2. It is our obligation, not our option, to serve safe food!
Our guests will judge our company and our service by observing the
appearance and behavior of the staff members serving them.
The best protective measure against food-borne illness is good personal
hygiene.
It is our obligation to prevent food-borne illness by building a sanitary
barrier between the product and the people who prepare, serve and
consume the product.
4. Sickness caused from germs or toxins in food, also called food
poisoning.
Symptoms for foodborne illness (food poisoning).
Diarrhea
Fever
Vomiting
Jaundice (yellowing of the skin and eyes)
Sore throat with fever
The responsibility of the food employee is to report to the
person in charge
11/25/2015 Delhindra/ chefqtraining.blogspot.com
Foodborne illness
5. Report to the medical staff any symptoms of illness such as the flu,
colds, persistent coughs, sore throat, and diarrhea or vomiting.
Medical staff must clear all food and beverage employees for
return to duty.
Cuts or burns on the fingers or hands requiring bandages or ointment
must be treated by the medical staff.
EMPLOYEE HEALTH
6. Clean hands.
Personal cleanliness/daily bathing or showering with soap.
Wearing proper work attire, including a clean uniform.
Avoiding unsanitary habits and actions, such as scratching, touching
parts of our body, etc.
Good health.
Reporting immediately to the doctor when feeling ill.
The prevention of food-borne illness
8. Washing Hand
Natural nails only-clean and trimmed
No jewelry-plain wedding band
Clean clothes/Uniform
Using aprons, hat and gloves
Effective hair restraints
At least daily bathing and clean clothing.
Avoid contact with the face, hair, or mouth during duty.
Drinking, eating, or smoking in food and beverage
preparation/service areas prohibited.
Personal Hygiene
10. Hair restrained Clean, short fingernails, no
jewelry or nail polish
Apron clean
Hair not restrained Long fingernails, jewelry, nail
polish
Apron dirty and
stained
Improper
Proper
11. The human body is a reservoir for a wide variety of organisms
which can be found:
on healthy skin and hair
nose
mouth
damaged skin
intestinal tract
General Cleanliness
12. General Cleanliness
• Bathing
• Most bacteria on the body cause no problem (other than perhaps
offensive odor)
• The same bacteria in food can cause a variety of illnesses.
• Bathing and shampooing removes the vast majority of bacteria,
lessening the possibility they can get into food.
• Clean clothing
• Imperative in the kitchen
• Bacteria from the body and from food can grow in large numbers
quickly on soiled clothing.
• Correct temperature
• Correct pH
• Correct moisture
• Ideal food supply
13. • Aprons can be worn to protect clothing:
• easily changed
• easily laundered
• Less likely to be soiled with bacteria from the body
• Professional appearance
• Change apron when soiled
16. After using the restroom, a handkerchief or a tissue.
Before coming to work and after a break, especially after eating or
drinking.
After handling something dirty (pans, china, trays, equipment, towel,
etc.).
After smoking.
After handling raw food, particularly meat, poultry or seafood.
After touching your hair, nose or other parts of your body.
After using any cleaning materials, including chemicals.
Always Wash Your Hand
17. Handwashing Sink Requirement
Supplies
Soap
Paper towels
Free From blockage
Receptacle
Signage – Wash Hands Often
Accessible
Used ONLY for handwashing
24. Biological Hazards
Bacteria are infectious disease-causing agents called pathogens. They
feed on nutrients of potentially hazardous foods, and multiply very
rapidly at favorable temperatures. Pathogens use the food as a
medium for growth and also as transportation to the human body.
Bacteria reproduce by dividing. Under ideal conditions, bacteria
multiply at an explosive rate — a single cell becomes billions in 10 to
12 hours. Bacteria thrive in a warm, moist, protein-rich environment
that is neutral or low in acid. When bacteria die, they discharge
toxins. These toxins can make people sick.
25. Viruses cannot reproduce outside of a living cell. Once they gain
entrance to a cell, they stop its life processes and force the cell to
assist in producing more viruses. Viruses can cause disease so they
must not be allowed to contaminate food or water.
Parasites are microscopic creatures that need to live on or inside a
host to survive. Trichinella spiralis (round worm) is the best known
of the parasites that contaminate food, causing trichinosis. These
parasites are usually transported to humans in pork.
Mold and yeast growth occurs on certain foods. Some varieties
contribute to disease and detract from the flavor of some foods.
