FFH 0

Foundation Certificate

in Food Hygiene

FFH 1

Why food hygiene?

• Food-borne illness can be serious and

distressing

• Training is a legal requirement

• Food-borne illness figures are increasing

• Customers will take their business away

• Legal action could be taken by enforcement

officers

• Compensation claims from sufferers

FFH 2

FFH 3

Food hygiene

All those practices and procedures that

can help to produce safe food

FFH 4

Common symptoms of

food-borne illness

• Vomiting

• Diarrhoea

• Nausea

• Abdominal and stomach pains

• Fever/high temperature

FFH 5

FFH 6

Causes of food-borne illness

• Micro-organisms– bacteria (pathogenic)– moulds (only certain types)– viruses

• Chemicals– cleaning products, pesticides

• Metals– tin, lead, copper

• Natural poisons– red kidney beans, toadstools, berries

• Physical contamination– glass, screws, plastic

FFH 7

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

FFH 8

FFH 9

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

FFH 10

Bacteria cause illness in

different ways

• Large numbers (millions)

– invade and irritate the stomach and intestine

and produce waste products or toxins

(poisons)

– may produce toxins in the food itself – often

difficult to destroy once in the food

• Small numbers (as few as 10)

– may invade and multiply in the bloodstream

FFH 11

How bacteria multiply

• Divide into 2 (binary fission)

• As quickly as 10-20 minutes

• After several hours can be millions

• To multiply they need

– food (mainly protein)

– moisture

– warmth

– sufficient time

FFH 12

Common pathogenic bacteria

• Salmonella

• Clostridium

• Staphylococcus

• E. coli

• Campylobacter

FFH 13

Others

• Listeria

• Typhoid (caused by a type of Salmonella)

• Shigella (causes dysentery)

FFH 14

Salmonella

• Sources

– poultry, other raw meats, eggs, pests

• Key control

– thorough cooking

• Danger points

– knives and boards (colour coding)

– hands

– food containers and work surfaces

FFH 15

Clostridium perfringens

• Sources– soil, dust, raw meats, salads and vegetables

(soil)

• Key control (spore former)– good temperature control after cooking or heat

processing

• Danger points– 'dirty' salads and vegetables – wash carefully

– cross-contamination from raw foods

FFH 16

Staphylococcus aureus

• Sources– humans – skin, hair, hands, nose, throat, cuts

– raw (untreated) milk

• Key controls– good personal hygiene

– hand washing

– waterproof dressings on cuts

– hygienic habits

• Danger points– long times in danger zone

– direct handling of high risk food

FFH 17

E. coli

• Sources– raw meats and poultry

– animal and human sewage

• Key controls– thorough heat processing and cooking

– separation of raw and high risk foods

– disinfection of salads and vegetables

• Danger points– undercooked meat products

– handling raw and high risk foods together

– misuse of colour-coded boards

FFH 18

Campylobacter

• Sources– raw meats and poultry

– pets

– untreated water and sewage

• Key controls– thorough cooking

– separation of raw meats

• Danger points– undercooked meat products

– handling raw and high risk foods together

– misuse of colour-coded boards

FFH 19

High risk foods

• Cooked meat and poultry products

• Milk, cream, ice cream

• Sauces, gravies

• Cooked dairy products

• Fish and shellfish – cooked or in some

cases raw

• Any food containing the above

FFH 20

Managing high risk foods

• Control temperature

• Ensure heat processing is thorough

• Avoid handling

• Keep covered or wrapped

• Keep separate from raw foods

FFH 21

Microbiology and illness

Summary

• Symptoms and onset times

• Types of food-borne illness (bacterial and

non-bacterial)

