1Food Safety Level 2Part A
21. Introduction into Food Safety
Introduction to Food Safety 3oThe most important reasons for having good standards of hygiene within the workplace is to produce safer foodoFood poisoning usually occurs within one to 36 hours of eating contaminated or poisonous food. Symptoms normally last from one to seven days an include one or more of the following: abdominal pain, diarrhoea, vomiting, feeling sick, fever, dehydration and collapse. Every day thousands of people in the UK suffer from food poisoning. Many of these will be very ill and some of them will die. Those most at riskinclude the very young, the elderly, persons who are already ill or recovering, and pregnant women and their unborn babies3Key Fact5 million people in the UK suffer from food poisoning each year
How Do We Make Safe Food4oFood hygiene is more than just cleanliness: it also includes all practices involved in:oObtaining raw materials from a reliable, approved sourceoProtection food from risk of contaminationoPreventing any bacteria present from multiplying to high numbersoDestroying any harmful bacteria in the food by thorough cooking or processingoThrowing away unfit or contaminated food
The Cost of Poor Food Hygiene / Safety5oFood poisoning outbreaks and sometimes deathoFood contamination and customer complaintsoBrand damage and loss of tradeoPest infestationsoWasted food due to spoilageoThe closure of food premises by local authority actionoFines and costs of legal action takenoCivil action taken by food poisoning sufferersoLower profits
The Benefits of Good Food Hygiene / Safety6oIf businesses lose money, employees may lose overtime, bonuses or even their jobs. It is therefore in the best interests of everyone to observe the highest standards of food hygieneoSafe foodoSatisfied customers, a good reputation, increased business and brand protectionoCompliance with food safety lawoLess food wastage and increased shelf life of foodoGood working conditions, higher staff morale and lower staff turnover, which increases productivity
Hazards7oA hazardis the potential to cause harm to the customer and the main hazards are:o(Micro)biological, such as bacteria, viruses, moulds and parasites, e.g. tapewormsoPhysical, such as glass, screws, stones and hairoChemical, such as pesticides and cleaning chemicalsoAllergenic, such as peanuts, sesame seeds, eggs and celery
Microbiological Hazards (Bacteria)8oMicrobiological hazards include the:oContaminationof food by bacteria, virusesand mouldsoMultiplication of bacteria within foodoSurvival of bacteria or other pathogensbecause of inadequate cooking or processingoRequirements for bacterial multiplicationoBacteria responsible for causing food poisoning need the following conditions to enable them to multiply and produce toxins(poisons) Toxins may be released in our body or in the food. Some toxins cannot be destroyed by normal cooking and are very dangerousKey FactIn ideal conditions, bacteria can double every 10 minutes
Conditions for Bacterial Multiplication9WarmthoTo prevent bacterial growth ensure that the temperature for food is kept below 5ºC or above 63ºCoBetween these temperatures is known as the ‘danger zone’. Most bacteria will not grow in a refrigerator (1ºC to 4ºC) in frozen food (-18ºC). Cooking food to high temperature is the best way to kill bacteriaFood & MoistureoBacteria prefer foods which contain nutrients and moisture especially raw or cooked meat, poultry and dairy produce. Foods such as dried egg or milk powder do not provide the moisture necessary for the growth of bacteria. oTo help identify hazards effectively food is often categorised into the following groups:High risk foods, low risk foods, raw foods to be cooked, read-to-eat raw foodsKey FactThe danger zone for food is between 5ºC and 63ºC Food delivered in the danger zone must be rejected
Conditions for Bacterial Multiplication10TimeoGiven the right conditions of food, moisture and warmth, come bacteria can divide into two every ten minutes. This process is known as binary fission. If there is sufficient time, a few bacteria can multiply to such an extent that there are enough present to cause food poisoning. For this reason it is essential that high-risk foods are not left in the danger zone for longer than is absolute necessaryoSome bacteria are able to produce spores, which protect them against harmful conditions such as high temperatures, dying and disinfection. Some spores can survive boiling for up to 5 hoursoSpores are a resting phase and they do not multiply. When favourable condition return the spore releases the bacterium, which can then start to grow and multiply. This process is known as germination
Factors of Bacterial Transfer11PeopleProductPlace
People12oEverything we can do to protect the product:oHand washoPersonal Protective Equipment (PPE)oFoot wearKey FactFingernails of food handlers should be clean, short & roundFood handlers should always take personal hygiene seriously
Hand Wash13oWhy do you wash your hands?oBecause hands are the main vehicle for transferring food poisoning bacteriaoWhen do you wash your hands?oWhen entering the Factory. After toilet cleaning, handling boxes or waste. After handling raw food. After touching your hair, face nose or earsoHow do you wash your hands?oSee later slide containing five stepsoHow does this help protect the product?oTo ensure no contamination
