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FS0802 1 2000

Module 05 Lecture 03

Good hygienic practices

applied to

food service establishents

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FS0802 2 2000

Good hygienic practices

for sall food operations

!ersonal hygiene

"ygienic handling of food

!reises and #itchenutensils

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FS0802 3 2000

!ersonal hygiene $1%

Importance of personal hygiene lies in the fact

that

Man is a reservoir for infectious disease agents$e&g& V. cholerae, S. typhi, Shigella sp.)

Man is a reservoir for enteroto'in(producing

S. aureus

Soe pathogens $e&g& Shigella sp) viruses% can causeinfection at lo* levels of containation

Food handlers+ hands can be a route of cross(

containation

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FS0802 , 2000


Personnel should be encouraged to

-ash hands fre.uently

/arefully bandage any *ounds on

hands and ars

void coughing or sneeing over food

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FS0802 5 2000


efrain fro so#ing

-ear clean clothes and overalls

l*ays #eep hair covered

void *earing e*ellery

4eep fingernails short

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FS0802 2000

!ersonal hygiene $,%

Food handlers should report illnesses with thefollowing symptoms to their employer

6aundice 7iarrhoea oiting Fever Sore 9hroat $*ith fever% isible infected s#in lesions

$boils) cuts etc&&% :ar) eye and nose discharges

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"ygienic handling of food

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"ygienic handling of food $1%

!erishable food should be stored under

refrigeration

!erishable food should not be stored toolong) even at refrigeration teperature

9horoughly defrost froen eat and poultry

before coo#ing 7iscard all drips accuulated during

defrosting of eat and poultry and clean all

soiled surfaces

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/oo# food thoroughly

4eep coo#ed food hot ( at ateperature of at least 0o/

efrigerate coo#ed food in shallo*

containers

eheat coo#ed food to at least ;0o/

4eep coo#ed food separate fro ra*

food

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/oo#ed coponents of i'ed dishes that

*ill be eaten cold should be cooled beforeadding other ingredients

ll *or# *ith perishable food ust be

carried out .uic#ly

/oo#ed food should not be touched by

hand

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!reises and #itchen utensils

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!reises and #itchen utensils $1%

4eep #itchen area and adoining

roos clean

"ave plenty of light in all *or# and

storage roos

4eep #itchens tidy

Fre.uent cleaning ensures hygienic

#itchens

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/loths and drying to*els that coe into contact*ith dishes and utensils should be changed

every day !rotect #itchen and storage area fro insects

and other verin

4eep pets and other anials a*ay fro the #itchen

4eep dangerous=poisonous substances) outsidethe #itchen area in labelled and closed containers

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7efrost and clean refrigerators regularly

void overloading the cold(storagee.uipent

7o not change dish *asher

tiings=techni.ues=teperatures

!rovide good cleaning e.uipent

7ispose of *aste correctly

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pplication of "//!

in sall food operations

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-"> "//! ?

Greater degree of food safety assurance

can be achieved through combining

Good "ygienic !ractices $G"!%

pplication of "//!

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pplication of "//! in

sall food operations

!""P can be used in small food

operations

s a tool for ensuring food safety

$; principles%

s a tool for education of

foodhandlers

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/ode' lientarius!rinciples of "//!

Principles of HACCP1. Conduct a Hazard Analysis

2. Determine Critical Control Points

3. Establish Critical Limits. Establish a CCP monitorin! system

". Establish correcti#e actionprocedures

$. Establish #eri%cation procedures

&. Establish documentation andrecords

18

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"//! as a Foundation a Foundation

GoodGood

LaboratoryLaboratory

PracticePractice

HACCPHACCPIncidentIncident

ManagementManagement

QualityQuality

ManagementManagement

SystemsSystems

OperatorOperator

rainingraining

GoodGood

Manu!acturingManu!acturing

PracticePracticeSupplier Supplier

QualityQuality

Assurance"Assurance"

Pre#entati#ePre#entati#e

MaintenanceMaintenance

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FS0802 20 2000

Safety @ Auality Manageent

$%

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FS0802 21 2000 $1

Pre-requisite Foundations for

HACCPGood Manufacturing

Practice (Hygiene)

Good ManufacturingPractice (Hygiene)

Good Laboratory

Practice

Good Laboratory

PracticeSupplier uality

Assurance

Supplier uality

Assurance

Pre!entati!e

Maintenance

Progra""es

Pre!entati!e

Maintenance

Progra""es

Pest

Manage"ent

Syste"s

Pest

Manage"ent

Syste"s

CalibrationCalibration#raining#raining

$ncident % &ecall

Manage"ent

Syste"s

$ncident % &ecall

Manage"ent

Syste"s

HACCP

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FS0802 22 2000

9he "//!( based approach

9he use of "//! as a basis for training

food handlers involves the follo*ing steps

"//! study Bf necessary odifying the food preparation

practices

:ducating food handlers about /ritical

/ontrol !oints and /ritical Liits

9eaching food handlers ho* to ipleent

corrective easures in case of probles

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FS0802 23 2000

Good hygienic practicesfor sall food operations

4ey essages

G"! is essential for food safety

Managers have a responsibility to

ensure that G"! is ipleented in

their operations

Food handlers have a responsibility to

aintain high standards of personal

hygiene

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Good hygienic practices forsall food operations

4ey essages

Food needs to be handled hygienically)

*hich includes proper heat treatent)

storage and the prevention ofcontaination

/leanliness of food preises and

#itchen e.uipent reduces the ris# of

containation

G"! cobined *ith "//! provides an

enhanced degree of food safety

assurance

FS-0503 OK

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