FOOD HANDLING AWARENESS

Introduction

Every year thousands of people suffer from food-borne illness, usually as a result of eating or drinking contaminated or poisonous food.

Many attacks go unreported and it is estimated that one person in fifty will be effected annually. Some of these especially the very young, the elderly or the infirm will die.

• In 1987 Crown Immunity was lifted from hospitals following an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

• These officers have the power to enforce the provisions of the;

The Food Safety Act (1990) and The Food Safety (General Food Hygiene) Regulations (1995).

FOOD HYGIENE LAW

Food Safety Act (1990)Food Safety (General food hygiene) Regulations (1995)

An environmental health officer has the power toenforce this legislation and can do so at any time.

If food is not handled correctly, legal action can be taken against the Trust or the individual who fails to comply with the law.

Any hospital staff who are involved in food service are “food handlers” if they break the rules the penalties can be applied to them as individuals in exactly the same way as they would in a commercial operation.

What is Food Hygiene?Food hygiene is more than just cleanliness; it includes all practices involved in :

Protecting food from risk of Contamination, including harmful bacteria,Poisons and foreign bodiesPreventing any bacteria present multiplying toan extent which would result in the illness of Consumers or the early spoilage of food.Destroying any harmful bacteria in the food by thorough cooking or processing.

Causes of Food Poisoning1. Bacteria and their poisons2. Viruses3. Chemicals (insecticides, weed-killers, etc.)4. Metals (lead, copper, mercury etc.)5. Poisonous plants (deadly nightshade,

toadstools, etc.)

BACTERIAL FOOD POISONING IS THEMOST COMMON AND CAN BE FATAL

There are two main types of bacteria which cause problems for the food industry:1. Food Spoilage Bacteria

Not usually harmful to humansCause food to go offPhysical change causes smell, colour or texture of food to change.

Usually very obvious that Food Spoilage Bacteria are present in large numbers.

2. Bacteria Which Cause IllnessPathogensHarmful to humans if present in large enough numbers.No physical change to foodCannot be detected by smell, taste, touch or appearanceMost food poisoning is caused by large numbers of pathogens, often around 100,000 to 1,000.000 being consumed.

Conditions Required For Bacteria To Multiply

1. WARMTH (Temperature)The ideal growing temperature for pathogens is 37cThey will grow quickly between 20c and 50cTo prevent growth temperature must be kept below 5c or above 63c.5c-63c is called the “DANGER ZONE”

2. FOOD (Nutrient)High protein food is requiredMeat, poultry, dairy products (except butter and hard cheese).

3. WATER (Moisture Content)Dried foods, or those with high sugar or salt content will not support bacterial growth. Bacteria remain dormant.

The Ten Main Reasons for Food Poisoning

1. Food prepared too far in advance and stored at room temperature.

2. Cooling food too slowly prior to refrigeration.3. Not reheating food to a high enough temperature to destroy

food poisoning bacteria.4. The use of cooked food contaminated with food poisoning

bacteria.5. Undercooking.6. Not thawing frozen poultry for sufficient time.7. Cross-contamination from raw food to cooked food.8. Storing hot food below 63ºC.9. Infected food handlers.10. Use of leftovers.

THE FOOD CHAIN

Delivery

Storage

Preparation and Handling

Cooking

Transfer

Serving

Consumption

Washing Up

The Cost of Poor Hygiene1. Food poisoning outbreaks and sometimes death2. Food contamination and customer complaints3. Pest infestation4. Waste food due to spoilage5. The closure of food premises by EHO action6. Fines and costs of legal action taken by local authority

action7. Civil action taken by food poisoning sufferers8. Loss of production and food which has to be destroyed9. Decontamination of equipment and replacement of

damaged equipment

TIMEDivision every 10 minutes is possible. Food must not be kept in the DANGER ZONE for longer than absolutely necessary.