Food Safety Refresher Program

1. Food Safety &
Hygiene

2. FACTORS AFFECTING FOOD SAFETY
 Physical, Chemical & Biological Hazard
 Personal Hygiene
 Temperature Control
 Food Storage
 Cleaning & Sanitizing
 Pest Control
 Allergies

3. WHAT IS FOOD SAFETY
It is a scientific discipline describing handling, preparation and storage of
food in ways that prevent physical, chemical & biological contamination /
hazard of food. This includes a number of routines that should be
followed to avoid potentially severe health hazards.
Time Allotted - 5 Minutes

4. BIOLOGICAL HAZARDS
Microbiological Hazards
These food poisoning bacteria are hazardous because they can :
1. Survive inadequate cooking, if already present in food, for
example, Salmonella in chicken
2. Multiply to harmful levels in food given the right conditions, for example, poor
temperature control during storage, handling or hot holding
3. Spread from raw foods such as meat, poultry and unwashed vegetables to
cooked/ready-to-eat foods either directly or via food handlers, work surfaces
and equipment - this is known as "cross contamination"
Other microbiological hazards such as certain bacteria, yeasts and moulds may
lead to food spoilage or foodborne illness.
Time Allotted - 5 Minutes

5. GUESS THE HAZARD
Time Allotted - 5 Minutes

6. Garlic/Oil
Mixtures
Shell Eggs
Fish/Shellfish
Poultry
Dairy Cooked Beans/
Tofu
Sliced Melons
Cooked Rice
or Pasta
Meat
Baked or Boiled
Potatoes Raw Sprouts
POTENTIAL HAZARDOUS FOOD
Time Allotted - 5 Minutes

7. WHAT IS FOOD POISONING
Illness resulting from eating food contaminated with harmful microorganisms,
harmful chemicals (pesticides, banned food colors etc.) can also cause food
poisoning or food borne illnesses if they have contaminated food during
harvesting or processing.
Symptoms
• Nausea
• Diarrhea
• Stomach cramps
• Fever
• Vomiting
Bacteria Responsible
• Salmonella
• Shigella
• Staphylococcus aureus
• Clostridium perfringens
I ate something bad, I have….. Food Poisoning!
Bacteria Toxins for bacterial infections are delayed because the bacteria need time to
multiply. Their symptoms are usually not seen until 12–72 hours or more after eating
contaminated foods are a common cause of food borne illness. Time Allotted - 5 Minutes

8. WHAT IS HYGIENE
It refers to the set of practices associated with the preservation of health and
healthy living.
Personal Hygiene -- A pre requisite for delivering safe food
 Have bath everyday
 Wear clean uniforms
 Keep your nails trimmed
 Keep your hairs short
 Wear proper head covering
 Cover your mouth while
coughing or sneezing
 Do not smoke
 Wash hands frequently
Time Allotted - 5 Minutes

9. SAFE FOOD HANDLER

10. SAFE FOOD HANDLER
Fingernails
Keep fingernails trimmed and filed - edges and surfaces are clean and smooth.
×No fingernail polish.
×No artificial nails.
Jewelry
×No jewelry on hands or arms, except plain wedding bands.
×No watches or bracelets.
Hair Restraints
Always wear effective hair restraints in the food area(hair covering net or cap,
beard restraints, clothing that covers body hair, etc.)
Time Allotted - 5 Minutes

11. Proper hand-washing is essential to good
personal hygiene:
• Reduces infection by 35 to 50%
• Reduces gastro intestinal illness by up to 80%
HAND WASHING
Time Allotted - 10 Minutes

12. a. Palm to Palm b. Between Fingers
c. Back of Hands d. Base of Thumbs
PROPER HAND WASHING – 20 SECOND WASH

13. e. Back of Fingers
f. Fingernails g. Wrists
PROPER HAND WASHING – 20 SECOND WASH CONTD..

