Transcript Introduction

Food safety
kitchen & restaurant guide for
starters
F&B4U
By
Andrea Boyes
What is Food Hygiene?
 Food safety is the condition and practices that
ensure the quality of food to prevent
contamination and food poisoning
 It involves taking all necessary precautions
to ensure the safety and wholesomeness of
food during preparation, coking and storage
Types of contamination
 Physical (foreign bodies)
Jewellery, nails, nuts bolts, glass, broken tiles, mouse
droppings, bones, etc
Micro biological
Bacteria, viruses, mould & fungi
 Chemical
Pesticides, cleaning chemical residue, lubricating oils,
additives, fertiliser
 Allergens
Nuts, mustard seeds, shellfish, strawberries, etc
Bacteria
 Good bacteria
 Some bacteria are used
for making cheese &
yoghurt
 They are found all over
soil, dust, pets, pests, on
humans, clothing, raw
food etc.
 Some moulds are used in
the making of blue
cheese
 Yeast is used to make
bread and beer
 Bad bacteria are known
as pathogens
 They cause food
poisoning by growing to
high numbers in food or
by producing toxins in
food
 Pathogens do not change
the appearance of food
 Food looks, tastes and
smells normal. It is only
later that the unpleasant
symptoms are realised.
What do bacteria need to
grow??
 Food: Bacteria prefer food
which is rich in moisture
& protein
 High risk foods are foods,
which will readily support
bacterial growth and will
not go through any
further cooking or heat
processing
 e.g. cooked rice, cooked
meats, cream cakes,
shellfish, eggs, egg
products and ready to
eat foods like sandwiches
and pork pies
 Moisture:-
 All bacteria need
moisture to grow and
most protein foods are
high in moisture
What do bacteria need to
grow??
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Warmth:Bacteria like warmth
the best temperature is
body temperature of
37°C
Danger zone 5 to 63°C
This is the range of
temperatures at which
growth of bacteria is
possible
So always keep food
below 5°C or above
63°C
Food being heated up
or cooled down must
pass through the
danger zone rapidly.
What do bacteria need to
grow??
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Time:With the right
conditions bacteria
multiply by dividing into
two
Doubling in number
every ten to twenty
minutes
This is called ‘Binary
Fission’
Preventing bacteria from
growing

bacteria like food that is
rich in protein and
moisture
 Cold temperatures
prevent bacteria from
growing
 Fridge temperature
legally ˂8°C best practice
1°c to 5°C
 Freezer temperature -18°C
to -22 °C
Destruction bacteria
 Bacteria are killed by
high temperatures
which can be
achieved by cooking
 Food is usually cooked
to temperatures of
72°C for 2 minutes
or >75°C
 A probe can be used to
help produce safe food
Bacteria & time limits
 After cooking food should
be put in the fridge within
90 mins to stops spores
germinating, bacteria
growing & toxin production
 Food should only be kept at
room temperature (in the
danger zone) for a
maximum of 4 hours
 Food on hot display
should be kept above
63°C
 If the temperature drops
below 63°C it can only be
left in the danger zone
for 2 hours
Spores
 Spores: Some bacteria are
capable of forming
spores
 Spores are a survival
mechanism when
conditions are
unfavourable eg. Too hot
too cold or no moisture
 Spores are hard to kill
and are not destroyed by
most cooking methods
Toxins
 Some bacteria produce poisons known as toxins
 Toxins cause food poisoning
 Some toxins are produced in the food during bacterial
growth these are called exotoxins
 Bacillus Cereus & Staphylococcus Aureus produce
exotoxins
 They are hard to destroy as they are heat stable
 Some bacteria produce toxins whist in the body these
are called endotoxins
 Some toxins can cause serious illness; E. coli O157
produces a verocytotoxin which can cause serious illness
and potentially death
Cross contamination
 Cross contamination is
when bacteria are
transferred from a
contaminated source to
an uncontaminated
source
 Usually raw to cooked
 Raw and cooked foods
must be stored
separately wherever
possible
 If raw and cooked foods
are stored in the same
fridge raw should
always be below
cooked
 Colour coded chopping
boards should be used to
help reduce the risk of
cross contamination
What is food poisoning??
