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Safety
Welcome to
FB server training
knowledge
What is Food
Safety ???
is
(FBI).
Responsibility of every
handler
This
food
Foodborne
Illness
Foodborne Illnesses are defined
as diseases, caused by agents
(FBI)
???
that enter the body through the
ingestion of food.
Every
person is at risk of
foodborne illness
Food
Who are they
Handlers ??
?
Training
Objectives
Provide food handlers with the
Reduce
1.
2.
3.
4.
5.
6.
7.
8.
9.
Training
Outline
Environmental
Health
Officer?
An EHO is a professional person
authorised to conduct inspections of
(EHO)
food premises to ensure compliance
An
EHO also:
Costs
associated
with
Food business
food
poisoning
Bad reputation
Consumer/economy
loss
Work absenteeism
Loss of revenue
Medical expenses
Business closure
Hardship and
Legal action and
suffering
penalties
Permanent disability
Death
Productivity
Food
Hazards???
is
any biological,
chemical, mechanical,
environmental or physical
agent within the food
that is reasonably likely
to cause harm or disease
or death to humans
Hazards that
can
Three main hazards contaminated food:
Physical hazards (foreign objects)
contaminate
food
Chemical hazards
1.
2.
Microbiological hazards
bacteria, viruses, moulds and parasites.
Bacterial food
poisoning
water
food
correct temperatures
time
most, but not all, need oxygen
Most common
bacteria food
poisoning
Bacteria
Name
Affected Food
Salmonella
Enteriditis
Preventive
Measure
Symptoms
Abdominal
pain, diarrhea,
nausea, and
vomiting
Salmonella
Enteriditis
Most common
bacteria food
poisoning
Bacteri
a Name
Affected Food
Shigella
Raw foods;
unpasteurized
milk and dairy
products, such
as soft cheeses.
Preventive
Measure
Strictly enforce
good personal
hygiene among
workers
Symptoms
Nausea,
vomiting, fever,
abdominal
cramps, and
diarrhea
Shigella
Most common
bacteria food
poisoning
Bacteria
Name
Affect
ed
Food
Vibrio
vulnificus,
Vibrio
parahae
molyticus
Preventive Measure
Symp
toms
Chills,
fever,
and
collap
se
Vibrio Vulnificus
Most common
bacteria food
poisoning
Bacteria
Name
Affect
ed
Food
C.
botulinum
Preventive Measure
Symptoms
Double vision,
inability to
swallow, difficulty
speaking, and
inability to
breathe
Clostridium
Botulinum
Potentially
hazardous
foods
Potentially
Examples
Temp
eratu
re
Dang
How does
bacteria
enter
a
Five main way
food
premises
Food handlers (especially their
1.
hands)
2.Raw foods, such as meat, poultry,
shellfish and vegetables
3.Pests and animals
4.Air and dust
5.Dirt and food waste
1. Food
Common as
Handler
bare hand
food contact
s
To
eliminate:
1. Using Gloves
2. Washing hand
properly
(when & if)
2. Raw Food
All
3. Pests &
animals
Improper discarding
Cause of Food
Poisoning
1.
2.
3.
4.
5.
Causes of
food
poisoning
Causes of
food
poisoning
Cross-contamination
1.
2.
3.
4.
Causes of
food
poisoning
Poor personal hygiene
Causes of food
poisoning
Unclean food premises
Exercise 2
Photographs for
discussion
Prevention of
food
poisoning
Temperature control
Prevention of
food
poisoning
Avoid cross-contamination
and
Prevention of
Personal hygiene
food
poisoning
Prevention of
food
poisoning
Prevention of
food
poisoning
Hand washing facilities
Must
What is wrong
with this hand
wash area?
Prevention of
food
poisoning
Cleaning
Prevention of
food
poisoning
5.
Prevention of
food
poisoning
Pest Control
1. Keep
Prevention of
Waste management
food
Place waste in plastic lined bins.
poisoning
Remove all waste from the premises
1.
2.
as required.
3.Empty and clean waste bins
regularly.
4.Ensure all external bins are covered.
5.Protect external waste bin area from
pests and birds.
Prevention of
food
poisoning
Food safety programs
Food
handling
controls
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
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.
Food
handling
controls
Food
Food
disposal
handling
Label food and keep separate.
Destroy food or return to supplier.
controls
Be a proactive food
handler
Conclusion
1.It