food safety and hygiene 1

8/19/2019 Food Safety and Hygiene 1

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Food Safety and Hygiene

This course aims to show the reader some of the key aspects of food safety andhygiene for Health & Social Care workers who are involved with food handling in thehomes of vulnerable people.

This includes food poisoning as well as Food and Safety law (including haardanalysis!.

" #$%# nteractive Healthcare Training 'td. ny copying in whole or in part of the te)tof this training programme is strictly prohibited. *oral rights of the author under theCopyright +esigns and ,atents ct %- are asserted.

Start the course Food Safety and Hygiene - Section 2Topics in Section # include/ Food Spoilage0 ,ersonal Hygiene0 Handwashing

Techni1ues0 Food 'abelling0 Food Shopping and Transportation and +elivered and2ifted Food followed by a short 1ui.

,lease ensure you have read every page of the course (numbered at the bottom ofthe screen!0 otherwise you will not have the option of taking the test.


Start the course

Food Safety and Hygiene - Section 3Topics in Section 3 include/ Food ,reparation and Storage0 Handling 4aw *eat0Temperature Control and the Cooling0 Freeing0 +efrosting and 4eheating of foodsfollowed by a short 1ui.



Start the course Food Safety and Hygiene - Section 4Topics in Section 5 include/ Cleaning0 Safe +isposal of Food 6aste and ,est Controlfollowed by a short 1ui.


" #$%# nteractive Healthcare Training 'td

ny copying in whole or in part of the te)t of this training programme is strictly

http://www.interactivehealthcaretraining.co.uk/course-read.html?package_id=8&course_id=19http://www.interactivehealthcaretraining.co.uk/course-read.html?package_id=8&course_id=20http://www.interactivehealthcaretraining.co.uk/course-read.html?package_id=8&course_id=21http://www.interactivehealthcaretraining.co.uk/course-read.html?package_id=8&course_id=20http://www.interactivehealthcaretraining.co.uk/course-read.html?package_id=8&course_id=21http://www.interactivehealthcaretraining.co.uk/course-read.html?package_id=8&course_id=19


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prohibited. *oral rights of the author under the Copyright +esigns and ,atents ct%- are asserted.

4outine application of this knowledge to food handling duties will minimise the risk of food contamination and subse1uent ill health and ensure compliance with food

safety law.Topics are covered in four sections and in section % include/

4outine application of this knowledge to food handling duties will minimise the risk of food contamination and subse1uent ill health and ensure compliance with foodsafety law.

• Food poisoning

• Food and Safety law (including haard analysis!

This section is followed by a short 1ui.

• ,lease ensure you have read every page of the course (numbered at the bottom of

the screen!0 otherwise you will not have the option of taking the test.

• Section 1

Introduction

Why is food safety important?

Course Relevance and Aims

Food Poisoning – Definition, causes, symptoms and susceptiility!

Food poisoning incident management

Food "afety #a$

%ACCP

%a&ards – 'icroiological, Chemical and Physical!

(ui&

•

• Section 2

Food "poilage

Personal %ygiene

%and Washing

Food #aels

Food "hopping and )ransportationDelivered and *ifted Food

(ui&

•

• Section 3

Food Preparation

Food "torage

%andling of Ra$ 'eat

Coo+ing 'eat

)emperature Control

Cooling

Refrigerator "torage

Free&ing Defrosting


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Reheating

'icro$ave -vens

(ui&

• According to the F"A, appro.imately /01,111 cases of food poisoning are

reported each year in the 23 $ith over 411 deaths as a result!

• Food poisoning and its spread is unpleasant and potentially fatal in susceptileindividuals!

• In the same $ay that tooth decay and smo+ing5related illnesses are preventale

diseases, so too are food orne illnesses!

• )he est cure therefore, is prevention, especially as no one is e.empt from the ris+ of

food poisoning!

•

• Good food safety...

• 6! Reduces the incidence of food poisoning and food orne illness!

7! -ften results in less food $astage

8! 9nsures compliance $ith legislation!4! %elps to protect the reputation of your service provider

Relevance

'any healthcare professionals handle food as part of their responsiilities in assisting

vulnerale people in their homes!

In 7118, a report y )he World %ealth -rganisation found that in 9urope appro.imately 7 out

of every 0 reported cases of food orne illness originated in private homes!

Appropriate evidence ased education and training for food handlers in food hygiene and

safety helps to reduce: prevent the moral, social, legal and economical implications of food

orne illnesses and their spread!

Aims )his course AI'" to teach you aspects of food hygiene and safety that;

%. 7eep the risk of food contamination and subse1uent food poisoning and foodborne illnesses low to you and your client.

#. re relevant to the home care environment.3. 6ill make you compliant with food safety law.

Relevance

'any healthcare professionals handle food as part of their responsiilities in

assisting vulnerale people in their homes!

In 7118, a report y )he World %ealth -rganisation found that in 9urope

appro.imately 7 out of every 0 reported cases of food orne illness originated in

private homes!

Appropriate evidence ased education and training for food handlers in food

hygiene and safety helps to reduce: prevent the moral, social, legal and

economical implications of food orne illnesses and their spread!

Aims

)his course AI'" to teach you aspects of food hygiene and safety that;

%. 7eep the risk of food contamination and subse1uent foodpoisoning and food borne illnesses low to you and your client.

