Level 2 Award in Food Safety Welcome 2-3 The Importance of Food Safety Why is Food Safety so Important? Good food safety is essential to make sure we are not harmed in any way from the food and drink we consume. 2-3 The Importance of Food Safety Why is Food Safety so Important? • Having competent staff is a legal requirement • Food poisoning can be serious and distressing • Poor reputation will affect business • Non-compliance could lead to prosecution and closure by enforcement officers • Increased financial cost, i.e. fines, compensation and insurance 2-3 The Importance of Food Safety No One Likes Bad Press! 4 Food Contamination When Things Go Wrong! Food becomes contaminated when it contains something harmful or objectionable. When food is contaminated it can cause illness, injury or make the food unfit for consumption. 4 Food Contamination Types of Contamination Physical: 4 Food Contamination Types of Contamination Chemical: 5 Food Contamination Types of Contamination Allergenic: By law, all food businesses and food manufacturers must clearly provide information about the 14 main food allergens on pre-packed and loose food. 5 Food Contamination Types of Contamination Allergenic: The 14 major allergens are: Celery Cereals containing gluten Crustaceans Eggs Molluscs Fish Lupin Milk 5 Food Contamination Types of Contamination Allergenic: The 14 major allergens are: Mustard Nuts Peanuts Soya Sulphur dioxide Sesame seeds 5 Food Contamination Types of Contamination Allergenic: Allergies can cause anaphylaxis. Signs and symptoms of anaphylaxis are • Swelling of the throat and mouth • Breathing difficulties • Collapse and unconsciousness due to the swelling of the windpipe Picture courtesy of the Anaphylaxis Campaign. www.anaphylaxis.org.uk 5 Food Contamination Types of Contamination Allergenic: If you suspect someone has had a severe allergic reaction – call an ambulance. Picture courtesy of the Anaphylaxis Campaign. www.anaphylaxis.org.uk 6 Food Contamination Types of Contamination Microbial: – Harmful bacteria – Viruses – Moulds and yeasts 6 Food Contamination Sources of Pathogenic Bacteria • Raw foods – Raw meats, poultry, fish and shellfish • Soil, dirt and dust – Unwashed vegetables and salads • Pests and domestic pets • Humans – Hands, hair, nose and throat, infected cuts • Food waste • Airborne dust • Untreated water and sewage 7 Bacteriology Types of Bacteria • Pathogenic – Cause illness in humans – Difficult to detect • Spoilage – Make food perish/rot/spoil – Signs easy to detect • Useful – In food production, drug manufacture, food digestion 8 Bacteriology Food Poisoning Chain For bacteria to grow they need: 7 Bacteriology Bacteria Multiplication Bacteria can divide in two every 10 to 20 minutes 7 Bacteriology Bacteria Multiplication Bacteria can divide in two every 10 to 20 minutes 7 Bacteriology Bacteria Multiplication Bacteria can divide in two every 10 to 20 minutes 7 Bacteriology Bacteria Dividing by Binary Fission 7 Bacteriology Bacteria Dividing by Binary Fission 7 Bacteriology Bacteria Dividing by Binary Fission 7 Bacteriology Bacteria Dividing by Binary Fission 7 Bacteriology Bacteria Dividing by Binary Fission 7 Bacteriology Bacteria Dividing by Binary Fission 7 Bacteriology Bacteria Dividing by Binary Fission 29 Time and Temperature Controls Dealing with the Danger Zone 12 Food Poisoning and Foodborne Diseases High Risk Foods High risk foods: • Ready to eat foods • Support the growth of bacteria (usually moist and high in protein) Cold cooked meats Cream cakes Cold cooked rice Sushi 8 Bacteriology Spores 9 Food Poisoning and Foodborne Diseases What is Food Poisoning? Food poisoning is caused by bacteria multiplying on food which is then eaten. 9 Food Poisoning and Foodborne Diseases Common Symptoms of Food Poisoning • Abdominal pains • Vomiting • Diarrhoea • Fever Onset time is usually only hours 9 Food Poisoning and Foodborne Diseases Common Sources of Food Poisoning Raw meat Raw poultry Sewage Insects Cold cooked rice Soil Humans 9 Food Poisoning and Foodborne Diseases People at High Risk from Food Poisoning Very young People with low immunity Elderly Pregnant or new mothers 10 Food Poisoning and Foodborne Diseases Foodborne Diseases In foodborne diseases bacteria multiply in the gut. Very few bacteria are needed to be eaten to cause illness. 