Tsi Pic 2013 l2 Part One

Basic Food Safety Training
© 2013 Taylor Shannon International Ltd.

Training Plan
• Timings for today

• 09:00am – 4:00pm
• Important information
• Refreshments
• Facilities

Introductions
• Trainer
• A brief introduction to your trainer
• Trainees
• Can everyone give a brief introduction to
themselves.

Course Aims
• Provide Food Safety Training for Persons-in-Charge (PICs) of

food businesses in Dubai
• Including the knowledge required to pass the PIC
examination
• Provide interactive training in the following areas:

• Food Microbiology
• Good Hygiene Practices
• Food Safety Operations
• Food Safety Management
• Food Safety Regulations

Who is the PIC?
• The PIC will often be the person

who has the overall responsibility
for running the food business.
• The owner of the business or a
designated person (shift leader,
head chef, etc.)
• They must be present on-site
and have direct authority,
control or supervision over
employees who handle food.

PIC Responsibilities
• Develop and implement policies and procedures to prevent

food borne disease
• Ensure all employees are trained before starting work

• Monitor employee activities to ensure compliance with food
safety regulations
• Especially during receiving, preparation, display and
storage of high risk foods
• Follow-up food inspections from the Food Control Department

and take corrective and preventive actions when necessary

PIC Responsibilities
• Specific tasks include the following:

• Monitor employee hygiene, especially hand washing
• Exclude ill employees
• Monitor cooking and cooling processes
• Monitor cleaning of equipment and utensils
• Monitor the receiving of food
• Follow up on food related complaints
• Assure that no unauthorised persons are allowed in the food
preparation area / kitchen
• Assure that those authorised to enter the kitchen will comply
with the rules

Food Borne Disease
• A global problem
• High costs
• Illness, lack of earnings, sick pay, healthcare,
tourism, legal action, loss of brand and business.
• Preventable
• Most outbreaks caused by cross contamination,
employee sickness and lack of temperature control

Food Borne Disease
• Vulnerable Groups
• Young children
• Elderly
• Pregnant women
• Immuno compromised

Food Hazards
Q&A: Food Hazards
• How many food hazards can you think of?

• What are your main concerns?
• Discuss in pairs for 10 minutes.

• Then share your ideas with the group.

Chemical Hazards
• Cleaning and pest control chemicals

• They can accidently contaminate food
• They must be used with care
• They must be clearly labelled
• They must be stored separately

Food Allergens
• Caused by naturally occurring chemicals in foods

• e.g. nuts, seafood, egg, soy, milk, gluten
• Affect individual people with specific allergies
• The immune system believes the chemicals are
harmful and reacts, causing serious symptoms
• Managers should be aware of allergens:

• Especially the most common
• Correct communication is essential

Physical Hazards
• Physical hazards
• Examples: Hair, glass, stones, insects
• To reduce the risks of contamination:
• Food must be stored and prepared with care
• Areas must be kept clean and well maintained

Microbiological Hazards
• Microbiological hazards cause most outbreaks of food

borne disease in food service businesses
• E.g. Bacteria

Bacteria
• A type of micro-organism
• Too small to be seen without a microscope
• Some are useful
• E.g. making yogurt
• Some cause spoilage
• E.g. slimy / discoloured food
• Some are pathogenic (harmful)
• E.g. Salmonella

Sources of bacteria
• 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, vegetables, etc.)
• People (skin, hair, clothing, etc.)
• Waste (food packaging, etc.)

Bacterial Multiplication
• Which 5 factors affect the multiplication of pathogenic

bacteria?
• Did you think of these answers?

• Temperature
• Time
• Nutrients
• Moisture
• Oxygen

Types of Cross Contamination
• Direct cross contamination

• Food comes into direct contact with a
source of bacteria
• E.g. raw meat touches cooked meat
• Indirect cross contamination

• A ‘vehicle’ transports the bacteria
• E.g. cloth touches raw meat then
cooked
• The cloth is the ‘vehicle’

High Risk Food
• High risk food needs temperature control

• Bacteria will grow quickly in these foods
in warm temperatures
• High risk food is ‘Ready to Eat’

• Bacteria will not be killed by cooking /
re-heating
• Handling and preparation at room

temperature increases risks further
• Sandwiches, salads, etc.

Are these foods high risk?
High Risk NOT High Risk

Hummus?

Hummus?

Crisps?

Crisps?

Raw chicken?

