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...
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GENERAL FOOD SAFETY
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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
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GENERAL FOOD SAFETY
• Introduction to Food Safety
• Legislation
• Food Safety Hazards
• Food Safety Controls
• Food Premises
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INTRODUCTION TO FOOD SAFETY
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FOOD SAFETY – WHAT’S INVOLVED?
• Prevention of Cross Contamination• Temperature Control • Time Control • Personal Hygiene• Cleaning• Pest Control• Maintenance of Premises
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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!!
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FOOD SAFETY LEGISLATION
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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
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ENVIRONMENTAL HEALTH OFFICERS
• Powers of entry• Sample/seize food• Examine records• Provide advice• Letter requesting works• Serve notices• Power to close /prosecute
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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
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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
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BENEFITS OF GOOD FOOD SAFETY
• Safe food• Reduced wastage• Compliance with the law• Customer satisfaction• Good publicity• Staff morale• Increased profits -
job security
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FOOD SAFETY – DEFINITIONS
1. Hazard2. Contamination3. Cross contamination4. Risk5. Control measures6. Food poisoning7. Food safety
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FOOD SAFETY HAZARDS
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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
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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
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PHYSICAL HAZARDS
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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
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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
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PHYSICAL HAZARDS - CONTROLS
BARBOX
GUIDE TO PREVENTING PHYSICAL CONTAMINATION
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CHEMICAL HAZARDS
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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)
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ALLERGENIC HAZARDS(FOOD ALLERGIES)
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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:
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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
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ALLERGENIC HAZARDS - CONTROLS
BARBOX
FOOD ALLERGIESQUICK GUIDE
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BIOLOGICAL HAZARDS – BACTERIA AND FOOD
POISONING
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BACTERIA
• Microscopic• Everywhere!• The main cause of food poisoning
Can’t see ‘em Can’t smell ‘em Can’t taste ‘em
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FOOD POISONING
How do bacteria make you ill?
– Upset digestive system
– Vomiting and diarrhea – defense mechanisms
– Toxins – Young, elderly and immuno-
suppressed particularly vulnerable
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FOOD POISONING - PREVENTION
BARBOX
GUIDE TO PREVENTING FOOD POISONING IN YOUR OUTLET
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DISCUSSIONWhat are the sources of food poisoning
bacteria in your kitchen?Consider:
Raw Food, pests and pets, people, dirt, dust, rubbish
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FOOD SAFETY CONTROLS
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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:
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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
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TIME/TEMPERATURE CONTROL
BARBOX GUIDES
FOOD STORAGE GUIDANCE FREEZING FOOD GUIDELINES
FREEZING FRESH FOOD GUIDELINES
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USE BY / BEST BEFORE
BARBOX GUIDE
DATE CODES GUIDANCE
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PREPARATION
• Minimise time in the danger zone• Remove from storage the minimum amount
of food required for preparation • Prepare foods without delay
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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
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PROBE THERMOMETERS
BARBOX GUIDE
USING A PROBE THERMOMETER
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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
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CROSS CONTAMINATION
BARBOX FOOD SAFETY
CROSS CONTAMINATION GUIDE
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FOOD PREMISES DESIGN AND MAINTENANCE
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FOOD PREMISES
BARBOX GUIDE
GUIDE TO DESIGN AND STRUCTURAL MAINTENANCE FOR FOOD
PREPARATION AND STORAGE AREAS
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If you can do all of this and keep the kitchen clean and tidy, you have nothing to worry
about!!!