TOPIC 1: INTRODUCTION TO SANITATION

1. TOPIC 1: INTRODUCTION TO SANITATION 1.1 Important of sanitation in Food Service Industry • Responsibility for overseeing the safety of its own processes and products. • If a food establishment is involved in a food borne disease outbreak, consumers may seeking legal action. • Financial loss and damaged reputation are some of the outcomes. • Start a food safety assurance program in the food establishment. These help ensure that proper safeguards are used during food production and service.

2. Why food hygiene is important Good food hygiene is essential to: • Ensure that the food you sell is safe. • It will help you protect your customers and the reputation of your business. • To obey the law. • Poor hygiene procedures in your food business can put your customers at risk. • To avoid food poisoning. • To prevent cross contamination. • Taking the correct steps to make sure that the food that you handle and serve is safe. • Good food hygiene practices:have satisfied customers, a safe and clean workplace, and meet your legal requirements. • Bad food hygiene practices can lead to food contamination and outbreaks of food poisoning.

3. The Changing Pattern of Food Hygiene • From “when it is clean, it is safe to eat”. • The implementation of hygienic storage facilities, machinery, equipment, clothing, preservative, new ingredient and packaging material. • Controlled system to handle the food, such as HACCP and GMP (Good Manufacturing Practice). • Only safe to eat when its passes all the necessary test and verification from agencies (SIRIM). • Food products is safe by the compulsory label displayed on the processed food products as well as some fresh food product.

4. The Changing Trends in the Selection of Diet & Increase in Eating Out • The types of food we choose: • simpler and yet nutritious. • prefers white meat and more to carbohydrate. • less fattening and healthy. • fast to prepare and eaten. • Factors that can also determine how a person selects a diet: • Emotional • Psychological • Social • Cultural • Economic • Geography

5. Factors that contribute to Increase in Eating Out • Both the husband and the wife are working,no time to prepare a proper meal. • Increase in dining establishment. • The family is getting smaller as well as the kitchen, most of the meal that is being prepared is instant food and processed food. • Food is cheaper; a lot of different taste or style to choose. • No dishes to wash. • Status.

6. 1.2 RULES AND REGULATIONS • CENTRAL GOVERNMENT • Food Law, 1983. Act 281: • lines up the guideline on the safety and hygiene of the food. • Health Ministry: • implements the need of Food Handler Course • regularly doing spot check on various food service premises. • SIRIM: • doing research and development of the food products. • protect consumers from hazardous poisoning in the food product.

7. LOCAL GOVERNMENT • The state or city councils: have their own Food and Health Inspector Department. • DBKU • MBKS • MPP • DBKL • regularly check food production premises to ensure the products and environment is: • conditionally healthy • hygiene • safe • fit for human consumption

8. C. THE LOCAL TRADE • CAP( Consumer Association of Penang) • ensuring the level of standard of the food products as well as consumer goods are of high quality. • OTHER FEDERAL REGULATORY AGENCIES: • The Food and Drug Administration (FDA) • protecting the health of the nation against impure and unsafe foods, drugs and cosmetics, and other potential hazards. • develops and administers programs with regards to the safety, composition, quality (including nutritional), and labeling of foods, food additives, colors and cosmetics. • publishes documents related to the food service sanitation and enforces mandatory provisions of laws and regulations. • publishes list of food additives ad the amount allowed in food products.

9. U.S. Department of Agriculture (USDA) • improve food production and strives to cure poverty, hunger, and malnutrition. • protect the soil, water, forest and other natural resources. • inspection and grading services, safeguards and ensure standard of quality in the daily food supply. • inspects meat, meat products, poultry, poultry products, eggs, eggs products, dairy products, fruits and vegetables.

10. Centers for Disease Control (CDC) • protecting the public through the prevention and control of disease to public health emergencies. • located in Atlanta, Georgia. • responsible for: • determining how the outbreak occurred • publishes statically information about the incidents and severity of the illness. • supplies educational material, about sanitation.

11. Occupational Safety and Health ACT (OSHA) • develops and promotes occupational safety and health standards. • develops and issues regulations. • conducts investigation and inspections and issues citations. • proposes penalties for noncompliance with safety and health standard and regulations. • OSHA set standards for a hazard-free working environment, safe equipment, and job procedures with safety in mind.

