Hygiene passport

Tuomo Hyytinen
Tredu
 Why are you here today?

• Hygiene Passport
• Developed to promote food safety.
• Finnish Food Authority manages, directs and develops the
control of products used in the primary production of
foods and agriculture.
• The goal is effective, efficient, consistent and risk-based
targeted control across the entire food supply chain.
• When do you need it?
• People who work in the food industry must have basic
knowledge of food hygiene in order to ensure food
safety.
• A person has to have a hygiene passport if they work on
food premises and handle unpackaged perishable
foodstuffs.
 Hygiene Passport
• Food premises are for example
• Cafés, restaurants, Fast food
restaurants, Institutional
kitchens,
• Shops (selling unpacked
perishable food stuffs)
• Bakeries and factories
producing foodstuffs.
• staff at day care centres and
aged care facilities have to
acquire a Hygiene Passport.
• Nurses in hospital
• Delivery trucks drivers ?
 Hygiene Passport
• FFA has compiled a table
on what is considered to
be handling of
unpackaged, perishable
foodstuffs and what is
not.
• The table is available on
FFA internet page under
Handling of unpackaged
perishable foodstuffs. • Kuva:ruokavirasto.fi
 What is the hygiene
passport like?
• The hygiene passport
consists of
• an A4-sized paper
• a plastic credit card-sized
hygiene proficiency card.
• A hygiene passport is issued
in the applicant’s name and
it is always personal
property regardless of who
paid for it.
• Personal property.
 Proficiency test
• Supervision during the
test
• Time allowed for the test
• 45 minutes but You may • Kuva:wikipedia.org

leave the room no earlier

than 20 minutes after the
test started.
• Test form
• has to be written on FFA • Kuvat:is.fi
test form (clearly
handwriting)
 Test questions

• consists of 40
correct/wrong
statements.
• The statements involve
different areas of food
hygiene. • Kuva:shutterstock.com

• Each statement has to

be read with care.
 Performing the test

• marks an X in a box either for

“correct” or “wrong”
• Each correct answer is given
one point.
• To pass the test, a minimum
Kuvat:wiktionary.org
of 34/40 points has to be
achieved.
• Empty boxes or unclearly
marked answers are
interpreted as being wrong.
• There are no minus points for
wrong answers, so a pass will
be given for up to six wrong
answers.
Returning the test form and checking
the identity
• At the end of the test,
the proficiency
examiner receives the
test forms and at the
same time checks the
identity.
• The participants in the
test must have official
identification at the
test.
 What forms of identification are
accepted?
• Finnish identification card
• Finnish passport
• Finnish driver’s licence
and moped licence a
Finnish Kela card
• Foreign ID card
• Foreign passport
• Residence permit and a
residence (permit for
refugees or other
immigrants)
 Ordering a replacement hygiene
passport
• The hygiene passport has
been lost
• If you have lost your
hygiene passport, you need
to contact the proficiency
examiner who issued the
original hygiene passport. • Picture: vectorstock.com

• Tuomo Hyytinen (B1087)

