Ministry of Public Health

Food Safety Department

FOOD HANDLERS AND PERSONS

IN CHARGE GUIDE

English Version
July 2022
 PREFACE:
This guide is a tool/handbook for the Food Handlers FH and Persons in Charge PIC food
safety Exam (Watheq), launched by the Ministry of Public Health. This guide is a simple tool
to explain the requirements food handlers and PIC to know before starting their work at their
food establishment.

This guide released to ensure that the FH & PIC have the minimum required information related
to food safety to qualify them to work in different food premises.

This includes all foodservice and manufacturing categories, which has grocery stores, cafeterias,
coffee shops, restaurants, kitchens, factories (plants), mobile and fixed food vending vehicles,
food transport workers, Loaders and unloaders and others who are working directly or indirectly
in contact with food within any food premises.

THE GUIDE INCLUDES NINE CHAPTERS:

1. General introduction to food safety
2. Food hazards
3. Foodborne diseases
4. Personal hygiene
5. Cleaning and disinfection
6. Food storage
7. Food preparation
8. Practices of food handlers in factories (plants)
9. PIC Food safety requirements

The exam consists of 25 multiple-choice questions, with each question having only 1 correct
answer out of four possible choices.
The questions will be chosen randomly; considering the inquiries related to chapter nine, they
will be selected for only PIC and not FH. On the other hand, the type of FH work will be
considered, whether he works in preparation, cleaning, factories (plants) or storage, so the
number of questions will be proportional to his field of work.

CHAPTER ONE:
INTRODUCTION TO FOOD SAFETY
The most important points that you should know as a FH or a PIC anywhere you work are the
following points:

1. Applying food safety measures in any food premises is very important for obtaining more
organized business, meeting customer expectations, and continually improving food
processing.

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2. We are all responsible for applying food safety measures. The main objective of governmental
legislation, directions, and inspections is to ensure the highest possible level of safe food.
In food premises, PIC, FH and owner are responsible for ensuring food safety by applying
all the related measures inside their premises.

3. Keep in mind that safe food results from a reliable supplier, controlled preparation
environment and procedures, personal hygiene and safety plan applied.

4. Keep in mind that food poisoning is a possible result of obtaining raw food from a non-
reliable supplier and storing or preparing food by a FH without following the proper
requirements, especially those related to food safety principles.

5. Safe food is achieved in any food premise that deals with a reliable supplier, have a controlled
preparation environment, follows good hygiene practices and food safety plan. Safe food is
not about five-star hotels, restaurants, street vendors, small food premises, or homemade
food.

6. Food safety is not only crucial for restaurants, five-star hotels, hospitals, infants and young
people; food safety is vital for all people and businesses globally.

7. Food inspectors from the competent authority come to inspect food premises to ensure
that safety requirements are applied, guide the PIC and FH on the measures to be taken
and document any violations that affect food safety and customer health.

8. Food premises are the main part responsible for delivering safe food to consumers.
The responsibility of governmental authorities is to ensure that they are applying all the
necessary measures. In case of food poisoning, the PIC and the FHs are responsible.

9. We have a different level of risk for each type of food, be careful when you deal with high-
risk food more than low-risk food. Meat and meat products, egg and egg products, milk
and milk products have a high level of risk. Dry food (Rice, cereals, ...) and edible oils are
considered as a low-level risk food.

10. All food safety requirements are realistic and based on scientific studies, FH and PIC must
abide by any requirement.

11. The competent governmental authority deals with both food establishments and the
customers as a partner in ensuring food safety. The rights of both sides must be respected
without bias; both food establishments and customers are just as important.

12. To achieve food safety goals in food premises, all the FH and PIC are involved depending
on their role.

13. Some food ingredients are a source of allergen, but not all; there is a list of Allergenic
ingredients, which will be clarified in chapter two.

14. Safe food means food free from all types of Hazards. It’s not about the type of food, but it’s
related to the suspected hazards; for example, fresh food can be contaminated by chemical
hazards like pesticide.

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15. From farm to consumer’s table, all stages may affect food safety, including primary
production, transportation, shipping, loading, storage, processing, packaging, and also
home preparation.

16. The Food handler is anyone who works in food premises in contact directly or indirectly
with food, including cookers, storekeepers, cleaners, distributors, cashiers if working inside
food premises and also who’s working in food factories. Consumers are not considered as
FH since they are not working in that food premises.

