FOOD SAFETY AND HYGIENE PRACTICES IN THE NEW NORMAL

Food Hygiene

 Here are a few points to note while handling food:

• Use separate storage units for liquid and solid foods at appropriate

Temperature.

•Wash vegetables and fruits with clean water before consuming and

Storing.

•Keep utensils and cooking tools clean and sanitized.

•Prepare raw food at an appropriate temperature.

•Always wash your hands with soap and water before handling food.

• Maintain a clean kitchen and keep foods away from pests and insects.

FOOD SAFETY

Is the proper handling, cooking, and storage of food to prevent any food-borne illnesses or diseases that
result from eating contaminated food.
Importance of Food Safety

• Food safety is key to food security and good health.

• Choosing safe and nutritious food supports resilient communities and livelihoods.

• Food safety contributes to economic prosperity, tourism, and sustainable development.

•To avoid food contamination by bacteria, parasites and viruses.

•To prevent and manage foodborne illnesses.

35 FOODS THAT SHOULD BE NEVER PLACED IN REFRIGERATOR

1. COFFEE- The National Coffee Associations states that coffee beans should be stored at room
temperature and kept away from HEAT,MOISTURE And LIGHT.
2. BREAD- Bread is a food that will become dry and stale; it may also be chewy in texture if kept for
very long time in a cold environment.
3. TOMATOES- Tomatoes will ripen at a steady rate and maintain their delicious flavor if kept on
the counter at room temperature.
4. BASIL- Basil has a tendency to absorb other smells that may be in the refrigerator, destroy its
flavoring power and wilt its leaves.
5. EGGPLANT- Eggplants should be stored at room temperature and away from other fruits and
vegetables.
6. AVOCADOS- Avocados will remain delicious and ripen naturally when kept in a dry spot on the
counter.
7. ONIONS- Onions do need some a circulation and can be kept in the mesh bag they are often
purchased in.
8. GARLIC- Garlic will stay good for over a month an open are on the counter in a basket.
9. HONEY- Storing honey in the refrigerator can cause it to crystallize, get thick and difficult to pour
or spoon out. It can stay good for an indefinite amount of time at room temperature.
10. PEANUT BUTTER- For creamy spreadable peanut butter its advised to keep it in a dark, dry
place.
11. KETCHUP- Ketchup has a enough preservatives to keep it from spoiling without refrigeration.
12. OLIVE OIL- Olive oil should be stored in a dark, cool area, and in a tightly sealed container.
13. ORANGES- Citrus fruits are high in acidity and can be damaged by temperatures that are too
cold.
14. PAPAYA- Papaya should be kept in the cupboard or on the counter and be turned every so
often.
15. POTATOES- Potatoes taste best when stored in a dry, cool are and should remain unwashed
until ready to used.
16. PICKLES – Most pickles are refrigerated, but really don’t need to be. The way most pickles are
made, including the high salt content, makes it unnecessary to keep them at refrigerated
temperatures. In fact, pickling is often used as a food preservation method.
17. VINEGAR- The great thing about vinegar is that it is self preserving. The vinegar institute did a
study that confirmed the shelf life of vinegar is virtually indefinite. After long periods of storage,
white vinegar will remain unchanged. Vinaigrettes that contain garlic, onion, shallots, or herbs
may, however, need refrigeration.
18. DONUTS- Donuts can become stale or even soggy if kept in the fridge. They’ll stay fresher if kept
covered at room temperature. Donuts should, however, be eaten within a few days after they
are purchased.
19. MUSTARD- Like ketchup, there are acids in mustard that act as natural preservatives. Mustard
will stay good for about a month in the cupboard. Whether to refrigerate a bottle of mustard
comes down to a matter of taste.
20. AGED CHEESE – The difference between aged cheese and other types is that it is cured. This
process usually takes about 6 months. If these cheeses are put in the refrigerator they tend to
get very hard.
21. SEALED TUNA –That can of tuna that is still unopened will be safe kept in the cupboard. Many
people actually believe tuna tastes better right out of the can if it’s been stored at room
temperature.
22. MOLASSES- According to B&G Foods molasses does not need to be refrigerated and can
potentially stay edible for several years. The combination of ingredients and high sugar content
will keep the molasses good at room temperature for quite a long time.
23. BANANAS – Bananas are grown in hot climates and retain their nutrients better when kept at
room temperature. Putting them in the refrigerator will also slow down the ripening process
that occurs naturally. Cell damage may even occur when bananas are kept at colder
temperatures.
24. CHOCOLATE – This can ultimately cause a grainy coating to form and ruin the texture of the bar.
25. CUCUMBER – The skin of a cucumber can be damaged when it is exposed too much cold.
26. CEREAL – Most types of cereal will loose their texture if refrigerated. It will almost certainly be
less crunchy.
27. PUMPKINS – They need to be stored in a dry, cool environment, but not at refrigerated
temperatures.
 28. WATERMELON – As long as this fruit hasn’t been cut open it’s best to be stored outside the
fridge. Only melons that have been sliced should be refrigerated.
29. APPLES - Flavor6and texture will be better maintained when kept at temperatures that are
warmer that refrigerator.
30. SPICES – Most ground spices can be safely stored for years without refrigeration. Not only is
there not any benefit to storing spices at a colder temperature, but the flavor may be affected. If
a spice has been stored at room temperature for a year or more, smelling it will determine if it is
still good. If it has lost its aroma it probably won’t make you ill, it just is no longer effective.
31. PEARS – Pears may become soft and mushy if left in the refrigerator for very long.
32. HOT PEPPERS – It’s often recommended to keep peppers in a paper bag and make sure they are
kept dry.
33. BEEF JERKY – Although beef jerky is made of meat, most of the moisture is removed.
34. SOY SAUCE – Soy sauce is fermented and does not need a refrigeration.
35. FLOUR – It’s good to know that flour will be fine as long as it’s stored in an air tight container.

