Food Hygiene Basic Course

HACCPEuropa.com © 2010HACCPEuropa.com © 2010

Food HygieneFood HygieneBasic CourseBasic Course


• To understand the legal and Customer To understand the legal and Customer Requirements of the Business regarding Requirements of the Business regarding Food SafetyFood Safety

• To be aware of Potential Food Safety To be aware of Potential Food Safety Hazards in the workplaceHazards in the workplace

• To understand basic requirements of To understand basic requirements of Hygiene in food productionHygiene in food production

Course ObjectivesCourse Objectives


Course ContentCourse Content

Unit 1Unit 1 – – Food Safety AwarenessFood Safety Awareness

Unit 2Unit 2 – – HACCP IntroductionHACCP Introduction


Unit 1–Food Safety AwarenessUnit 1–Food Safety Awareness

• Key RequirementsKey Requirements• LegislationLegislation• Personal HygienePersonal Hygiene• Jewellery PolicyJewellery Policy• First AidFirst Aid• Sickness Reporting and Return to WorkSickness Reporting and Return to Work• Chemical Usage Chemical Usage • HousekeepingHousekeeping• Pest ControlPest Control• Protective ClothingProtective Clothing• HousekeepingHousekeeping


Key RequirementsKey Requirements

• Provide a safe product for the customerProvide a safe product for the customer

• Comply with Quality SystemsComply with Quality Systems

• Comply with legislationComply with legislation


LegislationLegislation“Food business operators shall ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in this Regulation.”

(REGULATION (EC) No 852/2004 on the hygiene of foodstuffs)


Personal HygienePersonal Hygiene• Hand washingHand washing..• KKeep all parts of your body clean.eep all parts of your body clean.• Avoid touching ears, nose or mouthAvoid touching ears, nose or mouth• FFingernails must be kept clean and short to prevent spread ingernails must be kept clean and short to prevent spread

of bacteriaof bacteria. . Nail varnish is NOT permittedNail varnish is NOT permitted.. No false nails. No false nails. False eye lashes and excessive makeup are not permitted.False eye lashes and excessive makeup are not permitted.

• Excessive deodorant,Excessive deodorant,perfumeperfume or after-shave or after-shave can not be can not be wornworn as it may taint the product. as it may taint the product.

• The ONLY authorised area for eating food The ONLY authorised area for eating food (which (which includes includes chewing gum) chewing gum) is in the canteenis in the canteen..

• Smoking ONLY in designated smoking Smoking ONLY in designated smoking sheltershelter• Blue one piece pens in the food areasBlue one piece pens in the food areas


Jewellery PolicyJewellery Policy

It is NOT allowed to wear/carry the following items in It is NOT allowed to wear/carry the following items in the food areas:the food areas:

• Ornate ringsOrnate rings• WatchesWatches• BroochesBrooches• Personal Mobile phonesPersonal Mobile phones• Pendants/chainsPendants/chains• Bangles or bracketsBangles or brackets• Studded earrings/piercingStudded earrings/piercing• Tie pins of cufflinksTie pins of cufflinks


Jewellery PolicyJewellery Policy

The following items are permitted in theThe following items are permitted in the

food areas:food areas:

• Plain wedding band ring Plain wedding band ring • Mobile phone for WORK use onlyMobile phone for WORK use only


First Aid & Plaster ControlFirst Aid & Plaster Control

• All cuts and abrasions MUST be covered to All cuts and abrasions MUST be covered to prevent food contamination. prevent food contamination.

• Plasters – must be the Plasters – must be the BLUE, food safe, BLUE, food safe, metal detectable varietymetal detectable variety and the use of and the use of these must be recordedthese must be recorded..

• Ensure all accidents are recorded in the Ensure all accidents are recorded in the accident book.accident book.

• If you need first aid, speak to First Aid If you need first aid, speak to First Aid personnel immediatelypersonnel immediately


Sickness Reporting & Return to Sickness Reporting & Return to Work PolicyWork Policy

Certain medical conditions make it impossible for food Certain medical conditions make it impossible for food handlers to carry out their normal duties. handlers to carry out their normal duties. Examples Examples might include the following: might include the following:

• Gastro-enteritisGastro-enteritis• SalmonellaSalmonella• TyphoidTyphoid• ParatyphoidParatyphoid• DysenteryDysentery• Staplococcol / StreptococcalStaplococcol / Streptococcal

• ListerosisListerosis• BotulismBotulism• CampylobacterCampylobacter• HepatitisHepatitis• Eshericha coliEshericha coli


Sickness - Tropical DiseasesSickness - Tropical Diseases

Going on/coming back off holiday?, inform your managerGoing on/coming back off holiday?, inform your managerof any location you might be visiting or have visited of any location you might be visiting or have visited where your may come into contact with the following:where your may come into contact with the following:

• Typhoid and Paratyphoid feverTyphoid and Paratyphoid fever• DysenteryDysentery• MalariaMalaria• HepatitiHepatitiss• Parasitic infectionParasitic infection• CholeraCholera• TuberculosisTuberculosis


Sickness - General ObligationsSickness - General Obligations

• Report any illness to your supervisor Report any illness to your supervisor priorprior to you starting work.to you starting work.

