HSE & QA Induction

What’s Wrong With This Picture?
Time Allotted - 5 Minutes

HACCP – Hazard Analysis & Critical Control Point
Hazard Analysis and Critical
Control Point (HACCP) is a
food safety management system,
That systematically eliminate or significantly
reduces potential food safety hazards.
Hazards are broadly classified into:
Physical Hazards like: hair, stapler pins and
other such visible items which may get into
the food
Chemical Hazards like: machine oil,
pesticides, soap residues & excess of
disinfectants, etc.
Microbiological hazards like: bacteria, yeast,
mold, viruses & parasites.
CCP’s are:
• Receiving temperature of perishable
Items
• Fruits, Vegetables & Eggs
Disinfection
• Sorting Process
• Storage temperature for chilled &
frozen items
• Cooking & reheating temperature
• Service temperature
• Cooling time and temperature
CPs are:
• Thawing

Food Safety & Hygiene
What is Food Safety ?
It is a scientific discipline describing handling, preparation and storage of food in ways that
prevent physical, chemical & biological contamination of food. This includes a number of
routines that should be followed to avoid potentially severe health hazards.
What is Hygiene ?
It refers to the set of practices associated with the preservation of health and healthy living.
What is Food Poisoning ?
Illness resulting from eating food contaminated with harmful microorganisms, harmful
chemicals (pesticides, banned food colors etc.) can also cause food poisoning or food borne
illnesses if they have contaminated food during harvesting or processing.

Why Food Safety & Hygiene is Important ?

Food Poisoning – Symptoms & Responsible Microbes
Symptoms –
• Nausea
• Diarrhea
• Stomach cramps
• Fever
• Vomiting
Bacteria Toxins for bacterial infections are delayed because the bacteria need time to multiply. Their symptoms are usually not seen until 12–72 hours or more
after eating contaminated foods are a common cause of food borne illness.
I ate something bad, I have…..
Food Poisoning!
Responsible Bacteria
• E. Coli
• Salmonella
• Shigella
• Staphylococcus aureus
• Clostridium perfringens

Food Safety – Affecting Factors
 Physical, Chemical, Biological and Allergens
 Personal Hygiene
 Temperature Control
 Food Storage
 Cleaning & Sanitizing (Best Practices)
 Pest Control
 Allergies

Physical, Chemical, Biological and Allergens
Definition: Hazard: a biological, chemical or physical
agent that is reasonably likely to cause illness or injury
in the absence of its control.
Physical hazards
Physical hazards which can be found in food include:
• Objects naturally present in the food (animal hair,
bone chips, leaves, etc)
• Objects occurring in agriculture (dirt, manure,
leaves, etc)
• Objects added during processing (glass, plastic,
hair, metal, etc).
Report all the Incidents on time
Chemical Hazards,
These may already be present on certain
foods in the form of pesticides or
insecticides.
Chemical hazards may also arise from
incorrect storage and the misuse of
chemicals used in food premises such as :
• Cleaning chemicals
• Rodent baits

Physical, Chemical & Biological Hazards
Microbiological Hazards
These food poisoning bacteria are hazardous because they can :
1. Survive inadequate cooking, if already present in food, for
example, Salmonella in chicken
2. Multiply to harmful levels in food given the right conditions, for
example, poor temperature control during storage, handling or hot
holding
3. Spread from raw foods such as meat, poultry and unwashed vegetables
to cooked/ready-to-eat foods either directly or via food handlers, work
surfaces and equipment - this is known as "cross contamination"
Other microbiological hazards such as certain bacteria, yeasts and
moulds may lead to food spoilage or foodborne illness. Some of the
Parasitic hazards are worms, Weevils, Insects etc.

The most common trigger foods for anaphylaxis are
peanuts, tree nuts, milk, eggs, fish, and crustaceans
(shellfish). To reduce the risk of anaphylaxis, it is
essential that you avoid your specific trigger food.
 Always let the guest make their own informed
decision
 When a guest inform you of a food allergy, you
can check with the chef, manager, or person in
charge for preparation procedures, ingredients
and potential cross contamination.
 Make specific marking in you menu for allergens
 If you don’t know about allergens, Don’t Guess
Allergens

Personal hygiene
Personal hygiene of food handlers
• It is a pre requisite for
delivering safe food
• Have bath everyday
• Wear clean uniforms
• Keep your nails trimmed
• Keep your hairs short
• Wear proper head covering
• Cover your mouth while
coughing or sneezing
• Do not smoke
• Wash hands frequently

