2 hours 3. In Microwave Oven - Only small portion of food should thaw by this method - A product is deemed to be thawed when core temperature lies between 1⁰ C to 5⁰ C - Use thawed product immediately Except these three method no other method is allowed for thawing of food.

Thawing - Submerge under running potable water, at or below 15⁰ C In a microwave oven, if the food will be cooked immediately after thawing In a refrigerator, at or below 5⁰ C

ACTIVITY- 8 How much initial Hypo chlorine solution is required to prepare 50 ltr of 100 ppm solution, from a 12.5% sodium hypochlorite (NaOCI) solution a ml b ml c ml d ml 2. Recommended strength of chlorinated water for sanitizing fruits and vegetable is - a ppm b ppm c ppm d. 75 ppm 3. Thawing should not be done by which method? Microwave b. Submerged under running water c. Under refrigeration d. Room Temperature Cooking of cooked meat should be done at an internal temperature of or above a ⁰ C b. 60⁰ C 75⁰ C d. 70⁰ C Chlorinated water can also be used for sanitizing peeled fruits and vegetable True/False

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING CROSS- CONTAMINATION Bacteria exist everywhere. Pathogenic bacteria pose the greatest danger by causing foodborne illnesses. Good policies and procedures for preventing bacterial contamination can effectively reduce their risk

SAFE & NUTRITIOUS FOOD HANDBOOK FOR ADVANCE CATERING Cross-contamination Following should be done to avoid cross – contamination - Raw food/ meat/poultry and ready-to-eat foods should be kept separate at all times. Hands should be thoroughly washed before switching from preparing non vegetarian products to any other activity. Work surfaces, chopping boards and equipment should be thoroughly cleaned (intend clean and sanitize) before the preparing of food starts and after it has been used. Separate chopping boards and knives for raw fruit/ vegetables/ meat/poultry and ready-to-eat food should be used. - Raw meat/poultry below ready-to-eat food should be kept in the fridge. - Separate fridge for raw meat/poultry should be kept. - Staff should be made aware how to avoid cross-contamination. Bacteria exist everywhere. Pathogenic bacteria pose the greatest danger by causing foodborne illnesses. Good policies and procedures for preventing bacterial contamination can effectively reduce their risk

Cross contamination may occur from – Food to food – Food can become contaminated by bacteria from other foods. This type of cross-contamination is especially dangerous if raw foods come into contact with cooked foods. Here are some examples of food-to-food cross-contamination: In a refrigerator, meat drippings from raw meat stored on a top shelf might drip onto cooked vegetables placed on lower shelf. Raw chicken placed on a grill touching a steak that is being cooked. 2. Hand to food – People can also be a source of cross-contamination to foods. Some examples are: Handling foods after using the toilet without first properly washing hands. Touching raw meats and then preparing vegetables without washing hands between tasks. Using an apron to wipe hands between handling different foods, or wiping a counter with a towel and then using it to dry hands.

Cross contamination may occur from – 3. Equipment to food Contamination can also be passed from kitchen equipment and utensils to food. This type of contamination occurs because the equipment or utensils were not properly cleaned and sanitized between each use. Some examples are: Using unclean equipment, such as slicers, can openers, and utensils, to prepare food. Using a cutting board and the same knife when cutting different types of foods, such as cutting raw chicken followed by salad preparation. Storing a cooked product, such as a sauce, in an unsanitized container that previously stored raw meat.

Segregate veg and non-veg area

Separate storage of raw vegetables and non veg products

Do not handle veg and non veg products together.

Colour coded chopping boards and knives Colour coded chopping boards may be used. A template of colour code for chopping boards and knives

Sanitizing chopping boards in chlorine water Checking strength of chlorine ( ppm) water using chlorine strips

Sanitizing knives under Germicidal Ultra Violet Tubes

ACTIVITY- 9 1 Handling foods after using the toilet without first properly washing hands, may lead to a. pasteurization b. sanitation c. cross-contamination d. incubation 2. Cross contamination may occur from - a. Food to food b. Utensils to food c. Food handler to food d. Customer to food Raw meat and raw vegetables may be stored together. True/False 4. As a good hygiene practise, seprate chopping board shall be used for handling raw vegetable and raw meat. True/False Hands should be thoroughly washed before switching from preparing non vegetarian products to any other activity. True/False

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Hygienic and Sanitary Practices for Food Catering Businesses – Advance Level Module 3.

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