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UiTM PULAU PINANG FOOD HYGIENE HTF 110 ASSIGNMENT PERSONAL HYGIENE IN FOOD FLOW HM 110 1A1 PREPARED BY: AQILAH NADIRAH ABD RAHMAN 2011846476HM 110 1A1 AUDREY FIONA KINSON 2011898778HM 110 1A1 FATEN NUR SYAHIRAH ZAINOL FADZI 2011248872HM 110 1A1 MUHAMMAD HAZWAN SAMANURI 2011470684HM 110 1A2 NADIA LIYANA ROSLAN 2011819222HM 110 1A1 NUR AKMA SYUHADA MAT SAID 2011426736HM 110 1A1 TABLE OF CONTENTS NO. | CONTENTS| PAGE NUMBER| 1| INTRODUCTION 1. BACKGROUND OF THE BUSINESS| 3| 2| CONTENT 2. PURCHASING 3. STORAGE 4. HOLDING 5. PREPARATION 6. COOKING 7. SERVICING| 4| 3| CONCLUSION AND RECOMMENDATION| 11| 4| APPENDIX| 12| 5| REFERENCES| 16| INTRODUCTION For our group assignment, we had to do some research and do some interview to know further about how the food handlers deal with foods. We need to choose a stall in pasar malam tu do our research. We had chosen kebab stall in Pasar Malam Taman Sri Indah, Sungai Besar, Selangor. The kebab stall named Kebab Ayam Sedap. The kebab stall is opened in various places. The entrepreneur of the kebab stall is Mr. Malik bin Rahman. He is 56 years old. The kebab stall is his own family business. His two sons and his wife always help him out to do the business. He started this business right after he retired from army when he was 44 years old. His family depends on this business to survive in life. Besides the money that he gains from his pension, the money that he gain from this business is the main source of his family income. Luckily, his two sons are all grown up and can be independent to help him out each time he need them. The kebab that he sells is very delicious. This is because he had a lot of experience and he had his own recipe to make the kebab taste so delicious. So, it is possible for him to attract more customers compared to other kebab stall. Moreover, skills are not enough without passion in doing business. In his soul, there is one thing that makes him be strong and not easily give up. In business, there are ups and downs and these makes him to be stronger and keep trying to be the best of the best. Mr. Malik sells his kebab almost every day at different places. On Monday and Thursday, he sells kebab at Taman Sri Indah while on Tuesday and Friday he sells his kebab at Taman Perdana. However, on Wednesday and Saturday, he sells his kebab at Taman Padu Permai 2. He take a leave on Sunday to take a rest and spend his precious time with his beloved family. For him, family is very important and precious thing that he had. He is a lovable person, kind-hearted person, friendly and workaholic. So, in this paperwork, we will tell more about his business and how he handles food. Does he practice personal hygiene in his business? Does he take a precaution regarding these issues? CONTENT PURCHASING During purchasing, he bought the raw chicken straight from the chicken slaughtering house which is confirmed Halal. He will make sure that the food is well covered. He uses his only vehicle that is an old van to bring the chicken to his house. It’s also known that he bought the raw chicken more than 20 kilograms, bread and vegetables a day before the night market every week. According to the owner, the workers in the slaughtering house wear gloves, apron and suitable closed safety shoes. Food should be bought from an approved source as it can reduce the risk of food borne illness. The poultry is examined live before slaughter, during evisceration (removal of the internal organs). It’s is important to check the poultry to be delivered in vehicles that are clean and in good repair to protect food from contamination. The vehicle should be used for only one purpose –delivery. Vehicles used for transporting refuse or garbage may not be used for transporting food. During transportation, the vehicle used must be able to maintain the perishable poultry at safe temperature, approximately at 5? or below. If food temperatures cannot be maintained then mechanical refrigeration or hot holding equipment is required. Vegetables especially, are advised to be purchased as fresh as possible before served since it’s a ready-to-eat food. Vegetables hold their top quality for only a few days. Therefore, vegetables should be bought in the morning on the day it’ ll be served to the customers at night. Clean clothes and apron should be worn and changed regularly since slaughtering involves a blood, microorganisms can grow rapidly at this point. Contaminated clothes can transmit microbes to other food items. STORING After the purchasing, the owner and his wife will marinade the raw chickens before putting it into a container and store it in the chillers