FOOD SAFETY AND HYGIENE - SECTION 2

FOOD SPOILAGE

This is the deterioration or rotting of food.

It usually results in the altered colour, taste, texture and smell of food and usually
indicates to the consumer it is no longer fit to eat.
If food or drink smells, looks or tastes 'off', alert the client and advise it to be discarded.
Always discuss before discarding anything.
Discuss with your manager if you are concerned that your client is regularly consuming at
risk food.

Spoilage' bacteria and mould are significant causes of food spoilage.

Delaying Food Spoilage

The following are methods of food preservation which remove/ control the factors that
affect bacterial growth:
1. Temperature control e.g. refrigeration, freezing canning (heat for a set time)
2. Moisture control i.e. dehydration e.g. sun drying, accelerated air drying
3. Use of chemicals e.g. salt
4. Physical methods e.g. vacuum packing
PERSONAL HYGIENE 1

All food handlers are responsible for ensuring and maintaining a high level of personal
cleanliness.
General Rules to ensure Personal Hygiene for the Food handler are as follows:
1. Wear suitable, ideally short sleeved clothing to reduce contamination of clothing whilst
carrying out duties.
2. Wear appropriate protective clothing for the task: A disposable apron should be the bare
minimum, removed when leaving the food preparation area and changed for different duties
e.g. cooking, cleaning, feeding etc.

3. Hands- Should be clean* with short unvarnished nails to minimise cross contamination.
No hand jewellery or wristwatch should be worn. The wedding band is the only exception
to this.
These rules are similar to the 'bare below the elbow' concept adopted nationwide in NHS
trusts throughout the UK. Cover any hand cuts and sores before handling food using clean,
regularly changed contrasting coloured waterproof dressings which can be traced easily if
become detached during food preparation.

4. Have clean, tied back and/or covered hair.

5. No heavy perfume- which may affect flavour of food

*see Hand hygiene section

Contact Dermatitis
According to the HSE (2008) Health and Safety in Catering, contact dermatitis is one of the
main causes of ill health for catering staff. Work-related dermitis is a skin disease caused by
work. It is often called excema and develops when they skin's barrier is damaged. It is mainly
found on the hands, followed by forearms and face.
Precautions

Avoid contact with cleaning products, food and water where possible, e.g, use
a dishwasher rather than washing by hand and use utensils rather than using hands
to handle food.

Protect your skin by wearing gloves when working with substances that can
cause dermatitis and moisturise your hands to replenish the skins natural oils.

Check your hands regularly for the early stages of dermatitis, i.e, itchy, dry or
red skin. These symptoms should be reported to a supervisor ASAP as treatment is
much more effective if dermatitis is caught early.

HAND HYGIENE FACTS

In 2002, a FSA survey among catering managers and staff showed that nearly
40% did not wash their hands after visiting the toilet at work.

Similar statistics have been found amongst the general population with an
estimated up to 50% of men and 25% of women failing to wash their hands
after visiting the toilet.

Our hands are the perfect site for the growth and spread of bacteria.

Photo: Bacteria
Bacteria can live for hours on the hands and nail crevices.
Regular, thorough hand washing lowers the bacterial load carried by hands.
Bacterial spread is facilitated by damp hands and many tea towels harbour

unthinkable numbers of bacteria.

Poor hand hygiene is considered to be the main cause of spread of food-borne
illnesses.

HAND WASHING RULES

Hands should be washed with SOAP and WARM WATER in a separate sink to where

food is prepared:
1) Before starting work (especially if working with vulnerable people).
2) After a break/ going to the toilet
3) Before food preparation and touching cooked foods
4) After touching certain raw foods e.g. meat, poultry
5) After handling food waste/ emptying the bin
6) After touching animals (pets), their toys, litter trays, food bowls etc and after being
in the garden.
7) After cleaning
8) After nose blowing/ sneezing
9) Before and after contact with clients/ care home residents, their bedding, bed pans
and medical equipment.
10) Healthcare professionals should make sure:

- their clients wash their hands before eating.