Raw chicken?

Melon slice?

Melon slice?

Sandwich?

Sandwich?

Bread?

Bread?

Can you think of others?

High Risk Food Questions
• Is vacuum packed food high risk?

• If you buy vacuum packed food that is raw (and will be
thoroughly cooked) it is not high risk
• If you buy vacuum packed food that is ready-to-eat it is high
risk
• If you vacuum pack your own food on-site you need to
contact Dubai Municipality to make sure it can be done
safely
• Is tinned food high risk?

• If you buy tinned products they are not high risk
• Once they are opened, they become high risk

Other Food Types
• Ready-to-Eat Food
• These foods are ready-to-eat by the customer
• They will not be cooked or processed further
• Some are high-risk (bacteria can grow)
• Some are low-risk (bacteria will not grow)

Other Food Types
• Perishable Raw Food (to be cooked)

• Bacteria are often present on these foods
• They can be cooked and made safe
• Low Risk Food
• Bacteria are not usually able to grow on these
foods
• E.g. tinned food, dried food, bread, crisps, etc.

Factory Outbreak
• 2009: Factory bacteria outbreak

• One of deadliest in American history
• 9 people died, 700+ ill
• Source: peanut butter
• What were the failures at the plant?
• Lack of cleaning
• Cross contamination risks
• Holes (access for pests)
• Pests (alive and dead, droppings)

Supermarket Outbreak
• 2011: Supermarket bacteria outbreak

• 20+ people sickened
• Source: ground beef
• Failures included:
• Lack of equipment cleaning
• Cross contamination of batches

Team Activity: Case Study 1
• Case study: A food borne disease outbreak

• Read the outbreak notes
• What caused the outbreak?
• How could it have been prevented?
• In your teams, discuss the answers to these questions

and make notes.
• In 10 minutes you can share your thoughts with the
group.

Case Study 1: Causes?
• Original source of bacteria: Chicken

• BUT the chicken was cooked thoroughly
• Chicken was rolled in breadcrumbs in the salad area
• Spreading bacteria
• Salad preparation area was not thoroughly cleaned
• So the salad became contaminated
• During display bacteria continued to grow…
• Food that caused outbreak: Salad sandwiches

Case Study 1: Prevention?
• Thorough cleaning
• Thorough cleaning would have prevented the
outbreak
• Separation
• Separation of tasks would have prevented the
outbreak
• Temperature Control
• Safe cold storage and display of sandwiches
would have reduced the risk
5. Handwashing
Hand washing
• Hands are a common source of cross contamination

• They can easily become contaminated
• They can easily spread bacteria throughout a business

Team Activity
• In your team make a poster (20 mins)

• How to wash your hands
• The 3 most important times to wash your hands
• When you are finished we will discuss:

• What do all posters have in common?
• What are the differences?

Hand Washing Example
• Add movie file here

Hand washing Summary
• Research shows that the most important elements of

hand washing are:
• Using water, using soap, washing the whole hand
area, drying with a paper towel
• The most important times to monitor hand washing

are:
• When staff enter a food preparation area,
• Before they touch high-risk ready-to-eat food
• After they touch raw food

6. Operational Hygiene
Photo Quiz
• The following photo quiz has five questions.
• In teams, you have 1 minute to quickly discuss and

answer each question.
• Always give a reason why (for an extra point)
• We will then discuss the answers.

1
Question: In most food preparation areas, is the use

of this type of cloth safe or unsafe?
2
Question: Are gloves always safe?

Question: Is this chopping board
3 safe or unsafe?

Question: Which food is most likely to
4 CAUSE cross contamination?
A. Cooked red meat B. Raw poultry
C. Crisps D. Chicken sandwich

Question: Which food is most AT RISK from
5 cross contamination (i.e. a high risk food)?
A. Raw red meat B. Raw poultry

1
Answer: UNSAFE – in most situations. These cloths are very

common sources of contamination. Paper towels are safer
for most tasks (expect handling hot items).
2
Answer: No they are NOT always safe. Gloves can

cause contamination if they are not very carefully
managed. Here they ©are worn outside!
2013 Taylor Shannon International Ltd.
Answer: UNSAFE. The board is dirty and
3 its surface is damaged. The wrong colour
is being used. It has been left out after a
task and not removed for cleaning.

Answer: B. This food is most likely to contain
4 bacteria that will contaminate other foods.

