2. Definition
Food safety is a scientific discipline describing:
Handling
Preparation
Storage
Serving
Of food in ways that prevent food borne illness.
This Includes a number of routines that should be followed
to avoid potentially severe health hazards
By JP Lawand
3. To Maintain Guest Safety
To Maintain Quality Standards
To Avoid the loss of business
To Avoid law suits
To Maintain the guest trust
Bankruptcy
Success
By JP Lawand
4. Food contamination refers to 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. By JP Lawand
6. • Objects that gets into the food
during preparation or serving
• Equipment part
• Damaged utensils
• Cleaning Brush
By JP Lawand
7. • Hair restraint using suitable cap or hair net
• Long sleeve uniform
• Jacket’s pocket always empty
• Clean environment, closed windows and doors to avoid
dust coming from outside
• Equipment well maintained (check the screws, the
plastic accessories…)
• Avoid the usage of deteriorated utensils
• Ceiling and walls well maintained
By JP Lawand
9. • Designate a suitable area away from food to store the detergent
• Label the detergent with name and usage
• Rinse with water utensils and equipment after using detergents
(White vinegar is ideally to remove the detergent)
• Do not mix between food containers and cleaning containers
• Always check the water you are using, regularly check the filtering
system.
• Regularly check the ventilation system
• Cover the food when you are using the pesticides, sanitize
everything afterward
By JP Lawand
10. Several insects may transfer food
poisoning bacteria to food.
Flies often land on animal fasces
where they pick up large numbers of
bacteria on their hairy body.
In addition they poop and vomit
previous meals back onto the food
as they feed.
Cockroaches often lives in sewers
and commonly feed on infected
waste.
They hide in the most difficult to
reach places in food rooms.
By JP Lawand
11. • Clean and sanitize the working area
• Clean the unreachable places (Corners…)
• Maintain walls, ceiling and floor to be free from holes
• Make sure that grain, sugar, flour are free from any sort of pest
• Regular pest control check
• Efficient air curtains on doors
• Fly killers machine
• Cover food
By JP Lawand
12. We have a microbiological contamination when we add
contaminated raw material or when we have improper handling
Exp.: Bacteria, Viruses, Fungus, Parasites, Protozoa
As mentioned before in “the Personal Hygiene” Micro-germs
(Bacteria, viruses…) are present everywhere it is in the air, the
soil, and water, and in and on plants and animals, including us.
By JP Lawand
13. “FAT TOM”
F ood
A cidity
T empreture
O xygen
T ime
M oisture
• Bacteria requires a high protein, high carbohydrate food source
Exp.: Meat, Seafood, Poultry, Cooked plant food (backed potato, pasta, rice…)
Foods that are acidic or slightly neutral
Bacteria can not typically reproduce in a highly acidic food
• Bacteria rapidly reproduce between (5 – 60 C) THE DANGER ZONE
• Given enough time in the danger zone range, bacteria will start rapidly
reproducing
The Maximum time is 4 hours
• There are certain Bacteria that requires oxygen to reproduce and we call it
Aerobic Bacteria
• Bacteria requires Moist food to reproduce.
Exp.: Yeast
By JP Lawand
15. Beef, poultry, pork, gravies, soups
Meat or fish stuffing
Finfish, shellfish, raw fish
Dairy products
Eggs, cream-filled pastries, custards
Vegetables (cooked, raw sprouts, cabbage)
Starchy foods (grains, rice, potatoes)
By JP Lawand
16. In order to prevent any contamination, standards were set to limit the risk, one of the
standards is HACCP.
HACCP (Hazards Analysis and Critical Control Points)
Based on six principles
Principle 1: Conduct a hazard analysis
Principle 2: Identify critical control points
Principle 3: Establish critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements
Principle 5: Establish corrective actions.
By JP Lawand
18. Evaluate suppliers
Compliance with food safety standards(HACCP, ISO 22000…)
Trained employees
Safe/sanitary packaging
Delivery during “slow” times
Supplier facility(Specially for Meat, poultry and fish)
Transportation and temperature controlled delivery
Place your orders according to your consumption taking into
consideration the products shelf life
By JP Lawand
19. Check supplies upon receipt for:
signs of spoilage
color, odor, texture, slime, mold, dirt, insects
swollen, pierced, rusted, wet containers
Quality, temperature, general condition
Arrange delivery for off-peak hours
Plan ahead to ensure sufficient storage space
Transfer to proper storage promptly
Clean transport carts
Date food (arrival or “use by” date)(exp.: Vegetables)
Remove the external packaging (carton or dirty crates) and
place the products in clean crates. (for vegetables after
cleaning and sanitizing)
By JP Lawand
21. Dry storage
Clean/orderly, items 15 cm off floor
Good ventilation,
10 – 24 C (verify temp periodically)
First In, First Out (FIFO) rotation
Dating packages, place new to rear
Clean spills promptly, trash kept out of room
Segregate cleaning supplies (avoid contamination)
Pest Control
Check humidity
By JP Lawand
23. Refrigerated storage
< 5 C (colder preferred, Verify periodically)
Don’t overload
Allow for air transfer (slotted shelves)
Date items
Properly sealed
Raw/uncooked on bottom – away from ready to eat
foods
By JP Lawand
25. Freezer
- 18 C, store foods immediately for foods that are
frozen upon receipt
Slotted shelves (circulation)
Use moisture proof containers/wrappings
Avoid multiple entries
Segregate large warm “container” into smaller ones
By JP Lawand
26. Cross contamination:
is one of the most common causes of food poisoning. It
happens when harmful germs are spread onto food from
other food, surfaces, hands or equipment.
