CHEF GERRY Presents

Food Hygiene
LIBERTY'S DINER
STAFF TRAINING MODULE

Objectives
By the end of today you will be able to:

 State why good hygienic practices are important  State the likely consequences of poor hygiene practices  & complete the exam paper!

What is food hygiene?

All measures necessary to ensure the safety and wholesomeness of food... ...during preparation, processing, manufacture, storage, transportation, distribution, handling and service to the customer.

FOOD SAFETY

Making sure food is free from harm

Group Exercise
 Group 1 Consider the benefits of good food hygiene  Group 2 Consider the costs of poor food hygiene

5 mins

Food Hygiene is..

 Protecting food from risk of contamination  Preventing any bacteria present multiplying  Destroying any harmful bacteria in the food by thorough cooking or processing  Discarding unfit or contaminated food.

Top Ten causes of Food Poisoning

1 Food prepared too far in advance and held at room temperature 2 Cooling food too slowly prior to refrigeration 3 Not reheating food to high enough temperature to destroy bacteria 4 Cooked food contaminated with bacteria 5 Undercooking.

Top Ten continued...

6 Not thawing frozen poultry sufficiently 7 Cross contamination from raw food to high risk food 8 Storing hot food below 63C 9 Infected food handlers 10 The consumption of raw food (shellfish, eggs, milk).

Food Poisoning is caused by:

Negligence Ignorance Poor Management Effective Supervision Training Knowledgeable Managers.

What is a Hazard?
 Something that may cause harm to the consumer Maybe  microbiological  chemical  physical.

Hazards in Food Preparation

 The contamination of food by pathogenic bacteria, poisonous chemicals or physical contamination such as string, hair, insects  bacteria multiplying to levels which could cause food poisoning because of storage at the wrong temperature  the survival of food poisoning bacteria because of inadequate cooking.

Bacteria

Bacteria
Objectives: by the end of this session you will be able to...      To list the 4 conditions required for bacteria to grow Explain how bacteria multiply to harmful levels Describe a spore Describe a toxin State the High Risk food types.

What are bacteria?

Bacteria are microscopic organisms (germs) found everywhere.  Some are essential (cheese & yogurt making)  Some cause food spoilage  Some (pathogenic) bacteria cause illness  Not all bacteria are harmful.

Food Poisoning Bacteria

Some pathogenic bacteria produce protective spores which can survive high cooking temperatures and reproduce bacteria when returned to ideal conditions
Spores can survive high cooking temperatures

Food Poisoning Bacteria

Toxins are poisons produced by some pathogenic bacteria. In the food or inside the human body Bacteria multiply by division if the conditions are right.

Requirements for Bacterial growth

Food  Moisture  Warmth  Time


Conditions required for Bacterial growth

Food: High protein foods (= HIGH RISK)  cooked meat & cooked poultry  cooked meat products (pates, gravy, stews, meat pies, stock)  dairy products, custards,  eggs & raw egg products (mayonnaise)  shellfish, oysters, prawns, crabs  cooked rice.

Conditions required for Bacterial growth

Moisture: Dried foods prevent bacterial growth However once liquid is added any bacteria present will start multiplying.

Conditions required for Bacterial growth

Warmth: Rapid growth between 20C and 50C Ideal temperature ~ 37C (body temperature) Danger Zone = above 5C and below 63C

Conditions required for Bacterial growth

Time Given the right conditions of food, moisture and warmth, some bacteria can divide into two every 10 - 20 minutes. 1 hr 40 mins = 1,000 bacteria!

BACTERIAL GROWTH
9 hours

100,000,000,000

Bacteria
Qs
Q ~ What are the 4 conditions required for bacteria to grow? Q ~ How do bacteria multiply? Q ~ What is a spore? Q ~ What is a toxin? Q ~ Which foods are considered high risk?

Food Poisoning & Food Borne Diseases

Food Poisoning & Food Borne Diseases

Objectives: by the end of this session you will be able to...  List the 6 causes of food poisoning  State the difference between food poisoning and food borne disease  List the symptoms of food poisoning  Explain what is meant by incubation period.

What is food poisoning?

An acute illness, which occurs within 1 - 36 hours of eating contaminated or poisonous food. Symptoms last from 1 - 7 days Symptoms include:  stomach pain  diarrhea  vomiting  nausea  fever.

