Transcript FOOD HANDLING AWARENESS

FOOD HANDLING AWARENESS
Introduction
Every year thousands of people suffer from
food-borne illness, usually as a result of
eating or drinking contaminated or poisonous
food.
Many attacks go unreported and it is estimated
that one person in fifty will be effected
annually. Some of these especially the very
young, the elderly or the infirm will die.
• In 1987 Crown Immunity was lifted from hospitals
following an outbreak of food poisoning at the Stanley
Royd Hospital in 1984. As a result all aspects of
hospital catering are subject to control under the law
and hospitals, including ward areas, can be inspected
at any time by Environmental Health Officers.
• These officers have the power to enforce the
provisions of the;
The Food Safety Act (1990) and The Food Safety
(General Food Hygiene) Regulations (1995).
FOOD HYGIENE LAW
Food Safety Act (1990)
Food Safety (General food hygiene) Regulations (1995)
An environmental health officer has the power to
enforce this legislation and can do so at any time.
If food is not handled correctly, legal action can be
taken against the Trust or the individual who fails
to comply with the law.
Any hospital staff who are involved in food service are
“food handlers” if they break the rules the penalties
can be applied to them as individuals in exactly the
same way as they would in a commercial operation.
What is Food Hygiene?
Food hygiene is more than just cleanliness;
it includes all practices involved in :
Protecting food from risk of
Contamination, including harmful bacteria,
Poisons and foreign bodies
Preventing any bacteria present multiplying to
an extent which would result in the illness of
Consumers or the early spoilage of food.
Destroying any harmful bacteria in the food by thorough
cooking or processing.
Causes of Food Poisoning
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Bacteria and their poisons
Viruses
Chemicals (insecticides, weed-killers, etc.)
Metals (lead, copper, mercury etc.)
Poisonous plants (deadly nightshade,
toadstools, etc.)
BACTERIAL FOOD POISONING IS THE
MOST COMMON AND CAN BE FATAL
There are two main types of bacteria
which cause problems for the food industry:
1.
Food Spoilage Bacteria
Not usually harmful to humans
Cause food to go off
Physical change causes smell, colour or
texture of food to change.
Usually very obvious that Food Spoilage Bacteria
are present in large numbers.
2.
Bacteria Which Cause Illness
Pathogens
Harmful to humans if present in large enough numbers.
No physical change to food
Cannot be detected by smell, taste, touch or appearance
Most food poisoning is caused by large numbers of pathogens, often
around 100,000 to 1,000.000 being consumed.
Conditions Required For Bacteria To
Multiply
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WARMTH (Temperature)
The ideal growing temperature for pathogens is 37c
They will grow quickly between 20c and 50c
To prevent growth temperature must be kept below 5c or
above 63c.
5c-63c is called the “DANGER ZONE”
FOOD (Nutrient)
High protein food is required
Meat, poultry, dairy products (except butter and hard
cheese).
WATER (Moisture Content)
Dried foods, or those with high sugar or salt content will not
support bacterial growth. Bacteria remain dormant.
The Ten Main Reasons for Food
Poisoning
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Food prepared too far in advance and stored at room
temperature.
Cooling food too slowly prior to refrigeration.
Not reheating food to a high enough temperature to destroy
food poisoning bacteria.
The use of cooked food contaminated with food poisoning
bacteria.
Undercooking.
Not thawing frozen poultry for sufficient time.
Cross-contamination from raw food to cooked food.
Storing hot food below 63ºC.
Infected food handlers.
Use of leftovers.
THE FOOD CHAIN
Delivery
Storage
Preparation and Handling
Cooking
Transfer
Serving
Consumption
Washing Up
The Cost of Poor Hygiene
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Food poisoning outbreaks and sometimes death
Food contamination and customer complaints
Pest infestation
Waste food due to spoilage
The closure of food premises by EHO action
Fines and costs of legal action taken by local authority
action
Civil action taken by food poisoning sufferers
Loss of production and food which has to be destroyed
Decontamination of equipment and replacement of
damaged equipment
TIME
Division every 10 minutes is possible.
Food must not be kept in the DANGER
ZONE for longer than absolutely
necessary.