17. The main objectives for the food handlers’ exam are ensuring that the food handler has the
basic knowledge in food safety, can avoid wrong practices in handling food, and reducing
the number of poisonings cases by increasing awareness of food safety.

18. Food safety training can help food premises and staff for ensuring the safety of food and to
avoid food poisoning risks, decrease penalties, and ensure the commitment of customer’s
health.

19. The Information obtained in the training course related to this exam will help the food
handler in the food premises where he works, any food premises in Qatar or anywhere in
other countries in all the world.

20. The Information obtained in the training course related to this exam is fundamental and
basic information for food safety requirements. We recommend learning more about it.
This guide focus on the most important information required to work as a food handler.

21. Food Safety is not important in Qatar only, its important in GCC countries, and other
countries in all the world.

22. The main food safety responsibility of FHs is to follow food safety procedures and Person
in Charge directives.

CHAPTER TWO:
FOOD HAZARDS
The most important points that you should know as an FH or a PIC regarding food hazards are
the following points:

1. Hazards can be biological, chemical, or physical agents in food with the risk to cause
an adverse health effect. The presence of hazards in food is considered an indication of
contamination.

2. Contaminants can be present in food in every step of the process: production, manufacture,
processing, preparation, treatment, packaging, transport, holding… etc.

3. Physical hazards are foreign materials present in food during all food chains (From farm
to consumer’s table). For example, stones, straw, and dust may transfer to vegetables

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 and grains from the farm as a result of agricultural operations. Glass, hair, jewellery, and
plastic, wooden or metal pieces are also physical hazards that may transfer to food during
preparation operations or from FH to food.

4. Chemical hazards may be present in food during all food chains (from farm to table), such as
pesticides residue in vegetables and fruits or residue of veterinary drugs during agricultural
operations on the farm. Cleaning substances, disinfectants, detergents, and sanitizing
materials are considered as potential chemical hazards that may transfer to food during
preparation operations, especially when safety procedures are not followed by FH.

5. Biological or microbial hazards may be present in food during all food chains (from farm to
table). It is called biological because the nature of the hazard is live and are heavily found
in certain environments. It is also called microbiological because it’s very small and can’t be
seen by the eye (except parasites). Bacteria, Fungi (Molds & Yeasts), viruses, and Parasites
are the most famous biological hazards. Biological or microbial hazards may transfer to
food in a farm, transportation, storage, or preparation directly from the environment or as
a result of cross-contamination.

6. It’s important to know that not all bacteria or fungi are hazardous; some of them are used
in food preparation; for example, different types of bacteria are used in producing yoghurt,
some types of yeast are used in dough fermentation.

7. The most harmful bacteria are called foodborne pathogens, which cause food poisoning,
are detailed in chapter three.

8. Preventing food from hazards can be done by choosing trusted suppliers and high-quality
raw materials free from hazards as possible as we can, following safe procedures in preparing
food, and storing food in the right environment, place, and temperature. Applying good
manufacturing and hygiene practices will minimize the probability of contamination by
hazards.

9. The separation between chemicals and food in all stages of preparation, transportation or
storage will reduce hazard risk, and the opposite will increase this type of hazard.

10. Keeping windows and doors closed and do not open unless neccessary, cleaning thoroughly,
preventing leaks, avoiding the use of wood boards, maintaining walls and floors, covering
food, separating will help to reduce physical hazards.

11. Using some types of utensils/equipment may increase different types of hazards. For
example, wooden and absorbent types may help with contamination. Easy to clean, smooth,
and rust-resistant types will help to reduce the risk.

12. Pests, rodents, birds, and animals are considered as a source of both biological and physical
hazards, and they may carry pathogens and transfer them to food.

13. In general, bad smells and droppings are an indication of the presence of some types of
hazards such as biological hazards and the presence of Pests or rodents. Take in mind that
it doesn’t mean that food is 100 % safe if the smell is normal.

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14. Allergens can be considered as a type of hazard; we must be careful about some ingredients
that may cause hypersensitivity to some consumers categories. Food premises are
responsible for clarifying allergen ingredients to a consumer in all available ways.

15. The most allergenic ingredients include the following:

• Cereals containing gluten substance, i.e., wheat, barley, oats, rye, spelt as such or their
hybridized strains and their products.
• Crustacean and crustacean products.
• Eggs and egg products.
• Fish and fish products.
• Peanuts, soybeans, and their products.
• Walnuts and their products.
• Milk and milk products (lactose included).
• Sulfites in a concentration of 10 ppm or more.
• Celery and their products.
• Mustard and their products
• Sesame seeds and their products.
• Clams and their products.
• Lupin and their products.

