Food Hygiene Training for All

Transcription

1 Food Hygiene Training for All TECHNICAL CONTENT Welcome to Food Hygiene Training for All Every year across the European Union there are thousands of incidents of food poisoning, the most common cause being Campylobacter. Sadly people die from food poisoning bacteria and the costs to be European Unions Government Health Services are very significant. It is the legal responsibility of Employers and Employees to comply with EU Food Safety Laws. As an employee you must make sure that you work in a hygienic manner and obey all company rules and instructions to ensure your actions do not result in a food poisoning incident. Objectives This Food Hygiene Course is delivered in Eight Modules including a module on Health & Safety. When completed, you will have an understanding of: Food Safety Personal Hygiene & your responsibilities with respect to Food Safety HACCP How we maintain high standards of Cleanliness Temperature Control Safe Food Practices including how Cross Contamination can occur Pest Control Common causes of accidents in catering and their prevention At the conclusion of each module there is a short quiz to test your understanding

2 Module One - Subjects covered in Module One of this Course Food Safety What is Food Safety What is Food Safety What are the benefits of Food Safety How do we ensure that the food we serve in Catering establishments is safe As a food handler what are your legal responsibilities regarding food safety Food Safety is the means by which we ensure that the food we serve to our customers is free from:- Bacteria Nuts Glass Pests Food poisoning bacteria which could make them ill Allergens e.g. nut allergy which for some customers could make them ill and as a result die. Foreign material contamination e.g. glass, wood, stones which could cause harm Contamination from rats, mice, flies, and insects including cock roaches The benefits of Food Safety We ensure that customers do not suffer from illness as a result of eating in the catering establishment An outbreak of food poisoning can not only lead to a prosecution but also a major claim by the customer We ensure that we comply with the law because prosecutions can result in fines and also jail sentences which can be applied to employees as well as the company. How do we ensure the Food we serve is safe? We: Train management and staff on how to maintain high standards of hygiene and food safety. Take steps to ensure that food is not exposed to contamination by handling it safely Maintain at all times food at a temperature which prevents food poisoning bacteria from multiplying during storage, preparation, cooking and service Maintain the catering establishment in a clean condition and ensure that it is pest free What are your legal responsibilities regarding food safety You must not: expose food to risk of contamination You must: Obey all instructions given with respect to the safe handling of food, maintaining standards of cleanliness and personal hygiene Report to your Manager if you become ill with symptoms of food poisoning Follow the standards laid down in this training course

3 In Module One you have learned What is Food Safety What are the benefits of Food Safety How we ensure that the food we serve is safe As a food handler what are your legal responsibilities regarding food safety

4 Module Two - Sections covered in Module Two of this Course Sections covered in Module Two of this Course Personal Hygiene Personal Standards Personal Standards The need to report Illness The correct method of Hand Washing & when to carry it out People including food handlers are a potential source of contamination of food as a result of poor standards of personal hygiene and it is your responsibility to maintain high standards of personal hygiene In order to do this you should:- Shower every day Wear clean protective clothing provided for you Follow the catering establishment s jewellery policy e.g. wearing only a plain wedding ring, stud ear-rings. Necklaces/bangles are not allowed You must also:- Cover cuts and burns with waterproof dressing Wash your hands regularly You must not:- lick your fingers when handling food Wear nail varnish or nail extensions Taste food in an unhygienic manner e.g. tasting with a spoon and returning it to the food smoke, eat or drink when handling food use perfume or make up Reporting Illness You MUST report to your Manager or Supervisor if:- you suffer the symptoms of Food Poisoning e.g. stomach disorders, diarrhoea, and vomiting you have skin complaints, eye or ear discharges as they can be a source of food poisoning bacteria a member of your family or person in your household becomes ill with symptoms of food poisoning If you suffer from any of the symptoms of food poisoning you MUST:- See your Doctor Not return to work until being given clearance by the Doctor Hand Washing You must wash your hands:- when you enter and re-enter the kitchen after using the toilet

5 between handling raw meat, poultry, fish, eggs and any other food after touching your eyes, ears, hair, nose or face after handling rubbish after coughing or sneezing into your hands or using a handkerchief or tissue after using disposable cloths after wearing rubber gloves The correct method of washing your hands is to:- Turn on hot and cold taps to obtain hand hot temperature wet hands under running water Use one squirt of bactericidal soap and work up into a lather in the palms of your hands Wash the back of the hands, between your fingers, wash thumbs and then your wrists Clean the nails on each hand by using the soap in the palm of your other hand Dry hands on the paper towel provided If you revisit the taps use the paper towels as the taps could be contaminated Dispose of the paper towels in bin sacks provided using foot pedal to open REMEMBER: IT IS YOUR RESPONSIBILITY TO MAINTAIN HIGH STANDARDS OF PERSONAL HYGIENE In Module Two you have learned Personal Hygiene Personal Standards The need to report Illness The correct method of Hand Washing & when to carry it out Module Two Questions: 1. When entering and re-entering the kitchen what should you do first? a. Wash your hands (correct answer) b. Start preparing food c. Remove food from the refrigerator 2. What should you do if you become ill with symptoms of food poisoning? a. Report illness to Management immediately (correct answer) b. Attend work as normal c. Take a day off and say nothing

