First Information On Food SafetyFirst Information On Food Safety

Dear Chef’s,Dear Chef’s,

This first information on Food Safety is designed not only for the This first information on Food Safety is designed not only for the programme, but also act as reference manual in your day to day programme, but also act as reference manual in your day to day work. You are therefore requested to preserve this manual and use work. You are therefore requested to preserve this manual and use it as and when required.it as and when required.

Best of Luck Best of Luck

Course Material By:Course Material By:

Neeraj KatariaNeeraj Kataria

Executive ChefExecutive Chef

Food Related IllnessFood Related Illness

Most food related illness is caused by bacteria associated with high risk foods e.g meat and Most food related illness is caused by bacteria associated with high risk foods e.g meat and dairydairy

products.products.

The Government has a reporting system for some of the bacteria causing food poisoning, The Government has a reporting system for some of the bacteria causing food poisoning, but not forbut not for

all types. The majority of causes come from the following:all types. The majority of causes come from the following: Bacteria or their poison (toxins) e.g. Salmonella.Bacteria or their poison (toxins) e.g. Salmonella. Mould poisons (mycotoxins) e.g. Patulin Mould poisons (mycotoxins) e.g. Patulin Viruses e.g. HepatitisViruses e.g. Hepatitis Chemicals e.g. Cleaning Fluid Chemicals e.g. Cleaning Fluid Metals e.g. Lead Metals e.g. Lead Natural poisons in food e.g. Red kidney beans Natural poisons in food e.g. Red kidney beans

If we fail to achive safe food, it could result in the following : If we fail to achive safe food, it could result in the following : Prosecution Prosecution Bad PublicityBad Publicity Damage of reputation Damage of reputation Heavy costs of product recallHeavy costs of product recall Loss of businessLoss of business

Food Safety Act 1990Food Safety Act 1990

The Food Safety Act 1990 makes the company and ourselves responsible for the The Food Safety Act 1990 makes the company and ourselves responsible for the products manufactured and sold. products manufactured and sold.

It is as offence to sell or offer for saleIt is as offence to sell or offer for sale …. …. Food which is made harmful Food which is made harmful Food which is unfit to eat Food which is unfit to eat Food that is contaminated Food that is contaminated Food that is not to the standard expected Food that is not to the standard expected

Environment Health Officers enforce food Safety Law and the power toEnvironment Health Officers enforce food Safety Law and the power to :- :- Enter, visit and inspect food premises at any reasonable time Enter, visit and inspect food premises at any reasonable time Ensure businesses are opening safely and hygienicallyEnsure businesses are opening safely and hygienically Offer adviceOffer advice Close part or all of a business if necessaryClose part or all of a business if necessary Issue notices to improve conditions or stop certain practicesIssue notices to improve conditions or stop certain practices Prosecute employeesProsecute employees

PenaltiesPenalties: :

Under the Act itself, some offences attract a penalty of up to £20,000. Under regulating Under the Act itself, some offences attract a penalty of up to £20,000. Under regulating supporting the Act offences can supporting the Act offences can

attract a penalty of up to £5,000. Both may include a prison sentence.attract a penalty of up to £5,000. Both may include a prison sentence.

A Company can defend itself in Court using the Due Diligence Defence, by showing and A Company can defend itself in Court using the Due Diligence Defence, by showing and provingproving

that reasonable precautions had been taken to prevent the offence arising.that reasonable precautions had been taken to prevent the offence arising.

Food Safety and Hygiene RegulationsFood Safety and Hygiene Regulations

Regulations under the Food Safety Act make us responsible for our actions, especially with regard to Regulations under the Food Safety Act make us responsible for our actions, especially with regard to personal hygiene.personal hygiene.

Control of Food Safety HazardsControl of Food Safety Hazards

Every business has to identify its own particular food safety hazards and decide how to control them. Every business has to identify its own particular food safety hazards and decide how to control them.

A food hazard and decide how to control them. A food hazard is anything that could adversely affectA food hazard and decide how to control them. A food hazard is anything that could adversely affect

the fitness, soundness or quality of food or could harm the consumer.the fitness, soundness or quality of food or could harm the consumer.

Temperature ControlTemperature Control

Food which can support the growth of the food poisoning micro-organism need to be stored andFood which can support the growth of the food poisoning micro-organism need to be stored and

served at the temperature to prevent food poisoning. This can mean control by holding cold (eitherserved at the temperature to prevent food poisoning. This can mean control by holding cold (either

chilled or frozen) or hot.chilled or frozen) or hot.

Hygienic OperationHygienic Operation

The business must operate hygienically by having suitable premises, equipment and facilities which The business must operate hygienically by having suitable premises, equipment and facilities which are kept clean and are kept clean and

in a good state of repair and maintenance.in a good state of repair and maintenance.

Personal HygienePersonal Hygiene

Personnel must keep themselves clean, wash hands before handling food and food equipment, and Personnel must keep themselves clean, wash hands before handling food and food equipment, and wear clean and wear clean and

washable over-clothing. They must also report certain illness.washable over-clothing. They must also report certain illness.

TrainingTraining

Personnel must be supervised or given hygiene training which is suitable and appropriate to their work Personnel must be supervised or given hygiene training which is suitable and appropriate to their work

Hazards in Preparation and ManufactureHazards in Preparation and Manufacture

Identification of Hazards:Identification of Hazards:

Food safety hazards have the potential to cause harm to consumers and can be Food safety hazards have the potential to cause harm to consumers and can be divided into three divided into three

types:types:

Microbiological : Microbiological : e.g. bacteria, mould, yeast, virusese.g. bacteria, mould, yeast, viruses

Chemical: Chemical: e.g. cleaning fluids, grease, pesticides, fumese.g. cleaning fluids, grease, pesticides, fumes

Physical : Physical : e.g. metal, glass, wood, plastic, rubbere.g. metal, glass, wood, plastic, rubber

Hazards can be occur throughout the process from raw materials through to Hazards can be occur throughout the process from raw materials through to the final product.the final product.