of the refrigerator with other food. The container however is not covered. He doesn’t label the container by date and time the chicken is marinated. The utensils are kept on a single rack. It’s noted that the utensils has been reused and again to save money. When asked about First In First Out (FIFO) in storing utensils, he never heard of the term before. Interviewer: Did you cover your food when you store them inside of the refrigerator? Owner: No, so they can be cold quickly. Interviewer: What First In First Out of FIFO? Did you practise them? Owner: I don’t know what does the term mean. Marinade is a savoury acidic sauce in which food is soaked to enrich its flavour or to tenderize it. Marinades typical consist of an acidic ingredient like vinegar, lemon juice, wine, plus oil and herbs or spices. Red meat marinades don’t always include oil since the meat generally contains enough fat. (whatscokingamerica. net/MarinatingSafely. htm) Poultry should be covered carefully to prevent leakage, dehydration, contamination, and loss of quality. Contamination can easily occur since the chicken is stored with other food. Germs that already present in some parts of the chicken can be transmitted to another. Fresh cuts of meat contain spoilage bacteria on the surface that will grow, produce slime, and cause spoilage after 3 days of refrigerator storage in oxygen-permeable packaging fill, especially marinated meat. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first. Poultry are not be stored more than 2 days in the refrigerator and reheated to a full boil (212Â °F) before consuming. Poultry is a potentially hazardous food. Variety of food borne disease bacteria, such as Salmonella spp. and Campylobacter jejuni often grow on live bird’s skin and intestinal tract. Potentially hazardous food includes foods that consist in whole or in part of meat, poultry or other ingredients in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. FIFO method is what comes in first is handed first, what comes in next waits until the first is finished. We should use the utensils in that rotation manner. Equipment and utensils aren’t supposed to be stored in toilet rooms, locker areas, mechanical rooms, and similar spaces. They must be kept 6-inches off the floor and away from the wall and on slatted shelves to discourage insects and rodents from harbouring there. HOLDING The roasted chicken is a hot-held food. Hot-holding is holding potentially hazardous food above 135Â °F (57Â °C) during transportation and delivery to any site away from the primary preparation and service areas. Encik Malik holds the chicken in the grill at 57Â °C and above. At this temperature, the growth of harmful microorganism on the chicken will slow down and be prevented. The temperature is maintained using the griller. The griller however is seen not washed before usage again. The chicken waste that found in the grill was not been throw away before he put the new chicken at the grill. He has to clean the grill first before continuing the process. This is because, microorganism can growth easily in this situation. When Encik Malik wants to put the newly cooked chicken at the grill, he wears apron and gloves to hold the chicken. When he wants to turn the chicken on the grill, he will make sure that his hand has been washed and cleaned. This will prevent the microorganisms at his hand from spreading away to the other parts of the chicken. He keeps holding the chicken in the grill for about 40 minutes to make sure the chicken is fully cooked. Germs can be transmitted by a food worker, equipment and utensils, or another food. Therefore, we have to keep all food-contact surfaces clean and sanitary. We should wash the equipment and utensils before using it for a new work thoroughly and use separate things for raw and cooked/ready-to-eat foods. PREPARATION For preparation, the owner and his wife will wash their hands using soap every time before they start a new work. They always keep their fingernails short and clean too. Hands are significant sources of contamination and cross contamination of foods. Staphylococcus aureus, Hepatitis A virus, and Shigella spp. are examples of pathogens that can be found in and on the human body and can be transferred to foods by hand contact. Nails should be short as the hand washing will effectively remove soil from under and around them. The fingers tips and around the nails and cuticles are where the majority of pathogens are found on the hands. Long fingernails are harder to keep clean. This part is very critical since the owner said he doesn’t use gloves. They don’t use single service paper towel though, but instead a