Food santitation and safety

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1. BY PRIYA KUMAR.N M.P.H 2nd YEAR DEPARTMENT OF PUBLIC HEALTH 2.  Food sanitation is more than just cleanliness. It included all practices involved in protecting food…
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  • 1. BY PRIYA KUMAR.N M.P.H 2nd YEAR DEPARTMENT OF PUBLIC HEALTH
  • 2.  Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers and destroying any harmful bacteria in the food by thorough cooking or processing
  • 3.  The primary tenet of food-service sanitation is absolute cleanliness  It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room
  • 4.  Control of the microbial quality of food must focus on the preparation of food itself, food handlers, facilities and equipment  The quality of food depends on the condition when purchased and the time temperature control during storage, preparation and service  Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety
  • 5. 1) Biological Contaminants 2) Physical Contaminants 3) Chemical Contaminant
  • 6. A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins) Examples  Sea food toxins  Mushroom toxins  Clostridium Botulinum  Salmonella bacteria
  • 7.  Purchase foods only on reputable supplier  Do not use wild mushrooms  Observe proper hand washing  Maintain good personal hygiene  Clean and sanitize equipment  Maintain clean and sanitize facilities  Control pests
  • 8.  Any foreign object that accidentally find its way into food Examples:  Hair  Staple wire  Dust
  • 9.  Wear hair restraint  Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)  Do not carry pencil or pen  Do not wear nail polish or artificial nails when working with foods  Clean can openers regularly  Remove staple wire in the receiving area  Place shields on lights
  • 10.  A chemical substance that can cause food borne illness. Substances normally found in restaurant Examples: Toxic metals Pesticides Cleaning product Sanitizers Preservatives
  • 11.  Teach employees how to use chemicals  Store chemicals in original containers to prevent accidental misuse, as well as leakage into food  Make sure labels are clearly identify chemical contents of chemical containers  Always chemical according to chemical recommendation  Always test sanitizing solution  Wash hands thoroughly after working with chemicals  Wash foods in cold running water  Monitor pest control operator and make sure chemicals do not contaminate foods
  • 12. 1) Cross- Contamination 2) Time-Temperature Abuse 3) Poor Personal Hygiene
  • 13.  Occurs when microorganisms are transferred from one surface or food to another. The bacteria can transfer from: 1) Hand to food Contamination 2) Food to Food Contamination 3) Equipment to Food Contamination
  • 14. Occurs when contaminated hands handle cooked or ready to eat foods How to prevent hand to food contamination?  Wash hands properly  Cover cuts, sores and wounds  Keep fingernails short, unpolished & clean  Avoid wearing jewelry, except for plain ring
  • 15. When harmful organisms from one food contaminate other foods. (raw meats, thawing meat on top of the shelf where it can drip on the other foods) How to prevent Food-Food Contamination?  Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw foods.  Best to practice mix left over foods with fresh foods  Wash fruits & vegetables, in a cold running water  Do not let raw meat
  • 16. How to prevent Equipment to Food Contamination?  Use separate cutting boards for different foods (meat- vegetables)  Prepare raw foods in separate area from fresh and ready to eat foods  Clean & sanitize equipment, work surfaces & utensils after preparing each foods  Use specific containers for various food products.  Make sure cloth and paper towel use for wiping spills are not used for any other purposes
  • 17.  Happens when the food is exposed to Temperature Danger Zone (41⁰F - 140⁰F) for more than 4 hrs Time Temperature Abuse occur when:  Food is not stored, prepared or held at a required temperature  Food is not cooked or reheated to temperature high enough to kill harmful microorganisms  Food is not cooled low enough fast  Food is prepared in advance and not set to a safe required internal temperature while the food is on hold
  • 18.  Never expose the food to Temperature danger zone: 41°F - 140°F not to exceed 4 hours, except cool-down  Document temperatures & time  Includes receiving, storage, preparation, holding, serving, cooling, and reheating  Pass food through danger zone quickly
  • 19.  Food handlers are carriers of disease causing bacteria  Food service personnel can contaminate food Basics of Good Personal Hygiene:  Stay home if someone is suffering from this illnesses:  Hepatitis A  Shigella  E-Coli Infection  Salmonella  Medicines should be kept inside the locker and away from foods  Clean and cover cuts and wounds  Never use bare hands when handling ready to eat foods  Disposable gloves should be used once  Take a bath everyday  Wear appropriate attire  Refrain from wearing jewelry, make ups, and nail polish  Observe proper hand washing procedures at all times
  • 20. Food most likely to become unsafe typically has the following characteristics:  Water activity level of .85  Ph level 4.6 to 7.5  High protein content Example: Fish, Meat (beef, pork, lamb),Milk & milk products ,Cooked rice, beans,textured Soy Protein ,meat alternatives
  • 21.  A food safe food service begins with a facility that is clean and good repair  It is important to eliminate hard to clean areas and faulty equipment  Get rid of dirty surroundings that will attract bugs and other pests
  • 22.  Clean walls with cleaning solution daily  Sweep and vacuum floors daily  Spills should be clean immediately  Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans  Clean light fixtures with sponge or cloth  Establish a routine cleaning schedule
  • 23.  Use exhaust fan to remove odors and smoke  Use hood over cooking areas and dishwashing equipment  Check exhaust fan and hood regularly, make sure it is working and cleaned Properly  Clean hood filters regularly as instructed by the manufacturer
  • 24.  Warm water at 100⁰F for hand washing  Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply  Garbage can should have a foot pedal cover  Door should be self closing  Remove trash daily
  • 25.  Have ongoing pest prevention program and regular pest control by a licensed pest control operator  Fill in opening or cracks in walls and floors  Fill opening on pipes or equipment fittings  Screen all windows, doors, and other outer. Keep them in good repair  Use self open door that open outward  Inspect food supplies before storing or using them  Keep foods in a tight fitting lid containers  Don’t store foods directly on the floor  Remove and destroy food that is infested  Maintain proper temperature in storage areas  Clean grease traps regularly to prevent drain blockage which causes  Unpleasant odor that may attract pests.
  • 26.  Detergents – all detergents contain surfactants that reduce surface tension between the soil and the surface  Solvent cleaners – called “degreasers”, solvent cleaners alkaline detergent that Contain a grease-dissolving agent. Work well in areas where grease has been burned on  Acid Cleaners – Used on mineral deposits and other soils alkaline cleaners can’t remove, these cleaners are often used to remove scale in ware washing machine  Abrasive Cleaners – it contain a scouring agent that helps scrub off hard to remove soil
  • 27.  FSSAI was established by Government of India on 5 September 2008 under Food Safety and Standards Act, 2006  The FSSAI consists of a chairperson & 22 members  The FSSAI is responsible for setting standards for food so that there is one body to deal with and no confusion in the minds of consumers, traders, manufacturers and investors
  • 28. The following are the statutory powers that the FSS Act, 2006 gives to the Food Safety and Standards Authority of India:  Framing of regulations to lay down food safety standards  Laying down guidelines for accreditation of laboratories for food testing  Providing scientific advice and technical support to the Central Government  Contributing to the development of international technical standards in food  Collecting and collating data regarding food consumption, contamination, emerging risks etc  Disseminating information and promoting awareness about food safety and nutrition in India
  • 29.  Prevention of Food Adulteration Act, 1954  Fruit Products Order, 1955  Meat Food Products Order, 1973  Vegetable Oil Products (Control) Order, 1947  Edible Oils Packaging (Regulation) Order 1988  Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967  Milk and Milk Products Order, 1992  Food safety and standards act, 2006
  • 30. THANK YOU
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