1. BASIC FOOD HANDLING TRAINING

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Food safety is a scientific discipline describing handling,preparation , and storage offoodin ways that preventfood borne illness . This includes a number of routines that should be followed to avoid potentially severehealth hazards .Foodcan transmitdiseasefrom person to person as well as serve as a growth medium forbacteriathat can causefood poisoning . Debates on genetic food safety include such issues as impact ofgenetically modified foodon health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas inlesser developed countriesthe main issue is simply the availability of adequatesafe water , which is usually a critical item.

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FOOD SAFETY TERMS :

HYGIENE

PERSONNEL HYGEINE

(WATER TEMP - 41 C(HAND WASHING), STANDARD OF HAND WASHING 20 SEC)

PROTECTIVE CLOTHING

WASHING

MACHINE

PEST CONTROLSANITIZER

CONSTRUCTION AND AREA

CLEANING

4. 5.

BACTERIA : 3 TYPES OF BACTERIA

1. ESSENTIAL

2. SPOILAGE

3. PATHOGENIC

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BACTERIA

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GERMOGRAPH :

FREEZER TEMP : -18C (NO GROWTH)

CHILLING TEMP:1 TO4C (GROWTH AWAKE)

TEMP :20 TO 50C (MULTIPLE GROWTH)

*GROWTH TWICEWITHIN 10 OR20 MINS

8. FOOD POISIONING

AN UNPLEASANT ILLNESS WHICH USUALLY OCCURS WITH IN 1 TO 36 HOURS.

SYMPTOMS GENERALLY LOST WITH IN 1 7 DAYS.

SYMPTOMS OF FOOD POISIONING

• ADDOMINAL PAIN

• DIARROHEA

• VOMITING

• AUSEA

• FEVER

9. CONTAMINATION

THE CHAIN OF INFECTION

BACTERIA

CONTAMINATION

FOOD

MULTIPLICATION

FOOD POISIONING

10. FOOD CONTAMINATION

THEY ARE THREE TYPES

BACTERIAL CONTAMINATION

PHYSICAL CONTAMINTAION

CHEMICAL CONTAMINATION

ROUTES OF CONTAMINATION

DIRECT CONTAMINATION

CROSS CONTAMINTAION

IN DIRECT CONTAMINTAION

11. SOURCES OF BACTERIA

HUMANS

RAW FOOD

POULTRY

MEAT

VEGETABLES

FISH

ANIMALS AND INSECT

FLIES

MICE AND RAS

COCKROACHS

12.

BREAKING OF FOOD POISIONING CHAIN

PROTECT FOOD FROM CONTAMINATION

PREVENT MULTIPLICATION

DESTROY THE BACTERIA

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FOOD HAS CONTAMINTED BY :

BACTERIA

CHEMICAL

PHYSICAL

RISK GROUP

VERY YOUNG

ELDERLY

WEAK IMMUNITY

PREGRENT WOMEN

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CONDITIONS OF GROW TO BACTERIA:

TIME

TEMPERATURE ( 5C - 63C ) best condition is 37 C.

FOOD

MOISTURE

OXYGEN

15. DANGER ZONE

The temperature range in which food borne bacteria can grow is known as thedanger zone . This is typically considered to be between 40F (4.4C) and 140F (60C), though often 45F (7.2C) is considered the lower temperature of the range. According to the 2005 FDA Food Code, the danger zone is defined as 41F - 135F (5C - 57C).Potentially hazardous foodshould not be stored at temperatures in this range in order to preventfood borne illness , and food that remains in this zone for more than four hours must be discarded.

SPORE : Its a safety cover of bacteria which they make at the time of very critical situation.

16. PREVENTATION OF BACTERIA

PLANT CONDITION

DRY STORE

KEEP CLEAN

PEST FREE

VENTILATE

ROTATE STOCK , CHECK REGULARLY

KEEP FOOD COVERED

FOOD SHOULD BE STORED AT FLOOR

3 FLOOR TO HEIGHT

5 FROM THE WALL

6 HEIGHT

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REFRIGERATION RULES

GOOD VENTILATION

KEEP CLEAN

TEMP 1 TO 4 C WHERE 8 C IS CONTROL POINT

KEEP DOOR CLOSED

COVER FOOD

ROTATE STOCK

SITED WALL

GOOD CONSTRUCTION

18.

FREEZERS:

TEMP-5 TO 18 C

KEEP CLEAN

ROTATE STOCK

DO NOT OVERLOAD

WRAP FOOD WALL

19. METHODS OF PRESERVATION

CANNING

DRYING

FREEZING

SMOKING

HEAT TREATMENT

VACCUM PACKAGING

PICKLING & SALTING

ADDING SUGAR

20. PREMISES & EQUIPMENT

CROOS CONTAMINATION SHOULD BE ELIMINATE

FLOOR NON OBSERVED TILES

LIGHTING 120 LUX IN MIXING AREA

100 LUX REMAINING AREA

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CLEANING

CLEANING IN PLACE

CLEANING OUT PLACE

PHYSICAL CLEANING

CHEMICAL CLEANING

THERMAL CLEANING

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REASONS OF CLEANING

PLEASANT AND SAFE ENVIORMENT

REDUCE CONTAMINATION

ALLOW DISINFECTION

EFFECTIVE CLEAING

WHAT

HOW

WHO

WHEN

HOW MUCH TIME IS ALLOWED FOR CLEANING

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USE OF CHEMICALS FOR CLEANING

BACTERICIDE -DESTROYS BACTERIA

DETERGENT -REMOVES GREASE AND DUST

DISINFECTANT -REDUCE MICRO ORGANISM TO A SAFELEVEL

SANITIZER- CHEMICAL THAT USE BOTH CLEAN ANDDISINFECTIONS

STERILIZER-HEAT TREATMENT

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REASONS OF CONTROL BACTERIA

PREVENTIVE OF DISEASE

PREVENTATION OF DAMAGE

PREVENTATION OF WASTE FOOD

METHOD OF CONTROL

PHYSICAL CONTROL

CHEMICAL CONTROL

PROOFING

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