Kelling Heath Food Hygiene Training

Contract for the Session
• Health & Safety

• We try our best to keep to time
CIEH Level 1 Awards • We will have a break half way through
in Food Safety • You can ask questions any time- please!
• Mobile phones must be on silent, and answered
Sue Allen outside the room
Blue Sky Leisure • All discussions are confidential
• Don’t worry about the exam- we will go through it!
CH58700 • Anything else??
CIEH Level 1 Awards in Food Safety: slide 1 CIEH Level 1 Awards in Food Safety: slide 2
© CIEH, 2007 © CIEH, 2007
INTRODUCTIONS WHY IS HYGIENE IMPORTANT?
Legal responsibility and legal requirement

• Who am I ??
Blue Sky Policy to have all food handler trained within 3
months of starting
• Your name ??
Moral responsibility
• Your favourite food or restaurant ??

Personal pride
Secure jobs
© CIEH, 2007 © CIEH, 2007
PENALTIES
Sessions 1– 4
1. The importance of food safety
•Closure temporary or permanent
2. Personal hygiene
3. Cleaning
•Prison maximum 2 years (owners)
4. Preventing contamination
•Fines up to £20,000 (maximum)

Individuals and company
© CIEH, 2007 © CIEH, 2007
1
Session 1
What is food safety ??
• protecting consumers from harm
• as a food handler, you must do everything

you can to keep food safe
Importance of food safety
but what causes Harm?
Can you give some examples??
© CIEH, 2007 © CIEH, 2007
Getting food safety wrong Getting food safety right
Customers may complain or Food is safe to eat,

become ill and the business customers will be happy
may get a bad reputation and the business will
and have to close down have a good reputation
and a secure future
What Issues have you come
across?
© CIEH, 2007 © CIEH, 2007
EXAMPLES OF HYGENIC FOOD PRACTICES - STORING FOOD EXAMPLES OF HYGENIC FOOD PRACTICES - PREPARING FOOD
Separate raw and cooked foods • Check use by dates

• Maintain temperature control
Check fridge temperatures
• Wash vegetables
Use plastic trays in the fridge • Limit opening fridge doors
Check use by dates • Probe cooked food to check temperature
• Use right coloured board for preparation
Dating food (day dots)
• Clean worktops regularly – ‘clean as you go’
Keep food covered • Use tasting spoons once only
Keep dry foods above floor • Use clean cloths
• No chips / cracks in crockery
Reseal packets
• Use hot water
Clean dry stores regularly
© CIEH, 2007 © CIEH, 2007
2
Common food hazards Biological hazards
Three main types of
food hazard that can Cause food poisoning
contaminate food or food-borne illnesses
and cause injury
or illness: Bacteria, Viruses etc
• physical
• chemical
• biological
Lets list some examples…
© CIEH, 2007 © CIEH, 2007
Control Hazard spotting
It is important to control
hazards and stop
contamination of food
How can we do this?
© CIEH, 2007 © CIEH, 2007
Food poisoning Symptoms of food poisoning
Caused by eating • abdominal pain

contaminated food – • diarrhoea
most commonly • vomiting
contaminated by
bacteria • nausea
Happens fairly soon after

eating contaminated food
© CIEH, 2007 © CIEH, 2007
3
Session 2
People at most risk of food poisoning
• the very young or old

• those who are or have
been ill
Personal Hygiene
• pregnant women
or nursing mothers
© CIEH, 2007 © CIEH, 2007
PERSONAL HYGIENE
Keeping clean and tidy
Hair must be tied back off the face
Avoid touching hair / nose/ face / ears

• bacteria can be spread
Clean hands and nails
from one place to another
No nail polish
on your hands, clothes
Use a bactericide soap / nailbrush
or utensils
Use as hot water as you can when washing hands
Clean uniform • you must be clean and
Change shoes tidy when you work
Use tissues and dispose immediately with food
No spitting
Plain wedding band only
© CIEH, 2007 © CIEH, 2007
Wash your hands regularly

• HAND WASHING KIT !!!!!!
• before you start work
• before you handle any
food
• between tasks
• after you use the toilet
How good is your hand

washing?
© CIEH, 2007 © CIEH, 2007
4
Wash your hands properly Skin conditions and infections
Bacteria are carried in

and on people
Always use a hand Use comfortably hot Don’t forget the Rinse your hands
basin provided water rub your areas in between before drying them
exclusively for hands vigorously to your fingers and
washing hands work in the soap around your wrists
© CIEH, 2007 © CIEH, 2007
If you have a skin condition Suitable wound dressings

