the essentials food safety training - efst

EIHS2014

Emirates Institutefor Health & Safety

Tel.: +971 2 627 7767Fax: +971 2 627 7667Email: [email protected]: www.eihs.ae

P.O. Box: 6723Abu Dhabi, U.A.E.

Essentials Food Safety Training

COURSEOUTLINE

As per the EFST Protocol Issued by ADCA Version 3, 2013

Tel.: (+971) 2 627-7767Fax: (+971) 2 627-7667E-mail: [email protected]: www.eihs.aeP.O. Box: 6723 Abu Dhabi, U.A.E.

Essentials Food Safety Training EFST

IntroductionThis Qualification Specification document is designed to outline all you need to know about thistraining program. The EFST program is the first mandatory training requirement issued by the AbuDhabi Food Control Authority (ADFCA), through the general provisions contained within Law No 2(2005) and Regulation No 6 (2010). Also as an initiative that requires all food handlers to be trained infood safety and qualified to international standards.Qualification OverviewThe aim of the program is to provide food handlers with the knowledge and understanding to ensurethat food is handled safely in food business throughout Abu Dhabi.Entry GuidanceThere are no prerequisites for this qualification.It is advised that learners have a certain level in literacy or numeracy or equivalent as a goodcommand of the English language.This qualification is approved for delivery to the age ranges 18 and above.Qualification StructureThis qualification is made up of 5 mandatory units, the details of which are included at the end of thisdocument.Class SizeThe maximum number of trainees allowed per training class is 15 onlyHow the qualification is assessedAt the end of the training session, the trainee will be provided with hard copies of informationconcerning the EFST Record of Attendance. They are subsequently required to successfully complete amultiple-choice question at an Examination Centre in order to receive the EFST Certificate. Traineeswill be required to achieve a mark of 70% or above to pass the examination.Further information regarding Examination Centre(s), contact details, location, booking procedures,exam timetable, cost, I.D. and stationery requirements will be provided to the trainees by the trainingprovider.Key SkillsThis qualification provides the opportunity for learners to develop competence in key skills andproduce evidence towards attaining key skills. The qualification does not ensure key skills are met asthis would depend upon learners producing a portfolio of evidence and the mode of study adopted.


Course: Essentials Food Safety Training - EFSTDuration: 6 Hours

Sr.No. Learning Unit

Learning Outcomes Assessment CriteriaThe learner will: The learner can:

1 Introduction toFood Safety

Candidates must understand theimportance of behaving responsiblyby being able to: Explain the importance of foodsafety and its benefits Identify what might happen ifhazards are not controlled

Learner can explain why foodhygiene is important

2 Avoiding CrossContamination

Candidates must understand theconcept of food hazards caused byCross contamination of food bybeing able to: State common causes of Crosscontamination and how tocontrol the cross contamination.

Learner can identify the sourcesof cross contamination andabout control measures toprevent the food safety hazards

3 Cooking

Candidates must understand thetemperature and operational control(ie; Visual inspection to verify thecolour change) to avoid the survivalor multiplication of microbialhazards.

Learner can identify therequired cooking temperature todestroy the microbes andconditions which may supportthe microbial multiplicationduring preparation. Candidatecan describe the hazards relatedto microbial survival duringcooking process.

4 Cleaning

Candidates must understand theimportance of effective cleaning anddisinfection in food premises and beable to: Know why food premises andequipment must be clean Identify the areas in a cateringoperation that will requiredisinfecting or sanitising

Learner can Identify the a Area which require cleaningand disinfection Hazards related to poorcleaning practice.

5 ChillingDescribe hazards, control measures,monitoring and associated with theCold storage, and serving of food

Learner can Identify poor controlover chilling practice and explain therequired corrective action toprevent the hazards.

Emirates Institute for Health & Safety LLC –

EIHS Abu Dhabi. UAE1


(EFST)

ESSENTIALS FOODSAFETY TRAINING

The aim of this course is to provide training to all the food

handlers in the Emirate of Abu Dhabi as per the guideline

of ADFCA.

To provide candidates with sufficient knowledge to

understand about food safety, and how to apply this

knowledge to control hazards and prevent food poisoning

COURSE OBJECTIVES




(EFST)

Introduction to Food Safety

Avoiding Cross Contamination

Cooking

Cleaning

Chilling

Course Contents

Introduction to Food Safety

Course Module -1




(EFST)

Food safety is a public health priority; millions of

people fall ill every year and many die as a result of

eating unsafe food. Serious outbreaks of food borne

disease have been documented on every continent in

the past decade, and in many countries rates of

illnesses are increasing significantly.

Why Food safety is Important?