What is HACCAP? (HAZARD ANALYSIS CRITICAL CONTROL POINTS)

 A world wide recognized systematic and preventative approach to food safety.

 A management tool used to protect the food supply chain and production process against
microbiological, chemical, and other physical hazards.

HACCAP

 Conduct a hazard analysis

 Identify the critical control points
 Establish critical limits
 Establish monitoring procedures
 Establish corrective actions
 Establish record keeping procedures
 Establish verification procedures

Why food safety training is important?

•The food establishment is held to a higher standard by Health Inspectors.

• There is a need to comply with city or municipal health laws.

•There are legal and financial consequences, if the food establishment fails to handle food safely.

• The consequences are the food establishment could be fined or closed down for failing to meet food
safety or hygiene standards.

[ keep hot food hot]

[keep cold food cold]

TEMPERATURE CONTROL FOR SAFETY

 24°F Canning temperature of low-acid vegetables, meat and poultry (pressure canner)
 165°F Most harmful bacteria killed when cooked to this temperature.
 150°F Minimum safe temperature of cooked food to kill microorganisms.
 140°F Prevents growth, but some bacteria survive at this warming temperature. Store or display
hot cooked foods above this temperature.
 125°F Some bacterial growth6can occur ; many bacterial survive.
 100°F / 70°F Normal Room Temperature.
 45°F / 41°F / 34°F Some growth of foodborne illness causing microorganisms may occur. Slow
bacterial growth between these cold or chill foods storage temperature.
 0°F Frozen food storage temperature stops growth of most microorganisms, but may allow
bacteria to survive. Food should not be stored at above 10°F for more than two or three weeks.
PREVENT CROSS CONTAMINATION

-Is used correctly, color coded chopping boards can eliminate or reduce the risk of cross contamination
during food preparation.

 Red – Raw meat

 Blue – Raw fish
 Yellow – Cooked meats
 Brown- Vegetable products
 Green – Salad and Fruit products
 Grey or White – Dairy products

The Four Types of Contamination

•Chemical contamination of food

•Microbial contamination of food

•Physical contamination of food

•Allergenic contamination of food

Five Tips to Prevent Cross Contamination at your Restaurant

• Implement a personal hygiene program

• Remind employees to wash their hands

• Use separate equipment

• Clean and sanitize all work surfaces

• Purchase prepared food.

FOOD SAFETY HAZARD

“Any Biologic, Chemical, or Physical agent that is likely to cause illness or injury in the absence of it’s
control “

BIOLOGICAL CHEMICAL PHYSICAL

*Bacteria *Pesticides NATURAL PRESENT IN FOOD HANDLING MATERIAL

* Viruses *Processing Chemical *Bones *Glass

*Parasites *Drug Residue *Pits *Metal

* Molds. *Allergens. *Bugs *Hair

PRACTICES PROPER HYGIENE

• What are the key steps to preventing food-borne illnesses

• The key steps are:

• CLEAN -keep yourself and work areas clean

• SEPARATE - keep raw meat and other raw animal products away from other foods

• COOK - always properly cook and prepare foods

• CHILL - store foods appropriately both before and after cooking.