By JP Lawand
27. Don't let raw meat, poultry or unwashed raw vegetables touch other
foods.
Never prepare ready-to-eat food using a chopping board, utensil or
knife that you have used to prepare raw meat, poultry or unwashed raw
vegetables unless they have been washed and disinfected thoroughly
first.
Clean worktops and utensils with hot water and detergent and
remember to disinfect those surfaces that have come in contact with
raw meat, poultry and unwashed raw vegetables. You can disinfect
equipment and utensils using boiling water, a chemical such as an
antibacterial leaner or in a dishwasher.
Always wash your hands thoroughly after touching raw meat, poultry
and unwashed raw vegetables, and before you touch anything else.
Always cover raw meat and store it on the bottom shelf of the fridge
where it can't touch or drip onto other foods.
Root vegetables such as potatoes, leeks and carrots often have traces
of soil on them which can contain harmful bacteria, so wash them
thoroughly before use. Don't forget to wash other fruit and vegetables
too, especially if they are going to be eaten raw.
Keep dishcloths clean and change them regularly.
Avoid preparing food for yourself or others if you are ill, especially with
vomiting and/or diarrhea.
By JP Lawand
29. Thawing and Marinating
Keep foods out of temperature danger zone
5 C< Danger < 60 C
Never thaw on counter or non-refrigerated area
Use refrigerator – in pan on bottom shelf
Under running water (21 C) < 2 hours
Marinate meats/fish in refrigerator
By JP Lawand
32. Cook foods to proper internal temperature
Internal temp of 75 C
Stir foods in deep pots frequently
Regulate size/thickness of foods (uniformity)
Validate cooking times/temperatures
Check thickest part of the food
Always use sanitary cooking/serving utensils
Never touch prepared foods with bare hands
By JP Lawand
34. Keep hot food above 60 C
Steam tables, keep food covered
Stir foods to ensure even heating
Keep cold food below 5 C
Refrigeration unit/ice
Check temperature periodically
Sanitize thermometer after each use
Discard food held in danger zone (4 hours)
Never add “fresh” food to food already out for serving
By JP Lawand
35. Wash hands before serving food
Clean/sanitary long handled ladles and spoons for
serving
Never touch parts of cups/plates that will have contact
w/food
Cover cuts w/ bandages and cover with gloves
Change gloves after contact with contaminated
surface
Sneeze guards
Avoid Cross Contamination
Pre-wrap food as much as possible
Watch customer behavior – remove contaminated
food.
By JP Lawand
37. Rigid personal hygiene requirements
handling raw food
touching unclean surfaces or equipment
Keep hands away from face, head
no smoking, eating, handling money
hand washing following restroom use
adequately cover cuts, abrasions
no gum chewing, spitting, coughing
clean work clothes, hair restraints used
By JP Lawand
38. Don’t wear jewelry
Use utensils for serving
Don’t taste food with finger
Report any illness to management, avoid handling food
Healthy workers, hair washing, bathing, with frequent hand washing
By JP Lawand
39. Problems here are #1 cause of food borne illness
Rapid cooling important
Chill to below 5 C
Reduce food mass (divide into multiple containers)
Shallow pre-chilled pans
Use ice water bath for quick chill then refrigerate
Stir to increase cooling
Monitor temperature periodically
Store in covered containers
By JP Lawand
40. Boil/heat to > 75 C within 2 hours of removal from
refrigeration
Never reheat more than once
Never mix leftover and fresh food
Discard leftovers refrigerated for more than a week from
preparation date
By JP Lawand
41. Fridges & Freezers Temperature log sheet
Labeling
Opening and Closing checklists
Cleaning Checklist
Controlling the temperature using suitable and clean
thermometer
By JP Lawand
What does it mean Food Safety?Why we study food Safety?Why it’s important?
What does it mean contamination?
Food may be contaminated before or during delivery or may become contaminated as a result of poor hygiene practices.There are 4 contamination hazards:ChemicalPhysicalBiologicalMicrobiological
The food may be contaminated with chemicals such as pesticides or detergent.Cleaning material should be separated from the foodCleaning and pest control must never expose food to risk Cleaning chemicals must never be transferred to unmark bottles, or food containers (I see the cleaners sometimes using food containers or utensils to clean exp: knives…)Only food-grade packaging should be used. (food- grade paper, bags…)
Physical hazards include things like:Glass, wood, nails, stones, hair, medicines, jewelry, Metal, cleaning material such as the bristles, bits of clouthCigarette ends, blades, buttons, pen top…DirtControl : equipment checkup, no glass policy, suitable uniform.