Hand Wash – Be a Germ Buster
Wash your hands - When
• Before starting work
• Before using hand gloves and after discarding hand
gloves
• Before and after eating/drinking
• After handling dirty equipment/utensils
• After using the toilet
• After finishing the day’s work
• After touching any body part (eyes, nose, hair, wiping
sweat, scratching)
• After cleaning counter/table surface
• After garbage handling
• Between performing different jobs

Cross Contamination

Potentially Hazardous Foods
Many foods can breed harmful bacteria, including:
Garlic/Oil
Mixtures
Shell Eggs
Fish/Shellfish
Poultry
Dairy
Cooked Beans/
Tofu
Sliced Melons
Cooked Rice
or Pasta
Meat
Baked or Boiled
Potatoes Raw Sprouts

Temperature – Danger Zone (CCP)
Cooking
• Cook sufficiently so that the core temperature of food reaches a minimum of 75 º C
• Reheat sufficiently so that the core temperature of food reaches a minimum of 75 º C
• Reheat only once
• Check temperature using probe temperature
Cooling
• Cooling is a rapid process to bring down the temperature of cooked food to enhance its
shelf life:
• Cooling in an ice bath: from 63ºC to 5ºC in 6 hrs with following conditions:
• From 63 º C to 21 º C in 2 hrs. and from 21 º C to 5 º C in 4 hours
Serving
• Best practices is to serve hot food immediately after cooking
• If food is not served immediately, use hot holding equipment to keep the food at 63 º C
or above
• For cold food, maintain temperature of food at 5 º C or below. For Frozen items,
Temperature will be -18 or below.
• Ensure personal hygiene of the highest order Time Allotted - 5 Minutes

Food Storage – Examples of Bad Storage (CCP)
General Storage Guidelines
• Always Follow FIFO (First In First Out) or FEFO (First Expiry First Out)
• Cover the Food properly and tag it as per requirement.
• Store Chilled item at 0 to 5 º C, Frozen item at -18 or above, Dry Groceries at
ambient temperature (less than 21 º C)
• Store all the food items at least six inches off the floor on clean racks, shelves or pallets
that can be cleaned and sanitized.
• Once the packets are opened store product in tightly covered containers.
• Canned / Tinned products can be stored at Room temperature, but once they are
opened and required for further use, the product should be decanted and refrigerated.
• Do not use bulged, dented or rusted cans. As even canned foods spoil over a period
of time. Check for rusted cans during storage.
• Do not use , thumb pin, stapler pins / Rubber bands to repack any goods.
• Glass bottles should be stored on the lower most shelf.
• All the perishable items should be chilled immediately once received.
• Never refreeze thawed food. Refreezing of frozen products can lead to growth of
micro-organisms and damage the food quality.
Best Practices
Bad Food Storage

General Receiving guidelines (CCP)
1. All the material should be procured and received as per Purchase Specifications.
2. Supplies will be received in clean crates, containers, packets. The Storekeeper / Chef
will be physically present at the time of Delivery of supply at site.
3. Packaged foods will be checked for manufacturing/ packaging and best before
dates while receiving.
4. Visible inspection will be done for signs of mishandling, insect infestation or
physical textural damage of foods.
5. Chilled or frozen food must be placed in a chiller / freezer immediately on receipt.
Other food items must be removed from delivery point and shifted to appropriate
storage with a minimum of delay. Temperatures of deliveries received must be within
the required temperature Chilled item at 0 to 5 º C, Frozen item at -18 or above
6. Check cans for exteriors. Swollen ends, leaks & flawed seals, rusted or dented cans
should be rejected. Cans received without labels or torn labels should be rejected.
7. Acceptable eggs have firm, high yolks that are not easy to break, whites cling to
the yolk, and whites stand on its own. Fresh eggs do not have any odour.
Refrigerate eggs immediately upon delivery.
8. Chemical Labels should contain all the required specifications Time Allotted - 10 Minutes

Cleaning & Sanitization – Fruits and Vegetable Sanitization
Carrots
Cucumber,
Tomato
Lettuce
Radish
Capsicum
Coriander
Parsley
Mint
Spring Onion

What
 All Items
(utensils, knives, plates, pans, etc.)
 All Food Contact Surfaces
(meat slicers, cutting boards, prep tables, can opener blade, etc.)
 All Non-Food Contact Surfaces
(Refrigerators, stoves, ovens, counters, shelves, drawers, etc.)
Always Wash, Rinse and Sanitize any
surface that comes in contact with food:
before and after food preparation, or during
when you begin working with another type of food.
at least every four hours if using something
constantly.
When