19.4.2022
 Ordering a replacement hygiene
passport
• One part of the hygiene
passport is lost
(certificate, or hygiene
proficiency card)
• The remaining part of the
hygiene passport has to
be supplied to the
proficiency examiner
• The proficiency examiner
issues a new hygiene
passport
 Ordering a replacement hygiene
passport
• Both parts of the hygiene
passport are lost
• The proficiency examiner
can only issue a new
hygiene passport if the
examiner still holds the
original test form in the • Kuva:pinterest.com
archive
• Proficiency examiner has to
archive the hygiene
passport documents three
years after the date of
issuing the hygiene
passport.
Hygiene practices
Prevention of food-borne diseases
• Requires employess
handling food to participate
in medical examinations.
• The aim is to find potential
carriers of generally
hazardous diseases and
prevent them from
spreading.
• An employee who is known
or suspected to carry a
food-borne disease or has
infected cuts, skin infections
injuries is not allowed to
work on food premises.
The employment medical examination
• Interview by a nurse or
doctor and if necessary
salmonella or other
testing.
• Examination is compulsory
for employees handling
unpacked perishable foods
and who are expected to
employed at least one
month.
 Personal hygiene
• Take care of personal
hygiene!
• Protective clothing!
• Must wear clean over
clothing!
• Only waiters are
allowed to wear
working clothes on their
way to work!
 To maintain high standards of food
hygiene it is important
• Avoid unnecesssary touching of
food
• Handle food with appropriate
utenils
• Use utenils for food tasting
• Avoid exposing food danger zone
temperatures
• Not touch hear, nose etc while
working
• Wash a hand after blowing the nose
• Do not sneeze on the food
• Do not smoke on food premises or
use snus.
• Don´t eat inside kitchen
 Personal hygiene
• Clothing should be clean
and made of easy-to-
clean material.
• Laundry vs. wash your
self.
• Easy checking of
cleanliness (colour).
• Clean footwear
• Head covering
• Visitors must wear
protective clothing!
 Hand and skin
• Particular cleanliness of
the hands is required
while handling foods
that are serving cold.
• Gloves should be used
only for a single
working perioid.
 Hand and skin
• No septic infection
• No make up, nailpolish,
jewellery, bracelets or rings
• Cuts on the hand or forearms
must coverred by dressing.
• Disposable gloves should be
worn on the injured hand.
• The hands should be washed
througly in flowing water
with liquid unperfumed soap.
• Water taps should be turned
of by using disposal paper or
forearms, not bare hands.
 Food handlers must wash their hands
especially
• After visiting the toilet
• On entering the kitchen
facilities, after a break and
before handling any food.
• After putting on or changing
a dressing
• After dealing with an ill
customer or a baby’s nappy
• After handling raw food
Including eggs, and before
handling ready –to eat food.
• Touching, flowers or money.
 Food handlers must wash their hands
especially
• After cleaning up animal
feaces or handling boxes
contaminated by bird
dropping.
• After combing or
touching the hair, face,
nose, mouth or ears.
• After handling waste
food.
• After cleaning , or
handling dirty cloths,
crockery .etc.
Food Hygiene
 The task´s for food hygiene are:

• Try to prevent harmful and

hazardous contaminants ending
up to food.
• Kill harmful microbies or prevent
them from reproducing in foods.
• https://www.ruokavirasto.fi/en/
 Food hygiene
• Food hygiene are the conditions and
measures necessary to ensure the safety of
food from production to consumption.
• Food can become contaminated at any point
• during slaughtering
• harvesting
• processing
• storing
• distribution
• transportation
• preparation.
• Lack of adequate food hygiene can lead to
foodborne diseases.

• Or even worse… death of the customer

strict special diets (nuts)or low resistance for
bacteria (e.g hospital environment)
Food handling
 Food handling
• Foods can be classified into
three groups.
• Perishable foods
• meat, poultry, fish, milk, eggs
and many raw fruits and
vegetables (especially after
pealing and cutting).
• All cooked foods are
considered perishable foods
(storaging and serving
temperatures).
• To store these foods for any
length of time, perishable
foods need to be held at
refrigerator or freezer
temperatures.
 Food handling
• Semi-perishable foods
• if properly stored and
handled, may remain
unspoiled for six
months to about one
year.
• Flour, grain products,
dried fruits and dry
mixes are considered
semi-perishable
 Food handling
• Staple, or non-
perishable, foods
• Such as sugar, dried
beans, spices and canned
goods do not spoil unless
they are handled
carelessly.
• These foods will lose
quality, however, if stored
over a long time, even if
stored under ideal
conditions.
• Don´t use a dented can!
 Date labels on food packages
• Best before
• Semipersihable
• Best before label-
indicating how long the
product preserve its
typical when properly
stored.
• The product can be still
sold or used after this
day.
 Date labels on food packages
• Use-by date
• persihable foods must bear a label
indicating the use-by-date.
• These product may not be sold or
used after the use-by-date.
• Used e.g for vacuum packages or
perishable foods.
• Charity organisations that prepare
food using fresh foodstuff which
have been donated, can use
products on the day after “use by”
date.
• Sensorial evaluated and the
products are heated to at least 70 °C
during preparation.
 Date of manufacture
• Labels indicating the
manufacturing date are
optional.
• Avoid mistakes and to
asssure good stock
rotation
• Semifinished frozen food.
 Storage instructions

