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GOOD FOOD HYGIENE In House Training Course for Contents Introduction About Bacteria Food Poisoning & It’s Prevention Personal Hygiene Food Premises Cleaning & Disinfection The Law & it’s Enforcement Multiple Choice Test • • • • • • • • Introduction “All Publicity is Good Publicity”, right ? An upset stomach never hurt anyone, Hey, handling food, is just a job, not a responsibility ! Nothing I can do can change things ! • • • • Why do we need such high Hygiene Standards ?. The COSTS of Poor Hygiene The BENEFITS of Good Hygiene Food Poisoning Outbreaks & Sometimes Death Customer Complaints Pest Infestation Wasted food (spoilage) Closure of premises (loss of jobs) Fines and costs of legal actions Civil action taken by food poisoning victims Loss of Profit • • • • • • • • One Satisfied Customer Leads to Another A Good Reputation Increased Business Compliance with the Law Longer Food shelf Life Better Working environment Higher Staff Morale Increased Profits • • • • • • • • So, What is Food Poisoning ? An unpleasant illness which normally happens within 1 to 36 hours of eating contaminated or SYMPTOMS: poisonous food. •Abdominal Pain •Diarrhoea •Vomiting •Fever What are the Main Causes of Food Poisoning ? Bacteria or their poisons Viruses Chemicals Metals Poisonous Plants BACTERIAL FOOD POISONING CAN BE FATAL & IS THE MOST COMMON CAUSE OF FOOD POISONING • • • • • Different Types of Bacteria FOOD POISONING BACTERIA • Cause Illness – Can not be detected by taste or smell – Very Harmful due to difficulty to detect – FOOD SPOILLAGE BACTERIA • Can be detected (when in high numbers) by smell, – taste or even colour & texture of food Relatively Harmless because of ease of detection – MOST BACTERIA ARE HARMLESS, SOME ARE USEFUL, ONLY A FEW ARE DANGEROUS How Bacteria Function CYTOPLASMIC MEMBRANE CYTOPLASM NUCLEUS FLAGELLAE CELL WALL SIZE = 1/1,000,000 m How Bacteria Grow Bacteria reproduce by splitting in two Under ideal conditions bacteria can divide in two every : 10 minutes One bacteria can become 1,000,000 in 3 hours & 20 minutes Growth of Bacteria GROWTH RATE OF BACTERIA No of Bacteria 1,200,000 1,000,000 800,000 600,000 NUMBER OF BACTERIA 400,000 200,000 20 0 18 0 16 0 14 0 12 0 10 0 80 60 40 20 0 0 Time (Mins) THIS IS CALLED EXPONENTIAL GROWTH Conditions for Bacterial Growth FOOD • WARMTH • TIME • WATER • The Temperature ‘DANGER ZONE’ for Food 100oC + - Most SPORE FORMING BACTERIA DESTROYED 75oC - 100oC - Most BACTERIA DESTROYED 60oC - 75oC - BACTERIA GROWTH PREVENTED. Some may survive. 5-63oC DANGER ZONE BACTERIA GROW RAPIDLY OVER THIS TEMPERATURE RANGE 0oC - 5oC - Some BACTERIA GROW SLOWLY <-18oC - BACTERIAL GROWTH is STOPPED “Kill ‘em all” - Destruction of Bacteria in Food HEAT • e.g Cooking, Pasteurisation (?), – IRRADIATION • e.g X-Rays, Gamma Rays – CHEMICALS • e.g. Preservatives, Salt, etc – Where do Bacteria come From ? PEOPLE PESTS AIR WATER ANIMALS & BIRDS RAW FOOD SOIL & WASTE • • • • • • • Food Poisoning Bacteria SALMONELLA Symptoms : Vomiting, Diarrhoea, Abdominal Pains, Fever Incubation Period : 12-36 hours Duration of Illness : 1-8 days Source : All raw foods of animal origin, poultry in particular. Humans can be carriers. Food Poisoning Bacteria CLOSTRIDIUM PERFRINGENS Symptoms : Diarrhoea, Abdominal Pains Incubation Period : 8-22 hours Duration of Illness : 12-24 hours Source : Raw meat, Humans, Spores in soil and therefore on vegetables, Food Poisoning Bacteria STAPHYLOCOCCUS AUREUS Symptoms : Vomiting, Abdominal Pains Incubation Period : 1-7 hours Duration of Illness : 6-24 hours Source : Human Nose, throat, skin, hair, boils, styes, septic cuts Food Poisoning Bacteria BACILLUS CEREUS Symptoms : Vomiting, Abdominal Pains Incubation Period : 1-5 hours Duration of Illness : 6-24 hours Source : Soil, dust. Cereals, especially rice. Almost always associated with re-heated rice. Food Poisoning Bacteria CLOSTRIDIUM BOTULINUM Symptoms : Double Vision, Headache, Nausea, Vomiting Central nervous system is affected and paralysis of the