Introduction to Basic Food Hygiene
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Objectives for the Session
The Objectives for this session are
To provide you with a basic understanding of food hygiene
To show you some areas to look for when assessing food safety
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Contents
► Introduction to Food Hygiene
► Food Contamination
► Personal Hygiene for Food Handlers
► Construction of Food Premises
► Design and Use of Equipment
► Cleaning and Disinfection
► Pest control in Food Environments
► Examples of Good and Bad Food Hygiene
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What is Food Hygiene?
► Protecting food from the risk of contamination of any kind
► Preventing the multiplication of organisms which would cause risk
► Destroying harmful bacteria in the food by thorough cooking
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Food Poisoning
Is the consumption of contaminated food followed by…
► Abdominal pain
► Vomiting
► Diarrhoea
► Dehydration
► Fever
All of these symptoms can be FATAL
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Causes of Food Poisoning
► Bacteria
► Viruses
► Poisonous plants/fish – toadstools, red kidney beans, tuna, deadly nightshade
► Chemicals – cleaning materials, insecticides, weed killers
► Metals – lead, copper, mercury
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Food Contamination
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Food contamination;
Putting something on or in the food that should not be there
► Bacterial
► Chemical
► Physical
Food Contamination
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Bacterial Food Poisoning
The Food Poisoning Chain
The contamination of high risk food
Multiplication of these bacteria
Consumption of the food
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Cross Contamination
Defined as
The transfer of bacteria from contaminated foods (usually raw) to other foods.
Bacteria are static and have to rely on vehicles to transfer them to food…
The main vehicles are
► Hands
► Cloths and equipment
► Hand contact surfaces
► Food contact surfaces
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Bacterial Food Poisoning
What do Bacteria Need to Grow
Moisture
Warmth Food
Time
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Bacterial Food Poisoning
High Risk Food
High protein foods which are intended for
consumption without further cooking
► All cooked meat and poultry
► Cooked meat products including gravy and stock
► Milk and cream
► Cooked eggs
► Shellfish and seafood
► Cooked rice
Moisture
Warmth Food
Time
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Bacterial Food Poisoning
Temperature
Bacterial behave differently at different
temperatures.Moisture
Warmth Food
Time
-18ºCBacteria are dormant
5ºCMinimal bacterial growth
37ºCOptimum temperature for bacterial growth
63ºC+Bacteria begin to die
70ºCFor 2 min’s kills most bacteria
100ºC+For long periods kills most spores
THE DANGER ZONE
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Bacterial Food Poisoning
1 bacterium 7 hours later will be 2 million
1 million of bacteria on a gram of food can cause illness
20 minutes
40 minutes
60 minutes
Moisture
Warmth Food
Time
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Bacterial Food Poisoning
Preventing Bacterial Food Poisoning
► Undercooking or under reheating raw or rare food
► Preparation too far in advance
► Cooling food too slowlyy
► Cooked food contaminated with bacteria
► Storing food in the ‘danger zone’
Moisture
Warmth Food
Time
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Bacterial Food Poisoning
Different Types of Food Poisoning Bacteria
Name Source
Salmonella Raw meat, milk, EGGS, poultry, pets, rodents
Clostridium perfringens Animal and human excreta, soil, dust, insects
Staphylococcus aureus Human nose mouth and skin, boils and cuts
Clostridium botulinum Soil, fish, meat and vegetables
Bacillus cereus Cereals, especially RICE, dust and soil
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Personal Hygiene for Food Handlers
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What is Good Personal Hygiene?
Good personal hygiene is important in the following areas:
► Handling food
► Cuts, boils, septic spots and skin infections
► The hair
► Smoking
► Jewellery and perfume
► Protective clothing
► Practices
► Reporting illness
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Hands Cause the Most Contamination
Hands should be washed
► After going to the toilet
► On entering the food room
► After handling raw food
► After handling refuse
► After cleaning
► After smoking or eating
► After blowing nose
► After combing hair etc.
What is Effective Hand Washing
► A separate hand basin should be provided for hand washing
► Hands should be washed in hot water (45ºC to 49ºC)
► Liquid, fragrance free, bactericidal soap, that is wall mounted is preferred
► It is essential that areas between the fingers are thoroughly cleaned
► Hands should be thoroughly dried
► Nailbrushes should be provided
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Construction of Food Premises
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Construction of Food Premises
Walls
► Smooth, impervious, non-flaking and capable of being thoroughly cleaned
► Door stops should be used to prevent damage to wall surface
Doors
► Smooth, non absorbent surface capable of being thoroughly cleaned
► Tight fitting and self closing
► Handles and push plates should be capable of disinfection
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Construction of Food Premises
Floor Coverings
► Durable, capable of through cleaning
► Non-absorbent
► Anti slip
► Without crevices
► Angle between the wall and the floor should be covered
Water Supplies
► Hot water should have a target discharge temperature of 60ºC
► Ice machines must be regularly cleaned and disinfected
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Construction of Food Premises
Drainage
► Drains and sewers should be adequate to remove peak loads quickly without flooding
► Grease traps if fitted should allow time for separation and positioned outside food rooms
► Drains should inhibit the movement of vermin and pests
► Waste pipes should work from clean to dirty
Ventilation
► Should always flow from clean to dirty
► Inlets should be filtered to prevent dust and pests entering the food room
► Steam producing equipment should be provided with adequate canopies
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Construction of Food Premises
Lighting
► Suitable and sufficient lighting must be provided to allow food handlers to identify hazards and carry out tasks correctly
Washing Facilities
► Adequate facilities for hand washing and drying provided at the entrance to food rooms
► Must be kept clean and in good condition
► Non-hand operated taps, providing warm water at 45 – 49ºC essential to prevent cross contamination
► A minimum of 2 hand wash basins should be fitted in an area where raw and high risk foods are handled
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Construction of Food Premises
Storage and Disposal of Waste
► Refuse must not be allowed to accumulate in food rooms and should not be left overnight
► Stands for waste bags / bins must be maintained in a clean condition
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Design and Use of Equipment
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Construction Materials
Must be
► Non-toxic, non tainting and constituents from their surfaces must not migrate into food
► Of adequate strength over a wide temperature range and be easily cleaned / disinfected.
