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Unit Code: P6 (OK) Maintaining workplace food safety standards in operations.Unit OverviewIn this unit you will learn how to maintain food safety standards to a high level in the workplace. Your knowledge and understanding will be tested through questions relating to the information within this work book and on the accompanying DVD. When you have completed this work book you will have the knowledge to work safely and maintain high levels of food safety in your work place.

Credit Value: 2Guided Learning Hours: 20

Assessment method Through practical assessment in your workplace Workbook

Unit Code: P6 (OK) Maintaining workplace food safety standards in operations

Name:…………………………………….......................................................................................

Date started:…………………………………………………………………………………………………………………

Date finished:……………………..............................................................................................

Study tips:

1. Read the booklet all the way through and mark the areas that you think are going to be tricky. Do these parts first!

2. Set aside x minutes a week to work on this booklet and put a reminder in your phone calendar so that you stick to it

3. A good study environment – Find a quiet place with good light and no distractions. 4. Work in pencil to start with, make notes on anything you want to ask questions about or

doesn’t make sense.5. Form a study group – working as a team always feels better than working on your own, get

together and help each other.

Your feedback When you have finished the workbook we would like your feedback in order to improve our teaching of the qualification.

Assessors feedback

Assessors Name: …………………………………………………………………………………………………………………………………

Assessor’s Signature: ………………………………………………………………………….Date:……………………………………..

Workbook Structure This workbook is broken down in to three sections. Section 1 is the biggest section you will have to work though, so the questions are split in to manageable chunks throughout. For Sections 2 and 3 questions are at the end. Read the workbook through from beginning to end once before you start.

Section 1: Safe Food Handling

Learning outcomesAt the end of this section you will know:1.1 The importance of food safety, and how to handle food safely Page 1.2 How personal hygiene affects food safety and behaviour Page 1.3 The importance of treating cuts, boils, skin infections and grazes Page1.4 How to treat cuts, grazes, boils, skin infections and grazes Page 1.5 The importance of cleaning and maintaining equipment Page 1.6 The importance of keeping food at specific temperatures Page

M.E.A.T(Ipswich) Ltd.Prospect House, 203 Rosehill Road.

Ipswich, IP3 8HFTel: 01473270757 Email: [email protected]

www.meatipswich.co.uk

©2012 M.E.A.T Ipswich Ltd. Any Unauthorised copying, publication or lending of this work is prohibited. All Rights Reserved.

http://www.meatipswich.co.uk/

mailto:[email protected]

1.7 & 1.8 The causes and how to prevent food spoilage Page

Section 2: Identifying And Dealing With Pests

Learning outcomesAt the end of this section you will be able to:2.1 Identify the main types of pests Page2.2 Prevent pest infestations Page2.3 Recognise a pest infestation Page 2.4 Outline the procedure for your place of work if you discover an infestation Page

Section 3: Minimising The Risks Of Contamination And Food Poisoning

Learning outcomes At the end of this section you will: 3.1 Know the difference between product contamination, cross contamination Page

and food poisoning (Bacteria/ Chemicals/ Physical Objects/ Allergic reactions) 3.2 Know how to prevent contamination and cross contamination Page3.3 Know how food poisoning enters food and what it needs to grow .4 Identify the symptoms of food poisoning Page 3.5 Know how to prevent food poisoning Page

Section 1: Safe Food Handling

Learning outcomesAt the end of this section you will know:1.1 The importance of food safety, and how to handle food safely Page x1.2 How personal hygiene affects food safety and behaviour Page x1.3 The importance of treating cuts, boils, skin infections and grazes Pagex1.4 How to treat cuts, grazes, boils, skin infections and grazes Page x1.5 The importance of cleaning and maintaining equipment Page x1.6 The importance of keeping food at specific temperatures Page x1.7& 1.8 The causes and how to prevent food spoilage Pagex







1.1 The Importance Of Food Safety And How To Handle Food Safely When you work with food, YOU are the biggest cause of food contamination, but don’t worry YOU are also thing you have the most control over

Food safety protects the consumers’ health and wellbeing by ensuring food is free from anything that could harm those consuming the food. Every time we come into contact with high-risk food there is a risk you are contaminating it!

Your responsibility As a fresh food worker you have a legal and moral responsibility to ensure that your actions do not cause anyone to suffer food poisoning or illness.

Put yourself in the customers shoesConsumers expect to buy food that is fit to eat. They expect the staff in retail premises to do everything possible to keep the food safe to eat.







Why food safety is important:1. Your health2. Your customers health3. Legal responsibility4. Reputation of the business

The number 1 rule of food safety Wash your hands between tasks. Washing your hands regularly and or wearing gloves will prevent bacteria being spread and will protect your customer’s and your own health.

1.2 How Personal Hygiene Affects Food Safety and Behaviour

Time to watch the DVD: In your pack is a DVD. Watch - Personal Hygiene, starting at 10.35

The human body is a common source of food poisoning bacteria. It is important that everyone who works with food has a high standard of personal hygiene and has good personal habits to avoid causing cross contamination and food poisoning.

Shower every dayYou must shower or have a bath at least once a day. Showering every day will remove some of the bacteria that live on your body.