• Failure Failure toto report could result in report could result in prosecution /disciplinary action.prosecution /disciplinary action.

• A return to work form must be completed A return to work form must be completed prior to starting back to work. prior to starting back to work.

• Medical clearance certificate may be Medical clearance certificate may be required, depending on type of illness.required, depending on type of illness.


Chemical Usage & ControlChemical Usage & Control

The following guidelinesThe following guidelines must apply in all foodmust apply in all foodareas:areas:• Only use Only use chemicalschemicals that you are that you are

trained to do so.trained to do so.• Chemicals MUST be stored in the Chemicals MUST be stored in the

designated area.designated area.• All containers must remain sealed All containers must remain sealed

when not in use.when not in use.• Only food grade chemicals may be Only food grade chemicals may be

used in food used in food production areas.production areas.


Chemical Usage & ControlChemical Usage & Control

• All containers must be labelled with All containers must be labelled with original original labellabel

• Any soiled cloths/wipes must be disposed Any soiled cloths/wipes must be disposed of at the end of the cleaning processof at the end of the cleaning process..

• Inform your manager of any chemical Inform your manager of any chemical spillage immediately.spillage immediately.


Pest ControlPest Control

• Main pests controlled are rodents and Main pests controlled are rodents and flying insectsflying insects

• Use of approved contractorUse of approved contractor• Do not provide food or harborage for Do not provide food or harborage for

pestspests• Good housekeeping essential for controlGood housekeeping essential for control• All protective clothing must be removed All protective clothing must be removed

before entering the toilets, canteen and before entering the toilets, canteen and smoking area.smoking area.


Allergen PolicyAllergen Policy

The following products fall under the remit of the The following products fall under the remit of the policy:policy:

• Cereals containing gluten and products thereof Cereals containing gluten and products thereof • Crustaceans and products thereof Crustaceans and products thereof • Eggs and products thereof Eggs and products thereof • Fish and products thereof Fish and products thereof • Peanuts and products thereof Peanuts and products thereof • Soybeans and products thereof Soybeans and products thereof • Nuts i.e. almond, hazelnut, walnut, cashew, Nuts i.e. almond, hazelnut, walnut, cashew,

pecan nut, brazil nut, pistachio nut, macademia pecan nut, brazil nut, pistachio nut, macademia nut and queensland nut and products thereof nut and queensland nut and products thereof


Allergen PolicyAllergen Policy• Celery and products thereof Celery and products thereof • Mustard and products thereof Mustard and products thereof • Sesame seeds and products thereof Sesame seeds and products thereof • Sulphur dioxide and sulphites at concentrations of Sulphur dioxide and sulphites at concentrations of

more than 10mg/kg or 10 mg/litre expressed as more than 10mg/kg or 10 mg/litre expressed as SO2 SO2

• Lupin and products thereof Lupin and products thereof • Molluscs and products thereofMolluscs and products thereof

• Milk and products thereof (including lactose)Milk and products thereof (including lactose)



• Allergen stock is to be stored in the signed Allergen stock is to be stored in the signed designated area. designated area.

• Non allergen products must, unless completely Non allergen products must, unless completely impractical, be packed before allergen products impractical, be packed before allergen products and the need for allergen and non-allergen and the need for allergen and non-allergen product changeovers kept to a minimum.product changeovers kept to a minimum.

• Deep clean after allergen production with full Deep clean after allergen production with full documented inspection of cleaning standards documented inspection of cleaning standards prior to production of non-allergen containing prior to production of non-allergen containing product. Hand washing prior to non allergen product. Hand washing prior to non allergen production.production.

• Dedicated colour coded bags for allergen waste Dedicated colour coded bags for allergen waste and rework.and rework.



System for dealing with allergen spillage:System for dealing with allergen spillage:• Production in the area must be stopped Production in the area must be stopped

immediately.immediately.• All products in the immediate vicinity must be All products in the immediate vicinity must be

quarantined.quarantined.• The Production Manager or Technical Manager The Production Manager or Technical Manager

must be informed immediately of any spillage in must be informed immediately of any spillage in any area of the production.any area of the production.

• Do not move any items of food, equipment or Do not move any items of food, equipment or allergen products until the site has been allergen products until the site has been examined by one of the above.examined by one of the above.


