Transcript CLEANING - Kirklees

Kirklees Environmental Health
Food Safety Team
Vicki Stratford
Senior E.H.O.
Food safety presentation
• The role of Kirklees Food Safety Team
• Food safety in care homes
Role of Kirklees Council Food Safety Team
PRO-ACTIVE
• Aim to raise awareness of good food hygiene
• Improve standards & compliance in food businesses
REACTIVE
• Infectious diseases – sporadic cases & outbreaks
• Aim to prevent/limit the spread of infection & prevent
reoccurrence
Managing food safety
Managing your business effectively is
essential for food safety
Good food hygiene
•
•
•
•
Cross contamination
Cleaning
Cooking
Chilling
Cross contamination
Cross contamination is one of the most common
causes of food poisoning. It happens when
harmful bacteria are spread onto food from other
food (raw meat/poultry), surfaces, cleaning cloths,
hands or equipment
Food should also be protected from
physical contamination &
chemical contamination
Protective clothing & personal hygiene
Kitchens in care homes:
• anybody entering the kitchen should wear suitable overclothing, which may include a white coat & hat
• staff who leave the kitchen to undertake other duties should
remove their protective clothing before leaving the kitchen
• no jewellery, perfume or heavy make up to be worn whilst
working with food
• nails should be kept short & clean & no false nails or nail
polish to be worn
Food safety during outbreaks
Staff may undertake caring / domestic / laundry duties
before then going on to serve food to clients. In
between they may have changed a tabard or put on
plastic apron combined with effective handwashing
This is an acceptable practice, however in an outbreak
situation with D & V, this practice is strongly
discouraged. A risk assessment should be carried out
& additional precautions put into practice to
minimise increased hazards
Cleaning
Effective cleaning is essential to get
rid of harmful bacteria on hands,
equipment & surfaces & to stop
them spreading to food
Cleaning terms
Detergent – a chemical used to remove dirt,
grease & food particles. Does NOT kill bacteria
Disinfectant - a chemical used to reduce
bacteria to a safe level
Sanitiser – a combined detergent & disinfectant
Cooking
It is essential to cook food properly to
kill any harmful bacteria. If it is not
cooked properly, it might not be safe for
your customers to eat
Germometer
100°C
Boiling Water
Dead
(No Growth).
75°C
Cooking Temperature
above
Too Hot
(Start to die)
70
Hot Holding
Temperature above
63°C
60
STOP
KEEP OUT
50
40
37°C
D
A
N
G
E
R
30
STOP
KEEP OUT
20
10
Refrigerator
Temperature
Freezer
Temperature
5°C
1-4°C
Z
O
N
E
B
I
N
A
R
Y
R
A
P
I
D
G
R
O
W
T
H
Multiply
Sleepy
0
-18°C
Asleep
(No Growth)
F
I
S
S
I
O
N
Chilling
Chilling food properly helps to stop
harmful bacteria from growing
What will an Officer expect on a routine
food hygiene inspection?
They will check:
• You have a suitable food safety management system in place
• The standards of cleanliness & food safety
• The condition & structure of your food business
• Confidence in management
• All food handlers are suitably trained, instructed & supervised
in food hygiene
• Recognises a food business for providing healthy food options; can achieve
at a bronze, silver and gold level.
• Your business will need 3 stars or more on Food Hygiene Rating Scheme to
apply for the Healthy Choice Award
• Currently there are approximately 500 food businesses in Kirklees with the
award
• It is open to all those providing/selling food eg. Schools, Cafes, Sandwich
Shops, Restaurants, Pubs, Clubs, Play Groups, Residential Homes, Takeaway’s etc