Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management. According to the rules of HACCP these rules are mandatory so be careful. And be safe.

1. Hygiene & FOOD Safety
By: Bhavisha JANGID (309713)
Krish VATANI (309881)

2. What is Food Hygiene?
Food hygiene are the conditions and measures necessary to ensure the safety of food
from production to consumption.
Food can become contaminated at any point during slaughtering or harvesting,
processing, storage, distribution, transportation and preparation.
Lack of adequate food hygiene can lead to foodborne diseases and death of the
consumer.
(WHO 2016)

3. What is importance of food hygiene?
Eating contaminated food can cause illness (food poisoning) and, in some cases, even
death.
(Campbell 2012)

4. Contamination and types
Contamination of food is a major hazard and may be considered as the occurrence of any objectionable
matter in or on the food.
 Microbiological – Bacteria, toxins, molds, viruses or parasites
 Physical – Hazards from foreign bodies including insects
 Chemical – Pesticides, Mercury in fish, Cleaning chemicals
 Allergenic hazards – Peanuts, milk, eggs, cereal
(Sprenger 2015)

5. Allergens
According to EU law:
 Mandatory allergen information for non-prepacked food, including in restaurants and cafes
 Mandatory origin information for fresh meat from pigs, sheep, goats and poultrys
 Specific information on the vegetable origin of refined oils and fats
 Strengthened rules to prevent misleading practices
 Indication of substitute ingredient for 'Imitation' foods
 Clear indication of "formed meat" or "formed fish"
 Clear indication of defrosted products.
(European Commission 2016)

6. 4 Cs for good hygiene
 Cross- contamination
 Cleaning
 Chilling
 Cooking
(FSA 2016)

7. Storage
 Use of cling film for preventing dehydration and protect contamination
 Vacuum packaging
 FIFO
 Mobile racks/ slotted trays
 Pallets
(Sprenger 2015)

8. Dry Storage - Faults

9. Cold Storage - Faults

10. Refrigerators
 Easy cleaning
 Proper shelving
 Door seals must be kept clean
 Freezers must be defrosted regularly to avoid ice build up
(Sprenger 2015)

11. Refrigerators - Faults

12. Temperature - Faults

13. Temperature records
(Campbell 2012)

14. Personal Hygiene – Food handlers
 Ironed uniforms
 Short fingernails
 No accessories, Perfumes and make up
 Proper shoes
 Hand washed
(Sprenger 2015)

15. Specification of
Chef Uniform

16. Design and constructions
 Curved corners in the floor for better cleaning
 Flat, Smooth walls to avoid bacteria build up
(Sprenger 2015)

17. Faulty Equipment

18. Faulty Equipment

19. Food handling Faults

20. Flooring

21. Faults

22. Faults

23. Dumping waste

24. Vendors

26. Deliveries Faults/good practice

27. Sanitization

28. Good practice

29. Good practice

30. Preventions and controls - Summary
 Rag clothes are used for both vegetarian and non vegetarian food
 Turning tap, not twisting
 No designated place for washing hands
 No cleaning material provided in MDH
 Door handle is never cleaned
 Trolleys should be cleaned regularly
(Sprenger 2015)

31. Referencing
 Campbell (2012) Practical Cookery for level 2. London: Hodder Education. Print.
 European Commission (2016) Food information to consumers
http://ec.europa.eu/food/safety/labelling_nutrition/labelling_legislation/index_en.htm
[Accessed at 1 October 2016]
 FSA (2016) Food hygiene for business. http://www.food.gov.uk/business-industry/food-hygiene
[Accessed at 1 October 2016]
 Sprenger (2015) Hygiene for management. United Kingdom: Highfield house. Print.
 WHO (2016) Food Hygiene http://www.who.int/foodsafety/areas_work/food-hygiene/en/
[Accessed at 25 September 2016]