CIEH Foundation Certificate in
Food Safety
Session 3: Good food safety practice
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CIEH Foundation Certificate in Food Safety: Session 3 • Slide 1 Notes
Session 3:
Good food safety practice
3
You should develop knowledge and understanding of the need to
practise food safety in the workplace and be able to:
a. Explain the importance of, and methods for, temperature control at
all stages of the food process.
b. Explain the importance of, and procedures for, maintaining high
standards of personal hygiene.
c. Explain the importance of, and procedures for, keeping the
workplace clean and tidy.
d. Describe the importance of, and methods for, pest control.
e. Describe procedures for delivery, storage and stock control to
ensure food safety.
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CIEH Foundation Certificate in Food Safety • Slide 2
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 2 Notes
Time and temperature control
Time and temperature control is a key element of every food safety management
system.
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CIEH Foundation Certificate in Food Safety • Slide 3
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 3 Notes
What are the important temperatures to remember for food
safety?
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CIEH Foundation Certificate in Food Safety • Slide 4
What are the important temperatures to remember for food safety?
Activity (Timing 2 minutes)
Distribute Activity Sheet 9 to each learner.
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 5.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 4 Notes
Important temperatures for food safety
To ensure that food stays safe, you should keep:
§ cold food at 5°C or below
§ hot food at 63°C or above
§ frozen food at – 18°C or below.
The range of temperatures between 5°C and 63°C is often known as the ‘danger zone’,
as it is most suitable for bacterial multiplication.
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CIEH Foundation Certificate in Food Safety • Slide 5
For chilled food, 8ºC is the legal requirement, but 5ºC is best practice.
For frozen food, there is usually a tolerance of around 3ºC for brief periods during distribution to -15ºC.
Most food poisoning bacteria are made inactive by cold temperatures and killed by heat.
In order to keep food out of the danger zone as much as possible, temperature control and monitoring must
be in place throughout the food process – from delivery of raw materials through to service and distribution.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 5 Notes
Checking temperatures
If it is your job to check temperatures, you should have received training on:
§ how and when to check temperatures
§ what to do if the temperature is unsafe.
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CIEH Foundation Certificate in Food Safety • Slide 6
Generally, unless temperatures are being recorded continuously, a record should be kept of all routine
temperature checks, for example in a temperature log book. If the temperature is found to be inappropriate,
you must take action to make sure that it is brought back under control and then make a further record
of any action taken. You should inform your supervisor or manager if you become aware of inappropriate
temperatures at any stage of the food process, as food safety could be jeopardised.
Reporting by exception (only keeping a record when there are problems or changes) is often considered
acceptable for small catering and retail businesses.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 6 Notes
Temperature-measuring devices
There are four main types of temperature-measuring device:
§ simple in-place devices
§ automatic air-temperature monitoring systems
§ infrared thermometers
§ electronic probe thermometers.
Whatever device is used, you should make sure that it is
calibrated according to the manufacturer’s recommendations
and, at intervals, check that it is measuring temperatures
accurately.
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63ºC
CIEH Foundation Certificate in Food Safety • Slide 7
Simple in-place devices range from self-adhesive LCD strips to digital thermometers built into refrigerators
or chilled storage units. They measure air temperature and therefore only give an approximate indication of
product temperature. They are often positioned to indicate the temperature at the warmest part of the unit
and as such are reasonable monitoring devices.
Automatic air-temperature monitoring systems monitor temperatures continuously and are fitted with
sensors that are wired to a central control. An alarm is triggered if temperatures exceed target levels. They
provide constant temperature monitoring and allow an immediate response to faults.
Infrared thermometers give rapid temperature measurements of product surfaces and are effective
for screening deliveries. They must be used correctly, otherwise readings may be unreliable, e.g. if the
thermometer is pointed at the food from a distance it may also detect and measure the temperature of
other items and not just the food. Deviations are usually checked and confirmed with an electronic probe
thermometer.
Electronic probe thermometers: direct product testing by inserting an electronic probe thermometer directly
into the core (centre) of the thickest part of a food product is the most reliable method of obtaining an
accurate product temperature.
Probe thermometers are usually fitted with a solid metal probe at the tip and linked to an electronic unit
with a digital display. However, a variety of alternative probes can be fitted, for example a special flat probe
for testing between packs in order to avoid breaking packaging. Between-pack testing is not as accurate as
direct product testing and a tolerance of +/-1ºC is allowed.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 7 Notes
Do you know why it is important to take the core temperature
of food?
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CIEH Foundation Certificate in Food Safety • Slide 8
Discussion (Timing 3 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 9.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 8 Notes
Checking core temperatures
It is important to measure the core temperature of any high-risk food that is under
refrigeration or being cooked, reheated, cooled or defrosted.
A temperature taken anywhere else may give you a false reading:
§ air temperatures may not be the same as food temperatures
§ the surface temperature of food may be warmer or cooler than the temperature in the
centre (core) of the food.
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CIEH Foundation Certificate in Food Safety • Slide 9
For example, the surface of a roast chicken will achieve the correct cooking temperature before the heat
penetrates to the core.
If the core of a roast chicken does not achieve the correct cooking temperature, bacteria will survive and
could cause food poisoning. You should therefore insert a clean, disinfected probe into the core (centre) of
the thickest part of the food – in the case of a roast chicken, into the centre of the thigh. Make sure you do
not touch the bone or the cooking vessel or container with the probe.
You should stir cooked liquid food before the temperature is taken to make sure that the temperature is even throughout.
Always follow the manufacturer’s instructions and make sure to wait long enough for the reading to be
accurate (approximately 15–30 seconds).
Care must be taken to ensure probes do not cause cross-contamination – they should be cleaned and
disinfected before and after inserting into food, after use with raw foods and before use with ready-to-eat
foods. If taking a reading involves breaking packaging, the product must be rejected.
To check an electronic probe thermometer is working correctly, use ice cubes in a small amount of water to
check for 0ºC and boiling water for 100ºC.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 9 Notes
Deliveries of chilled
and frozen food
When food is delivered, it should be at an
appropriate temperature:
§ chilled food should be delivered at or below 5°C
§ frozen food should be delivered at or below -18°C.
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CIEH Foundation Certificate in Food Safety • Slide 10
The temperature of the food should be taken and recorded upon delivery to ensure that no ‘temperature
abuse’ has occurred during transportation. If the temperature of chilled or frozen food is found to be too
high, then the delivery should be rejected and sent back to the supplier.
There should always be someone present to accept deliveries in person who can ensure they are maintained
at the correct temperature and immediately placed in the correct storage area, whether that is ambient,
chilled or frozen storage. When handling chilled or frozen food, always ensure that it spends as little time as
possible out of refrigeration, i.e. within the limits set by your business and usually 20–30 minutes from the
delivery vehicle into the storage area.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 10 Notes
Chilled food storage
Refrigerators and other chilled storage units should ideally operate at a temperature
between 1°C and 4°C to make sure that food is held at 5°C or below.
To keep chilled food safe during storage:
§ clean the refrigerator/chilled storage unit regularly
§ clean and disinfect the door handles of the refrigerator/chilled storage unit daily
§ clean up spills immediately
§ keep raw and high-risk food apart – preferably in separate units, but if this is not
possible store raw food below high-risk and ready-to-eat food
§ keep food covered and use food-safe containers
§ label food and make sure the use by date is displayed clearly
§ rotate stock appropriately
§ keep refrigerator/chilled storage unit doors open for as little time as possible during
access to avoid temperature fluctuations.
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CIEH Foundation Certificate in Food Safety • Slide 11
It should be noted that chilled storage only delays food spoilage by bacteria and moulds, it does not prevent it.
When cleaning a refrigerator or chilled storage unit, transfer the contents to another refrigerator/chilled
storage unit, clean and disinfect (or sanitise) the interior surfaces and the door seals and dry thoroughly.
