HYGIENE & HACCP

-WrapaReceipe
WHY IS FOOD HYGIENE IMPORTANT?

 To ensure our customers do not come to

any harm from the food we sell/serve.
 To ensure a good reputation and increased
business.
 To provide a good working conditions,
higher staff morale and lower staff turn
over.
 To comply with the law.
 To contribute to higher profits.
MICROORGANISMS-THE UNSEEN ENEMY

The most common cause of food poisoning in

this country is bacteria.
Those foods, which are eaten without further
processing, require refrigerated storage and are
sometimes called high-risk foods. These are
all cooked meat and poultry.
 Cooked meat products and gravy.
 Milk and dairy products.
 Cooked eggs and products made from
raw eggs.
 Shell fish and seafood.
 Cooked rice.
 Common Microorganisms

The most common food poisoning bacteria are:

 Salmonella- mainly poultry and eggs.
 Staphylococcus-carried by two people in
every five.
 Clostridium-found in raw foods such as
vegetables and meat.
 Campylobacter-found in infected animals
and birds and unpasteurised milk.
 FOOD SPOILAGE -
THE MAIN REASON FOR INCREASED FOOD COST

 Microorganisms can cause food spoilage and unlike

food poisoning, it has noticeable effects on the food.
 Spoilage causes the food to discolor, smell or
become slimy. These effects are obvious and the
food must not be offered for consumption or sale.
 Care has to be taken with the handling, storage and
shelf life of perishable foods to ensure that spoilage
does not start in your premises.
 In commercial terms this could lead to dissatisfied
customers and reduced sales.
 HOW DOES FOOD BECOME
CONTAMINATED?
There are three modes of contamination or
also called HAZARDS:
1. Microbial: this is when microorganisms get
onto food.
2. Physical: this is when foreign substances
e.g.glass, stones,metals get into food.
3. Chemical : this is when foreign chemical
substances get into food.e.g.soap, detergent,
paint.
WHERE DOES CONTAMINATION COME FROM?

• The handling person

• Raw food
• Equipment and machinery used
• Premises
• Refuse and waste food
• Pests
• Dirt and dust
 Based on the above facts it becomes necessary to monitor
our food products at every level (receiving, storage,
production and service).
 This needs periodical microbiological analysis to minimize
the risks of food poisoning, spoilage and cross
contamination.
 This can be done through an international certification
process called as HACCP
 WHAT IS HACCP

STANDS FOR…

H - HAZARD
A - ANALYSIS
C - CRITICAL
C - CONTROL
P - POINTS
 H.A.C.C.P.

 Hazard:- Potential to cause harm.

 Analysis:- To find out where the
hazard lies.
 Critical:- If the vulnerable stage is
crossed the probability of hazard to
happen becomes 100%
 Control:- The act or process to stop
critical stage to go beyond limitations.
 Point:- A particular point of attention.
 HACCP
HACCP is a process control system designed to
identify & prevent microbial and other hazards in
food production, accepted by the Codex
Alimentarius Emeritus Commission of WHO &
FAO.
It includes steps designed to prevent problems before
they occur and to correct the deviation as soon as
they are detected.
Such preventive control system with documentation
& verification are widely recognized by scientific
authorities and international organization as the
most effective approach available for producing safe
food.
 HACCP

HACCP involves a system approach to

identification of hazard. It covers everything
from raw material receiving, procurement
and handling, manufacturing, final service to
the guest or delivery and use.
 HACC P (I) - general
What is Food Safety ?

Food S afety M anagem ent System

◆ HAC CP was developed for the
design and manufacturing food for
Food Safety Elem ents
or space flights in the 60’s
HACCP ◆ It is based on 7 principles
P rereq uisites
GM P ◆ It is a tool to assess hazards and
GH P establish control systems that
others
focus on prevention.
◆ mandatory in most western
countries
 Advantages of HACCP:
• Globally accepted accredited certification for
foreign trades.
• Enhance market accessibility and recognition.
• An exceptionally reliable guarantee of safety for
food from the primary production level.
• Ensure confidence to the food processor about
the hygiene and wholesomeness of their product.
• Enhance food safety, optimizes the resource
utilization and provides timely response to the
problems.
• Helps as a marketing tool for higher price
realization.
 Approach To Tackle Hazard

Preventive Approach Corrective Approach

 This is done in advance
 Series of steps
to hazard that might
happen, to rule out the done after hazard
complete cause has happened to
rule out its
reoccurrence.

PREVENTIVE APPROACH IS BETTER THAN CORRECTIVE

APPROACH
General control measures:-
 The normal or daily practices such as
cleaning, washing, maintaining personal
and equipment hygiene etc are general
control measures that help in minimizing
chances of hazards.

 These are to be followed by every

department in every process.
Specific Control measures:-
 These controls are designed for processes
which have a critical control point. They
are to be ensured, practiced, documented
and recorded.
 For e.g:-Temperature of cooking is a
critical control point for hot food kitchens
and the actual temperature of food is to
be documented and recorded in every
kitchen.
How does HACCP work ?
HACCP involves 7 Principals

1. Conduct hazard analysis and identify

preventive measures .
2. Identify Critical Control Points (CCPs) in
the process
3. Establish Critical Limits
4. Monitor each critical limit
5. Establish corrective actions
6. . Establish verification procedure
7. Establish documentation and record
procedure
HAZZARDS: A biological, chemical or physical agent in or condition of food
with the potential to cause an adverse health effect.

CRITICAL POINTS: A value, which separates acceptability from

unacceptability.

CRITICAL CONTROL POINT: A point, step, stage or procedure at which

control can be applied and a food safety hazard can be prevented, eliminated or
reduced to acceptable levels.

