Basic Food Hygiene Awareness Preview

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Preview of W&P's Basic Food Hygiene Awareness Staff Training Pack

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Basic Food Hygiene Awareness Preview

  1. 1. Basic Food Hygiene Awareness W&P Assessment and Training Centre
  2. 2. Pack Content: <ul><li>To introduce individuals to: </li></ul><ul><ul><li>the importance of food hygiene in preventing food poisoning </li></ul></ul><ul><ul><li>essential facts about bacteria and their growth requirements </li></ul></ul><ul><ul><li>increase understanding of sources of bacteria, and the importance of personal hygiene </li></ul></ul><ul><ul><li>the importance of working in a clean pest-free environment, and to acquaint staff with the relevant legislation </li></ul></ul><ul><ul><li>to further explore aspects of the pack which have particular relevance to their work and be able to demonstrate a clear understanding of the need for food hygiene in their own work place. </li></ul></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  3. 3. FOOD HYGIENE <ul><li>Definition </li></ul><ul><li>Food hygiene is the action taken to ensure that food is handled, stored, prepared and served in such a way, and under such conditions, as to prevent – as far as possible – the contamination of food. </li></ul><ul><li>Food hygiene means keeping premises, staff and equipment clean and handling and storing food safely. Food should be prepared as safely as possible to lower the risk of illness. Good practices should always be followed. </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  4. 4. Bacteria <ul><li>High risk foods are usually moist and high in protein and include: </li></ul><ul><ul><li>Cooked poultry </li></ul></ul><ul><ul><li>Cooked meats </li></ul></ul><ul><ul><li>Dairy produce (milk, cream, etc.) </li></ul></ul><ul><ul><li>Soups, sauces and stocks </li></ul></ul><ul><ul><li>Shellfish, seafood </li></ul></ul><ul><ul><li>Cooked rice </li></ul></ul><ul><ul><li>Raw eggs in food such as mayonnaise or mousse. </li></ul></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  5. 5. HOW FOOD IS CONTAMINATED <ul><li>Water – if you use water that hasn’t come from a mains tap it could contain harmful bacteria. </li></ul><ul><li>Physical contamination – this could be glass, small pieces of machinery, jewellery, plasters etc. </li></ul><ul><li>Chemical – pesticides that are sprayed on fruit and vegetables. Bleach and cleaning fluids. </li></ul><ul><li>Contact - with work-surfaces and equipment. </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  6. 6. FOOD POISONING <ul><li>Definition </li></ul><ul><li>‘Those conditions caused by the ingestion of contaminated food or drink in which the main symptoms are usually diarrhoea and vomiting, singularly or together, often accompanied by nausea (`feeling sick') and stomach pains.’ </li></ul><ul><li>The definition of food poisoning includes, in addition, some food-borne and water-borne infections that may have different symptoms. </li></ul><ul><li>Food poisoning is weakening and extremely unpleasant, even to healthy people. However, infants, pregnant women, elderly people and those having weakened immunity (known as the `at risk' groups) can have a serious outcome with 300 deaths each year in the UK. </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  7. 7. Main reasons for Food Poisoning <ul><li>Food is prepared too far in advance and stored at a warm temperature (in the danger zone 5 º– 63º C) </li></ul><ul><li>Food is cooled too slowly before being refrigerated </li></ul><ul><li>Food is not reheated to a high enough temperature to kill the bacteria in it i.e. above 63º C </li></ul><ul><li>Food is undercooked i.e. core temperature remains below 63º C </li></ul><ul><li>Raw poultry is not thawed completely before being cooked </li></ul><ul><li>Hot food is kept warm at a temperature of less that 63º C </li></ul><ul><li>Contaminated canned food </li></ul><ul><li>Raw food consumed </li></ul><ul><li>Use of left-over’s inappropriately prepared </li></ul><ul><li>Too greater quantities prepared </li></ul><ul><li>Food handlers pass on infections when handling the food </li></ul><ul><li>Cooked food is contaminated by raw food </li></ul><ul><li>Keep food Clean, Cool and Covered </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  8. 8. TEMPERATURES <ul><li>121º C – temperature that is needed to kill spores. </li></ul><ul><li>at least 79º C for 2 minutes recommended temperature for reheated foods and the temperature required to ensure thorough cooking of food. </li></ul><ul><li>63º C minimum temperature at which cooked foods must be kept hot until serving. </li></ul><ul><li>37º C (body temperature) temperature at which most bacteria can grow very quickly. </li></ul><ul><li>5º -63º C Temperature Danger Zone. </li></ul><ul><li>1º -4º C temperature range for a refrigerator. </li></ul><ul><li>-18º – 25ºC temperature range for a freezer. </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  9. 9. COLOUR CODED CUTTING BOARDS <ul><li>When preparing food use colour coded cutting boards. There will be a sign up in the kitchen to help you remember the colours. </li></ul><ul><li>Red Raw meat </li></ul><ul><li>Blue Raw fish </li></ul><ul><li>Yellow Cooked meat </li></ul><ul><li>Green Salad & fruit products </li></ul><ul><li>Brown Vegetable products </li></ul><ul><li>White Bakery & dairy products </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  10. 10. CLEANING AND DISINFECTION <ul><li>Most of you at some time enter the kitchen area and prepare snacks and when the cook is not on duty. It is important to realise that if you do you are responsible for cleaning up as food places must be kept clean and tidy and disinfected regularly. ‘Clean as you go’ </li></ul><ul><li>Before you start cleaning, put away or cover all food. </li></ul><ul><li>Work surfaces: </li></ul><ul><li>Pre-clean by brushing away food debris and wipe surface. </li></ul><ul><li>Main clean by using clean hot water and detergent (detergent is a chemical which dissolves grease). Pay attention to difficult corners. </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  11. 11. THE LAW <ul><li>The Food Safety Act 1990 covers the entire food chain from farmer through food factories to any business involved with food. The intention of the Act is to protect the consumer against bad food. The legislation gave local authorities stronger powers to enforce food laws and increased the penalties the Courts can impose if the law is broken. It also enables Ministers to make Regulations and Orders. </li></ul><ul><li>A risk assessment must be carried out on every stage of food handling. This covers the purchase of foods through to storing, cooking, cooling, reheating and storage again. Carers should be aware of these risk assessments under HACCP. Hazard Analysis Critical Control Point if they are responsible for preparing any food for clients. Make yourself aware of these risk assessments. </li></ul>SELECTED PREVIEW SLIDES FROM POWER POINT SHOW
  12. 12. End of Basic Food Hygiene Awareness W&P Assessment and Training Centre

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