good food hygiene in house training course for contents introduction about bacteria food poisoning...

GOOD FOOD HYGIENE

In House Training Course for

Contents

•Introduction

•About Bacteria

•Food Poisoning & It’s Prevention

•Personal Hygiene

•Food Premises

•Cleaning & Disinfection

•The Law & it’s Enforcement

•Multiple Choice Test

Introduction

•“All Publicity is Good Publicity”, right?

•An upset stomach never hurt anyone,

•Hey, handling food, is just a job, not a responsibility!

•Nothing I can do can change things!

Why do we need such high Hygiene Standards.?

•Food Poisoning Outbreaks & Sometimes Death

•Customer Complaints

•Pest Infestation

•Wasted food (spoilage)

•Closure of premises (loss of jobs)

•Fines and costs of legal actions

•Civil action taken by food poisoning victims

•Loss of Profit

•One Satisfied Customer Leads to Another

•A Good Reputation

•Increased Business

•Compliance with the Law

•Longer Food shelf Life

•Better Working environment

•Higher Staff Morale

•Increased Profits

The COSTS of Poor HygieneThe COSTS of Poor Hygiene The BENEFITS of Good HygieneThe BENEFITS of Good Hygiene

So, What is Food Poisoning? An unpleasant illness which normally happens

within 1 to 36 hours of eating contaminated or

poisonous food.

SYMPTOMS:

•Abdominal Pain

•Diarrhoea

•Vomiting

•Fever

What are the Main Causes of Food Poisoning?

•Bacteria or their poisons•Viruses•Chemicals•Metals•Poisonous Plants

BACTERIAL FOOD POISONING CAN BE FATAL & IS THE MOST COMMON CAUSE OF FOOD POISONING

Different Types of Bacteria•FOOD POISONING BACTERIA

–Cause Illness–Can not be detected by taste or smell–Very Harmful due to difficulty to detect

•FOOD SPOILLAGE BACTERIA–Can be detected (when in high numbers) by smell,

taste or even colour & texture of food–Relatively Harmless because of ease of detection

MOST BACTERIA ARE HARMLESS, SOME ARE USEFUL, ONLY A FEW ARE DANGEROUS

How Bacteria Function

CELL WALL

CYTOPLASMIC MEMBRANE

NUCLEUS

FLAGELLAE

CYTOPLASM

SIZE = 1/1,000,000 m

How Bacteria Grow

Bacteria reproduce by splitting in two

Under ideal conditions bacteria can divide in two every :

10 minutesOne bacteria can become 1,000,000 in 3 hours & 20 minutes

Growth of BacteriaGROWTH RATE OF BACTERIA

0

200,000

400,000

600,000

800,000

1,000,000

1,200,000

Time (Mins)

No

of

Bac

teri

a

NUMBER OF BACTERIA

THIS IS CALLED EXPONENTIAL GROWTH

Conditions for Bacterial Growth

•FOOD

•WARMTH

•TIME

•WATER

The Temperature ‘DANGER ZONE’ for Food100oC + - Most SPORE FORMING BACTERIA DESTROYED

75oC - 100oC - Most BACTERIA DESTROYED

60oC - 75oC - BACTERIA GROWTH PREVENTED. Some may survive.

DANGER ZONE

BACTERIA GROW RAPIDLY

OVER THIS TEMPERATURE RANGE

5-63oC

0oC - 5oC - Some BACTERIA GROW SLOWLY

<-18oC - BACTERIAL GROWTH is STOPPED

“Kill ‘em all” - Destruction of Bacteria in Food

•HEAT –e.g Cooking, Pasteurisation,(?)

•IRRADIATION –e.g X-Rays, Gamma Rays

•CHEMICALS –e.g. Preservatives, Salt, etc

Where do Bacteria come From?

•PEOPLE

•PESTS

•AIR

•WATER

•ANIMALS & BIRDS

•RAW FOOD

•SOIL & WASTE

Food Poisoning Bacteria

Symptoms : Vomiting, Diarrhoea, Abdominal Pains, Fever

Incubation Period : 12-36 hours

Duration of Illness : 1-8 days

Source : All raw foods of animal origin, poultry in particular.

Humans can be carriers.

SALMONELLA


CLOSTRIDIUM PERFRINGENS

Symptoms : Diarrhoea, Abdominal Pains


Duration of Illness : 12-24 hours

Source : Raw meat, Humans, Spores in soil and therefore on

vegetables,


STAPHYLOCOCCUS AUREUS

Symptoms : Vomiting, Abdominal Pains



Source : Human Nose, throat, skin, hair, boils, styes, septic

cuts


BACILLUS CEREUS

Symptoms : Vomiting, Abdominal Pains



Source : Soil, dust. Cereals, especially rice. Almost always

associated with re-heated rice.


CLOSTRIDIUM BOTULINUM

Symptoms : Double Vision, Headache, Nausea, Vomiting

Central nervous system is affected and paralysis

of the respiratory tract is the usual cause of death.

