IFS STANDARD TOOL BOX TALK TOPICS

TOOL BOX TALK

Name of the site :
S/N TOPICS
FOOD SAFETY
1
Quality Policy
2
Food Safety Policy
3
Health and
Environment Policy
4
Food Safety
5
Receiving
6
Receiving Part 2
7
Storage
8
Date Labelling
9
Expiry Tracking
10 FIFO & FEFO
11 Personal Hygiene
12 Cross
Contamination
13 Use of Cutting
Equipments
14 Foodborne Illness
15 Covering Food
16 Cleaning of Food
Production and
service Areas
17 Cleaning Procedure
18 Cooking guidelines
1
19 Cooking guidelines
2
20 Cooking guidelines
3
21 Food
Contamination
22 Hot Holding
23 Defrosting
24 Standard
Handwash Methods
25 Pest Control
26 Qatar Food
Authority
Municipality

DATE 1

DATE 2

DATE 3

DATE 4

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27

28
29
30
31
32
33
34
35
36
37
38
39
40

HACCP Basic
awareness
WORK SAFETY
Common Kitchen
Hazards
Manual Handling
Procedures
Slips, Trips and Fall
Cuts and bruises Use of knife
Chemical Handling
How to Use MSDS
Handling Machines
and Equipments
Ladder Safety
Electrical
Falling Objects
Environment
Protection
Energy
Conservation
Waste
Management

Refer the short notes for understanding the topics

IFS STANDARD TOOL BOX TALK TOPICS

1.QUALITY POLICY

IFS STANDARD TOOL BOX TALK TOPICS

2.FOOD SAFETY POLICY

IFS STANDARD TOOL BOX TALK TOPICS

3.HEALTH AND ENVIRONMENT POLICY

IFS STANDARD TOOL BOX TALK TOPICS

4. FOOD SAFETY
Food safety can be defined as a method of ensuring safe foods are provided
to customers. In order to ensure food safety, we need to take precautions
from the time of receiving till time of serving the food.
Foods need to be handled in a safe way throughout the whole process of
receiving, storage, handling, preparation, cooking and serving.
Food safety covers lots of topics.
Benefits of Food Safety
1. Good reputation for the company
2. Promotes customer confidence and satisfaction
3. No complain from government authorities (Baladiya and Supreme Council
of Health)
4. Chances of food poisoning is reduced
5. More profit for the company
6. High staff morale (happy and satisfied staff)
If we dont follow food safety standards, it can seriously affect our business
in the following ways:

IFS STANDARD TOOL BOX TALK TOPICS

1. Bad reputation for the company
2. Customer complains
3. Complains from government which can lead to fines and/or closure of the
outlet
4. Chances of food poisoning is higher
5. Food spoilage and wastage is higher
6. Low morale staff retention is lower
We have to work together as a team to ensure we provide safe food to our
customers always.

5. RECEIVING
Receiving of goods plays a key role in ensuring food safety. Some of the
goods we receive include: Frozen fish, frozen meat & chicken, frozen
vegetables, fresh fish, vegetables and fruits, dry goods, bakery items,
chemicals etc.
Below are some points to be checked when receiving:
Check food immediately upon delivery
Verify quality
Check temperatures of refrigerated or frozen foods
Check for production and expiration dates
Verify by color, odor, touch, and package condition that meats, poultry,
and eggs are fresh

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Look for obvious signs of insect infestation and/or spoilage in
produce/goods
Inspect canned foods for dents, swelling, rust, or leakage
Reject any item that does not meet quality and safety standards
Update vendor vehicle checklist

6.

RECEIVING - 2

Product Characteristics and Receiving Temperatures for Common

Foods
S/
N
1.

Product Name

Product Quality Parameters

Meat

2.

Poultry

3.

Seafood

Bright colour, no
discolouration
Odor: free from sour smell
Touch: not slimy or sticky
Package: good condition, not
broken or soiled
Color: no purple or green
colour, wings not dark.
Odor: should smell clean.
Touch: not sticky, especially
under wings
Color: no colour change
when checked thoroughly
Odor: not excessively fishy,
no ammonia smell on

Receiving Temperature
Fresh meat
10C 40C
Reject if temperature is
greater than 70C

Fresh meat
10C 40C
Reject if temperature is
greater than 80C
Fresh seafood
10C 40C
Reject if temperature is
greater than 80C

IFS STANDARD TOOL BOX TALK TOPICS

4.

Eggs

5.

Dairy products

6.

Frozen foods

7.

Canned and
dry goods

8.

Fresh Produce
(fresh
vegetables,
fruits etc.)

shellfish.
Touch: not soft or flabby
meat.
Package: paper not slimy or
discolored, carton should
not have ice crystals.
Color: shells not cracked or
dirty.
Package: check packing
date for freshness
Color: cheese should be free
of mold.
Odor: sweet smell, not sour
Package: Check expiration
dates
Touch: frozen solid, not
partially thawed.
Package: no ice crystals, dry.
Production and expiration
dates are clearly written
Color: no off color or
formation of foam or milky
liquid.
Odor: no unusual odor.
Package: no swelling,
leakage, rust, or dents along
seal
Package not broken or
damaged
Dry and free from insects or
pests droppings
Color: bright, appropriate for
item, no mold or wilt.
Touch: not soft or spoiled
feeling, dry.
Package: free from signs of
insects such as spider or
roach sacks.

