basic food handling training power point presentation

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BASIC FOOD HANDLING TRAINING

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Post on 20-Jan-2015

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PPT which will tell you about how to handle food items in Manufacturing and how to keep them safe.

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  • 1. BASIC FOOD HANDLING TRAINING

2.

  • 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.

3.

  • 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

6.

  • BACTERIA

7.

  • 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

13.

  • FOOD HAS CONTAMINTED BY :
  • BACTERIA
  • CHEMICAL
  • PHYSICAL
  • RISK GROUP
  • VERY YOUNG
  • ELDERLY
  • WEAK IMMUNITY
  • PREGRENT WOMEN

14.

  • 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

17.

  • 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

21.

  • CLEANING
  • CLEANING IN PLACE
  • CLEANING OUT PLACE
  • PHYSICAL CLEANING
  • CHEMICAL CLEANING
  • THERMAL CLEANING

22.

  • REASONS OF CLEANING
  • PLEASANT AND SAFE ENVIORMENT
  • REDUCE CONTAMINATION
  • ALLOW DISINFECTION
  • EFFECTIVE CLEAING
  • WHAT
  • HOW
  • WHO
  • WHEN
  • HOW MUCH TIME IS ALLOWED FOR CLEANING

23.

  • 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

24.

  • REASONS OF CONTROL BACTERIA
  • PREVENTIVE OF DISEASE
  • PREVENTATION OF DAMAGE
  • PREVENTATION OF WASTE FOOD
  • METHOD OF CONTROL
  • PHYSICAL CONTROL
  • CHEMICAL CONTROL
  • PROOFING

25.