2 HM Revised Food Safety and Hygiene Practices 2022.pptx
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discussions on food safety and hygiene practices; principles of safe food handling and hygiene; food storage; procuring from safe sources; heating and cooling food properly; food temperature control for safety and preventing cross contamination
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2 HM Revised Food Safety and Hygiene Practices 2022.pptx
- 1. Food Safety and Hygiene Practices in the New Normal JUAN MARTIN R. GUASCH
- 3. HYGIENE Good personal hygiene includes but not limited to: Bad Personal Hygiene can result to the following Take regular shower Cold fever, Food poisoning, Skin infections Maintain oral hygiene Cough, Typhoid, Hookworm infection Wash your hands frequently Gastroenteritis, Depression, Scabies Wash your genitals Hepatitis A, Urinary Infections, Lice Keep your clothes and surrounding dry and clean Tooth decay, Pediculosis, Salmonellosis Personal Hygiene Managing your body, caring for your well being, doing physical hygiene habits which also results to mental health benefits as well
- 4. Food Hygiene âą Here are a few points to note while handling food: âą Use separate storage units for liquid and solid foods at appropriate temperature. âą Wash vegetables and fruits with clean water before consuming and storing. âą Keep utensils and cooking tools clean and sanitised. âą Prepare raw food at an appropriate temperature. âą Always wash your hands with soap and water before handling food. âą Maintain a clean kitchen and keep foods away from pests and insects.
- 5. FOOD SAFETY is the proper handling, cooking, and storage of food to prevent any food-borne illnesses or diseases that result from eating contaminated food.
- 6. Importance of Food Safety âą Food safety is key to food security and good health âą Choosing safe and nutritious food supports resilient communities and livelihoods âą Food safety contributes to economic prosperity, tourism, and sustainable development âą To avoid food contamination by bacteria, parasites and viruses âą To prevent and manage foodborne illnesses
- 8. PRINCIPLES OF SAFE FOOD HANDLING & HYGIENE Food Storage Cleanliness/ Temperature Procure from safe sources Develop & follow HACCP program Training & Development Heat/ Cool food properly Control time & Temperature Prevent Cross Contamination Practice proper hygiene Cooking â appropriate temperature procedures Sanitize â all equipment & tools before preparing
- 11. 1 COFFEE The National Coffee Associations states that coffee beans should be stored at room temperature and kept away from HEAT, MOISTURE and LIGHT 2 BREAD Bread is a food that will become dry and stale; it may also be chewy in texture if kept for very long time in a cold environment
- 12. 3 TOMATOES Tomatoes will ripen at a steady rate and maintain their delicious flavour if kept on the counter at room temperature 4 BASIL Basil has a tendency to absorb other smells that may be in the refrigerator, destroy its flavouring power and wilt its leaves 5 EGGPLANT Eggplants should be stored at room temperature and away from other fruits and vegetables
- 13. 6 Avocados Avocados will remain delicious and ripen naturally when kept in a dry spot on the counter 7 ONIONS Onions do need some air circulation and can be kept in the mesh bag they are often purchased in 8 GARLIC Garlic will stay good for over a month in an open area on the counter in a basket
- 14. 9 HONEY Storing honey in the refrigerator can cause it to crystallize, get thick and difficult to pour or spoon out. It can stay good for an indefinite amount of time at room temperature 10 PEANUT BUTTER 11 KETCHUP Ketchup has enough preservatives to keep it from spoiling without refrigeration For creamy, spreadable peanut butter its advised to keep it in a dark, dry place
- 15. 12 OLIVE OIL Olive oil should be stored in a dark, cool area, and in a tightly sealed container. Citrus fruits are high in acidity and can be damaged by temperatures that are too cold. 14 PAPAYA Papaya should be kept in the cupboard or on the counter and be turned every so often 13 ORANGES 15 POTATOES Potatoes taste best when stored in a dry, cool area, and should remain unwashed until ready to use
- 16. Most pickles are refrigerated but really donât need to be. Pickling is a food preservation method 16 PICKLES 17 VINEGAR Vinegars are self preserving 18 DONUTS Donuts can become stale or even soggy, if kept in a fridge 19 MUSTARD There are acids in mustard that act as natural preservatives
- 17. 20 AGED CHEESE Aged cheese are cured cheese; when put inside the refrigerator they ten to get very hard 21 SEALED TUNA Can of tuna that is still unopened will be safe kept in the cupboard 22 MOLASSES The combination of ingredients and high sugar content will keep the molasses good and edible at room temperature for several years 23 BANANAS Bananas are grown in hot climates and retain their nutrients better when kept at room temperature.
