Good Hygiene Practices for Food Handlers

Is Food Safety Important?

YES!
It protects you, your customers and your co-workers. Its required by law. Its good business.
Knowing the Basics of Food Safety Can Help Prevent Foodborne Illness!

Good Hygiene Practices

Personal Hygiene: Presentation Outline

1. Food handlers as a key element in the contamination paths of food

2. 3.

Behaviour patterns and facilities that improve food safety Managing personal hygiene

SIMS

Without personal hygiene there is no food safety

Food handlers can contaminate food

Prevention must focus on personnel

personal cleanliness illness behaviour

A healthy human is covered with microorganisms

in the nose in the mouth on the skin on hair (incl. beards and mustaches)

under the nails

The human gastro-intestinal tract excretes microorganisms

excretion

1 kg

Ill people shed pathogenic microorganisms

shedding starts pathogens continue to be shed!
illness ends

time

Wounds shed pathogenic microorganisms

wound healed

time

Only minute amounts of certain pathogens can cause infections in humans

Infections occur easily when just one food handler does not observe hand hygiene rules.

Both direct and indirect routes of contamination exist

Direct Indirect

The fecal-oral route is the primary route of infection for foodborne microorganisms

Personal Hygiene: Presentation Outline

1. Food handlers as a key element in the contamination paths of food

2. 3.

Behaviour patterns and facilities that improve food safety Managing personal hygiene

Washing hands is the most important food poisoning prevention

Step 1 Step 2 Step 3 Step 4

Washing hands the right way only requires three elements:

running water, soap, and something to dry hands with.

Hands need to be washed regularly

and immediately
before working with food after using toilet after handling rubbish/waste after smoking, coughing, sneezing, using tissue, eating, drinking, smoking after touching hair or scalp or mouth

Sanitizers do not replace hand washing

Gloves are not cleaner than hands

Change gloves as often as you should wash your hands!

A special dress code is required for EVERYONE who enters a food-handling area
cover hair

EVERYONE: food handlers visitors management contractors auditors

no jewelry clean shoes cover beards

clean protective clothing

Hairnets and coats for visitors must be available at the entrance to production areas

cupboard with hairnets and coats

Forbidden behaviour in a foodhandling environment

SIMS

Personal hygiene can only ever be as good as the provided facilities

Dirty facilities

Clean facilities

Changing rooms, toilets and hand-washing facilities must be provided and kept clean

Office/ Canteen

-18C

3 hand-washing stations
Production Bottling 4C

Office/ Visitors

changing room 2 toilets with sinks

HW

Water-Prep.

Washing

Personal hygiene is a management responsibility

Financial means

Management is responsible for providing

Clear guidance

CULTURE

Hygiene culture

Actively communicate personal hygiene directives

Develop documented directives on personal hygiene
Communicate directives to all personnel, contractors and visitors
keep directives short and concise if necessary, read and explain directives to personnel

Controlled access and instantly visible signalling support personal hygiene behaviour

Maintaining control over the health of food handlers

Results of medical screening can lead to a false sense of security. Being afraid of losing a job due to health status will prevent people from being honest about their health. A vigilant supervisor is probably the most effective means of keeping ill workers from contact with food.

Hygiene management of personnel starts from day one

Ask about:
last illness with diarrhea or vomiting skin trouble anywhere on body discharges from eye, ear, mouth digestion problems medical history re typhoid/paratyphoid

Adequate behavior must be taught and controlled

Training

Controls

Training starts on day one and needs regular repeating

date of hiring

frequent training will lead to high levels of personal hygiene

good hygiene

repeat trainings

infrequent training will lead to low levels of personal hygiene

time

bad hygiene

Correct people BUT ALSO give praise

A personal thank-you from a supervisor for correct behaviour works wonders.

Personal hygiene in food production: Conclusions

Food handlers with unhygienic behavior can contaminate food through indirect paths of contamination.
Washing hands is the most effective way to stop the spread of microorganisms.

Ill people must be prevented from handling food. Personal hygiene can only ever be as good as the provided facilities. Personal hygiene must be taught and controlled.