Protective ClothingProtective Clothing

• Protective clothing, MUST be fully fastened at all Protective clothing, MUST be fully fastened at all times times - - changedchanged weekly for washing weekly for washing

• Protective clothing (excluding footwear) must be Protective clothing (excluding footwear) must be removed before entering toilets, canteen, and removed before entering toilets, canteen, and smoking area.smoking area.

• Clean and dirty clothing must be segregated and Clean and dirty clothing must be segregated and control to prevent cross contaminationcontrol to prevent cross contamination

• All scalp hair must be fully contained to prevent All scalp hair must be fully contained to prevent product contaminationproduct contamination

• Suitable footwear must be worn in the production Suitable footwear must be worn in the production areaarea


Housekeeping – General RulesHousekeeping – General Rules

• Clean as you goClean as you go• Pick rubbish from the ground – put in Pick rubbish from the ground – put in

binbin• Tidy all packaging immediately Tidy all packaging immediately • Clean all areas at end of dayClean all areas at end of day• Inform Supervisor if any issuesInform Supervisor if any issues


Unit 2 – HACCP RequirementsUnit 2 – HACCP Requirements

• HACCP teamHACCP team• Hazard AnalysisHazard Analysis• Hazard CategoriesHazard Categories• Critical Control PointsCritical Control Points


HACCP TeamHACCP Team

Multi-disciplinary food safety team Multi-disciplinary food safety team includes those responsible for:includes those responsible for:

• Quality / TechnicalQuality / Technical• Production OperationsProduction Operations• EngineeringEngineering• OtherOther

HACCP team designated team leader, HACCP team designated team leader, qualified and able to demonstrate qualified and able to demonstrate competence and experience of HACCP.competence and experience of HACCP.


What is a Food Safety Hazard?What is a Food Safety Hazard?

• A biological, chemical or physical agent, inA biological, chemical or physical agent, in or or condition ofcondition of food with the potential to food with the potential to cause cause ill health.ill health.


PPhysical hysical HazardsHazards

The most common cause of product The most common cause of product contamination is from physical agentscontamination is from physical agents

Such examples are as follows:Such examples are as follows:

• BladesBlades• ButtonsButtons• PlastersPlasters• HairHair• Jewellery/WatchesJewellery/Watches

• Drawing pinsDrawing pins/staples/staples• GlassGlass/Hard plastic/Hard plastic• WoodWood• Metal chipsMetal chips• Parts of machineryParts of machinery• Glasses and Contact lensesGlasses and Contact lenses


Glass / Hard Plastic PolicyGlass / Hard Plastic Policy

• Operatives are NOT allowed to bring glass / hard plastic items into food areas. For example: soft drink bottles, mirrors, personal mobile phones or watches.

• All breakages MUST be reported immediately including breakage or loss of glasses or contact lenses.


Chemical HazardsChemical Hazards

Some examples of chemical hazards:Some examples of chemical hazards:

• Cleaning AgentsCleaning Agents• Hand SoapHand Soap• DisinfectantsDisinfectants• SanitizersSanitizers• Medicines (you are not allowed to bring any Medicines (you are not allowed to bring any

medicines to the food areas)medicines to the food areas)


Biological HazardsBiological Hazards

Some examples:Some examples:

• Pathogens e.g. salmonella, e-coli, listeriaPathogens e.g. salmonella, e-coli, listeria• VirusesViruses• ParasitesParasites


Critical Control PointsCritical Control Points

DefinitionDefinition

““A step at which control can be applied A step at which control can be applied and is essential to prevent or eliminate a and is essential to prevent or eliminate a food safety hazard or reduce it to an food safety hazard or reduce it to an acceptable level.”acceptable level.”


Benefits of HACCPBenefits of HACCP

The main benefits of HACCP are:The main benefits of HACCP are:

S S aves your business money in the long runaves your business money in the long runA A voids you poisoning your customersvoids you poisoning your customersF F ood safety standards increaseood safety standards increaseE E nsures you are compliant with the lawnsures you are compliant with the law

F F ood quality standards increaseood quality standards increaseO O rganises your process to produce safe foodrganises your process to produce safe foodO O rganises your staff promoting teamwork andrganises your staff promoting teamwork and

efficiencyefficiencyD D ue diligence defence in court.ue diligence defence in court.


Hazard Reporting ProcedureHazard Reporting Procedure

Please inform Please inform Manager Manager immediately of any immediately of any potential food safety hazards that you are potential food safety hazards that you are aware of, aware of,

do not think that it is someone do not think that it is someone else’s job, else’s job,

food safety is everyone’s food safety is everyone’s responsibility.responsibility.


Any questions?Any questions?

Documents

Food Hygiene Basic Course