What causes food poisoning?

      Bacteria or their toxins (most common) Moulds Chemicals Metals Poisonous plants Poisonous fish or shellfish.

Major Food Poisoning Bacteria

         

Salmonella Clostridium perfringens Clostridium botullinum Staphylococcus aureus Bacillus cereus Vibrio parahaemolyticus Listeria monocytogenes Campylobacter Yersinia enterocolitica Escherichia coli.

Salmonella
SOURCE  raw chicken & poultry, raw eggs & raw milk  incubation time: 12 - 36 hours  duration: 1 - 7 days SYMPTOMS Stomach pain Diarrhoea Vomiting Fever.

Clostridium perfringens
SOURCE  Animal and human excreta, soil (on vegetables), dust, insects, raw meat  incubation time: 12 - 18 hours  duration: 12 - 48 hours SYMPTOMS Stomach pain Diarrhoea (vomiting rare).

Staphyloccocus aureus
SOURCE  Human nose, mouth, skin, cuts and boils. Raw milk from cows  incubation time: 1 - 7 hours  duration: 6 - 24 hours SYMPTOMS Stomach pain Mainly vomiting Some Diarrhoea subnormal temperatures.

Clostridium botulinum
SOURCE  Soil, fish, meat and vegetables  incubation time: 12 36 hours  duration: several months & death common SYMPTOMS Difficulties in swallowing and breathing, double vision, paralysis.

Bacillus cereus
SOURCE  Cereals, especially rice, dust and soil SYMPTOMS Stomach pain Diarrhoea Vomiting TOXIN in food: incubation time: 1 - 5 hours duration: 12 - 24 hours TOXIN in body incubation time: 8 - 16 hours duration: 1 - 2 days.

Did you get all of that?

Lets do a quick exercise to find out how much you remember.

The 6 causes food poisoning

1. 2. 3. 4. 5. 6. Bacteria Moulds Chemicals Metals Poisonous plants Poisonous fish or shellfish

Q ~ Which is the MOST common cause of food poisoning?

Moulds
 Often responsible for food spoilage  Some moulds produce mycotoxins which cause illness and sometimes death.  Foods involved include nuts, figs & apple juice.

Chemical Food Poisoning

Acute food poisoning from chemicals is rare  Usually results accidentally from chemicals stored in unlabelled food containers.

Metallic Food Poisoning

Acute metallic food poisoning also quite rare  Results from acid foods being in contact with certain metals (copper, zinc,)  Symptoms include vomiting and abdominal pain, usually develop within 1 hour.

Poisonous plants / fish

 Rarely occur in commercial premises SOURCES  Toadstools  Deadly nightshade  Rhubarb leaves  Undercooked red kidney beans  Japanese puffer fish.

Foodborne disease
Definition:

An illness resulting from eating food (or water) contaminated by pathogenic bacteria (and/or toxins) which do not need to multiply within the food to cause illness.

Foodborne disease
Transmitted via food INCLUDE  Typhoid  Paratyphoid  Tuberculosis  Dysentery  Hepatitus A (virus)  Brucellosis.

Campylobacter
 Responsible for more cases of illness than salmonella.  Found in raw poultry, raw meat, raw milk, farm animals, pets, sewage and birds  Incubation period 2 - 5 days Symptoms include  fever  diarrhoea  abdominal pain  vomiting.

Listeria
     Able to multiply below 3C Animal & Human carriers Incubation period 1 - 70 days Flu like Symptoms Risk of abortion in pregnant women.

E Coli
 May result in kidney failure in children  Found in intestine of cattle, sheep and humans, sewage, meat and raw milk.  Incubation period 3 - 4 days Symptoms include  nausea  diarrhoea (often bloody)  severe abdominal cramps.

Viral Gastroenteritis
 Viruses are much smaller than bacteria and do not multiply in food.  Airborne infection or person to person  Onset period 15 - 60 hours ~ Duration 24 hours Symptoms include  Vomiting  diarrhoea  abdominal pain  fever & nausea.

Food Poisoning & Food Borne Diseases

Qs Q ~ What are the 6 causes of food poisoning? Q ~ What are the symptoms of food poisoning? Q ~ What is the difference between food poisoning and food borne disease? Q ~ What is meant by incubation period?