16. It’s important to avoid some wrong practices that may lead to an increase in the risk of
contamination. For example, using insecticides when the kitchen is closed at night and
using uncovered or without pedals, waste bins.

17. We should be careful about all types of hazards. It’s not true that a type of hazard is more
important than others.

18. According to the nature of food, the probability of containing some products biological
or other hazards is more than others. We called such products “high-risk food”; others are
called “low-risk food”. For example, fresh meat, fresh chicken, milk, eggs, and fresh fish are
considered as high-risk food compared with others like chocolate, juice, dry food, frozen
food, cooked food, and canned foods, especially if we look at biological hazards. This is
one of the reasons behind asking for separation between different types of foods.

19. Bacteria is the most important biological hazard; their growth can be affected by the below
points:
• Warm temperature, Humidity and Oxygen help bacteria to multiply. Salt, acid, dryness, cold
temperature, freezing, and high sugar inhibit the growth of bacteria but they do not destroy
it completely or kill it.
• Heat treatment by cooking, sanitizing and sterilization can kill the most pathogenic bacteria.

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• The lower the temperature, the more effective in inhibiting (stopping) the growth of bacteria.
Therefore, the freezing temperature (-18°C) is more effective than the chiller temperature
(The danger temperature zone is between 5°C To 65°C, so it’s important to keep food away
from this zone).

20. Shellfish, fruits, vegetables, and salads are considered common sources of viruses

21. If any part of food is contaminated by biological hazards, all food must be discarded; for
example, if some bread is contaminated by mold, we can’t use the uncontaminated part of
it.

UNACCEPTED MEAT COLOUR ACCEPTED MEAT COLOUR

PHYSICAL HAZARD THIS IS A RESULT OF BIOLOGICAL HAZARD

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BIOLOGICAL HAZARD CHEMICAL HAZARD

PHYSICAL HAZARD THIS IS DUE TO ALLERGEN

THIS IS A SOURCE OF BIOLOGICAL ALLERGEN HAZARD

HAZARD

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BACTERIAL GROWTH SOME TYPES OF FOOD INHIBIT
THE BACTERIAL GROWTH

MULTIPLICATION OF BACTERIA RISK OF BACTERIAL MULTIPLICATION IS

INCREASES IN SOME TYPES OF FOOD LOW

RISK OF BACTERIAL MULTIPLICATION RISK OF BACTERIAL MULTIPLICATION

IS LOW IS LOW

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RISK OF BACTERIAL MULTIPLICATION BACTERIAL MULTIPLICATION IS INCREASED
IS HIGH

1 2 3

BACTERIAL MULTIPLICATION IS DECREASED BACTERIAL MULTIPLICATION IS STABLE

1 2 3 1 2 3

BACTERIAL MULTIPLICATION IS INCREASED

THEN DECREASED

1 2 3

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CHAPTER THREE:
FOODBORNE DISEASES

The most important points which must be known as an FH or a PIC regarding foodborne
diseases are as follow:

1. The World Health Organization indicates that 600 million people fall ill each year as a result
of eating food contaminated with bacteria, viruses, parasites, or chemicals, and about
420,000 of them die. The organization explained that 40% of foodborne diseases affect
children under the age of 5 years, of whom 125,000 children die every year. WHO noted
that unsafe food impedes development in many low- and middle-income economies, which
lose about $95 billion in production as a result of workers› illness, disability, and premature
death. This can give a clear idea about the importance of following all required food safety
procedures to avoid foodborne diseases.

2. The first type of foodborne disease is “foodborne infection”, which happens as a result
of eating contaminated food with foodborne pathogens. Hepatitis A is an example of
foodborne viral infection (caused by viruses); Salmonellosis and Brucellosis are two types
of bacterial foodborne infection (caused by Salmonella and Brucella); certain types of
parasites can also be a source of foodborne infection (Tapeworm/Taenia saginata).

3. In general, each type of foodborne pathogens is linked to certain types of food; for example,
fresh chicken, poultry products and meat are common sources of Salmonella, raw and
un-pasteurized milk is a common source of Brucella.

