GENERAL FOOD SAFETY. GENERAL FOOD SAFETY AIMS OF THE TRAINING GUIDE The aim of this training guide...
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Transcript of GENERAL FOOD SAFETY. GENERAL FOOD SAFETY AIMS OF THE TRAINING GUIDE The aim of this training guide...
GENERAL FOOD SAFETY
GENERAL FOOD SAFETYAIMS OF THE TRAINING GUIDE
The aim of this training guide is to provide you with:-
• A general overview and introduction to areas included in Food Safety training
• To provide you with a reference point as to which barbox guides are relevant for further information
GENERAL FOOD SAFETY
• Introduction to Food Safety
• Legislation
• Food Safety Hazards
• Food Safety Controls
• Food Premises
INTRODUCTION TO FOOD SAFETY
FOOD SAFETY – WHAT’S INVOLVED?
• Prevention of Cross Contamination• Temperature Control • Time Control • Personal Hygiene• Cleaning• Pest Control• Maintenance of Premises
COST OF POOR FOOD SAFETY
• Disciplinary / redundancy• Poor staff morale / high staff turnover• Food poisoning or death• Food contamination and wastage• Legal action/closure by EHO• Compensation claims• Pest infestations• Bad publicity• Loss of profit - jobs!!
FOOD SAFETY LEGISLATION
FOOD SAFETY LEGISLATION
BARBOX GUIDES
FOOD SAFETY AND THE LAW
EHO VISITS – GUIDE TO WHAT TO EXPECT
FOOD SAFETY PROSECUTIONS
SUGGESTED TRAINING FOR FOOD HANDLERS
ENVIRONMENTAL HEALTH OFFICERS
• Powers of entry• Sample/seize food• Examine records• Provide advice• Letter requesting works• Serve notices• Power to close /prosecute
PROSECUTION• Company
• General Manager or equivalent
• Individual Staff
• Food Hygiene Regulations
- Fines up to £5,000 per offence
• Food Safety Act
- Fines up to £20,000 per offence
Serious cases can be referred to the Crown Court for unlimited fines and/or imprisonment
LEGAL CASES AND COSTS
Examples Of Criminal Cases –
– Sandwich firm …£57K (April 2011)
– Take-away owner… 8 months in prison (Feb 2011)
– Retailer …£14 (May 2011)
– Take-away owner…. 3yr ban (Jan 2011)
– Discount store …£34K (Apr 2011)
It costs a lot less to keep a kitchen clean
BENEFITS OF GOOD FOOD SAFETY
• Safe food• Reduced wastage• Compliance with the law• Customer satisfaction• Good publicity• Staff morale• Increased profits -
job security
FOOD SAFETY – DEFINITIONS
1. Hazard2. Contamination3. Cross contamination4. Risk5. Control measures6. Food poisoning7. Food safety
FOOD SAFETY HAZARDS
HAZARD AND RISK• Hazard
- Anything which has the potential to cause harm or is objectionable to the customer
• Contamination- The presence or introduction of a hazard
in food
• Risk- The likelihood of a hazard occurring
• Control measures - Actions required to prevent or reduce hazard
Copyright Perry Scott Nash Associates Limited 15
TYPES OF FOOD SAFETY HAZARDS
1. Biological
2. Physical
3. Chemical
4. Allergenic
e.g. Bacteria,
VirusParasite,
e.g. Cleaning fluids,
e.g. Broken glass,
insecticides
e.g. Peanut,
screw,
shellfish
stone
PHYSICAL HAZARDS
PHYSICAL HAZARDS
• A foreign body in food such as glass or a stone can cut a customer’s mouth, break teeth or cause choking
• Even if no injury, will be objectionable to customer
• Physical hazard would include food served too hot, risk of burning customer
PHYSICAL HAZARDS –SOURCES
Sources of physical hazards include:
• Raw ingredients (e.g. bones, stalks, dirt)
• Food packaging (e.g. string, plastic, card)
• Buildings & equipment (e.g. wood splinters, flaking paint, screws)