or infection
• tell your supervisor before you start work • spots, cuts or wounds
should be covered with
a brightly-coloured
• your supervisor will decide if it is safe for you
waterproof plaster
to work with food or not
• to stop bacteria from
•you may be required to take time off or visit the doctor the spot, cut or wound
getting into food
© CIEH, 2007 © CIEH, 2007
Reporting illnesses Reporting illnesses
You must not work with food You must tell your supervisor
if you have food poisoning or if you, or anyone you have
recently been in contact
any other illness with similar
with, has food poisoning or
symptoms, as you may
an illness with similar
contaminate food
symptoms
And you could easily make
other people ill
© CIEH, 2007 © CIEH, 2007
5
PERSONAL HYGIENE FOR FOOD HANDLERS - ILLNESSES TO REPORT
Protective clothing and equipment
Diarrhoea
Vomiting
You must wear any protective
Nose discharges (colds)
clothing and use any
Gastro enteritis
protective equipment your
Typhoid / dysentery
Septic conditions
employer gives you to keep
Skin infections
the food and yourself safe
If fall sick after returning from abroad
What clothing should you
wear?
© CIEH, 2007 © CIEH, 2007
Protective clothing and equipment Protective clothing and equipment
Must be: Put it on before you go

• the right type for the job into food preparation areas
• used in the right way at
the right time
• clean and in good condition
© CIEH, 2007 © CIEH, 2007
Protective clothing and equipment Protective clothing and equipment

During your shift, do not leave the food At the end of the shift, put dirty laundry in the
preparation area in your protective clothing bins provided and put other protective clothing
and equipment away in the proper place
What could happen?
© CIEH, 2007 © CIEH, 2007
6
Do not wear
• jewellery or watches
when handling food
• perfume, nail varnish
or false nails when
handling food
Why not?
© CIEH, 2007 © CIEH, 2007
VIDEO BREAK
• ‘BACTERIA BITES BACK’ • Be back in 10-15 mins
© CIEH, 2007 © CIEH, 2007
Session 3
Cleaning
The process of making

Cleaning something free from dirt,
grease and contamination
© CIEH, 2007 © CIEH, 2007
7
Detergent Disinfectant
Removes dirt and dissolves

Reduces bacteria
grease, to a safe level
but does not
remove many bacteria Where would you use it?
Where would you use it?
© CIEH, 2007 © CIEH, 2007
Clean as you go Separate washing facilities
To keep food safe • hands

• food
What happens if you don’t ? • utensils and
equipment
Why?
© CIEH, 2007 © CIEH, 2007
Six-stage process for washing up Safe use of cleaning products

1. Remove scraps of food
and, • your supervisor will show
if necessary, rinse you what to use
2. Wash in hot water • always follow the
with a detergent manufacturer’s instructions
3. Rinse • Never mix chemicals
4. Apply disinfectant
5. Rinse again
6. Leave to air-dry
7. Dishwasher??
© CIEH, 2007 © CIEH, 2007
8
Cleaning chemicals The right cloth for the right job
Handle hazardous Use the right cloth for the

substances with care right job so that you do not
spread bacteria
Use as directed
What sort of cloths can be
used?
How do we ensure they are
clean?
© CIEH, 2007 © CIEH, 2007
For drying dishes and utensils The right cloth for the right job
• use paper towels or air-dry It is best to use disposable,

• if not, use a clean cloth for single-use cloths for cleaning
each batch
• Why? What about chefs cloths?
What about hand drying?
© CIEH, 2007 © CIEH, 2007
Cleaning schedules Cleaning schedules

What needs to be cleaned
Cleaning tasks that have
When- how often? to be done
How it should be done •Daily

•Weekly
Who will do it? •Monthly
•Annually
Who will check?
© CIEH, 2007 © CIEH, 2007
9
Clean as you go
Clear up and clean

your work area at the
end of each task
Why is this important?
© CIEH, 2007 © CIEH, 2007
Bins
• small bins near the food preparation areas
lined with bag/ foot operated or no lid
• large bins or skips outside in a refuse area
emptied & cleaned frequently
© CIEH, 2007 © CIEH, 2007
Storage and disposal of waste Food pests

• animals or insects that contaminate or
• keep the small bin clean damage food
and lined with a bag, • rodents (mice and rats), birds and insects
empty as soon as it is full (such as flies, ants and cockroaches)
• tie bag securely and put in
the large bin outside
• make sure the lid is closed
and no bags are left on
the floor
© CIEH, 2007 © CIEH, 2007
10
Pest control Pest control
• food premises can provide Tell your supervisor if you see

pests with food, moisture, any signs of food pests at your
warmth and shelter Workplace
• to help to prevent an
infestation, keep work What would you expect to see?
areas (inside and outside)
clean and tidy
© CIEH, 2007 © CIEH, 2007
Session 4
Contamination
• when something
harmful or offensive
ends up in food
Preventing Contamination • when hazards
(physical, chemical
or biological) are not
controlled properly
© CIEH, 2007 © CIEH, 2007
Cross-contamination Preventing contamination