If the refrigerator/chilled storage unit does not defrost automatically, it should be defrosted regularly to
make sure that it runs efficiently and effectively. Refrigerator/chilled storage units should not be overloaded –
good air circulation is required to maintain a constant temperature. Do not place food directly in front of the
cooling fans.
Check and record the temperature of the refrigerator/chilled storage unit and the food it contains regularly –
at least once a day (based on an eight-hour day). It should be checked during service rather than just at the
start of the day, in order to give a better picture of the temperature of the food throughout the day.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 11 Notes
Chilled display
Refrigerated display units should hold chilled food at 5°C or below, so ideally they
should operate between 1°C and 4°C. The temperature of food should be taken,
checked regularly and recorded.
To ensure food safety:
§ protect open food on display from any form of contamination (for example using
covers, sneeze guards and other physical barriers)
§ reduce the amount that food is handled by using clean tongs and other serving
equipment rather than hands
§ do not top up food on display – leftovers should be thrown away and fresh supplies
should be provided in fresh containers.
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CIEH Foundation Certificate in Food Safety • Slide 12
Refrigerated display units are designed to hold temperatures at a particular level and not to cool products
down and, for this reason, it is important that checks are made on deliveries and on products before they are
loaded into the cabinet. Products should be loaded into the cabinet to allow good air circulation and they
must not be positioned beyond load lines.
Any out-of-date, contaminated or damaged products must be removed from display immediately and quarantined.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 12 Notes
Freezing food
In order to freeze food safely:
§ freeze chilled food as quickly as possible
§ divide food into smaller portions and put it into labelled containers or bags before
freezing
§ hot food should only be frozen after it has been chilled properly within the
recommended time limits – it will freeze quicker and with less damage to the
product quality.
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CIEH Foundation Certificate in Food Safety • Slide 13
When food is frozen, bacteria become dormant and cannot multiply.
However, enzymes that cause food spoilage are slowed but not stopped unless inactivated, which is why
vegetables are usually blanched before freezing (many enzymes are active at -2ºC and can spoil food rapidly).
Toxins and spores are not affected by freezing. Moulds and yeasts require less moisture to grow than bacteria
and are, therefore, more likely to grow in frozen food.
Rapid freezing prevents the formation of large ice crystals (which can affect the taste, texture and quality of
food after defrosting) and reduces the loss of liquid during defrosting.
Poorly packaged frozen food will continue to lose moisture during storage, resulting in its surface drying out
(‘freezer burn’).
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 13 Notes
Frozen storage
To ensure food safety:
§ store frozen food at -18°C or below
§ ensure all packaging is intact to prevent both cross-contamination and freezer burn
through loss of moisture; air does not need to circulate, so food can be stored close
together
§ ensure all food is labelled and use the FIFO principle of storage (over time, frozen
food will undergo chemical changes that can lead to colour, flavour and nutritional
losses)
§ only fill freezer units to the load line (overloading will reduce the efficiency of the unit
and may prevent the correct temperature being maintained)
§ check and record the temperature of the freezer unit and the food it contains
regularly – at least once a day (based on an eight-hour day)
§ defrost and clean freezer units on a regular basis to avoid ice build-up (transfer the
contents to another unit first, always maintaining an acceptable temperature).
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CIEH Foundation Certificate in Food Safety • Slide 14
Food delivered frozen must be placed into frozen storage as quickly as possible. If it is allowed to start
defrosting, bacteria may start to multiply on the surface.
If a freezer unit breaks down or stops working properly, keep the doors closed to reduce the risk of defrosting:
food that is still frozen (hard and icy) should be quickly moved into an alternative freezer or defrosted if
there is no alternative freezer
food that has begun to defrost (starting to get soft and/or with liquid coming out) should be moved to a
suitable place to defrost
food that is fully defrosted (soft and warm) should be cooked, if appropriate (after cooking it should be
used immediately, safely chilled/frozen or thrown away)
food that has to be kept frozen (for example ice cream) cannot be refrozen once it has started to defrost
and must be used immediately or thrown away.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 14 Notes
Defrosting food
Unless the manufacturer’s instructions tell you to cook from frozen:
§ defrost small amounts of food in a refrigerator/chilled storage unit, or preferably use a
specially designated defrosting cabinet
§ defrost food in a microwave in microwave-safe containers on the defrost setting
§ put the frozen food in lidded waterproof containers and completely submerge them in
cold water, replacing the water every thirty minutes until the food is defrosted
§ protect defrosting food from being contaminated and from cross-contaminating other
foods, particularly ready-to-eat foods – all food should be covered.
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CIEH Foundation Certificate in Food Safety • Slide 15
Some food can be cooked straight from the freezer, but joints of meat, poultry and other large items must be
defrosted thoroughly and carefully before cooking, otherwise it can result in food poisoning.
If frozen food is not defrosted completely, ice crystals remain at the centre. Although cooking will melt the
ice, the core temperature achieved may not be hot enough to kill all the pathogenic micro-organisms and
some may survive.
High-risk food should not be defrosted at an ambient temperature because bacteria will start to multiply
rapidly on the surface of the food while the centre remains frozen or is still defrosting.
When small refrigerators/chilled storage units are used for defrosting and storage at the same time, the
stored food can easily become contaminated.
Once food has been fully defrosted, it should be treated like chilled food and either used straight away or
stored carefully in a refrigerator/chilled storage unit before using it as soon as possible (within 24 hours).
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 15 Notes
Preparing food
During preparation, food is uncovered while ingredients are handled and mixed; it is
therefore at a high risk of contamination and should be protected accordingly.
Food may also enter the danger zone, allowing bacteria to multiply quickly on high-risk
food which may not be processed further before it is consumed.
Ensure that the time the food spends at temperatures within the danger zone is kept as
short as possible.
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CIEH Foundation Certificate in Food Safety • Slide 16
When preparing high-risk food, you do not have to keep it at any specified temperature because that would
be impractical. However, you must ensure that the time food spends at temperatures within the danger zone
is kept as short as possible. It is safe for food to be between 5ºC and 63ºC for a limited time only, because
food poisoning bacteria need time to start multiplying to reach numbers likely to cause illness.
It is best practice to chill ingredients to 5ºC before beginning preparation.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 16 Notes
Cooking food
Cooking is a critical stage of the food process because it is when harmful bacteria and
viruses can be killed and the food made safe.
If food is not cooked properly, harmful bacteria and viruses may not be killed and these
could cause food-borne illness.
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CIEH Foundation Certificate in Food Safety • Slide 17
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 17 Notes
Do you know a safe temperature/time ratio for cooking?
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CIEH Foundation Certificate in Food Safety • Slide 18
Discussion (Timing 2 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 19.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 18 Notes
Temperature/time ratios
When cooking, the core (centre) of the thickest part of the food should reach 75°C for
30 seconds or equivalent, for example:
§ 70°C for two minutes
§ 80°C for six seconds
§ 86°C or above as an instant reading.
These temperature/time ratios will ensure that potentially harmful bacteria and viruses
are killed.
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CIEH Foundation Certificate in Food Safety • Slide 19
If the temperature is found to be outside the specified target range, it may be necessary take corrective
actions such as:
cooking food for longer
increasing the cooking temperature
discarding the food.
A record should be made of any corrective action taken. Reporting by exception (only keeping a record when
there are problems or changes) is considered acceptable for small catering and retail businesses.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 19 Notes
Visual checks for cooked food
With whole cuts of red meat, bacteria are only found on the outside surfaces. So long
as you ‘seal’ the meat on all surfaces – ensuring the visual change from red to brown –
it is generally safe to serve it underdone. (Remember that the same is not true for rolled
joints, which must be thoroughly cooked through to the core.)
If red meat is ground/minced, surface bacteria can be spread throughout, so it must be
cooked thoroughly, i.e. the meat must have turned from red to brown all the way
through.