Costs associated with food poisoning

Food business Bad reputation Loss of revenue Business closure Legal action and penalties Consumer/economy Productivity loss Work absenteeism Medical expenses Hardship and suffering Permanent disability Death

Hazards that can contaminate food

Food can be contaminated by the following three main hazard types:
Physical hazards (foreign objects) metal, wood, glass, plastic, etc. Chemical hazards bleach, caustic soda, detergents, pesticides, etc. Microbiological bacteria, viruses, moulds and parasites.

Food that is contaminated with any of these hazards is unsafe and unsuitable to eat.

Bacterial food poisoning

Bacteria are single-celled living micro-organisms. The most common form of food poisoning is bacterial food poisoning. To survive and multiply, bacteria need:
water food correct temperatures time most, but not all, need oxygen

Under these conditions, bacteria will multiply by dividing in two every 10-20 minutes. After 6 hours, 1 bacterium can multiply into 262,144 bacteria, more than enough to cause food poisoning.

How does bacteria enter a food premises

Food poisoning bacteria come from five main sources: Food handlers (especially their hands) Raw foods, such as meat, poultry, shellfish and vegetables Pests and animals Air and dust Dirt and food waste

Potentially hazardous foods

Potentially hazardous foods support the growth of bacteria. They need to be kept at temperatures either below 5C or above 60C to prevent the growth of any food poisoning bacteria that may be present in the food. Examples of potentially hazardous foods include meat, poultry, seafood, eggs, dairy foods, gravies and cooked rice.

Exercise 1

(Quick quiz to reinforce previous slides)

Causes of food poisoning

Food at incorrect temperatures Under ideal conditions, bacteria multiply rapidly between 5C and 60C (the danger zone for food). Below 5C, bacteria multiply slower. At freezing temperatures, bacteria stop multiplying and become dormant. Freezing does not kill bacteria. Most bacteria are killed at temperatures above 60C.

Causes of food poisoning

Cross-contamination Cross-contamination occurs when food becomes contaminated with bacteria from another source. Bacteria can be transported by hands, utensils, surfaces, equipment, tea towels, raw food and pests. Common examples of cross contamination include unclean hands; dirty knives; utensils; equipment and food contact surfaces (eg chopping boards); blood dripping from raw foods; storing raw food with cooked foods; storing food uncovered; and using dirty cleaning cloths and tea towels.

Causes of food poisoning

Poor personal hygiene
Examples of poor personal hygiene include: Dirty hands and clothing Uncovered cuts and wounds Long dirty fingernails Excess jewellery on hands and wrists Coughing and sneezing over food Handling food while ill Not washing hands after going to the toilet

Causes of food poisoning

Unclean food premises Dirty kitchens increase the risk of cross-contamination from pests and particles of food, grease and dirt. Poor pest control Common pests found in food premises include: rats and mice flies cockroaches These pests can carry food poisoning bacteria and may also cause physical contamination of food with their droppings, eggs, fur and dead bodies.

Exercise 2

Photographs for discussion

What are the risks of cross-contamination?

How can this result in food poisoning?

How can this result in food poisoning?

What are the risks of poor pest control?

Module 3 Prevention of Food Poisoning

Prevention of food poisoning

Temperature control
Minimise the time that potentially hazardous foods spend in the danger zone.

Always remember to keep: cold food cold at 5C or colder hot food hot at 60C or hotter All food businesses are required to obtain and use a probe thermometer, accurate to +/-1C to monitor the temperature of potentially hazardous foods.

Prevention of food poisoning

Avoid cross-contamination
Keep food covered until use. Practise correct personal hygiene. Separate raw and cooked, and old and new food at all times. Use separate equipment and utensils when preparing raw meats, poultry and seafood. Clean and sanitise all equipment, utensils and food contact surfaces. Store chemicals separate to food.

Other Ways to Prevent Cross Contamination

Remember to:
Wash your hands often.
Properly clean and sanitize cutting boards and work surfaces.

Change your apron and gloves between tasks, especially after handling raw meat, and before handling cooked or ready-to-eat food.

Prevention of food poisoning

Personal hygiene
Clean hands and clothing. Minimise jewellery on hands and wrists. Tie-back or cover hair. Clean and short fingernails. Avoid unnecessary contact with food. Cover all cuts and sores with a brightly coloured waterproof dressing. Do not eat over food or food surfaces. Do not prepare food when you are ill. Avoid touching your face and hair. Do not cough or sneeze over food. Do not taste food with your fingers or double dip with a spoon. If wearing gloves, change frequently.