11 Food Poisoning and Foodborne Diseases Common Symptoms of Foodborne Diseases • Abdominal pains • Vomiting • Diarrhoea (sometimes bloody) • Fever • Tiredness and loss of appetite Onset time is usually days 10 Food Poisoning and Foodborne Diseases Common Sources of Foodborne Diseases Raw or undercooked meat and poultry Unpasteurised dairy products (such as Brie) Meat pâté Contaminated water Untreated milk 15 Food Safety Management Food Safety Management The law states that all food businesses must have ‘food safety management procedures’. This should be: • Based on a system called HACCP (Hazard Analysis and Critical Control Points) • Put in place permanently • Reviewed as a result of any changes to products or procedures • Recorded and kept up to date 15 Food Safety Management Food Safety Management • Hazard Anything with the potential to cause harm • Risk Measures the likelihood that a hazard will actually cause harm together with how serious the problem could be • Control Measures The precautions that are taken to reduce the chance of a hazard occurring (to an acceptable level of risk) • Critical Control Point (CCP) A step in the process where a hazard can be controlled and the control measures in place at that step are essential to food safety Food Safety Management 16 HACCP Principles 1. 2. 3. 4. 5. 6. 7. Conduct a hazard analysis Identify Critical Control Points (CCPs) Set critical limits for each CCP Set up checks for each CCP Corrective action Verification Record keeping 13 Food Safety and the Law Legal Responsibilities of Food Business Operators • • • • • Register with your local authority Keep food safety records Provide food handlers with appropriate training Comply with temperature controls Do not supply food harmful to health 14 Food Safety and the Law Enforcing the Law • Food Standards Agency – FSA* • Trading Standards • Local Authorities – Environmental Health Practitioners (EHPs) (sometimes called Environmental Health Officers) *In 2015 ‘Food Standards Scotland’ was launched and took over the FSA’s responsibilities in Scotland. 14 Food Safety and the Law Types of Notice • Hygiene Improvement Notice – Advising of the improvements required and by when they must be completed – failure to comply is an offence • Hygiene Emergency Prohibition Notice – Can prevent the use of all or part of the premises or equipment with immediate effect • Hygiene Emergency Prohibition Order – To keep a premises closed 13 Food Safety and the Law Serious Breaches of Food Safety Laws Unlimited fines and prison sentence of up to 2 years. 14 Food Safety and the Law What’s your Defence? ‘Due Diligence’ This is the principal defence available to a food operative if legal action is taken against them. 14 Food Safety and the Law Due Diligence Businesses need to be able to demonstrate that they have taken all reasonable and practical precautions to ensure food safety. Food Safety and the Law 14 Due Diligence Reasonable Precautions to Take: • • • • • • • • Systems of control to minimise risks Training Implementation of cleaning schedules Personal hygiene Inspection of deliveries Pest control Record keeping Written records 13 Food Safety and the Law Legal Responsibilities of Food Handlers • Keep yourself clean • Maintain good levels of personal hygiene • Follow safe systems provided in training • Wear appropriate Personal Protective Equipment (PPE) • Report if you have specific illnesses or symptoms of food poisoning to your supervisor 11 Food Poisoning and Foodborne Diseases Cross Contamination Cross contamination occurs when bacteria are moved from one area to another. Food Poisoning and Foodborne Diseases 11 Common Causes of Cross Contamination • • • • Using the same utensils for raw and ready to eat food Leaving food uncovered Storing raw and ready to eat foods together Handling raw and then ready to eat food without washing your hands or equipment Personal Hygiene 19 Personal Hygiene Hands: All food handlers should wash their hands: • Before starting work • Before handling cooked foods • After breaks • After going to the toilet • After handling raw foods • After handling rubbish and waste • After handling chemicals • After cleaning • After touching the face, blowing the nose or touching the hair • After smoking 18 Personal Hygiene Dedicated Hand Washing Facilities Use anti-bacterial soap and hot water. NEVER use shared towels! 19 Personal Hygiene Cuts and Wounds Cuts and wounds must be totally covered with a brightly coloured waterproof dressing. 