YT YouTube2Text

YouTube2Text → Transcripts → Food Handling License Course B Part 8 of 12

Food Handling License Course B Part 8 of 12 — Transcript

by Jean Pierre Sant · 3,067 words · 573 segments · language en · Watch on YouTube

Open in transcriber Summarize with AI Download SRT/VTT

Full transcript

0:05chopping boards
0:07color codes cutting knives is there any
0:10rule
0:11to it there isn't any law
0:14that requires that a red knife
0:17is used for raw meat as in this chart
0:20however it's very very ideal
0:23that there is a color code in the chart
0:26because
0:27in the absence of such a standard or a
0:30law
0:31people can attribute their own color
0:35code and for that reason
0:37red can mean raw meat in one kitchen and
0:40mean cheese in another kitchen so
0:43it's ideal that every kitchen has their
0:45own
0:46chart with the color codes and then
0:49everything is executed and followed
0:51as per that chart
0:55it is uncommon that i find knives which
0:59are
0:59in combination in color combination with
1:01the with the
1:04chopping boards and
1:07unfortunately if we have all the
1:08chopping boards and then we use the same
1:10knife
1:11the all the color coding system is
1:13completely useless
1:14we have to have specific tools for
1:16specific types of food
1:18to minimize cross-contamination
1:22main causes of food poisoning now we can
1:27rethink a bit of what we've discussed we
1:30have purchasing food from
1:31unreliable sources not cooking food
1:34enough
1:35especially sensitive food and high-risk
1:38food storing temperature sensitive food
1:41badly
1:42like leaving stuff that should be
1:44refrigerated out of the refrigerator
1:47storing raw food above cooked food
1:51or ready to eat food in the refrigerator
1:54keeping cooked food unrefrigerated
1:56normally once we cook food
1:58there is a window of okay
2:02you can leave it in room temperature
2:03until it's cooling off
2:05but that window should never be longer
2:08than four hours
2:09that's an international uh consensus
2:13so to say eating food after has been
2:16touched by an ill person
2:18an infected person having pests in the
2:21kitchen
2:23cross-contamination with equipment and
2:24utensils
2:27and washing the hands in the sink not in
2:30a
2:30washing basin the hand washing basin is
2:34meant to have
2:35hands in it and the sink is meant to
2:38have
2:38all the different utensils and dirty
2:40utensils that you need to wash
2:42so if you go to wash your hands in the
2:44sink probably this ink is
2:47dirty and you're gonna end up
2:50contaminating your hands rather than
2:51washing your hands well
2:54these should be two separate utensils
2:57and hand washing basins we're gonna
3:00start now discussing
3:02the prerequisites of food safety
3:06these are like the building blocks of
3:09food safety it's the foundations on
3:12which
3:12furthers food safety studies are built
3:15starting off with the premises the
3:18building
3:21and this is my first example of a
3:23building for you
3:25where we're going to analyze it for good
3:28things if there's any and bad things
3:31now this lady is cooking food
3:35in this so to speak premises there is no
3:38roof in this premises it's on the
3:40outside as you can see
3:42on the back there is a tree tree has
3:44branches
3:45branches usually attract birds and birds
3:48will poop
3:49and the food so it's already a very bad
3:51scenario there
3:53this is wood and it is really really
3:55dirty with hand touching on the outside
3:57here it's even
3:58eaten away with use floor is soil
4:03ingredients are directly on the floor so
4:06when tipping the ingredients in
4:08we probably will be tipping soil as well
4:10into the food waste is on the floor
4:12there's no containment
4:14here hair is uncovered this is a garage
4:18it's practically a
4:20[Music]
4:22zero acceptability there the only thing
4:25i can say she might be with
4:26with guidelines is that she has an apron
4:28but probably the apron is there
4:30so that she doesn't get her clothes
4:33dirty rather than
4:35protecting the food i'm using this
4:38scenario because
4:39to european standard that is really not
4:42okay
4:44but in their in their countries in
4:47asia
4:47for example that could be the norm
4:51of how street food is being made but
4:54it's not up to european standard for
4:57sure
4:59although that might be acceptable in
5:01certain
5:02parts of asia it doesn't mean it is
5:05okay for them to eat it it's still
5:08there's still an element of risk behind
5:10that setup when we do plan
5:14kitchens and this is a typical plan
5:18we do plan different flows what comes in
5:21and what comes out and when
5:23in this case this arrow here represents
5:26the people and the raw materials
5:28will come in from this door food will
5:30get processed here
5:32then it will go to the clients the
5:35leftovers will come from this door
5:37and the wastes will come out of that
5:39door so
5:40in that sense this design is good
5:44there's separation of dirt from good
5:46food
5:47and there's a good flow they don't
