REFLECTION - MARVYN

To summarize, I have learnt that proper attire is needed to ensure good quality food consistently as well as to protect both the food handler and consumer in the process of having a good productive and profitable exchange. It is also needed to maintain a professional image as well as a good rapport.

In addition, proper storage of food is crucial, this action prevents the spread or even breeding on harmful pathogenic micro-organisms which might lead to food poisoning or other adverse health effects, proper storing also prevents the breeding of unwanted pest or visits from unwanted visitors.  Also to be aware of faulty equipments prevents the physical hazards aspect of food related dangers which might prevent horrible consequences, so as a food handler we must know what we are doing and be aware of our equipments at all times.

All these knowledge & information combine would definitely give me an advantage in future, a fighting edge and a good way to maintain maximum hygiene standards throughout the F&B industry.

REFLECTION- QIAN YI

Generally, e-learning provides a platform for learning through a lively exchange of information and knowledge by putting up blogs. Putting up blogs bring about interaction through useful feedback and comments, which has enhanced my learning. Furthermore, the work of research is shared among a few students, and this enables me to focus on one area more effectively. From this experience, I have learnt how to put up a blog post and this knowledge is useful for future projects. I have also gained a better understanding of personal hygiene issues and hygiene aspects of food premises.

For personal hygiene issues, I have learnt that good personal hygiene is very important in the kitchen. Injuries, hair, attire, accessories and the hands are the personal hygiene issues that our group touched on, and from the posts, I have learnt that it is very important that food handlers should observe the proper personal hygiene standards so as to prevent contamination of food, which could lead to foodborne illnesses.

As for the hygiene aspects of food premises, I have learnt about product flow of a kitchen, the right way of storing food, hazards in the kitchen (physical, chemical & biological), how to choose the correct material for different food equipment and the various colours of chopping boards for different food (meat & poultry, fruit & vegetables, seafood & fish, bakery products and lastly, cooked food). Basically, all these revolve around cross-contamination or contamination of food and I realise how crucial it is that food handlers should follow these guidelines and way of doing things in a kitchen.

I feel that all that I have learnt will benefit me if I enter the food industry one day, as well as in my daily life, when handling food. Personal hygiene, in particular, must be practised at all times.

An area that could have been better would be the aspect of time management, which is necessary to ensure that blog posts are put up on time and also not in a rush.

REFLECTION - ISWAN

E-learning has enable each and everyone of us to research, blog, and share this information in a shorter time. Our topic enable us to share our different view such as personal hygiene and hygiene aspect of food premises. We realised that personal hygiene is important in everyone life. I have concluded that hygiene is very important especially when we are handling food. Every single moments there are bacteria everywhere and by taking precaution we will be able to minimize the transmission by handling and through the food. Through this assignment I have a better understanding of what to be expected in the kitchen. (work flow, materials used, food storage, physical and chemical hazards ).

REFLECTION - EZEKIEL

Through this blog, I have learnt a lot of hygienic practices which is regarding personal hygienes and when with using other equipment. For personal hygiene, there is a lot of factors to consider as many would be careless and forget to do some steps, for example would be washing of hands, most people would just wash their hands casually but the microbes or bacteria might still be stuck on the hand if not cleaned properly. For the different type of equipment, we have to beware of the functions and the type of food which is used to contain it as if it is not used properly, there might be food contamination. In conclusion, I have gained much more knowledge on the basic food safety practices that should be done in the kitchen.

REFLECTION - ALEX

I think from this whole process of e-learning, I have learnt how important personal hygiene and food premises is, especially to those working in the food and beverages industry. I feel that different kind of bad personal hygiene will lead to different consequences like accessories will cause physical hazards (like maybe customer accidentally ate the earrings that fell to the food) or maybe dirty and long finger nails will increase the chance of bacteria or dirt being stuck in it and it can actually contaminate the food. I think I understand more about the concept of product flow and equipment layout and also the importance of sanitary principles of food premises after this e-learning process. I think this would be quite useful for my future career, especially when I want to continue in this line of work.

thank you! :-)

PERSONAL HYGIENE ISSUES - INJURIES (QIAN YI)

Hygiene is the practice of keeping oneself and one's living and working areas clean in order to prevent illness and disease. It is the science of preserving health. 

Focus of personal hygiene: 

{handling injuries}

Injuries occur when you are hurt in some part of your body as a result of an accidental event. 

1) Injuries in relation to contamination of food

Any kind of break in the skin, such as wounds, can harbour harmful microorganisms that may cause contamination of food and foodborne illnesses. 