Place14oThe physical barriers we have in place to protect the product:oPersonnel – low and high risk barriersoPPEoWalls and walkways, kept clean & tidyoDoorsoPackaging transfer point
Differences between High & Low Care15High CareoCaptive foot wearoExposed productoGreater risk of cross contaminationoHigher level of entry and exit controlLow CareoSafety foot wearoProduct packagedoLess risk of cross contaminationoLess entry controloMost modern food manufacturing sites will also refrigeration storage to avoid deliveries entering straight into production. This is to further prevent cross-contamination
162. Food Poisoning & Control
Food Poisoning & It’s Control17oFood poisoning may be caused by:oBacteriaoViruses oPoisonous chemicalsoPoisonous plants oPoisonous fish or shellfishoMoulds (rare)Key FactThe 3 main symptoms of food poisoning are:1.Diarrhoea2.Abdominal pain3.Vomiting
Important Food Poisoning Bacteria18BacteriaSourcesOnset PeriodTypical Symptoms & Duration on IllnessSalmonellaRaw meat, raw milk, raw eggs, raw poultry, fruit & salads, carriers (intestines), pets, rodents, terrapins, files, sewage / waterUsually12to 36hoursAbdominal pain, diarrhoea, vomiting and fever ( to days)17Clostridium PerfringensAnimal and human excreta, soil, (on vegetables), dust and raw meatUsually8to 12hoursAbdominal pain, diarrhoea, vomiting is rare (12to 48hours)Staphylococcus AureusHuman nose, mouth, skin, boils and cuts. Raw milk from cows or goats1to hours7Abdominal pain, mainly vomiting, some diarrhoea, low temperatures ( to 624hours)Clostridium BotulinumSoil, fish, meat and vegetablesUsually 12to 36hoursDifficulties in swallowing, talking and breathing, double vision and paralysis of the cranial nerves. Fatalities are common and the recovery of survivors may take several monthsBacillus Cereus (i) toxin in foodCereals, especially rice, dust and soil1to hours 6Vomiting, abdominal pain and some diarrhoea (12to 24hours)(ii) Toxin in intestineAs above6to 24hoursAbdominal pain, diarrhoea and some vomiting ( to days)12
The Chain of Food Poisoning19oFood poisoning rarely occurs because of a single isolated mistake. The food poisoning chain consists of three links:oControlling these hazard breaks the chain and prevents food poisoningKey FactFood poisoning bacteria often have no visible affect on food
How Do We Break the Chain20oPrevent contamination by:oPurchasing food from approved suppliersoEffective instruction, supervision and training of food handlersoHigh standards of personal hygiene and good hygiene practices (keep food covered and minimise handling) and the provision of inadequate, suitable facilities for personal hygieneoSeparation of raw and ready to eat food at all stages of delivery, storage, preparation, serving and distributionoEffective cleaningand disinfectionoWell-designed and constructed food premises and food roomsoEffective pest controloEffective storage and disposal of waste and unfit foodoWell designed and proper use of suitable equipment / utensilsAvoidhandling food
How Do We Break the Chain21oPrevent customers eating contaminated food by:oDisposing of all contaminated, spoiled, unfit or out of date foodoEnsuring foods such as pate, soft cheese and oysters are not served to risk groups such as pregnant women and that honey is not served to babies under one year oldoRemoving bacteria from ready to eat raw food such as salad, by thorough washingoDestroying bacteria in raw food by:oThorough cookingoHeat processingoSterilisation or canningNB Bacteria can also be destroyed by irradiating food, for example spices and using chemicals, e.g. chlorination of wateroPrevent bacteria within food from multiplying by:oStoring food out of the danger zone. Food should be kept below 5ºC, e.g. in a refrigerator or kept above 63ºC, e.g. in a hot cabinetoEnsuring that during preparation, food is within the danger zone for as short a time as possibleoCooling food as quickly as possibleoGood stock rotationoNot allowing dried foods to absorb moistureoUsing suitable preservatives such as salt, sugar or vinegar (acid
Allergy or Intolerance – another effect of contamination22oAllergy: oImmune reaction by the body oAnaphylactic Shock oRespiratory and heart failureoRash, swellingoAbdominal pain, sicknessoDeathoIntolerance:oUnpleasant symptomsoBody lacks ability to digestKey FactIncorrect labelling of food can result in customers suffering an allergic reaction
Allergens23Shell FishPrawns & CrayfishEggEggs, mayonnaise & some saucesMilk / DiaryCreams, cheese etc.GlutenBread & wrapsSoyWraps & soy sauceSulphiteVinegar & wineFishTuna, salmon, crab sticksMustardMustard & mayonnaiseLactoseCream, CheeseCelerySaucesKey FactIncorrect labelling of food can result in customers suffering an allergic reaction
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Nut Policy25Macadamia nutsWalnutsPeanutsBrazil nutsPecansCashew nutsPine NutsChestnutsPistachio nutsCobnutsSesameHazel nutsSesame oilAlmondsKey Fact•Allowing nuts onto site could potentially cause death•It is against company & customer policy to allow nuts onto siteALWAYScheck ingredients of items you are bringing onto site, make sure they do not contain nuts
