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Food Safety
AWC Training © / Food Safety
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Introduction
Each year it is estimated that as
many as 5.5 million people in the UK may
suffer from food borne illnesses.
That's 1 in 10 people.
It has been estimated that
there are up to 600 deaths a year
from food poisoning.
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Food safety protects consumers' health by safeguarding food from anything that could harm
them.
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Food is contaminated if it contains anything harmful or objectionable. Contamination may occur
in a number of ways, causing illness, injury or making the food unfit for consumption.
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Care must be taken in all aspects of food production, especially when dealing with high risk or
vulnerable groups, such as the very young, the elderly, pregnant women and people who may
be ill. These people may not be able to fight off food poisoning in the same way that others
can.
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Illness caused by food poisoning is usually acute which means it happens quickly after infection.
The symptoms will include one or more of the following:
Vomiting
Diarrhoea
Nausea
Abdominal pains
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Contamination can happen anywhere during the 'field to fork' process. It can occur during,
growth or production, manufacture or processing, preparation or cooking and service.
It is the responsibility of the
food handler to ensure the highest standards of
food safety at all times.
AWC Training © / Food Safety
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There are three types of hazard to food:
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Biological
Physical
Chemical
Biological
Biological hazards are the most common form of food poisoning and most cases of illness are caused
by bacteria, other biological causes of illness include:
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Viruses
Fungi, such as mould or yeast
Naturally occurring poisons such as those found in some plants, fish, mushrooms and
microscopic parasites
Physical
Any foreign bodies found in food i.e.anything in the food that should not be there is a physical
contaminant and is therefore a hazard to health. Examples include:
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Broken glass, packaging materials - string, staples etc
Parts of machinery - nuts, bolts, screws etc.
Bodies of pests, flies, cockroaches, rats etc.
Cigarette ends, dust or dirt, paint flakes, rust etc.
Jewellery, hair and fingernails
Chemical
Some types of chemical poisoning can be acute (happens suddenly); others cause chronic illness
(happens over a long period of time). Chemicals can enter the food chain from a number of
sources. Examples include:
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Pesticides, fertilisers, animal antibiotics or growth hormones
Pest baits in food premises
Incorrect use of cleaning chemicals in workplace
Incorrect use of machinery lubricants/oils in workplace
Incorrect storage of food in open tins (especially acidic foods such as citrus fruit or tomatoes)
Some metals used for utensils and containers may enter food in the cooking process e.g. tin/iron
from cans, lead from old pipes, and old copper pans.
AWC Training © / Food Safety
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Bacteria are single-cell,
micro-organisms that are too small
to be seen
10,000 would fit on the head of a
pin and still not be seen without the
help of a powerful microscope
Bacteria are found everywhere, in soil, water, air, in and on food and on people. Although they are
responsible for most cases of food poisoning, it is important to remember that not all types of
bacteria are harmful, indeed most are beneficial and humans would find it difficult to survive without
them.
Helpful bacteria - (sometimes known as 'friendly' bacteria) help us to grow crops; make foods such as
cheese, yogurt and fizzy drinks; thrive in the human gut to help break down food and absorb
nutrients.
Spoilage bacteria - create moulds and yeast, (often seen on bread, cheese, fruit etc.) and are
responsible for making food spoil rapidly. This damages the quality of food, reduces its shelf life and in
some cases, can cause illness.
Pathogenic bacteria - pathogenic means 'disease-causing' and these types of bacteria are
responsible for most cases of food poisoning. Even when food is heavily contaminated, it is usually
impossible to detect these bacteria by sight, smell or taste.
The Food Poisoning Chain
To grow, bacteria need the following four elements:
To protect food, the chain must be broken by denying
bacteria one or more of these elements.
AWC Training © / Food Safety
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100°C Boiling Point Most bacteria destroyed
75°C Core cooking temperature Bacteria destroyed reduced to safe level
63°C Minimum hot holding
37°C Body Temperature Bacteria thrive
8°C Maximum cold storage
5°C Recommended refrigerator temperature
-12°C Frozen foods rejected above this temperature
-18°C Freezer maximum temperature Some bacteria are alive but inactive
Warmth
Most bacteria prefer body temperature 37° Centigrade, but will happily thrive and multiply between the
temperatures 5° - 63° Centigrade. This is known as the Danger Zone.
• The chain can be broken by correct temperature control on storage, cooking and hot/cold
holding.
Time
Given the correct conditions, all bacteria grow by dividing into two; they do this every 10 to 20 minutes.
The process is known as Binary Fission and in ideal conditions it suggests that one bacteria can become
more than one million in three hours.
1 bacteria
after 10-20 minutes
after another 10-20 minutes
etc, etc, etc
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The chain can be broken by correct temperature control in storage, cooking and hot/cold holding, with
food only allowed in the Danger Zone temperature for as short a time as possible.
AWC Training © / Food Safety
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Food
Pathogenic bacteria prefer all high protein foods e.g. cooked meats, cooked poultry, dairy produce,
shellfish, cooked rice, stews and gravies etc. These are known as HIGH RISK FOODS.
Any food, which is not going to be treated again before service is also at risk because it will be eaten as
it is.
Raw foods that will be cooked or treated can sometimes be less of a risk because the bacteria are
likely to be destroyed in the treatment process.
• The chain can be broken by ensuring good hygiene practices (throughout the premises) and good
personal hygiene, are followed, at all times. Correct storage (avoiding cross contamination) and correct
temperature control.
Moisture
All bacteria need moisture; most foods have enough for bacteria to thrive. Many dried or dehydrated
foods such as, powdered potato, milk powder, soup mix etc. will allow bacteria growth if they become
moist.
• The chain can be broken by storing all dry goods including flour, biscuits etc in a clean dry area.
All items should be used immediately after preparation, e.g, when a liquid is added to powdered
products.
Quick Quiz
What temperature should a fridge operate at?
a) Below 0°C
b) 0°C to 5°C
c) 5°C to 10°C
What sort of conditions do bacteria grow best in?
a) Warm and moist
b) Cool and dry
c) Dark and moist
The 'Danger Zone' temperature is between:
a) 0°C and 37°C
b) 5°C and 63°C
c) 8°C and 75°C
How often do pathogenic bacteria double their number in food?
a) Once every 10-20 minutes
b) Once every 10-20 seconds
c) Once very 2 hours
AWC Training © / Food Safety
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All food should be purchased from reputable suppliers and systems should be in place that reduces
the risks from food hazards*.
Every food business should have guidelines for accepting or rejecting food deliveries, you need to
be aware of these.
Main points to check are that the food is:
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In clean, undamaged packaging
At the correct temperature
Fresh and within the, use by, best before dates
Free from pest infestation
Food should be rejected if the following points occur:
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Packaging damaged, dirty or wet - this would indicate that the food is contaminated either by,
physical, chemical or biological hazards causing it to be unfit for consumption.
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Cans dented, blown, rusty or leaking - this would indicate that the cans were damaged with
the possibility of air having entered causing the food to become contaminated and unfit for
consumption.
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Chilled food delivered above acceptable temperature of between 0-5°C, this should be checked
using a clean, disinfected probe.
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Frozen foods that are thawed or partly thawed, never accept a delivery at above -12°C (check
with probe) as the risk of bacterial growth will be high.
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Signs of mould or other forms of spoilage, this indicates the presence of bacteria and the food
is unfit for consumption.
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The food has gone past a use-by or best-before date. For example:
USE BY
BEST BEFORE END
12/June/2006
January/2006
AWC Training © / Food Safety
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Once all quality checks are complete, deliveries should be unpacked and de-boxed, (ideally in a
separate de-boxing area) ready for storage, this helps prevent the possibility of contamination and pest
infestation.
When storing all items, remember the importance of stock rotation, bring old stock to the front
and put new stock behind. FIFO = First In First Out
All outer packaging, cardboard boxes, plastic wrappings etc. should be removed, however care must be
taken to retain any important labelling information such as instructions for storage, use, preparation and
any information on allergens.