• Compulsory for perishable food

• Frozen foods
• Grated eggs
• Potatoes
• Baby foods
• Powdered infant formula
• Dietary supplements
• False morels
 Food delivery and storaging
• Food delivery vehicles should
be provided with easy-to-
clean and neat facilities.
• During the frozen food
delivery temperature may
temporarily rise up to - 15°C
(Monitoring)
• Cold delivery for chilled food.
• The incoming raw-materials
and foods should be inspected
every time (date, packages, fit
for use, temperatures,)
 Temperatures in foodhandling
• Pasteurization
• is a process, that applies
heat to destroy pathogens
in foods.
• Different combinations of
time and temperatures are
using.
• E.g milk +71– +74 °C for
between 10–30 seconds
• Raw milk is not heat
treaded!
 Sterilization
• In UHT (ultra high
tempereture) processing
the tempereture of milk
is elevated up to a
minimum of +135 °C for
two minutes.
• This procedure will kill all
microbes.
• unopened packages can
be stored at room
temperature.
 Chilling
• Seperate equipmen (plast
chiller), not a normal fridge.
• Should happen rapidly
• Less than 4 hours below +6 °C
• Should store in refigerator
• Placing food in to the shallow
container will speed up chilling
(65 mm gn container).
 Freezing
• Self made food and natural
picked raw-material can be
frozen .
• Freezing within 24 hours below
-18 °C
• Not kill microbes but prevents
them from multiplying.
• Seperate deepfreezing
appliance (to achieve safe
result)
 In-house control
of food supplements
 In-house control (own check)
• Mandatory
• To minimize these risks a plan should
be drawn up and implemented.
• Requires operators to have sufficient
and correct information on the food
supplements that they
• Produce
• Manufacture
• Import
• Export
• Package
• Sell
• Serve or distribute as foods.
• Products must be safe to use and must
not mislead the consumer.
 In-house control (own check)
• There are three different
acts (Law) requiring in-
house control:
• The Food act
requirements
• The health protection act
• The hygiene act
 The legistlation

• Requirements for in-house control concern

all food businesses involved in food
handling:
• Manufacture
• Marketing
• Import and export (laboratory testing, Risk
countries)
• Packing
• Storing
• Serving and delivery
• The company should identify and list all
critical points and arenge their regular
control.

