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FS0802 1 2000
Module 05 Lecture 03
Good hygienic practices
applied to
food service establishents
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FS0802 2 2000
Good hygienic practices
for sall food operations
!ersonal hygiene
"ygienic handling of food
!reises and #itchenutensils
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FS0802 3 2000
!ersonal hygiene $1%
Importance of personal hygiene lies in the fact
that
Man is a reservoir for infectious disease agents$e&g& V. cholerae, S. typhi, Shigella sp.)
Man is a reservoir for enteroto'in(producing
S. aureus
Soe pathogens $e&g& Shigella sp) viruses% can causeinfection at lo* levels of containation
Food handlers+ hands can be a route of cross(
containation
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FS0802 , 2000
!ersonal hygiene $2%
Personnel should be encouraged to
-ash hands fre.uently
/arefully bandage any *ounds on
hands and ars
void coughing or sneeing over food
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FS0802 5 2000
!ersonal hygiene $3%
efrain fro so#ing
-ear clean clothes and overalls
l*ays #eep hair covered
void *earing e*ellery
4eep fingernails short
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FS0802 2000
!ersonal hygiene $,%
Food handlers should report illnesses with thefollowing symptoms to their employer
6aundice 7iarrhoea oiting Fever Sore 9hroat $*ith fever% isible infected s#in lesions
$boils) cuts etc&&% :ar) eye and nose discharges
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"ygienic handling of food
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"ygienic handling of food $1%
!erishable food should be stored under
refrigeration
!erishable food should not be stored toolong) even at refrigeration teperature
9horoughly defrost froen eat and poultry
before coo#ing 7iscard all drips accuulated during
defrosting of eat and poultry and clean all
soiled surfaces
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"ygienic handling of food $2%
/oo# food thoroughly
4eep coo#ed food hot ( at ateperature of at least 0o/
efrigerate coo#ed food in shallo*
containers
eheat coo#ed food to at least ;0o/
4eep coo#ed food separate fro ra*
food
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"ygienic handling of food $3%
/oo#ed coponents of i'ed dishes that
*ill be eaten cold should be cooled beforeadding other ingredients
ll *or# *ith perishable food ust be
carried out .uic#ly
/oo#ed food should not be touched by
hand
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!reises and #itchen utensils
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!reises and #itchen utensils $1%
4eep #itchen area and adoining
roos clean
"ave plenty of light in all *or# and
storage roos
4eep #itchens tidy
Fre.uent cleaning ensures hygienic
#itchens
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!reises and #itchen utensils $2%
/loths and drying to*els that coe into contact*ith dishes and utensils should be changed
every day !rotect #itchen and storage area fro insects
and other verin
4eep pets and other anials a*ay fro the #itchen
4eep dangerous=poisonous substances) outsidethe #itchen area in labelled and closed containers
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!reises and #itchen utensils $3%
7efrost and clean refrigerators regularly
void overloading the cold(storagee.uipent
7o not change dish *asher
tiings=techni.ues=teperatures
!rovide good cleaning e.uipent
7ispose of *aste correctly
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pplication of "//!
in sall food operations
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-"> "//! ?
Greater degree of food safety assurance
can be achieved through combining
Good "ygienic !ractices $G"!%
pplication of "//!
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pplication of "//! in
sall food operations
!""P can be used in small food
operations
s a tool for ensuring food safety
$; principles%
s a tool for education of
foodhandlers
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/ode' lientarius!rinciples of "//!
Principles of HACCP1. Conduct a Hazard Analysis
2. Determine Critical Control Points
3. Establish Critical Limits. Establish a CCP monitorin! system
". Establish correcti#e actionprocedures
$. Establish #eri%cation procedures
&. Establish documentation andrecords
18
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"//! as a Foundation a Foundation
GoodGood
LaboratoryLaboratory
PracticePractice
HACCPHACCPIncidentIncident
ManagementManagement
QualityQuality
ManagementManagement
SystemsSystems
OperatorOperator
rainingraining
GoodGood
Manu!acturingManu!acturing
PracticePracticeSupplier Supplier
QualityQuality
Assurance"Assurance"
Pre#entati#ePre#entati#e
MaintenanceMaintenance
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FS0802 20 2000
Safety @ Auality Manageent
$%
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FS0802 21 2000 $1
Pre-requisite Foundations for
HACCPGood Manufacturing
Practice (Hygiene)
Good ManufacturingPractice (Hygiene)
Good Laboratory
Practice
Good Laboratory
PracticeSupplier uality
Assurance
Supplier uality
Assurance
Pre!entati!e
Maintenance
Progra""es
Pre!entati!e
Maintenance
Progra""es
Pest
Manage"ent
Syste"s
Pest
Manage"ent
Syste"s
CalibrationCalibration#raining#raining
$ncident % &ecall
Manage"ent
Syste"s
$ncident % &ecall
Manage"ent
Syste"s
HACCP
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FS0802 22 2000
9he "//!( based approach
9he use of "//! as a basis for training
food handlers involves the follo*ing steps
"//! study Bf necessary odifying the food preparation
practices
:ducating food handlers about /ritical
/ontrol !oints and /ritical Liits
9eaching food handlers ho* to ipleent
corrective easures in case of probles
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FS0802 23 2000
Good hygienic practicesfor sall food operations
4ey essages
G"! is essential for food safety
Managers have a responsibility to
ensure that G"! is ipleented in
their operations
Food handlers have a responsibility to
aintain high standards of personal
hygiene
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Good hygienic practices forsall food operations
4ey essages
Food needs to be handled hygienically)
*hich includes proper heat treatent)
storage and the prevention ofcontaination
/leanliness of food preises and
#itchen e.uipent reduces the ris# of
containation
G"! cobined *ith "//! provides an
enhanced degree of food safety
assurance
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