Food Hygiene Training :Food Hygiene Training Our training spends more time ‘doing’ and less time ‘listening’ Food Hygiene. © Food Hygiene Asia. All rights reserved


This is just a sample of some of the slides used during the Food Hygiene Asia’s Basic Food Hygiene Training Workshop _ :This is just a sample of some of the slides used during the Food Hygiene Asia’s Basic Food Hygiene Training Workshop _ Visual, oral, audio, games and role plays will be the key methodology used.


Why food hygiene? :3 Why food hygiene? Food-borne illness can be serious and distressing Training is a legal requirement Food-borne illness figures are increasing Customers will take their business away Legal action could be taken by enforcement officers Compensation claims from sufferers


Common symptoms of food-borne illness :4 Common symptoms of food-borne illness Vomiting Diarrhoea Nausea Abdominal and stomach pains Fever/high temperature


Slide 5:5


Types of bacteria :6 Types of bacteria Pathogenic cause illness in humans difficult to detect Spoilage make food perish/rot/spoil signs easy to detect


Sources of pathogenic bacteria :7 Sources of pathogenic bacteria Raw foods raw meats, poultry, fish and shellfish Soil, dirt and dust unwashed vegetables and salads Pests and domestic pets Humans hands, hair, nose and throat, infected cuts Food waste Airborne dust Untreated water and sewage


How bacteria multiply :8 How bacteria multiply Divide into 2 (binary fission) As quickly as 10-20 minutes After several hours can be millions


High risk foods :9 High risk foods Cooked meat and poultry products Milk, cream, ice cream Sauces, gravies Cooked dairy products Fish and shellfish – cooked or in some cases raw Any food containing the above


Managing high risk foods :10 Managing high risk foods Control temperature Ensure heat processing is thorough Avoid handling Keep covered or wrapped Keep separate from raw foods


Chemical contamination :11 Chemical contamination Cleaning chemicals Pesticides Maintenance – oils, grease, paints Metals – storage in opened cans, dissolved from cooking containers


Physical contamination :12 Physical contamination Pests – fur, droppings, bodies Product – bone, stones, shell Premises – brick, glass, airborne dust People – hair, pens, buttons, cigarettes, jewellery Packaging – string, metal staples, plastic Process – equipment, maintenance


Slide 13:13 What temperature is the DANGER ZONE?


Thawing Food :14 Thawing Food There are only three safe ways to thaw foods, and you must plan ahead to allow enough time to do it right:


Thawing Food :15 1.Thaw food in the refrigerator; it may take a few hours or a few days. This is the best and safest way. Be sure to put meat in a container to catch the meat juices and to keep them from dripping on the food below. 2.Hold the food under cool, running water, never under warm or hot water. 3.In a microwave oven; you must then cook it or serve it right away. Thawing Food


Slide 16:16 Never thaw food at room temperature, on a counter or in warm water. These methods let harmful bacteria grow to high numbers (the "Danger Zone)


Slide 17:Clean your hands and all surfaces Separate food and do not cross contaminate Cook thoroughly Chill promptly 17 Golden Rules


Slide 18:Cross contamination of food is a common factor in the cause of foodborne illness. Foods can become contaminated by microorganisms (bacteria and viruses) from many different sources during the food preparation and storage procedures.


Slide 19:Preventing cross contamination is one step to help eliminate foodborne illness. Cross contamination is the contamination of a food product from another source. There are three (3) main ways cross contamination can occur: ซึ่งมีหลักๆ อยู่ 3 ·      Food to food ·      Equipment to food ·      People to food


Why clean? :Why clean? Mainly to remove harmful contamination: Bacteria Physical contamination Waste food food supply for pests harbourage for bacteria 20


Slide 21:21


Cleaning :Cleaning Removes dirt, grease, food, soil Does not destroy bacteria Requires: heat/hot water physical effort – brush, cloth, scourer Detergent 22


Please read through the notes you have made today. :Please read through the notes you have made today. 23 Thank you!


Slide 24:www.foodhygieneasia.com