• Bacteriology – multiplication, pathogenic and

spoilage bacteria

• Sources of bacteria

• Toxins and spores

• High risk foods

FFH 22

Chemical contamination

• Cleaning chemicals

• Pesticides

• Maintenance – oils, grease, paints

• Metals – storage in opened cans,

dissolved from cooking containers

FFH 23

Preventing chemical

contamination

• Careful labelling, use and storage of

cleaning products

• Professional pest control

• Control of maintenance staff

• Control use of metallic containers for

storage and cooking

FFH 24

Physical contamination

• Pests – fur, droppings, bodies

• Product – bone, stones, shell

• Premises – brick, glass, airborne dust

• People – hair, pens, buttons, cigarettes,

jewellery

• Packaging – string, metal staples, plastic

• Process – equipment, maintenance

FFH 25

Preventing physical

contamination

• Sieving

• Metal detection

• Clothing standard

• Pest control

• Maintenance of equipment and building

FFH 26

FFH 27

100oC63oC37oC5oC-18oC

d a n g e r z o n e

FFH 28

Dealing with the danger zone

• Serve or dispatch as soon as possible

• Cool down rapidly, heat up thoroughly – limit

bulk

• Keep high risk foods below 5oC or above

63oC

• Keep time in danger zone to a minimum – no

more than 90 minutes

• Avoid re-heating

FFH 29

FFH 30

Signs of spoilage

Changes in:

• Smell

• Taste

• Colour

• Texture

– slime

– dryness

– staleness

FFH 31

FFH 32

Preservation methods

• Dehydration

• Canning

• Vacuum packing

• Freezing and chilling

• Salting or brining

• High sugar concentrations

• Pickling and alcohol preserving

• Smoking

FFH 33

FFH 34

The safety of preserved foods

• Check condition of packaging

• Follow storage instructions

• Follow date coding– use by

– best before

• When opened – check storage instructions again

– if not used immediately, put into suitable storage container or refrigerate

FFH 35

Product dates

• Use by 3rd

• Use by 10th

• Use by 13th

• Use by 22nd

• Use by 28th

FFH 36

Storing food in refrigerators

• If possible, store raw foods separately

• Store raw meat and poultry below other

foods

• Allow for air circulation

• Keep door closed

• Do not put hot food in refrigerator

FFH 37

Contamination and prevention

of illness - Summary

• Food can be contaminated by chemicals, physical

objects and micro-organisms

• Bacteria can spread easily

• Three main controls: cover, separate and avoid

handling

• Thawing and heat processing must be thorough

• Food must not be left in the danger zone

• Food must be examined regularly for signs of

spoilage

FFH 38

Why is personal hygiene

important?

• Food handlers touch and handle most

foods many times a day

• People are sources of contamination

• Infected food handlers are dangerous

• Customers like to see hygienic staff

FFH 39

Human sources of

contamination

• Hair

• Ear, nose, throat

• Skin and hands

• Gut

• Clothing

• Wounds

• Jewellery

FFH 40

FFH 41

Clothing standards

• Protective clothing

– clean, washable, coverage

• Headwear

– hats, hairnets

• Jewellery

• Footwear

– safety and hygiene

FFH 42

Hygienic food handling

• Avoid direct contact with food

• Avoid cross-contamination

• Wash hands regularly

• No smoking

• Change protective clothing when contaminated

• Do not cough, sneeze or use tissues near food

• Taste food hygienically

FFH 43

Hand washing

• Regular and thorough

• Use proper facilities

• Before work and after breaks

• Between tasks

• After emptying waste or cleaning

• After visiting toilet

FFH 44

Conditions to be reported

• Nausea, vomiting, diarrhoea, stomach

pains

• Rash, skin conditions, skin wounds

• Contact with sufferers in family

• Any unusual symptoms following visits

abroad

FFH 45

Control of infected food

handlers

• Medical advice and tests may be required

• Keep away from food handling

• Return to work allowed when risk is low

• Personal hygiene standards especially

important on return to work

FFH 46

Treating cuts, scratches

or spots

• Medical attention may be necessary

• Clean the wound

• Use waterproof dressing

• Prevent dressing from getting into food

– cover with disposable glove

– may need to be detectable:• brightly coloured

• metallic strip

FFH 47

Personal hygiene

Summary

• Food handlers should wear appropriate overclothing whenever they work with food

• Hygienic food handling is essential

• Hand hygiene is the most effective personal hygiene control

• All illnesses with the risk of infection must be reported

• Wounds must be treated promptly and covered fully

FFH 48

Why clean?

