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FOOD

FOOD. Field hygiene course. REFERENCES. HQ ISAF, PREVENTIVE MEDICINE HANDBOOK, Edition 2 October 2007 Field Sanitation and Hygiene, Hamal 1390 (April 2011) World Health Organization (WHO). MAIN TEACHING POINTS (MTP`s). Definitions Responsibilities Food borne diseases

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FOOD

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  1. FOOD Field hygiene course

  2. REFERENCES • HQ ISAF, PREVENTIVE MEDICINE HANDBOOK, Edition 2 October 2007 • Field Sanitation and Hygiene,Hamal 1390 (April 2011) • World Health Organization (WHO)

  3. MAIN TEACHING POINTS (MTP`s) • Definitions • Responsibilities • Food borne diseases • Personal hygiene • Food source

  4. MTP`s continued • Transportation • Temperature • Storage • Preparation • Service

  5. MTP`s continued • Cleanliness of premises and equipment • Waste control and disposal • Pest Control • Check lists

  6. DEFINITIONS • Contamination • Potentially Hazardous Foods (PHFs) • Temperature Danger Zone • Cleaning

  7. DEFINITIONS • Sanitizing • Food-Contact Surface • Cross-contamination • Calibration

  8. RIGHT OR WRONG? WHY?

  9. RIGHT OR WRONG? WHY?

  10. RIGHT OR WRONG? WHY?

  11. RIGHT OR WRONG? WHY?

  12. RESPONSABILITES Commanders • Take appropriate actions to ensure corrective actions are completed when a facility fails to comply to standards Food Service Officer • Responsible for order, delivery inspection, preparation, serving, and storage of food

  13. FOODBORNE DISEASE • Botulism • Campylobacter • Listeria monocytogenes; and • Shigella • Bacillus Cerus

  14. BOTULISM • Reservoir: spores found in soil and water • Transmission: associated with improperly canned food and ground-harvested foods (onions-garlic) • Disease :toxin cause paralysis and death • Incubation: ½ day to 3 days • Prevention: spore not destroy by normal cooking,but botulinum toxin can be destroyed by hot cooking(176°C for at least 10 min)

  15. BACILLUS CEREUS • Reservoir: soil • Transmission: fried rice is the common cause • Disease: nausea, vomiting and diarrhea • Incubation: 6-24hrs • Prevention: After cooking, rapid chilling of foods

  16. CAMPYLOBACTER • Reservoir: animals-raw or undercooked poultry • Transmission: Cross contamination from undercooked • Disease: diarrhea (+/-bloody),cramps • Incubation: usually 2-5 days • Prevention: thoroughly cook all products.

  17. LISTERIA MONOCYTOGENES • Reservoir: soil and water • Transmission: unpasteurized dairy products, processed meats • Disease: fever,aches,nausea or diarrhea • Incubation: days to weeks (7-30 days) • Prevention: cook all meat thoroughly, drink pasteurized dairy products

  18. SHIGELLA • Reservoir: humans • Transmission: from hands,trough person-to-person contact and from flies • Disease: fever,nausea,vomiting,diarrhea • Incubation: 1-3 days • Prevention: drink water from a safe source eat only cooked hot food eat only fruit that can be pealed

  19. PERSONAL HYGIENE • Handwashing • Hair restraints • Gloves • Uniform

  20. HANDWASH STATION

  21. UNIFORM

  22. Comments!!!

  23. FOOD SOURCES • Only approved food and water sources should be used • All water used in food service facilities is to be from approved potable sources.

  24. WATER SOURCE

  25. WATER USE

  26. TRANSPORTATION • Vehicle • Temperature • Sanitation • Delivery

  27. TRANSPORTATION

  28. TEMPERATURES • Danger zone: between4oC and 60oC • Refrigerated storage:0°- 4°C for refrigeration and -18oC freezers • Cooking 75°C

  29. REPORT UNSAFE TEMPERATURE

  30. THERMOMETERS Digital Pen Type Infrared Non-Contact

  31. DIGITAL PEN TYPE • Range: -50°+300°C • Accurancy: +-1°C between -20° ˜ 120°C • Sampling: 1 second • Battery: 1.5v • Battery life: 6000 hours (automatic power off after 45mins)

  32. INFRARED NON-CONTACT • Range: -30°C ˜ 550°C • Accurancy: +/- 2°C • Response time: 500ms • Automatic power off • °C/°F

  33. STORAGE • General storage • Cold • Hot • Semi perishable

  34. Comments!!!

  35. Comments!!!

  36. PREPARATION • Handling food • Water • Thawed food • Work surfaces and cutting board

  37. SERVICE • Equipped with a functional sneeze shield • Food should not be left uncovered prior to serving • Use utensils such as spatulas, tongs and single use gloves.

  38. CLEANLINESS of PREMISES and EQUIPMENT • A cleaning schedule should be maintained • All chemicals shall be labelled and kept separate from food • Keep cloth in a clean chlorine sanitizer solution

  39. COMMENT!!!

  40. COMMENTS!!!

  41. CLEANLINESS of PREMISES and EQUIPMENT (cont) • Ice machine -When serving or dispensing ice, never let hands come in contact with the ice. Use appropriate utensils such as plastic or metal scoops.

  42. MANUAL DISHWASHING 4 Can Dish Wash Method: • 1st can- for garbage; • 2nd can- pre wash with hot soapy water and brush; • 3rd can- For rinsing and will contain hot water held at rolling boil; and • 4th can- Final sanitizing rinse and with clean hot water at a rolling boil.

  43. WASTE CONTROL and DISPOSAL • Food waste and garbage must be handled, maintained, stored and removed on a regular basis from the premises to prevent food contamination or pest infestation; and • Outside garbage storage areas 30 meters of the dining facility/DFAC .

  44. COMMENTS!!!

  45. PEST CONTROL • A contractor or a person trained by the unit should be responsible to control pest • Self-closing tight-fitting doors and/ or closed tight-fitting windows • Seal holes in walls, floor or ceilings

  46. COMMENTS!!!

  47. COMMENTS!!!

  48. CHECK LISTS • Food Facilities Evaluation Check List (DFAC)

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