presentation in food safty
TRANSCRIPT
Cooking Staff
Serving Staff
Cleaning Staff
FOOD & BEVERAGE service Chain & Importance of Staff
Performance
All departments are very important as anyone could causeContamination and affect the service chain…
1. Multidisciplinary Team Work2. Knowledge and expertise3. Use of experts
Then contamination will occur!!!
How?
1. Cook-person or Baker makes delicious food & cleaner gives un-sanitized tray or plate to
be served to the customer!!!
3. Cook-person / Baker / Butcher –
could contaminate food during
preparation if they have no control on
time & temperature.
How?
2. Serving Staff – Due to poor personal hygiene cross contamination takes
place while serving food!!!
Bacteria - The invisible threat
• 1 bacteria after 9 hours = 10 million
• 10 million bacteria fit on a pin point !!!
TO REDUCE OR DESTROY BACTERIA
TAKE AWAY
FOUR THINGSOF THESE
ANY ONE
FRIDGE OR FREEZER
KEEPING THINGS DRY
GOOD VENTILATION
CLEANING & WASHING
Our body is a BACTERIA factory
1) Food (dead skin, fats, sweat)2) Moisture (sweat)3) Warmth (body temperature 37 C)4) Time to multiply (if we don’t
wash frequently)
Everything BACTERIA
need to G ROW is provided by us,
ON OUR BODIES.
Temperature “The Germometer”100 C + Most bacteria & spores killed
Boiling food- Pressure cooker
73-100 C Most bacteria dieCooking temperature
65-72 C Most bacteria can’t multiplyKeeping food hot
5-63 C Bacteria able to MultiplyBody Temp, Warm food, Room
1-5 C Most bacteria unable to multiplyFridges & cold store
-18 C DORMANT- not able to multiplyFreezers
General Hygiene & HealthFood handlers should not eat sweets, taste food with
fingers or an unwashed spoon.
Staff with coughs and sneezes mustnot handle open food, alternatively must wear a face mask
Do not smoke
SPITTING IS COMPLETELY PROHIBITED
General Hygiene & Health
• Food handlers should be in good health in all respects
• any diarrhea, vomiting or food borne infection must be reported to your supervisor immediately
• Food handlers who have consumed a meal known to have caused food poisoning to others must report it immediately even if they are not sick yet.
Do not pick your nose !
Do not bite your nails !
• WHEN YOU GET OUT OF BED?• WHEN YOU GO TO WORK?• BEFORE YOU START WORK?• DURING WORK?• BEFORE YOU GO TO BED?• BEFORE YOU EAT?
• IT NEVER STOPS!!!IT NEVER STOPS!!!
When does personal hygiene start?
AT WORK correct washing of
hands is vitally important.
1) WET HANDS WITH HOT/WARM WATER…….
2) APPLY 3-5MLS OF LIQUID HANDSOAP………………………...
3) RUB HANDS TOGETHER FOR 15 SECONDS
RUB BETWWEN FINGERS, SCRUB NAILS, ………….
WASH WRISTS AND FOREARMS.4) THOROUGHLY RINSE HANDS……………………..
5) DRY WITH A PAPER TOWEL
6) CLOSE THE WATER TAP WITH THE PAPER TOWEL
When to wash hands …1
1) AFTER VISITING THE TOILET.
2) AFTER HANDLING ANY GARBAGE
3) BEFORE & AFTER EATING
4) BEFORE TOUCHING ANY FOODS
When to wash hands …2
5) BEFORE TOUCHING ANY CROCKERY CUTLERY
OR GLASSES OR SILVERWARE
6) AFTER BLOWING YOUR NOSE
7) AFTER TOUCHING YOUR EARS, MOUTH,
NOSE, & HAIR
8) AFTER SCRATCHING YOUR SKIN
9) WHEN ENTERING A FOOD SERVICE UNIT
When to wash hands …3
How to clean• There are 3 stages in hygiene
cleaning
1. Removal of food soils
2. Cleaning
3. Sanitizing
Food Poisoning in the U.S.A
• 10 - 30 million Americans become ill each year from microorganisms in their food
• Approx.. 9,000 DIE each year
• Cost US$ = 4 - 14 Billion per year