• Good reputation

• Satisfied Customers

• Increased productivity

• Legal compliance

• Good working conditions

• Reduced risk of food poisoning

• Longer shelf life

• Higher staff morale

Benefits of Food Hygiene




(EFST)

• Food complaints

• Food poisoning

• Loss of production

• Loss of business

• Fines and legal costs

• Cost of civil action

• High staff turn over

• Food loss

• Closure of business

Poor Food Hygiene

You won’t spot unsafe food by using your senses

Sight

Smell

Taste




(EFST)

�Micro Biological

�Physical

�Chemical

�Allergenic

HAZARDS

CONTAMINATIONS

CONTAMINATION

• Contamination is when something objectionable gets into food or onto food surfaces or equipment. eg:

• Bacteria or germsBacteria or germs

Cleaning chemicals

Physical (Nut,botls,plastic etc)




(EFST)

• Bacteria is living microorganism made of single cell, which is not visible

from naked eye. We need a microscope to see them

• E.g.: Salmonella

• (Found in animals, raw poultry and birds)

WHY BACTERIA DANGEROUS IN CONTAMINATION?

• Because if you eat food contaminated with germs it can make you ill

• The illness usually involves vomiting and diarrhoea and is known as food

poisoning

In order to grow and multiply

BACTERIA need:

Warmth FoodMoisture Time

•Given the right food at the right temperature, bacteriacan double in numbers every 10 minutes•If you leave food in a warm room for an hour or so, youcan soon end up with enough bacteria to make you very ill




(EFST)

13

Common Foodborne Illnesses

Illness Potential Sources

SalmonellaCampylobacter

PoultryMeatEggsUnpasteurized milk/dairy

productsRaw produce

Listeria Raw milkSoft cheeseLuncheon meats/hot

dogsRaw produce

E. Coli Raw/undercooked meatRaw produceUnpasteurized milk




(EFST)

Food safety also involves killing

any harmful bacteria• The bacteria in food should be killed before we

eat it

• How can we kill bacteria in food?

• By heat processing such as pasteurizing or sterilizing

milk

• By Cooking above 75°C

• Or by canning

** Use thermometer to monitor the food temperature

Physical Contamination

A physical hazard is any extraneous object or foreign

matter in a food item which may cause illness or injury to a

person consuming the product. Eg: bone chips, metal

flakes or fragments.

Control methods:

•Raw material inspection and specification metal detectors, effective pest

control in the facility, preventative equipment maintenance and proper

sanitation procedures.




(EFST)

Chemical contamination

Controls

• No chemical storage with foods

• Protect /Remove food during Pest Control or Cleaning

• Label Chemicals

• Store chemical in separate containers. Never store chemicals in unmarked or food containers.

• Staff training and Supervision.

Chemical Contamination:

Presence of unwanted substances(chemicals) that make food unfit for consumption or use

Group exercise

Module 1:Introduction to Food safety

Group Discussion

1.Why should you practice good food hygiene?

2.What are the benefits of good food hygiene?

3.Poor food handling and inadequate food safety –How it can

affect your job?




(EFST)

Cross Contamination

Course Module -2

Transfer of harmful bacteria and viruses from a

contaminated surface to another surface

Types of cross contamination

• Hand-to-food

• Food-to-food

• Equipment/food contact surface-to-food

• Chemicals-to-food

Cross Contamination




(EFST)

CROSS- CONTAMINATION

DIRECT INDIRECT

EXAMPLES OF CROSS

CONTAMINATION !!!!!!!




(EFST)

How to prevent cross

contamination?

VEHICLE CONTROLHands/Gloves Washing hands thoroughly. Proper use of gloves.

Chopping Boards

and Knives

Keeping separate chopping boards and knives for

different products. Sanitization of knives and

chopping boards.

Uniforms Proper use & care of Uniform.

Equipments Sanitizing equipments after every use and thorough

cleaning at the end of shift.

Storage in fridge Separate storage for high risk and low risk foods.

Separate storage for different products.

Insects and Pests By keeping kitchen and storage space neat and clean

.Regular proper pest control.




(EFST)

PEST ALSO ACT AS THE REASON FOR CROSS-

CONTAMINATION

What are the common food pests?

• Rodents (Rats & mice)

• Insects (Flies, Moths, cockroaches & wasps)

• Birds

• Dogs

• Cats.

WHAT CONDITIONS DO PESTS NEED TO SURVIVE?

Food , Moisture, Shelter / harborage -(breeding).Security

(undisturbed),Warmth.

WHY IS IT IMPORTANT TO CONTROL FOOD

PESTS?