Preventing Food Poisoning

Preventing Food Poisoning

Objectives: by the end of this session you will be able to  Explain how to prevent contamination of high risk food  Describe how bacteria in food can be reduced to safe levels  Explain why temperature is used to prevent food poisoning.

Preventing Food Poisoning

Protect food contamination by:  purchasing food from reputable suppliers  effective supervision and training of food handling staff  high standards of personal hygiene and good hygiene practices  well-designed food premises  pest control.

Preventing Food Poisoning...

 separate raw and high-risk food at all stages  effective storage and disposal of waste and unfit food  proper use of suitable equipment / utensils  effective cleaning and disinfection (particular care needed with wiping cloths).

Preventing bacteria multiplying

 Store food out of the danger zone  preparation at room temperature be kept at minimum time  high risk food not to be left at room temperature  cool food as rapidly as possible (within 90 mins)  use suitable preservatives (salt, sugar, vinegar)  keep food wrapped.

Destroy bacteria in food by...

Thorough cooking  Time & temperature is required to destroy bacteria. Heat processing  pasteurization  sterilization  canning.

Sources of food poisoning bacteria

People:  Bacteria found in nose, mouth, intestines, cuts and on the skin  Food may be contaminated by our hands, sneezing, coughing or indirectly by sewage contaminated water.

Aberdeen Typhoid Outbreak

Due to cans of Argentinean Corned Beef cooled in sewage polluted water.

Sources of food poisoning bacteria

Raw food:  Red meat, poultry, untreated raw milk, eggs and shellfish.  Raw food must be kept separate from high risk food  Liquid from de-frosting food must not be allowed to contaminate high risk food, wiping cloths, equipment  Vegetables should be washed on delivery.

Sources of food poisoning bacteria

Insects  May transmit food poisoning bacteria to food  Live / dead insects getting in the food.

Sources of food poisoning bacteria

Rodents  Rats & mice excrete organisms such as salmonellae  Food maybe contaminated by droppings, urine, hairs and gnawing  Food suspected of being contaminated by rodents must be destroyed.

Sources of food poisoning bacteria

Dust  Large numbers of bacteria are present in dust and in the air  Food should be kept covered and put away when cleaning is carried out.

Sources of food poisoning bacteria

Garbage and waste food  Garbage and unfit food must be removed from food rooms  Care must be taken to avoid contamination  Food handlers must wash their hands after handling garbage  Waste bins must have a lid.

Sources of food poisoning bacteria

Animals & birds:  Domestic and wild animals are known to carry harmful bacteria on their bodies and intestines  Dirt can be transferred from their feet  Hairs and feathers may contaminate food  Pets must be kept out of food rooms.

Physical contamination of food

Raw ingredients: stones, glass, pests, dirt, flaking paint Buildings / equipment: wood, rust, grease, oil, screws Notice boards: paper, drawing pins Packaging Materials: staples, string, plastic Food handlers: jewelry, buttons, fibres, hair.

Physical contamination of food

 Cleaning activities: bristles, paper, chemicals  Pests: bodies, droppings, feathers, eggs  Pesticides: Spraying on equipment, bait  Industrial chemicals: veterinary drugs, fertilizers  Sabotage: needles, razor blades, toothpicks, glass.

Preventing Food Poisoning

Qs Q ~ How can contamination of high risk food be prevented? Q ~ How can bacteria in food be reduced to safe levels? Q ~ Why is temperature used to prevent food poisoning?

Purchase, Storage, Temperature control, Preparation, Cooking and Serving of Food

Objectives:
by the end of this session you will be able to...       List 5 necessary checks of food deliveries State the correct temperature of a deep freeze State the correct temperature of a fridge List 6 rules for safe storage of frozen food Explain Stock Rotation State 2 controls necessary during each stage of preparation, cooking, serving and cooling of food.

Purchase & Food Deliveries

 Choose a reputable supplier Deliveries should be checked  Quantity & Quality  Temperature  Packaging  Pests  Delivery Vehicle ?  Delivery Person ?????

Storage of food
      Dry food stores must be clean and tidy Damaged canned food must not be used Excess packaging should be removed Stock must be rotated Fruits should be checked for spoilage regularly Chemicals should be stored away from food.