Foods should be stored immediately after checking a delivery. Chilled perishable and frozen foods should
be stored before other types of food because they need to stay out of the danger zone (5°C - 63°C the
temperature at which bacteria multiply rapidly) or remain frozen at -18°C.
All food items must be stored:
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In the right PLACE
At the right TEMPERATURE
For the right TIME
Storage areas must be:
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Clean, hygienic and well ventilated to avoid cross contamination and pest infestation
Well lit to ensure that signs of possible pest infestation are easily detected
Any problems with storage areas, fridges, freezers MUST be reported to management immediately so that
action can be taken, to safeguard the food items, to prevent cross contamination, bacteria multiplying and
possible threat of food poisoning.
AWC Training © / Food Safety
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Raw foods such as meat and poultry may contain bacteria that can cause food poisoning. To prevent
this, store them in the fridge.
The longer that a high risk food is at danger zone
temperature (5°C - 63°C) the more chance bacteria have to
multiply to levels that can cause food poisoning
To avoid cross contamination store these foods away from other foods, especially cooked foods and
ready to eat foods (such as salads, fruit, cooked meats, cheese, bread and sandwiches).
Use a thermometer to check fridge and freezer temperatures at regular intervals, according to your
company instructions:
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Coldest part of fridge should be no more than 5°C
Freezer should be -18°C or below
Cooked foods must reach a minimum core temperature (temperature at the centre of the food) of
75°C this also applies to re-heated food items. (Food must only be re-heated ONCE). If cooked
food is not to be served immediately then it should be stored at above 63° or cooled rapidly (within
90 minutes) and stored in the fridge.
Hot food must be stored above 63°C (145°F), when serving or displaying hot food you can keep it
below 63°C for a maximum of two hours, you can only do this ONCE then you must throw the food
away.
Chilled foods should be stored in a fridge at 0°C-5°C (recommended fridge temperature). Leaving a
fridge door open can raise the temperature inside the fridge and cause the food to deteriorate and
become dangerous. Food that has been left in an open fridge or where the power has been cut off for
any length of time should be discarded.
Some foods need to be kept chilled to keep them safe, for example:
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Food with a 'Use by' date
Food you have cooked and won't serve immediately
Ready to eat foods such as salads
IF FOODS ARE NOT
CHILLED PROPERLY,
BACTERIA CAN GROW AND
CAUSE ILLNESS
AWC Training © / Food Safety
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When arranging food items in a fridge, raw meats must be put in containers at the bottom of the fridge to
ensure that blood and juices do not drip onto cooked foods and contaminate them with bacteria.
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Fridges should never be over stocked as this restricts airflow and can cause the temperature to
rise.
Foods should be covered and dated.
Fridges should be kept scrupulously clean and regularly washed out with anti-bacterial solution.
Best Before Dates - as a general rule, unless the manufacturer indicates otherwise, you should
consume food by its 'best before' date in order to ensure that it has not begun to deteriorate.
Use By Dates - this indicates that food will not be fit for consumption after the date on the package. It is an
offence to serve food that has exceeded its use by date.
Quick Quiz
To avoid cross contamination, pests etc, storage areas should be?
a) Warm, dry and tidy
b) Well ventilated, clean and dark
c) Well ventilated, well lit and clean
Where should a delivery of yoghurts be stored and why?
a) In a freezer at -18°C to make them last longer
b) In a fridge at 0°C - 5°C to reduce bacteria growth
c) In the manager’s office to stop the staff eating them
Stock rotation is important because
a) It stops the food getting dusty on the shelf
b) It ensures food is eaten while it is safe and at its best
c) It gets rid of old out of date stock
Why should raw and ready-to-eat foods be stored separately?
a) To avoid cross contamination
b) To avoid the food tasting funny
c) To avoid the food smelling funny
AWC Training © / Food Safety
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Fill in the gaps below using the words listed in the appropriate places
First in-first out
Weight
contamination
Damage
-18
Infestation
Pests
Physical
Quality
Freezer
Clean
Temperature
Probe
5
Stock rotation
Check
Bottom
below
Imagine you are about to receive a delivery of the following goods:
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1 carton of eggs
3 frozen chickens
2 vacuum packs of bacon
2 kilo minced beef
1 kilo cooked sliced ham 4x12 canned beans
8x2 kilo bags of sugar
1. Before the delivery arrives you will________ and ______the refrigerator and the storeroom.
2. When the goods arrive you will check the________ of the frozen food and the raw and cooked
meat, using a clean, disinfected____________.
3. The______________and______________ of the raw and cooked meat will need checking.
4. You will check the eggs, the cans, the sugar and the vacuum packs for any____________.
5. All of the delivery will need to be examined for evidence of_________by__________.
6. To prevent______ _______you will remove all packaging away from food handling areas.
7. You will store all foods appropriately using a good system of__________ _________
remembering ___________- ____________.
8. The frozen chickens will be stored in the__________ at________ 0°C.
9. The raw meat will be put on the _________ shelf of the fridge which will be at a temperature of
_________ 0°C or ___________.
AWC Training © / Food Safety
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Personal Hygiene
The human body both inside and out is an excellent home for bacteria, as a result of this, people are
a common source of food poisoning bacteria, examples of these include:
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Salmonella can be found in the human gut and on the skin
Staphylococcus aureus can be found in the human ears, nose, throat, mouth and any
infected cuts, open wounds, boils etc
E coli organism is found in the lower intestines and bowel
Everybody that works with food must have the highest possible standards of personal hygiene to
avoid contaminating food and causing illness.
Protective Clothing
Protective clothing is designed to protect the food from the handler and from contamination. What you
need to wear depends on the job that you do. Examples include:
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Overalls, jackets, trousers, aprons
Neck scarves, hats, hair nets, beard nets, moustache nets
Non slip shoes, boots, safety shoes
Gloves, gauntlets
Other clothes such as body warmers may be issued for working in cold environments. All protective
clothing must be:
• Scrupulously clean and in good condition
Suitable for the work you do
• Light coloured and easy to clean
Protective clothing must:
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Be put on before entering a food area, to reduce the risk of contaminating food. Outdoor
clothing must never be worn in food areas and should be stored in a suitable changing area/
locker.
Not be worn outside food areas, such as on your way to and from work, as this can bring
contaminants into the food areas.
Protective clothing is designed
to protect the food from the handler and from contamination
AWC Training © / Food Safety
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Hats
You need to wear a hat or head covering for many jobs involving food. It should cover as much of
your hair as possible.
In some companies food handlers must also wear hairnets to contain hair. If your hair is long it mus be
tied back to prevent it falling into food and contaminating it, beards and moustaches should alsc be
covered for the same reasons.
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Make sure that you put on the hat or head covering before changing into protective clothing tc
avoid any hair falling onto clothing.
DID YOU KNOW? A 1mm follicle of hair can harbour 50,000 bacteria.
Jewellery
Leave jewellery, including watches at home or in your locker at work.
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Bacteria can live on and under straps and rings. Gemstones and small parts can also fall into
food, contaminating it with bacteria and becoming a physical contamination in the food.
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Facial and exposed body piercings are required to be removed or covered with a plaster in food
areas to prevent contamination.
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Some companies allow food handlers to wear a plain wedding band and sleeper earrings,
however they may have to be covered by a plaster, (check company policy).
DID YOU KNOW?
If you wear a ring there could be as many bacteria under it as there are people in Europe!
Hands
Bacteria need a 'vehicle' to travel from one place to another, hands are perfect for this and give
bacteria their ideal environment.
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They have food, moisture and a temperature of 37°C allowing rapid multiplication and a
higher risk of contamination.
Therefore hands must be kept scrupulously clean at all times with nails kept short and clean with no
nail varnish.
DID YOU KNOW?
The number of bacteria on fingertips doubles after using the toilet. Yet up to half of all men
and a quarter of all women fail to wash their hands after they have been to the toilet!
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When to wash your hands Wash your hands regularly throughout the day and especially:
Before
• Starting work and entering a food room
• Handling high risk, ready to eat foods
• Eating
Between
• Handling raw foods (meat, fish, poultry, vegetables, eggs) and touching cooked foods or kitchen
utensils.
