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M. Naveen Kumar
SAFE FOODHANDLINGPRACTICES
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
FOOD HANDLING
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
The goal of the safe food handling is to
“Reduce the incidence of food borne illness”“To keep customers protected from food borne
illness”
Topics :
-Food Contamination-Food Storage Temperatures-Personal Hygiene-Hand Washing technique-Safe Handling Procedures
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
FOOD SAFETY
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Food safety refers to
Preparing, Cooking, Storing and Serving food safe from harmful bacteria
Conditions and practices that preserves the quality of food to prevent contamination and food borne illness
Poor Food Handling and Inadequate food safety cause infection
Symptoms
Stomach crampsHeadacheNauseaVomitingDiarrhea
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
FOOD CONTAMINATION
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
ChemicalPhysicalBiological
Chemical ContaminationHarmful chemicals through improper storage or
excess concentration
Physical ContaminationHair, Bandages, finger nails, metal shavings,
parts of equipment
Biological ContaminationBacteria, Viruses, Parasites, Protozoan, Yeast
and fungus
Part 1 of 6_ Introduction to Safe Food Handling.mp4
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
FOOD &TEMPERATURES
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Danger Zone
Storage Temperatures
Store Raw and Cooked food separatelyCold Food @ 00 C to 40 CFrozen @ below – 180 CHot Food @ above 630 C
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
DANGER ZONE
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
The range of temperature where bacteria multiplies
To avoid danger zone • do not leave the food outside unattended• if the food stays on danger zone level for longer hours, it has to be discarded• if food not going to be served immediately or processed further it must be cooled down between 00 C to 40 C as quickly as possible• If food not going to be served immediately or cooled, it must be kept @ 630 C or hotter
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Food Process Chain
Purchasing and ReceivingStorageCookingServingPersonal HygieneCleaningPest ControlWaste Disposal
Purchasing
Recieving
StorageCookin
g
Serving
Waste Disposal
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Purchasing and Receiving
• Choose your Supplier carefully• Check the temperature of delivered food while receiving• Use only Grade A Eggs• Pasteurized milk products• Check cans for dents and leakages• Check expiry or best before date• Frozen foods to be stored immediately after receiving• Check all the products for signs of spoilage, insects and dirt• Check meat products for freshness, no odor
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Storage
• After delivery the food items should be stored in the right area as soon as possible• Record the temperature for products that needs cold / freezer storage• Frozen food must be stored at -180C• Refrigerators must be 40C or Colder• Dry storage areas should be from 100 C to 210 C• Store Raw, Ready to eat and Cooked food separately• Never store raw food above the Ready to eat / cooked food• Keep the food covered all the time• Keep all the foods labeled• Rotate the Stock (FIFO, LIFO)• Store all the food 6 inches (15 CM) off the floor
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Cooking
• Internal cooking temperature for all foods is above 750 C• Cooking should be done in one continuous steps with no partial or pre cooking• Avoid over loading Ovens• Minimum internal temperatures for cooking some foods
Whole Poultry - 820 CPoultry (Cut) - 740 CGround meat - 710 CWhole Pork - 710 CFish - 700 C
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Serving
Proper Handling of Equipment (Cutlery, Crockery and Glassware
Use Gloves, tongs or utensils to serve foodsProvide adequate no of Serving ladles / tongsProtect the food with sneeze guardsDo not mix the old and new food itemsEnsure proper Hot and Cold temperatures are
maintained on the buffet counter
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Personal Hygiene
Personal Cleanliness and Clean UniformRegular Hand WashingNo Sharp nails and Nail warmish, No JewelryCover Cuts and BurnsHair should be kept covered and tidyHead gears must worn by all food handlersAvoid excessive use of deodorant, makeup and
after shaveGloves must be changed regularly after each
action
Un Hygienic Practices
Smoking, Chewing gums, Spitting, Coughing, Sneezing
Tasting food with finger, Handling food after touching nose, skin, face
and hair,Not washing hands after using toilet
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
HAND WASHING TECHNIQUE
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
6 Steps of Hand Washing
Proper hand washing prevents the micro organisms from passing one food to another .i.e. Cross Contamination and from your body to the food.
When to Wash Hands?Handling Raw foodTouching Hair, face etcSneezing, CoughingSmoking, Chewing gumsEating, DrinkingCleaningAfter Handling MoneyAfter going to the toilet
6-step hand cleaning technique.mp4
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Cleaning
Regular cleaning of all food contact surfaces is must
Cleaning refers to the removal of dirt from surface
Proper cleaning is necessary with the use of detergents
Don’t wipe with the dirty cloth
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Sanitizing
Sanitizers helps to kill the micro organismsIodine, Chlorine, Bleach in proper proportion
Clean as you goDiscard any food stuff or spoilage left on any
surfaceClean with soap solution and scrubClean with Luke warm water and then use the
sanitizerStore cleaning products in the cleaning store
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Pest Control
Insects and rodents are more dangerous than cross contamination
Points to be noted for Insects and Rodents: Look for signs like Foot prints, droppings,
Webbing on packages, Torn Packages etc.Screen Doors and Windows for fliesInform immediately if you see the WholesCheck for deliveries for infestationsEliminate water and food sources, fix leaky
faucetRotate stock and use FIFOKeep Food coveredKeep garbage covered
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
SOURCES FOODPASS THROUGH TO
CONSUME
SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Waste disposal
Use bins providedWash hands after handling bin
M. Naveen KumarSAFE FOOD HANDLING PRACTICES
Review TIMESAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOOD HANDLING PRACTICES
Review.mp4
M. Naveen Kumar
Thank You