20 Personal Hygiene What if you are Ill? Conditions to report: • Nausea, vomiting, diarrhoea, stomach pains • Rash, skin conditions, skin wounds • Contact with ill family members • Any unusual symptoms following visits abroad 19 Personal Hygiene Protective Clothing Protective clothing should preferably be clean, light in colour with no external pockets and should cover all of the handler’s own clothes. Examples of protective clothing include: • Jacket and trousers • Overalls and aprons • Hairnets and hats • Gloves and cuffs • Safety footwear 20 Personal Hygiene Hair • Head coverings should be applied first • NEVER comb your hair in a food preparation area 20 Personal Hygiene Jewellery NEVER wear jewellery when handling food as: • It could contaminate the food if it falls into it • Bacteria trapped in the jewellery could contaminate food • It could get trapped in equipment 20 Personal Hygiene Personal Hygiene 21 Cleaning and Disinfection Cleaning and Disinfection Why we clean: • Remove suitable growing conditions for bacteria • Reduce bacteria to a safe level • Prevent food pests • Produce safe food in a clean environment • Provide a safe and healthy working environment, free from hazards • Present a good image to customers • Comply with legal and moral duties 21 Cleaning and Disinfection When to Clean? • Best practice – clean as you go • Food contact surfaces should be cleaned before commencing work and immediately after • If you made the mess then you should clean it up! • Floors and bins should be cleaned at the end of a service period or shift • Specialist cleaning as required 21 Cleaning and Disinfection Cleaning Schedules • What is to be cleaned? • How frequently? • Who will complete the task? • What chemicals should be used? • What protective clothing should be worn? • What safety precautions should be followed? • Who is responsible for checking the work? 22 Cleaning and Disinfection Cleaning Chemicals Detergents and water Break down and remove grease and dirt only Disinfectants Reduce bacteria to a safe level Sanitisers Combine detergent and disinfectant 22 Cleaning and Disinfection Disinfection • Reduces bacteria to a safe level • Two main methods – Steam or water at 82oC or hotter – Chemical disinfectants • Disinfectants will not break down grease and dirt • Must dilute correctly and leave on for the correct ‘contact time’ • Essential for all food-contact and hand-contact surfaces 22 Cleaning and Disinfection Sanitisers Sanitisers are combined detergent and disinfectant. They serve both functions (cleaning and disinfecting) providing they are applied for the specified ‘contact time’. 22 Cleaning and Disinfection Cleaning Chemicals Rules to follow: • Put away food or cover before cleaning • Store chemicals away from food • Keep chemicals in proper, labelled containers • Follow manufacturer’s instructions • Wear protective clothing when recommended • Never mix chemicals • Work from cleaner to dirtier areas to prevent spreading dirt 24 Cleaning and Disinfection Cloths Cloths can be a common vehicle of cross contamination. To avoid the spread of bacteria: • Use disposable, single use cloths wherever practical • Wash, disinfect and air dry reusable cloths after each task • Wipe ‘ready to eat’ food surfaces and equipment with single use or clean, disinfected cloths 24 Cleaning and Disinfection Mops Mops should be cleaned, disinfected and allowed to air dry after use. 23 Cleaning and Disinfection Examples of Hand Contact Surfaces • Handles • Light switches • Taps 23 Cleaning and Disinfection Examples of Food Contact Surfaces • Work surfaces • Crockery • Knives • Chopping boards 23 Cleaning and Disinfection Examples of Contamination Hazards • Cloths • Mops • Cleaning equipment • Bins 23 Cleaning and Disinfection Wet Cleaning and Disinfecting 1. Pre-clean 2. Wash 3. Rinse 4. Disinfect 5. Final rinse 6. Dry 24 Cleaning and Disinfection Rubbish Disposal • Must not accumulate • Closed containers – good construction – easy to clean and disinfect • Regular removal • Prevent pest access Cleaning and Disinfection 24 Generally All Bins Should Be: • • • • • • Fitted with a suitable lid Lined with a bin liner Emptied regularly Kept away from doors and windows Regularly cleaned and disinfected Situated to avoid contaminating clean food 25 Design of Premises and Equipment Premises and Equipment • Services and facilities – Wash basins – Sinks – Refuse storage – Drainage – Lighting – Ventilation – Pest proofing 25 Design of Premises and Equipment Premises and Equipment • Surfaces • Equipment should be easy to clean • Layout and workflow – Efficient – Spacious – Convenient – Separate areas 25 Design of Premises and Equipment Work Surfaces To help with cleaning, work surfaces should be: • Smooth • Non-absorbent • Easy to clean • Hardwearing • In good condition 26 Design of Premises and Equipment Colour Coding Equipment is a common cause of cross-contamination. It is good practice to use colour coded equipment. 