27. Are the dangers posed by chemical substances contaminating food all along
the food supply chain, from the buying of a product to service to our guests
(i.e. cleaning solutions, detergents, sanitizers, toxic metals, pesticides,
additives and preservatives).
Chemical Hazards
29. Physical hazards
are foreign particles or items that are not supposed to be a part of a
food product, such as glass or metal particles, packing staples,
toothpicks, nails or plasters.
33. Ready to Eat Food
1. READY-TO-EAT FOOD: Food that may be safely eaten without additional
preparation.
2. Examples of READY-TO-EAT FOODS that may not be handled with bare
hands:
Prepared fresh fruits and vegetables served raw
Salads and salad ingredients
Cooked, cold meats and sandwiches
Bread, toast, rolls and baked goods
Garnishes such as, parsley, lemon wedges, or pickles on plates
Fruit or vegetables for mixed drinks
Ice served to the customer
Any food that will not be thoroughly cooked or reheated after it is
prepared
11/25/2015 Delhindra/ chefqtraining.blogspot.com
34. 3. Methods for handling READY-TO-EAT FOODS :
- Deli Paper
- Disposable Gloves
- Forks & Spoons
- Napkins
- Spatulas
- Tongs
- Wax Paper
- Ice Scoops
11/25/2015 Delhindra/ chefqtraining.blogspot.com
35. Always wash your hands before putting on new gloves.
Gloves must be discarded:
After sneezing or coughing into your hands
After touching your hair or face
Between handling raw foods and ready- to-eat foods
When an activity or workstation change occurs
When they are contaminated or torn
Frequently change gloves and wash hands to minimize the build-up of
perspiration. Sweaty hands may breed bacteria.
Food handlers with cuts, scrapes, or burns on their hands must cover
the area with an impermeable bandage and always wear gloves.
Gloves
11/25/2015 Delhindra/ chefqtraining.blogspot.com
37. Time as Control
Time starts when?
Main Kitchen
Service Line
Buffet line
4 hours to use ready to eat food
Discard food if kept in the temperature danger zone (41ºF to 140ºF
or 5ºC to 60ºC) for longer than four hours
11/25/2015 Delhindra/ chefqtraining.blogspot.com
38. Cooking food to required minimum internal temperatures kills
microorganisms
Cooking will not destroy spores or toxins
Using a thermometer will determine that food has been cooked
properly
Cooking is a critical control point for most foods
Cooking Food
11/25/2015 Delhindra/ chefqtraining.blogspot.com
42. 11/25/2015
Thermometer Procedure
Delhindra/ chefqtraining.blogspot.com
Provide and use an accurate, metal stem thermometer for checking
food temperatures.
Refrigeration units must have accurate and easy-to-read
thermometers.
Place the thermometer in the warmest area of the refrigerator.
All thermometers should be checked for accuracy and CALIBRATED.
CALIBRATE all new thermometers.
CALIBRATE a thermometer after it had been accidentally dropped.
Clean and sanitize thermometers between uses.
43. Step One
Fill container with crushed ice and water
Step Two
Submerge sensing area of stem in ice water for thirty seconds
Step Three
Adjust calibration nut until thermometer reads
32ºF (0ºC)
Calibrating Thermometers
11/25/2015 Delhindra/ chefqtraining.blogspot.com
Ice-Point Method
44. 11/25/2015
READY-TO-EAT FOODS, POTENTIALLY HAZARDOUS FOOD
must be date marked if held for more than 24 hours.
The food must be consumed or discarded within 7 days/ In Flight Cat
3 days.
Date Marking-Labelling
Delhindra/ chefqtraining.blogspot.com
45. Hazards Food (HF) are date marked at each of the following times:
Once HF are placed in Food Store Area (expiry date or the receiving
date)
Once HF frozen are removed from freezer (date of removal/Thawing
date)
Once pre-packaged HF are opened (Open date)
Once HF are processed (Production date )
Once HF are portioned (Portioned date)
Once HF are ready dispatch to the Airline (flight date)
11/25/2015 Delhindra/ chefqtraining.blogspot.com
What and when we mark the food?
46. Food Transportation
Transportation From Provision to Preparation
Avoid cross-contamination
Separation between raw and cooked/ready-to-eat
Separation between types of raw meats/seafood
Maintain product temperature
Organize order and pick-up times
Organize product transportation
Avoid transportation to food preparation areas in original shipping
boxes/cartons
11/25/2015 Delhindra/ chefqtraining.blogspot.com
47. ALWAYS
Cover all food items during transport.
