BASIC FOOD HYGIENE_A food handler must know

51 Receiving

 Metal can

Leaking or bulging Dented

Rusty

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Receiving

52

 Meat

5 factors - temperature, color, odor, texture, and
packaging

 USDA inspection service is mandatory to ensure safety and
wholesomeness- does not mean free of disease causing
micro-organisms

 USDA grading service - voluntary- quality & palatability

Beef - color , check for Freezer Burn
Lamb - color, check for Freezer Burn
Pork - color, firmness, odor
Other Meat Products - check for slime, mold,

packaging for wet aging products

**Reject fresh meat if the product temperature exceeds 41°F (5°C) at delivery 11/5/2021

53

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Receiving

54

 Poultry (chickens, duck,
turkey)

 FSIS - processed poultry products
 Grade A surrounded by crushed ice and delivered at temperatures

below 41 degrees F
 temperatures below 28 F may significantly extend shelf life
 Commonly contaminated with Salmonella

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**FSIS-Food safety & Inspection Service

55 Receiving

 Eggs
- purchase only a 1 or 2 week supply

 grade AA or A
 clean, uncracked shells
 use only vendors with refrigerated trucks
 Pasteurized egg products - liquid, frozen, or dehydrated - check for storage

requirements and use by date
 Freshness check

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56 Receiving

 Fluid & dry milk and milk product

 Have been pasteurize
 UHT milk; heated to ultra high temperature & placed in aseptic packaging
 Fluid milk - received at 45°F (7°C) or less, refrigerated immediately
 Cheese - 41°F (5°C),proper color, flavor & characteristic
 Butter - 41°F (5°C), texture, color, free from mold

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57

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Receiving

58

 Fish

 Fish : received at 41°F (5°C) or below
 Shellfish : received at 45°F (7°C) or below
 Better quality & shelf life (30°F (-1°C) to 34°F (1.1°C)
 More perishable than red meat
 Quality measure by smell & appearance

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59

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Receiving

60

 Fruit & vegetable

 Short shelf life
 Continue ripen after picked
 Need to wash to remove soil or contaminant

 Juice

 Sold on prepackaged form
 Must be pasteurize
 If not, it must be a label to inform the customer

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Purchasing and Receiving Safe Food

 Using a Thermometer

 Choosing the right thermometer

 Numerically scaled, easily readable, and accurate to + or - 2 F
 Most versatile is the bi-metallic stemmed thermometer which should be at least 5

inches long with the lower 2 inches being the sensing area (see pg 77)
 Do not use Mercury-filled or glass thermometers

61

Purchasing and Receiving Safe Food

 Using Food Thermometers

 Wash, rinse, sanitize, and air dry before and after each use
 Take the temperature in the geometric center of the food
 When the needle has been still for 15 seconds, record the reading
 Recalibrate/adjust thermometer periodically or if it has been dropped

62

Purchasing and Receiving Safe Food

 How to recalibrate a thermometer?

 Ice-point
 Boiling point

 lowered 1 degree F for each 550 feet above sea level

 When to calibrate a thermometer?

Before their first use
At regular interval
If dropped or otherwise damage
If use to measure extreme temperature

63

64 Storage Safety

Label FIFO

Keeping Food
Safe in Storage

Prevent Cross- Proper
Contamination Temperature

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65 Storing food & supplies

 Storage Guidelines

– Use First In First Out (FIFO) 11/5/2021
– Prevent cross-contamination
– Check food and storage temperatures
– Wrap and label foods
– Keep areas clean and dry

– Don’t overload

– Store food in designated areas

– Discard potentially hazardous foods within
seven days

66 Storing food & supplies

 Types of Storage

• Refrigerated
• Frozen
• Dry
• Cleaning supplies and

chemicals

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Storing food & supplies

67

 Cold Storage Temperatures

Food Temperature

Meat, Poultry, Fish, Eggs, Dairy 41ºF (5ºC) or lower

Live Shellfish and Crustaceans 45ºF (7ºC) or lower

Produce Storage temperatures vary

Canned/Fry Foods 50ºF to 70ºF (10ºC to 21ºC)

