Unit 1 Food Safety in Food Service PDF

I Block 1 SERVICE ESTABLISHMENTS AND INDUSTRIES The approach to food safety in any food service establishment and industry has to be initiated from the selection of a site to construction of a f...

I Block 1 SERVICE ESTABLISHMENTS AND INDUSTRIES The approach to food safety in any food service establishment and industry has to be initiated from the selection of a site to construction of a food service establishment. Food safety is the responsibility of every person involved in food service. Every action in food service has the potential to impact the safety of the food, either during purchasing, storage, preparation, holding, service, clean up or transportation. A safe food service begins with a facility that is clean and in good repair. Work areas and equipment should be designed for easy cleaning and maintenance. 1.1 Characteristics of a Food-safe Facility It is designed for easy cleaning and maintenance. The workflow prevents clean and soiled items from crossing paths during food production and service. The floors, walls, and ceilings are free of dirt, litter, and moisture. The service line and serving stations are clean and neat. The exhaust fans and hoods are clean and operating properly. All types of storage areas - the dry storage room, the refrigerators, and the freezers - are in excellent condition. There is NO damage or spoilage, NO broken or tom packages, and NO bulging or leaking cans. Floors are clean, dry, and uncluttered.  Cleaning supplies and chemicals are stored AWAY from food supply areas. Measuring utensils used for chemicals are stored with the chemical and are never used with or near food. Rest rooms are convenient, clean, adequately stocked with soap and paper towels, and have warm running water. Garbage is kept away from food preparation areas. Garbage containers are leak-proof, waterproof, pest-proof, durable, easy to clean and have tight-fitting lids Spills are cleaned immediately. Garbage is disposed of properly and promptly. There is no evidence of infestation from bugs or other pests. 1.2 Considerations in Design and Maintenance of Premises The premises should be kept clean and free of waste material. Only articles necessary for the operation and maintenance of the food service establishment should be stored on the premises. There should not be unnecessary movement of personnel not connected with food preparation and serving in those areas. The units should be so designed that the work flow is satisfactory and in particular, 'dirty flow' lines do not cross 'clean flow' lines in order to minimize the risk of cross contamination. Food preparation areas should be completely separate from the wash-up and garbage areas. Separate toilets, hand washing, staff rest room, locker facilities should be available and should be disconnected from food areas. Protection should be provided to prevent entry of pests. There should be arrangements for washing and sanitizing as well as adequate drainage. There should be adequate provision for natural andlor artificial lighting and ventilation. 1.3 Selection, Installation and Cleaning of Equipment and Utensils Equipment can be contaminated during production and also while not in use. Therefore an appropriate cleaning programme has to be developed and implemented. Wherever equipments cannot be removed, the 'cleaning-in-place' system should be implemented. 8 Selection of the equipments which can meet sanitation standards is essential to ensure food safety. Equipments should: - have as few parts as possible; - be easy to take apart; - have smooth surfaces with no pits, crevices, ledges, bolts and rivet heads; - have rounded edges and comers inside, with smooth surfaces and should be: - coated materials, that do not crack or chip; - be made of materials that are not toxic, donot absorb liquids or fats and do notcolour or flavour the food. 8 Equipment should be installed and arranged so that food is not easily contaminated and all areas are easy to reach and clean. 8 Materials used for making utensils should not allow the migration of deleterious substances or impart colours, odours, flavours to food under normal conditions of use. Utensils should be lead-free and not made of galvanized metal. 1.4 Kitchen Layout, Storage and Transportation 8 Ovens, stoves and mixing machines should be in the centre of the room. Cooking stoves and cooking ranges need a canopy and an exhaust fan ventilation system to draw off fumes. 8 Processing areas of vegetables, raw meat and fish should be clearly demarcated. 8 Cooking units where steam is produced should be located near the house side wall to avoid long drainage channels running through the kitchen. 