FOOD HYGIENE WITH

HACCP
Engr. Muhammad Aamir Mughal

www.info-alain-iso.com
Table of Contents
 SECTION 1  SECTION 2
• The Food Code
• Introduction
• Food Hygiene Legislation
• The United States Public Health (USPH)
• Identifying & Controlling Food Hazards
 Standard
• Food Hygiene (Amendments)
• Food Safety Practices and General  Regulations 1990/1991
 Requirements Standard Australia • Flow of Food through Food Service
• Man-Made Chemicals  Operation & Proper Food Handling

• Types of Micro-organism • Precaution for Safe Food Production

• Time-Temperature Relationship
• Types of Bacteria
• Basic Food Microbiology
• Harmful Bacteria
• 3 Things in Order for Bacteria to:
• Cleaning, Sanitation & Storage  Grow & Multiply
• Micro-organism Causing Food
 Borne Infection
• Biological Hazards
• Chemical Hazards
Table of Contents
 SECTION 3
• MGN 61 (M+F) Guidance for Food Hygiene
on:
 Merchant Ships & Fishing Vessels
• Ten (10) Main Reasons for Food Poisoning
• Temperature Control
• Hazard Analysis & Control Analysis
 Point (HACCP)
 SECTION 1:
Introduction
 FOOD HYGIENE
• the science and practice of preserving health and is one of the
most important functions of food handlers in maintaining food
safety and good health.
THE UNITED STATES PUBLIC HEALTH (USPH):
Standard

 HANDLE FOOD AND BEVERAGE SAFELY  OTHER REMINDERS:

 ALWAYS USE THE 3-BUCKET FOR CLEANING • Shower or take a bath daily
 ALWAYS CHECK AND MAINTAIN CORRECT • Ensure that your working gears and
FOOD TEMPERATURE uniform are clean

 STORAGE OF FOOD IN REFRIGERATION

• Wash hands as many times as possible,
particularly before and after using the
 SEPARATION toilet
 TRANSPORTING FOOD BETWEEN GALLEYS • Keep hair clean and avoid scratching
AND SERVING PRESENTATION AREAS • Avoid touching the nose and mouth with
 LABELLING hands

 PERSONAL HYGIENE • Do not cough nor sneeze over food

• essential to prevent food-borne disease

• Do not prepare food if you are suffering
and other illnesses. from diarrhea, sore throat, boil, cuts and
burns and other form of illnesses
(cont’n.) THE UNITED STATES PUBLIC HEALTH (USPH):
Standard

 NO ILLEGAL OR DANGEROUS PRACTICES

 CLEANING CLOTHS – ONLY USE THE CORRECT ONES
CAUSES AND PREVENTION OF FOOD
POISONING
 Foodborne Illness Caused by Chemicals  Prevention:
• Naturally Occuring: • Follow the manufacturers
• Allergens instruction on how to use and
store cleaning surfaces to
• Ciguatoxin
prevent chemicals getting into
• Mycotoxin food.
• Scombroxtoxin • Make sure that any chemicals
• Man-Made Chemicals: that you use to control pests are
• Cleaning Solution used stored in the correct way
• Food Additives • If chemicals or objects such as
glass or insects get into food.
• Pesticides
Throw away the food.
• Heavy Metals
TYPES OF MICROORGANISMS
 Bacteria
 Very small microorganisms that consist of only 1 cell
 Yeast
 Moulds
 Virus
TYPES OF BACTERIA
 Harmful Bacteria
 Bacteria that are capable of causing disease called pathogens
 Spoilage Bacteria
 These can cause food poisoning
 Useful Bacteria
 These are essential for the manufacture of cheese and yogurt
 CLEANING, SANITATION & STORAGE

