Transcript 10.03 MB - Food a fact of life

Food Safety in the food room
Frances Meek, Education Officer
© BRITISH NUTRITION FOUNDATION 2015
Why is food hygiene and safety
important?
• To prevent food poisoning –
pupils, parents and staff.
• Teacher’s own indemnity.
• New Ofsted Common
Inspection Framework from
September 2015 – greater
emphasis on healthy eating
and practical cookery in the
curriculum.
In pairs, consider
why good food
hygiene is
essential in the
classroom.
Approximately 500
people die each year
from food poisoning!
Source:www.food.gov.uk/sites/defau
lt/files/multimedia/pdfs/fds2015.pdf
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There are more than 500,000
reported cases of food
poisoning a year from known
pathogens. There are many
hundreds of thousands of
unreported cases too.
A study in 2014 found that:
1. Poultry meat was linked to
the most cases of food
poisoning (244,000 cases)
2. Vegetables, fruit, nuts and
seeds caused the second
highest number of cases
(48,000)
3. Beef and lamb were third
(43,000 cases)
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Discuss with a
partner the foods
you think cause
the most cases of
food poisoning
each year.
Source: www.food.gov.uk/newsupdates/news/2014/6097/foodpo
isoning
Why is this significant to teaching
food in school?
Most people would consider fruit and
vegetables as low risk foods but if not
handled properly, they can lead to
serious illness particularly in
vulnerable groups such as young
children.
Consider how many recipes at
school use fruit and vegetables as
well as other ingredients that would
usually be considered high risk such
as meat and dairy products!
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Legal requirements
When considering food safety in the classroom,
teachers and schools must take into account:
• The Food Safety Act 1990
• Health and safety at Work Regulations 1999
• General Food Hygiene Regulations 1995
onwards
• The Control of Substances Hazardous to
Health Regulations 2002 - Approved Code of
Practice and Guidance, 2005.
Along with the recommendations from the
Design and Technology Association:
• BS4163:2007 Health and safety for design and
technology in schools and similar
establishments – Code of practice
© BRITISH NUTRITION FOUNDATION 2015
Legal requirements
Legally, a ‘food business’ must demonstrate due
diligence. In the business world this would
mean:
A food business must be able to demonstrate
that it has done everything within its power to
safeguard consumer health.
This equates to the classroom:
A …………. must be able to demonstrate it has
done everything in it’s power to safeguard
………… health.
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Legal requirements – food handlers
• keep yourself clean
• keep the workplace clean
• protect food from contamination or
anything
that could cause harm
• follow good personal hygiene
practices –
e.g. hand washing
• wear appropriate protective
clothing
• tell your employer if you are
suffering from or are a carrier of a
food-borne illness.
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Food hygiene qualifications
It is not a legal requirement for a secondary food
teacher to hold a recognised and up to date
food hygiene/safety qualification. However,
some LAs (or a school’s own policy) may ask their
teachers or a teacher in the school to have this.
Having a food safety certificate can:
• make you feel more confident about cooking
safely in your classroom
• help ensure you have considered all possible
risks
• help ensure you demonstrate best practice
• be useful to include in your risk assessment
• add to your CPD.
The D&T Association regards a food hygiene
qualification as an essential part of overall health
and safety training and accreditation.
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Food safety policies and risk assessments – why
are these necessary?
• Ofsted reviews risk assessments and health
and safety qualifications as part of their
safeguarding criteria. This is a limiting
judgement and the school can fail if these
criteria are not met.
• Failure to ensure pupil or staff safety could
result in criminal or civil prosecution.
• Risk assessments are a legal requirement.
As well as pupil safety, teaching staff are also
responsible for the safe storage and handling of
all ingredients including those that pupils leave
with them from home.
© BRITISH NUTRITION FOUNDATION 2015
In order to minimise the risks involved in food
studies at school it is essential that risk
assessments are undertaken for recipes,
lessons and equipment.
You may think that you do a risk assessment
every time you enter your classroom.
However, risk assessments are formal
activities and should follow five stages:
1. Look for the hazards
2. Decide who might be harmed and how
3. Evaluate the risks and decide whether
the existing precautions are adequate or
whether more should be done
4. Record your findings
5. Review your assessment and revise it if
necessary.
© BRITISH NUTRITION FOUNDATION 2015
Generic risk assessments
These are usually available through
Local Authorities but it is essential that
schools adapt these to their own
setting and account for any specific
hazards.
Many schools use the generic risk
assessments available from
www.cleapss.org.uk
Exemplar risk assessments for safe
preparation and cooking of food will
also be available soon from
www.foodafactoflife.org
© BRITISH NUTRITION FOUNDATION 2015
Food hygiene and safety good practice:
• Pupil and parent/carer awareness - make pupils and
parents aware of the importance of good food
hygiene practices. It is recommended that a letter
is sent to all new pupils outlining the school’s food
safety policy and guidelines.
• Allergens – ensure record keeping is up to date and
measures are taken to avoid contamination.
• Ingredients - should be good quality, within date
and stored safely (dry stores, fridge or freezer). Fridge
and freezer temperatures should be checked and
recorded daily. Any issues should be reported.