After
• Handling raw foods
• Visiting the toilet
• Handling rubbish/waste
• Handling chemicals
• Coughing or sneezing into your hands or a handkerchief
• Touching your hair, face or nose
• Smoking, eating or drinking (in an area set aside for these activities)
DID YOU KNOW?
1,000 times as many bacteria spread from damp hands than dry hands.
DID YOU KNOW? 1,000 times as many bacteria spread from damp hands than dry hands.
How to wash your hands
It seems obvious how you should wash your hands, but research shows that most people do not do it
properly. Simply rinsing the tips of your fingers under warm water does NOT count.
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Always use a designated hand wash only basin, (never use a sink designed for food washing
or washing up).
Use comfortably hot water and soap (preferable liquid, bactericidal soap).
Work the soap into your hands by rubbing them together vigorously for about 15-20 seconds,
this helps to remove bacteria. Don't forget the areas between fingers, around the thumbs, back
of hands and around the wrists.
It is advisable to use a nail brush to clean nails after handling raw foods and going to the toilet.
(Nail brushes must be plastic with nylon bristles or disposable, they must be sanitised frequently,
especially at the end of the day).
Rinse your hands in clean warm water (try to avoid touching taps with your hands after rinsing,
as this can re-contaminate with bacteria from taps, use a clean, disposable paper towel to
cover taps before turning off).
Dry hands thoroughly, using a disposable paper towel or hot hand dryer. NEVER dry your hands
on a tea towel, service cloth or uniform as this could contaminate them.
AWC Training © / Food Safety
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Cuts and spots
People are the main source of Staphylococcus aureus food poisoning bacteria that can be found on
healthy people and in many cuts, spots and other skin conditions.
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To prevent spreading bacteria it is important for food handlers to avoid:
Touching their face, nose or hair
Hand mouth contact, such as eating, smoking, drinking in food areas
Cuts, spots and boils will contain more harmful bacteria and increase the risk of food poisoning, the
affected area MUST be covered with a clean waterproof plaster, to prevent spread of bacteria.
If you have a septic cut or weeping spot or boil, you must report this to your supervisor before you
start work as they may exclude you from the food area to prevent the spread of food poisoning
bacteria.
Waterproof plasters should be highly visible, brightly coloured - they are usually blue so that if they
come off they can be easily seen and appropriate action taken. If a plaster does fall into food it should
be reported to a supervisor immediately.
If you have to see a doctor you must tell the doctor that you are a food handler, the doctor will decide
if any medical tests are necessary and will also tell you when you can return to work.
Reporting illnesses
Food handlers who have any food poisoning symptoms may on no account work in a food preparation or
service area.
It is a legal requirement that food handlers must report any food poisoning or food poisoning symptoms to
their supervisor, this includes any incidence of food poisoning within the household, or if they have
experienced food poisoning symptoms whilst on holiday.
You must not work with food if you have certain illnesses or symptoms - because you could
contaminate food.
Symptoms you must tell your supervisor about are:
Diarrhoea
Vomiting
Nausea
Ear, eye or nose discharge
A septic cut, wound or other skin condition that leaves an open wound or broken skin, or any
other skin condition or infection.
Report food related illness BEFORE turning up for work
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AWC Training © / Food Safety
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Quick Quiz
1. Food handlers must always wash their hands before handling food:
a) To give customers a good impression
b) To help prevent contamination of food
c) As part of their food hygiene training
2. Protective clothing put on prior to entering food areas should be:
a) Clean, tidy, fit well
b) Tidy, colourful and trendy
c) Suitable for the job, clean and in good repair
3. Watches, jewelled rings etc, are not worn in food areas because:
a) They can harbour food poisoning bacteria and contaminate food
b) They can give a bad impression to the customers
c) They can get in the way and cause accidents
4. If a member of your family has food poisoning symptoms, you must:
a) Take the day off work
b) Wash your hands more frequently
c) Inform your supervisor
AWC Training © / Food Safety
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Should you wash your hands BEFORE or AFTER doing each of these everyday things? Tick you
answer under the appropriate heading.
Before
Stroking your dog or cat
Putting rubbish in the bin
Combing your hair
Making a sandwich
Going to the toilet
Sneezing
Eating your lunch
Preparing a salad
Touching raw meat
Digging the garden
Cleaning your shoes
Preparing a stew
AWC Training © / Food Safety
After
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Preparing, Cooking & Serving Food
Regardless of the type of premises that food is prepared, displayed, sold or served in, the food must
remain safe and wholesome.
Safe preparation principles
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Protect food from contamination at all times
Wash your hands before working with food and regularly throughout the preparation progress
Wear suitable, clean protective clothing
Use correct colour coded boards and utensils for the task, clean and disinfect the board, utensils
and hands when you switch between raw and high risk foods
Touch food as little as possible, use suitable utensils such as tongs, spoons etc
Control time and temperature and keep high risk foods out of the danger zone
Plan preparation so there is plenty of time for thorough thawing or cooling
NEVER put cooked food onto a plate which has
previously held the raw foods without washing and
disinfecting it
A common colour-coding system for chopping boards includes the following:
High Risk Foods
Yellow
Dairy Products
White
Fruit & Salad
Green
Raw Meats
Red
Fish/Sea Food
Blue
Vegetables
Brown
Thawing frozen foods
Some frozen foods can be safely cooked from frozen, provided that the manufacturer's instructions are
followed. However, most raw frozen foods such as meat and poultry must be completely thawed before
cooking.
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If large items, such as poultry or meat, are not thawed thoroughly before cooking starts, ice
crystals may remain at the centre and although the heat cooks the food surface, the internal
temperature may not be hot enough to destroy any pathogenic bacteria at the centre.
In fact, the temperature at the core of the food may be in the danger zone - ideal for rapid &
bacterial multiplication.
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Methods of thawing
It is unsafe to thaw foods at an ambient temperature, because the food is then in the danger zone
temperature.
Wherever possible, thawing should take place in a specially
designed thawing cabinet, or in a separate refrigerator set
aside for the purpose.
Keeping in mind your company policy, the type and size of food and the manufacturers instruction food may
be thawed by one of the following methods:
In a refrigerator at 5°C or colder, providing that the food is placed in a deep container, covert
and put on the bottom shelf to prevent any juices dripping onto ready to eat foods and crc;
contaminating them.
• In a microwave oven, provided that the food is going to be cooked immediately and tmanufacturer's instructions and recommendations are followed -for example, stirring or turning
food part way through the process.
• Submerged under cold, running, potable (drinking quality) water.
NEVER RE-FREEZE THAWED FOODS
Cooking
Cooking is a good way to destroy pathogenic bacteria - providing that the food is cooked thorough This
involves ensuring that the food becomes hot enough all the way through for long enough : reduce
pathogenic bacteria to safe levels.
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As a guide most bacteria are destroyed at core temperatures of 75°C or hotter for at least
2 minutes. (You may find that your company ask you to cook some foods at a higher
temperature).
To ensure an even temperature, always stir
casseroles and stews frequently to avoid cool
spots, with temperatures in the danger zone
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Food cooked by microwave needs to stand for two minutes after cooking to allow the temperature to
equalise throughout the food.
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Always make the final check on the core temperature of food towards the end of the cooking
period (or after the standing period for microwave cooked foods).
Even though the surface may be cooked, the centre of the food could remain in the danger
zone.
If food does not get hot enough, you wilt provide bacteria
with an ideal temperature at which to multiply.
Cooling hot foods
Inadequate cooling is a major cause of food poisoning. The biggest problem is cooling too slowly.
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Hot food has to pass through the danger zone as it cools, so you must work as quickly as
possible.
The aim is to reduce the food temperature to 5°C or lower within 90 minutes, by the safest
means and then refrigerate it.
Never place hot food in a fridge because the fridge
temperature will rise, causing condensation that could
contaminate other foods.
Reheating food
Reheating is also a common cause of food poisoning, so many companies ban reheating.
If you are permitted to reheat food, never reheat more than once and then discard any left-overs
or reheated food.
It is good practice to reheat to a core temperature of at least 75°C for two minutes.