In poultry, bacteria are found dispersed throughout the flesh; it must therefore be
cooked until all the flesh has turned from pink to white all the way through and until all
the juices are 100 per cent free of blood.
Liquids such as soups or sauces must be bubbling throughout when stirred.
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CIEH Foundation Certificate in Food Safety • Slide 20
Cooking temperatures should be monitored regularly using a temperature probe. However, experienced chefs
may use visual checks as an additional monitoring tool. Different foods are contaminated by bacteria in
different ways, and because of this there are different visual checks.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 20 Notes
Hot display of food
Hot food should be kept at 63°C or above for the duration that it is on display.
Control measures to ensure that food is safely held hot include:
§ protecting open food on display from any form of contamination (e.g. using covers,
sneeze guards and other physical barriers)
§ making sure that the hot-holding equipment is adequately pre-heated and its
temperature is taken before food is put in
§ stirring liquid food, such as soups, so that no cold spots exist
§ regularly monitoring the temperature of the food while it is held to ensure it is kept out
of the danger zone.
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CIEH Foundation Certificate in Food Safety • Slide 21
It is always best to cook and serve food without delay, so that it does not have chance to become
contaminated and bacteria do not have the time to multiply. However, it is sometimes necessary to hot
hold food.
Hot-holding equipment is not designed to heat up food, so everything that is displayed hot must be
thoroughly cooked and its temperature taken before it is put in the holding equipment.
There are situations where food may be kept below 63ºC, for example hot food as part of a buffet. It may be
judged as acceptable if the food is kept below 63ºC for less than two hours and has not previously been kept
for service or on display for sale. At the end of the two hours, the food must be discarded.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 21 Notes
Cooling cooked food
Cooked foods which you intend to chill and use later must be cooled to 5°C or below as
quickly as possible (within 1–2 hours).
The less time that food spends between 63°C and 5°C during cooling, the less
opportunity there is for harmful bacteria to multiply.
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CIEH Foundation Certificate in Food Safety • Slide 22
There may be food poisoning bacteria in food even though it has been cooked. Some types of bacteria can
protect themselves from heat and survive the cooking process by forming spores. The food may also become
contaminated with food poisoning bacteria after cooking. These bacteria will multiply if left for long periods
in the danger zone (between 63ºC and 5ºC).
Hot food should not be put in a refrigerator/chilled storage unit as it would:
raise the temperature of the food in the refrigerator/chilled storage unit into the danger zone
(increasing the risk of bacterial multiplication)
encourage condensation in the refrigerator/chilled storage unit, resulting in condensate dripping onto food (increasing the risk of cross-contamination)
encourage the formation of mould
encourage the build-up of ice within the refrigerator/chilled storage unit, which could stop it working efficiently.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 22 Notes
Do you know any methods to speed up the cooling of
cooked food?
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CIEH Foundation Certificate in Food Safety • Slide 23
Discussion (Timing 3 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 24.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 23 Notes
Methods for cooling cooked food
§ use a blast chiller
§ limit the size of joints of meat to no more than 2.5kg
§ reduce the bulk of the food – smaller quantities cool faster
§ portion the food into shallow containers
§ use ice baths
§ place pans in cold water
§ cool foods such as cooked rice under running cold water
§ stir liquid foods such as soups and stews
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CIEH Foundation Certificate in Food Safety • Slide 24
Food cools more rapidly if cool air can circulate around it. Any food business that routinely chills high-risk
food should use a blast chiller (a fan-assisted unit that rapidly circulates chilled air around a product).
Portioning into smaller quantities should be completed as soon as possible after cooking, and take no
longer than 30 minutes. Wherever possible, portioning should be carried out in a temperature-controlled
environment with a maximum ambient temperature of 10ºC. This portioned food should then be chilled to
5ºC or below within a further 90 minutes (i.e. chilled from cooking within two hours, including the 30 minutes
allowed for portioning).
Food must be protected from contamination while it is cooling, so it needs to be covered. Once it is cool,
it must be put in a suitable container, such as a food-grade plastic box, labelled and put immediately into
chilled storage.
If food is cooled correctly, it can then be kept in chilled storage but must be consumed within 72 hours.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 24 Notes
Reheating food
It is safe to reheat and serve foods that have been cooled correctly, as long as the
shelf life does not exceed 72 hours from the time of cooking.
Reheating should take place no more than 30 minutes after food has been removed
from chilled storage. This minimises the amount of time that the food is left in the
danger zone.
It should reach a core temperature of 75°C for 30 seconds or equivalent (the same
temperature requirements as for cooking).
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CIEH Foundation Certificate in Food Safety • Slide 25
Food must be reheated thoroughly to ensure that any bacteria that survived the preparation, storage,
cooking, cooling and subsequent chilled storage processes are killed.
Once reheated, the food must be served straight away or kept above 63ºC until required.
Food must not be reheated more than once. If food poisoning bacteria are present in the food, they could
multiply to dangerous levels during the repeated cooling and heating processes or produce toxins that
cannot be destroyed with reheating.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 25 Notes
Personal hygiene
By law, everyone who works with food must maintain the
highest possible standards of personal hygiene to avoid
contaminating food and causing illness.
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CIEH Foundation Certificate in Food Safety • Slide 26
Most contamination of food occurs because of inappropriate actions taken by food handlers.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 26 Notes
Hand hygiene
Hands are often in contact with food, cloths, equipment and utensils. They are therefore
a significant vehicle of contamination.
It is important to keep your hands clean at all times. Hand washing helps to:
§ remove pathogenic micro-organisms (bacteria and viruses) and other harmful
substances (such as dirt, allergens or residues from cleaning materials)
§ prevent contamination and cross-contamination.
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CIEH Foundation Certificate in Food Safety • Slide 27
Remember that people are a common source of harmful bacteria, and careless handling may add bacteria to
food or spread them between foods.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 27 Notes
What facilities do you think need to be available for hand
washing?
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CIEH Foundation Certificate in Food Safety • Slide 28
Discussion (Timing 3 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 29.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 28 Notes
Facilities for hand washing
Ideally, the following items should be available for hand washing:
§ hand-wash basins
§ hot and cold running water (or a mixture of comfortably hot running water), ideally
supplied from taps that are foot/knee/elbow/sensor operated
§ antibacterial liquid soap
§ single-use, disposable paper towels.
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CIEH Foundation Certificate in Food Safety • Slide 29
To avoid the risk of contamination and cross-contamination, hands must not be washed at sinks used for
washing food or washing-up (for example in staff kitchens). Likewise, food must not be washed and washingup must not be carried out in a hand-wash basin.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 29 Notes
When do you think it is important to wash your hands?
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CIEH Foundation Certificate in Food Safety • Slide 30
Activity (Timing 3 minutes)
Divide the learners into small groups and distribute Activity Sheet 10 to each group.
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 31.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 30 Notes
When to wash hands
§ before starting work and handling food
§ between handling raw food and high-risk or other ready-to-eat food
§ after:
- handling raw food and known allergens
- handling contaminated packaging
- taking a break or going to the toilet
- eating or smoking
- sneezing/coughing into a tissue, blowing nose or touching any part of the body
- changing a waterproof plaster
- using cleaning chemicals or touching cleaning cloths
- filling a vehicle with fuel or other chemical fluids
- loading/unloading a vehicle when you may be touching doors/handles/crates/
trolleys
- handling external packaging, food waste or refuse
- dealing with someone who is unwell
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CIEH Foundation Certificate in Food Safety • Slide 31
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 31 Notes
It is important not only to wash your hands regularly but also
to wash them properly.
Do you know how to wash your hands properly?
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CIEH Foundation Certificate in Food Safety • Slide 32
Activity (Timing 5 minutes)
Distribute Activity Sheet 11 to each learner.
