GENERAL FOOD SAFETY

GENERAL FOOD SAFETY AIMS OF THE TRAINING GUIDE

• • The aim of this training guide is to provide you with: A general overview and introduction to areas included in Food Safety training To provide you with a reference point as to which barbox guides are relevant for further information

GENERAL FOOD SAFETY

• Introduction to Food Safety • Legislation • Food Safety Hazards • Food Safety Controls • Food Premises

INTRODUCTION TO FOOD SAFETY

FOOD SAFETY – WHAT’S INVOLVED?

• • • • • • • Prevention of Cross Contamination Temperature Control Time Control Personal Hygiene Cleaning Pest Control Maintenance of Premises

COST OF POOR FOOD SAFETY

• • • • • • • • • Disciplinary / redundancy Poor staff morale / high staff turnover Food poisoning or death Food contamination and wastage Legal action/closure by EHO Compensation claims Pest infestations Bad publicity Loss of profit - jobs!!

FOOD SAFETY LEGISLATION

FOOD SAFETY LEGISLATION BARBOX GUIDES

FOOD SAFETY AND THE LAW EHO VISITS – GUIDE TO WHAT TO EXPECT FOOD SAFETY PROSECUTIONS SUGGESTED TRAINING FOR FOOD HANDLERS

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ENVIRONMENTAL HEALTH OFFICERS

Powers of entry Sample/seize food Examine records Provide advice Letter requesting works Serve notices Power to close /prosecute

PROSECUTION

• •  • • • Company General Manager or equivalent Individual Staff Food Hygiene Regulations - Fines up to £5,000 per offence Food Safety Act - Fines up to £20,000 per offence Serious cases can be referred to the Crown Court for unlimited fines and/or imprisonment

LEGAL CASES AND COSTS

Examples Of Criminal Cases – – – – – – Sandwich firm …£57K (April 2011) Take-away owner… 8 months in prison (Feb 2011) Retailer …£14 (May 2011) Take-away owner…. 3yr ban (Jan 2011) Discount store …£34K (Apr 2011) It costs a lot less to keep a kitchen clean

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BENEFITS OF GOOD FOOD SAFETY

Safe food Reduced wastage Compliance with the law Customer satisfaction Good publicity Staff morale Increased profits job security

FOOD SAFETY – DEFINITIONS

1. Hazard 2. Contamination 3. Cross contamination 4. Risk 5. Control measures 6. Food poisoning 7. Food safety

FOOD SAFETY HAZARDS

• • • •

HAZARD AND RISK

Hazard - Anything which has the potential to cause harm or is objectionable to the customer Contamination - The presence or introduction of a hazard in food Risk - The likelihood of a hazard occurring Control measures - Actions required to prevent or reduce hazard

Copyright Perry Scott Nash Associates Limited 15

TYPES OF FOOD SAFETY HAZARDS

1. Biological e.g. Bacteria, Parasite, Virus 2. Physical e.g. Broken glass, screw, stone 3. Chemical e.g. Cleaning fluids, insecticides 4. Allergenic e.g. Peanut, shellfish

PHYSICAL HAZARDS

PHYSICAL HAZARDS

• • • A foreign body in food such as glass or a stone can cut a customer’s mouth, break teeth or cause choking Even if no injury, will be objectionable to customer Physical hazard would include food served too hot, risk of burning customer

PHYSICAL HAZARDS – SOURCES

• • • • • • Sources of physical hazards include: Raw ingredients (e.g. bones, stalks, dirt) Food packaging (e.g. string, plastic, card) Buildings & equipment (e.g. wood splinters, flaking paint, screws) Food handlers (e.g. jewellery, hair, plasters) Pests (e.g. dead bodies, droppings) Sabotage