AWC Training © / Food Safety
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Hot and cold holding/service
Although the ideal situation is to cook and serve food straight away, in practice many companies
need to keep prepared items hot or cold before service.
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Hot food not required for immediate consumption and intended to be eaten hot, must t
held at 63°C or above. It must be kept out of the danger zone to prevent rapid bacteria
multiplication.
• High risk food intended for eating cold should be held at 5°C or colder - in other words, outside
the danger zone and under refrigeration. Food that has been previously cooked should be cooled
rapidly (temperature of 5°C or colder within 90 minutes) before refrigeration.
TO PREVENT RAPID BACTERIA GROWTH
Keep HOT food hot at 63° C or hotter Keep COLD food cold at 5°C or cooler
Check the temperature regularly with a clean, disinfected probe to ensure that the food is not in
the danger zone
Quick Quiz
1.
a)
b)
c)
The main reason food must be cooled rapidly after cooking is:
The food tastes fresher
Bacterial multiplication is minimised
The colour and texture of the food is maintained
2. What is the best way to thaw frozen chickens?
a) Place in a covered container in a warm room
b) Run under the hot tap
c) In a container on the bottom shelf of a refrigerator
3. What is the minimum time/temperature control needed to destroy most bacteria?
a) Core temperature of 55°C for 1 minute
b) Core temperature of 75°C for 2 minute
c) Core temperature of 63°C for 2 minute
4. You're preparing a casserole in the morning for serving that evening. Do you...
a) Leave it simmering all day at a low temperature
b) Turn off the heat and leave in the pan until ready to serve
c) Cool it, refrigerate it and then heat until piping hot throughout when ready to serve.
AWC Training © / Food Safety
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Ruby's Restaurant
Ruby is working in her restaurant, below are listed some of her practices. Using what you already
know, tick what is right, or what is wrong and give your reasons.
PRACTICE
Right Wrong
She wanted custard quickly for a trifle,
so she made it and put it straight into
the fridge to cool.
She put some chopped meats in a
covered container in the refrigerator.
She chopped some raw meat on a
red chopping board.
She used the same board to slice
the cooked meat for lunch.
It was only 2 hours to lunch so she put
the sliced ham out uncovered on the
service table.
She emptied some thawed chicken
pieces out of a bowl, and then mixed
some cooked potato and mayonnaise
in it.
She checked that the roast chicken
was cooked by putting a probe in the
leg and getting a temperature of 63°C.
She went to the toilet and washed
her hands before returning to the
kitchen.
She used a cloth to wipe the juice from
the thawed chicken off the work surface
and then used the same cloth to wipe a
kitchen knife before cutting some
cooked pie.
AWC Training © / Food Safety
Reasons
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AWC Training © / Food Safety
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Cleaning and Disinfection
Keeping food premises clean and free from bacteria is vital, it not only creates a good impression for
customers, but also helps to make a safe pleasant environment for everyone.
It is important to remember that even when something looks perfectly clean, it could be
contaminated.
The purpose of cleaning
Cleaning is the process of making something free from dirt and contamination. Cleaning not only
involves chemicals but also the use of energy - your effort or that of a dishwasher or floor scrubber etc.
The object of cleaning is to
•
•
•
•
•
•
•
Remove suitable conditions for bacteria growth
Avoid attracting pests
Reduce bacteria to a safe level
Protect food from physical and chemical contamination
Maintain a safe, healthy working environment
Give customers a good impression
Comply with legal and moral obligations to keep food safe
When to clean
•
•
•
Best practice is "CLEAN AS YOU GO" to prevent the build up of dirt and waste where bacteria
can multiply.
All surfaces and equipment need to be cleaned (and disinfected where appropriate) before
starting work and between tasks to avoid cross contamination.
Cleaning schedules should show when and how different items and areas should be cleaned
and who should do the cleaning.
Examples of cleaning
•
•
•
•
•
Before you start cleaning, make sure that all food is stored away safely out of the way and
cannot be contaminated
Ensure that you know how to use chemicals safely and always follow manufacturer's
instructions
Wear protective clothing appropriate to the task
Always store chemicals away from food, in clearly labelled containers designed for that
purpose
Always switch off and disconnect any electrical equipment before cleaning
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Cleaning a work surface
•
•
•
•
•
•
Protect food from contamination before you start cleaning
Remove any loose dirt from the surface
Wash the surface with hot water and detergent, using a clean cloth and or scourer
Rinse with hot water and a clean cloth
Use a chemical disinfectant, following the manufacturer's instructions (don't forget the
contact time)
Rinse with clean water and clean cloth allow to air dry or use a disposable paper towel
Product
Purpose
Detergents
Disinfectants
Detergents combined with hot water help to
dissolve grease and remove dirt. Some
bacteria may be destroyed but most will
survive. To prevent illness, some items and
equipment must be disinfected after they have
been cleaned.
Use
On all areas needing to be cleaned.
Always disconnect electrical
equipment before cleaning.
Used to reduce bacteria to a safe level. This
can be achieved by the use of:
• very hot water, at 82°C or hotter
• steam
• chemical disinfectants
Disinfectants must be used after cleaning,
because they cannot remove the grease and
dirt that stop them working properly. Chemical
disinfectants must be left on the surface for
long enough to work properly, this is known as
the contact time. (Always follow manufacturer's
instructions).
On all food contact surfaces, hand
contact surfaces, and anything that
could cause co n t amin a t io n o r
p r ov id e the conditions for bacterial
multiplication.
Combined detergent and disinfectant They
clean and disinfect, provided that they are
left on for the specified contact time.
Many companies use a sanitister
instead of using detergent followed
by a disinfectant.
Sanitisers
Dishwashers can reach very high temperatures and will
wash and disinfect items, so wherever possible and where it
is safe to do so, put crockery, chopping boards, utensils and
equipment through the dishwasher
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What to disinfect
The items that you disinfect depend upon their use, areas that require particular attention in food
premises are:
Food contact surfaces, including:
• Chopping boards, preparation tables/work surfaces
• Utensils, knives, serving tongs, food processing machinery (slicers etc)
• Containers
Hand-contact surfaces, including:
• Handles - doors, cupboards, drawers, fridges, freezers
• Taps
• Switches
Contamination hazards, such as:
• Cloths and mops
• Waste bins and their lids
REMEMBER HOW CROSS CONTAMINATION OCCURS!
Cleaning Cloths
•
•
•
•
•
Dirty, damp cloths are the ideal place for bacteria to breed. So it's very important to wash and
disinfect cloths and sponges regularly and leave them to air dry.
Ideally use different cloths for different jobs. For example, use one cloth to wipe worktops and
another to wash dishes, colour coded cloths for use in specific areas (such as raw food prep,
washing up) help to prevent cross contamination.
One of the safest options is to use disposable kitchen towel to wipe worktops and chopping
boards, this is because you can throw the kitchen towel away after using it once, so it is less
likely to spread bacteria (cause cross contamination) than cloths you use again.
Never use cloths in food areas that have previously been used for cleaning floors or toilet
areas.
Tea towels can also spread bacteria, so it's important to wash them regularly. Remember, if
you wipe your hands on a tea towel after you have touched raw meat, this will spread bacteria
to the towel, then if you use the tea towel to wipe a plate, the bacteria will spread to the plate
(cross contamination).
Did you know?
The virus that causes diarrhoea
can survive on surfaces for up to 10 days
DID YOU KNOW?
The virus that causes diarrhoea can survive on surfaces for up to 10 days.
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Cloths and mops must be cleaned and disinfected immediately after use and left to air dry. Never leave
them to soak overnight or for longer than the manufacturers' recommended contact time as bacteria
can become resistant to the chemicals. Store all cleaning equipment, chemicals and protective
clothing away from food areas.
Rubbish disposal
Waste and packaging will attract pests (flies, wasps, mice, rats etc), provide ideal conditions for
bacterial growth and cross contamination.