Eggs
10C 40C
Reject if temperature is
greater than 80C
Dairy
10C 40C
Reject if temperature is
greater than 80C

Frozen foods
- 180C to
-220C
Reject if temperature is
greater than -120C
Temperature of 220C - 300C

Fresh Produce
10C 40C
Reject if temperature is
greater than 80C

7.STORAGE
Good storage practices must be followed so that the foods are stored at the
appropriate temperature and in designated locations.
Good Storage Practices

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Foods must be kept 6"(6 inches) above the floor and 2"(2 inches) from

the wall and

18 "(18 inches from the ceiling)
Do not keep items directly on the floor keep on plastic or steel pallets
Follow FIFO and FEFO as applicable
Store in designated areas
Store chilled and frozen foods immediately
Ensure adequate ventilation and air circulation
Do not overload racks/shelves/pallets
Avoid cross contamination by keeping raw foods and ready to eat foods

separate
Maintain daily records for temperature and humidity
Keep chemicals away from food
Close all gaps/holes on the walls and on the floors
Storage Layout and Methods of Storage
If separate refrigerator for the storage of the different food items is not
available, the sequence of arrangements should be follow:
All Ready to Eat Food (salads, sandwichesetc)should be kept in the
upper racks of the refrigerator
Fresh Fruits & Vegetables should be kept in the middle of the
refrigerator
Raw meat, poultry & fish should be stored in the bottom rack of the
refrigerator.
If you keep raw meat on top and ready to eat food in middle rack, there
might be chances of blood dripping from meat to ready to eat thereby
leading to cross contamination.
All food should be cooled, covered with cling film and date to be written
before placing into refrigerator.
Refrigerator needs to be cleaned regularly.

8.DATE LABELLING
For easy monitoring and products tracking, date labels have been provided
for use in the kitchen/service areas.

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All cooked foods/marinated foods must be date labelled with the production
and expiry dates.
All canned items needs to be transferred to a plastic container and dated
once the can has been opened.
Foods must be covered at all times even in the chiller and freezer.
Do not change the dates on the food items. Once it is expired, we need to
throw it out.

Food must never be used after its expiration

dates. It is an offence and it punishable by
fine and jail term.

9.EXPIRY TRACKING
Expiry tracking involves regular checking of the expiration dates of all your
food and non food items. This is to ensure we prevent serving harmful foods
to customers. Our outlet can also be fined /closed by the Baladiya if expired
item is found.
The following practices need to be observed:
Follow FIFO & FEFO ( As applicable)
Maintain a tracking sheet of all items
Practice stock rotation
Do a weekly check of all areas chillers, freezers and dry stores
Weekly checking to be done by different staff to ensure transparency
and completeness. It also gives another viewpoint.

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10.

FIFO AND FEFO

FIFO simply means First In First Out

Always use the food items you receive first to prevent chances of

having expired foods in your kitchen/store

Stack old items in front and new items at the back
Ensure stock rotation
Never accept dented cans/spoilt foods/Thawed frozen foods
Do not receive food items that is close to its expiration dates receive
at least 3 months before its expiration dates

FEFO simply means First Expiry First Out

Always use the food item that is going to expire first. Check the
expiration dates before you use it.
Stack old items in front and new items at the back
Ensure stock rotation
If in doubt, throw it
Do not receive food items that is close to its expiration dates receive
at least 3 months before its expiration dates

IFS STANDARD TOOL BOX TALK TOPICS

11.

PERSONAL HYGIENE

Personal hygiene can be defined as the cleanliness of our body. Human

beings are common vehicle for bacteria transfer from one place to another.
So follow the below basic standards:
Food Handler must be free from any kind of communicable diseases
(Diarrhea and vomiting should be immediately reported to the
supervisor)
Cuts and wounds should be covered with water proof blue coloured
bandages
Hands to be washed regularly. Dry your hands with clean disposable
paper towels
Bath and brush your teeth at least twice a day
Shave daily before coming to work
Keep your nails short so that they are easy to clean
False nails, nail polish and eye lashes are not allowed
Change uniforms , underwears and socks daily
Do not wear jewelleries while you are working in food preparation
and storage areas. Wear only plain rings and sleeper earrings
Keep personal cloths and other personal items away from food
preparation areas
Always wear hairnet properly in the kitchen
Never smoke, chew gums ,eat or spit in a food preparation or food
storage areas
Never cough or sneeze over food or wherever food is prepared
Wear clean protective clothing such as an apron
Wear disposable gloves over the bandage and change disposable
gloves regularly

IFS STANDARD TOOL BOX TALK TOPICS

All IFS staff needs to maintain high standard of personal hygiene to minimize
bacterial growth and transfer. If our customers eat contaminated food, they
will become ill.
Hands must be washed whenever body parts are touched. For example,
touching ears, head, nose or other body parts. Bacteria present in our body
can then be transferred to the foods if we dont wash our hands after
touching our body parts, bacteria can enter into the food and cause
contamination

12.