25 Design of Premises and Equipment Work Flow Deliveries Delivery Area Storage Food Preparation Service Separate Waste Disposal Area 27 Pest Control Pest Control Pests can cause: • Contamination of food with bacteria and disease • Physical contamination (e.g. droppings, fur, urine and dead bodies) • Damaged stock • A bad reputation for a food business • Legal action against a food business 28 Pest Control Common Food Pests Rats Stored Product Pests Mice Flies Ants Birds Cockroaches Pest Control 28 Evidence of Pests • Droppings • Gnawing damage • Damage to goods and packaging • Smell of urine • Live or dead sightings • Live or dead flies • Feathers Pest Control 28 Pest Precautions • Bins with tight fitting lids • Remove all waste packaging ASAP • Repair damaged drain covers, taps, pipe work and door bases • Clear up all food spills immediately • Rotate stock • Keep open food in sealable containers • Fly screens • Site dustbins away from windows and doors • First In First Out rule (FIFO) ALWAYS REPORT ANY SIGHTINGS TO A SUPERVISOR!! 29 Time and Temperature Controls Dealing with the Danger Zone Hot Holding Food 63ºC and above Danger Zone 5ºC – 63ºC Refrigeration 5ºC or below Frozen Food -18ºC or below Although it is recommended as best practice to keep chilled foods below 5°C, the law in England, Wales and Northern Ireland allows temperatures of up to 8°C. In Scotland no specific temperature limit is set by law for chilled foods, but justification of the choice of storage temperature is required under the food safety management procedures. Time and Temperature Controls 29 Cooking and Reheating • Cook food to a minimum core temperature of 75ºC (for 30 seconds) or 70ºC (for 2 minutes) • Stir liquids frequently • Turn large items • NEVER reheat food more than ONCE • Cut food into smaller portions 33 Time and Temperature Controls Measuring and Recording Temperatures House rules should be followed about when to measure temperatures. Food handlers with a responsibility for taking temperatures should be given specific training on how to: • Take temperatures using available equipment • Recognise and deal with unsafe readings • Keep records of taking temperatures and any corrective actions taken 33 Time and Temperature Controls Probe Thermometers • Measure the core temperature in the thickest part of the food • Make sure you calibrate thermometers regularly to check that they are working correctly Probes can be a source of cross contamination if not cleaned and disinfected appropriately 30 Time and Temperature Controls Hot Holding • Food should be kept at 63ºC or above • Stir food to prevent cold spots • If temperature drops below 63ºC it must be served within 2 hours and then discarded 30 Time and Temperature Controls Cooling Food • Cool food as quickly as possible (ideally within 2 hours) • Could use a blast chiller, ice bath or cool running water • Split food into smaller portions • Use shallow trays • Cover cooling food to protect from contamination NEVER place hot food in a refrigerator! 2 hours 30 Time and Temperature Controls Thawing Food • Beware of cross contamination • Thaw small pieces of raw food in a container at the bottom of the refrigerator • Thaw large pieces in a cool room in a covered container • Make sure food is defrosted all the way through • Thawing can be done using clean, cold water • Reducing bulk will speed up thawing • Once thawed, treat defrosted food as chilled NEVER refreeze a product unless you have cooked it first! 