Basic Hygiene & Food Safety Training Module

8/9/2019 Basic Hygiene & Food Safety Training Module

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BASIC HYGIENE & FOODSAFETY Training presentation for workers


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INTRODUCTION

Foodborne illness can be very serious and even life-t reatening to so!e consu!ers" especially c ildren"pregnant wo!en" elderly" and t ose wit i!paired i!!unesyste!s or allergies#

$%ective control of foodborne illness is vital" not only to

avoid adverse e%ects on u!an ealt " but also tosafeguard t e food industry#

T e potential business repercussions of foodborne illnessare !any" including loss of earnings &unemploymentan litigation & amage to tra e an tourism t rougnegative publicity& lo!er sta" morale & and professionalem#arrassment #

T e c allenge is to $ontinually re u$e t%e ris s ana$%ie'e e($ellen$e in food safety" w ile supporting t eability of t e food industry to a apt to ne! te$%nologyan sur'i'e in a $ompetiti'e en'ironment #


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O'($CTI)$*

+ ,ssist food businesses a$%ie'e t%e re)uirements of t%eFoo Safety Stan ar s #

+ rovide food andlers wit t e necessary skills andno!le ge of foo safety an %ygiene matters relevant

to t eir work activities#

+ *aise t%e le'el of $omplian$e wit food legislation#

+ T e ulti!ate ob.ective of t is training is to provide %ig%le'el of prote$tion to %uman life an %ealt% and to

prote$t t%e interests of t%e $onsumers by safeguardingt e! fro! fraudulent or deceptive practices" adulterationand any ot er practices t at !ay cause illness or in.ury tot e consu!er#


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OUT/IN$ 0 1U*T ,/T$R T2I**/ID$

+

Food legislation+ $nviron!ental 2ealt O3cers+ Food poisoning statistics+ Food a4ards+ 'acterial food poisoning+ otentially a4ardous foods+ Causes of food poisoning+ revention of food poisoning+ Food andling controls+ Conclusion


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UND$R*T,NDIN5 T2$ FOOD F/O6 DIR$CTION


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*IT$ ,ND /OC,TION

+ *ites !ust be free fro! conditions t at !ig t interferewit t eir sanitary operation# It s ould be set farenoug apart fro! waste disposal facilities andinco!patible processing facilities so t ere is no risk ofconta!ination#

+ , !ini!u! distance of 78 !etres is reco!!endedfro! potential sources of conta!ination

+ *treets" lanes and ot er public places or t e co!!onpart of t e building" w ic are wit in a !ini!u! of 98!etres around t e food establis !ent" s ould be keptclean and free of litter" garbage or waste t at canattract pests#


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FOOD *OURC$ 0, RO)$D *OURC$*

+ Food and food ingredients received at a food establis !ent s%all #e

o#taine from sour$es t%at are appro'e #y Foo ControlDepartment+ Appro'e foo sour$es are esta#lis%ments t%at areli$ense to operate in t%e ,nite Ara# Emirates an are inspe$te #yt%e respe$ti'e Emirate-s Foo Control agen$y+

i# Food establis !ents s ould provide" to t e reasonable satisfaction of an

aut orised o3cer upon re:uest" t e following infor!ation relating to food" t ena!e and business address of t e supplier" vendor" !anufacturer or packer or"t e i!porter#

ii# Food establis !ents t at serve raw or lig tly cooked ;suc as raw oysters"sus i" kebeneya steak tartar" carpaccio


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IN* $CTION OF INCO1IN5IN5R$DI$NT* = FOOD

+ ,ll ingredients used in food preparation s ould be inspected prior to t eir use#+ ,ny ingredients t at are o%-colour" ave strange odours" s ow evidence of pest conta!ination

or suspected to be conta!inated in any ot er !anner s ould be discarded#+ Food additives t at are banned by t e Food Control Depart!ent s%all not #e use #+ ,ll additives s%all be used at a concentration reco!!ended in t e relevant product standard#+ Inspection s ould be carried out at t e ti!e of receipt of food fro! t e supplier to ensure t at>i# Food and packaging are free fro! visible da!age" pests and ot er conta!inants& and t at

t ey are protected fro! conta!ination&

ii# Food is in an appropriate condition for intended use&iii# Food is acco!panied by appropriate docu!entation&iv# Transport is suitable" and approved by concerned food aut ority#+ Food containers and packages s ould be intact and free fro! da!age = Unacceptable food

s ould be returned and docu!ented#+ Food ite!s s ould be properly label/ed 0 ingredient listing" date coding etc#

