Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./ Thank you for your time.

1. By Sheetaal Pathania

2. Today’s take home messages..
Understanding Food Safety & Food Hygiene
Hazards in Food Safety
High Risk Food
Foodborne Illness
Good Personal Hygiene- Hand washing and Gloves
Cross-contamination
Temperature control (Danger zone & safe zone)
Chilling, Re-heating &
Cleaning

3. Food hygiene is more than cleanliness ......
1. Protecting food from risk of contamination, including harmful
bacteria, poison and other foreign bodies.
2. Preventing any bacteria present multiplying to an extent which
would result in the illness of consumers or the early spoilage of
the food.
3. Destroying any harmful bacteria in the food by thorough
cooking or processing.
4. Discarding unfit or contaminated food.
Understanding Food SAFETY & FOOD Hygiene
To put it simply, Food Safety relates to the proper storage of the food, temperatures, prevention of
cross contamination of foods, etc.(HACCP comes in role)
Food Hygiene is part of food safety and is dependent on YOU! (Personal Hygiene maintenance). In
other words, food hygiene is what you do to prevent contamination of food.

4. The cost of poor food hygiene..
1. Food poisoning outbreaks and sometimes leads to death.
2. Food contamination, customer complaints and brand image
3. Pest infestations
4. Waste food due to spoilage
5. The closure of food premises
6. Fines and costs of legal action taken because of contraventions in hygiene
legislation, or because of the sale of unfit or unsatisfactory food.
7. Civil action taken by food poisoning suffers
8. Loss of production and food which has to be destroyed
9. Decontamination cleaning and replacement of damaged equipment.

5. 1. Satisfied customers, a good reputation, increased business and
brand protection
2. Compliance with food safety legislation
3. Less food wastage
4. Good working conditions, higher staff morale and lower staff
turnover, which promote increased productivity
The benefits of good food hygiene

6. HAZARDS IN FOOD SAFETY
CHEMICAL HAZARDS
BIOLOGICAL HAZARDS
PHYSICAL HAZARDS
“Microbial contamination is the main cause of Foodborne illness.”

7. HIGH RISK FOOD
High risk food (Potentially Hazardous Food) are any food or food ingredients
(natural/synthetic) capable of supporting rapid growth of micro-organisms.
MEAT-DAIRY
Cooked and raw animal(protein) products—
Meat, poultry, dairy, milk, cheese, fish &
seafood
STARCH
Heat treated vegetables and starches- cooked
rice, beans, potatoes & pasta
SPROUTS- MELONS
Raw seed sprouts, cut melons, garlic in oil,
etc
“They must be kept separate from
Raw Foods”

8. What are its Symptoms?
When person becomes ill after ingesting contaminated food.
What is Foodborne Illness?
Biological Hazards: Bacteria, Viruses, Moulds, Paracites.
Physical Hazards: bone, glass, jewellery, plastics, fingernails
Chemical Hazards: Sanitizers and cleansers, pesticides.
What are its Causes?
Diarrhoea, Vomiting, Fever, Jaundice, Sore Throat, Nausea.
The most important tool you have to prevent foodborne illness is
good personal hygiene
Food Borne Illness

9. Good Personal Hygiene includes..

10. 7/17/2017
Food Safety is in your hands..

11. • Always wash your hands before putting on gloves.
• Change your gloves anytime you would need to wash your
hands.
 After touching your body
 After using the toilet
 After eating or drinking
 After handling dirty equipment or utensils
 After handling raw food
 After any other activities that contaminate your gloves
• Use single-use gloves for handling ready-to-eat food and
discard them.
• Dispose the gloves immediately upon removal.
• Gloves are susceptible to contamination, so discard them
when spoiled or damaged.
Wear the gloves right way
Remember!! Glove usage does not replace the need for good hand washing practices.

12. What is cross-contamination
Transportation of harmful substances( Bacteria) from:
• Food to food
• Equipment/ Utensil to food
• Human to food
How to avoid cross-contamination..
 Practice food handwashing and hygienic habits.
 Always wash hands before handling food and in-
between handling raw and Ready-to-eat food.
 Clean and sanitize all utensils and surfaces that
touch food:
 After each use
 When changing products
 Between meat species
 Frequently, when preparing large amount
 Between raw meat and ready-to-eat foods.

13. To avoid risk, use separate equipment

14. Food preparation- temperature control
Temperature control:
• Restrict the time for high risk food
at Danger Zone Temperature.
• Keep cold food really cold, ideally at
50 C or cooler.
• Keep hot food really hot, at 650 C or
hotter.
Hot food zone:
Bacterial are
destroyed
Cold food
zone: Bacteria
don’t grow
DANGER ZONE, minimize the time that foods
spends at these temp. to keep food safe.
High Risk foods should not be exposed to danger
zone for more than 2 hours-including preparation,
cooling & reheating.

15. Keeping food at safe temperatures
Stage of food handling When to check temperature Recommended safe temperature
PURCHASE & DELIVERY: Every time perishable food is
delivered
00 C - 50 C for refrigerated food. -220
C to - 180 C for frozen food.
STORAGE: Refrigerator or cold store Daily, at least 00 C - 50 C is ideal
Refrigerator storage counter/ display Daily, at least 00 C - 50 C is ideal
Deep freezer Daily, at least -180 C or below
THAWING: Frozen meat and poultry Whenever food is thawed 00 C - 50 C
COOKING: Joints of meat/ poultry Whenever food is cooked Min core temp. of 700 C for 2min
COOLING: Whenever food is cooled 100 C or cooler (ideally 50 C or
cooler), within 90 min
RE-HEATING: Whenever food is re-heated Min core temp. of 700 C for 2min
HOT FOOD ON DISPLAY: Frequently throughout display period Min core temp. of 650 C
COLD FOOD ON DISPLAY: Frequently throughout display period 00 C - 50 C is recommended

16. CHILLING FOODS

17. reheating FOODS

18. CLEANING AND SANITIZING

19. THANK YOU!!