263. Food Handlers & Personal Hygiene
Hygiene Regulations27Do’s and Don’tsKey FactBlue plasters must be used in foodmanufacturing areas, so they can be easily seen if they fall into food
Change Procedure28oBefore entering the production area you must follow this procedure, in this order:oA. Put a hair net onoB. Put on mobcap (to prevent hair falling onto overall), your ears and all hair must be enclosedoC. Put on beard snood if requiredoD. Put on footwear (high care)oE. Wash & sanitise hands (high care)oF. Put on a overalloG. Re-check head wear is covering ALL hairoH. Wash & sanitise handsoOnly now are you ready to enter the production area. Slide, difference between high and low careKey FactThe only jewellery allowed in a production area is a plain single band wedding ring
Hand Washing29oYou must wash your hands after:oVisiting the toiletoBefore entering the production areaoTouching eyes, ears, nose or mouthoSneezing, blowing your noseoPicking anything up off the flooroSanitising dispensers are readily available around the production floor, during the course of your working day we would as you to sanitise your hands at regular intervals approximately hourly, to prevent the build up of bacteria
Food Safety – Hand Washing30
Reporting Illness31oYou have a legal obligation to report to us certain symptoms or illness that you or your immediate family may be suffering from:oFood poisoning symptoms such as stomach pains, fever, sickness and diarrhoeaoInfectious diseases like Salmonella, Typhoid, Paratyphoid, Cholera, Dysentery, Gastro-Enteritis, Hepatitis AoSkin infections effecting hands, arms and faces, including cuts or boilsoDischarge from the eyes, ears or mouthKey FactAll illnesses must be reported to your line manager immediately
Return to Work32oYou must report to a Single Resource Controller before entering any production area:oIf you have been off illoIf you have been ill since your last normal work periodoUpon return from holiday, regardlessof where you have been
334. Cleaning & Disinfection
Important Elements of Cleaning34Energy in cleaningoCleaning involves the application of energy to a surface, to remove dirt and grease. Energy is applied at:oPHYSICAL, e.g. scrubbingoHEAT, e.g. hot wateroCHEMICAL, e.g. detergentWhat to disinfectoFood-contact and hand-contact surfaces and equipment, such as food containers, chopping boards, preparation surfaces, slicing machines, utensils, switches, touch points, handles on drawers and refrigerators, will need cleaning and disinfecting several times throughout the day. oEquipment used for raw food must be disinfected before using for ready-to-eat food, although it is preferable to use separate equipmentoWork surfaces should be regularly disinfected Key FactAll cleaning chemicals must be used in accordance with manufacturers instructionsClear and Clean as you gooKeep work areas clean and tidy. Don’t let waste food and dirty equipment build up. Remove spillages and waste packing immediatelyoCleaning equipment such as brushes, cloths, buckets and sinks will also need to be cleaned and disinfected throughout the day, although disposable cloths or paper is recommended
The Cleaning Procedure35oDirty or cooled water must be changed as frequently as necessary. If air-drying is not possible, single use paper towels or a clean, dry cloth should be usedoSanitising a work surfaceoPRE CLEAN: removing food scraps and wasteoMAIN-CLEAN: using a clean cloth, hot water and a sanitiser in a clean bucket (never place a bucket on a work surface). Alternatively it may be possible to use a hand-spray. Allow sufficient contact timeoRINSE: is recommended by the sanitiser manufacturer. Rinsing will require clean, hot water (if a bucket or cloth are used they must be cleanoDRYING: air-dry or use a disposable paper toweloSuitable gloves should be worn when using hot water and / or chemicalsKey FactDisinfectant during cleaning is only achieved during main clean when hot water is applied at 82ºC for 30 seconds or longer
36Food Safety Level 2Part B
375. Food Safety & Law Enforcement
Food Safety 38oDue DiligenceoDue Diligence is all reasonable precautions and exercised all due diligence to avoid committing the offence. Taking reasonable precautions involves setting up a system of procedures and controls, having regard to the likely hazards and risksoThe enforcement of food safety legislationoThe Food Standards Agency are responsible for protecting public health and ensuring that food businesses comply with food safety legislationoThe Food Standards Agency (FSA) –www.food.gov.ukoThe FSA was established on 1 April 2000 to protect the public from risks associated with the stconsumption of food. The agency provides advice on food safety and ensures effective monitoringand enforcement38Key Fact•Chilled food must be stored at or below 5ºC•Hot food must be kept at or above 63ºC
39Food Safety LegislationThe food business operator is responsible for ensuring that food businesses comply with the law. They must register the business with their Local Authority at least 28 days before opening and must have a food safety management policy based on the principles of HACCP in place.