• Food handlers (e.g. jewellery, hair, plasters)
• Pests (e.g. dead bodies, droppings)
• Sabotage
PHYSICAL HAZARDS - CONTROLS
BARBOX
GUIDE TO PREVENTING PHYSICAL CONTAMINATION
CHEMICAL HAZARDS
CHEMICAL HAZARDS
• Use reputable suppliers to ensure food not contaminated with chemicals
• Store chemicals (such as cleaning fluids, pest baits) separately from food
• Never transfer chemicals into unmarked containers
• Do not use chemicals near food (e.g. spray cleaning products near uncovered food)
ALLERGENIC HAZARDS(FOOD ALLERGIES)
FOOD ALLERGIES
• Milk
• Eggs
• Peanuts (groundnuts or monkey nuts)
• Nuts (including Brazil nuts, hazelnuts, almonds and walnuts)
• Fish
• Shellfish (including mussels, crab and shrimps)
• Soya
• Wheat
The ‘big eight’ foods responsible for 90% of allergic reactions to food in the UK:
FOOD ALLERGIES
Symptoms from food allergens include:
• Sickness, diarrhoea and abdominal cramps
(similar to food poisoning)
• Rashes
• Tingling lips, tongue and throat
• Swelling of the throat and mouth
• Difficulty in breathing or speaking
• Anaphylactic shock (life threatening)
- Swelling in the throat, difficulty breathing, drop in blood pressure, collapse and unconsciousness
ALLERGENIC HAZARDS - CONTROLS
BARBOX
FOOD ALLERGIESQUICK GUIDE
BIOLOGICAL HAZARDS – BACTERIA AND FOOD
POISONING
BACTERIA
• Microscopic• Everywhere!• The main cause of food poisoning
Can’t see ‘em Can’t smell ‘em Can’t taste ‘em
FOOD POISONING
How do bacteria make you ill?
– Upset digestive system
– Vomiting and diarrhea – defense mechanisms
– Toxins – Young, elderly and immuno-
suppressed particularly vulnerable
FOOD POISONING - PREVENTION
BARBOX
GUIDE TO PREVENTING FOOD POISONING IN YOUR OUTLET
DISCUSSIONWhat are the sources of food poisoning
bacteria in your kitchen?Consider:
Raw Food, pests and pets, people, dirt, dust, rubbish
FOOD SAFETY CONTROLS
TIME AND TEMPERATURE CONTROLS
• Delivery• Storage• Thawing• Preparation• Cooking • Cooling• Hot holding• Re-heating• Service
Time and temperature controls are required at each stage of the food handling process:
DELIVERY
Temperature• -18oC frozen foods• 0oC - 5oC refrigerated foods• Monitor: Record temperatures in kitchen log
book
Time• Is food in date?• Store deliveries quickly• Chilled first, then frozen, ambient last
TIME/TEMPERATURE CONTROL
BARBOX GUIDES
FOOD STORAGE GUIDANCE FREEZING FOOD GUIDELINES
FREEZING FRESH FOOD GUIDELINES
USE BY / BEST BEFORE
BARBOX GUIDE
DATE CODES GUIDANCE
PREPARATION
• Minimise time in the danger zone• Remove from storage the minimum amount
of food required for preparation • Prepare foods without delay
COOKING MEAT
• ‘Blue’ steaks - ‘sear’/cook the outside surfaces to kill bacteria
• Whole cuts / joints e.g. beef/lamb or steaks - can cook ‘rare’
• Meat on the bone, burgers, sausages, pies, lasagne - must be thoroughly cooked to at least 75oC
• Refer to spec cards at all times
PROBE THERMOMETERS
BARBOX GUIDE
USING A PROBE THERMOMETER
REMEMBER!
If we fail to control Temperature and Time:
• Bacteria survive, multiply and may produce toxins
• Food poisoning results
Keep high risk food very hot or very cold i.e. out of the Danger Zone
CROSS CONTAMINATION
BARBOX FOOD SAFETY
CROSS CONTAMINATION GUIDE
FOOD PREMISES DESIGN AND MAINTENANCE
FOOD PREMISES
BARBOX GUIDE
GUIDE TO DESIGN AND STRUCTURAL MAINTENANCE FOR FOOD
PREPARATION AND STORAGE AREAS
If you can do all of this and keep the kitchen clean and tidy, you have nothing to worry
about!!!