Food Hygiene and Safety Wednesday 30 th   March
What is Food Hygiene? <ul><li>It’s purpose is to preserve health by: </li></ul><ul><ul><li>Reducing the risk of producing ...
Why learn about Food Hygiene? There are 1000’s of cases of food poisoning a year which result in up to 40 deaths a year! <...
Environmental Health Officers. <ul><li>Power to visit, enter and inspect food premises without notice. </li></ul><ul><li>A...
Environmental Health Officers. <ul><li>5 main areas of focus: </li></ul><ul><ul><li>Temperature control  </li></ul></ul><u...
You are an Environmental Health Officer <ul><li>http://uk.youtube.com/watch?v=_PBgxHp87ug </li></ul><ul><li>Watch the foll...
<ul><li>Chinatown restaurants in hotpot over poor hygiene  </li></ul><ul><li>The owner of a Melbourne Chinatown restaurant...
<ul><li>Restaurant fined for poor hygiene   </li></ul>The owners of a popular Chinese restaurant in Hull have been fined f...
Cockroach-ridden snack bar fined   <ul><li>A sandwich bar in central London infested by cockroaches has been </li></ul><ul...
<ul><li>Curry house fined for poor hygiene  </li></ul><ul><li>During a routine hygiene inspection on the 7 November 2005, ...
Contamination P hysical  –  insects, dust, paper, metal C hemical  –  Cleaning chemicals, pesticides M icrobial  – food po...
Photograph Exercise <ul><li>You are the manager of a food business and are carrying out a spot check of the kitchen. </li>...
 
 
 
In order to grow and multiply germs need:   W armth F ood M oisture T ime Miss  Wreathall  Teaches  Food Can you come up w...
Bacillus Cereus   Found in  soil, vegetation, cereals and spices Staphylococcus Aureus   Found in  human nose and throat (...
Temperatures  <ul><li>Fridge? </li></ul><ul><li>Freezer? </li></ul><ul><li>Bacteria dies at?  </li></ul><ul><li>Hot holdin...
Equipment <ul><li>Equipment must carry the CE </li></ul><ul><li>mark which indicates that the  </li></ul><ul><li>required ...
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Hygiene and safety powerpoint

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Year 10 Hygiene and Safety in the work place

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Hygiene and safety powerpoint

