Presentation Food Hygine Mr. Edden

THE FERRY HOUSE RESTAURANTFOOD HYGIENE AUDIT GUIDELINES

“Its all about quality and Customers Experience”

Food HygieneFood HygieneFood HygieneFood Hygiene

IntroductionThe incidence of food poisoning remains at an unacceptably high level. There are approximately 25000 to 30000 confirmed cases of bacterial food poisoning reported each year and this is only the tip of the iceberg, as many people do not bother to report mild attacks of food borne illness.The coast of food poisoning can be high not only to the country through working days lost but also to the employers and employees engaged in food handling. The owners of premises implicated in food poisoning will lose business and employers may lose their jobs. Food handlers who contravene food legislation will be prosecuted and out break of food poisoning could cost firms responsible thousand of pounds in damage claims. Negligent food handlers may poison themselves or even worse be responsible for a death of a person consuming food, which they have prepared.


WHAT IS FOOD HYGIENE?

This is quite simply keeping the food we produce, display and sell clean and free from contamination.


WHY IS FOOD HYGIENE IMPORTANT?To ensure our customers do not come to any harm from the food we sell.

To ensure a good reputation and increased business.

To provide good working conditions, higher staff morale and lower staff turnover.

To comply with the law.

To contribute to higher profits.


THE COST OF POOR HYGIENE1 Food poisoning outbreaks and sometimes

death.

2 Food contamination and customer complaints.

3 Pest infestations.

4 Waste food due to spoilage.

5 The closure of food premises by local authority action.


6Fines and costs of legal action taken because of contravention's in Hygiene Legislation, or because of sale of unit or unsatisfactory food.

7Civil action taken food poisoning sufferers.

8Loss of production and food which has to be destroyed.

9Decontamination cleaning and replacement of damaged equipment.


THE BENEFITS OF GOOD HYGIENESatisfied customers, a good reputation and increased business.

Compliance with law.

Increased shelf-life of food.

Good working conditions, higher staff morale and lower staff turnover, which promote increased productivity.

ALL THESE FACTORS WILL CONTRIBUTE TO HIGHER PROFITS


MICRO ORGANISMS-THE UNSEEN ENEMYMicro organisms are

tiny living things, not plants or animals. They are found everywhere. In the air, in soil and water, in and on us and in the food we eat. They can only be seen with the aid of a microscope.

BACTERIA

MOULDS

VIRUSES


FOOD POISONING

The main symptoms are:

Diarrhoea

Sickness

Abdominal pain

Fever

Nausea

High risk group:

The very young

The very old

Pregnant women

People who are already ill

Food poisoning is an illness caused by eating contaminated food.

Bacteria, Viruses, Chemicals and Metals are the common causes of Food poisoning.


HIGH RISK FOODS

High risk foods are: All cooked meat and poultry.

Cooked meat products and gravy.

Milk, cream and dairy produce.

Cooked eggs and products made from raw eggs, e.g. Mayonnaise.

Shellfish and sea foods.

Cooked rice.


THE MOST COMMON FOOD POISONING BACTERIA

Salmonella

Staphylococcus

Clostridium

Campylobacter

Mainly from poultry

carried by 2 people in every 5

found on raw foods such as vegetables and meat.

Found in infected animals, birds and unpasteurised milk.


CONDITIONS FOR FOOD POISONING BACTERIA TO GROW

WARMTH Temperature 5oC & 63oC. Optimum growth at 37oC

MOISTURE All living things need moisture to grow

FOOD Normally high in protein.

TIME one bacteria divides into two every 10-12 minutes given the right conditions.


FOOD SPOILAGEFood spoilage can be caused by micro-organisms and unlike food poisoning is has noticeable effects on the food. Spoilage causes the food to discolor, smell or become slimy. These effects are obvious and the food must not be offered for consumption or sale.

Care has to be taken with the handling, storage and shelf life of perishable foods to ensure that spoilage does not start in our premises. In commercial terms, this could lead to dissatisfied customers and reduced sales.


HOW DOES FOOD BECOME CONTAMINATED?

Microbial: This is when micro-organisms can get onto food.

Physical: This is when foreign substances get into the food.

Chemical: This is when food comes in contact with pesticides, waste or cleaning chemicals.


WHERE DOES CONTAMINATION COME FROM?

The Person

Raw food

Equipment

Premises

Refuse and waste food

Pests

Dirt and Dust

WATCH OUT FOR CROSS CONTAMINATION!!!!!


PREVENTION OF FOOD POISONING AND SPOILAGE

PROTECTIONa Good personal

hygiene.

b Hygiene practices.

c Good storage and rotation.

d Cleaning

e Good Housekeeping

f Pest Control

PREVENTION Correct temperature

control.

Some form of food preservation.


PREVENTION OF CONTAMINATION

Never use or offer for sale food which has passed its shelf life.

Never mix cooked and raw foods or use the same utensils on both products.

Avoid directly handling fresh foods.

Never blow into bags to open them.

Never use wrapping materials or food that has been on the floor.

Never lick your fingers when handling food or wrapping materials.


•Wash your hands frequently throughout the day.

•Always ensure your equipment and utensils are kept clean.

•Keep damaged stock or goods to be returned separate from other goods.

•Maintain the highest standards of personal hygiene at all times.