Incubation Period : 2 hours to 8 days

Duration of Illness : Frequently Fatal

Source : Spores in soil and therefore vegetables. Fish.

Normally associated with canned foods.

Food Borne InfectionsAn illness which is TRANSMITTED by FOOD or WATER which may be bacterial or viral.

The Food or Water is only the VEHICLE and normally plays no part in the MULTIPICATION of the organism

EXAMPLES :

CAMPYLOBACTER - Bird infected Milk

LISTERIA - Once in the human body actually multiplies in tissues & blood

TYPHOID / PARATYPHOID - Caused by Salmonella typhi / paratyphi, usually from sewage contaminated water supplies or from food handlers who are carriers.

DYSENTERY - Caused by Shigella flexneri. Commoner in children.

WITH FOOD BOURNE INFECTIONS THE NUMBERS OF ORGANISMS REQUIRED TO CAUSE ILLNESS IS NORMALLY VERY SMALL

Food Borne InfectionsRoute of Infection

BACTERIA or

ORGANISM in FAECES

TRANSFERED VIA HANDS OR SEWAGE

ONTO FOOD

FOOD IS

CONSUMED

ILLNESS IN MAN

Food Hygiene is....PROTECTION of food from risk of contamination by bacteria, poisons, viruses & foreign bodies.

PREVENTION of bacteria present in food multiplying to numbers that would result in illness of people or result in premature spoilage of food.

DESTROYING any harmful bacteria in the food by proper cooking or processing

CONTAMINATION is the presence of any OBJECTIONABLE MATTER in food. This may be bacterial or physical, e.g. glass, wood, metal, etc.

Food Contamination

PHYSICAL

Examples: Dead Insects (sometimes live)

Paper & Cardboard

Plastic, Metal, Plasters,

Cleaning Materials, String,

Rodent hair & droppings,

Sweet Papers, Pen Tops, Grease,

Glass, Cigarette Ends, and so on...

BACTERIAL

Examples: Salmonella,

Clostridia,

Listeria,

Staphylococcus,

Bacillus,

and more.....

High Risk FoodsSome foods are higher risk than others because they present a better growth opportunity for Food Poisoning bacteria (and viruses) than others.

EXAMPLES :

ALL COOKED FOODS - Already cooked, will not be cooked again, also free from competition,

FOODS CONTAINING RAW INGREDIENTS (or FOODS normally eaten RAW or PART COOKED) - E.g Mayonnaise, Rare Steak, Shell Fish.

High Risk Foods

FOOD HIGH RISK ?COOKED MEAT YES

APPLE NO

COOKED RICE YESMILK, CREAM etc., YES

FRESH MEAT NOA HIGH RISK FOOD is one which SUPPORTS THE GROWTH OF BACTERIA and is INTENDED FOR CONSUMPTION WITHOUT FURTHER TREATMENT THAT WOULD DESTROY SUCH BACTERIA, e.g. Cooking.

How Can We Protect Food From Contamination?

THE FOOD ITSELF–Keep it COVERED

–Separate RAW & COOKED

–COOK it properly

–Use the FRIDGE properly

–Minimum TIME OUT of FRIDGE


THE FOOD HANDLER–Good PERSONAL HYGIENE

–Wear PROTECTIVE CLOTHING

–Good FOOD HANDLING PRACTISES


PREMESIS & EQUIPMENT–Clean EQUIPMENT & UTENSILS

–Use TRAYS, CONVEYORS

–Use CLEAN DISPOSABLE CLOTHS

–Use SEPARATE SINKS for HAND & EQUIPMENT


PESTS–Store Food in PEST PROOF CONTAINERS–Prevent PEST ACCESS–Trap & Kill INVADERS–Monitor for SIGNS–REMOVE PEST FOOD SOURCE


CLEANING & DISINFECTION–Use the correct CLEANING PROCEDURE–CLEAN AS YOU GO–INSPECT REGULARLY–Monitor results by taking SWABS

How Can We Prevent Bacteria From Multiplying?

•Store food out of the DANGER ZONE•Keep TIME in DANGER ZONE to a minimum•Use PRESERVATIVES•Keep DRY FOODS DRY

How Can We Destroy Bacteria In The Food?

•High Temperatures, i.e. COOKING

•Chemicals, e.g Nitrites in hams,

•Irradiation, GAMMA or X-RAYS

WHY PERSONAL HYGIENE?

Bacteria may be introduced into food directly

from the person e.g: .

From the Hands & SkinBy Coughing/Sneezing

From the IntestineFrom Boils,Cuts, Spots,

From Clothing,From Jewellery,

From Hair,Smoking

HAND WASHING

When must you wash your hands?