Chilled storage
 Temperature should be checked and recorded regularly  High risk and low risk foods must be separated  Suitable storage containers must be used.

Refrigerators
 Operating temperature between 1C and 4C  A thermometer must be positioned in the warmest part and the temperature must be checked and recorded regularly  Unit must be serviced regularly  Must be located in well ventilated area away from ovens  Should not be overloaded.

Refrigerators...
 Must be cleaned regularly  Stock should be checked and rotated  High risk food must be stored above raw food to avoid contamination  Food must be covered and in suitable containers (never cans)  Hot food items must never be put into a refrigerator. Allow to cool first.

Freezers & Frozen food

 Should operate at -18C or below  Food items must be wrapped  Frozen food temperature must be checked on delivery and stored as quickly as possible  Deliveries above -12C should be rejected  Stock rotation  Do not store above the freezer load line  Do not keep longer than recommended by the manufacturer.

Frozen food guidelines

Stored at -18C the general guide is: vegetables, fruit, most meat pork, sausages, fish, butter Up to 12 months Up to 6 months.

De-frosting Frozen Food

Most food from the freezer can be cooked immediately  Chicken, Poultry and large joints of meat MUST be completely de-frosted before cooking  Follow manufacturers instructions  De-frost meats in a separate area from other foods  Allow enough time for de-frosting  Cold running water below 15C maybe used  Refrigerate or cook de-frosted foods.

Stock Rotation
Stock rotation is important to:  to make sure that food is used in date order  F.I.F.O. = First In First Out Use by dates = short shelf life Best Before dates = longer shelf life and are manufacturers recommendations.

Food Preparation
Hazards include:  cross-contamination  bacteria multiplying at room temperature Good hygiene practices are essential in preventing food poisoning during food preparation  work in a logical manner  clean as you go  good personal hygiene practices.

Cooking / Processing
Hazards include:  low temperatures will not kill bacteria  large joints will not cook evenly  cool spots can harbor bacteria  tasting food can cause contamination  some bacteria spores will survive cooking.

Controls
 Food must be cooked thoroughly (time and temperature recommended by the manufacturer)  Food being reheated should reach at least 82C  Any unused reheated food should be discarded  Clean, disinfected spoons should be used for tasting  Probe thermometers be used to check temperatures  Lids should be used.

Cooling
Hot food must be cooled quickly before refrigeration Cool in a well ventilated area (then put into a fridge) Maximum 90 minutes Cooling times may be reduced by cooking smaller joints of meat  Stews and sauces can be decanted into shallow containers  During cooling food should be kept away from raw food.    

Serving
Hot food must be held above 63C Cold food must be held below 5C Refrigerated display units are recommended Minimum amount of food should be displayed All equipment and utensils must be in good condition and clean  All crockery / cutlery should be clean and dry  Customers should not be able to handle open food  Food handlers should always wear clean protective clothing.     

Qs
Q ~ What are 5 necessary checks of food deliveries? Q ~ What is the correct temperature of a deep freeze? Q ~ What is the correct temperature of a refrigerator? Q~ What are 6 rules for safe storage of frozen food? Q ~ What is Stock Rotation? Q ~ Name 2 controls necessary during the stage of *food preparation
*cooking food *serving food *cooling food.

Food Spoilage and Preservation

Food Spoilage and Preservation

Objectives: by the end of this session you will be able to...  List 6 signs of food spoilage  State 6 methods used to preserve food.

Food Spoilage and Preservation

Spoilage begins as soon as food is harvested. Spoilage includes:  bacteria  moulds  yeasts.

Food Spoilage and Preservation

Signs of spoilage include:  bad smells  colour change  slime  mould  sour taste  dry or spongy.

Food Spoilage and Preservation

Preservation is treating food to prevent or delay spoilage Packaging is important to extend the life of preserved foods, e.g. cans, bottles, vacuum packing Once opened the food should be treated as fresh and refrigerated Washing is NOT a method of preservation!.

Methods of Food Preservation

        high temperatures: pasteurization, canning, bottling, low temperatures: refrigeration, freezing drying & dehydration: fruits, fish, vegetables, meats chemicals: sugar, salt, vinegar vacuum packing: meat, fish acid fermentation: yogurt, cheese, salami irradiation: spices smoking: fish, meat.