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slides 33 and 34.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 32 Notes
Steps for safe hand washing 1–3
1
3
2
3
CIEH Foundation Certificate in Food Safety • Slide 33
1. Wet hands thoroughly under comfortably hot running water.
2. Apply a small amount of antibacterial liquid soap and rub hands together to create a lather.
3. Wash front and back of hands and rub them together vigorously. All parts of hands and wrists should be
washed. This should take approximately 15–20 seconds. Careful attention should be paid to fingertips,
between fingers and palms of the hands.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 33 Notes
Steps for safe hand washing 4–6
4
3
5
6
CIEH Foundation Certificate in Food Safety • Slide 34
4. Rinse hands thoroughly under comfortably hot running water.
5. Dry hands using disposable paper towels.
6. If taps are not foot, elbow or sensor operated, they should be turned off using a clean paper towel. The
towel should then be disposed of in a designated foot-operated bin.
Some employers require food handlers to sanitise their hands with an alcohol-based rub after washing. This
further reduces the number of bacteria on the hands to a safe level. However, hand sanitisers should never be
used as a substitute for washing with soap and water as outlined above.
Nails should be kept short and clean to control the risk of microbial contamination from bacteria in the dirt
beneath the nails. You should not wear nail varnish or false nails, as these can chip and flake or detach and
fall into open food causing physical contamination. It is also much more difficult to see if the nails are dirty if
they are painted.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 34 Notes
Protective clothing
The main reason that food handlers wear protective clothing is to protect food from
becoming contaminated during handling.
When handling unpackaged food, you must wear clean protective clothing that is:
§ in good condition (for example not fraying or shedding fibres)
§ washable or disposable
§ light-coloured (to show dirt)
§ fastened with press studs or Velcro (rather than buttons which may, if not securely
attached, fall off into food and cause physical contamination).
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CIEH Foundation Certificate in Food Safety • Slide 35
Ordinary clothing may carry contaminants such as dust, dirt, hair, fibres and pathogens, which may then be
transferred to open food.
Protective clothing should not have external pockets as these can contain bacteria and dirt and also
encourage you to put things into them that could fall out into food and cause physical contamination, for
example pen tops.
If you are given protective clothing, you must use it in the right way at the right time, keep it clean and tell
your supervisor or manager if it needs to be repaired or replaced.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 35 Notes
Can you think of any examples of protective clothing in
your workplace?
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CIEH Foundation Certificate in Food Safety • Slide 36
Discussion (Timing 2 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 37.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 36 Notes
Types of protective clothing
§ hats/hairnets/beard snoods (to prevent hair
falling onto food and causing physical
contamination)
§ aprons/overalls/chef’s whites etc. (to protect the
food from contamination that may be on your
clothes)
§ footwear (to prevent outside contamination being
brought into the food preparation area)
3
CIEH Foundation Certificate in Food Safety • Slide 37
It is important to stop hair falling into food because such physical contamination can not only cause
revulsion and suggest low standards of food hygiene, but it can also make the food unfit to eat. Hair
can carry pathogenic bacteria (such as Staphylococcus aureus) that can cause food poisoning. As hair is
constantly falling out, it can easily contaminate food. If your hair is long, it should be tied back. Never brush,
comb or touch your hair when handling food. You should put your hat or hairnet on first to stop hair falling
onto your clean protective clothing as you get dressed.
When you start work, you should put your own outdoor clothes in the place provided then put on your
protective clothing before you enter the food preparation area. During the shift you should not leave the
food preparation area in your protective clothes as they could become contaminated.
Hands should not be wiped on protective clothing, especially after handling raw meat or poultry. You should
change your protective clothing straight away if it gets dirty or contaminated, and at the end of the shift it
should be put in the laundry bins provided.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 37 Notes
Unhygienic behaviour and bad habits
Never:
§ pick your nose or ears
§ scratch any part of your body
§ bite your nails or suck your fingers
§ cough or sneeze over food
§ chew gum, eat, drink or smoke in food areas
§ breathe on glass, metal or packaging to polish them/clear off dirt
§ lick your fingers to help separate food packaging or blow into bags to open them
§ use your fingers to taste food
§ use the same spoon to taste food more than once.
3
CIEH Foundation Certificate in Food Safety • Slide 38
Unhygienic behaviour and bad habits can result in microbial contamination.
You should also not wear jewellery when working with open food as it can:
carry dirt and bacteria that could be transferred to the food
cause physical contamination if it (or a part of it) falls off into the food.
There is also a risk of jewellery getting tangled in equipment or machinery.
Strongly scented soap, perfume, aftershave and deodorants may change the flavour of (taint) food and
therefore should not be used. However, functional deodorants are permissible to prevent unwanted body
odours.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 38 Notes
Fitness to work
You must tell your supervisor or manager if you currently have or have recently had:
§ a food-borne illness or any illness with similar symptoms (diarrhoea and/or vomiting)
§ close contact with anyone else who has had a food-borne illness or an illness with
similar symptoms.
You must always report illness before turning up for work.
3
CIEH Foundation Certificate in Food Safety • Slide 39
You should report illness to your supervisor or manager before you set off for work. This is because certain
illnesses can be passed on when you work with or around food. Your supervisor or manager will advise you
what to do.
You may be asked to:
stay at home until the symptoms have cleared up
consult a doctor and provide a medical certificate to demonstrate you are fit to work.
In general, employees may only return to work with food when they have been free of diarrhoea and/or
vomiting for 48 hours once any treatment has ceased. In some instances, for example where E. coli O157
infection is suspected (or confirmed), it may be necessary to provide two consecutive negative faecal
samples, the second sample being taken 48 hours after the symptoms have stopped naturally. If someone
is a confirmed case of typhoid or paratyphoid, there should be six negative faecal samples before returning
to work.
If you are suspected of having a food-borne illness but have no symptoms, or are recovering from illness and
have no symptoms, you may be asked to come to work to perform non-food-handling duties.
If you become ill (with diarrhoea or vomiting) at work, you will be sent home immediately. Your work area
will have to be thoroughly cleaned and disinfected and any food that you might have contaminated will
be thrown away.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 39 Notes
Cuts, sores and skin conditions
If you have uninfected cuts and sores, you can continue to work with food, provided the
wound is completely covered with a clean, appropriate plaster that is:
§ waterproof
§ brightly coloured (usually blue).
3
CIEH Foundation Certificate in Food Safety • Slide 40
If a cut occurs at work, it should be cleaned, disinfected and dried, then completely covered with an
appropriate plaster. Lost plasters must be reported straight away.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 40 Notes
Why should plasters be waterproof and brightly coloured?
3
CIEH Foundation Certificate in Food Safety • Slide 41
Discussion (Timing 1 minute)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 42.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 41 Notes
Plasters
§ waterproof: to prevent blood and bacteria from the cut contaminating food
§ brightly coloured: so that they may be easily spotted if dropped in food
3
CIEH Foundation Certificate in Food Safety • Slide 42
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 42 Notes
Septic cuts, sores and skin infections
You can spread bacteria that cause food poisoning if you have:
§ a septic (infected) cut or sore
§ a skin condition that results in broken skin
§ any other skin infection.
3
CIEH Foundation Certificate in Food Safety • Slide 43
If you have a septic cut or sore that cannot be adequately covered by an appropriate waterproof plaster, or
any other skin condition or infection, you must tell your supervisor or manager, who will decide whether it is
safe for you to work with food.
You may be put on other duties or asked to stay at home until the symptoms have cleared up.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 43 Notes
Premises hygiene
Food premises must be kept clean and tidy. High standards of cleanliness are essential
to protect food from:
§ microbial contamination (by reducing bacteria to a safe level, stopping bacteria
spreading and reducing opportunities for bacteria to multiply)
§ physical contamination (by removing objects, such as bits of packaging, that could
fall into food)
§ chemical contamination (by washing away cleaning chemical residues from work
surfaces).
