Lecture 1: Introduction to food handling

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A. Food Safety and H.A.C.C.P.3. Food Handling
1. Introduction to food handling
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Safe Food Handling Practices (part I)

• There are three types of hazards associated with
  raw materials microbiological, chemical and
  physical

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Safe Food Handling Practices (part II)

• purchase food only from reputable suppliers
  (applying HACCP)
• purchase products in accordance with the current
  specifications for accepting or rejecting a food
  delivery
• inspect deliveries carefully (necessary food
  certificates, etc)

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Safe Food Handling Practices (part III)

• make sure enough trained staff are available to
  unload, receive and inspect the products
• make sure there is adequate storage space for the
  products
• plan how to manage unsuitable raw materials upon
  delivery (return or rejection)

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Food Handling
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Transportation of raw materials(part I)

• With regard to transport equipment, it is
  necessary to
• keep everything clean and maintain proper
  temperatures
• have special transport vehicles used only for
  transporting foods, not other kinds of cargoes
• comply with the hygiene rules during loading
  (products should not touch the floor or the
  sidewalls, raw materials should not come in
  contact with ready-to-eat foods)

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Transportation of raw materials(part II)

• With regard to perishable products
• they should always be transported at appropriate
  refrigeration temperatures

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Quality control points of raw materials upon
delivery

• temperature
• expiration date
• package and label integrity
• organoleptic characteristics
• signs of infection (insects, foreign bodies etc)
• appropriate transport equipment
• certificates, laboratory tests

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Basic rules for raw material deliveries (part I)

• have adequate, trained personnel
• apply the specifications for raw materials
  (accepting rejecting criteria, corrective
  actions)
• inspect the raw materials received (priority
  given to perishable products)

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Basic rules for raw material deliveries (part II)

• in case of trouble, immediately inform the
  supervisor to quickly resolve the problem
• ban entry to suppliers and non-authorised persons
  in the premises at the time of delivery
• keep a record of the procedures

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Criteria for accepting or rejecting raw materials
Foods Acceptance Rejection
meat red color, structure tight, elastic brown color, structure slimy
chicken natural color, structure tight, elastic purple color, structure slimy
eggs intact form broken, unpleasant odor
fish vivid color, skin glossy, gills vigorously dull color, gray grills
shell seas smell unpleasant odor
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Summary of 1st Lecture

• Safe food handling practices
• Quality control points of raw materials upon
  delivery
• Criteria for accepting or rejecting raw materials