More information
https://www.ruokavirasto.fi/en/private-
persons/hygiene-passport/legislation-and-
instructions/
 Planning in-house control
• Starts with identification of
hygiene risk (base on
HACCP-system)
• System list different kinds of
hazards, analyzes their
causes and effects.
• A description of monitoring
the methods and the critical
limits for control points
• Acceptable limits should be
included in the in-house
control plan.
 Planning in-house control
• Plan should always
submitted to the local food
control authorities.
• The Plan should include
e.g.
• checking incoming foods
• Controlling production and
storage conditions
(temperatures, cleanliness)
• Personel health care
• Waste disposal plan
 Planning in-house control
• Cleaning schedules
• Instructions for hazard
cases
• The plan should be followed
• All the measurements and
other control results should
be promptly recorded.
• Updating the plan according
to changes in production
and operational activities
Dishwashing
 Washing dishes
• The cleanliness of the dishes and
kitchen utensils plays an important
role in preventing food poisoning.
• Machine washing
• Plates
• cutleries
• glasses
• Everything what customers are
using.
• Knife, choping board, pans, kettles
and other cooking instruments-
washing are allowed to wash by
hands.
 Washing dishes
• 1. The dishwasher should be checked daily
for
– -cleanliness
– proper function
– correct amounts of detergent and rinse.
• 2 Loose food should be removed from the
dishes by pre-rinsing with a warm water jet
(+35- +40 °C)
• 3.During the wash cycle, the temperature of
the water should be +60- +65 °C,
• High enough to dissolve the dirt but low
enough to prevent it from burning and
sticking to dishes.
• This will be high enough to kill the most
sensitive microbes
 Washing dishes
• 4. The rinsing water
temperature should be +80-
+85 °C.
• Heat kills microbes and it
will speed up drying as well.
• Rinsing clarifies will also
speed up drying.
• Quick drying will protect the
clean dishes from
contamination and make
them easier to handle.
 Washing dishes
• 5. The diswasher should be
cleaned after use. The sieve
and nozzels should be
disconnected and washed.
• The interior of the machine
should be washed as well.
• After wiping the outer
surfaces the machine should
be left open to dry.
Food legislation and local authority
control
 Legistlation
• The most important acts
relating to food safety are:
• The food act (Elintarvike-
laki)
• The health protection act
• (Terveydensuojelulaki)
• The act on hygiene of
foodstuffs on animal origin.
(Laki ihmisille tarkoitetuista
eläinperäisistä tuotteista)
 Food act
• Concerned all kinds of
foods and food business
activities.
• The aim is to ensure high
standards of food hygiene
and protect consumer.
• Is concerned with the
delivery of foods from
company to comapany.
• As well as the retail, serving
and delivery of foods to
consumers.
 Health protection act
• Maintain and promote
• Public & Individual health
• Eliminate environmental
hazards
• Food handlers or producers
prevent the spread in all
circumstances of infectious
diseases and other health
hazards.
 Health protection act
• Includes regulations
concerning…
• Food premises
• Public events
• Medical examinations
of employees
• Obligation to notify the
authorities of suspected
case of food poisoning.
 The act on hygiene of foodstuffs on
animal origin
• Guarantee high hygiene
standards of animal food.
• Prevent food borne
infections from animals to
humans.
 Requirements concerning food
premises
• Regulations concerning facitilies
used for food
• manufacturing
• storages
• delivery
• retail
• Kitchen premises must be
registered and inspected before
opening!
• Enough space to storage food
and other stuff.
• Fill limits of freezer and fridges.
• Includes special events (Sports
events, Rock concert etc.)
 Food premises
• Descriptions of food
premises and equipment
• Planned production
activities and product lines
(cooking methods, cook &
serve, cook &chill, cook
cold etc.)
• An in-house control plan
must be included in the
registration.
 Food premises should provide

• Enough room for

• Handling,keeping and
storing of material.
• Proper ventilation,
temperature and
lightning.
• Adequate provision of
hand washing and
washing for cutlery and
instruments.
• Storage for cleaning
instruments and chemicals
 Food premises should provide
• Adequate supply of
household water
• Adequate provision of
employee locker rooms
• with proper facilities for
shower and hand washing.
• Adequate provison of
employee toilet facilities
which do not open directly
to the food premises.
• Adequate provison of well
equiped toilet facilities for
customers
 Food premises should provide
• Surface materials has to
be suitable for kitchen
premises.
• Equipment, instruments
and utensils should be
easy to clean and
disinfect, if necessary!
 Food premises should provide
• The floors in the food
premises should be
equiped with drains
leading to the sewer.
• The floor should slope
towards the drain
• New cleaning methods
”Dry Cleaning”
 Food safety information publication
system
• Coordinated FFA (Finnish Food
Authority). Local healthy
inspector proceed it.
• Based on the current
provisions in food safety
legislation .
• Harmonises inspection
practices throughout Finland
• Or liability of operators will be
introduced with
implementation of Oiva.
• Results available for
consumers.
• Results will be presented with
smileys.
 What changes with Oiva
• EXCELLENT
• Operations comply with requirements.