  1. 1. Food Hygiene and Safety Wednesday 30 th March
  2. 2. What is Food Hygiene? <ul><li>It’s purpose is to preserve health by: </li></ul><ul><ul><li>Reducing the risk of producing harmful food </li></ul></ul><ul><ul><li>Preventing infestations by pests like flies, mice for example. </li></ul></ul>Good practices which lead to clean workplaces and the safe production of food
  3. 3. Why learn about Food Hygiene? There are 1000’s of cases of food poisoning a year which result in up to 40 deaths a year! <ul><li>Poor hygiene can also lead to: </li></ul><ul><li>Food wastage </li></ul><ul><li>Infestation by pests </li></ul><ul><li>Loss of customers and profit </li></ul><ul><li>Legal action against you or the firm you work for. </li></ul><ul><ul><li>Who carries out this legal action?? </li></ul></ul>
  4. 4. Environmental Health Officers. <ul><li>Power to visit, enter and inspect food premises without notice. </li></ul><ul><li>Also will visit after a complaint. </li></ul><ul><li>Ensure food is safe and fit to eat </li></ul><ul><li>Aim to reduce contamination </li></ul><ul><li>Monitor working conditions </li></ul><ul><li>Enforce the food law </li></ul><ul><li>Can close parts or all of a business down </li></ul><ul><li>Can prosecute employees and employers. </li></ul>
  5. 5. Environmental Health Officers. <ul><li>5 main areas of focus: </li></ul><ul><ul><li>Temperature control </li></ul></ul><ul><ul><li>Cleaning and disinfection </li></ul></ul><ul><ul><li>Hygiene </li></ul></ul><ul><ul><li>Control systems – stock rotation, pest control, quality control, waste disposal </li></ul></ul><ul><ul><li>Design of premise – lighting, ventilation, washing facilities. </li></ul></ul>
  6. 6. You are an Environmental Health Officer <ul><li>http://uk.youtube.com/watch?v=_PBgxHp87ug </li></ul><ul><li>Watch the following clip and write down </li></ul><ul><li>everything that you feel as an </li></ul><ul><li>Environmental Health Officer that the </li></ul><ul><li>restaurant is doing wrong. </li></ul><ul><li>What would you do to the restaurant…shut </li></ul><ul><li>them down? Close a part of the restaurant? </li></ul>
  7. 7. <ul><li>Chinatown restaurants in hotpot over poor hygiene </li></ul><ul><li>The owner of a Melbourne Chinatown restaurant has been fined $40,000 for food, cooking and hygiene conditions a magistrate said &quot;you would not find in a kennel&quot;. </li></ul><ul><li>Magistrate Lesley Fleming was &quot;sickened&quot; by photographs which showed live and dead cockroaches and rodent droppings. </li></ul><ul><li>In 2004, 2 brothers were each fined $10,000 after a customer found a dead cockroach in his meal. </li></ul><ul><li>They pleaded guilty to 11 charges that included failing to protect food from contamination and failing to prevent the harbourage of pests. </li></ul>
  8. 8. <ul><li>Restaurant fined for poor hygiene </li></ul>The owners of a popular Chinese restaurant in Hull have been fined for having poor food hygiene practices. China Palace Restaurants Ltd, which operates Mr Chu's China Palace at St Andrew's Quay, was fined a total of £8,000 for a range of offences. During a routine inspection by environmental health officers in September, a number of issues were found including poor cooling practices, with large quantities of duck being found cooling for several hours, risk of cross contamination between foods and no hot water for hand-washing and cleaning. A risk of cross contamination was found during a routine inspection
  9. 9. Cockroach-ridden snack bar fined <ul><li>A sandwich bar in central London infested by cockroaches has been </li></ul><ul><li>Fined £2,500 for poor hygiene. Dead cockroaches were found on </li></ul><ul><li>takeaway bags and live ones were found throughout the Bar, a </li></ul><ul><li>court heard. </li></ul><ul><li>Council officers told the court they found &quot;poor cleaning, poor repair, </li></ul><ul><li>poor personal hygiene and poor pest control&quot;. A fridge was found to </li></ul><ul><li>&quot;black with dirt&quot;, while inadequately trained staff failed to wash their </li></ul><ul><li>hands during busy periods. The cafe in Buckingham Palace Road was </li></ul><ul><li>ordered to pay costs of £2,582. </li></ul>
  10. 10. <ul><li>Curry house fined for poor hygiene </li></ul><ul><li>During a routine hygiene inspection on the 7 November 2005, </li></ul><ul><li>environmental health officers had to immediately close down the </li></ul><ul><li>restaurant after finding evidence of rat droppings in the kitchen. The </li></ul><ul><li>restaurant was allowed to re-open two days later once they had satisfied </li></ul><ul><li>officers that all work relating to pest proofing and cleaning had been done. </li></ul><ul><li>However due to the serious nature of this offence and severe public health </li></ul><ul><li>implications the Shimla Balti House Limited was taken to court and was </li></ul><ul><li>fined £7,000 plus £1276 costs. </li></ul>Environmental health officers successfully take Shimla Balti House Limited to court for breaches of food hygiene legislation.
  11. 11. Contamination P hysical – insects, dust, paper, metal C hemical – Cleaning chemicals, pesticides M icrobial – food poisoning bacteria Most common cause
  12. 12. Photograph Exercise <ul><li>You are the manager of a food business and are carrying out a spot check of the kitchen. </li></ul><ul><li>For each of the photographs: - </li></ul><ul><li>What is wrong with the picture? </li></ul><ul><li>How would you explain to your staff why this is poor practice? </li></ul><ul><li>What measures would you put in place to ensure this does not happen again? </li></ul>
  13. 16. In order to grow and multiply germs need: W armth F ood M oisture T ime Miss Wreathall Teaches Food Can you come up with your own acronym?
  14. 17. Bacillus Cereus Found in soil, vegetation, cereals and spices Staphylococcus Aureus Found in human nose and throat (also skin) Clostridium Perfingens Found in animals and birds Salmonella Found in animals, raw poultry and birds Clostridium Botulinum Found in the soil and associated with vegetables and meats Types of food poisoning, you don’t need to know each individually
  15. 18. Temperatures <ul><li>Fridge? </li></ul><ul><li>Freezer? </li></ul><ul><li>Bacteria dies at? </li></ul><ul><li>Hot holding? </li></ul>
  16. 19. Equipment <ul><li>Equipment must carry the CE </li></ul><ul><li>mark which indicates that the </li></ul><ul><li>required safety standards have </li></ul><ul><li>been met. </li></ul><ul><li>What is this piece of equipment </li></ul><ul><li>called and what does it do? </li></ul>
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