Sanitize all ready-to-eat raw fruits with 25 ppm of Micro Chlorine solution
before preparation and consumption.
Transfer food from one refrigerator to another as quickly as possible.
Assure all equipment used to transport food is clean and sanitized.
NEVER
Place food on the floor.
Allow food to sit at room temperature for long periods of time.
Use cracked or chipped containers.
Transfer hot, ready-to-eat items, without a heated transportation trolley
(with a thermometer).
48. Consumer Advisory
Foods
Wording
Location
Purpose of Advisory
The consumer advisory is meant to inform consumers, especially highly
susceptible populations (elderly, children, pregnant women,
immunocompromised individuals) about the increased risk of foodborne
illness from eating raw or undercooked animal foods.
11/25/2015 Delhindra/ chefqtraining.blogspot.com
49. Raw or soft-cooked eggs
Raw or raw-marinated fish
Raw molluscan shellfish
Raw or rare meat (steak, hamburgers)
Examples of Foods Requiring a Consumer Advisory
11/25/2015 Delhindra/ chefqtraining.blogspot.com
50. Menu
Hamburgers*
Cheese Burger
Olive Burger
Bacon Burger
Hamburger Deluxe
(At bottom of page)
* Hamburgers are cooked to order. Consuming raw or undercooked meats,
poultry,
seafood, shellfish, or eggs may increase your risk of foodborne illness.
Example Consumer Advisory
11/25/2015 Delhindra/ chefqtraining.blogspot.com
51. 11/25/2015 Delhindra/ chefqtraining.blogspot.com
Food disclaimer
Surat pernyataan secara tertulis yang diberikan ke Custommer guna
memberikan jaminan kepada produsen untuk untuk memproduksi
makanan sesuai dengan permintaan customer yang harus ditanda
tangani oleh pihak customer.
Karena makanan tersebut tidak sesui dengan Food Safety Regulation
54. A Hazard Analysis Critical Control Point system
Identifies hazards within the flow of food
Implements controls based on the hazards identified
HACCP
56. The company purchases food only from reputable suppliers who have an
HACCAP control system in place.
However, to minimize the chance of taking soiled or contaminated food
on board, all food must be inspected before it is loaded onto the ship. If
any food is showing signs of spoilage, or if it is of inferior quality, it must
be rejected.
Receiving
57. Proper storage is another line of defense against the growth of
bacteria.
Potentially hazardous foods must be stored at certain temperatures,
out of the temperature danger zone (41-140°F = 5 - 60°C).
Separate different types of raw animal foods from each other during
storage, preparation, holding and display.
Separate raw animal foods from READY-TO-EAT FOODS during
storage, preparation, holding and display
Storing
59. Food
Meat, Poultry, Fish, Eggs,
Dairy
Frozen
Canned/Dry Foods
Produce
Temperature
5ºCor lower
0ºC or Minus
10ºC to 21ºC
Storage temps vary
Storage Temperature
11/25/2015 Delhindra/ chefqtraining.blogspot.com
60. Top Shelf : READY-TO-EAT Foods and Fully Cooked Foods
Next Shelf : Raw Seafood &Fish
Next Shelf : Raw Steak (sirloin, ribeye, T-bone)
Next Shelf : Raw Pork (ham, bacon, pork chops)
Next Shelf : Raw Ground Meat (hamburger)
Bottom Shelf : Raw Poultry (chicken, turkey, duck)
Store According to Cooking Temperatures
11/25/2015 Delhindra/ chefqtraining.blogspot.com
61. • Cold Cuts
• Beef Roast
• Fish
• Ground Beef
• Poultry
• Ready-to-eat
• 55-63°c
• 65°c
• 68°c
• 74°c
Store According to Cooking Temperatures
11/25/2015 Delhindra/ chefqtraining.blogspot.com
62. Use thermometers in all refrigerators and freezers. Ensure that all
refrigerators have internal thermometers, and that they are in proper
working order.
Keep temperature logs for at least six months of history.
Rotate inventories FIRST IN-FIRST OUT (FIFO).