PHYSICAL HAZARDS CONTROLS BARBOX

GUIDE TO PREVENTING PHYSICAL CONTAMINATION

CHEMICAL HAZARDS

CHEMICAL HAZARDS

• • • • Use reputable suppliers to ensure food not contaminated with chemicals Store chemicals (such as cleaning fluids, pest baits) separately from food Never transfer chemicals into unmarked containers Do not use chemicals near food (e.g. spray cleaning products near uncovered food)

ALLERGENIC HAZARDS (FOOD ALLERGIES)

FOOD ALLERGIES

The ‘big eight’ foods responsible for 90% of allergic reactions to food in the UK: • Milk • • Eggs Peanuts (groundnuts or monkey nuts) • • • • • Nuts (including Brazil nuts, hazelnuts, almonds and walnuts) Fish Shellfish (including mussels, crab and shrimps) Soya Wheat

FOOD ALLERGIES

• • • • • • Symptoms from food allergens include: Sickness, diarrhoea and abdominal cramps (similar to food poisoning) Rashes Tingling lips, tongue and throat Swelling of the throat and mouth Difficulty in breathing or speaking Anaphylactic shock (life threatening) - Swelling in the throat, difficulty breathing, drop in blood pressure, collapse and unconsciousness

ALLERGENIC HAZARDS CONTROLS BARBOX

FOOD ALLERGIES QUICK GUIDE

BIOLOGICAL HAZARDS – BACTERIA AND FOOD POISONING

BACTERIA

• • • Microscopic Everywhere!

The main cause of food poisoning Can’t see ‘em Can’t smell ‘em Can’t taste ‘em

FOOD POISONING

How do bacteria make you ill?

– Upset digestive system – Vomiting and diarrhea – defense mechanisms – Toxins – Young, elderly and immuno suppressed particularly vulnerable

FOOD POISONING PREVENTION BARBOX

GUIDE TO PREVENTING FOOD POISONING IN YOUR OUTLET

DISCUSSION

What are the sources of food poisoning bacteria in your kitchen?

Consider: Raw Food, pests and pets, people, dirt, dust, rubbish

FOOD SAFETY CONTROLS

TIME AND TEMPERATURE CONTROLS

Time and temperature controls are required at each stage of the food handling process: • • • • • • • • • Delivery Storage Thawing Preparation Cooking Cooling Hot holding Re-heating Service

DELIVERY

• • • Temperature -18 o C frozen foods 0 o C - 5 o C refrigerated foods Monitor: Record temperatures in kitchen log book • • • Time Is food in date?

Store deliveries quickly Chilled first, then frozen, ambient last

TIME/TEMPERATURE CONTROL BARBOX GUIDES

FOOD STORAGE GUIDANCE FREEZING FOOD GUIDELINES FREEZING FRESH FOOD GUIDELINES

USE BY / BEST BEFORE BARBOX GUIDE

DATE CODES GUIDANCE

PREPARATION

• • • Minimise time in the danger zone Remove from storage the minimum amount of food required for preparation Prepare foods without delay

COOKING MEAT

• • • • ‘Blue’ steaks - ‘sear’/cook the outside surfaces to kill bacteria Whole cuts / joints e.g. beef/lamb or steaks can cook ‘rare’ Meat on the bone, burgers, sausages, pies, lasagne - must be thoroughly cooked to at least 75 o C Refer to spec cards at all times

PROBE THERMOMETERS BARBOX GUIDE

USING A PROBE THERMOMETER

REMEMBER!

• • If we fail to control Temperature and Time: Bacteria survive, multiply and may produce toxins Food poisoning results

Keep high risk food very hot or very cold i.e. out of the Danger Zone

CROSS CONTAMINATION BARBOX FOOD SAFETY

CROSS CONTAMINATION GUIDE

FOOD PREMISES DESIGN AND MAINTENANCE

FOOD PREMISES BARBOX GUIDE

GUIDE TO DESIGN AND STRUCTURAL MAINTENANCE FOR FOOD PREPARATION AND STORAGE AREAS

If you can do all of this and keep the kitchen clean and tidy, you have nothing to worry about!!!