1day basic food hygiene ppt
TRANSCRIPT
Food Hygiene
Objectives
By the end of today you will be able to:
State why good hygienic practices are important
State the likely consequences of poor hygiene practices
& complete the exam paper!
What is food hygiene?
All measures necessary to ensure the safety and wholesomeness of food...
...during preparation, processing, manufacture, storage, transportation,
distribution, handling and service to the customer.
FOOD SAFETY
Making sure food is free from harm
Group Exercise
Group 1
Consider the benefits of good food hygiene
Group 2
Consider the costs of poor food hygiene
5 mins
Food Hygiene is…..
Protecting food from risk of contaminationPreventing any bacteria present multiplyingDestroying any harmful bacteria in the food
by thorough cooking or processingDiscarding unfit or contaminated food.
Food Poisoning is caused by:
Negligence
Ignorance
Poor
Management
Effective Supervision
Training
Knowledgeable Managers.
What is a Hazard?
Something that may cause harm to the consumer
Maybe microbiologicalchemical physical.
Hazards in Food Preparation
The contamination of food by pathogenic bacteria, poisonous chemicals or physical contamination such as string, hair, insects
bacteria multiplying to levels which could cause food poisoning because of storage at the wrong temperature
the survival of food poisoning bacteria because of inadequate cooking.
Bacteria
Bacteria
Objectives:
by the end of this session you will be able to...
To list the 4 conditions required for bacteria to growExplain how bacteria multiply to harmful levelsDescribe a ‘spore’Describe a ‘toxin’State the High Risk food types.
What are bacteria?
Bacteria are microscopic organisms (germs) found everywhere.
Some are essential (cheese & yogurt making)
Some cause food spoilage
Some (pathogenic) bacteria cause illness
Not all bacteria are harmful.
Food Poisoning Bacteria
Some pathogenic bacteria produce protective spores which can survive high cooking temperatures and reproduce bacteria when returned to ideal conditions
‘Spores’ can survive high cooking temperatures
Food Poisoning Bacteria
“Toxin’s” are poisons produced by some pathogenic bacteria. In the food or inside the human body
Bacteria multiply by division if the conditions are right.
Requirements for Bacterial growth
Food Moisture Warmth Time
Conditions required for Bacterial growth
Food: High protein foods (= HIGH RISK)cooked meat & cooked poultrycooked meat products (pates, gravy, stews, meat
pies, stock)dairy products, custards, eggs & raw egg products (mayonnaise)shellfish, oysters, prawns, crabscooked rice.
Conditions required for Bacterial growth
Moisture:
Dried foods prevent bacterial growth
However once liquid is added any bacteria present will start multiplying.
Conditions required for Bacterial growth
Warmth:
Rapid growth between 20°C and 50°C
Ideal temperature ~ 37°C (body temperature)
Danger Zone = above 5°C and below 63°C
Conditions required for Bacterial growth
Time
Given the right conditions of food, moisture and warmth, some bacteria can divide into two every 10 - 20 minutes.
1 hr 40 mins = 1,000 bacteria!
BACTERIAL GROWTH
1100,000,000,000
9 hours
Bacteria
Q’s
Q ~ What are the 4 conditions required for bacteria to grow?
Q ~ How do bacteria multiply?
Q ~ What is a ‘spore’?
Q ~ What is a ‘toxin’?
Q ~ Which foods are considered high risk?
Food Poisoning & Food Borne Diseases
Food Poisoning & Food Borne Diseases
Objectives:
by the end of this session you will be able to...
List the 6 causes of food poisoningState the difference between food poisoning and
food borne disease List the symptoms of food poisoningExplain what is meant by ‘incubation period’.
What is food poisoning?
An acute illness, which occurs within 1 - 36 hours of eating contaminated or poisonous food.
Symptoms last from 1 - 7 days
Symptoms include: stomach paindiarrheavomitingnausea fever.
What causes food poisoning?
Bacteria or their toxins (most common)Moulds ChemicalsMetals Poisonous plants Poisonous fish or shellfish.
