View
224
Download
1
Category
Tags:
Preview:
Citation preview
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
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
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
Food Poisoning Bacteria
CLOSTRIDIUM PERFRINGENS
Symptoms : Diarrhoea, Abdominal Pains
Incubation Period : 8-22 hours
Duration of Illness : 12-24 hours
Source : Raw meat, Humans, Spores in soil and therefore on
vegetables,
Food Poisoning Bacteria
STAPHYLOCOCCUS AUREUS
Symptoms : Vomiting, Abdominal Pains
Incubation Period : 1-7 hours
Duration of Illness : 6-24 hours
Source : Human Nose, throat, skin, hair, boils, styes, septic
cuts
Food Poisoning Bacteria
BACILLUS CEREUS
Symptoms : Vomiting, Abdominal Pains
Incubation Period : 1-5 hours
Duration of Illness : 6-24 hours
Source : Soil, dust. Cereals, especially rice. Almost always
associated with re-heated rice.
Food Poisoning Bacteria
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
How Can We Protect Food From Contamination?
THE FOOD HANDLER–Good PERSONAL HYGIENE
–Wear PROTECTIVE CLOTHING
–Good FOOD HANDLING PRACTISES
How Can We Protect Food From Contamination?
PREMESIS & EQUIPMENT–Clean EQUIPMENT & UTENSILS
–Use TRAYS, CONVEYORS
–Use CLEAN DISPOSABLE CLOTHS
–Use SEPARATE SINKS for HAND & EQUIPMENT
How Can We Protect Food From Contamination?
PESTS–Store Food in PEST PROOF CONTAINERS–Prevent PEST ACCESS–Trap & Kill INVADERS–Monitor for SIGNS–REMOVE PEST FOOD SOURCE
How Can We Protect Food From Contamination?
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
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
Cleaning & Disinfection
Stages of the clean•GROSS CLEAN•APPLY DETERGENT (HOT), CONTACT
TIME
‘ & ELBOW GREASE’•RINSE DETERGENT & DEBRIS•DISINFECT•RINSE (where appropriate)•ALLOW TO DRY
Cleaning & Disinfection
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
The Law & it’s Enforcement
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.
The Law & it’s Enforcement
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.
The Law & it’s Enforcement
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
The Law & it’s Enforcement
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.
The Law & it’s Enforcement
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
Recommended