 To clean a soiled surface, one must  Proper Food Storage

determine which kind of dirt is  Employees must know how and why
present and which surface needs to to safely handle the food products
be clean. It is also important to that are left in the storage. Using
remember that not all surfaces and clean carts and dollies to transport
dirt can be cleaned with the same food, employees must move the
cleaning equipment. materials to the desired storage
quickly.
 Afterwards, cleaning and sanitizing
food surfaces and utensils, tools
 Types of Storage
and equipment is necessary to kill The three most common types of food
or prevent the harmful storages are:
microorganisms to multiply.  Refrigerator
 Freezer
 Dry Storage
 SECTION 2:
The Food Code
 In 1993, the Food Code was developed by the FDA in cooperation with the
U.S. Department of Agriculture (USDA) as a guide for setting standards of food
safety.
 Neither a law nor regulation, it is provided as a guidance and consideration
for adoption by jurisdictions that have regulatory responsibility for food
service, retail, and vending operations. This code provides best scientifically
based advice about preventing foodborne illness.
 It highlights the importance of time, temperature control, and safe hand
washing.
GUIDE FOR SETTING STANDARDS OF
FOOD SAFETY
 There are basically two systems of guidance and control that serve to protect
the public from unsafe food:
1. The official system of the government, laws, regulations, codes, and standards,
specifically designed for the food industry
2. The system that is made of controls and standards the industry unofficially infuses
on itself.
POTENTIALLY HAZARDOUS OR HIGH RISK
FOODS
 Raw and cooked fish, shellfish,  Custard, pudding and whipped
seafood cream
 Raw and cooked meat, poultry and  Raw eggs
poultry salad  Cooked eggs and egg products
 Processed meat, such as bologna,  Raw root vegetables
sausages
 Cooked vegetables
 Gravies, stocks, sauces
 Cooked oatmeal
 Canned meat (after opening)
 Cooked rice
 Milk and milk products
ROLE OF A COOK AS A FOOD MANAGER

 Design, implement, and maintain an effective food safety program such as

HACCP
 Train, motivate and supervise food service employees to ensure that the food
safety program is maintained
 Stay current with government regulations, codes and standards related to
food safety
 Commit to lifelong learning about food safety, emphasizing science – based
information
IDENTIFYING AND CONTROLLING FOOD HAZARDS

As a cook, you must:

 Make sure food is supplied in a hygienic way;
 Identify food hazards
 Know which steps in your activities are critical for food safety
 Ensure safety controls are in place, maintained and reviewed.
Food Hygiene Regulations 1995 aim to set out basic hygiene principles focused
more strongly on how to identify and control food safety risks at each stage of
the process of preparing food.
Requirements of the 1995 Food Safety Regulations:
Food Premises

Rooms where food is prepared, treated, or processed should:

 Be clean and maintained in good repair
 Have an adequate supply of drinking water
 Have adequate facilities, including hot and cold water, for washing food and
equipment
 Have suitable controls in place to protect against pests
 Have sufficient natural and/or artificial ventilation filters must be accessible
for cleaning
 Provide clean lava tones, which do not lead directly into food rooms
FOOD HANDLERS

All food handlers must maintain a high standard of personal hygiene they should:
 Wash hands frequently when handling food
 Wear clean overalls
 Never smoke while preparing food
 Report any illness particularly vomiting, diarrhea, and infected wounds to the
manager
FOOD HYGIENE (AMENDMENTS)
REGULATION 1990/1991
 Certain foods should be kept 8°C (46°F) or under
 Certain foods should be kept 5°C (41°F) or under
 All hot foods must be kept at above 63°C (115°F)
 Storage temperature of below 5°C (41°F) for all perishable should be
achieved as quickly as possible
 The regulations relate to the temperature of the food, not to the air
temperature of the chill, units, or hot cupboards
 To comply with the regulations, regular and frequent checks must be made to
monitor temperature
 FLOW OF FOOD THROUGH FOOD SERVICE
OPERATION AND PROPER FOOD HANDLING
• The Movement of Food through RECEIVING
a food service operation is
referred to as the Flow of FROZEN
REFRIGERATOR DRY
Food. It begins to where a STORAGE &
STORAGE
THAWING STORAGE
decision is made to include a
food item on the menu and PREPARATION
ends with the final service to
the customer. In any
operation. this food flow COLD COOKING
includes receiving, storage, HOLDING
preparation, holding, service,
and cooling and reheating SERVING HOT
COOLING SERVING
leftovers. HOLDING

REHEATING
SERVING

SERVICE
PRECAUTION FOR SAFE FOOD
PRODUCTION
 Failure to cool food properly
 Failure to thoroughly heat or cook food
 Infected employees who practice poor personal hygiene at home and at work
place
 Food prepared a day or more before they are served
 Raw contaminated ingredients incorporated into foods that receive no further
cooking
 Foods allowed to remain at bacteria growth temperature
 Cross contamination of cooked food with raw food or by employees who
mishandle foods, or through improperly cleaned equipment.
TIME-TEMPERATURE RELATIONSHIP

 Food item must be rapidly cooled to 41°F or less

 Cold food should be held at an internal temperature of 41°F or less
 Hot food should be held at 140°F or higher, according to the 1999 Food Code.
Food that has the temperature range of 41°F - 140°F is considered as the
danger zone due to the bacteria’s capability of rapid multiplication in that
temperature range.
TIME-TEMPERATURE RELATIONSHIP
212°F Boiling point

165 - 212°F - Cooking temperature destroy most bacteria.