Vacuum packed, plastic pouch 40ºF (5ºC) or lower or as per
manufacturer
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68 Refrigerator Storage

Store raw meats

• Separately from cooked/ready-
to-eat foods

• Below ready-to-eat/prepared
foods

• As indicated in illustration

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69 Preparation & serving

It is your responsibility to handle food
safely during

• Preparation
• Cooking
• Cooling
• Reheating

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70 Temperature Abuse 11/5/2021

Temperature abuse is a major cause of
foodborne illness outbreaks

Four-Hour Rule
Never let food remain in the
temperature danger zone for
more than four hours

Exposure Time
Accumulates from receiving
through cooking
Begins again when food is held,
cooled, and reheated

71 Thawing Foods Properly

Foods should be thawed

• Under refrigeration at 40ºF (5ºC) or less
• During submersion in running potable water at 70ºF (21ºC)
• In the microwave, if cooked immediately
• As part of the cooking process; ensure minimum internal temperature

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72 Key Preparation Practices

• Prepare food in small batches
• Store prepared foods quickly
• Chill ingredients prior to use
• Use properly cooked/cooled leftover meats
• Keep shell eggs at 40ºF (5ºC) or below until use
• Wash fruits/vegetables before cutting,combining, and cooking

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73 Cooking Foods

• Cooking food to require minimum internal temperatures kills
microorganisms

• Cooking will not destroy spores or toxins
• Using a thermometer will determine that food has been cooked

properly
• Cooking is a critical control point for most foods

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Minimum Safe Internal Cooking Temps

74

Product Temperature

Poultry, stuffing, stuffed meats, stuffed pasta, 165ºF (74º) for 15 seconds
casseroles, field-dressed game 145ºF (63º) for 15 seconds

Pork, ham, bacon, injected meats

Ground or flaked meats including hamburger, ground 155ºF (69º) for 15 seconds
pork, flaked fish, ground game animals, sausage,
gyros

Beef and pork roasts (rare) 145ºF (63º) for 3 minutes

Beef steaks, veal, lamb, commercially raised game 145ºF (63º) for 15 seconds
animals 145ºF (63º) for 15 seconds

Fish

Shell eggs for immediate service 145ºF (63º) for 15 seconds 11/5/2021

Any potentially hazardous food cooked in a 165ºF (74º); let food stand
microwave oven for 2 minutes after cooking

Ways of Cooling Foods

75

• FDA Food Code recommends that hot food
not used for immediate service

One-Stage (Four-Hour)

• Cool food from 140ºF to 41ºF (60ºC to
5ºC or lower within four hours

Two-Stage
• Cool food from 140ºF to 70ºF (60ºC to

21ºC within two hours, and to 41ºF (5ºC)
or lower in an additional four hours

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Methods for reducing cooling time

76

Reduce portion size

Shallow pans

Blast chiller Ice-water bath

**Page 142

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Methods for reducing cooling time

77

i. Walk in cooler
ii. Use container that facilitate heat transfer

(stainless steel)
iii.Transfer to smaller container
iv.Stir food
v. Use cooling paddle to stir
vi.Add ice as ingredient

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78 Reheating

Reheating Potentially Hazardous
Foods for Hot Holding

• Reheat food to an internal temperature
of 165ºF (74ºC) for fifteen seconds
within two hours

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79 Protecting Food

Cross- Time &
Contamination Temperature

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80 Holding Foods for Service

When Holding Foods

• Keep cold foods cold and hot foods hot
• Measure internal temperatures at least every two hours
• Choose food safety over food quality

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Holding Foods for Service

81

• Never use hot-holding equipment to reheat foods
• Hot-holding equipment must keep foods at 140ºF

(60ºC) or higher
• Stir at regular intervals
• Keep foods covered
• Measure internal temperatures at least every two hours
• Discard food after four hours if not held at or above

140ºF (60ºC)
• Never mix fresh food with food being held
• Prepare in small batches