- 18. 24 CHOCOLATE 25 CUCUMBER Cucumber can become damaged when it is exposed to too much cold 26 CEREAL Most cereals will lose their texture; less crunchy if refrigerated âSugar bloomâ happens after chocolate is taken out of the refrigerator and exposed to warmer air
- 19. 27 PUMPKIN Pumpkins need to be stored in a dry, cool environment, but not refrigerated 28 WATERMELON Only sliced melons should be refrigerated, and should be securely covered 29 APPLES Apples will usually last 1 or 2 weeks when kept at room temperature 30 SPICES Most ground spices can be safely stored for years without refrigeration.
- 20. 31 PEARS Pears may become soft and mushy if left in thee refrigerator for very long 32 HOT PEPPERS Peppers should be kept in a paper bag, and make sure they are kept dry In beef jerky most of the moisture has been removed 34 SOY SAUCE Soy sauce is fermented and does not need refrigeration 35 FLOUR Flour will be fine as long as it is stored in an air tight container 33 BEEF JERKY
- 21. (2) PROCURE FROM SAFE SOURCES
- 22. In the Philippines there are three ways were we can buy our food item: Your friendly neighbourhood store The wet market The Supermarket
- 23. Let us watch this video
- 25. (3) DEVELOP & FOLLOW HACCP PROGRAM
- 26. HACCP Conduct a Hazard Analysis Identify the Critical Control Points Establish Critical Limits Establish Monitoring Procedures Establish Corrective Actions Establish Record Keeping Procedures Establish Verification Procedures What is HACCP? Hazard Analysis Critical Control Point âą A worldwide recognized systematic and preventative approach to food safety âą A management tool used to protect the food supply chain and production process against microbiological, chemical, and other physical hazards
- 27. Let us watch this video
- 29. (4) TRAINING & DEVELOPMENT
- 30. Why food safety training is important? âąThe food establishment is held to a higher standard by Health Inspectors âąThere is a need to comply with city or municipal health laws âąThere are legal and financial consequences, if the food establishment fails to handle food safely âąThe consequences are the food establishment could be fined or closed down for failing to meet food safety or hygiene standards
- 31. Why food safety training is important? âąFood safety training protects customers from health risks, such as food poisoning and food allergies âąFood safety training is good for business âąFood safety training is a legal requirement
- 33. (5) HEAT / COOL FOOD PROPERLY
- 34. Keep hot food hot Keep cold food cold
- 35. Let us watch this video
- 37. FOOD Expected fridge life Cooking Cooking Tips Below 5C when uncooked temperature Poultry (chicken, turkey, duck 3 days 75C Cook right through to the centre Red meat steaks (beef, veal, lamb) 3 to 5 days 63C rare 71C medium 77C well done Steak need only be seared on the outside and can be rare inside Mince, sausages, & other processed meats 3 days 75C Cook right through to the centre Fish 3 days 69C Cook until flesh is opaque (so you canât see through it) and separates easily with a fork Pork 3 days 70C Can be cooked like red meat Seafood (shellfish) 2 days 63C Cook until flesh is pearly and opaque or until shells open during cooking Eggs 3 to 6 weeks 72C Cook until yolk and white are firm
- 38. Let us watch this video
- 40. (6) CONTROL TIME & TEMPERATURE
