Food hygiene Storage of perishable food Eyes: may be a source of infection, avoid rubbing
All measures necessary to ensure the safety & Separate refrigerated unit for: meat & potry, fish, the yes, inflamed or infected eyes-no permission to
wholeseness of food during: delivery, storage, prep, dairy products, cold cuts-sausages-other meat handle food
cooking, hot & cold holding, plating up, service. products, eggs, fruits&vegs, cooked foods Bad habits
Main aim of food hygiene: Deep freezer Possibilitie to contamination. Touching, sctarthing
to prevent food becoming contaminated The prep – Control points the face, ears, etc. Picking the nose, ears, teeth.
to prevetn the multiplication of any food Covers all activities on goods before they are cooked Spitting. Chewing gum and smoking-hand-to-mouth
poisonoing microbe which do get into or served raw: contact.smoking, taking snuff-induces coughing or
food preparation takes place at room T sneezing. Licking fingers
to destroy any food poisoning microbes be products when unwrapped are subject to General requirements
present int he food contamination Daily shower-to remove sweat, dirt and germs
How much microbes get into the kitchen/food? products are handled by humans-cough, sneeze or Regular shampping of the hair-to reduce the
raw material for food prep direct contanct number of microbes ont he scalp
food handlers Prep for cooking Use of deodorants-sweat smell-due to bacterial
animals:rodents (mice,rat), pets(dog, cat), Prep area: between storage and cooling area activity int he pores/ont he skin
birds,insects(flies,cockroaches) Tools and equipments used exclusively for raw food Use of perfume, scented soaps and scented hand
air(dust,drops of water) Color codes creams-can taint food
equipment & work surfaces Hygiene of prep: microbial level reduced, minced Clean clothing: clean neat appearance, outdoor
meat )special regulations), thawing of meat(under
waste food clothes-contaminated with a wide raneg of germs
refrigerator)
moist clothes & sponges dirt, udt from the environment.shoes may carry
Prep of minced meat the remains of faecal material and soil.
Basic principles of premises design & kitchen layout
Meat: excellent nutrient for bacteria, high water Protective clothes during work. Footwear during
The aim should be ti design & build a building
cointent, high protein content, pH:5.5-6.2 neutral to work-non-slip, waterproof , comfortable, and
which:
sligthly acidic used only int he kitcen
Provides adequate workspace
Raw meat: bacteria occupy the surface region onléy Jewellery
Linear workflow principle:
Minced meat: surface area is increased, structure of Use is not peritted: may fall off into the food, food
Continous workfolw: linear system
muscle tissue destroyed, easy-to-attack texture, practices can accumulta under it-suitable for
Production should flow progressively without return
bacteria from the surface region inoculate the whole microbial growth
on cross-trafic receiving foods->storage->prep-
amount of minced meat Rings: patterned rings-can accumulate dirt and large
>cooking->service
Minced meat is hazardous-special regulations number of bacteria
Eliminates cross-contamination
Prep of minced meat: ont he spot, ont he day of Hygiene and the law
Separation of functional areas: dirty process,
preparing a dish with it, time is limited for storing it Legal aspects of food safety and hygiene: the law
delivery, storage, prep of vegs, meat prep, thawing
int hte fridge, deeep freezing is prohibited in H, sets min standards of practices, codifies manager’s
of meat, wash up, waste storage, clean process,
mincing machines-one for raw meat and another for moral obligations, penalizes those falling in these
cooking, hot-holding, plating up, salad assembly,
cooked food. obligations
storage of clean plates & glasses
Thawing foods properly Primary legislation-law authorized by Acts of
Physical separation: barriers, walts
Under refrigeration(4C): inhibits the growth of Parlaiment: eg Food Safety Act 1990 UK
Layout of equipment: equipment must be arranged
pathogenic bacteria, pre-planning is important Secondary legislation: Regulations(orders)
so that chances for food contamination are nor
As a part of the conventional cooking process: items European community legislation
areased
are prepared for this purpose freezing, pre-planning Influence of the WHO
Segregation of work areas: pre-cooke area and past-
In microwave oven? If the cooking process is National legislation
cook area
uninterrupted Quality assurance
The menu planning
Under running tapwater Traditional quality control-left testing to the .. of the
Menu is the first control point int he food prep
Prep of eggs production line. Modern approach-preventive
process
Remove visible prticles of soil from shell methods-HACCP
Menus influence th hygiene & safety of food
Immerse eggs into a solution of disinfectant(eg. 2% HACCP(Hazard Analysis and Critical Control
production directly or inidirectly through the:
solution of sodium hypochlorine) for 5-10 min
number of itmes Points)
Rinse residues of chlorine with warm running Developed int he USA int he late 1960s-mid 1970
type of items tapwater(40C)
equipment required by NASA. Used by food manufacturers and
The cookin-Control points processors. Increasingly used int he catering indutry.
daily sequence Cooking control points desigened to: destroy Enables to prevent problems by identifying hazards
value of production harmful germs, increase digestibility of food, associated with each step of the operation.
