Food Safety & Hygiene PDF

# Food Safety and Hygiene ## An Introduction of Food Safety Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. Poor food handling and inadequate food safety can cause infection (foodborne illness). - Usually includ...

# Food Safety and Hygiene ## An Introduction of Food Safety Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. Poor food handling and inadequate food safety can cause infection (foodborne illness). - Usually include stomach problems. - Especially in young children, older adults, pregnant women. - People with weakened immune systems. ## Types of Contamination - Physical Contamination - Chemical Contamination - Biological Contamination ## Physical Contamination Physical Contamination occurs when foreign objects come into contact with food. This can be caused by: - Hair - Glass - Plastic - Scabs - Rodent Droppings - Files - Bones from meat/fish ## Chemical Contamination Chemical contamination occurs when chemicals are added to food. This can be caused by: - Pesticides sprayed on fruits or vegetables - Freezer refrigerants - Drugs - Food additives - Chemicals from cleaning products - Metal or non-food cookware and storage ## Biological Contamination Biological contamination occurs when microorganisms are present in food. This can be caused by: - Bacteria - Viruses - Fungi - Parasites ## Causes of contamination - Cross Contamination - Poor Personal Hygiene - Improper Cleaning and Sanitation - Time and Temperature Abuse ## Poor Personal Hygiene Poor personal hygiene occurs when food handlers: - Do not wash their hands properly - Are not wearing gloves properly - Use bare hands to contact food ## Improper Clean and Sanitation Improper clean and sanitation occurs when: - Surfaces and equipment are not cleaned properly - There is a presence of pests ## Time and Temperature Abuse Time Temperature Abuse occurs when potentially hazardous food is left in the temperature danger zone for too long. - A potentially hazardous food is any food that will support the growth of harmful microbiological organisms - Food items high in protein such as meats, soy products and dairy items are usually considered potentially hazardous foods and need special handling care - The temperature danger zone is the temperature range in which harmful microbiological organisms grow/reproduce most rapidly ## Prevention ### Preventing: Cross Contamination - **Separate Equipment:** Use separate equipment for different types of food - **Prepare food at Different Times:** Prepare raw meat, seafood and poultry at different times to the ready to eat food (when using the same prep table) - **Clean and Sanitize:** Clean and sanitize all work surfaces, equipment and utensils after each task ### Preventing: Personal Hygiene - **Good Personal Hygiene Includes:** - Maintaining personal cleanliness - Wearing proper work attire - Following hygienic hand practices - Avoiding unsanitary habits and actions - Maintaining good health - Reporting illnesses ### Glove Use - **Single-use gloves used for handling food:** - Must never be used in place of handwashing - Must never be washed and reused - Must fit properly - **When to change gloves:** - As soon as they become soiled or torn - Before beginning a different task - After handling raw meat, seafood or poultry and before handling ready-to-eat food ### Eating and Drinking Policy - **Food Handlers Must Not:** Eat, drink, smoke, or chew gum or tobacco while working. - **When:** - Preparing or serving food - Working in food preparation - Working in areas used to clean utensils and equipment ### Preventing: Storing Cook Food - **All food must have a label that includes:** - Name of the food - Date by which it should be sold, eaten or thrown out - Discard food that has passed the manufacturer's expiration date. - **Ready-to-eat food that was prepared in house:** - Can be stored for 3 Days at 41°F (5°C) or lower - Must be thrown out after 3 days. ### Chilling the Food - Cool down food quickly: - Put in shallow pans. - Use the ice wands or ice paddles - Leave uncovered in the freezer - Check and record the temperature often - Remember to date and label the food ### Preventing: Receiving Food - **What do you check for when receiving food:** - Food Quality - Food Brand - Correct labeling with expiring date - Proper appearance - Proper temperature - **Box, container and canned food must be labeled and not have:** - Bulky - Pierced - Rust - Lids that are popped - Seal problem - Leaks ### Preventing: Storing Food - **Put food away in a certain order:** Chilled, Frozen and Dry - **Store food in original packaging** - **Use ‘First in First Out' System (FIFO)** - **Minimize time in the danger zone** - **Prevent cross-contamination** - **A good storage area has:** - Refrigerators, freezers and dry storage at the correct temperature - Refrigerators and freezers that are not overloaded - A well-maintained, dry, cool, clean, well-lit, ventilated dry storage - Food six inches above the floor and four inches away from the walls. - Food separate from all cleaning chemicals and clothing closets - Check the temperature of food and storage areas with a verified thermometer. - Store refrigerated foods at 41°F (5°C). Or less. - Store frozen food at 0°F (-18°C), or less - Store dry foods between 50-70°F (10°C-21°C) - Store whole produce at room temperature, and cut produce at 41°F (5°C) - Document temperature readings for your refrigerators, freezers and dry storage. ### Preventing: Cleaning/Sanitizing - Clean and sanitize food handling equipment after every use. - Sanitize hand-contact surface such as taps or door handles. - Use cleaning and sanitation chemicals according to label instructions. - Make sure all cleaners are in their original container. - Store chemicals and cleaning equipment separate from food and utensils. ### Preventing: Pest Control - Report defects in the building - Seal access points and openings - Keep doors and windows closed or use screens - Inspect all deliveries closely - Maintain a well planned cleaning and schedule - Never food outside - Store food pest-proof containers off the floor and way from walls - Rotate stock - Maintain drains and water taps - Make regular inspections