Answer: D. This is a high risk ‘ready to eat’ food.
5 It is most at risk from contamination from other foods.

Operational Hygiene Summary
• Commonly used items (e.g. cloths and chopping

boards) are often highly contaminated with bacteria
• Cloths
• Single-use cloths are best
• They are thrown away after each task
• Thick cloths are only necessary for a small number of
tasks (e.g. holding hot items)

• Clean white chopping boards are safe to use

• Colour-coded boards do not guarantee safety
• They can help to reduce contamination
• BUT only if they are used and managed correctly
• ALL chopping boards must be thoroughly washed,

disinfected and dried between tasks
• Purchase enough so that dirty ones are not re-used

• Thoroughly clean hands are safe

• Businesses can use gloves as an
‘extra’ safety step
• e.g. when handling HR food
• BUT gloves are only safe if:

• hands are clean first
• gloves are changed regularly
• Other options to reduce hand

contact: tongs, paper, etc.

• High risk food:

• Needs temperature control
 Bacteria will grow quickly in warm temperatures
• ‘Ready to eat’
 Bacteria will not be killed by cooking / re-heating

7. Personal Hygiene
Team Activity
• You will be given an ‘incomplete handout’

• The topic is personal hygiene
• Work in your teams of to fill in the spaces
• After 10 minutes, you can share your decisions with the
group.

Personal Hygiene Summary
• Personal Hygiene
• Jewellery should not be worn
• Nails should be short and clean
• Protective Clothing
• Protective clothing should cover outdoor
clothes
• Hair should be covered
• Light colours are best to show dirt
• Long sleeved jackets are best
• If you wear short sleeves, arms must be
washed

Personal Hygiene Summary
• Fitness for Work

• Bacteria grow in cuts and wounds
• Symptoms such as sickness and fever can mean that
employees are highly contagious
• Managers must have a ‘fitness for work’ policy and
make sure the employees are aware of it

8. Cleaning
High and Low Risk Cleaning
• Are these cleaning tasks high risk or low risk?

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

• Some cleaning tasks are more

important than others
• E.g. cleaning a food surface is more
important than cleaning the floor
• Why?
• It touches food
• It requires an extra cleaning step
• Disinfection
• Reduces bacteria to a safe level

• Cleaning low risk areas and equipment
Wash Dry
• Cleaning high risk areas and equipment
Wash Disinfect Dry

Disinfection Methods
• Options include…
• Wash with detergent, then add
chemical disinfectant, then dry
• Use an all-in-one cleaning product
that washes and disinfects
 e.g. Sanitiser
• Wash with detergent in a hot

dishwasher
 Very hot water acts as a disinfectant

Cleaning Summary
• Some cleaning tasks are more

important than others
• Managers should focus supervision on
the most high risk tasks taking place
• All cleaning methods should be
documented
• A disinfection step should be included

for all high risk cleaning activities

Cleaning Example
• Add movie file here

Maintenance
• Premises, facilities and equipment must be well

maintained
• To allow effective cleaning
• To allow practices to be safe (e.g. equipment
reaches the required temperature)
• ‘Preventative Maintenance’ means carrying out regular

checks on equipment to ensure it is working correctly
• The option is waiting till it breaks down, which is
more likely to cause a food safety problem

9. Pest Control
Q&A: Pest Control
• Whose responsibility is pest control?

• Did you think of the following:
• 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.

Q&A: Pest Control
• Pests carry many bacteria

• How can you prevent pests in your kitchen?
• Did you cover the following:

• Premises
• Maintenance
• Waste management
• Cleaning
• Pest checks
• Pest control contractor

Quick Pest Test (True or False)
1. Pests are a source of microbiological contamination

2. Pest contractors have full responsibility for pest
control
3. Spider webs are a sign of flies

4. Mice have a weak bladder
5. Food handlers shouldn’t use pest control chemicals
6. Only dirty premises are at risk from pests

Signs of Pests
• How do you know pests are in your business?

• What would give you clues that you might have:
• Rodents?
• Cockroaches?
• Flies?
• Spiders?
• Ants?
• How many can you think of?

Waste Management
• How can waste be ‘managed’ to reduce pests?

