Food Hygiene

1. Food hygiene
Awareness training
Food
A fact O life

2. Food hygiene is
necessary in order to
produce and supply
food which is safe to
eat. This involves
more than just being
clean. A simple way
to remember is the 4
C’s:
Food
A fact O life
 Cleaning; পরিচন্নতা
 Cooking; িান্না পরিবেশ
 Chilling; িান্না প্ররিয়া
 Cross contamination. খাদ্য
সংরিশ্রন
Importance
A simple way to
remember is the
4 C’s:

3. Food
A fact O life
Cleaning the kitchen is important to
keep food safe
and prevent bacteria from spreading.
‘Clean as you go’ means people
make sure that they clean the area
and utensils they have been working
in or with, as they prepare food.
This avoids build up of mess and
leads to better hygienic conditions.
Cleaning…

4. Food
A fact O life
Areas which need particular
attention are:
 surfaces that come into
contact with food, e.g.
chopping boards, utensils;
 surfaces that come into
contact with hands, e.g.
cupboard and fridge doors.
Cleaning…

5. Food
A fact O life
 HANDS
 HAIR
 SKIN
 CLOTHING
 FACE
 HEALTH
CONDITION
Cleaning-
Cleaning
personal hygiene

6. Cooking
Food
A fact O life
In our factory we are not
cooking here. but we have
appointed person to regular
monitoring with a circulate
checklist. And we have a
monthly food meeting with
supplier’s to solve any
relevant problem

7. Chilling;
Food
A fact O life
Refrigerate promptly.
Why it matters. Did you
know that illness-
causing bacteria can
grow in
perishable foods within
two hours unless you
refrigerate them?

8. Cross
contamination
Food
A fact O life
Cross
contamination is what
happens when bacteria from
one food item are transferred
to another food item, often by
way of unwashed cutting
boards or countertops, as well
as knives and other kitchen
tools, or even unwashed
hands. Cross contamination
can in turn lead to food
poisoning.

9. Food
A fact O life
Bacteria are single-celled living
micro-organisms. The most
common form of food poisoning
is bacterial food poisoning. To
survive and multiply, bacteria
need:
 water
 food
 correct temperatures
 time
 most, but not all, need oxygen
Under these conditions, bacteria
will multiply by dividing in two
every 10-20 minutes. After 6
hours, 1 bacterium can multiply
into 262,144 bacteria, more than
enough to cause food poisoning.
Other-
Bacterial food
poisoning

10. Food
A fact O life
Your wash area should
be clear and according to
minimum standard…..
Other-
Waste area

11. Food
A fact O life Other-
Need proper
waste
management
 Place waste in plastic lined
bins.
 Remove all waste from the
premises as required.
 Empty and clean waste bins
regularly.
 Ensure all external bins are
covered.
 Protect external waste bin
area from pests and birds.
1 2
3 4

12. Food
A fact O life
Other-
Cooling & storing
safetyReheating
Reheat food rapidly to 60°C or above.
Ensure correct internal temperatures are
achieved, using your probe thermometer.
Never reheat food in a Bain Marie or hot
box.
Thawing
Thaw foods in the cool room or fridge on a
drip tray.
Thaw only small food items in the
microwave, then cook immediately.
Always ensure thorough defrosting before
cooking.
Never thaw foods at room temperature.
Never thaw food in water.
Never re-freeze thawed food.

13. Food
A fact O life Other-
Food handling
Food handling should be in
proper way. Need cleanness
in each movement.
 Hand gloves
 Using pans
 Separate spoon
 Clean dish
 Cover

14. Need total
awareness….
Food
A fact O life