► The use of wood is forbidden
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Surface Finishes
► Should be in sound condition and easy to clean and disinfect
► Smooth, washable non toxic materials
► Surfaces should be continuous, non-pours, non flaking, and free from cracks
Joints
► Should be made by welding or continuous bonding to reduce projections
► Butt welding is preferred
Internal Angles and Corners
► Should have curves to allow sufficient cleaning
► Routine dismantling and cleaning should take place on unsatisfactory corners
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Cutting Boards
► Should be non-absorbent and hygienic
► Resistant to stains, cleaning chemicals, heat and food acids
► Durable
► Advantageous if it can be passed through the dishwasher
► Beneficial if the board contains tricolsan
► In good condition, with no deep cut marks
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Colour Coding
► Colour coding of equipment prevents cross contamination
► Can include – chopping boards, knives, cleaning cloths…
► Not legalised, but standard colours are
RED
Raw Meat
GREEN
Salad and Fruit
BLUE
Raw Fish and Sea Food
WHITE
Bread and Diary
YELLOW
Cooked Meats
BROWN
Raw Vegetables
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Refrigerators
► Delay, not prevent food spoilage
► If freestanding should be located away from direct heat
► Inner skins should be impervious, non corrosive and easy to clean
► Door seals should be checked regularly
► Door handles should be cleaned regularly
► Optimum operating temperature 1 - 4ºC
► Hot food should never be placed in a refrigerator
► Refrigerator should not be overloaded
► Monitoring of temperatures should be done using a calibrated device
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Eliminating Cross Contamination in a Refrigerator
► Raw food should always be kept separate from cooked food
► High risk food at the top
► Raw meat at the bottom
► All food should be covered
and date marked
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Storing Frozen Food
► Food is stored at -18ºC
► At this temperature bacteria and their spores are mostly dormant
► General guide for storage times
Vegetables, fruit and most meat up to 12 months
Pork, sausages, fatty fish, butter up to 6 months
► Ice in packets of food usually indicates fluctuating temperatures
► Food should only be frozen on site if a blast freezer is available
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Freezing and Thawing Food
► Most food can be cooked from frozen with the exception of
Poultry
Joints of meat
Other large items
► Once thawed, food MUST NOT be refrozen, UNLESS it had been through a thorough cooking process, and it has been blast frozen to get the food down to temperature as soon as possible
► Thawing poultry requires care to ensure that
Pathogenic bacteria are not allowed to cross contaminate and
That the poultry is not left for too long in the danger zone
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Cleaning and Disinfection
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Cleaning Products
► Detergent - removes grease and dirt
► Disinfectant - reduces bacteria to a safe level
► Sanitizer - cleans and disinfects
► Sterilizer - kills everything!
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The Six Stages of Washing a Surfaces
► Pre – clean
► Main wash with detergent
► Rinse
► Disinfection
► Final rinse
► Dry
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Double Sink Washing
► Scrape clean
► Main wash
• hot water
• detergent
► Disinfection rinse
hot water at 82oC for 30 seconds or chemical disinfectant
► Air dry
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Cleaning Schedules
► Communication link between management and staff
► Should specify
What is to be cleaned
Who is to clean it
When and frequency of clean
How to clean
Time taken to clean
Chemicals, materials and equipment
Safety precautions to take and
The protective clothing to be worn
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Pest Control
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Reasons for Pest Control
► To prevent the spread of disease
► To prevent the wastage of food
► To prevent damage
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Common Pests in the Food Industry
► Rodents; rats and mice
► Insects; flies, wasps, cockroaches, silverfish, ants
► Birds;
► Mites
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Good Housekeeping to Prevent Pests
► Food rooms are kept clean and tidy
► Spillages are cleaned up promptly
► Food is kept in rodent proof containers
► Stock rotation is used FIFO
► Attention is paid to waste disposal
► All raw materials are checked for signs of infestation
► All goods are kept off the floor
► Areas are well ventilated and lit
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Examples of Good and Bad Practice
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Examples of Bad Food Hygiene - Storage
Wooden shelving
Damage to boxes. Why?
Open packets of food
Food Stored on the floor
Damage to packaging. Why?
No obvious stock control
Shelving can’t be pulled out for cleaning
Risk of contamination from dirty pipes
No access to clean floor
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Examples of Good Hygiene - Storage
Floor clean
Shelving adequate so no storage on the floor
Prepared food is covered
Food to defrost is placed in container
Shelving is removable for easy cleaning
Surfaces are non porous and easy to disinfect
Refrigerator is not overloaded
Room is well lit
Surfaces are all debris free
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Examples of Bad Food Hygiene - Service
Walls not smooth
Surface not easy to clean
Wooden box pours and harbours bacteria
Surface not clean, edged with wood
Surface not even, harbour dirt
‘Clean’ crockery in dirty basket
Damp, dirty cloth harbours bacteria
Difficulty in cleaning brackets
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Examples of Good Food Hygiene - Service
Surfaces easy to disinfect
Food covered during service
Area is well lit
High risk food protected in chillier
Food is protected by use of tongs
Areas kept free of ‘clutter’
Introduction to Basic Food Hygiene
Any Questions?