2. 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
8. 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
10. 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
11. 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
12. 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
13. FFH 12
Common pathogenic bacteria
• Salmonella
• Clostridium
• Staphylococcus
• E. coli
• Campylobacter
15. 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
16. 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
17. 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
18. 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
19. 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
20. 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
21. FFH 20
Managing high risk foods
• Control temperature
• Ensure heat processing is thorough
• Avoid handling
• Keep covered or wrapped
• Keep separate from raw foods
22. 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
23. FFH 22
Chemical contamination
• Cleaning chemicals
• Pesticides
• Maintenance – oils, grease, paints
• Metals – storage in opened cans,
dissolved from cooking containers
24. 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
29. 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 5o
C or above
63o
C
• Keep time in danger zone to a minimum – no
more than 90 minutes
• Avoid re-heating
35. 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
36. FFH 35
Product dates
• Use by 3rd
• Use by 10th
• Use by 13th
• Use by 22nd
• Use by 28th
37. 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
38. 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
39. 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
40. FFH 39
Human sources of
contamination
• Hair
• Ear, nose, throat
• Skin and hands
• Gut
• Clothing
• Wounds
• Jewellery
43. 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
44. 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
45. 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
46. 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
47. 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
48. 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
49. FFH 48
Why clean?
Mainly to remove harmful contamination:
• Bacteria
• Physical contamination
• Waste food
– food supply for pests
– harbourage for bacteria
50. 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
52. FFH 51
Cleaning
• Removes dirt, grease, food, soil
• Does not destroy bacteria
• Requires:
– heat/hot water
– physical effort – brush, cloth, scourer
– detergent
53. FFH 52
Disinfection
• Destruction of bacteria to a safe level
• Two main methods
– heat – steam or water at 82o
C or hotter
– chemical disinfectants
• Cannot easily disinfect dirty surfaces
• Essential for all food-contact and
hand-contact surfaces
54. 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
55. FFH 54
Using a sanitiser
1. Pre-clean – wash or wipe
2. Apply sanitiser – allow contact time
3. Rinse
4. Dry
57. 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
58. 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
59. 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
60. 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
61. FFH 60
Pest control
• Prevent access – proofing
• Reduce attraction
– food
– moisture
– warmth
– shelter and nesting
• Treatment and monitoring of infestations
– professional expertise
62. 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
64. 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
65. 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
66. 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
68. 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
69. FFH 68
Work surfaces
• Smooth
• Non-absorbent (impervious)
• Easy to clean
• Hardwearing
• In good condition
70. FFH 69
Equipment
• Can be taken apart
• Easy to clean
• Non-toxic
• Impervious
• No cracks, gaps or difficult corners
71. 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
72. 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
73. 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
76. FFH 75
Food safety law
Food (includes drinks and water) must be:
• safe
• free from contamination
• of reasonable quality
• fit for human consumption
77. 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
78. FFH 77
Mobile and temporary premises,
vehicles, stalls, vending machines and
domestic premises:
• Similar standards where practicable
or other suitable measures
Legal requirements
80. FFH 79
Food waste
• Must not accumulate
• Closed containers – good construction,
easy to clean and disinfect
• Removal and storage
• Prevent pest access
81. FFH 80
Water
• Ice, washing of food etc. – use safe
water
• Any steam used in or near food must be
produced from safe water
82. 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
83. 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
84. FFH 83
Temperature control
• Applies to high risk foods
• Cold foods – below 8o
C
• Hot foods – above 63o
C
• Allowances made during service,
cooling or re-heating
– e.g. cold foods 4 hours, hot foods 2 hours
85. FFH 84
Training of food handlers
• Supervision
• Instruction
• Training
• Appropriate to the job
• Should be kept up to date
86. FFH 85
Enforcement powers and
actions
• Give advice
• Send a letter
• Serve a notice
• Prosecute
• Close down business
• Seize food
87. FFH 86
Who can be prosecuted?
• Owners
• Managers
• Supervisors
• Food handlers
Penalties
• Fines
• Imprisonment
• Barred from working with food
88. FFH 87
HACCP
• Management responsibility
• Needs to be documented
• Different systems and methods to suit
the business
89. 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
90. 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
