This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.

1. WELCOME
Introduction To Food Safety
Presented by Hemal Desai, COO,
Mayur Aaditya Resort

2. Course Aims & Objectives
 What will we learn &
understand?
 What will we practice?
 What care will we take
to make sure food is
safe?

3. Course Aims & Objectives
 AIM: to improve
the food safety
knowledge & skills.
 OBJECTIVE: provide
an understanding of
principles of food
safety & how to apply
knowledge to control
hazards & prevent food
poisoning.

4. Safe Food
 What is Safe Food?
 Food which is free from contaminants & will
not cause illness or harm.

5. Food Hygiene
 All measures necessary to ensure the safety
of food.
 Protect – from contamination
 Prevent – multiplication of Bacteria
 Destroy – by Cooking, heating, freezing

6. Type Of Hygiene
Yes! Type –
Good Hygiene
&
Poor Hygiene

7. Good Hygiene V/s Poor
Hygiene
 Good Hygiene


Reputation – Image, Value, Respectability.
Growth – Revenue, Positions & Prospect
 Poor Hygiene


Health – Public & Self at Risk
Bad Reputation – Closure !

8. Types Of Food
Based on the venerability of getting
spoilt or contaminated we can broadly
classify them as
High Risk Foods &
Low Risk Foods.

9. High Risk Foods
 Raw Foods



Meat, Poultry, & fish
Vegetables – whole & cut
Milk, Gravy, Mayo, etc

10. Low Risk Foods
 Packed Foods




Pasta, Cereals
Tinned / Canned items
Bread & bakery items (expect pastries)
Fruits (both whole as well as cut)

11. Food Poisoning
 “WHAT ?”


Illness Caused due to Spoilt Food.
Acute illness caused by Consumption of
contaminated or poisonous food.
 “WHEN?”



Incubation Period – 1 to 36 hrs
Duration – 1 to 7 Days
Large numbers – ILLNESS !

12. Current Food Poisoning Trends
 33 M/ Yr cases & 9000
reported deaths all over the
world!
 Avg. reported cases of
Salmonella poisoning (’92’02) 24,000/yr
 Canadian Restaurant & Food
Service Association reports –
8.5M food borne illness,
39,000 hospitalizations &600
deaths in Canada each year.
 India – Most cases & Death
not reported!

13. Causative Agents Of Food
Poisoning
 Bacteria / toxins
 Moulds (mycotoxins) – Fungus
 Chemicals – MSG/Ajinamoto (Chinese
food), Sulfites (fruits, veg.)
 Metals – Equipments, “Kalai”
 Poisonous Plants / Fish – Wild mushroom,
shell fish, Potato.

14. Symptoms
Abdominal Pain
Diarrhoea (Every year, about two million people die from
diarrhoea caused by contaminated food or water as per WHO)
Vomiting
Nausea
Collapse
Food Which Is Contaminated with food poisoning bacteria
SMELLS, LOOKS, & TASTES normal !

15. BACTERIA
 Microscopic – Found Everywhere !


Water, Air, Soil, People, Animals, Food!
Rapid Multiplication!
 Requirements
– Temperature, Moisture, Time,
Oxygen, Food, pH

Spore Formation – Unsuitable conditions
 Remains
dormant. When conditions improve again
germinates, multiplies.

16. Food Poisoning Bacteria
 Salmonella

Animals, Pests
 Staphylococcus Aureus

Food Handlers, Equipments
 Clostridium Perfringens

Soil, Air. This is a Spore forming bacteria

17. Types Of Contamination
 Microbial 
Bacteria, viruses, moulds,yeast, & parasites.
 Chemical 
MSG, food color & additives (essence)
 Physical 
Pins, plastic, hair, paper, glass.

18. Types Of Contamination
(Contd.) Hazards Associated With Food

19. Types Of Contamination
(Contd.) Hazards Associated With Food

20. Types Of Contamination
(Contd.) Hazards Associated With Food

21. Types Of Contamination
(Contd.) Hazards Associated With Food

22. Sources, Vehicles & Routes Of
Contamination
Sources
Vegetables,
Meat &
Poultry
Vehicles
Handlers,
Storage,
&Equipments
Routes
Air, Soil, &
Water

23. Cross Contamination
Meaning: bacteria passing from one food to another
Direct
Food To FoodEg: Raw Food To
Cooked Food
In Direct
Food To Equ.,
&/or HandlersEg: Raw Food To
Chopping board
to Cooked Food
Drip
Storage area,
Display area,
pickup area ets.
Eg: Fridge -Raw
Food to fresh
cream

24. 10 Main Causes Of Food
Poisoning
1.Preparation too far in advance & Storage
at ambient temperature.
2.Inadequate Cooling
3.Inadequate Reheating
4.Contaminated Process/ Canned Food
5.Under Cooking

25. 10 Main Causes Of Food
Poisoning (contd..)
6. Inadequate Thawing.
7. Raw Food Consumed.
8. Improper Warm Holding.
9. Infected Food Handlers
10. Cross Contamination