Where do bacteria live on the body?Harmful (Pathogenic) bacteria are found all over your body. Every time you touch a part of your body you are potentially spreading bacteria to food. The best way to prevent this is to wash your hands on any occasion you touch your body.

BottomYour bottom has a lot of bacteria around it. To prevent contamination at work NEVER:

Sit on food preparation surfaces Scratch your bottom Wear shorts or short skirts at work

ALWAYS: Wash your hands after going to the toilet

Hands There are more bacteria on your hands than on your bottom. Your hands are the worst culprits for spreading bacteria in the work place.





Did you know?You should always wash your hands and/or change gloves each time you

switch between:Handling cooked meat

Cleaning equipmentHandling chemicals

Handling rubbish and waste



Time to watch the DVD: In your pack is a DVD. Watch – Hand washing, starting at xx.xx<check which is correct hand washing sequence>

ALWAYS: Use a nail brush to wash your hands Use hot soapy water Rub between your fingers and up your wrists Wash your hands regularly when at work Use disposable gloves and change them between tasks Use an alcohol hand wash between tasks when cooking

Cross contamination culprits: Jewellery When working in food preparation you are not allowed to wear any sort of jewellery except a plain wedding band. This is because jewellery can have hidden dirt and bacteria on them and this can cause food poisoning. Jewellery can also fall in to food and cause customers to choke or catch food poisoning from dirt and your bacteria on the jewellery.

Bracelets and other jewellery can catch on the machinery you are working with either harm you or break the machinery.

When you work with food products: Don’t wear rings Don’t wear watches Don’t wear necklaces Don’t wear earrings Don’t wear bracelets Don’t wear hair clips

Nail varnish and false nails Don’t wear nail polish or false nails at work. Nail varnish can chip off in to food and dirt can be hidden under painted nails. Keep your nails short and clean and don’t bite them to protect yourself against cross contamination from your mouth to your hands.

Face We all touch our faces without realising but your nose and mouth are full of bacteria, each time you touch them you are spreading bacteria. Always wash your hands after touching your face.

Don’t Touch your nose or mouth Lick your fingers Smoke Chew gum





Did you know?If a piece of your jewellery falls in to

food you are preparing and it is found by a customer you can be

prosecuted

Did you know?Failure to keep your hands clean can

result in a mouth sore or a salmonella rash. This can be caused

by cross contaminating yourself.



Contamination culprits: Mouth There are more bacteria in the human mouth than there are people in the world. Most of these bacteria are doing important jobs and won’t harm you, but your bacteria can cause food poisoning if they get into food.

When you work with food products: Don’t spit Don’t cough over food Don’t whistle over food

If you cough, sneeze or whistle over food bacteria will spray from your mouth and nose and contaminate food.

Wash your handsBefore you eat your lunch wash and sanitise your hands properly. Bacteria from your hands could cross contaminate your food, especially if you are using your hands to eat. This could result in YOU getting food poisoning.

Cigarette break If you must have a cigarette when at work, always wash and sanitize your hands before and after. Smoking causes you to touch your mouth and this can transfer bacteria (Staphylococcus Aureus) to your hands.

Snacking and chewing gum Don’t eat while you are working or chew gum. This can cause you to touch your mouth and then cross contaminate the food you are preparing.







Contamination culprits: Nose The nose is full of pathogenic (harmful) bacteria. Touching your nose while working with food, will transfer bacteria onto your hands then on to food products. This process is called Cross Contamination. All of this can be prevented by washing your hands after touching your nose.

When you work with food products: Don’t pick your nose Don’t scratch your nose (even if it itches) Don’t rub your nose Don’t cough over food Don’t sneeze over food Don’t whistle over food

Always wash your hands if you do so.

Prevent cross contamination - what to do if you have to blow your nose or sneeze Do it out of sight of customers Put your hand over your mouth and nose or use a tissue Wash your hands straight away and use sanitizer, because bacteria can go through the

tissues onto your hands

HairYour hair is covered with bacteria and can also fall out and contaminate food and make someone ill. If you are preparing food you must wear a hairnets or a hat that covers all your hair and your ears. If you have a beard, it must be covered by a snood to protect the food you are preparing.

This is the wrong way to wear a hairnet as hair and facial hair is still exposed.

This is the right way to wear a hairnet as all the hair and ears are covered.M.E.A.T(Ipswich) Ltd.

Prospect House, 203 Rosehill Road.Ipswich, IP3 8HF

Tel: 01473270757 Email: [email protected]




Contamination culprits: Hair Your hair contains a lot of bacteria; each hair is coated with millions of them passed there by your hands and pollution. Touching your hair while working with food, will transfer bacteria onto your hands then on to food products. This process is called Cross Contamination.

When you work with food products:

Don’t touch your hair Don’t comb your hair Always WASH your hands if you do so

Prevent cross contamination You must cover ALL your hair and ears with a hat and or hair net this will prevent loose hair from falling out and will protect your hair from your own hands. A snood (beard cover) is necessary for bearded men to prevent loose beard hairs falling in to food and to protect your bead from your own hands.