5:50interfere
5:51however there are two changes i would do
5:54first thing that is the pot wash area
5:57where
5:58the person washing all the dishes will
6:00be stationed
6:01however the waste bin is here so every
6:04time leftovers come in the person has to
6:06come here
6:07empty the leftovers in the waste bin
6:09then go back there to wash them
6:11once they're ready he goes to put them
6:14in place
6:15the other thing which i don't like in
6:17this is this hand washing basin business
6:19here
6:20when the entrance door is here anyone
6:22coming into the kitchen has to go wash
6:24their hands first
6:25so it is really out of the way going
6:28back there and coming back here
6:30it's not logical the handwashing basin
6:34should be here
6:35person coming in washes hands and keeps
6:37going the same way they came in
6:39this is a logical flow that is an
6:42illogical flow
6:43and apart from that the space gained
6:46here
6:47will be will allow the pot wash to be
6:49moved closer to the waste
6:51and the waste is in the right place
6:53which is very close
6:54to the exit door so that anyone carrying
6:57the trash
6:58shouldn't be walking from one side to
7:00the other of the kitchen with garbage
7:02bags
7:05chemicals this is
7:08a very debatable topic
7:13when i was young working in a restaurant
7:17the manager came on me once i was 16
7:20and she told me john today you're gonna
7:21wash changing rooms
7:23i said disclaimer i've never watched
7:26anything in my life are you sure i'm
7:28okay
7:29said you will know what to do there's
7:30all the tools there
7:32okay i'll go and i want to wash the
7:35changing rooms fill the bucket
7:37half of it with water and the other half
7:40with degreaser
7:41now i know it's a degreaser i didn't
7:43know back then
7:44and i started mopping it all over the
7:47place the more bubbles i see the more
7:49happy i was
7:50and when i think i finished
7:54bubbling everything up i got the
7:56squeezer and i squeezed all the
7:59detergent i could back into the gutter
8:01and left
8:03and i went happily to my manager saying
8:06job is done
8:06i'm ready about five minutes later
8:10someone was
8:11lying on the floor because slipped on
8:13all the degrees there which i left
8:15behind me
8:16and hit their head and
8:20he was injured am i
8:24guilty or am i the culprit of this
8:26incident
8:28yes it was me who put the soap on the
8:30floor and left it there but
8:32i was never trained on how to really
8:36use the chemicals or the utensils there
8:39so
8:41the manager didn't do her part to
8:44explain
8:46on how i should be using those tools and
8:48chemicals
8:49we somehow assume that everyone knows
8:51how to clean but
8:53the more i meet people the more i
8:55realize that
8:57cleaning is not so obvious if i ask 10
9:00people
9:01on how to clean a room on how to wash a
9:05floor
9:05and i give them the same utensils and
9:07same chemicals
9:09chances are i will have 10 different
9:10methods one will put a tap
9:13on in a bucket of water the other will
9:15put two taps in a
9:16half a bucket of water one will put hot
9:19water when we put cold water
9:21one will put the sanitizer and the
9:23detergent in the same bucket so it will
9:25make it click
9:26quicker so there is
9:29no one logic which
9:33dictates exactly without straining how
9:35to do cleaning
9:37so for that reason cleaning should be
9:40done
9:40by people who are trained in cleaning
9:44or trained on how to use chemicals how
9:46much chemical we should put
9:48how much time we should allow the
9:50chemical to do its job
9:52if we need to rinse it afterwards what
9:54kind of water should we use
9:56should we use rain water or should we
9:58use tap water coming from government
10:00mains
10:01is government maine safe to wash food
10:04contact surfaces or
10:06should we use some special type of water
10:10if the soap that we're using smells like
10:12flowers is this okay or should it smell
10:14like
10:15nothing without fragrance these are all
10:18very valid questions and
10:19confused minds it's very ideal that
10:23chemicals should be food grade and the
10:26first telltale sign is
10:28smells they shouldn't smell like
10:30anything
10:31i see many especially the ladies in
10:33supermarkets
10:34who go on the shelf until they find
10:38the right fragrance they keep opening
10:40bottle after but i think
10:42they find the right fragrance that's
10:43okay in a home and domestic scenario
10:46in a restaurant or in a any food
10:49business
10:52detergents should be full grade and for
10:54that reason smell like no
10:55nothing i had once an employee working
10:58with me
11:00when i was working in a factory and this
11:03guy decided
11:05to get his own detergent to wash crates
11:09and this customer phoned me i didn't
11:12know he got the detergent
11:14i discovered it because the customer
11:17complained
11:18and the customer told me hello quality
11:21assurance
11:22manager the bread i'm eating
11:26smells like lemons and i was
11:29quickly concerned how can this bread