Bins are needed in food preparation areas, but not so close that they cause contamination. Internal bins
should:
•
•
•
•
•
Have a well fitting lid (this should always be closed unless you are throwing waste away)
Be foot pedal operated (to avoid food handlers touching any part of the bin by hand)
Be lined with a disposable polythene bag
Be emptied regularly and never allowed to overflow
Be moveable to allow thorough cleaning
Remove rubbish from indoors as soon as the bag becomes full:
•
•
Tie the bag securely
Take it outside immediately and place in an external bin with tight fitting lid (to keep out pests and
scavengers such as cats, dogs and foxes)
Keep bins, their lids and the area around them clean and tidy at all times. Always empty, clean and
disinfect indoor bins and their lids at the end of the work period.
Always wash your hands
after handling refuse and
waste to avoid cross
contamination
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Cleaning schedules
Your employer is responsible for working out a cleaning schedule to ensure that necessary cleaning
processes are undertaken to the required standard and at the required frequency. Schedules must be
clear.
The schedule should state:
•
•
•
•
•
•
What is to be cleaned
Who is to clean it
When it is to be cleaned
How it is to be cleaned (i.e. procedures)
Materials to be used (i.e. chemicals and equipment)
Precautions to be taken
Who is to monitor
While a cleaning schedule will have to be tailored for your business, a general example is set out
below.
Equipment
Slicing Machine
Frequency of
Cleaning
After each period of
use and before use
for high risk food.
Precautions
Trained staff
member only.
Use blade guard and
gloves.
Use approved
cleaning materials.
Method of
Cleaning/Disinfecting
1. Switch off power
supply, disconnect
lead. 2
2. Scraped off food
and rinse.
3. Take apart and
wash thoroughly in
hot water and
detergent.
4. Rinse in clean hot
water.
5. Disinfect
appropriate
areas.
6. Leave to air dry or
wipe
dry with clean
disposable
towel.
7. Re-assemble and
check.
Person
Responsible
Ann Other
Shift Supervisor to
check on completion.
A well planned schedule should ensure that all equipment is moved and dismantled on a regular
basis for thorough cleaning.
This also encourages staff to check for signs of pest infestation and any damage to equipment,
surfaces or fittings.
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Examples of possible damage
DAMAGE
POSSIBLE HAZARD
Chipped wall tiles
Bacterial contamination and cross
contamination if hands or food
touch area
Crack in plastic serving tongs
Missing screw on mixing
machine
Bacterial contamination (as
above) and physical
contamination if pieces break off
into food
Physical contamination if screw
has fallen into food as well as
injury to staff if machine
malfunctions
SOLUTION
Report to manager
Report to manager and remove
from use
Report to manager, isolate
machine and withdraw any food
prepared in that area
Flaking paint on walls
Physical contamination if flakes
fall into food and bacterial
contamination from flakes
Report to manager and do not use
area
Broken light fitting
Physical contamination from dust,
dead insects etc falling into food
as well as bacterial contamination
Report to manager and do not use
area until repaired and cleaned
Splits/cracks in floor surface
Pest infestation leading to
bacterial contamination and injury
to staff (trips and falls)
Report to manager and put up
warning signs
Any damage has the potential to be hazardous to food safety and should be reported
immediately.
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Pests
Food premises provide the ideal conditions for pests as they offer food, warmth, shelter and water.
Pests can contaminate food with bacteria and disease, they also cause physical contamination
from droppings, urine, fur, eggs, feathers and dead bodies.
PEST
EVIDENCE
PRECAUTION
Live in sewers or nests, can
cause fires by gnawing electric
cables, flooding by gnawing
pipes. Carry Salmonella bacteria
in their gut and Weils disease in
their urine. In extreme cases
Weils disease can kill humans.
Droppings, gnawing, greasy
marks on pipes or skirting,
damage to packages and wiring,
smell of urine, live or dead
bodies.
Remove all waste and packaging
as soon as possible. Bins should
have tight fitting lids. Repair
dripping taps and external vents
and pipework and cover drains.
Report sightings and contact
pest control company.
Unusual smell, damage to
goods and packaging, live or
dead bodies
Keep rubbish and waste areas
clean. Store food in sealed
containers and report sightings
RATS
COCKROACHES
Like warm, dirty places, and are
nocturnal. They carry typhoid,
dysentery and other bacteria
MICE
Can gain access to buildings
through small holes, possibly
around pipes and vents. They
urinate constantly and carry
diseases everywhere.
Droppings, gna wing and
damage to food packaging and
wiring, the smell of urine and live
or dead bodies.
Remove all waste and packaging
as soon as possible. Bins should
have tight fitting lids. Repair
dripping taps and external vents
and pipework and cover drains.
Report sightings and contact
pest control company.
FLIES
Flies are attracted to rubbish
and animal faeces, they collect
bacteria on the hairs of their
legs and bodies. They carry
bacteria into the premises, they
vomit on food to allow them to
digest it, stamping bacteria in
as they do.
Eggs, maggots, live or dead
bodies.
AWC Training © / Food Safety
Fly screens on doors and
windows, ultra violet fly killer (not
positioned over food preparation
areas), bins with tight fitting lids
and cover all food.
31
ANTS
They live in around soil and
bring bacteria into the premises.
Being very small they can gain
access to almost anywhere and
anything.
Visual sighting
Destroy the nest carefully or call
in pest control company.
BIRDS
Birds can gain access through
unprotected windows, air
grills and extractors. Birds
carry many pathogenic bacteria
and cause damage.
Visual sighting, droppings,
feathers, and damage food to
and property.
Do not feed birds near food
areas, use mist next on outside
of buildings, use gel on window
ledges, and do not leave
windows open overnight.
FOOD PREMISES CAN AND HAVE BEEN CLOSED DOWN AS A DIRECT RESULT OF PEST
INFESTATION
PETS
Domestic pets (cats, dogs, birds etc) should never be allowed into food handling areas.
•
•
•
They carry bacteria in their fur, feathers, skin, intestines and saliva.
They lick themselves in the most intimate places and then lick human hands passing bacteria
from one to the other.
Stroking or fussing pets will contaminate a food handlers hands and clothes, this will then be
passed onto food causing cross contamination.
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RAT FACTS
A pair of breeding rats can produce up to 130 offspring in a year.
It is estimated that every Londoner is never more than 20 yards from a rat.
An average adult rat will measure up to 12 inches not including the tail.
A rats flexible skeleton means that it can squeeze through a gap the width of a mans
thumb.
Quick Quiz
When using cloths for cleaning raw and ready-to-eat food surfaces, what is the most
important factor to consider?
a) Rinse cloths at regular intervals
b) Use separate cloths for each area
c) Use cloths made from absorbent fibres
Why is it important to clear and dispose of waste properly?
a) It helps to prevent pest infestation and cross contamination
b) It stops smells and cross contamination
c) It helps to prevent accidents and cross contamination
Flaking paint from walls or ceilings can be a hazard because?
a) It call fall onto surfaces and make a mess
b) It can fall into eyes
c) It can become a physical and bacterial contaminant in food
What signs would indicate that you had a rat infestation?
a) Droppings, damage, feathers
b) Greasy smears, gnawing marks, eggs
c) Smell, droppings, gnawing marks
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Kitchen Quiz
Look at the picture below and circle all the food hygiene/safety errors that you can spot.
(There are 12 in total).
How would you turn the error into a safe working practice?
1
2
3
4
5
6
7
8
9
10
11
12
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Match the sentences game
Match the beginnings and endings of the following statements by drawings lines from the right to the
left side to find out what you should and shouldn't do.
Store raw meat and poultry...
...pecking milk bottle tops
Always wash hands...
...apart
Cook meat and poultry...
...after their 'use by date'
Keep raw and cooked foods...
...if theres not enough fridge
space to store the food safely
Follow manufacturers'
instructions...
...before cooking
Cool warm foods...
...until the juices run clear and
there are no pink bits
Don't cater for large
numbers...
...after visiting the toilet
Stop birds...
...emptied and disinfected
regularly
Keep pets...
...in a cool bag
Kitchens should be...
...kept clean
Defrost meat, poultry and fish
thoroughly...
...at the bottom of the fridge
Don't eat packaged foods...
...at all times
Rubbish bins should be...
..before putting them in the
fridge
Bring chilled foods home...
