Basic Food Hygiene. Level 1. Course Workbook

Transcription

1 Basic Food Hygiene Level 1 Course Workbook

2 Essential Food Hygiene This Workbook contains all you need know about basic food hygiene and is an important part of your training course. Please read this through carefully and continue to use the workbook as a reference guide when you are back in work. Remember, it is your responsibility. Food Hygiene 1

3 Section 1: Hygiene control The following pages will give you details of the guidelines to follow to prevent food becoming contaminated. Food may be contaminated in many ways: Raw food Rubbish Work surfaces Food handler Pests 2 JISC Netskills 2013

4 The transfer of bacteria from a contaminated food to an uncontaminated food is called cross-contamination. Food-to-food contamination It should be assumed that raw meat is infected with bacteria so you should always keep raw meat well away from other foods but particularly from cooked meat and cooked poultry. As well as raw meat, shellfish, eggs and soil from vegetables also carry bacteria. Equipment-to-food contamination Pests and raw meat can easily contaminate the equipment and work-surfaces and this contamination can be passed on to other foods. Don t forget that the food handler can also be responsible for passing on bacteria. Lots of pieces of equipment in the kitchen can be a cause of cross-contamination. Examples are, knives, mincers, slicers, chopping boards and don t forget kitchen surfaces. Be Aware! Although kitchen work-surfaces and kitchen equipment may look clean they may have become contaminated and it will not be obvious you cannot see bacteria. Do you think that wiping surfaces and equipment with a cloth keeps them clean? Think again! Cloths can easily pick up bacteria and once on a cloth, the bacteria can easily be transferred. Colour coding Simple to do yet can prevent cross-contamination. Using this type of system, different pieces of equipment such as chopping boards are allocated different colours. The colour will determine when and where they can be used. Food Hygiene 3

5 An example of colour coding Raw Meat and Poultry Fish Cooked Meats Salad and Fruit Vegetables General Purpose / Bakery Food handler-to-food contamination Please remember Do not use your hands to handle food use tongs Food should be carried in containers or on plates Do not blow into a food bag to open it Do not lick your fingers to separate wrapping paper Avoid touching parts of dishes that will come into contact with food 4 JISC Netskills 2013

6 Section 1 End of Unit Quiz A List three ways in which food can be contaminated B Identify the three categories of food contamination C Match the colour coding Colour Food type Yellow Orange White D Your tips List three tips you would give to a food handler to avoid food contamination Food Hygiene 5

7 Section 2: Personal hygiene It s your responsibility One of the easiest ways for bacteria to spread through the food area is from your hands. Your hands touch and can contaminate work surfaces, trays, crockery and catering utensils, which in turn may transfer the bacteria to food. Wash all parts of your hands and wrists under warm running water. The most frequently missed areas when washing hands are the fingertips and thumbs. Remember that if your hands are contaminated by bacteria then these can be passed on to taps so these require frequent cleaning. Bacteria can collect under fingernails. Nail varnish may flake off and contaminate food and false nails may become physical contaminants in food. It is important that you keep nails short and clean and do not wear nail varnish or false nails. Personal responsibilities Bacteria live in your nose, mouth, throat and ears and can be transferred by you to food, work surfaces and equipment. Bacteria also live in your hair and on your scalp. You should: Avoid coughing or sneezing in a food room Avoid touching your face and head, particularly your mouth, nose and ears Keep your hair covered Never comb your hair in a food area or while wearing protective clothing 6 JISC Netskills 2013

8 Protective clothing Food handlers must wear suitable clean clothing. Protective clothing should be worn where appropriate, but remember it must be kept clean. It will help to protect the food from the risk of contamination if you: Wear clean protective clothing Do not wear your protective clothing away from work Smoking Smoking is not allowed in any work area. Bacteria can be transferred to your hands from your mouth by smoking so hands must be washed when returning from a smoking break. Food Hygiene 7

9 Section 2 End of Unit Quiz A Your body List three parts of your body where bacteria can live B Your responsibility List three things you should do to avoid passing on bacteria C Protective clothing What should you remember about your protective clothing? JISC Netskills 2013

10 Homework Task Day 1 You will need to access the HSE web site and complete the following tasks. You may need to refer to these topics back in your workplace. 1. List the ten things a business needs to do when first considering health and safety in the workplace. 2. What do the COSHH Regulations cover? 3. What do the FDF s practical guidelines say about creating health and wellness in your workplace? 4. What are the main risks associated with the manual handling of heavy pallets of soft drinks? Food Hygiene 9