12. World Health Organization (WHO) • The organization has a range of functions including the following: • To act as the directing and co-ordination authority on the international health work. • To promote technical co-operation. • To assist government, upon request, in strengthening health services. • To furnish appropriate technical assistance, in emergencies, necessary aid, upon the request or acceptance of government. • To promote and coordinate biomedical and health services research. • proposes conventions, agreement and regulation and makes recommendations about international nomenclature, causes of death and public practice. • It develops, establishes and promotes international standards concerning food and biological, pharmaceutical and similar substances.

13. Environmental Protection Agency (EPA) • to control and battle pollution of the air, water, solid waste, pesticides, and radiation and toxic substances. • Food Agriculture Organization of United State (FAO) • A body that do researches on matters that concern on food diseases and agriculture in term of providing food for people.

14. TOPIC 2: GOOD FOODS & BAD FOOD 2.1 Preparing & Serving Food • Careful preparation is the key to serving safe food. This includes temperature control and strict compliance with sanitary procedures for cooking, cooling, reheating, holding, and serving foods. • Employees must be taught how to minimize the risk of contaminating the food during this time. Through all stages of food preparation and service, monitor: • Employee health, personal hygiene and hand washing. • Time and temperature control of food. • Cleaning and sanitizing of utensils, equipment and all food contact surfaces.

15. 2.2 Time and Temperature relationship • The range between 41˚F (5˚C) to 135˚F (57˚C) is especially dangerous because microorganism grows even more rapidly when the food is this warm. • Use accurate thermometer and monitor the temperatures and amount of time that food is kept at various stages of preparation and service. • When cooking check the various thickness of the food and the internal temperature of the food as well as the temperature of the unit that is used to do the cooking. • Monitoring the internal temperature of the product. • Time is another factor, as this will determine dangerous level of the bacterial growth.

16. Using thermometer

17. 2.3 Thawing Food • Frozen food must be thawed carefully to prevent contamination and spoilage. NEVER THAW AT ROOM TEMPERATURE. • Thaw food: • Gradually under refrigeration. The temperature of the food should remain below 5˚C. Use the product as soon as possible after products thaws. • By cooking frozen food straight on the stove or in an oven as a continuous process. usually apply with small foods. • In a microwave oven. Either to thaw and move to conventional cooking stove/oven or to completely cooks in the microwave. • Under potable running water for no more than two hours.

18. Thawing

19. 2.4 Preparation of Menu Items • During the time that food are being washed, peeled, chopped, mixed or otherwise being prepared, there are many opportunities for the food to become contaminated. • Raw and cooked product must be kept separate. • Food contact surfaces that have touched raw food have to be cleaned and sanitized before a cooked food touches the same surface. • Food contact surfaces :a the parts which normally come into contact with food or from which food may drain, drip, splash or spill into food or onto a surfaces that is normally in contact with food. • Chill ingredient before they are used in cold foods

20. 2.5 Cooking Food • Always cook foods using the proper equipment. • Using a thermometer, check internal cooking and serving temperature of the foods. • Check using a proper thermometer on either cooked or chilled food. • Take readings only after the indicator stops moving. And always clean and sanitized the thermometer between uses. • Poultry and meat that contains stuffing should be cooked to an INTERNAL temperature of 165˚F (73˚C). • Beef must be cooked to a minimum internal temperature of 130˚F (54˚C). • Measure internal temperature in more than one place in the food. • Breaded or battered meats must be cooked thoroughly. Check temperature of deep fryer oil and monitor the time allowed for cooking.

21. 2.6 Serving Food • Hot food should be stored in equipment that keeps them as the required temperature all time. • Holding equipment includes steam trays or table, steam kettles, heat lamps and insulated food transport carries. • All holding equipment must be able to maintain a temperature above 60˚C. NEVER USE HOLDING EQUIPMENT FOR HEATING FOODS. • Avoid holding heated food for long period of time; it may lose its freshness and flavor. • Stir food to make certain they remain hot throughout. • Cover containers to retain heat and protect food against splash, spillage, and contaminants. • Milk and milk products must be kept fresh and sanitary, 5˚C or below for serving and served from the original container.

22. Customer Self-service • Self-service operation such as cafeterias, salad bars, smorgasbords and buffet are popular. • Keep food wrapped or covered when possible. Condiments are more hygiene when served in individual packages. • Placing an easy to clean, properly constructed “sneeze guard” between the customer and the foods. • Position serving dishes. • Provide enough serving utensils. • Store utensil so that food contact surfaces are not touched by the customers. • Monitor temperatures of foods: Cold food. Cold, Hot food Hot. • Assign employees to monitor and maintain the buffet line. • Self-service customer who returns to the service area for additional food should provide them with fresh dishes.