6 Module Three - Sections covered in Module Three of this Course Hazard Analysis and Critical control points (HACCP) An outline of what HACCP is and how procedures are developed What it means to Food handlers Its role in Food Safety How it contributes to producing safe food What is HACCP? HACCP stands for:- Hazard Analysis and Critical Control Points How do we implement it The catering manager and chef examine the food production stages i.e. delivery, storage, preparation, cooking, cooling, reheating and service to establish where food may become contaminated (control points) and the controls to be put in place. They then develop a Food Safety Management System which contains all the policies and procedures for the production of safe food in the catering establishment. It also includes records such as temperature control records, training records. What does it mean to food handlers You must be made aware of the requirements of the Food Safety Management System and trained in how you help maintain it e.g. By writing down the records on the forms you are provided with Informing your supervisor if the records show non compliance with the standards in the food safety management system e.g. refrigeration not working correctly Making sure that you follow the food safety controls identified in this course through good personal hygiene and making sure that you do not contaminate food Its role in Food Safety It is a method of ensuring the safety of food produced by the catering establishment which will be subsequently be consumed by your customers and therefore prevents them from becoming ill from food poisoning Potential hazards e.g. bacteria, chemicals, and foreign materials which might contaminate food are identified and controls are put in place to prevent the contamination occurring and making the food unsafe The Food Safety Management System is intended to provide guidance on how to comply with: The requirements of the Food Hygiene Regulations 2006 Article 5 of the Regulation EC No 852/204 which requires catering businesses to operate to the principles of HACCP Does the system need to be complicated

7 No, the Food Safety Management System takes you through the simple steps of ensuring that the food served is safe to eat. How it contributes to producing safe food By implementing controls the food eaten by customers does not become contaminated and thereby causing food poisoning In Module Three you have learned An outline of what HACCP is and how procedures are developed What it means to Food handlers Its role in Food Safety How it contributes to producing safe food

8 Module Four - Subjects covered in Module Four of this Course Kitchen Hygiene The importance of Cleaning How we maintain high standards of cleanliness How cleaning is organised The importance of Cleaning Why is cleaning important By keeping the catering establishment clean i.e. all parts of the fabric, equipment, work surfaces etc we will:- reduce the risk of food poisoning bacteria from multiplying reduce attraction to pests including flies, cockroaches, rats and mice provide a more pleasant working environment which will improve attitudes to hygiene comply with European legislation attract customers to the catering business How we maintain high standards of cleanliness? We use cleaning chemicals including detergents sanitisers disinfectants Detergents: combined with water enables the removal of grease and dirt during cleaning Sanitisers used for cleaning and disinfecting surfaces and equipment Disinfectants: destroy or inactivate harmful bacteria Dishwashing and Pan washing We use equipment such as automatic dishwashers to clean and sanitise crockery and cutlery The dishwasher is equipped with detergents and rinse chemicals and operates at wash temperatures of 60 C and a rinse temperature of 82 C The double sink method of washing pans etc is used as follows:- remove food debris with a spray immerse in the first sink with water and detergent at a temperature of 55 C immerse in a second sink with water with very hot water Maintaining standards of kitchen hygiene As well as chemicals we use equipment such as mops, brushes, cleaning cloths. It is important that the equipment we use is clean and maintained in a clean condition Methods of cleaning used are suitable to each task e.g. cleaning/sanitising a preparation table you should:-

9 remove debris spray detergent/sanitisers on to the table allow sufficient contact time for the sanitiser to kill any bacteria Wipe the table clean and remove residue with a disposable cloth How is cleaning organised? In order to ensure that Catering establishments are cleaned regularly at a frequency necessary to maintain standards, cleaning is organised using Cleaning Schedules These are linked to cleaning rotas which identify who will do which cleaning task and when In order to ensure that cleaning is carried out satisfactorily, you will be trained by your supervisor on:- How to clean Which chemical is suitable for what purpose How to dilute the chemical in water to ensure it is effective In Module Four you have learned Kitchen Hygiene The importance of Cleaning How we maintain high standards of cleanliness How cleaning is organised Module Four Questions: 1. At which wash temperature do dishwashers operate at? a. 60 C (correct answer) b. 82 C c. 75 C 2. What do disinfectants achieve? a. They remove grease and dirt during cleaning b. They clean and disinfect surfaces and equipment c. They destroy or inactivate harmful bacteria (correct answer) 3. What do Sanitisers achieve? a. They remove grease and dirt during cleaning b. They clean and disinfect surfaces and equipment (correct answer) c. They destroy or inactivate harmful bacteria

