Catering Officers Region East
CORE
Meeting 18th November
2001
Presenter:
Nan Brown – Hawkesbury RFS Catering
Hazards in
Food Handling
5 P’s
fresh
frozen
cooked
Product raw
processed
perishable
canned
dry
Personnel Hygiene –
clothing
People hair
hands
health
receipt/delivery
bulk storage
thawing
preparation
Processes cooking
hot hold
cold hold
cooling
reheating
serving
cooking methods
Procedures storage methods
delivery methods
Paper
Trail
room
Premises truck
trailer
tent
To
overcome hazards in handling food:
We need to apply the 4 I’s and 3 P’s
We need to use our initiative to plan,
implement and improvise
using the equipment, resources
and personnel at our disposal.
We need to prepare foods to meet dietary
needs of fire fighters
and present them
appropriately.
We need to insist that all aspects of getting
a meal to the fire fighters
on the ground are done correctly.
If someone doesn’t comply – stand them down.
Implement Plan
Initiative Prepare
Improvise Present
Insist
TRAINING
and EXPERIENCE
Personnel Equipment Resources
The human body is very resilient BUT when
tired, overworked etc,
It
is more susceptible to bugs.
What spoils food?
Bacteria
– the most
common food contaminant.
Bacterial
food poisoning occurs – when enough of the particular organisms are present
in
food are eaten and survive the acid juices of the digestive system and take up
residence
in
the gut.
Multiplication
can occur either in the food due to incorrect handling or in the intestine due
to
ideal conditions (food, moisture, temperature, air, time).
Bacteria
enter food from the work surface or hands.(most
commonly) –
DIRECT
or CROSS
CONTAMINATION
BREAK
THE CYCLE:
1.
Use fresh or well stored food
2.
Keep high personal hygiene standards
3.
Keep food preparation area and equipment clean
4.
Maintain food at correct temperatures.- Don’t allow time to multiply.
FOOD
HANDLING
(preparing, preserving, packing, storing, decorating, serving,
conveying, delivering)
Avoid all
unnecessary human contact with food.
Use clean and sanitised equipment.
(Unbroken, unchipped, able to be cleaned)
Use utensils not hands to handle
food
Gloves can be used instead of
utensils when handling uncooked food.
Change gloves when changing tasks.
Smoking in
a food preparation area is illegal as well as unhygienic.
Cough or sneeze away from food (use
tissue or hankie) wash hands after
GOOD PERSONAL
HYGIENE
1. no jewellery on hands or
wrists
2. hair – controlled and neat
–(tied back, netted, sprayed)
3. fingernails,
short, clean, no polish
4. uniforms
– laundered and safe
5. cuts,
sores- covered.
6. Fit and well – no
communicable diseases