3
CIEH Foundation Certificate in Food Safety • Slide 44
It is also important to keep food preparation areas clean and tidy to maintain a safe working environment,
for example removing slipping and tripping hazards.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 44 Notes
Premises design
The layout, design, construction and equipping of food premises should minimise the
risk of cross-contamination, so this means separating:
§ raw food from high-risk and ready-to-eat food
§ dirty processes from clean processes
§ waste from where food is stored, prepared or served.
3
CIEH Foundation Certificate in Food Safety • Slide 45
Where possible, there should be a clearly defined linear workflow from the delivery and storage of raw
materials through to the serving or dispatch of the finished product without crossing over, to avoid the risk
of cross-contamination. When considering workflow, it is important to think about how food, staff and waste
pass through the premises.
The design of the food premises, including the siting of equipment, should allow staff to clean easily and
thoroughly.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 45 Notes
Thinking about the materials used for the construction of food
premises and for food equipment and utensils, what
properties should they have?
3
CIEH Foundation Certificate in Food Safety • Slide 46
Discussion (Timing 2 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 47.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 46 Notes
Premises construction
Materials used for the construction of food premises and for food equipment and
utensils should be:
§ hardwearing (durable)
§ resistant to cracking/chipping
§ waterproof (impervious)
§ light coloured (so dirt can be seen)
§ smooth and easy to clean.
3
CIEH Foundation Certificate in Food Safety • Slide 47
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 47 Notes
What is cleaning?
Cleaning is the application of energy to remove soil, food residue, dirt, grease and other
objectionable matter.
Effective cleaning involves:
§ kinetic (movement) energy
- physical such as wiping, brushing and scrubbing
- mechanical such as using a floor polisher
§ thermal energy – hot water and steam
§ chemical energy – such as detergents.
3
CIEH Foundation Certificate in Food Safety • Slide 48
A clean environment – one that is free from dirt and contamination – is essential for food safety, as well as
being a legal requirement for food businesses.
Detergents do not kill bacteria and viruses – they are chemicals that help to dissolve grease and remove dirt
and food particles so that surfaces are prepared for the action of disinfectants.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 48 Notes
What is disinfection?
Disinfection is the process of reducing pathogenic micro-organisms to levels that are
safe for human health and spoilage bacteria to levels where the quality of food will not
be adversely affected. It can be carried out using:
§ chemicals (disinfectants or sanitisers)
§ hot water above 82°C
§ steam.
3
CIEH Foundation Certificate in Food Safety • Slide 49
Even if a surface looks clean, it may still have harmful bacteria or viruses on it. To make sure that it is safe, it
should be disinfected.
A sanitiser is a specially formulated chemical, combining both a detergent and a disinfectant, which can both
clean and disinfect in one operation if used correctly. Sanitisers are only usually effective if soiling is light.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 49 Notes
To clean, or to clean and disinfect? (1)
All food-contact and hand-contact surfaces may be contaminated with bacteria or
viruses that need to be reduced to a safe level to avoid cross-contamination.
Therefore, they must be cleaned and disinfected on a regular basis.
3
CIEH Foundation Certificate in Food Safety • Slide 50
These surfaces should be clearly identified in cleaning schedules.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 50 Notes
For the different surfaces listed, decide which you think only
need cleaning and which need cleaning and disinfecting.
3
CIEH Foundation Certificate in Food Safety • Slide 51
Activity (Timing 5 minutes)
Divide the learners into small groups and distribute Activity Sheet 12 to each group.
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 52.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 51 Notes
To clean, or to clean and disinfect? (2)
Cleaning alone
Floors, walls, ceilings, light fittings, windows
Cleaning and disinfecting
Food-contact surfaces: chopping boards, dishes, plates, food containers, knives,
utensils, mixing bowls, slicing machines, mincers
Hand-contact surfaces: handles on doors, handles on refrigerators, taps, light switches,
cleaning cloths and mops, lids on waste bins, telephones
3
CIEH Foundation Certificate in Food Safety • Slide 52
As bacteria and viruses are not mobile and need to be either in direct contact with food or physically
carried onto food (by ‘vehicles’), the disinfection of non-food-contact surfaces such as floors and walls is
rarely needed and cleaning with a detergent will usually suffice (although they may need to be disinfected
periodically).
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 52 Notes
Two-stage cleaning (1)
The Food Standards Agency states that effective cleaning needs to be carried out in
two stages.
3
CIEH Foundation Certificate in Food Safety • Slide 53
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 53 Notes
Can you identify what is happening in each stage of cleaning?
Stage 1
Stage 2
3
CIEH Foundation Certificate in Food Safety • Slide 54
Activity (Timing 5 minutes)
Divide the learners into small groups and distribute Activity Sheet 13 to each group.
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 55.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 54 Notes
Two-stage cleaning (2)
Stage 1: pre-clean, main clean, rinse
Stage 2: disinfection, final rinse, dry
3
CIEH Foundation Certificate in Food Safety • Slide 55
Before you start cleaning an area, make sure
that food is stored safely out of the way so that
it cannot be contaminated. If you are cleaning a
refrigerator/chilled storage unit, cold room, freezer
or temperature-controlled area, you must make sure
that food is kept at a safe temperature at all times.
Stage 1
Pre-clean: remove as much loose dirt/soil as
possible by wiping, scraping, rinsing or soaking.
Main clean: loosen any remaining dirt/soil by
using a detergent in hot water (around 50ºC).
Intermediate rinse: remove all loosened dirt/soil
and detergent from the surface with clean warm
water.
Stage 1 should always happen before stage 2, in
order to reduce micro-organisms to a level that is
safe. Dirt, grease or residues of detergent will stop a
disinfectant working properly.
Stage 1 is enough if disinfection is not necessary, for
example when cleaning the walls of a storeroom.
If sanitisers are used, the pre-clean can be followed
by application of the sanitiser (common in most
companies). Additionally, some sanitisers – also
known as anti-bacterial surface cleaners – do not
have to be rinsed off after use and are safe to use on
surfaces where food is prepared. They are often used
in dining areas where the table is sprayed with a
sanitising solution that is then wiped off with a cloth
in preparation for the next customer.
Stage 2
Disinfection: reduce bacteria and viruses to a safe
level by using a chemical disinfectant, prepared to
the manufacturer’s directions, and leaving it for
the recommended contact time (or by using very
hot water at 82ºC or above).
Final rinse: rinse with clean warm water to remove
all traces of disinfectant.
Dry: if required for immediate use, wipe dry with
a single-use disposable cloth; otherwise, allow to
air dry (to reduce the risk of cross-contaminating
clean surfaces with a dirty cloth).
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 55 Notes
Facilities for cleaning and disinfection
There must be facilities available to clean and disinfect all the surfaces, equipment and
utensils that come into contact with food.
Work surfaces and some equipment can be cleaned and disinfected in situ; other items
need to be cleaned and disinfected in dishwashers and/or sinks.
There should be separate facilities for washing:
§ hands
§ food
§ utensils and equipment.
3
CIEH Foundation Certificate in Food Safety • Slide 56
A dishwasher will clean and disinfect items used in the preparation of food. Disinfection occurs because the
wash cycle runs at or above 82ºC. Follow the manufacturer’s instructions, make sure the machine is stacked
properly and use the correct cleaning chemicals.
Utensils and equipment are often washed in suitably sized double sinks with hot and cold running water (one
side is used for washing and the other for rinsing and disinfection either with chemicals or very hot water).
There should also be facilities for draining and air drying (for example a suitably sized draining rack).
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 56 Notes
What type of cleaning equipment is used in the premises
where you work?