+ If t e food is pre-packaged" t e ti!e gap between t e date of receiving and e?piration dates ould be su3cient to use t e product and avoid wastage of stock = Food products s ould be:uickly !oved into storage after t e inspection#


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F/OOR DR,IN*

+ Floor drains !ust be designed to>i# e%ectively re!ove waste water&ii# be easily accessible for cleaning" and e:uipped wit

re!ovable and cleanable covers#

+ Drain lines !ust be sloped" properly trapped" ventedand connected to a proper drainage syste!#

+ T e drainage syste! !ust be constructed suc t att ere is no cross-connection between t e drains ordrain lines" and>

i# t e water supply& orii# t e food product lines or e:uip!ent#


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)$NTI/,TION+ )entilation syste!s s ould be designed and installed suc t at>

i# T ey are su3cient in nu!ber and capacity to prevent grease or condensation fro!collecting on t e walls and ceiling&

ii# T e @lters or ot er grease e?tracting e:uip!ent are easily re!ovable for cleaningand replace!ent if not designed to be cleaned in place&

iii# T e e? aust ventilation ood syste!s include co!ponents suc as oods" fans"guards" and ducting w ic will prevent grease or condensation fro! draining or

dripping onto food" food contact e:uip!ent or surfaces" utensils and linens" orsingle-service and single-use articles& andiv# T ey are e:uipped wit !ake-up air syste!s" installed in accordance wit t e

re:uire!ents of t e ublic 2ealt and *afety Depart!ent of Dubai 1unicipality#

+ 1ec anical ventilation syste!s s ould be installed in suc a !anner t at airAow isdirected fro! t e clean area to t e conta!inated area#

+ )entilation syste!s s ould be cleaned in accordance wit t e re:uire!entsstipulated by t e concerned depart!ent of Dubai 1unicipality#


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*TOR,5$ ,R$,*

+ T e facilities used for t e storage of food" food ingredients" e:uip!ent and

packaging s ould be designed and constructed so t at t ey>i# are cleanable&ii# are located in a clean and dry location&iii# restrict pest access and arbourage&iv# provide an environ!ent w ic !ini!i4es t e deterioration of stored !aterials& andv# protect food fro! conta!ination during storage#

+ Non-food agents suc as disinfectants" detergents" pesticides and ot er si!ilarproducts s%all #e store separately in a lo$ a#le area t%at pre'ents t%epotential for $ontamination of foo . foo ingre ients. foo $onta$tsurfa$es an non/foo materials su$% as utensils. linens. single/ser'i$ean single/use utensils. an pa$ aging materials+

+ ersonal belongings and unifor!s of e!ployees s ould be stored separately fro!food storage and food preparation areas#


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6,T$R *U /B+ ,n ade:uate supply of ot water s ould be provided for all cleaning activities conducted on t e food

pre!ises# T e ot water supplied s ould be of su3cient te!perature to ac ieve e%ective cleaning&

+ 6ater storage tanks for drinking water s ould be designed and constructed in a !anner t at preventsconta!ination #

+ Ice w ic co!es into contact wit food as to be !ade fro! drinking water# Ice s ould be !ade"andled and stored under conditions t at protect it fro! conta!ination #

+ *tea! used directly in contact wit food s%all not $ontain any su#stan$e t%at presents a%a0ar to %ealt% or is li ely to $ontaminate t%e foo +

+ 6ater storage tanks s%all #e maintaine $lean at all times+ Cleaning an isinfe$tion oftan s s%oul #e $arrie out at least t!i$e per year. #ut more fre)uently if ne$essary+ T%e!ater tan s s%oul #e $leane only #y a $leaning $ompany appro'e #y t%e Foo ControlDepartment+

+ 6 en a storage tank is s ared by several food establis !ents ;suc as in a !all


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/U1'IN5 *B*T$1

+ T e plu!bing syste! conveying water and waste re:uires t e approval fro!t e concerned depart!ent of Dubai 1unicipality

