Food Sanitation Training

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Presentation Transcript

Food Handler’s and Establishment Operators’ Training on Food Sanitation:

Food Handler’s and Establishment Operators’ Training on Food Sanitation Municipality of Labangan Labangan Rural Health Unit Environmental Health Department

Objectives of Food Sanitation :

Objectives of Food Sanitation

Slide 3:

General Objectives: To train individuals who prepare and serve food to the public to become responsible food handlers by using safe food handling methods and food preparation techniques and promote worker health and safety. Specific Objectives: To emphasize food safety in the food industry To encourage prevention of foodborne illness To protect the public and workers from harm To apply safe procedures for receiving, storing, preparing and serving food To reduce common errors in handling potentially hazardous foods To encourage proper waste disposal

Introduction To Safe Food Handling:

Introduction To Safe Food Handling

Why learn about food safety?:

Why learn about food safety?

Annual Food Borne Illnesses:

Annual Food Borne Illnesses High prevalence of food borne diseases, including those caused by parasites, in developing countries (Philippines) Diarrhea is a major cause of malnutrition in infants and young children These illnesses causes social and economic burden, hospitalizations, and even death 1.8 million people throughout the world die annually from diarrheal diseases due to contamination of food and drinking water IT IS VITAL TO PRACTICE FOOD SAFETY AT ALL TIMES

Food Contamination and Microbiological Hazards:

Food Contamination and Microbiological Hazards

What causes people to become sick when eating contaminated food?:

What causes people to become sick when eating contaminated food? Physical Chemical Biological Microbiological

Slide 10:

Harmful chemicals getting into food through improper storage or excess concentration

Slide 11:

Objects that gets into food during preparation Other e x: bandages, fingernails, parts of equipment

Slide 12:

Carriers of diseases

Slide 13:

Microscopic organisms Natural part of the food or introduced into the food by improper handling

Slide 14:

Bacteria and viruses are not simply killed by freezing, cold holding or hot holding It is important to practice Good Personal Hygiene

Slide 15:

Require acidic environment with low water activity Typically cause food spoilage Do not typically cause food borne illness

Reproduction of Bacteria (FAT TOM):

Reproduction of Bacteria (FAT TOM)

What are potentially hazardous foods?:

What are potentially hazardous foods? Foods that have the potential to cause food-borne illness if not handled properly: High in protein or carbohydrates Moist Sightly acidic or neutral pH Have caused food-borne illness outbreaks

The top 5 causes of food borne illnesses:

The top 5 causes of food borne illnesses

Holding Time and Temperatures :

Holding Time and Temperatures

Temperature Danger Zone :

Temperature Danger Zone Bacteria reproduce from 41-135 °F (5-57 °C) More rapid growth after 4 hours “Keep hot foods HOT” and “Keep cold foods COLD” Reduce the amount of time the food spends in the danger zone

How to keep cold foods cold?:

How to keep cold foods cold? Do not overfill the refrigerator After purchasing food, refrigerate or freeze food as soon as possible What are the proper thawing techniques? Under cold running water In the refrigerator As part of cooking process Do not thaw potentially hazardous food at room temperature

Food Handlers’ Health and Hygiene:

Food Handlers’ Health and Hygiene

Food Handler:

Food Handler Anyone who works in a food business Handles food and surfaces that are likely to be in contact with food (cutlery, plates, bowls) Involved in making, cooking, serving, transporting, delivering, packing food

What are the commonly transmitted diseases?:

What are the commonly transmitted diseases?

Practice Good Hygiene:

Practice Good Hygiene Take a bath daily Do not smoke while working or in food preparation and storage areas Report illnesses

Hand washing:

Hand washing Most important preventive measure food service employees can practice to avoid food contamination How to wash my hands properly? Wet hands Apply soap Vigorously scrub hands and arms for at least 20 seconds. Clean under fingernails and between fingers. Rinse thoroughly under running water. Dry hands and arms with clean towel.