CROSS CONTAMINATION

Cross Contamination is the transfer of bacteria from a contaminated surface

(a surface that has bacteria) to a non contaminated surface (a surface that
has no bacteria). An example of cross contamination is when bacteria are
transferred from raw food to ready to eat food. When bacteria transfer to
food, it multiplies very fast. So food preparation process needs to be safe.
The common agent of bacteria transfer is human being though it can be
transferred by other means also.
Transfer through human beings:
If the food handler is sick, he can transfer the bacteria responsible for his
sickness to the food.
If the food handler does not wash his hands properly after using restroom,
throwing garbage, dressing wound etc. there are chances he can
contaminate the food.
Transfer through equipment and utensils
Bacteria can easily be transferred through equipment due to improper
cleaning and sanitizing.
Chopping boards and knives are common examples. If one chopping board is
used for cutting chicken first and later used to cut vegetables, bacteria will
be transferred from the raw chicken to the vegetables.

IFS STANDARD TOOL BOX TALK TOPICS

How to prevent cross contamination:
Good personal hygiene practices to be followed
Equipment needs to be cleaned and sanitized after use
Chopping boards and knives needs to be cleaned and sanitized after
each use.
Proper and regular handwashing practices
Follow the colour coding system
Sick food handler to report to supervisor

13.

USE OF CUTTING EQUIPMENT

Bacteria transfers to food through cutting equipments or machineries.

Cutting equipments to be cleaned and sanitized before and after use.
Classification of Chopping boards and Knives:
a)
b)
c)
d)
e)
f)

Green cutting board and green knife - Vegetables and Fruits

Red cutting board and Red knife - Mutton and Beef
Yellow cutting board and yellow knife - Chicken
Blue chopping board and blue knife Sea foods
Brown cutting board and brown knife - Cooked meat
White Cutting board and white knife Dairy products, breads
and pastries, etc.

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14.

FOODBORNE ILLNESS

Foodborne illness is a sickness that is transferred to people by food or water.

It is caused by consuming a contaminated food or beverage. A food or
beverage that carries or transmits harmful microorganisms is said to be
contaminated.
Common organisms responsible for foodborne illness are bacteria and virus.
Common bacteria include Salmonella spp., E. coli and Lysteria
monocytogenes
Common viruses include Norovirus and Vibrio cholerae

IFS STANDARD TOOL BOX TALK TOPICS

Symptoms include diarrhea, vomiting, diarrhea and stomach cramps and
generally occur within 1 to 36 hours after eating contaminated food.
Some common causes of foodborne illness:
Infected workers (infected food handler)
Improper hand washing
Improper cooling of hot foods
Improper cooking and holding temperatures
Cross-contaminationspreading of harmful microorganisms from one
source to another
Some common preventive measures of foodborne illness:
Good personal hygiene
Proper receiving and storage
Safe food handling practices
Cleaning and sanitation

15.

COVERING THE FOOD

1. It is important to cover the food stuff properly to protect it from getting

contaminated. Food can be exposed to dust or foreign particle if not
properly covered
2. Do not keep any cooled food and ready to eat food open.
objects, chemicals or bacteria might contaminate the food.

Physical

IFS STANDARD TOOL BOX TALK TOPICS

3. Cling film, Aluminum foil/steel lid can be used to cover food. If you are
covering it with lid, then the lid should be cleaned properly on top and
bottom part.
4. Food must be covered at all times regardless where the food is kept
on the table, in the chiller/freezer
5. Important: Do not use Aluminum foil in the oven or whenever you grill
the food

16.

CLEANING OF FOOD PRODUCTION &

SERVICE AREA

Using clothes and dusters in food production and service areas for cleaning
purpose is one of the most common causes of cross contamination.
Cleaning food production areas involves 2 stages: Cleaning stage and
Sanitizing stage
Cleaning Stage The area must be cleaned using a suitable all purpose
detergent which can be diluted into a spray bottle. The detergent solution is
then sprayed on the table and wiped/scrubbed with a sponge/table cloth.
Sanitizing Stage After wiping off the detergent from the surface, spray
the sanitizer onto the surface and leave for some time according to the
required contact time specified by the manufacturer. Wipe the surface off
with a paper towel.
It is best to use single use clothes or paper towel to carry out the following
functions

Wiping Food Contacting Surfaces

Wiping the Food Spillage on working table

Wiping Hands

Wiping sides of the dishes and drying Ingredients .Single use towels
are to be disposed immediately after use.

17.