• GOOD
• There are small issues with the operations, which
do not impair food safety or mislead consumers.

• TO BE CORRECTED
• There are issues with the operations, which impair
food safety or mislead consumers. These issues
must be rectified within a deadline set.

• POOR
• There are issues with the operations, which
• jeopardise food safety or considerably mislead
consumers. These issues must be rectified with
immediate effect
 Local authority control
• Includes inspections
• Sampling and analysis
medical examinations of
employees
• Inspections concerning
company documentation
• in-house control.
• The in-house control
together with the official
food control aim at
maintaining stanadards of
food hygiene and safety
Hazards and risks involeved in food
handling
 Contaminations
• Contamination is
occurence of a hazard in
food.
• Transfer of the hazard
from contaminated food
to an uncontaminated
one.
• when the same cutting
board or knife are used
for handling raw and
cooked meat or poultry.
 Hazards and risks involved in food
handling
• May be either…
• Microbiological
• Chemical
• Physical
 Chemical hazards include
• Harmful natural chemicals
left in the food after
handling (dried beans)
• Traces of incorrectly
added chemicals left in
the food (pesticides,
additives)
• Harmful chemicals in the
food (pollutans, drug
residues in animals,
lubracations oil)
• Foreign componenents in
the food causing e.g.
allergig reactions
 Physical hazards
• Include foreign bodies
often observed by
sensory evaluation
• e.g pieces of metal,
glass, wood, stone, hair
or packing material
 Microbiological hazards
• Include food spoilage
microbes.
• food- and water-born
patogenic microbes.
 Controlling hazardous chemicals
• Some raw food materials
should be recognized and
taken into account in food
handling.
• Solanine in green potatoes
(should be rejected)
• Gyromitrine in false morels
• Lectine in dried beans
(soaking, rinsing and
cooking).
• Beetroots should be always
served througly cooked.
 Controlling hazardous chemicals
• The maximum amount of
certain chemicals is limited
by regulations
• Certain risk food should be
limited (high fat fish species
in baltic sea)
• Liver
• Laboratory tests
• May end up in food from
packing materials and other
food-contact materials (cup
and fork symbol)
 Additives
• Chemicals added to food
• Artificial and natural
• Preservatives
• acidity control agents
sweeteners
• colours
• gelating agents
• ensure the food safety
• The use of additives is
controlled by regulations
• Packages must bear the label
food additives
Allowed food additives
 Pest control
• Food pest are a major
hazard for foodbusiness.
• Insect pest reproducing in
foods, e.g flour beetles.
• Indoor insect pest
(cockroaches)
• Outdoor insects (flies,
spiders, ants)
• Birds
• Mice and rats
 Pest control
• Dry food such as peanuts and dried
fruits may be infested with insect
eggs, larvae etc.
• Prevent pest reproducing is
important
• Inspect the incoming goods and
provide dry food stores with proper
ventilation.
• Keep the temperature below + 18°C
• Don´t storage any food itsems on
the floor.
• Maintain cleanlines and good order
(cleaning schedule)
• Maintain good stock rotation
• ”first in first out”
 Pest control
• Animals, including pets
are not allowed to be in
food premises.
• They are allowed only in
customer facilities
(owners choice)
• Permission must be told
at the front door of the
premise.
• Guide dogs and assistant
dogs are allowed.
 Insects as a food
• Law of Novel Foods
1.1.2019.
• Guidelines for the food
industry concerning the
farming, sales and
preparation of insects for
consumption.
• Insect farmers may register
as food business operators
whose activities are
governed by food legislation
and controlled by the
authorities.
 To prevent risks and possible food
poisoning in food handling
• Accurate working
methods
• Sensory evaluation
• Cleanliness, tidiness
• Good condition and
order of machinery
• Equipment
• Utensils
• Premises
Microbes
 Microbes
• Individual microbes are
too small to see with
the naked eye.
• Bacterias are divided in
to the following
categories:
• Bacteria
• Fungi (moulds and
yeasts)
• protozoa
 Microbes
• They are everywhere…
• In soil, humans,
animals, water, food
etc.
• Some of these are
harmless
• Other may cause illness
in humans or food
spoilage
 Microbial growth
• The rate of reproduction
depends on environmental
conditions.
• Some bacteria are able to
produce spores resistant
unfavourable conditions,
such as dryness and heat.
• Cooking will kill
reproductive bacterial cells
in foods, but to destroy
bacterial spores more
effective heat treatment are
required (over +100°C)
 Bacteria

