BASIC FOOD HANDLING

TRAINING
• Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent
food borne illness. This includes a number of routines that should be
followed to avoid potentially severe health hazards. Food can
transmit disease from person to person as well as serve as a growth
medium for bacteria that can cause food poisoning. Debates on
genetic food safety include such issues as impact of
genetically modified food on health of further generations and
genetic pollution of environment, which can destroy natural
biological diversity. In developed countries there are intricate
standards for food preparation, whereas in
lesser developed countries the main issue is simply the availability
of adequate safe water, which is usually a critical item.
FOOD SAFETY TERMS :
• HYGIENE
III. PERSONNEL HYGEINE
(WATER TEMP - 41°C(HAND
WASHING), STANDARD
OF HAND WASHING 20 SEC)
• PROTECTIVE CLOTHING
• WASHING
• MACHINE
• PEST CONTROL SANITIZER
• CONSTRUCTION AND AREA
• CLEANING
BACTERIA : 3 TYPES OF BACTERIA
1. ESSENTIAL
2. SPOILAGE
3. PATHOGENIC
BACTERIA
GERMOGRAPH :
FREEZER TEMP : -18°C (NO GROWTH)
CHILLING TEMP : 1 TO 4°C (GROWTH AWAKE)
TEMP : 20 TO 50°C (MULTIPLE GROWTH)

* GROWTH TWICE WITHIN 10 OR 20 MINS

 FOOD POISIONING
• AN UNPLEASANT ILLNESS WHICH USUALLY OCCURS
WITH IN 1 TO 36 HOURS.

• SYMPTOMS GENERALLY LOST WITH IN 1 – 7 DAYS.

• SYMPTOMS OF FOOD POISIONING

I. ADDOMINAL PAIN
II. DIARROHEA
III. VOMITING
IV. AUSEA
V. FEVER
 CONTAMINATION
• THE CHAIN OF INFECTION

BACTERIA

CONTAMINATION

FOOD

MULTIPLICATION

FOOD POISIONING
 FOOD CONTAMINATION
THEY ARE THREE TYPES

III. BACTERIAL CONTAMINATION

IV. PHYSICAL CONTAMINTAION
V. CHEMICAL CONTAMINATION

• ROUTES OF CONTAMINATION

• DIRECT CONTAMINATION
• CROSS CONTAMINTAION
• IN DIRECT CONTAMINTAION
 SOURCES OF BACTERIA
• HUMANS
• RAW FOOD
III. POULTRY
IV. MEAT
V. VEGETABLES
VI. FISH
• ANIMALS AND INSECT
VIII. FLIES
IX. MICE AND RAS
X. COCKROACHS
 BREAKING OF FOOD POISIONING CHAIN

• PROTECT FOOD FROM CONTAMINATION

• PREVENT MULTIPLICATION
• DESTROY THE BACTERIA
• FOOD HAS CONTAMINTED BY :

3. BACTERIA
4. CHEMICAL
5. PHYSICAL

• RISK GROUP

• VERY YOUNG
• ELDERLY
• WEAK IMMUNITY
• PREGRENT WOMEN
CONDITIONS OF GROW TO BACTERIA:

• TIME
• TEMPERATURE (5°C - 63°C) best condition is 37°C.
• FOOD
• MOISTURE
• OXYGEN
 DANGER ZONE
• The temperature range in which food borne bacteria can grow is
known as the danger zone. This is typically considered to be
between 40°F (4.4°C) and 140°F (60°C), though often 45°F (7.2°C)
is considered the lower temperature of the range. According to the
2005 FDA Food Code, the danger zone is defined as 41°F - 135°F
(5°C - 57°C). Potentially hazardous food should not be stored at
temperatures in this range in order to prevent food borne illness,
and food that remains in this zone for more than four hours must be
discarded.
• SPORE : It’s a safety cover of bacteria which they make at the time of very
critical situation.
 PREVENTATION OF BACTERIA
1. PLANT CONDITION

• DRY STORE
IV. KEEP CLEAN
V. PEST FREE
VI. VENTILATE
VII. ROTATE STOCK , CHECK REGULARLY
VIII. KEEP FOOD COVERED
IX. FOOD SHOULD BE STORED AT FLOOR
3’’ FLOOR TO HEIGHT
5’’ FROM THE WALL
6’’ HEIGHT
• REFRIGERATION RULES

• GOOD VENTILATION
• KEEP CLEAN
• TEMP 1 TO 4°C WHERE 8°C IS CONTROL POINT
• KEEP DOOR CLOSED
• COVER FOOD
• ROTATE STOCK
• SITED WALL
• GOOD CONSTRUCTION
• FREEZERS :

TEMP -5 TO –18°C
KEEP CLEAN
ROTATE STOCK
DO NOT OVERLOAD
WRAP FOOD WALL
 METHODS OF PRESERVATION
i. CANNING
ii. DRYING
iii. FREEZING
iv. SMOKING
v. HEAT TREATMENT
vi. VACCUM PACKAGING
vii. PICKLING & SALTING
viii. ADDING SUGAR
 PREMISES & EQUIPMENT

• CROOS CONTAMINATION SHOULD BE ELIMINATE

• FLOOR – NON OBSERVED TILES

• LIGHTING – 120 LUX IN MIXING AREA

100 LUX REMAINING AREA

CLEANING

• CLEANING IN PLACE

• CLEANING OUT PLACE

VII. PHYSICAL CLEANING

VIII. CHEMICAL CLEANING
IX. THERMAL CLEANING
• REASONS OF CLEANING

III. PLEASANT AND SAFE ENVIORMENT

IV. REDUCE CONTAMINATION
V. ALLOW DISINFECTION
• EFFECTIVE CLEAING
VII. WHAT
VIII. HOW
IX. WHO
X. WHEN
XI. HOW MUCH TIME IS ALLOWED FOR CLEANING
• USE OF CHEMICALS FOR CLEANING

III. BACTERICIDE - DESTROYS BACTERIA

IV. DETERGENT - REMOVES GREASE AND DUST
V. DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFE
LEVEL
VI. SANITIZER- CHEMICAL THAT USE BOTH CLEAN AND
DISINFECTIONS
VII. STERILIZER- HEAT TREATMENT
REASONS OF CONTROL BACTERIA
PREVENTIVE OF DISEASE
PREVENTATION OF DAMAGE
PREVENTATION OF WASTE FOOD

METHOD OF CONTROL
PHYSICAL CONTROL
CHEMICAL CONTROL
PROOFING