Understanding Safety in Food Handling Self Directed Learning course

Transcription

1 INTRODUCTION Food safety is a growing concern in our society. Around 7 million Australians were affected by food poisoning in 2003, and these are conservative figures as the symptoms of food poisoning are similar to many other common complaints. Food poisoning is a serious issue. In Melbourne around 30 people were hospitalised and a death occurred as a result of contaminated food from one particular business. This not only affected the people who became sick, but their families, friends and the business involved was shut down plus may face legal action. Food is an integral part of life. Food professionals along with everyday cooks need to make sure the food they prepare is safe for consumption. The DVD comprises of a comprehensive look at the main issues related to food safety and how to keep food safe. These main issues are broken down into three chapters and can be viewed separately. CHAPTER ONE The Enemy focuses on micro-organisms and the four sources of contamination from yeast, moulds, viruses and bacteria and an in-depth look at bacteria as this poses the highest risk of food poisoning. The danger zone and other necessary conditions for bacteria growth are outlined, plus tips to keep food safe. CHAPTER TWO Enemy Tactics outlines cross-contamination of food. This shows an in-depth view of the hazards and best practices with chefs in a commercial kitchen. It covers the main sources of contamination, which are: person to food; person to surface/equipment; food to surface/equipment; food to food; and environment to food. CHAPTER THREE Taking Action delves into personal hygiene, good practices along the supply chain and cleaning. The quality control regime, HACCP (Hazard Analysis Critical Control Point) is included as part of good practices in this chapter. NEXT STEPS Watch chapters 1-3 of the Safety in Food Handling DVD, and then answer the related questions. The questions can be answered either on screen or by printing. Once you have answered all of the questions, please a copy to your Facility Manager. 1 Understanding Safety in Food Handling 1

2 CHAPTER ONE THE ENEMY 1. Why is food poisoning on the increase? People area eating more. Diverse range of bacteria, greater movement of food around the world. Bacteria is more toxic now than before. Sanitisers are not as effective. 2. What are the most common micro-organisms? Bacteria, flu, cold and gastro. Bacteria, viruses, flu and moulds. Viruses, moulds, yeasts and bacteria. 3. Why are bacteria of the most concern? Cannot see or smell them and they multiply rapidly in food. They make food taste bad. They can grow in all food. They can travel around the world. 4. What are the symptoms of food poisoning? Gastro, tiredness and feeling full. Headaches and sore stomach. Nausea, vomiting, fever and diarrhoea. Hunger. 5. What do food bacteria need to grow? Food, temperature, time and moisture. The danger zone and food. Poor hygiene, food and time. Cross-contamination. 6. High risk foods are: Uncooked rice, vegetables, roast chicken. Meat, seafood, dairy products, eggs, cooked rice and cooked pasta. Garden vegetables, whole fruits and homemade jams. Any foods which have been in the danger zone for 2 hours. 7. What is the danger zone? When food is not cooked properly. When food is not kept hot in the oven or bain marie. When food is between 5ºC and 60ºC. When food is below 75ºC. 2 Understanding Safety in Food Handling 2

3 CHAPTER TWO ENEMY TACTICS 8. Where are the main areas in a kitchen that bacteria can spread? Toilets, smoking areas, rubbish bins and floors. Any equipment and surface, food and environment. Chopping boards, door handles, floors and sinks. Knives, hand wash basins and brooms. 9. Cross-contamination between people and food which statement is false? If you touch your face or hair you must wash your hands before handling food. I don t need to wash my hands at all if I wear gloves. My personal belongings and clothing can be a source of bacteria. If I am suffering from food poisoning I should not handle food until I have been cleared of the illness for 48 hours. 10. When thinking about contamination between equipment-to-food which statement is true? Using tea towels to dry chopping boards is ok. Once equipment has gone through the dishwasher it does not matter if there is still food on it. Equipment used for prepping high risk food and read to eat food need to be sanitised before use. It is ok to rinse equipment between uses. 11. When thinking about cross-contamination between food-to-food which statement is true? Food can go into the freezer or fridge uncovered if it s cooling down. All raw and cooked meats should be stored on the bottom shelf. You should always make sure old sandwich fillings are not mixed with fresh sandwich fillings. 3 Understanding Safety in Food Handling 3

4 CHAPTER THREE TAKING ACTION 12. What is the supply chain? From store to table. List of suppliers used by the kitchen. From store to the kitchen. Bacteria growing time. 13. The steps involved in washing your hands thoroughly are: Soap, rub, sing Happy Birthday and sanitise. Wash for 30 seconds, wash fingers, thumbs, back of hands and wrists then dry with paper towel or air dry. Wash thoroughly with hot soapy water and dry with tea towel. Sanitise, wash, dry and put gloves on. 14. When should you wash your hands? Before starting work, between handling raw and cooked food and after touching your body. Once I have put my gloves on. After I have sanitised my hands. After I have finished preparing the food. 15. What should you check when accepting foods into storage? Temperatures, Use By dates, no dented tins and packing are in good condition. The driver has arrived on time. All food is below 5ºC. The driver has completed the paperwork. 16. The first-in-first out system means: The first person to work gets to go home first. The people who arrive on time get served first. The food which arrives that days gets used straight away. New food that arrives gets stored behind the old food in storage. 17. Why should you store pots, pans etc upside down? OHS; it makes it safer to pick up. To let the water drain out. To stop food crumbs falling in for bacteria to grow. It looks better. 4 Understanding Safety in Food Handling 4

5 18. Why should you keep ready to eat and not ready to eat foods apart? To stop cross-contamination. To ensure that cooked food gets used first. To reduce wastage. To maintain stock control. 19. What temperature should the fridge be? 5ºC or colder. Below 10ºC. 0ºC. 6ºC or colder. 20. What temperature should the freezer be? 0ºC -10ºC Below -15ºC and food is frozen hard. Between 0ºC and -15ºC. 21. What food does not need a label once opened? Milk and orange juice in the original packaging. Nourishing drinks if they will be consumed in 48 hours. Milk and orange juice that has been decanted into a jug. Left over food that will be eaten in 2 hours. 5 Understanding Safety in Food Handling 5