Food Spoilage and Preservation

Qs Q ~ What are 6 signs of food spoilage? Q ~ Which methods are used to preserve food?

PERSONAL HYGIENE

Personal Hygiene
Objectives: by the end of this session you will be able to  Explain the importance of personal hygiene  Explain why hand washing is important  Identify and explain the protective clothing worn by food handlers  Describe how food handlers can contaminate food  List 3 illnesses that must be reported.

Personal Hygiene
All food handlers have a LEGAL and MORAL responsibility to observe and practice high standards of personal hygiene to ensure they do not contaminate food.

Personal Hygiene
Because body temperature is 37C it is ideal temperature for bacteria to multiply Clostridium perfringens in the intestines Staphyloccocus aureus on the skin Food handlers must wash their hands regularly to protect food from contamination!

In turn, each person to stand up and demonstrate 1 bad personal hygiene habit

Group Exercise
Group 1 Consider the bad personal hygiene habits of food handlers Group 2 Consider the good personal hygiene habits of food handlers

5 mins

Hands and Skin

Hands are in direct contact with food and are the main routes for transferring bacteria. Food handlers must wash their hands regularly throughout the working day to protect food from contamination.

Hands and Skin

Hands MUST be washed after the following: After handling raw meat After going to the toilet After returning from a break

Hands and Skin

Cuts & Wounds Cuts must be covered with a waterproof plaster to prevent food becoming contaminated with blood Bright coloured plasters must be used as they are easier to see if they fall into the food

Hands and Skin

     Nails should be kept short and clean Nail varnish must not be worn False fingernails may contaminate food Licking fingers is a bad habit Do not bite nails.

Jewellery
Jewellery should not be worn by food handlers  harbor dirt and bacteria  may fall into food  watches carry dirt and bacteria.

Perfume & After Shaves

Perfume / After Shaves should not be worn by food handlers  may taint foods (especially high fat content food). However, deodorants and antiperspirants are highly recommended for the sake of our guests and work colleagues!

Hair
    Hair is constantly falling out and may fall into food Dandruff can also fall into food Food handlers must wear a hat (hairnets recommended) Combing or touching hair in food areas is forbidden.

Smoking
 It is illegal to smoke in food areas

Group Exercise
 Draw your uniform and describe the purpose of each item worn

10 mins

Protective Clothing
Protective clothing is worn to protect the food from risk of contamination Our personal protection is secondary Gloves should be worn when handling high risk foods e.g. preparing sandwiches Protective clothing and shoes should not be worn outside Lockers must be provided for outdoor clothes

General Health
Food handlers should be in good health, from oral hygiene (healthy teeth) to general fitness Any food handlers who suffer from food poisoning symptoms such as diahrroea, vomiting or a foodborne disease must report it to their supervisor

General Health
Carriers A person who is carrying food poisoning bacteria without symptoms If you live with others who may have food poisoning or a foodborne disease you may be a healthy carrier.

Personal Hygiene
Qs Q ~ Why is personal hygiene important? Q ~ Why is hand washing so important? Q ~ Which protective clothing is worn by food handlers? Q ~ How can food handlers contaminate food? Q ~ Which 3 illnesses must be reported

Food Premises

Food Premises
Objectives: by the end of this session you will be able to  Describe how the correct design of food premises can prevent cross-contamination  List 2 facilities required for personnel  Explain 5 procedures for safe disposal of garbage.

Design of Food Premises

 The design and maintenance of food premises is important to avoid risks of contamination Food preparation and storage areas  Must be large enough for all equipment  Effective separation of raw and cooked foods to prevent cross contamination  Must be easy to clean and kept in good repair

Food Premises
It is a legal requirement to have hand washing facilities  Suitable wash hand basins at appropriate sites  Hot & cold water, soap, nailbrushes & drying facilities  Locker facilities must be available for staff

Design of Food Premises

 Workflow should be continuous eliminating cross contamination  Washing up areas should be away from high risk food areas  Adequate cooking, cooling, preparation and refrigerated areas  Pests must be kept out  Adequate drainage  Sufficient ventilation & high standards of lighting.