14. WHEN SHOULD YOU WASH HANDS
• Before starting work
• Before using hand gloves and after discarding hand gloves
• Before and after eating/drinking
• After handling dirty equipment/utensils
• After using the toilet
• After finishing the day’s work
• After touching any body part (eyes, nose, hair, wiping
sweat, scratching)
• After cleaning – floor/ counter/ table surface/ equipment
• After garbage/ cleaning material handling
• Between performing different jobs
• After touching animals
Time Allotted - 5 Minutes

15. PERSONAL WORKER HYGIENE - EXERCISE
Time Allotted - 10 Minutes

17. TEMPERATURE – DANGER ZONE
Cooling
• Cooling is a rapid process to bring down the
temperature of cooked food to enhance its shelf
life.
• Cooling in an ice bath: from 63ºC to 5ºC in 6 hrs
with following conditions.
• From 63 º C to 21 º C in 2 hrs. and from 21 º C
to 5 º C in 4 hours
• Reheat only once
• Check temperature using probe temperature
Time Allotted - 10 Minutes

18. TEMPERATURE – DANGER ZONE
Serving/ Holding
• Best practices is to serve hot food immediately after cooking
• If food is not served immediately, use hot holding equipment to keep the food at 63
º C or above
• For cold food, maintain temperature of food at 5 º C or below. For Frozen items,
Temperature will be -18 or below.
• Ensure personal hygiene of the highest order while handling food
Hot Cold
Holding Cabinet
Time Allotted - 10 Minutes

19. TEMPERATURE – DANGER ZONE
Prepared food should not be left at room
temperature for more than 2 hours
Time Allotted – 5 Minutes

20. FOOD RECEIVING GUIDELINES
1. All the material should be procured and received as per Purchase Specifications.
2. Supplies should be received in clean crates, containers, packets. The Storekeeper / Chef will be physically present
at the time of Delivery of supply at site.
3. Packaged foods must be checked for manufacturing/ packaging and best before dates while receiving.
4. Visible inspection must be done for signs of mishandling, insect infestation or physical textural damage of
foods.
5. Chilled or frozen food must be placed in a chiller / freezer immediately on receipt. Temperatures of deliveries
received must be within the required temperature Chilled item at 0 to 5 º C, Frozen item at -18 or above
6. Check cans for exteriors. Swollen ends, leaks & flawed seals, rusted or dented cans should be rejected. Cans
received without labels or torn labels should be rejected.
7. Acceptable eggs have firm, high yolks that are not easy to break, whites cling to the yolk, and whites stand on
its own. Fresh eggs do not have any odour. Refrigerate eggs immediately upon delivery.
8. Chemical Labels should contain all the required specifications
Time Allotted – 5 Minutes

21. FOOD STORAGE -- GUIDELINES
• Always Follow FIFO (First In First Out) or FEFO (First Expiry First Out)
• Cover the Food properly and tag it as per requirement.
• Store Chilled item at 0 to 5 º C, Frozen item at -18 or above, Dry Groceries at ambient temperature (less
than 21 º C)
• Store all the food items at least six inches off the floor on clean racks, shelves or pallets that can be
cleaned and sanitized.
• Once the packets are opened store product in tightly covered containers.
• Canned / Tinned products can be stored at Room temperature, but once they are opened and required for
further use, the product should be decanted and refrigerated.
• Do not use bulged, dented or rusted cans. As even canned foods spoil over a period of time. Check for
rusted cans during storage.
• Do not use , thumb pin, stapler pins / Rubber bands to repack any goods.
• Glass bottles should be stored on the lower most shelf.
• All the perishable items should be chilled immediately once received.
• Never refreeze thawed food. Refreezing of frozen products can lead to growth of micro-organisms and
damage the food quality.
Time Allotted – 5 Minutes

22. FOOD STORAGE
Best Practices
Bad Food Storage

23. FEFO -- FIRST EXPIRY FIRST OUT
Time Allotted – 5 Minutes

24. CLEANING & SANITIZING -- FRUITS & VEGETABLES
Time Allotted – 5 Minutes

25. CLEANING & SANITIZING -- VEGETABLES
Step 1 Step 2
Step 4
Fruits & Vegetables must be inspected while &
after cutting for any infections/worms etc
Cut vegetables must be soaked in
lukewarm (45˚ C) saline water (1ltr water
with 25gm salt) for 5 minutes.
Step 3
To remove floating particles wash
multiple times in lot of water
Washed vegetables may be removed from
water for use
Saline Water Treatment -- Cauliflower, French Beans, Brinjal, Frozen Peas etc.
Time Allotted – 5 Minutes