• the key to food safety
When bacteria from one place
are transferred to another by • follow the rules to control hazards
someone or something
Examples?
© CIEH, 2007 © CIEH, 2007
11
Preventing physical contamination Preventing chemical contamination
Make sure that nothing Follow instructions

can fall into food while when handling food
it is being prepared, and cleaning products
served or displayed
What controls can you have?
What controls can you have?
Can you give some

examples?
© CIEH, 2007 © CIEH, 2007
Preventing biological contamination Preventing cross-contamination

• wash your hands properly
• keep raw and ready-
• wear proper protective to-eat foods apart
clothing • do not use the same
knives and boards for
• tell your supervisor if you preparing raw and
ready-to-eat foods
have any illness
• wash your hands and
• keep raw foods away from clean food-contact
ready-to-eat foods surfaces each time
you finish a task
• Clean cloths
• Sanitiser
© CIEH, 2007 © CIEH, 2007
Time and temperature control Cold storage
Storing food at cold

To prevent bacteria
from multiplying and, temperatures will slow
therefore, reduce the down multiplication
risk of food poisoning of bacteria, but will
not kill them
Danger Zone 37 Degrees
Body temp!!!
© CIEH, 2007 © CIEH, 2007
12
Cooking Stock rotation
Cooking at 70ºC for • food with shortest shelf

at least two minutes life is stored at the front
will kill most bacteria [The Law] • food with longer shelf life
is stored at the back
We probe at 75 Degrees • always use foods in the
correct date order
© CIEH, 2007 © CIEH, 2007
Stock rotation Your responsibility for food safety
Ensures that food

Everyone who works
is eaten while it is with food has a duty
safe and at its best to make sure it is safe
and does not cause
harm or injury to
the consumer
© CIEH, 2007 © CIEH, 2007
EXAMPLES OF EXAM QUESTIONS What is the most important reason for

cleaning a food preparation area?
• Please don’t worry!!!
1. To look smart and tidy
2. To help prevent contaminating the food
3. To stop staff from slipping
4. To use up cleaning chemicals?
© CIEH, 2007 © CIEH, 2007
13
Which is the best type of waste bin to use in Food handlers should;
the kitchen?
1. Open sack 1. Wash their hands in a wash hand basin

2. Foot operated bin with lid 2. Wash utensils and hands in a wash hand
3. Cardboard box basin
4. Open dustbin? 3. Wash their hands in any sink
4. Wash food and hands in a wash hand
basin?
© CIEH, 2007 © CIEH, 2007
In conclusion… Exam Time
• What have you learnt today? • USING A PENCIL, complete the personal details, and
• Centre Number CH58700

• How are you going to use it when you start • Trainer No. 025632
• Tutor Name Sue Allen
your next shift?
• Read each question and then read it again!

• Place one X for each question clearly in the box
• Sign the form
© CIEH, 2007 © CIEH, 2007
14

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Contract for the Session

• Health & Safety

INTRODUCTIONS WHY IS HYGIENE IMPORTANT?

Legal responsibility and legal requirement

• Your favourite food or restaurant ??

•Fines up to £20,000 (maximum)

• as a food handler, you must do everything

Can you give some examples??

Getting food safety wrong Getting food safety right

Customers may complain or Food is safe to eat,

Separate raw and cooked foods • Check use by dates

Control Hazard spotting

Food poisoning Symptoms of food poisoning

Caused by eating • abdominal pain

Happens fairly soon after

• the very young or old

Avoid touching hair / nose/ face / ears

Wash your hands regularly

How good is your hand

Bacteria are carried in

If you have a skin condition Suitable wound dressings

Reporting illnesses Reporting illnesses

Protective clothing and equipment Protective clothing and equipment

Must be: Put it on before you go

Protective clothing and equipment Protective clothing and equipment

What could happen?

• ‘BACTERIA BITES BACK’ • Be back in 10-15 mins

The process of making

Removes dirt and dissolves

Where would you use it?

Clean as you go Separate washing facilities

To keep food safe • hands

Six-stage process for washing up Safe use of cleaning products

Handle hazardous Use the right cloth for the

• use paper towels or air-dry It is best to use disposable,

Cleaning schedules Cleaning schedules

How it should be done •Daily

Clear up and clean

Why is this important?

Storage and disposal of waste Food pests

• food premises can provide Tell your supervisor if you see

Cross-contamination Preventing contamination

Make sure that nothing Follow instructions

Can you give some

Preventing biological contamination Preventing cross-contamination

Time and temperature control Cold storage

Storing food at cold

Cooking at 70ºC for • food with shortest shelf

Stock rotation Your responsibility for food safety

Ensures that food

EXAMPLES OF EXAM QUESTIONS What is the most important reason for

1. Open sack 1. Wash their hands in a wash hand basin

In conclusion… Exam Time

• Centre Number CH58700

• Read each question and then read it again!

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