1. 5/16/2008
FOOD Safety training

2. INTRODUCTION Food is very important for all organisms including: Man
5/16/2008
INTRODUCTION
Food is very important for all organisms including:
Man
Microorganisms and
Pests
Thus, there is competition for food

3. INTRODUCTION Every year, thousands of people suffer from food-borne
5/16/2008
INTRODUCTION
Every year, thousands of people suffer from food-borne
problems as a result of eating or drinking contaminated food
This involves
Severe diarrhea
Vomiting
Stomach cramp
Thus, food handlers should receive hygienic training

4. DEFINITIONS Food Hygiene simply means: Cleanliness
5/16/2008
DEFINITIONS
Food Hygiene simply means:
Cleanliness
Protection of food from contamination
Making food safe
Sanitation: this deals with the protection of Public Health by the maintenance of sanitary conditions

5. COST OF POOR HYGIENE Outbreak of Food Poisoning
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COST OF POOR HYGIENE
Outbreak of Food Poisoning
Consumer Complaints (due to contamination)
Pest infestations
Food wastage due to spoilage
Legal actions
Closure of food premises
Lowering of profits

6. BENEFITS OF HYGIENE Increased productivity Good turnovers
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BENEFITS OF HYGIENE
Increased productivity
Good turnovers
Quality products
Satisfied customers
Good working conditions
Reduced wastage

7. 5/16/2008
HIGH-RISK FOODS
Some foods are classified as high-risk foods because of their potential
for contamination these include:
All cooked meat and poultry
Cooked meat products. gravy and stock
Custards and dairy produce
Egg products e.g. mayonnaise
Seafood
Cooked rice

8. 5/16/2008
FOOD CONTAMINATION
There are 3 main types of contamination of high-risk foods:
Microbial Contamination
Physical contamination
Chemical contamination

9. SOURCES OF MICROBIAL CONTAMINATION
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SOURCES OF MICROBIAL CONTAMINATION
The person
Raw food
Insects
Rodents
Dust
Refuse and waste food
Animals and birds

10. VEHICLES OF MICROBIAL CONTAMINATION
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VEHICLES OF MICROBIAL CONTAMINATION
Hands
Clothes
Equipment
Hand-contact surfaces
Food-contact surfaces

11. PHYSICAL CONTAMINATION
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PHYSICAL CONTAMINATION
Some foreign bodies sometimes find their way into foods. some of these are:
Bolts, nuts, pieces metal
Cardboard pieces
Hairs (human, rodents, etc.)
Droppings
Finger nails, earrings
Glass
Pieces of food
Grease and oil

12. CONTROL & PREVENTION OF CONTAMINATION
5/16/2008
CONTROL & PREVENTION OF CONTAMINATION
Keep food covered (whenever possible)
Do not use defective equipment
Do not use dirty wiping cloths
Handle foods with plates, tongs and trays
Always separate raw foods from cooked foods
Do not use the same equipment for both raw & processed food

13. CONTROL & PREVENTION OF CONTAMINATION
5/16/2008
CONTROL & PREVENTION OF CONTAMINATION
Prevent animals from food rooms
Remove waste food and refuse from food processing area.
Keep food & equipment from the floor
Use the right disinfectant and cleaning technique
Purchase food from reputable sources

14. 5/16/2008
FOOD PRESERVATION
Preservation is the treatment of food to prevent spoilage or
unwholesomeness Methods of preservation include
High temperatures (pasteurization, sterilization, cooking etc)
Low temperatures (refrigeration)

15. FOOD PRESERVATION Dehydration (removal of moisture)
5/16/2008
FOOD PRESERVATION
Dehydration (removal of moisture)
Chemicals (salt, sugar, acids and SO2 )
Vacuum packing
Physical methods (smoking)

16. 5/16/2008
PERSONAL HYGIENE
Food handlers have a responsibility to observe high standards of
cleanliness to provide good service. Some hygienic practices to observe
are:
Wash hands after visiting W.C.
Wash hands before handling food or equipment
Wash in between handling raw food and cooked food
Wash hands after combing or touching the hair
Wash hands after eating, smoking, coughing or blowing your nose.