4. Fresh and unprocessed foods are more potential sources of food poisoning than processed
foods, especially those that have been heated. Among fresh food, red meat, chilled poultry
meat, and raw milk are potential sources of food poisoning (more than fresh vegetables
and fruits and their products).

5. Cooking, heating, or any food preservation is prohibited for any food contaminated
with foodborne pathogens to avoid cross-contamination or infection due to foodborne
pathogens toxins.

6. The second type of foodborne disease is “food poisoning”, which happens as a result of
eating contaminated food with different types of contaminants at a level that can cause
food poisoning.

7. Bacteria is the most common cause of foodborne disease outbreaks in the world.

8. Symptoms of food poisoning usually appear within a few hours of eating contaminated
food; each type of foodborne pathogen can have a certain symptom on the infected
person. The following are the main known symptoms:

• Fever (high body temperature)

• Abdominal Pain
• Vomiting

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• Headache
• Diarrhoea (blood in stool in some cases)
• General fatigue and nausea
• Dehydration (symptoms such as dry mouth)
• General weakness

9. Food poisoning has a negative impact at different levels as follows:

• Exposing consumers to disease

• Death in severe cases
• Possibility of closing the food establishment
• Possibility of decisions to terminate FH and PIC
• Food establishment is exposed to various rumors
• Legal damage through court decisions such as imprisonment and fines
• Loss of customers
• Lawsuits from affected customers

10. Food poisoning is a common illness caused by some (not all) types of pathogenic bacteria,
molds, parasites (or their toxins) and viruses.

11. Laboratory analysis is needed to identify the type of foodborne pathogens that caused a
food poisoning.

12. Foodborne pathogens can also be transmitted by water, from person-to-person, and from
animal-to-person.

13. These the most common sources / reasons of food poisoning are:

• Contaminated food (especially raw food)

• Non-hygienic preparation or non-conformity of food safety requirements / good hygiene
practices operations (this may happen at any step within food chain including restaurants,
street vendors, and home kitchens)
• Infected Food handlers or Person in charge.
• Non-conformity of personal hygiene practices
• Unclean Equipment, towels, cloths or mops
• Insects, rodents, and their droppings

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14. Anyone may be exposed to illness by consuming contaminated food, but there are some
groups of people who are more vulnerable and have an increased risk of infection by
foodborne diseases or food poisoning, these groups include:

• Children
• Elderly people
• Pregnant
• Immunocompromised (People with low immune system due to any kind of illness)

15. Allergy is a body reaction to a normally harmless food item for some individuals. Types of
food related to allergies is detailed in the second chapter of this guide. Food allergy is not
linked to a specific age group or gender. One of the simplest symptoms of food allergy is
the appearance of rash on the face, hands, or on all the body. Some types of allergies or
allergic reactions may lead to death.

CHAPTER FOUR:
PERSONAL HYGIENE
The most important objectives of the personal hygiene practices mentioned below are to reduce
the contamination of food, prevent bacterial multiplication and prevent cross contamination,
most important points that should be known by the FH and PIC are the following:

1. The FH and PIC must be “healthy fit” (certified by the medical commission) at all times. FH
and PIC must not suffer from any disease or be carriers of any infection or disease that may
cause a food safety concern or increase the possibility of cross contamination. FH and PIC
must have a valid health certificate.

2. FH and PIC must wash their hands before preparing foods.

3. FH and PIC must wear clean uniforms while handling food.

4. It is recommended to wear uniform with long sleeves, white or light-color without external
pockets or buttons. It’s a good practice that cleaners wear different uniform from food
handlers. They shall wear appropriate hair restraints such as hairnets.

5. It is recommended for FH to wear disposable aprons over their uniform, especially when
handling raw meat/poultry or while cleaning.

6. FH should not wear watches, jewelry, smoke, drink, eat, chew gum when preparing food.
He / She should avoid touching their face or nose, they should re-wash their hands before
continue working.

7. FH should not cough or sneeze while handling food, they should cover their mouth and
stay away from food if they have to do so.

8. FH are not allowed to touch ready-to-eat food items without using disposable gloves to
avoid cross contamination.

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9. change gloves , and discard used ones after sneezing, coughing, touching hair or face;
between handling raw foods and ready-to-eat-foods; before changing tasks and workstation
or when they are soiled or torn. Glove size, material and quality must be considered to
ensure their efficiency when worn by FH and PIC.