respiratory tract is the usual cause of death. Incubation Period : 2 hours to 8 days Duration of Illness : Frequently Fatal Source : Spores in soil and therefore vegetables. Fish. Normally associated with canned foods. Food Borne Infections An illness which is TRANSMITTED by FOOD or WATER which may be bacterial or viral. The Food or Water is only the VEHICLE and normally plays no part in the MULTIPICATION of the organism EXAMPLES : CAMPYLOBACTER - Bird infected Milk LISTERIA - Once in the human body actually multiplies in tissues & blood TYPHOID / PARATYPHOID - Caused by Salmonella typhi / paratyphi, usually from sewage contaminated water supplies or from food handlers who are carriers. DYSENTERY - Caused by Shigella flexneri. Commoner in children. WITH FOOD BOURNE INFECTIONS THE NUMBERS OF ORGANISMS REQUIRED TO CAUSE ILLNESS IS NORMALLY VERY SMALL Food Borne Infections Route of Infection TRANSFERED VIA HANDS OR SEWAGE BACTERIA or ORGANISM in FAECES FOOD IS CONSUMED ILLNESS IN MAN ONTO FOOD Food Hygiene is.... PROTECTION of food from risk of contamination by bacteria, poisons, viruses & foreign bodies. PREVENTION of bacteria present in food multiplying to numbers that would result in illness of people or result in premature spoilage of food. DESTROYING any harmful bacteria in the food by proper cooking or processing CONTAMINATION is the presence of any OBJECTIONABLE MATTER in food. This may be bacterial or physical, e.g. glass, wood, metal, etc. Food Contamination PHYSICAL Examples : BACTERIAL Examples : Dead Insects (sometimes live) Paper & Cardboard Plastic, Metal, Plasters, Cleaning Materials, String, Rodent hair & droppings, Sweet Papers, Pen Tops, Grease, Glass, Cigarette Ends, and so on... Salmonella, Clostridia, Listeria, Staphylococcus, Bacillus, and more..... High Risk Foods Some foods are higher risk than others because they present a better growth opportunity for Food Poisoning bacteria (and viruses) than others. EXAMPLES : ALL COOKED FOODS - Already cooked, will not be cooked again, also free from competition, FOODS CONTAINING RAW INGREDIENTS (or FOODS normally eaten RAW or PART COOKED) - E.g Mayonnaise, Rare Steak, Shell Fish. High Risk Foods FOOD COOKED MEAT HIGH RISK ? YES APPLE NO COOKED RICE YES MILK, CREAM etc., FRESH MEAT YES NO A HIGH RISK FOOD is one which SUPPORTS THE GROWTH OF BACTERIA and is INTENDED FOR CONSUMPTION WITHOUT FURTHER TREATMENT THAT WOULD DESTROY SUCH BACTERIA, e.g. Cooking. How Can We Protect Food From Contamination ? THE FOOD ITSELF Keep it COVERED – Separate RAW & COOKED – COOK it properly – Use the FRIDGE properly – Minimum TIME OUT of FRIDGE – How Can We Protect Food From Contamination ? THE FOOD HANDLER Good PERSONAL HYGIENE – Wear PROTECTIVE CLOTHING – Good FOOD HANDLING – PRACTISES How Can We Protect Food From Contamination ? PREMESIS & EQUIPMENT Clean EQUIPMENT & UTENSILS – Use TRAYS, CONVEYORS – Use CLEAN DISPOSABLE CLOTHS – Use SEPARATE SINKS for HAND & – EQUIPMENT How Can We Protect Food From Contamination ? PESTS Store Food in PEST PROOF CONTAINERS – Prevent PEST ACCESS – Trap & Kill INVADERS – Monitor for SIGNS – REMOVE PEST FOOD SOURCE – How Can We Protect Food From Contamination ? CLEANING & DISINFECTION Use the correct CLEANING PROCEDURE – CLEAN AS YOU GO – INSPECT REGULARLY – Monitor results by taking SWABS – How Can We Prevent Bacteria From Multiplying? Store food out of the DANGER ZONE Keep TIME in DANGER ZONE to a minimum Use PRESERVATIVES Keep DRY FOODS DRY • • • • How Can We Destroy Bacteria In The Food? High Temperatures, i.e. COOKING • Chemicals, e.g Nitrites in hams, • Irradiation, GAMMA or X-RAYS • WHY PERSONAL HYGIENE? Bacteria may be introduced into food directly from the person e.g. : By From Boils,Cuts, From Jewellery, Smoking From the Hands & Skin Coughing/Sneezing From the Intestine Spots, From Clothing, From Hair, HAND WASHING When must you wash your hands ? Touching Face, Entry to Food Rooms Between Raw & Cooked After Cleaning After Eating, Smoking, After the Toilet, After Touching Waste After Sneezing, Coughing HAND WASHING