Questions







1.1 What are the main areas on the body that bacteria like to grow in?……………………………………………………………………………………………………………………………………………………………

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1.1 Why is it important to handle food as little as possible?……………………………………………………………………………………………………………………………………………………………

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1.2 List 10 occasions when you must wash your hands

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1.2 Why should you make sure that your hair and ears are fully covered with a hat?……………………………………………………………………………………………………………………………………………………………

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ears>……………………………………………………………………………………………………………………………………………………

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1.2 Why must you not sit on butchers blocks or worktops?……………………………………………………………………………………………………………………………………………………………

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1.2 Why must you not scratch your bottom when handling food?....................................................................................................................................................

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1.2 How much of your hair and ears should be covered by a hat?……………………………………………………………………………………………………………………………………………………………

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1.2 If a hat does not cover all your hair, what else must you use?……………………………………………………………………………………………………………………………………………………………

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1.2 What should you do if you scratch your head in a food preparation area?……………………………………………………………………………………………………………………………………………………………

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1.1 & 1.2 In detail explain how personal hygiene and personal behaviour affects food safety.……………………………………………………………………………………………………………………………………………………………

……………………………………………………………………………………………………………………………………………………………M.E.A.T(Ipswich) Ltd.






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1.3 & 1.4 The Importance Of Treating And How To Treat Cuts, Boils, Skin Infections And Grazes Spots, pimples, cuts and grazes are FULL of bacteria, which can causeFood poisoning if you touch them or they come in to direct contact with the food you are preparing.







Protect yourself and your customersIf you have a cut, graze, skin infection or boil, cover your wound with a blue waterproof plaster or dressing. If the wound is on your hand, cover it with a blue waterproof plaster or dressing and wear disposable gloves to keep it dry and clean.

Bacteria can kill Cuts, boils and grazes must be treated immediately to ensure they do not get contaminated by raw meat. Raw meat can contain pathogenic (harmful) bacteria on it. Pathogenic bacteria can cause infection which can result in boils and blood poisoning.

Watch for the symptoms Blood poisoning, if not treated can be fatal. If at any time a red line is travelling up the wrist you must get medical attention immediately. If the poison gets past the lymph node in your elbow and under your arm it will go into your main blood circulation system. Once the poison is in your main circulation system it could kill you.

Dressing wounds Food industry dressings are usually bright blue with a metal strip in them. The plasters are blue because it makes them easier to find if they fall off. The metal strip allows the dressing to be found with a metal detector if it drops into food.

Don’t use plasters from homeWaterproof dressings must be issued by your supervisor and disposal must also be witnessed, to make sure that they don’t end up in any food. Normal fabric plasters and bandages must not be worn in the workplace because they are absorbent and will harbour bacteria, making it easy for bacteria to multiply and spread.

Double coverings on hands If you have a wound, using waterproof thumb stalls or latex gloves are a good idea to ensure that plasters or dressings cannot get into contact with food

Keep plasters and dressings clean Dressings or plasters need to be regularly changed with clean hands. Don’t change plasters and dressings in food areas in case of contamination. Always wash and sanitise your hands after handling contaminated plasters or dressings.What to do if you have a woundIf you have a boil, spot, cut or graze, always check with your first aider or supervisor before starting work. Boils







Anyone with a visible boil should not be involved in the handling of fresh food. If it is necessary for them to work it must be in a low risk area. All boils need medical attention as if they do not drain naturally severe complications can occur.

Cuts and grazes Minor cuts and grazes (where only the first layer of skin is damaged) must be cleaned thoroughly and covered with a plaster or dressing. It is a good idea to also wear a plastic glove and make sure it is sanitized before working with food.

Skin Infections Skin infections are not only unsightly and embarrassing they can be a risk to you, your colleagues and customers.

The most common skin infections in food premises are around the mouth and are caused by pathogenic (harmful) bacteria. These skin infections happen because of people touching their face with contaminated hands. To prevent skin infections, always wash your hands before and after touching your face.

Stab or puncture woundsIf you stab or puncture your skin tell a first aider immediately and:1. Apply pressure to the area 2. Call an ambulance if anyone is in any doubt to the severity of the wound

Get a second opinionYour first aider or supervisor must check any cut that is deeper than the first layer of skin. If you have any doubt to the seriousness of the wound, go to your nearest national health walk in centre or A&E.

Questions

1.3 Why is it important to treat and cover cuts and grazes?





Did you know?Many of the bacteria found in spots,

cuts and grazes cause food poisoning?

Protect yourself and your customers and always double cover a wound.

Did you know?A knife injury to the groin can result

in death within 4 minutes. Act quickly and always call an

ambulance if you are in any doubt.

Did you know?Salmonella is the most common skin infection. This can be passed to your face by cutting up meat, then taking

your break and not washing your hands before eating your lunch.



