the information about most important aspect of hotel industry which lay down the focus on Hygiene, Food Safety & HACCP concept of the kitchen.

1. HYGIENE, FOOD SAFETY & LEGISLATION
Essential Aspect Of Professional Kitchens
• YEAR 3 – SEM 6 FOOD PRODUCTION SPECIALIZATION
Prepared By – CHEF HARSHAL KAMBLE
FOOD SAFETY & HYGIENE

2. CONCEPT…..
FOOD SAFETY & HYGIENE
• Hygiene -Conditions or practices conducive to maintaining health and
preventing disease, especially through cleanliness. Hygiene is a set of personal
practices that contribute to good health.
• Sanitation is the effective use of tools and actions that keep our environment
healthy. These include latrines or toilets to manage waste, food preparation,
washing stations, effective drainage and other such mechanisms

3. PERSONAL HYGIENE
• Personnel hygiene is one of the most important aspects of the hospitality
industry. Professionalism is always shown by the set standards of personnel
grooming and hygiene in the hotel or hospitality industry.
• As being a chef or a food handler, one should take maximum care or must
ensure to provide a safe, hygienic and contamination free food to the guests.
And this is only possible when the rules and regulations for the personnel
hygiene and grooming are strictly followed by each and every one in the
kitchen.
• The food handler has a moral and legal duty and responsibility of having
good standards of personnel hygiene.
FOOD SAFETY & HYGIENE

4. GENERAL GUIDELINES FOR HYGIENE ANDGROOMINGSTANDARDS: -
• Always wash your hands before entering in to the kitchen or staring your
work.
• Make them dry and use proper hand sanitizer for disinfecting it.
• If you have any kind of injury or open wounds on your visible body parts,
do not handle the food material with direct contact or it is advisable to take
rest at home till the fulL recovery of it.
• Always use hanker chief or cover your mouth with hands while coughs and
sneezes.
FOOD SAFETY & HYGIENE

5. • Never keep foot on tables or working areas or never sit on tables.
• Always wash your hands with soap and sanitizer after using toilets.
• Never touch your nose, teeth, hairs, ears while working in kitchen. If touched, just
wash your hands properly.
• Never touch ready to eat food with open hands, always use the appropriate gloves
for dealing with the food.
• Never touch the sanitary or cleaning materials with open hands.
• Food is the most sensible and perishable thing, thus always follow the safety and
hygiene rules while working on duty.
FOOD SAFETY & HYGIENE

6. FOOD SAFETY
• Food Safety refers to handling, preparing and storing food in a way to best
reduce the risk of individuals becoming sick from foodborne illnesses. ... The
principles of food safety aim to prevent food from becoming contaminated
and causing food poisoning.
• Food safety is used as a scientific discipline describing handling, preparation,
and storage of food in ways that prevent food-borne illness. The occurrence
of two or more cases of a similar illnesses resulting from the ingestion of a
common food is known as a food-borne disease outbreak
FOOD SAFETY & HYGIENE

7. THE IMPORTANCE OF FOOD SAFETY
• Food safety is important as it helps to protect consumer from the risk of
food borne illnesses. It also helps to prevent consumers from risks of health
–related conditions such as allergy and even death.
• It also protects food processing establishments from product recalls which
results in financial losses due to unsafe products. Other issues due to unsafe
products which can impact a business include: rejected products, possible
lawsuits and business closure by the public health authorities due to reports
of unsafe product sold to the general public.
FOOD SAFETY & HYGIENE

8. • Keep Food Safe! Food Safety Basics
• Safe steps in food handling, cooking, and storage are essential in preventing
foodborne illness. You can't see, smell, or taste harmful bacteria that may cause
illness. In every step of food preparation, follow the four guidelines to keep food
safe:
• Clean— Wash hands and surfaces often.
• Separate— don’t cross-contaminate.
• Cook— Cook to proper temperatures, checking with a food thermometer.
• Chill— refrigerate promptly.
FOOD SAFETY & HYGIENE

9. FOOD SAFETY & HYGIENE

10. CONTAMINATION……
• Food contamination is generally defined as foods that are spoiled or
tainted because they either contain microorganisms, such as bacteria or
parasites, or toxic substances that make them unfit for consumption. A food
contaminant can be biological, chemical or physical in nature, with the
former being more common.
• Cross-contamination occurs when pathogens – microorganisms like bacteria
that can cause disease – are transferred from one food product or surface to
another, potentially resulting in foodborne illness
• Pathogens can transfer easily, spread from food or unwashed hands to prep
areas, equipment, utensils or other food. This can occur throughout any
point of the flow of food – the path that food takes through your operation,
from receiving to storing, prepping, cooking, holding, serving, etc
FOOD SAFETY & HYGIENE

11. CAUSES OF CROSS CONTAMINATION
• There are several ways this could happen:
• Contaminated ingredients are added to food that receives no additional
cooking.
• Ready-to-eat food comes into contact with a contaminated surface.
• A contaminated food touches, or drips fluid, onto a cooked or ready-to-eat
food.
• A food handler touches a contaminated food and then touches a ready-to-eat
food.
• A contaminated wiping cloth touches food-contact surface.
FOOD SAFETY & HYGIENE

