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3.16 Health, Safety and Hygiene Revision Guide Health, Safety and Hygiene underpin the catering syllabus. You must know the following Acts and Legislation. 1. HASAWA (Health and Safety at Work Act) This covers all aspects of health and safety of employees. � Employers must provide safe working areas (includes use of machinery and tools, adequate working space, good temp control (i.e. ventilation / heating), supervision, instruction and training of staff, cleaning, First Aid, clothing etc. � Employees must also take care of their own health and safety, not endanger others and not misuse premises or equipment. 2. Food Safety Act This covers: • Food quality • Food safety • Food composition • Food labelling and advertising Under the act Environmental Health Officers (EHOs) • can close dirty premises immediately • can impose fines of £20,000 or 6 months imprisonment • take legal action for manslaughter All premises must be registered with Local Authority and can be inspected at any time by an EHO. Food Safety Act links closely with Hygiene Regulations and HACCP i.e. controlling temperature (under 5°C / over 63°C), having strict cleaning schedules, high personal hygiene, effective pest control. 3. Food Hygiene Regulations These regulations are to prevent outbreaks of food poisoning. These are 3 main areas: (i) Food premises – these must be clean and well maintained, hot and cold water available, good toilet facilities, clothing lockers, First Aid, Fire Prevention, equipment in good condition, adequate storage facilities, good ventilation. (ii) Personal Hygiene – correct footwear, uniform, headwear, good personal habits, good health, cleanliness. (iii) Hygienic Practices – food stored correctly, waste disposed of hygienically, cleaning schedules, no animals in food areas etc. HACCP (Hazard Analysis – Critical Control Points) Think of flow of work through a catering kitchen. Make sure you think of at least 3 points to write about each one i.e. possible danger/hazard – how to prevent danger occurring � Purchase of food – buy from reputable suppliers � Receipt of food – checking deliveries – for temp, quality points � Storage of food – remember DRY, CHILLED, and FROZEN � Preparation of food – avoid cross contamination – how? � Cooking of food – cook thoroughly (above 75º C) � Cooling – cool through the danger zone as quickly as possible � Hot Holding – above 63º C � Reheating – not for high risk groups.(above 75º C for 2 minutes) � Chilled storage – between 1°C – 5º C � Serving – obey the 4 hour rule for cold food 2 hour rule for hot food 5. Key Temperatures -18ºC Freezer temperature (bacteria are dormant – not dead at low temperature) 0ºC – 5ºC Fridge temperature (never put hot food into a fridge – it raises temperature to an unsafe level) 5ºC – 63ºC THE DANGER ZONE – bacteria multiply rapidly especially at room or body temperature 63ºC + Hot-holding of food 70ºC 2 minutes (minimum core temp of reheated food) 75ºC Core temperature of cooked food 100ºC Boiling water – most germs killed 70º – 190ºC Frying temperature of hot oil in a deep fryer/friture (so extreme care needed when frying) Food Poisoning There are over 14,000 notified cases each year. What causes it? 1. Food prepared too far in advance 2. Cooling too slowly through danger zone 3. Not re-heating food to a high enough temperature 4. Use of pre-cooked food (bought ready prepared) 5. Under cooking food 6. Not thawing frozen food properly 7. Cross contamination 8. Hot holding food below 63 C 9. Infected food handlers 10. Use of leftovers e.g. rice once cooked is a high risk food, but often used again for salads, stir fries etc. Food poisoning is caused by harmful (pathogenic) bacteria. Types of food poisoning: E.Coli (raw and undercooked meats) Salmonella (chicken and eggs) Listeria (soft cheeses and pate) Staphylococcus (nose and throat of humans). Salmonella causes 80%+ cases of food poisoning in the UK. High risk foods are usually - moist - high in protein e.g. cooked poultry, cooked meats, dairy produce, cooked rice, soups, sauces and stocks, shellfish, raw eggs in mayonnaises Low risk foods are usually - low in moisture - low in protein - acidic e.g. dried or pickled foods, jams, food with high salt content i.e. bacon, and chemically preserved foods. Symptoms of food poisoning are:Abdominal pains, nausea, sickness, diarrhoea, fever Remember: BACTERIA need FOOD, WARMTH, MOISTURE and TIME to multiply! Keep food COLD, CLEAN and COVERED