Food Safety & Hygiene PDF

Food Safety & Hygiene Welcome to Topic 1! Learning Outcomes  Definition of sanitation  Importance of sanitation  Food safety and food quality : The differences  Food borne illness : Sources & Common Symptoms  Differentiate food poisoning, food infection, suspect food and poten...

Food Safety & Hygiene Welcome to Topic 1! Learning Outcomes  Definition of sanitation  Importance of sanitation  Food safety and food quality : The differences  Food borne illness : Sources & Common Symptoms  Differentiate food poisoning, food infection, suspect food and potentially hazardous food. Cleaning vs Sanitation Cleaning Free from visible soil, dust Sanitation Free from harmful level of disease-causing microorganisms and contaminants. Cleaning vs Sanitation Wipe the table using a Wipe the table using wet wipe damped cloth with antibacterial effect Goal of food sanitation Prevent contamination Reduce the risk of foodborne illness Maintain the quality and integrity of the food supply Sanitation of food premise Selection of Premise Air: Free from pollutants like smoke, dust and fumes Surroundings: Clean and free from garbage dump No stagnant water to prevent breeding ground for rodents, flies and mosquitoes Sewage disposal and potable water available Proper ventilation and lighting. Proper space for kitchen, pantry and dining area. FOOD SAFETY VS FOOD QUALITY FOOD SAFETY : Definition Protection of consumers from potential hazards in food Chemical, Physical and Biological hazard Concerns of Food Safety Bacterial contamination Cross-contamination during food preparation. Inadequate cooking temperatures. Presence of allergens in food products. Chemical contamination (e.g., food additives, pesticides).  FOOD QUALITY : Focus Taste, Texture, Appearance Customer satisfaction Examples of concern of Food Quality Taste, texture, and appearance of fresh produce. Nutritional content and labeling accuracy. Shelf life and freshness of perishable products. Flavor consistency in processed foods. Packaging integrity and labeling compliance. FOOD SAFETY : Regulation FOOD QUALITY: REGULATION Consumer Preference No specific Regulation Why we need to sanitize? Prevent foodborne illness Why we need to sanitize? Cross-contamination Cross-contamination (Direct contact) Cross- contamination (Indirect) Why we need to sanitize? Control foodborne bacteria in kitchen Why we need to sanitize? Compliance with Regulation  Plan for the cleaning procedures, Step 1 materials and need equipment. Step 2 Prepare master cleaning schedule What to be cleaned ? Who clean it? When to clean it? How to clean it? Step 3 Forecast requirement of cleaning materials and equipment Purchase timely in adequate quantity. Stored separately in safe storage area Sources of foodborne illness Bacteria  Salmonella Clostridium Perfringens Sewage/ Human Raw meat excreta/ soil/ dust Cereal/ rice Common Bacillus cereus bacteria Staphylococcus aureus Human skin Soil/ fish Clostridium botulinum Sewage water Signs of food get spoilt Slimy Smelly Can detect the presence of bacteria? Example of the foodborne illness due to bacteria  Foodborne illness : Salmonellosis Sources RAW MILK Raw Egg Undercooked Meat Foodborne illness: Campylobacteriosis Undercooked poultry Foodborne illness: Listeriosis Soft cheese Deli meats Virus  Hepatitis A infection Infected Food Handler Raw shellfish Contaminated water Parasites Toxoplasma Tapeworms Raw food How you get tapeworms Tapeworm larvae (egg) in the raw meat How you get tapeworms How you get tapeworms No regular cleaning of toilet People infected by tapeworm pass out eggs in the toilet Chemical Pesticide Allergens Allergens How to avoid allergen contamination Use separate utensils Improper storage of allergens Moulds (mycotoxin) Unsatisfactory storage condition  Common symptoms due to mycotoxin Convulsion Vomiting Gangrene Toxin Produced : Bacteria/ viruses Food poisoning Symptoms appear Staphylococccal hourly after poisoning eating Staphylococcal Poisoning outbreak 28th August 2015 Chantilly Inappropriate storage of raw Cream and cooked foodstuffs  Live microorganism Multiply Food infection Ex: Samonella Bacteria, infection virus, parasites Dirty noodles processing site  Suspicion being contaminated Suspect Food May linked to outbreak Subject to investigation Allergen Cross-Contamination in a Bakery: Scenario: Multiple customers with peanut allergies experience allergic reactions after consuming pastries from a bakery. Investigation: equipment for baking both peanut- containing and peanut-free pastries, leading to cross- contamination. Action: Revise their production processes, and label products with allergen information to protect consumers with allergies. The Faecal-Oral Route Ready-to-eat foods  Perishable Careful Eggs temperature control Potentially hazardous food Fish Meats Cooked rice Properties: 1.Need refrigeration 2.With minimal processing (Fruits and vegetable; raw meat) 3.High moisture 4.Pathogens/ bacteria grow easily Formative assessment Case Study 1 It is 3 p.m. and you find a pan of sausage on the prep table left out since breakfast. Breakfast ended at 11 a.m. What shall you do as a food server/ food handler? Solutions: Discard the sausage Place the sausage in a properly labelled waste bag/ container Notify the manager (tell the reason of disposal ) Clean and sanitize the pan Wash and sanitize your hand