Major Food Poisoning Bacteria
Salmonella Clostridium perfringens Clostridium botullinum Staphylococcus aureus Bacillus cereus Vibrio parahaemolyticus Listeria monocytogenes Campylobacter Yersinia enterocolitica Escherichia coli.
Salmonella
SOURCE raw chicken & poultry, raw
eggs & raw milk
incubation time: 12 - 36 hoursduration: 1 - 7 days
SYMPTOMS
Stomach pain
Diarrhoea
Vomiting
Fever.
Clostridium perfringens
SOURCEAnimal and human excreta,
soil (on vegetables), dust, insects, raw meat
incubation time: 12 - 18 hours
duration: 12 - 48 hours
SYMPTOMS
Stomach pain
Diarrhoea
(vomiting rare).
Staphyloccocus aureus
SOURCEHuman nose, mouth,
skin, cuts and boils. Raw milk from cows
incubation time: 1 - 7 hours
duration: 6 - 24 hours
SYMPTOMS
Stomach pain
Mainly vomiting
Some Diarrhoea
subnormal temperatures.
Clostridium botulinum
SOURCESoil, fish, meat and
vegetables
incubation time: 12 - 36 hours
duration: several months & death common
SYMPTOMS
Difficulties in swallowing and breathing, double vision, paralysis.
Bacillus cereus
SOURCECereals, especially
rice, dust and soil
SYMPTOMS
Stomach pain
Diarrhoea
Vomiting
TOXIN in food: incubation time: 1 - 5 hoursduration: 12 - 24 hours
TOXIN in body incubation time: 8 - 16
hoursduration: 1 - 2 days.
Did you get all of that?
Lets do a quick exercise to find out how much you remember.
The 6 causes food poisoning
1. Bacteria
2. Moulds
3. Chemicals
4. Metals
5. Poisonous plants
6. Poisonous fish or shellfish
Q ~ Which is the MOST common cause of food poisoning?
Moulds
Often responsible for food spoilage Some moulds produce ‘mycotoxins’ which cause
illness and sometimes death.
Foods involved include nuts, figs & apple juice.
Chemical Food Poisoning
Acute food poisoning from chemicals is rare
Usually results accidentally from chemicals stored in unlabelled food containers.
Metallic Food Poisoning
Acute metallic food poisoning also quite rare
Results from acid foods being in contact with certain metals (copper, zinc,)
Symptoms include vomiting and abdominal pain, usually develop within 1 hour.
Poisonous plants / fish
Rarely occur in commercial premises
SOURCESToadstoolsDeadly nightshadeRhubarb leavesUndercooked red kidney beans Japanese puffer fish.
Foodborne disease
Definition:
An illness resulting from eating food (or water) contaminated by pathogenic bacteria (and/or toxins) which do not need to multiply within the food to cause illness.
Foodborne disease
Transmitted via food
INCLUDETyphoidParatyphoidTuberculosisDysenteryHepatitus A (virus)Brucellosis.
Food Poisoning & Food Borne Diseases
Q’s
Q ~ What are the 6 causes of food poisoning?
Q ~ What are the symptoms of food poisoning?
Q ~ What is the difference between food poisoning and food borne disease?
Q ~ What is meant by ‘incubation period’?
Preventing Food Poisoning
Preventing Food Poisoning
Objectives:
by the end of this session you will be able to…
Explain how to prevent contamination of high risk food
Describe how bacteria in food can be reduced to safe levels
Explain why temperature is used to prevent food poisoning.
Preventing Food Poisoning
Protect food contamination by:purchasing food from reputable supplierseffective supervision and training of food
handling staffhigh standards of personal hygiene and good
hygiene practiceswell-designed food premisespest control.
Preventing Food Poisoning...
separate raw and high-risk food at all stages effective storage and disposal of waste and unfit
foodproper use of suitable equipment / utensilseffective cleaning and disinfection (particular
care needed with wiping cloths).
