FB server training knowledgeWelcome to Food Food SafetySafetyFloor training by Heru SetiawanWhat isFood What isFood Safety ???Safety ???is a scientifc discipline describing handling, preparation, and storage of food in ways that prevent food borne illness (FBI) !esponsibility of every food handler"his training presentation will assist you with this responsibilityFoodborne Foodborne Illness Illness (FBI) ???(FBI) ???Foodborne Illnesses are defned as diseases, caused by agents that enter the body through the ingestion of food #very person is at risk of foodborne illnessFood Food Handlers ??Handlers ????$ho are they %TrainingTrainingObjectivesObjectives&rovide food handlers with the necessary skills and knowledge of food safety and hygiene 'atters relevant to their work activities!educe and eli'inate FBI casesTrainingTrainingOtlineOtline ( #)H (#nviron'ent Health )*cer)+ Food Ha,ards- Bacterial food poisoning. &otentially ha,ardous foods/ 0auses of food poisoning1 &revention of food poisoning2 Food handling controls3 0onclusion4 5ssess'ent!nviron"ental !nviron"ental Health O#cer?Health O#cer?(!HO)(!HO)5n #H) is a professional person authorised to conduct inspections of food pre'ises to ensure co'pliance with food legislation #H)s have backgrounds in food safety, health pro'otion and law enforce'ent5n #H) also6 $investigates food related co'plaints$provides training for food handlersWho has had Who has had food food %oisoning?%oisoning?&osts &osts associated 'ith associated 'ith food %oisoningfood %oisoningFood bsinessBad reputation7oss of revenueBusiness closure7egal action and penalties&ons"er(econo"y&roductivity loss$ork absenteeis'8edical e9pensesHardship and su:ering&er'anent disability;eath Food Food Ha)ards???Ha)ards???is any biological, che'ical, 'echanical, environ'ental or physical agent within the food that is reasonably likely to cause har' or disease or death to hu'ansHa)ards that Ha)ards that can can conta"inate conta"inate foodfood"hree 'ain ha,ards conta'inated food6(&hysical ha,ards (foreign obnder these conditions, bacteria will 'ultiply by dividing in two every (?=+? 'inutes 5fter 1 hours, ( bacteriu' can 'ultiply into +1+,(.. bacteria, 'ore than enough to cause food poisoning (within danger ,one te'perature)*ost co""on *ost co""on bacteria food bacteria food %oisoning%oisoningBacteria +a"e,-ected Food.reventive *easreSy"%to"sSalmonella EnteriditisRaw and undercooked eggs. Raw eggs are often used in foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.Make sure all products reach the proper minimum internal temperature when cooking.Properly wash all produceAbdominal pain, diarrhea, nausea, and vomitingSal"onella Sal"onella !nteriditis!nteriditis*ost co""on *ost co""on bacteria food bacteria food %oisoning%oisoningBacteria +a"e,-ected Food.reventive *easreSy"%to"sShigellaRaw foods; unpasteurized milk and dairy products, such as soft cheeses.Strictly enforce good personal hygiene among workersNausea, vomiting, fever, abdominal cramps, and diarrheaShigellaShigella*ost co""on *ost co""on bacteria food bacteria food %oisoning%oisoningBacteria +a"e,-ected Food.reventive *easreSy"%to"sVibrio vulnifcus, Vibrio parahaemolyticusRaw and undercooked shellfsh1.Do not eat raw oysters or other raw shellfsh. 2.Cook shellfsh (oysters, clams, mussels) thoroughly: 3.For shellfsh in the shell, 4.either boil until the shells open and continue boiling for 5 more minutes, or 5.steam until the shells open and then continue cooking for 9 more minutes. 6.Do not eat those shellfsh that do not open during cooking. 7.Boil shucked oysters at least 3 minutes, or fry them in oil at least 10 minutes at 375F. Chills, fever, and collapse/ibrio /lni0cs/ibrio /lni0cs*ost co""on *ost co""on bacteria food bacteria food %oisoning%oisoningBacteria +a"e,-ected Food.reventive *easre Sy"%to"sC. botulinumImproperly canned goods; smoked or salted fsh1.Keep hot foods above 57C (135F) and cold foods below 5C (41F) to prevent the formation of spores.2.Wash hands, utensils, and food contact surfaces with hot soapy water after they touch raw meat or seafood, before food preparation, and after using the bathroom.Double vision, inability to swallow, difculty speaking, and inability to breathe&lostridi" &lostridi" Botlin"Botlin".otentially .otentially ha)ardos ha)ardos foodsfoods&otentially ha,ardous foods support the growth of bacteria "hey need to be kept at te'peratures either below /@0 or above 1?@0 to prevent the growth of any food poisoning bacteria that 'ay be present in the food#9a'ples of potentially ha,ardous foods include 'eat, poultry, seafood, eggs, dairy foods, gravies and cooked riceTe"%Te"%erateratre re 1ang1anger er 2one2oneHo'Ho' does does bacteria enter a bacteria enter a food %re"isesfood %re"isesFive 'ain way(Food handlers (especially their hands)+!aw foods, such as 'eat, poultry, shellfsh and vegetables-&ests and ani'als.5ir and dust/;irt and food waste34 Food 34 Food HandlerHandlerss0o''on as bare hand food contact"o eli'inate6( >sing Aloves+ $ashing hand properly (when B if)54 6a' Food54 6a' Food5ll raw 'aterials (8eat, poultry, shellfsh, Cegs74 .ests 8 74 .ests 8 ani"alsani"als94 ,ir 8 1sts94 ,ir 8 1sts"hrough6(50 Arill+;irty display plate D glasses D cutleries D table D napkins"o eli'inate6Eo ( FEo + F1irt 8 Food 1irt 8 Food 'aste'aste( >nprotected garbage container+ I'proper decoy syste'- I'proper discarding&ase of Food &ase of Food .oisoning.oisoning( Food at incorrect te'perature+ 0ross conta'ination- &oor personal Hygiene. >nclean food pre'ises/ &oor &est control&ases of &ases of food food %oisoning%oisoningFood at incorrect te"%eratres>nder ideal conditions, bacteria 'ultiply rapidly between /@0 and 1?@0 (the danger ,one for food)Below /@0, bacteria 'ultiply slower 5t free,ing te'peratures, bacteria stop 'ultiplying and beco'e dor'ant Free)ing does not :ill bacteria48ost bacteria are killed at te'peratures above 1?@0&ases of &ases of food food %oisoning%oisoning&ross;conta"ination)ccurs when food beco'es conta'inated with bacteria fro' another sourceBacteria can be transported by hands, utensils, surfaces, eGuip'ent, tea towels, raw food and pests0o''on e9a'ples 'edia6( dirty knives, utensils, eGuip'ent and food contact surfaces (eg chopping boards)H + blood dripping fro' raw foods, - storing raw food with cooked foods, storing food uncovered. using dirty cleaning cloths&ases of &ases of food food %oisoning%oisoning.oor %ersonal hygiene#9a'ples of poor personal hygiene include6( ;irty hands and clothing+ >ncovered cuts and wounds- 7ong dirty fngernails. #9cess