CLEANING PROCEDURE

IFS STANDARD TOOL BOX TALK TOPICS

Cleaning can be defined
surface/equipment.

as

the

removal

of

visible

dirt

from

There are 5 stages in cleaning process:

Prewash : Removal of grease, dirt and food stuffs
Deep Cleaning: Cleaning with detergent after the prewash
Rinsing : Removing the soaps and dirt by fresh cold water
Sanitization: Sanitization after the deep cleaning by using a sanitizer
which has the ability to reduce bacteria level by 99.99%
Air Dry : After the cleaning process, leave the washed utensil or
equipment for air drying
Additional information on Cleaning
Effective cleaning is required to minimize the threat from the harmful
bacteria and to avoid spreading of them
For cleaning and sanitization always use only approved chemicals from
approved vendors with MSDS users manual
Dont mix two different chemicals together
Always use adequate PPEs while handling chemicals
Poultry, meat, fish, egg preparation areas and equipments should be
thoroughly cleaned and sanitized after completion of each task
High risk areas like door handles, water taps, drawers, chiller & freezer
handle, telephone, equipment switches, can openers, napkin
dispensers to be cleaned and sanitized regularly
Chillers and freezers to be cleaned and sanitized regularly at a time
when the equipment is less stocked
Cutleries and removable parts of the machineries to be cleaned and
sanitized in dishwasher or they can be soaked in a sanitizing solution
If dishwasher is not available, use hot soapy water to remove the
grease and dirt, immerse in very hot water for sanitization, rinse and
leave for air dry

IFS STANDARD TOOL BOX TALK TOPICS

CLEAR AND CLEAN AS YOU GO policy will keep your kitchen clean and
healthy

18.

COOKING GUIDELINES - 1

Thorough Cooking is required to kill the harmful Bacteria in the Food

Equipments like Grills and Ovens should be pre heated to kill harmful
Bacteria
Caution to be taken to avoid dripping from raw meat to cooked food
and touching it while you are preparing barbeque or grills
If you are cooking a whole or bigger joints of lamb or Beef you should
make sure that all the outside surfaces are fully cooked
While cooking the liquid dishes like soups, stir it frequently and wait till
it bubbles through out while stirring to ensure the proper cooking
Generally the cooking of the Poultry/Meat / Fish can be ensured
o By using a probe thermometer (70C for 2 minutes, 75 C for 30
seconds or 80C for 6 seconds)
Checking the color change in the centre of the thickest portion
Pierce a skewer in the centre part, if the color of the juice coming out is
clear it is cooked

19.

COOKING GUIDELINES - 2

For chicken : Cut and check the thickest part for colour change from pink to
white, juice should be clear without any pink or red color
Whole Cuts and Processed Meats: Like sausages and burgers should be
cooked at piping hot and there should not be pink or red color in the
centre.
For Rolled Meat: Insert a skewer and check for the color of the juice. It
should be clear without red or pink color

IFS STANDARD TOOL BOX TALK TOPICS

Eggs should be cooked thoroughly before eating
Best Before dated eggs are always dangerous. Use the eggs which
are having production date and expiry date. Use before the expiry
date.

20.

COOKING GUIDELINES FOR RICE

Rice contains the spores of bacteria called Bacillus cereus.

These spores are not destroyed by cooking
If cooked rice left at room temperature these spores germinate and
produce toxins in the rice
Make sure that the rice is kept hot till the service
Otherwise cool and store in a fridge
Avoid cooking too early so rice does not stay for long time in room
temperature
The cooked food which is meant for the late service to be cooled and
kept in refrigerator till it will be served.
If the food is to be served hot, keep the food in a hot cabinet till it is
ready to be served
Dont keep cooked food open.
In order to make cooling of hot food faster, portion the food in the
shallow containers and put on a bed of ice

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21.

FOOD CONTAMINATION

Food contamination can be defined as the presence of harmful substance in

the food. Anything in the food that can cause harm or injury or sickness is
called contaminant. Contaminant can also be referred to as Hazard.
There are four types of food contamination but only three of them are
common. They are:
1. Physical contamination This is the presence of foreign object in the
food. Anything in the food that is not an ingredient or part of the food is
referred to as foreign object. For example, hair in food, glass piece in food,
metal wire in food etc.
2. Chemical contamination This is the presence of chemicals in the food
either added intentionally or unintentionally. Chemicals that can easily mix
with food are the chemicals that we use in the kitchen e.g. dishwashing
liquid, sanitizer, oven cleaner etc.
In order to avoid chemical contamination, we must do the following:

Separate chemicals from food

Do not keep chemicals on high shelf
Label all chemicals properly
Follow proper dilution

3. Microbiological contamination This is mostly caused by bacteria and

virus. These are small organisms that cannot be seen with naked eye. They
are a dangerous group.
Some of the ways we can prevent or minimize microbiological contamination
includes:

IFS STANDARD TOOL BOX TALK TOPICS

Good personal hygiene

Regular handwashing
Proper temperature storage for food
Cleaning and sanitizing

4. Allergenic contamination This is a reaction of the body to certain

types of foods. It is an adverse reaction and it depends on individual bodies.
Examples of allergens in food include peanuts, soy, shellfish, egg, wheat etc.