Things to Remember When Using Gloves:

Things to Remember When Using Gloves No bare hand contact with Ready-To-Eat foods. Use disposable gloves, tissue, or utensils Gloves must never be used in place of hand washing Gloves should be changed regularly, especially when switching food preparation task or it becomes soiled or torn Wash hands in between taking soiled gloves off and putting new gloves on

Reporting Employee Illnesses:

Reporting Employee Illnesses If you don’t feel well, don’t go to work If you do, report your illness to your supervisor

Workplace Restrictions:

Workplace Restrictions Restricted from working around food or utensils Can still work in non-food or non-utensil related service (host, hostess, cashier) Fever Diarrhea Vomiting Sore throat with fever Jaundice

Workplace Exclusions:

Workplace Exclusions Excluded from working around high-risk populations Cannot come to work at all Diagnosed with: Hepatitis A Salmonella Shigella E. coli Regulatory authority must be notified Medical clearance is required before an employee is allowed to return to work

Slide 38:

The Story of Mr. Huga Wan

Slide 40:

Employees and employers should follow basic hygiene rules

Adequate Cooking and Cleaning and Disinfection :

Adequate Cooking and Cleaning and Disinfection

Proper Cooking Temperatures:

Proper Cooking Temperatures Thoroughly cook food Reheating involves food that are already cooked Ensure that foods are cooked, reheated, and held properly How to reduce food borne illness? By properly: Thawing Cooking Cooling Reheating

Slide 43:

Critical Temperature for Food Handling and Storage

Contaminated Equipment:

Contaminated Equipment Cross-contamination Transfer of disease-causing organisms from a raw food to a ready-to-eat food Usually occurs when a piece of equipment is not properly cleaned and sanitized

How to prevent cross contamination?:

How to prevent cross contamination? After coming in contact with raw meat, poultry, and sea food, always wash hands properly Always wash cutting boards, dishes, and utensils with hot, soapy water Wash the surface before you sanitize. Use one cutting board for raw food and another one for the ready-to-eat foods. Never place cooked food back on the same plate or surface that held raw food. Make sure all the raw foods in the refrigerator are sealed to prevent leakage of the juices Use utensils when mixing and dispensing foods, not bare hands Store raw meat in the refrigerator according to the cooking temperature Sauce used for marinating should be discarded or must be boiled before applying to cooked meat, fish, or poultry

What is Sanitizing?:

What is Sanitizing? Sanitizers are NOT cleaners They DO NOT properly lift debris and grime from a surface They DO reduce microorganism numbers to safe levels Best Practice Clean with warm soapy water before applying a sanitizer.

What are the two effective methods of sanitizing a food contact surface?:

What are the two effective methods of sanitizing a food contact surface? Chemicals Heat

3 Chemical Sanitizing Methods:

3 Chemical Sanitizing Methods Chlorine or Bleach takes 10 seconds to sanitize inexpensive and very effective; corrosive 50-100 parts per million ( ppm ) Quaternary Ammonium takes 30 seconds to sanitize less corrosive; more expensive 200-400 ppm Iodine rarely used in food establishments READ labels and directions carefully

Slide 49:

Sanitization in dishwashers 160 °F (71.1 °C) For pots and pans too large for dishwashers Scrape and rinse large debris off the surface Wash with soapy water at 100 °F (37.8 °C) Rinse in clean, warm water at 100 °F (37.8 °C) Sanitize using the manufacturers recommendations Air-dry the equipment Store the equipment in a clean, dry place

When to Clean and Sanitize?:

When to Clean and Sanitize? Surface is soiled Switching between raw foods and ready-to-eat foods Between food preparation tasks REMEMBER: Storage areas are for clean and sanitized equipments only Maintain equipment because it is hard to clean when there is too much wear-and-tear

Safe Food Sources and Food Preparation:

Safe Food Sources and Food Preparation

Slide 52:

Meat must be inspected by proper authorities Eggs must be from a regulated source All food that is served or sold to the public must come from a source regulated by an agency Choose whole fruits and vegetables over pre-cut and packaged At receiving, the person in-charge should look at the label for proper hot and cold holding temperatures and expiration date Keep an eye for spoilage and insect or rodent infestation The person-in-charge should ensure that the food is safe and of exceptional quality Store food in a clean, dry area Cut or slice fresh produce just before cooking them

Disease Vectors and Control:

Disease Vectors and Control

Disease Vectors:

Disease Vectors Insects (flies, roaches), rodents, and other animals that transmit disease-causing organism to the skin, food, or other objects It is very important to control these pests before they become a problem Clean and sanitize regularly Deny them food and deny them access Do not leave the doors to your establishment wide open This is an open invitation to vectors to invade your kitchen

Good Retail Practices:

Good Retail Practices

Slide 56:

Storage areas should be clean and dry All food must be stored at least 6 inches off the floor and away from the walls Follow the “First In, First Out” (FIFO) principle “When in doubt, throw it out” Mark potentially hazardous food properly These are foods that are prepared on-site or half-opened These foods must contain the date it was prepared and the date it will be discarded

Slide 57:

Proper Food Storage Potentially hazardous, ready-to-eat food must not be stored more than 7 days Chemicals Keep all chemicals away from food storage Label everything, even water Always follow label recommendations Do not mix own concoctions Structure Everything in the establishment should be built from easy to clean, non-porous surfaces There should be adequate lighting throughout the food preparation and storage areas

Food surveillance :

Food surveillance

Food Surveillance:

Food Surveillance Assists in the: Assessment of the burden of food borne diseases Identification of public health priorities Setting of policies Evaluating program performance Prevention, detection and control of outbreaks Stimulate research May also identify emerging food safety issues

Proper Waste Disposal:

Proper Waste Disposal

Slide 62:

Provide adequate number of trash cans to separate biodegradable and non-biodegradable wastes Liquid waste must be disposed into a sanitary sewer

Water Sanitation :

Water Sanitation

Slide 64:

Drinking Water/Potable Water Water of sufficient high quality that it can be consumed or used without risk of immediate or long-term harm Water contaminated with pathogens or unacceptable levels of dissolved chemicals or suspended liquids are not potable and may lead to widespread illness of used in food preparation

How to protect water from contamination?:

How to protect water from contamination? Use clean containers with cover Avoid hand contact with water Wash containers after every use What are the methods of water treatment? Boiling Rolling boil for at least 2 minutes Disinfection 1 level of powder (chlorine) to 1 liter of water or 2 teaspoons of stock solution to 5 gallons of water Mix thoroughly and let it stand for at least 30 minutes

Sanitation Code:

Sanitation Code

Code on Sanitation of the Philippines 1975 (PD 856):

Code on Sanitation of the Philippines 1975 (PD 856) The Sanitation Code ensures the safety of the Water Supply and Food Establishment By requiring regular examination of drinking water as to its potability ; and Requiring sanitary permits for food establishments

Inspection of a food establishment seeking a sanitary permit::

Inspection of a food establishment seeking a sanitary permit: Water supply Wholesomeness of food Toilet provision Hand washing facilities Liquid waste management Solid waste management Personal cleanliness Construction of premises Maintenance of premises Vermin control Housekeeping and management Sanitary condition of appliance and utensils Disease control

Sanitation Requirements for an Industrial Establishment:

Sanitation Requirements for an Industrial Establishment Sanitary Permit Location and setting of the establishment complies with zoning laws, ordinances, or policies Potable water supply Sewage disposal All wastes of the industrial establishment are collected, stored, or disposed off in a manner to prevent health hazards, nuisances, and pollution. It should utilize the city/municipal collection and disposal system, if it exists Maintenance of abatement program for vermin control Adequate restrooms and mess halls for employees All places of employment and all workrooms, including machinery and equipments are kept clean and sanitary

Other Laws::

Other Laws: Rural Health Act (1954) Clean Air Act ( CAA ) Ecological Solid Waste Management Act Environmental Health Impact Assessment ( ECHIA )

Slide 73:

SAFE FOOD FOR ALL Good luck in your food-service career!

Slide 74:

Prepared by: Dr. Mailyn Ontok-Manupac , MHO Mr. Garry Ermitanio , RSI -II Powerpoint Presentation by: Mr. Reynel Dan L. Galicinao, RN Contributors: Ms. Almaida Manupac , RN, NARS Ms. Marhainie Talumpa , RN, NARS Ms. Rohma Badar , RN, NARS

Slide 75:

http:// nurseRD.blogspot.com www.authorstream.com/reynel89/Nursing www.slideshare.net/reynel89/slideshows - RDG