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Fodd Handling Course License B Part 7 of 12 — Transcript

by Jean Pierre Sant · 2,870 words · 528 segments · language en · Watch on YouTube

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0:05chemical risks
0:08we have herbicides and pesticide
0:10herbicides and insecticides
0:12that we put on our vegetables so that we
0:16have better growth cleaning chemicals
0:20metals from containers such as copper
0:23in the past they used to be more in use
0:27they were very good heat conductors so
0:30they used to be a preferred ves metal
0:34for vessels to cook in but
0:36nowadays we know that when we cook in
0:39copper bowls especially acidic food
0:43like salsa which is tomato sauce
0:47this will allow a certain quantity of
0:50copper to leak
0:52leech actually inside the food and it
0:55will become
0:55[Music]
0:57too much in our diets so nowadays we're
1:00not using copper anymore
1:02for cooking next to cover there's lead
1:06there is no amount of lead that is
1:09safe lead should not be part of our diet
1:13but unfortunately lead can be found in
1:17our foods
1:18in our vegetables and our fruits because
1:20it is present in the air it is present
1:23in this oil
1:24from industrial activity from car
1:26exhaust
1:27especially even in the past when we had
1:29petrol
1:30with lead in it now we have
1:34the unleaded petrol as a standard
1:37also fireworks in malta we know that we
1:41are very passionate about our fireworks
1:44and these
1:45get uh fired in fields where basically
1:48we grow the crops
1:51at the same time so when the chemicals
1:54drop from the air
1:55these allow an addition of leads to be
1:59in the environment
2:01so there is those effects also
2:05in malta we have the habit of being
2:08hunters
2:09as well and what comes up must go down
2:13so when a
2:14hunter shoots towards something
2:17it will go down and the pellets they're
2:20shooting are basically lead
2:22and this lead will end up in the soil
2:25but
2:25with time with heat in the summer and
2:28the rain
2:29it will start to dissolve into the soil
2:31so
2:32that is the effect of hunting as well in
2:34the food
2:36lubricants from maintenance although
2:39they
2:39need to be food grade to be used in
2:42machinery
2:44we've see we've seen and heard of
2:46instances where mistakes were made and
2:49non-food-grade chemicals and lubricants
2:52were used
2:53in food machines and that would in fact
2:57not in fact it would make the food
3:00not good for human consumption anymore
3:03tin is the material used to make
3:07tin cans and for obvious reasons it's
3:10called tin can
3:11because it's made of tin the effect of
3:14thin
3:15in more it was more prominent in the
3:18past when
3:19we didn't know that thin leeches in food
3:22so
3:23we didn't use to make any
3:26layer of protection inside the tins so
3:28the food was in direct contact with the
3:30thin and for that reason we
3:32used to consume more thin than we
3:35nowadays do consume
3:37and same with aluminium cans they have a
3:41lining on the inside to protect the the
3:44metal from the food itself if you
3:47consider the aluminium cans used for
3:50soft drinks or beer which are really
3:53acidic
3:54especially coke and pepsi these kind of
3:58beverages they're really acidic
4:00if there wasn't the layer on the inside
4:02they would literally start to eat the
4:04aluminium away
4:05allergens these are food i will speak
4:09more on allergens later these are food
4:11types that
4:13for non-allergic people they are
4:15literally
4:17a pleasure to eat but for people who are
4:19allergic
4:20they are a death sentence if they're
4:22found in their food we'll explore
4:24soon enough about them
4:28physical broken glass plastic
4:31metal wood olive and date pits
4:35if you're eating olives in a salad and
4:37you don't know there is the
4:39pit inside it's easy to break a toot
4:41because you're gonna
4:42chew it without any reservation
4:46pieces of bone same risk of breaking
4:48teeth
4:49pieces of shells teeth breakage
4:54eggshells hair cartridge short strings
4:58let's talk about hair first hair
5:02in my opinion is a disgusting thing to
5:05find in food
5:06even if it's my own hair but strictly
5:10speaking
5:11if the hair in the food if if you find
5:14hair in food that
5:16is hot and well cooked
5:20there isn't much reason why to throw the
5:22food away because
5:23whatever was on the hair is probably
5:26been killed with the heating process and
5:29the cooking process
5:31but if you find hair
5:35in something which is uncooked and
5:37especially if they don't know the origin
5:39of the hair
5:40i wouldn't be eating that let's let's
5:44take also a realistic example
5:48if i had to find
5:51eggshells in this case which we know now
5:54eggshells come from eggs eggs come from
5:57chicken
5:58so the risk of salmonella is in both the
6:00eggs and the chicken
6:02so if i give someone a cream cake
6:06and in the cream the person finds
6:08eggshells
6:09it would be very wise to stop eating
6:11that
6:12that cake because there isn't any
6:16cooking process in it
6:17so whatever was in the cream probably
6:19started to flourish
6:21but if i find pieces of excess in an
6:23apple pie and
6:24you don't eat an apple pie in its raw
6:26form it's a cooked product
6:29if that was me probably i would remove
6:31the piece of eggshell throw it away
6:33and keep eating the apple pie because
6:36the risks are
6:38slight slight to the toenail so not
6:41everything
6:42is a risk every time sometimes it's a
6:44risk sometimes it's not depending on the
6:46scenario
6:47but not everything is always a risk
6:51unless it's a dangerous item like this
6:55on the screen now
6:56puffer fish that's a really toxic fish
6:59the japanese who cook these fish
7:04have to study for years and years until
7:06they are allowed to
7:08produce this fish and it's still a risky
7:10business
7:12poisonous mushrooms they don't always
7:15look
7:16red and purple and with vivid colors
7:18some some of them are
7:20not prominent at all but still poisonous
7:23contaminated water doesn't need to look
7:26any different
7:28bloated tin cans
7:31when these bloat one tin cans bloat it
7:34means that whatever
7:36was placed inside was not well
7:38pasteurized and for that reason
7:41the yeasts and bacteria inside
7:45are digesting the food they're creating
7:47gases
7:48which are trapped on the inside and
7:50literally blowing the metal outwards so
7:53you can imagine how much activity is
7:56going in there
7:57do not try to pierce to see what happens
7:59because it will probably blow in your
8:01face
8:01together with the bacteria and it can
8:05make you sick
8:07mark other markings on food containers
8:11such as best before or used by dates
8:17the choice depends on the manufacturer
8:20and
8:21it depends primarily on the type of food
8:23the manufacturer
8:25is making if the product has a long
8:28shelf life
8:29because it is safe and it is shelf
8:31stable
8:32it can take up to one year of shelf life
8:35or two years of shelf life
8:37imagine we have the right peas
8:40it's easy to have two year shelf life so
8:42it will you it will have a best
8:44before date january 23
8:49and it would be quite fair and safe
8:53however on products that have shorter
8:55shelf life
8:57for example milk pasteurized milk which
8:59is like
9:00four days in a refrigerator you will
9:03surely find
9:04used by not best before because best
9:07before is a suggestion
9:09and then sometimes before you won't even
9:10have a specific date you would have
9:12january 2023 not first january
9:16but in case of dues by you will have
9:18specific dates
9:19by when you have to use that type of
9:22food
9:22so it's an instruction not a suggestion
9:26always consider as well that once a
9:29product is opened
9:31if there was a best before for example
9:34this is the kind of baby food
9:36if there was a best before on it of
9:39six months doesn't mean that the six
9:42months is still
9:42effective once it has been opened
9:46because probably on the tub you will
9:48have
9:49once opened refrigerate and consume
9:52within
9:53two days so there will be an alternative
9:56instruction to
9:57how to treat the food itself
10:00these kind of foods like baby food have
10:03this step
10:04which you have a safety button on it
10:06this button
10:07should not make any sound when it's
10:08still closed but once it opens the wacom
10:11inside it
10:12will no longer be there and the tap pops
10:15up
10:16and this is always also a sign if you
10:19find that a clicking tap on the shelf in
10:22the shop
10:22that that has been opened by someone or
10:24air has leaked inside in some way or
10:26another
10:27and it is not safe to use do not
10:31consume it potatoes
10:35potatoes are roots and
10:38in their raw form potatoes are
10:40considered to be toxic
10:43once we cook them boil them or
10:47fry them or or bake them the toxin