+ 6 ere water conditioning devices suc as water @lters or screens are installedon water lines" t ey s ould be of a type t at per!its easy disasse!bly" tofacilitate periodic servicing and cleaning

+ In order to prevent backAow t roug cross connections" back-Aow preventiondevices ;e#g# air gaps" vacuu! breakers< s ould be installed w ereverre:uired#


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*$6,5$ ,ND *O/ID6,*T$ DI* O*,/

+ Food establis !ent s ould follow t e re:uire!ents for t e separation of various solid-

waste strea!s as outlined by t e concerned depart!ent of Dubai 1unicipality# *olidwaste containers wit in t e food establis !ent s ould>i# be su1$ient in num#er and accessible&ii# be designed to minimi0e #ot% t%e attra$tion of pests " and t e potential for

airborne conta!ination&iii# be identi@ed as to t eir contents&

iv# ave functional foot operated lids" if closed containers are used#+ Gar#age storage rooms an $ontainers s%oul #e emptie . $leane an

isinfe$te as often as necessary#

+ Soli !aste $ontainers2re$epta$les lo$ate outsi e t%e premises s ould be>i# e:uipped wit covers and closed w en not in use&

ii# !aintained in a !anner t at does not attract pests&iii# located away for t e entrance of t e food establis !ent&iv# preferably stored in a pest proof structure#


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2,ND6,*2 *T,TION*+ ,t least one andwas station s all be provided in eac food preparation area# ,dditional

andwas stations !ay be re:uired depending on t e type and e?tent of activity#

+ 2andwas facilities s all>i# be located to allow convenient access and use by food andlers and ot er workers&ii# be e:uipped wit single-use li:uid soap dispensers and paper and towel dispensers&iii# be easily cleanable" and !aintained in a clean and sanitary condition&iv# indicated wit clear signboards and not be used for purposes ot er t an and was ing#

+ ,de:uate" suitable and conveniently located toilets s ould be provided for food andlers# T e following criteria s ould be considered >

i# toilets s ould be co!pletely enclosed and provided wit a tig t-@tting and self-closingdoor and also be easily cleanable" well ventilated" and well lit&

ii# toilets s ould be e:uipped wit a andwas station& including a li:uid soap and papertowel dispenser& ave andwas ing sign pro!inently displayed&

iii# toilets s ould not open directly into a food area w ere food or packaging !aterial isstored" andled or packed&


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$ UI 1$NT ,ND UT$N*I/*

+ Food establis !ents s all use only safe andsuitable e:uip!ent and utensils at all ti!es#

+ $:uip!ent and utensils s ould be designedand constructed to be durable and to retaint eir c aracteristic :ualities under nor!al useand conditions#

+ $:uip!ent used in a food establis !ent s ouldbe suitably located or positioned so t at it>i# is not e?posed to any sources of

conta!ination&ii# can be !aintained" cleaned and disinfected&iii# can be inspected easily&iv# !ay be properly vented w en re:uired& and

v# is installed in suc a !anner as to allowade:uate cleaning of t e e:uip!ent and t esurrounding area .


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3E*SONA4 HYGIENE


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$R*ON,/ 2$,/T2 ,ND I//N$**$*+ 2ig standards of personal ygiene s ould be !aintained in all food establis !ents

to ensure t at t ose w o co!e into contact wit food are not likely to conta!inatefood by>

i# !aintaining an appropriate degree of personal cleanliness&ii# be aving and operating in an appropriate !anner#+ ,ll sta% engaged in food andling must5i# be free fro! any sy!pto!s of illnesses or co!!unicable diseases suc as

diarr oea" vo!iting" fever" sore t roat" abdo!inal pain and .aundice&

ii# not be carriers of food-borne diseases e#g# typ oid paratyp oid" c olera" epatitistype ,& and

iii# not be su%ering fro! disc arging wounds or sores on any e?posed part of t eirbodies& or fro! disc arge fro! t eir ears" eyes or noses#