11:32smell like
11:32lemons when
11:36when there isn't any scented chemicals
11:38in the facility
11:40and the bakery where this bread is made
11:44doesn't use any lemon flavor
11:48so i called the lady again and i asked
11:52lady
11:52was your bread sliced or whole and she
11:55quickly told me that it was a whole loaf
11:57without packaging so my mind went to
12:00crates
12:01i went down where the crates get washed
12:04and i asked the gentleman
12:05what he was using to wash the crates and
12:07to my surprise
12:08he produced this jerry can of
12:12lemon-scented chemical which was
12:15obviously
12:16the root cause of the complaint so
12:19for people who don't believe that these
12:21scents end up with food
12:23this is a real story for you and
12:27happened to me in the recent past
12:32all chemicals should be used by trained
12:34people
12:35and stored in secure locations when
12:39not in use so that people who do not
12:41know
12:42how to use them can't have access to
12:44them
12:45when doing cleaning this is what we will
12:49be doing
12:50cleaning is the effect of a chemical
12:52with temperature
12:53and friction nothing comes for free
12:57if we had to reduce the chemical
13:00inside the cleaning method rather have
13:03to increase the temperature
13:05or increase the friction nothing comes
13:07freely
13:08so there's a balance between these three
13:11forces
13:12which makes cleaning effective or
13:14ineffective
13:16cleaning and disinfection what is the
13:18difference between the two
13:20when we clean somewhere we remove the
13:23dirt that is visible
13:25when we disinfect something we are
13:28deactivating or killing the microbes
13:31that are left behind
13:33after the cleaning process which you
13:35don't see with your eyes
13:36but you only know that they are killed
13:38because you used
13:39a good disinfection or sanitization
13:42method
13:45whatever cleaning is done should follow
13:48a schedule which is like a paper
13:52or a digital for digital form and it
13:55shows you on monday you will be watching
13:57this and the other
13:59on tuesday we'll be watching the floors
14:01and the walls and etc so and so forth
14:03schedules help us remember
14:07better what we should be cleaning and
14:09how often
14:10without them we will probably either
14:12will not find the time to do the
14:14cleaning
14:15or sometimes we miss
14:19cleaning all together because we forget
14:21and
14:22we miss it whatever cleaning is done
14:26there need to be records so whenever
14:28cleaning is done
14:29someone should sign for that cleaning
14:32that it was done
14:33to have evidence that you actually are
14:35doing cleaning
14:37and as mentioned already procedures are
14:40a must
14:41so that you have a consistent
14:44method of cleaning sometimes even with
14:47procedures i see variations from one
14:49person to the other
14:52without procedures as detailed earlier
14:56we will have a lot of different methods
14:58of
14:59cleaning this infection can be done
15:03in more than one method it can be done
15:04by chemical can be done by temperature
15:08can be done by ultraviolet
15:11or sometimes radiation but the most
15:15common
15:16methods are chemical methods of
15:20of sanitization
15:23whatever method we're gonna use we have
15:26to validate it however
15:28without validation we cannot be sure
15:31that what we're doing is actually
15:34functional
15:35because we're talking about microscopic
15:37organisms
15:38which you don't see unless you help them
15:40grow on a sample of
15:42a known medium which means imagine i
15:45have just swapped the table
15:47so i swab 10 centimeters squared
15:50then i rub my swab on this plate
15:54and i put this plate in an incubator
15:57after two three days i got this which
16:00means that
16:01the cleaning and sanitization method was
16:03not good enough
16:04because bacteria has grown or mold in
16:06this case has grown
16:09after i've chained my method i do the
16:11swabbing again
16:12and as you can see the plate is clear
16:15nothing has grown there
16:17which means that my method is effective
16:20only then i can say i have a valid
16:22method of cleaning
16:25when cleaning in sinks this is the
16:29classic method of cleaning using sinks
16:31and basically
16:32elbow grease we have first have to
16:35scrape
16:36the the leftovers then wash in the
16:39detergent then rinse into water and then
16:42sanitize it
16:44and at the end leave it to where dry
16:46nowadays
16:47we have machines doing this you just
16:51put the dirty stuff and they come out of
16:53the other end
16:54completely dry and ready to use it is a
16:57very effective method
16:59still needs validation and checking
17:02every now and then to make sure
17:04that they are kept under check these
17:07points are already mentioned
17:09however i need to emphasize on one thing
17:12primarily which is the use of water
17:15when we talk about potable water it is
17:18drinking water
17:20doesn't mean we have to use drinking
17:22water from bottles
17:24because it would be a very expensive
