BASIC FOOD

HYGIENE
Training

Ashutosh Jaiswal
Executive MBA – (Great Lakes Institute of Management), Food
Technologist (SHUATS)
Quality and Food Safety II Auditor II Trainer II Author
E -mail: ashuthewall@gmail.com
Mobile-no.: +91-8115360292
Local Address: 2nd Floor, Flat S/1, Plot no. 228, Ward 2B, Adipur, Gandhidham, Kutch, Gujarat, INDIA
Permanent Address: 378 A, Chak Raghunath, Naini, Allahabad, U.P., INDIA
LinkedIn Profile: https://www.linkedin.com/in/ashutosh-jaiswal-19a824142/
 Executive Summary:
A focused and dedicated to giving positive experience to promote loyalty and business. Orchestrate optimal resources utilization
to handle expected operational needs. Quality Assurance leader with sound judgement, good planning abilities and
interpersonal communication strengths. Having 10 years of solid experience in managing Quality Assurance, Excellence, Projects,
Operations, Audits, Training and Consulting in industries across INDIA, GCC and Africa regions.
Aim to head Strategy, Operations role, with my multi-dimensional experience and demonstrated ability to strategize and close
deals, handle crisis with composure, value-add, solution- oriented and proactive approach, recognized for leading and
motivating teams, strategize and effect change management, operational control, systemizing and streamlining areas, directing
efforts to focus on sustainable growth and profits, lead due diligences, willingness to learn and share knowledge, effective
communicator and negotiator, enhancing corporate image through integrity and fairness in dealings

Core Competencies:
✓ Focus on sustainable growth and profit ✓ Conflict management & Procedure Performance
✓ Strategic proficiency-Security & Risk Management ✓ Competitive Strategy & Lead Manufacturing
✓ Change & Operations Management ✓ Management Planning & Supply Chain
✓ Proactive and solution oriented ✓ Scheduling Strategic Execution
✓ Project & Value Engg. Management Accounts ✓ Quality Assurance and Control
✓ International Business & Marketing Management ✓ Food Safety, Environment and health & Safety
✓ Talent Management ✓ Procurement Service & Customer Operations
✓ Willingness to learn and share knowledge ✓ Suppliers & vendors Regulatory
Soft Skills:
A collaborative approach, strong interpersonal and influencing with excellent communication skill. Effective time
management and problem-solving skills. Well-developed planning and site quality management skills & Ability to develop
and make effective presentations:
*Recruiting and Hiring *Effective leader *Leadership & Troubleshooting *Coaching and Mentoring

*Goals and Performance *Analytical Thinking *Decision Making *Linguistic and Cultural Acumen

Achievements:
• Received the prestigious AIB certification that too in the very first attempt. India's first sugar refinery to have unlocked
this achievement, placing it amongst the most distinguished and notable names internationally
• Awarded in 13th National CII Food Safety Award for “Strong Commitment to Food Safety “in Large Manufacturing
Sector.
• Received “Food Safety Manager of the year” from Dubai Municipality, UAE.
• Best Performance and Employee of the Year in Working Organization from continuous last 4years
• Conducted 800+ batches of training and trained more than 15,000+ candidates on Food Safety.
• Conducted food safety audits and Implemented Food safety management system in over 100+ food manufacturing org.
• Implemented and certified ISO 14001, ISO 45001, FSSC/ ISO22000, Halal, HACCP, BRC and AIB standards and getting the
company certified in standards.
Course Outline
1. Introduction to Food Hygiene
2. Basic Microbiology
3. Food Poisoning
4. Prevention of Contamination
5. Food Poisoning
6. Food Protection and Storage
7. Personal Hygiene Practices
8. Cleaning and Disinfection
9. Pest Control Program
10. Halal Introduction
11. HACCP
12. Exam
 What
is
Food Hygiene ?
All measures necessary to
ensure the safety &
wholesomeness of food at
every stage from the receipt
of raw materials till the sale
of the product to the
customer

