Home > Food Hygiene and Safety Management

Introduction:

• Food Hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology related
• Foodborne illness is any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food
• Food safety is used as a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness

FOOD HYGIENE:

Food hygiene is the action taken to ensure that food is handled, stored, prepared and served in such a way that the food is free from any kind of biological, chemical, physical hazards or any allergens.

All employees working in direct contact with food, food contact surfaces and food packaging must conform to hygiene practices. This protect against food contamination by microorganisms and any other unwanted material.

CONTAMINATION………?

Food can be contaminated by the following three main hazard types:

Physical hazards (Presence of foreign objects) – metal, wood, glass, plastic, etc.

Chemical hazards – Presence of bleach, caustic soda, detergents, pesticides, etc.

Microbiological – Presence of bacteria, viruses, fungus and parasites.

Food that is contaminated with any of these hazards is hazardous for the health

How does Microbes enter into the food premises??

Bacteria or microbes come from five main sources:

• Food handlers (especially their hands, aprons and accessories)
• Raw foods, such as meats, eggs and vegetables
• Pests, insects and rodents
• Air and dust
• Food wastes

FOOD BORNE ILLNESS/ DISEASES:

Any type of illness that is caused, or is probably caused, by the consumption of contaminated food, water or other drink. (e.g.) Salmonella species, E. coli

FOOD POISONING:

• Any illness caused by or thought to be caused by pathogens or toxins in food. (e.g.) Staphylococcus aureus
• It is caused due to bacterial, viral, parasites and chemical agents/reagents (detergents, caustic soda, disinfectants)

BACTERIAL FOOD POISONING:

The most common form of food poisoning is bacterial food poisoning.

To survive and multiply, bacteria need:

• water
• food
• correct temperatures
• time
• most, but not all, need oxygen

Under these conditions, bacteria will multiply by dividing in two every 10-20 minutes. After 6 hours, 1 bacterium can multiply into 262,144 bacteria, more than enough to cause food poisoning.

CLEANING, SANITIZATION & DISINFECTION:

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

• Remove waste materials
• Scrape all loose debris and food particles from surfaces
• Clean and then sanitize surface
  • Wet cleaning
  • Dry cleaning
• Please remember that the order of carrying out the cleaning procedure is followed.

WHAT TO DISINFECT?

• Food contact surfaces- knives, utensils, containers, cutting boards, work surfaces, table tops
• Hand contact surfaces- work surfaces, equipments, handles and doors (cupboards, utensils and taps)
• Contamination bins-rubbish bins, cleaning equipments (e.g., cloths & mops)

SAFETY PRECAUTIONS

• Store chemicals away from food
• Keep chemicals in labelled containers
• Follow safety procedures and instructions
• Never mix chemicals
• Wash hands after carrying out cleaning tasks

CLEANING SCHEDULES

• These are an effective and essential means of ensuring that works are carried out correctly and efficiently.
• They co-ordinate all cleaning activities & act as a major communication link detailing management requirements and staff duties.

CLEANING SCHEDULE STATES

• What is to be cleaned
• Who is to clean it
• When is to be cleaned
• How is it to be cleaned
• Chemicals, materials and equipments to be used
• Precautions to be taken
• Monitoring procedures

PERSONAL HYGIENE

• An important way to prevent food contamination is to maintain a high standard of personal hygiene and sanitation.
• Even healthy people carry food poisoning bacteria on their body by touching parts of the body such as nose mouth hair or your clothes.
• Customers like to see food handling staffs who take hygiene seriously and practice safe food handling

PREVENT FOOD POISONING BY PRACTICING GOOD PERSONAL HYGIENE:

• Thoroughly wash and dry hands before handling food and wash and dry them frequently during work.
• Dry your hands with clean towels, disposable paper towels.
• Never smoke, chew gum, spit or eat in a food handling or storage area.
• Never cough or sneeze over food or where food is prepared or stored.
• Wear clean protective clothing, such as an apron
• Keep your spare cloths or other personal items away from where food is stored and prepared.
• 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.
• If you have cuts or wounds, make sure they are completely covered by a water proof wound strip. Use brightly colored wound strip so they can be seen easily if they fall off
• Wear disposable gloves over the top of wound strips if you have wounds on your hands.
• Change disposable gloves regularly
• Advise your supervisor if you feel unwell and don’t handle food.
• Avoid wearing jewellery

D0’s and Don’ts:

DO’s

• Wash hands frequently
• Keep nails short and clean
• Cover cuts with brightly colored water proof dressings
• Report illness to your head immediately

ALWAYS WASH HANDS:

• Before food preparation.
• Before wearing gloves
• After using the bathroom
• After coughing, sneezing, smoking, eating, or drinking
• After bussing a table
• When switching between raw and ready-to-eat food
• After handling garbage or trash
• After handling dirty equipment or utensils

DO COVER CUTS, WOUNDS, AND SORES:

• Can be a source of microbes.
• Restrict workers from preparing food if he/she carries a sore containing pus or if infected.
• Cover affected areas with a bandage, a finger cot, or a disposable glove.

IF YOU ARE ILL……

Inform your supervisor if you exhibit the any of the following symptoms:

• Jaundice (yellowing of eyes and skin)
• Diarrhoea
• Vomiting
• Nausea
• Fever
• Sore throat with fever
• Boils or cuts
• Discharges from ears, nose or eyes
• Excessive coughing or sneezing.

DON’TS……..

• Cough or sneeze over food
• Bite nails or lick fingers
• Scratch, touch face or hair
• Eat, drink or smoke in food preparation/storage areas
• Wear watch or jewellery, nail polish or strong perfumes.
• Do not gossip around

MONITORING

• Visual checks- daily/weekly records of all the tasks being performed in the premises
• Microbiological testing (swab testing)
• Temperature controls (temperature probes)

FOOD HANDLING MONITORING

Supply – use raw materials (vegetables, spices and condiments) that have a good reputation

Receivables – Check temperatures of foods (meat and meat products) on delivery and store at the correct temperature as soon as possible. Do not accept food unless it is delivered under temperature control. 

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………

• Report or prevent all suspected breaches of food safety.
• Report all evidence of pest activity.
• Conduct regular temperature checks of food with your probe thermometer.
• Implement a daily and thorough cleaning schedule.
• Encourage other food handlers to attend regular food safety training programs.
• Be aware……. “Food hazards are everywhere”!

Don’t give them any opportunity to EnTeR….the …. food

Always remember – prevention is better than cure.

For more information, please Chat with us Ask The Expert.