ESSENTIAL FOOD SAFETY TRAINING

1. ESSENTIAL FOOD SAFETY TRAINING Essential Food Safety Training

2. Module 1: Introduction to Food Safety Safe Food Food that is safe from any kind of hazard and will not cause any Injury, Harm or illness. Food Safety is your responsibility. The reputation of your organization depends on you. Essential Food Safety Training

3. People MOST AT RISK: • Pregnant Women • Young Children and Babies • Elderly • Sick People Essential Food Safety Training

4. Brief Microbiology • Bacteria are too small creatures to be seen by the naked eye, can be seen only through a microscope • Found everywhere • Some are useful • Some are harmful and can cause Food Poisoning • Bacteria multiply/grow by binary fission Essential Food Safety Training

5. Bacterial Requirements ood F A cidity T ime T emperature O xygen M oisture Essential Food Safety Training

6. Temperature Control 700C630C 370C50C-180C Food Danger Zone Essential Food Safety Training

7. Food Spoilage • Signs of spoilage in food are evident. • Can be assessed using our senses to find out • any changes in smell, taste, texture or appearance • Food Poisoning • No visible signs of poisoning in food • Can’t be assessed by using our senses • Can be assessed only by laboratory testing. Types of Bacteria Essential Food Safety Training

8. Module 2: Cross Contamination Cross Contamination is the transfer of harmful bacteria from raw food items to high risk/cooked items. This spread or transfer could be direct, indirect or by dripping. Contaminationis the presence of any objectionable or harmful thing in the food making it unsafe for the consumer. Hazardsis any contaminant that may cause harm to the consumers. Essential Food Safety Training

9. Types of Cross Contamination ross-contamination Direct contact Cooked Raw Surface Cooked. Raw Indirect Drip Essential Food Safety Training

10. Food Contaminants/Hazards • Biological Hazards: • Bacteria • Viruses • Fungus • Parasites • Chemical Hazards: • Pesticides • Insecticides • Cleaning Chemicals • Physical Hazards: • Hair on the food • Broken glass • Foreign Body • String Essential Food Safety Training

11. Food Contaminants/Hazards • Allergens • Peanuts • Nuts / Tree Nuts • Dairy Products • Eggs • Fish • Shellfish • Soya • Gluten • Allergens • Sesame Seeds • Celery • Mustard • Sulphur Dioxide Essential Food Safety Training

12. Personal Hygiene Food Safety Refresher Essential Food Safety Training

13. Handwashing • When to wash Hands? • Before: • Before starting to work with/preparing food • Before touching ready to eat food • Before eating • Before (and after) caring to someone sick • After : • After Every Break • After Smoking • After handling raw food or waste • Using the toilet • After cleaning surfaces or equipment Essential Food Safety Training

14. Effective Handwashing Clean between fingers and around the wrist, especially the nails and fingertips. Rub hands vigorously together, under running water, cleaning all parts of hands Rinse off all the lather (and bacteria!) Apply 3-5ml of liquid soap to hands Wet hands under warm running water Dispose of paper towel in a foot operated container. Dry hands completely using a paper towel

15. Reporting Illness/ Fitness to Work Report to your Manager or Human Resources Office in the following cases: • Vomiting or diarrhoea • Food borne illnesses, typhoid • Nausea • Ear, eye, nose discharges • Septic cuts or weeping skin infections • Any other communicable diseases Essential Food Safety Training

16. Preventive measures Raw Poultry Vegetables and fruits Color Codes Raw Fish and Seafood Cooked Meat Dairy and Bakery Items Food Safety Refresher Essential Food Safety Training

17. Clothes / Paper Towels • Use single-use clothes or paper towels for the following jobs: • Wiping surfaces • Mopping up spills • Wiping Hands • Wiping sides of dishes before serving • Drying ingredients Essential Food Safety Training

18. Segregate, Separate and Store Segregate washed and unwashed Separate Raw and Cooked Food Ready to eat food must be kept above the raw food. Keep food covered Keep food equipment in good condition and sanitize before using Sanitize the probe thermometer before and after use. Do not keep carton boxes in food area Do not keep carton boxes in food area Food Safety Refresher Essential Food Safety Training

19. Storage First In First Out First Expiry First Out Label the Food- Production, Expiry and Defrosting Start Dates. Do Not Serve the Food Past Shelf Life. Food Safety Refresher