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82 Cold-Holding Guidelines

• Cold-holding equipment must keep food at 40ºF (5ºC) or
lower

• Do not store directly on ice
• Measure internal temperature at least every two hours
• Keep foods covered

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Rules for Food Bars

83

• Monitor the food bar
• Install sneeze guards or food shields
• Label food items
• Maintain proper temperatures
• Never mix fresh food with food being replaced
• Separate raw foods from cooked and ready-to-

eat foods
• Customers are required to use a clean plate on

return trips

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84

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85 Off-Site Services

Mobile, Temporary Kitchens, Vending, Catering

• Use equipment designed to maintain safe
temperatures

• Clean and sanitize delivery vehicles
• Practice good personal hygiene
• Check internal food temperature regularly
• Label foods with instructions
• Provide safety guidelines for consumers

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86 Safe Foodhandling

 Practice strict personal hygiene
 Monitor time and temperature
 Keep raw products and ready-to-eat foods separate
 Avoid cross-contamination during handling
 Cook to required minimal internal temperatures
 Hold hot foods at 140ºF (60ºC) or above; cold foods at

41ºF (5ºC) or below
 Cool cooked foods properly
 Reheat to internal temperature of 165ºF (74ºC) for 15

seconds within two hours

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SANITATION OF
EQUIPMENT,UTENSIL
S AND FACILITIES

DR NORFEZAH MD NOR

Sanitation of Equipment,
Utensils and Facilities

Choosing equipment and utensils
Sanitation in design and selection of material
 Garbage and refuse

LEARNING OBJECTIVES

 To define utensils, equipment and facility
 To recognize the importance of properly maintaining equipment and utensil
 To determine basic design requirements that apply for foodservice

DEFINITION

 Utensil- a food contact implement or container used in the
storage,preparation,transportation,dispensing,sale or service of
food,such as kitchenware or tableware that is multiuse,single-
service or single-use,gloves used in contact with food.

 Equipment- The appliances ; stoves, ovens and storage
containers- refrigerated units used in food establishment.

 Facility- Utensil + Equipment + Environment

Design, Layout & Facilities

 Should be based on
Types of food being sold
Menu trends

 Type of equipment used determined by:
Preparation procedures required to produce
food items.

General Areas of a Food
Establishment

 Receiving and delivery
 Storage
 Preparation
 Holding
 Service
 Ware washing
 Garbage storage and pickup
 Food display area or dining room
 Housekeeping
 Toilet facilities

Regulatory Consideration

When planning facilities:
Health
Safety
Building
Fire
Zoning
Environmental code standards

Proper design, construction and
placement

will influence:
 productivity
worker efficiency
increase food safety
labor and energy costs
customer satisfaction

Equipment Selection

Some features to be evaluate:
 Design
 Construction
 Durability
 Ability to clean easily
 Size
 Cost
 Safety
 Overall ability to do the job

Construction materials must be:
 smooth
 seamless
easy cleanable
easily disassembled
haanvdesraonuitnadteiodncorners and edges for safety

Material used for utensils and food-contact
surfaces:

 non-toxic
 durable
 nonabsorbent
resistant to cutting, chipping and pitting
not impart on colors, odor or taste to food

Materials that commonly used in construction
of equipment and utensils

a. Metal –non-corrosive metals- chromium, alloy,
nickel

 Easily cleanable
 High luster finish

Corrosive metal must not be used as a food-
contact surfaces.
May cause chemical poisoning.

b. Plastics and fiberglass-melamine, nylon,
polyethelene

 Durable
 Inexpensive

c. Wood
 Light in weight
 Economical
Disadvantages :
 Porous to bacteria and moisture
 Absorbs food odors and stain

d. Stainless steel –sinks, table top, food
containers

 Shiny
 Highly durable finish
 Show soil easily, easier to clean and

maintain
 Resists rust and stain formation
 Resist high temperatures

Principles of Sanitary Design

Principles of Sanitary Design (cont.)

Smooth and
Accessible
Surfaces

Must be Self
Draining

Framework
Not
Penetrated