Tourist Establishment

Food Handlers
Training
(Managers)

St. Mary Health Department

Overview
 Food safety and hygiene are essential aspects of hospitality
management, as they affect the:
 Quality of your products and services,
 Reputation of your business, and
 Health and satisfaction of your customers
 In 2012, FBI resulted in more than 800 guests becoming ill,
hotel closures and a 20% decline in arrivals in the
Caribbean.
 Due to:
 Lack of attention to food and environmental safety standards,
 Inadequately trained staff and
 Lack of effective monitoring and reporting.
 The most effective tools for preventing FBIs are a solid food
safety management system and education and training
What is Food Safety?

Food safety is the

scientific discipline
describing
handling,
preparation, and
storage of food in
ways that prevent
foodborne
illness.
Food Safety: Farm to Table
Benefits of a Good Food Safety
Culture
 Satisfied and loyal customers
 Good reputation – customer recommendations
 Operating costs under control
 Profit
 Legal compliance – no criminal prosecutions or civil
lawsuits
 Pleasant working environment and motivated
employees
 Better job security
 Less employee supervision required
Management commitment is the pre-
requisite to a good food safety culture
Who Is Responsible for Food Safety?
 Food Safety is the shared responsibility
of all individuals involved in the business
 Management:
 sets policies
 provides training and resources needed for continuous
improvement of the food safety system
 ensures compliance with food safety regulations

 Staff and food handlers:

 follow proper protocols
 maintain hygiene
 implement safe food handling practices
Legal Requirements
 All food handlers must be certified
 Outbreak of any condition (in either guests or staff)
must be reported within 24 hours of identification.
 HACCP Summary sheets and action sheet must
be submitted to the health department monthly.
What Makes Food Unsafe?

 Food becomes unsafe because of the presence of

contaminants (unwanted substances) in food.
 Contaminants may be placed into four (4) groups;
 Biological (micro-organisms)
 Chemical
 Physical
 Allergens
The BIG SIX Pathogens
Reasons for FBI Outbreaks
According to The Centre For Disease
Control (CDC), there are five (5) top
documented reasons for foodborne
illness occurrences

 Purchasing food from unsafe sources.

 Failing to cook food adequately.
 Holding food at incorrect temperatures.
 Contaminated equipment.
 Poor Personal Hygiene.
5 Keys to Safer Foods
Key 1: Keep Clean

 Good personal hygiene

 Hand washing
 Effective cleaning and sanitizing of surfaces and
utensils
 Clean food environment
 Pest management
 Waste management
Good Personal Hygiene Practices
The single MOST IMPORTANT personal hygiene
practice
Hand Washing Station

 Use a hand washing sink NOT a food prep or utility

sink.

Hand washing stations must be

equipped at ALL times with:
 Liquid hand soap
 Running water
 Paper towel/hand drying device
 Waste bin
Cleaning Vs Sanitization
 Cleaning
 the process of removing food, grease and other type of
soils from a surface

 Sanitization
 The process of reducing the number of microorganisms
on a clean surface to safe levels
 Surfaces should be cleaned and rinsed before sanitizing
Cleaning of Surfaces
Sanitizing Food Contact Surfaces
Housekeeping and Maintenance
Schedule
 Floor, walls and ceiling
throughout the operation
must be cleaned often to
prevent accumulation of
dirt
 Establish a cleaning routine
to include:
 Light fixtures, wall hangings,
windows, chairs
 Cleaning and sanitizing of
counters, tables and other
work surfaces
Pest Control

 Peststhat live
in, on or around
food
 Rodents (vermins) 
Birds
• rats  Stored product
• mice pests
 Insects  mites
 flies  weevils
 cockroaches  beetles
 moths
What Pests Need

 Food  Moisture
 in storage  dripping faucets
 in garbage and  pools of water
trash  Shelter
 Warmth  under equipment
 from cooking  in undisturbed
activities areas
 from heating  in packaging
systems  Cracks in walls,
 from refrigeration floor
units
INSECT & RODENT HARBOURAGE

FOOD STORAGE 24
Integrated Pest Management
 Tips to Prevent Pest Infestation

 Seal Any Gaps, Cracks, and Holes

 Inspect All Food Deliveries
 Store Food Properly
 Maintain a Clean Facility
 Take Out Trash Regularly
 Use Trash Cans and Dumpsters with Secure Lids
 Ensure There is No Litter Outside
 Don’t Leave Water Standing
 Install and maintain Floor Drainage System
 Perform Inspections regularly
 FOOD STORE ROOM
Keep storage areas well organized
and Accessible
Food Storage
 FOODS MUST BE
STORED CORRECTLY
ON PALLETS AND
SHELVES to ensure:
 Protection
 Ventilation
 Easy cleaning
 Prevention of
harbourage for pests
 Keep storage areas
well organized and
Accessible
28
Key 2: Separate Raw and Cooked