22.

HOT HOLDING

Hot holding is the method of holding/keeping food in its hot condition. Hot
holding is used for hot food.
After cooking the food, it must be transferred immediately to a Bain
Marie/Hot Cabinet
Before transferring the food, all the hot holding unit needs to be
preheated
All the hot food intended for the service should be kept in a preheated
hot holding equipment. Temperature of the food in the hot cabinet
must be maintained above 65C
If the hot holding facility is not available the food should be brought to
the display only in small batches, which is restricted for maximum 2
hrs. you can do this only once
Discard leftover food from the service
Clean and sanitize the hot cabinet after every service session

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23.

DEFROSTING

Defrosting is also called thawing (Removal of ice before cooking). Improper

defrosting may cause the growth of harmful bacteria in the food.
There are 3 common methods of defrosting:
1. The best way for defrosting is using a chiller set at 1C to 4C. Frozen
items to be defrosted can be kept in the chiller from 24 hours to 72
hours
2. Microwave oven can Safely defrost in a microwave> Mostly used for
defrosting small quantities of food
3. Defrosting under cold running cold water(<21 C)
For poultry, meat and fish use separate refrigerator or areas for defrosting
Before preparation, we have to ensure whether the food is already defrosted
or not
1. Check the ice crystals in the food by hand or skewer

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2. For poultry and birds check whether the joints are flexible or not
3. Refreezing of any defrosted food is not allowed

24.

STANDARD HANDWASH METHOD

Handwashing is critical processing in food safety. Our hands can carry lots of
bacteria and other stuffs which have to be removed before we can handle
the food. Handwashing needs to be carried out regularly and below are some
of the instances that we need to wash our hands.
Wash your hands after:
Going to the toilet
Handling raw food
Blowing your nose
Handling garbage
Touching your ears, nose, mouth or other parts of the body
Smoking
Every break

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Handling animals and pets
Cleaning
Changing tasks
Changing gloves
Food Handlers should wash their hands at least once in every half an hour.
Handwashing must be done before beginning any work in the kitchen and
before touching ready to eat food
6 Steps are advised for the Effective Hand washing for a Food
Handler:
1. Wet your hands thoroughly with water and add handwashing soap on
your palm
2. Rub your hands together to make a lather
3. Rub the palm of one hand along the back of the and along the fingers
and then repeat the same for the other
4. Rub between the fingers, finger tips, thumps and nails
5. Rinse off the soap with warm water
6. Dry the hand thoroughly with the paper towel and use the paper towel
for closing the tap. Use a sanitizer after throwing the tissue in the
garbage.

25.

PEST CONTROL

Pest control can be defined as the process of eliminating or reducing pests

(rats, rodents, insects, cockroaches etc) from our environment
Effective pest control is essential to keep pests out of premises and prevent
them from spreading harmful bacteria.
Food Production and Service premises should be always free from all kind of
pests. Since pests are one of the main agents for spreading of bacteria, it is
very important to control it.
Methods of Controlling Pests

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Good Housekeeping
Removal of carton box from food production areas
Blocking holes on walls and floors
Covering of drains/man hole
Immediate removal of spoilt foods
Storing foods off the floor and away from walls
Closing doors when not in use self closing doors are advisable
Entrance screening Air curtain/Window net
Daily cleaning of insect killer tray
Checking your store and kitchen for the presence of pests
Checking food deliveries for the symptoms of any rat or insect
infestation
Keeping the external areas always clean and tidy
Using bins with tight fitting covers
If you find symptoms of any pest inform your supervisor immediately.

26.

QATAR FOOD AUTHORITY - MUNICIPALITY

Qatar Food Control Authority and Supreme Council of Health are

governments bodies that oversee food safety in Qatar. They perform the
following responsibilities:
Responsible for issuing food business license
Monitoring and governing food Safety
Drafting, implementing and updating food law in the state of Qatar

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Inspection of food business to monitor that the food safety regulations
and systems are maintained.
Issuing penalties or sanctions against offenders or those who fail to
comply with the standards
Monitoring food safety is main objective of Qatar Food Authority. They
can come to your outlet anytime during day and night.
Wash your hands regularly
Hand washing facility should be provided with liquid soap, tissue
papers and sanitizer.
Inform your supervisor for any health problem you encounter in the

skin, the nose, the throat or the stomach.

Be clean and always wear clean uniform and the required PPE
Garbage bins must always be covered and foot operated.
Wounds should be covered with water proof bandage - blue colour.
Do not cough or sneeze over food.
Smoking is prohibited inside the kitchen and food preparation area.
Leftover food should not be stored or reheated.
Food storage regulations should be followed. Foods should not be piled
up inside refrigerator or freezers. They should be separated to facilitate

the cooling process.