10. Washing hands is also required on arrival to the kitchen, after a break, after using toilet,
before touching ready-to-eat foods, after touching raw food, after handling waste, after
cleaning, after touching wounds or changing clothes, and before putting on new gloves.

11. Any FH or PIC who has diarrhea, vomiting or any other related symptoms should call and
report to his manager immediately. As they are not fit for work, they are not allowed to
return to work Only after receiving clearance from a medical practitioner. Any food items
handled by them must be discarded.

12. FH or PIC who has wounds, burns or sores must disinfect and cover them with waterproof
dressing.

13. A separate changing area for FH should be in place to change and store their personal
clothes.

14. It is recommended to allocate clean or disposable uniform for visitors.

15. Nails should be kept short, clean, and free from polish, it’s not allowed for any FH and PIC
to work in food premises with long, unclean, and polished nails.

16. The efficient way of hand washing is as follow:

a. Wet hands) with warm water,

b. Apply liquid bactericidal soap,
c. Rubbing hands for 20 - 30 seconds,
d. Rinse with water to remove all soaps
e. Dry hands with disposable tissues (Hand air dryer is not recommended). It is highly
recommended to close faucet with disposable tissues not by hands ( when the basin is not
hand free).

17. The ideal requirements for hand washing sink are antibacterial liquid soap, hand sanitizer
warm water and paper towels and a pedal operated garbage bin to discard the paper
towel. The best choice is hand free wash basin.

18. “Fecal Analysis Test” can be carried out to Identify asymptomatic pathogens carriers ( food
handlers carrying germs in their intestines ).

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CHAPTER FIVE:
CLEANING & DISINFECTION

The most important points that you should know as a FH or a PIC regarding Cleaning &
Disinfection are the following points:

1. Cleaning is a chemical or physical reaction that removes liquid or solid dirt from surfaces.
Detergent / Cleaner is a chemical (washing-up liquid) used to remove grease and dirt, it
includes soapy or non-soapy materials.

2. Disinfection is the process or act of destroying pathogenic microorganisms and removes

most organisms present on surfaces. Disinfectants are antimicrobial agents that are applied
to non-living objects to destroy microorganisms that are living on the objects, as a result of
disinfection the number of microorganisms is reduced to safe level.

3. Keep in mind to follow the manufacture company’s instructions when you are using any
chemicals (Detergent / Cleaner, Disinfectants, Sanitizers or Sterilizer). This includes
instructions related to the materials, equipment, or any related instruments. For example, if
the chemical was not diluted as per manufacturer, this can lead to chemical contamination
or survival of germs . Another example, mixing two types of cleaning materials may produce
toxic gases.

4. Chemicals used in food establishment must be food grade and approved.

5. Effective cleaning is essential to get rid of visible dirt, to minimize contaminants, and to
avoid cross contamination in order to reduce the risk of foodborne diseases and enhance
food safety in food establishments.

6. Clean and sanitize work surfaces and equipment thoroughly between uses .

7. Some surfaces and equipment are considered to be high-risk as they directly come into
contact with food, hence they need more care when they are cleaned and disinfected. This
includes cutting boards, preparation tables, slicers, mixers, food processing equipment like
dough bakery roller, mincers, knives, spatulas, pans, food containers, food thermometers.
All these surfaces must be washed, disinfected, and dried between activities when possible.

8. Deep cleaning reaches dirt in hidden corners and surfaces. Deep cleaning is performed
after emptying the area and dismantling equipment. It’s recommended to perform deep
cleaning according to a preestablished plan .

9. Cloths are one of the main causes of contamination transmitted in food establishments. Be
sure to use them in a hygienic and safe way to prevent bacteria from spreading.

10. Single use towels are recommended to use or tissue papers.

11. Use new towels to wipe work surfaces, equipment and utensils that are in contact with
ready-to-eat food items.

12. Wash and sanitize reusable cloths between uses. (For example: reusable apron)

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13. Fridges must be cleaned and disinfected regularly, this must be done when they do not
contain large amount of food items or cover and transfer the food items to another fridge
or a cold area until the fridge is cleaned.

14. Utensil’s cleaning steps are scrape, clean using detergent, rinse with water, disinfect as per
manufacturers instructions, dry and store in a dedicated area, away from contamination
sources.

15. It’s useless, to disinfect dirty plates before cleaning, cleaning must be done first.

16. Low risk equipment’s and surfaces are Items that do not come in direct contact with food,
but they should be cleaned effectively. Examples include dry storage areas, service counters,
floors, ceilings and walls, and dishwasher.