Cooked, potentially hazardous food must be cooled within the following
time parameters:
(1) In the blast chiller within 2 hours, from 60°C (140°F) to 21°C (70°F);
and (2) within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
Always
63. Potentially hazardous food must be cooled within 4 hours to 5°C
(41°F) or less, if prepared from ingredients at ambient temperature.
Check for expiration dates, especially on dairy products.
Cover all food mise-en-place (e.g. vegetables, fruits, cold cuts).
Check and clean the rubber gaskets on all refrigerator doors. Report
damaged refrigerator gaskets to your supervisor.
Check for ice and condensed water on the cooling elements.
Use and label plastic food storage containers (e.g. flour, sugar, salt).
Sanitize all ready-to-eat raw fruits with 10 ppm chlorine solution or
Micro Chlorine before preparation and consumption
64. Allow other items to be stored inside milk dispenser cooling units.
Allow any paper, carton or wooden boxes in food preparation areas.
Stack food containers on top of each other.
Store food under overflow trays of cooling systems or air conditioning systems.
Keep personal items in food storage areas and preparation areas.
ate other foods.
Return raw or prepared foods back to their original containers once they have
been removed. Items have to be stored in a clean, covered container, except
during preparation or service, and must also be dated and labeled as to the
content.
Fill a storage container to the top of the container. The cover must fit tightly.
Store eggs and frozen egg products on top of any other food items. If the
container breaks, it can contaminate to another.
Never
65. Once food has been purchased and stored, it is essential that it be
prepared and served safely. This is the stage at which the greatest risk of
contamination and temperature abuse can occur.
The most common factor found in outbreaks of food-borne illness is the
failure to adequately control food temperature.
Since disease-causing bacteria are capable of rapidly multiplying at
temperatures from 41°F to 140°F (5 to 60°C), this is known as the
Temperature Danger Zone.
The total accumulated time potentially hazardous foods are exposed to
the temperature danger zone must not exceed four hours. The food should
pass through the danger zone as few times as possible.
Preparation
66. Dirty and improperly cleaned utensils and equipment may
contaminate the food.
Cross-contamination is the transfer of bacteria from something dirty
to something clean or from food with many bacteria to food with
fewer bacteria.
Cooked and ready-to-eat foods such as cold cuts, salads, peeled fruits,
etc., must not be handled with bare hands. Since no cooking process
that would kill the bacteria follows, plastic gloves must be worn
whenever these foods are touched.
Food that has not been prepared, or is not going to be served
immediately must be kept refrigerated.
Food must be cooked to proper temperatures to kill any bacteria that
might be present.
Important Points
67. Always
Keep food off of the floor.
Keep food covered.
Keep food covered in storage or during transportation.
Use sanitized utensils.
Avoid cross-contamination.
Avoid handling foods with your bare hands.
Keep food refrigerated.
Cook food to proper temperatures.
Never
• Place or store food on the floor, even if it is for a short period of time.
69. Thawing foods at room temperature is not allowed. Below are the only
four ways to thaw potentially hazardous frozen foods correctly:
Under refrigeration at 41ºF (5ºC) or less
During submersion in running potable water at 70ºF (21ºC) or below
As part of the cooking process; ensure minimum internal temperature
In the microwave, if cooked immediately
Thawing Food Properly
11/25/2015 Delhindra/ chefqtraining.blogspot.com
74. 11/25/2015
Eating undercooked foods can cause foodborne illness such as E.
coli or Salmonella.
Use an appropriate thermometer to check final cooking
temperatures.
Meat that “looks” or “feels” done is not necessarily safely cooked.
Delhindra/ chefqtraining.blogspot.com
Cooking Process
75. 11/25/2015
Temperature Danger Zone
DANGER ZONE
5°F - 64°C Bacteria Multiply
!
Reheat Foods to 73,5°C
Keep Hot Foods at or above 65°C
Keep Cold Foods at or below 5°C
WHEN IN DOUBT, THROW IT OUT
Danger Zone
5°C < Bacteria Multiply > 61°C
Delhindra/ chefqtraining.blogspot.com
76. Minimum required core temperatures:
Poultry 74 °C
Meats1 65 °C
Meats, comminuted 74 °C
Fish, Shell fish, Crustaceans 65 °C
Fish, shell fish, comminuted 70 °C
Un-pasteurized Eggs 74 °C
Un-pasteurized Dairy 72 °C
Whole-muscle beef, lamb, fish seared on all external surfaces to effect a
cooked color change
11/25/2015 Delhindra/ chefqtraining.blogspot.com
Temperature Cooking Point
77. Cool food from 60ºC to 21ºC within two hours, and to 5ºC or lower in
an additional four hours.
