Transcript MAKING AND KEEPING OUR BUSINESS SAFE

Food Hygiene & Safety
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Objectives
By the end of the program, you’ll to be able to:
 Identify and explain 5 effects of poor food hygiene
 Recognize and classify high-risk and low-risk foods; and
enumerate 5 ways to control risk
 Explain how bacteria multiply and state 3 preventive
measures of bacterial outbreak
 Identify and explain 5 safety controls for food safety
 Understand the principles of hygiene, create awareness
and be motivated to implement this knowledge in the
workplace
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Introduction to food safety
FOOD SAFETY:
farm, preparation, processing, manufacture, storage,
transportation, distribution, handling, sale & supply
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protecting food from risk of contamination
preventing bacteria from multiplying
destroying any harmful bacteria in the food
discarding unfit or contaminated food
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The cost of poor hygiene
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The loss of working days and productivity
The closure of food premises
Brand damage
Increased risk of pest infestation
Fines and costs of legal action
Civil action taken by food poisoning sufferers
Food losses due to premature spoilage
Low staff morale
Food complaints and costs of internal investigations
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The benefits of high standards of hygiene
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Satisfied customers
Good reputation
Brand protection
Improved standards of food safety
Compliance with food safety legislation
Less food wastage and increased shelf life
Good working conditions; higher staff morale
Reduced risk of food poisoning and food complaints
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Low-risk foods
Low -risk: *
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Examples: *
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rarely implicated in food poisoning
do not support multiplication of food poisoning bacteria
preserved food like jams, marmalade
dried foods or food with little available moisture such as
flour, bread, & rice
acid foods such as vinegar; and products stored in vinegar
fermented products such as salami
foods with high fat / sugar content such as chocolate
unopened canned food
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High-risk foods
High-risk: * Ready to eat foods which support the multiplication of pathogenic
bacteria.
* Usually high in protein and moisture
* Require strict temperature control
Examples: *
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All cooked meat and poultry / cooked meat products like gravy, pâté
Milk / cream / custards / dairy produce
Cooked & raw eggs / mousse / mayonnaise / home-made ice cream
Shellfish and other sea foods / prawns / oysters
Cooked rice
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Bacteria and food safety
Bacteria: Single-celled microorganisms which are found everywhere:
raw food, air, water, people, surfaces,
etc
Pathogens: Bacteria that cause food
spoilage which could lead to food
poisoning
Commensals: Bacteria which live on
or in the body without causing illness
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Bacteria and Temperature
Bacteria reproduce by splitting into two
Temperature
One hour 3 hours
6 hour
8 hours
4 °C
100,000
100,000
100,000
100,000
22 °C
200,000
800,000
6 million
25 million
37 °C
800,000
50 million 25 billion TRILLIONS!
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Requirements for bacterial multiplication
WARMTH
TIME
MOISTURE
FOOD
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Key points about bacteria
• Bacteria are found everywhere but can only be seen under a microscope
• Food business cannot operate without food poisoning bacteria being present
• Bacteria rely on food, people and equipment to move about
• Food poisoning bacteria prefer temperature range of 20 to 50 ºC
• In optimum conditions, bacteria can multiply every 10 minutes
• Temperatures above 75 ºC can destroy some bacteria
• Spores or toxins in food cannot be detected by visual inspection
• Bacteria will not multiply in refrigerators below 5 ºC but will survive freezing
• Bacteria do not multiply in high acid food, high salt / sugar concentrations or
dried food
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Germometer
Boiling Water
100°C
Cooking Temperature
above
75°C
Dead
(No Growth).