The receiving control points: increase palatibility by altering fom, flavour, colour, General adventages of the application:
Receiving comes into focus after texture and appearance of raw ingredients preventive,systematic, complies with the law-due
the menu has been planned Often it is not possible to cook all dishes during diligence, it is preventive(in contrast to testing the
products (according to the menu have been intense run periods end product), enables to prevent problems before
purchased) Some menu items are prepared in advance they arise, covers all the (hygiene) areas(personnel,
Hygiene of food prep process-Delivery of foods Hot-holding is a critical point(>63C): not for plant/equipment) process in a systematic way-no
Delivery are: situated near to the storage area noodles, product quality must be maintained, essentials are left out, provides the user with a sound
Trainde staff microbiological hazards must be minimized (remain basis to demonstarte that all reasonable steps have
Goods must never be placed directly ont he floor safe) been taken to eliminate hazards from an operation
Separation of raw and processed foods Personal hygiene (due diligence)
Refrigerated & frozen product-time spent outside Human body : potential vector of contamination Hazards: anything that has the potential to cause
a fridge/freezer cut to a min Legal & moral responsibilities to practice the highest harm to the customer: physical(glass, metal),
Check of:conditions of packages(undamaged), standards of personal hygiene. chemical(cleanig chemicals), biological(microorgs,
expiry dates, T, signs of Personal cleanlines: hands & nails, face, teeth, hair, pests)
thawing(frozen product), signs of clean body, clean clothes and footwear Risk: the lokelihood that the hazard will occur and
infestation, signs of spoilage, fresh Helth conditions actually cause harm
look of fruits and vegs, swollen cans Basic knowledge of hygiene and use of suitable Hazard analysis-first step in a HACCP
The storing-Control points practices programme:identify hazards, classify hazards by
Aim: protection of purchased goods until use. Healthy way of life: balanced diet, sufficent rest and considering the potential harm they migth cause,
Spoilage & cintamination must be minimised sleep, good use of leisure time rationalize & eliminate hazards as far as possible
Storage Personal cleanlines: Hands Critical control points(CCP):the step int he process
Storage area: north side of the buildinig, Sources of contamination. Handling raw which must be controlled to ensure that the hazards
ventillated, vermin-proof, easy to foods.visiting the toilet. Scartching other part of the indentified ar either eliminated or reduced to a level
clean body.wiping the face. which is state
Storage of perishable and noonperishable foods Fingernails: short-under the nails dirt can Stages of HACCP
Stock rotation (FIFO system) accumulate(ie nutrients for bacteria), regular use of Analyse the hazards: prpare the lists of everything
nail brush to remuve dirt
Regular inspection that could cause harm
Nail polish : can chip and flate off into the
Storage of different products Identifying the control points: the stage int he
food(physical contamination), make difficult to see
Dry goods area, storage of eggs. Storage of fruits process where control is essential to prevent hazards
how clean the nails are Find way to control(eliminate or minimize) hazards:
& vegs, chilled storage, deep freeze Skin disease establish safe routines
storage, other goods(beverages,
Cuts : must be covered by dressing which is Establish monitoring: to verify that control measures
packaging materials, cleaning waterproof( protect food from fluids of the wound), have been carried out correctly
material&equipments, refuse &
blue(easily noticable if fallen off into the food) Documentation
waste) Septic cuts, boils, pimples and withlows contain pus:
Storage of dry goods large numbers of bacteria, excluded from food
Dry goods area: cool, dry and well ventillated, handling until chored by a doctor
vermin prof, proper package (metal or plastic), Hair, dandruff and beard
shelwing raised from floor, wet cleaning(not Physical contamination. Biological
allowing dust) contamination:carrier of bacteri, bacterial spores.
Types of food: flour, sugar, rice, pulses, dried fruit, Bad habits: straching while working, combing hair
pasta, soup powders, prepared mixes for cakes, whilest wearing protective clothing. Use of head
herbs & spices. covering, beard net
Storage of fruits and vegs Face
Very few, mid refrigeration. Humidity of the air, Face: cosmetics may flake or powder into food, false
roots vegs: contaminated by soil, manure. eyelashes
Storage of eggs Nouse, mouth,ears: moist and warm environment for
Separated storing room. Int he store of vegs. germs, Staphylococcus-very common
refrigerated.