Prevention of food poisoning

When should you wash your hands?
Before commencing or resuming work After using the toilet After smoking After handling rubbish After using a handkerchief or tissue After touching your hair or face Before and after handling raw food Before handling cooked food After any cleaning task

Prevention of food poisoning

Hand washing facilities Must be accessible to all food handlers. To be used only for the washing of hands. Provide soap and warm potable water. Provide disposable towels for drying hands. Provide a bin for the disposable towels.

What is wrong with this hand wash area?

Prevention of food poisoning

Cleaning
Essential for the safe operation of any food business. Must be continuous and ongoing. Thoroughly clean and sanitise all food surfaces, equipment and utensils with hot water and detergent and chemicals (sanitisers). Remember that most detergents do not kill bacteria, but hot water and sanitisers do! Implement a cleaning schedule to ensure that cleaning is conducted on a regular basis (including hard to reach places).

Prevention of food poisoning

Cleaning and sanitising without a dishwasher
Wear rubber gloves to protect your hands from the hot water and chemicals. Remove food particles by scraping or soaking. Wash using hot water and detergent change the water if it becomes cool or greasy. Rinse in hot water with chemical sanitiser or in very hot water (above 80C - only if sink has heating element and rinsing baskets) and leave to soak for 30 seconds. Either drip-dry or use a clean tea towel to reduce the risk of cross-contamination.

Prevention of food poisoning

Pest Control
Keep them out seal the food premises. Starve them out keep food premises clean. Throw them out conduct regular pest inspections or services. Dont give them a home - remove all unnecessary equipment and items. Report all pest sightings or evidence of pest activity to your supervisor.

Prevention of food poisoning

Waste management Place waste in plastic lined bins. Remove all waste from the premises as required. Empty and clean waste bins regularly. Ensure all external bins are covered. Protect external waste bin area from pests and birds.

During Food Storage and Food Preparation

Always keep cooked and ready-to-eat foods separate from raw foods.
Store raw meat and poultry items in the refrigerator on a tray, below foods that are ready-to-eat.

Use separate work areas for handling raw meat, fish or poultry items, away from foods that will be eaten uncooked.

Food handling controls

Supply use food suppliers that have a good reputation Receival check temperatures of potentially hazardous foods on delivery and store at the correct temperature as soon as possible. Do not accept potentially hazardous food unless it is delivered under temperature control. Storage 0 to 5C for fresh; -18C to -24C for frozen; and 60C or above for hot food Keep food covered and up off the floor. Separate food types (meat, poultry, seafood, dairy, fruit & veg). Separate raw food from cooked and new food from old. Store raw foods such as meat, poultry and seafood in containers on the bottom shelf of the coolroom or fridge. Rotate stock (first in, first out).

Food handling controls

Preparation Personal hygiene Ensure that equipment, utensils and surfaces are clean Temperature control Avoid cross contamination Dont prepare food too far in advance Cooking ensure correct internal temperatures are achieved, using your probe thermometer Cooling Cool to 5C within 6 hours Cool in shallow containers in a well-ventilated area Cover only when cooled thoroughly

What are the risks of cooling and storing food like this?

Food handling controls

Reheating Reheat food rapidly to 60C or above. Ensure correct internal temperatures are achieved, using your probe thermometer. Never reheat food in a bain marie or hot box. Thawing Thaw foods in the coolroom or fridge on a drip tray. Thaw only small food items in the microwave, then cook immediately. Always ensure thorough defrosting before cooking. Never thaw foods at room temperature. Never thaw food in water. Never re-freeze thawed food.

What are the risks of thawing food like this?

Food handling controls

Displaying protect food from contamination and keep potentially hazardous foods under temperature control Hot holding (bain maries, pie warmers and hot boxes) Pre-heat hot holding equipment before adding food. Heat food to above 60C before hot holding. Maintain temperature of food above 60C. Conduct regular temperature checks using your probe thermometer. Packaging protect food from contamination and use suitable packaging materials. Transporting protect food from contamination and keep potentially hazardous foods under temperature control.

Food handling controls

Food disposal Label food and keep separate. Destroy food or return to supplier. Food recall a food business involved in wholesale supply, manufacture or importation of food must have a documented system in place to ensure the recall of any unsafe food.