10 Module Five - Subjects covered in Module Five of this course This module takes a best practice approach to Temperature Control Why we control the temperature of food How we control the temperature of food Temperature monitoring How and when we should do it Why we control the temperature of food? DANGER ZONE Bacteria multiply by dividing into two, every twenty minutes and multiply most quickly at 37 C (body temperature) Food poisoning bacteria multiplication occurs at temperatures between 5 C & 60 C Bacteria die. Spores & toxins may survive Bacteria multiply rapidly Most bacteria survive but will not multiply quickly Most bacteria will survive but not grow If food is left out for long periods of time in the Danger Zone then food poisoning bacteria will multiply to unsafe levels Why we control the temperature of food At 5 C and below i.e. refrigeration temperature, food poisoning bacteria multiply very slowly and at even lower temperatures e.g. in the freezer they become dormant At 60 C and above food poisoning Bacteria start to die, so in order to maintain food with safe levels of bacteria:- THE GOLDEN RULE KEEP FOOD OUT OF THE DANGER ZONE BY KEEPING IT HOT OR COLD How we control the temperature of food We make sure that food is in the Danger Zone for the minimum amount of time by:- Putting chilled food deliveries into the refrigerator as soon as possible Keeping food out of refrigeration for the minimum amount of time during preparation and service Storing ready prepared food in refrigeration at a centre temperature of 5 C How we control the temperature of food Storing frozen food at -18 C or above and defrosting food in controlled conditions i.e. the refrigerator Cooking food thoroughly to a minimum centre temperature of 75 C and not too far in advance Holding hot food for service at a centre temperature of 63 C and above Temperature monitoring of food How and when we should do it In order to control the temperature of food we monitor temperatures from delivery to service We monitor temperatures of food using a probe thermometer

11 We check frozen food by placing the probe between packs We monitor refrigeration by checking the temperature of the water in a plastic cup stored in the refrigerator Temperature monitoring of food How and when we should do it:- We ensure that we do not cross contaminate the food by sanitising the probe with a sterile wipe after each use We record the temperatures on a record sheet If you find that food is at the wrong temperature you must report it to your Supervisor In Module Five you have learned Temperature Control Why we control the temperature of food How we control the temperature of food Temperature monitoring of food How and when we should do it Module Five Questions 1. What is the minimum temperature when cooking food? a. 65 C b. 60 C c. 75 C (correct answer) 2. What is the correct temperature of Hot Holding food? a. 63 C (correct answer) b. 37 C c. 50 C 3. Between which temperatures is the Danger Zone? a. Between 5 C & 60 C (correct answer) b. Between 5 C & 75 C c. Between 0 C & 37 C

12 Subjects covered in Module Six of this Course Safe Food Practices The main types of contamination Sources of food contamination Preventing contamination of food What is cross contamination How does cross contamination occur How do we prevent cross contamination What are the main types of Contamination Bacteria e.g. Salmonella Bacterial contamination involves food poisoning organisms and can occur as a result of cross contamination Physical e.g. Glass Physical contamination is when a foreign material e.g. glass is found in food Chemical e.g. Cleaning materials Chemical contamination is when food comes into contact with e.g. a cleaning chemical Contamination can result in food being unfit for human consumption What are the sources of food contamination Mould & spoilage organisms Machinery, equipment & utensils Animals including pests Cross-contamination by food poisoning bacteria People Preventing contamination of food To prevent Foreign Material Contamination you must:- Eliminate glass containers from the kitchen and food areas Dispose of uncovered food in the vicinity of the breakage of glass utensils used e.g. in a bar and remove all debris Check all food during preparation for foreign material contamination Wash/sanitise salad vegetables Ensure that food is kept covered when not being prepared Stock Rotation By controlling the shelf life of food in storage using the principles of FIRST IN FIRST OUT we will reduce the risk of food becoming unfit for human consumption due to mould and food spoilage organisms. High risk food e.g. sandwiches have a Use by Date on the packaging which is the date by which the food must be consumed and is therefore stored in refrigeration. Low risk foods have a Best Before date and are stored at ambient temperatures in the dry store.