17:27method of cleaning
17:28government mains which are coming
17:30directly from the mains
17:32they do not go into the roof tank and
17:34come back
17:35is considered to be safe to wash the
17:38dishes
17:39safe to wash food contact surfaces as i
17:42said earlier
17:43the water in our pipe work in malta it's
17:46quite
17:47safe you can basically drink it it's not
17:50gonna
17:51kill you or infect you but it will taste
17:54funny because of the chlorine in it
17:56and the soft solids in it because
18:00it has quite a number of the soft solids
18:02and
18:04but it's not going to kill anyone and
18:05it's good for cleaning
18:10utensils and tools in small setups
18:16there might be one set of cleaning tools
18:18one broom one mop one bucket one
18:20squeezer
18:21and it's quite understandable but
18:25in larger setups where
18:28multiple areas are available in in the
18:31production
18:32there should be separate tools for
18:35toilet use
18:36and for non-toilet use like kitchens
18:40and food areas there isn't a law about
18:43color codes
18:44but i i always recommend that we use red
18:49because the red this alert for areas
18:52which are
18:54like toilet and uh
18:57where the dirty stuff takes place
19:00and a green set of tools for kitchen
19:04and clean areas however you can use your
19:07whatever color you wish as long as you
19:08keep them separate
19:11tools should be kept in an enclosed
19:12space and
19:14never left submerged in water
19:18after cleaning the tools need to be
19:20cleaned themselves
19:22otherwise we will be smudging a soup of
19:25bacteria from the previous washing
19:27episodes
19:28on the floor the next day
19:32this is a picture which i had talked
19:34taken
19:35some time ago as you can see whoever was
19:38doing the cleaning wasn't really
19:40cleaning
19:41they were smudging the dirt all over the
19:43place into an even layer
19:45all over the floors also
19:48the broomstick is made of wood and
19:51earlier we mentioned that wood
19:52is an absorbent material it will absorb
19:56moisture and in this case moisture and
19:59dirt
19:59with it so ideally also the broomstick
20:02should be
20:03in a material which is non-observable
20:05absorbent
20:06once ready cleaning tools should be hung
20:10on a wreck in this manner and kept clean
20:14like that water we most of them take it
20:18for granted in our pipe works
20:20there are several laws governing water
20:24primarily legal notice 17 of 2019
20:28obliges food operations to test their
20:31water at least
20:32once a year from strategic sampling
20:35points
20:37some people might ask how do i choose
20:39those sampling points
20:41you need further information you can
20:42contact me to explain
20:44and how is best to be done in premises
20:48where cooling towers are needed
20:50to cool waters for example when doing
20:53ice creams
20:54there's a specific law legal notice
20:57number five
20:58of 2016. this
21:01this is about the control of certain
21:03pathogens like legionella
21:06whatever testing is done needs to be
21:08done in a laboratory this is accredited
21:11i can issue a paper for you but will it
21:14be valid
21:15it needs to be or it needs to originate
21:19from an accredited lab
21:20not from just anyone who can scribble
21:23some numbers
21:25if we have more than one type of water
21:27in our premises like collecting
21:29water into a reservoir it's good to call
21:32laner
21:32collect rain water and use it for
21:35toilet flushing or for washing the
21:38outside of vehicles
21:40but definitely it should not be used
21:42inside the kitchen
21:44because it can be dangerous
21:47very dangerous but if it happens that
21:50inside the kitchen area there is a tap
21:52which gives us
21:54non-potable water it should come with a
21:56very big sign
21:57noticeable sign so that the person who
22:00looks at it i
22:01immediately says something is funny
22:03about this step i should not be using it
22:05even if they can't read english
22:08because that is another concern the
22:10language

About this transcript

This page contains the full transcript of Food Handling License Course B Part 8 of 12 by Jean Pierre Sant, generated from the public captions YouTube serves with the video. The transcript has 3,067 words across 573 segments, with the original timestamps preserved so you can click any line to jump to that moment in the embedded player.

What you can do with it

Use the transcript to take notes, quote the speaker, build a study guide, generate a summary with ChatGPT or Claude via the YouTube Summary tool, or export it as a timed subtitle file with YouTube to SRT. You can also re-open it in the transcriber to choose a caption track available on the video.

Free YouTube transcript tool

YouTube2Text is a free YouTube transcript generator — no signup, no daily limit. Paste any YouTube link and get the full transcript instantly, with timestamps, click-to-jump, caption language selection, AI prompts for ChatGPT, Claude, and Gemini, and exports to TXT, SRT, VTT, or Markdown.