 Food poisoning is an illness with some of these
symptoms
 Nausea
 Abdominal pains
 Diarrhoea
 Vomiting
 Worst case scenario death
Salmonella
 Incubation12 – 36 hours
 Duration of illness 1 – 7
days
 Symptoms: Abdominal
Pain,
Diarrhoea, Vomiting
Sources
 Eggs, raw poultry,
contaminated water,
human carriers
Associated foods
 Raw or undercooked
eggs or poultry
 Foods containing raw or
lightly cooked egg e.g.
mayonnaise, mousse
Controls
 Effective cleaning
 Used pasteurised egg
wherever possible
 Avoid cross
contamination
 Exclude infected Food
Handlers
Staphylococcus aureus
 Incubation 1 – 7 hours
 Duration of illness
6 – 24 hours
 Symptoms: abdominal
pain , nausea & vomiting
Sources
 Human mouth, nose,
cuts & boils,
 Lots of people
unknowingly carry staph
aureus on their bodies
Associated foods
 Most foods that have
been handled
Controls
 High standards of
personal hygiene
 Particular attention to
hand washing before
handling food items
 Exclude staff with skin
problems from food
contact
 Avoid cross
contamination
Bacillus Cereus
 Incubation 1-5 hours
 Duration of illness 6 – 24
hours
• Symptoms;Nausea,
Vomiting, abdominal pain
& diarrhoea
Sources
 Cereals especially rice,
cornflour, spices, dust &
soil
Associated foods
 Reheated rice dishes
 Foods containing spices
 cornflour
Controls
 Avoid Re-heating rice if
possible
 Limit time in ambient
temperature
 Eat rice immediately
after cooking
 Limit the time in the
danger zone by cooling
rapidly
Clostridium Perfringens
 Incubation 8 – 22 Hours
 Duration of illness 12 –
48 hours
 Symptoms: abdominal
pain, diarrhoea,
vomiting is rare
Associated foods
 Stocks, sauces, gravy,
moist pie fillings, large
pans of stew , casseroles
etc
Controls
 Avoid cross
contamination
 Use ready prepared
vegetables to avoid soil
in the kitchen
 Cool hot foods rapidly
 High standards of
personal hygiene
Listeria Monocytogenes
 Incubation 1 – 70 days
 Duration varies in each
case
 Symptoms: fever,
diarrhoea, colds & flu
type symptoms, can
cause miscarriage in
pregnant women
Sources
 It is widely distributed in
the environment
Associated foods
 Soft cheese pate, bagged
salad
Controls
 Do not eat food passed
its use by date
 Strict cleaning and
disinfection of chilling
equipment
 Pregnant women should
avoid eating certain
foods
Campylobacter
 Incubation 2 – 5 days
 Duration 1-4 days
 Symptoms: abdominal
pain, diarrhoea,
headache, fever, blood in
faeces
Sources
 untreated water, raw
poultry, sewage & birds
Associated Foods
 Bottled doorstep milk
pecked by birds
 Raw poultry
 Contaminated water
Controls
 Good hygiene practices,
take particular care with
hand washing
 Avoid cross
contamination
 Ensure food is cooked
thoroughly
E.Coli 0157
 Incubation 1-14 days,
usually 3-4 days
 Duration 5-10 days
unless problems occur
 Symptoms: abdominal
pain, diarrhoea (may be
bloody), nausea, can
develop into haemolytic
uraemic syndrome
 Can be fatal to high risk
groups
Sources
 Raw milk, raw beef &
lamb, intestines of cattle
& sheep & sprayed crops
Associated foods
 Undercooked beef
burgers
 Unpasteurised cheese
 Bean sprouts
 Cooked foods that has
been cross contaminated
with infected raw food
 Many more foods as a
result of poor handling
E.Coli 0157
Controls
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Strict segregation of raw and cooked meat
Thorough cooking of minced beef products
Wash all salad, fruit and veg
pasteurisation of milk and apple juice
Good staff training & food safety practices
Cook bean sprouts
Bean sprouts have been causing problems in recent
months
Clostridium Botulinum
 Incubation 2-5 days
 Duration 12-36 hours
 Can take a long time to
recover
 Symptoms: difficulty
swallowing & breathing,
diarrhoea followed by
constipation
 Can be fatal
 Produces heat sensitive
neurotoxin
 The toxin affects the
central nervous system
Sources
 soil, vegetables, fish &
meat
Associated foods
 Low acid canned foods
 Vacuum packed meat
and fish
Clostridium Botulinum
Controls
 Strict control in production of low acid canned foods
 Never use “blown” or dented cans
 Destruction of spores is to heat to 121ºC. for times to
suit product & pack size
 Ensure care is taken & vacuum pack seal is formed
correctly
Norovirus
 Incubation 12-48 hours
 1-3 days, high risk groups can last 4-6 days
 Symptoms: diarrhoea, vomiting, nausea & stomach
pain
Sources
 Sewage, infected food handlers, contaminated water
Associated foods
 Produce, shellfish, ready-to-eat foods touched by
infected food handlers
Norovirus
Controls
 Strict personal hygiene for
food handlers
 Thorough cleaning and
disinfection of infected
areas
 Wash food thoroughly
 Use oysters from a
reputable supplier
 Infected food handlers
should not handle food
Effective hand hygiene is
vital to prevent the
spread of Norovirus !!