- that visitors should wash their hands before helping to feed residents.

PERSONAL HYGIENE 2

Whilst handling food there should be NO...

Smoking

Sneezing/Nose blowing

Eating/Chewing gum

Sneezing and coughing are reflexes, their timing being unpredictable. If

either are anticipated, turn away from the food preparation area and cover
your mouth and/or nose with a disposable tissue ideally. This is to contain the

spread of germs.
Hands should be washed thoroughly after sneezing, coughing and nose blowing with

hot water and soap before continuing with food preparation.

There should also be NO touching of the face or hair or scratching of other body
areas.

Personal Health & Fitness to Work

A healthcare professional has a legal and moral duty to inform their manager/

employer if they have:

1. food poisoning symptoms
2. a bad cold
3. any infectious illness/ disease e.g. flu, stomach bug
4. infected wounds or

5. have been in close contact with someone with diarrhoea and vomiting.
They may be asked to refrain from work in the interests of client/ service user safety.
A symptom free 48 hours should elapse before those with diarrhoea and
vomiting return to work.

HAND WASHING TECHNIQUES

1. Remove any hand and wrist jewellery before you start.

2. Using warm water and soap, the hands should be vigorously rubbed together
covering all surfaces (for about 30 secs) including:

Palms & between fingers

Nails and insides of hands

Thumbs

Wrists & Forearms

3. Thorough rinsing with clean water

4. Thorough drying with disposable paper towel.
Hands should not be dried on your apron/ clothes.

The responsibility of personal hygiene and health lies with the healthcare
professional.
FOOD LABELS

Food labels are an important source of information about the foods shelf life (use by
and best before dates), storage and cooking instructions.
In the UK foodstuffs have 1 of 2 labels to indicate the nature of deterioration:

Use By Date

This is the date AFTER which the food SHOULD NOT BE

CONSUMED because it is likely to spoil or be potentially

harmful to the consumer.

It usually applies to foods that deteriorate fairly rapidly after
production (e.g. milk, meat) and is a legal date beyond which
the food cannot be sold.
Often such food has specific storage recommendations e.g.
refrigeration.

This is the date BEFORE which food is at its best to consume.

Best Before
Date

It relates to food quality (e.g. flavour, texture etc.) which may

deteriorate beyond this date and tends to be used where food
has a longer storage life.
The food may still be edible within a reasonable time frame
after this date without causing harm to health, but the potential
for harm still exists especially for vulnerable people.

FOOD SHOPPING AND TRANSPORTATION

Should part of your duties involve buying food supplies on behalf of your client, use
the following tips:
1. Choose fresh produce and ensure ready to eat foods are within use by date
on label
2. Check packaging is intact
3. Separate raw and ready to eat products when packing
4. Pack foods that bruise or damage easily above other foods.
5. Chilled/ frozen products should be:

Bought last to reduce time spent at room temperature.

Not left in warm places during transit e.g. near radiators, in direct sunlight.
6.

Buy smaller quantities if living alone to reduce wastage and increased usage

before use by date.

7. Always inform your client where you have put food away e.g. which cupboards,
fridge vs. freezer etc.

FOOD SAFETY AND HYGIENE - SECTION 2

DELIVERED AND GIFTED FOODS

Home delivered food service instructions should be followed.

Hot meals must be delivered above 63C, eaten immediately and not reheated later.
Family & friends of residents should be given advice regarding the food they bring as gifts to
ensure that it is safe to consume.
Foods considered to be:
-

Safe' are low risk foods including fruit, confectionery and savoury dried snacks.

Unsafe include those that contain raw egg and will not be cooked thoroughly including

certain desserts e.g. mousse

Home made and/or unpackaged food should be put in a clean, sealable container for storage
and transportation.

Cooked foods, cream containing desserts/cakes and foods with a use by date should be
transported in a cooler bag and refrigerated immediately.