Preventing bacteria multiplying
Store food out of the danger zonepreparation at room temperature be kept at
minimum timehigh risk food not to be left at room temperaturecool food as rapidly as possible (within 90 mins)use suitable preservatives (salt, sugar, vinegar)keep food wrapped.
Destroy bacteria in food by...
Thorough cookingTime & temperature is required to destroy bacteria.
Heat processing pasteurization sterilization canning.
Sources of food poisoning bacteria
People:
Bacteria found in nose, mouth, intestines, cuts and on the skin
Food may be contaminated by our hands, sneezing, coughing or indirectly by sewage contaminated water.
Due to cans of Argentinean Corned Beef cooled in sewage polluted water.
Aberdeen
Typhoid Outbreak
Raw food:
Red meat, poultry, untreated raw milk, eggs and shellfish.
Raw food must be kept separate from high risk foodLiquid from de-frosting food must not be allowed to
contaminate high risk food, wiping cloths, equipmentVegetables should be washed on delivery.
Sources of food poisoning bacteria
Insects
May transmit food poisoning bacteria to foodLive / dead insects getting in the food.
Sources of food poisoning bacteria
Rodents
Rats & mice excrete organisms such as salmonellaeFood maybe contaminated by droppings, urine, hairs
and gnawingFood suspected of being contaminated by rodents
must be destroyed.
Sources of food poisoning bacteria
Dust
Large numbers of bacteria are present in dust and in the air
Food should be kept covered and put away when cleaning is carried out.
Sources of food poisoning bacteria
Garbage and waste food
Garbage and unfit food must be removed from food rooms
Care must be taken to avoid contamination Food handlers must wash their hands after handling
garbageWaste bins must have a lid.
Sources of food poisoning bacteria
Animals & birds:
Domestic and wild animals are known to carry harmful bacteria on their bodies and intestines
Dirt can be transferred from their feetHairs and feathers may contaminate foodPets must be kept out of food rooms.
Sources of food poisoning bacteria
Physical contamination of food
Raw ingredients: stones, glass, pests, dirt, flaking paint
Buildings / equipment: wood, rust, grease, oil, screws
Notice boards: paper, drawing pins
Packaging Materials: staples, string, plastic
Food handlers: jewelry, buttons, fibres, hair.
Cleaning activities: bristles, paper, chemicals
Pests: bodies, droppings, feathers, eggs
Pesticides: Spraying on equipment, bait
Industrial chemicals: veterinary drugs, fertilizers
Sabotage: needles, razor blades, toothpicks, glass.
Physical contamination of food
Preventing Food Poisoning
Q’s
Q ~ How can contamination of high risk food be prevented?
Q ~ How can bacteria in food be reduced to safe levels?
Q ~ Why is temperature used to prevent food poisoning?
Purchase, Storage, Temperature control, Preparation, Cooking and Serving of Food
Objectives:by the end of this session you will be able to...
List 5 necessary checks of food deliveriesState the correct temperature of a deep freezeState the correct temperature of a fridgeList 6 rules for safe storage of frozen foodExplain Stock RotationState 2 controls necessary during each stage of
preparation, cooking, serving and cooling of food.
Purchase & Food Deliveries
Choose a reputable supplier
Deliveries should be checkedQuantity & QualityTemperaturePackagingPestsDelivery Vehicle ?Delivery Person ?????
Storage of food
Dry food stores must be clean and tidyDamaged canned food must not be usedExcess packaging should be removedStock must be rotatedFruits should be checked for spoilage regularlyChemicals should be stored away from food.
Refrigerators
Operating temperature between 1°C and 4°CA thermometer must be positioned in the
warmest part and the temperature must be checked and recorded regularly
Unit must be serviced regularlyMust be located in well ventilated area away
from ovensShould not be overloaded.
Refrigerators...
Must be cleaned regularlyStock should be checked and rotatedHigh risk food must be stored above raw food to
avoid contaminationFood must be covered and in suitable containers
(never cans)Hot food items must never be put into a
refrigerator. Allow to cool first.
