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Food safety in cooked foods for consumption in a short time

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by

lau ka ho

on 2 April 2014

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Transcript of Food safety in cooked foods for consumption in a short time

1. Cook-serve vs cook-chill
- cost vs safety

2.Visit to Luncheon Star (using cook-chill)

3. food safety problem
-improper cooling & reheating temp, unclean hands & utensils

4. Preventive measures
-food, environmental, personal hygiene

5. Food safety Standard
-HACCP & ISO 22000
Post-cooking contamination
Food safety in cooked foods for consumption in a short time
Objectives

1. To study potential risk factors of manufacturing of lunchbox and control measures

2. To compare cook-chill and cook-serve in preparation of lunch box

3.To investigate real practices in manufacturing lunch boxes.
Before we start
Food poisoning news :
Food poisoning news :
We will cover...


Manufacturing processes of lunch box

Critical hygiene control point in the food processing steps

HACCP and ISO 22000


Common production systems:
Method 1 : Cook - Chill
Cooking

Portioning &
Packaging

Rapid chilling

Storage of
chilled food

Day 1
Transport to
satellite kitchens

Reheating

Consumption

Day 2
Transport to schools
(within 4 hours)

Safety measurements to Day 1
Preparation

Cooking

Rapid chilling

purchase raw materials of good quality
store at appropriate temperature

core temperature at 75℃ for pan- fried food and vegetables
80℃ for meat and fish, etc.
begin within 30 minutes of cooking
4°C or below within 1.5 hours

Storage of
chilled food

below 4℃

Factors affecting the cooling time
during rapid cooling

Nature of foods:
the denser/more viscous foods require longer cooling time

Nature of containers:
plastic containers take longer time to cool than stainless steel containers

Covered foods:
cool slower but less likely to have accidental contamination



Transport to
satellite kitchens
Reheating
Transport
to schools

4℃ or below
5 districts
Safety measurements to Day 2
core temperature at 75℃ or above
above 60℃
use thermal boxes
Point to point transport

Inadequate
cooking

Post-cooking contamination

Improper
cooling

Inadequate
reheating

Food safety
problem
Common production systems:
Method 2: Cook-serve

Food is prepared:
-primarily on the day they are to be served
-2 to 4 hours before the service time

Preparation

Cooking


Hot holding



Packing



Hot holding

Transport to
schools



Clostridium perfrigens

- Anaerobes
- Sources: human & animal intestine, soil and dust
- Toxins (Spores germinated in intestine)
- IP: 6-24hrs
- Common infection cause:
bad food-preparation practices
eg. food cools slowly--> spores germinate &
bacterial multiplication occurs


Vibrio parahaemolyticus
Which production system is safer?
-Deliver as quickly as possible

-maintain food temperature >60 oC

-as quickly as possible after cooking
-prevent cross-contamination


-avoid preparing food too early

- Halophilic
- Common food: seafood incl.
fishes, shellfish
- IP: 4-30hrs
-Killed by cooking at 75℃
- Food poisoning caused by consumption of raw seafood/
undercooked contaminated seafood
- point to point


-cook all food items on the day of consumption
-core temperature >75 oC)

Preventive measures
Food hygiene

1. no sushi, salad, diced fruits, cured meat
2. purchased food products are inspected as they are received
3. monitoring: record temp and time, laboratory test of samples
from each batch> total plate count


our visit to Luncheon Star
interesting points
- other common food prepared by cook-chill:
Hospital Authority, airline meal, feast in exhibition centre

- metal sensor

- food handler: 1. step on a shallow water pool
2. enter a closed room
before entering the preparation room
-->minimize # of microbes on the body
- food tasting!
Portioning &
Packaging
Method : Cook-serve

Inadequate
cooking

Improper hot
holding
Preventive measures
Personal hygiene

1. Training of food handlers: 7-day training, everyday
meeting held by department manager to explain the production
flow and give advice

2. Many managers for different processing steps (preparation,
cooking, packaging, etc)

Environmental hygiene

1. different area/floors for preparation, cooking and
packaging
2. one flow production
3. clean equipment before and after production, and
when changing production line
Preventive measures

Preparation in
central kitchen

quick
separate areas(one direction) to process raw materials and cooked food
Sealing and metal sensors

High Risk Food
Ready Meat
Milk, Cream, and frozen confections
Eggs and
egg products
Cooked
Rice
Sushi and
sushimi
Wash the vegetable
thoroughly
Summary

1. cook-serve vs cook-chill
- cost vs safety

2. food safety problem
-improper cooling & reheating temp, unclean hands & utensils

3. Preventive measures
-food, environmental, personal hygiene

4. Visit to Luncheon Star (using cook-chill)

5. Food safety Standard
-HACCP & ISO 22000
Full transcript