Consequences of hazards getting through to consumers:Consequences of hazards getting through to consumers: Food related illnessFood related illness Injury on consumption Injury on consumption SpoilageSpoilage

These hazards can also affect the process and lead to poor standard and These hazards can also affect the process and lead to poor standard and inefficiencyinefficiency

Chemical and Physical HazardsChemical and Physical Hazards

Sources:Sources:

Foreign matter can be introduced in to food when it is exposed or being made. It Foreign matter can be introduced in to food when it is exposed or being made. It can come fromcan come from

Materials and Packaging Materials and Packaging

Foreign matter from anything used to make and package Foreign matter from anything used to make and package

Food products, e.g. plastic, ties and glassFood products, e.g. plastic, ties and glass

People:People:

Items falling off people from clothing, hair, personal belongings and jewellery Items falling off people from clothing, hair, personal belongings and jewellery e.g. buttons, rings,e.g. buttons, rings,

plasters.plasters.

Machines and Equipment:Machines and Equipment:

Items coming from the plant, equipment, surfaces and from any chemicals Items coming from the plant, equipment, surfaces and from any chemicals introduced e.g. nuts and bolts, seals, grease and oil, cleaning fluid.introduced e.g. nuts and bolts, seals, grease and oil, cleaning fluid.

Environment:Environment:

Items coming from the premises and pests coming in, e.g dust, paint, broken Items coming from the premises and pests coming in, e.g dust, paint, broken light bulb, pests, light bulb, pests,

droppings.droppings.

Microbiological Hazards Microbiological Hazards

Micro-organisms are tiny living things which are found every where. A microscope is normallyMicro-organisms are tiny living things which are found every where. A microscope is normally

required to view them.required to view them.

Products are sampled and surfaces tested to identify the number of micro-organisms and the type Products are sampled and surfaces tested to identify the number of micro-organisms and the type

e.g. bacteria, mould, yeast, viruses.e.g. bacteria, mould, yeast, viruses. Most micro-organisms are harmlessMost micro-organisms are harmless Some are beneficial Some are beneficial

Particular types are used to produce foods and drinks.Particular types are used to produce foods and drinks. Some causes illnessSome causes illness

These are called pathogens These are called pathogens Some cause spoilageSome cause spoilage

Particular types will grow and change the nature of food i.e. make them go offParticular types will grow and change the nature of food i.e. make them go off

Bacteria and moulds can cause illness and spoilage.Bacteria and moulds can cause illness and spoilage.

Yeasts only cause spoilage.Yeasts only cause spoilage.

Viruses only cause illnessViruses only cause illness

The main hazard is food related illness, particularly caused by bacteria.The main hazard is food related illness, particularly caused by bacteria.

Spores and ToxinsSpores and Toxins

Micro-organisms can grow rapidly given the correct conditions, taking their requirements from the Micro-organisms can grow rapidly given the correct conditions, taking their requirements from the environment they environment they

find themselves in. As part of their normal living process, they produce waste products. Some of find themselves in. As part of their normal living process, they produce waste products. Some of these waste products these waste products

spoil the food and some are poisonous to us; these are called toxins.spoil the food and some are poisonous to us; these are called toxins.

Some bacteria have the ability to withstand adverse conditions, e.g. very high temperatures and a Some bacteria have the ability to withstand adverse conditions, e.g. very high temperatures and a dry environment, by dry environment, by

producing spores. Spores are survival mechanism and when the conditions become favourable they producing spores. Spores are survival mechanism and when the conditions become favourable they germinate and the germinate and the

bacteria grow normally.bacteria grow normally.

Food Related Illness Caused by PathogensFood Related Illness Caused by PathogensAlthough some pathogens are moulds, the vast majority of pathogens are bacteria and the chief Although some pathogens are moulds, the vast majority of pathogens are bacteria and the chief

cause of food related cause of food related

illness. The symptoms of the illness vary according to the type of pathogenic bacteria, but often illness. The symptoms of the illness vary according to the type of pathogenic bacteria, but often include nausea, include nausea,

headache, aching joints, vomiting and diarrhea. The symptoms may occur quickly within two hours, headache, aching joints, vomiting and diarrhea. The symptoms may occur quickly within two hours, or there may be a or there may be a

delay (incubation period). This depends on the type of pathogen and how it works in the body.delay (incubation period). This depends on the type of pathogen and how it works in the body.

In general, infective bacteria might take a few hours to cause symptoms, but toxins often have a In general, infective bacteria might take a few hours to cause symptoms, but toxins often have a rapid effect.rapid effect.

Food Poisoning BacteriaFood Poisoning Bacteria

These pathogenic bacteria need to grow in the food into large numbers before they cause illness.These pathogenic bacteria need to grow in the food into large numbers before they cause illness.

The most common pathogenic bacteria are :-The most common pathogenic bacteria are :- Salmonella- often from poultry, eggs and meatSalmonella- often from poultry, eggs and meat Staphylococcus- carried by two people in every fiveStaphylococcus- carried by two people in every five Clostridium – found on raw food such as vegetables and meatClostridium – found on raw food such as vegetables and meat Bacillus – found mainly in cereals and especially in rice Bacillus – found mainly in cereals and especially in rice

Food Borne IllnessFood Borne Illness

The bacteria need to survive and live in the food but do not need to grow into large numbers to cause The bacteria need to survive and live in the food but do not need to grow into large numbers to cause illness.illness.

When we consume food, the pathogen then grow in us before we become ill.When we consume food, the pathogen then grow in us before we become ill. Campylobacter - often found in infected animals, birds and unpasteurised milk. It causes sever Campylobacter - often found in infected animals, birds and unpasteurised milk. It causes sever

diarrhoea and stomach pain.diarrhoea and stomach pain. Listeria – is widespread in environment, has been found in raw foods as well as processed and Listeria – is widespread in environment, has been found in raw foods as well as processed and

cooked foods. The illness Listeriosis is very rare and the symptoms range from mild and flu like to cooked foods. The illness Listeriosis is very rare and the symptoms range from mild and flu like to meningitis and in pregnant woman it can lead to miscarriage.meningitis and in pregnant woman it can lead to miscarriage.