CORRECTIVE ACTION: To be taken when the results of monitoring the CCP

indicate a loss of control.
• Change temperature
• Rework product
• Reclean processing equipment.

MONITOR: To conduct a planned sequence of observation or measure.

• Visual observation.
• Sensory evaluation.
• Chemical measurement.
• Physical measurement
 WHAT IS HYGIENE?
HYGIENE is the science of preserving and promoting
good health.
 Who is a FOOD HANDLER ?
Any person engaged in manufacture, storage,
transport, production or service of food products.
Personal Hygiene
BATH
FACE
HAIR
HANDS TEETH

UNIFORM
FEET
SHOES
GENERAL

CUTS & BURNS

ILLNESS
Personal Hygiene
Bath
Bathe everyday, with
soap & warm water,
without fail, before
coming on shift
Personal Hygiene
Bath
Shampoo hair regularly
to avoid dandruff
Personal Hygiene
Hair
•Hair must be trimmed and
clean all the times
•Hair must not touch the
face
•Hair must not be greasy or
oily
Personal Hygiene

Teeth
•Brush your teeth immediately
before coming to duty
•Do not eat onion, garlic or
smoke before shift. If you
smoke, use mouthwash
Personal Hygiene
Face
Personal Hygiene
Face

•Males should shave everyday, before coming to

shift
•Moustache, if kept must be neatly trimmed
•Do not use strong after-shave
Personal Hygiene
Face
•Ladies should wear
only light make-up.
• Do not use heavy
perfumes
Personal Hygiene
Hands

•Always wash hands with soap, before

coming on shift
•Keep your nails short and clean
Personal Hygiene
Hands
•Hands must always be
clean, free of any stains
and skin breaks
•Always wash hands with
soap, immediately after
using toilets,
eating,
smoking
or handling refuse
Personal Hygiene
Uniform
Uniform should always be clean,
laundered and ironed
Change uniform whenever it is
soiled
Change socks and undergarments
everyday
Always carry a clean handkerchief,
and change it daily
Uniform must be worn only on duty
and not for personal use
Personal Hygiene
Feet

Feet must be washed regularly and

toenail kept trimmed
Personal Hygiene
Shoes
Personal Hygiene
Shoes

•Wear comfortable closed toed shoes. Do not wear

high heeled or open toed shoes
•Air your shoes
•Use socks that absorb moisture
•Use talcum powder between the toes
Personal Hygiene
General

•Sufficient sleep, adequate and healthy food and regular

exercise will keep you healthy
•You should always look alert and attentive on duty
•Do not bite your nails
•Do not run your hands through your hair
•Do not touch your nose, ears or rub your eyes
Personal Hygiene
General

•Always cover your mouth

with a handkerchief, while
coughing or sneezing
•Do not scratch your face
•Do not chew gum
Personal Hygiene

Cuts and burns must be

covered with correct dressing

Burns
Cuts
Personal Hygiene
Illness
Personal Hygiene
Illness
Do not report for work if you suffer from:
•Fever
•Diarrhea
•Upset stomach, nausea or vomiting
•Sore throat or sinus infection
•Coughing or sneezing
•Dizziness
•Conjunctivitis
Personal Hygiene
BATH
FACE
HAIR
HANDS TEETH

UNIFORM
FEET
SHOES
GENERAL

CUTS & BURNS

ILLNESS
FOOD HYGIENE
 Food Hygiene is ...

➨ PROTECTING food from risk

➨ PREVENTING bacteria present from
multiplying
➨ DESTROYING any harmful bacteria
➨ PREVENTING contamination & the
occurrence of any objectionable matter
in the food.
 TIPS ON FOOD HYGIENE
■
RECEIVING FOOD ■
DRY STORAGE
– Inspect and check – Store dry goods at
dates of all food items least 45 cm off the
– Check for odor, color, floor.
freshness, pests, – Don't store under
broken or damaged sewer or water lines or
packs. against damp walls.
– Remove food from – All containers must be
delivery packaging closed & labeled &
before storing. cleaning materials
stored away from food.
– First In First Out
 TIPS ON FOOD STORAGE

■
Food must not be stored in ■
Maintain freezer at -18°C to
contact with water or non -30°C ideally at -22°C
edible ice. consistently.
■
Allow for air circulation ■
Cover and seal well to
between foods. prevent freezer burn.
■
Check temperatures at least ■
Defrost freezer whenever
twice a day & record the necessary taking care to
readings. Some experts transfer items to another
suggest refrigeration at or freezer while defrosting.
below
7° C (44° F) - Vegetables
4° C (34° F) -
Dairy Products 1° C (34°
F) - Fish and Meat
 DO'S & DON'TS FOR
SAFE FOOD SERVICE
■
Keep food off the Danger ■
Keep hands off food and
Zone ( 5°C to 63°C ). eating surfaces. Never dip
■
Get food off the Danger Zone your finger into food for
within 1.5 hours. sampling/ tasting.
■
Store serving utensils ■
Don't re-use unwrapped food
properly between servings & ■
Don't re-use disposables
preferably allow it to drip dry.
■
Wash raw foods thoroughly
and in the proper sink
■
Prepare close to service time
■
Handle plates and bowls
from the bottom
 Certification Process
Auditing body will review the Management System
Documentation Review Documentation against the Standard and prepare the audit
programme

Initial visit Auditing Body conducts an initial visit to the company to gather
information before the initial audit

Certification Audit The audit consists of informal interviews, examinations and

observations of the system in operation

Issue of Certificate Following review and approval of any corrective action, the
certificate will be issued to the company

Periodic Audit At least one periodic audit per year is required to ensure the
continued satisfactory operation of the system

Certification Extension Renewal of Certificate is carried out after three years

Now You know why WE
insist on GROOMING
and HYGIENE !!!

THANK YOU !
Maharanasaheb.com