|
Every day around the world, thousands of people suffer from food poisoning. Many of these will
be very ill and some of them will die. Those most at risk include the very young, the elderly,
persons who are already ill and pregnant women and this can be avoided with a good practice of
cleaning and paying special attention to certain types of foods.
Health and safety in food involves all those measures necessary to protect people health by
protecting food from hazards i.e. anything that could cause harm. Food handlers must be aware of
the hazards associated with the cooking and how these hazards can be controlled.
+ There are 4 types of hazards, they may be: microbiological, physical, chemical or allergenic.
Microbiological: Contamination of cooked food with bacteria. Multiplication of bacteria. Survival of bacteria.
Physical: Contamination of food with glass or nails.
Chemical: Contamination of food with pesticides or bleach.
Allergenic: Contamination of food with peanuts or sesame seeds.
You cannot see them without a microscope. Most bacteria are harmless but some cause food
poisoning and food spoilage.
Health and safety and - Food poisoning bacteria are found everywhere but especially on and in raw
food, people, insects, rodents, pets, refuse and waste food. These are known as sources of food
poisoning bacteria.
+ What conditions do bacteria need to multiply?
Bacteria need the right type of food, including moisture, the correct temperature (the ideal is between 20ºC and 50ºC), and sufficient time. Some food poisoning bacteria can reproduce every 10 minutes.
Food contaminated with food poisoning bacteria looks, tastes and smells completely normal.
Sources of food poisoning bacteria bring bacteria into food rooms. If a source is in direct contact with ready-to-eat food then the food becomes contaminated.
Bacteria usually rely on vehicles to transfer them from sources to ready-to-eat food. The main vehicles are hands, cloths, equipment, utensils and other food-contact surfaces.
Cross-contamination is the transfer of bacteria from raw foods to ready-to-eat foods, either directly or indirectly.
+ How to Control microbiological hazardsHealth and Safety ?
1.Keep food poisoning bacteria out of ready-to-eat food.
2.High standards of personal hygiene and good hygiene practices. Keep food covered and minimize handling.
3.Separate raw and ready-to-eat food at all stages of storage, preparation, serving and distribution. Particular care is needed when thawing raw poultry and cooling cooked meat.
4.Well designed and proper use of suitable equipment and utensils
5.Effective cleaning and disinfection. Particular care is need with wiping cloths.
6.Effective storage and disposal of waste and unfit food.
7.Effective pest control.
+ How to break the food poisoning chain to prevent food poisoning?
Controlling contamination hazards: prevent cross-contamination, keep raw and ready-to-eat foods separate
Controlling multiplication hazards: In order to stop bacteria multiplying quickly to harmful levels, food must be kept out of the danger zone of temperature (5ºC to 63ºC). Unloading, preparation, cooling and delays during service should be kept as short as possible. Keep food hot or cold.
Destroying bacteria in food: Cooking will destroy most food poisoning bacteria in raw food. A core temperature of 75ºC is usually recommended, although lower temperatures may be used for a longer time.
Physical hazards and controlsPhysical hazards include foreign bodies with the potential to cause harm, for example, glass, nails and stones. They may cause cuts, broken teeth and choking. Sources of physical hazards include raw ingredients, buildings and equipment, notice boards, packaging materials, food handlers, visitors, cleaning materials and equipment, and pests.
Controls include using approved suppliers, effective maintenance of kitchen and equipment, minimizing use of glass, avoiding wood, and having effective pest control.
Chemical hazards and controls:Food deliveries may be contaminated with chemicals such as pesticides or weed killer.
Contamination may also result from poor cleaning or pest control in the premises.
Controls: Include not delivering or storing cleaning chemicals with food, removing or protecting food during cleaning or pest control, never storing chemicals in unmarked or food containers, and never storing food in old chemical containers.
Allergenic hazards and controls: Allergens are substances, usually proteins, which cause the body's immune system to react. In severe cases this may result in anaphylactic shock and even death. Foods which are allergenic include peanuts, sesame seeds and cereals containing gluten.
Controls: Include segregation, suitably labelled packaging, effective hand washing and cleaning, and clear recipe description.
+ Tips for
Using a refrigerator:
-Keep raw food and high-risk food separate. If there is only one refrigerator always store high-risk food above raw food.
-Check for high temperatures (usually if above 5ºC) and damaged door seals.
-Rotate stock so that older stock is used first. Never place hot food in the refrigerator.
-Keep food covered.
-Don't store open cans of food - use a covered bowl or something similar.
-Don't leave the refrigerator door open. Don't overload refrigerators.
-Obs: Food poisoning will not multiply in freezers but many will survive
-Minimize handling.
-Observe good hygiene practices. Separate raw and ready-to-eat food.
-Minimize times in the Danger Zone: (betwen +5º and +63º)
-Ensure thorough cleaning. Use disposable cloths.
----------------------------------------------------------------------------------------------
Handling frozen poultry:
-Keep separate from other foods at all times. Thaw completely in a cool room and remove the giblets. Thaw in a container to catch the liquid safely. Once thawed, keep in the refrigerator and cook within 24 hours. Wash your hands after handling the raw bird. Cook thoroughly and cook stuffing separately. All utensils and surfaces used must be cleaned and disinfected. Eat straight after cooking. If intended to be carved cold, cool it within one and a half hours and store under refrigeration. Avoid handling the cooked bird.
----------------------------------------------------------------------------------------------
Working with hot food:
-Ensure all food is thoroughly cooked to a minimum temperature of 75ºC. If stored hot, maintain the temperature above 63ºC. Only reheat food once to 75ºC for immediate consumption. Keep hot food covered.
-The time between: refrigeration and cooking (or processing); cooking and eating; cooking and refrigeration; and refrigeration and serving must be kept as short as possible.
-When checking temperatures, clean and disinfect the probe thermometer between different foods.
-Never probe RAW FOOD then HIGH RISK FOOS
----------------------------------------------------------------------------------------------
Tips for serving food:
-Keep hot food hot and cold food cold.
-Keep the time between cooking and serving to a minimum.
-Separate raw and ready-to-eat foods.
-Keep food covered and minimize handling.
-Observe good hygiene practices.
Ensure a good quality of cleanliness.
|
Facebook
Twitter
Delicious
Digg
Stumbleupon