Transcript Document

GENERAL FOOD SAFETY
GENERAL FOOD SAFETY
AIMS OF THE TRAINING GUIDE
The aim of this training guide is to provide you
with:• A general overview and introduction to areas
included in Food Safety training
• To provide you with a reference point as to
which barbox guides are relevant for further
information
GENERAL FOOD SAFETY
• Introduction to Food Safety
• Legislation
• Food Safety Hazards
• Food Safety Controls
• Food Premises
INTRODUCTION TO FOOD
SAFETY
FOOD SAFETY – WHAT’S
INVOLVED?
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Prevention of Cross Contamination
Temperature Control
Time Control
Personal Hygiene
Cleaning
Pest Control
Maintenance of Premises
COST OF POOR FOOD SAFETY
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Disciplinary / redundancy
Poor staff morale / high staff turnover
Food poisoning or death
Food contamination and wastage
Legal action/closure by EHO
Compensation claims
Pest infestations
Bad publicity
Loss of profit - jobs!!
FOOD SAFETY LEGISLATION
FOOD SAFETY LEGISLATION
BARBOX GUIDES
FOOD SAFETY AND THE LAW
EHO VISITS – GUIDE TO WHAT TO EXPECT
FOOD SAFETY PROSECUTIONS
SUGGESTED TRAINING FOR FOOD HANDLERS
ENVIRONMENTAL HEALTH
OFFICERS
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Powers of entry
Sample/seize food
Examine records
Provide advice
Letter requesting works
Serve notices
Power to close /prosecute
PROSECUTION
• Company
• General Manager or equivalent
• Individual Staff
• Food Hygiene Regulations
 - Fines up to £5,000 per offence
• Food Safety Act
- Fines up to £20,000 per offence
Serious cases can be referred to the Crown Court for
unlimited fines and/or imprisonment
LEGAL CASES AND COSTS
Examples Of Criminal Cases –
– Sandwich firm …£57K (April 2011)
– Take-away owner… 8 months in prison (Feb 2011)
– Retailer …£14 (May 2011)
– Take-away owner…. 3yr ban (Jan 2011)
– Discount store …£34K (Apr 2011)
It costs a lot less to keep a kitchen clean
BENEFITS OF GOOD FOOD
SAFETY
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Safe food
Reduced wastage
Compliance with the law
Customer satisfaction
Good publicity
Staff morale
Increased profits job security
FOOD SAFETY – DEFINITIONS
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Hazard
Contamination
Cross contamination
Risk
Control measures
Food poisoning
Food safety
FOOD SAFETY HAZARDS
HAZARD AND RISK
• Hazard
- Anything which has the potential to cause
harm or is objectionable to the customer
• Contamination
- The presence or introduction of a hazard
in food
• Risk
- The likelihood of a hazard occurring
• Control measures
- Actions required to prevent or reduce hazard
Copyright Perry Scott Nash Associates Limited
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TYPES OF FOOD SAFETY
HAZARDS
1. Biological
e.g. Bacteria, Parasite, Virus
2. Physical
e.g. Broken glass, screw, stone
3. Chemical
e.g. Cleaning fluids, insecticides
4. Allergenic
e.g. Peanut, shellfish
PHYSICAL HAZARDS
PHYSICAL HAZARDS
• A foreign body in food such as glass or a
stone can cut a customer’s mouth, break
teeth or cause choking
• Even if no injury, will be objectionable to
customer
• Physical hazard would include food served
too hot, risk of burning customer
PHYSICAL HAZARDS –
SOURCES
Sources of physical hazards include:
• Raw ingredients (e.g. bones, stalks, dirt)
• Food packaging (e.g. string, plastic, card)
• Buildings & equipment (e.g. wood splinters, flaking
paint, screws)
• Food handlers (e.g. jewellery, hair, plasters)