Design of Food Premises

Ceilings  Ceilings should be smooth, fire resistant, non-flaking, light coloured, coved and easy to clean Walls  Smooth, non-absorbent, non-flaking, durable, light colored and easy to clean.

Design of Food Premises

Floors  Durable, non-absorbent, anti-slip, easy to clean. Suitable drains. Floor to wall must be coved. Windows and doors  Open windows should be fitted with fly-screens  Doors should be self-closing (and screened if appropriate).

Food Preparation Surfaces

 Hard wearing  non-absorbent (solid and waterproof)  Easy to clean

Storage and disposal of Waste

 Suitable containers both inside and outside of the building  Must have a lid (to keep flies away)  Must be emptied frequently (as necessary)  Sacks should be tied  Waste bins must not be used for food use  Must be cleaned regularly  Refuse areas must be kept clean and tidy  Hands must be washed after handling waste.

Equipment for food handling

       All equipment must be in good repair Designed to minimize harborage of soil and bacteria Chipped, broken equipment must not be used Must be easy to clean Stainless steel is most suitable Color coded cutting boards are recommended. Wooden surfaces must not be used

Food Premises
Qs Q ~ How can the correct design of food premises prevent cross-contamination? Q ~ What 2 facilities are required for personnel? Q ~ Name 5 procedures for safe disposal of refuse?

Pest Control

Pest Control
Objectives: by the end of this session you will be able to  Identify 12 types of food pests  Describe the signs of pests  Explain why pest control is important in the food industry  State the action to take on discovering pests  Describe 2 methods of pest control.

Pest Control
What is a pest?  Rodents: rats, mice  Insects: cockroaches, flies, wasps, moths, silverfish, ants, spiders  Birds: pigeons, sparrows  Domestic animals: cats, dogs Q ~ Which is the most common pest in a food area?

Pest Control
Reasons for Control  to prevent the spread of diseases  to prevent contamination of food (from bodies, droppings and urine)  to prevent damage (fires causes by gnawing electrical wires)  to prevent loss of custom and profit (reputation)  to comply with the law.

Pest Control
Pests look for:  security, shelter and food Deny access by:  care in design of premises  maintenance  use of screens  good housekeeping.

Pest Control
Good Housekeeping  keep premises and refuge areas clean & tidy  keep food covered  clean as you go  store food off the floor  use pest proof containers for storage  check deliveries for pests  keep drains clean and in good condition  regular inspections and staff awareness.

Pest Control
Signs of pests  live or dead bodies, larvae, eggs  droppings  damaged food, chewed boxes & packaging  scratching sounds  fur and nesting materials  footprints  greasy marks (around pipes and walls)  loss of small amounts of food.

Pest Control
Signs of rats  damaged food, chewed boxes & packaging  greasy marks (around pipes and walls)

Pest Control Any signs of pests tell your manager immediately!

Pest Control
Physical controls  electric fly killers  rodent traps  glue traps Chemical controls  Rat poisons must be used VERY carefully  Fly sprays must not be used near food
SEEK ASSISTANCE FROM PEST CONTROL OPERATORS

Pest Control
Qs Q ~ What are 12 types of food pests? Q ~ What are the signs of pests? Q ~ Why is pest control important in the food industry? Q ~ What action must you take if you discover pests? Q ~ What are 4 methods of pest control?.

Cleaning Procedures

Cleaning Procedures
Objectives: by the end of this session you will be able to     Explain why cleaning in food premises is important State 8 points of a cleaning schedule State the difference between cleaning and disinfection List the 6 stages of cleaning.

Cleaning and Disinfection

What is cleaning?  The removal of soil, food residues, dirt, grease and other objectionable matter

DISINFECTION is the process used to reduce bacteria to safe levels

Cleaning and Disinfection

Pathogenic bacteria are present on food contact surfaces (especially raw food) Energy in Cleaning physical: e.g. scrubbing heat: e.g. hot water chemical: e.g. detergent

Cleaning and Disinfection

Reasons for Cleaning  to make food areas safe & hygienic  to remove matter on which bacteria would grow  reduce risk of contamination and spoilage  to allow disinfection  to discourage pests  ensure a pleasant and safe working environment  promote a favorable image to customers  to comply with the law.