26. THAWING -- CHILLER
Time Allotted – 5 Minutes

27. COLOR CODING REGIME -- DUSTERS & REPOSITORY BUCKETS
For Veg Preparation Area
शाकाहारी भोजन की तैयारी क
े
लिए
For Hot Kitchen/
Galley Area
रसोई छेत्र में/गैिी छेत्र क
े लिए
For Butchery Area
कसाई खाने क
े लिए
For Cafeteria /
Dining Area क
ै फ
े टेररया/डाइननिंग
छेत्र क
े लिए
Time Allotted – 5 Minutes

28. COLOR CODING REGIME – CRATES
Time Allotted – 5 Minutes

29. COLOR CODING REGIME – CHOPPING BOARDS
Time Allotted – 5 Minutes

30. COLOR CODING REGIME – KITCHEN KNIVES
Time Allotted – 5 Minutes

31. CLEANING & SANITIZATION – EGG SANITIZATION
Add the sanitizer as per the manufacturer
recommendation e.g if using Suma Tab then
One Suma Tab in 15 Liter of water
Step 1 Step 2
Dip the crates in the chlorine water for 30
seconds
Step 3 Step 4
Rinse the eggs with clean potable water Store the egg below 5 degree celsius
with proper day tagging Time Allotted - 2 Minutes

32. SALINE WATER TREATMENT
नमकीन पानी द्वारा उपचार - फिो और सब्जजयों की कटने क
े बाद सफाई
The methods used to remove seasonal infestation
from the vegetables
Step 1 Step 2
Dip the ciut vegetables in approx 45 degree celsius temperature
water. Hot water should contain 25 grams of salt in one liter. Make
sure the drained weight should be higher than the quantity of
vegetables.
Step 3 Step 4
Remove all unwanted partlcles and infested stock. If
higher infestation detects then reject the lot.
Remove the vegetables from the water and use it further. If the
water is dirty then replace it with fresh solution.
 Cauliflower, French Beans, Brinjal, Frozen Peas etc. Time Allotted – 5 Minutes

33. COLOR CODING REGIME – GARBAGE BINS
Use bins as per the color code
Use bin liners (garbage bags)
Check the garbage bin every hour and empty when it is 3/4 filled
While moving the bins from their place, cover with bin lid

34. CALIBRATION -- THERMOMETER
1. Cold Method - Fill the glass with crushed ice &
water. This creates an ice Slurry close to 0 Degree
Celsius after a couple minute.
शीत ववधि : बफ
फ को क
ु चि कर धगिास क
े अिंदर भर िे |
इससे थोड़ी देर में बफ
फ का एक घोि तैयार हो जाता है |
2. Insert thermometer. Keep away from outside. After
a minute or so thermometer should show the
temperature.
अब थमाफमीटर को घोि में डािे और थोड़ा बाहर रखे
ब्जससे तापमान ददखता रहे |
3. After 30 Seconds, check the thermometer .
temperature should be 0 ± 0.5.
30 सेक
िं ड क
े बाद थमाफमीटर क
े तापमान को जािंच िे |
थमाफमीटर का तापमान 0 डडग्री ± 0.5 तक होना चादहए |
1. Hot method - Bring a pot of water to a rolling boil. this
brings the water temperature to 100 Degree Celsius
पानी को एक बतफन क
े अिंदर डाि कर 100 डडग्री सेब्ससयस तक
गरम करे
2. Insert thermometer. Keep away from outside. After a
minute or so thermometer should show the temperature.
अब थमाफमीटर को घोि में डािे और थोड़ा बाहर रखे ब्जससे
तापमान ददखता रहे |
3. After 30 Seconds, check the thermometer- temperature
should be 100 ± 0.5.
30 सेक
िं ड क
े बाद थमाफमीटर क
े तापमान को जािंच िे |
थमाफमीटर का तापमान 100 डडग्री ± 0.5 तक होना चादहए |
Time Allotted – 5 Minutes