• Did you think of the following?:
• Not allowing waste to build up in the kitchen
(e.g. on food surfaces, on the floor)
• Removing waste from kitchen bins regularly (e.g.
taking it to external waste areas)
• Keeping external waste areas clean and tidy
• Having closely fitted lids on bins (especially
external ones)

Food Safety Operations
A Note on Exceptions
• The following sets of general rules and guidance are

based on international best practice and Dubai
Municipality regulations
• If you apply these rules you will be doing things
correctly
• However, it is possible to do things differently, if you

can prove that what you do is safe
• You will need documented evidence (e.g. a HACCP
system that complies with international standards
and includes scientific support)

Purchasing & Transportation
• What are the requirements for:

• Purchasing food?
• Transporting food?
• Spend a few minutes discussing this in groups
• You will then share your ideas

Purchasing & Transportation
• Purchase from DM approved business

• Trade license and inspection report
• Create an ‘Approved Suppliers’ list
• Based on food safety criteria
• Check that food is received and transported safely
• Clean and well organised
• No signs of damage or contamination
• All food within expiry dates
• Safe temperatures for cold and frozen food
• Unsafe food should never be accepted

Traceability
• What information should you have to ensure food you

buy and serve is ‘traceable’?
• Spend a few minutes discussing this in groups

• You will then share your ideas

Traceability
• Documents
• Keep an up-to-date supplier approval list
• This should include all approved suppliers and
evidence that you have requested safety
information from them
• E.g. requesting their HACCP certification or details
of how they ensure safety
• Records
• Keep a copy of supplier receipts
• Keep a record of orders and deliveries
Temperature Control
• 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

Temperature Control
• High temperatures stop bacteria growing

• Hot holding stops them growing (e.g. 63°C)
• Cooking kills them (e.g. 70°C)
• Cold temperatures stop bacteria growing
• Chillers stop most of them growing (e.g. 4°C)
• The ‘Danger zone’ represents the warm temperatures
in-between
• NB Bacteria grow fastest at around 37°C

Q&A: Cold Storage
• Why are foods kept in cold storage?
• If food is kept cold, is it safe forever?
• If not, why not?

• In teams, discuss these questions for 3 minutes.
• Then share your ideas with the whole group.

Q&A: Cold Storage
• Why are foods kept in cold storage?

• Most bacteria stop growing
• Food lasts longer and stays safer
• If food is kept cold, is it safe forever?
• No
• If not, why not?
• Some bacteria still grow slowly
• That is why safe shelf life is essential
Stock Control
• What are the benefits of stock control?

• Better management of food stores
• Food will be at its best quality and safety
• Reduce waste (use things before they expire)
• Save money (from waste and fines)
Can anyone
demonstrate a
stock control
method?

Stock Control
• Common stock control methods:

• Many businesses use FIFO (First In First Out)
• How does this work?
• If you had 2 batches of product, the one with the
oldest expiry date would go to the front of the
storage
• The newest would go to the back

Safe Cold Storage
• Most bacteria stop growing in cold temperatures

• Dubai requirement: 5 ̊ C or below
• Cold storage is not always safe
• Some bacteria can still multiply (slowly)
• Short shelf life limits their multiplication
• Follow shelf life advice provided by supplier
• For foods prepared / cooked onsite, Dubai
requirement is 3 days maximum
• ‘Best practice’ is 2 days or less if possible

Preparing High Risk Food
• There are times when food cannot be kept hot or cold,

such as during preparation
• To reduce the risks:

• Minimise preparation time
• Prepare small amounts more often
• Take care to avoid cross contamination

Cooling Questions
1. Why does hot food need to be cooled quickly?

2. What methods can be used to cool hot foods?
3. How quickly should hot food be cooled?
• Discuss in pairs
• Share your answers with the group

Cooling Hot Food
• Food goes through the ‘danger zone’ when cooling

• The longer it takes, the more bacteria can grow
• Blast chillers can chill hot food rapidly (e.g. 90 minutes)
• This is industry ‘best practice’
• But not all businesses have blast chillers
• Other methods: using ice, cold areas, etc.
• The faster the cooling time, the safer the process
• Dubai Municipality legal maximum:
• 60 ̊ – 20 ̊ in 2 hours, 20 ̊ – 5 ̊ in 4 hours
• Always strive to achieve best practice

Cooking Questions
• What is the food safety purpose of cooking?

• Does thorough cooking always make food safe?
• If you are cooking a whole piece of red meat (i.e. a
steak of meat) how do you know when it is cooked?
• Then share your answers

Cooking
• What is the food safety purpose of cooking?