+ , food andler s ould be instructed in writing to report to t e person in c arge ift ey are su%ering fro! a co!!unicable disease in t e following situations>

i# t ey ave any sy!pto!s associated wit an acute gastro-intestinal illness" suc asdiarr ea" fever" vo!iting&

ii# t ey are suspected of causing or being e?posed to a con@r!ed co!!unicabledisease outbreak& or"

iii# t ey live in t e sa!e ouse old as a person w o is diagnosed wit a co!!unicabledisease#


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IN(URI$*

+ Food andlers wit open infected lesions" cuts wounds on t eirbodies must not #e allo!e to %an le foo or to $ome into$onta$t !it% foo utensils. e)uipment an foo $onta$tsurfa$es+

+ Food andlers wit clean cuts wounds can work if t e cuts are

co!pletely protected by brig tly coloured" waterproof dressingst at can be spotted easily if fallen in to t e food#


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$R*ON,/ 2B5I$N$ R,CTIC$*+ In t e course of andling food and for any person entering a food preparation or storage area" air s ould be

covered wit a clean at or air net# 6 ere re:uired" beards s ould be co!pletely covered wit beard nets#

+ 6 ile in food andling area" food andlers s ould not wear watc es" or .ewellery w ic !ay easily beco!edetac ed ;e#g# earrings


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$R*ON,/ 2,'IT*

+ Inside food preparation areas" food andlers s ould refrain fro!

perfor!ing t e following be aviours abits w ic !ay result inconta!ination of food>i# s!oking or using tobacco and spitting&ii# c ewing" eating" snee4ing or coug ing over unprotected food or

food contact surfaces&

iii# touc ing ready-to-eat food wit bare ands&iv# sitting" lying or standing on any surface liable to co!e into contactwit food&

v# tasting food wit @ngers& and&vi# touc ing air or ot er parts of bodies suc as noses" eyes or ears

vii#dining inside food preparation area#


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2,ND/IN5 OF *A6 "CHI44ED ,ND F*O7EN FOOD

+ Raw and ready-to-eat foods s ould be kept separate at all ti!es#

Conta!ination of ready to eat foods s ould be prevented

+ Fruits and vegetables t at are consu!ed raw s ould be cleaned anddisinfected using a c e!ical disinfectant or any ot er process approved by t eFood control Depart!ent#

+ Certain rovisions s ould be used during preparation and andling of ig riskfoods at a!bient te!perature# It is strongly reco!!ended t at areas used forpreparation of cold ig risk foods s ould be !aintained at E8 C or below to!ini!ise bacterial !ultiplication#


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/I UID FOOD* ,ND IC$+ *plas es and drips ;including drips fro! condensation< are diverted away fro! t e

container receiving t e food ;by !eans of barriers" baGes or drip aprons" fore?a!ple

i# located outdoors and is not protected fro! precipitation" wind-blown debris" pests

and ot er conta!inants present in t e environ!ent& orii# available for self-service of food during ours w en it is not under t e full-ti!e

supervision of a food e!ployee#


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T2,6IN5+ Fro4en foods s ould be t awed :uickly in a !anner t at will prevent t e rapid growt of

pat ogenic and spoilage bacteria# During t e process of t awing" t e !icrobiological counts ould not e?ceed t e li!its speci@ed in t e relevant product standard#

+ 6 en t awing ig risk fro4en foods" t e war!est portion of t e food s%all not rise a#o'e89C an t%e foo s%oul #e use !it%in :; %ours from t%e time of start of t%a!ing+

+ Fro4en raw !eat" poultry and @s !ay be t awed under refrigeration at air te!perature of98 C or less" or under cold running water" as long as t e product te!perature does note?ceed H C# If t e raw food is not to be cooked prepared i!!ediately after t awing" it s ould

be stored below H C# *uc foods s ould be cooked wit in E ours fro! t e ti!e of t e startof t awing#

+ Fro4en raw !eat" poultry and @s w en cooked i!!ediately after t awing" can be t awedusing !et ods w ere t e t awed portions of t e foods are above H C# T e ti!e period aboveH C" including t e ti!e for preparation prior to cooking does not e?ceed J ours# , priorapproval fro! an aut ori4ed o3cer of Food Control Depart!ent will be re:uired for t isprocess#

+ Raw !eat" @s or poultry t awed at a te!perature t at does not e?ceed H C can be refro4enfor speci@c processes wit prior approval fro! an aut ori4ed o3cer of Food ControlDepart!ent#


