GOOD FOOD HYGIENE In House Training Course for DEMONSTRAT⊙N Co: Logo无eme HACCP 2000 K<心
HACCP 2000 GOOD FOOD HYGIENE In House Training Course for
Contents Introduction About bacteria Food Poisoning it's prevention Personal Hygiene Food Premises Cleaning disinfection The law it's enforcement Multiple choice Test HACCP 2000 K<心
HACCP 2000 Contents Introduction About Bacteria Food Poisoning & It’s Prevention Personal Hygiene Food Premises Cleaning & Disinfection The Law & it’s Enforcement Multiple Choice Test
Introduction All Publicity is Good Publicity right An upset stomach never hurt anyone, Hey, handling food, is just a job, not a responsibility Nothing I can do can change things HACCP 2000 K<心
HACCP 2000 Introduction “All Publicity is Good Publicity”, right ? An upset stomach never hurt anyone, Hey, handling food, is just a job, not a responsibility ! Nothing I can do can change things !
Why do we need such high hygiene Standards ? The COsTS of Poor Hygiene The BENEFITS of Good Hygiene Food Poisoning outbreaks One satisfied Customer Leads to Sometimes death Another Customer Complaints A Good Reputation Pest Infestation Increased business Wasted food(spoilage Compliance with the law Closure of premises (loss of jobs) Longer food shelf life Fines and costs of legal actions Better working environment Civil action taken by food poisoning Higher staff moral victims Increased Profits Loss of profit HACCP 2000 K<心
HACCP 2000 Why do we need such high Hygiene Standards ?. Food Poisoning Outbreaks & Sometimes Death Customer Complaints Pest Infestation Wasted food (spoilage) Closure of premises (loss of jobs) Fines and costs of legal actions Civil action taken by food poisoning victims Loss of Profit One Satisfied Customer Leads to Another A Good Reputation Increased Business Compliance with the Law Longer Food shelf Life Better Working environment Higher Staff Morale Increased Profits The COSTS of Poor Hygiene The BENEFITS of Good Hygiene
So, What is Food Poisoning An unpleasant illness which normally happens within I to 36 hours ofeating contaminated or poisonous food. SMMPTOMS .Abdominal pain Diarrhoea omiting Fever HACCP 2000 K心心
HACCP 2000 So, What is Food Poisoning ? An unpleasant illness which normally happens within 1 to 36 hours of eating contaminated or poisonous food. SYMPTOMS: •Abdominal Pain •Diarrhoea •Vomiting •Fever
What are the main Causes of Food Poisoning ? Bacteria or their poisons Viruses Chemicals Metals Poisonous plants BACTERIAL FOOD POISONING CAN BE FATAL & IS THE MOST COMMON CAUSE OF FOOD POISONING HACCP 2000 K<心
HACCP 2000 What are the Main Causes of Food Poisoning ? Bacteria or their poisons Viruses Chemicals Metals Poisonous Plants BACTERIAL FOOD POISONING CAN BE FATAL & IS THE MOST COMMON CAUSE OF FOOD POISONING
Different Types of Bacteria FOOD POISONING BACTERIA Cause illness Can not be detected by taste or smell Very harmful due to difficulty to detect FOOD SPOILLAGE BACTERIA Can be detected (when in high numbers) by smell, taste or even colour texture of food Relatively harmless because of ease of detection MOST BACTERIA ARE HARMLESS, SOME ARE USEFUL, ONLYA FEW ARE DANGEROUS HACCP 2000 K<心
HACCP 2000 Different Types of Bacteria FOOD POISONING BACTERIA – Cause Illness – Can not be detected by taste or smell – Very Harmful due to difficulty to detect FOOD SPOILLAGE BACTERIA – Can be detected (when in high numbers) by smell, taste or even colour & texture of food – Relatively Harmless because of ease of detection MOST BACTERIA ARE HARMLESS, SOME ARE USEFUL, ONLY A FEW ARE DANGEROUS
How Bacteria function CYTOPLASMIC MEMBRANE CYTOPLASM NUCLEUS FLAGELLAE CELL WALL SLE=1/1000.000m HACCP 2000 K<心
HACCP 2000 How Bacteria Function CELL WALL CYTOPLASMIC MEMBRANE NUCLEUS FLAGELLAE CYTOPLASM SIZE = 1/1,000,000 m
ow Bacteria Grow Bacteria reproduce by splitting in two Under ideal conditions bacteria can divide in two every 10 minutes One bacteria can become 1.000.000 in 3 hours 20 minutes HACCP 2000 K<心
HACCP 2000 How Bacteria Grow Bacteria reproduce by splitting in two Under ideal conditions bacteria can divide in two every : 10 minutes One bacteria can become 1,000,000 in 3 hours & 20 minutes
Growth of Bacteria HOURS MINUTES NO BACTERIA HOURS MINUTES NO BACTERIA 0 120 4,096 10 130 8.192 20 140 16.384 30 150 32.768 40 16 160 65536 131,072 262.144 128 190 524,288 48,576 512 TOTAL 1.048.576 100 1.024 110 2.048 HACCP 2000 K<心
HACCP 2000 Growth of Bacteria HOURS MINUTES No BACTERIA 0 0 1 10 2 20 4 30 8 40 16 50 32 1 60 64 70 128 80 256 90 512 100 1,024 110 2,048 HOURS MINUTES No BACTERIA 2 120 4,096 130 8,192 140 16,384 150 32,768 160 65,536 170 131,072 3 180 262,144 190 524,288 200 1,048,576 TOTAL 1,048,576