• To kill bacteria
• Does thorough cooking always make food safe?
• Yes, if cooking raw food and serving it straight away
• However, some bacteria can produce spores and / or heat
resistant toxins, which can create a risk for food that is
not served straight away
• How do you know when a steak of meat is cooked?

• The following video is taken from a small independent
restaurant…

When is steak safely cooked?
• Add video file here

Checking Safe Cooking
• The simplest way to check all surfaces have been

cooked is to do a visual check
• The meat changes from red to brown
• However, the safety of the visual check should be
‘proven’ or ‘validated’ with a temperature probe
• This gives confidence that the visual check works

Temperature Probes
• Visual checks are the most practical method of monitoring

safe cooking (in most cases)
• Simple visual checks are fast and achievable
• This method is approved by scientists and governments
• However, a temperature probe is required to ‘validate’
routine visual checks
• Occasionally visual checks might not be safe
• Safe temperature: 75 ̊ C for 30 seconds (or equivalent)
• Temperature checks should be recorded
• Frequency of checks depends on the size & nature of the
business

Cooking Different Red Meats
• What is the difference between cooking a steak (from whole

muscle of red meat) and cooking a burger?
• Minced red meat:
• When meat is minced, bacteria on the outside spreads
throughout the product
• Products that have been minced, boned, etc. should be
cooked all the way through to kill bacteria
• If you serve any products that are minced and not fully
cooked, you need to prove that you can do this safely
(with detailed safety documents)
• This is not easy - there are many opportunities for
contamination from slaughter to service

Visual Cooking Checks
• What visual checks do you use to make sure the

following items are safely cooked?
• A soup
• A chicken curry
• How often do you use a probe to ‘prove’ the visual
checks are working?
• Then share your answers

• Soup?
• The liquid is bubbling throughout (when stirred)
• Chicken curry?
• The liquid is bubbling throughout (when stirred)
• The meat of the largest piece has no signs of pink
or red in the thickest part

• How often do you use a probe to ‘prove’ the visual

checks are working?
• The minimum requirement for validation is once,
and then when a product / ingredient changes
• Some businesses will do this more often, e.g. daily
or monthly
• If in doubt, check with the Municipality

Team Activity: Temperature Probes
• Write a set of guidance on how to check the

temperature of food with a probe.
• Include:
• How to probe food items
• Where to probe food items
• Other safety steps involved
• Spend 20 minutes in small groups

• Then present your work to the whole group

Hot-holding
• Food must be thoroughly cooked first

• To kill bacteria
• A hot temperature must be maintained
• To prevent bacteria from growing
• This should be at least 60 ̊ C
• Cross contamination must be prevented
• Bacteria that contaminate the product after cooking will
not be killed.
• It is best practice to use specialist equipment

Re-heating
• Food must be safely cooked, cooled and stored first

• To prevent the growth of heat resistant toxins
• The food must be re-heated to a high temperature
• This should be at least 75 ̊ C for 30 seconds
• To kill bacteria that could have contaminated the
product since cooking.
• Dubai Municipality rule: food can only be re-heated once

• After that it must be thrown away if not used
• To reduce risks during cooling and storage

Thawing (Defrosting)
• When food needs to be thawed (defrosted) it is important to

keep it at a safe temperature
• What is a safe temperature?

• Under 5 ̊ C
• This stops bacteria from starting to grow
• How should food be thawed?
• A safe method is to thaw food in cold storage equipment
• There are other options but care must always be taken to
prevent cross contamination

Labelling
• Food labelling legislation requires all foods to be clearly

labelled with an expiry date
• Food purchased from a supplier:

PRD:
• Expiry date should be present 1/9/13
EXP:
• Food produced in the business: 3/9/13
• Label must be added with expiry date
• E.g. 3 days or less for food service
• Food passed its expiry date must be thrown away
• It is an offense to sell food past its expiry date

Employee Training
On-site Training
• Training does not just take place in a classroom

• It can happen every day in at work
• PICs need to manage the food safety policies
in their business
• On-the-job food safety training is an
important part of this
• ‘Cascading’ food safety knowledge can help to

build a strong food safety culture
• If you don’t share the same language use
practical demonstrations

On-the-job Training
• Trainers (PICs)
• Attend and pass this course
• Update your documents and records if
required
• Teach other employees how to comply
• Your trainees
• All other employees involved in food
production in your business
• Keep a record of their on-the-job training

Food Safety Management
A Safe Food Business
• A food business must have safely designed premises

and suitable facilities and equipment
• They must also effectively manage food safety

practices
• This requires a documented food safety management
system

Q&A: Documentation
• Why bother with documents?

