Hygiene and safety powerpoint
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Transcript of Hygiene and safety powerpoint
Food Hygiene and Safety
Wednesday 30th March
What is Food Hygiene?
It’s purpose is to preserve health by:
– Reducing the risk of producing harmful food
– Preventing infestations by pests like flies, mice for example.
Good practices which lead to clean workplaces and the safe production
of food
Why learn about Food Hygiene?
There are 1000’s of cases of food poisoning a year which result in up to 40
deaths a year!Poor hygiene can also lead to:
•Food wastage
•Infestation by pests
•Loss of customers and profit
•Legal action against you or the firm you work for.
•Who carries out this legal action??
Environmental Health Officers.
• Power to visit, enter and inspect food premises without notice.
• Also will visit after a complaint. 1. Ensure food is safe and fit to eat2. Aim to reduce contamination3. Monitor working conditions4. Enforce the food law5. Can close parts or all of a business down6. Can prosecute employees and
employers.
Environmental Health Officers.
• 5 main areas of focus:– Temperature control – Cleaning and disinfection– Hygiene– Control systems – stock rotation, pest
control, quality control, waste disposal– Design of premise – lighting,
ventilation, washing facilities.
You are an Environmental Health Officer
http://uk.youtube.com/watch?v=_PBgxHp87ug
Watch the following clip and write downeverything that you feel as anEnvironmental Health Officer that therestaurant is doing wrong. What would you do to the restaurant…shutthem down? Close a part of the restaurant?
Chinatown restaurants in hotpot over poor hygiene
• The owner of a Melbourne Chinatown restaurant has been fined $40,000 for food, cooking and hygiene conditions a magistrate said "you would not find in a kennel".
• Magistrate Lesley Fleming was "sickened" by photographs which showed live and dead cockroaches and rodent droppings.
• In 2004, 2 brothers were each fined $10,000 after a customer found a dead cockroach in his meal.
• They pleaded guilty to 11 charges that included failing to protect food from contamination and failing to prevent the harbourage of pests.
Restaurant fined for poor hygiene The owners of a popular Chinese restaurant in Hull have been fined
for having poor food hygiene practices. China Palace Restaurants Ltd, which operates Mr Chu's China Palace at St
Andrew's Quay, was fined a total of £8,000 for a range of offences.
During a routine inspection by environmental health officers in September, a number of issues were found including poor cooling practices, with large
quantities of duck being found cooling for several hours, risk of cross contamination between foods and no hot water for hand-washing and
cleaning.
A risk of cross contamination was found during a routine inspection
Cockroach-ridden snack bar fined
A sandwich bar in central London infested by cockroaches has been
Fined £2,500 for poor hygiene. Dead cockroaches were found ontakeaway bags and live ones were found throughout the Bar, acourt heard.
Council officers told the court they found "poor cleaning, poor repair,
poor personal hygiene and poor pest control". A fridge was found to
"black with dirt", while inadequately trained staff failed to wash their
hands during busy periods. The cafe in Buckingham Palace Road was
ordered to pay costs of £2,582.
Curry house fined for poor hygiene
During a routine hygiene inspection on the 7 November 2005,environmental health officers had to immediately close down therestaurant after finding evidence of rat droppings in the kitchen. Therestaurant was allowed to re-open two days later once they had
satisfiedofficers that all work relating to pest proofing and cleaning had been
done. However due to the serious nature of this offence and severe public
healthimplications the Shimla Balti House Limited was taken to court and
wasfined £7,000 plus £1276 costs.
Environmental health officers successfully take Shimla Balti House Limited to court for breaches of food hygiene legislation.
Contamination
Physical – insects, dust, paper, metal
Chemical – Cleaning chemicals, pesticides
Microbial – food poisoning bacteriaMost common cause
Photograph ExercisePhotograph Exercise
You are the manager of a food business and are carrying out a spot check of
the kitchen.• For each of the photographs: -• What is wrong with the picture?• How would you explain to your staff
why this is poor practice?• What measures would you put in
place to ensure this does not happen again?
In order to grow and multiply germs need:
Warmth FoodMoisture Time
Miss Wreathall Teaches Food
Can you come up with your own acronym?
Bacillus Cereus Found
in soil, vegetation, cereals and
spices
Staphylococcus Aureus
Found in human nose and throat
(also skin)
Clostridium Perfingens
Found in animals and
birds
SalmonellaFound in
animals, raw poultry and
birds
Clostridium Botulinum Found in the
soil and associated with vegetables and
meats
Types of food poisoning, you don’t need to know each individually
Temperatures • Fridge?
• Freezer?
• Bacteria dies at?
• Hot holding?
Equipment
• Equipment must carry the CEmark which indicates that the required safety standards have been met.
What is this piece of equipment called and what does it do?