Too Hot
(Start to die)
70
Hot Holding
Temperature above
63°C
D
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50
G
E
40
37°C R
STOP
KEEP OUT
30
STOP
KEEP OUT
20
10
Refrigerator
Temperature
Freezer
Temperature
B
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N
A
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Y
60
5°C
1-4°C
Z
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R
A
P
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G
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W
T
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Multiply
F
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N
Sleepy
0
-18°C
Asleep
(No Growth)
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Four types of contamination / hazards
• Microbiological hazards
- caused by bacteria, moulds, viruses and parasites
• Physical hazards
- from foreign bodies including insects
• Chemical hazards
- such as pesticides
• Allergenic hazards
- such as peanuts, milk, eggs and cereals
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Microbiological hazards
Food poisoning bacteria may be brought
into the premises through:
• Food handlers; visitors
• Raw foods including poultry, eggs,
shellfish, fruit, vegetables & water
• Insects, rodents & birds
• The environment (soil & dust)
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Contamination control for
microbiological hazards
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Purchase food from reliable suppliers
Accept deliveries only if transported in clean / properly equipped vehicles
Inspect deliveries immediately on arrival, rejecting any damage
After checking remove deliveries immediately appropriate storage
Use only food containers for storing food
Keep high risk foods apart from raw foods
Strictly maintain personal hygiene; train staff and monitor performance
Keep food covered / protected at all times unless it is actually processed
Keep premises, equipment and utensils clean and in good condition
Disinfect food surfaces, hand-contact surfaces and cleaning equipment
Ensure that all empty containers are clean and disinfected before using
Keep cleaning materials away from food
Maintain active pest control program
Control visitors and maintenance workers in high-risk areas
Inspect food areas and processes frequently
Ensure adequate thawing of foods, separate from other foods
Make suitable provisions for cooling food prior to refrigeration
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Physical hazards and control measures
• Raw materials
wash, filter, sieve and physically inspect raw materials
before using
• Packaging materials
unpacking must be done away from food production;
request suppliers to use adhesive tape instead of staples;
physically inspect goods for foreign objects
• The building, installations
- wood splinters
- flaking paint or rust
- ordinary glass usage
and equipment:
- bolts, nuts and pieces of metal
- grease and oil glass
- notices outside notice boards
• Food handlers (no protective clothing and head covering)
• Jewelry, nail polish, loose hair
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Chemical hazards
Unwanted chemicals can enter foodstuffs during:
• Growth
(veterinary drugs, fertilizers, pesticides and lead or dioxins)
• Processing of food preparation
(oil, cleaning chemicals / insecticides)
• Transport
(spillage / leakage)
• Sale
(pesticides / cleaning chemicals / plastics from packaging)
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Symptoms of allergy caused by foods containing allergens:
• Generalized flushing of the skin
• Nettle rash
• Swelling of the throat and mouth
• Difficulty in swallowing and speaking
• Severe asthma
• Abdominal pain, nausea and / or vomiting
• Sudden feeling of weakness (fall in blood pressure)
• Collapse and unconsciousness
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Allergenic hazards
Foods which commonly contain allergens:
• Peanuts
• Nuts (cashew / walnuts / hazelnuts / pistachio / almonds, etc)
• Milk (yoghurt / cheese / cream)
• Eggs (mayonnaise / cakes / mousses)
• Fish (anchovies used in salad dressings / sauces / pizza toppings)
• Shellfish (prawns / mussels / crabs / lobsters)
• Soya (tofu / bean curd / desserts, etc)
• Cereals containing gluten
• Sesame seeds
• Mustard
• Celery
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Control of allergenic hazards
• Use reputable suppliers and branded products
• Check labels for foods likely to have allergens
• Clear menu descriptions
• Proper product knowledge for employees
• Staff training on handling allergic reactions
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Cross-contamination
Direct contact
Indirect
Hands, work equipment,
knife, trigger spray or cloth
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Cross-contamination
Drip
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Food poisoning and food – borne disease
Food poisoning occurs within 1 to 36 hours of eating contaminated
food
Possible causes:
• Bacteria or their toxins
• Poisonous fish
• Chemicals (insecticides, excessive additives and fungicides)
• Metals (lead, copper and mercury)
• Poisonous plants (toadstools and some types of mushrooms)
• Moulds
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Important food poisoning bacteria
Salmonella – intestines of ill people , animals,
birds, raw eggs, feces, sewage / water, raw milk,
rodents, insects
Clostridium perfringens – intestines of humans and
animals, feces, sewage, soil, dust, raw meat and poultry
Staphylococcus aureus
human nose, mouth, skin, hands, boils, scratches, spots
and cuts, raw milk from cows or goats with mastitis,
cheese from raw milk, etc.
Bacillus cereus – cereals especially rice, corn flour,
dried food, spices, dust vegetation, soil and intestinal
tract of humans
Clostridium botulinum – soil, vegetables, intestinal tract
of fish and mammals
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Generic control for most food poisoning
organisms
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High standards of personal hygiene especially hand washing
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Keep raw food and high-risk food separate at all stages of production
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Store high-risk foods below 5 °C or above 67 °C
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Cool food rapidly and keep out of danger zone
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Ensure food is thoroughly cooked to core temperature above 75 °C
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Ensure effective cleaning and disinfection
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Ensure effective pest control
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Avoid consuming raw foods likely to be contaminated
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Effective food safety training of all food handlers
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Casual factors relating to outbreaks of food poisoning
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Preparation too far in advance
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Inadequate cooking
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Undercooking
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Cross-contamination
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Improper warm holding
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Use of leftovers
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Contaminated processed food
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Inadequate reheating
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Inadequate thawing
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Raw food consumed
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Infected food handlers
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Extra large quantities prepared
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Personal hygiene
Food safety legislation requires:
• Every person working in a food-handling area
to maintain high standard of personal
cleanliness, including wearing suitable, clean
and, protective clothing;
• The supervision and instruction and / or
training of food handlers in food hygiene
matters commensurate with their work activity;
and
• Persons known or suspected to be suffering
from, or carriers of, a disease likely to be
transmitted through food, including infected
wounds, skin infections or diarrhea, must be
excluded from food handling if there is a
likelihood of contaminating food with
pathogenic organisms.