• What are the benefits of having a documented food
safety system in place?
• Spend 5 minutes discussing this in teams
• You can then share your ideas with the group

The Benefit of Documents
•Consistency
•A consistent standard for everyone to follow
•Training tool
•A set of training materials for new employees
•Reference
•A clear source of guidance if anyone needs it
•Evidence
•Proof to customers, inspectors and auditors
•Legal requirement
•Compliance with Municipality requirements
What Documents are Needed?
• You need to document your procedures that relate

to food safety
• These are called ‘Safe / Standard Operating

Procedures’ (SOPs)
• They should have enough detail for your
employees to be able to follow them correctly
• They should be easy to follow and be accessible
in the food business
• Not locked away in head office!

HACCP
• Hazard Analysis Critical Control Point

• A documented system invented
to manage food safety
• Developed for manufacturing

• GHP first (general hazards)
• Then HACCP (specific)

Records
• Dubai Municipality requirements include:

• High risk deliveries
• High risk equipment temperatures
• Food temperature checks
• One format for record keeping is a Diary
• Recommended by FAO / WHO (UN)

Record Keeping
• Record keeping should be practical and achievable

• Focus on the records with the most food safety
relevance
• Make sure they are easy to use and maintain
• Too many records will lead to a loss of focus
and control

Exception Reporting
• No-one can write down everything they do

• Some things are more important to record than
others (i.e. the exceptions)
• E.g. when things change or go wrong
• A daily signature can be used to confirm that all
other procedures and processes were followed

Recommended Record Keeping
• Main recommended records:

• Daily PIC signature of responsibility
• Daily checks required by Dubai Municipality
• On-going record of problems / changes and
action taken (exception reporting)
• Monthly review and self audit

Daily Checks
• These checks are a PIC responsibility:

• They should be documented
• They must be followed every day
• Opening Checks?
• Closing Checks?
• Process Checks?
• Work in pairs to identify the most important daily
checks

Opening and Closing Checks: Examples
• Opening Checks include:

• High risk equipment temperatures
• Staff ‘fit for work’
• Cleaning / hand washing materials available
• Closing Checks include:
• No food left out / past ‘expiry’ date
• Food preparation areas cleaned
• Waste / dirty cloths removed from kitchen

Process Checks: Examples
• Process Checks include:

• Hot holding temperatures
• Cold display temperatures
• Cooling hot food process
• Timings for high risk food out of temperature
control
• Correct cleaning being undertaken
• Correct storage and separation being undertaken
• Correct handwashing

SMART Checklist
• Dubai Municipality provide SMART checklists for food

businesses
• They include a range of daily checks
• There are multiple language translations
• They cover a list of Dubai Municipality priorities and
are designed to be managed by the PIC
• Businesses can create their own checklists, as long
as the main content is there

SMART Checklist Main Contents
• Food Temperature and Expiry

• Equipment Temperature
• Premises Look at the
handout for
• Cleaning more detail
• Cross Contamination
• Food Handlers

Daily and Weekly Records
• In addition to a checklist, it is important to have

somewhere to record communications and exceptions
• The following example shows how this can be
done with a Diary format
• Other formats are also acceptable

Example Weekly Diary Page

Recording problems…

… and actions taken

Daily / weekly reminders

Self Audit and Review
• PIC responsibility
• Recommended monthly
• Review
• Identify solutions to on-going problems
• Plan improvements
• Self audit
• Check elements of the system are working
• Observation / questions of staff

Team Activity
• In small groups, think of a food safety problem

• E.g. broken equipment, staff sickness, etc.
• Swap your problem with another group
• For each scenario you are given:
• Identify the food safety risk
• Decide what action could be taken to solve the
problem
• Decide how the problem could be prevented from
happening in the future

Revision Game: Guess the Letter!
1. In groups, identify a food safety word (from this course)

2. When it is your turn, draw the correct number of
spaces on the flip chart
3. The rest of the group must now guess the letters

• If they get a letter wrong, you get a point
4. When the word is identified, explain what it means
5. The group with the most points win!

