Transcript Food Hygiene - i

Food Hygiene
Refresher Course
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What is Food
Hygiene?
The long history of food borne
illnesses continues and
is caused by
unsafe practices
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At Risk Groups
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‘at risk’ groups include infants,
pregnant women, elderly people
and people with reduced immunity
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there has been an upward trend in
recorded cases of food poisoning
over the last 15-20 years, but this
has recently started to fall slightly
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food can be contaminated by
biological, physical and chemical
hazards
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the main cause of food poisoning
is bacterial contamination
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Bacteria
each bacterium is a single cell which can
multiply and grow
 there are different types of bacteria, for
example: harmless, spoilage and
pathogenic
 some can turn into heat resistant forms
called spores
 bacteria need food, moisture, warmth
and time to grow
 high-risk foods provide nutrition and
moisture for bacterial growth
 bacteria grow best in the temperature
danger zone 5°C - 63°C
 bacteria grow more quickly around 37°C
(human body temperature)
 bacteria multiply by splitting into two
(binary fission)
 your senses (sight, taste, smell) cannot
tell if food is contaminated by
food poisoning bacteria
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Bacteria Cont.
particular types of bacteria
can cause food poisoning in
different ways
 most contamination comes
from animal and human
sources
 regard all raw meats and
their juices as contaminated
with food posioning bacteria
 other raw foods are also
sometimes
contaminated
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Contamination
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many raw foods can carry bacteria
equipment and work surfaces can
become contaminated with
bacteria by raw foods, pests and
by food handlers - so clean well
and clean often
colour-coding helps to keep food
safe
dirty wiping cloths spread bacteria!
maintain a high standard of
personal hygiene
treat ready-to-eat foods with care
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Personal Hygiene
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food handlers have legal
responsibilities to maintain high
standards of personal hygiene
the human body has bacteria on it
and in it
wash your hands regularly
your hands can transfer bacteria from
yourself to food, work-surfaces and
equipment
do not wear jewellery
keep wounds covered by coloured
waterproof dressings
make sure your protective clothing is
clean
no smoking in food rooms
you must report illness
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Pest Control
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3 point strategy for pest control:
prevent access - deny pests
favourable conditions - report
signs of pests
pests seek food, warmth and
shelter - take steps to keep them
out
domestic pets should be kept out
the food area
report problems to your
supervisor, get rid of any
contaminated food and store food
safely
do not allow the outside
environment to become attractive
to pests
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Kitchen Design
separate ‘clean’ from ‘dirty’ areas
workflow: Delivery  Storage 
Preparation  Service
surfaces must be clean and
durable (avoid using wood)
good lighting and ventilation with
plenty of space to work efficiently
are desirable
ensure safe waste disposal
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Temperatures
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cook food thoroughly
keep hot food hot
keep cold food cold
keep prepared food out of the
Temperature Danger Zone
reheated cooked food must be
‘piping hot’ throughout
check fridge and freezer
temperatures regularly
thaw bulky items completely
before cooking
dry stores must be cool, dry,
clean and ventilated
store food off the floor
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Chemicals
choose the correct type of
cleaning for the current task
 use the correct chemicals for
the cleaning involved
 follow safe and efficient
cleaning procedures
 remove rubbish regularly
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Legal Responsibilities
the main legal responsibilities are
the concern of owners and
proprietors, but Everyone who
works with food must obey the law
 the law is enforced by EHOs
 the law covers premises, people
and practices
 all food businesses must reduce or
eliminate hazards in food
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