Sanitation and Safety Methods

Sanitation and Safety Methods

I. HACCP
II. Analysis Hazard and critical control
points
III. Disease Transmission through food
Handling
IV. Quality Control Points
V. Cooking and safety regulations
Hazard Analysis Critical Control
Points
 Principles of Hazard Analysis
Critical Control Points
1) Conduct Hazard Analysis
2) Determine Critical Control Points
3) Establish Critical Limits
4) Establish system control of CCP
5) Establish for corrective Action
6) Establish Procedure for verification
7) Establish Documentation
 Conduct Hazard Analysis
• Describe when HACCP team should start.
• It is a process of incoming the raw
material to the product.
• Team identify Hazard which could occur at
each stage and describe creative major
for contract.
 Determine Critical Control Points

• Determine all the hazards and creative

major have been desribe by HACCP team.
• The critical control points should manage
the safety of product.
 Establish Critical Limits
• First each identify CCP rules and critical
limits.
• Critical limit describe the difference
between safe and unsafe food.
Establish system control of CCP
• HACCP team should monitor the
requirement of CCP within it’s critical
limits.
• Involve monitory action along with critical
limits frequency and responsibility.
 Establish for corrective Action
• When that particular CCP is not under
control then monetary issue clarified which
indicate corrective action is not
established.
• Corrective action procedure &
responsibility for incrimination need to
specify.
Establish Procedure for verification

• To Conform that HACCP system is

working effectively procedure is verified.
• Verification procedure must be developed
to maintain the rule of HACCP.
• It maintain the continuously of work
Efficiency.
 Establish Documentation

• Concerning all procedures and records .

• These records must be kept to
demonstrate the HACCP system when it
operating under control .
• The appropriate directed action has been
taken from critical limits.
Disease Transmission through food
Handling
 Holding Cool Food

• Any perishable food

which is not consumed
immediately should be
kept outside the danger
zone.
• Cool Preparation as
deserts should be cooled
as soon as 15*C and
stored in refrigerator.
 Holding Hot Food:
• To maintain high quality
food should be prepared
when it needed and
served as soon as
prepared.
• Temperature should
less than 63*C it should
be heated at 74*C
transferred immediately.
• Reheating food will
remain in the danger
zone for a long time.
 Precaution during Food Handling
• Keep food covered to prevent heat loss
• Check temperature with thermometer and
not by first touching with hand.
• Stir food occasionally for even heating as
lower surface.
• Preparation as Roti, Fried items and
leaked items may dry further and get
warmed during holding.
illness through Poor food Handling
a) Food Contamination
b) Food Poisoning
c) Food Infection
 Food Infection
• Infection caused by:
 Inadequate Cleaning
 Poor Building
maintenance
 Suppliers Deliveries

• Types of Infection:
 Rodent Infection
 Insect Infection
• Rodent Infection:
• Infection caused by
rats and mice
contamination food.

• Insect Infection:
• Caused by flies,
cockroaches, bettles
and silver fish etc.
 Prevention of Infection
• Ensure building are sound with no holes or
structural defects where by mice and rats can
enter premises.
• Use screens on window to keep birds and insect
out.
• Install ultraviolet fly killers.
• Store all food supplies off the floor.
• Keep all waste bins with lid.
• Contract to the Pest Controller.
• Do not allow waste to accumulate in the kitchen
or outside.
 Food Poisoning
• Food Poisoning is an illness
characterized by stomach pains
diarrhea and sometime vomiting
which can develop within 1 to 30
hours.
 Causes of Food Poisoning:
 Chemical entered in the food
accidentally.
 Preparation of cooking
increased bacteria and germs.
• Sources of Poisoning:
 Used of spray during growth
of fruit.
 Water has contract with lead
pipes.
 Poor quality container is
used
 Rat Poisson.
 Plants such as fungi,
rhubarb leaves and parts of
potato exposed above the
soil.
• Preventation:
• Taking care and
thinking ahead.
• Preventing Accidents.
• Complying with
principles of hygiene.
• Appling Cleanliness
and Hygiene
standard.
 Food Contamination
• “Is an entry and multiplication of
infectious agents into or inanimate
object ex food , water, equipment.”
– Food should preferably consumed
immediately after preparation or held at
temperature outside the danger zone which
kills the bacteria.
• Danger zone is range between (5*C-63*C)
• Prevent food borne disease.
• Reduce chance of food spoilage.
• Enhance the rate of percentage.
• Control wastage of many and food due to
spoilage.
 Food and Bacteria
Eggs Salmonella
Meat Pathogenic
Poultry Pathogenic
Dairy Product Pathogens
Shellfish Pathogens
Spices & Herbs Bacillus, Cereus,
Clostridium, Perfringens
Quality Control Points
 Quality Control Points
• Measure for
Consumers
• Rules Recommended
by world Health
Organization.
 Measure for Consumers
• Using good quality raw materials from
assured suppliers.
• Provide training programmed for all
industry personal.
• Allow identification and control Hazardous
during production processing of sale.
• Exchanging information on food safety.
 Rules Recommended by world
Health Organization.
• Avoid Contract between raw and cooked food.
• Wash hands before handling cooked foods.
• Cooked food thoroughly in order to kill any
present microbes.
• Cool cooked food as quick as possible then
refrigerate.
• Reheat cooked food Thoroughly.
• Keep all surfaces clean to prevent cross
Contamination.
• Protect food from insects, rodents which may
carries pathogenic microbes.
Cooking and Safety Regulations
Cooking and Safety Regulations
• Temperature
• Freezing
• Heating
• Pasteurization
• Canning
• Dry Cooking
 Temperature

• Most microbes require

temperature to
multiple the microbial
growth 37*C.
• It has been seen that
maximum no of
microbes multiple
between range of
50*C-63*C known as
danger zone.
 Freezing
• Low microbes are not
destroyed their
growth in recorded
and that no food is
controlled when food
is thawed and
temperature become
favorable.
 Heat
• Heat temperature
destroy by
denaturizing of cell
protein and
inactivation of
enzymes.
 Pasteurization
• Used to control of microbial growth in the milk,
juices, wines, food may be pasteurized by any
method.
• LTH (Low Temperature Holding)
• Method at 62*C for 36 mins.

• HTST (High Temperature Short Time)

• Flash method at 72*C for 15 seconds.
• UHTS(Ultra High
Temperature
Sterilization)
• At above 135*C for 2
second.
 Canning
• In this process
tempreture used are
above 100*C the extract
tempreture and time
required for canning
depends on the time and
type of food.
• Acidic Value: Heated at
100*C
• Vacuumed : Created
inside the air.
 Dry Cooking
• In this method food is
often cooked by dry
heat. The
temperature reached
on the surface are
approx 115*C.
• Most Bacteria are
destroyed in internal
temperature.
 Thanks
Om Singh
Amrapali Institute of Hotel Management