40The Enforcement of Food Safety Legislation Local authorities (food authorities) and the Food Standards Agency are responsible for protecting public health and ensuring that food businesses comply with food safety legislation. Authorised officers are appointed by local authorities to enforce the legislation. These include Environmental Health practitioners/officers and Trading Standards officers. Environmental Health practitioners/officers may be authorised to: •Enter food premises at any reasonable time to carry out duties under food safety legislation •Provide advice, guidance and training •Investigate food poisoning and food complaints •Send informal letters including recommendations regarding good hygiene practice •Serve notices such as hygiene improvement notices •Close food premises and stop unsafe practices which are an imminent risk to public health •Seize and detain unsafe food, articles or records to use as evidence •Take photographs and samples •Instigate legal proceedings via a Solicitor of the Food Authority •Enforcement and Penalties •Offences are punishable on conviction by a fine of up to £5,000 per offence •In serious cases a sentence of up to two years imprisonment and unlimited fines may be imposed
Traceability41oTraceability is a legal requirementoWe use labels on ingredients so we know what they areoIt’s vital these labels are present and filled in correctly
426. Spoilage of presentations & Preservation
Spoilage & Preservation43oSpoilage commences in food as soon as it is harvested, taken from the sea or slaughtered. Spoilage results from the action of bacteria, moulds and yeasts. Poor hygiene practices, including poor temperature control, inadequate or unsuitable packaging and bad handling accelerate (speed up) spoilage, the effects of food spoilage can be seen, felt, tasted and smelledoSigns of SPOILAGEinclude:oOff-odoursoDiscolourationoSlime / stickinessoMould growthoChanges in texture, e.g. dry or spongyoUnusual taste, e.g. souroThe production of gasoBlown cans or leaking packs
447. Contamination, Hazards & Controls
Site Policies & Physical Contamination45oWithin production areas please be aware:oJewellery & WatchesoNo jewellery or watches are to be wornoExcept a single band wedding ringoNail Varnish, Make Up, Perfume and After ShaveoNo nail varnish, false finger nails or false eye lashes are to be wornoNails should be kept clean & shortoHeavy make up is not allowedoPerfume or after shave is not to be wornoPens & KnivesoOnly “authorised” pens and knives are allowed within productionoIf you require either please askKey FactPhysical contamination of food can be prevented by keeping glass out of production areas
Chemical Hazards & Controls46oDeliveries of food may be contaminated with chemicals such as pesticides and weed-killers. Food may be contaminated in food rooms because of poor cleaning or pest control practicesoApproved suppliers should always be usedoCleaning chemicals should be delivered separately or completely segregated from foodoA lockable area is recommended for chemical storage, separate from foodoCleaningand pest control must never expose food to riskof contamination, for example, spraying near foodoCleaning chemicals must never be transferred to unmarked bottles or food containersoFood should never be stored in old chemical containersoOnly food-grade packaging should be usedoChemicals must always be used in accordance with the manufacturers instructionsFrozen prawns stored in an old chemical container
478. Food Premises & Equipment
Definitions48oHigh care – area where ready to eat products are prepared with no further treatment prior to consumption. Therefore cross contamination must be avoided. All high risk, perishable foods must display a USE BY dateoLow risk – area where final products are in final packaging, or materials undergo a process that eliminates / reduces contamination prior to going into high care areaKey FactHaving separate areas for raw and cooked foods prevents bacterial contamination
Differences Between High & Low Care49High CareoCaptive foot wearoExposed productoGreater risk of cross contaminationoHigher level of entry and exit controlLow CareoSafety foot wearoProduct packagedoLess risk of cross contaminationoLess entry controloMost modern food manufacturing sites will also refrigeration storage to avoid deliveries entering straight into production. This is to further prevent cross-contamination
Machinery Safety50oYou must:oBe trained and authorised to operate the particular machineoKnow how to stop the machine and the location of all emergency stop controlsoNever operate a machine with defective or missing guardsoNever spray water over electrical equipmentoKeep your hand away from moving partsoReport all problems and defects to your supervisoroReport all injuries, however minor, and ensure that they are entered in the accident bookoYou must not:oWear clothing which is likely to become entangled with or catch on the machineoBehave in any way which may distract others from the safe operation of the machineoRemove, alter or pass guards or safety devicesoAdjust or repair machines unless you have received trainingoNever default or override safety guards or devicesoAll equipment close to walls must have the ability of being moved to ensure it can be correctly cleanedKey FactTwo essential features of a fridge are:•Must be capable of being effectively cleaned•Must be capable of storing food below 5ºC
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