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1.4 How do you treat a minor cut or graze?……………………………………………………………………………………………………………………………………………………………

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1.4 What type of dressings and plasters are used in a food premises and why?……………………………………………………………………………………………………………………………………………………………

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1.4 What should you do if you think you have a boil?……………………………………………………………………………………………………………………………………………………………

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1.4 Skin infections can look unsightly. What should you do if you have a skin infection?……………………………………………………………………………………………………………………………………………………………

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1.5 The Importance Of Cleaning And Maintaining Equipment

The invisible enemy







Due to the invisible threat of E.coli 0157 the Food Standards Agency has issued new guidance on good food practice and keeping food safe from E.coli 0157. Your local Environmental Health Officer (EHO) will inspect your place of work to ensure that you are compliant with these standards. (See page xx for more information about E.coli 0157)

Poor cleaning causes cross contaminationWhen food arrives at your place of work it will be carrying a low number of bacteria. The objective of your business is to process and sell this food keeping bacteria numbers to a minimum. The whole time the food is in your establishment the bacteria levels are growing.

This growth can be slowed down by: Good standards of hygiene Temperature control

The effectiveness of your cleaning is very important. Poorly cleaned areas can become cross contamination points. Cleaning helps reduce bacteria to a safe level.

For example: If a fridge door handle is not cleaned effectively then every item you take an item out or put an item in the fridge, the handle will become contaminated via your hands.

Other potential cross contamination points: Buttons on tills Sanitizer bottles Taps Pens

What does cleaning involve?Cleaning is the process of making something free from dirt and contamination. It involves the use of energy, your effort or that of a machine, such as a dishwasher.

What does cleaning achieve? Protects food from biological contamination Reduce the opportunities for bacterial growth by removing food particles Protects food from physical and chemical contamination Discourages pests Maintains a safe environment. For Example- Cleaning stop someone slipping on a greasy

floor Gives consumers a good impression Fulfils your legal and moral obligations to keep food safe

What happens if you don’t clean? Projects a bad impression of you and the business Workforce will be unhappy, no one likes working in filth Dangerous for you and your colleagues due to an increase in accidents





Did you know?That antibacterial gels don’t cover you on their own. Always wash your hands AND use an antibacterial gel. For more

advice on protecting against E.coli 0157 visit

www.food.gov.uk/goodbusiness



http://www.food.gov.uk/goodbusiness

Encourage pests Increases the risk of food poisoning to you and your customers The Environmental Health Officer will visit your

workplace more regularly The EHO officer could fine or close the business. You

and your colleagues could face imprisonment. The business will lose money - shorter shelf life of

products due to high levels of bacteria

Types Of CleaningThere are four main types of cleaning:

1 Clean as you go2 Scheduled cleaning3 Cleaning in place4 Cleaning out of place

1. Clean as you goClean as you go is cleaning up spillages and mess as soon as they occur. This will improve the appearance of the workplace AND prevent accidents and cross contamination.

2. Scheduled cleaningScheduled cleaning is for larger tasks or areas. Your workplace will have set schedules for items that need to be cleaned like this. They will include information about:

What is to be cleaned When it needs cleaning Who is to clean it How is to be cleaned What is to be used to clean it The Personal Protective Equipment (PPE) that needs to be worn Space for signatures, so people know who has completed the cleaning

3. Cleaning in placeCleaning in place is for equipment that is too large and/or heavy to be moved. This most commonly applies to equipment in food processing plants where equipment is too big or awkward to move.

4. Cleaning out of place Cleaning out of place is when equipment is moved from its normal position to another area, in order to be cleaned.

How to use cleaning chemicals safelyWhether you are wet cleaning or heat cleaning your workplace or equipment you will be using cleaning chemicals of some form.





Did you know?Keeping good cleaning

schedules help prove ‘due diligence’ to EHO officers and

your employers. Always remember to keep a record of your cleaning and

follow your company’s schedules.

Did you know?Dishwashers should be cleaned

regularly to remove food debris and lime scale from water jets, filters and drains. This will keep them

working longer and will stop items coming out still dirty. This and more

helpful advice can be found atwww.food.gov.uk/goodbusiness




When using cleaning chemicals: Always follow the manufacturers’ guidelines Use fresh hot solutions , what does this mean? Wear the correct PPE (protective) clothing Store chemicals safely in a locked cupboard Never mix chemicals Change brands of chemical every two months to avoid bacteria building up a resistance to

them

Chemical ID code How it works

Kills bacteria

Removes dirt and grease

Detergent D2 Removes food debris NO YES and dirt by dissolving grease. Disinfectant D4 Reduces bacteria to a safe level YES NO by destroying the cell wall of the

microbes or by interfering with the

metabolism of the bacteria. Sanitizer D10 Combines the powers of both Yes(?) Yes(?) Detergent and disinfectant.

If the answer is yes – we say elsewhere not to just use sanitizer on its own. Check with Jane

Impact On Food Safety Cleaning and maintaining your working environment (premises) and equipment is very important in the fight against pests, cross contamination and food poisoning.

The lawThe Food Safety Act governs premises and equipment. These must be suitable for the type of retailing operation and minimise the risk from food hazards. The main principles are:

The premises must act to reduce the risk of food contamination (therefore cooked and raw must be separated at all times)

Within the premises food temperature must be controlled The premises must be well ventilated The premises to provide safe drinking (potable) water The premises must have facilities for personal hygiene and first aid The premises must have enough food storage areas and separate storage for non-food The premises must have liquid impenetrable (impervious) surfaces to enable efficient

cleaning The premises must have a safe waste disposal system The business must prevent pest infestat

Maintaining Equipment Your equipment has to work hard and be kept in top condition so as to prevent injury to yourself or it breaking down.