Food safety-Concept that food will not cause

harm to the consumer when it is prepared
and/or eaten according to its
intended use.
What are the benefits of GOOD
hygiene?
• A good reputation – customer confidence
• Brand protection
• Improved food safety standards
• Compliance with food safety legislation
• Reduced risk of food poisoning
• Longer shelf life
• Good working conditions,
higher staff morale and
reduced turnover of staff
• Increased productivity
• INCREASED BUSINESS - HIGHER PROFITS.
What are the costs of POOR hygiene?
• A poor reputation/brand damage
• Food contamination and customer complaints
• Fines and legal costs resulting from prosecution
• Closure of business, prohibition of processes
• Civil action from ill or annoyed customers
• Increased risk of food poisoning
• deaths and suffering
• Increased risk of pest infestation
• Waste food due to spoilage
• Poor morale – high turnover of staff
• LOSS OF BUSINESS - LOWER PROFITS.
 What
is
Contamination ?
Contamination

Presence of unwanted substances that

make food unfit for consumption.
Types of Contamination (Hazards)

Chemical

Biological

Physical Allergens
Physical Contamination
Physical Contamination is when
something falls into your food
when being manufactured. For
example machinery could fall into
your food. Stones, bones, finger
nails, hair, glass particles are all
classed as physical contamination.
Sources of Physical Contamination (Hazards)

• Equipments
• Tool box
• Visitors
• Mechanics/Contractors
• Cleaning materials
• Pest
• Pets
• Sabotage
 Physical Contamination Control
• Prepare & Implement a glass policy and a glass breakage policy
• Implement equipment maintenance
• Separate repair room from food handling,
• storage area
• Restrict entry of pest
• Train all staff
• Restrict entry of metal
• Avoid soft wood
• Staff to wear appropriate protective
clothing
Chemical Contamination
Contamination caused by
chemicals is called chemical
contamination
Sources of
Chemical Contamination

Sources:
✓ Raw Materials
✓ Introduced(Delivery – Services)
✓ Excess Additives
✓ Maintenance operatives/ contractors
✓ Cleaning chemicals
✓ Pesticides
Chemical Contamination Control
Staff instruction, training and supervision to ensure:
• Deliveries rejected if unapproved supplier
• Chemicals delivered separately/segregated
• No cleaning near unprotected food
• No pesticide treatment if any risk to food
• No food stored in old chemical containers
• Correct dilution and rinsing of cleaning chemicals
• Chemicals not stored in food containers or with food
Allergen
Naturally occurring chemicals in
certain foods
(e.g. nuts, seafood, dairy)

Affect individual people with

specific allergies

Managers should be aware of

major allergens and communicate
ingredients correctly to customers

Symptoms - rash, burning

sensation, swelling, difficulty
breathing, collapse
 Egg Allergy: Bangalore Boy
Declared Brain Dead after Severe
Allergic Reaction from Food

Nutan Ajay Tirumalasetty, a student of Harvest International School, has been declared
brain dead and doctors, treating him at the Sakra World Hospital in Varthur Hobli, have
little hope of his survival, Bangalore Mirror reported.
The incident happened on 29 November, when Nutan, stepped out with his mother to
celebrate his victory at the school sports day. Nutan had won a gold medal in 200m and
was also a Head Boy at the sports day March Past.
Common foods or food ingredients that can cause an
allergic reaction or to which people are intolerant:
Allergen Control
Communication
Staff communication
Customer communication
Contamination
Colour code
Separation
Identification, Labelling
Cleaning
MICROBIOLOGICAL
CONTAMINATION
VIRUS
Viruses are smaller than bacteria and arrive
on food from People sneezing, coughing or
touching food
Very microscopic pathogens that multiply in
the living cells of Their host
Viruses can be transferred in food and once
consumed
They can grow rapidly and cause illness
Most viruses are harmful and causes
infection
BACTERIA
 Organisms that are too
small to be seen without a
microscope
 Called micro-organisms
 Some are dangerous -
pathogenic bacteria.
• For example: Salmonella.

