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BASIC FOOD HANDLING TRAINING

Food safety is a scientific discipline describing handling,


preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on 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 in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.

FOOD SAFETY TERMS :


1. I. HYGIENE PERSONNEL HYGEINE
(WATER TEMP - 41C(HAND WASHING), STANDARD

OF HAND WASHING 20 SEC)


I. II. 2 3 4 5 PROTECTIVE CLOTHING WASHING MACHINE PEST CONTROL SANITIZER CONSTRUCTION AND AREA CLEANING

BACTERIA : 3 TYPES OF BACTERIA 1. ESSENTIAL 2. SPOILAGE 3. PATHOGENIC

BACTERIA

GERMOGRAPH :
FREEZER TEMP : -18C (NO GROWTH)
CHILLING TEMP : 1 TO 4C (GROWTH AWAKE) TEMP : 20 TO 50C (MULTIPLE GROWTH) * GROWTH TWICE WITHIN 10 OR 20 MINS

FOOD POISIONING
I. II. III. IV. V. 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

CONTAMINATION
THE CHAIN OF INFECTION BACTERIA CONTAMINATION FOOD

MULTIPLICATION

FOOD POISIONING

FOOD CONTAMINATION
THEY ARE THREE TYPES
I. II. III. I. II. III. BACTERIAL CONTAMINATION PHYSICAL CONTAMINTAION CHEMICAL CONTAMINATION ROUTES OF CONTAMINATION DIRECT CONTAMINATION CROSS CONTAMINTAION IN DIRECT CONTAMINTAION

SOURCES OF BACTERIA
I. II. III. IV. I. II. III. HUMANS RAW FOOD POULTRY MEAT VEGETABLES FISH ANIMALS AND INSECT FLIES MICE AND RAS COCKROACHS

BREAKING OF FOOD POISIONING CHAIN PROTECT FOOD FROM CONTAMINATION PREVENT MULTIPLICATION DESTROY THE BACTERIA


1. 2. 3.

FOOD HAS CONTAMINTED BY :


BACTERIA CHEMICAL PHYSICAL RISK GROUP VERY YOUNG ELDERLY WEAK IMMUNITY PREGRENT WOMEN

CONDITIONS OF GROW TO BACTERIA:


i. ii. iii. iv. v. TIME TEMPERATURE (5C - 63C) best condition is 37C. FOOD MOISTURE OXYGEN

DANGER ZONE
The temperature range in which food borne bacteria can grow is known as the danger 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 food should not be stored at temperatures in this range in order to prevent food 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.

PREVENTATION OF BACTERIA
1.

I. II. III. IV. V. VI.

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


I. II. III. IV. V. VI. VII. VIII.

REFRIGERATION RULES
GOOD VENTILATION KEEP CLEAN TEMP 1 TO 4C WHERE 8C IS CONTROL POINT KEEP DOOR CLOSED COVER FOOD ROTATE STOCK SITED WALL GOOD CONSTRUCTION

FREEZERS :
TEMP -5 TO 18C KEEP CLEAN ROTATE STOCK DO NOT OVERLOAD WRAP FOOD WALL

METHODS OF PRESERVATION
i. ii. iii. iv. v. vi. vii. viii. CANNING DRYING FREEZING SMOKING HEAT TREATMENT VACCUM PACKAGING PICKLING & SALTING ADDING SUGAR

PREMISES & EQUIPMENT


CROOS CONTAMINATION SHOULD BE ELIMINATE FLOOR NON OBSERVED TILES LIGHTING 120 LUX IN MIXING AREA

100 LUX REMAINING AREA

CLEANING
CLEANING IN PLACE

I. II. III.

CLEANING OUT PLACE


PHYSICAL CLEANING CHEMICAL CLEANING THERMAL CLEANING

I. II. III. I. II. III. IV. V.

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

I. II. III. IV. V.

USE OF CHEMICALS FOR CLEANING BACTERICIDE - DESTROYS BACTERIA DETERGENT REMOVES GREASE AND DUST DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFE LEVEL SANITIZERCHEMICAL THAT USE BOTH CLEAN AND DISINFECTIONS STERILIZERHEAT TREATMENT

REASONS OF CONTROL BACTERIA


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