ALPA - Food Safety Training for Stores F OOD S AFETY T RAINING FOR S TORES.

ALPA - Food Safety Training for Stores

FOOD SAFETY TRAINING FOR STORES


Sleeping Germs Growing Germs

Dead Germs

Germ moving around


INTRODUCTION TO FOOD SAFETY WHY IS FOOD SAFETY IMPORTANT?

Germs will grow on food which has not been prepared properly.

Germs move into our bodies and make us sick. This is called FOOD POISONING.Food poisoning can make us very

sick and even cause death.


IN DARWIN ONE NIGHT, HEIKE ATE SOME CHICKEN PIZZA WHICH WASN’T COOKED VERY WELL. IT STILL LOOKED GOOD AND TASTED OK.

INTRODUCTION TO FOOD SAFETYHEIKE’S STORY

HEIKE WENT TO SLEEP EARLY THAT NIGHT FEELING SICK...


INTRODUCTION TO FOOD SAFETYHEIKE’S STORY

IN THE MORNING...

HEIKE WOKE UP WITH A VERY BAD HEADACHE FEELING VERY HOT.

HEIKE STARTED TO VOMIT AND GOING TO THE TOILET A LOT. SHE HAD A LOT OF PAIN ALL OVER HER BODY AND COULDN’T MOVE VERY MUCH. THIS LASTED ALL NIGHT.


INTRODUCTION TO FOOD SAFETYHEIKE’S STORY What happened to

Heike?

Pizza was left on bench too long and germs grew quickly. The pizza still looked good to eat and tasted OK

Heike ate the pizza Too many germs from the pizza went into Heike, these germs made her very sick

1 2 3


INTRODUCTION TO FOOD SAFETY

Food poisoning germs are too small to be seen...

Not cooked above 600C Left out on bench too long Dirty hands touched this food

Cooked above 600CSafe food handling Safe storage

HEIKE SICK

HEIKE OK


INTRODUCTION TO FOOD SAFETY

What do germs really look like?

Germs are too small to be seen with our eyes but they can be seen

with a microscope

These bacteria are examples of germs


INTRODUCTION TO FOOD SAFETY Food Poisoning Germs

On some foods, we can see there are

too many germs

On other foods, we can’t see the food-poisoning germs, it still looks good

to eat

REMEMBER: It is our job in the kitchen to keep food safe for our families and communities


INTRODUCTION TO TEMPERATURE Danger Zone


INTRODUCTION TO TEMPERATURE Reading Temperatures

This is a thermometer which measures temperature

Clean here and put in food Turn on and off here Hold temperature here

The temperature is 20.2 0C (Twenty-two degrees Celsius)


Clean thermometer again

Place in food, press hold and read temperatureTurn thermometer on

Dry thermometerWash with waterSpray with sanitiser

INTRODUCTION TO TEMPERATURE Using Thermometers

1 2 3

4 5 6


CLEAN PERSONAL HYGIENE Hands, hair and clothing

Clean hands, fingernails.No jewelry Wearing hairnet or hat

Hair tied up Wearing shoes

Wearing an apron


CLEAN PERSONAL HYGIENE Hands washing

Dry hands with towelRinse with waterWash fingers too

Wash with soapSoap on handsRinse with water1 2 3

4 5 6


CLEAN KITCHEN: FLOORS

Mop the floorSweep the floorClean up rubbish1 2 3


CLEAN KITCHEN: FLOOR CHEMICALS

Mop the floorPour into mop bucket with water

Measure small amount of washing chemical (check with supervisor if not sure)1 2 3


CLEAN KITCHEN: BENCHES AND COOKING EQUIPMENT

Wipe bench with sanitizer to kill germs

Wipe food off benchTidy benches1 2 3


CLEAN KITCHEN: PEST CONTROL

No dogs in kitchen

Keep insect spray away from food

Keep insects out of kitchen

Keep kitchen clean


SAFE FOOD HANDLING Personal Protective Equipment (PPE)

Wear gloves Use oven mitts

Wear cap or hat and hair tied

back


SAFE FOOD HANDLING Using Spoons and Tongs


Preparing food Time for a break, throw away gloves

Break time! New gloves again

Back to work...