140 - 165°F - holding temperatures prevent growth but allow to survive of

some bacteria
120 - 140°F – some bacteria °growth may occur.

60 - 120°F – rapid growth of bacterial and production of toxins by some

bacterial

40 - 60°F – some growth of harmful bacterial may occur

32 - 40°F – permits slow growth of some bacteria that causes spoilage

0 - 32°F – freezing temperatures stop growth of bacteria but may allow

bacteria to survive
BASIC FOOD MICROBIOLOGY

 BACTERIA  3 THINGS IN ORDER FOR BACTERIA

• A single celled microorganisms, but TO GROW AND MULTIPLY
too small for the naked eye to see.  Food
• Different types of bacteria perform  Warmth
useful functions, but small proportion
of bacteria can also be dangerous,  Moisture
which can cause food-borne disease if
they are allowed into the food and
multiply.
• Bacteria also does not affect the
food’s appearance. Contaminated
food may look, tastes, and smells
completely normal, but causes the
vast majority of food poisoning cases.
MICROORGANISM CAUSING FOOD BORNE
INFECTION
 FOODBORNE ILLNESS
 Defined by the World Health Organization (WHO) as a “disease of an infectious or
toxic nature caused by, or thought to be caused by, the consumption of food or
water”.
MICROORGANISM CAUSING FOOD BORNE
INFECTION
Incidence of Foodborne Some Common Causes of
Illness Foodborne Illness
 Increase in the “at risk or highly  Infection
susceptible” population compromised of
people with compromised immune systems.  Intoxication
 More meals prepared and eaten outside of  Toxin-Mediated Infection
home
 Changes in food preparation and handling
practices
 Newly recognized microorganism that
cause food borne illness
 Centralized food processing
 Globalization of the food market
FOODBORNE HAZARDS
Biological – include Bacteria, viruses, parasites and fungi.
Chemical – are toxic substances that can occur naturally or maybe added during he
processing of food.
Physical – are hard or soft foreign objects in food that can cause illness or injury.

 BIOLOGICAL HAZARDS
Foodborne parasites are another important biological hazard. There are many
parasites that can enter the food system and cause foodborne illness.
 Anisakis
 Cyslospora Cayetanensis
 Giardia Lamblia
 Toxoplasma
FOODBORNE HAZARDS

 CHEMICAL
This type of foodborne illness results from eating food to which toxic chemicals
have been added. Cleaning and sanitizing compounds, excessive use of additives, or
contamination of food with toxic germs may cause Chemical poisoning.
 PREVENTION:
 Be sure all poisons are labeled and follow exactly directions for use.
 Store the poisons or chemicals in a separate area and never above eye-level.
 Don’t use unprotected insect sprays over or near food, or around the food storage area
 Never use monosodium glutamate
 Don’t keep any acid food or drink in a galvanized container
 Wash hands thoroughly after use of chemicals.
FOODBORNE HAZARDS

 FOOD POISONING
An illness that occurs within 2 to 36 hours after food consumption that has been
contaminated with large amounts of harmful bacteria.
SECTION 3:
Ten (10) Main Reasons for Food
Poisoning
1.Preparation of food too far advanced and stored at room temperature.
2. Cooling food too slowly prior to refrigeration.
3. Not reheating food to high enough temperatures to destroy harmful bactria.
4. Using contaminated cooked food.
5. Undercooking.
6. Not thawing frozen meat for sufficient time.
7. Cross contamination from raw food to cooked food.
8. Storing hot food below 63*C
9. Infected food handlers.
10. Improper use of leftovers.
HAZARD ANALYSIS CRITICAL
CONTROLPOINT (HACCP)
 The Seven Principles of HACCP
1, Conduct a Hazard Analysis
2. Determine Critical Control Points (CCP’s).
3. Establish Critical Limits.
4. Establish Monitoring Procedures.
5. Identify Corrective Actions.
6. Verify that the System Works.
7. Establish Procedures for Record Keeping and Documentation.