dish towel to dry their hands to save budget. The owner and his wife wear clean clothes while preparing the food. Food worker’s clothing could easily become contaminated during food preparation and service. Contaminated outer clothing has to be changed into a new set of work clothes to prevent the germs transferred to the food. Vegetables are rinse thoroughly before preparation starts to make sure visible soils are removed. However the owner doesn’t sanitize the vegetables. They cover all cuts, wounds, and sores with a waterproof dressing like plasters. This is to ensure that no microbes would be transferred to the food. Staphylococcus aureus bacteria are often found in infected wounds, cuts and pimples. The bacteria produce toxins that cause intoxication. It was seen that the owner and wife didn’t wear any jewelleries too. Jewelleries can be a medium to contaminate the food, thus causing food borne illness. Jewellery can also fall into food causing a physical hazard. Drying hands is included in a proper hand washing technique. Hands should be dried by using single-service paper towel, an electric hand dryer or clean section of continuous rolled cloth towel. Dish towel is strongly prohibited as it can be contaminated by microbes. A dish towel cannot be used for two purposes – drying the dishes and hands. Cross contamination can also occur at this point. The contaminated hand that’s in contact with food will transmit the bacteria. Vegetables should be sanitized to kill bacteria. E-coli can easily grow on vegetables if none of precaution steps are taken. Rinse with pipe water only is not enough, but it isn’t guaranteed to fully destroy E-coli. Toxins strains of E-coli are very hard to kill. Using a sanitizer can help to destroy them. Sanitizing vegetables procedures can be seen as below. 1. Wash all fruits and vegetable before cutting even if you do not eat the rind or skin. Bacteria from the skin can creep on to cut surfaces. 2. Clean fruits and vegetables with a brush and warm water if they have a tough skin. Do not use soap as it may leave a residue. Soak things like lettuce in warm water and rinse in warm water. 3. Properly clean all utensils to be used in the preparation of fruits and vegetables. After washing knives and cutting boards soak in a solution of one tablespoon of bleach to one gallon of warm water for a few minutes. Let air dry. 4. Blanch fruits and vegetables by dropping them into boiling water for one minute. This will further decrease the possibility of microorganisms on the surface of the produce. Since the owner didn’t use gloves, handwashing process has to be repeated frequently. Gloves are optional, but they are quite favourable by food establishers. Disposable gloves help prevent contamination of foods. They protect food from direct contact by human hands. Gloves are like second skin, what can contaminate a human hand can also contaminate a disposable glove. The owner should’ve known that money is highly contaminated. Before handling the food again, he should’ve washed his hands again. Proper hand washing technique and proper use of disposable a must procedure to know by personnel involved in food preparation and service. Hands should be washed in a separate sink specified as a hand washing sink, not water in the pile. Hand washing station is to support a necessary hand washing program to prevent the spreading of filth and potential pathogenic organisms about the processing area or to foods. COOKING The owner uses a chicken griller during the cooking phase. The purpose of cooking is to make food more palatable by changing its appearance, texture, and aroma. Besides, cooking also heats the food and destroys harmful microorganisms that may found in and on the chickens. Encik Malik will wash the utensils and equipments every time they are used using soap to remove the waste part of chicken before starting to cook again. A food-contact surface can accumulate and grow bacteria on the surface if it is not cleaned and sanitized properly. They can be difficult to remove once they get on the surface. That is why food-contact surfaces should always be cleaned and sanitized thoroughly before working with foods. But, Encik Malik takes cleanliness for granted while cooking. According to our observation, he always coughs and sneezes while he is cooking without covering his mouth. He doesn’t wear a face mask during the cooking process. As a food establisher, he needs to take care of the cleanliness of the food. He needs to wear the face mask to prevent the microorganisms and germs from spread at the chicken. Other than that, he needs to stay away from the food if he is sick. Moreover, he also tastes the chicken by using his hand without washing it first. He needs to wash his hand first before tastes the dishes. It is important to prevent the food from contamination. SERVICING Good personal hygiene is very crucial during servicing. Pictures in the Appendix section show us that the owner doesn’t use any glove but only a knife to cut the chicken pieces. He holds the bread with his bare hands. The knife was seen not washed after used using the same knife; he prepares food for another customer. The other utensils were just put on the table without placing it in a proper container. His wife, who helps him selling chicken kebabs and he are wearing apron during their business operation. Aprons help to reduce transfer of microbes to exposed food. Their heads are covered so that the hair won’t fall into food or onto food-contact surfaces. It is also to prevent their hair from making any contact with equipment, utensils and lines and unwrapped single-use articles. They also didn’t smoke in food areas. Cough, sneeze, spit over food, wear strong smelling perfumes when handling foods. These are all parts of defining personal hygiene standards. The stall is located far from the drain, which is why there were no flies flying around the food. Flies are proven carriers of Shiga toxin-producing Escherichia coli, Salmonella, Shigella and other germs that can cause food borne illness. The pipe was quite far away from the stall, so the owner just washed his hands without any soap by using the water in a pile that he collected before his business started to operate. He also didn’t wash his hands after receiving money from the customers. Again, we must wash the dirty utensils before using it for a new work. They should be placed in a clean, proper container to prevent cross contamination. Hands shall be washed in a separate sink, known as a hand washing sink according to the FDA Food Code, not by using the same pile of water. It’s a must to provide hand cleanser (soap or detergent) in a dispenser and a suitable hand-drying device. The stall must be relocated, near to the water source to ease all the washing procedure indeed. If money is received with bare hands, wash hands again. This is because money is a highly contaminated object as it is passed from one person to another. Cross contamination can occur from here. CONCLUSION AND RECOMMENDATION Therefore, from this interview and observation that we had done, we had found that most of the food handlers does not know and understands the terminology in food hygiene. For example, First In First Out (FIFO). This is because most of them are lack of knowledge about this issue. They should be given the valuable information about food hygiene and sanitation because they are the food handlers which provide food to the consumers. If they did not have the valuable knowledge, they might be affects many people health. Most of the food handlers did not take things seriously. We can admit that their foods are the best among the best but we did not know the condition of their kitchen and how they deal with foods. They should practice a good personal hygiene so that they will not contaminate the foods they handle. Besides that, they should wear proper attire and did not wear any jewellery because jewellery can contaminate foods by cross contamination. Besides that, the government should take a precaution steps to prevent and encounter this problem. The government should provide course for the food handlers so that they know how to handle foods and how to prevent from the foodborne outbreaks and so on. The government also should take a responsible to do inspection at the stalls in pasar malam. Mass media also should do some advertisement to promote and provide information to the food handlers and consumers. In conclusion, we need to improve our own personal hygiene. Besides that, we need to know about foodborne hazards in order to avoid contamination and foodborne illness. APPENDIX Proper handwashing steps Proper attire to slaughter poultry. Preparation Packaging of foods Preparation Interview Session Servicing REFERENCES 1. (n. d. ). How to Sanitize Fruits and Vegetables. Sanitization. Retrieved on August 1, 2011. From http://www. ehow. com/how_2073072_sanitize-fruits-vegetables. html 2. (n. d. ). Food Safety. Food. Retrieved on July 24, 2011. From http://www. health. state. mn. us/divs/eh/food/fs/foodbanksafety. pdf 3. (n. d. ). For Consumers. FDA Code. Retrieved on July 24, 2011. From http://www. fda. gov/ForConsumers/ConsumerUpdates/ucm093704. htm) 4. (n. d. ). Personal Hygiene. Food Safety and Regulations. Retrieved on July 27, 2011. 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