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COOKIN5 R,6 FOOD*OF ,NI1,/ ORI5IN

+ T e ti!e and te!perature of cooking raw foods of ani!al origin and food !i?tures

containing raw foods of ani!al origin s ould be su3cient to reduce any food bornepat ogen t at !ay be present in t e food to an acceptable level#

+ Raw foods of ani!al origin and food !i?tures containing raw foods of ani!al origins all be cooked until core te!perature is at least H C or to a ti!e andte!perature t at would give an e:uivalent pat ogen reduction# T e nature of t eproduct !ust be taken into consideration w en de@ning t e e:uivalent ti!e and

te!perature re:uire!ents

+ Cooking te!perature s ould be c ecked regularly by inserting a calibratedt er!o!eter into t e slowest eating point" nor!ally t e core of a product" andt e te!perature readings recorded#

+ Cooked foods to be served ot" s all be eld at a te!perature of at least L8 C#

+ ,ppropriate ot olding devices s ould be used to !aintain ig risk foods at t ecorrect te!perature#


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COO/IN5 = R$2$,TIN5 FOOD*+ Cooked ig risk foods intended to be kept under refrigerated storage prior to serving" are to

be cooled fro! L8 C to E8 C or less wit in two ours and t en fro! 9M C to H C or less wit inJ ours ;total L ours


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R$)$NTIN5 CONT,1IN,TION+ ,ccess to food preparation areas s ould be restricted" as !uc as practically possible" to designated

people#

+ For visitors including !anage!ent and !aintenance sta%" all practicable !easures s ould be takento ensure t at t ey will not conta!inate food w en visiting food preparation areas#

+ 6 ere t e public as access to food ot er t an raw" unprocessed fruit and vegetables" or foodspeci@cally served to a custo!er by a worker of t e food pre!ises" t e food s ould be protectedfro! public andling and conta!ination by t e use of packaging" display cases" or salad bar snee4eguards ;food guardsi# ready to eat foodsii# raw vegetable foods intended to be cooked&

iii# raw ani!al foods intended for cooking#+ *eparate" fres ly cleaned and disinfected food contact surfaces ; including preparation tables"

cutting boards and knives< s ould be used for ready-to-eat foods#


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ROT$CTION OF FOOD CONT$NT+ ackaging !aterials s ould be appropriate for t e food to be packed and

su3ciently durable to wit stand t e conditions of processing" storage andtransportation#

+ ackaging of food s ould be carried out under ygienic conditions to protect t efood fro! risks of conta!ination#

+ ackaging and wrapping of food s ould be carried out by sta% wit appropriatetraining in food safety#

+ Food packages s ould be in good condition and protect t e integrity of t e contentsso t at t e food wit in is not e?posed to adulteration" da!age or potentially

ar!ful conta!inants#

+ ackaging !aterials or at!osp eric packaging gases" w ere used>

i# s ould not cause ar! to people e?posed to t e!&ii# s ould not pose a t reat to t e safety and suitability of food under t e speci@edconditions of storage and use#


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FOOD CONT,IN$R*+ T e operator of a food establis !ent s ould ensure t at only food grade containers

are used#

+ 2ig -acid foods ;p2 below J#L< s ould not be stored or cooked in containers coatedwit " !ade of" or containing>

i# lead or lead-based products" including lead-gla4ed cera!ics" c ina" crystal orpewter&JJ

ii# 4inc" suc as galvanised containers&

iii# ena!elware" w ic !ay c ip and e?pose t e underlying !etal&iv# copper and copper alloys suc as brass& andv# cast iron&vi# alu!inu!#

+ Cast iron !ay be used only under t e following conditions>

i# as a surface for cooking&ii# in utensils for serving food" if t e utensils are used only as part of an uninterrupted

process fro! cooking t roug service#


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R$U*,'/$ ,CK,5IN5+ Reusable packaging !aterials s ould be durable" clean" and be able to

wit stand disinfection process#

+ ackaging supplies s ould be stored in a way t at t ey are protected fro! anyfor! of conta!ination#

+ returned e!pty containers intended for cleaning and re@lling wit food" s ouldbe cleaned" disinfected and re@lled only in a regulated food processing plant#

+ Food speci@c containers for beverages only !ay be re@lled in a foodestablis !ent" if>

i# t e beverage is not a ig risk food&ii# t e design of t e container" and t e nature of t e beverage" w en considered

toget er" allow for e%ective cleaning at o!e or in t e food pre!ises&

iii# facilities for rinsing t e containers wit potable ot water under pressure arepart of t e dispensing syste!


