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Goal: To provide our customer with a safe and healthy eating experience.

How to achieve: By providing safe and secure environment, not only for our customer but also for our Team Members.

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Prevention of Contamination and Food Poisoning Receiving and Storage Preparation, Cooking and Serving Personal Hygiene Method of Preservation Premises and equipment Pest control Cleaning and Sanitation Legislation Conclusion Food Hygiene Hygienic people + Hygienic Practice + Hygienic Premises Protect you, your customers and your co-workers. Is required by law Is required in long run

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Fines and closure of food establishment Illness Death Loss of employment Loss of reputation Loss of customers

Food handlers have both legal and moral responsibilities

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Is an illness that follows the consumption of food containing certain bacteria their toxin or other poisonous substances?

The illness can occur between 1-48 hrs following the consumption of the food.

Symptoms Fever Nausea Vomiting Abdominal pain Diarrhoea

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Microorganism: Bacteria, Virus, Parasites or Fungi. Chemicals: Cleaning supplies or poisonous metal- lead,

mercury, cadmium. Physical objects: Broken glass, crockery or packaging

material. Reason for Contamination Fail to cook properly: to reheat of finish half cooked

product Infected employee Raw product mixed with cooked food Food preparation area not sanitized Food in danger zone

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Humans Raw foods Refuse (garbage) Dust and soil. Rodents Insects Birds Animals

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Receiving Avoid danger zone. Preparation: Time should be less than 2hrs. Cooking: <65C, reheat immediately and >65C Serving: Sanitize all the food contact areas Store: Cling wrap and store at 1-5C. DELIVERY OF GOODS Quality Quantity and weight Dates on packed food Temperatures of chilled and frozen foods Signs of damage: dented cans, sign of pest infection. Expiry dates and dates left to be expired. Appearance of the person delivering the goods

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Use a cleaned and sanitized thermometer to measure the temperature. Reject if not correct.

Reject if past use by date. Look in for any sign of damage, dent, bulge,

etc. Limit the time food is in danger zone. Keep receiving area clean, well lit and free

of pests. Do not receive deliveries if you do not have

time to immediately.

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Date, rotate, and eliminate. Raw products below cooked No over loading Discard expired food material Keep food in cling wrap on closed

container. Keep storage area, transporting carts

and trays clean and dry. Never leave trash or garbage in the

store.

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DRY STORE Well lit Well ventilated Regularly cleaned and maintained Free from any type of infestation Keep food 6” above from floor and 6” away from wall. REFRIGERATED STORAGE Temperature 1-5C checked regularly. Separate refrigerators for storage of raw and cooked foods. Store cooked foods on higher shelves and raw on the lower

shelves. Do not over load. Do not put hot food in refrigerators. Open the refrigerator doors as little

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FREEZER STORAGE Temperature –12C to -23C Separate freezer for storage of raw and

cooked foods. Do not over load. Package is fully labeled. Open the freezer doors as little as

possible

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Thawing of food In refrigerators: store below cooked and ready to eat at

1C-5C. Microwave oven, if food is to be cooked immediately. Never thaw food at room temperature. Ensure the food is completely de-frosted Discard any thawed liquid, as they may be dangerous,

ESP. liquid of meat and raw poultry. Once thawed keep in refrigeration or use it. Defrosting is a part of cooking process so allow time Cooking and Processing Cooking at right temperature to kill bacteria Cooked food must be chilled immediately and refrigerated

within 1hr 30-min maximum.

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Serving Personal hygiene Not feeling well, stay home. If you have a cut or a wound, wash, clean,

use bright color bandage and wear disposable gloves

Hands bacteria free, minimum food handling, nails short and clean.

Dedicated sink for hand wash, use anti bacterial soap, hot air dry, use paper towel.

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An animal which live in or on man’s food They spread disease Cause wastage Damage to building and equipment There presence breaks the law Conditions in which they prevail Moisture Food Shelter

– Prevention is the only answer by controlling the conditions in which they prevail.

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CLEAN Remove visible dirt Sanitize Kills sufficient numbers of micro-organism to a level

which is safe 5 STEPS FOR MANUAL CLEANING AND SANITIZING Scrape, soak and sort items Wash: soap/detergent at 45C Rinse: portable running water Sanitize: use cleaning soln/hot water at 82C Air dry. Chemicals 3 types a:Detergent b: Sanitize c: Disinfectant

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Total Cleaning PlanPRODUCT TO CLEAN USAGE MIXINGSuma Multi All cooking & food storage SINK: For light soiling use a 2% soln. 25ml per litre of soln

utensil,manual dish washing For heavy soiling 5% soln. 50ml per litre of solnManual dish washingHeated display or storagecabinets,chopping board,Chopping board,Cleaning tools.

Floor cleaning,walls,doors,wall CLEANING BUCKET/MOP BUCKETtiles. For light soiling,use 2% soln. 25ml per litre of solnDoor handles, For heavy soiling,use 5% soln. 50ml per litre of solnToilet fixture, SPRAY GUN BOTTLE: 5% soln 50ml per litre of solnHeritage finish, 50% soln 500ml per litre of solnIce cuber machine.

Bain-marie,Double boiler, CLEANING BUCKET:Heated display cabinets, 5% soln in hot water for soaking 50ml per litre of solnCoffee machine, SPRAY GUN BOTTLE: Ice cuber machine 10% soln 50 C for spray cleaning. 100ml per litre of soln

D9 (Suma Grill) De-greasing charred surfaces. APPLY WITH THE HELP OF A SOFT PADOvens.Fryers.Cooking range Ready to use : Do not dilute ConcentratedExhaust Hoods SOAK TANKExhaust filters 20% soln for soakable items(filters) 200 ml per litre of soln

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Total Cleaning PlanPRODUCT TO CLEAN USAGE MIXINGD1 (Sumadet) All cooking & food storage SINK: For light soiling use a 2% soln. 20ml per litre of soln

utensil,manual dish washing For heavy soiling 5% soln. 50ml per litre of solnManual dish washingHeated display or storagecabinets,chopping board,Chopping board,Cleaning tools.