Some useful terms to know: 

• Microorganisms are small, living organisms that can only be seen with a microscope. The majority of micro-organisms are less than 0.1mm in diameter and can therefore only be seen under a microscope. Only some microorganisms cause illness. 

• Contamination is the introduction of, or the presence of hazard in food. The source of the contamination affecting the food supply can be chemical, physical, or biological. 

• In the case of injuries, the source of contamination would most probably be physical and biological. 

• Why physical? Simply because careless food handling can mean that a bandage could fall into the food and result in illness or injury when the food is consumed.

• Biological contaminants constitute the main source of food-borne illnesses. The predominant biological agents, however, are disease-causing microorganisms known as pathogens, which are responsible for for up to 95 percent of all food-borne illnesses. Only about 1 percent of microorganisms are actually pathogenic. 

Food-borne pathogens
Adapted from: http://www.truckfoodfinds.
com/ron-simon-interview.html

• Food-borne illness is a disease carried or transmitted to people by food. Food-borne illnesses caused by biological contaminants fall into two subcategories: intoxication and infection. 

• Intoxication occurs when a person consumes food containing toxins from bacteria, moulds, or certain plants and animals. Once in the body, these toxins act as poison. Botulism is an example of an intoxication.

• In an infection, the food eaten by an individual contains large numbers of living pathogens. These pathogens multiply in the body and generally attack the gastrointestinal lining. 

• Symptoms- scaling, weeping or discharge from lesions

• Cause: Food-borne illnesses are caused by adulterated foods, meaning, foods unfit for human consumption. Children, the elderly, and anyone whose immune system is already under siege generally will have more difficulty than a healthy adult in combating a food-borne illness. 

Warning against injuries: 

Damaged skin from injuries can become infected with bacteria such as Staphylococcus aureus, commonly found on skin and hair, and this may lead to food poisoning. 

The growth and survival of all bacteria is dependent upon environmental factors, for example: 

• Aerobic bacteria require the presence of oxygen to grow. 



Aerobic bacteria

Adapted from: https://seven-eight-science.
wikispaces.com/aerobic+bacteria

• Anaerobic bacteria do not require oxygen and may even die when exposed to it. 



Anaerobic bacteria

Adapted from: http://www.therabreath.com/anaerobic-bacteria.html

• Facultative bacteria are able to function with or without oxygen. 

There are a number of ways in which micro-organisms can gain access to a wound:

• Direct contact: for example, transfer from equipment or the hands of carers
• Airborne dispersal: micro-organisms deposited from the surrounding air
• Self-contamination: physical migration from the patient's skin or gastrointestinal tract

2) Importance of good personal hygiene in the kitchen

> Avoid contamination from raw to ready-to-eat foods, especially if food handlers themselves have been infected.

> Protect consumers from food poisoning caused by bacteria commonly found on open wounds or cuts on bodies of food handlers.

> Eliminate the opportunity for pathogenic micro-organisms from being transferred to food and spread to consumers.

 > Prevent good reputation of the company or the food service operator from being affected.

3) Practices to ensure an appropriate degree of personal hygiene

Some food services have a policy that anyone with an open wound cannot work with food until the injury completely heals.

> Food handlers with open cuts or wounds on the exposed parts of their bodies should not be allowed to handle food or to come into contact with food utensils, equipment and food contact surfaces, unless such cuts or wounds are completely protected by impermeable or waterproof gloves or dressings.

> Brightly coloured bandages should be used so that they can be seen easily should they fall off. Wear disposable gloves over the top of the bandage if you have wounds on your hands. Disposable gloves and bandages should also be changed regularly. 

(A plaster or bandage will protect the injured area from friction, bacteria and contamination, as well as absorb wound fluid and create conditions in which the wound can heal undisturbed.)

> If you cut yourself, wash the wound under cold water. If the wound is shallow and bleeding stops, dry the skin around the wound with paper, a clean cloth or cotton wool and cover with a waterproof coloured plaster or bandage.

Adapted from: http://www.amazon.co.uk/
Blue-Detectable-Plasters-Standard-
prepared/dp/B00447MYN6

https://www.esafetysupplies.com/HIGH-FIVE-Medical-
Exam-Non-Sterile-Disposable-Gloves-Textured-Case.html

> If the wound is deep, apply pressure to it to restrict the bleeding. Raise it above the heart or seek medical attention.

HYGIENIC ASPECTS OF FOOD PREMISES - PRODUCT FLOW (QIAN YI)

Product flow. It basically means the flow of product, with the aim to minimise unnecessary traffic and separate the preparation of raw and cooked food. The product must not, at any point, cross paths with dirty items. As such, there must also be proper division between product and non-product areas. 