Mainly to remove harmful contamination:

• Bacteria

• Physical contamination

• Waste food

– food supply for pests

– harbourage for bacteria

FFH 49

Other reasons to clean

• Presents a good appearance

• Helps to reveal signs of pest infestation

• Helps to maintain equipment in good

working order

• Legal standards

FFH 50

FFH 51

Cleaning

• Removes dirt, grease, food, soil

• Does not destroy bacteria

• Requires:

– heat/hot water

– physical effort – brush, cloth, scourer

– detergent

FFH 52

Disinfection

• Destruction of bacteria to a safe level

• Two main methods

– heat – steam or water at 82oC or hotter

– chemical disinfectants

• Cannot easily disinfect dirty surfaces

• Essential for all food-contact and

hand-contact surfaces

FFH 53

Cleaning + disinfection

1. Pre-clean – wash or wipe

2. Main clean – hot detergent wash

3. Rinse

4. Disinfect – allow contact time

5. Final rinse

6. Dry

FFH 54

Using a sanitiser

1. Pre-clean – wash or wipe

2. Apply sanitiser – allow contact time

3. Rinse

4. Dry

FFH 55

FFH 56

Cleaning and disinfection

Summary

• Cleaning removes visible dirt and soil

• Disinfection destroys bacteria

• Sanitising = cleaning + disinfection

• Food-contact and hand-contact surfaces are

a priority for disinfection

• Different chemicals have different uses

• Instructions and schedules must be followed

FFH 57

Consequences of a pest

infestation

• Customer complaints

• Loss of reputation and business

• Food stocks damaged and contaminated

• Spread of disease

• Damage to buildings and equipment

• Complaints/investigation from enforcing officers

• Legal action

• Loss of staff morale

FFH 58

Food pests

Creatures living in or feeding on food

• Rodents – rats and mice

• Birds – pigeons, starlings, sparrows, seagulls

• Insects– flies, cockroaches, moths, ants, wasps

• Stored product pests– beetles, mites, weevils

FFH 59

Signs of pests

• Live and dead pests

• Fur, feathers

• Droppings, eggs and egg cases

• Damaged food and spillages, gnawed

cabling/pipes

• Smear marks and prints

• Noise, smell

FFH 60

Pest control

• Prevent access – proofing

• Reduce attraction

– food

– moisture

– warmth

– shelter and nesting

• Treatment and monitoring of infestations

– professional expertise

FFH 61

Preventing access for pests

• Fly screens

• Block gaps around service access

• Gutter guards

• Door strips and plates

• Check food deliveries

• Keep doors and windows closed

• Maintain drainage systems

FFH 62

FFH 63

Reducing the attraction

• Food – pest-proof containers, examine foods, clean up spillages

• Moisture – clean up wet spillages, avoid storing liquids uncovered, report leaks and drips

• Warmth – keep temperatures down, check warm areas more often

• Shelter and nesting – control waste, avoid clutter, clean regularly

FFH 64

Pest control treatments

• Maintain cleanliness in the area unless instructed otherwise

• Continue to report signs of infestation

• Do not touch bait or treatment equipment

• If touched, wash hands immediately

• Do not disturb or remove any treatment device

FFH 65

Food pests

Summary

• Food handlers should look for and

report signs of pests

• Prevention is better than treatment

• Basic good cleanliness and tidiness is

vital

• Treatment should always be

professionally controlled

FFH 66

FFH 67

Premises and equipment

• Surfaces – condition, ease of cleaning

• Equipment – easy to clean

• Layout and workflow – efficient, spacious, convenient, separate areas

• Services and facilities – wash hand basins, sinks, refuse storage, drainage, lighting, ventilation