Freezers & Frozen food
Should operate at -18°C or belowFood items must be wrappedFrozen food temperature must be checked on
delivery and stored as quickly as possibleDeliveries above -12°C should be rejectedStock rotationDo not store above the freezer load lineDo not keep longer than recommended by the
manufacturer.
De-frosting Frozen Food
Most food from the freezer can be cooked immediatelyChicken, Poultry and large joints of meat MUST be
completely de-frosted before cookingFollow manufacturers instructionsDe-frost meats in a separate area from other foodsAllow enough time for de-frostingCold running water below 15°C maybe usedRefrigerate or cook de-frosted foods.
Stock Rotation
Stock rotation is important to:
to make sure that food is used in date orderF.I.F.O. = First In First Out
Use by dates = short shelf life
Best Before dates = longer shelf life and are manufacturers recommendations.
Food Preparation
Hazards include: cross-contaminationbacteria multiplying at room temperature
Good hygiene practices are essential in preventing food poisoning during food preparation
work in a logical manner clean as you gogood personal hygiene practices.
Cooking / Processing
Hazards include: low temperatures will not kill bacteria large joints will not cook evenlycool spots can harbor bacteria tasting food can cause contamination some bacteria ‘spores’ will survive cooking.
Controls
Food must be cooked thoroughly (time and temperature recommended by the manufacturer)
Food being reheated should reach at least 82°CAny unused reheated food should be discardedClean, disinfected spoons should be used for tastingProbe thermometers be used to check temperaturesLids should be used.
Cooling
Hot food must be cooled quickly before refrigerationCool in a well ventilated area (then put into a fridge)Maximum 90 minutesCooling times may be reduced by cooking smaller joints
of meatStews and sauces can be decanted into shallow containersDuring cooling food should be kept away from raw food.
ServingHot food must be held above 63°C Cold food must be held below 5°C Refrigerated display units are recommendedMinimum amount of food should be displayedAll equipment and utensils must be in good condition and
cleanAll crockery / cutlery should be clean and dryCustomers should not be able to handle open foodFood handlers should always wear clean protective clothing.
Q’s
Q ~ What are 5 necessary checks of food deliveries?
Q ~ What is the correct temperature of a deep freeze?
Q ~ What is the correct temperature of a refrigerator?
Q~ What are 6 rules for safe storage of frozen food?
Q ~ What is Stock Rotation?
Q ~ Name 2 controls necessary during the stage of *food preparation
*cooking food
*serving food
*cooling food.
Food Spoilage and Preservation
Food Spoilage and Preservation
Objectives:
by the end of this session you will be able to...
List 6 signs of food spoilageState 6 methods used to preserve food.
Food Spoilage and Preservation
Spoilage begins as soon as food is harvested.
Spoilage includes:bacteriamouldsyeasts.
Food Spoilage and Preservation
Signs of spoilage include:bad smellscolour change slimemould sour tastedry or spongy.
Food Spoilage and Preservation
Preservation is treating food to prevent or delay spoilage
Packaging is important to extend the life of preserved foods, e.g. cans, bottles, vacuum packing
Once opened the food should be treated as fresh and refrigerated
Washing is NOT a method of preservation!.
Methods of Food Preservation
high temperatures: pasteurization, canning, bottling, low temperatures: refrigeration, freezingdrying & dehydration: fruits, fish, vegetables, meatschemicals: sugar, salt, vinegarvacuum packing: meat, fishacid fermentation: yogurt, cheese, salami irradiation: spices smoking: fish, meat.
Food Spoilage and Preservation
Q’s
Q ~ What are 6 signs of food spoilage?
Q ~ Which methods are used to preserve food?
PERSONAL HYGIENE
Personal Hygiene
Objectives:
by the end of this session you will be able to…
Explain the importance of personal hygieneExplain why hand washing is important Identify and explain the protective clothing worn by
food handlersDescribe how food handlers can contaminate foodList 3 illnesses that must be reported.
Personal Hygiene
All food handlers have a LEGAL and MORAL responsibility to observe and practice high standards of personal hygiene to ensure they do not contaminate food.