These are over a ten

thousand times smaller in
real life!
Variations of Bacteria
• Some are useful
• E.g. making yogurt, Bread and Wine etc
• Some cause spoilage
• E.g. slimy / discoloured food
• Some are pathogenic (harmful)
• E.g. Salmonella
 Spoilage Bacteria –
Fungus (Moulds)

❑ A form of fungus that grow as fine threads or

filaments
❑ Molds are major causes food spoilage
❑ Molds also produce spores which can be
carried by air and can infect foods
❑ Most molds require oxygen for growth and
can grow in a wide range of temperature
❑ Certain species of mold are capable of
producing poisonous Metabolites called
mycotoxins
Foods
contaminated
with moulds
What are the signs of food spoilage?

Off odours.
Discolouration.
Slime/stickiness.
Accept Reject
Accept Reject
Accept Reject
Pathogenic Bacteria (Dangerous)

• Staphylococcus
• Salmonella
• Clostridium Botulinum
• Vibrio
Salmonella
 How can bacteria get
in to the kitchen ?
• What are the main sources of bacteria?

• Did you think of these six answers?

• Soil / dust (on packaging, etc.)

• Pests and pets
• Water (non potable water)
• Raw food (meat, poultry, eggs,
vegetables, etc.)
• People (skin, hair, clothing, etc.)
• Waste (food packaging, etc.)
What Bacteria Need for Growth?
FAT TOM
• F ood
• A cid (pH)
• T ime
• T emperature
• O xygen
• M oisture
 TIME – Bacteria Multiplication
➢ Bacteria grow by dividing into two parts again and again
➢ Division of bacterial cells can happen every 20 minutes in warm, wet condition
➢ A single bacteria can turn over into 2 million in just 7 hours
 BINARY FISSION
Bacteria grow by dividing into two

One Bacteria
in the right
conditions will
multiply to
4,194,304 in 4
hours
 How many bacteria will
grow from one bacteria left at room temperature for 7 hours?
2,097,152!
 Danger Zone
• Bacteria can grow between 5°C and
60°C (danger zone)

• Harmful bacteria grow best at 37°C

• Majority of the pathogens will

multiply fast between 20°C and
50°C
Preventing Bacterial Multiplication

•Clean catch utilities

•Clean storage
•Storage temperature
•Time control
Preventing Bacterial Multiplication

• Controlling the temperature of food is one

of the most important ways of keeping it
safe
• Bacteria can grow quickly in warm
temperatures
• The following processes must be controlled:
• Food storage
• Cooking
• Hot holding
• Re-heating
• Cooling hot food
• Thawing frozen food
 QUIZ-
Microbiological Contamination
Mark True or False with 
Microorganisms are small living beings which can be seen by naked eye.

All bacteria are harmful

Spoilage of fish not visible

We get benefits through some microorganisms

Moisture is one of the factor which helps in bacterial multiplication

Keeping fish under -18°C is safest storage of fish

Temperature danger zone is 5 to 60°C

 QUIZ-
Microbiological Contamination
Mark True or False with 
Microorganisms are small living beings which can be seen by naked eye. 
All bacteria are harmful 
Spoilage of fish not visible 
We get benefits through some microorganisms 
Moisture is one of the factor which helps in bacterial multiplication 
Keeping fish under -18°C is safest storage of fish 
Temperature danger zone is 5 to 60°C 
 Cross-contamination occurs when
bacteria from one food item are
transferred to another food item,
often by way of unwashed cutting
CROSS boards or countertops, as well as
CONTAMINATION knives and other kitchen tools, or
even unwashed hands.
Sources, vehicles and routes of cross contamination

Sources
● Hands
● Cloths
● Food- and
Vehicles hand-
contact
surfaces

High-risk foods.
Cross-contamination

Direct contact

Indirect
Cross-contamination

Drip
(Direct contamination)
01 02 03
Food to food People to food Equipment to food
(Direct contact or drip) (Indirect) (Indirect)

3 Ways Of Cross Contamination

Raw meat along with vegetables
 Cross-Contamination
Transfer of harmful substances to food from:

•Equipment
•Utensils
•Hands
•Other foods
 FOOD TO FOOD
CONTAMINATION

CROSS CONTAMINATION
IS SOMETIMES CAUSED BY
RAW MEAT JUICES
DRIPPING ONTO FOOD
PLACED ON SHELVES
BENEATH THE MEAT
COLOUR CODING
COLOUR CODING
Cross-Contamination Control

• Training
• Color code
• Separation
• Cleaning and disinfection
• Supervision
Dry Storage
o Separate storages based on food safety
risk
20cm
o Maintain required temperature
o Maintain clean environment
o Keep away from wall, floor (15cm, 20cm
rule)
o Rotate stocks (FIFO)
o Label mark date of opening

15/20cm
Food Receiving & Delivery
✓ Food supplies need to be checked on
delivery for damage

✓ Goods that have been contaminated or damaged

should be rejected

✓ Perishable food transported under incorrect

storage conditions should be rejected
 REFRIGERATOR
RULES

o Never place hot food

o Keep food covered
o Date coded
o Do not overload
o Check temperature daily
o Keep door closed
o Operate < 5°C
o Keep tidy and clean
o Keep the door closed
o Stock rotation
o Cover/label (use-by date)
o Separate raw and ready-to-eat
o No hot food/no open cans.
BLAST CHILLER
 Blast chillers are designed to chill hot food quickly
and safely – usually within 90 minutes of cooking
Always follow the manufacturers’ instructions

Blast Pre-chill the blast chiller

chilling
Don’t over load (25mm depth)

Don’t cover food

Ensure the blast chiller is thoroughly clean

What are the risks of cooling and
storing food like this?
Bad Food Storage
Food Not Covered
 Hot holding
• A hot temperature must be
maintained
• To prevent bacteria from
growing
• This should be at least 60 ̊
Cold holding
• A cold temperature must be maintained (below 5 degree Celsius )
Under
Cooked
White Meat
Under Cooked Red Meat
• Cook thoroughly
• Keep food hot, serve quickly
• Cool rapidly after cooking and refrigerate within 1.5 hours
• Reheating - reheat thoroughly, make sure food is hot not just warm

PRINCIPLES
FOR
COOKING FOOD
Plan ahead to defrost
foods.

The best way to thaw

perishable foods is in the
refrigerator.
 What
is
Food Poisoning ?

“Disease caused by consuming contaminated food or water”

Food poisoning can be caused by bacteria, viruses, toxins or chemical poisons.
Food Poisoning Symptoms

• Abdominal
pain/stomach cramps
• Diarrhoea
• Vomiting
• Nausea (feeling sick)
• Fever
• Dehydration
• Collapse.
 Risk Group
• Aged Persons
• Very young kids/babies
• Pregnant women/unborn
babies
• Ill people
(Immuno-compromised)
Prevent Food Poisoning
• Hygiene Practices
• Cleaning
• Proper Handling
• Storage
• Proper Cooking
• Proper Serving
 • High risk foods
Two types of food
• Low Risk Foods
 • ‘High risk’ food needs to be treated with extra
care
• If contaminated, it can cause food borne
disease
• It needs temperature control
High Risk Food • Bacteria will grow quickly in high risk foods in
warm temperatures
• It is ‘ready to eat’
• Bacteria in high risk foods will not be killed by
cooking or re-heating
• If it gets contaminated, there is no chance to
make it safe
 High-risk foods

High-risk food is ready-to-eat, usually protein, which

supports the growth of bacteria. Usually requires
refrigeration/frozen storage.

!
 Low-risk foods
Low-risk foods

Low-risk food can usually be stored at ambient

temperatures.

!
 High-risk or low-risk?
 Margarine  Dried prunes  Beer

 Pineapple
✓ Cooked ham
 Wine

 Digestive biscuits  Pickled onions

 Honey

✓ Gravy
✓ Rice pudding
✓ Hollandaise sauce

 Raw lemon juice ✓ Prawn cocktail

✓ Quiche

✓ Oysters ✓ Grilled sausages

 High-risk or low-risk?

