Download Food safety Hygienic Practices personal hygiene

Bacteria
food poisoning
high risk foods
Health, Safety and Hygiene
Learning objectives
• To understand the importance of food hygiene and food
poisoning
• To understand what are classed as high risk foods
• To Understand why bacteria makes us ill
•To Understand how bacteria multiply
Name six high risk foods
and food poisoning
symptoms
Name explain what food
poisoning is
Explain how food
poisoning bacteria makes
us ill and how they multiply
Bacteria
food poisoning
high risk foods
Health Safety and Hygiene
Using your GCSE Hospitality books on page 13 and 14 write your findings in you revision books
You are to read your books and then explain the following so you have an understanding of each
risk area
•What is food poisoning?
•What are high risk foods?
•Why do bacteria make us ill ?
• How do bacteria multiply ?
•What are classed as critical temperatures?
•List the symptoms of food poisoning
Name six high risk foods
and food poisoning
symptoms
Name explain what food
poisoning is
Explain how food
poisoning bacteria makes
us ill and how they multiply
Bacteria
food poisoning
high risk foods
Learning Outcomes
• You will know the importance of food hygiene and food
poisoning
•You will know what are classed as high risk foods
• You will know why and how bacteria make us ill
•You will know how bacteria multiply and what conditions they
need
Name six high risk foods
and food poisoning
symptoms
Name explain what food
poisoning is
Explain how food
poisoning bacteria makes
us ill and how they multiply
Food safety
Hygienic Practices
personal hygiene
The 1995 Food safety ( general Food Hygiene)
Regulations
Learning Objectives
•
To understand the Food hygiene regulations
•
To understand the main requirements for food safety
•
To understand the importance of food hygiene
•
To know and understand Hygienic practices and why they are enforced
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
personal hygiene
The 1995 Food safety ( general Food Hygiene)
Regulations
Why Do we have food hygiene regulations?
• We have food hygiene regulations to prevent out breaks of food poisoning
•Customers need to know that food is safe !
•Food safety regulations are constantly changing and have to follow the new guide lines
•Food safety and hygiene regulations are enforced by the EHO
•( Environmental health officer )
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
personal hygiene
The 1995 Food safety ( general Food Hygiene)
Regulations
What are the main requirements of the regulations
Food hygiene regulations cover three main areas
•Food premises such as Hotels, Restaurants, Bistros, Cafe’s, Hospitals, factories etc
•Personal hygiene of employers
•Hygienic practices
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
personal hygiene
The 1995 Food safety ( general Food Hygiene)
Regulations
Food premises should be !
•Well Maintained
•Regularly cleaned
•Have lockers for employers
•Have hand wash facilities
•Have clean cloakroom and toilet facilities
•Have first aid available
•Have clean storage areas
•Have temperature controlled freezers and fridges
•Equipment that is clean and in good working order
•Be free from pests
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
personal hygiene
The 1995 Food safety ( general Food Hygiene)
Regulations
Personal Hygiene of food handlers
Food handlers Should
• Have regular training in food safety
•Dress in clean whites
•Have hair tied back with a blue hair net on
•Short clean nails
•Be in good health
•Have good habits
•Wash their hands after handling raw meats, blowing their nose, and especially after
going to the toilet
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
personal hygiene
The 1995 Food safety ( general Food Hygiene)
Regulations
Hygienic Practices what are they?
• Food deliveries should be checked thoroughly
•Food should be labelled and stored correctly
•Food should be rotated
•Temperature control must be done at all times
•Food should be prepared quickly
•The core temperature must be checked 75c
•Chilled food should be stored below 5c
•Washing up should be done in hot soapy water
•Waste should be disposed of correctly......(HOW)
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
personal hygiene
Personal appearance of kitchen staff
Chefs hat
Hair net
No bad body odour
Clean finger nails
Washed hands
Clean chefs jacket
Correct chefs trousers
Correct safety shoes
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
Food handlers Should
Food handlers Should
• Wash hands before handling food
•Have short clean nails
•Cover cuts with blue plasters
•Tie back long hair and wear a blue hair net
•Be in good health
•Be dressed in clean chefs clothes
•Taste food with a clean spoon
Food handlers should not
•Wear outdoor clothes in the kitchen
•Wear nail varnish, false nails or jewellery
•Work when having a bad stomach
•Smoke, eat or drink around food
•Cough or sneeze over food
Give five reasons why
safer food leads to
better business
personal hygiene
•
•
•
•
•
•
•
•
Food handlers should not
•
•
•
•
•
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Food safety
Hygienic Practices
personal hygiene
Learning out comes
• To know the food hygiene regulations
•To know the main requirements for food safety
•To know the importance of food hygiene
•To know the importance of hygienic practices and why they are enforced
QUIZ
Give five reasons why
safer food leads to
better business
Name six hygienic
practices used in the
kitchen
Name the following
terminology EHO,
Regulations, Core
temperature
Accident
Prevention
Accident prevention
Learning outcomes
• You will understand the importance of health and safety in a kitchen
•You will understand the dangers that are around in a kitchen
•You will understand the methods of helping to prevent accidents in the kitchen
•You will understand Hazard Analysis Critical Control points ( HACCP )
You could name three
main danger areas in
the kitchen
You could list five safety
tips for knives
You could explain HACCP
in full and what it is
Accident
Prevention
Accident prevention
Floors:
•Mop up spills immediately
•Keep floors clean and grease- free
•Do not leave equipment in ‘pathways’ used in the kitchen
•Repair damaged floor surfaces quickly
Knives:
•Use the right knife for the job
•Keep handles clean and grease free
•Keep knives sharp
•Don't leave knives on table edges or in sinks
•Don't try and catch a falling knife
You could name three
main danger areas in
the kitchen
You could list five safety
tips for knives
You could explain HACCP
in full and what it is
Accident
Prevention
Accident prevention
Electrical equipment:
•Check machinery is in good working order
•Check electrical wires are not frayed or worn
•Do not handle electrical equipment with wet hands
•Check safety notices
In your work revision books please write down
the Hazards you may find from the following and
you must have at least three for each heading
You could name three
main danger areas in
the kitchen
You could list five safety
tips for knives
You could explain HACCP
in full and what it is
Accident
Prevention
Sauce Pans :
Flour on handles, Use oven gloves, Don't use wet cloths on pan handles
Fryers :
Do not put wet food into fryers, Lower food in carefully, change fat regularly
Foods:
Bones can cause cuts , raw and cooked foods apart, frozen foods can burn
Storing equipment:
unplug electrical equipment, replace safety guards, store safely
Fires:
Don't have large flames, cloths on stoves, time cooking of food, care with hot fat
Clothing:
Wear correct clothing, correct shoes, no jewellery, hair tied back/ hair net
Behaviour:
not run, pay attention to instructions, concentrate on the job in hand,
Cleaning:
Clean as you go, correct cleaning materials, store equipment carefully
You could name three
main danger areas in
the kitchen
You could list five safety
tips for knives
You could explain HACCP
in full and what it is
References:
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