• Personal hygiene – hair up, jumpers, nail varnish and
any jewellery/watches removed, aprons on and
hands washed and dried thoroughly (pupils and
teachers!).
• Preventing cross contamination – where possible
different boards should be used for raw and cooked
foods (especially raw meat), along with clean cloths
and a sanitising spray.
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• Correct cooking time and temperature – to
reduce the risk of bacterial multiplication and
food poisoning, food must be cooked until it
reaches 70ºC for 2 minutes or until it is piping
hot.
• Cooling and safe storage - cooked foods
should be cooled quickly and stored in a
fridge within 90 minutes.
• Finished dishes should to stored in the food
room until the end of the day in order to
avoid incorrect storage and bacterial
multiplication.
• Cleaning/disinfecting – pupils should be
taught the importance of washing up
thoroughly. Food departments should have
cleaning schedules in place for regular
cleaning which is over and above ‘clean as
you go’.
An exemplar cleaning schedule is available on
www.foodafactoflife.org
© BRITISH NUTRITION FOUNDATION 2015
Storage of ingredients and finished dishes
In order to prevent bacterial multiplication
and cross-contamination, it is important that
safe storage practices are followed:
• Students should store their ingredients in the
fridge before schools starts.
• Store high risk ingredients such as meat and
dairy in the fridge below 5°C.
• Store raw ingredients below cooked or
ready to eat foods to prevent crosscontamination.
• Decant part used tins into plastic
containers with a lid. Label with a use by
date.
• Store all opened jars and bottles in the
fridge and label with an ‘opened on’ or
‘use by’ date.
• Cool cooked food quickly and store below
5°C within 90 minutes.
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Pre-print name labels for dishes made– this helps
manage the food stored in your fridges but also
gives pupils and parents important storage, cooking
and allergen information.
The information on the label could include:
• Name, date and class/year group
• Cooking and storage instructions
• Allergens
Name:
Date:
Class:
Mango and orange chops: Store in a refrigerator
and consume within 48 hours. To reheat, place in a
pre-heated oven (200°C, gas mark 6) for 10-15
minutes until piping hot.
© BRITISH NUTRITION FOUNDATION 2015
Sensory testing
Sensory testing is an important part of pupils’
food studies but it is essential that this is carried
out safely and hygienically:
• Teachers must be aware of, and have
record of, any allergies or intolerances their
pupils may have .
• Any food or ingredients tasted must be
good quality, in date and stored correctly.
• Clean spoons must be provided and pupils
instructed not to ‘double dip’ or use their
fingers when tasting their own dishes.
Also:
• Pupils should not be allowed to lick the
‘beaters’ of an electric whisk or a wooden
spoon when making mixtures using raw
eggs, e.g. cakes or muffins.
© BRITISH NUTRITION FOUNDATION 2015
The 4 Cs……
•
Cleaning – what are the
reasons for cleaning?
•
Cooking – what are safe
cooking strategies?
•
Cross contamination – what
is the impact of cross
contamination?
•
Chilling – why is
temperature control
important?
© BRITISH NUTRITION FOUNDATION 2015
A great way to teach
the 4Cs is to show the
Bacteria Bite Business
video which is available
on the FSA website.
Pupil health and safety record
sheets
It is good practice to record
the food hygiene and safety
skills and knowledge that your
pupils have learnt.
This could be recorded in your
class register, using Excel or in
their workbooks.
© BRITISH NUTRITION FOUNDATION 2015
Food hygiene resources
available from:
www.foodafactoflife.org
The Food route resources have
now been updated and will be
available to download soon
from:
www.foodafactoflife.org
© BRITISH NUTRITION FOUNDATION 2015
New food hygiene activity
coming soon!
A multi-purpose resource that
could be used as a board
game, bingo game or a starting
point for research or discussion.
© BRITISH NUTRITION FOUNDATION 2015
© BRITISH NUTRITION FOUNDATION 2015
Core competences for
children and young people
aged 5-16 years
These have recently been
updated and include food
safety and hygiene.
The core competences are
good to use as a basis for
writing schemes of work and
also for assessing progress and
setting targets (self and
teacher).
The Food Passport can also be
used to assess food safety
knowledge..
© BRITISH NUTRITION FOUNDATION 2015
Food Hygiene resources
available from:
www.meatandeducation.com
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Videos
Lesson plans
Worksheets and activities
PowerPoint presentations
Interactive whiteboard
activities
© BRITISH NUTRITION FOUNDATION 2015
Poster available to download from:
www.meatandeducation.com
© BRITISH NUTRITION FOUNDATION 2015
Other resources available:
e-Bug is a free educational resource for
classroom and home use and makes
learning about micro-organisms, the
spread, prevention and treatment of
infection fun and accessible for all
students.
All activities and plans have been
designed to complement the National
Curriculum. The student pages
complement the teacher resources by
providing online games, revision pages
and lots more to continue the learning
experience at home.
© BRITISH NUTRITION FOUNDATION 2015
British Nutrition Foundation
Imperial House
15-19 Kingsway
London WC2B 6UN
Telephone: 020 7557 7930
Email: [email protected]
Web: www.nutrition.org.uk www.foodafactoflife.org.uk
© BRITISH NUTRITION FOUNDATION 2015