 Gravy granules
Wholemeal bread  Warm chicken salad ✓

 Marmite  Orange  Potatoes

✓ Custard tart
✓ Cream cake
 Marmalade

✓ Raw egg products  Frozen fish

✓ Custard

 Raw chicken breast

 Bottled water
 Sweets

✓ Raw milk
Proper food
handling helps
assure that food
is safe to eat.

4 steps to follow...
 CLEAN

CONTAMINATION
4 C’s
COOK

CHILL
Answer: UNSAFE – in most situations. These cloths are very
common sources of contamination in a food operation. Paper
towels are safer for most tasks (expect handling hot items).
Answer: No they are NOT always safe. Gloves can
cause contamination if they are not very carefully
managed. Here they are still worn outside!
Personal Hygiene

01 02
Personal Hygiene refers To ensure that those
to the cleanliness of a who come directly or
person’s body indirectly into contact
with food are not likely
to contaminate it.
 HUMANS

Ear Hair

Nose Mouth

Throat
Cuts / Pimples
..
..
Groin Area .
 HANDS and SKIN:
• As the hands are in direct contact with
food, they are the main routes for
transferring food poisoning bacteria. Hands
must be kept very clean at all times.
• The correct hand washing procedure is
essential. A non-hand operated warm
water spray is preferred. The hands should
be wet and sufficient liquid soap applied to
ensure a good lather.
• The fingertips, in between the fingers, the
hands, wrists and forearms should all
receive attention. Where necessary, e.g.
after visiting the toilet or handling raw
food, a clean, soft bristled nailbrush should
be used to brush and lather the fingertips
and clean under the fingernails (a dirty
nailbrush is a hazard).
Minimize Bare-Hand Contact by Using Suitable Utensils

• Deli tissues
• Spatulas
• Tongs
• Forks
• Dispensing equipment
• Single-use gloves
GOOD HYGIENE
PRACTICE
• WHENEVER POSSIBLE YOU MUST
AVOID HANDLING COOKED FOOD
WITH YOUR BARE HANDS

• WHENEVER IT IS POSSIBLE TO DO
SO YOU SHOULD USE CLEAN
DISPOSABLE GLOVES, TONGS OR
OTHER UTENSILS
 WHEN TO WASH
HANDS
• Before entering kitchen
• After using toilet
• After handling a dressing
• After handling soiled nappies & clothing
• After handling contaminated packaging
• After dealing with a person who sick
• After handling raw food
• After cleaning
• After making your hair
• After blowing your nose
• After handling waste
Remember to always……
After……

3/1/2023
 To wash hands properly, we recommend these
six steps:
✓ Rub your hands together to make a lather.
✓ Rub the palm of one hand along the back of
PROPER WAY the other and along the fingers. Then repeat
with the other hand.
OF WASHING ✓ Wet your hands thoroughly under warm
running water and squirt liquid soap onto the
HANDS: palm of one hand.
✓ Rub in between each of your fingers on both
hands and round your thumbs.
✓ Rinse off the soap with clean water.
✓ Dry hands thoroughly on a disposable towel.
◼Turn on water
◼Add soap
◼Lather up
Wash between fingers & thumbs
Wash knuckles
Wash nails
Wash wrists & forearms
Rinse off
Dry
DIRTY HAND VS.CLEAN HAND

115
What is wrong with this hand wash area?
 THE NOSE, MOUTH
AND EARS:
• Up to 40 percent of adults carry staphylococci in the
nose and mouth. Coughs and sneezes can carry droplet
infection for a considerable distance and persons with
bad colds should not handle open food.
• Disposable single-use paper tissues are preferable to
handkerchiefs. Picking or scratching the nose is not
acceptable. Sleeves should never be used for wiping the
nose.
• As the mouth is likely to harbor staphylococci, food
handlers should not eat sweets, chew gum, taste food
with a finger.
• Apart from being aesthetically unacceptable, spitting
can obviously result in food contamination and is illegal.
• Discharges from the ears, eyes and nose may
contaminate food and employees must report these
ailments to their supervisor. Medical clearance to start
work will normally be required.
CUTS, BOILS AND SEPTIC SPOTS:
o Cuts, boils, septic spots, etc. provide an
ideal place for bacterial multiplication.
o To prevent contamination of food by
harmful bacteria and blood, these lesions
should be completely covered by
waterproof dressings.
o Preferably colored blue to aid detection if
they become detached
o Dressings should be replaced immediately
when they become loose
o Cuts on fingers may need the extra
protection of waterproof fingers stall.
Waterproof dressings will also assist in
preventing cuts going septic.
Cuts on fingers may need the extra protection of waterproof fingers stall. Blue color
Waterproof dressings will also assist in preventing cuts going septic.
JEWELLERY
PERFUME:
Food handlers should not wear
earrings, watches, jeweled rings or
brooches, as they carry dirt and
bacteria.

