Food HygieneFood HygieneRefresher Course

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What is Food What is Food Hygiene?Hygiene?

The long history of food borne illnesses continues and

is caused by unsafe practices

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At Risk GroupsAt Risk Groups‘at risk’ groups include infants,

pregnant women, elderly people and people with reduced immunity

there has been an upward trend in recorded cases of food poisoning over the last 15-20 years, but this has recently started to fall slightly

food can be contaminated by biological, physical and chemical hazards

the main cause of food poisoning is bacterial contamination

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BacteriaBacteriaeach bacterium is a single cell which can

multiply and growthere are different types of bacteria, for

example: harmless, spoilage and pathogenic

some can turn into heat resistant forms called spores

bacteria need food, moisture, warmth and time to grow

high-risk foods provide nutrition and moisture for bacterial growth

bacteria grow best in the temperature danger zone 5°C - 63°C

bacteria grow more quickly around 37°C (human body temperature)

bacteria multiply by splitting into two (binary fission)

your senses (sight, taste, smell) cannot tell if food is contaminated by food poisoning bacteria

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Bacteria Cont.Bacteria Cont.particular types of bacteria

can cause food poisoning in different ways

most contamination comes from animal and human sources

regard all raw meats and their juices as contaminated with food posioning bacteria

other raw foods are also sometimes contaminated

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ContaminationContaminationmany raw foods can carry bacteriaequipment and work surfaces can

become contaminated with bacteria by raw foods, pests and by food handlers - so clean well and clean often

colour-coding helps to keep food safe

dirty wiping cloths spread bacteria!

maintain a high standard of personal hygiene

treat ready-to-eat foods with care

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Personal HygienePersonal Hygienefood handlers have legal

responsibilities to maintain high standards of personal hygiene

the human body has bacteria on it and in it

wash your hands regularlyyour hands can transfer bacteria from

yourself to food, work-surfaces and equipment

do not wear jewellerykeep wounds covered by coloured

waterproof dressingsmake sure your protective clothing is

cleanno smoking in food roomsyou must report illness

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Pest ControlPest Control3 point strategy for pest control:

prevent access - deny pests favourable conditions - report signs of pests

pests seek food, warmth and shelter - take steps to keep them out

domestic pets should be kept out the food area

report problems to your supervisor, get rid of any contaminated food and store food safely

do not allow the outside environment to become attractive to pests

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Kitchen DesignKitchen Designseparate ‘clean’ from ‘dirty’ areasworkflow: Delivery Storage

Preparation Servicesurfaces must be clean and

durable (avoid using wood)good lighting and ventilation with

plenty of space to work efficiently are desirable

ensure safe waste disposal

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TemperaturesTemperaturescook food thoroughlykeep hot food hotkeep cold food coldkeep prepared food out of the

Temperature Danger Zonereheated cooked food must be

‘piping hot’ throughoutcheck fridge and freezer

temperatures regularlythaw bulky items completely

before cookingdry stores must be cool, dry,

clean and ventilated store food off the floor

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ChemicalsChemicalschoose the correct type of

cleaning for the current taskuse the correct chemicals for

the cleaning involvedfollow safe and efficient

cleaning proceduresremove rubbish regularly

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Legal ResponsibilitiesLegal Responsibilitiesthe main legal responsibilities are

the concern of owners and proprietors, but Everyone who works with food must obey the law

the law is enforced by EHOsthe law covers premises, people

and practicesall food businesses must reduce or

eliminate hazards in food

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