Hot food to be kept at hot temperatures between +65C to +75C
Cold food should be displayed at 1C to +4C

27.

HACCP Basic Awareness

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative

approach to food safety.
This is a food production, storage, and distribution monitoring system for
identification and control of associated health hazards. It is aimed at
prevention of contamination, instead of end-product evaluation.
Objectives
Eliminate or significantly reduce hazards
Prevent or minimize microbial growth and toxin production;
To control food contamination

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There are seven principles of HACCP which are listed below:

Hazard Identification
Determination of Critical Control Point
Determination of Critical Limits
Monitoring of Critical Control Points
Corrective Action (Action taken to correct deviation)
Verification ( To check if HACCP is working effectively)
Documentation (Documentation of procedures and record keeping)

IFS STANDARD TOOL BOX TALK TOPICS

WORK
SAFETY

28.

COMMON KITCHEN HAZARDS

Hazard can be defined as anything that has the potential of causing

harm/injury/ill health.
Common kitchen hazard includes:
Carbon monoxide smoke from cooking operations. Kitchen ventilation
needs to be ensured

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Greasy hood chances of fire due to accumulation of oil in the hoods

Overloaded circuit can lead to electrical fire
Slippery floor water on the floor serves as an hazard in the kitchen
Sharp tools All sharp tools to be locked away
Potential hazard paper, wood and clothes must not be kept close to

source of fire/ignition
Loose clothing this can easily be drawn to a fire. Clothes and apron
must be tight fitting
Gas cylinders empty cylinders in the kitchen is an example of a fire
hazard. Empty cylinders to be removed at once and kept in cylinder
storage area
Faulty wiring this can easily spark and lead to electrical fire
Burns and scalding burns from hot food and hot equipment
Chemicals chemical spillage, chemical splashing, improper dilution,
improper labelling of chemicals are all hazards in the kitchen
Equipment Chances of electrical fire if equipment is not switched off
after using. Electrical equipment and gas burners must be turned off
after use
Cuts from knives and machines

29.

MANUAL HANDLING

1. Avoid manual handling, wherever possible. Consider if objects really

need to be handled. Use a mechanical aid if you can.
2. Use trolleys and other equipment provided to help with handling. Use
trolleys in kitchens as well as stores.
3. Consider how heavy it is, if hot / cold, if unstable or if it has sharp
edges before handling

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4. Think about where youll put the load down before you pick it up. Do
not carry anything that obscures your vision.
5. Break up large loads.
6. Ask for help if you need it. Ask people to hold doors where necessary.
7. Keep walkways, passages and stairs clear. Clearly mark walkways.
Highlight any changes in levels, steps, uneven walking surfaces.
8. Look out for trailing cables and tripping hazards.
9. Use proper lifting practices. Bend your knees where necessary.
10. Do not lift heavy loads onto high areas.
11.

Provide and use safe access equipment for reaching heights.

12.
13.

Ensure staffs are fully trained to handle goods safely.

Provide safety shoes and protective gloves where necessary.

30.

SLIPS, TRIPS AND FALL

Avoiding slips, trips and falls in the workplace is necessary to ensure a safe
working environment. Follow the below simple steps:
1. Clean as you go. Housekeeping is vital - especially when busy. Keep
floors, access routes and stairs clean and clear.
2. Wear correct footwear- hard toe safety shoes. Do not wear open-toe
shoes.
3. Tidy your things up. Do not rely on others to do it for you. Dont leave
items on floor.
4. Dont leave items in walkways. Use proper storage areas.
5. Report and deal with any spills, trailing cables or obstructions
immediately.

IFS STANDARD TOOL BOX TALK TOPICS

6. Ensure a spills procedure is in place and used. Sockets should be sited
to avoid trailing cables.
7. Walk, do not run. Organize properly for busy periods. Allow sufficient
time for actions required.
8. Plan properly. Pay particular attention to younger members of staff who
have a tendency to rush to try to impress.
9. Have a contingency plan if busier than expected.
10.
Ensure lighting is adequate.
11.
Ensure there is sufficient room to operate safely.
12.
Provide and use safe access equipment for reaching heights.
13.
Clean floors at safe times to avoid accidents.
14. Clearly mark walkways. Highlight any changes in levels, steps, uneven
walking surfaces.

31.

CUTS & BRUISES AND USE OF KNIVES

1. Dont use a knife unless it is really required. Assess the task as to

whether a knife is required. Is a dedicated tool available for the job
which would be safer to use? Is the item available pre-cut?
2. Cut away from you. Where possible keep fingers bent under your
hand when slicing.
3. Always cut on a solid surface, preferably a chopping board.
4. Store knives securely. Store knives safely not in loose boxes or
drawers.
5. Segregate by size.
6. Do not put knives or cutters in wash up sink. One cannot see items
under water in the sink, so leave knives etc. for wash-up in visible
position so they may be cleaned in a safe manner.
7. Never cut in your hand
8. Wash knives safely.
9. Select a suitable knife for the job. Ensure knives are sharp and in
good condition.