Furthermore, stones and small pieces

of metal may end up in the food and
result in a customer complaint.

Food handlers should not wear

strong- smelling perfume or
aftershave, as it may taint foods,
especially those with a high fat
content.
 THE HAIR
❖ Hair fall and dandruff, can result in
contamination of food.
❖ Furthermore, the scalp often contains harmful
bacteria and must be shampooed regularly.
❖ Combing of hair and adjustments to head
Covering should only take place in cloakrooms
and should not be carried out whilst wearing
protective clothing, as hairs may end up on the
shoulders and then in the product.
❖ Food handlers should wear suitable head
covering which completely encloses the hair.
❖ Hairnets worn under turbans and hats are
recommended and should always be put on
before protective clothing.
 SMOKING
❖ It is illegal to expose food to risk of
contamination, by smoking in food rooms
or whilst handling open food.
❖ Cigarette ends and ashes can contaminate
the food and also smoking will affect the
food due to the following reason:
❖ People touch their lips while smoking and
they may transfer harmful bacteria to food.
❖ Smoking encourages coughing and droplet
infection.
❖ Cigarette ends contaminated with saliva are
placed on working surfaces.
During food preparation
or serving, never:

• Smoke
• Chew gum
• Eat food
USE OF PROTECTIVE
CLOTHING:
Dust, pet’s hairs and woolen fibers are just a
few of the contaminants carried on
ORDINARY CLOTHING.

Protective clothing should not be worn

outside the food premises, not used to
travel to and from work and not worn during
lunchtime & sporting activities.

Food handlers handling high-risk foods

should remove their protective clothing
when eating in staff canteens used by food
handlers involved with raw food
preparation.
Outdoors clothing and personal items must
not be brought into food room unless stored
in suitable lockers.
Protective clothing should not be hung in
sanitary accommodation.
Hands should not be wiped on protective
clothing, especially after handling raw meat
or poultry.
Protective clothing should be removed when
visiting the toilet. This is particularly
important for food handlers involved with
high-risk food preparation.
Even when wearing protective clothing, food
handlers should not sit on preparation
surfaces.
 • Food handlers should be in good health in all
aspects from oral hygiene to general fitness.

• Any food handlers suffering from diarrhea,

vomiting or a food-borne infection must not handle
food.
GENERAL
• They must notify their supervisor who must
HEALTH AND exclude them from any work, which would expose
food to risks from pathogens.
REPORTING
OF ILLNESS: • Food handlers who have consumed a meal known
to have caused food poisoning or live in the same
household as a confirmed case or have suffered from
diarrhea or vomiting, whilst abroad should also report
to the supervisor who will probably require them to
visit a doctor.
Spot the hazards (personal hygiene)
 Pest
Management

Pest:
A destructive insect or other animal that
attacks crops, food, livestock, etc.
Pest Management

● Rodents (rats & mice)

● Insects (flies, moths,
cockroaches & wasps)
● Birds
● Dogs
● Cats
Pest Management

Conditions favouring pest breeding

• Food
• Moisture
• Shelter/harbourage (breeding)
• Security (undisturbed)
• Warmth
Pest Management