What do Micro-organism Need?What do Micro-organism Need?

Micro-organism need certain requirements to live grow.Micro-organism need certain requirements to live grow.

The right food source with correct acidity/ alkalinity levelThe right food source with correct acidity/ alkalinity level

Available waterAvailable water

The right temperatureThe right temperature

With or without oxygenWith or without oxygen

Time to develop into large enough numbers Time to develop into large enough numbers

Micro-organisms –Growth ConditionsMicro-organisms –Growth Conditions

Right food source and pHRight food source and pHMicro- organisms vary in what food sources they can grow in. It depends on the type of Micro- organisms vary in what food sources they can grow in. It depends on the type of

micro-organist.micro-organist.The acidity or alkalinity level of the food being prepared or manufactured is important. This The acidity or alkalinity level of the food being prepared or manufactured is important. This

isis measured by pH.measured by pH.Most micro-organisms like growing in food of near neutral pH. Food poisoning bacteria don’t Most micro-organisms like growing in food of near neutral pH. Food poisoning bacteria don’t

like growlike grow in acid foods such as beer and soft drinks. The more acid the food is, the less micro-in acid foods such as beer and soft drinks. The more acid the food is, the less micro-

organisms grow.organisms grow.Moulds and Yeasts can tolerate acid conditions. Moulds and Yeasts can tolerate acid conditions.

Available WaterAvailable Water Micro-organisms need some water to grow. Salt or sugar added to water prevent them using Micro-organisms need some water to grow. Salt or sugar added to water prevent them using

the water the water and the more concentrated the solution, less water is available for them e.g. the more sugar and the more concentrated the solution, less water is available for them e.g. the more sugar

added the added the less micro-organism growless micro-organism grow

OxygenOxygen Some micro-organisms need oxygen to grow . Some can grow without oxygen and there are Some micro-organisms need oxygen to grow . Some can grow without oxygen and there are

some thatsome thatdo not mind growing with or without.do not mind growing with or without.

TimeTime Bacteria are nature’s fast breeders and some can multiply by dividing into two every 10-20 Bacteria are nature’s fast breeders and some can multiply by dividing into two every 10-20

minutes.minutes.Yeast are slower than bacteria and grow by making another one of it self by budding.Yeast are slower than bacteria and grow by making another one of it self by budding.Mould are slower growing than yeast and grow by producing more and more threads Mould are slower growing than yeast and grow by producing more and more threads

(mycelium) and (mycelium) and reproduce by producing spores.reproduce by producing spores.

Temperature Temperature

Micro-organisms don’t need a precise Micro-organisms don’t need a precise temperature to grow at. temperature to grow at.

They grow over a range of temperatures. They grow over a range of temperatures.

Generally, cold inhabits their growth and heat Generally, cold inhabits their growth and heat destroys them. destroys them.

Spores and toxins can be difficult to destroy and Spores and toxins can be difficult to destroy and may need high may need high

temperatures under pressure.temperatures under pressure.

Sources of Microbiological HazardsSources of Microbiological Hazards

Food Food

Raw food, partially processed food and water. Any ingredient used to Raw food, partially processed food and water. Any ingredient used to make or prepare the food product can be contaminated with pathogenic make or prepare the food product can be contaminated with pathogenic and spoilage micro-organisms.and spoilage micro-organisms.

Preparation and Manufacture Preparation and Manufacture

Microbiological hazard can arise through cross contamination, ineffective Microbiological hazard can arise through cross contamination, ineffective process control, poor process control, poor

cleaning and the use of dirty packaging.cleaning and the use of dirty packaging.

People People

Microbiological hazards can come from dirty protective clothing. Microbiological hazards can come from dirty protective clothing. Contamination from hands, Contamination from hands,

unhygienic habits, people carrying micro-organisms that cause illness unhygienic habits, people carrying micro-organisms that cause illness and septic cuts.and septic cuts.

EnvironmentEnvironment

Poor cleaning of the premises, of the premises, allowing pests to Poor cleaning of the premises, of the premises, allowing pests to contaminate work surfaces and poor handling of waste can lead to contaminate work surfaces and poor handling of waste can lead to microbiological hazards.microbiological hazards.

Preventative Measure for HazardsPreventative Measure for Hazards

A preventative measure is a step or precaution taken to prevent or control a food safety A preventative measure is a step or precaution taken to prevent or control a food safety hazard getting through to the consumer.hazard getting through to the consumer.

For example, a preventative measure taken in the preparation of hot food is For example, a preventative measure taken in the preparation of hot food is cook the food properly tocook the food properly to

ensure that all micro-organisms are destroyed. ensure that all micro-organisms are destroyed.

Spores and toxins will not be destroyed by cooking and therefore further Spores and toxins will not be destroyed by cooking and therefore further precautions have to be takenprecautions have to be taken

either before or after this steps in the process to ensure spores are allowed to either before or after this steps in the process to ensure spores are allowed to germinate or bacteria germinate or bacteria

which produce toxin are not allowed to grow into large enough numbers.which produce toxin are not allowed to grow into large enough numbers.

Preventative Measures for Chemical and Physical Preventative Measures for Chemical and Physical HazardsHazards

A preventative measure is a step or precaution taken to prevent or control a food safety A preventative measure is a step or precaution taken to prevent or control a food safety hazard hazard

getting through to the consumer.getting through to the consumer.

Hazards ExamplesHazards Examples Possible Preventative MeasuresPossible Preventative Measures

ChemicalChemical

Cleaning / disinfecting agentsCleaning / disinfecting agents

Grease and oils for lubrication Grease and oils for lubrication

PhysicalPhysical

GlassGlass

Metal from Knives Metal from Knives

Food grade chemicals, correct use, Food grade chemicals, correct use, correct storage, schedules , training.correct storage, schedules , training.

Food grade greases, design of Food grade greases, design of equipment, engineer training.equipment, engineer training.