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*TOR,5$ OF ,CK,5IN5 *U /I$*+ To ensure continuation of food safety storage and transport facilities need to

be designed and !anaged to protect food products fro! potentialconta!ination and da!age" and to prevent t e growt of pat ogens#

+ Food must #e transporte in 'e%i$les appro'e #y t%e Foo ControlDepartment+ Su$% 'e%i$les s%oul only #e use for transportingfoo s as spe$i


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T$1 $R,TUR$ CONTRO/ DURIN5*TOR,5$ ,ND TR,N* ORT,TION

+ ,ll ig risk and peris able foods re:uiring te!perature controlled

environ!ents to e?tend t eir s elf life or li!it !icrobial growt s%all #etransporte . store or istri#ute in e)uipment t%at $onsistentlymaintains t%ose temperature $ontrols+

i# at or below H C if cold or at or above L8 C if ot &ii# fro4en at -9 C if t ey are intended to be stored fro4en&

+ ,reas used for t e storage of dry food co!!odities need to be cool" wellventilated wit a relative u!idity of L8-LHP" to ensure t at product:uality and safety is not co!pro!ised# Te!perature of storage s ould!eet t e re:uire!ents of t e !anufacturer w en speci@ed on t e productlabel ; for e#g## Infant for!ula s ould be stored below EH C


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2,ND/IN5 ,ND TR,N*F$R OF FOOD*

+ Food establis !ent s ould take necessary steps to inspect foods at t e ti!e of receiving to detectand avoid foods t at are unacceptable#

+ Receipt of ig risk foods s ould be !onitored to ensure t at proper te!peratures are !aintainedduring t eir transportation" storage and distribution# roducts and records s ould be c ecked att e ti!e of receiving and nonconfor!ing products s ould not be accepted#

+ Food s ould not be andled or transferred in any way t at !ay cause da!age" conta!ination oradulteration of t e food#

+ 6 ile transferring c illed foods" foods s ould be :uickly !oved into te!perature controlledstorage" to !ini!ise t e ti!e in w ic t ey are in t e danger 4one" between H C and L8 C# ,

deviation of not !ore t an H C is allowed for not !ore t an E8 !inutes during t e transfer ofc illed foods#+ 6 ile receiving and transferring raw fro4en foods" t e te!perature of t e food s%all not e($ee

/=>?C++ Conta!inated or adulterated foods and foods t at ave been sub.ect to te!perature abuse s%all

#e is$ar e or ispose o"++ Da!aged food container syste!s must #e t%oroug%ly e(amine an if t%e foo is

$ontaminate or a ulterate . it s%all #e is$ar e or e"e$ti'ely segregate untilreturne to t%e supplier or ot%er!ise ispose o"+


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DI* O*,/ OF FOOD

+ Food t at as been found or suspected to be unsafe or unsuitable ;e#g#food t at is sub.ect to recall or as been returned" te!perature abused"conta!inated or da!aged< s%all #e re@e$te or i enti


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Exercise 1

Photographs for discussion


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62,T ,R$ T2$ RI*K* OFCRO**-CONT,1IN,TIONS


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62,T ,R$ T2$ RI*K* OFOOR $*T CONTRO/S


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62,T I* 6RON5 6IT2 T2I*2,ND 6,*2 ,R$,S


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62,T ,R$ T2$ RI*K* OF COO/IN5 ,ND*TORIN5 FOOD /IK$ T2I*S


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62,T ,R$ T2$ RI*K* OF T2,6IN5 FOOD/IK$ T2I*S


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CONC/U*ION

It is essential t at food andlers ave t e re:uired skills andknowledge of food safety and food andling controls to!ini!ise t e risk of food poisoning#

,s a food andler" it is your responsibility to ensure t at food

for your custo!ers is safe and suitable to eat#

Documents

Basic Hygiene & Food Safety Training Module