17. When you are cleaning low risk equipment’s and surfaces, remember to move food out of
the way, and cover it. This is to prevent dirt, bacteria, or cleaning chemicals from getting
into food.

18. Put small equipment as soon as possible in the cleaning area. Wash work surfaces thoroughly
between tasks, don’t forget to disinfect work surfaces after wiping up spills from raw food
like meat or poultry .

19. Cleaning must be performed according to a written pre-established schedule. Cleaning

program should provide a detailed description of cleaning steps including information
about chemical to be used, dilution, contact time, frequency…etc.

CHAPTER SIX:
STORAGE
Storage is a very important step in food chain which has a crucial impact on the final product.
When performed as per the requirements, the storage has a direct impact on reducing the
chances of spoilage, contamination, and cross-contamination.

The FH and PIC should be aware about the main good storage practices listed below:

• During receiving, specific checks should be conducted, and food items should be accepted
only when all the requirements are met.

• The temperature of the delivery vehicle and the core temperature of the food, the personal
hygiene of the delivery workers, food packaging, expiry date, labelling, texture, all are a
specific parameter that should affect the final decision of either accept or reject the items.
• When the temperature of transportation is not within the required range, food items can be
spoiled.

• Unclean transportation vehicle or delivery workers with poor personal hygiene can lead to
cross contamination.

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• Canned food is a food in a modified atmosphere. Once dented, it may not be airproofed
and must be rejected.

• Damage, stains, or presence of pest trace on the package means wrong storage practices
in the supplier store and items should be rejected.

• Once received, frozen and fresh chilled food should be transferred immediately as fast as
possible to cold units (fridge/ freezer).

• In order to reduce the risk of cross contamination, food items should not be transported
with non-foodstuff.

• The storage of food or non-food items, should be performed according to its storing
specifications.

• High risk food should always be kept out of the danger zone which is between 50C and 640C
to avoid food contamination and spoilage by microorganism’s multiplication.

• Cold units (fridge / freezer) should be equipped with a calibrated electronic temperature
display to make sure that it is performing within the required temperature range.

• Ice accumulation in cold unit means that the cold unit is not working properly.

• Chilled food should be stored at 40C or below. Cold temperature slows down the
multiplication of bacteria.

• Frozen food should be stored at -180C or below. freezing temperatures stop the multiplication
of bacteria which explain the long shelf life of frozen food compared to chilled food.

• Dry food items should be stored in a dedicated room where temperature and humidity are
monitored. Temperature should be 25°C or below and humidity should be below 65% to
avoid fungus growth.

• A stock rotation management should be implemented to guarantee that food items will be
used within the shelf life. First Expired, First Out (FEFO) method is better than First In, First
Out (FIFO) as a new delivered food is not necessary expiring after the same item received
previously.

• Raw and ready-to-eat foods should be stored separately in different cold units. When stored
in the same cold unit, raw food should be stored under ready-to-eat food to avoid cross
contamination. For example raw poultry should be stored in the lowest shelve.

• Raw Eggs must be stored in a separate cold unit or covered and stored in the lower shelf of
a cold unit.

• Food storage containers should be food grade to avoid material migration (interaction
between food and the material of the container that can cause chemical contamination)

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• Once opened, food should be covered to be protected from hazards coming from the
surrounding and labelled (with the opening date) to ensure that it will be consumed within
the shelf life.

CHAPTER SEVEN:
FOOD PREPARATION

1. Food preparation is all the steps that raw material and ingredients goes through before
the final product /meal. These steps will directly affect the safety and the quality of the
final product. To gurantee a final safe product the preparation should be performed while
following good hygienic practices.

2. Food preparation includes cutting, cooking, mixing, cooling reheating and all related steps.

3. Cooking is a step in which heat is applied on raw materials and ingredients to obtain a
consumable meal. Raw food items especially meat and chicken potentially contain
pathogens bacteria that will be killed by heat. The required cooking temperature is 75OC
and above in which most of live pathogens bacteria will be killed.
Cooking should be monitored by FH and temperatures should be recorded.
To check the food core temperature, food handler should use a calibrated
thermometer and should insert the probe in the center of the food or in thickest part.
probe thermometer should be sanitized before and after use.