Cleaning and Disinfection

Disinfectants  used to reduce bacteria to safe levels  Hot water (82C for 30 seconds), steam and bleach are the most common  contact time is necessary  food contact surfaces & equipment will need to be disinfected several times throughout the day  Dont forget the fridge handles! WASH - DISINFECT - DRY

Effective Cleaning
Cleaning must be planned, organised and implemented in all food areas. Schedules should include:  what is to be cleaned  the chemical (amount), equipment to use  who is to clean it  when and how often it is to be cleaned  the method of cleaning it (how)  time allowed  safety measures and protective clothing necessary  who is responsible to check it is cleaned effectively

Safety and Cleaning

 Chemicals must be used following manufacturers directions  Chemicals must never be stored in food containers  Staff should be trained to clean as they go.  Never use the same cleaning equipment in raw food and high risk food areas  Suitable protective clothing must be worn  Open food must not be exposed during cleaning  Clean the cleaning equipment.

6 stages of cleaning
1 Pre-clean: remove loose debris e.g. sweep, scrape 2 Main-clean: hot water, detergent and energy 3 Rinse: use hot water to remove loose dirt and detergent 4 Disinfection: destroy bacteria using heat or a chemical disinfectant, allow contact time 5 Final rinse: remove disinfectant using clean hot water 6 Drying: air dry preferred

Effective Cleaning WASH ~ DISINFECT ~ DRY

Chemicals must be used following manufacturers directions

Sanitiser
 What is a sanitiser?
A chemical agent used for cleansing and disinfecting food contact surfaces and equipment

Double-sink Washing
1 Remove heavy or loose soil by scraping and rinsing in cold water 2 Place in first sink and scrub with a nylon brush. Water 50C - 60C + detergent 3 Re-immerse in first sink to wash off loosened dirt 4 Place in 2nd sink to rinse chemical residues 5 30 seconds at 82 C to achieve disinfection 6 Remove to drain and dry on a clean, disinfected surface

Cleaning Procedures
Qs Q ~ Why is cleaning of food premises important? Q ~ What are the 8 points of a cleaning schedule Q ~ What is the difference between cleaning and disinfection? Q ~ What are the 6 stages of cleaning?.

The Law Relating to Food and Food Safety

The Law
Objectives: by the end of this session you will be able to  State 4 relevant acts and regulations of food safety  Identify an EHO  Explain the term Due Diligence.

Food Safety Act 1990

The most important Act relating to the sale of food for human consumption Ministers are empowered to make and review hygiene regulations.

Acts and Regulations

 Production for sale of injurious, unsafe, unfit or substandard food  Contamination of food  Hygiene of food premises, equipment and personnel  Hazard Analysis and hygiene practices (H.A.C.C.P.)  Control of food poisoning and food borne diseases  Composition, volume, weight and labeling of food

The Food Safety (General Food Hygiene) Regulations 1995

Acts and Regulations

 The Food Safety(Butchers Shops) Regulations 2000  Food Safety (Temperature Control) Regulations 1995  The Food Premises (Registration) Regulations 1991

Environmental Health Officers (EHOs)

Municipality Inspectors  Carry out inspections of food premises  Are empowered to serve improvement notices and fines  Are empowered to close unfit food premises.

Due Diligence
 Food handlers found guilty of causing food poisoning may be fined and / or imprisoned  If all reasonable precautions are taken at all stages of food delivery, storage, preparation, cooking, cooling and serving of food, then the individual may plead due diligence and may not be punished for the offence.

Due Dilligence
    
Be safe Be careful Be hygienic Be honest Be warned!

The Law
Qs Q ~ Which are the 4 relevant acts and regulations of food safety? Q ~ What is an EHO? Q ~ What is the role of the Municipality Inspector? Q ~ What is Due Diligence?

QUIZ

CENTRE NUMBER:

B 52695

TUTOR NUMBER:

016502

EXAM DATE:

17042004

FIRST NAME INITIAL LAST NAME NAME ON CERTIFICATE DATE OF BIRTH

HAVE YOU TAKEN THIS EXAM BEFORE? (Y) (N)X DATE OF BIRTH START TIME

May you leave here today and forever remember how important your understanding and daily practices of Food Hygiene contribute towards... The Hotel The Guest and to me

Thank you