Good hygiene practice
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Keeping within the food laws
Better working conditions
Satisfied customers
Reduced wastage of food
Staff morale
Higher profits
Reduction of food poisoning cases
Personal hygiene
 Food handlers need to be trained in personal hygiene
matters and have an understanding of how bacteria are
capable of being passed onto food through poor
handling practices
 Food handlers have legal and moral obligations to
maintain food safety
 Everyone working with food must have high standards
of personal hygiene
 The aim of protective clothing is to protect the food
from the handler and any bacteria or other
contaminants they may be carrying.
 Food handlers must wear protective clothing and must
dispose of it in the appropriate manner after use
Personal hygiene
 Jewellery should be
removed before preparing
food
 Bacteria can survive on
clothing
 Strong smelling perfumes
and aftershaves should not
be worn
 Nail polish and false nails
should not be worn, nails
must be clean and short
• Hands are responsible for
transferring bacteria onto
food, therefore good
hygiene is essential. It is
imperative that hands
are washed properly!!
Personal hygiene
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Hands must be washed regularly especially:
After going to the toilet
When entering a food room
After handling rubbish
After cleaning
Between handling different foods especially raw food
After eating, smoking
After breaks
After removing disposable gloves
After coughing sneezing
When they are dirty!!
Personal hygiene
 The water should be between 40 and 45°C
 Liquid antibacterial soap should be used
 To ensure hands are washed properly they should be
wet first then soap should be applied, a good lather
should be achieved
 special attention should be given to the fingertips, nails,
around the thumb, wrists and between the fingers
 It should take approximately 40 seconds to wash your
hands properly and remove sufficient bacteria
 They should be thoroughly dried preferably using a
paper towel.
Personal hygiene
 Cuts and grazes have
germs in them, so they
must be covered properly
to stop the bacteria from
the cut getting on the
food
 Blue plasters should be
worn because they are
waterproof and they are
highly visible, fabric
plasters harbour bacteria
and will assist with the
transfer of bacteria onto
food
Personal hygiene
Named diseases
 Diarrhoea
 Vomiting
 Infected cuts & boils
 Heavy colds
 Ear, eye & throat
infections
 If you are ill with any of
the named disease you
must report it and stay
off work
 If you have diarrhoea
and vomiting you must
stay off work for 48
hours after the
symptoms have stopped
Personal hygiene
 Smoking in a food room
is banned
 Food handlers if caught
smoking can be fined
£5000 & business owners
that allow smoking
£20000!!!