3
CIEH Foundation Certificate in Food Safety • Slide 57
Discussion (Timing 2 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 58.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 57 Notes
Cleaning equipment
There are many different types of cleaning equipment available, such as:
§ cloths (disposable, ideally, or washable) – for cleaning preparation surfaces, shelving
etc.
§ brooms – for clearing debris prior to mopping
§ buckets and mops – for cleaning floors
§ pressure washers and steam cleaners – for periodic cleaning of floors and walls
§ automated scrubbing machines – for periodic cleaning of floors.
3
CIEH Foundation Certificate in Food Safety • Slide 58
Cloths can carry bacteria and are common vehicles
for cross-contamination. It is therefore important to
use the right cloth for a job, for example not using
the same cloth for wiping the floor and wiping a
chopping board.
A cloth is only as clean as the last place it wiped, so
single-use disposable cloths should be used wherever
possible. The use of different coloured cloths for
different areas such as the floor or food-contact
surfaces, or for surfaces used for raw or ready-to-eat
food, is another way to reduce the risk of crosscontamination. If not disposable, cloths should be
cleaned and disinfected immediately after use and
allowed to air dry.
Mops may also be colour-coded to identify clearly
which should be used in certain areas to reduce
the risk of cross-contamination. Mops should be
thoroughly cleaned and disinfected after use and
buckets emptied then left to air dry; use disposable
mop heads wherever possible. Do not store mops
head down in buckets as this will stop them drying
properly. Remember that bacteria multiply in moist
environments.
premises. This can include automated hand-pushed
or ride-on scrubbing machines/suction driers and
pressure-washing/steam-cleaning equipment. All of
these pieces of equipment require specialist training
in safe use, but when used, they enable large areas
to be cleaned effectively.
Care should be taken to ensure that areas where
large automated equipment cannot reach are also
adequately cleaned using manual equipment, for
example tight corners around the base of pillars and
areas underneath racking/shelving. You may need to
use brooms and mops to ensure these areas are clear
of debris and cleaned appropriately.
Adequate facilities should be provided for the
cleaning, disinfection and storage of cleaning
equipment, away from food areas.
Some food premises, such as manufacturing plants
or warehouses, are large in size, and using a mop
and bucket may only be suitable for cleaning small
areas. Due to their scale, automated equipment
may be used to clean floors and equipment in these
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 58 Notes
Safe storage of cleaning chemicals
Cleaning chemicals should be:
§ stored in original containers, with original labels
§ used before the expiry date
§ stored in lockable cabinets away from where food is handled to avoid
accidental/deliberate contamination or taint
§ accessed only by authorised and trained staff.
3
CIEH Foundation Certificate in Food Safety • Slide 59
It is good practice for food businesses to have ‘approved’ cleaning chemicals. These are chemicals that have
been selected and verified as being suitable for particular jobs and have full usage instructions and safety
data sheets available. Often these are industrial, rather than domestic, chemicals, but those used in food
areas should always be food safe (i.e. with correct use they will not result in chemical contamination).
If original packaging is removed, new containers should be labelled with the contents, safety/usage
instructions and expiry date.
Your supervisor or manager will show you what cleaning products to use and how to store and use them
safely.
Food containers must not be used to store cleaning chemicals, and chemical containers should never be used
for the storage of food.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 59 Notes
Do you know how to use cleaning chemicals safely?
3
CIEH Foundation Certificate in Food Safety • Slide 60
Activity (Timing 6 minutes)
Divide the learners into small groups and distribute Activity Sheet 14 to each group.
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slides 61 and 62.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 60 Notes
Safe use of cleaning chemicals (1)
Never:
§ use chemicals that are unlabelled
§ remove labels from chemical containers
§ transfer chemicals to other containers unless they are also clearly labelled
§ replace approved chemicals with others of which you do not know the source, or mix
different chemicals (a dangerous reaction may occur)
§ use chemicals after their expiry date
§ allow cloths to soak in disinfectant for long periods of time (the solution weakens and
may allow bacteria to multiply).
3
CIEH Foundation Certificate in Food Safety • Slide 61
Cleaning agents are hazardous substances and should be handled with care.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 61 Notes
Safe use of cleaning chemicals (2)
Always:
§ wear appropriate protective clothing, e.g. goggles or rubber gloves
§ use measured amounts of the chemical and water to make up the solution to the
correct strength
§ clean and rinse surfaces thoroughly before disinfection (disinfectants do not work
properly if there are traces of detergent on the surface)
§ use a fresh solution of disinfectant every time you carry out a cleaning task
§ leave disinfectants and sanitisers on a surface for the recommended contact time
§ rinse surfaces thoroughly to remove chemical residues, unless the manufacturer
states it is unnecessary.
3
CIEH Foundation Certificate in Food Safety • Slide 62
Before using a cleaning chemical, make sure you understand the manufacturer’s instructions and follow
them exactly. These should be on the label or safety data sheet. Your supervisor or manager will be able to
advise you.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 62 Notes
Cleaning schedules
A cleaning schedule is a documented plan of
cleaning and disinfection routines for all parts
of a food premises and is based on answering
four basic questions.
§ what needs to be cleaned?
§ how will cleaning be carried out?
§ when will cleaning be carried out?
§ who will do the cleaning?
3
CIEH Foundation Certificate in Food Safety • Slide 63
Effective cleaning and disinfection is a vital part of food safety in any food business, and the use of a
cleaning schedule is a way of ensuring that this takes place.
What needs to be cleaned? Everything that needs to be cleaned must be listed on the schedule.
How will cleaning be carried out? This should include a description of the cleaning method, the chemicals
and equipment required, any safety precautions that need to be taken and any protective clothing that
needs to be worn; there should also be an indication of the time needed to carry out the task.
When will cleaning be carried out? This should show how frequently cleaning tasks need to be carried out
(daily/weekly/monthly/annually?).
Who will do the cleaning? Depending on the task, this could be a designated person, everyone working in a
specific area, or an external contractor.
Whoever carries out the cleaning should sign the cleaning schedule to confirm that the work has been done
and it should also be signed by a supervisor or manager to confirm that it has been checked and meets the
required standard.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 63 Notes
Do you know what is meant by ‘cleaning as you go’?
3
CIEH Foundation Certificate in Food Safety • Slide 64
Discussion (Timing 1 minute)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 65.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 64 Notes
Cleaning as you go
Cleaning as you go’ means clearing,
cleaning and/or disinfecting work areas
between tasks, as and when is necessary.
It involves:
§ wiping up spillages as soon as they occur
§ wiping down surfaces regularly with a
food-safe disinfectant or sanitiser to
reduce the number of bacteria to a
safe level
§ removing waste so that it does not build
up in food areas.
3
CIEH Foundation Certificate in Food Safety • Slide 65
Regular cleaning throughout the working period is good practice and prevents a build-up of dirt. The longer
that dirt, grease and bacteria remain in place, the greater the risk of cross-contamination and the more
difficult and time consuming it will be to clean and disinfect.
Cleaning as you go is considered best practice and helps keep food safe from contamination.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 65 Notes
Waste disposal
If waste is not controlled, both inside and outside food premises, it can:
§ be a source of microbial and physical contamination
§ attract pests
§ cause slips, trips and falls.
3
CIEH Foundation Certificate in Food Safety • Slide 66
Waste of any type should not be allowed to build up – it should be collected from the premises regularly.
Check with your supervisor or manager as to how waste should be handled in your company.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 66 Notes
Internal waste
Waste collected inside the food premises must not come
into direct contact with food products. It should be stored
in appropriate bins.
Waste bins in food preparation areas should be:
§ emptied as soon as they are full and at the end of the
shift/day
§ open topped or have foot-operated lids to avoid hand
contact
§ lined with disposable polythene sacks
§ positioned close to working areas, but not where there
is a risk of them causing contamination
§ easy to clean and disinfect.