D2 (Suma Total) Floor cleaning,walls,doors,wall CLEANING BUCKET/MOP BUCKETtiles. For light soiling,use 2% soln. 20ml per litre of solnDoor handles, For heavy soiling,use 5% soln. 50ml per litre of solnToilet fixture, SPRAY GUN BOTTLE: 5% soln 50ml per litre of solnHeritage finish, 50% soln 500ml per litre of solnIce cuber machine.

D5 (Suma Scale) Bain-marie,Double boiler, CLEANING BUCKET:Heated display cabinets, 5% soln in hot water for soaking 50ml per litre of solnCoffee machine, SPRAY GUN BOTTLE: Ice cuber machine 10% soln 50 C for spray cleaning. 100ml per litre of soln

D7 (Stainless Polish)Non food contact steel SPRAY GUN BOTTLE: surfaces: Display cabinets Ready to use : Do not dilute Concentrated

D9 (Suma Grill) De-greasing charred surfaces. APPLY WITH THE HELP OF A SOFT PADOvens.Fryers.Cooking range Ready to use : Do not dilute ConcentratedExhaust Hoods SOAK TANKExhaust filters 20% soln for soakable items(filters) 200 ml per litre of soln

D10 (Sumabac) Door Handles.Drain Covers. CLEANING BUCKET.SOAK CONTAINERS.

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CLASS A Fires involving combustible materials like wood, paper, cloth etc.CLASS B Fires involving inflammable liquids like petrol, kerosene and organic solventsCLASS C Fires involving domestic and industrial gas like butane and propane etc.CLASS D Metal Fires.ELECTRICAL Electrical fires due to short circuit etc, which leads to other fires.

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General fire safety pointsGeneral fire safety points– Do’sDo’s

Stack the material properly and away from power Stack the material properly and away from power lines/inflammable material.lines/inflammable material.

Always extinguish matchstick/cigarette before disposalAlways extinguish matchstick/cigarette before disposal Always switch off the appliance after useAlways switch off the appliance after use Always obey signs and instructionsAlways obey signs and instructions Always keep emergency exists clearAlways keep emergency exists clear Always know the location of fire extinguishersAlways know the location of fire extinguishers Always inform the manager if you suspect any sign of Always inform the manager if you suspect any sign of

firefire

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– Don’tsDon’ts Do not smoke in production area, storage area, restrooms, Do not smoke in production area, storage area, restrooms,

near the gas bank or genset area.near the gas bank or genset area. Do not leave dusters to dry over the hot equipmentDo not leave dusters to dry over the hot equipment Do not overheat oil of fatDo not overheat oil of fat Do not put wet food into hot oilDo not put wet food into hot oil Do not leave ant equipment unattended when they are ON.Do not leave ant equipment unattended when they are ON. Do not keep dusters, paper near electrical panelDo not keep dusters, paper near electrical panel Do not operate electrical equipment without proper plug topDo not operate electrical equipment without proper plug top Do not throw lighted cigarettes. Use ashtrays.Do not throw lighted cigarettes. Use ashtrays. Do not go near machinery with loose clothes, Synthetics.Do not go near machinery with loose clothes, Synthetics. Do not overload electrical circuits.Do not overload electrical circuits.

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Know the location and contents of your Unit’s First aid kitKnow the location and contents of your Unit’s First aid kit

First aid for fire injuriesFirst aid for fire injuries

– Serious BurnsSerious Burns Move patient from the heat of fireMove patient from the heat of fire Move patient in fresh airMove patient in fresh air Do not allow crowding around the patientDo not allow crowding around the patient Remove/cut away clothes from the effected parts of the bodyRemove/cut away clothes from the effected parts of the body Wash the effected parts with cold waterWash the effected parts with cold water Apply any antiseptic cream (Burnol)Apply any antiseptic cream (Burnol) Take the patient to the doctor, preferably the one approved for Take the patient to the doctor, preferably the one approved for

your Unit, otherwise to the closest doctor you find.your Unit, otherwise to the closest doctor you find.

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– For Minor BurnsFor Minor Burns Immediately wash the effected area with cold waterImmediately wash the effected area with cold water Apply the antiseptic creamApply the antiseptic cream Always inform the Unit ManagerAlways inform the Unit Manager

– Electrical ShockElectrical Shock Make sure the electrical source is disconnected firstMake sure the electrical source is disconnected first If patient perspires, body is cold/clammy and has low If patient perspires, body is cold/clammy and has low

pulse:pulse: Cover with warm cloth(do not touch the burnt part)Cover with warm cloth(do not touch the burnt part) Take the patient to hospital immediatelyTake the patient to hospital immediately

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– INCASE OF FIREINCASE OF FIRE

Do not panic, if the fire is of minor nature, reach for the Do not panic, if the fire is of minor nature, reach for the fire extinguisher and aim towards base of the fire. fire extinguisher and aim towards base of the fire. Understand the usage of the fire extinguisher as soon Understand the usage of the fire extinguisher as soon you join the unit.you join the unit.

Shut off the gas supplyShut off the gas supply If it’s a gas leak do not touch the electrical switches.If it’s a gas leak do not touch the electrical switches. Without creating panic, abandon the area, inform Without creating panic, abandon the area, inform

manager.manager. Evacuate guests immediately, the manager on duty will Evacuate guests immediately, the manager on duty will

take the call on what has to be done in terms of take the call on what has to be done in terms of evacuation.evacuation.