How must you wash your hands ? Wet the hands Apply Liquid Bactericidal Hand Soap Scrub as required, include the backs of hand and in between fingers as well as behind fingernails Rinse off and dry hands with clean disposable towel Apply ALCOHOL HAND SANITISER • • • • • How Detergents Work Detergent Molecule Electric Charge -ve Water hating end Water loving ends in contact with the water molecules Water loving end How Detergents Work Add detergent to water Introduce Fat / Protein How Detergents Work Detergent ‘tail ends’ embed in soil Fat lifting from surface How Disinfectants Work BURST CELL WALL BLOCK FOOD INTAKE DESTROY DNA Detergent Types & Colour Code COLOUR CODE HAZCHEM NEUTRAL Neutral • Alkaline • Caustic • Chlorinated • Acidic • Disinfectant • Tools Required for Cleaning The correct tools must be identified for each task FLOORBRUSH SQUEEGEE BRUSH & BUCKET JETSTREAM FOAMER MOP SCRUBBER DRYER CLOTH & BUCKET PRESSURE GUN SCOURER & BUCKET INJECTOR & LANCE HOSE TRIGGER SPRAY SPRAYER FOGGER SCRAPER Safety Equipment Required The correct Personal Protective Equipment must be identified for each task Cleaning & Disinfection What is disinfection? Disinfection is the reduction of the numbers of bacteria present on food surfaces to an acceptable level How do we disinfect ? By use of a Chemical Disinfectant or.... by use of Heat or... BOTH Cleaning & Disinfection Stages of the clean GROSS CLEAN • APPLY DETERGENT (HOT), CONTACT • TIME & ‘ELBOW GREASE’ RINSE DETERGENT & DEBRIS • DISINFECT • RINSE (where appropriate) • ALLOW TO DRY • Cleaning & Disinfection Cleaning may remove large numbers of bacteria A dirty surface may have 10,000,000 bacteria per sq... cm – A cleaned surface may have 10,000 bacteria per sq.. cm – A disinfected surface may have 10 living bacteria per sq.. cm – A cleaning and disinfection routine does not necessarily kill all micro-organisms but reduces their numbers to an acceptable level The Law & it’s Enforcement The main pieces of legislation : FOOD SAFETY ACT 1990 • FOOD HYGIENE REGULATIONS (1958-1978) • FOOD SAFETY (GENERAL FOOD HYGIENE) • REGULATIONS 1995 The FOOD SAFETY ACT 1990 is the main piece of legislation which governs FOOD HYGIENE REGULATIONS The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 Offences under FSA 1990…. To sell or offer for sale food... …which has been MADE HARMFUL, …which is UNFIT FOR HUMAN CONSUMPTION, …which is CONTAMINATED, …which is NOT OF THE QUALITY EXPECTED. The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 Environmental Health Officers are ‘The Enforcer’s’ of ALL FOOD SAFETY LEGISLATION AN EHO can : Enter, inspect, detain and seize food, • Issue an IMPROVEMENT NOTICE, • Issue an EMERGENCY PROHIBITION NOTICE, • Issue a EMERGENCY PROHIBITION ORDER. • The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 Penalties under the Food Safety Act 1990: Persons found GUILTY may face…. Fines of up to £20,000 and / or • up to Six Months in PRISON • However, in serious cases… Unlimited Fines and • Up to Two Years in PRISON may be handed • down The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 It is a Defence under the Food Safety Act 1990 to… PROVE ‘DUE DILIGENCE’ i.e. A defendant can be acquitted if they prove that they “took all reasonable precautions and exercised all due diligence to avoid committing the offence” The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 In Practice ‘Due Diligence’ means: Q.A. Monitoring & Record Keeping, e.g. Temperatures, Bug Records, Medical Certificates Training, e.g. Hygiene, HACCP, Preventative Systems, HACCP, Pest Control, Hygiene Manuals, Company Policies, Hygiene, Training, Supplier. The Law & it’s Enforcement FOOD SAFETY (GENERAL FOOD HYGIENE) REGS 1995 MAIN REQURIEMENTS: FOOD BUSINESS PROPRIETORS MUST • OPERATE HYGIENICALLY – ANALYSE FOOD HAZARDS – IDENTIFY CRITICAL POINTS IN PROCESSES – FOOD HANDLERS MUST • KEEP THEMSELVES CLEAN & WEAR CLEAN PROTECTIVE – CLOTHING REPORT NOTIFIABLE ILLNESS – BE SUPERVISED & INSTRUCTED &/OR TRAINED IN FOOD – HYGIENE MATTERS COMENSURATE WITH WORK ACTIVITY