Protection of glass used in windows Protection of glass used in windows lighting. Replace glass containers lighting. Replace glass containers with plastic. Breakage procedures, with plastic. Breakage procedures, training.training.

One piece knife blades, regular One piece knife blades, regular sharpening and maintenance, in line sharpening and maintenance, in line sieves, filters, magnets, metal sieves, filters, magnets, metal detectors, procedures, training.detectors, procedures, training.

Preventative Measures for Microbiological HazardsPreventative Measures for Microbiological Hazards

Preventative measure will include the following Methods:Preventative measure will include the following Methods:

Protect food from contamination Protect food from contamination

Keep food covered e.g. lids on containers and keep pests off, sacks and packets Keep food covered e.g. lids on containers and keep pests off, sacks and packets sealed, Clingfilm over cold foodsealed, Clingfilm over cold food

Protect food from cross contamination Protect food from cross contamination

Cross contamination means the transfer of micro-organisms via a vehicle from Cross contamination means the transfer of micro-organisms via a vehicle from the source onto food which could be high risk. (High risk foods are those foods the source onto food which could be high risk. (High risk foods are those foods in which pathogens can easily grow) in which pathogens can easily grow)

Examples of vehicles are Examples of vehicles are Knives and utensilsKnives and utensils HandsHands Protective clothingProtective clothing Cleaning clothsCleaning cloths

Avoid cross contamination by putting up barriers, separate handling for raw and Avoid cross contamination by putting up barriers, separate handling for raw and high risk foods through good design and layout, separate utensils and high risk foods through good design and layout, separate utensils and equipmentequipment

Washing hands and changing protective clothing between handling raw and high Washing hands and changing protective clothing between handling raw and high risk foods.risk foods.

Preventative Measures for Microbiological HazardsPreventative Measures for Microbiological Hazards

Destroy micro-organismsDestroy micro-organisms

Heat Heat – canning, UHT, pasteurisation, cooking– canning, UHT, pasteurisation, cooking

Chemicals- Chemicals- disinfectants applied to surfaces and equipment disinfectants applied to surfaces and equipment

Slow down or prevent micro-organisms growing in foodSlow down or prevent micro-organisms growing in food

Cold-Cold- freezing and chilling food and storing cold freezing and chilling food and storing cold

Adding chemicalsAdding chemicals – adding high levels of salt or sugar or specific chemical – adding high levels of salt or sugar or specific chemical preservatives preservatives

GasGas – taking away oxygen and replacing with carbon- dioxide – taking away oxygen and replacing with carbon- dioxide

Low pHLow pH – creating an acid food by adding vinegar or processing food which – creating an acid food by adding vinegar or processing food which is naturally acid.is naturally acid.

Preventative Measures for Storage and Temperature Preventative Measures for Storage and Temperature ControlControl

StorageStorage

Food, whether raw, partially processed or cooked and other ingredients have to be Food, whether raw, partially processed or cooked and other ingredients have to be stored, protected stored, protected

and preserved :and preserved : Before useBefore use Between process stepsBetween process steps Before consumption Before consumption

General Rules for StorageGeneral Rules for Storage All incoming goods should be inspected on arrival.All incoming goods should be inspected on arrival. All areas should be kept clean and dry, be well lit and ventilatedAll areas should be kept clean and dry, be well lit and ventilated Adequate space should be available and storage areas not overloaded Adequate space should be available and storage areas not overloaded Everything correctly labelled and dated Everything correctly labelled and dated Stock rotation procedures must be strictly adhered to and products not kept Stock rotation procedures must be strictly adhered to and products not kept

longer than necessary longer than necessary Correct temperatures maintained where necessary and air temperatures Correct temperatures maintained where necessary and air temperatures

checked regularly. checked regularly. All raw materials and packaging must be kept clean and covered, i.e lids kept on All raw materials and packaging must be kept clean and covered, i.e lids kept on

and bags intact and kept off the floor.and bags intact and kept off the floor. All cleaning materials and chemicals must be stored away from raw material, All cleaning materials and chemicals must be stored away from raw material,

ingredients and finished products.ingredients and finished products.

Preventative Measures for Storage and Temperature Preventative Measures for Storage and Temperature ControlControl

Temperature ControlTemperature Control Heat Processing:Heat Processing: Time and temperatures need to be set according to the type of heat process, e.g. for cooked food –a core Time and temperatures need to be set according to the type of heat process, e.g. for cooked food –a core

temperature of 75° C to be achieved.temperature of 75° C to be achieved.

Cooling Food:Cooling Food: Hot food should be cooled rapidly to pass through the danger zone as quickly as possible and then stored cold.Hot food should be cooled rapidly to pass through the danger zone as quickly as possible and then stored cold.

Cold Storage: Cold Storage: Food to be kept at correct temperatures for chill and frozen storage. Regularly check operating temperatures, Food to be kept at correct temperatures for chill and frozen storage. Regularly check operating temperatures,

keep doors and openings to a minimum and don’t place hot food into cold storage.keep doors and openings to a minimum and don’t place hot food into cold storage.

Thawing Food: Thawing Food: Frozen food should be thawed under cold conditions with both the temperature and time controlled to ensure Frozen food should be thawed under cold conditions with both the temperature and time controlled to ensure

that the core of the food is completely thawedthat the core of the food is completely thawed

Reheating food: Reheating food: Food should be reheated only once and rapidly reheated to a minimum core temperature of 75 Food should be reheated only once and rapidly reheated to a minimum core temperature of 75 °° C CHot Holding Hot Holding Food should be maintained at a minimum temperature of 63 ° C and kept for as short a time as possible to Food should be maintained at a minimum temperature of 63 ° C and kept for as short a time as possible to

maintain maintain food quality.food quality.

Out of specification Food: Out of specification Food: Any food which cannot be used because it is out of date or spoilt in some way must be properly labelled and Any food which cannot be used because it is out of date or spoilt in some way must be properly labelled and

stored stored prior to disposal in such a way that it cannot be accidentally used.prior to disposal in such a way that it cannot be accidentally used.

