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    Food Safety Training: Training For Food Handlers by Sonali Trivedi Quality Assurance Officer Paul's Mauritius

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    Food Safety Training: Training For Food Handlers by Sonali Trivedi Quality Assurance Officer Paul's Mauritius

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    sirohianjuli
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    FST

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    9 views28 pages

    Food Safety Training: Training For Food Handlers by Sonali Trivedi Quality Assurance Officer Paul's Mauritius

    Uploaded by

    sirohianjuli

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    FOOD SAFETY TRAINING

    TRAINING FOR FOOD HANDLERS

    By Sonali Trivedi
    Quality Assurance Officer
    Paul’s Mauritius

    Training & Development


     Name : Sonali B Trivedi

    WHO  Designation : Quality Assurance Officer


     Qualification : MSc. Food Science & technology ,
    MBA

    Achievements
    AM Food Safety Level 3
    HACCP level 3
    Allergen Management Level 2
    BRC 8 - trained internal auditor

    I? ISO 22000, IFS


    Overall, 7 years of work experience with over 3 years
    Experience in Food Industry
    Content
    1. FST Course Overview 15. Cooking Liquid Dishes
    2. The Importance of Food Safety 16. Cooking Poultry
    3. Food Safety Hazards 17. Cooking Red Meat
    4. Sources of Bacteria 18. Cooking Mixed Items
    5. Hand washing 19. Hot-holding and Re-heating
    6. Personal Hygiene 20. Cold and Frozen Storage
    7. Protective Clothing 21. Chilling Hot Foods
    8. Pest Control
    9. Cross Contamination
    10. Using Cloths
    11. Cleaning and
    Disinfection
    12. Other Disinfection
    Methods
    13. Low and High-Risk
    Cleaning
    14. The 'Danger Zone’
    Overview
    4

    The Food Safety Training (FST) program consists of:


     Pre assessment
     Power point presentation (include photos & Images).
     Group activities
     Final assessment exam
    FOOD SAFETY TRAINING Program

    Food Safety Training (FST) is a program developed by the Quality


    Assurance Department at Paul’s Mauritius.
    This is basic introduction to all food handlers to gain
    knowledge and understanding that will help to ensure food is
    handled safely throughout food chain.
    This includes the four essential pillars for safe food handling: how
    to avoid cross contamination, and how to cook, clean and chill
    safely.
    The Importance of Food Safety

    Food borne disease can affect


    anyone, but some people are more
    at risk (i.e.: High – Risk Groups)

    Examples of High-risk groups:


    • Young children,
    • The elderly,
    • Pregnant women and
    • People who are unwell.

    It is essential for all food handlers to take care to make


    food safely, to protect the public from food borne disease.
    The Importance of Food
    Safety
    Food Poisoning is a serious problem that affects every country in
    the world.

    • Abdominal pain
    • Diarrhea
    • Vomiting
    • Nausea
    • Fever
    • Collapse
    Food Safety Hazards
    8

    Three Main Categories Of Food Hazards

    Microbiological (e.g. bacteria)

    Physical (e.g. broken glass, hair, etc.)

    Chemical (e.g. cleaning chemicals, pesticides,


    etc.)

    Bacteria are very small


    organisms that cannot be seen
    without a microscope. Some
    types of bacteria are harmful to
    people and can cause food
    borne disease.
    Sources of Bacteria
    9

    Water

    Waste
    People Bacteri
    a

    Food
    Pests
    Dirt
    Hand washing
    10

    Rub hands
    Wet hands under Apply 1 shot of liquid vigorouslytogether, under
    warm running water soap to hands running water, for at least 20
    seconds

    Dry hands completely using


    clean all parts of hands Rinse off all the a paper towel or warm air
    especially the nails and lather (and bacteria!) dryer
    fingertips.

    Hands can easily spread bacteria. They must be thoroughly washed and
    dried in between tasks, especially before touching ready-to-eat food and
    after touching raw food.
    Personal Hygiene
    11

    Jewellery and watches should


    not be worn.
    Cuts should be completely
    covered (with a clean
    waterproof plaster).

    Employees must not work in food preparation areas if they


    have been suffering from the following symptoms within the
    last 48 hours:
    - diarrhoea
    - vomiting
    - fever
    Any symptoms should be reported to the manager, in food
    business
    Bacteria can become trapped in jewellery and watches, and spread
    from hands to food. If employees are suffering from illness or have
    uncovered cuts they can also spread contamination.
    Personnel Protective
    12
    Clothing (PPC/PPE)
    Hairnet
    Long sleeved light colored
    And Washable

    Clean Apron

    Clean shoes

    The human body contains many


    bacteria.
    Clean protective clothing protects food
    handling areas from bacteria on the
    Pest Control
    13

    Food Pest: an animal, which lives in or near man’s food and is


    destructive, noxious or troublesome

    Pests carry and spread bacteria. They must


    Ants
    be prevented from getting into any food Rats
    storage or handling area.
    Flies
    Moths
    Cockroach
    What are the risks of poor pest
    control?