Beneficial use Harmful effects

• Manufacturin of cheese, • Spoilage of foods
fermented dairy products (putrefaction, souring, slime
and vegetables, salami, sour production)
bread, vinegar • Food poisoning
• Food-borne infections
Food poisoning bakteria
 yeasts
Beneficial use Harmful effects

• Leavening of dough • Spoilage of foods

(fermentation)
• Manufacture of beer and
wine
 Moulds
Beneficial use Harmful effects

• Mould ripened cheese (blue • Spoilage of foods

cheese, camembert) (moulding)
• Production of penicillin • Food poisonings
 Viruses
Beneficial use Harmful effects

• Development of vaccines • Diseases

 Food poisoning viruses
• May be transmitted by food and
household water but they not
reproduce in foods.
• Needs living host organism to
multiply but remain viable for
long perioids outside the host
organism.
• Calicivirus = Noro Virus
• Astrovirus
• Hepatitis A-virus
• Food poisoning is often due to
faecal contamination of water
used for watering and rinsing of
wegetables and berries.
• High risk foods should be heated
for 2 minutes at above +90°C
 Food poisoning parasites
• Can be transmitted to
humans through food or
water.
• Not able to multiply in the
food.
• Fish tapeworm (fresh water
fish)
• Toxoplasma gondi (cats)
• Trichina (pork, bear, wild
game meat)
• Most parasitic cysts and
larvae are killed by freezing
(-20°C) and throughly
heating.
 Microbial growth
• Fungi
• Moulds and mould spores
are killed at temperatures
+ 70- + 80°C
• Yeast cells are very
sensitive to heat and will
die at temperatures
above +45°C.
• Yest spores are killed at +
70- + 80°C
 Microbial growth
• Viruses
• Need a living host cell
for reproduction.
• They are killed by heat,
but may well survive
cold storage and acidic
surroundings.
• Can survive 14 days on
the surfaces.
 Microbial growth
• Protozoa
• May be either motile or
they can produce a
durable cyst enclosed
within a protective walls.
• May remain viable for
longperioids outside the
host organism.
Reguirements for microbial growth
• Food
• Moisture
• Temperature
• Acidity
• Oxygen
• Different microbes have
different growth
requirements.
Reguirements for microbial growth
• Moisture
• Essential to microbes in
multiplication process.
• Microbes are not able to
multiply well, in heavily salted,
sweetened, or dried foods.
• Some bacteria are also able to
reproduce in heavily salted
surroundings (listeria ,meat
products).
• Microbes may remain capeable
of reproducing for long
perioids even in dry conditions
(rice, spices, herbs)
Reguirements for microbial growth
• Temperature
• Every microbe has an optimal
temperature range where
multiplication occurs most rapidly.
• Bacteria can be divided into three
groups based on these temperature
preferences.
• Thermobilic bacteria (high
temperatures,
• + 41- +122 °C)
• Pathogenic bacteria (near human
or warm blooded animal body
temperature, + 20- +45 °C)
• Psychrophlic spoilage bacteria
(room temperature and even fridge
temperatures)
 Examples of food storage
temperatures
• Appropriate storage facilities for raw materials and foods.

