food hygiene related to guest safety milind limaye polchem hygiene laboratories pvt ltd, pune, india
TRANSCRIPT
Food Hygiene related to Guest
safety
Milind Limaye Polchem Hygiene Laboratories Pvt
Ltd, Pune, India
Assurance that food will not cause harm to the consumer when it is prepared and / or
eaten according to its intended use.
What is food safety ?
The major pillar of food safety is Food Hygiene !
All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain
What is food Hygiene ?
Safe Food and Safe Water
Guest Safety
Chef’s promise to every guest……
Guest Safety governed by Hygienic Quality……
Zero health hazard originating from food and water
Hygienic Quality principally depends on absence of
“Disease Causing Germs” in food and water ……
Microorganisms
Microscopic entities invisible to human
eye
Growth rate is very fast, double in number in 20 minutes at room
temp.
Indian Scenario :Very challenging
• Intense summer• High humidity• Dust concentration• Higher level of soiling in fruits & veggies• Higher bacterial load in dairy, poultry,
meat and fish
All these conditions seriously compromise hygienic quality of food.
Internationally followed standard practices
• GHP : Good Hygienic Practices• HACCP : Hazard Analysis and
Critical Control Point• ISO 22000 : 2005 and FSMS
Crucial aspects of food safety
Raw materials Cold roomsUtensils ButcheryCrockery and Cutlery Chopping
boards Cooking surfaces Juicer Air And ………..WaterTemperature
The Most crucial is “Food handler”
Hair, Skin, Eyes, Nose, Mouth, Ears, Hands, Feet, Clothing etc.
Harbor and disseminate microorganisms.
Germs enter the food through
• Water • Vegetables• Dairy, poultry, meat
and fish• Air and dust• Utensils
• Food handlersActive
Passive
The entire kitchen and stewarding team must work towards one goal
Higher Hygiene Standards
Lowered microbial contamination
How to achieve this goal ?
1. Clean handling and storage of raw materials2. Clean utensils3. Clean processing4. Clean handling of ready food
Clean handling and storage of raw materials
Vegetables and fruits
• Separate cold storage for veg and non-veg raw material
Dairy, meat, fish, chicken and eggs
Visual inspection • Off-colour • Damaged parts• Change in consistencySensory inspection by checking for foul smell if
any
Clean handling and storage of raw materials
How to achieve this goal ?
1. Clean handling and storage of raw materials2. Clean utensils3. Clean processing4. Clean handling of ready food
Clean utensils
Not only physically clean but also microbiologically clean
Clean utensils
Crockery, plates, cutlery, glasses can be potential source of microorganisms if not washed, disinfected and dried properly.
How to achieve this goal ?
1. Clean handling and storage of raw materials2. Clean utensils3. Clean processing4. Clean handling of ready food
3. Clean processing
• Knives, chopping boards, trays, platforms, storage vessels , scoops, juicers
Can develop biofilm (microbial slime) due to overgrowth of bacteria if kept unclean and wet for long time
3. Clean processing
Kitchen staff must take all clean precautions• Washing and disinfection of hands after visiting toilets• No ornaments in fingers• Regular cleaning and cutting of nails• No coughing, sneezing and nose blowing during cooking
3. Clean processing
Kitchen staff must take all clean precautions
• Covering head and beard
Clean aprons and napkins
• Hand sanitation after every half an hour.
How to achieve this goal ?
1. Clean handling and storage of raw materials2. Clean utensils3. Clean processing4. Clean handling of ready food
4. Clean handling of ready food
1. Avoid touching ready food with bare fingers2. Cover food quickly with cling film, foil or
clean cloth3. Never store ready food along with raw
material4. Use cleaned and disinfected plungers to
serve
Effective pest and insect control
• Adequate fly traps• Sealing minor crevices promptly in flooring,
tiles, window panels etc.• Rodent control mainly in Grocery, Store and
Bakery
Water Treatment
• Process water• Swimming pool• Drinking water• Water for ice machines
must be free from coliform and E. coli contamination with proper treatment
Health problems associated with unsafe food
• Upper digestive tract : Nausea and vomiting
• Lower digestive tract : Cramps and diarrhoea
• Neurological signs : Disturbed eyesight, vertigo
• General symptoms : Fever, aches, malaise, weakness
Vulnerable Guests
Infants
Senior citizens
Immuno-compromised people
Remember !!!
• Not all guests who consume unsafe food fall sick
• Only a small proportion may fall sick but that damages the reputation permanently
Food safety
A team effort with a lot of common sense and a bit of science !
It is an ongoing battle that never ends !
