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Basic Food Safety Training

The Basic Food Safety Training program covers essential topics such as personal hygiene, handwashing procedures, cleaning and disinfection, cross-contamination, pest control, storage, and temperature control to prevent foodborne illnesses. It emphasizes the importance of food safety for consumers, particularly vulnerable populations, and outlines the responsibilities of food handlers in maintaining hygiene and safety standards. The document also highlights the significance of checklists for organization, accountability, and legal compliance in food safety practices.

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19 views21 pages

Basic Food Safety Training

The Basic Food Safety Training program covers essential topics such as personal hygiene, handwashing procedures, cleaning and disinfection, cross-contamination, pest control, storage, and temperature control to prevent foodborne illnesses. It emphasizes the importance of food safety for consumers, particularly vulnerable populations, and outlines the responsibilities of food handlers in maintaining hygiene and safety standards. The document also highlights the significance of checklists for organization, accountability, and legal compliance in food safety practices.

Uploaded by

Travelkid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BASIC FOOD SAFETY TRAINING

FOOD HANDLERS TRAINING

A B E L JACO B T H O M A S
FOOD SAFETY CO ORDINATOR
NESTO HYPERMARKET, FUJAIRAH
Overvi
ew
The Basic Food Safety Training program consist of following topics :

• Introduction to Food Safety and its Importance


• Personal Hygiene
• Handwashing Procedure
• Cleaning & Disinfection
• Cross Contamination
• Pest Control
• Storage Control
• Temperature Control
Food Safety –
Introduction
 Food Safety refers to routines in the preparation, handling and storage of food meant to
prevent foodborne illness and injury.

Food
Handling

 Food Hygiene is the conditions and measures necessary to ensure the safety of food
from production to consumption.
 A food handler is anyone who, through their work activity, has direct contact with food
during any of its phases until it reaches the final consumer. This includes: preparation,
manufacture, processing, packaging, storage, transport, distribution, sale, supply and
service.
Food Safety -
Importance

• The main objective of food safety is to protect consumers of food products


from foodborne diseases or injuries related to food consumption.

• Food borne diseases can affect anyone with increased threat to children,
elderly, pregnant and people with any diagnosed diseases.

• Therefore it is the duty of all food handlers to make food more


safely and thereby protect the public from foodborne diseases
and poisoning.
Food
Poisoning
Food Safety
Hazards

Physical – hair, broken


plastic, glass etc.

Chemical – cleaning
chemicals, pesticides, etc.

Microbiological -
bacteria
Food
Safety
 The main reasons of food borne
diseases and poisoning are small
microscopic organisms called
bacteria.

Some of its important sources


are:
Personal
Hygiene
 Every Food Handler should

No strong perfumes Short or tied hair Short and clean finger nails No coughing or sneezing

Jewelry and watches should not be worn in food


processing area. Bacteria can get trapped inside them and
get spread from hands to food.

Cuts and boils should be covered with blue waterproof


bandages if not may cause contamination to food.
Personal
Hygiene
Human body contains many bacteria that may cause
contamination to food. Therefore it is very important
that personal hygiene is noted daily by the
supervisors and marked on the checklists provided.

The cap or hairnet


should cover the hair
completely to prevent
it from falling on the
food.
Handwashing -
Procedure
Handwashing – When should you
wash your hands?
Before – After –
• Starting work • Handling raw food
• On entering food room • Visiting the toilet
• Touching raw or high risk food • Coughing & Sneezing
• Touching ready to eat food • Cleaning & Sanitizing task
• Wearing protective gloves
• Taking a break, eating, drinking,
smoking
• Handling money, mobile phones,
telephones
During –
• Food preparation as often necessary to
prevent cross contamination
Cleaning and
Disinfection

Sanitization – Fruits &
Vegetables

Cleaning and Disinfection – Low
risk and High risk
Low risk area – They don't come in
Wash direct contact and therefore must be
washed and dried daily.
Disinfect

Dry
Wash

Dry
High risk area – These areas come into direct
contact with food or hands and therefore must
be disinfected to kill the bacteria regularly.

CLEAN AS YOU GO
Cross
Contamination
 Bacteria can easily spread from raw food item
to ready to eat food item if they
are kept together. They can also get spread onto our hands,
knives, utensils, equipment etc.

 Hands, knives, utensils, equipment etc. must be


thoroughly cleaned in between tasks and other machines
like fridges, oven and display counters once in a day.

Raw meat must be kept apart from ready to eat at all


stages of preparation and storage.
Cross
Contamination
Pest
Control
Any food pest is a risk to food safety. Whether
they are carrying diseases or not, it’s unhygienic
for pests to come into contact with food or
preparation areas.

They carry and spread bacteria and hence must


be prevented from getting into any food storage
or handling area

If pests are noticed in your section, immediately


report it to your supervisor.
Storage
Control
Items shouldn’t be kept directly on floor, there
should be pallets/shelves for storing

FIFO – FIRST IN FIRST OUT

FEFO – FIRST EXPIRY FIRST OUT

All items should be stored by maintaining enough spacing from wall


and ceiling (15cm), for proper cleaning, pest control inspection, air
flow, maintaining temperature control of the product etc.
Temperature
control
Most pathogens are destroyed
as it is too hot

Multiply
(rapidly 20 – 50 ͦC)

Slow spoilage, no or slow growth of


pathogens <5

Dormant/no growth – spoilage or


pathogens -18 ͦC
Bacteria grow rapidly in the danger zone ( 5 – 63 ͦC ). When they are in cold or frozen zone there is no or slow
growth and if they are in hot food zone they get destroyed by the heat. Therefore it is recommended to avoid the
danger zone and keep food items in cold/frozen zone or hot food zone.
Checklists – Why are they
important ?
Keep workers organized Ensures food safety

CHECKLISTS
Transparency and Can take effective
accountability corrective actions

Legal compliance
DISCUSSION
S

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