First time Food Safety Essentials for Food

Handlers

Updated October 28th, 2015

 INTRODUCTION

This presentation contains the essentials of

food hygiene and safe food practice as
required by the current HRC standards.

• Read it and understand it

• Put the essentials into practice

• Memorize each key point

 Personal Hygiene Essentials
Personal Hygiene Essentials

We all carry bacteria on and in our bodies. These

bacteria can be easily transferred to our hands,
which is why it’s essential to keep your hands clean
when working around food.

• Wash your hands regularly

• Use the wash basin and soap provided
• Keep cuts and sores covered
Personal Hygiene Essentials
Personal Hygiene Essentials

Your overall appearance is one of the essentials of

personal hygiene. Clean overalls protect you from spills,
and protect the food you are handling. Your hair should
be covered, and any loose items (e.g. jewellery) should
be removed.

• Always wear clean overalls

• Keep your hair tied back or covered
• Remove all jewelry
Personal Hygiene Essentials
Personal Hygiene Essentials

There is more to personal hygiene that just

looking good and keeping your hands clean.
Careless behavior can cause bacteria to be
transferred to food.

• Do not smoke in any food area

• Do not cough or sneeze over food
• Do not eat whilst you are handling food
Food Handling Essentials
Food Handling Essentials

Raw food can contain harmful bacteria called pathogens.

It is essential to use proper equipment and handle food
correctly.

 Always store and prepare raw and cooked food

separately
 Use separate utensils and equipment for raw and
cooked food
 Keep food covered when not in use
 Food Handling Essentials
Food Handling Essentials
Keeping food at the correct
temperature is your responsibility. It
is essential that food which is not in
preparation or for immediate service
is kept at al temperature which will
restrict bacteria growth. This means
either storing food in a fridge below
the legal minimum of 8°C but ideally
below 5°C or in a hot press, bain
marie or at a temperature above 63°C
on in hot hold facilities. Cooking
should be thorough, the centre of the
food should be a minimum of 75°C or
when re-heating 85°C
Food Handling Essentials
Food Handling Essentials

Given sufficient time and in the right conditions bacteria can

grow to large numbers in a short time period. Preparing food too
early or allowing stock to be stored without time checks or
temperature controls can render the food harmful. It is essential
that the basics of food handling are observed by avoiding cross
contamination, ensuring good temperature control and
preventing sufficient time for bacteria to grow.

 Bacteria need time to grow

 Don’t prepare food too early
 Check times and temperatures of food
 Color coding
– What is each color for?
Food Handling Essentials

Raw meat Cooked Meat

Clean veg Dirty veg Allergen

Bread Fish
 Cleaning Essentials
Cleaning Essentials

Always follow cleaning schedule and product instructions.

A cleaning system should be provided for each specific
food area and should detail all surfaces and equipment
that require cleaning. Read the chemical product labels
and be aware of any precautions that need to be taken
into consideration.

 Cleaning schedules identify the areas and equipment

 Schedules tell you the correct chemicals to use
 Schedules will advise you on the cleaning frequency
 Cleaning Essentials
Cleaning Essentials

Washing utensils, crockery and food equipment is

essential. Equipment and utensils should be inspected
regularly to make sure they are in good condition and can
be easily cleaned and disinfected, using the correct
detergent and dried adequately.

 Wash equipment down after use

 Utensils must be thoroughly washed and rinsed
 Use 2 stage cleaning with hot soapy water and then
sanitizer (must be left for 60 seconds for deep clean)
 Cleaning Essentials
Cleaning Essentials

‘Clean as you go’ should be the motto of every food handler.

Food waste, if allowed to build up, provides a food source for
insects, rodents and bacteria which can be transferred to
food. Make sure that all spillages are cleaned up as they occur,
and the food area is kept clean.

 Cleaning as you go stops food waste building up

 Cleaning as you go prevents the opportunity for insects and
pests
 Cleaning as you go removes a source of bacteria
Communication Essentials
Communication Essentials

Food handlers must report to their employers if they are suffering

from an infectious disease likely to cause food poisoning. Similarly,
septic cuts and abrasions can pass harmful bacteria on to food.

 You could pass your illness on through the food you handle
 Symptoms of sickness or diarrhoea should be reported and you
must not return to work for 48 hours
 Any septic cuts or discharges should be reported
 If you ever feel unwell report it to your supervisor. Certain illnesses
mean that you may have to stop work.
Communication Essentials
Communication Essentials

As a food handler, you are likely to be part of a large team, and you
should be aware of all the procedures and methods used to ensure
that the food you handle and prepare is both safe and of high quality.
If you are unsure, ask your supervisor.

 Your silence may mean something goes unnoticed

 Remember you won’t be the first person to have asked that
question
 Asking when you aren’t sure isn’t stupid, it’s a wise move
 If you have been on Vacation outside of the EU you must complete
a ‘return to work’ sheet
Quiz time