Food safety and hygiene basics

1. BASICS OF FOOD SAFETY , RECEIVING AN
STORAGE

2. What does Food Safety have to do with you?
You will be working in a position that has the
potential to make many people sick; possibly
even causing them to suffer from serious medical
complications that require them to seek medical
care if you do not follow some basic Food Safety
rules.

3. There are THREE Types of
Hazards to Food:
 Biological
 Chemical
 Physical

4. Biological Hazards
Biological hazards
include:
 Viruses
 Bacteria
 Parasites
 Fungi

5. Chemical Hazards
• Chemical Hazards
include:
– Cleaners
– Sanitizers
– Polishes
– Machine
lubricants
– Toxic metals

6. Physical Hazards
Physical Hazards
include:
Hair
Dirt
Bandages
Metal staples
Broken glass
Natural objects
(e.g., fish bones in a fillet)

7. How Does Food Become Unsafe?
 Time-temperature abuse
 Cross-contamination
 Poor personal hygiene
These are the
three critical
factors that
contribute to
unsafe food
and they are
preventable.

8. Time – Temperature Abuse
Food has been time-temperature abused when:
 It has remained too long in the Temperature
Danger Zone.

9. Time Temperature Abuse is what
happens when Potentially
Hazardous Foods are left in the
Temperature Danger Zone for too
long.
What is Time Temperature Abuse?

10. Temperature Danger Zone
 The Temperature Danger Zone is
the temperature range in which
pathogens (bad microbiological
organisms) grow and reproduce
most rapidly.
 This temperature range has been
identified as 5 degrees (C) to 60
degrees (C).
 It is important to keep foods that
can support pathogenic growth out
of this temperature range.
Above
135 F
135 F
41 F
Below
41 F
Temp.
Danger
Zone

11. Cross Contamination
• Cross Contamination is the transfer of pathogens
from contaminated food (usually raw) to ready- to-
eat foods by direct contact ,drip or indirect contact
using a vehicle such as hands or a cloth or cutting
boards and knives.
• Cross contamination can happen at any stages of
processing, transportation, storage, distribution or
even at the stage of consumption.

12. Poor Personal Hygiene
Poor personal hygiene occurs when food handlers:
 Don’t wash their hands right after using the restroom
 Come to work while sick
 Cough or sneeze on food
 Touch or scratch infected wounds and not wash their
hands

13. How Can Food Handlers
Contaminate Food?
Food handlers can contaminate food when they:
 Have a food borne illness and handle food
 Have open wounds that contain a pathogen
 Have contact with a person who is ill
 Touch anything that may contaminate their hands and don’t wash them
 Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the
eyes or skin

14. Actions That Can Contaminate Food:
 A. Scratching the scalp
 B. Running fingers through hair
 C. Wiping or touching the nose
 D. Rubbing an ear
 E. Touching a pimple or infected wound
 F. Wearing a dirty uniform
 G. Coughing or sneezing into the hand
 H. Spitting in the operation

15. Practice Safe Food Handling
Three simple ways that you can practice Safe Food
Handling while working are:
 Prevent Time Temperature Abuse
 Prevent Cross Contamination
 Practice Good Personal Hygiene

16. Personal Cleanliness
Wash regularly
 No offending odors and no strong perfumes or
cologne.
Keep finger nails trim, neat, and clean
 No dirt, grease, or oils under your nails or on
hands.
 No fake finger nails.

17. How to Wash Your Hands Properly:

18. Receiving Guidelines
• Only accept food shipments from approved sources.
• Check that the delivery vehicle is clean. Reject the
shipment if the vehicle is dirty or if there is evidence
of pests (mouse droppings, cockroach casings,
cockroaches, flies, etc.)
• Ensure that chemicals have been stored separately
from food and food containers on the vehicle.

19. • Check that the temperatures of refrigeration and freezer units
on the vehicle are at the correct temperatures: at or below
4deg C for refrigeration units and below -18o C (0o F) for
freezers.
• Using a probe thermometer, check that the internal
temperature of refrigerated food is at or below 4deg C and
frozen food at or below -18deg C .
• Do not accept food that is spoiled,
damaged, or past its best before
date.
• Reject products with broken boxes, torn bags or strange
odors.

21. General Storage Guidelines
When putting away a food shipment, store foods in this order
1. Potentially hazardous foods/ Perishable: Requiring
refrigeration(meat,poultry,fish,milk,eggs and many raw fruits and
vegetables. All cooked foods are considered perishable foods),Perishable
foods need to be held at refrigerator or freezer temperatures.
2. Frozen foods: Frozen peas, corn, beans , Frozen blanched carrots &
Frozen Chicken, meat and their products.
3. Less hazardous foods/Semi-Perishable: Semi-perishable foods
are fresh items that do not require immediate refrigeration (fresh, uncut
fruits and vegetables (Potato, onion, ginger, garlic, pumpkin, papaya,
watermelon)
4. Dry goods/Non-Perishable: Non-perishable food items are
those with a much longer shelf life and don't require
refrigeration( Sugar, Tea, Coffee, Oil, Ghee, Jam)

23. Frozen Foods

24. LESS HAZARDOUS FOODS

25. Dry goods

26. Storage Guidelines
• Use the First-In, First-Out (FIFO) principle. Pull old stock to
the front and store the new stock behind.
• Note the code date on products: best before date, expiry
date or use by date; and rotate stock so that old stock is
used before the new stock.

27. • If necessary, protect food from contamination by wrapping
and covering it.
• Make sure that all food is labelled with the product name and
the date that it was received.
• Use only food-grade containers to store food.
• To maintain air circulation and hygiene, food should be kept at
15 cm off the floor & 5 cm from the wall & from the ceiling.
• Dry store should be maintained at temp. less than 24 degree
C and humidity should be less than 65 degree C.

28. Thank you
Any Questions ??