• Pests (e.g. dead bodies, droppings)
• Sabotage
PHYSICAL HAZARDS CONTROLS
BARBOX
GUIDE TO PREVENTING
PHYSICAL CONTAMINATION
CHEMICAL HAZARDS
CHEMICAL HAZARDS
• Use reputable suppliers to ensure food not
contaminated with chemicals
• Store chemicals (such as cleaning fluids,
pest baits) separately from food
• Never transfer chemicals into unmarked
containers
• Do not use chemicals near food (e.g. spray
cleaning products near uncovered food)
ALLERGENIC HAZARDS
(FOOD ALLERGIES)
FOOD ALLERGIES
The ‘big eight’ foods responsible for 90% of allergic
reactions to food in the UK:
• Milk
• Eggs
• Peanuts
• Nuts
(groundnuts or monkey nuts)
(including Brazil nuts, hazelnuts, almonds and
• Fish
• Shellfish
• Soya
• Wheat
(including mussels, crab and shrimps)
walnuts)
FOOD ALLERGIES
Symptoms from food allergens include:
• Sickness, diarrhoea and abdominal cramps
(similar to food poisoning)
• Rashes
• Tingling lips, tongue and throat
• Swelling of the throat and mouth
• Difficulty in breathing or speaking
• Anaphylactic shock (life threatening)
- Swelling in the throat, difficulty breathing,
drop in blood pressure, collapse and
unconsciousness
ALLERGENIC HAZARDS CONTROLS
BARBOX
FOOD ALLERGIES
QUICK GUIDE
BIOLOGICAL HAZARDS –
BACTERIA AND FOOD
POISONING
BACTERIA
• Microscopic
• Everywhere!
• The main cause of food poisoning
Can’t see ‘em
Can’t smell ‘em
Can’t taste ‘em
FOOD POISONING
How do bacteria make you ill?
– Upset digestive system
– Vomiting and diarrhea –
defense mechanisms
– Toxins
– Young, elderly and immunosuppressed particularly
vulnerable
FOOD POISONING PREVENTION
BARBOX
GUIDE TO PREVENTING FOOD
POISONING IN YOUR OUTLET
DISCUSSION
What are the sources of food poisoning
bacteria in your kitchen?
Consider:
Raw Food, pests and pets, people, dirt, dust, rubbish
FOOD SAFETY CONTROLS
TIME AND TEMPERATURE
CONTROLS
Time and temperature controls are required at each
stage of the food handling process:
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Delivery
Storage
Thawing
Preparation
Cooking
Cooling
Hot holding
Re-heating
Service
DELIVERY
Temperature
• -18oC frozen foods
• 0oC - 5oC refrigerated foods
• Monitor: Record temperatures in kitchen
log book
Time
• Is food in date?
• Store deliveries quickly
• Chilled first, then frozen, ambient last
TIME/TEMPERATURE CONTROL
BARBOX GUIDES
FOOD STORAGE GUIDANCE
FREEZING FOOD GUIDELINES
FREEZING FRESH FOOD
GUIDELINES
USE BY / BEST BEFORE
BARBOX GUIDE
DATE CODES GUIDANCE
PREPARATION
• Minimise time in the danger zone
• Remove from storage the minimum amount
of food required for preparation
• Prepare foods without delay
COOKING MEAT
• ‘Blue’ steaks - ‘sear’/cook the outside surfaces to
kill bacteria
• Whole cuts / joints e.g. beef/lamb or steaks can cook ‘rare’
• Meat on the bone, burgers, sausages, pies,
lasagne - must be thoroughly cooked to at least
75oC
• Refer to spec cards at all times
PROBE THERMOMETERS
BARBOX GUIDE
USING A PROBE THERMOMETER
REMEMBER!
If we fail to control Temperature and Time:
• Bacteria survive, multiply and may produce
toxins
• Food poisoning results
Keep high risk food very hot or very cold
i.e. out of the Danger Zone
CROSS CONTAMINATION
BARBOX FOOD SAFETY
CROSS CONTAMINATION GUIDE
FOOD PREMISES DESIGN
AND MAINTENANCE
FOOD PREMISES
BARBOX GUIDE
GUIDE TO DESIGN AND STRUCTURAL
MAINTENANCE FOR FOOD
PREPARATION AND STORAGE AREAS
If you can do all of this and keep the kitchen
clean and tidy, you have nothing to worry
about!!!