Product areas: preparation area, cooking area, etc.
Non-product areas: store rooms, offices, toilets, etc.


Good design examples of product flow:

{Purchasing}

Product flow in food premises starts when raw products are obtained from approved/licensed and reputable suppliers. 

An approved food supplier is one that has been inspected and meets all applicable local, state, and federal laws. It is vital that the suppliers have good safety practices. 

Purchasing requires knowledge of products and market conditions and there are also certain techniques to it. 

Just to name a few:

• Comparative shopping
• comparing prices before actually buying something in order to get the best deals and prices
• Selection of the most efficient suppliers



Adapted from https://www.region10.org/mrpc/

• Choosing the right supplier depends on factors such as: 
• value for money- worth the money spent on purchased goods
• quality- the standard of something as measured against other things of a similar kind
• reliability- to be consistently good in quality or performance; trustworthy
• service

When selecting suppliers, the effective ones would be those offering products or services that measure up to the needs of your business. 

During purchasing, it is important to set up the products’ safety and quality specifications with the suppliers. 

This takes into account temperature at which perishable foods are held during delivery.

It would be a good idea to review the suppliers’ most recent inspection reports. 

These would be evidence enough to show whether they follow good manufacturing practices. 

As such, the purchasing manager will then be able to decide whether or not to renew contracts with the suppliers.

{Receiving}

This is the juncture where the food delivered is taken into operation— unloading, inspecting, accepting or rejecting, labelling and storing items in a timely manner. 

There must also be sufficient trained staff at hand to accept, reject and sign for deliveries.

Some important points to take note of would be to: 

Adapted from http://guidedlearning.com/foodsafety/two-210.html

1. Verify and inspect food upon arrival for proper temperature, content, and damage 

• It is possible for foods to be delivered to a food-service operation already contaminated.

• Therefore, always inspect ALL goods to see that they arrive in sanitary conditions.

• Check the ambient temperature inside the delivery truck to see that it is correct.

• Check temperature of product and expiry date

• Foods must be verified to have the required government inspection and certification stamps or tags.

2. Reject all products that do not meet requirements

• Randomly sample items and goods which do not meet the standard should be rejected.

3. Store foods immediately

• Move the goods into proper storage conditions as soon as possible.

4. Avoid cross-contamination 

5. Keep receiving area clean

Certain criteria must also be met before the rejection of goods received. 

First, quality of product. 
Food with an abnormal colour and sour odour should be rejected. Likewise for meat, fish or poultry which is slimy, sticky, dry and soft such that it leaves an imprint upon touching it.

Second, packaging. 
Items with any form of defect such as:

• tears/leaks/holes/dents/broken seals/bulges  
• rust/dirty items/missing labels 
• past the expiry date
• signs of pests

should be rejected. 

{Storing}

Moving on, this is the point in product flow where the items received from suppliers are stored, be it in the freezer, chiller, dry goods storage area or the pantry.

Refrigerator and freezer units should be equipped with thermometers to ensure that the temperature remains within a safe range.

Certain foods should be stored at specific temperatures to maintain their quality:

• Meat and Poultry: 0 to 2 degree Celsius (°C)
• Fish and Shellfish: -1 to 1 degree Celsius (°C)
• Eggs: 3 to 4 degree Celsius (°C)
• Dairy products: 2 to 4 degree Celsius (°C)
• Produce: 4 to 7 degree Celsius (°C)

Before storing food in the refrigerator food should be:

1. properly cooled 
2. stored in clean containers
3. wrapped 
4. labelled clearly with the contents and the date

Adapted from http://www.johnsonsce.co.uk/HACCP.aspx?id=9

Store raw products below and away from cooked items to prevent cross contamination from drippings. 

The “first in, first out” (FIFO) principle should be used when arranging food, meaning that the older items are in the front.

Dry storage is used for foods such as canned goods, spices, condiments, cereals, and staples such as flour and sugar, as well as for some fruits and vegetables that do not require refrigeration and do not perish easily.

All storage areas maintained to keep them clean, with proper ventilation and air circulation. 

Storage areas meant for food should be separated from storage areas meant for cleaning supplies.

{Preparation}

Following storage of goods received, there will be preparation of food items, which includes thawing, cutting, selection, mixing and even cooking of certain ingredients.

Adapted from http://health.wikinut.com/img/.gmv1tpl0ztz__gr/Meal-Planning-and-Preparation

When preparing food items, it is important to note that hands must be frequently washed, and properly too, at the appropriate times. This is done to avoid cross contamination of food.