Because they can result in:

• Disease incl. food poisoning

• Storing food properly- off the floor and sealed to prevent the entry of rodents/Insects

• To implement an effective pest control

system

• To provide adequate waste containers

• To keep premises well maintained




(EFST)

Practice personal Hygiene- Millions of people get sick

each year from eating foods that were contaminated by the

person who prepared the food

Anyone involved in a food business should have a high

standard of personal and general hygiene

PERSONAL HYGIENE

BACTERIA HARBORAGE AREAS

The single most important thing to prevent foodborne illnesses

is hand washing.

WHEN TO WASH HANDS?

Wash your hands frequently, and especially always after using the

toilet, changing a diaper, or petting an animal, and before handling

food or eating food.




(EFST)

EFFECTIVE HANDWASHING

• Wet hands under warm running water

• Apply liquid soap to hands

• Rub hands vigorously together under the running water, clean all parts

of hands especially the fingertips

• Clean between fingers and around the wrist

• Rinse hands thoroughly under running water

• Dry hands completely using paper towel

• Use paper towel to turn off tap and open door

• Dispose of paper towel in a foot operated dust bin




(EFST)

FOOD HANDLERS’S HEALTH

People who work around open food while suffering from

certain infections (mainly from bacteria and viruses) can

contaminate the food or surfaces the food may come into

contact with. This can spread infection to other people through

the food.

Group exercise

Module2- Cross Contamination

Group Discussion-

• Spot the Hazard Exercise for candidates to identify the

Potential sources of Cross Contamination and Encourage

them to find the control measures.




(EFST)

1. Identify the food safety Hazard?…………………………

2. What is the Control measure?(i.e.; How we can prevent the hazard?)

……………………………..

1.Identify the food safety Hazard?…………………………2. What is the Control measure?(ie; How we can prev ent the hazard?) ……………………………..




(EFST)


2. What is the Control measure?(ie; How we can prevent the hazard?)

……………………………..

1. Identify the food safety Hazard…………………………


……………………………..




(EFST)

1. Identify the food safety hazard?…………………………

2. What is the Control measure? (i.e.; How we can prevent the

hazard?) ……………………………..

COOKING

Course Module -3




(EFST)

� Food which will require cooking before it is consumed

� Food which has been cooked/processed and is ready to be consumed, or food which is to be consumed without any cooking

� Ready to eat food with high protein content and support the bacterial growth.

E.g.: Cooked meat, Shell fish/Dairy produce

� Always Sanitize fruit and vegetables before you eat or use them to cook.

� This kill germs and removes dirt and other particles.




(EFST)

How would you know how long foods last?

All packaged food has a date mark.

A date mark:

• tells us by when a food is safe to eat;

• is in 2 formats:

• ‘use by’ or

• ‘best before’

‘Use by’ dates are used for

perishable foods, e.g. cheese, milk

and bacon.

‘Best before’ dates are used for

less perishable foods, e.g. canned

baked beans, jar of jam and frozen

fish fingers.




(EFST)

� Good hygiene practice

� Separate raw and ready to eat food

� Do not allow food in danger zone

� Ensure good clean &sanitize the utensils

� Follow the right cooking temperature.

For cooking: 75ºC*,

For re heating:82ºC*

Food Preparation

VISUAL CHECKS TO ENSURE SAFE

COOKING/REHEATING

• Whole poultry – pierce the thick thigh muscle, juices are free from blood

• Pieces of poultry – cut open flesh should be white not pink

• Whole cuts of red meat – surface should be brown not pink

• Minced/boned/diced red meat – thickest part should be brown not pink

• Liquids such as soup – should bubble throughout when stirred

• Combination dishes – food should be ‘piping hot’ (steaming throughout)




(EFST)

Re-heating food

� Eating re-heated food is a common cause of food poisoning,

if the food does not get re heated in right temperature.

� Liquid foods must bubble when stirred

� Solid and composition food must be piping hot in the

centre

� Temperature probes may be used in addition to visual

checks to verify safe practice

• Re-heat food at 82ºC*

Never re-heat food more than once.

HOT HOLDING

• Hot food must be stored above 63ºC

• Stews/sauces/soups should be

stirred

• Food should be protected/covered

• Hot cupboards should be preheated

• If a probe is not used food must be

piping hot (steaming) throughout




(EFST)

Group exercise

Module-3 Cooking

Group Discussion

• Spot the Hazard Exercise for candidates to

identify the Potential hazards during

cooking process.




(EFST)



……………………………..

True or False

• 2. If something is cooked on the outside it

will definitely be cooked on the inside.• Answer: False - most forms of cooking involve heat penetrating the food from the

outside, so although the surface may be cooked the centre may not be.It is therefore

important to make sure that the food is thoroughly cooked all the way through.

• 3. You should wash chicken and other

poultry before cooking.• Answer: False - research has shown that bacteria in water droplets can spread

easily, by splashing onto worktops, dishes and other foods. This makes food poisoning

more likely to occur.