4. If the cooked food will be consumed later, (next shift / next day), it should be cooled properly
before being stored inside the chiller. The purpose of cooling is to minimize the time that
food spend within the danger zone temperature.

5. Cold cooked food should be reheated, the core temperature of the food should be brought
down to 5OC or less within 2 hours. The best method to perform cooling is using blast
chiller. If the blast chiller is not available, cooling can be performed using ice bath.

6. Cooled food (cooked) that will be consumed hot should be reheated before being served.
Reheating should be performed as quickly as possible in a way to minimize the time that
food spend within the danger zone temperature. Reheating can be performed only once.

7. Cooked food can be kept in hot holding in a way to keep the temperature above 64OC to
prevent bacterial multiplication.

8. When displayed, food should be kept out of the danger zone either in cold display unit
(less than 4OC) or in hot display (above 64OC).

9. FHs can’t use the same utensil for preparing raw and cooked food at the same time, this will
lead to cross contamination.

10. Frying oil can affect the safety of food and should be handled according to the requirements.
FH should change the frying oil after checking with oil tester or when he notices changes in
the color, texture, smell or formation of foam.

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11. A color-coded system should be followed to prevent cross contamination via utensils. The
color of butchery chopping boards and knives should be different from those used for other
food categories like salads, cooked meat…etc.

12. High risk raw food utensils should be kept separate from those used for ready to eat food.

13. Refreezing thawed food is not allowed.

14. The best room temperature of the salad preparation area must not exceed 25°C.

15. Don’t use raw eggs (without cooking) in any types of food like cream recipes.

16. Keep food covered all time and ensure separation between different food types.

17. Before squeezing Fruits or vegetables you have to wash, disinfect, rinse then cut them.

18. It’s recommended to design food premises to ensure enough space and allow easy cleaning.
But the most important thing that must be achieved while designing food premises is to
ensure that workflow reduces contamination.

75ºC OR ABOVE THE OPTIMAL TEMPERATURE

FOR COOKING AND RE-HEATING FOOD
C

C
75 O

55 O

63 O

75OC 55OC 63OC

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CHAPTER EIGHT:
FOOD INDUSTRY
The most important points that you should know as a FH or a PIC regarding Food Industry are
the following points:

1. Before entering working area at food factory FH must wash hands and disinfect, wear PPE
(gloves, hair cover...etc.) and safety shoes, these steps are important and required to ensure
food safety.

2. Before starting work at food factory FH must check that the needed tools are available and
ready to be used to ensure effectiveness and food safety.

3. The main objectives of food processing and preparation are to facilitate export, increase
shelf life and responding consumers needs.

4. The main sections (parts) in a food factory are receiving raw materials area, production
operations area, final product packaging and storage sections.

5. Storing raw food and final product in different stores is considered as a Good Manufacture
Practice. Checking food temperature before accept receiving it is a critical point.

6. While receiving raw food to the food factory, the following are recommanded: checking
quality compliance, store directly in relevant store then assure storage temperature.

7. It is not allowed for FH to move from section to another (specially from raw materials area
to production area) without taking any additional measures to avoice the risk of cross
contamination. So, FH must follow all needed steps before entering the new working area
which include taking off the unclean PPE, wash hands and disinfect, then wear new PPE and
other needed measures to avoid cross contamination.

8. It’s not correct that high-quality final product can be produced from low quality raw material.
High-quality final product can be produced only from high quality raw material.

9. Good manufacture practice, HACCP and ISO22000 are some systems applied in food
factories (Plants) to maintain safety and quality of final products.

10. All instruments in direct contact with food in food industry must be Stainless Steel, doesn’t
contain any chemicals or materials that may interact with the food items, easy to clean, and
resistant to heat.

11. Cleaning in place (CIP) is a process of cleaning and disinfection food production lines using
specific types of chemicals with water.

12. Cleaning and disinfecting food factory must be done according to a pre-established
schedule.

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13. Adding preservatives to the food while production will not reduce the importance of
hygiene requirements and measures.

14. There are suitable packaging materials for each type of food products. For canned food,
tin or glass is preferred as they need heat treatment, for meat, vacuum plastic packaging
is preferred as vacuum process can be done easily with plastic. Economic and marketing
issues are important. From food safety point view the most important thing is to ensure
safety and quality.

15. Critical Control point in food production is a step of production that affects the final product
in terms of quality and safety. Take attention while dealing with CCPs.