SAFE FOOD HANDLING Changing Gloves – Taking a Break


SAFE FOOD HANDLING Changing Gloves – Raw Food

After handling raw food

Throw away gloves

Put on new gloves

Start work again


SAFE FOOD HANDLING Moving Food Quickly – Raw Whole Chicken

Check temperature above 750C after cooking

Put in bain marie immediately


SAFE FOOD HANDLING Moving Food Quickly – Raw Meat




SAFE FOOD HANDLING Moving Food Quickly – Pre-Cooked Food




SAFE FOOD HANDLING Putting Food Away

Move food quicklyDo not leave on benches

Preparing food with meat, cheese or salad When finished, pack in containers or cover

Store in fridge


SAFE FOOD HANDLING Colour Coded Chopping Boards

DAIRY RAW MEATS SEAFOOD

POULTRY COOKED MEATS FRUITS & VEG


SAFE FOOD HANDLING Colour Coded Chopping Boards

Use different coloured chopping boards to prepare different foods


SAFE FOOD HANDLING Transporting food

Preparing food for schools or workshops

First check cooked food above 600C

Check temperature of some meals are above 60oC

Clean Esky

Put meals in Esky to keep hot and stop germs from growing

Transport quickly


SAFE COOKING – CLEAN COOKING EQUIPMENT

Clean organised kitchen Keeping cooking pots clean


Ready to use nowTake out when ready to cook

Put into chiller overnight to defrost

1 2 3

SAFE COOKING – DEFROSTING RAW FOOD

Raw Meat Raw BaconRaw Whole

Chicken


SAFE COOKING – DEFROSTING PRE-COOKED FOOD

Finished cookingPut into oven to defrost and cook

Take food out of freezer1 2 3

DON’T LEAVE FOOD ON BENCH, PUT QUICKLY IN BAIN

MARIE!


SAFE COOKING – NOT HOT ENOUGHLess than 60oC – NOT HOT ENOUGH

In temperature danger zoneReturn to oven for more cooking

Check temperature is more than 60oC Put in bain marie straight away


SAFE COOKING – CHECK TEMPERATURES REGULARLY

Hot meals cooked above 600C

Food display below 5oC

Cooked whole chicken above 750C

Hot food in Bain Marie above 600C

Hot food in pie warmer above 600C

Record temperatures


SAFE STORAGE – HOW LONG TO KEEP COLD FOODS?

Write date on sandwiches and salad

packs

FRUITS – 24 hours SALAD – 24 hours

EGGS – Use for sandwiches for next day only

SANDWICHES – 24 hours


SAFE STORAGE – HOW LONG TO KEEP HOT FOODS?

Pies and pastries

Corn

Sweet potato

Hot meal

Chicken, satay, chips

Rice

Throw out all hot food at end of day


SAFE STORAGE – BAIN MARIE Keeping hot food hot

Bain Marie must store food greater than 600C This temperature is not hot enough This temperature is hot enough

Turn up the temperature dial up as needed Always close door to keep the food hot


THINGS TO REMEMBER

GOOD FOOD SAFETY IS…

TEMPERATURE CONTROL

CLEAN KITCHEN

SAFECOOKING

CLEANPERSONAL

HYGIENE

SAFE FOOD

HANDLING

SAFESTORAGE


Thank you to GALINWINKU STORE and staff and others who helped to make this Food Safety Training presentation!

ALPA - Food Safety Training for Stores F OOD S AFETY T RAINING FOR S TORES.

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Transcript of ALPA - Food Safety Training for Stores F OOD S AFETY T RAINING FOR S TORES.