(EFST)

Choose the correct answer

• 4.What is the minimum temperature ground

beef should be cooked to in order to assure

safety?

• 55 Degree C

• 75 Degree C

• 50 Degree C

CLEANING AND DISINFECTION

Course Module -4




(EFST)

• Disinfectant: Reduce the bacteria to

safe level

• Detergent: Remove grease, dirty

food particle

• Sanitizer: Detergent & Disinfectant

combined

Cleaning-Six stages

�Pre clean

�Main clean

�Rinse

�Disinfect

�Final rinse

�Leave or air dry




(EFST)

CLEANING OF HIGH RISK AREAS� To prevent cross contamination careful cleaning is essential.

� Chemicals will only work effectively if they are used for the contact time

and correct dilution.

� Appropriate cleaning methods should be followed, manufacturers have

tried and tested cleaning methods that work best for their products.

� Plan cleaning schedule: Who, What, When, and How

kitchen Sanitization

• Replace and/or disinfect dish clothes and

sponges on a daily basis

• Millions of bacteria will spread through

dirty clothes (Cross contamination)

•What to Disinfect?

* Food contact surfaces

•Food utensils/equipment

•Chopping boards & knives

•Preparation surface --- (adjacent to

wall)

•Sinks

•Refrigerators




(EFST)

Group exercise

Module-4 Cleaning

Group Discussion



cooking process.



hazard?) ……………………………..




(EFST)



hazard?) ……………………………..


2. What is the Control measure?(i.e.; How we can prevent the hazard?)

……………………………..




(EFST)

4. Choose the correct answer

A. It Establishes A Proper Cleaning

Routing For Equipment/Premises

B. It Gives The Boss Something To Do

Why are cleaning schedules important?

How often should waste be removed from a kitchen

area?

1.Once A Day

2.As Often As Is Possible

3.When A Bin Bag Is Full

4.When The Kitchen Porter Gets Round To It

5.After Each Service





(EFST)

Chilling

Course Module -5

Some foods need to be kept in the Chiller –Freezer

to control the microbial growth. Keep PHF, High risk

food with a 'use by' date .

• In Chiller: Bacterial multiplication slows

• In Freezer: Bacteria stops growth and slows

chemical changes, such as enzymatic reactions .

Chiller -Freezer




(EFST)

Raw meat and poultry should be stored on the bottom shelf of the fridge to prevent cross-contamination

• Keep food off the floor and away from walls

• Practice first in first out system(FIFO Rule)

• Don’t Use the food in damaged/rusty containers

• Follow the right temperature

�Refrigerated foods 1oC -5oC .

�Frozen foods- -18oC

• Prevent Cross Contamination




(EFST)

• Cooling food: Cool using blast chiller(One and half hours)

• Thaw frozen food in thawing chiller. Never thaw food items more than once.

“If I don’t control the hazard it likely that food poisoning

will result!!! ”




(EFST)

• Food poisoning is the result of eating micro

organisms or toxins in contaminated food.

• Food poisoning can affect one person or it

can occur as an out break in a group of

people who all ate the same contaminated

food.

FOOD POISONING CHARACTERISTICS

• Usually requires a large

number of food poisoning

organisms to cause illness

• Incubations period

1 to 36 hrs

• Durations

1 to 7 days




(EFST)

Elderly people, babies and anyone who is ill or pregnant needs to be extra careful about the food they eat.

For example, pregnant women or anyone with low resistance to infection should avoid high risk foods such as unpasteurised soft cheese.

SYMPTOMS OF FOOD POISONING

• Abdominal pain /stomach cramps

• Diarrhea

• Vomiting

• Nausea feeling sick

• Fever

• Dehydration

• Collapse




(EFST)

Group exercise

Module-5 Chilling

Group Discussion



cooking process.



hazard?) ……………………………..

What are the risks of cooling and storing food like this?




(EFST)

What are the risks of thawing food like this?



hazard?) ……………………………..

What is the correct temperature that

frozen food should be kept at?

1.-10 Degree C

2. -5 Degree C

3.-18 Degree C

4. 10 Degree C





(EFST)

Where should raw meat be stored in a

refrigerator?

• On the top shelf

• On the bottom shelf

• In the middle.


Where should raw meat be stored in a

refrigerator?

• On the top shelf

• On the bottom shelf

• In the middle.





(EFST)

“May you leave here today and

forever remember how

important your understanding

and daily practices of Food

Hygiene contribute towards...

The customers

and to me”


Your Health and Safety is our Mission

ھدفناھيسالمتكمومصحتك

Because for us

the essentials food safety training - efst

Documents

food handlers

food business

ensurethat food

qualification overviewthe

key skillsthis qualification

theconcept of food hazards

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