Food Safety Guide
Food Safety Guide
Food Safety Guide
ABU DHABI FOOD CONTROL AUTHORITY
ADFCA-013-06-2011-02
Contents
Hand washing 9
Personal Hygiene 10
Protective Clothing 11
Pest Control 12
Cross Contamination 13
Using Cloths 14
15
17
18
Cross
contamination
Cooking
Cleaning
Chilling
This book has been designed to provide a basic introduction to the program,
which will be developed further in the training course. If you have specific
questions about the safety of your products and processes, contact your local
food inspector or ADFCA-EFST team.
Food borne disease can affect anyone, but some people are more at risk. For
example, young children, the elderly, pregnant women and people who are
unwell.
In most food businesses (e.g. catering and food service) microbiological hazards
are the most important, so these will be the focus of this book.
Sources of Bacteria
Hand Washing
Waste
Wash in
warm water.
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Rinse
thoroughly.
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Water
Dirt
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Food
Pests
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Personal Hygiene
Protective Clothing
Hat (or hairnet)
Cuts should be
completely covered (with
a clean waterproof plaster).
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Employees must not work in food preparation areas if they have been
suffering from the following symptoms within the last 48 hours:
Clean apron
- diarrhoea
- vomiting
- fever
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Clean shoes
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11
Pest Control
Cross Contamination
Bacteria can easily spread from raw
food (e.g. raw meat) onto hands, knives,
chopping boards and other equipment
(e.g. fridges).
Signs of pests:
droppings,
holes in walls,
gnaw marks.
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Signs of pests:
insect egg cases,
insect skins,
webs.
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Readyto-eat
Raw
meat
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13
Using Cloths
Wash
Disinfect
14
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Dry
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15
Wash with
warm water and
detergent.
Use a
disinfectant,
following the
instructions.
16
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Wash
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Disinfect
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Dry
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17
Chopping
boards
C
100
High Risk
Wash
90
80
Disinfect
70
Dry
60
50
Fridges
Work
surfaces
40
Ceilings
30
Low Risk
20
Wash
10
Walls
Dry
Floors
Some items and areas are high risk because they come into
direct contact with food or hands. They need to be disinfected
to kill bacteria, whereas low risk items and areas do not.
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-20
Cooking Poultry
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When cooking meat, there are colour changes to show that safe
temperatures have been reached. White meat (e.g. chicken)
must have changed from pink to white all the way through.
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21
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Red meat that has been chopped or minced (e.g. kebab meat,
burgers) must have changed from red to brown all the way
through.
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23
The use of temperature probes varies depending on the size and nature of a
business. In some businesses (e.g. manufacturing) temperatures are measured
continuously to check the safety of all food produced.
In other businesses (e.g. catering and food service) visual
checks can be used each time food is cooked or re-heated.
Temperature probes can be used to prove that cooking,
re-heating hot food are safe.
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25
Room temperature
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Contact Details
Coordinator - EFST team
Abu Dhabi Food Control Authority
Dalma Street - Abu Dhabi
Tel. :
02 495 4000
WebSite: www.adfca.ae
Email: