Food Handling Course License B Part 9 of 12 — Transcript

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1. 0:05the most common types of
2. 0:07creatures which come into our kitchens
3. 0:10here malta are the ones
4. 0:12presented here cockroaches ants flies
5. 0:16moths these usually come with
6. 0:19with the food itself same as beetles
7. 0:24rats and mice these definitely don't
8. 0:26come with food they come from the
9. 0:28outside drain flies
10. 0:31and birds to a much much lesser extent
11. 0:35because the malta birds are quite
12. 0:38controlled as i might say not all
13. 0:42no now on this screen there are only
14. 0:44insects but
15. 0:46not all insects are of the same level
16. 0:49of risk some of the insects are called
17. 0:53ingress pests like one two and
18. 0:56three four the others are
19. 1:00stored product insects which means they
20. 1:02come with the food
21. 1:04this is normally found the indian meal
22. 1:07is normally found in flour and cereals
23. 1:09and seeds
24. 1:11these are the type of weevils and
25. 1:13beetles we find
26. 1:14in flower and premixes
27. 1:17which come from flowers and grains their
28. 1:21life cycle revolves around
29. 1:23the parent laying eggs the eggs hatching
30. 1:27in their
31. 1:27product and then end up having their own
32. 1:31eggs and so on so forth the other ones
33. 1:35come from the outside
34. 1:36so for obvious reasons these which come
35. 1:39from the outside and these which we know
36. 1:41they can survive very well in drainage
37. 1:43and sewers and dirty areas especially
38. 1:46one too
39. 1:48uh we're more concerned about them they
40. 1:50were then we are concerned about the
41. 1:51others for example
42. 1:52drain flies we know they love humid
43. 1:55spaces and
44. 1:56you find them sometimes in drainage on
45. 1:58the floor they eat the molds on the
46. 2:00drains but because of that their feet
47. 2:04are on dirty ground and then they can
48. 2:07distribute
49. 2:08certain pathogens but they are a much
50. 2:11lesser extent of
51. 2:12uh of a problem than they are the
52. 2:15cockroaches and the flies
53. 2:17on the top you can see mouse droppings
54. 2:21in the middle there is rice for
55. 2:22comparison of size
56. 2:24and on the right there is red droppings
57. 2:27like this if you ever see
58. 2:30droppings you will identify them more
59. 2:33quickly
60. 2:34keep in mind that sometimes lizards do
61. 2:38defecate very similar to mice so you
62. 2:41they might confuse you but
63. 2:43lizards are normally a shy creature they
64. 2:46will not
65. 2:48make a mess out of wherever they live
66. 2:51mice do
67. 2:52on the bottom part here there is a
68. 2:55typical infestation
69. 2:57of of beetles
70. 3:01this is a picture i had taken personally
71. 3:04and all these
72. 3:05black dots are actually beetles the
73. 3:08the bag on top of this literally ripped
74. 3:10open when i
75. 3:11pulled it up because it was
76. 3:15riddled with holes from the from the
77. 3:17beatles eating the plastic to get out of
78. 3:20the
79. 3:20of the product doesn't mean that the
80. 3:22product came like that to the facility
81. 3:25it means that they found a good grounds
82. 3:28of breeding
83. 3:29so it could be that the product came to
84. 3:32this place
85. 3:33clean but the place where it arrived
86. 3:36it was already infected with this kind
87. 3:38of beetles these beetles
88. 3:40bored into the plastic to go in and then
89. 3:42they infected the whole
90. 3:44the whole bags of this product
91. 3:48a good rule to keep in mind is that
92. 3:51we don't use pest control
93. 3:55to cure we should use pest control to
94. 3:58prevent
95. 3:59unlike in domestic scenarios where you
96. 4:01put
97. 4:02a mousetrap when you have a mouse in an
98. 4:06industrial setup you put
99. 4:08traps and controls before you have a
100. 4:10mouse because
101. 4:11you don't want them to come in so the
102. 4:13best methodology is to have preventive
103. 4:15measures rather than
104. 4:17controlling measures which is for
105. 4:20example
106. 4:21if you if you don't want any creature to
107. 4:24come in you should keep your doors
108. 4:25closed
109. 4:26that is a preventive measure or if you
110. 4:28want no insects to come in from your
111. 4:30windows
112. 4:31you put a screen there so that air comes
113. 4:34in
114. 4:34but no insect comes in if you don't put
115. 4:38preventive measures of that sword then
116. 4:40you have to control it once it's in what
117. 4:41to do with it
118. 4:43so better to prevent than cure it's
119. 4:45always cheaper actually
120. 4:47always remember that when a creature
121. 4:50comes
122. 4:50in it has everything it needs to grow
123. 4:53probably there's food because you're a
124. 4:54food production
125. 4:56environment there is shelter because
126. 4:58it's a building
127. 4:59and if you do not like to clean a lot
128. 5:03the conditions will be very stable for
129. 5:06for growth
130. 5:09this thing here it's like a squeezer
131. 5:12it's a part partly rubber here this is
132. 5:14normally installed that
133. 5:15doors when there is that tiny space at
134. 5:18the bottom
135. 5:19which insects or other creatures can cut
136. 5:21under you put a one like that to
137. 5:23close the space these are nettings which
138. 5:26prevent insects
139. 5:27from coming in from windows and whatever
140. 5:31that can come from window practically
141. 5:35that's an electronic fly killer
142. 5:38this at the bottom is a mouse trap and
143. 5:41that is a pheromone trap
144. 5:43let's explain how these work this
145. 5:46attracts
146. 5:46flying insects by light
147. 5:50there are two types of these one of them
148. 5:52is with an electricity grill
149. 5:54where the insect flies towards the light
150. 5:56and then it gets a shock
151. 5:58problem with that is that if the insect
152. 6:01is quite large it can explode
153. 6:05and then a wing here and the leg the
154. 6:07other part
155. 6:08it will be distorted into many places
156. 6:11so the new type are with a glue patch
157. 6:15so they store the the insect is
158. 6:18preserved there although it doesn't die
159. 6:21immediately but
160. 6:22it doesn't make a mess of the insect and
161. 6:24distribute his body parts
162. 6:26all over the place this is a mouse trap
163. 6:30there are many different types of mouse
164. 6:32traps some are more cruel than others
165. 6:35using glue some others are literally
166. 6:38traps where the
167. 6:39creature goes in stays there stays alive
168. 6:42in there
169. 6:43until the pest controller comes and
170. 6:45removes it
171. 6:47these pheromone types are
172. 6:50this is a glue patch at the back so the
173. 6:52insect
174. 6:53gets stuck there the pheromone part is
175. 6:57the pheromones are hormones that are
176. 6:59released by the female insects
177. 7:02so this type of trap works mostly on the
178. 7:05males
179. 7:06not on the females so the males fly
180. 7:08towards the pheromone
181. 7:10thinking that they are gonna mate with a
182. 7:12lot of females
183. 7:13and they die disappointed stuck with the
184. 7:15glue patch
185. 7:16unfortunately to them and the females
186. 7:19die
187. 7:20lonely without males so you you stop the
188. 7:24growth of the of the population
189. 7:27but these are all controls not
190. 7:30preventive measures these are controls
191. 7:33maybe this is a preventive measure
192. 7:35because it is on the outside not on the
193. 7:36inside
194. 7:37but we will also have ones like these on
195. 7:39the inside
196. 7:41food storage have mentioned
197. 7:44refrigeration and freezing already
198. 7:47we didn't mention hot cabinets
199. 7:50when we have ready to eat food
200. 7:54let's take the pastiche scenario
201. 7:56everyone living in malta knows what
202. 7:58pastacia are because we're quite
203. 8:00fond of them and when you go to buy
204. 8:03pasta see
205. 8:04the cheesecake and pea cake person will
206. 8:07give you a really hot
207. 8:08cheesecake and that is the way it should
208. 8:11be presented
209. 8:12because it should be crispy it should be
210. 8:13warm and
211. 8:15for food safety it should be warmer than
212. 8:1763 degrees
213. 8:19because that is where the danger zone
214. 8:23stops so for that reason the temperature
215. 8:26should be higher than 63
216. 8:28always in fact
217. 8:31all of them do have this cabinet with a
218. 8:34burner at the bottom where they
219. 8:36are kept really warm that's the old type
220. 8:38new type r with
221. 8:39heating elements using electricity but
222. 8:43that is the best way of presenting
223. 8:45cheesecakes
224. 8:46as we call them for both variants and
225. 8:50any other food for that matter even in
226. 8:52restaurants where they produce
227. 8:54a place for a big table not all the food
228. 8:57gets prepared the same time so the one
229. 9:00that gets prepared the first
230. 9:02ends up in a hot cabinet until the rest
231. 9:04of the food is ready and then presented
232. 9:06to the table at once that is for food
233. 9:09safety not just for
234. 9:11the pleasure of eating it warm packaging
235. 9:14should be
236. 9:15separated from the rest of the food in a
237. 9:17storage
238. 9:18and so are allergens as much as possible
239. 9:22because sometimes it's really difficult
240. 9:23to separate allergens from uh
241. 9:27from the rest of the non-allergenic food
242. 9:30because in some cases you have
243. 9:31complex mixes which contain this have
244. 9:34one allergen the other have the other
245. 9:36so it can quite be tricky as well
246. 9:40fluids if we have shelving
247. 9:44it is most ideal that the fluids are at
248. 9:46the bottom shelf
249. 9:47so that if they drip they drip onto the
250. 9:49floor they don't grip on the rest of the
251. 9:51food
252. 9:52underneath them also if the fluids are
253. 9:54contained in
254. 9:56breakable materials they should be
255. 9:58shrouded in plastic so if they fall
256. 10:01they're protected from breakage as much
257. 10:03as possible
258. 10:05some other important aspect of shelving
259. 10:08the bottom shelf
260. 10:09should be at least six inches of the
261. 10:11floor so that
262. 10:13when you do clean it facilitates the
263. 10:16process
264. 10:17also pest control can put their bait
265. 10:19points under there
266. 10:21and check them easily without a lot of
267. 10:26trouble to reach them or make them
268. 10:29unreachable
269. 10:30first in first out is a methodology that
270. 10:33is used
271. 10:34to control which product is used first
272. 10:38and
273. 10:38which product is used the second to
274. 10:41avoid having expired stuff in our
275. 10:44storages so basically it's
276. 10:47it's very similar to what we do with
277. 10:49milk
278. 10:50in in our homes when we buy the fresh
279. 10:53milk we don't start using the fresh milk
280. 10:55immediately we use the older milk we
281. 10:56have in the fridge
282. 10:58until it's finished and then we use the
283. 10:59new one first in first out
284. 11:02you can also have different methods of
285. 11:06consuming food
286. 11:07like first expiring first out but
287. 11:11those are not the standard those are not
288. 11:13the standard
289. 11:16criteria and storage first expiring
290. 11:18first out
291. 11:19should not be the norm should only be
292. 11:21used in
293. 11:22occasional scenarios where we have
294. 11:26products coming um with a shorter shelf
295. 11:29life than normal
296. 11:31and probably at a good price and we need
297. 11:33to consume them first
298. 11:35to move them in the food chain
299. 11:39so that they will not go bad before we
300. 11:41even use them
301. 11:44temperature control of storage
302. 11:47there should be records nowadays records
303. 11:50are more
304. 11:50digital than on paper but i still find
305. 11:54plenty of enterprises using paper
306. 11:58records nothing
307. 11:59no harm with them as long as they are
308. 12:01filled in the right frequency
309. 12:03and whoever finds the temperature in the
310. 12:05wrong
311. 12:08bracket should raise the alarm what does
312. 12:10the this is the biggest problem with
313. 12:12paper records
314. 12:13some people just write on them and give
315. 12:16no importance to whatever they are
316. 12:17writing
317. 12:19it is also important that we control the
318. 12:22quality
319. 12:23of the fridge or freezers
320. 12:27if there is ice buildup we should we
321. 12:29remove ice buildup because ice buildup
322. 12:31will make
323. 12:32the cooling process even more difficult
324. 12:36also it starts to become dangerous
325. 12:38because ice can become
326. 12:39heavy and fall on someone
327. 12:44the door packing shouldn't be noticed
328. 12:46the quality of the door packing
329. 12:48in some cases the door packing beca
330. 12:51becomes torn
331. 12:52it will allow air leakages in and out
332. 12:55hot moist air will go in
333. 12:58in the fridges and freezers and will
334. 13:00create condensation and further ice
335. 13:03inside the unit eventually
336. 13:06in refrigerators you end up having a lot
337. 13:07of condensation on the top and
338. 13:09mold which will start to drip all over
339. 13:11the food
340. 13:12creating other problems so door packing
341. 13:15is really important to keep it under
342. 13:17check
343. 13:19defrosting when defrosting a fridge or a
344. 13:23freezer
345. 13:24it's a good part of maintenance towards
346. 13:27the unit because it keeps the unit
347. 13:28running effect
348. 13:29efficiently but it's very important that
349. 13:32defrosting of the unit
350. 13:34is done without the food inside if we
351. 13:36allow the food inside and defrost the
352. 13:38whole unit
353. 13:39the food will heat up and then it will
354. 13:41be destroyed
355. 13:42or partially destroyed so we need to
356. 13:45remove it put it in another
357. 13:46unit until it's defrosted and then cold
358. 13:50cools back and then food can be taken
359. 13:52back to it but not with the food inside
360. 13:56condensation we mentioned um same
361. 14:00applies to vehicles
362. 14:02and but there are two scenarios to
363. 14:04vehicles
364. 14:06vehicles for short distances
365. 14:09do not need data loggers per se you can
366. 14:12check food on arrival if i am
367. 14:16a convenience shop for so to say and i'm
368. 14:19receiving
369. 14:20goods
370. 14:23it's okay for me to get a thermometer
371. 14:25check the food that's coming in imagine
372. 14:27i'm getting virgota
373. 14:29and i see okay temperature is four
374. 14:31degrees three degrees good give me the
375. 14:33quota i'm going to sign it for it
376. 14:35but if i find on arrival that the
377. 14:36temperature is 15
378. 14:39i should not accept that and i should
379. 14:41send it back
380. 14:42with the distributed him this is not in
381. 14:44the right temperature i do not
382. 14:46need it i'm not going to accept it
383. 14:48however for long distances
384. 14:51imagine i'm i've bought a container full
385. 14:54of
386. 14:55meat coming from argentina
387. 14:58this meat would not travel for half an
388. 15:01hour but
389. 15:02will travel for weeks until it reaches
390. 15:04me so
391. 15:05just checking the temperature on arrival
392. 15:09will not give me a very good idea of the
393. 15:12conditions
394. 15:13within the container over the past three
395. 15:15four weeks that the
396. 15:17meat has been traveling in that case i
397. 15:19would need
398. 15:20something of this sort which gives me
399. 15:24a clear idea of the temperature
400. 15:27of the product during transit so in this
401. 15:31case
402. 15:32this is 6th january it's an american
403. 15:36date
404. 15:366th january midnight temperature was
405. 15:39minus 20.
406. 15:41so 6th january
407. 15:44noon it was minus 20 something
408. 15:4820.5 midnight the next day it was minus
409. 15:5321 and 0.5 and like this you can see
410. 15:56that it never went
411. 15:58higher than minus 18 it was always lower
412. 16:01than -18
413. 16:02that is what i want to see when i'm
414. 16:04receiving my goods
415. 16:05if i see a graph going down like that
416. 16:08remaining there and then going back
417. 16:10here then it's automatically implied to
418. 16:13me that
419. 16:14this product has been abused and i don't
420. 16:16should not be accepting it
421. 16:19in case of insurance claims not having
422. 16:21data
423. 16:34been already taken away from your bank
424. 16:37by the supplier
425. 16:38and that's no one's fault
426. 16:42curtains on cold areas
427. 16:45or frozen areas these act as a door
428. 16:49without having an actual door so the
429. 16:52advantage with them is that
430. 16:53if this area is a transitional area
431. 16:56where
432. 16:56trucks lifters are coming in and out
433. 16:59carrying
434. 17:00the goods without having a need for a
435. 17:03door because if if there was a gate
436. 17:05it will take much more time for the gate
437. 17:07to open and close every time
438. 17:09like this the opening and closing is
439. 17:11much easier however
440. 17:12there are certain conditions that need
441. 17:14to be met number one there shouldn't be
442. 17:17any missing
443. 17:18curtains like there is on this picture
444. 17:20because a missing piece
445. 17:22means that cold air is rushing out all
446. 17:25the time here
447. 17:26and that need to be compensated by the
448. 17:27compressor which is money and energy
449. 17:30the curtains are all touching the floor
450. 17:33so the
451. 17:34the first six inches of these curtains
452. 17:36will be really really dirty
453. 17:38and every everything touching and going
454. 17:40underneath will
455. 17:41have smudges of the dirt and also there
456. 17:44are even gaps
457. 17:46in between the curtains because they are
458. 17:48not overlapping well
459. 17:49so that leaves other spaces there in
460. 17:52some cases i even find broken ones which
461. 17:54are left like that
462. 17:56if you have a broken piece it allows
463. 17:59exhaust
464. 18:00of cool air and hot air to come in
465. 18:05same applies to food trucks
466. 18:08even more so food trucks that do not
467. 18:11generate
468. 18:12cold air as they as they proceed
469. 18:16some coal trucks are literally like a
470. 18:18cooler box with a nice pack
471. 18:20and that's it so once you open the door
472. 18:22all the colder will rush out
473. 18:25and the capacity of cool angle will
474. 18:27start to diminish by
475. 18:29time quickly