Food Hygiene Food Hygiene awareness workshopawareness workshop

Joanne Frangiamore Joanne Frangiamore

Michelle AndersonMichelle Anderson

HazardsHazardsPhysical ContaminationPhysical Contamination

Dirt and dustDirt and dust Fragments of shell/boneFragments of shell/bone FingernailFingernail Parts of machineryParts of machinery StringString Broken glassBroken glass

Chemical contaminationChemical contamination

PerfumePerfume Cleaning productsCleaning products Industrial chemicals Industrial chemicals

Biological contaminationBiological contamination

YeastYeast BacteriaBacteria VirusesViruses MouldsMoulds

Allergen contaminationAllergen contamination

NutsNuts WheatWheat Shell fishShell fish Lactose Lactose

Food PoisoningFood Poisoning

Bacterial contamination is the most Bacterial contamination is the most common cause of food poisoning.common cause of food poisoning.

Food PoisoningFood Poisoning

In 2007 92,000 reported cases in UKIn 2007 92,000 reported cases in UK

Food Standards Agency estimates Food Standards Agency estimates that there are more than 850,000 that there are more than 850,000 cases per year in the UK.cases per year in the UK.

Most cases are not reported.Most cases are not reported.

Food poisoningFood poisoning

Certain types of food are more likely Certain types of food are more likely to cause food poisoning than others – to cause food poisoning than others – High risk foods High risk foods

These are ready to eats foods such as:These are ready to eats foods such as:RiceRiceSoft cheeseSoft cheesePatePateMeat and poultryMeat and poultry

Ideal conditions for bacteriaIdeal conditions for bacteria

The ideal conditions for bacterial The ideal conditions for bacterial growth are:growth are:

Food ,moisture ,warmth and timeFood ,moisture ,warmth and time

Danger ZoneDanger Zone

Keep foods safe by making sure they Keep foods safe by making sure they are not left at room temperature.are not left at room temperature.

Everyone is responsible!Everyone is responsible! Everyone who works with food has a duty Everyone who works with food has a duty

to make sure it is safe and does not cause to make sure it is safe and does not cause the customer harmthe customer harm

The four main controls to reduce the risk The four main controls to reduce the risk of harm are:of harm are:

Cross-contaminationCross-contaminationCookingCookingChillingChillingCleaningCleaning

Cross contaminationCross contamination

Contamination can occur at any time in Contamination can occur at any time in food preparation or service.food preparation or service.

Cross contamination occurs when bacteria Cross contamination occurs when bacteria are spread from one food to another.are spread from one food to another.

Examples:Examples: From hands to boards and onto foodFrom hands to boards and onto food From cloths to equipment and onto foodFrom cloths to equipment and onto food From foods dripping onto each other From foods dripping onto each other

Your Hands!Your Hands!

Wash your hands regularly and properly Wash your hands regularly and properly to prevent cross contamination.to prevent cross contamination.

Before entering a food prep areaBefore entering a food prep area Between handling raw and high risk foodBetween handling raw and high risk food After taking a breakAfter taking a break After going to the toiletAfter going to the toilet After blowing your noseAfter blowing your nose After carrying out cleaning jobsAfter carrying out cleaning jobs After handling waste.After handling waste.

Hand washingHand washing

To wash your hands you will need;To wash your hands you will need; Hot waterHot water Liquid soapLiquid soap Disposable rollDisposable roll Air dryer Air dryer

Cross contaminationCross contamination

Cloths are a major source of cross Cloths are a major source of cross contamination in food areascontamination in food areas

Use disposable cloths/paper roll for Use disposable cloths/paper roll for cleaning taskscleaning tasks

Keep raw and ready to eat foods apart Keep raw and ready to eat foods apart where possible store separatelywhere possible store separately

Pests must be controlled as they can Pests must be controlled as they can contaminate food, spread disease and contaminate food, spread disease and damage premises.damage premises.

Keep all foods covered at all timesKeep all foods covered at all times

CookingCooking

It is essential to cook food properly to It is essential to cook food properly to kill harmful bacteriakill harmful bacteria

Cook, or reheat food to a minimum Cook, or reheat food to a minimum core temperature of 75core temperature of 75ooc for two c for two secondsseconds

If holding food hot, the minimum If holding food hot, the minimum core temperature must not fall below core temperature must not fall below 6363oocc

ChillingChilling High risk foods or foods with a use by date High risk foods or foods with a use by date

need to be kept chilled.need to be kept chilled. It is recommended to keep cold food at 5It is recommended to keep cold food at 5ooc or c or

belowbelow Chill hot food to 5Chill hot food to 5ooc or below as quickly as c or below as quickly as

possiblepossible Frozen food should be stored at -18Frozen food should be stored at -18ooc or colderc or colder Keep food out of the ‘danger zone’ (5Keep food out of the ‘danger zone’ (5ooc to c to

6363ooc)c) Defrost food in the fridge and ensure that the Defrost food in the fridge and ensure that the

product is fully defrosted before cookingproduct is fully defrosted before cooking

CleaningCleaning Cleaning is the process of making something free Cleaning is the process of making something free

from dirt, grease and contamination.from dirt, grease and contamination. DetergentsDetergents remove dirt and dissolve grease but remove dirt and dissolve grease but

do not kill bacteria eg fairy liquiddo not kill bacteria eg fairy liquid DisinfectantsDisinfectants reduce bacteria to a safe level reduce bacteria to a safe level SanitisersSanitisers both clean and disinfect at the same both clean and disinfect at the same

time eg. Dettoxtime eg. Dettox All cleaning chemicals must be food safeAll cleaning chemicals must be food safe Chemicals should be stored away from foodChemicals should be stored away from food When washing by hand, use a detergent first to When washing by hand, use a detergent first to

remove grease and dirt and then a disinfectant to remove grease and dirt and then a disinfectant to reduce bacteria to a safe level.reduce bacteria to a safe level.

CleaningCleaning

To keep food safe adopt a clean as you go To keep food safe adopt a clean as you go approachapproach

Disinfect boards and knives and food Disinfect boards and knives and food contact surfaces between different food contact surfaces between different food typestypes

Hand contact surfaces need to be Hand contact surfaces need to be disinfected.disinfected.

Remember to change washing water once Remember to change washing water once it is dirty.it is dirty.