Personal Hygiene
Because body temperature is 37°C it is ideal temperature for bacteria to multiply
Clostridium perfringens in the intestines
Staphyloccocus aureus on the skin
Food handlers must wash their hands regularly to protect food from contamination!
Group Exercise
Group 1
Consider the bad personal hygiene habits of food handlers
Group 2
Consider the good personal hygiene habits of food handlers
5 mins
Hands and Skin
Hands are in direct contact with food and are the main routes for transferring bacteria.
Food handlers must wash their hands regularly throughout the working day to protect food from contamination.
Hands and Skin
Hands MUST be washed after the following:
After handling raw meat
After going to the toilet
After returning from a break
Hands and Skin
Cuts & Wounds
Cuts must be covered with a waterproof plaster to prevent food becoming contaminated with blood
Bright coloured plasters must be used as they are easier to see if they fall into the food
Hands and Skin
Nails should be kept short and clean Nail varnish must not be wornFalse fingernails may contaminate foodLicking fingers is a bad habitDo not bite nails.
Jewellery
Jewellery should not be worn by food handlersharbor dirt and bacteriamay fall into foodwatches carry dirt and bacteria.
Perfume & After Shaves
Perfume / After Shaves should not be worn by food handlers
may taint foods (especially high fat content food).
However, deodorants and antiperspirants are highly recommended for the sake of our guests and work colleagues!
Hair
Hair is constantly falling out and may fall into foodDandruff can also fall into foodFood handlers must wear a hat (hairnets recommended)Combing or touching hair in food areas is forbidden.
Smoking
It is illegal to smoke in food areas
Group Exercise
Draw your uniform and describe the purpose of each item worn
10 mins
Protective Clothing
Protective clothing is worn to protect the food from risk of contamination
Our personal protection is secondary
Gloves should be worn when handling high risk foods e.g. preparing sandwiches
Protective clothing and shoes should not be worn outside
Lockers must be provided for outdoor clothes
General Health
Food handlers should be in good health, from oral hygiene (healthy teeth) to general fitness
Any food handlers who suffer from food poisoning symptoms such as diahrroea, vomiting or a foodborne disease must report it to their supervisor
General Health
Carriers
A person who is carrying food poisoning bacteria without symptoms
If you live with others who may have food poisoning or a foodborne disease you may be a healthy carrier.
Personal Hygiene
Q’s
Q ~ Why is personal hygiene important?
Q ~ Why is hand washing so important?
Q ~ Which protective clothing is worn by food handlers?
Q ~ How can food handlers contaminate food?
Q ~ Which 3 illnesses must be reported
Food Premises
Food Premises
Objectives:
by the end of this session you will be able to…
Describe how the correct design of food premises can prevent cross-contamination
List 2 facilities required for personnelExplain 5 procedures for safe disposal of garbage.
Design of Food Premises
The design and maintenance of food premises is important to avoid risks of contamination
Food preparation and storage areasMust be large enough for all equipmentEffective separation of raw and cooked foods to
prevent cross contaminationMust be easy to clean and kept in good repair
Food Premises
It is a legal requirement to have hand washing facilities
Suitable wash hand basins at appropriate sitesHot & cold water, soap, nailbrushes & drying facilities
Locker facilities must be available for staff
Design of Food Premises
Workflow should be continuous eliminating cross contamination
Washing up areas should be away from high risk food areas
Adequate cooking, cooling, preparation and refrigerated areas
Pests must be kept out Adequate drainageSufficient ventilation & high standards of lighting.
Design of Food Premises
CeilingsCeilings should be smooth, fire resistant, non-flaking,
light coloured, coved and easy to clean
WallsSmooth, non-absorbent, non-flaking, durable, light
colored and easy to clean.
Design of Food Premises
FloorsDurable, non-absorbent, anti-slip, easy to clean.
Suitable drains. Floor to wall must be coved.
Windows and doorsOpen windows should be fitted with fly-screensDoors should be self-closing (and screened if
appropriate).