Cleaning & Sanitization – Egg Sanitization
एक स्वच्छ नामित ककये गए टब िें
1 सुिा गोली 17 लीटर पानी (100
पीपीएि) क
े अंदर डाले |
Step 1 Step 2
अन्डो को प्लास्स्टक क्र
ै ट्स क
े साथ 100
पीपीएि घोल क
े अंदर 30 सेकण्ड्स क
े
मलए डुबोये |
Step 3 Step 4
अब अन्डो को क्र
ै ट्स क
े साथ साफ़ पानी िें 30
सेक
ं ड क
े मलए डुबोये | अततररक्त पानी तनकालने क
े
मलए अन्डो को पांच मिनट क
े मलए छोड़ दे |
तुरंत अन्डो को 5 डडग्री सेस्ससयस पर रंग
कोडडत ददनानुसार टैग लगा कर रख दे |

Saline Water Treatment
निकीन पानी द्वारा उपचार - फलो और सस्जियों की कटने क
े बाद सफाई
फलो और सस्जियों को कटने क
े दौरान और कटने क
े बाद ककसी
भी तरह क
े पयााक्रिण (इन्फ
े सटेशन) क
े मलए िांच ले |
Step 1 Step 2
सस्जियों को गुनगुने निकीन पानी क
े अंदर सोखने क
े मलए छोड़ दे (45 डडग्री
सेस्ससयस तापिान पर पांच मिनट क
े मलए) (निकीन पानी बनाने क
े मलए एक
लीटर पानी िें 25 ग्राि निक डाले) |
Step 3 Step 4
अस्थाई कणो को तनकालने क
े मलए हर चक्र िें पानी को छान
ले |
धुली हुई कटी सस्जियों को आगे की प्रकक्रया क
े मलए बाहर तनकाल ले | पानी
अगर गन्दा हो गया हो या ठंडा हो गया हो तो उसे बदल दे |
Cauliflower, French Beans, Brinjal, Frozen Peas etc. Time Allotted - 2 Minutes

Cleaning & Sanitization – For Equipment & Utensils
एक स्वच्छ नामित ककये गए टब िें 2 सुिा गोली 17 लीटर
पानी (200 पीपीएि) क
े अंदर डाले |
Step 1 Step 2
खाने िें इस्तेिाल होने वाले बतानो को धोकर साफ़ करे | चाक़
ू , चिच्चे को अच्छी
तरह से साबुन और पानी से धोये | अंतति सफाई गरि पानी से होनी चादहए |
Step 3 Step 4
धुले हुए बतानो को 2 सुिा गोली 17 लीटर पानी 200 पीपीएि
सुिा गोली को घोल िें तीन मिनट क
े मलए डुबोये |
सभी बतानो को सही तरीक
े से स्टैंड िें या तनधााररत की हुई िगह पर रख दे |
 दीवारों और फर्श को 200 पीपीएम (2 सुमा गोली 17 लीटर पानी) घोल और जीवाणु रहित कपडे से साफ़ करे | सति को 5 से 10 ममनट क
े मलए छोड़ दे |
 डस्टर को 200 पीपीएम (2 सुमा गोली 17 लीटर पानी) घोल और जीवाणु रहित कपडे से साफ़ करे | सति को 5 से 10 ममनट क
े मलए छोड़ दे | Time Allotted - 5 Minutes

Thawing
नोट:
1. रसोई िें सािान रखने वाले काउंटर िें थाव ना करे |
2. गरि पानी िें थाव ना करे |
3. बाहरी तापिान िें थाववंग ना करे |
4. कभी भी ििे हुए पदाथा को दुबारा ना ििाये |
5. अगर थाववंग िाइक्रोवेव िें हुई है तो तुरंत पकाये
6. अगर थाववंग पकाने क
े दौरान हुई है तो उसे पकने
क
े मलए ज्यादा सिय दे
7. कभी भी ििे हुए पदाथा को रुक
े हुए पानी या किरे
क
े तापिान पर थाववंग करे

Know your Color Coding Regime – Chopping Boards, Knife & Dusters
Knife & chopping board should be of same color

Food Sampling - दैतनक बैकअप निूना संग्रह प्रकक्रया
चम्िच को गरि पानी (82 डडग्री सेस्ससयस) से
िीवाणुरदहत कर ले |
Step 1 Step 2
कि से कि 100 ग्राि सैंपल एक स्िपलॉक बैग क
े अंदर डाले. डालते
सिय ध्यान से की खाना सील क
े साथ ना लगे |
Step 3 Step 4
तुरंत सैंपल बैग को सील कर दे | स्िपलॉक बैग पर
ददनानुसार टैग लगाये स्िसक
े ऊपर सैंपल का नाि, ततथथ
और सिय मलखे.
लेबमलंग करने क
े तुरंत बाद सैंपल को रंगानुसार डडजबो िें डाल दे और - 18 सेस्ससयस
तापिान पर 72 घंटे क
े मलए रख दे | डडजबो पर कृ पया इसे ना छ
ु ए का टैग िरूर लगाये