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Unit DesignUnit Design

Hazards are easier to deal with and elimination if processes avoid contamination and Hazards are easier to deal with and elimination if processes avoid contamination and cross contamination.cross contamination.

Good unit design ensure minimum handling of food and avoidance of cross Good unit design ensure minimum handling of food and avoidance of cross contamination taking into consideration the following :contamination taking into consideration the following :

Construction materials that are durable, easy to maintain and clean .Construction materials that are durable, easy to maintain and clean . Good layout to give a work flow with adequate space and separation of processes.Good layout to give a work flow with adequate space and separation of processes. Areas that are easy to clean. Places where ceiling and walls and floors meet, should Areas that are easy to clean. Places where ceiling and walls and floors meet, should

be rounded so no dirt gathers.be rounded so no dirt gathers. Environment that is pest free. There should be no easy access for food pests with Environment that is pest free. There should be no easy access for food pests with

screens provided for open doors and windowsscreens provided for open doors and windows Well lit and ventilated, to make the area safer, easier to clean and more comfortable Well lit and ventilated, to make the area safer, easier to clean and more comfortable

to work in.to work in. Well planned facilities for personnel, monitoring the process, waste handling and Well planned facilities for personnel, monitoring the process, waste handling and

storage.storage.

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Equipment Design Equipment Design

The correct design of plant and equipment is essential and the following principles should The correct design of plant and equipment is essential and the following principles should be be

considered:considered:

Surfaces in contact with food should be :Surfaces in contact with food should be : InertInert SmoothSmooth NonporousNonporous

Equipment should be designed :Equipment should be designed : So that there are no crevices or dead spacesSo that there are no crevices or dead spaces So it can be easily maintained So it can be easily maintained So that it can protect the contents from external contaminationSo that it can protect the contents from external contamination So that the exterior prevents soiling and pestsSo that the exterior prevents soiling and pests

PestsPests

Common Food pests include the following :Common Food pests include the following :

Rats and Mice Rats and Mice Insects – files, cockroaches, waspsInsects – files, cockroaches, wasps Birds- Pigeons and sparrowBirds- Pigeons and sparrow

Pests can carry dieses spread micro-organisms, contaminated food and causes damage Pests can carry dieses spread micro-organisms, contaminated food and causes damage to biuldings and equipment.to biuldings and equipment.

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

PeoplePeople

People are a major source of food safety hazards ( hair , Jewellery, Cigarette ends, staphylococcus, salmonellaPeople are a major source of food safety hazards ( hair , Jewellery, Cigarette ends, staphylococcus, salmonella

Preventative measures include the following :Preventative measures include the following :

Personal cleanlinessPersonal cleanliness

People should have standards of personal cleanliness and whilst at work, keep hands clean.People should have standards of personal cleanliness and whilst at work, keep hands clean.

Hands are the main means of transferring microbiological hazards from ourselves. They must be washed Hands are the main means of transferring microbiological hazards from ourselves. They must be washed regularly andregularly and

particularly at key times using wash basins with hot water, un-perfumed soap and then dried correctly and particularly at key times using wash basins with hot water, un-perfumed soap and then dried correctly and

thoroughly.thoroughly.

After using the WCAfter using the WC After smoking or blowing your noseAfter smoking or blowing your nose After handling waste or refuseAfter handling waste or refuse After eating or drinking and taking a breakAfter eating or drinking and taking a break After cleaning and disinfectionAfter cleaning and disinfection Before starting work and handling foodBefore starting work and handling food

Protective Clothing Protective Clothing

Protective clothing should be designed to protect food products from people. Consideration Protective clothing should be designed to protect food products from people. Consideration should be given to the following :should be given to the following :

Wear appropriate clean protective clothing, e.g. overall, hats, hair nets and snoods when dealing Wear appropriate clean protective clothing, e.g. overall, hats, hair nets and snoods when dealing with foodwith food

Wear it in the food processing area and never outsideWear it in the food processing area and never outside Change and clean it regularly, according to company standardsChange and clean it regularly, according to company standards Store clean clothing near the changing area and dirty clothing in laundry containers Store clean clothing near the changing area and dirty clothing in laundry containers Wear clean additional protection where necessary, e.g. gloves and aprons. It helps to prevent cross Wear clean additional protection where necessary, e.g. gloves and aprons. It helps to prevent cross

contaminationcontamination

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Personal Health: Personal Health:

People can be a serious hazard to food when they are suffering from food related illness. Consideration should People can be a serious hazard to food when they are suffering from food related illness. Consideration should be given to when people work and they should be excluded if there are risks that the food will be be given to when people work and they should be excluded if there are risks that the food will be contaminated.contaminated.

We need to report if we are suffering from any of the following We need to report if we are suffering from any of the following Food poisoning Food poisoning Staphylococcal infectionsStaphylococcal infections Heavy coldsHeavy colds Close members of our family are ill with food poisoningClose members of our family are ill with food poisoning

Micro- organisms in septic cuts, boils and sores can be a risk to food safety. They should be coveredMicro- organisms in septic cuts, boils and sores can be a risk to food safety. They should be covered

with clean waterproof dressing to prevent the risk.with clean waterproof dressing to prevent the risk.

Appearance and Behavior:Appearance and Behavior:

Smoking Smoking – Smoking can be a hazard to food from fumes, ash, cigarette ends and staphylococcus – Smoking can be a hazard to food from fumes, ash, cigarette ends and staphylococcus

picked up on fingers. Smoking is not allowed in food premises.picked up on fingers. Smoking is not allowed in food premises.

Eating and DrinkingEating and Drinking – Eating and drinking should be confined to breaks in designated areas with careful – Eating and drinking should be confined to breaks in designated areas with careful hand hand

washing afterwards.washing afterwards.

Jewellery, Perfume and Nail varnishJewellery, Perfume and Nail varnish – All these hazards are easy to prevent by not wearing jewellery, – All these hazards are easy to prevent by not wearing jewellery, heavy perfume heavy perfume

or nail varnishor nail varnish

Unhygienic HabitsUnhygienic Habits – Habits must be avoided whilst working with food because microbiological hazards are – Habits must be avoided whilst working with food because microbiological hazards are spread onspread on

hands and are picked up by touching the face, mouth ears and nose.hands and are picked up by touching the face, mouth ears and nose.

