Handwashing

HANDWASHINGHANDWASHING

is the act of cleansing the is the act of cleansing the hands with water or another hands with water or another liquid, wit the use of soap, for liquid, wit the use of soap, for the purpose of removing soil, the purpose of removing soil, dirt and microorganisms. dirt and microorganisms.

Importance of Handwashing Importance of Handwashing

There are many people who There are many people who think that washing hands think that washing hands frequently is a waste of time. frequently is a waste of time. However, they are unaware that However, they are unaware that our hands are host to many our hands are host to many bacteria and viruses that can bacteria and viruses that can cause infectious diseasescause infectious diseases. .

People who are careless about People who are careless about washing their hands are at a higher washing their hands are at a higher risk of catching a cold or flue risk of catching a cold or flue

Not washing hands has the ability Not washing hands has the ability to cause gastrointestinal illnesses to cause gastrointestinal illnesses and also diarrhea. and also diarrhea.

Not washing hands can cause Not washing hands can cause pneumonia in old people and those pneumonia in old people and those who are diagnosed with chronic who are diagnosed with chronic diseases. diseases.

Not washing hands can affect the Not washing hands can affect the health of the entire family. health of the entire family.

Hand washing is essential to stay Hand washing is essential to stay healthy. healthy.

PERSONAL HYGIENEPERSONAL HYGIENE

is the principle of is the principle of maintaining cleanliness maintaining cleanliness and grooming of the and grooming of the external body. external body.

Importance of Good Importance of Good Personal Hygiene Personal Hygiene

1.Personal Reason 1.Personal Reason Healthy hair, skin and nails are signs Healthy hair, skin and nails are signs of a good well-balanced diet and can of a good well-balanced diet and can give us confidence in everyday life. give us confidence in everyday life.

2. Social Reason 2. Social Reason Most people hate to be talked about, Most people hate to be talked about, especially in a negative manner. By especially in a negative manner. By ensuring that our body is clean and ensuring that our body is clean and well presented, we are more assured well presented, we are more assured of projecting a positive body image of projecting a positive body image that reflects our personalities. that reflects our personalities.

3. Health Reason3. Health Reason If you have cut yourself, the If you have cut yourself, the wound should be cleaned and wound should be cleaned and dressed suitably, this can help dressed suitably, this can help reduce the risk of infection and reduce the risk of infection and pain. This is the most necessary pain. This is the most necessary reason of maintaining a good reason of maintaining a good personal hygiene. personal hygiene.

4. Psychological Reason4. Psychological Reason By being well presented, clean By being well presented, clean and tidy, people can feel more and tidy, people can feel more confident, especially in social confident, especially in social situations. situations.

CONTAMINATIONCONTAMINATION

is the presence of a minor is the presence of a minor constituent in another chemical or constituent in another chemical or mixture, often at the trace level. mixture, often at the trace level.

it refers to harmful intrusions, it refers to harmful intrusions, such as the presence of toxins or such as the presence of toxins or pathogens in food.pathogens in food.

CROSS CONTAMINATION CROSS CONTAMINATION

is the term used to describe is the term used to describe the transfer of bacteria from a the transfer of bacteria from a source to high risk food like source to high risk food like cooked meat, products, dairy cooked meat, products, dairy products, egg dishes and products, egg dishes and other high protein foods. other high protein foods.

Direct ContaminationDirect Contamination occurs by the source of occurs by the source of

bacteria touching the high-bacteria touching the high-risk food. risk food.

Indirect Contamination Indirect Contamination

occurs where the bacteria are occurs where the bacteria are passed from the source to the passed from the source to the high-risk food via something high-risk food via something else such as a workshop, hands, else such as a workshop, hands, equipment and clothes. equipment and clothes.

THERMOMETER THERMOMETER is a device that measures is a device that measures

temperature or temperature temperature or temperature gradient. gradient.

FOOD THERMOMETER FOOD THERMOMETER is used to determine if the food is used to determine if the food

has reached a high enough has reached a high enough temperature to destroy temperature to destroy foodborne bacteria. foodborne bacteria.

Types and uses of Food Types and uses of Food Thermometer Thermometer

1. Dial Oven – Safe (Bimeter) 1. Dial Oven – Safe (Bimeter)

Reads in 1-2 minutes Reads in 1-2 minutes Can be used in roasts, Can be used in roasts,

causeroles and soups causeroles and soups Can remain in food while it’s Can remain in food while it’s

cooking cooking Not appropriate for thin foods Not appropriate for thin foods Heat conduct on of metal tem Heat conduct on of metal tem

can cause false reading. can cause false reading.

2. Digital Instant – Read (Thermistor)2. Digital Instant – Read (Thermistor) Reads in 10 seconds Reads in 10 seconds Can measure temperature in thin and Can measure temperature in thin and

thick foods. thick foods. Not designed to remain in food it is Not designed to remain in food it is

cooking cooking Check internal temperature of food near Check internal temperature of food near

the end of cooking time. the end of cooking time.