23. 2.7 Transporting Foods • Carry all food, serving equipment and utensils in tightly covered containers or securely wrapped packages. • Supply of potable water at the remote site. • Keep all food, whether chilled or cooked, at constant, controlled temperature at all times. • Use insulated food carries during transport. • Pre-chill foods that are to be served cold before transport them. Keep at a temperature of 5°C or below for storage and for service. • Hold potentially hazardous food that is to be served hot at a temperature of 60°C or above. • Clean and sanitize units used to transport food between uses.

24. Hot holding Insulated food carries

25. 2.8 Temporary Food Service • Food is prepared at the permanent site and transported to temporary unit. • Must meet the basic sanitation and safety criteria that permanent establishment maintain. • Cold foods and drinks must be kept at 5°C or below. • Hot food must be kept at 60°C or above. • Potable water must be available in the temporary service site.

26. 2.9 Using Leftover Food • Food that has been exposed to contamination should never be used again. • Individual wrapped items with undamaged packaging may be reused. • IF IN DOUBT, THROW IT OUT. • When cooked foods are to be refrigerated and stored for future use, they must be chilled as quickly as possible to an internal temperature of 5˚C or below • Select storage containers carefully, especially for highly acidic foods. • When re-heating leftovers, bring them quickly to a temperature of 60˚C throughout. If using a microwave one, allow to stand for a few minutes to distribute heat. Do not use steam tables, heat lamps or other holding equipment to heat food.

27. TOPIC 3: FOOD CONTAMINATION FACTORS 3.1 Sources of Hazards • Foodborne illness is an illness caused by the consumption of a contaminated food. • Foodborne outbreak known as an incident in which 2 or more people experience a similar illness after ingesting a common food. • Three (3) categories of foodborne illness hazards: • Biological Contamination • Chemical Contamination • Physical Contamination

28. a)      Biological Contamination • Includes bacteria, viruses, parasites and fungi. • Commonly associated with humans and with raw products entering the food establishment. b)      Chemical Contamination • Toxic substances that may occur naturally or may be added during the processing of food. c)      Physical Contamination • Hard or soft foreign objects in food that can cause illness and injury. • They include items such as fragments of glass, metal, jewelry, human hair and so on.

29. FOODBORNE HAZARD

30. 3.1 Biological Contamination • Most food-borne illness comes from contamination by microorganisms that can be spread by the air, through direct contact and through food itself. • Four types of microorganisms cause biological contamination in foods: • bacteria • viruses • parasites • fungi

31. Bacteria

32. Virus Parasites Fungi

33. Bacteria are classified as either spoilage or pathogenic (disease-causing) microorganisms. • Spoilage bacteria degrade (break down) foods so that they look, taste and smell bad. They reduce the quality of food to unacceptable levels. • Pathogenic bacteria are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food. • Certain bacteria can take on two forms, a vegetative state and a dormant / spore state.

34. In the vegetative state: • Bacteria are capable of actively reproducing. • Consuming the nutrient from the surround areas. • Producing waste products and the waste products may be slime, such as formed on meat and fish. • Dormant / spore state occur when: • The bacteria form thick walls within the cell, • Become resistant to heat, and can survive without moisture. • High heat and special procedures used in commercial canning or production of dried foods will destroy spores. • Home canning procedures are not safe enough for commercial use. Home canned products are not permitted to be used in food establishment. • Spores are capable of returning to the vegetative state, multiplying and causing food – borne illness if they are not destroyed.

35. VEGETATIVE STATE AND SPORE STATE

36. Bacteria also grow in different shapes as shown in the figures. First shape group Bacilli Second shape group Spirilla / Spirochetes Third shape group

37. Protozoa • usually found in watery environments. • generally transmitted by swallowing food or water that has been contaminated with feces. • The protozoa Cryptosporidium and its relatives Giardia and Cyclospora are now recognized as important causes of diarrhea. • Parasites • An animal or plant that lives in or on another and from whose body it obtains nourishments. • Parasitic Worms • most common infections are tapeworms and trichinosis. • Infections occur, when poorly cooked or raw meat containing parasite "cysts" is eaten. • Three types of tapeworm (Taenia species) associated with raw or undercooked pork, beef, and freshwater fish. • Symptoms of tapeworm infection include abdominal pain and loss of weight, hunger, dizziness, and fatigue.

