Food Safety In The Food Service Industry PDF
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Uploaded by MeaningfulWilliamsite4777
2021
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Summary
This document discusses food safety in the food service industry. It covers topics such as food safety hazards, contamination, and control measures. The document also includes information about ways food becomes unsafe and tips for improving food safety management.
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8/27/2021 FOOD SAFETY IN THE FOOD SERVICE INDUSTRY FOOD PROCESSING DIVISION ITDI - DOST 1 WHAT IS FOOD According to RA 10611 or the Food Safety Act of 2013,...
8/27/2021 FOOD SAFETY IN THE FOOD SERVICE INDUSTRY FOOD PROCESSING DIVISION ITDI - DOST 1 WHAT IS FOOD According to RA 10611 or the Food Safety Act of 2013, food safety refers to the assurance that food SAFETY? will not cause harm to the consumer when it is prepared or eaten according to its intended use. 2 1 8/27/2021 OUTBREAK An ILLNESS is considered an OUTBREAK when: TWO or MORE people have the same symptoms after eating the same food An investigation is conducted by state and local regulatory authority The outbreak is confirmed by laboratory analysis 3 FOOD Mostly comes from eating food contaminated with harmful bacteria or BORNE pathogens. ILLNESS 4 2 8/27/2021 TOPICS TO BE DISCUSSED 5 FOOD SAFETY HAZARDS 6 3 8/27/2021 FORMS OF CONTAMINATION 7 FACTORS F - FOOD AFFECTING GROWTH OF A – ACIDITY MICRO- ORGANISM T - TIME T - TEMPERATURE O – OXYGEN M - MOISTURE 8 4 8/27/2021 CONTROL MEASURES Microbial growth can be prevented by stopping their activities by controlling their environment or destroying microorganisms present. 9 WAYS FOOD POOR PERSONAL HYGIENE BECOME UNSAFE 10 5 8/27/2021 WAYS FOOD CROSS CONTAMINATION BECOME UNSAFE https://cdn.goconqr.com/uploads/flash_card/image_question/4195317/desktop_ce44f401-a364-4022-90f9- 4296d6c77c96.jpg Source: https://event-mohs.gov.mm/wp-content/uploads/2020/02/Food-Hygiene-Safety_Dr-HM_YGN.pdf https://i2.wp.com/jeffreysterlingmd.com/wp-content/uploads/2014/07/foodsafety.gif?resize=300%2C200&ssl=1 11 WAYS FOOD TIME – TEMPERATURE ABUSE BECOME UNSAFE 12 6 8/27/2021 BUYING FROM UNAPPROVED WAYS FOOD SOURCES BECOME UNSAFE https://www.dreamstime.com/photos-images/fresh-meat-butcher.html https://www.google.com/url?sa=i&url=https%3A%2F%2Fonlinenigeria.com%2Fcolumnists %2Fad.asp%2Fvideo%2Fpage%2F27%3Fblurb%3D191&psig=AOvVaw1wu7lIJ53ue3Cz7ttD OwbW&ust=1629991831298000&source=images&cd=vfe&ved=0CA0Q3YkBahcKEwio7vW mv8zyAhUAAAAAHQAAAAAQCQ 13 WAYS FOOD POOR CLEANING AND SANITIZING BECOME UNSAFE 14 7 8/27/2021 SOURCES OF CONTAMINATION AND HAZARDS 15 BASIC FOOD SAFETY AND HYGIENE 16 8 8/27/2021 WAYS TO ENSURE FOOD SAFETY 17 GOOD THE SAFE FOOD HANDLER PERSONAL Observe proper hand washing Cover infected wounds HYGIENE Proper handling of illness Proper use of hand gloves Actions that can contaminate food Only jewelry allowed is plain band ring Aprons must be removed when leaving food prep area 18 9 8/27/2021 GOOD PERSONAL HYGIENE SERVING FOOD Wear single used gloves when handling ready to eat food. Avoid bare hand contact. Serving staff must hold not food contact areas of glasses, dishes, and utensils 19 PREVENTION OF SEPARATE CROSS CONTAMINATION 20 10 8/27/2021 PREVENTION OF CROSS CONTAMINATION 21 PREVENTION OF Use separate equipment for raw and ready-to-eat CROSS food CONTAMINATION Clean and sanitize equipment before and after every use Prep raw and ready-to-eat food at different time Buy foods that don’t require prepping 22 11 8/27/2021 STORING Date Marking All food must be date marked is held for longer than 24 hours RTE food can be stored for only 7 days if held at 5°C or lower When combining food, the date to discard will always be the earliest of the foods FIFO = First In First Out 23 PREVENTION OF TIME AND Danger Zone is 5°C - 60°C TEMPERATURE Bacteria grows fastest ABUSE between 21° F - 52°F Take out only what you need to prep Monitor and record temps and times whenever critical point exists 24 12 8/27/2021 PREVENTION OF TIME AND FRESH-CUT PRODUCE TEMPERATURE Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at ABUSE 5°c or lower. 25 THAWING The Four (4) Acceptable Methods for Thawing Food FOOD 26 13 8/27/2021 COOK (for 15seconds at listed internal temperature) COOKING Cook to Safe (Internal) temperature (Please Give REQUIREMENTS Safe Food) FOR SPECIFIC TYPE OF FOOD Use Food Thermometer EGGS can be cooked at 63°C if consumed immediately, must be cooked at 68°C if consumed later. 