Another method to prevent cross contamination is by using different colour cutting boards for preparing food. A specific colour of chopping board is used for a particular food item. For instance, a green chopping board should be used for chopping vegetables and vegetables alone. Other colours of chopping board would be red, white, brown and blue. Red coloured chopping boards are to be used for cutting meat, white for 

In addition, frozen foods should be thawed under refrigeration at 8^oC or below, or under cool running water in waterproof package. They must be adequately thawed before cooking. The maximum time for holding thawed foods and cold perishable foods in food preparation area at above 4^oC is four hours.

After preparation, there may be temporary storage of the prepared food items in hot or cold conditions for use at a later time.

{Cooking}

Adapted from http://taste.fourseasons.com/2013/03/

cooking-class-confidential-learn-from-the-best-in-chiang-mai/

Cooking follows preparation of food items. Core food temperature must be 75^oC or above so food must be cooked to the required temperature.

Food must also be fully or thoroughly cooked. This is to prevent the survival of food poisoning bacteria and bacteria spores, which will cause harm to the consumer.

{Final Preparation}

After cooking, there will be the final preparation of the food. At this stage, the cooked food will most probably be packed in containers for customers to take away or put on plates. 

Adapted from http://www.istorya.net/forums/food-and-beverages-55/

668940-affordable-packed-meals-49-pesos-only-redfry-foodshoppe.html

Thus, the containers and plates must be clean to prevent any possibility of cross contamination. In this final preparation, hands must also be clean to prevent any contamination of food.

{Serving}

Finally, the cooked and packed food will be served or given to customers to take away. The satisfaction of the customer will depend on the quality of the cooked product and its appearance.

Adapted from: http://www.cliparthut.com/
serving-food-clip-art-clipart-P2v1x6.html

This is the product flow in food premises but it may differ slightly from place to place.

HYGIENIC ASPECTS OF FOOD PREMISES - STORAGE OF FOOD & PHYSICAL HAZARDS ( MARVYN )

Storing of food is important, as it is crucial not to mix raw food with cooked food this is to prevent cross contaminations between food and the breeding of bacteria that grows and thrives in ambient temperatures.

Also storage of can or preserved foods should be placed in such a way that it is 'First in, First Out' Rule.

Foods that are to be stored for awhile should be vacuum packed to remove the air that comes in contact with the raw/cooked food which might hasten its spoilage.

Below are a few examples of Proper food storage : 

Storage cabinets are to be placed elevated from ground to prevent pest or dust from getting near them.

All cabinets and Freezers are placed at least 30cm elevated from the ground, this is to prevent dust and contaminations from polluting or entering the food, therefore we can keep them fresh for a longer period of time.

Cans/Bottles are to be placed in order and by Expiry date, the Earlier expiry date should be placed on the outer side of the shelves for easy access and mobilization of  First in - First out Rule.

Temperature Range

 For Foods that are to be chilled or Frozen, Temperatures are to be 4 degrees Celsius or below. Danger zone or good breeding temperature for bacteria are in-between 4 ~ 60 degrees Celsius.

In the Freezer, Foods that are Raw are not to be placed Together Foods that are cooked and are chilled. Naturally, Raw food will be placed in the lower compartments whilst the cooked food will be placed in the upper compartments.

It is also important to label, Name of Food, Date it was cooked/Chilled.

Physical Contaminations & Equipment Maintenance

Physical Contamination includes harmful foreign objects that if consumed could cause choking, injury or other adverse effects.

Physical Hazards are Metal Shavings or Broken glasses that may have accidentally fallen into the food during preparation. Metals may cause deep wounds that may need surgical intervention to remove. Broken Glasses may cause cuts which may require surgical removal as well or in worse case scenarios death.

Physical Contamination also includes Hair and Finger Nails, If a single strand of hair were to fall into the food it would pose as a threat if consumers choked on the hair. As for Fingernails it might scratch the inner lining of the Oesophagus which might lead to death.

All of these combine will ensure Safe production of food and Good Quality of Food.

It is important for Chefs to understand this as well as abide by them for it will protect both the Food Chain Restaurant as well as the consumers who are consuming the food.

HYGIENIC ASPECTS OF FOOD PREMISES - EXPLAIN THE CHOICE OF MATERIALS USED FOR FOOD EQUIPMENT ( ISWAN )

Criteria of materials used should be:

1. ·         Safe / Non-toxic
2. ·         Odorless or tasteless
3. ·         Non-absorbent
4. ·         Corrosion resistant
5. ·         Smooth surface without pits and crevices
6. ·         Withstand high heat
7. ·         Durable and maintenance free
8. ·         Cleanable
9. ·         Cost effective

Stainless steel

Commonly use metal for food contact surfaces because of its corrosion resistance and durability in most food applications. Stainless steel does not absorb dirt, it resists smudges, fingerprints and scuff marks relatively easily, making it very easy to clean and maintain. Stainless steel appliances can be wiped down with a damp cloth and sanitized easily. The surface can be protected with a cleaner to preserve its smooth, sleek and shiny surface.

Stainless steel does not fade or become discoloured over time. It's also a rust-proof and stain-resistant material, so it will maintain its shine and preserve all of the aesthetic qualities of your appliances for several years to come.

Does not harbor germs because stainless steel is non-porous, it resists bacteria and germs more effectively than wood or plastic surfaces.

Does not affect flavour of foods. Stainless steel is one of the most hygienic surfaces available, so any foods that come into contact with the surface or material do not attract dirt or germs. Stainless steel also does not react with any foods that may be used during meal preparation and cooking.

Equipments with stainless steel surface :

Other metal

Titanium

• -       Excellent durability and corrosion resistance especially in an acidic environment.
• -       Limited and high cost.
• -     Titanium is used in stainless steel alloys for food equipment used in the processing of food products with high acid and/or salt content (example, production of citrus juice and tomato products.

Platinum

• -       Excellent corrosion resistant material,
• -       Highly desirable and the cost of this rare material would prohibit its use.

Aluminium

• -       Used in certain parts and components where lighter weight is desired.
• -       Poor corrosion resistance and can become pitted and cracked with continued use. (Care must be taken when cleaning and sanitizing aluminium components as oxidizing chemicals will accelerate the pitting of the metal. In most food contact applications, aluminium must be coated with an acceptable material.

Non – metals (plastic, rubber, ceramics, glass, paper, wood)

These materials should meet the same sanitary design and clean ability requirements. In general, non- metal materials lack of corrosion resistance durability as compared to metal surfaces. Therefore, maintenance programs and frequent examination for wear and deterioration under continued used and replacement is required. 

PERSONAL HYGIENE ISSUES - HAIR ( ISWAN )

Our hair has bacteria, sweat glands in the scalp, and dead skin cells coming off the scalp.  When all are present together, it will make the hair greasy and look dirty. It is advisable to wash it daily with shampoo and massage your scalp well.

All food handlers should preferably keep their hair short and ladies with long hair should be tied back. In the course of handling food, hair should be covered with a clean hat or hair net. This is to minimize hair strains from dropping to the food as most consumer are particularly sensitive to food contaminated by hair. Below are the guidelines and picture for the male and female.

Hair requirements for ladies

·         Hair should not cover face. Use of gel, spray, mousse and hair cream to hold hair properly.

·         Fringes must be trimmed or maintained above the eye brown.

·         Only natural hair colour or dark browns are allowed. No blonde, red or contrasting highlights or bright unnatural colours.

·         Hair below the lower edge of collar, should be tied up in a classic bun, using hair net and must be neatly arranged and styled.

·         Use only conservative black hair accessories like hair bands, a small barrettes or pony tail holder and black pins to hold the hair neatly.

Acceptable – Hair neatly bundle with no lose strains of hair sticking out.    
             

Not – Acceptable – Hair not neatly tied up with hairnet and lose sticking out. Hair colour is not natural.

Adapted from Chloe Chaplin , flickr, https://www.flickr.com/photos/partywounds/

 Hair requirements for Gentlemen

·         Hair at the back should be above the collar and hair at the sides shall not fall below the top of the ears.

·         Side burns and beards are not allowed.

·         Hair should not cover face. Use of gel, spray, mousse and hair cream to hold hair properly.

·         Only natural hair colour or dark browns are allowed. No blonde, red or contrasting highlights or bright unnatural colours.

·         High standing spiky hair or pony tail are not acceptable.

·         Face must be clean shaven at all times.

·         Moustache must be short, neat and well-trimmed.

·         Trim nostril hair regularly and remove excess hair around the ears.

Acceptable – Hair is short and neat and properly well kept.

Not  Acceptable – Hair is long and unkempt.

Adapted from Jack Halford, flicker ,  https://www.flickr.com/photos/j4cksart/

Adapted from Lucas Stanley , flicker , https://www.flickr.com/photos/lucasstanley/

Personal Hygiene is a very important aspect for all industries, especially so for the food industries. Food handlers are always in contact with food and therefore has higher risk in terms of contamination. The food handlers are always in close scrutiny by the general public regardless of whether they patronise or not. . Good personal hygiene also makes good business sense. Customers like to see food handling staff who take hygiene seriously and practice safe food handling.

To prevent food from contaminated it is a practice to maintain a high standard of personal hygiene and cleanliness.