Presentation in food safty

Cooking Staff

Serving Staff

Cleaning Staff

FOOD & BEVERAGE service Chain & Importance of Staff

Performance

Which Department is the

Most Important?

All departments are very important as anyone could causeContamination and affect the service chain…

1. Multidisciplinary Team Work2. Knowledge and expertise3. Use of experts

Then contamination will occur!!!

How?

1. Cook-person or Baker makes delicious food & cleaner gives un-sanitized tray or plate to

be served to the customer!!!

3. Cook-person / Baker / Butcher –

could contaminate food during

preparation if they have no control on

time & temperature.

How?

2. Serving Staff – Due to poor personal hygiene cross contamination takes

place while serving food!!!

Bacteria - The invisible threat

• 1 bacteria after 9 hours = 10 million

• 10 million bacteria fit on a pin point !!!

These are the enemy, and we ALL carry them around

Common Pathogens

E. Coli

And just how do these bacteria grow?

FOODWATER/

MOISTURE

TIMEWARMTH

THEY NEED

THE SAME AS US!

TO REDUCE OR DESTROY BACTERIA

TAKE AWAY

FOUR THINGSOF THESE

ANY ONE

FRIDGE OR FREEZER

KEEPING THINGS DRY

GOOD VENTILATION

CLEANING & WASHING

Our body is a BACTERIA factory

1) Food (dead skin, fats, sweat)2) Moisture (sweat)3) Warmth (body temperature 37 C)4) Time to multiply (if we don’t

wash frequently)

Everything BACTERIA

need to G ROW is provided by us,

ON OUR BODIES.

Temperature “The Germometer”100 C + Most bacteria & spores killed

Boiling food- Pressure cooker

73-100 C Most bacteria dieCooking temperature

65-72 C Most bacteria can’t multiplyKeeping food hot

5-63 C Bacteria able to MultiplyBody Temp, Warm food, Room

1-5 C Most bacteria unable to multiplyFridges & cold store

-18 C DORMANT- not able to multiplyFreezers

What is Cross Contamination

Sources of food poisoning bacteria

General Hygiene & Health

Food handlers with colds, boils and septic cuts must not handle food.

General Hygiene & HealthFood handlers should not eat sweets, taste food with

fingers or an unwashed spoon.

Staff with coughs and sneezes mustnot handle open food, alternatively must wear a face mask

Do not smoke

SPITTING IS COMPLETELY PROHIBITED

General Hygiene & Health

• Food handlers should be in good health in all respects

• any diarrhea, vomiting or food borne infection must be reported to your supervisor immediately

• Food handlers who have consumed a meal known to have caused food poisoning to others must report it immediately even if they are not sick yet.

Do not pick your nose !

Do not bite your nails !

BUT!

The most common source of bacteria is: -

• WHEN YOU GET OUT OF BED?• WHEN YOU GO TO WORK?• BEFORE YOU START WORK?• DURING WORK?• BEFORE YOU GO TO BED?• BEFORE YOU EAT?

• IT NEVER STOPS!!!IT NEVER STOPS!!!

When does personal hygiene start?

AT WORK correct washing of

hands is vitally important.

1) WET HANDS WITH HOT/WARM WATER…….

2) APPLY 3-5MLS OF LIQUID HANDSOAP………………………...

3) RUB HANDS TOGETHER FOR 15 SECONDS

RUB BETWWEN FINGERS, SCRUB NAILS, ………….

WASH WRISTS AND FOREARMS.4) THOROUGHLY RINSE HANDS……………………..

5) DRY WITH A PAPER TOWEL

6) CLOSE THE WATER TAP WITH THE PAPER TOWEL

When to wash hands …1

1) AFTER VISITING THE TOILET.

2) AFTER HANDLING ANY GARBAGE

3) BEFORE & AFTER EATING

4) BEFORE TOUCHING ANY FOODS

When to wash hands …2

5) BEFORE TOUCHING ANY CROCKERY CUTLERY

OR GLASSES OR SILVERWARE

6) AFTER BLOWING YOUR NOSE

7) AFTER TOUCHING YOUR EARS, MOUTH,

NOSE, & HAIR

8) AFTER SCRATCHING YOUR SKIN

9) WHEN ENTERING A FOOD SERVICE UNIT

When to wash hands …3

How to clean• There are 3 stages in hygiene

cleaning

1. Removal of food soils

2. Cleaning

3. Sanitizing

1. Removal of food soils

• Hose with water and scrub or brush to remove food bits from equipment

2. Cleaning

3. Sanitizing

BAD PUBLICITY

Food Poisoning in the U.S.A

• 10 - 30 million Americans become ill each year from microorganisms in their food

• Approx.. 9,000 DIE each year

• Cost US$ = 4 - 14 Billion per year

Hygiene is:-Our guests lives Our livelihood

think

Be clean at all times