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Cleaning and DisinfectionCleaning and Disinfection

Ineffective cleaning and disinfection can lead to hazards through the following:Ineffective cleaning and disinfection can lead to hazards through the following: Not removing the matter on which micro – organisms growNot removing the matter on which micro – organisms grow Poor disinfection of surfaces and equipment in contact with food Poor disinfection of surfaces and equipment in contact with food Allowing chemicals to contaminated food Allowing chemicals to contaminated food

There are two separate areas than need to be defined:There are two separate areas than need to be defined:

1.1. CleaningCleaning

This is a process used for removing grease, dirt and visible soiling. The standard or objective This is a process used for removing grease, dirt and visible soiling. The standard or objective is for is for

surface to be visually clean.surface to be visually clean.

2.2. Disinfection Disinfection

This is carried out after the cleaning stage or at the same time. The objective is to reduce the This is carried out after the cleaning stage or at the same time. The objective is to reduce the

organisms down to an acceptable level which results in no risk of contamination to the food.organisms down to an acceptable level which results in no risk of contamination to the food.

3.3. Method Method

There are a number of logical steps which are similar for whatever method used, i.e. a two There are a number of logical steps which are similar for whatever method used, i.e. a two sink me of sink me of

washing up or clean in place techniques for pipe work. Each step has to be carried out washing up or clean in place techniques for pipe work. Each step has to be carried out correct achievecorrect achieve

an effective results. N.B: A dirty surface cannot be disinfected properly.an effective results. N.B: A dirty surface cannot be disinfected properly.

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Cleaning And DisinfectionCleaning And Disinfection

Effective cleaning utilises a combination of different types of energy Effective cleaning utilises a combination of different types of energy Physical – elbow greasePhysical – elbow grease Mechanical – machinesMechanical – machines Turbulence - Liquids (clean in place techniques)Turbulence - Liquids (clean in place techniques) Thermal – hot waterThermal – hot water Chemical – e.g. detergents in foam cleaning Chemical – e.g. detergents in foam cleaning

The cleaning process has to be planned with a combination of the above, The cleaning process has to be planned with a combination of the above, taking into accounttaking into account

the following:the following: Time available Time available Level and type of dirtLevel and type of dirt Equipment and manpower available Equipment and manpower available Area and surfaces to be cleaned Area and surfaces to be cleaned Risk to the products being madeRisk to the products being made

Cleaning can take place:Cleaning can take place: During the process between products, e.g. a flush through with waterDuring the process between products, e.g. a flush through with water At the end of processing e.g. a full clean and disinfection At the end of processing e.g. a full clean and disinfection As we go e.g. removal of spillagesAs we go e.g. removal of spillages

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Cleaning And DisinfectionCleaning And Disinfection

Cleaning Agents Cleaning Agents

There are many cleaning agents available, detergents remove grease oil and general dirt, There are many cleaning agents available, detergents remove grease oil and general dirt, strong alkaline and acids are very abrasive and can remove heavy soiling and caked on strong alkaline and acids are very abrasive and can remove heavy soiling and caked on deposits.deposits.

All cleaning agents dissolve the dirt into water so that it can be rinsed away. Sometimes, hot All cleaning agents dissolve the dirt into water so that it can be rinsed away. Sometimes, hot waterwater

needed to help the dirt to dissolve, it depends upon the chemical chosen.needed to help the dirt to dissolve, it depends upon the chemical chosen.

DisinfectantsDisinfectants

Disinfectants are chemicals which kill the micro-organisms, or reduce them to an acceptable Disinfectants are chemicals which kill the micro-organisms, or reduce them to an acceptable levellevel

Sterilants are chemicals which kill all the micro-organisms, i.e. 100 % killSterilants are chemicals which kill all the micro-organisms, i.e. 100 % kill

SanitiserSanitiser

Sanitisers are chemicals in which the manufacturer combines a detergent with a compatible Sanitisers are chemicals in which the manufacturer combines a detergent with a compatible disinfection so that cleaning and disinfection can be done in one stage, this may not be disinfection so that cleaning and disinfection can be done in one stage, this may not be effective if the surface heavily soiled .effective if the surface heavily soiled .

Rules for ChemicalsRules for Chemicals Never mix chemicals. Mixing the wrong chemicals can give off poisonous gas Never mix chemicals. Mixing the wrong chemicals can give off poisonous gas Always use the right amountAlways use the right amount Follow manufactures instructionsFollow manufactures instructions Store correctly in proper labelled containersStore correctly in proper labelled containers

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Cleanliness And DisinfectionCleanliness And Disinfection

Monitoring: Monitoring:

Cleaning should be assessed to ensure it meets the standards required. The following Cleaning should be assessed to ensure it meets the standards required. The following monitoring methods could be usedmonitoring methods could be used

Surfaces Surfaces

Microbiological testing of surfacesMicrobiological testing of surfaces ProductProduct

Microbiological tests of productMicrobiological tests of product InspectionInspection

Inspection of areas to see if they are visually cleanInspection of areas to see if they are visually clean AuditAudit

Audits of the procedures and work instructions to check they are being followed Audits of the procedures and work instructions to check they are being followed

RecordsRecords

Always keep a record of what cleaning has been done, i.e. the cleaning log.Always keep a record of what cleaning has been done, i.e. the cleaning log.

Preventative Measures-Hygienic PracticesPreventative Measures-Hygienic Practices

Principles of HACCP and Assured Safe Catering Principles of HACCP and Assured Safe Catering

Firstly hazards have to be identified from the start of the process through to the Firstly hazards have to be identified from the start of the process through to the finish. finish.

Everything must be looked at and followed through. The risks of those hazards Everything must be looked at and followed through. The risks of those hazards have to be assessed and a decision made as to whether the hazard, if not have to be assessed and a decision made as to whether the hazard, if not controlled or limited, will get through to customers. This becomes a critical controlled or limited, will get through to customers. This becomes a critical point in the process and it needs to be controlled.point in the process and it needs to be controlled.