10:49inside will go
10:51will be denatured to a level that it is
10:53safe to consume however
10:55if the potato is still green the level
10:58of toxins inside will be very
11:00high and will not be enough if
11:04if cooked so do not consume green
11:06potatoes they are not
11:08good for consumption contamination
11:12what does it mean it means when a
11:15substances
11:16are added intentionally or
11:18unintentionally
11:19that makes food unfit for human
11:21consumption that is
11:23contamination common causes of
11:25contamination are
11:27lack of equipment maintenance or doing
11:29maintenance
11:30in the wrong time for example while
11:32producing food
11:34not cleaning enough and keeping the area
11:36organized will yield to contamination
11:39having people coming in and out of
11:40kitchens and open food areas
11:42without control having an incident or a
11:47some kind of breakage in the kitchen
11:50which
11:51will make the food questionable and not
11:54doing anything about it that could be
11:57another contamination scenario buying
12:00raw materials from suppliers which are
12:02low quality mainly price
12:06will contribute to contamination and
12:09finally
12:10but surely not least if we have
12:13people working without training people
12:16need to be trained in good manufacturing
12:18practices which is basically this
12:20training
12:22to be able to do a good job no one is
12:24born with the knowledge
12:26in the head without any training
12:30let's look at the screen we have a fly
12:33which is was in the garbage
12:35and now it's flying onto a piece of
12:38chicken
12:40we consider we're considering always
12:42that the garbage is a
12:43dirty place full of bad bacteria full of
12:46food remains
12:48and the fly was there laying its eggs
12:51and now it's covered in bad bacteria
12:53flying on the food
12:55the food here is ready to eat it's well
12:57cooked and it can be eaten as is
12:59however the fly is going to end up
13:03on it and dribble its bacteria
13:07on the chicken and i wish you think
13:11in this manner is this is the scenario
13:14riskier because the chicken is ready to
13:17eat
13:18or less risky because it's ready to eat
13:22and in reality that scenario is riskier
13:25because the chicken is already ready to
13:28eat
13:28there isn't any more need to cook if it
13:31was raw we would surely be cooking it so
13:35whatever the fly
13:36dropped on it will probably be the will
13:39be dead
13:40with the cooking process but in this
13:42case we're not gonna cook the chicken
13:44again
13:44because it's ready to eat and whatever
13:47the fly put on the chicken is going to
13:49be consumed
13:52so that is thinking critical of the same
13:55situation on
13:56different scenarios use of gloves
14:00this is the most important word in this
14:02screen about contamination
14:06some people think that gloves do magics
14:09and in fact they don't no surprises
14:13there
14:14um i see people wearing gloves like
14:19first and foremost usually gloves come
14:22in boxes
14:23with a slit on the top they pull one and
14:27like six will come out and then they
14:28will fit them back in
14:30because they only need two obviously
14:33then
14:33the the gloves will start to be inserted
14:37and
14:37because they're tight probably start to
14:40blow inside them putting saliva
14:42between the hands and the gloves and
14:46once the first one is in then we put the
14:48other one in and
14:49voila we have two gloves but
14:53are these gloves really clean and okay
14:56to use
14:57have we washed our hands before touching
15:00the glove
15:02did the glove come into our hands
15:04automatically or we did actually touch
15:07it with our other hand
15:08to insert it which is yes
15:12we did touch it so never consider using
15:15gloves
15:16and using them wrongly yielding good
15:20results just the same
15:21to to be good tools gloves needs to be
15:25handled well
15:26by washing our hands first
15:30and not blowing into them
15:33another wrong doing when using gloves is
15:38once we put gloves on we think that
15:39these gloves are self-cleaning and we
15:41can touch whatever surface we want
15:44and then we can touch food which isn't
15:46reality either
15:48we have to stick to one job if we're
15:51touching
15:51salads stick to that salad you touched
15:54your nose
15:55up oops remove that change the glove
15:58and continue continue with your duties
16:01if you switch
16:02jobs you were touching raw chicken and
