Effective Food Hygiene

[Audio] Hello and welcome to this Kemklean training video on effective food hygiene. In this video you will learn the importance of cleaning and what can go wrong if cleaning is not done correctly. In this video you will learn how people,equipment,food and the premises contribute to effective food hygiene.

[Audio] Lets take a look at the production cycle in a typical food processing plant. The diagram shows the various stages of the production cycle.At each stage of this process there are various risks of contamination of the food product. We will start with discussing contamination caused by bacteria.

[Audio] Bacteria are tiny, single-celled organisms that come in a variety of shapes and can be seen under a microscope. They can be spheres, they can be rods, or they can be spirals. There are bacteria that are bad, that we call pathogenic, and they will cause diseases, but there's also good bacteria like the bacteria in your intestine that allows for digestion..

[Audio] Where does bacteria come from? This picture shows the various sources of bacteria that can cause contamination of the food being produced on your premises. It can come from people will contagious illnesses or viruses, from human and animal faeces,infections on the body,from pets and pests, contaminated,unpasteurised and unwashed food ingredients and from not washing of hands after using the toilet..

[Audio] What conditions are required for bacterial growth? The conditions that are ideal for bacterial growth are food, warm temperatures,time and water. bacteria needs the same sort of things that humans need to grow and multiply..

[Audio] Multiplication of bacteria. In ideal conditions, one bacterium can multiply to more than 2 million in 7 hours. Most types of food poisoning bacteria take around 10 to 20 minutes to multiply..

[Audio] How does bacteria spread? Bacteria can spread through unclean and contaminated utensils and equipment, through the air, by using food and ingredients that was already contaminated and unwashed hands..

[Audio] Harmful bacteria causes food poisoning that can result in hospitalization or sometimes death. How do we prevent this?.

[Audio] How do we prevent this?. 9. HOW DO WE PREVENT THIS?.

[Audio] Bacteria contamination can be prevented by practising personal hygiene, maintaining a clean premises and by controlling the temperature of the food product..

[Audio] Personal hygiene involves keeping your body and self clean. Hands should be washed every time after visiting the toilet and before handling of any food.This slide shows the areas of the hands that are most frequently missed when washing. It is important to wash hands properly ensuring all areas of the hands are correctly washed..

[Audio] THE 5 S-T-E-P-S For CLEANING AND sanitation .Remove all the loose debris and soil This is the DRY CLEAN process (Rinse surfaces) Apply CLEANING agents as a foam to penetrate wet soil. Also gives longer contact time rinse to remove the soil and cleaning agent. Remove all excess water sanitize to destroy micro organisms Rinse again if sanitizer instructions indicate this..

[Audio] Fighting germs by degrees. Degrees means fighting germs by controlling the temperature of foods. The temperature to avoid is room or body temperature which allows bacteria to grow rapidly. It is preferred if the food is stored in very hot or cold temperature to curb the spread of bacteria..

[Audio] How to correctly wash your hands. Step 1 WET HANDS AND ForEARMS .Step 2 A-P-P-L-Y steriklens ANTI-BACTERIAL Soap .step 3 Wash Hands And Forearms Thoroughly. Step 4 Rinse Well In Clean Water Repeat If Necessary .step 5 Dry Hands With Paper Towel .step 6 Rub Sterirub Handsanitizer Over Hands.

[Audio] Thank you for your time and attention.It is now time for the assessment which is multiple choice.Read all questions carefully before answering..