• Temperature not higher than + 3 °C (melting ice)

• Fresh meat and fish vacuumpacked smoked or cold smoked
fish products fish roe

• Temperature not higher than +6 °C

• Other fish products

• Dairy products
• Butter, margarine

• Temperature between +10 ºC - +14 ºC

• Cooking oil
• Bread and other wheat products (or room temperature)

• Normal room temperature

• Unopened canned food

• Unopened UHT-milk or other products
 Acidity
• The pH scale 1-14 provides
a convenient method of
expressing acidity.
• pH 7 in the middle of the
scale reprisent neutrality.
• Decrasing number below 7
represent increasing acidity.
• Increasing numbers above 7
represent increasing
alkalinity.
 Acidity
• Raw animal material (milk,
meat, fish and eggs) and
several vegetables and
ready food are neutral with
their pH level.
• Bacteria multiply best
between pH 6-8.
• Vinegar and citric acid are
often added in food to
control microbial growth.
• Lactic acid fermentation
lowers pH of milk 4-5.
 Oxygen
• Most microbes need oxygen
for reproduction.
• Some bacteria multiply in
the absence of oxygen.
• Vacuum packing involves the
elimination of air and
consequently of oxygen (gas
mixture).
 Oxygen
• Vacuum packed
products should be
stored cold (max. +3 °C)
to prevent microbes
multiplication!
 Best way to control microbial growth