16:04now you're gonna do salads
16:06should use the same gloves no because
16:09your gloves are really filthy with
16:11the blood that now you're gonna cross
16:13contaminate
16:15these salads so in basic terms
16:20i would prefer a person not using gloves
16:22and washing and sanitizing their hands
16:24more often
16:25rather than wearing gloves because in
16:27some cases gloves gives you a false
16:29sense of security
16:30which is unrealistic
16:34on the screen there's a refrigerator
16:35there with three shelvings
16:38top one is containing radiator eight
16:41in the middle there's reheated food
16:44actually whole
16:45foods that needs to be reheated and at
16:47the bottom
16:48there is the raw stuff that is the right
16:51way of placing food
16:53for the reason gravity always pulls
16:56things downwards so any fluid will have
17:00to will drip
17:02from the raw stuff that will drip at the
17:04bottom of the refrigerator
17:06while if the raw stuff was on top here
17:09and ready to eat where it
17:10in the middle whatever fluids will will
17:13drop from the raw stuff will end up in
17:16the ready to eat
17:17and automatically contaminate
17:20the product so always use that
17:23methodology
17:25hand washing is one of the most
17:28effective
17:29methods of containing contamination
17:33and we should wash our hands after
17:36touching
17:37dirty surfaces after touching
17:40food before touching food going to the
17:43bathroom
17:44if we're in a domestic scenario where we
17:47have
17:47kids and changing diapers we're tending
17:51after
17:52sick people if we have pets and we have
17:55touched pets we should always wash our
17:56hands afterwards
17:58or before touching food if we blow ours
18:01our noses cough or sneeze wash our hands
18:05and also if we touch the juices
18:09the juices of raw foods
18:12will contain as much bacteria as the
18:14food itself so we have to wash our hands
18:17the following logic is how will we dry
18:20our hands
18:22should i use my t-shirt should i use the
18:25wall
18:25or should i use a kitchen towel should i
18:28use disposable towels should i use hand
18:30dryers
18:32all our methods of drying your hands
18:34doesn't mean all of them are correct
18:36depends on many things but the safest
18:40are either disposability shoes or
18:44hand dryers
18:47not the older type the older type hand
18:49dryers the ones which you spend like
18:51five minutes doing hand rubbing and your
18:54hands are still
18:55semi-wet those are basically useless the
18:58new ones are
18:59with a high pressure airstream those are
19:02the best
19:04however if they are not well treated
19:08and people who use them do not really
19:11wash their hands well
19:12once you put those semi-dirty hands in
19:16there
19:16whatever bacteria has left on their
19:18hands will be blown all over the
19:20hands dryer the next person coming in
19:24drying their hands will literally have
19:27their hands
19:27contaminated from the hand dryer itself
19:30so hand dryers have to be
19:33sanitized often to function well
19:38this chart on the screen shows us a six
19:41steps
19:41of hand of hand washing putting water
19:45putting soap
19:46scrubbing for 20 rinsing closing the tap
19:50drying hands with disposable tissues
19:54this step here should be avoided at all
19:57cost
19:58these kind of taps should not be in use
20:01anymore
20:02we should be using elbow knee
20:06foot or infrared types of
20:09of hand washing basins rather than those
20:12kind of steps was
20:13this step you will need to open it with
20:16your hands you need to close it with
20:17your own hands which is
20:19practically a loophole in the process
20:22you will end up stuck there to the hand
20:23washing basin
20:25the red parts on the screen here are the
20:28parts
20:29many forget to forget to wash
20:33just basically the thumb fingertips
20:36and in between the fingers those are the
20:39common areas
20:40missed and this is the way
20:43we should be washing our hands panto
20:46palm
20:49the classic method where many people
20:53stop
20:54this this is the first step then i have
20:56to do
20:57the back one of the one side and the
20:59back of the other side
21:01the fingertips the thumbs and also
21:06underneath the fingernails here is a
21:08small picture showing also
21:10washing the wrist yes it will help
21:13washing the wrist as well
21:15as it is even safer

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