...off work surfaces
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HACCP & Food Safety Management
(Hazard Analysis Critical Control Point)
Food businesses have a legal obligation under the Food Safety Regulations 1995 to ensure that all
potential hazards and risks involved in handling food are identified and dealt with.
HACCP (pronounced hassup) is a food safety management system, which identifies and controls food
safety hazards at points which are critical to keeping food safe.
The principles of HACCP were developed in the 1960s by NASA to reduce the risk of food
poisoning to astronauts. Imagine suffering food poisoning in a space suit at zero gravity!!
Store raw meat and poultry...
The HACCP system can be split into SEVEN basic stages:
1
Identify what could go wrong (the hazards)
2
Identify the most important points where things can go wrong (the Critical Control
Points - CCPs)
3
Set Critial Limits at each CCP (e.g, cooking temperature, time)
4
Set up checks at CCPs to prevent any problems occuring (monitoring)
5
Decide what to do if something goes wrong (corrective action)
6
Prove that your HACCP system is working (verification)
7
Keep records of all the above and training records (documentation)
To help understand HACCP it is important to understand what the terms involved mean.
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Hazards - a potential to cause harm
A hazard is anything that may cause harm including illness and injury to people.
There are 3 main hazard groups:
•
•
•
Microbiological hazard - this is probably the most common hazard,contamination with
food poisoning bacteria or viruses.
Physical hazard - the presence of a foreign body such as glass, screws, nails, hair, bones etc.
Chemical hazard - the presence of toxic chemicals such as cleaning chemicals, pesticides,
vetinary residue etc. remember to consider foods or ingredients to which people may be allergic
e.g. nuts/shellfish.
Hazards can also include:
•
•
Food that is dangerously hot, for example boiling tea/coffee, a freshly baked jam tart.
The multiplication of food poisoning bacteria and the survival of bacteria due to, for example
inadequate cooking/holding times and temperatures, inadequate cleaning and disinfectant,
poor personal hygiene standards.
Critical Control Points (CCPs) - a step in the process which, if controlled properly, will eliminate or
reduce the hazard to an acceptable level
A critical control point is where a particular step, such as refrigeration or thorough cooking, must be
carried out to make sure that the hazard is removed or reduced to a safe level. For example:
•
•
•
Cooking roast beef thoroughly to destroy bacteria
Refrigerating roast beef to reduce bacterial growth
Handling roast beef carefully to avoid cross contamination
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Critical limits - a monitored criterion which separates the acceptable from the unacceptable
Critical limits are values which are set for control measures to ensure that food is safe.
You must set a critical limit at each critical point, for example:
•
•
A minimum cooking temperature/time (core temperature of 75°C for 2 mins)
A maximum fridge temperature (food is safe by law at a temperature of 8°C)
The step is not critical if another step later on in the process will remove or reduce the hazard to a
safe level. For example:
•
•
Refrigerating raw meat which is to be thoroughly cooked would not be critical as the cooking
process should destroy any bacteria that may be present.
However, it is good practice to refrigerate raw meat to reduce the chance of bacterial growth.
These steps are known as control points.
It is important to ensure that all staff are aware of the control
measures and critical limits (cooking times, temperatures
etc.) set by their company.
If food hazards are not properly controlled then food poisoning and even death can occur.
How to Control and Monitor
The controls are what you must do to prevent problems occuring, for example:
•
•
•
Keep high risk food at or below 5°C during delivery and storage
Cook raw food until the core temperature reaches 75°C
Prepare high risk food on separate work surfaces from raw food
You can monitor these controls by making simple checks, for example:
•
•
•
Check the temperature of high risk food on delivery and in your own fridges
Check the core temperature of high risk food with a probe thermometer to make sure that it is
thoroughly cooked
Make sure that equipment is clean and that correct equipment is used when handling high risk
food (such as colour coded chopping boards and knives)
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Construct a flow diagram
A flow diagram is a clearly laid out sequence of the steps or operations involved with a particular
food item or process, usually from purchase of raw materials to the consumption.
This is a flow diagram for cooking a fresh turkey (to be eaten hot or cold).
Purchase
Transport
Deliver
Refrigerate
Prepare
Cook
Cool
Prepare & Slice
Refrigerate
Reheat
Consume
•
•
•
•
Most flow diagrams are written by the manager, it is important to make sure that the flow
diagram accurately represents what is happening in practice.
Over a period of time it is possible that some of the steps in the process have been left out or
Substituted with other procedures.
In catering in particular, different chefs may produce a dish in various ways, which may have a
big impact on HACCP and must be represented by modified flow diagrams.
Once it has been confirmed that the flow charts are accurate, you are ready to start the hazard
analysis.
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The following are all methods of monitoring that may be used.
SMELL / TOUCH and SIGHT
AUDITS/OBSERVATIONS
METHODS of MONITORING
MEASURING
TEMPERATURES, TIME
and WEIGHT etc
CHECKING RECORDS
Monitoring systems should state:
•
•
•
•
WHAT
WHERE
WHEN
WHO
the critical limits and target levels are the monitoring should be done
the monitoring should be done
the monitoring should be done
is responsible for the monitoring
Example checking in delivery of frozen foods:
the critical limit is - never accept delivery above -12°C, that are thawed or partly
thawed to monitor by checking temperature of good with probe and by looking at and
touching packaging
• WHERE in the delivery area
• WHEN on delivery, before accepting and signing delivery note
• WHO
the member of staff trained to check in deliveries
REMEMBER
If checks show that something is wrong, corrective action must be taken. In other words, you must
do something immediately to deal with the problem and make sure food which could be unsafe is
not sold to your customers.
•
WHAT
REMEMBER
If checks show that something is wrong, corrective action must be taken. In other words, you must
do something immediately to deal with the problem and make sure food which could be unsafe is
not sold to your customers.
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Corrective action
Corrective action is the action that is taken when a critical limit is breached. It involves two definite
points:
1. Dealing with the affected product
2. Bringing the critical control point and process back under control
Example corrective action for delivery of frozen foods at -12°C:
1. Refuse delivery, return goods to supplier, complete returns form stating reasons for rejection 2
2. Report to manager who will contact supplier, may revisit/audit supplier premises, change
supplier
A number of the principles of HACCP should already be in place if the business is complying
with food safety legislation for example:
• Pest control company
• Waste disposal management
• Cleaning schedules
• Staff hygiene/training
• Using approved suppliers
Good hygiene practices should prevent the majority of physical or chemical contaminates that
could occur in catering operations.
How to verify the HACCP System
This is about proving that what you are doing is working. It includes providing that your analysis of the
hazards is correct and that checks that you make at the critical control points are effective.
You should:
•
•
•
Inspect your own premises and staff practices
Examine records and documents kept by your staff
Check thermometer calibration records
You rely on:
•
•
•
Reading display gauges on equipment (fridges, hot plates etc), these should be cross checked
Using your probe thermometer and recording food temperatures
A time/temperature combination for cooking, this should be cross checked regularly by using
your temperature probe and recording food temperatures
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Record Keeping
Records are written evidence which document a process that has taken place and should be available
for inspection whenever required.
•
•
•
Records must be available when requested by your Environmental Health Officer
Records demonstrate that you have done everything to ensure food safety and are invaluable
for providing a due diligence defence
Regular recording helps to check whether the system is successfully working
Some records involved with HACCP:
•
•
•
•
•
•
•
•
Approved supplier lists
Flow diagrams for each operation
Pest management system (reports from each visit from pest control company)
Waste management system
Staff hygiene training records
Cleaning schedules and check
Temperature check lists (fridges, freezers, hot plates, cooking/serving temps)
Delivery check sheets
All collected data should be stored in a dedicated manual or data system.
It is recommended that you keep records
for at least 12 months, however some
companies may recommend a longer period.
How to carry out a review
Reviews must be carried out regularly. It is recommended that you do this at least once a year. A review
involves thinking again about the hazards, critical points, controls and checks, especially when the food
business operations change.
Examples of changes that may affect your operations include:
•
•
•
•
A new product or change of recipe
Changes in the structure or layout of the premises
New equipment (blast chill, cooking equipment)
If new information becomes available on hazards or risks
If changes are small, a simple review may be adequate to make sure that current procedures are still
valid.
