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Food Safety

Food Safety. Overview. Legislation Microbiology Hazardous Food Safe Food Handling Cross Contamination Hygiene & Hand Washing Cleaning & Sanitation Food Poisoning & Allergies. Legislation. Health Protection & Promotion Act

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Food Safety

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  1. Food Safety

  2. Overview • Legislation • Microbiology • Hazardous Food • Safe Food Handling • Cross Contamination • Hygiene & Hand Washing • Cleaning & Sanitation • Food Poisoning & Allergies

  3. Legislation • Health Protection & Promotion Act • general, broad-based legislation that requires that food premises be inspected • Food Premise Regulation • more detailed requirements that food premises must comply with

  4. Food Premise Regulation • Applies to all food premises except some specific exemptions (some special events and true farmer’s markets) • Applies in full except for a few reduced provisions for some specific premises • Covers many areas like sanitation, maintenance, food handling & food sources

  5. Microbiology

  6. Understanding Microorganisms • Most microorganisms are beneficial • sauerkraut, yogurt, cheese, beer • Microorganisms that cause disease • pathogens (germs) • Pathogenic microorganisms are odourless, tasteless & invisible • Spoilage microorganisms can cause odours & off-taste in food

  7. What Bacteria Need to Grow • Bacteria need a combination of things to grow • protein or carbohydrate (food) • moisture • neutral (or slightly acidic) conditions • temperature (4°C/40°F to 60°C/140°F) • time • These conditions are found in hazardous foods

  8. Sources of Bacteria • Sometimes the food itself is the source of harmful germs • Salmonella in poultry • E. coli in beef (hamburger) • Sometimes the person handling the food is the source of harmful germs • staphylococcus in nose or cuts/pimples • norwalk virus in faeces or on hands

  9. Viruses • Food & equipment can be a “vehicle” for the transmission of viruses • “vehicle” means the virus is found in the food, on surfaces or on utensils, but it cannot grow in these places • Norwalk virus • the food gets contaminated when the food handler does not wash their hands properly

  10. Hazardous Food

  11. Foods Commonly Associated with Food-borne Illness 1. Poultry 2. Beef & veal 3. Pork & ham 4. Fish & seafood 5. Mixed salads 6. Cooked rice & pasta 7. Dairy products 8. Eggs 9. Cream pastries 10. Ice cream

  12. Eggs • Use only graded eggs (not from a farmer) • The use of raw eggs in food that will not be cooked before consumption is strongly discouraged (egg nog, Caesar salad, mayonnaise)

  13. Safe Food Handling

  14. Temperature • Internal temperature of the food is always the most important temperature • Keep hazardous foods out of the Danger Zone • keep cold foods cold below 4°C (40°F) • keep hot foods hot above 60°C (140°F)

  15. Time • Foods should be kept out of the Danger Zone • bacteria will double every 20 minutes when conditions are favorable • Time is an important factor in preventing growth of germs • Avoid leaving food at room temperature

  16. Refrigeration • All fridges must have a visible thermometer Fridge temperature must be below 4°C (40°F) • Freezer -18*C (0*F)

  17. Safe Hot Holding • Maintain temperature of hot hazardous food above 60°C (140°F) • Check internal temperature of the food with a probe thermometer

  18. Cooking Food • Hot & cold holding reduces or stops bacterial growth • Cooking food is the process that kills bacteria • Adequate cooking is critical to food safety

  19. Cooking Food • If you need to remember one internal temperature of cooked hazardous foods: 74°C (165°F) or higher Whole chickens 82°C

  20. Cooling Food • To cool large batches of food, use shallow pans that are less than 10 cm (4 inches) deep • Cool foods as rapidly as possible • Stirring helps to cool the food quickly

  21. Cooling Example • It takes up to 6 days (144 hours) to cool a medium sized stockpot from cooking temperature to fridge temperature (Montana Environmental Health Association Newsletter)

  22. Reheating Food • Reheat food to an internal temperature of 74°C (165°F) & check with a thermometer • Reheat food quickly • Never reheat food in a hot holding unit, such as a steam table • Hot & cold spots occur in microwaves - stir products to ensure even temperatures

  23. Defrost Food Safely • Never defrost hazardous food at room temperature • Defrost food • in the refrigerator • in the microwave • under cold running water

  24. Time & Temperature Abuse • Wrong time + Wrong temperature = Food Poisoning • General Rule of Thumb WHEN IN DOUBT, THROW IT OUT