• Pest proofing

FFH 68

Work surfaces

• Smooth

• Non-absorbent (impervious)

• Easy to clean

• Hardwearing

• In good condition

FFH 69

Equipment

• Can be taken apart

• Easy to clean

• Non-toxic

• Impervious

• No cracks, gaps or difficult corners

FFH 70

Layout and workflow

• Space for different activities

• Efficient

• Safe

• Access to equipment

• Clear flow from raw to cooked

• Separate areas – raw foods, refuse, washing, changing rooms etc.

• Colour coding of equipment, clothing and areas

FFH 71

Services and facilities

• Wash hand basins – suitable for use, water, drying facilities etc.

• Sinks – equipment, food

• Refuse storage – indoor and outdoor

• Drainage channels, gullies

• Lighting – to help effective cleaning

• Ventilation – reduce temperature, condensation, dust etc.

• Control of air temperature – heating, air conditioning

FFH 72

Premises and equipment

Summary

• Structure and layout can aid cleaning

• Good layout can minimise cross-

contamination

• Faults must be reported as soon as

possible

FFH 73

FFH 74

FFH 75

Food safety law

Food (includes drinks and water) must be:

• safe

• free from contamination

• of reasonable quality

• fit for human consumption

FFH 76

Legal requirements

• General structure – clean, good repair,

size and layout

• Toilets, wash hand basins

• Lighting, ventilation, drainage

• Floors, walls, ceilings, work surfaces

• Sinks – food and cleaning

FFH 77

Mobile and temporary premises,

vehicles, stalls, vending machines and

domestic premises:

• Similar standards where practicable

or other suitable measures

Legal requirements

FFH 78

Equipment

• Clean

• Good condition

• Designed to minimise contamination

FFH 79

Food waste

• Must not accumulate

• Closed containers – good construction,

easy to clean and disinfect

• Removal and storage

• Prevent pest access

FFH 80

Water

• Ice, washing of food etc. – use safe

water

• Any steam used in or near food must be

produced from safe water

FFH 81

Personal hygiene

• High standard of personal hygiene –

habits!

• Overclothing as appropriate

• Infected food handlers must report to

supervisor – must be excluded if risk is

significant

FFH 82

Protection of food

• Raw ingredients – don't accept if

contaminated

• Food protected from contamination

• Pest prevention and control

• Spoiled, unfit or waste food must be

labelled or otherwise identifiable

FFH 83

Temperature control

• Applies to high risk foods

• Cold foods – below 8oC

• Hot foods – above 63oC

• Allowances made during service,

cooling or re-heating

– e.g. cold foods 4 hours, hot foods 2 hours

FFH 84

Training of food handlers

• Supervision

• Instruction

• Training

• Appropriate to the job

• Should be kept up to date

FFH 85

Enforcement powers and

actions

• Give advice

• Send a letter

• Serve a notice

• Prosecute

• Close down business

• Seize food

FFH 86

Who can be prosecuted?

• Owners

• Managers

• Supervisors

• Food handlers

Penalties

• Fines

• Imprisonment

• Barred from working with food

FFH 87

HACCP

• Management responsibility

• Needs to be documented

• Different systems and methods to suit

the business

FFH 88

Hazard anything in the food which could

harm the consumer

Analysis an organised step by step

approach

Critical concentrating on the most

important dangers

Control specific standards and checks

to protect food safety

Point(s) specific part(s) of the food

production process

FFH 89

Food safety control

Summary

• Controls are the responsibility of everyone in

the food business

• The law places legal duties on food handlers

as well as proprietors

• HACCP is a method which helps to ensure all

hazards are controlled as far as possible

• Food safety depends on knowledgeable food

handlers