After Eating, Smoking, Touching Face,

After the Toilet,Entry to Food Rooms

After Touching Waste Between Raw & Cooked

After Sneezing, Coughing After Cleaning

HAND WASHING

How must you wash your hands? •Wet the hands•Apply Liquid Bactericidal Hand Soap•Scrub as required, include the backs of hand

and in between fingers as well as behind fingernails

•Rinse off and dry hands with clean disposable towel

•Apply ALCOHOL HAND SANITISER

How Detergents Work

Detergent Molecule

Water hating end Water loving end

Water loving ends in contact with the watermolecules

Electric Charge

-ve

How Detergents Work

Add detergent to water

Introduce Fat / Protein

How Detergents Work

Detergent ‘tail ends’embed in soil

Fat lifting from surface

How Disinfectants Work

BURST CELL WALL

BLOCK FOOD INTAKE

DESTROY DNA

COLOUR CODE HAZCHEM

•Neutral

•Alkaline

•Caustic

•Chlorinated

•Acidic

•Disinfectant

Detergent Types & Colour Code

NEUTRAL

Tools Required for CleaningThe correct tools must be identified for each

task

FLOORBRUSH SQUEEGEE MOPSCRUBBER

DRYERCLOTH & BUCKET SCOURER & BUCKET

BRUSH & BUCKETHOSE

PRESSURE GUNINJECTOR& LANCE

JETSTREAMFOAMER TRIGGER SPRAY

SPRAYER FOGGERSCRAPER

Safety Equipment Required

The correct Personal Protective Equipment must be

identified for each task

Cleaning & Disinfection

What is disinfection?Disinfection is the reduction of the numbers of

bacteria

present on food surfaces to an acceptable level

How do we disinfect? By use of a Chemical Disinfectant or....

by use of Heat or...

BOTH


Stages of the clean•GROSS CLEAN•APPLY DETERGENT (HOT), CONTACT

TIME

‘ & ELBOW GREASE’•RINSE DETERGENT & DEBRIS•DISINFECT•RINSE (where appropriate)•ALLOW TO DRY


Cleaning may remove large numbers of bacteria

–A dirty surface may have 10,000,000 bacteria per sq... cm

–A cleaned surface may have 10,000 bacteria per sq.. cm

–A disinfected surface may have 10 living bacteria per sq.. cm

A cleaning and disinfection routine does not necessarily kill

all micro-organisms but reduces their numbers to an

acceptable level

The Law & it’s Enforcement

The main pieces of legislation:

•FOOD SAFETY ACT 1990•FOOD HYGIENE REGULATIONS (1958-1978)•FOOD SAFETY (GENERAL FOOD HYGIENE)

REGULATIONS 1995

The FOOD SAFETY ACT 1990 is the main piece of legislation which governs FOOD HYGIENE

REGULATIONS


FOOD SAFETY ACT (FSA) 1990Offences under FSA 1990.…

To sell or offer for sale food...…which has been MADE HARMFUL,

…which is UNFIT FOR HUMAN CONSUMPTION,

…which is CONTAMINATED,

…which is NOT OF THE QUALITY EXPECTED.


FOOD SAFETY ACT (FSA) 1990Environmental Health Officers are ‘The Enforcer’s’ of

ALL FOOD SAFETY LEGISLATION

AN EHO can: •Enter, inspect, detain and seize food,•Issue an IMPROVEMENT NOTICE,•Issue an EMERGENCY PROHIBITION NOTICE,•Issue a EMERGENCY PROHIBITION ORDER.


FOOD SAFETY ACT (FSA) 1990Penalties under the Food Safety Act 1990:

Persons found GUILTY may face.…•Fines of up to £20,000 and / or•up to Six Months in PRISON

However, in serious cases…•Unlimited Fines and•Up to Two Years in PRISON may be handed

down


FOOD SAFETY ACT (FSA) 1990It is a Defence under the Food Safety Act 1990 to…

PROVE ‘DUE DILIGENCE’

i.e. A defendant can be acquitted if they prove that they

“took all reasonable precautions and exercised all due diligence to avoid committing the offence”

The Law & it’s EnforcementFOOD SAFETY ACT (FSA) 1990

In Practice ‘Due Diligence’ means:Q.A. Monitoring & Record Keeping,

e.g. Temperatures, Bug Records, Medical CertificatesTraining,

e.g. Hygiene, HACCP,Preventative Systems,

HACCP, Pest Control, Hygiene Manuals,Company Policies,

Hygiene, Training, Supplier.


FOOD SAFETY (GENERAL FOOD HYGIENE) REGS 1995

MAIN REQURIEMENTS:•FOOD BUSINESS PROPRIETORS MUST

–OPERATE HYGIENICALLY–ANALYSE FOOD HAZARDS–IDENTIFY CRITICAL POINTS IN PROCESSES

•FOOD HANDLERS MUST–KEEP THEMSELVES CLEAN & WEAR CLEAN PROTECTIVE

CLOTHING–REPORT NOTIFIABLE ILLNESS

–BE SUPERVISED & INSTRUCTED &/OR TRAINED IN FOOD HYGIENE MATTERS COMENSURATE WITH WORK ACTIVITY

good food hygiene in house training course for contents introduction about bacteria food poisoning...

Documents

food spoillage bacteria

growth of bacteria

poisonous food

oc bacteria growth

handling food

good food hygiene

food poisoning outbreaks

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