The critical Control point is monitored in various ways and the preventative The critical Control point is monitored in various ways and the preventative measures at that point must be kept within the target and tolerances set. measures at that point must be kept within the target and tolerances set. Action must be taken when the preventative measure is not going to prevent Action must be taken when the preventative measure is not going to prevent the hazard happening.the hazard happening.

The HACCP or Assured Safe Catering plan needs to be checked from time to time to The HACCP or Assured Safe Catering plan needs to be checked from time to time to ensure the control of food safety.ensure the control of food safety.

Understanding Understanding

FOOD HYGIENEFOOD HYGIENE

What is Food Hygiene?What is Food Hygiene?

This is quite simple: Keeping the food we produce, display and sell clean and free from This is quite simple: Keeping the food we produce, display and sell clean and free from

contamination.contamination.

The second question we need to ask is why is food hygiene important? This is not difficult The second question we need to ask is why is food hygiene important? This is not difficult either:either:

To ensure our customers do not come to any harm from the food we sell.To ensure our customers do not come to any harm from the food we sell. To ensure a good reputation and increased businessTo ensure a good reputation and increased business To provide good working conditions, higher staff marble and lower staff turnoverTo provide good working conditions, higher staff marble and lower staff turnover To comply with the law To comply with the law To contribute to higher profitsTo contribute to higher profits

What does ill food hygiene do?What does ill food hygiene do?

Food Poisoning Food Poisoning Food poisoning is the most common result of ill food hygiene. It is an illness caused by eating Food poisoning is the most common result of ill food hygiene. It is an illness caused by eating

contaminated food .contaminated food .The main symptoms are:The main symptoms are: Diarrhoea Diarrhoea Sickness Sickness Abdominal painAbdominal pain FeverFever NauseaNauseaIn exceptional cases the victim may collapse or die.In exceptional cases the victim may collapse or die.The group of people at greater risk from food poisoning are : The group of people at greater risk from food poisoning are : The very young The very young The very old The very old Pregnant woman Pregnant woman People who are already illPeople who are already illFood poisoning may be caused by Food poisoning may be caused by Bacteria or their toxins Bacteria or their toxins Viruses Viruses ChemicalsChemicals Metals Metals Most foods contain bacteria. We get food poisoning when too many pathogenic bacteria are present in our Most foods contain bacteria. We get food poisoning when too many pathogenic bacteria are present in our

food when it is eaten (normally large numbers , but in some cases only a few ) these bacteria can food when it is eaten (normally large numbers , but in some cases only a few ) these bacteria can reach dangerous levels long before they change the food in any way you cannot see them smell them reach dangerous levels long before they change the food in any way you cannot see them smell them or taste themor taste them

The food which will be eaten without further processing causes the gretest risk.The food which will be eaten without further processing causes the gretest risk.It usually requires refrigerated storage and is sometimes called high risk food It usually requires refrigerated storage and is sometimes called high risk food These areThese are all cooked meat and poultryall cooked meat and poultry Cooked meat products and gravyCooked meat products and gravy Cooked eggs and products made from raw eggs eg mayonnaiseCooked eggs and products made from raw eggs eg mayonnaise Shellfish and sea foods Shellfish and sea foods Cooked rice the most common food poisoning bacteria are Cooked rice the most common food poisoning bacteria are

SalmonellaSalmonellaMainly from PoultryMainly from PoultrySalmonella is one of the bacteria which causes illness themselves. They grow to large Salmonella is one of the bacteria which causes illness themselves. They grow to large numbers in the food which we then eatnumbers in the food which we then eat

Staphylococcus --Staphylococcus --Carried by two people in every five Carried by two people in every five Staphylococcus is the kind which produces toxins or poisons in the food. We con not Staphylococcus is the kind which produces toxins or poisons in the food. We con not

taste, see ortaste, see orsmell these poisons and some cannot be destroying by normal cooking.smell these poisons and some cannot be destroying by normal cooking.Clostridium – Clostridium – Found on raw food such as vegetables and meatFound on raw food such as vegetables and meatClostridium cause illness and protect themselves against adverse conditions like high Clostridium cause illness and protect themselves against adverse conditions like high

temperatures ortemperatures or cleaning chemicals, but producing spores. They are difficult to destroy.cleaning chemicals, but producing spores. They are difficult to destroy.

Campylobacter –Campylobacter –Found in infected animals and birds and unpasteurised milk .Found in infected animals and birds and unpasteurised milk .

Campylobacter is transferred on the food. It does not need to grow in large number in Campylobacter is transferred on the food. It does not need to grow in large number in the food to cause us illness. It can cause severe diarrhoea and stomach pain. It can the food to cause us illness. It can cause severe diarrhoea and stomach pain. It can be destroyed by normal cooking.be destroyed by normal cooking.

Food poisoning bacteria need the following conditions in order to grow:Food poisoning bacteria need the following conditions in order to grow:

WARMTHWARMTH

Temperature between 5°c and 63°c with optimum growth at 37°cTemperature between 5°c and 63°c with optimum growth at 37°c

MOISTUREMOISTURE

All living things need moisture to growAll living things need moisture to grow

FOODFOOD

Normally high in protein Normally high in protein

TIME TIME

One bacteria divides into two every 10 -20 minutes given the right conditions.One bacteria divides into two every 10 -20 minutes given the right conditions.

Micro organisms: The unseen enemy Micro organisms: The unseen enemy

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

BACTERIABACTERIA

Most bacteria are harmless and some are beneficial such as those used for cheese and Most bacteria are harmless and some are beneficial such as those used for cheese and yoghurtyoghurt

manufacture. The ones that, concern us most are and those that cause spoilage in food. manufacture. The ones that, concern us most are and those that cause spoilage in food.

MOULDSMOULDS

Most moulds are harmless and in the same way as bacteria, some are beneficial like Most moulds are harmless and in the same way as bacteria, some are beneficial like penicillium.penicillium.