3
CIEH Foundation Certificate in Food Safety • Slide 67
Once waste has been removed from a food preparation area, it should be placed into lidded or sealed
containers (either inside or outside the premises) to await disposal. The waste must be stored away from
food preparation areas in an area that is easy to clean and disinfect.
Some waste may need to be stored under refrigeration prior to collection for disposal (for example meat or
fish waste). Again, this waste needs to be stored away from food preparation areas and in a unit that is easy
to clean and disinfect. It should be clearly identified and labelled as waste. Raw meat or fish waste may need
to be collected by specialist waste contractors.
Refuse such as cardboard, clean secondary packaging materials and paper should be stored away from food
to reduce the risk of physical contamination. These can be separated for recycling.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 67 Notes
External waste
Waste stored outside the premises while awaiting
collection must be kept in a designated area away
from contact with incoming or outgoing food. The area
should be easy to clean and disinfect.
All external waste bins must:
§ have tight-fitting lids so that pests are unable to
gain access
§ be easy to clean and disinfect.
Regular collection of waste is vital. If it is allowed to
build up, it may start to smell and attract pests.
3
CIEH Foundation Certificate in Food Safety • Slide 68
Depending on the size of the food business, external waste storage areas may need a supply of hot and cold
water, a suitable surface that is waterproof and easy to clean, and effective drainage.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 68 Notes
Food pests
Food pests are animals, birds or insects capable of contaminating or damaging food.
Typical food pests include:
§ rodents, e.g. rats and mice
§ birds, e.g. pigeons and sparrows
§ insects, e.g. flies, cockroaches, ants and stored product insects (beetles, moths,
silver fish, weevils, lice and mites).
3
CIEH Foundation Certificate in Food Safety • Slide 69
Some animals also scavenge from food businesses, for example foxes and squirrels.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 69 Notes
Why are pests attracted to food premises?
3
CIEH Foundation Certificate in Food Safety • Slide 70
Discussion (Timing 2 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 71.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 70 Notes
Features that attract food pests
Food premises are attractive to pests because they provide:
§ food (stored or waste)
§ moisture (e.g. water around sinks, dripping taps, spilled liquids)
§ warmth
§ shelter (lots of places to hide, e.g. in quiet undisturbed corners of food storage areas
or in waste packaging).
3
CIEH Foundation Certificate in Food Safety • Slide 71
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 71 Notes
Pest control and the law
Food pests must be controlled because their presence contravenes food hygiene laws.
3
CIEH Foundation Certificate in Food Safety • Slide 72
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 72 Notes
Can you suggest other reasons why it is important to prevent
the presence of pests in or around food premises?
3
CIEH Foundation Certificate in Food Safety • Slide 73
Discussion (Timing 4 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 74.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 73 Notes
The importance of pest control
Pests must be controlled because they can:
§ contaminate food or food surfaces with harmful bacteria and spread disease
§ physically contaminate food with their faeces, hair and body parts
§ cause damage to stock (e.g. by gnawing)
§ cause damage to the structure and fabric of food premises and equipment
§ cause wastage of food
§ cause customer complaints and loss of business
§ lead to fines, prosecution and even closure of the premises.
3
CIEH Foundation Certificate in Food Safety • Slide 74
Domestic pets can also be a source of microbial and physical contamination and therefore should be
excluded from food premises and delivery vehicles.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 74 Notes
Do you know what signs of pest activity to look out for?
3
CIEH Foundation Certificate in Food Safety • Slide 75
Activity (Timing 5 minutes)
Divide the learners into small groups and distribute Activity Sheet 15 to each group.
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slides 76–78.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 75 Notes
Signs of pest activity: rodents
§ sightings (dead/alive)
§ fur/hair
§ droppings
§ gnawed food, packaging, pipes, cables, fittings, bricks
§ holes
§ nests and nest materials such as shredded paper
§ footprints or tail swipes in food
§ spilled food
§ smear marks
§ rat runs
§ scratching/gnawing sounds
§ smell of urine
3
CIEH Foundation Certificate in Food Safety • Slide 76
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 76 Notes
Signs of pest activity: birds
§ sightings
§ feathers
§ droppings
§ noise
§ nests
3
CIEH Foundation Certificate in Food Safety • Slide 77
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 77 Notes
Signs of pest activity: insects
§ flies
- sightings (dead/alive), eggs, larvae, maggots, noise
§ cockroaches
- sightings (dead/alive), droppings, egg cases, cast skins, smell
§ ants
- sightings (dead/alive)
§ stored product insects
- sightings (dead/alive), webbing strands, holes in food, movement in food
3
CIEH Foundation Certificate in Food Safety • Slide 78
It is essential to check regularly for any signs of pest infestation, even if a pest controller is employed
to monitor the premises. An infestation can get out of hand in only a matter of days, which could occur
between scheduled visits from a pest control company.
If signs of pest infestation are found, they should be reported to your supervisor or manager immediately.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 78 Notes
Environmental pest control
Environmental pest control aims to prevent pest infestations by removing the features
that attract pests to food premises, namely food, moisture, warmth and shelter, by:
§ preventing access (‘pest-proofing’), e.g. installing window/door screens and blocking
holes in walls (mice can squeeze through gaps the diameter of a pencil)
§ good housekeeping, e.g. disposing of waste properly, keeping food covered and
emptying sinks and buckets
§ storing and packaging food correctly, e.g. keeping food in pest-proof containers off
the floor and rotating it properly
§ checking storage areas regularly.
3
CIEH Foundation Certificate in Food Safety • Slide 79
Pests may be controlled by a variety of methods:
environmental
physical
chemical.
Environmental methods are usually used to prevent pest infestations, while physical and chemical methods
are usually used to control existing pest infestations.
It is better not to have pests at all than to deal with the risks of microbial, physical and chemical
contamination associated with an infestation and the eradication of pests. Therefore, most food businesses
work with authorised pest control contractors and adopt an ‘integrated pest management’ approach that
focuses on preventative methods, rather than relying on the use of physical and chemical pest eradication
measures when a pest infestation occurs.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 79 Notes
Pest eradication
If pests gain access to premises, they must be
destroyed by physical or chemical methods.
3
CIEH Foundation Certificate in Food Safety • Slide 80
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 80 Notes
Can you give examples of typical physical and chemical
methods of pest control?
3
CIEH Foundation Certificate in Food Safety • Slide 81
Discussion (Timing 5 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slides 82 and 83.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 81 Notes
Physical pest control
§ traps
§ sticky boards
§ sticky fly papers
§ electric fly killing (EFK) units
3
CIEH Foundation Certificate in Food Safety • Slide 82
Traps, sticky boards and sticky fly papers must be checked daily. EFK units should be positioned away from
food surfaces, equipment, draughts, windows and fluorescent lights, so that dead bodies will not fall or blow
into food. Catch trays should be emptied regularly.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 82 Notes
Chemical pest control
§ rodenticides
§ insecticides
§ pesticides
§ fumigation (not when food is in the area)
§ drugs to sedate pests before removal
3
CIEH Foundation Certificate in Food Safety • Slide 83
The use of pest control chemicals is potentially very hazardous and should only be applied by either licensed
contractors or fully trained and authorised operators. In order to avoid contamination, pest control chemicals
must be kept away from food.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 83 Notes
Accepting deliveries of food
When accepting food deliveries, it is important to:
§ inspect them carefully for signs of damage, contamination, pest
infestation or spoilage
§ check all primary packaging (the packaging next to the food) is intact
§ check that tins are not dented or rusty
§ check date codes to ensure products are within date and have enough
shelf life to allow them to be used/sold/delivered
§ check and record temperatures (of chilled, frozen or hot food) to ensure
they are within safe limits
§ check there are labels showing the ingredients and the supplier/
manufacturer contact details
§ sign a record of delivery/receipt.
3
CIEH Foundation Certificate in Food Safety • Slide 84
All food businesses should have procedures in place to make sure that the food delivered to the premises is safe.
