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7food Safety For Hotels and Restaurants

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16 views26 pages

7food Safety For Hotels and Restaurants

Uploaded by

michelle.canlas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Food Safety for

Hotels and
Restaurants
A safe and healthy working environment is a vital
aspect of the food and beverage processing
industry. Occupational Health and Safety in
the Food and Beverage Industry provides key
information on food and beverage manufacturing
disease, injury management, and safer steps for
employees to get back to work and discusses food
security, safety, biosecurity, defense food safety,
and quality including food adulteration.
Good food hygiene ensures that food
prepared for customers is safe to eat. It
prevents harmful microorganisms that can
cause serious illness from contaminating
food, prevents cross contamination,
enables businesses to comply with the law,
and protects the reputation of the
business.
The US FDA (Food and Drug Administration)
has analysed epidemiological data on food
poisoning outbreaks and found that five
major risk factors occur repeatedly:
1. Improper food-holding temperatures
2. Inadequate cooking
3. Contaminated equipment
4. Food from unsafe sources
5. Poor personal hygiene
Legislation is aimed to ensure premises are
clean and well maintained, they are designed to
allow adequate cleaning, have enough space for
working, allow maintenance of good hygiene, food
preparation practices prevent contamination.

eg from dirt, disease-causing organisms and pests,


and food can be stored safely and cross
contamination is prevented.
Food safety requirements
• One of the key requirements for preparing and
storing safe food is to have procedures based on
the principles of HACCP (Hazard Analysis
and Critical Control Point).

• HACCP is a systematic approach to identifying,


evaluating, and controlling food safety hazards. A
food safety hazard is anything that could make
food dangerous to eat and can be:
1. Microbiological: bacteria, viruses, tapeworms,
fungi from contamination from hands, pests or
poor storage conditions allowing growth of
microorganisms
2. Chemical: any non-food chemical, such as
cleaning products, pesticides, non-food-safe
colourings and non-food safe preservatives
3. Physical: objects such as broken glass, pieces of
stone or concrete, machinery parts, plastic, sand,
hair, finger nails, jewellery, buttons
7 Principles of HACCP
• https://www.google.com/search?
q=7+principles+of+haccp&sxsrf=AJOqlzVaF8pLrJ533BbGWXJ
95RmCnPzUDQ:1678750990465&source=lnms&tbm=vid&sa=
X&ved=2ahUKEwijxc_jitr9AhXQ-
TgGHTx0B4gQ_AUoAnoECAEQBA&biw=1366&bih=657&dpr=
1#fpstate=ive&vld=cid:9d5748c8,vid:ZwQciPDMBBQ
Premises
• Premises include the buildings and rooms
involved in food preparation and storage. They
must be kept clean and in good condition and the
design must provide suitable space for working
and maintaining hygienic practices, prevent
build-up of dirt and mould, and provide suitable
conditions for handling and storage of food.
The premises should provide adequate:
• Handwashing facilities and toilets for staff, separated from
food preparation areas, with soap, hot and cold running water
and hygienic drying
• Ventilation in kitchens and toilets: it should control
condensation, temperature, odours, humidity or air-borne
particles and prevent contamination in food preparation areas
• Lighting
• Drainage for kitchens and toilets and designed and
constructed to prevent contamination
• Facilities for staff to change clothes, where needed
• Storage of cleaning chemicals, disinfectants and other
chemicals to prevent contamination of food
Design of food preparation areas

• The design of rooms must allow good food hygiene practices and
processes, including protection from contamination during food
preparation processes and prevention of cross contamination.
Food safety legislation has specific requirements for the food
preparation area relating to the condition and design of:
• Floors: floors should be constructed of material that is easy to
clean and safe to walk on and maintained in sound condition
• Walls: should be made of durable impervious materials that are
washable, non-toxic, easy to clean and maintain
• Ceilings: ceilings and overhead fittings (lighting, piping,
cabling) should be designed to prevent accumulation of dirt,
mould, condensation and risk of contamination
• Windows: must be constructed to prevent dirt
accumulation and have insect screens where
necessary
• Doors: should be easy to clean and constructed of
non-absorbent material
• Surfaces: should be made of smooth, washable,
non-toxic, corrosion resistant material, and
maintained in a good condition
• Washing facilities for equipment and
food: these must be adequate for washing food and
utensils and have hot and cold water
Equipment
• All equipment that comes into contact with
food must be made of appropriate materials,
kept in good condition, cleaned effectively,
and fitted appropriately to allow cleaning
around it.
Water supply
• Water that is used as a food ingredient or comes into contact with food
for cleaning, heating, steaming, cooling must be of drinking quality
• Ice that may come into contact with food or drink, must be made with
potable water and must be produced, handled and stored hygienically
• Steam that comes into contact with food must not contain any
contaminants that could affect food safety
• Water that is used for non-food purposes, such as fire control, heating,
refrigeration, must be kept in isolated systems so that it cannot
contaminate food, drink, surfaces or equipment
PERSONAL HYGIENE
Food
• All raw materials and ingredients used and any material used in
processing products must be safe and not contaminated with
anything that would make the final product unfit for human
consumption.

• Storage, processing and distribution systems must protect food


from contamination and cross contamination that makes it
harmful to health or makes it become unfit to be eaten. This
includes pest control, pet control and having processes and
procedures that limit bacterial levels to within specified criteria.
Cross contamination
• Cross contamination is the transfer of
harmful bacteria or viruses onto food from
contaminated surfaces, hands, equipment or
other food such as raw meat.
How to prevent the cross contamination of food:
• Wash hands thoroughly after touching raw meat, especially
poultry, and unwashed raw vegetables
• Wash hands thoroughly after going to the toilet or touching pets
• Do not let raw meat and unwashed raw vegetables touch other
foods
• Cover raw meat in a fridge so it cannot touch other foods and
store below other foods to prevent blood drips from
contaminating them
• Do not prepare ready-to-eat foods using a chopping board or
utensils that have been used to prepare raw meat or raw
vegetables, especially root vegetables and leeks that may contain
soil
• Use disposable cloths for wiping and cleaning up spills. Change
cotton cloths often and wash in a hot cycle to clean them
thoroughly
• Do not prepare food if you are ill with vomiting or diarrhoea
• Clean utensils and work surfaces with detergent and hot water.
Those that come into contact with raw meat, unwashed
vegetables and soil from vegetables need thorough cleaning and
sterilising. Use separate chopping boards and utensils for
preparing raw meats and other foods
Temperature

• The temperature of food and the time taken to


reach it may be specified for the various stages of
preparation. This can include, for example,
storage before preparation, storage and display
after preparation, when food is served hot, when
food is served cold after cooking, and when
reheating food
Defrosting

• Defrosting has risks of bacterial growth and


development of toxins while food is warming up
and during storage afterwards. Some foods such
as meat give off liquids when defrosting that can
drip onto and contaminate other food and
surfaces. It is important to follow the guidelines
for the control of temperature at each stage.
Packaging

• The materials used for packaging and wrapping


must be stored in a way that prevents
contamination and be suitable for coming into
contact with food. The procedures for wrapping
and packaging must ensure that there is no
contamination of the food.
• Pest and pet control
• Food waste
• Staff training
• Transport

Staff safety
• Slips and trips
• Using knives
• Skin problems in catering

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