Basic Food Safety Training

Food Hygiene. Food poisoning and high risk foods. Bacteria. Personal Hygiene. Temperature Control of Food. Holding, display, service and

preservation. Cross contamination . Other Requirements to Keep Food

Safe.

The minimum requirements for hygiene training at Level 1:

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Promoting Safe Food Through TrainingTHENATIONALHYGIENE

PARTNERSHIP

Supported by the Department of Health and Children and by the Food Safety Authority of Ireland

1.Food Hygiene

2008

Incidents Of Food Poisoning

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Activity

What are the Costs / Outcomes of Food Poisoning in an Organisation?

1.2.3.4.5.6.

The Costs of Poor Hygiene

Legal actions

Food wastage

Hospital and Medical Costs

Cost of investigating a food poisoning outbreak

Increased insurance costs, loss of business and lower profits

Adverse publicity, being named and shamed, product recall and damage to the food sector

Activity

What specific benefits will managing food safety have on your business?

The Benefits of Good Hygiene

Satisfied customers and enhanced reputation

Increased business and profits

Increased shelf-life of foods

Compliance with legislation

Good working conditions

Improved staff morale and lower staff turnover

Maintaining Ireland’s reputation for producing good quality, natural and wholesome food

Activity

What is Food Hygiene?1.2.3.4.

Definition

All measures necessary to ensure the safety, soundness and wholesomeness of foodstuffs and includes preventing contamination by foreign bodies, poisons and harmful or spoilage bacteria.

Review

Quiz

2. Food poisoning and high risk foods

Symptoms

Have you ever had food poisoning?

What were the symptoms?

Characteristics of Food Poisoning

Incubation period: 1 to 72 hours since eating contaminated food

Duration: 1 to 6 days - or longer Symptoms include:

- vomiting- diarrhoea- nausea- abdominal pain

Hospitalisation may be necessary Death is a possibility

Definitions

Food SafetyContamination- A, B, C, P

AllergensBacteriaChemicalsPhysical Objects

Food Poisoning is Caused By

1. BacteriaViruses

2. Chemicals Cleaning FluidsFertilizers

Food Poisoning is Caused By

3. Physical Objectives Metals / Nuts / Bolts Nails / Hair Poisonous Plants

4. Allergies : Allergic reactions to foods Cereals / Shellfish Nuts / peanuts / soybeans Eggs / Diary Products Sulphites Some fruit and vegetables

Common Sources of Food Poisoning

Dairy ProductsDairy Products

Fish and Fish Products

Fish and Fish Products

Cook-Chill or Cook-Freeze Meals

Cook-Chill or Cook-Freeze Meals

PoultryProducts

PoultryProducts

Meat and Meat Products

Meat and Meat Products

Incidence of Food Poisoning

Potential for Food Poisoning Potential for Food Poisoning

Contaminated Food Contaminated Food

Perishable Foods Untrained Staff Poor Hygiene Procedures

Perishable Foods Untrained Staff Poor Hygiene Procedures

Ready-to-eat foods are high risk foods

Shellfish, cooked & raw (such as oysters) Fish, cooked & raw (such as squid) Meat, raw (such as steak tartar) Cooked meat or meat products Cooked poultry or poultry products Cook-chill or cook-freeze meals Gravy & stock Milk & milk products Egg products Cooked rice & pasta

10 Most Common Causes of Food Poisoning

1. Preparing food too far in advance2. Storing raw food at incorrect

temperatures3. Incorrect cooling of food4. Incorrect heating of food5. Bought in food contamination

10 Most Common Causes of Food Poisoning

6. Inadequate cooking of meats / poultry/ fish

7. Frozen food not fully thawed8. Cross contamination of cooked food by

raw food9. Holding hot and chilled food at

incorrect temperatures10. Contamination of food by food

handlers

Review

Quiz

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3.Bacteria

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Bacteria

Basic Microbiology Food Poisoning & Food Borne Disease

What are Micro-organisms?

Benefits Difficulties

Bacteria:

Used to make cheese & yogurts.Helps food digestion

Can spoil foodsCan cause food poisoning

Fungi: Some are poisonous e.g. some species of mushroom

Yeast: Used to make bread and alcoholic beverages

Can make fats ,wine, cider, beers rancid

Moulds: Used as an antibiotic e.g. Penicillin.

Can spoil food - e.g. green mould adds flavour to cheese

Viruses: can cause illness

Bacteria Characteristics

Rod-shaped cells

Clostridium perfringens

Spiral-shaped cells

Campylobacter jejuni

Round cells Staphylococcus

aureus

• Bacteria are almost everywhere:on plants, animals, humans, in the air, in water, in soil• Pathogenic bacteria usually do not change the colour, taste, smell, texture or appearance of food

Conditions for Bacterial Growth

Bacterial

Growth

Time

Warmth

Oxygen

Food

Moisture

TWO FM

Bacteria Need Food

MeatPoultryEggsDairy products i.e. perishable food

What term would you give to these foods?

Bacteria grow best on high protein food such as:

Bacteria Need Moisture

Foods such as poultry, meat and dairy products contain water

Bacteria lie dormant in dried food and will regenerate once water is added

Keep moisture away from dry foodstuffs, such as egg powder

Bacteria Need Warmth

The Danger Zone

Ideal temperature for pathogenic bacterial growth: 37°C

Do not store food in the Danger Zone (5°C - 63°C)

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63°C

5°C

37°C

Bacteria Need Time

In the right conditions, bacteria can divide in two every 20 minutes - In 12 hours, one bacterium can produce 68 thousand million

Prepare food as close to consumption time as possible

Binary Fission

mature cell splits in 2

Most Bacteria Need Oxygen

Most bacteria are aerobic i.e. they need air

Most Bacteria Need a Neutral pH

Creating acid or alkaline conditions can disrupt bacterial growth

Most bacteria like a neutral pH

CausticAlkaline

Neutral

Acid

14

7

1

pH

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Control of Bacterial Growth

Source top quality food produce Serve hot food hot as soon as possible,

or cool quickly, refrigerate or freeze Maintain the cold chain Thaw frozen food in a fridge or

microwave Reheat food thoroughly (to 70°C or

higher) Wash all raw produce thoroughly

Wash your hands frequently and maintain high standards of personal hygiene

Keep the workplace clean Separate raw food and cooked food during storage

and handling and use separate utensils. Do not allow ill or infected persons to work with

food Follow guidelines of IS 340 & IS 341

Control of Bacterial Growth (Cont.)

Non-Bacterial Food Poisoning

Chemicals- Insecticides- Pesticides- Pollutants

- Natural chemical poisons e.g. mourel mushrooms

Foreign Bodies- Insects - Rodent droppings - Small objects

How Food Poisoning Bacteria Affects The Body

ToxinSome bacteria excrete waste products which are toxic

Rapid poisoning of circulatory system and vital organs

Infectioncaused by pathogensBlood/pus in

diarrhoeaRise in body

temperature

resembles a skin infection - but inside the body

Common Bacteria Which Cause Food Poisoning

Salmonella

Staphylococcus aureus

Clostridium perfringens

Bacillus cereus

Escherichia coli

Clostridium botulinum

Salmonella

Reported cases of Salmonellosis are on the increase – 1,000 cases diagnosed in 2007 Common Foods: Chicken, Egg dishes along with

their by products Toxins / Spores: No Incubation period: 12 - 36 hours Symptoms: Diarrhoea, abdominal pain, fever, Control: Thorough cooking of poultry, meat, milk

and eggs. Strict personal hygiene and temperature control. Avoid cross-contamination. Control pests. Use quality assured or pasteurised eggs

Escherichia coli

Foods: Water, mince meats Incubation Period: From 12 - 60

hours Toxins: No Spores: No Duration and type illness: 2 - 9 days Symptoms: Causes watery bloody

diarrhoea, severe dehydration, renal failure and can prove fatal

Control: Good hygiene practices and avoid cross contamination

Food Allergies

A food allergy or hypersensitivity is an abnormal response to a food triggered by the immune system. i.e. the body thinks it has been poisoned and fights back.

2% of all adults have an allergy

Up to 6% of children have allergies

Roughly 4 million Americans alone or 1 million in the UK

What are the symptoms?

Tingling sensation in mouth

Swelling of tongue and throat

Difficulty breathing

Hives

Vomiting

Abdominal cramps

Diarrhoea

Drop in blood pressure

Loss of consciousness

Death

Major Food Allergens

10% Hundreds of others

90% Cereals containing glutenShellfish (crustaceans)EggsFish SoybeansMilk (including lactose)Celery and celeriacMustardSesame seedsSulpher dioxide & Sulphites PeanutsTree nutsMolluscsLupins

Review

Quiz

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4. Personal Hygiene

Personal Hygiene

Session Objectives

Identify the importance of personal hygiene in the workplace and relevant legislation

Recognise good & bad personal hygiene practices Define what personnel facilities are needed in your

organisation

Increase awareness of personal hygiene amongst

the staff in your organisation

At the end of this session, you should be able to:

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Personal Hygiene

His excuse is self defence-

What’s yours?

Activity

Why is personal hygiene so important?

The Importance of Personal Hygiene

The importance of good personal hygiene practices cannot be over-emphasised as it is generally accepted that all food workers are potential carriers of food poisoning micro-organisms .

E. coliC. perfringensSalmonella

Staphylococcusaureus

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THE LAW

Legal obligation not to contaminate food

Legislation & the Food Handler

Every person working in a food

handling area shall maintain a

high degree of personal

cleanliness and shall wear

suitable clean protective clothing

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Personal Hygiene Practices

Coughing/sneezing over food Nail biting Nose picking Finger tasting Spitting Breathing heavily on glasses Failure to wash hands frequently Blowing on freezer bags to open

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Bad Hygiene Habits

Personal Hygiene Practices

Handle food or the food contact surface as little as possible

Keep fingernails short and clean

Do not wear: Jewellery Nail varnish/False Nails Perfume/aftershave

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Good Hygiene Habits

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Personal Hygiene Practices

Hands washed thoroughly and regularly

When are staff expected to wash their hands?

Hand Washing

Wash hands: Before starting work After using the W.C. After handling refuse After using a handkerchief After handling or preparing

raw food Before handling cooked or

ready to eat food After cleaning duties Before putting on disposable

gloves

Hand Washing

Alcohol hand disinfectants are only effective if used on physically clean hands and therefore they should not be used as a method of hand disinfection unless hands have been thoroughly washed.

Hand wash sinks should have Hot and cold water (preferably mixer, elbow,

knee or electronically operated) Non perfumed liquid bactericidal soap Single use paper towels

Hand Washing

Bacteria on hand after touching an old used

dishcloth

Notice how people often miss their thumbs when

washing hands

Hand Washing

Bacteria on hand after using the toilet & not washing the

hand

See how thorough washing of the hands removes most of the

bacteria

Disposable Gloves

Not a substitute for hand washing

Ideal for handling ready to eat foods

Only worn for short periods of time

Must only be used for single operation

Control of Infection

Staff can not be permitted to work in areas where food is exposed if they are suffering from boils, infected wounds, flu, infectious skin disorders on their face, hands or forearms and/or infections of the mouth, throat, nose, ears or eyes.

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How can you Create an Awareness of the Need for

Personal Hygiene?

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Personal Hygiene Practices Facilities

Dedicated sink Signage with pictures Pre-mixed running water at 55 degrees Anti-bacterial soap Paper towels

Procedures Hands together Hands back to back Fingers Thumbs Fingers to palms Rinse

Illness Reporting

Potential recruits should complete a medical questionnaire

For certain types of illnesses staff may not be allowed to return to work, as a food worker, without clearance from a doctor

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Protective Clothing for Food Handler

Headgear protecting all hair

Neckerchief

Double-breasted, long-sleeved jacket

Long apron

Protective footwear

All staff working where unpacked food is handled, displayed, or processed must wear clean protective clothing

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Review

Quiz

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5. Temperature of food

Avoid the Danger Zone

100oC63oC37oC5oC-18oC

d a n g e r z o n e

Review

Quiz

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6. Holding, Display, Service

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Holding Hot Foods for Service

The general rules for buffet type service are:

Hot high risk food to be ≥ 63°C before placing in heated holding unit

Protect food from cross-contamination Check temperatures every two hours

Hold high risk foods at ambient temperature a maximum of 120 minutes

Corrective action to be taken and recorded

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Displaying Cold Food

Cold high risk food o °C to 5°C Keep cold food items refrigerated when not on

display

Protect food from cross-contamination

Do not overfill chilled display cabinets and rotate stock regularly

Segregate raw and cooked foods

Prepare sandwiches and fillings as near as possible to the service time

Corrective action to be taken and recorded a

Serving Food

The temperature of chilled food must be within the range of 0°C to 5°C, hot food ≥63°C

For self-service counters, sufficient serving spoons, tongs, cake slices, etc. must be provided at the point of service

Preheated/pre-cooled insulated containers to be used for internal distribution

Serve dishes held at ambient temperatures, such as desserts, within 120 minutes of production

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Food spoilage organisms effect: Texture Appearance Smell Taste Colour

Food Spoilage

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7. Cross contamination

Cross-contamination can be defined as:

The direct or indirect transfer of biological, chemical or other contaminants from raw food to other food that may cause the food to be unsafe for human consumption.

Types of Cross contamination

Direct - examples

Contact between raw and cooked food

Coughing and sneezing

Prevention: Separate raw and cooked foods. Comply with personal hygiene practices

Indirect - examples Using the same work surfaces, utensils or equipment for raw and cooked food Wiping surfaces with a contaminated dishcloth Food handlers with contaminated hands preparing food

Prevention: comply with good hygiene practices

Review

Quiz

Any question ?