However, some can cause illness, but the main cause for concern is spoilage of food However, some can cause illness, but the main cause for concern is spoilage of food products.products.

Food Spoilage Food Spoilage

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

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

VIRUSESVIRUSES

Viruses are smell particles much smaller than bacteria that cannot live on their own. Viruses do not live Viruses are smell particles much smaller than bacteria that cannot live on their own. Viruses do not live on food. They invade living cells, even harmless bacteria, which may found in food.on food. They invade living cells, even harmless bacteria, which may found in food.

HOW DOES FOOD BECOME CONTAMINATED?HOW DOES FOOD BECOME CONTAMINATED?

There are two kinds of contamination. There are two kinds of contamination.

1.1. Microbiological this is when micro-organisms can get into food.Microbiological this is when micro-organisms can get into food.

2.2. Physical – this is when foreign substance, e.g. chemicals or foreign matter, get into the foodPhysical – this is when foreign substance, e.g. chemicals or foreign matter, get into the food

WHERE DOES CONTAMINATION COME FROM? WHERE DOES CONTAMINATION COME FROM? A personA person Raw foodRaw food Equipment and machineryEquipment and machinery PremisesPremises Refuses and waste food Refuses and waste food PestsPests Dirt and dustDirt and dust

Contamination can occur directly from the source of the food poisoning bacteria to the food poisoning Contamination can occur directly from the source of the food poisoning bacteria to the food poisoning bacteria to the food or indirectly from raw food to cooked foods via a knife , cloth or work surface. bacteria to the food or indirectly from raw food to cooked foods via a knife , cloth or work surface. This is called CROSS CONTAMINATION This is called CROSS CONTAMINATION

What can be done to prevent food poisoning and food What can be done to prevent food poisoning and food spoilage ?spoilage ?

We do suffer the symptoms of food poisoning every time we eat high risk foods. For food We do suffer the symptoms of food poisoning every time we eat high risk foods. For food poisoning poisoning

to occur there has usually been a breakdown in food hygiene practice which has allowed to occur there has usually been a breakdown in food hygiene practice which has allowed the micro-the micro-

organism to live and grow.organism to live and grow.

Prevention of contamination Prevention of contamination

To prevent the risk of contamination always follow good hygiene practices.To prevent the risk of contamination always follow good hygiene practices.

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

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

3.3. Avoid directly handling fresh foodsAvoid directly handling fresh foods

4.4. Never blow into bags to open them Never blow into bags to open them

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

6.6. Never lick you fingers when handling food or wrapping materials.Never lick you fingers when handling food or wrapping materials.

7.7. Wash your hands frequently through out the dayWash your hands frequently through out the day

8.8. Always ensure you equipment and utensil are kept clean.Always ensure you equipment and utensil are kept clean.

9.9. keep damaged stock or goods to be returned separate from other goods.keep damaged stock or goods to be returned separate from other goods.

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

Personal Hygiene Personal Hygiene

Food handlers are the most frequent source of contamination of food. You have a moral and legal Food handlers are the most frequent source of contamination of food. You have a moral and legal

responsibility to observe high standards of personal hygiene and you must do everything you can responsibility to observe high standards of personal hygiene and you must do everything you can to to

ensure your actions do not result in the contamination of the products you handle and sell.ensure your actions do not result in the contamination of the products you handle and sell.

Hand and SkinHand and Skin

Hands are in contact with food all the time and they are the main method of transfering Hands are in contact with food all the time and they are the main method of transfering

contamination.contamination.

Wash your hands throughout the day using hot water, unscented clean towels. Washbasins withWash your hands throughout the day using hot water, unscented clean towels. Washbasins with

these items must be provided in all food premises.these items must be provided in all food premises.

Jewellery and PerfumeJewellery and Perfume Take off watches, brooches, jewelled rings or earrings as they can harbour dirt and bacteria Take off watches, brooches, jewelled rings or earrings as they can harbour dirt and bacteria

andand

could drop into food.could drop into food. Avoid strong Smelling perfumes as these can taintAvoid strong Smelling perfumes as these can taint food productsfood products

Protective clothingProtective clothing All food handlers should wear clean and washable clothing. All food handlers should wear clean and washable clothing. Do not keep outdoor cloths in food rooms. Store protective clothing properly . Keep hats and Do not keep outdoor cloths in food rooms. Store protective clothing properly . Keep hats and

coats away from food or packaging .coats away from food or packaging .

Cuts and SpotsCuts and Spots

These provide an ideal place for bacteria to multiply. They should be covered with a brightly These provide an ideal place for bacteria to multiply. They should be covered with a brightly coloured (normally blue) clean, water proof dressing. Remember, even a clean cut that has coloured (normally blue) clean, water proof dressing. Remember, even a clean cut that has almost healed is a breeding ground for bacteria- so keep it covered.almost healed is a breeding ground for bacteria- so keep it covered.

Principles of HACCP Assured safe Catering Principles of HACCP Assured safe Catering

Firstly, hazards have to be identified from the star of the process through to the Firstly, hazards have to be identified from the star of the process through to the finish. Everything finish. Everything

must be looked at and followed through. The risks of those hazards have to be assessed must be looked at and followed through. The risks of those hazards have to be assessed and a and a

decision made as to whether the hazard, if not controlled or limited, will get through to decision made as to whether the hazard, if not controlled or limited, will get through to

customers. This becomes a critical point in the process and it needs to be controlled.customers. This becomes a critical point in the process and it needs to be controlled.

The critical control point is monitored in various ways and the preventative measures The critical control point is monitored in various ways and the preventative measures at the point at the point

must be kept within the target and tolerances set. Action must be taken when the must be kept within the target and tolerances set. Action must be taken when the preventative preventative

measure is not going to prevent the hazards happening.measure is not going to prevent the hazards happening.

The HACCP or Assured Safe Catering plan needs to be checked from time to time to The HACCP or Assured Safe Catering plan needs to be checked from time to time to ensure thereensure there

is control of food safety.is control of food safety.

THANK YOUTHANK YOU