1. ©2022 The Joyful Class
An introduction
to food hygiene
Food Hygiene 1

2. ©2022 The Joyful Class
Be able to explain
what is meant by
‘food safety’.
To know the terms
‘food poisoning’,
‘food-borne infection’,
‘food contamination’,
and ‘food safety
hazards’
To recognise the
benefits of high
standards of food
hygiene
To show progress today I should …
©2022 The Joyful Class

3. ©2022 The Joyful Class
REHIS
Elementary
Food Hygiene Course

4. ©2022 The Joyful Class
Elementary Food Hygiene Course Content
• Introduction to food hygiene
• Bacteria and their characteristics
• The incidence of food poisoning and its prevention
• Personal hygiene and the working habits of the
food handler
• The working environment
• Common food pests and their control
• Cleaning practices
• HACCP
• Food safety legislation

5. ©2022 The Joyful Class
An introduction
to food hygiene
REHIS Food Hygiene 1

6. ©2022 The Joyful Class
We are learning …
1. The benefits of high standards of hygiene within the food
industry, explaining what is meant by ‘Food Safety’.
2. The disadvantages and costs of poor standards of
hygiene within the food industry.
3. The role of the employer and employee in maintaining
these standards.
4. The terms ‘food poisoning’, ‘food-borne infection’, ‘food
contamination’, and food safety hazards.

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So what do you
know about food hygiene?

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Food poisoning usually occurs within one to 36
hours of eating contaminated or poisonous food.
Symptoms normally last from one to seven days and include
one or more or the following:
• abdominal pain,
• diarrhoea,
• vomiting,
• feeling sick,
• fever,
• dehydration,
• collapse.

9. ©2022 The Joyful Class
Every day thousands of people in the UK
suffer from food poisoning.
Many of these will be very ill and some of them will die.
Those most at risk include;
• Very young (babies and infants)
• Pregnant women and unborn babies
• Elderly people
• Sick people and people with weakened immunity

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The main reasons for food poisoning are:-
• Negligence
• Ignorance
• Poor management
• Poor safety culture
• Failure to implement food practices.
Effective instruction and training will prevent food
poisoning if the good practices of food handlers
are taught and implemented in the workplace.

11. ©2022 The Joyful Class
10 Main Faults contributing to food poisoning
outbreaks include;
1. Preparing food too far in advance and storing at room temperature.
2. Cooling food too slowly before refrigeration.
3. Not reheating food to high enough temperatures to destroy food
poisoning bacteria
4. Buying food from unreliable suppliers and sources which is
contaminated with food poisoning bacteria
5. Undercooking
6. Not thawing frozen poultry for sufficient time
7. Cross-contamination from raw food to ready to eat food
8. Eating contaminated raw food such as bean sprouts,
shellfish, eggs or milk
9. Storing hot food below 63oc
10. Unhygienic and infected food handlers.

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A hazard is the potential to cause
harm to the consumer
Contaminants can be introduced into foods during
preparation process of food.
The main hazards are;
▪ Microbiological; such as bacteria, viruses, moulds and
parasites
▪ Physical; such as glass, screws, stones and hair
▪ Chemical; such as pesticides and cleaning chemicals
▪ Allergenic; such as peanuts, tree nuts, sesame seeds, eggs
and milk.

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Understanding food hygiene/safety
Food hygiene is more than just cleanliness; it also
includes all practices
▪ Obtaining food from a reliable, approved source
▪ Protecting food from contamination
▪ Preventing bacteria present multiplying
▪ Destroying any harmful bacteria
▪ Throwing away unfit or contaminated food

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Costs of Poor Food Hygiene
▪ Food poisoning outbreaks and sometimes death
▪ Food contamination and customer complaints
▪ Brand damage and loss of trade (A poor reputation)
▪ Pest infestations
▪ Wasted food due to spoilage
▪ Closure of business, prohibition of processes by local authority
▪ Fines and legal costs resulting from legal action
▪ Civil action from ill or annoyed customers
▪ Poor morale – high turnover of staff
▪ Lower profits

15. ©2022 The Joyful Class
Costs of Poor Food Hygiene
• If businesses lose money, employees may lose overtime,
bonuses or even their jobs.
• It is therefore in the best interests of everyone to
observe the highest standards of food hygiene.

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Benefits of good food hygiene/safety
▪ Satisfied customers, a good reputation, increase in business
and brand protection
▪ Compliance with the food safety law
▪ Less food wastage and increased shelf life of food
▪ Good working conditions, higher staff morale and
lower staff turnover, which increases productivity
▪ Higher profits

17. ©2022 The Joyful Class
The Incidence of Food Poisoning within Scotland
• In Scotland, it is estimated there are 43,000 cases of
foodborne illness annually,
• with 5,800 GP presentations
• and 500 hospital admissions.
www.hps.scot.nhs.uk/giz/annualdatatables.aspx#

18. ©2022 The Joyful Class
What the law says
• Food handlers must be supervised and instructed
and/or trained in food hygiene matters
commensurate with their work activity

19. ©2022 The Joyful Class
Your responsibility
• To learn about food safety and keep up to date
• To control hazards and practice good food hygiene
• To protect consumers

20. ©2022 The Joyful Class
Be able to explain
what is meant by
‘food safety’.
To know the terms
‘food poisoning’,
‘food-borne infection’,
‘food contamination’,
and ‘food safety
hazards’.
To recognise the
benefits of high
standards of food
hygiene.
How well did you do?
©2022 The Joyful Class

21. ©2022 The Joyful Class
Credits
Royalty Free Images used with under licence Shutterstock, germ chef, think emoji, dart board/target icon, brain, women
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Newspaper picture under the Creative Commons Attribution-Share Alike 4.0 International license.
Classroom Clipart used under licence Chequebook and pen and running money