Comprehensive Food Safety Training Guide

1. Essential food safety Training

2. 1 Introduction to food safety

3. Importance of food safety • Food borne disease is a serious problem that affects every country in the world. • Itcan cause vomiting, diarrhea and fever, and in some cases it can be deadly. • Food borne disease can affect anyone, but some people are more at risk. For • example, young children, the elderly, pregnant women and people who are unwell

4. Food safety hazards • There are three main types of food safety hazards: • 1. Microbiological (e.g. Bacteria) • 2. Chemical (e.g. cleaning chemicals, pesticides, etc.) • 3. Physical (e.g. broken glass, hair, etc.)

5. The Nature Of Bacteria Bacteria are very small organisms that cannot be seen without a microscope • Types of Bacteria • Harmful bacteria causing the disease. • Food Spoilage bacteria (grow on food). • Useful (used in the yogurt).

6. What are the Sources of bacteria? Waste Dirt Water Food Pests People

7. 2 Cross Contamination

8. Cross Contamination Spreading contamination from one food to another food Raw Cocked Direct Contamination Raw Surface Indirect Contamination Cocked

9. When preparing food… Never allow one food to come into contact with another food Here are some ways that you can prevent Cross Contamination Liquid Soap Wash fresh produce before preparing Wash hands before & after handling each food item Replace gloves after handling different food items Keep raw foods away from all other foods, raw, ready-to-eat or cooked Wash, rinse & sanitize every item/surface before & after it comes into contact with food Prepare only one item at a time Use separate equip & utensils for each type of food being prepared Preventing cross contamination

10. Hand washing Wash inwarm water. Rub with soap for 20 seconds. Rinsethoroughly. Dry with a clean Disposable towel.

11. When to wash hands • Before you start your shift • Before touching any food • After using the toilet facilities • After coughing or sneezing • After touching your hair, face, or body parts • After handling rubbish or cleaning • After smoking and breaks • Every maximum ½ an hour 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.

12. Protective cloth Hat (or hairnet) Long sleeved jacket, light color and Washable Clean apron Clean shoes The clothes are vital means for cross contamination

13. Using cloths Single-use cloths (e.g. disposablepaper towels) are safest for wiping Surfaces and utensils. • They must be thrown away after each task 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.

14. Wounds & jewelry

15. Fitness for work

16. Pest control Signs of pests: Droppings, holes in walls, gnaw marks. Signs of pests: insect egg cases, insect skins, webs.

17. Principles of Pest control • Cleanliness is first step • Look for the maintenance of the premises. • Check all parts of premises for signs of pests. • Check deliveries for signs of pests. • Dispose of waste frequently & maintain the waste storage areas clean. • Report signs of pests to the manager.

18. 3 Cleaning & Disinfection

19. Clean Vs. Disinfection Clean: Is to free the surface from any visible dirt/soils. Disinfection : Is to free/minimize the surface from bacteria or micro-organism or to reduce it to a safe level.

20. Detergents and Disinfectants • Detergents: Used to remove any visible dirt/soils: such as (SUMA Star) • Disinfectants : Used to kill the bacteriaor minimize to acceptable levels such as (SUMA Sanichlor). Remember: the high-risk areas need detergent and sanitizer together to clean.

21. Cleaning and Disinfection

22. Other disinfection methods 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'.

23. High-risk & LOW-risk areas 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.

24. 4 Cooking

25. Danger zone Bacteria grow quickly in warm temperatures.When they get very cold they stop growing, and when they get very hot they are killed, so keep food either hot or cold.

26. Cooking

27. Hot holding and re-heating 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° or above. • 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. When hot-holding, food must be kept hot to stop bacteria from growing. When re-heating, food must get hot enough to kill bacteria.

28. 5 Chilling

29. Cooling Procedure • The best method of chilling hot food is with specialist chilling equipment (e.g. a blast chiller) (cool the food within 90 Minutes) • Reduce the size of the item you are trying to cool, smaller items will cool faster. • Use shallow containers and reduce the thickness in the container. • Use an ice bath to quickly reduce food temperatures. • Stir the item as they cool.

30. Cold and Frozen Storage Many types of food need to be keptat cold temperatures to reduce the growth of bacteria. Storage and display equipment should keep food below 5°C Food also needs to be labeled and used within its shelf life 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 labeled with the date of freezing

31. Safe thawing methods • Thawing is commonly the first stage of processing for several of our products in the restaurant. This must be done properly to avoid cross contamination. • There are two effective types of thawing that we use in our restaurants: • 1. Refrigerated thawing • 2. Running water thawing

32. Food Safety is Everyone’s Responsibility