17. PERSONAL HYGIENE Wash hands after handling waste food or refuse
5/16/2008
PERSONAL HYGIENE
Wash hands after handling waste food or refuse
Wash hands after handling cleaning chemicals
Keep finger nails short and clean
Food handlers should avoid the use of nail varnish
Food handlers should avoid licking the fingers
Food handlers should not eat, chew gum and taste food with the finger or unwashed spoon

18. 5/16/2008
PERSONAL HYGIENE
Cuts and boils should be covered with waterproof dressings
Use of gloves is highly encouraged
Head covering should be worn by food handlers
Wearing of earrings, watches, jeweled rings should be avoided

19. 5/16/2008
PERSONAL HYGIENE
Strong perfumes or aftershave should be avoided because they may taint foods, especially, high-fat foods
It is illegal to smoke in food areas
Protective clotting must be worn by handlers
Food handlers must be fit. Any ill-health person should stay off food.

20. CONSTRUCTION AND DESIGN OF PREMISE
5/16/2008
CONSTRUCTION AND DESIGN OF PREMISE
Site Selection:
Appropriate Site
Availability of utilities (water, electricity, effluent disposal etc.)
Layout:
Avoid cross contamination
Ensure continuous work flow

21. CONSTRUCTION AND DESIGN OF PREMISE
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CONSTRUCTION AND DESIGN OF PREMISE
Provide sufficient facilities for personal hygiene
Provision of adequate ventilation and drainage
Should be easy to clean thoroughly
Provision of adequate lighting
Provision of refuse areas

22. EQUIPMENT All surface in contact with food must be: Smooth Impervious
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EQUIPMENT
All surface in contact with food must be:
Smooth
Impervious
Non-toxic
Non-flaking

23. EQUIPMENT Corrosion-resistant Made of food grade stainless steel
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EQUIPMENT
Corrosion-resistant
Made of food grade stainless steel
Cutting boards should be made from polypropylene
Equipment must be clean thoroughly after work and kept dry

24. CLEANING AND DISINFECTION
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CLEANING AND DISINFECTION
Cleaning is the application of energy to a surface with
the intent to remove dirt and grease. Why Clean?
To remove matter which serves as substrate for microbes
To allow for disinfection of surfaces
To reduce risk of contamination

25. CLEANING AND DISINFECTION
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CLEANING AND DISINFECTION
To promote a favorable image to customers
To ensure safe working environment
To comply with the law

26. METHOD OF CLEANING There are Six basic steps:
5/16/2008
METHOD OF CLEANING
There are Six basic steps:
Pre-cleaning: Removing excess soil (sweeping, wiping or pre-rinsing)
Main clean: application of detergent to loosen surface grease and dirt.
Rinse: Removal of loose dirt and detergent
Disinfection: Destroying microbes using bleach
Final Rinse: Removal or disinfectant
Drying: By evaporating to dry

27. FOOD POISONING AND FOOD BORNE DISEASES
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FOOD POISONING AND FOOD BORNE DISEASES
Food poisoning is illness resulting from consuming contaminated or poisonous
Food Symptoms show within 1 to 36 hours and can last from 1 to 7days.
Symptoms include:
Abdominal pains
Diarrhea
Nausea and vomiting
Fever

28. CAUSES OF FOOD POISONING
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CAUSES OF FOOD POISONING
Bacteria
Viruses
Chemicals e.g. Insecticides, weed killers
Metals
Poisonous Plants

29. COMMON BACTERIA POISONING
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COMMON BACTERIA POISONING
Salmonella poisoning
Clostridium porringers poisoning
Staphylococcus aurous poisoning