Be a pro-active food handler

Report or prevent all suspected breaches of food safety. Report all evidence of pest activity. Conduct regular temperature checks of food with your probe thermometer. Implement a cleaning schedule. Obtain and read a copy of the Food Safety Standards. Encourage other food handlers to attend food safety training programs like this one. Be aware food hazards are everywhere! Dont give them any opportunity to contaminate food. Always remember - prevention is better than cure.

Cleanliness at Work

How to have clean hands

Use soap and warm water.
Rub hands together to make a lather.

Use a scrub brush to clean under and around finger nails. Dry hands with a paper towel or hot air hand dryer.

Your apron is NOT a towel!

When to Wash Hands

Before starting work After using the restroom After break time After coughing, sneezing, smoking, eating or drinking
After blowing or touching your nose

After touching face, hair, mouth, sores After touching raw poultry, meat, fish Between handling money or food After touching dirty dishes, equipment, and utensils After touching trash, floors, soiled linens After using cleaners or chemicals Before handling single use items (i.e. cups, utensils, etc.)

Attend to Accidents Immediately

Cover:
cuts burns open sores

with a band-aid, a finger cot, and a food handlers glove.

Correctly wearing disposable gloves helps prevent harmful germs from getting into food!

Using Gloves Properly

Always wash hands before putting on gloves and when changing to a fresh pair.

Change Gloves:
When they become dirty or torn. Before starting a different task. After handling raw meat and before handling cooked or readyto-eat foods.

Module 4FOOD AND TEMPERATURES

Formula for Foodborne Illness

Potentially Hazardous Foods

Many foods can breed harmful bacteria, including:

Meat

Poultry

Shell Eggs

Dairy

Fish/Shellfish

Cooked Beans/ Tofu

Garlic/Oil Mixtures Cooked Rice or Pasta

Baked or Boiled Potatoes

Raw Sprouts

Sliced Melons

The Temperature Danger Zone

Harmful germs grow fast at temperatures between 41 F and 135 F

135 F

Minimize time food is in the danger zone while: Storing Displaying Cooling Serving
Any food kept at unsafe temperatures for more than 4 hours should be discarded!

Preparing

Is It Done Yet?
Where is your food thermometer?
Using a food thermometer is the ONLY sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria.

Using a Food Thermometer

Insert stem into thickest part of the food. Hold for at least 15 sec. to read accurate temperature.
TIPS: For thin meats, insert stem sideways at least two inches. Keep the probe from touching the sides or bottom of the pan.

Always Wash, Rinse, Sanitize, and Air Dry Thermometers Before and After Each Use! www.alnoor-consultants.com

Calibrating a Stem Thermometer

Place thermometer stem into container of mostly crushed ice and some water. Wait 15 sec. after needle stops moving to read dial. Adjust the calibration nut with small wrench until reads 32F.

Know Correct Temperatures And Use Your Foodwww.alnoor-consultants.com Thermometer Often!

Minimum Safe Cooking Temperatures

Poultry and Stuffed Meats: 165F Ground Beef /Pork: 155F x 15 sec.
Beef and Pork Roasts: 145F x 4 minutes*
*Regulations vary. Check for guidelines used.

Seafood: 145F Egg Dishes (non-meat)/Custards/Sauces: 145F Meat Casseroles: 155F to 165F Microwaved and Reheated Foods: 165F
Per 2001 FDA Model Food Code. *Consult Local Retailwww.alnoor-consultants.com Food Establishment Rules and Regulations

When Is It Safe to Eat? NOT no longer pink in the middle

One out of four hamburgers turns brown in the middle BEFORE it has reached a safe internal temperature.

*** Always use a food thermometer and cook burgers to at least 155F x 15 seconds to be sure! ***
* Per recent USDA research (4/00)

Cooling Food Safely

Hot foods must be cooled QUICKLY:
From 135 F to 70 F in 2 hours. From 70 F to 41 F in 4 hours.

Two Easy Methods to Cool Food Safely:

1. Reduce the Size of the Food.

Divide hot food into smaller pots or shallow pans (up to 3 thick), then refrigerate promptly, leaving uncovered until cooled.

2. Ice Water Bath.

Place pots or pans of hot food into a clean sink or tub filled with ice water. Stir often until cooled. Cover and refrigerate promptly.

Reheating Food Safely

Reheat to an internal temperature of 165 F within two hours.
If food has not reached that temperature within two hours, throw it away.