38. Trichinosis is associated with eating raw or undercooked meat from a variety of wild animals, including arctic marine mammals but has been particularly associated with pork and pork products. Viruses • Any of group of infectious microorganisms that reproduced only in living cells. • They cause diseases such as mumps and Hepatitis A virus and can be transmitted through food.

39. Structure • Because most viruses are extremely well adapted to their host organism, virus structure varies greatly. However, there are some general structural characteristics that all viruses share.

40. GiardiaParasitic Worms Cyst Trichinosis Tapeworms

41. Growth and Multiplication of Bacteria • Bacteria multiply by dividing and producing two identical new cells. • Doubling in number every 15-30 minutes, some species of contaminating bacteria quickly reach dangerous levels. 15-30 min 1 minute

42. Bacteria Growth Curve No. of bacteria Stationary phase Log phase Decline phase Lag phase Time Time bacteria growth

43. BACTERIA GROWTH CURVE

44. Lag phase • Bacteria exhibit little or no grow. Bacteria adjust to their surroundings. • Last only a few hours at room temperature. Log phase • Bacterial growth is very rapidly during the log phase with bacteria doubling in numbers every few minutes Stationary phase • The number of new bacteria being produced equals the number of organisms that are dying off during this phase. • The bacteria have used up much of the space, nutrients and moisture in the food by this place of thegrowth curve. Decline phase • Bacteria die off rapidly because they lack nutrients and are poisoned by their own toxic wastes.

45. Bacteria can survive, and even multiply, in a wide range of conditions and habitats. • Much like humans, food poisoning bacteria need warmth, food, moisture, and time to multiply. • But unlike humans, not all bacteria need air (Oxygen).

46. Warmth / Temperature • Keeping food out of the danger zone is one of the key rules for safe food handling. Danger zones • Grow and multiply at temperatures between 41˚F (5˚C) to 135˚F (57˚C) with an optimum the same as that of the human body - 98°F (37°C). • Referred to as the food Temperature Danger Zone. Bacterial growth and multiplication begins to slow down when temperatures rise or fall from the ideal range of 70°F to 120°F (21°C to 49°C). • Careful monitoring of time and temperature is the most effective way a to control the growth of disease-causing and spoilage bacteria. • Temperature abuse is the term applied when allowing foods to remain in the temperature danger zone 41˚F (5˚C) to 135˚F (57˚C) for an unacceptable period of time. This could result in a foodborne illness.

47. Dead zone • The temperature needed to kill cells will vary with the type of bacteria, the length of time it is exposed to high temperatures, and even the food involved. It may take ten minutes or more to kill some bacteria by pasteurization at 163°F (73°C) or by boiling at 212°F (100°C). • Some spores can survive boiling for as long as four hours. • Some are also unharmed by chemical disinfectants. • Normal cooking or disinfecting may not be enough to kill them and may also survive many years in the environment. When growth conditions become more favorable, spores germinate, grow, and multiply.

48. Dormant Zone • Bacterial growth and multiplication become progressively slower as the temperature drops into the dormant zone. • Most food poisoning bacteria stop growing at domestic refrigerator temperatures of between 35°F and 40°F (20°C to 5°C), but they are still alive.

49. Food & moisture ·The food that best supports bacterial growth includes those with a lot of protein and moisture, such as meat. • Salmonella are more likely to be found in raw foods such as meat, poultry and eggs. • Clostridium prefers cooked and reheated foods such as stews and gravies. • Staphylococci, which often originate on human skin, are commonly spread by a food handler who has handled the food and then left it at room temperature for a while before consumption. • Bacillus and its spores survive on grains and cereals, ready to spring to life in the right conditions.

50. Dried foods such as infant formula and powdered milk, eggs and soups not necessarily free of bacteria and dormant spores. • By adding water, there is a possibility that any bacteria present will revive and begin to grow and multiply. To avoid problems with reconstitute dried foods: 1. If possible, consume the food immediately after reconstituting it. 2. Only make up what you can use immediately, thus avoiding the need to store the food. 3. Keep reconstituted food out of the danger zone by keeping it piping hot if you are going to eat it soon; if you cannot eat it right away, refrigerate it as soon as it cool. 4. Always keep the food covered.