unit 101 maintain a safe and secure working environment

Unit 101:Maintain a Safe and

Secure Working Environment.

K2, K3 & K4 Maintain Personal Health & Hygiene.

• Your Description Goes Here

Maintain Personal Health & Hygiene

The image you project while dealing with

customers can say a great deal about the

way your company operates.

People are more likely to use a restaurant or

food outlet if they can see that the staff take

care of their appearance and follow good

hygiene practices when dealing with food.


What is Food Hygiene ?

Food hygiene is following good practices which lead to the safe production of food

in clean workplaces.


Food Hygiene continued

Working in a clean area:• Reduces the risk of producing harmful food• Prevents infestation by pests• Is more attractive to customers

Keeping the workplace and equipment clean is an important part of food

hygiene.

The Law and you!

• FOOD SAFETY ACT 1990• FOOD SAFETY

(GENERAL FOOD HYGIENE) REGULATIONS 1995

Everyone involved in the preparation

and service of food has a legal duty

under the following regulations.

• Your Description Goes HereFood Poisoning!

On average there are up to 40 deaths each year due to food poisoning. This number has

increased in recent years with cases such as E Coli. Usually, the people that die are in a high risk group, such as children and the elderly.

• Your Description Goes HereFood Safety Act 1990

The Food Safety Act 1990 was introduced because of public concern about risks during food

preparation.


Food Safety Act 1990

Main Points are:

• It is an offence to supply food that fails to comply with food safety requirements

• It strengthened powers of enforcement, including detention and seizure of food

• It requires training in basic food hygiene for all food handlers

• It requires that all food premises are registered.


Food Safety Act continued

It enables Environmental Health Officers:

• To issue Improvement Notices if they feel

there is a potential risk

• To issue emergency Prohibition Notices to

force caterers to stop using the food

premises or equipment immediately


Environmental Health Officers (EHO’s)

Are responsible for enforcing the regulations

and have a number of powers which include:

• Being able to enter food premises to

investigate possible offences

• Inspecting food and where necessary

detaining suspect food or seizing it to be

condemned


Environmental Health Officers (EHO’s)

Asking for information and gaining

assistance enables Environmental Health

Officers:

• To issue Improvement Notices if they feel

there is a potential risk

• To issue emergency Prohibition Notices to

force caterers to stop using the food

premises or equipment immediately

• Your Description Goes HereFood Safety (General Food Hygiene ) Regulations 1995

As a food handler, you need to be aware of the ways in which your clothes, habits and your personal

cleanliness can increase or reduce the risk of food contamination.

A Food Handler must:A Food Handler must:

• Protect food from the risk of infection

• Wear suitable protective clothing

• Wash hands after visiting the toilet, smoking or eating

• Not smoke, spit or sneeze in food rooms

• Cover cuts or wounds with a clean washable dressing

• Report illnesses or contact with illnesses

Food Handler must also:Food Handler must also:• Not wear excessive jewellery and/or nail

varnish

• Not attend work while suffering from or have symptoms of food poisoning

• Not continue to work if suffering from eczema and/or dermatitis

• Not scratch sores or spots

Food Safety Act - PenaltiesFood Safety Act - Penalties

Offence Magistrates Court

Crown Court

Selling food that does not comply with Food Safety Act

6 months in prison or £20,000 max fine

2 years in prison and/or unlimited fine

Obstructing an EHO

3 months in prison and/or £2,000 max fine

Other serious Offences

6 months in prison or £20,000 max fine

2 years in prison and/or unlimited fine

Sources of Food PoisoningSources of Food Poisoning

There are 3 main sources of food poisoning

• Natural sources• Chemical or metal contamination• Bacteria

Food PoisoningFood Poisoning

Natural Sources

Such as poisonous plants (certain types of Fungi) people will develop food poisoning due to the poisons in the food item.

Chemical/Metal

contamination

Such as pesticides, cleaning fluids, copper, mercury. Food poisoning can be caused by spilling chemicals into foods.

BacteriaBacteriaBacteria is naturally present all around us and can easily contaminate food.

Common bacteria found:

• Staphylococcus Aureus: found in Nose, Mouth & Cuts

• Salmonella: Animals & Human carriers

• Bacillus Cereus: Soil, Dust, Vegetation & Cereals

• Clostridium Botulinum: Damaged or Bloated Cans of food

Protective ClothingProtective ClothingThe correct protective clothing must be worn in food preparation areas for example correct chefs whites and safety shoes

• DO NOT wear food protective clothing to and from work

• Keep your clothing in good order and change daily

• Keep outdoor footwear separate

Personal Hygiene.Personal Hygiene.

• Keep fingernails short, free from nail varnish

• Jewellery: only wedding ring• Keep hair neat and tidy and covered• Shower or bath regularly

All work places should have changing and shower facilities available to use.

unit 101 maintain a safe and secure working environment

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