13 Food produced in the catering establishment is rotated by labelling with the Use by Date which is its maximum shelf life What is Cross Contamination? Cross contamination is the process by which food poisoning organisms are transferred from one food to another e.g. from raw chicken to a food which will be eaten without further processing/cooking e.g. sandwiches The occurrence of cross contamination can therefore result in customers consuming contaminated food. Of course the result of eating such contaminated food could be an incident of food poisoning and therefore it is important that this situation is avoided How does Cross Contamination occur? The main ways in which Cross Contamination occurs in the kitchen is through: Handling raw food and then handling ready to eat prepared food without washing hands between each task Work surfaces and equipment not being cleaned & sanitised between the preparation of raw and ready to eat prepared food Storing raw food above ready to eat food in refrigeration so that contamination e.g. blood can be transferred to the ready to eat prepared food Cleaning cloths being used inappropriately e.g. using the same cloth to wipe down a surface used for the preparation of raw and prepared food Preventing Cross Contamination We can prevent cross-contamination in the kitchen by:- Having high standards of personal hygiene Using utensils rather than hands to handle food and regularly wash hands Cleaning/sanitising work surfaces regularly and using separate chopping boards (colour coded) for raw and ready to eat prepared food We can also prevent cross-contamination in the kitchen by:- Preparing raw and ready to eat foods in separate areas of the kitchen Using disposable cleaning cloths Cleaning/sanitising equipment e.g. slicers between usage Removing refuse and food waste regularly so that pests are not attracted to the kitchen In Module Six you have learned Safe Food Practices The main types of contamination Sources of food contamination Preventing contamination of food What is cross contamination How does cross contamination occur How do we prevent cross contamination Module Six Questions: 1 Which are the principles of stock rotation? a. First In First Out (correct answer)

14 b. Last In First Out c. First In Last Out 2. How do bacteria multiply? a. By dividing into two every ten minutes b. By dividing into two every twenty minutes (correct answer) c. By dividing into two every five minutes 3 Which of the following refers to the date by which prepared food must be consumed? a. Best before Date b. Use by Date (correct answer) c. Date of production

15 Module Seven - Subjects covered in Module Seven of this course Pest Control Why it is important? Which pests we need to control How do we control pests Pest Control - Why is it important? Pest control is important because pests can:- Contaminate food e.g. rodent droppings, flies vomit on food when they land on it Cause the Local Inspector to close the Catering Establishment because infested premises are an immediate risk to Public Health Create economic damage e.g. rats can gnaw through electric and computer cables and therefore damage the business What pests do we need to control? The main pests we need to prevent entering the catering establishment are:- Rats and mice Flies, cockroaches and ants Pigeons and sparrows How do we control pests? We prevent pest infestations by:- Fitting fly screens on open able windows and doors Maintaining doors so that there are no gaps underneath which will allow mice to enter the premises as they can crawl through a gap the diameter of a pencil Keeping the catering establishment in good state of repair including drains, floors, walls, ceilings and windows Keeping food stored in sealed containers to prevent access Checking food deliveries to ensure that food is not infested Using electric fly killers to ensure that insects who do enter the catering establishment are killed Employing a pest control contractor to regularly check that the catering establishment is pest free both internally and externally Ensuring that all refuse and food waste is removed from catering areas Keeping refuse storage areas and waste skips in a clean and tidy condition Ensuring that there are no areas external to the catering establishment which will provide harbourage for pests e.g. weeds and vegetation ABOVE ALL IT IS THE RESPONSIBILITY OF ALL STAFF TO BE VIGILANT AND REPORT ANY SITINGS OF PESTS TO MANAGEMENT In Module Seven you have learned Pest Control Pest control - Why it is important?

16 Which pests we need to control How we control pests Module 7 Questions How do we prevent pests getting into food? (a) By leaving refuse out in the kitchen (b) By keeping food in sealed containers (c) By keeping food until it is out of date What action do you take if you find a mouse in the kitchen? (a) Try and kill it (b) Send for the pest control contractor (c) Stand on a chair and call the chef

17 Module Eight - Subjects covered in Module Eight of this course Health and safety Common causes of accidents in catering Accident prevention How to react in case of fire, accident, injury Hazard and Risks in Catering Slips, trips and falls Cause over 33% of all accidents in the Catering Industry They can be caused by:- Wearing unsuitable footwear (remember it is your responsibility to wear the personal protective equipment provided) Slippery floors Worn carpets Trailing wires Slips/trips can be prevented by keeping floor surfaces well maintained, clean and dry and by removing any obstruction which may cause accidents LOOK OUT FOR HAZARDS & REPORT THEM TO YOUR MANAGER Cuts and Burns Cuts and burns can be prevented by following the correct training in the use of knives, wearing protective gloves and clothing Accident Reporting What to do in the event of an accident:- Get help from the first aider If necessary contact the emergency services Isolate the area where the injured employee is situated Ensure that any machinery or equipment involved is left untouched All accidents must be:- reported to the Manager entered into the Accident book with full details of the date, time, location, name of person injured, injury, equipment involved Module 8 Questions 1) What is the most common type of accident in catering (a) Slips and trips (b) Cuts and burns (c) Electric shock 2) What is the first action do you take when accident happens (a) Telephone for a Doctor (b) Call the first aider

18 (c) Call the chef