16. Tap water can be used in food factory cleaning. Treated water (water treated from waste
water) is prohibited.

17. The raw food that is used in food industry must comply with food safety and quality
requirements, it’s not allowed to use expired products, spoiled, or damaged as a raw material
in food industry. On the other hand, manufacturing operations that aim to rehabilitate some
products to hide defects considered as a type of fraud and adulteration.

18. Unauthorized label’s modification is a practice against law and is not a food manufacturing
operation.

19. Pasteurization and Sterilization are treatments used in food industry, pasteurization
temperature is lower than sterilization temperature and may keep quality of food higher
than sterilization.

20. As each type of food products needs specific requirements of preparations, each
production line designed to provide these requirements. FH and PIC must understand the
manufacturing steps of each product and the critical points in each production line to avoid
possible contamination.

21. Smoking is not allowed in the production area, FH and PIC can smoke outside the factory
or inside smoking area, this is a requirement of Good Manufacture practice.

22. Plans for pest control should be applied regularly in food factories.

23. Food safety measures must be applied either if the final product prepared for exportation
or local market. On the other hand, workers must be care about food safety requirements
regardless of producing low-risk or high-risk foods.

24. Ensuring personal hygiene in food factories has high positive impact on the quality of final
product.

25. Raw materials, workers, and operations are considered as a source of physical, microbial,
and other types of hazards in food factories.

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CHAPTER NINE:
MANAGEMENT

The most important points that you should know as PIC regarding Management are the
following points:

1. The PIC means the person legally assigned by the food service establishment owner or
management to ensure compliance with the food safety legislative requirements in this
specific food establishments.

2. PIC will conduct routine checks in all food handling premises to make sure that the food
safety management system is well implemented and running as requested.

3. The PIC will guide the food handlers and train them to handle food according to the good
hygiene practices.

4. The PIC should make sure that measurement tools are operating properly (thermometers,
frying oil tester kit…)

5. To make sure that cold unit is operating properly, a calibration of the temperature indicator
display should be carried out by a professional technician. FH should record temperature
daily at least two times a day under the supervision of the PIC.

6. The probe thermometer should be calibrated by a professional technician. A routine

verification of the probe thermometer can be performed by PIC.

7. The routine verification to check accuracy of digital thermometer probe can be performed
by inserting the probe inside iced water (reading should be between -1oc to 1oc) or using
boiling water (reading should be between 99oc to 101oc).

8. If you find that a thermometer reading was not accurate while checking it by iced water and
boiled water, stop using it, and send it directly to maintenance.

9. To avoid nonconformities with supplier, PIC should include specifications related to food
safety in the contract.

10. PIC should conduct supplier audit to make sure that basic food safety requirements are
respected within the supplier premises.

11. If problems from supplier/contractor are repeating, despite warning many times, a process
of changing contractor/ supplier is necessary.

12. Regarding the authorities directives, the person in charge is responsible on ensuring validity
of certificates and permits for the premises and food handlers, ensure that food, premises,
and food handlers are registered, and ensure that directives and decisions of the authority
are responded correctly.

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13. Regarding the authorities directives, the person in charge is responsible on enabling
inspector to perform his work easily and smoothly, provide the inspector with the required
and correct information and documents, and inform competent authority immediately
about handling any unsafe food or suspected poisoning cases.

14. Person in charge must understand the factors that may increase microbiological hazards,
for example:
• Ambient temperature may increase microbial hazards more than low temperature.
• Food with high content of acid or salt resets microbial multiplying more than similar food
with low content of acid or salt.
• Vacuum or modified atmosphere packaging decrease microbial multiplying more than food
with high water or high humidity.
• Food with added preservatives decrease microbial growth more than similar food without
preservatives
• Microbial hazards are less important in vegetable oil, carbonated drinks, and roasted
vacuumed coffee than fresh veal meat, fresh poultry meat and pasteurized milk.
• High temperature and presence of Oxygen increase chemical reactions and microbial
growth, while vacuum or modified atmosphere packaging, low temperature and absence
of Oxygen and adding preservatives decrease microbial growth.
• Person in charge must be available at the food establishment during all working hours. He/
she must guide food handlers and follow the directions of his manager

15. Person in charge is the key person of applying food safety measures in a food establishment
successfully, so he/she must be committed in implementing requirements including wearing
uniform, gloves and hairnets.

Food Safety Department wish for everyone to succeed in

the exam and to ensure that all related requirements are
implemented in their food premises.

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