• Temperatures are high or low

enough.
• Avoid storing food items at
temperatures
• + 6- +60 °C (danger zone)
• Sufficient heating will destroy
microbes. Heating food up to
+70 °C will kill all living
bacteria, yests, moulds, and
viruses
• Poultry up to +75 °C.
• Killing bacterial spores
requires temperatures above
+100 °C.
 How to control microbial growth
• Ready made food, served
hot should be stored at
temperatures above +
60 °C.
• Maximum serving time is 4
hours.
• Cold cuts, milk, salads: max
4 hours max. 12 C
• Chill food under + 6°C for
less than 4 hours, if you are
serving the food later.
• Reheating up to above
+70°C.
 How to control microbial growth?
• Perishable bakery products
baked in premises maybe
kept on sale on the day of
manufacture.
• Low temperature storage
will retard the
multiplication of microbes,
but it will not kill them.
• Freezing, chilling and freeze
storage prevent microbe
multiplying but won´t
destroy them
 How to control microbial growth
• Freezing: Under 24 hours
to reach -18 C
• Thawning: must be
carried out in fridge
temperatures
• Temperature
measurements must be
stored one year.
• There must be a
thermometer in every
cold store
Reguirements for microbial growth
• Repruduction will be
essentially retarted or
totally prevented, if
only one of these
requirements are not
full filled or differs
considerably from
optimal values.
Food poisoning
 7 simple steps to avoid food
poisoning
1. Wash your hands.
2. Use clean equipment
3. Wash all vegetables before
use.
4. Peel vegetables, if it´s
necessary.
5. Make sure that meat is
thoroughly cooked (Notice
different animals and body
parts).
6. Serve cooked food asap.
7. Store you ingredients
right.
 Food poisoning
• Infectious disease
transmitted by food or
household water.
• Healthy adult recover quickly
from most cases of food
poisoning.
• Individuals belonging to risk
groups may suffer from more
serious long term illnesses!
• Child under 7 years old
• Elderly people
• Pregnant or nursing women
• People with low resistance
 Food poisoning
• Common causes of food
poisoning;
• Insufficient heating
• Insufficient chilling
• Incorrect delivery
temperature
• Storing at danger zone
temperature?
• Contaminated raw materials
• Cross-contaminations
• An infected food handling
employee
• Water-borne food poisoning
 Food poisoning epidemic
• At least two individuals have
caught a similar kind of disease
or symptonces.
• Suspected cases must be report
immediatly to the local food
control or health care
authorities.
• It is authorities duty to…
• find out the source and spread
of the food poisoning,
• as well as give instructions and
direct the operations involved.
• Store properly labelled and
dated frozen food samples of
all foods produced and served.
Cleaning and disinfection
 Cleaning and disinfection
• Compolsory and important of
preventing unnecessary
contamination of foods.
• Clean surroundings help to
keep all equipment in good
condition.
• Promote safety at work, job
satisfaction and company
image.
• Cleaning schedule-part of in
house control plan.
• Clean result = temperature-
cleaning chemical-mechanic
work
 Cleaning and disinfection
• How is the cleaning to be
done (method and
equipment)?
• When and how often will
the cleaning take place?
• Who is the responsible of
the work?
• What kind of protecting
clothing is needed?
• How to evaluate the
cleaning results?
 Cleaning schedules
• Should be included in-
house control plan of
the food premises.
• What chemical should
be used for cleaning
and/or disincection?
• What are the amounts
of the chemicals to be
used?
 Cleaning procedure
• Remove of loose dirt
• Using a drying device, by
wiping or rinsing with
cool water.
• Washing
• A detergent suitable for
both the item itself and
the type of dirt should
be used.
 Cleaning procedure
• Rinsing
• All surfaces should be
throughly rinsed after
washing or chemical
disinfection
• Prevent detergent or
disinfectant residues on the
surfaces.
 Cleaning procedure
• Drying
• Clean surfaces are
througly dried using
drying devices.
 Cleaning procedure
• Disinfection
• If necesssary, disinfection is
carried out after washing.
• Washing diminses the amount of
microbes and therefore, makes
disinfection more effective.
• The heat of washing machine
will disinfect the dishes (over
+85°C)
• Disinfection kill microbes, but
does not make the surface
sterile.
 Cleaning procedure
• In institutional kitchens,
thermal disinfection can
also be used.
• Machine washing,
boiling utensils and
instruments or heating
them in the oven
• Flaming the surfaces of
chopping block are also
possible ways to kill
microbes by heat.
 Classification of detergents according
to pH
• Labels and spesifications
provide information about
safety different cleaning
agents.
• All product safety
information should be kept
available for all employees.
 Cleaning equipment
• In food industry different
colours of cleaning
equipment may be chosen
for different zones of
cleanliness.
• In restaurants and
institutional kitchens
separate equipment should
be provide for the customer
premises and the kitchen!
 Cleaning equipment
• Green: food-contact
surfaces, machinery and
equipment
• Blue: working surfaces,
machinery and
equipment.
• Red: Floors, gullies,
waste storage facilities,
facilities for employees.
• Yellow: premises for
root wegetable
handling.
 Hygiene evaluation
• Sensory evaluation
• Persons responsible for
the evaluation of the
cleaning results should be
named in the cleaning
plan
• Visual estimate like
sniffing and feeling with
hands give information
about cleanliness.
Hygicult
 Hygiene control
• According to the health protection act
regular hygiene control sampling is
compulsory for
• food industry
• food markets and institutional kitchens
• to control the cleaning procedures and
proper function.
• Surface samples should be taken for both
the product and cleaning, such as
production line
• food contact surfaces
• chopping boards
• instruments
• utensils
• door handles
• water taps and hands of the employees
 Food samples
• May also be taken and
sent for microbiological
testing.
• The results of these tests
indicate the cleanliness of
food handling, equipment
and instruments.
 WASTE DISPOSAL PLAN

• Means collecting, sorting,

transoportation, recyckling of
waste.
• Instructions for separate
collect and sorting of waste.
• In-houseplan must include a
waste disposal plan
• Responsible person.
• Waste bin emptying
schedules
• Instruction for washing and
disinfection of wastebins.
 Waste disposal
• Main aspects, which sould
be taken into account in
planning are
• Food safety
• Environmental protection
• Economy
• Must not kept on food
premises.
• Should be kept away from
raw materials and foods.
 Waste disposal
• An adequate number of
waste bins, fitted with
lids.
• Wastes must be disposed
at least once a day.
• Waste collection areas
must be kept clean and
tidy.
• Sorting of waste should
be carried out according
to the local regulations
Good luck for the test !