20. Pest Control Pests are living creature that lives in or on food for food, shelter and warmth. Examples of Pest • Rats • Mice • Cockroach • Flies • Birds • Ants • Insects Pest Signs • Live or dead bodies e.g. larvae & eggs • Droppings, nests and webbing • Damage including bite marks, holes in boxes • Spillage adjacent to sacks of food • Unusual smells • The loss of small amounts of food Essential Food Safety Training

21. Pest Control • Effective pest control is essential to keep pests out of food premises and prevent them from spreading harmful microbes. • Check your kitchen and stores regularly for signs of pests. • Check deliveries thoroughly for signs of pests. Do not accept a delivery if it shows sign of pests such as gnawed packaging or insects. • Keep external areas tidy and free from weeds. • In the event of a sighting of a pest or activity, it must be reported immediately. Essential Food Safety Training

22. Maintenance • A preventive maintenance program should be in place for all equipment. • Keep all equipment and work areas in good condition and there should be no temporary repairs. • Replace chopping boards that are scratched, pitted or scored – (not smooth anymore) • Throw away any cracked or chipped dishes and other table ware • Ventilator and exhaust fans should be cleaned regularly to prevent grease and dirt contaminating the food. • Clean and maintain ceiling tiles, false ceiling and light fixtures and shield them where necessary. Essential Food Safety Training

23. Module 3: Cooking Cooking does not eliminate all bacteria; it reduces it’s count to a safe level • It is very important to reheat food properly to kill harmful surviving bacteria that may have grown since the food was cooked at 70C for 2 minutes. • If you need to keep the food hot before serving, you should use suitable hot holding equipment to maintain the food temperature above 63C for 2 hours maximum. It is essential to cook food thoroughly (up to 70C for 2 minutes) to kill most of the harmful bacteria Food Safety Refresher Essential Food Safety Training

24. Cooking Safely Food Safety Refresher Essential Food Safety Training

25. Chilling food properly helps stop/prevent harmful • bacteria from growing or multiplying • Some foods need to be kept chilled to keep them safe, such as salads, milk and cream, desserts, cooked food which will not be served immediately and food that says keep refrigerated on the label. • Fridges and chilled display equipment should be set at below 5C. • Avoid overloading the fridge. Overloading will prevent air circulation. Module 4: Chilling Food Safety Refresher Essential Food Safety Training

26. Options for Chilling Down Hot Food: • Divide food into smaller portions and put in small shallow pans or containers with large surface area and cool under running cold water • Ice bath: put in a pan and put the pan on ice bath, ice should not come in contact with the food. • Blast chiller: Cools down the hot food to below 3C within 90 minutes. • Options for Defrosting Food: • Defrost frozen food in the fridge. • Under cold running water below 21C • Microwave: defrost setting Food Safety Refresher Essential Food Safety Training

27. Freezing: • Put frozen food in the freezer at -18C as soon as it is delivered/received. • Freeze hot food as soon as it has been properly chilled down/use blast • Freezing does not kill bacteria, it prevents bacteria from multiplication. • Freezer: • Divide food into smaller portions and put it in containers or in freezer bags before freezing. Food Safety Refresher Essential Food Safety Training

28. Cleaning is the removal of dirt, grease, food particles and unwanted visible material. • Detergent/Cleaner • A chemical (washing-up liquid) used to remove grease, dirt and food remaining particles. • Disinfectant • A chemical used to kill most of the bacteria on the surface being disinfected. • Check that surfaces are clean of grease, dirt and food before you use a disinfectant. • Sanitizer • A two-in-one product that acts as a detergent and a disinfectant. Module 5: Cleaning Food Safety Refresher Essential Food Safety Training

29. Cleaning of High Risk Surfaces Food contact and hand contact surfaces are considered as high risk surfaces. Such surfaces should be given high priority and should be always, cleaned, disinfected and dried. • Examples(food contact surfaces): • Food containers • Chopping boards • Cutleries • Plates • Food preparation tables • Examples(hand contact surfaces): • water taps • door handles • light switches • phone receiver • can opener • chilling units • drawer handles • soap and towel dispenser • machine and equipment switches • sinks for hand wash or utensil wash • waste bin lids • broom and mop handles • freezer handles Food Safety Refresher Essential Food Safety Training

30. Cleaning of Low Risk Surfaces • Items that do not touch food and those that are subject to heat treatment are considered as low risk and should be always cleaned. • Examples: • bain marie • chaffing dish • door • dishwasher • dry storage areas • floors • microwave • inside an oven • ceiling • freezers Food Safety Refresher Essential Food Safety Training