31 Time and Temperature Controls Freezers • Site freezers in a cool, well ventilated area, away from direct sunlight and heat sources • Defrost and clean regularly • Temperatures should be -18ºC or below, checked regularly and recorded 31 Time and Temperature Controls Freezer Storage • Make sure foods are labelled, dated and packed well, excluding air • Follow ‘First In First Out’ rule (FIFO) • DON’T overload the freezer • DON’T place hot food in the freezer 31 Time and Temperature Controls Refrigeration • If possible store raw and cooked food in separate refrigerators • Defrost and clean regularly • Disinfect door handle every day • Temperature should be below 5ºC checked regularly and recorded Although it is recommended as best practice to keep chilled foods below 5°C, the law in England, Wales and Northern Ireland allows temperatures of up to 8°C. In Scotland no specific temperature limit is set by law for chilled foods, but justification of the choice of storage temperature is required under the food safety management procedures. Time and Temperature Controls 31 Refrigeration Storage • Place raw food below cooked food • Ensure foods are labelled and dated to allow stock rotation • Follow ‘First In First Out’ rule (FIFO) • Enclose individual foods in containers to prevent contamination and tainting • DON’T overload the refrigerator • DON’T put hot food in the refrigerator • DON’T store tins of open food in the refrigerator • Check stock regularly Although it is recommended as best practice to keep chilled foods below 5°C, the law in England, Wales and Northern Ireland allows temperatures of up to 8°C. In Scotland no specific temperature limit is set by law for chilled foods, but justification of the choice of storage temperature is required under the food safety management procedures. 32 Time and Temperature Controls Displaying Food • Hot food should be kept above 63ºC • Cold food should be kept below 5ºC • Monitor and record temperatures regularly throughout the day Although it is recommended as best practice to keep chilled foods below 5°C, the law in England, Wales and Northern Ireland allows temperatures of up to 8°C. In Scotland no specific temperature limit is set by law for chilled foods, but justification of the choice of storage temperature is required under the food safety management procedures. 32 Time and Temperature Controls Display Units Display units should be: • Protected by sneeze guards • Cleaned and sanitised after every service • Replenished regularly to prevent excess time on display 32 Time and Temperature Controls Recommended Safe Temperatures 38 Temperature Control Quiz 100ºC 75ºC 63ºC 5ºC – 63ºC 5ºC or below -18ºC or below 38 Temperature Control Answers Boiling Water 100ºC Min Cooking Temperature 75ºC Minimum Hot Holding Food 63ºC Danger Zone 5ºC to 63ºC Refrigeration best practice 5ºC or below Frozen food -18ºC or below 34 Food Storage and Deliveries Dry Stores • Dry food areas must be well lit, clean, cool, dry and well ventilated • Food stored off the floor • Ideally food stored on shelves • Stored in date order with FIFO rule applied • Stored in sealable containers Food Storage and Deliveries 35 Preservation Methods • • • • • • • • • Canning Dehydration Pasteurisation Pickling Salt Sterilisation Sugar Ultra Heat Treatment (UHT) Vacuum packing 34 Food Storage and Deliveries Storage Food should be stored in date order. First In First Out rule (FIFO) 34 Food Storage and Deliveries Best Before Date Food will be at its premium quality if stored correctly until that date. Use By Date Food must be used by that date. It is an offence to serve food that has exceeded its use by date! 36 Food Storage and Deliveries Deliveries Check: • Quality • Evidence of damage by pests • Evidence of damage due to food spoilage • Evidence of contamination • Items are well within date • Refrigerated or frozen foods are at the correct temperature 36 Food Storage and Deliveries Reject any food you are not happy with and return it to the supplier. 36 Food Storage and Deliveries Control through receipt 36 Food Storage and Deliveries Food Spoilage Food is ‘spoiled’ when it is unfit for human consumption. The main causes of food spoilage are: • Microbial and enzyme activity – can change food’s colour, taste, smell appearance or texture • Chemical contamination – e.g. food has been in direct contact with fly sprays or cleaning chemicals • Physical contamination – undesirable foreign objects have entered food such as human hair or food pests LABEL SPOILED FOOD ‘UNFIT FOR HUMAN CONSUMPTION’ AND STORE IT IN A DESIGNATED AREA AWAY FROM OTHER FOOD. Any questions? Thank you