It is a good idea to attach maintenance contracts on: Scales, fire fighting equipment, boilers, fridges, freezers and any other equipment you may have; to make sure they are serviced regularly and don’t let you down.

Cleaning Methods To help keep your equipment in the best condition for longer, and to check for any wear and tear you should clean your equipment regularly by either:

1. Wet cleaning2. Heat cleaning

1. Wet cleaningEnsure all food is removed from the area or is well covered before you start cleaning.

Step 1. Prepare - Remove loose and heavy soiling from the item you are cleaning

Step 2. Clean - Wash the item with hot water and detergent

Step 3. Rinse - Remove any traces of detergent and food from the item

Step 4. Disinfect - Use the correct chemical, as per the cleaning schedule, to disinfect the item

Step 5. Final rinse - Use hot water to rinse off the chemical residue from the item being cleaned

Step 6. Dry - If possible allow the item to dry naturally. If not use paper towels to dry the item down

2. Heat CleaningHeat is one of the best ways of killing bacteria. The temperature and contact time in heat cleaning is crucial to successfully destroy harmful bacteria.

Equipment Examples How to clean Temperature Time spent at temperature

Utensils tongs, plates, knives Dishwasher 80°C Minimum 15 seconds

chopping boards

Cloths tea towels, Washing machine

82°C and above TBC

hand towels, dish cloths

QuestionsWhat do these signs mean?





1. 2..

3.



1.5 Why is it important that food premises are kept clean and hygienic? ..................................................................................................................................................................

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1.5 Describe the difference between cleaning in place and cleaning out of place. ……………………………………………………………………………………………………………………………………………………………

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1.5 Clean as you go is important for health and safety and hygiene. Explain what clean as you go is.

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1.5 Describe the correct method of wet cleaning one item of equipment.

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1.5 Briefly describe the difference between a detergent and a sanitizer.

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1.5 Explain the importance of cleaning.

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1.5 Why is it important to maintain your working environment and equipment? ……………………………………………………………………………………………………………………………………………………………

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1.6 Food Storage TemperatureFoods that is moist and high in protein (high risk foods) need to be kept either:

Very hot - above 68°C Or

Cold - below 3°C.

High risk foodsFoods that have a high risk of food poisoning have two main features:

High in moisture High in protein

Foods that are high in protein and moisture are: Cooked meat Pies Fish Shell fish Stews, casseroles Smoked fish All poultries Soft un-pasteurised cheese (Brie types) Dairy produce i.e. yoghurt and cream Cooked rice Cooked pasta Bean sprouts Kidney beans





Danger Zone



Blast chillersBlast chillers are often used to rapidly cool high-risk foods, cooked meats pies etc. A 5-kilo gammon cooked to an internal temperature of 73ºC can be brought down to an internal temperature of below 10ºC in 2½ hours using a blast chiller. Chilling rapidly also improves yield by up to 5%.

Questions

1.6 Why is it important to keep food at specific temperatures?

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1.6 List 8 high risk foods List the required storage Temperature for each food

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1.7 & 1.8 Causes Of Food Spoilage And How To Recognise ItM.E.A.T(Ipswich) Ltd.






Spoilage bacteria, moulds and yeast are the main causes of food spoilage, making it unacceptable to be sold or to eat.

Food spoilage: •Damages the quality of food•Reduces the shelf life of food •Occasionally causes illness

The speed of spoilage can be controlled by preservation methods and safe handling practises.

Food spoilage will occur rapidly if:•Food is handled roughly (bruising fruit and veg)•Incorrect storage i.e. poor temperature control•Contaminated by pests or chemicals

By controlling conditions that encourage harmful (Pathogenic) bacteria to multiply you also help control conditions that encourage spoilage micro-organisms to multiply. It is quite possible to have spoilage moulds, pathogenic and bacteria on high-risk foods at the same time.

It is illegal to sell food that is: •Discoloured, including dark or pale patches •Visually mouldy•Unusual or unpleasant smell•Wrinkling, drying softening or pulpy (has a change in texture) •Altered in flavour i.e. sourness•Blown can (needs context or explaining a bit more ?)

If you see spoilt food, follow the company policy. Do not sell or give it away.

Causes Of Meat Spoilage MouldMould can grow on meat carcases if the chiller is contaminated with mould spores. Fans in chillers that are not regularly cleaned can harbour moulds and spores which the fan transports round the chiller. If there is a variation in temperature, (door left open to the chiller) this can encourage mould to grow.

Lacto Bacillus





Did you know?Moulds have roots, these roots

penetrate the food and spoil it. The picture on the left is of a mould

spore.



Lacto Bacillus is an anaerobic (doesn’t need oxygen to spread) bacterium that spoils the taste of food. On its own it doesn’t cause food poisoning, it only spoils the taste. When Lacto bacillus is present other bacteria’s may also be present.