Waste Management
1. कचरे क
े डडब्बे को कलर कोडडिंग क
े हिसाब से रखे जैसे नीला बबन -
खाने क
े मलए, पीला बबन - कागज़/फॉयल/बोतल क
े मलए और िरा
बबन - पैक ककये िुए सामान क
े मलए |
2. सभी कचरे क
े डडब्बो में कचरे क
े बैग जरूर लगाये |
3. कचरा िमेर्ा रिंगों क
े अनुसार ननर्ाशररत ककये िुए डडब्बे में िी डाले |
4. अलग अलग छेतरो से एक घिंटे क
े अिंतराल में कचरे क
े डडब्बो को
देखते रिे या जब कचरे का डडब्बा 3/4 % भरा िो |
5. कचरे क
े डडब्बो को उनक
े छेतरो से िटाने से पिले कचरे से डडब्बे क
े
ढक्कनों को डडब्बे क
े ऊपर लगाए |

Calibration - Thermometer
1. Cold Method - Fill the glass with crushed ice & water.
This creates an ice Slurry close to 0 Degree Celsius after a
couple minute.
शीत ववथध : बफ
ा को क
ु चल कर थगलास क
े अंदर भर ले |
इससे थोड़ी देर िें बफ
ा का एक घोल तैयार हो िाता है |
2. Insert thermometer. Keep away from outside. After a
minute or so thermometer should show the temperature.
अब थिाािीटर को घोल िें डाले और थोड़ा बाहर रखे स्िससे
तापिान ददखता रहे |
3. After 30 Seconds, check the thermometer .
Thermometer temperature should be 0 ± 0.5.
30 सेक
ं ड क
े बाद थिाािीटर क
े तापिान को िांच ले |
थिाािीटर का तापिान 0 डडग्री ± 0.5 तक होना चादहए |
1. Hot method - Bring a pot of water to a rolling boil. this
brings the water temperature to 100 Degree Celsius
पानी को एक बतान क
े अंदर डाल कर 100 डडग्री सेस्ससयस तक
गरि करे
2. Insert thermometer. Keep away from outside. After a minute
or so thermometer should show the temperature.
अब थिाािीटर को घोल िें डाले और थोड़ा बाहर रखे स्िससे
तापिान ददखता रहे |
3. After 30 Seconds, check the thermometer . Thermometer
temperature should be 100 ± 0.5.
30 सेक
ं ड क
े बाद थिाािीटर क
े तापिान को िांच ले | थिाािीटर का
तापिान 100 डडग्री ± 0.5 तक होना चादहए |

बतानो को हाथ से धोने का तरीका
सफ़ाई
बतशनो में से बचा िुआ खाना
कचरे क
े डडब्बे में डालना
र्ुलाई
साफ़, गरम और
साबुन क
े पानी से
जीवाणुरहित करना
2 सुमा टैब की गोली 17 लीटर पानी क
े अिंदर
या 4 ममलीमीटर सुमा बैक 1 लीटर पानी में
र्ोना
साफ़ पानी में (>43 डडग्री
सेल्ससयस)
उसटा कर क
े
रख दे और हवा
िें सूखने दे

Dish Washing Machine Operation
b
Make sure the washing temperature should be in
between 55 – 65 ° Celsius and Rinsing temperature
should be in between 82 to 90 ° Celsius
Pre wash - Scrape the
food from Utensils.
This helps to remove
the food particles and
keep the machine
more hygienic.
Load the dishes
in the specific
trays made for
dish washer only.
The dishes are
ready to use
after dish
washing

Work Safety – Index
 Accidents and Hazards
 Manual Handling
 Knife safety
 Chemical safety
 Electrical safety
 Equipment safety
 Fire safety
 Slip, Trip and fall
 Personal safety and PPE
 First aid
 Job hazard and risk assessment
 OHSAS, COSHH
 Incident & accident reporting
 Emergency evacuation

OHSAS 18001 - Occupational Health and Safety Management Systems
The advantages of an effective OHSAS management system:
• Provides a structured approach for managing OH & S
• Establishes and maintains a commitment to occupational health and safety
• Demonstrates strong commitment to safety excellence
• Organizational structures in place with clear roles and responsibilities
• Existence of a continuous improvement culture
• Strong levels of trust and communication
• Reduction in incident levels with increased measures of performance.
• Contributes to business performance by reducing cost and liabilities.