  25. Cross-contamination

  26. Cross-contamination • The transfer of germs from a contaminated source to a ready-to-eat food • Can occur in 3 ways: • people to food • food to food • equipment/utensils to food

  27. People to Food • Lack of hand washing • Unconfined hair • Dirty uniforms • Coughing/sneezing near or onto food • Cuts/burns/pimples/boils • Sick kitchen staff

  28. Food to Food • Uncovered food • Raw foods (like chicken) stored touching or above ready-to-eat foods (like salad) • General rule of thumb • raw foods on the bottom shelves • cooked & ready-to-eat foods on the top shelves

  29. Equipment/Utensils to Food • Same equipment/utensils used for raw & ready to eat foods (use separate, colour coded equipment) • Same wiping cloths (dish cloths) used for different tasks • Lack of cleaning/sanitizing of equipment/utensils • Inadequate temperatures or sanitizing solutions used during cleaning process • Boxes/containers from floors to counter-tops

  30. Hygiene & Hand Washing

  31. Personal Hygiene • Staff must not smoke when preparing or around food. • Kitchen staff must wear headgear that confines the hair • Staff must wear clean clothing & change aprons as often as necessary • Staff are not to handle food if they have diarrhea, coughing or sneezing

  32. Hand Washing Handwashing is the single most effective means of preventing food-borne illness

  33. When to Wash your Hands • After using the washroom • After breaks or when starting work • After handling raw foods • After sneezing or coughing into hands • Before starting a new task • After smoking or eating • Whenever hands are visibly dirty

  34. Six Step Method of Hand Washing

  35. Anti-Bacterial Soap • Regular soap has the same effect • The most important part of handwashing is the physical scrubbing • Anti-bacterial hand soaps may lead to antibiotic resistance on some bacteria

  36. Hand Sanitizers • Not intended to replace hand washing • Only effective when hands are clean, must wash hands first • Alcohol concentrations over 60% • May cause drying of the skin, can use a moisturizer after hand sanitizer

  37. Glove Use • Can be worn to cover cuts, sores or infections • Must be changed after every task • False sense of security • Not required if proper hand washing is done • Must wash hands before putting on gloves

  38. Safe Food Supplies

  39. Approved Sources • Meat – must be inspected • Milk, fruit juice, cider – pasteurized • Eggs – must be graded and not cracked

  40. Stock Rotation • FIFO – first in first out • Expiry date – discard after this date • Best before date – consumer guide

  41. Approved Supplies • All food containers must be food safe • Cardboard boxes and cans can not be re-used

  42. Cleaning & Sanitation

  43. Cleaning & Sanitizing • Cleaning • water & detergent are required to remove dirt & organic material from surfaces • removes what you can see • Sanitizing • this step will kill all remaining germs • use an approved chemical sanitizer (like Javex) • removes what you can’t see

  44. Dishwashing By Hand • Change solutions & water in sinks before they get excessively dirty or cold • Use adequate sanitizing solution • Air dry the dishes • Use handles when touching clean utensils • Store dishes & utensils properly to protect them from contamination

  45. Two Sink Method of Dishwashing Sink 1 Clean water Dishsoap Rinse dishes with tap water Sink 2 Sanitize with approved sanitizer & clean water

  46. THREE COMPARTMENTMETHOD OF DISHWASHING Sink #1 Sink #2 Sink #3 WASH in a detergent capable of removing grease RINSE in clean water 43oC or more DISINFECT using one of the following: 100ppm chlorine 24oC* 200ppm “quats” 24oC 25ppm iodine 24oC *1mL of household bleach per 1L of water = 100ppm (1 tsp per 1 gallon) Owen Sound 519-376-9420 or 1-800-263-3456 Walkerton 881-1920 or 1-800-821-7714 www.publichealthgreybruce.on.ca adapted with permission of the Oxford Board of Health

  47. Food Poisoning & Allergies

  48. Food Poisoning: Where Does it Occur? • Can occur anywhere food is prepared or served • Research Statistics • 77% - Food Service Premises • 20% - Home • 3% - Food Processing Plants (based on reported incidences)

  49. Food Poisoning Symptoms • Symptoms vary depending on the specific type of illness • Common symptoms include: nausea, vomiting, abdominal cramps, diarrhea • Can be a life threatening illness requiring hospitalization

  50. Food Poisoning: How Serious Is It? • Can lead to serious complications in the very young, the elderly or immuno-compromised people or pregnant women • Complications can occur, including death

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