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What are High Risk Foods
High risk foods are those on which bacteria grow easily. They are ready to eat or will only receive light
cooking which will not destroy any bacteria that may be present.
High risk foods include:
•
•
•
•
•
•
•
•
Cooked meats and poultry, such as prepared meals, pies, pates and any dishes
made with meat, poultry, gravy or stock
Cooked, smoked or cured fish, such as salmon, mackerel, trout, haddock and kippers
Shellfish, such as raw or lightly cooked oysters and cockles, cooked prawns and crab
Dairy products and dishes made with cheese, egg or milk. Includes quiche, custard, dairy based
desserts and lightly cooked or raw egg products, such as mousse and Hollandaise sauce
Soft cheese and mould ripened cheese, such as Brie, Stilton, Danish Blue and Camembert
Any ready to eat food, such as prepared salads (e.g. potato salad, coleslaw) and sandwiches
containing any of the above
Cooked rice
Dishes containing raw or lightly cooked meat, fish or egg
Quick Quiz
Which of the following documents are included in a food safety system?
a) Supplier order forms
b) Staff time sheets
c) Temperature monitoring sheets
What is a critical control point?
a) A potential to cause harm
b) A step in the process that will reduce the hazard to an acceptable level
c) The precaution to reduce hazard and risk
Who should you report food safety hazards to?
a) The Environmental Health Officer
b) The Health and Safety Officer
c) The manager/supervisor/chef
The definition of a hazard is
a) Anything that may cause injury
b) Anything that may cause an accident
c) Anything that may cause harm
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HACCP exercise
The following is a production plan for chicken portions that are going to be used in a salad.
Show where you think the Critical Control Points are.
(Write CCP next to the process if you think that it is a Critical Control Point).
1
Purchase
If the chicken portion is purchased raw, then provided that it is delivered under correct temperature
control, the amount of bacterial infection is not important. However the product must be checked for
physical contaminants. Be sure that you use an approved supplier.
2 Storage
Raw chicken must be covered and stored at the correct temperature, bottom shelf of the refrigerator
for no more than 24 hours.
3 Preparation
Remove chicken from the refrigerator, wash thoroughly and place on a clean baking sheet.
4 Cooking
Cook in a pre-heated oven to a core temperature of 75°C for 2 minutes. Check with a clean,
disinfected temperature probe.
5 Cooling
Reduce temperature quickly, keeping food covered. This must take no more than 90 minutes.
6 Storage
Store in a covered container in a refrigerator at correct temperature (no more than 5 °C). Use within 48
hours.
7 Service
Remove from refrigerator just before service using clean, disinfected utensils. Display on cold, clean
service dish.
8 Display
Display for no more than 2 hours. After 2 hours the product must be consumed c-destroyed
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Food Allergies
Allergies can cause a life-threatening reaction which affects the whole body, often within minutes of
eating the food.
SYMPTOMS MAY INCLUDE
Swelling of the throat and mouth, resulting in difficulty in breathing
Collapse, unconsciousness and in severe cases DEATH!
Several types of nuts, shellfish and sesame seeds are among the most common foods to cause this
reaction.
Research suggests that 1 in 200 people could develop severe reaction to peanuts.
Customers who suffer from severe food allergies need to know the exact ingredients of any food they
eat, because even a tiny amount of the food or ingredient could kill them. Always make sure that there is
a member of staff on duty who knows or can find out the ingredients of all foods if requested.
If you are not sure if there is a trace of a
life-threatening ingredient in a meal then say
so... NEVER GUESS!
It is essential that you ask manufacturers to give you accurate written details about all ingredients of
prepared meals, as well as all pre-packed foods.
Foods which are considered 'high risk' for people who are allergic to nuts or nut products include:
• Cakes, biscuits, pastries
• Cereal bars, breakfast cereals
• Mixed nuts, confectionery, ice cream desserts
• Peanut butter, nut spreads
• Ground nuts vegetarian products
• Chinese, Thai or Indonesian dishes
• Satay sauce curries, unrefined cooking oils
Other less obvious sources of nuts and seeds are:
• Marzipan
• Hummus
• Halva
• Tahini
• Salads and salad dressings
Information on controls for nut/peanut allergies must be included in your HACCP plan.
Customers suffering from severe food allergy will usually know about foods they must avoid.
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Quick Quiz
Which type of hazard is most difficult to identify in food production
a) Chemical
b) Microbiological
c) Physical
Adequate records are essential with regard to food safety to
a) Increase profitability
b) Prevent food poisoning
c) Support a due diligence defence in court
What would you do if a customer asked if a dish on the menu contained nuts?
a) Tell them you are not sure
b) Go and ask the chef who prepared the dish
c) Tell them that you looked but could not see any
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Food Safety Quiz
Match the correct definitions to the terms they describe by drawings lines from the right to the
left side to find out what you should and shouldn't do.
The transfer of harmful bacteria
from one food to another, or form
other sources to food, e.g. hands.
The date up to and including which
food may be used safely if it has
been properly stored.
The routine of cleaning up as you
work rather than leaving all the
cleaning to do at the end.
Best before date
Clean as you go
Contamination
Cross Contamination
A chemical sign used to reduce the
number of bacteria to a safe level.
Danger Zone
The outward sign of an illness, e.g.
sickness or temperature.
Detergent
When food contains something
which shouldn't be there, e.g.
bacteria.
Disinfectant
The good practices which lead to
clean and safe food preparation.
Food hygiene
Cleanliness, keeping yourself clean.
Food poisoning
A chemical used to dissolve grease
The date up to and including which
food can reasonably be expected to
be at best quality.
Illness caused by eating food
contaminated with pathogenic
bacteria.
Perishable
Personal hygiene
Symptons
Foods that can become unsafe or
spoil quickly if not stored properly.
Use by date
The temperature range at which
most bacteria multiply rapidly
(between 5°C and 63°C).
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Food Poisoning Bacteria
These are just some examples of food poisoning bacteria.
CAMPYLOBACTER
Source
Campylobacter can be found in raw poultry and meat, unpasteurised milk and untreated water.
Pasteurised milk can be contaminated by bird pecking bottle tops on the doorstep. Pets with diarrhoea
can also be a source of infection. Campylobacter is the most common identified cause of food
poisoning.
Characteristics
Illness may be caused by a small number of bacteria. Cross-contamination can lead to illness.
Symptoms
Symptoms include fever, headache and a feeling of being unwell, followed by severe abdominal pain
and diarrhoea which may be bloody. Symptoms normally take 2-5 days to appear but it can be as
long as 10 days and return over a number of weeks.
SALMONELLA
Source
Salmonella has been found in raw meat, poultry and eggs, raw unwashed vegetables, unpasteurised
milk and dairy products and many other types of food. It is found in the gut and faeces of animals
and humans. Salmonella is the second most common cause of food poisoning.
Characteristics
Salmonella survives when refrigerated although it is unable to multiply through cooking and
pasteurisation. Usually large numbers of the bacteria are needed to cause infection.
Symptoms
It normally takes 12 to 48 hours for symptoms to develop symptoms may include fever, diarrhoea,
vomiting and abdominal pain. Infection may be very severe and in some cases may be fatal. It is
particularly likely to cause severe illness in the very young and very old. Symptoms may last up to
three weeks and there may be complications such as reactive arthritis.
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STAPHYLOCOCCUS AUREUS
Source
Staphylococcus aureus may be found on and in the human nose, skin, hands, boils, scratches, spots
and cuts, especially if septic. It may also be found in unpasteurised milk. It can be transferred to food
from the hands or from droplets from the nose or mouth. Up to 40% of the population may carry
Staphylococcus Aureus in their mouth or nose and up to 15% on their hands.
Characteristics
Staphylococcus aureus survives when refrigerated although it does not multiply, the bacteria is
destroyed by pasteurisation of milk. The main foods associated with illness are cooked meats, poultry
and foods which are handled during preparation without subsequent cooking.