All foods in refrigerators that have been cooled down must be logged
in a blast chiller log or cooling log.
Foods cooled down that are in refrigerators or walk-ins shall have
labels that match the cooling logs.
Do not re-label foods with new dates
Rapid Cooling
11/25/2015 Delhindra/ chefqtraining.blogspot.com
78. Cooling Methods
Cool product to 70°F/ 21°C in 2 hours or less & 41°(4 c ) in 4
hours or less:
Shallow Pans
Blast Chiller
Smaller/Thinner Portions
Ice & Water Bath
11/25/2015 Delhindra/ chefqtraining.blogspot.com
82. Hot POTENTIALLY HAZARDOUS FOOD must be kept at or above
60°C.
Never use hot-holding equipment to reheat foods
Hot-holding equipment must keep foods at 140ºF (60ºC) or
higher
Stir at regular intervals
Keep foods covered
Measure internal temperatures at least every two hours
Discard food after four hours if not held at or above 140ºF (60ºC)
Never mix fresh food with food being held
Prepare in small
batches
Hot Holding
84. Cold Holding
Cold POTENTIALLY HAZARDOUS FOOD must be kept at or below 5°C.
Cold-holding equipment must keep food at 41ºF (5ºC) or lower
Do not store directly on ice
Measure internal temperature at least every two hours
Keep foods covered
Storing smaller portions and covering foods after cooling are helpful
tips for keeping food below 41°F.
Frozen food must be maintained frozen
85. Buffets and Salad Bars
Special concerns for buffets and salad bars
Contamination by the customer is quite likely.
Maintaining temperatures below 41oF, or above 140oF, is highly unlikely.
No re-use of dinnerware with exception of glassware.
Food container location
Under sneeze guard or covered container
Appropriate utensils for each container
Utensils under sneeze guard
Displayed foods discarded.
Empty container must be removed.
Food on the serving line more than 4 hours must be discarded.
88. Serving
Food must be served in a sanitary manner. Service is another area where food can be
contaminated by staff members or equipment, even though it was handled properly all the
way from purchasing through the preparation and holding process.
Food-borne illness outbreaks can be attributed to one or more of the following:
Failure to properly cool, re-heat, or cook food.
Poor personal hygiene of employees.
Infected employees.
Improperly cleaned equipment.
Foods prepared too early before service or consumption.
Raw ingredients used in foods that receive no further cooking.
Food allowed to remain at temperatures where bacteria can grow.
Cross-contamination.
90. Keep temperature of cold foods at or below 41°F(5°C).
Keep temperature of hot foods at or above 140°F (60°C).
Use a sneeze guard or cover to protect all foods on buffet lines.
Keep all fruits, milk products and canned juices on ice at all times.
Maintain bain-maries temperatures at 180°F (82°C) or above.
Have water level in bain-marie cover the inserts by 1” so that the
temperature will remain at the required level.
Have additional serving spoons or tongs to use as replacements when food
starts to build up.
Store salads, condiments, etc., in containers surrounded with chopped ice
that is 1” below the top of each container. Keep the temperature at 41 °F
(5°) or below.
Supply all cold buffet tables with enough ice to ensure all cold buffet items
are in the required temperature zone. Drains must be in good repair and
working condition so that no water accumulation is noticed.
Assure that no raw decorations are used on buffets.
Buffet Service
91. Make sure that all food handlers are free of any infections, cuts or sores
on hands.
Have the lids of garbage containers off the bins during food operation
hours only.
Carry glasses, china or silverware on a tray, not with your bare hands.
Discard open butter and cream leftovers after service.
ALWAYS
92. Place boxes or containers directly from the floor onto a food preparation
surface.
Use the same cutting board for raw and cooked meats, without cleaning
and sanitizing it in between uses.
Use the same knife for raw and cooked meats, without cleaning and
sanitizing it in between uses. This prevents cross-contamination.
Hide food preparation utensils.
Use cleaning rags as a sweatband.
Allow any staff member suffering from diarrhea to work. This could lead to
a potential dysentery viral outbreak.
Allow any food handlers to eat or smoke in food preparation areas. Hand-
to-mouth contact may result in contamination of food and equipment.
Never