There should always be someone present to accept deliveries in person who can ensure they are maintained
at the correct temperature and immediately placed in the correct storage area, whether that is ambient,
chilled or frozen storage.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 84 Notes
What circumstances should cause you to reject a food
delivery?
3
CIEH Foundation Certificate in Food Safety • Slide 85
Discussion (Timing 3 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 86.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 85 Notes
When to reject food
Food should be rejected and returned to the supplier if food is:
§ damaged
§ spoiled
§ poorly packaged
§ out of date
§ not at the correct temperature
§ contaminated.
3
CIEH Foundation Certificate in Food Safety • Slide 86
Businesses should have systems for the quarantine and rejection of unsuitable incoming goods. It should
be clearly labelled and placed in a designated area, away from good stock to be sold, in order to prevent
contamination and any confusion.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 86 Notes
Safe storage of food
Once a delivery has been accepted, food products need to be stored in the correct
conditions, for example:
§ at the correct temperature
§ secure from contamination/cross-contamination (well packaged or in appropriate
containers)
§ off the floor (to allow for effective cleaning and pest control).
3
CIEH Foundation Certificate in Food Safety • Slide 87
Whether food is in ambient, chilled or frozen storage, products should be kept orderly and tidy.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 87 Notes
Ambient food storage
Ambient food storage areas should be:
§ clean
§ dry
§ cool
§ well ventilated (to prevent condensation and the growth of mould)
§ well lit (to aid cleaning, the detection of pests and the checking of stock)
§ pest proof (all food should be covered and stored off the floor and away from walls).
3
CIEH Foundation Certificate in Food Safety • Slide 88
Some foods do not require chilled or frozen storage,
because they do not support the multiplication of
food poisoning bacteria. However, they should still
be protected from external contaminants, and there
should be a system for controlling and rotating stock
with minimum weekly checks.
Ambient food storage areas should be clean, dry,
cool and pest proof. Furthermore:
all food should be covered in order to reduce the
risk of contamination – this may involve the use of
lidded, pest-proof containers
adequate lighting is necessary in order to aid
cleaning, the detection of pests and to enable the
checking of date marks
there must be an effective ventilation system to
prevent a build-up of condensation which may
lead to the growth of moulds and therefore food
spoilage
food should be stored off the floor and away from
walls, ideally on shelving to allow effective regular
cleaning and pest control.
While some foods do not require chilled or frozen
storage, they do require very careful ambient
storage. For example, potatoes that have been
stored in the light, and in particular when they start
to sprout and turn green, produce a toxic chemical
called solanine, which if ingested can cause nausea,
dizziness and burning sensations in the mouth. It is
very important, therefore, to keep potatoes in dark,
well-ventilated storage to prevent the development
of solanine.
There should be a separate area for the storage of
vegetables, as these can be covered in soil that could
contaminate other foods.
There should be adequate space for the separate
storage of food items and non-food items, in order
to reduce the risk of contamination of food. This is
particularly important in a retail situation, where
many different types of food and non-food items are
stored. Chemicals, including those used for cleaning,
or strong-smelling, non-food items that could
cause taint – such as perfumed soaps or household
cleaning agents that may be stored in retail outlets –
should not be held in dry food storage areas.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 88 Notes
Stock control
Stock control includes:
§ being able to trace food throughout the food chain (from ‘farm to fork’)
§ labelling food with details of manufacturers, suppliers, ingredients and shelf life
§ only keeping sufficient stock
§ rotating stock
§ checking expiry dates regularly and removing from storage any out-of-date stock
§ having a designated area for food that is out of date or unfit to use or sell for any
other reason (quarantine) and then disposing of it safely
§ keeping delivery notes and records of any rejected products.
3
CIEH Foundation Certificate in Food Safety • Slide 89
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 89 Notes
Do you know the different types of date mark that
appear on food?
3
CIEH Foundation Certificate in Food Safety • Slide 90
Discussion (Timing 3 minutes)
Note the learners’ responses on a flipchart/whiteboard and summarise with reference to Slide 91.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 90 Notes
Date marking
Best before dates appear on less perishable food that has a
long shelf life, such as canned, dried and frozen products.
Use by dates are found on perishable, high-risk food, such as
meat, fish and dairy products, that requires chilled storage and
has a short shelf life.
3
CIEH Foundation Certificate in Food Safety • Slide 91
Most pre-packed food comes with a date mark on the label – either ‘best before’ or ‘use by’. Date
marking helps to ensure that stock is rotated effectively. The dates are based on the minimum shelf life
of food – the period of time when food is expected to be just as the manufacturer intended, provided it
is stored properly.
When deliveries arrive, date codes should be checked to ensure that products are in date and have
sufficient shelf life remaining to allow them to be used.
It is not an automatic offence to sell or use a product beyond its best before date, but the quality of the
product might be compromised.
It is an offence for a food business to sell or use food that is beyond its use by date because such food
will have exceeded the critical time limit within which the product might be considered safe. After this
date, bacteria may have multiplied to a level sufficient to cause food poisoning.
If you find that food is past its use by date, you should tell your supervisor or manager immediately.
Food that has passed its use by date should be clearly marked ‘not for human consumption’ and placed
in a quarantined area or disposed of immediately.
If an enforcement officer finds food past its use by date in food premises, he/she will presume it to be
for sale or use (unless clearly marked otherwise) and could start legal proceedings against the food
business operator.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 91 Notes
Stock rotation
If food is taken out of storage, it should be used in rotation.
This involves:
§ checking dates on food when it is delivered
§ storing food with a short shelf life at the front of the shelf so that it will be used first
§ storing food with a longer shelf life at the back
§ always selecting food in the correct order
§ checking that food is in good condition and packaging is intact before selecting it
§ removing any out-of-date stock from storage or display, and disposing of it as a
waste product so that it cannot re-enter the food chain.
FIRST
IN
FIRST
OUT
3
CIEH Foundation Certificate in Food Safety • Slide 92
Stock rotation helps to make sure that food is used within date (when it is safe and at its best quality) and to
prevent unnecessary waste (of food that has passed its expiry date).
Stock rotation is sometimes referred to as ‘first in, first out’ (FIFO).
Rotating and checking stock is important for ensuring the safety and quality of food. This applies to all food
types but is particularly important for high-risk foods. Daily checks should be made on short-life, perishable
food stored under refrigeration, but weekly checks should be sufficient for other types of food.
Effective stock rotation also assists with pest control – areas are disturbed where rodents and insects might
otherwise be harboured. In addition, it is possible to carry out visual checks for infestations and clean
thoroughly.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 92 Notes
Traceability
Traceability systems are essentially record-keeping procedures that allow food
businesses to track a particular food item or ingredient through the supply chain, from
its supplier to the point of consumption.
Traceability is a legal requirement, and food businesses should know the origin of stock
being stored, processed and sold on their premises.
All food should be labelled properly in order to be able to account for and identify a
product at any point in the food chain.
3
CIEH Foundation Certificate in Food Safety • Slide 93
While hand-written or printed labels can be used, these are often replaced or supplemented by machinereadable identification, such as barcodes and RFID (radio frequency identification) tags. These devices
can carry a great deal of information about a product, for example when it was manufactured and what
ingredients were used, lot numbers and batch codes.
When a problem with food safety becomes evident, an effective traceability system allows a food business
to identify (and, if necessary, recall or withdraw) the affected products quickly, thereby minimising disruption
to business and reducing the risks to the health of consumers. It also allows consumers to be provided with
specific information about products and is critical for the investigation of the causes of food poisoning and
other contamination outbreaks.
It is therefore important that barcodes and labels with lot codes or batch numbers displayed on packaging
are not lost or damaged.
CIEH Foundation Certificate in Food Safety: Session 3 • Slide 93 Notes