Revision Game: Example
• Group identify number of letters:

• ________
• Audience guesses letters, one by one
• E.g. Does it have an A?
• Group now fill in the correct letters: _ A _ _ _ _ _ A
• They make 3 wrong guesses until the word is complete (e.g. Y, N
and M)
• When the word is complete, the group win 3 points and have to
explain the meaning of the word
• BACTERIA

Promoting Food Safety Culture
What is Culture?
Culture is the shared attitudes, values and

practices that chacterise a particular group
Culture is the way we do

things around here

Promoting Positive Food Safety Culture
• Does your business have a good food safety culture?

• i.e. are positive food safety attitudes and
behaviours promoted and practiced at all levels?
• Can you think of any methods that a PIC can use to

promote a positive food safety culture?
• Discuss this in small groups

• Then share your ideas

Communication
• Communication
• Clear, effective communication of
food safety messages is essential
• Staff need to know the business
prioritizes and values food safety
• They also need to know what to do,
how and why
• Communication methods include
on-the-job training, meetings, etc.

Leading by Example
• The actions of a PIC make an impact on others in the food

business
• People are influenced by what they see
• Especially people they respect and trust
• This causes ‘indirect training’
• If the PIC expresses positive food safety attitudes, and
shows positive food safety behaviours, this will therefore
promote positive a culture
• Gaining and maintaining respect and trust from
colleagues is also important

Reinforcement
• To shape behaviour, the following methods can be used:

• Reward for positive behaviour
• Congratulations, thanks, gifts, etc.
• Incentive to encourage positive behaviour
• Reward and incentive schemes, etc.
• Disincentive to discourage negative behaviour
• Warning system, explanation of consequences, etc.
• Punishment for negative behaviour
• Warning, negative feedback, etc.

Revision Quiz: MCQ
Question One
• Which of the following is a high risk food?
A. Raw fish
B. Raw meat
C. Bread rolls
D. Chicken sandwich

Question Two
• What is the food safety purpose of hot-holding food?
A. To kill all bacteria

B. To stop bacteria growing
C. To kill spores
D. To prevent contamination

Question Three
• What is the recommended temperature for storing

cold food?
A. 5 ̊ C and above
B. 5 ̊ C and below
C. 8 ̊ C and above
D. 8 ̊ C and below

Question Four
• Which of the following is a ‘high priority’ complaint

from a customer?
A. Vegetables are dirty

B. The kitchen is dirty
C. Food is past its expiry date
D. Food packaging is damaged

Question Five
• Which of the following people is most likely to be the

PIC in a food business?
A. The owner
B. The on-site manager
C. The chef
D. The waiter

Tsi Pic 2013 l2 Part One

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Tsi Pic 2013 l2 Part One

Uploaded by

Copyright:

Available Formats

Basic Food Safety Training

© 2013 Taylor Shannon International Ltd.

• Timings for today

© 2013 Taylor Shannon International Ltd.

© 2013 Taylor Shannon International Ltd.

• Provide Food Safety Training for Persons-in-Charge (PICs) of

• Provide interactive training in the following areas:

© 2013 Taylor Shannon International Ltd.

• The PIC will often be the person

© 2013 Taylor Shannon International Ltd.

• Develop and implement policies and procedures to prevent

• Ensure all employees are trained before starting work

• Follow-up food inspections from the Food Control Department

© 2013 Taylor Shannon International Ltd.

• Specific tasks include the following:

© 2013 Taylor Shannon International Ltd.

© 2013 Taylor Shannon International Ltd.

© 2013 Taylor Shannon International Ltd.

• How many food hazards can you think of?

• Discuss in pairs for 10 minutes.

© 2013 Taylor Shannon International Ltd.

• Cleaning and pest control chemicals

© 2013 Taylor Shannon International Ltd.

• Caused by naturally occurring chemicals in foods

• Managers should be aware of allergens:

© 2013 Taylor Shannon International Ltd.

© 2013 Taylor Shannon International Ltd.

• Microbiological hazards cause most outbreaks of food

© 2013 Taylor Shannon International Ltd.

© 2013 Taylor Shannon International Ltd.

• What are the main sources of bacteria?

© 2013 Taylor Shannon International Ltd.

• Which 5 factors affect the multiplication of pathogenic

• Did you think of these answers?

© 2013 Taylor Shannon International Ltd.

• Direct cross contamination

• Indirect cross contamination

© 2013 Taylor Shannon International Ltd.

• High risk food needs temperature control

• High risk food is ‘Ready to Eat’

• Handling and preparation at room

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.

High Risk NOT High Risk

© 2013 Taylor Shannon International Ltd.