3. 3. Thermometer – Fork CombinationThermometer – Fork Combination

Read sin 2-10 seconds Read sin 2-10 seconds Can be used in most foods Can be used in most foods Not designed to remain in food while it is Not designed to remain in food while it is

cooking cooking Sensor in time of fork must be fully Sensor in time of fork must be fully

inserted inserted Convenient for grilling Convenient for grilling

4. Dial Instant – Read (Bimetal)4. Dial Instant – Read (Bimetal) Reads in 15-20 seconds Reads in 15-20 seconds Can be used in roasts, casseroles, and Can be used in roasts, casseroles, and

soups soups Cannot measure thin foods unless Cannot measure thin foods unless

inserted sideway inserted sideway Not designed to remain in food while it is Not designed to remain in food while it is

cooking cooking Use to check the internal temperature of a Use to check the internal temperature of a

food at the end of cooking time. food at the end of cooking time.

5. Thermocouple 5. Thermocouple Reads in 2-5 seconds Reads in 2-5 seconds Gives fastest reading Gives fastest reading Good for measuring temperature of thick Good for measuring temperature of thick

and thin foods. and thin foods. Not designed to remain in food while it is Not designed to remain in food while it is

cooking. cooking.

6. Disposable Temperature Indicators 6. Disposable Temperature Indicators (Singe – use(Singe – use))

Reads in 5-10 seconds Reads in 5-10 seconds Designed to be use only one Designed to be use only one Designed for specific temperature ranges Designed for specific temperature ranges Should only be used with food for which Should only be used with food for which

they are intended they are intended Temperature – sensitive material changes Temperature – sensitive material changes

color when the desired temperature is color when the desired temperature is reachedreached. .

7. Pop-up 7. Pop-up Commonly used in turkeys and roasting chickens Commonly used in turkeys and roasting chickens Pops up when food reaches final temperature for Pops up when food reaches final temperature for

safety and doneness. safety and doneness. Checking the temperature in other parts of the Checking the temperature in other parts of the

food with a conventional food thermometer is food with a conventional food thermometer is recommended. recommended.

88. Oven Probe with Cord. Oven Probe with Cord

Can be used in most foods Can be used in most foods Can also be used outside the Can also be used outside the

oven oven Designed to remain in the food Designed to remain in the food

while it is cooking while it is cooking Base unit sits on stovetop or Base unit sits on stovetop or

counter.counter.

Hazard Analysis Critical Hazard Analysis Critical Control Points (HACCP) Control Points (HACCP)

is a tool that can be useful in is a tool that can be useful in the prevention of food safety the prevention of food safety hazards. It is a system to hazards. It is a system to control safety as the product control safety as the product is manufactured, rather than is manufactured, rather than trying to detect problems by trying to detect problems by testing the finished product. testing the finished product.

General Principles of HACCP General Principles of HACCP

1. Hazard Analysis Hazards1. Hazard Analysis Hazards (Biological, (Biological, chemical and physical) chemical and physical) Are conditions which may pose on Are conditions which may pose on unacceptable health risk to the consumer. unacceptable health risk to the consumer.

2. Identify Critical Control Points2. Identify Critical Control Points Critical Control Points (CCP) are steps Critical Control Points (CCP) are steps at which control can be applied and a at which control can be applied and a food safety hazard can be prevented, food safety hazard can be prevented, eliminated or reduced to acceptable eliminated or reduced to acceptable levels. levels.

3. Establish Critical Limits3. Establish Critical LimitsAll CCP’s must have preventive All CCP’s must have preventive measures which are measurable. measures which are measurable. Critical limits are the operational Critical limits are the operational boundaries of the CCPs which control boundaries of the CCPs which control the food safety hazards.the food safety hazards. 4. Monitor the CCP’s 4. Monitor the CCP’s Monitoring is a planned sequence of Monitoring is a planned sequence of measurements or observations to measurements or observations to ensure the product or process is in ensure the product or process is in control. It allows processors to assess control. It allows processors to assess trends before a loss of control occurs. trends before a loss of control occurs.

5. Establish Corrective Action5. Establish Corrective Action HACCP is intended to prevent product or HACCP is intended to prevent product or process deviations. However, should loss of process deviations. However, should loss of control occur, there must be definite steps in control occur, there must be definite steps in place for disposition of the product and for place for disposition of the product and for correction of the processcorrection of the process

6. Record Keeping 6. Record Keeping The HACCP system requires the preparation The HACCP system requires the preparation and maintenance of a written HACCP plan and maintenance of a written HACCP plan together with other documentation. together with other documentation.

7.Verification7.VerificationThe scientific of technical validity of the hazard The scientific of technical validity of the hazard analysis and the adequacy of the CCP’s should analysis and the adequacy of the CCP’s should be documented. Verification of the effectiveness be documented. Verification of the effectiveness of the HACCP plan is also necessary. of the HACCP plan is also necessary.

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