Food Hygiene and Safety Management
Food Hygiene and Safety Management
Food Hygiene and Safety Management
SAFETY
MANAGEMENT
AGENDA
Introduction
Brief discussion on
Food hygiene
Food hazards
Personal Hygiene
Food that is contaminated with any of these hazards is hazardous for the
health
You Can’t
See
Smell
Taste
FOOD POISONING:
CLEANING:
Removal of dirt, grease & debris using detergents (no
effect on bacteria)
DISINFECTION:
Reducing pathogens to safe levels
SANITIZATION:
Cleaning & Sanitizing all in one
BENEFITS OF CLEANING
Pleasant, safe, attractive working environment
Favourable image
Remove matters inducive to the growth of micro
organisms
Reduce hazard of extraneous matter
Prevent damage to equipment
Reduce risk of prosecution
STEPS IN PROPER CLEANING AND SANITATION
If you have long hair tie it back and cover it.
Keep your nails short so that they are easy to clean,
and don’t wear nail polish as it can chip into the food.
perfumes.
Do not gossip around
MONITORING
Visual checks- daily/weekly records of all the tasks
being performed in the premises
Storage
0 to 5°C for fresh; -18°C to -24°C for frozen; and 63°C or above for
hot food
Keep food covered and up off the floor.
Separate raw food from cooked and new food from old.
Rotate stock (“first in, first out”).
BE A PRO-ACTIVE FOOD HANDLER Rather than a active
on.........