Lacto Bacillus lives comfortably in vacuum packed fresh meat. It is caused by poor personal hygiene of food handlers and meat preparation prior to vacuum packing.

You can tell Lacto Bacillus is present in a vacuum packed bag by the very sour unpleasant smell is releases when you open the bag. The bacterium excretes a gas that causes the odour.

Getting rid of the smellIf the meat in the bag is placed on a tray in a cold room for an hour or so, the smell will disappear, because the bacteria cannot live in an environment that has oxygen. Do we want to tell them how to get rid of the smell, should it just be thrown away?

Extreme cases In extreme cases the myoglobium, (red drip in the bag) will turn green. The meat will have a holey texture similar to a sponge. When cooked the meat will taste just like the smell. It is virtually inedible.

If you have vacuum packed meat coming into work with Lacto Bacillus contamination, tell your supervisor who may wish to have words with your supplier.

How To Reduce Food Spoilage All food needs to be handled with care. 1. Check quality and date on receipt of stock. Any queries or problems, ask your supervisor. 2. Ensure food is not subject to extreme variations of temperatures 3. Check sealed and wrapped products regularly. Sealed products will sweat, moisture generates, which moulds need to grow

If you ever have any problems or questions about your stock, tell your supervisor.

QuestionsM.E.A.T(Ipswich) Ltd.




Did you know?Any meat vacuum packed in a retail shop – unless biologically tested for

shelf life – must only be packaged for a maximum of 2 weeks.



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1.7 How can you recognise food that is spoilt? ……………………………………………………………………………………………………………………………………………………………

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1.8 What is your company’s policy for spoiled food? ……………………………………………………………………………………………………………………………………………………………

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Learning outcomesAt the end of this section you will be able to:

2.1 Identify the main types of pests Page x2.2 Prevent pest infestations Page x2.3 Recognise a pest infestation Page x2.4 Outline the procedure for your place of work if you discover an infestation Page x








2.1 & 2.3 The Main Types Of Pests And Recognising Infestation Keeping your work area clean and tidy is very important when working in the food industry. You must follow your company cleaning procedures. Failure to do so could result in pest infestation.

The perfect environment for pests Food premises are attractive to pests because they contain everything that they need to survive;

Food Moisture Warmth Shelter.

Infestation can occur when cleaning or maintenance is not up to standard and food is not stored appropriately. Once pests have moved in, they will contaminate your workplace by spreading their harmful (pathogenic) bacteria everywhere.

The top 3 pests to look out for:

Rodents Rats and mice carry diseases. By following company procedures when dealing with waste, an infestation can be stopped before it happens.

Signs that you have a rodent problem are: Droppings, smell, gnaw marks, visual sighting and damaged food.

Cockroaches Cockroaches live off human waste and are known to carry Salmonella and Typhoid. They spread their bacteria very quickly and can cause Gastro-enteritis in humans.

Signs that you have a cockroach problem are: ammonia smell, dead bodies and droppings.

Flies Flies will lay their eggs on meat or even blood so it is important to keep your work area very clean. Flies will eat anything. To digest food they vomit on it first and slurp it up, spreading their bacteria very quickly.

Signs you have a fly problem are: Visual sighting and damaged food.

2.2 How To Prevent An Infestation Your employer is responsible for keeping pests out of your workplace, but you can play your part. It is possible to prevent problems by attacking 2 of the 4 things pests like:







Food Keep stored food securely covered – check regularly Keep stored food off the floor Keep food in the appropriate containers Never leave food outside Regularly rotate stock

Shelter Report holes in brickwork, around windows, doors or pipes to your supervisor Have fly screens in your place of work Keep good standards of cleanliness Maintain equipment – check it regularly

If you spot any signs of pests when at work, report it to your supervisor.

Time to watch the DVD. Watch the chapter about pests before answering the following questions. Pests starts at 16.24

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2.3 Briefly describe the signs of the following pest infestations in the chart below.

List Common Pests SignM.E.A.T(Ipswich) Ltd.






What is the 6th one?! I have rats/flies/cockroaches/mice/pigeon

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Learning outcomes At the end of this section you will: 3.1 Know the difference between product contamination, cross contamination

and food poisoning (Bacteria/ Chemicals/ Physical Objects/ Allergic reactions) Page x3.2 Know how to prevent contamination and cross contamination Page x3.3 Know how food poisoning enters food and what it needs to grow Page x3.4 Identify the symptoms of food poisoning Page x3.5 Know how to prevent food poisoning Page x








3.1 The Difference Between Product Contamination, Cross Contamination And Food Poisoning

Product Contamination I can’t find content that specifically explains this – please advise where it is

Cross Contamination Bacteria are spread on to food by cross contamination. The biggest cause of this is food handlers not washing their hands often enough, properly and not using hand sanitizer.

For example when making a packed lunch using high risk food:8.00 a.m. Cross contamination occurs through the person the person touching their face, then making a prawn sandwich, without washing their hands. 100 bacteria are transferred to the sandwich.

8.15am: The food is still safe to eat. Only a small amount of bacteria are on the high-risk food, which is then left at room temperature.