IFS STANDARD TOOL BOX TALK TOPICS

10.

Carry knife blade downwards and always hand over knife handle

first.
11. Have adequate workspace and clearance when using knives.
12. Do not be distracted during cutting operations but concentrate
on task. Likewise do not distract others while they are using knives.
13. Inspect equipment, appliances and installation for sharp or
jagged edges and remove or shield.
14. Use correct tools for opening cans etc. Remove lids completely
and dispose of safely.
15. Clean up broken glass with brush and shovel. Have a separate
clearly marked container for disposal of broken glass and crockery.
16. Keep hands and clothing clear of kitchen equipment when it is in
use.
17. Ensure proper guards are in place.
18. Avoid catching swing doors by the edge. Only touch the pushplate when operating.
19. Exercise great caution when cleaning and polishing glasses by
hand.
20. Where provided, use the correct equipment for this task.
21. When kitchen equipment is in use keep clear of blades, mixers,
whisks until machine has stopped and is safely disabled. Use
spatulas, pushers etc where provided.

32. CHEMICAL HANDLING

Chemical handling is a very serious issue if chemicals are not handled safely.
Below are safe chemical handling methods which have to be followed in the
workplace:
1. Use only the necessary chemicals and ensure they are safe. Safely
dispose of any chemicals that are no longer in use.
2. Never transfer chemicals to unmarked or inappropriate bottles or
containers.
3. Use automatic dispensers, to ensure the correct dosage and avoid
splashes.
4. Ensure sterile eye wash bottles are readily available.

IFS STANDARD TOOL BOX TALK TOPICS

5. Store bulk chemicals in a separate area, according to the
6.
7.
8.
9.

instructions.
Train staff to handle chemicals safely.
Wear protective clothing.
Safely dispose of any chemicals that are no longer in use
Ensure that chemicals are properly labeled and provided with full

instructions including the MSDS

10. Never transfer chemicals to unmarked or inappropriate bottles or
containers
11. Use automatic dispensers wherever applicable, to ensure the
correct dosage and avoid splashes
12. Never mix chemicals with each other
13. Dilute as per manufacturers instruction
14. Have in place a written statement on chemical hazards
15. Always cover cuts before handling chemicals
16. Do not store liquid chemicals on high shelves
17. Secure chemicals properly by tightening of lids/covers

33.

MSDS

MSDS This is a data sheet that contains information about a particular

chemical. Each chemical has its own separate MSDS and it should not be
mistaken for each other. For example, the MSDS for Excel Dishwashing Liquid
is different from the MSDS for Reza Dishwashing Liquid
MSDS stands for Material Safety Data Sheet.
Information that can be found in the MSDS includes:
Product name and its components (components is same as ingredients)
First aid measures in case of accidents- inhalation, ingestion, skin and
eye contact
Physical properties of the chemical colour, odour , appearance and
smell
Flammability chances of catching fire

IFS STANDARD TOOL BOX TALK TOPICS

Storage temperature and Handling
Environmental Impact & Disposal Methods
PPE Required hand protection, eye protection, respiratory equipment
Reactivity of the chemical

34. HANDLING MACHINES AND EQUIPMENT

1. Any person using machines or equipment must be fully trained.
2. Risk assessments must be carried out. There are particular
requirements for persons under 18.
3. Important safety warnings and instructions should be heeded and
followed.
4. Any faults must be reported immediately.
5. Machines and equipment must be on a firm, flat base.
6. Do not put your hands in any moving machine or equipment. Use
spatulas and scrapers provided to free mixtures when machines are
operating.
7. Do not touch hot parts of machines and equipment. Beware of hot
splashes and spillages from machinery.

IFS STANDARD TOOL BOX TALK TOPICS

8. Use guards where needed.
9. Switch off and isolate power before cleaning.
10.
Emergency cut out to be close to the machine and prominent.
11.
Open doors in a manner which avoids steam burns.
12.
Warning signs should be displayed as necessary.
13.
Ensure there is enough space to operate machinery safely.

35. LADDER SAFETY

Working at height activity is common in the food industry and it involves
using ladders. It is not encouraged to use ladders to access excessive
heights or for prolonged jobs.
Good work practices when working with ladders
Ladders used to access another level should be tied and extended at
least 1metre above the landing point to provide a secure handhold.
Wear proper footwear (e.g., safety shoes).
Place the ladder on stable and level ground. DO NOT place it on an
uneven surface.
Prevent passersby from walking under or near ladders in use by using
barriers (e.g., cones) or get your colleague to act as a lookout.
Maintain three points of contact at all times.
Do not work on the top rung of the ladder; use the right ladder for the
right job.

IFS STANDARD TOOL BOX TALK TOPICS

As a rule of thumb, the radius of the barricaded area should be
approximately same as the height of the ladder.

36.

