Transcript Food Safety - us6630.ppsx

u/s 6630
Demonstrate knowledge of food safety
Level 3
Credits 5
Amazing Restaurant
Inspections
Food Spoilage is

when food has
deteriorated to a
point when it is no
longer fit to eat e.g. it
looks tastes or
smells undesirable
Food Poisoning is

when people become
ill from eating
contaminated food.
Unlike food spoilage
where there are
obvious signs that a
food item has
deteriorated, you
cannot always well
when food is
contaminated and may
cause food poisoning.
A food safety hazard is

Any biological,
chemical or physical
substance that has
the ability to cause
harm if it is eaten.
Examples of food safety hazards include:

Biological
◦ micro-organisms including bacteria, yeasts and
mould

Chemical
◦ natural chemicals found in some foods e.g.
rhubarb leaves and added chemicals such as
pesticides and cleaning chemicals

Physical
◦ foreign objects that fall into food e.g. Wound
dressings, screws, nuts, bolts, plastic, insects, glass
fragments
Food safety involves more than just
cleanliness; it includes all practices
required to make sure food is safe
to eat. These include:

protecting food
from the risk of
contamination,
including from
harmful bacteria,
poisons and foreign
objects
Food safety involves more than just
cleanliness; it includes all practices
required to make sure food is safe
to eat. These include:

preventing any
bacteria present in
the food from
increasing to a level
that would result in
food poisoning or
spoilage of the food.
Food safety involves more than just
cleanliness; it includes all practices
required to make sure food is safe
to eat. These include:

destroying any
harmful bacteria in
the food by thorough
cooking or
processing
THE THREE RULES OF FOOD
SAFETY

1.
2.
3.
There are three ways to maintain food
safety:
Prevent contamination
Prevent growth
Kill bacteria
1.
2.
What is the aim of food safety?
To prevent food poisoning and to maintain
the quality of food through all stages of
production until it is eaten.
What are the three rules for food
safety?
i. Prevent contamination
ii. Prevent growth
iii. Kill the bacteria
1. Prevent Contamination

Contamination means food has become
unclean or unsafe by coming into contact
with germs or chemicals.
1. Prevent Contamination

Cross-contamination means
transferring bacteria or micro-organisms
to uncontaminated food. Food handlers
can easily do this in many different ways,
such as handling something dirty and then
handling food, without washing their
hands in-between.
2. Prevent Growth

In small enough numbers harmful microorganisms can’t make us sick, but in the
right conditions for growth their numbers
can get out of control. As a food handler
you need to understand how to store
food properly so that micro-organisms
cannot grow. The rules for refrigeration
and storage are a top priority.
Conditions required for Growth
of Micro-organisms
food
 moisture
 warmth
 time
 oxygen (some)

Conditions for Growth
of Micro-Organisms
3. Kill the Bacteria

Thoroughly cooking food at the correct temperature
for the required length of time is the main way that
food handlers can kill bacteria.

As a food handler it is your responsibility to check
food at all stages, from delivery and storage through to
sale and service, to make sure your customers receive
food that is safe to eat.

Having a good knowledge of safe food handling
practices and how to prevent food spoilage and food
poisoning is essential for all food handlers.
TV3 news clip of Hepatitis A at McDonalds
(Sat 20 Dec 2006 6:14pm)
McDonald’s worker causes
Hepatitis scare
Guests Exposed to Hepatitis A – The
Press 17 May 2008
Contamination is: the
presence of harmful unwanted
substances or micro-organisms
in food.
Cross-contamination is: the
transfer of pathogenic
(dangerous) micro-organisms
from a contaminated source to
uncontaminated food.
Physical contamination
Physical contamination can be
prevented through safe handling
practices and good personal
hygiene. Some physical hazards
may just be unpleasant, such as a
slug in your lettuce, but some
can be very dangerous, such as
pieces of glass in food.
 Examples of physical hazards
include:

◦ insects, slugs, snails
◦ bandages and dressing, glass, small
pieces of machinery, foil or plastic
packaging, hair.
Physical Contamination
Chemical contamination

