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Safe food handling

Safe food handling. Annual compulsory education. Revised February 2013. Learning objectives. To define “Food Borne Illness” To review the importance of cleanliness To review the rules for preparing food To review the correct way of handling utensils and serving food

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Safe food handling

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  1. Safe food handling Annual compulsory education Revised February 2013

  2. Learning objectives • To define “Food Borne Illness” • To review the importance of cleanliness • To review the rules for preparing food • To review the correct way of handling utensils and serving food • To review the procedure for garbage disposal Revised February 2013

  3. Personal Hygiene • Is an important part of preventing the spread of infection through food • Large numbers of germs are found on/in us including our clothing • The germs can be transferred to the food, dishes, utensils Revised February 2013

  4. What is cleanliness? • Washing hands properly & often • Keeping finger nails short & clean • Not handling food when you are ill • Wearing an apron or clean clothing • Wearing the proper head gear • Not wearing your uniform outside of work • Not smoking in any food area Revised February 2013

  5. Dietary staff • Aprons to be worn in dietary area only • Aprons to be changed when moving from raw to ready-to-eat food preparation • Hair nets must be worn • No nail polish or false nails • No rings while working with food • Food must be covered to protect from contamination Revised February 2013

  6. Glove use Wash hands thoroughly before & after glove use Wash hands & replace gloves after each task Store gloves properly Cuts/wounds on hands must be bandaged and protected with a glove Gloves are tools and must be used properly to ensure safety Revised February 2013

  7. Foodborne illness • One of the most common infectious diseases • often goes untreated • Symptoms occur between 6-72 hours after eating • Stomach cramps • Nausea, vomiting, diarrhea • Headache • Fever • Dehydration & electrolyte imbalance Revised February 2013

  8. Preventing foodborne illness Follow proper food handling procedures Store food at proper temperatures - Hot Food at 60 degrees Celsius or more - Cold Food at 4 degrees Celsius or lower Cook and reheat food thoroughly Revised February 2013

  9. Preparing Food • Touch food with gloved hands only • Never serve undercooked fish, meats, poultry • Never partially cook poultry the day before • Keep food preparation tables clean • Do not place dirty dishes, bottles or cartons on food preparation tables • Never sit on tables Revised February 2013

  10. Preparing food cont. • Prepare custards, salads and cream-filled pastries just before use • Have separate cutting boards and work areas for raw food • Do not store chemicals in food preparation areas • Use food from approved suppliers only • Keep temperature above 60 or below 4 degrees Celsius until it is served Revised February 2013

  11. Eating utensils • Pick up cups, knives, forks, spoons by the handles • Do not wipe utensils with an apron, soiled cloth or towel • Utensils should be designated to single food items • Use utensils when serving food – if using your hand you must wear gloves • Handle dirty and clean equipment in the same manner Revised February 2013

  12. Serving food • Do not touch the rim of cups and glasses • Do not put cream containers in the empty cup • Do not place plates of food on top of glasses or cups • Discard cracked or chipped cups and glasses • Place cup upside down on saucer when setting tables • Do not chew gum, eat or drink while serving food Revised February 2013

  13. Serving food cont. • Never blow on food to cool it • Never lick fingers, touch hair or face • Do not blow on plates to remove dust • Do not wipe dust off plates with your hands • Plates & other flat dishes need to be handled with fingers underneath and your thumb on the edge Revised February 2013

  14. Garbage disposal • Must have enough containers for all garbage – must have lids • Plastic liners must be used in garbage containers • Containers must be stored away from food • Dispose of garbage often – do not leave overnight – wash & sanitize after use Revised February 2013

  15. References • Brenda Strafford Foundation LTD. Policies Revised February 2013

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