27 COOLING Time duration Action to be done First 2hrs Cool from 57ºC to 21ºC Next 4hrs Cool from 21ºC to 5ºC or LOWER 28 14 8/27/2021 HOLDING HOT Held Food 60°C or Higher. COLD Held Food 5°C or Lower. 29 SERVING (Holding food Hot food should be held at 140°F (60°C) or warmer without Temp not longer than 4hrs. Control) Cold food should be held at 41°F (5ºC) and not more than 70°F (21ºC) not longer than 6hr. 30 15 8/27/2021 BUYING FROM Always buy from approved, reputable suppliers A RELIABLE Visually inspect every delivery immediately Reject food if: SOURCES Packaging is damaged Cans are missing labels, bulging, swollen, rusty or dented seals are broken expired Frozen food shows ice crystals or water stains Temp of product not correct 31 WASHING OF RAW Rinse fruits and vegetable Clean lids of canned goods MATERIAL 32 16 8/27/2021 Food must be 6” off the ground STORAGE OF Do not over pack coolers. Leave room for air to RAW flow. MATERIAL Store food only in containers intended for food that are durable, leak proof and able to be sealed or covered Never store food in areas not designed for food All food must be labeled with common name and date marking if not in original container Food packaged on-site for retail sales must be labeled 33 STORAGE https://nchfp.uga.edu/how/store/UGA_foodstorage_2011.pdf EGGS – not exceeding 32° Celsius (PNS/BAFS 209-2017) 34 17 8/27/2021 GOOD MANUFACTURING PRACTICES 35 FLOORS, WALLS, AND CEILINGS SAFE FACILITY Need to be smooth and durable for easy cleaning AND PEST MANAGEMENT https://exploredprk.com/photos/at-the-kusong-food- factory/ 36 18 8/27/2021 SAFE FACILITY LIGHTING AND PEST Adequate natural or artificial lighting must be provided throughout the establishment. MANAGEMENT Shatterproof light bulbs cover shall be provided VENTILATION Adequate ventilation must be provided 37 SAFE FACILITY EQUIPMENT AND PEST Need to be smooth, non-absorbent, durable and resistant to corrosion and damage. MANAGEMENT Floor mounted equipment on legs must be 6in high Tabletop equipment on legs at least 4in high 38 19 8/27/2021 SAFE FACILITY 3-COMPARTMENT SINKS AND PEST For Washing, Rinsing, and Sanitizing dishes MANAGEMENT HANDWASHING STATION Must be available in bathrooms, all prep areas, service areas and dishwashing area https://firstaidcalgary.ca/lesson/unit-5-maintenance-and-sanitation/3-compartment-sink-example/ https://www.webstaurantstore.com/regency-17-x-15-hands-free-hand- sink-with-knee-operated-valve/600HS17KO.html 39 SAFE FACILITY APPROVED WATER SOURCE AND PEST Only drinkable water can be used for the preparation of food and come in contact with MANAGEMENT food contact surfaces GARBAGE CONTAINERS Leak proof, cleaned regularly and must be covered when not in use 40 20 8/27/2021 SAFE FACILITY THREE RULES OF PEST PREVENTION: Deny access into the building AND PEST Deny food, water and shelter MANAGEMENT Work with a licensed Pest Control Operator (PCO) 41 CLEANING Two ways to sanitize a surface: AND Heat (simple, but HOT) SANITIZING Water minimum 171°F Immersed under the water for at least 30 seconds Chemicals (3 types) Chlorine (Bleach) Iodine Quat (Quaternary Ammonium Compound) 42 21 8/27/2021 CLEANING AND SANITIZING Two methods to sanitize a surface Soaking it in sanitizer solution Rinsing, swabbing or spraying the surface with a sanitizer solution 43 CLEANING CLEAN FOOD CONTACT SURFACE AND After use SANITIZING Before working with different food Any time contamination may have occurred Every 4 hours at minimum if in constant use 44 22 8/27/2021 3 – COMPARTMENT SETTING UP SINK First clean and sanitize the sinks and drain boards The first sink should be filled with detergent and water at least 110°F The second sink should be filled with clean water (room temp is fine) The third sink should be filled with water and sanitizer to the correct concentration 45 STORING OF GLASSWARE AND Store clean glasses upside down and clean silverware with handles up UTENSILS Clean and sanitize trays and carts being used to store and transport clean silverware, utensils and equipment 46 23 8/27/2021 Food Safety Management Systems AN OVERVIEW Personal hygiene program Food safety training Supplier selection and specification program Quality control and assurance programs Cleaning and sanitation program Standard operating procedures (SOPs) Facility design and equipment maintenance program Pest-control program 47 THANK YOU AND GOD BLESS! 48 24