Design & construction of food
premises
food rooms should have
a linear work flow this
means foods travel in a
forward direction from
raw to cooked
 This helps to prevent
cross contamination
Floors, wall and ceilings
must be:
 easy to clean
 non-absorbent do not
absorb water or liquid
 light in colour usually
white
 Durable; long lasting
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Lighting
 must be adequate for safe
working
 help in cleaning efficiently
 It should be fitted with a
diffuser
 Ventilation
 must remove smells, steam
and bacteria
 provide cooler and less humid
working conditions
Design & construction of food
premises
Equipment
 All equipment and work
surfaces must be easy to
clean and non-absorbent
 Food grade stainless
steel should be used
 Wood should not be used
as it is porous and can’t
be cleaned and
disinfected properly and
they could splinter
 If possible, equipment
should be raised above
the ground
 or be moveable
 This helps cleaning
 and prevents pest
infestation
Stock rotation & control
 Goods must be used in date order to prevent wastage
and maintain food safety
 The newest products must be put to the backa nd the
oldest brought forward to be used first
FIFO:
 First in first out
LILO
 Last in last out
USE BY DATES
 After this date Pathogenic bacteria may be present
BEST BEFORE DATES
 After this date the quality deteriorates
Food Storage
Dry goods should be stored:
 In rodent proof
containers
 Off the floor
 In dry, cool & well
ventilated conditions
 In a clean store
 In date order
 Away from cleaning
chemicals
Perishable goods:
 Should be stored in a
cool room of preferably a
fridge
 Frozen foods should be
stored in a freezer
between -18°C to -22°C
Cleaning & disinfection
Cleaning
 The aim of cleaning is to
remove food particles &
grease
 Cleaning is carried out
with the use of washing
up liquid and hot water
 Rubbing and scrubbing
may also be required
Disinfection
 The aim of disinfection is
to reduce bacteria to a
safe level so they are not
harmful to health
 Disinfection can be
achieved by the use of
chemical or the use of
hot water >82°C
Cleaning & disinfection
Chemicals used for cleaning
and disinfection
Detergent : They improve the wetting
ability of water – loosen
food waste and remove
grease and oil
 For example washing up
liquid
Disinfectant: Chemicals or hot water
above 82°C reduce
bacteria to a safe level
 Milton is a food safe
disinfectant
Sanitiser: Combines the properties
of a detergent and a
disinfectant
 Therefore does light
cleaning & reduces
bacteria to a safe level
Cleaning & disinfection
Articles which require both cleaning and disinfection
 Any surface/equipment which has direct food contact
 All ‘hand touch’ surfaces. eg fridge doors
 All cleaning equipment. eg scrubbing brushes
Pest control
 Failure to deal with waste
properly will attract pests
 The area where the
outside bins are kept
must have a well drained
surface which is capable
of being kept clean
Pest control
 Failure to sweep up food
debris in the kitchen will
attract Cockroaches
 Failure to keep lids
on bins will attract
flies
Pest control
 Leaving waste food on
the floor in the bin yard
will attract rats and mice
 Leaving bins to overflow
and failure to close the
lids will also attract rats
and mice
 Failure to deal with a pest
infestation will result in
immediate closure of the
business by an
Environmental Health
Officer
 Pest controllers will help
with pest problems
Food safety management
systems
 Food safety legislation requires every food business to
have a food safety management system
 In food manufacture there is a system called HACCP it is
an acronym for
 Hazard analysis critical control points
 There is another system used widely across the UK for
catering businesses called SFBB this is an acronym for
 Safer Food Better Business
 SFBB is a “watered down” version of HACCP designed
for catering businesses such as cafés, restaurants, etc
HACCP & SFBB
 HACCP is a food safety
system that is designed
to control hazards; by
putting controls in place
to either eliminate the
hazard completely, or
reduce it to an
acceptable level
 Commissioned by NASA
in 1959
 Launched publicly in
1971
 1990’s saw international
acceptance
 SFBB is also a food
safety management
system for catering
 There are 2 parts to the
SFBB folders
 The diary & safe methods
 Safe methods are spilt
into the four C’s
 Cleaning
 Cooking
 Chilling
 Cross contamination
HACCP & SFBB
 Monitoring is required for both systems
 Both systems have to be presented to the
Environmental Health Officers during inspection
 Staff training is required & recorded
 Opening and closing checks have to be carried out daily
for SFBB
 HACCP & SFBB are proactive
 In the UK on 1st January 2006 food businesses are
required to have a food safety management system
based on the HACCP principles when regulation (EC) No
852/2004 on the hygiene of foodstuffs became law
HACCP & SFBB
 Both systems are designed to identify hazards to food
safety and put controls in place to reduce the hazard to
a safe level or eliminate completely
 The hazards are either physical, chemical & micro
biological
Food safety legislation
What are the aims of food safety legislation?
 Prevention of sale of food which is either, unfit, unsafe
or injurious to health
 Prevention of contamination to food or equipment
 Control food hygiene in premises, equipment and
personnel which would include training
 Control hygiene practices
 Storage of food at the correct temperature
 Hazard analysis, including monitoring, control of
hazards critical to food safety
Food safety legislation
 Food law in the UK is
enforced by
Environmental Health
Officers (EHO’s)
 They inspect premises
regularly and issue
notices
Types of notices
 Hygiene improvement
notice
 A minimum of 14 days is
allowed to rectify the
problem
 Hygiene emergency
prohibition notice
 The business has to close
with immediate effect
 Served if there is an
imminent risk to public
health