All foods are at risk of being
contaminated by chemical hazards. Some
of these hazards occur naturally, such as
the green on potatoes. Others may be
added by food handlers, either on
purpose when producing the food, such
as insecticides and preservatives, or by
accident, where chemicals such as those
used for cleaning end up in food.
Chemical Contamination
Chemical contamination

To prevent chemical contamination:
◦ Wash all fruit and vegetables to remove any trace of
added chemicals such as pesticides or herbicides.
◦ Know which foods have natural toxins that can lead
to food poisoning, for example, the green on
potatoes.
◦ Be careful when using cleaning chemicals in a kitchen.
Make sure they are away from food items. Wash your
hands thoroughly after using any chemicals. Do not
use chemicals around uncovered food.
Biological contamination

Biological contamination is the presence
of micro-organisms, such as bacteria,
mould and yeasts, in food. In small
numbers these may b e safe to eat, but if
allowed to grow in numbers they can
make food unsafe to eat and lead to food
poisoning.
Biological Contamination
Most micro-organisms need to
following conditions to grow:

Food
◦ yeasts, mould and bacteria all like food that
are generally moist and rich in protein or fat.
These are known as high-risk foods. These
foods spoil easily (are perishable) and require
special care when storing and handling.
Most micro-organisms need to
following conditions to grow:

Temperature
◦ bacteria, mould and yeasts all grow in warm
conditions. The temperature range they grow
best in is called the ‘danger zone’ which is 4°C
- 63°C. It is important to store, cook and
hold all hot food at the correct temperature.
If foods are left in the danger zone for too
long the results could be disastrous.
The
‘Danger Zone’
Most micro-organisms need to
following conditions to grow:

Time
◦ bacteria double in number every 20 minutes
given ideal conditions, such as food, moisture
and temperature. It is important to prepare,
store and serve food quickly so this doesn’t
happen.
BACTERIA
Most micro-organisms need to
following conditions to grow:

Moisture
◦ all living organisms need moisture to survive.
Foods that are dried or frozen do not allow
micro-organisms to grow.
Contamination can happen at
any stage of the food handling
chain, from delivery through to
sale or service.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Delivery
◦ The chicken is not transported in a
refrigeratored truck.
◦ It is not put away straight after delivery. The
chicken sits on the kitchen bench for nearly
an hour before being place into the chiller.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Storage
◦ The chicken is put of a high shelf above
cooked and ready-to-eat foods.
◦ The chicken drips raw juices onto the foods
below.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Preparation
◦ You are going to make a stuffed roast chicken for your
guests. You pull the chicken out of the chiller & place it
on your bench. You have not made the stuffing yet, so
you get the ingredients & prepare the stuffing. The
chicken sits on your bench for another half an hour.
◦ Once stuffed, you place the chicken into the oven to
cook.
◦ You then start to prepare another dish, but you have not
thoroughly cleaned your workstation.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Cooking
◦ You pull the chicken out of the oven as it
looks ready. You don’t use a temperature
probe to check it.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Chilling
◦ Your chef tells you that the chicken is no
longer needed for tonight’s service & asks you
to cool it down and put it the chiller. You
leave it to cool on the bench, then put it into
the chiller – you don’t wrap it because it’s not
completely cold.
◦ One of your workmates puts some sliced
portions of raw steak away in the chiller on
the shelf above your chicken.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Reheating
◦ The next day the chef asks you to make a
chicken curry for the buffet, using the roast
chicken you cooked the day before. You heat
up the sauce and then break up the cold
chicken & and add it to the sauce. You put it
into a tray for the bain-marie that you found
on the bench; it doesn’t book thoroughly
cleaned, but it is rinsed.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Holding
◦ You place the chicken into the bain-marie and
then turn it on – someone else must have
forgotten to! It should heat up in about 2030 minutes. You put the lid on the chicken
curry and go back to the kitchen, as the
waiting staff are ready to open the doors.
e.g. some foods may already have bacteria on them
i.e. raw chicken. Consider the following chain of
events that could lead to food poisoning.

Serving
◦ A lot of customers add the chicken curry to
their plate; some complain that it is not very
hot. The waiting staff offer to heat it up for
those guests who ask.
Can you see that at
every stage of the chain
there are possible risks
that could lead to food
contaimation and
possible food poisoning?
 The role of all food
handlers is to prevent
contamination from
happening and to
control those hazards
that do exist.

Complete Activity 2 – p10
Food Handling
Chain
Bacteria live in and on all our bodies, so it is
important that you avoid unhygienic activities that
could spread these bacteria further.
Personal Hygiene

Washing your hands helps prevent the spread of
bacteria from you and the things you touch,
onto food, thus contaminating it. You should
wash your hands after any of the following
unhygienic activities:
◦
◦
◦
◦
◦
◦
◦
using the toilet
blowing your nose
handling rubbish
handling raw food
handling chemicals
handling money
smoking

To make sure the
number of microorganisms is kept to a
minimum, hands should
be washed with hot
soapy water and air
dried or dried on paper
towels; drying on a
fabric towel risks crosscontamination. Nails
should be scrubbed
with a nailbrush and
warm soapy water.
Hand Washing
How to Wash Hands
Did You Know?
1000 times as many germs
spread from damp hands than
dry hands.
Unhygienic Activities

Other areas of personal hygienic include:
◦ Keep work clothing clean
◦ Wear a hairnet or cap and cover all hair. If
you have long hair, tie it back.
◦ Cover any cuts with approved waterproof
bandages and change them regularly.
◦ Remove any jewellery from hands. All other
jewellery, as well as perfume and cosmetics,
should be worn in accordance with
workplace’s policy.
◦ If you use disposable gloves, change them
regularly.
Food Hygiene

As a food handler,
your best weapons
for food safety are
cleanliness,
temperature and
time; these are all
things you control.
To keep food safe to eat and to
prevent spoilage and food poisoning:

Keep hot foods hot –
above 63°C

Keep cold foods cold
– below 5°C

Keep chilled foods
refrigerated until you
need to use them.
To keep food safe to eat and to
prevent spoilage and food poisoning:

Make sure that meats
such as pork as
chicken are cooked
thoroughly; use a
temperature probe
to test the thickest
part of the food item
to make sure it is
cooked right
through.
To keep food safe to eat and to
prevent spoilage and food poisoning:
Check use-by date on
all perishable foods.
 Store raw foods below
cooked and ready-toeat foods, to prevent
cross-contamination.
 Remember to wrap
and label food when
storing in chiller, to
prevent crosscontamination

To keep food safe to eat and to
prevent spoilage and food poisoning:




Your work area should be clean and tidy
before you start any preparation or cooking;
dirty work areas harbour germs and are ideal
sites for cross contamination.
Clean and sanitise your hands between
preparing raw food and handling cooked food,
to prevent cross contamination.
Clean and sanitise all work areas and
equipment between tasks.
Keep equipment clean and in good working
order. Equipment that is not up to standard
should not be used.
Complete Activity 3 – p15
1.
2.
3.
List four occasions when you should
wash your hands to prevent crosscontamination.
List three personal hygiene practices
you should maintain food safety.
Name three food hygiene practices you
should apply when working with food.
List four occasions when you should
wash your hands to prevent crosscontamination.
1.
◦
◦
◦
◦
◦
◦
◦
using the toilet
smoking
blowing your nose
handling rubbish
handling money
handling chemicals
handling raw food
2.
List three personal hygiene practices
you should maintain food safety.
Regular hand washing between tasks; keep
work clothing clean; wear a hairnet or cap,
and cover all hair. If you have long hair, tie
is back; cover any cuts with approved
waterproof bandages and change then
regularly; remove any jewellery from hands.
All other jewellery, as well as perfume and
cosmetics, should be worn in accordance
with the workplace’s policy; if you use
disposable gloves, change then regularly.
3.
Name three food hygiene practices you
should apply when working with food.
Keep hot foods hot; and cold foods cold; keep chilled foods
refrigerated until use; thoroughly cook foods and check
with a temperature probe; check use-by dates; store
cooked and ready-to-eat foods above raw food; wrap and
label food when storing; your work area should be clean
and tidy before starting any preparation or cooking; clean
and sanitise your hands between preparing raw food and
handling cooked food, to prevent cross-contamination;
clean and sanitise all work areas and equipment between
tasks; keep equipment clean and in good working order.
Equipment that is not up to standard should not be used.
Hazard Identification



A food safety programme starts by identifying (finding)
food safety hazards at each step of the food preparation
and presentation process.
Remember that hazards can be:
◦ biological
◦ physical or
◦ chemical
A good way to identify hazards is to start by drawing up
flowcharts that show all steps in food preparation from
the raw material through to sale or consumption. This
way, possible hazards at each step can be identified.
Biological Hazards
Physical Hazards
Chemical Hazards
Complete Activity 4 – p18
Give one example of each of the following hazards:
 Biological
◦ bacteria, mould, yeasts
 Physical
◦ hair, bandage, glass, metal fragments, screws, washers
 Chemical
◦ cleaning chemicals e.g. oven cleaner; naturals chemicals
e.g. green potatoes; added chemicals e.g. pesticides






In some instances the hazards can be seen, so a visual
inspection of food products will show whether they are
present – e.g. you can see some physical hazards such as
moulds, or a slimy appearance on the food item.
Other hazards may be detected through odours
(smells) not usually associated with that food product –
such as a strong smell of cleaning chemicals, a yeasty
smell or other unpleasant odours.
A taste test of food products may also alert you to
other hazards – e.g. chemicals such as spray residues,
yeasts.
However, detecting other hazards is not so easy. Some
foods can be contaminated, with a high bacterial
count, but may look, smell and taste fine.
Managing food hygiene and controlling known and
potential hazards can reduce the risk of food poisoning.
Hazard Control




Hazard control is all about managing hazards; finding
ways to reduce the possibility of a hazard causing a
problem, to maintain the quality of food and make sure
it is safe.
‘Control points’ are the times in food preparation chain
where you can control or remove hazards.
A critical control point is a point of no return – there is
no later point where you can control this hazard. You
must manage the hazard here.
Examples of control points include:
◦ receiving
° storing
◦ preparing
° cooking
◦ reheating/holding
° serving
Important point to remember!
Control points are where you can prevent,
eliminate or reduce a food safety hazard to
an acceptable level
Hazard Monitoring



Checks need to be made at each control point on the food, to make
sure hazards are being controlled.
Checks may include:
◦ checking quality of the food, including:
◦ freshness
◦ packaging not ripped or damaged
◦ within the use-by date
◦ checking the temperature
◦ checking cooking and holding temperature
◦ checking equipment is clean and sanitised
◦ checking it is stored safely and correctly
◦ checking staff are practising good personal hygiene, including:
◦ hand washing
◦ clean uniform
There may be many more checks you need to make, buy these will be
determined by your hazard identification and the control points.
Complete Activity 5 – p21

Have a look through the food items you
have just received. You need to check the
quality of each food item and indicate
whether it meets your establishment’s
requirements.
◦ If the food item is not acceptable, please
briefly explain why.
◦ If it is of acceptable quality, please state where
it should be stored to keep it safe for future
use.
Temperature Control

Conducting temperature tests during the food preparation process can
also help show where may have been exposed to conditions which
encourage the growth of micro-organisms (bacteria, fungi, moulds).
◦ Food poisoning bacteria grow best when the surrounding
temperature is close to 37°C.
◦ Above 63°C bacteria start to die & below 5°C their growth is very
slow.
◦ To prevent these micro-organisms growing, which can result in food
poisoning, food needs to be stored, cooked & presented at
temperatures outside the danger zone.
◦ Temperature need to be between 1 & 4°C for chillers & refrigerators
& even lower, at -18°C, for food stored in a freezer.
◦ Prepared & held hot food must be kept above 63°C
◦ Cooked food must be heated to an internal core temperature of
75°C or above.
◦ Re-heated foods need to be heated to an internal core temperature
of 75°C of above.
Time Limits
Food held can only be held for a limited amount of
time at the ideal temperature. Hot food will
deteriorate it held in a bain-marie, hot cabinet or
pie warmer for too long.
 During preparation, food must not remain in the
danger zone (such as a hot kitchen) for more that 1
hour.
 Food stored in the refrigerator will deteriorate
slowly. Quality checks should be carried our
regularly & all foods should be used with their
expiry or use-by date.
 Food held at -18°C will still deteriorate if stored
for too long. This will often show as freezer burn.

Important points to remember!



It is essential that, when cooking or re-heating foods,
you must heat them to a sufficiently high temperature &
also for a sufficient length of time. This is why the
internal core temperature is important; it tells you that
the food item has reached a safe temperature in all
areas.
Remember the Danger Zone: 4°-60°C. Keep high-risk
foods out of this temperature range.
Foods should not remain in the danger zone for longer
than 1 hour.
Complete Activity 6 – p23

Fill in the critical temperatures in the
spaces below that match the description
provided.
Measure & Record Temperatures



To make sure food is stored, cooked & served safely,
temperatures need to be measured & recorded
(monitored) regularly.
Temperature probes are used to make sure it is at the
right temperature, to prevent bacteria growing.
Temperature probes need to be placed into the centre
of the dish or the thickest part of the food item, as this
records the ‘core’ (central) temperature.
Before using a temperature probe, it should be checked
to make sure it is clean, sanitised & calibrated to
record the temperature correctly. An inaccurate
(incorrect) reading may cause a potential hazard to be
overlooked.
Important point to remember!
A temperature probe should always be inserted
into the thickest part of a food item, which
takes the longest time to heat to the correct
temperature.


Temperatures need to be measured regularly. For many
establishments this may mean:
◦ checking food items at the point of delivery
◦ checking refrigeration temperatures daily
◦ checking heating equipment if these is a problem
cooking the food
◦ spot checking food samples regularly with a food probe.
◦ using a temperature probe for all joints of meat or large
dishes.
As well as temperature, the check should include looking
at:
◦ packaging, to make sure it is not damaged
◦ the separation of raw and cooked food
◦ fitness for use – freshness, cleanliness & expiry dates.
Record Keeping

All temperatures should be recorded on a
chart or log. This record can be used
later for reference, or it any action needs
to be taken.
Supervising food safety controls
It is important to monitor & record the
control points, to sure food safety
procedures are working well, or if any action
needs to be taken.
 Someone with the knowledge & authority to
make any required changes should:

◦ do this monitoring or set up systems so other
staff can do the require checks
◦ make sure all staff are trained in the food safety
requirements (such as temperature checking) &
the possible outcomes if it isn’t working
correctly.
Staff training
All staff should have food safety training to a level
suitable for the job they are doing. They must
understand how this knowledge is put into practice
in your food safety programme.
 Poor staff training is a real threat to the safety of
your food products & any staff member who is not
committed to food safety threatens the entire
safety programme.
 Think about how you can evaluate the effectiveness
of any training programme to make sure it
produces the results you want. Think about
ongoing or refresher training.

Maintenance of premises & equipment
Effective cleaning schedules ensure safe &
effective cleaning & sanitising of all surfaces
& fittings, with special attention being given
to food contact surfaces, equipment &
utensils.
 Maintenance programmes keep the
premises in good shape & equipment in
sound working order.
 Maintenance also extends into programmes
to keep control over pests & other hazards.

Product recall procedures


All food safety programmes & systems need continuous
review (monitoring). You therefore need to know what
corrective action to take if this monitoring sow that a
particular control point is out of control. Taking the right
action will bring the procedure back into control before it
leads to a safety hazard. E.g.You may have to re-process or
dispose of food if the minimum cooking temperature was
not met.
You also need to have a recall procedure in place, just in
case any unsafe food items slip through your review
process. Potential harm can be minimised if you have a
good recall procedure.
Complete Activity 7 – p25
Recording sheets
◦ On the following four pages are some examples of quality
& temperature requirements recording sheets that could
be used to monitor the safety of foods at various stages
in the preparation process.
1. Fill in the Temperature requirements for inwards
goods sheets for three food types, to help decide
whether the food is safe.
2. Fill in the blank Inwards goods quality check sheets
for your establishment.

HACCP
HACCP
(pronounced ‘hassip’)
In the 1960s the Pillsbury Company in the United
States designed a programme with NASA to supply
disease-free food for astronauts to take into space.
Today this system has evolved to become an
industry standard around the world.
 HACCP is a step-by-step quality assurance system
for preventing food safety hazards. It allows a
producer of food to calculate food safety risks &
prevent them from happening. Prevention is
always better than cure! In the long turn this
saves times & money & there should be no
unpleasant surprises.


HACCP is key element
of a complete food
safety programme. In
brief, HACCP means to:
◦ decide where hazards
could occur
◦ put in controls & monitor
them
◦ write it all down & keep
records
◦ ensure that it continues
to work effectively
HACCP Principles
HACCP principles
There are seven principles to the HACCP
system. They are:
1.
Conduct a hazard analysis
This means identifying food safety hazards,
assessing the risk they create & listing ways to
control them.
e.g. cleaning chemicals can be a hazard; if they
accidentally come in contact with food the risk is
that someone could get very sick or even die. To
prevent this from happening a workplace should
decide that all chemicals need to be stored in a
separate area to food & that all staff will be trained
in the correct use of all cleaning chemicals.
HACCP principles
There are seven principles to the HACCP
system. They are:
2.
Identify critical control points
decide which of the control points are critical
(meaning there is no later stage where the hazard
can be controlled)
e.g. when cooking chicken the core internal
temperature needs to reach a minimum of 83°C to
make sure bacteria are controlled & the meat is safe
to eat. As there is no later point to kill bacteria, it is
critical to make sure that chicken reaches this core
internal temperature
HACCP principles
There are seven principles to the HACCP
system. They are:
3.
Establish critical limits for each critical control
point
these are usually temperature & time limits to control
the hazard. These are covered in more detail on the
following pages.
e.g. when receiving chilled food you ideally want to reach you
at 5°C or below. If food is slightly higher than 5°C, such as
6°C, your establishment may choose to still accept it, but will
issue a warning to the supplier. If your critical limit for
temperature is 7°C, your workplace would reject any chilled
deliveries that are above (warmer) this.
HACCP principles
There are seven principles to the HACCP
system. They are:
4.
Establish critical control point
monitoring requirements
If critical methods for regularly measuring or
observing the critical control points, to make
sure the critical limits are met.
e.g. when storing food in the chiller, your
workplace may require that chiller temperatures
are checked & recorded very 3 hours, to make
sure they are always at or below 5°C.
HACCP principles
There are seven principles to the HACCP
system. They are:
5.
Establish corrective actions
If critical limits are outside the acceptance range
then decisions need to be made about what to
do to bring the situation back under control.
e.g. when cooking a roast chicken, if at the end of
cooking time the core internal temperature is lower
than 83°C, your workplace may decide that a
corrective action is to cook the chicken for longer &
re-check the temperature after this period.
HACCP principles
There are seven principles to the HACCP
system. They are:
6.
Establish procedures for ensuring the
HACCP system is working as intended
This process is often called verification. It is
reviews your system by checking records to see
that it is working as it should.
This may involve a supervisor checking through all
records daily to make sure staff are checking
temperature regularly & recording any corrective
action required. Checking these records allow the
supervisor to suggest any changes to the plan, or
extra training if needed
HACCP principles
There are seven principles to the HACCP
system. They are:
7.
Establish record-keeping
procedures
Keep records of temperatures & time of
food items at different stages to make
sure the system is working.
Complete Activity 9 – p32

What have you learnt about HACCP?
◦ Answer the questions on p32 to show your
understanding
◦ Briefly explain each of the HACCP principles
HACCP
1.
Conduct a hazard analysis
Identifying food safety hazards associated with
each food & listing ways to control them
2.
Identify critical control points
Decide which of the control points are critical
(meaning there is no later stage where the hazard
can be controlled)
3.
Establish critical limits for each
critical control point
These are usually temperature & time limits to
control the hazard
HACCP
4.
Establish critical control point
monitoring requirements
Establishing methods for regularly measuring or
observing the critical control points, to make sure
the critical limits are met.
5.
Establish corrective actions
If critical limits are outside the acceptable range
then decision need to be made about what to do to
bring the situation back under control.
HACCP
6.
Establish procedures for ensuring the
HACCP system is working as
intended
This process is often called verification. It reviews
the systems in place by checking records to see
that the system is working as it should.
7.
Establish record-keeping procedures
Keeping records of temperature & time of food
items at different stages to make sure the system is
working.
Complete Activity 10 – p33

There are hazards in buying &
transporting perishable foods from the
supermarket to your home.
◦ Can you think of practices you could do to
make sure your food is bought & transported
safely home with out compromising its safety,
including temperature requirements.
◦ How can you safeguard your purchases from
possible contamination during transportation?
Complete the mind-map on p33
Ways to minimise the
risks when buying and
transporting
perishable foods
Applying HACCP Principles at Home
The HACCP principles are designed for
commerical businesses & are difficult to
fully apply in the home.
 Here are some examples of difficulties
you may come across when trying to
create a food safety programme based on
HACCP principles, for your home.


Staff training – family
members don’t
normally attend food
safety training, although
this would be a good
idea! You might want
instead to discuss ways
that your family can
help keep food safe at
home, including:
◦ washing hands
◦ correct storage of food in
the fridge
◦ preparing food
◦ cooking food
Applying HACCP Principles at Home

Temperature testing
– a temperature
probe is not
normally found in the
home.

Food purchasing & transportation –
this is normally done by family
member through a food retailer
such as a supermarket, butcher or
dairy, then taken home in a nonrefrigerated vehicle. Although we
expect the food seller to have safe
food practices, we do not have the
same equipment (such as a
refrigerated truck for perishable
foods). One way to deal with this
is to take a chilly-bin/bag with you
to the shop to put chilled & frozen
foods in & to take shopping straight
home so it is only in your vehicle
for as short a time as possible.
Applying HACCP Principles at Home

Food recall – as we are
not manufacturing foods
for re-sale there is no
need for a food recall
plan to be in place at
home. However,
someone should check
food for quality
(freshness, cleanliness,
use-by date etc) before
using them.
Applying HACCP Principles at Home

Record keeping – in the
home the need to keep
accurate food safety
records may not be seen
to be imported & would
have little use.
Aspects of the food safety
programme are not going to work
so well at home.

Using the traditional workplace template
for a food safety programme in your
home environment creates some
challenges,
Complete Activity 11 – p35
What aspects of the food safety
programme are not going to work so well
at home, or do not apply? e.g. Record
keeping, staff training & recall mechanisms
for unsafe food.
 Can you think of any others? If so list
then here:

Assessment preparation
Candidates are to design a food safety
programme, using the principles of
HACCP, for family use, with food for one
day. Foods used should include essential
groups of nutrients, not junk foods.
 The Ministry of Health guidelines to
healthy eating can be found at:

http://www.moh.govt.nz/moh.nsf/indexmh/nutri
tion-foodandnutritionguidelinestatements
Ministry of Health guidelines to healthy
eating include:
1.
◦
◦
◦
◦
2.
◦
◦
◦
3.
4.
5.
Eat well by including a variety of nutritious foods from each of the
four major food groups each day.
Eat plenty of vegetables & fruits
Eat plenty of breads & cereals, preferably wholegrain
Have milk & milk products in your diet, preferably reduced or
low-fat options.
Include lean meat, poultry, seafood, eggs or alternatives.
Prepare foods, or choose pre-prepared foods, drinks & snacks:
with minimal added fat, especially fat
that are low in salt; if using salt, choose iodised salt.
with little added sugar; limit your intake of high-sugar foods
Drink plenty of liquids each day, especially water.
If choosing to drink alcohol, limit your intake.
Purchase, prepare, cook & store food in a way that ensures food
safety.
Complete Activity 12 – p36

List five healthy snack foods that may be
eaten between meals and are suitable for
all members of your family.
Answers could be similar to: fruit, low-fat yoghurt,
crackers & cheese, etc.
Junk foods such as chippies, biscuits & sweets
should not be listed.
Complete Activity 13 – p37-39
Write a family menu for food for one day
in your home. You will use this menu to
help you with your assessment.
 Your menu plan needs to take into
consideration the healthy eating healthy
eating guidelines, so should not include
junk food.
 Plan your menu items in the space below.

Assessment Preparation

Read information of p41 to help you
design a healthy menu & apply the
principles of HACCP for your family for
one day.
THE FOOD HYGIENE
REGULATIONS 1974


Local bodies, such as city councils, enforce the Food
Hygiene Regulations, & health inspectors make regular
visits to food businesses to make sure the regulations
are being met. If a business is not meeting the
regulations (e.g. their premises are not clean, fridges no
working properly etc.) the inspector will give them a
chance to fix the problem. However, they also have the
power to close down any business that continually
breaks the Food Hygiene Regulations until the problems
are solved.
As a food handler, you should always follow any
requirements your workplace has in place in order to
comply with Food Hygiene Regulations. This could
include many of the points we have covered in this
section, such as maintaining high standards of personal
hygiene, keeping up good food safely practices in the
kitchen & avoiding cross-contamination.
THE FOOD ACT 1981
The Food Act 1981 covers food manufacture, labelling,
advertising & transportation. The food Act Amendment 1996
introduced into law the food safety programme known as
HACCP, or Hazard Analyse Critical Control Point.
 HACCP is a system for dealing with food safety issues that was
developed in the United Stated by NASA, as a way of ensuring
food safety to prevent their astronauts from getting sick in
space. It is a system that allows food businesses to deal with
food safety themselves, and if they have an approved HACCP
system in place, they are exempt from inspections under the
Food Hygiene Regulations.

THE FOOD ACT 1981


Briefly, a HACCP plan requires businesses to ask
themselves what sort of food business they are in,
analyse what food safety hazards they face, and
work out how they deal with those hazards &
control them at key (or critical) points in their food
processing chain.
Food handlers in workplaces in workplaces that
have a HACCP system in place will receive training
at work on what their establishment requires in
order to maintain the high standards of an HACCP
plan.
THE HEALTH & SAFETY IN
EMPLOYMENT ACT 1992
The principal object of the Health & Safety in
Employment Act (HASIEA) is to prevent harm to
employees at work. This legislation requires employers
to manage health & safety in the workplace & is
administered by the Occupational Safety & Health
Service (OSH).
 Under this Act, employers must ensure that all plant &
equipment used by employees is safe & that employees
are not exposed to hazards. A ‘hazard’ is defined by the
Act as “Any activity, occurrence or situation that is an actual
or potential cause of harm.”

THE HEALTH & SAFETY IN
EMPLOYMENT ACT 1992
In a commercial kitchen, there are many potential hazards which
food handlers need to be aware of & take steps to avoid. It is
the responsibility of both the employer & employee to minimise
risks & make sure the potential for injury is avoided wherever
possible.
 As well as making sure you avoid injury to yourself, you should
also be aware of how your actions affect others around you:
workmates, customers or other people coming into the
workplace, such as delivery people.
 Simple precautions, such as warning others in the kitchen when
you are moving a hot container, making sure your knives are
stored safely, or cleaning up spills as soon as possible contribute
to a safer working environment.

THE HEALTH & SAFETY IN
EMPLOYMENT ACT 1992


You can probably think of many obvious kitchen
hazards, such as heat sources like ovens, burners &
grills, and hot foods & liquids, which are burning
hazards. Others less obvious things can also be
considered hazardous under the HASIEA, such as
wet floors, lifting objects & using machinery.
Knives & other sharp utensils are kitchen hazards
that require special precautions. We will deal with
some of these in the next sections.