Food Safety

Prepared by
Doc/sameh ghareeb
Presented for
Compass QHSE
department

Why food hygiene is important

Good food hygiene is essential to ensure that the food you sell is safe.
It will help you protect your customers and the reputation of your
business, and of course you need to observe good hygiene to obey
the law.
Poor hygiene procedures in your food business can put your
customers at risk.
Harmful bacteria that cause food poisoning can spread very easily, so
it is your responsibility to make sure that you do everything you can to
prevent this.
Food poisoning can lead to serious illness, or even death, especially
among the very young, the very old and ill people, who are particularly
at risk from food poisoning.

Keeping food safe

There are four main defenses against the growth and spread of bacteria
ensuring food areas are clean and good standards
of personal hygiene are maintained
cooking foods thoroughly
keeping foods at the right temperature
preventing cross-contamination

To achieve good food hygiene you need to consider these actions during
your whole business process, from the moment you receive a delivery of
food to when a customer buys the final product.

Cross-contamination
Cross-contamination is one of the most common causes of food poisoning. It
happens when harmful bacteria are spread onto food from other food, surfaces,
hands or equipment.

These harmful bacteria often come from raw meat/poultry

and eggs. So it is especially important to handle these foods
carefully
Other sources of bacteria can include:
staff
pests
equipment
cloths

Development of real food safety risks and the

safety demands of the consumers

Food safety
risks

Safety demand of
consumers

Food
safety

1945

1995

2006

THE HACCP SYSTEM AND FOOD

SAFETY IN CATERING

WHEN
WHERE
WHO
WHAT
HOW
WHY

WHAT IS THE FOOD CHAIN

From the farm gate to the consumer plate

so it Include farmers , distributors ,
producers , food processors and even the
consumers
The chain means attached
circles

WHAT IS THE FOOD CHAIN IN

CATERING

Menu Planning
Purchasing
Receiving
Storing
Issuing
Preparing - Cooking Holding
Serving
Cleaning And Maintenance

Six basic rules to ensure food safety

FOOD SAFETY DEPEND ON YOU

Professionals prevent pollution

Into account the time and temperature

Storage intelligently

Washing, rinsing and cleansing

Attention to warning signs

Definitions of the HACCP system

What are Hazards

What are the critical control points
What are the critical limits
What is the system of monitoring and auditing
What is the deviation or diffraction
What is the corrective action and preventive action
What do you mean the verification procedure
How to record and retain

To ensure food safety

Choose a list of safe food based on the experience and

scientific background
Choose excellent resource for the supply of list
components
Received components of the list very carefully in terms of
safety, quality and price
Storage Components of menu cleverly
in case of fresh food :Cook well, or wash it well
Use or serve cooked food quickly as possible
Store cooked food carefully

Continue of ensuring food safety

Reheat cooked food that has been cooled efficiently

Avoid cooked food that comes into contact with raw
food, either directly or indirectly
Wash your hands frequently and in situations that
warrant it
Keep all kitchen surfaces clean and food-contact
surfaces clean and sanitized
Protect food, tools and equipment from insects,
rodents and other domestic animals
Use safe water for drinking and washing in the
operation and serve food

18-
12-

5 + 8 +
18-



15

------------------------------------------------------------------------------------

 :
-1

5+ 8+

 :
-2

18- 12-

 :
-1

-2
18- 12-

Lable

MSDSs
Material
Safety
Data
Sheets

Documents of receiving (as examples):

a) Receiving sheets:
From: X-supplier

D-time
of
delivery

Food

Code-

item

No

Classification

To: X-hotel

Del-

Sensory

Cost

temp.

tests

/unit

< -18

Receiving committee
1.

2.
3.

< +5

< +20

Supplier's agent

Amount

notes

b) Refusing sheets:

Supplier

Time
date

Refused items
Food

Amount

Cost

Total

/unit

price

Reasons of refusing

e.g Expiration date.

temperature.
sensory tests
..

Hotels committee
1.
2.
3.

suppliers agent

()8-5 ()12-*18-

-:
(-----)
Ready-To-Eat Food

18-

= 5 +

25+:20+

()4-1 ()18-

.

-
15 5

-
)(FIFO
) ( A-B-C-D
-:

) ( A-B-C-D

b) Inventory records:
X- food item (A, B, C, or D)

1st
stored

Issued

Received

Last stored

Cost /
unit

Total price

Hygienic measures
-Sensory

tests.

-Temperature

Expiration Date

----------------etc

(--)
.
.




.
.

)( FIFO
( -4 )
.
.
.
( - )
.
15 5

.
.
.

)(M S D S
.

------------------------- . .
.
.
.

==

( )
( )
( )

-:
vibration
-:
-:
( )
( )
-:

-:
( )


(
-:

--------

()

-:

convenience food

 (--)

-:
( )
(
)
15+

( )

-:
( )


( )

-:

-:


+

70
80 20
68 78 20


)( Recipe

()

standard Recipe

-:

65
5+


4

overcooking


-1
-2
-3

-4 (---)
-5
-6 (TDZ 5+ )65+


-7
-8
( )
-9

-10 ( -
)....... -
-11

 -:

-:

.
.
.

 -:

-:

seat menu
self
) )serving service

.


.

 -:

-:


.

.

.

 -:

-:

.


) )variety

.

 - :

-:

.



.

.

 - :

)) B BP

.
-:

+ ( )
+ + ( )
.

set up .
.



.

 -:

) ) side station

65 + 5 +

))dishes sheaving

)) sneeze-guard

.
.
.
20
))refilling .

.

.
.