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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
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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 !
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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
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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
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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
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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
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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
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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
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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