Reasons for pest control

Because they can result in:
• Disease include food poisoning
• Contamination
• Wastage
• Damage
• Loss of custom
• Complaints
• Staff losses
• Legal action
Pest Management
Symptoms of Pest presence
• Bodies (live or dead) (R I B)
• Larvae/pupae) (I)
• Eggs/egg cases (I B)
• Droppings (R I B)
• Holes (R I)
• Nests (R I B)
• Webbing (I)
• Gnawing damage (R)
• Chewed paper/food (R)
• Noise (R I B)
• Fur (R)
• Feathers (B)
• Smell (R I B)
• Footprints/tail marks (R)
• Runs/smears (R)
• Bait taken (R I B)
 Pest Management
Pest Prevention
• Proofing (mesh screen at windows, doors & airbricks)
• Keep windows & doors closed (repair broken)
• Effective maintenance/block up holes in walls
• Check deliveries
• Good housekeeping
• Keep food covered
• Clean as you go (spillages)
• Don’t leave food outside
• Store food off floor/clear of walls
• Keep premises/refuse areas clean & tidy
• Check stock regularly
• Store in pest-proof containers
• Remove vegetation
 Pest
Management

• Electric Fly Killers

• Equip with catch trays
• Not above food preparation or storage
• Placed at least 1.m away from food area,
preferably 4.5-6m
• Only low wall or ceiling mounted type
used
Pest Management

DM approved pest control contractor – application

of chemicals and baits, and response to outbreaks

Manager – dealing with contractor, development of

a policy on internal pest checks and training of
employees

Employees – knowing what to look out for and

informing manager if they see any signs
Waste Management
• Waste must not be allowed
to accumulate in food rooms
• Waste must be disposed in closable
containers

Hazards from waste:

• Microbiological contamination
• Physical contamination
• Attracts pests
• Odours.
Waste Management
Containers (internal)
• Cleanable or disposable
• Emptied throughout the day
• Foot-operated lids with
plastic bin liners preferred
• Not used for food storage
• Impervious (waterproof)
Waste Management

Containers (External)
• Areas kept clean and tidy
• Impervious (waterproof) base and
standpipe
Containers:
• Cleanable, hard wearing, pest-proof
• Tight-fitting lids
• Impervious (waterproof)
• Emptied as often as necessary
• Cleaned after emptying
Cleaning & Disinfection

CLEANING DISINFECTION
Cleaning
Removal of unnecessary things
The removal of soil, food
residue, dirt, grease and other
objectionable matter.
Hot water, chemicals (detergent)
and physical energy MUST be
used to clean.
 Importance of cleaning
• To remove bacteria’s food supply
• To reduce the risk of food poisoning
• To remove materials/food for pests
Cleaning • To reduce the risk of food contamination
• To remove dirt and grease
• To allow disinfection
• To promote a good image/reduce
complaints
• To comply with the law
• To provide a safe & pleasant
environment
Disinfection
A process that reduces the number of
bacteria to a safe level.
Process of killing (inactivating)
harmful and objectionable bacteria

Disinfectant
A chemical that reduces the number
of bacteria to a safe level.
For Example:
Bleach
Hot Water (82 degree)
Steam
 Food contact surfaces

Hand contact surfaces

Effective disinfection reduces the risk

of contamination
Disinfection
Allow sufficient contact time (the time
a chemical needs to work effectively)

Follow manufacturers’ instructions

Food residues/dirt/detergent prevent

chemical disinfection
SIX STAGES OF CLEANING

1 Pre clean 2 Main clean 3 Rinse

Detergent

Continue

NEXT
 SIX – STAGE OF CLEANING

4 Disinfect 5 Final rinse 6 Air-dry

Disinfectant

and store to prevent

contamination.
Dishwashers - 6 stage cleaning
2 or 3 SINK METHOD
1.Scrape clean
2.Main wash
• Hot water
• Detergent
• Brush
3. Rinse
4.Disinfectant rinse
• Chemical disinfectant
• Hot water at 82 °C for 30
seconds
5.Air dry
Sanitiser = Detergent + Disinfectant

DETERGENT DISINFECTANT
Three/four-stage sanitising

1 Pre-clean 2 Sanitize

Cont…

NEXT
Three/four-stage sanitising
and store
3 Rinse (if required) 4 Air-dry to prevent
contamination

Any work surface which has to be used for both raw and
ready-to-eat foods must be cleaned and sanitised. Sanitising
alone will not be effective against some bacteria.
 Cleaning
Chemicals

Chemicals must
be properly
labeled

Chemicals must
be properly
stored
What safety precautions would you apply when cleaning to prevent hazards?

