Wiltshire Fire & Rescue Service Health & Safety Manual

Transcription

1 1. Introduction 2. Definitions 3. Risk Assessment 4. Prevention of Contamination a. Limiting Growth Rate b. Preventing Cross Contamination 5. Cleanliness Premises & Equipment 6. Personal Hygiene 7. Food Preparation Areas 8. General Hygiene Rules 9. Food Storage 10. Good Practice Food Hygiene Summary Links: - Food Standards Agency (FSA) Keeping Food Safe - FSA Health & Safety in catering and hospitality Colour Coded Chopping Boards Poster Page 1 of 8

2 The objective of this document is to give guidance, for the preparing and storing of food within the. Ensuring good hygiene in kitchens can prevent food poisoning. Hygiene is not just about cleaning it refers to a number of things you can do to stop harmful bacteria reaching the plate. 1. Introduction The are committed to ensuring that food storage and preparation areas are kept to a satisfactory standard. Catering arrangements on Fire Stations resemble that of our own domestic catering at home, only on a slightly larger scale. This will not allow any complacency, in terms of food safety. A large proportion of food related illness is believed to arise within the home environment. 2. Definitions Food Hygiene This is effective control measures for ensuring that food is prepared in a satisfactory environment, and that personnel are aware of the need for personal hygiene when carrying out food preparation. Food Safety This is the provision of storing, labelling and preparing food, it also covers items which the food may come into contact with, cling film, equipment etc. Food Storage Food ingredients must not be accepted in to a food storage area, fridge, cupboards etc if there is a likelihood that they will contaminate other food stuffs. Food must be stored in appropriate conditions and protected from cross contamination and deterioration. This includes protection against pests. 3. Risk Assessment It is important to identify parts of any food preparation activity and ensure that adequate control measures are put in place. Basically there is a need to identify the hazards in the food preparation process, the extent of which is governed by the catering activity. For example sandwich preparation for a watch will require basic consideration, where as catering for a function or large numbers of people will require a more detailed assessment. Page 2 of 8

3 4. Prevention of Contamination Food poisoning is caused by microbial life forms that have a detrimental effect on humans if consumed. The most common microbes associated with food poisoning are bacteria. It must be assumed that any raw food, especially meats, coming into the food preparation area are likely to contain harmful micro-organisms. The aim therefore is to prevent these micro-organisms from posing a risk by: - Limiting their growth rate or killing them Preventing cross contamination from one food stuff to another a) Limiting Growth Rate Even when food is, or has been contaminated, food poisoning organisms need fairly specific conditions in which to grow. Bacteria will multiply very rapidly in the right conditions (they will double every 30 minutes). By controlling the storage temperature we can minimise the growth of organisms to a safe level. By ensuring that food is cooked thoroughly and evenly for the correct amount of time will reduce the chances of survival of these organisms. b) Preventing Cross Contamination It will serve no purpose to control the temperature of an item of food only to allow it to either become contaminated or to contaminate other food products. To store raw meat in a fridge would be the correct method, but to allow liquid from the meat to come in contact with salad stuff or vegetables will only spread the bacteria to an item of food, which will not be cooked. Using a strict regime of food storage, isolating one food from another, will reduce cross contamination. Raw meat should be properly wrapped or placed in a container and stored at the lowest part of the fridge, which is suitable. This will stop contamination, should liquid escape from the container or wrapping, onto the food items. You must ensure that the container or wrapping (cling film type) is appropriate for the food you wish to store or wrap. Cross contamination may range from dirty surfaces to chemicals used for cleaning, so care must be taken. Page 3 of 8

4 5. Cleanliness - Premises & Equipment This involves both the cleanliness of the premises and equipment and that of the food handlers themselves. The premises and area for handling and preparing food are to be kept clean and the cleanliness maintained. The same applies to the equipment used in food preparation. Proper cleaning of the kitchen/food preparation area removes the opportunity for the food poisoning organisms to develop. Food storage/preparation areas usually require cleaning with a chemical or detergent, when using these items ensure that you follow the user instructions and rinse or wipe the surfaces sufficiently. Failure to do so may result in the food item becoming contaminated. 6. Personal Hygiene People by their actions can transmit food poisoning organisms from one place to another or themselves. Personal hygiene on the part of all food handlers is of the utmost importance. Healthy people may carry germs around with them usually in their nose, throat, skin or bowels. It stands to reason that if you are suffering from skin lesions, discharge from cuts or boils, diarrhoea or vomiting you are likely to contaminate food with a food poisoning bacteria. By maintaining a good standard of cleanliness both personally and in the food preparation areas you will greatly reduce the chances of contaminating the food with harmful bacteria. Did You Know? 1000 time as many germs spread from damp hands than dry hands! If you wear a ring, there could be as many germs under it as there are people in Europe! Millions of germs can also be present under watches and bracelets! A 1mm hair follicle can harbour 50,000 germs! In a recent study, up to 53% of people using the toilet did not wash their hands afterwards! Page 4 of 8