ELECTRICAL

1. A master switch must be readily accessible to disconnect all electrical

supply.
2. If somebody is electrocuted, switch off the power before assisting him
or her.
3. All electrical appliances should be installed by an approved contractor.
4. In all electrical machinery, Stop buttons should be visible and easy to
access.
5. Start buttons should be recessed.
6. Industrial type sockets only to be used.
7. Cabling to be properly secured, power cords to be kept clear of working
equipment.
8. Ceiling plugs and cords to be used if there is a danger of tripping.
9. Water or wet surfaces must not be allowed to come into contact with
electrical apparatus.

IFS STANDARD TOOL BOX TALK TOPICS

10.
11.
12.

Do not plug in any equipment with wet hands.

Pull out plugs by the plug not the cords.
A sufficient number of fixed sockets should be fitted. Use of

multi-plug adapters should be avoided where possible. Cracked, loose

or broken plugs should not be used. Correct fuses to be used.
13.
Emergency lighting to be installed and maintained.
14.
Main fuses should be properly identified and labeled.
15.
Where required for safety, disconnect all electrical machinery
before emptying, cleaning or repairing.
16.
Have a standard procedure to ensure all possible equipment is
switched off when work is finished.

37. FALLING OBJECTS

1. Dont overload shelving. Ensure shelving can support the weight you

put on it.
1. Dont store heavy items above shoulder height - theyre dangerous if
they fall.
2. Theyre more difficult to move.
3. Inspect the storage area regularly. Make sure shelves are stable.
Ensure shelves are properly supported. Check no overloading.
4. Report damaged shelving. Dont use damaged shelving until repaired/
replaced.
5. Store awkward items safely.
6. Dont store unstable loads at a height. Never store unsealed liquid at
height.

IFS STANDARD TOOL BOX TALK TOPICS

IFS STANDARD TOOL BOX TALK TOPICS

ENVIRONMEN
T

38.

ENVIRONMENT PROTECTION

1. Ensure employees are not under the influence of alcohol or illegal

drugs whilst working.
2. Noise must be at an acceptable level.

IFS STANDARD TOOL BOX TALK TOPICS

3. The

temperature

must

be

maintained

at

reasonable

level.

Precautions must be taken when dealing with particularly high or low

temperatures, e.g. protective clothing and time limits in freezers.
4. Lighting must be adequate for the work being done. Avoid glare or a
shadow over the work area.
5. Staff must be trained in the warning signs of violence and how to deal
with the situation.
6. Intruder alarms and panic buttons should be fitted where necessary.
7. Particular precautions must be taken in relation to lone workers.
8. Employers have a duty to provide first-aid equipment at all places of
work where working conditions require it. Depending on the size or
specific hazards (or both) of the place of work, trained occupational
first-aiders must also be provided.
9. Cleaning and maintenance must be carried out at appropriate times to
minimize the risk these activities pose.
10.
Staff welfare facilities, e.g. toilets, must be kept clean and tidy.
11.
A shut down procedure should be written down and a designated
person held responsible to ensure that it is followed at the end of each
service/day.

39.

ENERGY CONSERVATION

Energy conservation is the practice of decreasing the quantity of energy

being used. It may be achieved through efficient energy use in which case
energy use is decreased while achieving a similar outcome or by reducing
energy consumption/services.

IFS STANDARD TOOL BOX TALK TOPICS

For example, we can conserve energy by minimizing wastage of water and
power by doing the following simple things:
If we dont need the water, no need to waste it unnecessarily.
The same goes for electricity/power, dont leave the AC on if you are
not around.
Dont leave the lights turned on if you are not using the lights,
Dont leave the exhaust fan/extractor fan on if you are not there.
Dont leave your computer/laptops on if you are not using it.
We must always keep in mind the goal of energy conservation.

40.

WASTE MANAGEMENT

Waste can be classified as anything that someone no longer needs or does

not want anymore.

IFS STANDARD TOOL BOX TALK TOPICS

Waste management is the action to reduce waste either by encouraging
material efficiency, reducing the generation of waste, or enabling the
recovery and reuse of discarded material.
Five Point Agenda for Waste Management
Segregation of Food at Source
Food, paper, plastic, metal, glass will be segregated at source and kept in
separate areas. Paper, plastic, glass and metal will be scrapped and waste
food will be disposed as per local authority guideline.
Daily Monitoring and Display of Food Waste
Food wastes from kitchen and plates will be monitored daily and displayed
and updated at notice boards. A monthly report will be made by each
location and sent to the Operation Manager/HSE Department. Action plan will
be made for any site generation too much wastes.
No Wastage Day
On a monthly basis, no wastage day can be celebrated in each site by
encouraging customers to take food in small quantities, wasting no food.
Campaigns and awareness poster may be done to ensure information is
circulated.
Good Purchase Practice
Make purchases in bulk and Eco friendly packaging.
Waste Awareness Campaign
Awareness and waste management practices must be done. Staff and clients
can be trained and made to participate in awareness campaign.
We must REDUCE, REUSE AND RECYCLE WASTES.