    14
    Cross Contamination
    15

    Bacteria can easily spread from raw food (e.g. raw


    meat) onto hands, knives, chopping boards and
    other equipment (e.g. fridges).

    Hands, utensils and equipment must be


    thoroughly cleaned In between tasks.

    Raw meat must be kept separate from ‘ready to


    eat’ food (e.g. salad) at all times during storage
    and preparation.
    Cross Contamination
    16

    If possible store raw meat in separate fridge


    from ready to eat foods.
    If general purpose fridge is used always store
    raw meat at the bottom and ready to eat food at
    the top.
    Raw meat can spread bacteria to ready-to-eat
    food (e.g. salad) unless it is kept separate at all
    times. Bacteria can be spread by contact with
    hands, utensils or equipment.
    What are the risks of cross
    contamination?
    17
    Cleaning & Disinfection
    18

    Cleaning removes dirt and grease from equipment and surfaces, and reduces bacteria. If cleaning
    includes a ‘disinfection’ step it can kill all bacteria.
    Re-usable cloths (e.g. dish towels) can easily pick up bacteria and spread them. Single-use cloths
    (e.g. paper towels) are safer as they are thrown away after each task.
    Heat kills bacteria, so if a cleaning method uses very hot water (e.g. a dishwashing machine) the
    bacteria will all be killed.
    This is another method of ‘disinfection’. A cleaning product called a ‘disinfectant’ can kill bacteria if it
    is used correctly. The cleaning process must include washing (to remove grease),
    disinfection (to kill bacteria) and drying.
    Low Risk & High-Risk
    19
    cleaning

    Some items and areas are ‘high risk’


    because they come into direct contact
    with food or hands. They need to be
    disinfected to kill bacteria, whereas
    ‘low risk’ items and areas do not.
    How can this result in food
    poisoning?
    20
    Danger Zone
    21

    Destroys most pathogens


    Too hot (start to die)

    Multiply
    (rapidly 20ºC – 50ºC)

    Spoilage slow growth, most


    pathogens no growth (<5°C)
    Dormant (no growth – spoilage
    or pathogens) (below (-18 °C)

    Bacteria grow quickly in warm temperatures.(i.e. danger zone).


    When they get very cold they stop growing, and when they get very hot
    they are killed, so keep food either hot or cold.
    Cooking
    22

    Heat kills bacteria. If food reaches a high When cooking meat, there are colour changes to
    enough temperature during cooking the show that safe temperatures have been
    bacteria will be killed. If a liquid item is boiling reached. White meat (e.g. chicken) must have
    throughout then it has reached a safe cooking changed from pink to white all the way through.
    temperature.
    Cooking
    23

    Red meat that has been chopped or minced (e.g. Beef, Pork) must have changed from
    red to brown all the way through.
    When cooking mixed food items (e.g. Sandwiches), it must be steaming hot
    throughout to show that a safe temperature has been reached.
    Hot Holding & Reheating
    24

    Hot-holding
    When hot-holding, food must be kept hot to stop bacteria from
    growing. Food that is stored or displayed hot must be kept at
    63°C or above for a maximum of 2 hours. If there is no
    temperature measurement, the food must be visually hot (e.g.
    steaming) to show that it is still safe.
    Re-heating
    When re-heating, food must get hot enough to kill bacteria. It
    must be bubbling / steaming throughout to show that a safe
    temperature has been reached.
    Temperature Probes
    The use of temperature probes varies depending on the size and
    nature of a business. In some businesses (e.g. manufacturing)
    temperatures are measured continuously to check the safety of
    all food produced.
    In other businesses (e.g. catering and food service) visual
    checks can be used each time food is cooked or re-heated.
    Temperature probes can be used to ‘prove’ that cooking, re-
    When hot
    heating hot-holding, food must be kept hot to stop bacteria
    food are safe.
    from growing. When re-heating, food must get hot
    enough to kill bacteria.
    Cold & Frozen Storage
    25
    Many types of food need to be kept at
    cold temperatures to reduce the growth of
    bacteria.
    Storage and display equipment should
    keep food below 5°C.
    Food can be kept for longer periods of
    time if it is frozen. Freezing temperatures
    (i.e. -18°C) stop all bacteria growing.
    Food should be kept in air-tight packaging
    and labelled with the date of freezing.
    Food also needs to be labelled and used
    within its shelf life.

    Most bacteria stop growing or grow very


    slowly in cold temperatures.
    All bacteria stop growing in frozen
    temperatures.
    What are the risks of cooling and
    storing food like this?
    26
    Chilling of Hot foods
    27

    The best method of chilling hot food is with


    specialised chilling equipment (e.g. a blast chiller).
    Specialist equipment can chill food in 90 minutes.
    This minimises the time it spends in danger zone
    temperatures, where bacteria can grow. Without
    specialist equipment, food must be chilled as
    quickly as possible.
    Methods include; ice, cold water and placing food
    in cold areas. It must not be left to cool at room
    temperature.
    THANK YOU!!!

    DISCUSSION

    Training & Development

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