●Only purchase chemicals from reputable suppliers

●Don’t use the same cloth for everything
●Use colour-coded chemicals/equipment
●Always follow manufacturers’ instructions
●Wear suitable protective clothing
●Use suitable equipment in good condition
●Don’t clean near food
●Don’t mix chemicals
●Don’t store chemicals near food
●Dilute and rinse as required
●Don’t decant chemicals into food or unlabelled containers
●Use dispensers provided by manufacturers
●Clean and store cleaning equipment properly.
 YOU MUST CLEAN AS YOU GO

YOU MUST REMEMBER THAT CLEANING IS A

VERY IMPORTANT PART OF ANY FOOD
HANDLER’S WORK AND IS
YOUR RESPONSIBILITY
 Keep Kitchen Clean

3/1/2023
Q&A: High & Low Risk Cleaning

• Are these cleaning tasks high risk or low risk?

• Chopping board
• Door HIGH RISK: Areas and
• Door handle equipment that ARE
• Taps likely to spread
• Floor
contamination to food
• Wall
(or hands).
• Sink
• Fridge LOW RISK: Areas and
• Food surface equipment that are
• Oven NOT likely to spread
contamination to food
(or hands).
Cleaning Methods

• Cleaning low risk areas and equipment

Wash Dry

• Cleaning high risk areas and equipment

Wash Disinfect Dry

Spot the hazard (storage)
3/1/2023
Bacteria - true or false ?

Bacteria are too small to see with the naked eye

Bacteria are only found in raw meat and soil

All bacteria are harmful

In the right conditions bacteria divide every 10-20 hours

Bacteria require food, moisture, time and warmth to grow

Pathogens are bacteria which often cause illness

Spoilage bacteria affect the appearance, smell and texture of food

Benefits of Food Safety
Mark True or False with 
Safe food is customer right
Food safety plans investment and in long run ensures effective business break
even point
Customer trust secondary
Checks food poisoning
Improves business ethics
Less importance than profit
Not essential
Histamine poisoning more
Protect business
Pest invasion
Increased wastage of food
Reduces cost
Benefits of Food Safety
Mark True or False with 
Safe food is customer right 
Food safety plans investment and in long run ensures effective business break 
even point
Customer trust secondary 
Checks food poisoning 
Improves business ethics 
Less importance than profit 
Not essential 
Histamine poisoning more 

Protect business 
Pest invasion 
Increased wastage of food 
Reduces cost 
Questions
1. Define contamination ?
2. What is food Hygiene ?
3. Give three examples of
a. Physical Contamination
b. Chemical Contamination
c. Biological Contamination
d. Allergen
 What is HALAL

How check HALAL products

during receiving
HALAL
SYSTEM
Storage of HALAL products

HAS – HALAL ASSURANCE

SYSTEM
As per muslim holy book QURAN All
muslims needs to be eat only HALAL
products as approved in the QURAN.

Prok, Alcohol & their bi products is

HARAM for the muslims

Halal Products like natural products

eg water, vegetables, fruits etc.
 During receiving the HALAL
products – has check the approval
of HAS certificate in the supplier
approved list

Check the HAS certificate during

receiving of products
Receiving of
HALAL
Products Check the logo on the package and
its expiry date

Stores the HALAL products on the

separately with out mixing with Non
– Halal products
 What is HACCP ?
• Applicable from farm to fork
• Common sense approach towards food safety
• Essentially a preventive system than corrective system
• Addresses chemical, physical and biological risk
What is HACCP ?
H HAZARD
A ANALYSIS &
C CRITICAL
C CONTROL
P POINTS

A method, internationally accepted to manage and minimize risk

associated with food production
Thank you for attending this course
The important things to do now are:

To put into practice what you have learned

1
To keep up to date with food hygiene developments
2
To pass the examination.
3
End of Session