Use only equipment that has been designed for reheating.

Serving Food Safely

Keep food OUT of the temperature danger zone while being held for service.

COLD food holding: 41 F or below. HOT food holding: 135 F or above.

Holding Foods for Service

Stir at regular intervals. Keep foods covered.
Measure internal temperature at least every 2 hours.

Discard food after 4 hours if not held at or above 135F (57C).

Never mix fresh food with food being held.

www.alnoor-consultants.com

Module 5CLEANING VS. SANITIZING

Whats the Difference?

Wash with soap and warm water

to remove food and other types of soil from surfaces.

Sanitize with an approved

chemical solution to kill harmful germs you cant see.

What to Clean and Sanitize

All Items
(utensils, knives, plates, pans, etc.)

All Food Contact Surfaces

(meat slicers, cutting boards, prep tables, can opener blade, etc.)

All Non-Food Contact Surfaces

(Refrigerators, stoves, ovens, counters, shelves, drawers, etc.)

When to Clean and Sanitize

Always Wash, Rinse and Sanitize any surface that comes in contact with food:

before and after food preparation, or during

when you begin working with another type of food. at least every four constantly.

hours if using something

Handling Chemicals Safely

Use care when handling detergents and sanitizers. Use just the right amount. Talk to your manager for time, temperature, and concentration requirement. Store cleaning supplies away from food and utensils. Make sure containers are properly labeled!

Cleaning and Sanitizing Using a Three-Compartment Sink

1.

SCRAPE
Scrape all food into disposal or trash can. If available, use a spray hose to help remove food.

2. 3. 4. 5.

WASH
Wash in clean, hot (not less than 110 F) detergent water until all food is removed from utensils and dishes.

RINSE
Rinse in clean water to remove detergent.

SANITIZE
Sanitize in an approved chemical solution. Check amounts, times and temperatures required.

AIR DRY
Air dry utensils and dishes before stacking or storing.

Cleaning and Sanitizing Large Equipment

1.
2.

Use a clean cloth and warm, soapy water to wipe surface.

Use a clean cloth and clean water to rinse.

3.

Use a clean cloth and chemical solution to sanitize.

Remember to clean the can opener blades!

Safe Food Handler Rules

Practice good personal hygiene. Learn to use food thermometers. Know temperatures for handling food. Keep hot food HOT and cold food COLD! Limit time spent in the temp. danger zone.
(41 F. to 135 F.)

Properly clean and sanitize to prevent contamination.

Circle True or False

T F

1.

To prevent harmful germs found on skin, hair, under fingernails, and dirty clothes, you should bathe daily and have a clean appearance. Hands should always be washed before wearing disposable gloves.
Always wash your hands before handling food and after using the toilet.

2.
3.

4. 5.

It is ok to handle food and clean dishes when you are ill with diarrhea. Wiping off a cutting board between uses is an example of proper cleaning and sanitizing. Keeping pans uncovered and stirring food will help to quickly cool hot foods. Cooling hot foods to 41 F must be completed within eight hours.

6. 7.

(Continued) 8. Cold foods such as eggs, meats and salads must maintain 41 F or less. 9. Hot foods such as cooked meat and poultry, cooked pasta and rice must maintain 135 F or above.
10. Ground beef must be cooked to 140 F to kill harmful bacteria.

11. 12. 13.

A food thermometer can accurately check the internal temperatures of food. Using a steam table or crock pot will quickly reheat foods to 165 F. The proper way to clean and sanitize utensils is 1) Scrape 2) Wash 3) Sanitize 4) Rinse 5) Towel Dry. Washing removes food and grime. Sanitizing kills harmful germs.

T T T

F F F

14.

15. Practicing good sanitation can help prevent foodborne illness.

Turn page for quiz answers.

Answers
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. T T T F F T F T T F T F F T T

CONGRATULATIONS

for taking the time to become a more aware Safe Food Handler.

_____________________
PLEASE COMPLETE AND RETURN THIS PORTION TO YOUR EMPLOYER.
I, ________________________, have read the Food Safety Works booklet and have completed the food sanitation quiz successfully.

Conclusion
It is essential that food handlers have the required skills and knowledge of food safety and food handling controls to minimise the risk of food poisoning. As a food handler, it is your responsibility to ensure that food for your customers is safe and suitable to eat. Happy and safe cooking!