Work Safety
What is “Safety” ?
SAFETY in simply “Preventing Accidents” before it occurs.
Accidents
An accident is a specific identifiable, unexpected, unusual
and unintended external action which occur in a particular
place.
Common Accident occur in Catering & House
Keeping
•Slips and falls
• Burns and Scalds
• Cuts
• Strains
• Injury or illness due to mishandling of machines
and chemicals.
Three types of Accidents
• Major- It is categorised as a disabling
injury or death
• Minor- It can be treated with first aid
or little medication.
• Near Miss- It does not result in injury
or ill health.
Hazards
“Anything with a potential to Cause Harm”
Which may be
• A substance or machine
• A method of work
• Infrastructure
• Any other aspect of work

Electrical Safety
Electricity is one of the major hazard. It can
be a real danger.
• Electric shock – the painful effect of
electricity passing through your body.
Which can result in,
• Death
• Burns and damage to your skin.
• Injuries caused by machinery starting
unexpectedly when you are cleaning or
adjusting it.
• Fire caused by electrical faults or
overloads.
Working Safe with Electricity
• Never overload electrical circuits.
• Check electrical cord for fraying, signs of wear & tear, and defects.
• Always cut off the power switches while cleaning the equipment.
• Keep all electrical equipment away from dampness and water.
• Inspect your area for any electrical hazard.
• In case of an electrical fire, shut the power off and use a co2 type fire
extinguisher on the fire.
• Never use water type fire extinguisher to put off an electrical fire! If
you do so could result in a fatal shock. Use fire extinguishers that are
recommended for electrical fires only. Time Allotted - 5 Minutes

General Safety Rules

Knife Safety

Fire Safety

How to Operate Fire Extinguisher

How to
use Fire
Blanket

Manual Handling
“Avoid the pain do not let your back take the strain, Bend at your knees and your back won’t seize”
Step 1 Step 2 Step 3 Step 4

Know Your PPE
अपनी सुरक्षा िें इस्तेिाल होने वाले उपकरणों क
े बारे िें िाने
Eyes Protection
Face Protection Body Protection Ear Protection
Hand Protection
Foot Protection
Head Protection
Dust Protection
चेहरे की सुरक्षा शरीर की सुरक्षा कानो की सुरक्षा
धुल से सुरक्षा
मसर की सुरक्षा पैरो की सुरक्षा हाथो की सुरक्षा
आँखों की सुरक्षा

Slips, Trips & Falls

First Aid
First aid is the provision of initial care for an illness or injury. It is
usually performed on a sick or injured casualty until definitive
medical treatment can be accessed.
Basic Procedures:
• Wash a small cut, dry it and cover it with a waterproof plaster
preferably colored .
• Rinse minor burns or scalds under cold running water and
never put greasy ointments on a burn.
• When you see the foreign body causing the irritation in eyes,
rinse with cold clean running water.
If despite your best efforts, you or a family member suffers a
burn in the kitchen, follow these first aid tips:
• Run cool water over the burned area, soak it in cool water
(not ice water), or cover it with a clean, cold, wet towel.
• Cover the burn with a sterile bandage or a clean cloth.
• Protect the burn from pressure and friction.
• Use burn relief gel/ointment.
• Do not apply butter, ice, fluffy cotton dressing, adhesive
bandages, cream, oil spray, or any household remedy to a
burn.
• If a burn appears to be severe or you develop signs of
infection, call your doctor.

Accident Reporting
• All employees including vendor and contractual staffs who are present in the
premises must report specified workplace incidents like death, major injuries or
some dangerous occurrence in a particular format called “Accident/Incident
Reporting Format”.
• If you are involved in an accident you must immediately report it to your manager.
• This information record is used to learn more on how to prevent accidents
happening again.

Emergency Evacuation
• As soon as a Fire ALARM sounds or Order to Evacuate is given , stop what you are doing and prepare to exit the building .
• If your on a telephone call , politely tell the other party there is a building emergency and you need to hang up.
• Follow any specific department telephone forwarding procedure.
• Collect your coat, keys and medications, only if they are immediately available. proceed to the to nearest exit, When
exiting down the stairs , move to the inside of the stairway to allow lower floors to enter.
• Follow the safety instructions
• Once you leave the building proceed immediately to your designated Safety Zone, if it is safe to so.
• Do not Leave your Safety Zone until instructed by the Safety Captain/Marshall or your supervisor.

Thanks for your
Kind Attention

HSE & QA Induction

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