BASIC INTRODUCTION
TO FOOD HYGIENE & SAFETY
What is Food Hygiene?
• Is about making sure that food is safe to eat by
customer.
• Hygiene is science of preserving health.
• Food hygiene is much more than cleanliness,
includes all practices.
• Precautions and procedures involved in
cooking process.
Penalties for Employers who do not
Practice Food Hygiene & Safety
• The loss of working days and production.
• The closure of food premises by local
authority actions.
• A loss of business and reputations.
• Civil action taken by food poisoning sufferers.
• Higher staff turnover.
• Loss of production quality.
Food Hygiene includes:
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The consumption of food
The prevention of food poisoning
Personal hygiene
Staff must have a proper training
Pest control
Food preparation practice
Cleaning system
Refrigerating and heating
Waste handling
Cost Effective Hygiene
• To ensure the profitability, the operation
manager must implement policies relating to all
the activities.
• CEH is considered into 3 main area:
1- Personal – staff received training
2- Food – correct temperature to avoid food being spoiled and
poisoning.
3- Premise were food is produced and equipment – premise must
be planned, kitchen floor should be easy to clean and not
slippery, pest control to avoid flies and cockroaches.
Handling Food and Preparing
• Always make sure that you wash your hands
before commencing work. Avoid touching cooked
food.
• Do not taste food with ladle or spoon used in
food preparation or served.
• Separate bowls, spatulas, chopping boards, etc in
the preparation of raw foods and ready to eat or
cooked food.
• Please used gloves and must be disposed after
used.
Temperature for Meat
63 degree Celsius
Rare meat
71 degree Celsius
Medium done
78 degree celsius
Well done
• Steak – usually served rare safety because its
provided from healthy animal.
• Beef Burger – made from minced meat and
contains micro organism. It is not safe to eat
beef burger when its cold.
What’s Wrong?
I ate something bad, I have…..
Food Poisoning!
How do people get Food Poisoning?
Because of Bad Bacteria
What is Bad Bacteria?
Where does bad bacteria come from?
Poor Personal Hygiene
Dirty Hands
Dirty Finger Nails
Dirty Uniforms
Smoking in Food Areas
Being Sick at Work
Open Cuts
The Importance of Washing your Hands
Bad Food Storage
Food Not Covered
Dirty Kitchens
Fridge Not
Cleaned
Dirty Stove Tops
Old Chopping
Boards
Food Has Past its Expiration Date
Mouldy Bread
Off Milk
Rotten Meat
Mouldy Cheese
Food Contamination
Mixing raw foods together
Cutting foods on chopping
boards with raw meat juices
Under Cooked White Meat
Refreezing Food
Leaving Food Out
For a Long Period of Time
Once Frozen Food or Cooked Food has reached room temperature bacteria can
start doubling after a few hours
Incorrect Food Temperatures
No Pest Control
Flies on the Food
Cockroaches
Rats and Mice
In the Kitchen
Rubbish Bins not Emptied Regularly
Did you know……
That some food poisoning cases are
not from the food?
What else can make you feel very
sick?
Dirty Ice
Dirty Ice Machines
Using your hands
Leaving Ice on the Ground
ACTIVITIES
Activity 2Why do people get food poisoning?
Activity 3Personal Hygiene
Answers to Activity 3
People who work with food should always WASH their hands
with SOAP and warm water AFTER going to the
toilet, smoking, after TOUCHING their hair, nose and MOUTH.
Food handlers must wash their hands after sneezing and
COUGHING, touching RAW foods, eating and DRINKING,
handling rubbish and especially after HANDLING chemicals.
Every time a food handler enters a KITCHEN or food room they
must ALWAYS wash their HANDS.
How do you prevent Food Poisoning?
By Having Good Personal Hygiene
Wash your hands regularly
Especially after
going to the
bathroom
Have a Clean Uniform
Available
If Sick Stay Home
Place a Band Aid on Cuts
Correct Food Storage
Foods to be covered and stored separately!
Keep Kitchen Clean
Check Expiry Dates and Label Foods
Stop Food Contamination
Check to see if the Meat is cooked
Food Thermometer
After a period of time Remove Frozen or
Cooked Foods From Room Temperature
Frozen
Thawed
(Always Thaw Foods
in the Fridge)
Room
Temperature
Cook
Or
Refrigerate
Eat
Correct Food Temperatures
Pest Control
Pest Control should be done on a weekly basis
Take Care When Handling Ice
ACTIVITIES
English Grammar
Complete activities 4 & 5
Complete Activity 6
“What’s wrong with this picture?”
Video Food Contamination
Remember to always……
After……
Basics for Handling Food Safely
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Shopping
Storage
Preparation
Thawing
Cooking
Serving
Leftovers
Refreezing
Cold Storage
Continue…
• Safe steps in food handling, cooking, and
storage are essential to prevent foodborne
illness. You can't see, smell, or taste harmful
bacteria that may cause illness.
1. Separate — Don't cross-contaminate.
2. Cook — Cook to proper temperatures.
3. Chill — Refrigerate promptly.
Shopping
• Purchase refrigerated or frozen items after
selecting your non-perishables.
• Never choose meat or poultry in packaging
that is torn or leaking.
• Do not buy food past "Sell-By," "Use-By," or
other expiration dates.
Storage
• Always refrigerate perishable food within 2 hours (1 hour when the
temperature is above 90 °F).
• Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F or below and the freezer at
0 °F or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2
days; other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package,
wrap the package again with foil or plastic wrap that is recommended for the
freezer.
• In general, high-acid canned food such as tomatoes, grapefruit, and
pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned
food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years —
if the can remains in good condition and has been stored in a cool, clean, and
dry place. Discard cans that are dented, leaking, bulging, or rusted.
Preparation
• Always wash hands with warm water and soap for 20
seconds before and after handling food.
• Don't cross-contaminate. Keep raw meat, poultry, fish,
and their juices away from other food. After cutting
raw meats, wash cutting board, utensils, and
countertops with hot, soapy water.
• Cutting boards, utensils, and countertops can be
sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the
refrigerator.
Thawing
• Refrigerator: The refrigerator allows slow, safe
thawing. Make sure thawing meat and poultry
juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a
leak-proof plastic bag. Submerge in cold tap
water. Change the water every 30 minutes.
Cook immediately after thawing.
• Microwave: Cook meat and poultry
immediately after microwave thawing.
Cooking
• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a
minimum internal temperature of 145 °F as measured with a food
thermometer before removing meat from the heat source. For
safety and quality, allow meat to rest for at least three minutes
before carving or consuming. For reasons of personal preference,
consumers may choose to cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an
internal temperature of 160 °F as measured with a food
thermometer.
Poultry: Cook all poultry to an internal temperature of 165 °F as
measured with a food thermometer.
Serving
• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep food hot with
chafing dishes, slow cookers, and warming trays. Keep
food cold by nesting dishes in bowls of ice or use small
serving trays and replace them often.
• Perishable food should not be left out more than 2
hours at room temperature (1 hour when the
temperature is above 90 °F).
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Leftovers
• Discard any food left out at room temperature for
more than 2 hours (1 hour if the temperature was
above 90 °F).
• Place food into shallow containers and
immediately put in the refrigerator or freezer for
rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F.
Refreezing
• Meat and poultry defrosted in the refrigerator may be
refrozen before or after cooking. If thawed by other
methods, cook before refreezing.
Cold Storage Chart
• These short, but safe, time limits will help keep
refrigerated food from spoiling or becoming dangerous
to eat. Because freezing keeps food safe indefinitely,
recommended storage times are for quality only.