12. • Sources of contamination
FOOD SAFETY & HYGIENE
Physical
Microbiological
Chemical
Biological
FOOD
CONTAMINATION

13. FOOD SAFETY & HYGIENE

14. HACCP
• Hazard: A biological, chemical, or physical agent that is reasonably likely to cause
illness or injury in the absence of its control.
• Hazard Analysis: The process of collecting and evaluating information on hazards
associated with the food under consideration to decide which are significant and
must be addressed in the HACCP plan.
• Critical Control Point (CCP) is the point where the failure of Standard Operation
Procedure (SOP) could cause harm to customers and to the business, or even loss
of the business itself. It is a point, step or procedure at which controls can be
applied and a food safety hazard can be prevented, eliminated or reduced to
acceptable (critical) levels. The most common CCP is cooking, where food safety
managers designate critical limits. CCP identification is also an important step in risk
and reliability analysis for water treatment processes
FOOD SAFETY & HYGIENE

15. • Introduction
• HACCP is a management system in which food safety is addressed through
the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product. For successful
implementation of a HACCP plan, management must be strongly committed
to the HACCP concept. A firm commitment to HACCP by top management
provides company employees with a sense of the importance of producing
safe food.
• HACCP attempts to avoid hazards rather than attempting to inspect
finished products for the effects of those hazards. The HACCP system can
be used at all stages of a food chain, from food production and preparation
processes including packaging, distribution, etc.
FOOD SAFETY & HYGIENE

16. • HACCP: A systematic approach to the identification, evaluation, and control
of food safety hazards.
• HACCP Plan: The written document which is based upon the principles of
HACCP and which delineates the procedures to be followed.
• HACCP System: The result of the implementation of the HACCP Plan.
FOOD SAFETY & HYGIENE

17. HACCP PRINCIPLES
• HACCP is a systematic approach to the identification, evaluation, and
control of food safety hazards based on the following seven principles:
• Principle 1: Conduct a hazard analysis.
• Principle 2: Determine the critical control points (CCPs).
• Principle 3: Establish critical limits.
• Principle 4: Establish monitoring procedures.
• Principle 5: Establish corrective actions.
• Principle 6: Establish verification procedures.
• Principle 7: Establish record-keeping and documentation procedures
FOOD SAFETY & HYGIENE

18. HACCP PLAN….
• The format of HACCP plans will vary. In many cases the plans will be product and
process specific. However, some plans may use a unit operations approach. Generic
HACCP plans can serve as useful guides in the development of process and
product HACCP plans; however, it is essential that the unique conditions within
each facility be considered during the development of all components of the
HACCP plan.
• In the development of a HACCP plan, five preliminary tasks need to be
accomplished before the application of the HACCP principles to a specific product
and process
FOOD SAFETY & HYGIENE

19. • Preliminary Tasks in the Development of the HACCP Plan
FOOD SAFETY &
HYGIENE

20. HACCP RECORDS
• Ingredients for which critical limits have been established.
• Supplier certification records documenting compliance of an ingredient with a critical
limit.
• Processor audit records verifying supplier compliance.
• Storage records (e.g., time, temperature) for when ingredient storage is a CCP.
FOOD SAFETY & HYGIENE

21. • Processing, storage and distribution records
• Information that establishes the efficacy of a CCP to maintain product safety.
• Data establishing the safe shelf life of the product; if age of product can affect safety.
• Records indicating compliance with critical limits when packaging materials, labeling or
sealing specifications are necessary for food safety.
• Monitoring records.
• Verification records.
• Deviation and corrective action records.
• Employee training records that are pertinent to CCPs and the HACCP plan.
• Documentation of the adequacy of the HACCP plan from a knowledgeable
HACCP expert
FOOD SAFETY & HYGIENE

22. FOOD SAFETY REGULATIONS
& AGENCIES
• Food safety regulations is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent foodborne illness. This
includes a number of routines that should be followed to avoid potentially
severe health hazards.
• In India the Food Safety and Standards Authority of India (FSSAI) is the
apex food regulator. It is empowered by and functions under the Ministry of
Health and Family Welfare, Government of India. The FSSAI implements
and enforces food regulations as prescribed in the Food Safety and
Standards Act, 2006 (FSS Act)
FOOD SAFETY & HYGIENE

23. FSSAI
Food Safety and Standards Authority of India
• Food Safety and Standards Authority of India (FSSAI) is an
autonomous body established under the Ministry of Health & Family
Welfare, Government of India. The FSSAI has been established under the
Food Safety and Standards Act, 2006 which is a consolidating statute related
to food safety and regulation in India. FSSAI is responsible for protecting
and promoting public health through the regulation and supervision of food
safety.
FOOD SAFETY & HYGIENE

24. • Applicable FSSAI License
• FSSAI issues three types of license based on nature of food business and turnover:
• Registration: For Turnover less than ₹12 Lakh
• State License: For Turnover between ₹12 Lakh to ₹20 Crore
• Central License: For Turnover above ₹20 Crore
• Other criteria like the location of the business, number of retail stores etc. is needed
while evaluating the nature of license applicable
FOOD SAFETY & HYGIENE

25. •ANY QUESTIONS…??????
DO SHARE YOUR FEEDBACK…..
FOOD SAFETY & HYGIENE

26. •THANK YOU !!!
FOOD SAFETY & HYGIENE