 Separate raw meat, poultry and seafood from other

foods
 Use separate equipment and utensils
 Store foods in a manner that avoids cross
contamination
 Cross-contamination

 The transfer of harmful

substances from:
 Food to food
 Equipment/utensil to
food
 People to food
 Preventing Cross Contamination
Storing
 Cover and label food before storing it.
 Store food only in containers intended for food.
 Store ready-to-eat food above raw seafood, meat, and
poultry.
 Store food only in designated food-storage areas.
 Store food, food equipment and non food items away
from walls and at least 6 inches (15 centimeters) off the

floor.
Preventing Cross-
contamination

 SERVING
 Do NOT touch the parts of utensils, dishes or glassware that
come in contact with food.
 Do NOT stack glasses when carrying them.
 Do NOT use bare hands to handle ready-to-eat food.
 Use suitable utensils for serving ice
 NEVER use towels for cleaning food spills for any other purpose.
 Provide adequate, clean utensils at buffet lines and other food
areas
Key 3: Keep Food at Safe
Temperatures
Temperature Danger Zone

 Bacteria grow rapidly in the

range of temperatures
between
 40 ° and 140 °F,
 doubling in number in as little
as 15-20 minutes.

 Do not leave food items at

room temperature for longer
than 2 hours
Potentially Hazardous Foods

 Foods that:
 Are moist and nutritious
 Support the rapid growth of
microorganisms
 Require temperature control
to stay safe
 For example:
 Milk and dairy products
 Eggs and egg products
 Processed fruits and
vegetables
 Meat and meat products
 Poultry and poultry products
Temperature Abuse

 Food is Temperature abused whenever it is

handled in the following WAYS:

 Not held at the correct temperature

 Not thawed properly

 Cooked to the wrong internal temperature

 Cooked or reheated incorrectly

How Should Food Temperatures be
Checked?
Temperature Logs Must be Available for ALL Cold
Units
Importance of Temperature Logs

 Continuous monitoring is necessary to:

 Ensure efficiency of equipment
 Identify of deviations that may affect product safety
 Allow for timely corrective actions
 Ensure accountability
All Cold Units Should be Labelled

FOOD STORAGE 40
Key 4: Cook Foods Thoroughly
Internal Cooking Temperatures
Key 5: Use Safe Water and Raw
Materials
Food Receival
 Food should be purchased from
reputable sources
 A food suppliers list must be available
 Food must be inspected upon arrival
 Accept/reject criteria
 Inspection logs
 Temperature logs (food items and vehicle)
Safe water
 Facility must be provided with an Adequate and
continuous supply of portable water from a
sanitary source
 A routine monitoring system must be
implemented for water quality checks I’m testing
to be done
 A daily record of chlorine residual checks should
be kept
 What a storage tanks should be cleaned and
sterilized at least once every 6 months
Food Safety Management
System
What is a Food Safety Management
System?
A risk management system that controls
both specific and general operational
hazards using the seven principles of
Hazard Analysis and Critical Control
Point (HACCP) and Good Hygiene
Practices (GHPs).

 HACCP: A systematic approach to the

identification, evaluation and control of
food safety hazards based on seven
principles
Definition of Terms
 Critical Control Points: are points at which
control may be effected to prevent or minimize
hazards to acceptable levels
 Eg.
 Critical Limits: is a value specified for a critical
control point which separates what is
acceptable from what is unacceptable.
 Eg
 Corrective Actions: Procedures followed when
a deviation occurs.
 Eg.
HACCP Principles
HACCP Pre-requisites
 Procedures that address operational conditions
providing the foundation for the HACCP system.
 Monitoring the HACCP System

 Conducting self inspections with the aid of a

series of check lists to ensure Food Safety
Standards are attained and maintained
 Total of 21 checklists; 13 sections
Waste Management/ Dining Room and Food Preparation
Sanitary Engineering Serving Areas
Receiving Ware washing Dry Foods Stores

Refrigerate storage Hot Ranges and other Non-food Storage

Equipment
Personal Hygiene Bars Specialty Restaurants
Administering the Checklists

 Monitor responses daily

 Keep a running total of negative and
positive scores
 Record deficiencies and corrective actions
 Summarize at the end of month
 Submit to Health Department
HACCP Summary Sheet
HACCP Action Sheet
 Food Safety

It is a collaborative effort, lets do our part.

Food safety is
EVERYBODY’s
business