08.15am 200 bacteria 09.45am 12,80008.30am 400 bacteria 10.00am 25,60008.45am 800 bacteria 10.15am 51,20009.00am 1,600 bacteria 10.30am 102,40009.15am 3,200 bacteria 10.45am 204,80009.30am 6,400 bacteria 11.00am 409,600

11.15am 819,200

In 3 hours the food has become unsafe to eat and yet it looks and tastes fine. It could cause anyone eating it to suffer from food poisoning, all because someone did not wash their hands.

Food Poisoning Food poisoning is caused by eating food contaminated by: 1. Biological pathogenic bacteria that are living on the food and other toxins and viruses2. Chemical poisons and other poisons such as insecticides3. Physical undesirable substances in food like stones, hair and shards of metal4. Substance that cause allergic reactions in module out line but no content here







Bacteria Poisoning Examples of food poisoning and food-borne illness

Food Poisoning

Pathogenic Bacteria

Common SourceLinked to Food Typical symptoms Average onset

time

SalmonellaHuman and

animal gut, pests and sewage

Raw and uncooked

poultry, eggs and meat: and raw

milk

Abdominal pain, diarrhoea,

vomiting, fever12 – 36 hours

StaphylococcusAureus

(MRSA)

Human body – especially skin, nose, mouth, cuts and boils

– And raw milk

Cold meats, raw milk and diary

products, anything touched

by hand

Abdominal pain, or abdominal

cramp, vomiting, low temperature

1 – 6 hours

ClostridiumPerfringens Animal and

human excreta, soil, dust, insects

and raw meat.

Cooked meat and poultry

Abdominal Pain,diarrhoea

12 – 18 hours

Bacillus cereus

Spores

Cereals, soils and dust

Cereals (especially rice)

Abdominal pain, some

diarrhoea

1 – 5 hours or 8 – 16 hours

depending on the form of food

poisoning





Did you know?If everyone who worked with food

washed their hands more, we could cut food poisoning cases by 50%



Food-Borne Illness

Pathogenic Bacteria

Common Source Linked to Food Typical symptoms

Average onset time

Escherichia coli 0157 (E. Coli)

(0157: H7)

Human and animal gut,

sewage, water and raw meat

Beef (especially minced) and other

meat; raw milk; untreated water

Abdominal pain, fever, diarrhoea, vomiting, kidney

damage or failure

12 – 24 hours or longer

Listeria(monocytogenes)

Causes women to abort

Soil, water, sewage, people

Soft cheese, cheese made from

unpasteurised milk, salad

vegetables and pâté

Symptoms like ‘flu

1 – 70 days

Chemical PoisoningM.E.A.T(Ipswich) Ltd.






The symptoms of some types of chemical poisoning i.e. vomiting, diarrhoea and abdominal pain are similar to bacterial food poisoning.Other symptoms:• Immediate reaction• Burning sensation in the mouth and throat

Or it can take weeks, months, years to develop (i.e. lead in water pipes) because very small amounts are eaten each time. The resulting illness can be life threatening, damage to the brain, nervous system or kidney and liver.

Accidental contamination can be caused by:•Careless use and storage of chemical products - use of cleaning chemicals unsuitable for foodpremises. (Pest bait, lubricating oil)•Incorrect storage - Food tainted by storage near a highly perfumed product i.e. laundry powder.•Residual of pesticides - fertiliser, animal antibiotics or growth hormones.•Additives - incorrect amounts, i.e. food colourings or flavour enhancers. Physical HazardsIf a physical hazard (an item that shouldn’t be present) is found in food the business can be prosecuted and fined up to £2,000 per incident. Prevention is better than a cure, when working with food always keep your work space clean and look out for physical hazards.

Items that have been found in food: •Broken glass •Packaging material•String•Shell•Bones•Parts of machinery•Jewellery•Hair •Finger nails with part of finger•Dust, dirt•Pest bodies and excreta•Bits of wire and plastic•A set of false teeth was once found in a loaf of bread•A mouse in a can of baked beans

Allergies paragraph?







3.2 Preventing Contamination And Cross Contamination When working with food, handling it should be kept to a minimum, only when you have to. For example: When you have to cut up a large item in to smaller saleable items.

When you must handle food make sure that your hands are very clean and/or use gloves, tongs of a barrier like a bag on your hand.

Time to Watch the DVD, How To Handle Meat chapter. Starts at 1.27.28

The prevention process1. Wash and sanitize your hands2. Put on gloves then sanitize again3. Change gloves regularly as they can become a cross contamination vehicle.

To prevent contamination and cross contamination occurring in the workplace: Separate the staff, machinery and equipment that work with cooked and raw food Separate packaging, cash registers and cleaning products for cooked and raw food Effective cleaning and disinfection, personal hygiene and hand washing Ideally - staff and machines being used for raw and cooked foods to have their own

designated areas Ideally - physical separation (a wall) between staff and machinery working on cooked and

raw food.