- 44. âą The Four Types of Contamination âą Chemical contamination of food âą Microbial contamination of food âą Physical contamination of food âą Allergenic contamination of food âą Five Tips to Prevent Cross Contamination at your Restaurant âą Implement a personal hygiene program âą Remind employees to wash their hands âą Use separate equipment âą Clean and sanitize all work surfaces âą Purchase prepared food
- 45. Let us watch this video
- 47. (8) PRACTICE PROPER HYGIENE
- 48. FOOD AND KITCHEN HYGIENE âą What are the key steps to preventing food-borne illnesses âą The key steps are: âą CLEAN âkeep yourself and work ar1eas clean âą SEPARATE â keep raw meat and other raw animal products away from other foods âą COOK â always properly cook and prepare foods âą CHILL â store foods appropriately both before and after cooking
- 51. (10) SANITIZE âALL EQUIPMENT & TOOLS BEFORE PREPARING
- 52. CLEANING SANITIZING Cleaning is the process of removing food and other types of soil from a surface: dish, glass or cutting board Sanitation is done using heat, radiation or chemicals. Heat and chemicals are the common methods used for sanitizing restaurants Cleaning is the process of physically removing germs, dirt, and other impurities from surfaces Methods using heat to sanitize surfaces 1) Steam 2) Hot water 3) Hot air Categories of Cleaning Agents 1) Detergents 2) Solvent cleaners 3) Acid cleaners 4) Abrasive cleaners Chemical Sanitizers, factors to be considered: 1) Concentration 2) Temperature 3) Contact time
- 53. Let us watch this video
- 55. Thank you Lido de Paris Thank you Brilliant Thank you AHTOMP Thank you participants!
- 57. FAQs: Covid-19 and Food Safety âą Can I become sick with coronavirus from food? âą Will food products be recalled that were produced in a facility during which a worker was potentially shedding the virus while working? âą Can I get sick with COVID-19 from touching food, the food packing, or food contact surface, if the coronavirus was present on it?
- 58. FAQs: Covid-19 and Food Safety âą Should I avoid takeout or delivery from restaurants? âą How do I handle self-service food buffets such as salad bars in a retail setting related to COVID-19? âą Is food imported to the United States from countries affected by Covid-19 at risk of spreading covid-19? âą Does cooking foods kill the virus that causes covid-19?
- 60. âą https://www.academia.edu/search?page=1&q=food%20safety%20an d%20hygiene%20in%20the%20new%20normal âą https://www.academia.edu/37284244/Significance_of_Training_on_F ood_Food_Safety_Hygiene_and_Sanitation âą https://wwf.org.ph/resource-center/story-archives-2020/food-safety/
- 61. âą https://www.myfoodandfamily.com/article/000001439/a-food- safety-guide âą https://www.delta-net.com/health-and-safety/food-safety- topic/faqs/what-are-the-fundamental-principles-of-food-safety-and- hygiene âą https://www.centerforfoodsafety.org/blog/5978/frequently-asked- questions-covid-19-and-food-safety âą https://www.dininggrades.com/blog/how-do-food-handlers-rate- their-own-food-safety-practices-3/
- 62. âą http://media.healthdirect.org.au/publications/food-safety-table- infographic-v2.pdf âą https://www.healthdirect.gov.au/food-safety âą https://extension.umn.edu/food-service-industry/what-risk-cooling-hot- food âą https://www.servsafe.com/ServSafe/media/ServSafe/Documents/Proper- Ways-To-Cool-Food.pdf âą https://www.nia.nih.gov/health/food-safety âą https://www.youtube.com/watch?v=rNwl3ww6wv0&t=4s âą https://www.food.gov.uk/business-guidance/cooking-safely-in-your- business âą https://www.youtube.com/watch?v=jT7Le7L2PrQ&t=13s