5 7. Food Preparation Areas Cleanliness to the area where food is prepared is to be kept is essential to limit the chances of bacteria growth or cross contamination. Raw meat and cooked meat must never be used at the same time, on the same surfaces or chopping boards The food preparation surface is to be capable of being easily cleaned (wooden, painted or varnished surfaces are not suitable for food preparation) Synthetic coloured chopping boards, of different colours should be used for the appropriate food being prepared and clean work surfaces/chopping boards before and after use Never clean/prepare raw meat and vegetables in the same sink. To reduce the chances of cross contamination always clean the sink before and after this type of food has been used Never use a food preparation sink for filling up mop buckets or cleaning equipment Do not soak mobs and cloths overnight as disinfectant solutions weaken and may allow bacteria to grow Use cleaning equipment mops and cloths only for the purpose that they are attended for. Page 5 of 8

6 8. General Hygiene Rules Food should only be handled when there is no alternative, therefore hand cleanliness is the basic rule of hygiene. 1. Hands and arms must be washed with soap and running hot water, paying attention to the nails (using a scrubbing brush if available). This is to be done in a wash basin specifically used for that purpose, and not the same sink where you will wash and prepare food. This must be done: - Before starting work After moving from one area to another After using the toilet Between handling raw and cooked food, especially meats After handling waste food and refuse After handling chemicals Before and after cleaning procedure After contact with pets or contaminated food After touching any part of the head After smoking Hands must be thoroughly dried, preferably with paper towels 2. Designated hand-wash basins must not be used for any other purpose 3. Hand-wash basins should be supplied with, a nail brush, soap and paper towels 4. Smoking is prohibited in all food preparation areas and food stores 5. Cuts must be fully covered with a blue waterproof dressing 6. Staff with skin, nose, throat or bowel infections or Staff that have family members who are ill with food poisoning must inform their Line Manager or Officer in Charge. The Person concerned must NOT handle food A survey by the Food & Drink Federation, published in 2001, found that: - 26% of men and 17% of women said they do not always wash their hands before preparing food 31% of men and 17% of women said they do not regularly wash their hands after using the toilet Page 6 of 8

7 9. Food Storage There is a need to monitor the storage of food in tins, packets or fresh loose produce. Ensure that the food items are used by the best before date and that they are stored correctly. Fridge s 1. Food should be stored using the following: - TOP SHELF Cooked food & food ready to eat MIDDLE SHELF Packaged food, chocolate bars, bottled food etc. BOTTOM SHELF Raw food, vegetables, packaged food like meat/bacon etc. 2. Food must be stored in containers or sealed in suitable cling film to stop blood or fluid from cross contaminating. 3. Food must be stored at the correct temperature (below 8 C but preferably below 5 C), ensure the fridge thermometer is within the correct range. 4. Regularly check operating temperatures and keep doors opening to a minimum. 5. Report any defects as soon as possible and take prompt action to correct the problem. 6. If a shelf has been used for storing raw meat this must be cleaned/disinfected before cooked meat is stored. 7. Do not overload fridges, this will hinder the circulation of cool air and may cause the food to not be kept cold enough. 8. Do not put foods in the fridge when they are still hot. 9. Root vegetables such as potatoes, carrots etc, often have traces of soil on them which can contain harmful bacteria. So wash them thoroughly before use 10. Other fruit and vegetables may have traces of pesticides or other chemicals on their surface too. So wash them thoroughly before use. Page 7 of 8

8 Other Food Store Areas When using a cupboard or a room for storage ensure: - The area is ventilated and not damp The surfaces can be cleaned easily Earliest Best Before Items are rotated to the front Tins are not rusty Discard out of date produce The area is free from insects and vermin Check recommendations on tinned meats Check recommendations on the best temperature to store 10. Good Practice Food Hygiene Summary Follow good personal hygiene Cook foods thoroughly Keep foods at the right temperature Prevent cross-contamination Keep the kitchen clean Page 8 of 8