Safe food handling practices by M.Naveen Kumar
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The document discusses safe food handling practices. It aims to reduce foodborne illness by preventing contamination. Topics covered include food contamination from biological, chemical and physical sources, proper food storage temperatures, and personal hygiene practices like handwashing. Other areas discussed are purchasing and receiving food, storage, cooking, serving, cleaning, pest control and waste disposal. Maintaining proper temperatures and hygiene throughout the food preparation and handling process is essential to ensure safety.
Safe food handling practices by M.Naveen Kumar
- 1. M. Naveen Kumar SAFE FOOD HANDLING PRACTICES
- 2. M. Naveen KumarSAFE FOOD HANDLING PRACTICES FOOD HANDLING SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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
- 3. M. Naveen KumarSAFE FOOD HANDLING PRACTICES FOOD SAFETY SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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 cramps Headache Nausea Vomiting Diarrhea
- 4. M. Naveen KumarSAFE FOOD HANDLING PRACTICES FOOD CONTAMINATION SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES Chemical Physical Biological Chemical Contamination Harmful chemicals through improper storage or excess concentration Physical Contamination Hair, Bandages, finger nails, metal shavings, parts of equipment Biological Contamination Bacteria, Viruses, Parasites, Protozoan, Yeast and fungus
- 5. M. Naveen KumarSAFE FOOD HANDLING PRACTICES FOOD &TEMPERATURES SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES Danger Zone Storage Temperatures Store Raw and Cooked food separately Cold Food @ 00 C to 40 C Frozen @ below – 180 C Hot Food @ above 630 C
- 6. M. Naveen KumarSAFE FOOD HANDLING PRACTICES DANGER ZONE SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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
- 7. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES Food Process Chain Purchasing and Receiving Storage Cooking Serving Personal Hygiene Cleaning Pest Control Waste Disposal Purchasing Recieving StorageCooking Serving Waste Disposal
- 8. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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
- 9. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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
- 10. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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 C Poultry (Cut) - 740 C Ground meat - 710 C Whole Pork - 710 C Fish - 700 C
- 11. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES Serving Proper Handling of Equipment (Cutlery, Crockery and Glassware Use Gloves, tongs or utensils to serve foods Provide adequate no of Serving ladles / tongs Protect the food with sneeze guards Do not mix the old and new food items Ensure proper Hot and Cold temperatures are maintained on the buffet counter
- 12. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES Personal Hygiene Personal Cleanliness and Clean Uniform Regular Hand Washing No Sharp nails and Nail warmish, No Jewelry Cover Cuts and Burns Hair should be kept covered and tidy Head gears must worn by all food handlers Avoid excessive use of deodorant, makeup and after shave Gloves 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
- 13. M. Naveen KumarSAFE FOOD HANDLING PRACTICES HAND WASHING TECHNIQUE SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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 food Touching Hair, face etc Sneezing, Coughing Smoking, Chewing gums Eating, Drinking Cleaning After Handling Money After going to the toilet
- 14. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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
- 15. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES Sanitizing Sanitizers helps to kill the micro organisms Iodine, Chlorine, Bleach in proper proportion Clean as you go Discard any food stuff or spoilage left on any surface Clean with soap solution and scrub Clean with Luke warm water and then use the sanitizer Store cleaning products in the cleaning store
- 16. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING 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 flies Inform immediately if you see the Wholes Check for deliveries for infestations Eliminate water and food sources, fix leaky faucet Rotate stock and use FIFO Keep Food covered Keep garbage covered
- 17. M. Naveen KumarSAFE FOOD HANDLING PRACTICES SOURCES FOOD PASS THROUGH TO CONSUME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES Waste disposal Use bins provided Wash hands after handling bin
- 18. M. Naveen KumarSAFE FOOD HANDLING PRACTICES Review TIME SAFE FOODHANDLINGPRACTICES SAFE FOOD HANDLING PRACTICES SAFE FOODHANDLING PRACTICES
- 19. M. Naveen Kumar Thank You