Symptoms
Onset of symptoms varies between 2 and 6 hours. Symptoms are severe vomiting, abdominal pains
and diarrhoea. They generally last no longer than 2 days.
E. COLI
Source
E. coli is a widespread organism that is normally found in the guts of animals and humans. There are
many different types some of which are capable of causing illness. One uncommon type which can
cause serious illness is E. coli 0157 which has been found in raw and undercooked meats,
unpasteurised milk and dairy products, raw vegetables and unpasteurised apple juice.
Characteristics
Illness may be caused by a small number of bacteria so cross-contamination can lead to illness. The
bacteria can survive refrigeration and freezer storage, but thorough cooking of food and pasteurisation
will kill them.
Symptoms
Symptoms normally take about 2 days to develop but may start within a day, or take up to 5 days to
come on. The main symptom is diarrhoea. In some cases, particularly in children under the age of 6
and in the elderly, infection can lead to diarrhoea which may be bloody and severe, kidney failure,
and sometimes death.
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Match The Pairs Game
2
CHILLED FOOD MUST
BE STORED
SAFELY AT A
TEMPERATURE OF
0°C TO 5°C
1
THIS MUST BE
SERVED AT A
TEMPERATURE OF
63°C
A
3
4
JEWELLERY
CARRIES BACTERIA
AND MUST NOT BE
WORN BY FOOD
HANDLERS
C
B
THIS IS CLASSED
AS A HIGH RISK
FOOD ITEM AND
MUST BE TREATED
WITH CARE
D
6
5
HANDS MUST BE
WASHED BETWEEN
TASKS TO PREVENT
CROSS
CONTAMINATION
FOOD HANDLERS
MUST WEAR
CLEAN UNIFORMS
TO PROTECT
FOOD FROM
CONTAMINATION
E
7
TO AVOID ALLERGIC
REACTIONS
CUSTOMERS MUST
BE AWARE OF ALL
INGREDIENTS USED
IN DISHES
G
F
8
THIS TYPE OF
HAZARD IS
DIFFICULT TO
IDENTIFY WHEN
PRODUCING FOOD
H
10
9
THIS FORMS
PART OF A HACCP
FOOD SAFETY
MANAGEMENT
SYSTEM
I
THIS FOOD ITEM
SHOULD BE
STORED COVERED
AT THE BOTTOM
OF THE FRIDGE
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Glossary
Allergy
An identifiable immunological response to food or food additives, which may involve the respiratory system, the
gastrointestinal tract, the skin or the central nervous system, in severe cases this may result in an anaphylactic shock.
Ambient temperature
The temperatur e of the surroundings, usually refers to room temperature.
Audit
Documented inspection used to examine and evaluate the effectiveness of a system, e.g. premise hygiene audit.
Bacteria
Single cell organism.
Binary fission
A type of reproduction where the organism divides into two.
Carrier
A person who harbours, and may transmit, pathogenic organisms without showing any symptoms.
Cleaning
The process of removing soil, food residues, dirt, grease and other objectionable matter.
Clean surface
A surface that is free from residual film or soil, has no objectionable odour, is not greasy to the touch and will not mark a
clean tissue that is wiped over it.
Contamination
Any objectionable matter found in food or food environment.
Critical control point
Any step in a process which, if adequately controlled, will eliminate or reduce a food safety hazard to an acceptable level.
Cross contamination
The transfer of bacteria from contaminated foods (usually raw) to ready-to-eat foods by direct contact, drip, or indirect
contact using a vehicle such as the hands, cloth or knives.
Danger zone
Temperature range that allows the greatest multiplication of pathogenic bacteria. Between 5°C and 63°C.
Detergent
A chemical used to remove grease, dirt and food particles.
Disinfectant
A chemical used for disinfection.
Disinfection
The reduction of micro-organisms to a level that is safe and will not cause premature food spoilage.
Due diligence
A legal defence providing evidence, normally in the form of records, to demonstrate that all reasonable care has been
taken to ensure the safety of food.
FIFO
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Stock control method - First In, First Out.
Food handling
Any operation in the production, preparation, processing, packaging, storage, transport, distribution and sale of food.
Food hygiene
All measures necessary to ensure safety and wholesomeness of food at all stages of the food chain.
Food poisoning
An acute illness of sudden onset caused by the recent consumption of contaminated or poisonous food.
Food safety management system
The policies, procedure, practices, controls and documentation that ensures the food sold by a food business is safe
to eat and free from contamination.
Fungi
Includes parasitic plants, yeasts, moulds, mildews and toadstools.
Gastro-enteritis
Inflammation of the stomach and intestinal tract usually resulting in diarrhoea.
HACCP
Hazard analysis and critical control points. A structured, documented and monitored system to ensure cost-effective food
safety.
Hazard
Anything with the potential to cause harm. May be microbiological, chemical or physical.
Hazard analysis
Identifies hazards and the stages at which they could occur, and introduces measures to control them.
High-risk foods
Ready to eat foods which, under favourable conditions, supports the multiplication of pathogenic bacteria and are
intended for consumption without treatment which would destroy such bacteria.
Infestation
The presence of any food pest in sufficient numbers to pose an immediate or potential risk of contamination, loss or damage
to food. The term usually refers to a breeding pair but may denote the presence of individuals.
Mould
Microscopic plants (fungi), appears as woolly patches on food.
Pasteurisation
A heat process used to reduce the number of micro-organisms to a safe level. Pasteurised foods must be stored under
refrigeration.
Pathogen
Disease producing organism.
Pest
Any living creature capable of directly or indirectly contaminating food.
Pesticide
Chemicals used to kill pests.
Risk
The likelihood that harm will be caused.
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Risk Assessment
The process of identifying hazards, assessing risks and evaluating their significance.
Safe food
Food which is free of contamination and will not cause illness, harm or injury.
Sanitiser
Chemical agent used for cleaning and disinfection of surfaces and equipment.
Sterile
Totally free of all living organisms.
Toxins
Poisons produced by pathogens.
Viruses
Microscopic pathogens that multiply in living cells of their host.
Yeast
A single celled fungus. Grows rapidly by budding on some foodstuffs, especially those containing sugar. (Used in
fermentation).
NOTE
Please ensure you ask your Vocational Coach
for a copy of the Hospitality Legislation support book
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Underpinning Knowledge Test Questions
Below is a set of questions to prepare you for your knowledge test.
Why is it important to avoid touching your face, nose or mouth, blowing your nose, chewing gum,
eating or smoking when working with food?
a)
b)
c)
d)
It looks bad if customers can see you
You can contaminate food with pathogenic bacteria
You can transfer bacteria from food to yourself
You can cause accidents by not paying attention
How would you check that the food you are working with is thoroughly cooked/safely reheated?
a)
b)
c)
d)
Taste it to see if it is hot enough
Test the edges of the food with a probe for a temperature of 63°C
Use a timer to check it has heated for long enough
Test the centre of the food with a probe for a temperature of 75°C
Why is it important only to use clean and suitable cloths when cleaning between tasks and how would you
ensure that this is done?
a)
b)
c)
d)
To avoid cross contamination, keep your own cloth in your pocket.
To avoid bacteria growth, rinse the cloth between tasks
To avoid cross contamination, use disposable kitchen towel
To avoid smearing dirt and smells onto clean surfaces, use colour coded cloths.
Look at the pictures and identify the protective gloves most suitable for each task listed.
a)
b)
c)
d)
Unpacking delivery of frozen foods
Boning out meat
Removing food from oven
Preparing sandwiches
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Why is it important that storage areas are clean and tidy and what should you do if they are not?
a)
b)
c)
d)
To prevent accidents, tidy them up.
It looks good for the EHO, get somebody to sort it out.
It helps you to find items quickly and promotes good stock rotation, tell the chef
It prevents cross contamination, pests and promotes correct stock rotation, report to
manager.
Records kept as part of a food safety management system must be available for inspection by:
a)
b)
c)
d)
The hygiene trainer
The pest control company
The Environmental Health Officer
The fridge engineer
Feedback from Vocational Coach
VC Signature:____________________________________________
Learner Signature:_______________________________________
AWC Training © / Food Safety