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Hand washing
Hands are the main vehicle for transferring food poisoning bacteria, hence they
should be kept clean and washed frequently throughout the day especially:
• After visiting the toilet (toilet paper is porous)
• On entering the food room, after a break,
and before handling food or equipment
• After dealing with an ill customer or a baby’s nappy
• Between handling raw food, such as poultry, red meat,
eggs or shellfish, and handling ready-to-eat food
• After changing or putting on a dressing
• After cleaning up animal feces or handling boxes
contaminated with bird droppings
• After combing or touching the hair, nose, mouth or ears
• After eating, smoking, coughing or blowing the nose
• After handling external packaging or flowers
• After handling waste food or refuse
• After cleaning, or handling dirty cloths, crockery, etc
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The nose, mouth and ears
• 40% of adults carry Staphylococcus
aureus in their nose
• Persons with bad colds or continuous
coughing and sneezing should not
handle food
• Food handlers should not eat sweets,
chew gum, taste food with fingers or a
used spoon , or blow into glasses to
polish them
• Spitting is prohibited as is nose / ear /
teeth picking
• Discharges from the ears, eyes and
nose may contaminate food, hence
such ailments must be reported to the
supervisor
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Cuts, boils, septic spots and skin infections
• Food handlers with boils and septic lesions should
be excluded from high-risk food handling areas as
they will be infected with Staphylococcus aureus
• If a cut occurs at work, it should be cleaned, disinfected
and dried, then protected with a conspicuously colored
waterproof dressing
• Waterproof dressings are necessary to prevent blood
and bacteria contaminating the food
• Loose dressings should be replaced immediately.
• Loss of dressings must be reported immediately to the
supervisor
• Cuts at work must be entered in the accident logbook
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The hair
• Hair is constantly falling out and, along with dandruff,
can result in contamination in food products
• Hair should be shampooed regularly, tied back if long
and preferably enclosed by suitable hair covering.
• Combing of hair and adjustment of head covering should
be done in the locker room
• Hair clips may also contaminate food
• Scratching of the head should be avoided
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Jewellery and perfume
• Food handlers should not wear earrings, watches, jeweled rings or brooches as
they harbor dirt and bacteria and restrict effective hand washing
• Stones and small pieces of metal are a potential physical hazard
• Strong-smelling perfume, hand creams or aftershave are a potential chemical
hazard
• Body piercing in exposed parts of the body are unacceptable and must be
covered
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Smoking
• Smoking and the use of tobacco are prohibited in food rooms or whilst
handling open food because:
- of the danger from fingers which touch the lips and may transfer bacteria
to food
- cigarette ends contaminate with saliva are placed on working surface
- it encourages coughing
- an unpleasant environment may be created for non-smokers
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Protective clothing
• All food handlers and visitors should wear clean,
washable, light-colored, easy to clean protective
clothing with no external pockets
• Press studs or Velcro fastening are preferable to
buttons
• Outdoor clothing and personal effects must not be
brought into food rooms
• Lockers for outdoor clothing are provided
• Head covering must always be worn first, followed by
coats to avoid hairs getting on to the shoulders
• The use of different colored protective clothing is
recommended for distinction
• Aprons should be suitable for the particular operation,
thoroughly cleaned or disposable
• Dirty or soiled protective clothing must be replaced
• Protective shoes or boots must be worn at all times
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Exclusion of food handlers
It is a legal requirement for food handlers to advise their supervisor if they
are suffering from diarrhea or vomiting and / or suspect they may be
carrying a food poisoning organism.
• Food handlers are required to undergo annual health checks
• Food handlers excreting food poisoning organisms must not be allowed to
handle food until they have been free of symptoms for 48 hours
• Food handlers suffering from typhoid or paratyphoid must provide six
consecutive negative fecal specimens after treatment
• Food handlers with skin infections such as psoriasis, boils, septic cuts,
respiratory tract infections, infection of the eyes, ears, nose, dental sepsis or
gingivitis must also be excluded
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