Food Preparation Surfaces
Hard wearingnon-absorbent (solid and waterproof)Easy to clean
Storage and disposal of Waste
Suitable containers both inside and outside of the buildingMust have a lid (to keep flies away)Must be emptied frequently (as necessary)Sacks should be tiedWaste bins must not be used for food useMust be cleaned regularlyRefuse areas must be kept clean and tidyHands must be washed after handling waste.
Equipment for food handling
All equipment must be in good repairDesigned to minimize harborage of soil and bacteriaChipped, broken equipment must not be usedMust be easy to cleanStainless steel is most suitableColor coded cutting boards are recommended.Wooden surfaces must not be used
Food Premises
Q’s
Q ~ How can the correct design of food premises prevent cross-contamination?
Q ~ What 2 facilities are required for personnel?
Q ~ Name 5 procedures for safe disposal of refuse?
Pest Control
Pest Control
Objectives:
by the end of this session you will be able to…
Identify 12 types of food pestsDescribe the signs of pestsExplain why pest control is important in the food industryState the action to take on discovering pestsDescribe 2 methods of pest control.
Pest Control
What is a pest?
Rodents: rats, mice Insects: cockroaches, flies, wasps, moths, silverfish, ants,
spidersBirds: pigeons, sparrowsDomestic animals: cats, dogs
Q ~ Which is the most common pest in a food area?
Pest Control
Reasons for Control to prevent the spread of diseases to prevent contamination of food (from bodies,
droppings and urine) to prevent damage (fires causes by gnawing electrical
wires) to prevent loss of custom and profit (reputation) to comply with the law.
Pest Control
Pests look for: security, shelter and food
Deny access by:care in design of premisesmaintenanceuse of screensgood housekeeping.
Pest Control
Good Housekeepingkeep premises and refuge areas clean & tidykeep food covered“clean as you go” store food off the flooruse pest proof containers for storagecheck deliveries for pestskeep drains clean and in good condition regular inspections and staff awareness.
Pest ControlSigns of pests live or dead bodies, larvae, eggsdroppings damaged food, chewed boxes & packaging scratching sounds fur and nesting materials footprintsgreasy marks (around pipes and walls) loss of small amounts of food.
Pest Control
Signs of ratsdamaged food, chewed boxes & packaginggreasy marks (around pipes and walls)
Pest Control
Any signs of pests tell your manager immediately!
Pest ControlPhysical controls electric fly killers rodent trapsglue traps
Chemical controlsRat poisons must be used VERY carefullyFly sprays must not be used near food
SEEK ASSISTANCE FROM PEST CONTROL OPERATORS
Pest Control
Q’s
Q ~ What are 12 types of food pests?
Q ~ What are the signs of pests?
Q ~ Why is pest control important in the food industry?
Q ~ What action must you take if you discover pests?
Q ~ What are 4 methods of pest control?.
Cleaning Procedures
Cleaning Procedures
Objectives:
by the end of this session you will be able to…
Explain why cleaning in food premises is importantState 8 points of a cleaning scheduleState the difference between cleaning and disinfectionList the 6 stages of cleaning.
Cleaning and Disinfection
What is cleaning?The removal of soil, food residues, dirt, grease and
other objectionable matter
DISINFECTION
is the process used to reduce bacteria to safe levels
Cleaning and Disinfection
Pathogenic bacteria are present on food contact surfaces (especially raw food)
Energy in Cleaning
physical: e.g. scrubbing
heat: e.g. hot water
chemical: e.g. detergent
Cleaning and Disinfection
Reasons for Cleaning to make food areas safe & hygienic to remove matter on which bacteria would grow reduce risk of contamination and spoilage to allow disinfection to discourage pestsensure a pleasant and safe working environmentpromote a favorable image to customers to comply with the law.
Cleaning and Disinfection
Disinfectantsused to reduce bacteria to safe levelsHot water (82°C for 30 seconds), steam and bleach are the
most commoncontact time is necessary food contact surfaces & equipment will need to be
disinfected several times throughout the dayDon’t forget the fridge handles!