The causes of cross contamination 1. Your hands – from touching different things or foods and spreading the bacteria 2. Your clothes – from you touching them, wiping your hands on them or from not being clean 3. Your utensils – from using them on different foods and spreading bacteria or from not being clean

Communication – don’t be shy and protect others You have a legal responsibility to take “reasonable care” of the food we handle. If it can be proved you haven’t taken care, you can be prosecuted and even go to jail or be sued for damages by affected persons.

If you have any of the below illnesses, tell your supervisor or manager before commencing work. Vomiting Diarrhoea Suspected food poisoning of you or any member of your family Skin problems Rashes Ulcers Dermatitis Boils Infection of the hands, fingers, ears and eyes.

Talk to the doctor







If you are suffering with any of the above, always visit a doctor and tell them that you are a food handler, you may need a doctor’s approval before you can start to work with food. If you have any of the listed symptoms whilst on holiday abroad you must tell your employer before you return to work.

3.3 How Food Poisoning Enters Food Bacteria need all of the below in order to breed.

Bacteria Need Perfect conditions Food Food high in protein

Moisture Moisture in food or a humid atmosphere

Warmth Body temperature (37°C)Time With all of the above, bacteria multiply every 10-20 minutes

3.4 Symptoms Of Food Poisoning Food poisoning is caused by eating food or drinking water that is carrying harmful micro-organisms such as viruses, parasites or certain pathogenic bacteria i.e. E-coli 0157 and listeria.

When your body knows you have eaten something harmful it tries to get rid of it by the quickest method, hence the most common symptoms of food poisoning are;

Abdominal pain Nausea Vomiting Diarrhoea Fever Headache Generally feeling unwell

Time frameSymptoms can start from one to thirty six hours and can last from twenty-four hours to several days or in extreme cases several weeks.

High risk groups Food poisoning can be life threatening to people who are:

Very young Pregnant Very old Already very ill and have a poor immune system. For

example: Cancer patients having chemo or radiotherapy treatment.

High risk foodsFoods that have a high risk of food poisoning have two main features:





Did you know?Food poisoning is a reportable

illness. If you or a customer has a case of food poisoning, tell your

supervisor and Local Environmental Health Officer (LEHO).

Did You Know?Bacteria are a single sex organism and don’t need a partner to breed.

They multiply through a process called binary fusion.



High in moisture High in protein

Bacteria can only be seen through a microscope and not with the naked eye. Not all bacteria are harmful; cheese and yoghurt are made using ‘friendly bacteria’.

Harmful bacteria are called pathogenic bacteria. 3.5 Preventing food poisoningWe have to assume that all raw meat is contaminated with food poisoning bacteria.

Washing your handsIf everyone who has contact with food to wash and sanitise their hands correctly and sufficient number of times we could reduce the incidence of food poisoning by 50% overnight.

Cooking food Correct cooking of food can kill most food poisoning bacteria in raw food, but not viruses.The process of cooking food to the correct temperature (above 73°C) should kill any pathogenic bacteria. Food that is cooked insufficiently may still be contaminated with bacteria, and could cause food poisoning.

Pre-cooked food is often cross contaminated once it has been cooked, meaning the food poisoning is already present in the food when the customer eats it.

E.coliThe Food Standards Agency has set our measures to prevent E.coli. (The following is a summary.) These measures will have an impact on all fresh food establishments. Read and discus these measures with your manager or supervisor.

For further advice on preventing food poisoning go to: www.food.gov.uk/goodbusiness

Questions

3.3 List 6 causes of food poisoning





Did you know?It takes a quarter of a million

bacteria to cover the head of a pin, imagine how many could fit on a

chicken leg?

Did you know?The main cause of food poisoning is

food handlers not washing their hands properly




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3.2, 3.5 What methods are used at your place of work to prevent cross contamination? (At least 6)

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3.2 Explain why it is important to notify any of the above illnesses to your supervisor or employer before commencing work.……………………………………………………………………………………………………………………………………………………………

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3.3 How does food poisoning enter food?







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3.2 List 6 examples of how cross contamination could easily occur at your place of work.

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3.3 Describe the symptoms of food poisoning.

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3.2 Describe how to prevent cross contamination to high-risk food, giving at least 10 examples.

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3.5 Describe areas in your workplace that will need changing or adapting to meet the Food Standards Agency criteria.……………………………………………………………………………………………………………………………………………………………

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Congratulations this is the end of your workbook!If you have any questions about this workbook or are stuck on a question, contact your assessor or a member of M.E.A.T Ipswich staff for help – it is what they are there for.

Handing in your work

1. Check your work – re read all you answers and check that your:

Spelling – especially words related to the meat trade

Grammar and punctuation

And that you have completed the questions to the best of your ability

2. Check it again – make sure your name is on the front and you have answered every question

3. Fill in your answers in pen - if you have written them in pencil first

4. Take it to the post office – have the workbook packed and weighed and post it to:

Workbook P6 (OK)

M.E.A.T Ipswich Ltd.

Prospect House, 203 Rosehill Road.

Ipswich

IP3 8HF

If any part of your workbook needs to be redone, it will be returned to you with feedback once it has been marked by your assessor.

Well done





POSTAGE COST:

TAKE THIS WORKBOOK TO THE POST OFFICE

AND HAVE IT WEIGHED AND POSTED.



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