26. Prevent Food Poisoning
- Break The Food Poisoning Chain !

27. Prevent Food Poisoning – Break The
Chain!
Food Poisoning Bacteria
CONTAMINATE
High Risk Food
BACTERIA
Given Time
Multiply
5C – 63C Warmth
INFECT
People

29. Temperature Control

30. Food Storage
 Dry Food Storage
 Chilled Food Storage
 Frozen Food Storage

31. Dry Food Storage

Ideal Requirements:
 Area – clean, ventilated & enough light.
 Storage at the right place & height
 Free From Pests
 Secure
Hazard – Contamination - Multiplication

32. Chilled Food Storage
Ideal Requirements:
Check Operating Temp. 1- 4 C
Separate High Risk & Raw Food
 Cover Food, Stock Rotation, Labeling
 No Over loading, Open cans, Hot Food
 Effective defrosting & Cleaning
 Training & Supervision
Hazard – Contamination - Multiplication



33. Frozen Food Storage
Ideal Requirements:
Store Temp. –18C
Separate High Risk & Raw Food
 Effective Stock Rotation, Labeling
 Handle carefully, Suitable Packing
 Effective defrosting & Cleaning
 Training & Supervision
Hazard – Contamination - Multiplication



34. Rules For Handling Frozen
Poultry




Clean / Disinfect
Thaw Completely (10C)
Refrigerate when thawed
Cook thoroughly (within
24 Hrs)
 Eat immediately or cool
rapidly.
 Separate from High risk
foods
 Avoid Handling

35. Other Areas Of Concern
 Food Preparation
 Cooking / Processing
 Re Heating
 Cooling
 Serving Food
 Food Spoilage
 Preservation Of Food

36. Food Preparation
Hazards – Contamination - Multiplication .
Controls: Separate High Risk & Raw Food
Effective Stock Rotation, Labeling
 Handle carefully, Suitable Packing
 Effective defrosting & Cleaning
 Training & Supervision


37. Cooking / Processing
Hazard – Survival- Contamination Multiplication .
Controls: Cook Thoroughly >75 deg.
Ensure Utensils / pans are clean
 Flying Insects, other contaminant's
 Clean Utensils for tasting
Ensure center of “Rolled joints” are cooked
 Hot Holding 63 deg.



38. Re Heating
Hazards – Survival- Contamination Multiplication .
Controls:


Ensure Buffet & Brain Marie Temp is 63 deg.
After long holding Re heating at 75 deg & use
within 4 Hrs

39. Cooling
Hazards –Contamination - Multiplication .
Controls:
Rapid Cooling.
Refrigerate 90 mins



40. Serving Food
Hazards –Contamination - Multiplication .
Controls:
Keep Food Covered.
 Keep food out of Danger Zone.
Ensure Total Hygiene – service area, person,
equipments, & Utensils.



41. Food Spoilage
SINGS:
• Unusual Taste.
• Slime / Stickiness
• Production of gas / Off odors
• Damaged packing /Blown Cans or packs
• Discoloration
• Texture Change
• Mould

42. Preservation Of Food
• High & / or Low Temperatures
• Dehydration
• Acid fermentation
• Vacuum Packing
• Chemicals
• Irradiation
• Give Examples?
•
•
Cooking, freezing, smoking
Salt, Sugar, Vinegar

43. Personal Hygiene
•
•
•
•
•
•
Hands – Clean, free from dirt, disinfected
Skin – clean, free from cosmetics
Nose – clear
Hair – well manicured
Mouth – free from odor, chewable’s
Spots, Cuts – No bandages, medication
•
! Discuss & share

44. When To Wash Hands!
• ! Share Views:
• Entering Food Room
• Using Toilet
• Handling Raw Food
• Changing a dressing
• Dealing with an ill customer
• Cleaning up pets / droppings
• Touching hair, nose, face
• Smoking, eating, coughing, sneezing & blowing nose
• Handling waste, money, packing, office equipments.

45. Effective Hand Washing!

46. Effective Hand Washing!
Wet Hands under
warm running
water
Apply 3-5 ml of
liquid soap to hands
Rub hands
vigorously,
together, under
warm running
water cleaning all
parts of the hand
Clean between
fingers & around
the wrist, nails &
tip of fingers.

47. Effective Hand Washing!
Rise Off All The
Dry Hands
Lather (& Bacteria) Completely using a
paper towel
Use Paper Towel
To Turn Off the
Tap
Dispose Of Paper
Towel In a Foot
Operated
Container.

49. Report Illness To Supervisor
 Diarrhea, Vomiting or
Food borne disease
 Septic Cuts / boils
 Ill Whilst out of station
 Skin Infection
 Eaten Suspect Food
 Serious Cold / Flu

50. Training
 Supervision &
Instructions
 Hygiene Training
 Training
commensurate with
their work activities

51. Questions & Feed Back

52. Conclude
 Lets Work Together
To Make FOOD
SAFE In All
Respects.
 - Thank you!

Hemal Desai.

53. Resources
http://www.crfa.ca/cleancorner/riskoftheweek
/coming_clean_on_food_safety_and_kitchen_hygiene.asp
http://www.outpostmagazine.com/2007/10/13/foodborne-disease/
http://www.afic.org/newexpertdb/index.php?
pageaction=viewdetail&category_id=9