Food HygieneFood HygieneRefresher Course
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What is Food What is Food Hygiene?Hygiene?
The long history of food borne illnesses continues and
is caused by unsafe practices
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At Risk GroupsAt Risk Groups‘at risk’ groups include infants,
pregnant women, elderly people and people with reduced immunity
there has been an upward trend in recorded cases of food poisoning over the last 15-20 years, but this has recently started to fall slightly
food can be contaminated by biological, physical and chemical hazards
the main cause of food poisoning is bacterial contamination
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BacteriaBacteriaeach bacterium is a single cell which can
multiply and growthere are different types of bacteria, for
example: harmless, spoilage and pathogenic
some can turn into heat resistant forms called spores
bacteria need food, moisture, warmth and time to grow
high-risk foods provide nutrition and moisture for bacterial growth
bacteria grow best in the temperature danger zone 5°C - 63°C
bacteria grow more quickly around 37°C (human body temperature)
bacteria multiply by splitting into two (binary fission)
your senses (sight, taste, smell) cannot tell if food is contaminated by food poisoning bacteria
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Bacteria Cont.Bacteria Cont.particular types of bacteria
can cause food poisoning in different ways
most contamination comes from animal and human sources
regard all raw meats and their juices as contaminated with food posioning bacteria
other raw foods are also sometimes contaminated
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ContaminationContaminationmany raw foods can carry bacteriaequipment and work surfaces can
become contaminated with bacteria by raw foods, pests and by food handlers - so clean well and clean often
colour-coding helps to keep food safe
dirty wiping cloths spread bacteria!
maintain a high standard of personal hygiene
treat ready-to-eat foods with care
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Personal HygienePersonal Hygienefood handlers have legal
responsibilities to maintain high standards of personal hygiene
the human body has bacteria on it and in it
wash your hands regularlyyour hands can transfer bacteria from
yourself to food, work-surfaces and equipment
do not wear jewellerykeep wounds covered by coloured
waterproof dressingsmake sure your protective clothing is
cleanno smoking in food roomsyou must report illness
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Pest ControlPest Control3 point strategy for pest control:
prevent access - deny pests favourable conditions - report signs of pests
pests seek food, warmth and shelter - take steps to keep them out
domestic pets should be kept out the food area
report problems to your supervisor, get rid of any contaminated food and store food safely
do not allow the outside environment to become attractive to pests
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Kitchen DesignKitchen Designseparate ‘clean’ from ‘dirty’ areasworkflow: Delivery Storage
Preparation Servicesurfaces must be clean and
durable (avoid using wood)good lighting and ventilation with
plenty of space to work efficiently are desirable
ensure safe waste disposal
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TemperaturesTemperaturescook food thoroughlykeep hot food hotkeep cold food coldkeep prepared food out of the
Temperature Danger Zonereheated cooked food must be
‘piping hot’ throughoutcheck fridge and freezer
temperatures regularlythaw bulky items completely
before cookingdry stores must be cool, dry,
clean and ventilated store food off the floor
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ChemicalsChemicalschoose the correct type of
cleaning for the current taskuse the correct chemicals for
the cleaning involvedfollow safe and efficient
cleaning proceduresremove rubbish regularly
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Legal ResponsibilitiesLegal Responsibilitiesthe main legal responsibilities are
the concern of owners and proprietors, but Everyone who works with food must obey the law
the law is enforced by EHOsthe law covers premises, people
and practicesall food businesses must reduce or
eliminate hazards in food
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