basic food handling training power point presentation
DESCRIPTION
PPT which will tell you about how to handle food items in Manufacturing and how to keep them safe.TRANSCRIPT
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BASIC FOOD HANDLING TRAINING
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• Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.
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FOOD SAFETY TERMS :1. HYGIENE
I. PERSONNEL HYGEINE
(WATER TEMP - 41°C(HAND WASHING), STANDARD OF HAND WASHING 20 SEC)
I. PROTECTIVE CLOTHING
II. WASHING
2 MACHINE
3 PEST CONTROL SANITIZER
4 CONSTRUCTION AND AREA
5 CLEANING
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BACTERIA : 3 TYPES OF BACTERIA
1. ESSENTIAL
2. SPOILAGE
3. PATHOGENIC
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BACTERIA
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GERMOGRAPH : FREEZER TEMP : -18°C (NO GROWTH)
CHILLING TEMP : 1 TO 4°C (GROWTH AWAKE)
TEMP : 20 TO 50°C (MULTIPLE GROWTH)
* GROWTH TWICE WITHIN 10 OR 20 MINS
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FOOD POISIONING• AN UNPLEASANT ILLNESS WHICH USUALLY OCCURS
WITH IN 1 TO 36 HOURS.
• SYMPTOMS GENERALLY LOST WITH IN 1 – 7 DAYS.
• SYMPTOMS OF FOOD POISIONING
I. ADDOMINAL PAINII. DIARROHEAIII. VOMITINGIV. AUSEAV. FEVER
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CONTAMINATION
• THE CHAIN OF INFECTION
BACTERIA
CONTAMINATION
FOOD
MULTIPLICATION
FOOD POISIONING
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FOOD CONTAMINATION
THEY ARE THREE TYPES
I. BACTERIAL CONTAMINATION
II. PHYSICAL CONTAMINTAION
III. CHEMICAL CONTAMINATION
• ROUTES OF CONTAMINATION
I. DIRECT CONTAMINATION
II. CROSS CONTAMINTAION
III. IN DIRECT CONTAMINTAION
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SOURCES OF BACTERIA
• HUMANS• RAW FOOD
I. POULTRY
II. MEAT
III. VEGETABLES
IV. FISH• ANIMALS AND INSECT
I. FLIES
II. MICE AND RAS
III. COCKROACHS
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BREAKING OF FOOD POISIONING CHAIN
• PROTECT FOOD FROM CONTAMINATION• PREVENT MULTIPLICATION• DESTROY THE BACTERIA
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• FOOD HAS CONTAMINTED BY :
1. BACTERIA2. CHEMICAL3. PHYSICAL
• RISK GROUP
• VERY YOUNG• ELDERLY• WEAK IMMUNITY• PREGRENT WOMEN
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CONDITIONS OF GROW TO BACTERIA:
i. TIME
ii. TEMPERATURE (5°C - 63°C) best condition is 37°C.
iii. FOOD
iv. MOISTURE
v. OXYGEN
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DANGER ZONE
• The temperature range in which food borne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C), though often 45°F (7.2°C) is considered the lower temperature of the range. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food should not be stored at temperatures in this range in order to prevent food borne illness, and food that remains in this zone for more than four hours must be discarded.
• SPORE : It’s a safety cover of bacteria which they make at the time of very critical situation.
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PREVENTATION OF BACTERIA
1. PLANT CONDITION
• DRY STOREI. KEEP CLEANII. PEST FREEIII. VENTILATEIV. ROTATE STOCK , CHECK REGULARLYV. KEEP FOOD COVEREDVI. FOOD SHOULD BE STORED AT FLOOR
3’’ FLOOR TO HEIGHT5’’ FROM THE WALL6’’ HEIGHT
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• REFRIGERATION RULES
I. GOOD VENTILATION
II. KEEP CLEAN
III. TEMP 1 TO 4°C WHERE 8°C IS CONTROL POINT
IV. KEEP DOOR CLOSED
V. COVER FOOD
VI. ROTATE STOCK
VII. SITED WALL
VIII. GOOD CONSTRUCTION
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• FREEZERS :
TEMP -5 TO –18°C
KEEP CLEAN
ROTATE STOCK
DO NOT OVERLOAD
WRAP FOOD WALL
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METHODS OF PRESERVATION
i. CANNINGii. DRYINGiii. FREEZINGiv. SMOKINGv. HEAT TREATMENTvi. VACCUM PACKAGINGvii. PICKLING & SALTINGviii. ADDING SUGAR
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PREMISES & EQUIPMENT
• CROOS CONTAMINATION SHOULD BE ELIMINATE
• FLOOR – NON OBSERVED TILES
• LIGHTING – 120 LUX IN MIXING AREA
100 LUX REMAINING AREA
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CLEANING
• CLEANING IN PLACE
• CLEANING OUT PLACE
I. PHYSICAL CLEANING
II. CHEMICAL CLEANING
III. THERMAL CLEANING
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• REASONS OF CLEANING
I. PLEASANT AND SAFE ENVIORMENT
II. REDUCE CONTAMINATION
III. ALLOW DISINFECTION• EFFECTIVE CLEAING
I. WHAT
II. HOW
III. WHO
IV. WHEN
V. HOW MUCH TIME IS ALLOWED FOR CLEANING
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• USE OF CHEMICALS FOR CLEANING
I. BACTERICIDE - DESTROYS BACTERIA
II. DETERGENT - REMOVES GREASE AND DUST
III. DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFE LEVEL
IV. SANITIZER- CHEMICAL THAT USE BOTH CLEAN AND DISINFECTIONS
V. STERILIZER- HEAT TREATMENT
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REASONS OF CONTROL BACTERIAPREVENTIVE OF DISEASE
PREVENTATION OF DAMAGE
PREVENTATION OF WASTE FOOD
METHOD OF CONTROL
PHYSICAL CONTROL
CHEMICAL CONTROL
PROOFING
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