8 Non-perishable foods should be stored at room temperature in metal or plastic bins with proper lids. They should be at least 6 inches above the floor in a manner that protects food from splash or other contamination apd also permit easy clean up. Perishable foods have to be stored in refrigerators at appropriate positions. 8 Deep freezers specially meant to keep the food at -lS°C are used in commercial establishments. 8 The general requirements that should be met by a container for food transport are: 1. It should not contaminate the food or packaging for e.g., tankers used for non-food transport should not be used to transport food. 2. It can be effectively cleaned, kept in good condition and whenever necessary, can be disinfected. 3. It should provide effective protection from contamination, including dust and fumes.  4. It should maintain the temperature, humidity, atmosphere and conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption, for example, insulated tankers for chilled milk transport, etc. 1.5 Sanitary Facilities and Disposal of Waste Sanitary. facilities like toilets, wash basins, hand dips and rest rooms should be provided to the food service establishment personnel. Raw, untreated sewage carries high microbial load and may contaminate water, food or equipment through faulty plumbing. To prevent this, toilets and septic tanks should be separated from walls, streams and other water sources. Suitable receptacles should be provided, both inside and outside food premises, for the disposal of water, food and debris. Refuse containers used internally must be emptied as frequently as necessary and always at least once a shift. After emptying, reusable containers must be thoroughly cleaned before being brought back into the food processing area. Care should be taken that receptacles used for storage or collection of refuse should not be reused for storage of food. 1.6 Hygiene Requirements for Licensing in the Indian Context The Government of India has prescribed the following hygiene requirements under the PFA Rules, 1955, for licensing and sale of food items: a) No licensee shall employ in his or her work any person who is suffering from infectious, contagious or loathsome disease. b) No person shall manufacture, store or expose for sale or pennit the sale of any article of food in any premises not effectively separated to the satisfaction of the licensing authority from any privy, urinal, sludge, drain or place of storage of foul and waste matter. c) Every utensil or container used for manufacturing, preparing or containing any food or ingredient of food intended for sale shall be kept at all times in good order and repair and in clean and sanitary conditions. No such utensil or container shall be used for any other purpose. d) No person shall use for manufacturing, preparing or storing any food or ingredient of food intended for sale, any utensil or container, which is imperfectly enamelled or imperfectly tinned or which is made of such materials or is in such a state as to be likely to injure such food or render  -8 I e) Every utensil or container containing any food or ingredients of food 1 B intended for manufacture of food / sale shall at all times be either provided 2 with a tight fitting cover or kept closed or covered by a properly fitting lid or by a close fitting cover or gauze, net or other material of a texture sufficiently fine to protect the food completely from dust, dirt, flies and other insects. f) No utensil or container used for the manufacture or preparation of or containing any food or ingredient of food intended for sale shall be kept in any place in which such utensil or container is likely by reason of impure air or dust or any offensive, noxious or deleterious gas or substance or any noxious or injurious emanations, to be contaminated and thereby render the food noxious. Key Terms Equipment: Stoves, ovens, ranges, hoods, slicers, mixers, meat blocks, tables, counters, refrigerators, dish washing machines, steam tables, and similar items other than utensils, used in the operation of a food service establishment. Food service establishment: Any place where the food is prepared and intended for service whether the consumption is on or off the premises and charges are levied for the food. It also includes delicatessen type operations that prepare foods intended for individual portion service. Utensils: Any implement used in the storage, preparation, transportation, or service of food. PLEASE COMPLETE "CHECK YOUR PROGRESS EXERCISES" GIVEN IN THIS UNIT IN THE ONLINE VERSION FOR ASSESSING YOUR OWN PROGRESS. YOU MUST REMEMBER TO STUDY THE COMPLETE UNITS GIVEN BOTH ONLINE AND ON CD-ROM. THEY MAY CONTAIN FURTHER DETAILS NOT GIVEN IN THIS SUMMARY VERSION. THE EXAMINATIONS WILL TEST YOU ON THE COMPLETE UNITS NOT ON THE SUMMARY VERSION.