P E R S O N A L H Y G I E N E

F o o d h a n d l e r s m o s t f r e q u e n t s o u r c e o f c o n t a m i n a t i o n o f f o o d .

M o r a l r e s p o n s i b i l i t y t o o b s e r v e h i g h s t a n d a r d s o f p e r s o n a l h y g i e n e t o p r e v e n t c o n t a m i n a t i o n o f f o o d .


HANDS AND SKIN

REMEMBER…..

After using the WC wash your hands.

Before or after work wash your hands.

After eating, smoking or blowing nose, wash your hands.

Between handling raw food and cooked foods wash your hands.


JEWELLERY AND PERFUME

Take off watches, brooches, jeweled rings or earnings as they can harbor dirt and bacteria and could drop into the food.

Avoid strong smelling perfumes as these can taint food products.


THE HAIR

You must wear clean head coverings which completely enclose the hair.

You should never comb your hair whilst wearing protective clothing as hair may end up on your shoulders and then in the food.


SMOKING

Smoking encourages coughing and droplet infection.

Ash and cigarette ends may find their way into food products.

An unpleasant environment is created for non-smokers.


PROTECTIVE CLOTHING

Food handlers should wear clean and washable protective clothing.

Do not keep outdoor clothes in food rooms.

Footwear should have low heels, be enclosed, have non slip soles and be kept clean.


C U T S A N D S P O T S

T h e s e s h o u l d b e c o v e r e d w i t h a b r i g h t l y c o l o r e d w a t e r p r o o f d r e s s i n g


REPORTING ILLNESS

Patients of Diarrhoea, vomiting, skin infections, heavy colds and discharges from the eyes or ears should not handle food.

Some people termed as “carriers” can carry food poisoning in their systems after recovering from the infection. Absolute care must be practiced.


PERSONAL HYGIENE STARTS AT HOME………

…….and continues through work-bathe everyday

-wash hair frequently

-hair should be kept free of dandruff

-clean pair of undergarments daily

-brush teeth twice everyday


PERSONAL HYGIENE FOR FOOD HANDLERS

avoid smoking before coming into work area.

Hair should be covered with clean head scarf or cap.

Avoid touching hair while at work area.

Nails to be kept cut short.

Nail polish should not be worn.

Do not wear strong perfumes as substances like fat absorb

strong smells.

If suffering from infections like cold, cough or dysentery, should report to supervisor & should not be allowed to handle food.

Nicks, cuts, wounds, etc. should be covered with waterproof dressing.


Avoid touching face or other parts as discharges from eyes or ears or nose which are full of bacteria would get transferredto food.

Wash hands, nose and mouth before entering work area.

Wash hands only in wash basins not in food wash basins.

Avoid sneezing and coughing in the work area as bacteria spread through droplets.

Spitting should be avoided at all costs.

Do not blow inside food to cool them.

Do not chew gum, paan and or paan poarag.

Wear protective gear as per job requirement

Do not taste food with fingers.

Avoid handling food, use ladles


Cleaning and Disinfecting

REASONS FOR CLEANING

To remove matter on which bacteria would grow thus reducing the risk of food poisoning and spoilage.

To allow disinfection of specified equipment and surfaces.

To remove materials which would encourage pest infestations.


To reduce the risk of foreign matter contamination.

To ensure a pleasant and safe working environment.

To promote a favorable and safe working environment.

To comply with the law.


EFFECTIVE CLEANING

Plan Schedules

Train the staff to ‘clean as they go’.

Store chemicals separate from food.

Clean and dry the cleaning equipment itself.

“I clean the floor with_____Detergent/Solution at____time

every day.”


WHERE TO DISINFECT

Food contact surfaces and equipment, cutting boards, slicing machines, utensils, handlers on drawers and refrigerators will need cleaning and disinfecting the place


THE CLEANING PROCESS•PRE-CLEAN : Removing excess soil by sweeping, wiping or pre-rinsing.

•MAIN CLEAN : Loosening of the surface grease and dirt using a detergent.

•RINSE: Removal of loose dirt and detergent

•DISINFECTION : Destroying micro-organisms using, e.g.beach

•Final Rinse: Removal of disinfectant.

•Drying


GENERAL RULES FOR FOOD HANDLERS

•Food handlers must not handle food until medical clearance is obtained.

•Wounds to be covered at all times with bandage.

•Wash hands each time you go to the toilet or enter the room.

•Cover your face with hands or handkerchief while sneezing.

•All equipment should be fixed and cleaned before every use.

•Raw food must be kept away from High risk category food.

•Thawing should be done perfectly for desired details.

•Reheated food should be consumed thoroughly.

•Storage of food is always in the function management

•Rotate food the next day whenever possible


STANDARDS

1 AGMARK

2ISI


10 COMMANDMENTS OF FOOD HYGIENE

STORAGE

REHEATING

DEFROSTING

UNDERCOOKING

HYGIENE

CROSS CONTAMINATION

THE DANGER ZONE

CLEANING

SUSPECT FOOD/


REMEMBER

Your carelessness might be the cause of an outbreak of FOOD POISONING

FOOD HYGIENE is necessary all the time.

Always play your part.

Follow hygiene rules and procedures.


Education

Presentation Food Hygine Mr. Edden