#. re relevant to the home care environment.3. 6ill make you compliant with food safety law.


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Food poisoning or food orne illness is the illness caused y eating

contaminated or poisonous food!

Contaminated food is often difficult to detect relying on the senses alone uite deilitating and

emarrassing for the sufferer!

)hose receiving care may e more vulnerale to and more severely affected y

the harmful effects of food poisoning!

A healthcare professional has a legal and moral duty to discuss $ith their client

if their level of food hygiene $arrants concern and is a possile ris+ to their

health!

Who is Vulnerable? he Very !oun"


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Infants uately developed to fight pathogens!

#re"nant $omen

During pregnancy hormonal imalance affects the immune system! )his stops the gro$ing ay from eing

re@ected as a foreign ody y the mothers immune system ut also ma+es the mother more susceptile to

opportunistic infections $hich only cause disease $hen the immune system is $ea+er e!g! thrush, urinary tract

infections!

hose $ith lo$ered disease resistance

)hose $ith immune deficiency related conditions such as AID" and leu+aemia as $ell as those having immuno5

suppressive treatments such as chemotherapy are also at ris+!

%lder #eople

With advancing age our susceptibility to illness increases because;

6! )he immune system becomes less effective at combatin" disease! )his can e seen in the increased

incidence of viral


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)he main source of food contamination leading to food poisoning are patho"ens uired indirectly through ingestion of food that has een

contaminated through contact $ith a person $ho has or has recently suffered $ith food

poisoning! )his is termed an 'oral(faecal' mode of transmission! )his means the germs have

essentially een transferred to the food though poor toilet hygiene of the food poisoning

sufferer i!e! failure to $ash hands properly after defecating!

An outbrea) is said to have occurred $hen more than one case is reported and the same

cause is suspected!

It may come as a surprise then to +no$ that the +itchen harours the highest germ count in

the home, $ith the average +itchen sin+ holding 611,111 times more germs than the toilet or athroom!

Germs can be brou"ht into the )itchen via*

1+ %ur ,ands

2+ Ra$ -oods

3+ #ets and pests

-ther less fre>uent sources of contamination of food other than germs include natural and

chemical to.ins and physical contaminants i!e! foreign odies!

An nvironmental ,ealth %fficer employed y the local authority $ill carry out an

investigation!

If an outrea+ has occurred, other agencies


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6! Collate detailed information to identify;

a= $ho has consumed the food, $ho is affected y the illness and the onset and nature of

symptoms of food poisoning!

= $here the outrea+ started, the food concerned and ho$ it ecame contaminated, causal

micro organism and its possile origination!7! Contain the spread of an outrea+

8! Prevent recurrence

4! Determine if Food "afety #a$ has een ro+en and if legal action is re>uired!

F%%! S&F' *&+

)he F"A is responsile for protecting pulic health in relation to food in the 2!3!

http;::$$$!food!gov!u+:

All food handlers have a le"al obli"ation to ensure the safety of the food they

provide for their clients! )heir re>uirements are detailed in the follo$ing documents;

Relevant -ood 0e"islation in ..

%. he Food Safety &ct ,. 9 the framework for all food legislation in 2reat

:ritain

#. he Food Safety (/eneral Food Hygiene) 0egulations ,1

3. he /eneral Food *a$ 0egulation (') ,562..2 9 general food safety

5. he /eneral Food 0egulations (;C!


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! 6! Revie$ their activities

7! Assess and /dentify any food

ha&ards at every stage of the food

handling process!

8! ecide $hether these ha&ards are

critical to food safety and the point at

$hich they must e controlledB!

4! /mplement and maintain measures:

procedures :%*%/:&*


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Photo; Eorovirus

'icroiological %a&ards involve living organisms including acteria, viruses and moulds

$hich multiply rapidly in certain gro$th enhancing conditions!

1. 7acteria

acteria can cause food poisoning directly or y release of to.ins!

)he most common acteria implicated in food poisoning outrea+s are "almonella and 9

Coli!

acteria multiply rapidly in certain optimal conditions $hich are $arm, damp, acidic and

nutrient rich environments!

'?amples of >acteria


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2. Viruses

@orovirus is the most common cause of infectious gastroenteritis in 9ngland! It is also

+no$n as the $inter vomiting ug and has een the focus of many hand $ashing campaigns

along $ith avian and s$ine flu a$areness campaigns in recent times!

Shellfish

*ussels0 scallops0 oysters and other shellfish may contain to)ins. They are Afilter feedersA which

means they can accumulate to)ins in their bodies through feeding in contaminated waters. Shellfish is

often eaten raw or lightly cooked. This means the risk of F, is higher.

'Sproutin"' potatoes

Potatoes should e stored in a cool, dar+, dry place to slo$ the development of gro$ths and green areas! )hese

areas contain higher levels of glycoal+aloids $hich can cause FP in large >uantities!


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ried red )idney beans

)hese can cause FP if the lectins


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This refers to Aforeign obBectsA that contaminate foodstuffs including clothing fibres0 hairs0 dirt0 insects0

droppings and Bewellery.

Cat hairs

;lease proceed to the test@ to complete this module8


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food safety and hygiene 1

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