WASH - DISINFECT - DRY
Effective CleaningCleaning must be planned, organised and implemented in all food
areas. Schedules should include:what is to be cleaned the chemical (amount), equipment to usewho is to clean itwhen and how often it is to be cleaned the method of cleaning it (how) time allowed safety measures and protective clothing necessarywho is responsible to check it is cleaned effectively
Safety and Cleaning
Chemicals must be used following manufacturers directions
Chemicals must never be stored in food containersStaff should be trained to ‘clean as they go’.Never use the same cleaning equipment in raw food and
high risk food areasSuitable protective clothing must be wornOpen food must not be exposed during cleaningClean the cleaning equipment.
6 stages of cleaning
1 Pre-clean: remove loose debris e.g. sweep, scrape
2 Main-clean: hot water, detergent and energy
3 Rinse: use hot water to remove loose dirt and detergent
4 Disinfection: destroy bacteria using heat or a chemical
disinfectant, allow contact time
5 Final rinse: remove disinfectant using clean hot water
6 Drying: air dry preferred
Effective Cleaning
WASH ~ DISINFECT ~ DRY
Chemicals must be used following manufacturers directions
Sanitiser
What is a sanitiser?
A chemical agent used for cleansing and disinfecting food contact surfaces and equipment
Cleaning Procedures
Q’s
Q ~ Why is cleaning of food premises important?
Q ~ What are the 8 points of a cleaning schedule
Q ~ What is the difference between cleaning and disinfection?
Q ~ What are the 6 stages of cleaning?.
The Law
Relating to Food and Food Safety
The Law
Objectives:
by the end of this session you will be able to…
State 4 relevant acts and regulations of food safety Identify an EHOExplain the term “Due Diligence”.
Food Safety Act 1990
The most important Act relating to the sale of food for human consumption
Ministers are empowered to make and review hygiene regulations.
Acts and Regulations
Production for sale of injurious, unsafe, unfit or substandard food
Contamination of foodHygiene of food premises, equipment and personnelHazard Analysis and hygiene practices (H.A.C.C.P.)Control of food poisoning and food borne diseasesComposition, volume, weight and labeling of food
The Food Safety(General Food Hygiene)
Regulations 1995
Acts and Regulations
The Food Safety (Butchers’ Shops) Regulations 2000
Food Safety (Temperature Control) Regulations 1995
The Food Premises (Registration) Regulations 1991
Environmental Health Officers (EHO’s)
Municipality Inspectors Carry out inspections of food premisesAre empowered to serve ‘improvement notices’ and finesAre empowered to close unfit food premises.
Due Diligence
Food handlers found guilty of causing food poisoning may be fined and / or imprisoned
If all reasonable precautions are taken at all stages of food delivery, storage, preparation, cooking, cooling and serving of food, then the individual may plead ‘due diligence’ and may not be punished for the offence.
Due Dilligence
Be safeBe carefulBe hygienicBe honest Be warned!
The Law
Q’s
Q ~ Which are the 4 relevant acts and regulations of food safety?
Q ~ What is an EHO?
Q ~ What is the role of the Municipality Inspector?
Q ~ What is “Due Diligence”?
QUIZ
CENTRE NUMBER:CENTRE NUMBER: B 52695B 52695
TUTOR NUMBER:TUTOR NUMBER: 016502016502
EXAM DATE:EXAM DATE: 1704200417042004
FIRST NAMEFIRST NAME
INITIALINITIAL
LAST NAMELAST NAME
NAME ON CERTIFICATENAME ON CERTIFICATE
DATE OF BIRTHDATE OF BIRTH
HAVE YOU TAKEN THIS EXAM HAVE YOU TAKEN THIS EXAM BEFORE? BEFORE? (Y) (N)X(Y) (N)X
DATE OF BIRTHDATE OF BIRTH
START TIMESTART TIME
Thank you
May you leave here today and forever remember how important your
understanding and daily practices of Food Hygiene contribute towards...
The Hotel
The Guest
and to me