35. PEST CONTROL
Avoid Pests
• Keep pest and pets out. Screen the door and windows that can opened. Seal holes and
drains. Check daily for signs of pests
• Food or waste attract pest ! Keep your premises and external area clean. Clean up
spillage. Clear away debris and waste
• Check deliveries. Keep storage areas clean and tidy. Keep food covered
• Do not place fly traps above areas where food is being handled
• Employ a licensed contractor to maintain equipment for pest control and to inspect,
empty and clean traps regularly
• Make sure that baits/chemicals do not contaminate people, food or equipment.
Insects Screen:
• Windows opening directly into food preparation areas must be fitted with screens
capable of resisting common flying insects.
Electronic Pest –o-Flash:
• Flying insects can be destroyed using an electronic pest-o-flash device.
Flies Cockroaches
Rats and Mice Time Allotted – 10 Minutes

36. DISH WASH MACHINE OPERATIONS
Step 2: Make sure the washing
temperature should be in between 55 –
65 ° C and Rinsing temperature should
be in between 82 to 90 ° C
Step 1: Pre wash - Scrape the
food from Utensils. This helps to
remove the food particles and
keep the machine more
hygienic.
Step 3: Load the dishes in the specific
trays made for dish washer only.
Step 4: The dishes are
ready to use after dish
washing
Time Allotted – 10 Minutes

37. 3-SINK DISH WASHING METHOD
Pre Wash:
Scrape food
Wash: Wash in
>43˚C soap water
with a scrub
brush
Rinse: Wash in
>43˚C clean
water to remove
soap
Sanitize: Make a
sanitizer solution as
per manufactuer
instruction
Air Dry:
Keep it
inverted &
let it air dry

38. CLEANING & SANITIZING
What
All Items
(utensils, knives, plates, pans, etc.)
 All Food Contact Surfaces
(meat slicers, cutting boards, prep tables, can
opener blade, etc.)
 All Non-Food Contact Surfaces (Refrigerators,
stoves, ovens, counters, shelves, drawers, etc.)
When
Always Wash, Rinse and Sanitize any surface
that comes in contact with food
Before and after food preparation, or during
when you begin working with another type of
food.
At least every four hours if using something
constantly.
Time Allotted – 10 Minutes

39. CLEANING & SANITIZING -- EQUIPMENT & UTENSILS
Step 1: In a clean tub prepare a
sanitizing solution as per the
manufacturer instruction
Step 2: Using soap and water, scrub
the utensils clean. by scrubbing hard
to remove any food particles/ grease
etc
Step 3: Step 4
Time Allotted – 10 Minutes
Dip the cutlery and crockery in the
solution as per manufacturer instruction
only
Allow it to air dry

40. CROSS CONTAMINATION
Time Allotted – 5 Minutes

41. FOOD SAMPLES
Step 1: Sanitize spoon in >82˚C
water
Step 2: Put minimum of 100 gm food in the
ziplock bag. Ensure that the food doesn’t
touch the seal.
Step 3: Seal the zip lock bag
immediately and tag with day, date
sticker
Step 4: Put the samples in boxes with
colour lids labelled as day1, day2, day3 &
day4. Store the samples at -18˚C for 96 Hrs
Time Allotted – 5 Minutes

42. FOOD ALLERGENS
Food Allergies – Many Foods can be potential
allergens and cause allergic reaction. Some reactions
can be life threatening.
 Always let the guest make their own informed
decision
 When a guest inform you of a food allergy, you can
check with the chef, manager, or person in charge
for preparation procedures, ingredients and
potential cross contamination.
 Make specific marking in you menu for allergens
 If you don’t know about allergens, Don’t Guess
Time Allotted – 5 Minutes

43. Thank you