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Highfield level 1 .pdf
- 1. The UKโs leading supplier of food safety and health and safety training materials and training Pause Prev Next 1 Menu The Highfield Level 1 Food Safety PowerPoint Presentation ยฉ Highfield.co.uk limited 2007 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without prior written permission from Highfield.co.uk limited. This publication is sold subject to the condition that it shall not, by any way of trade or otherwise, be lent, re-sold, hired out or otherwise circulated without the prior consent of Highfield.co.uk limited. 28.08.07 SGS Tutor: ## NAME ##
- 2. Pause Prev Next 2 Menu Housekeeping Location of: Location of: โ โ Fire Escapes Fire Escapes โ โ Toilets Toilets โ โ Smoking Smoking As a courtesy to others As a courtesy to others please please TURN OFF TURN OFF your your mobile phone. mobile phone. โ โ one
- 3. Pause Prev Next 3 Menu Key to Highfield PowerPoint presentations The last point on a slide is denoted by a full stop. Group Group Exercise Exercise GE Class Class Question Question CQ Test yourself Test yourself Qfs Definitions Definitions D Individual Individual Exercise Exercise IE Handout Handout
- 4. Pause Prev Next 4 Menu 1 2 3 6 An introduction to An introduction to food safety food safety Microbiological Microbiological hazards hazards Contamination Contamination hazards & pests hazards & pests Cleaning Cleaning Please choose a moduleโฆ 4 5 HACCP & HACCP & temperature control temperature control Personal hygiene Personal hygiene
- 5. The UKโs leading supplier of food safety and health and safety training materials and training Pause Prev Next 5 Menu Module 1 An introduction to food safety
- 6. Pause Prev Next 6 Menu Course outcomes โ โ Aim Aim โ โ To improve the food To improve the food safety knowledge and safety knowledge and skills of participants skills of participants โ โ Outcomes Outcomes โ โ To provide an To provide an understanding of understanding of principles of food principles of food safety, and know how safety, and know how to apply the knowledge to apply the knowledge gained to prevent food gained to prevent food poisoning and food poisoning and food complaints. complaints.
- 7. Pause Prev Next 7 Menu What are the definitions ofโฆ? D CQ โ โ Contamination Contamination โ โ The presence or introduction The presence or introduction of a hazard, i.e. something of a hazard, i.e. something harmful or objectionable harmful or objectionable โ โ Food hygiene/safety Food hygiene/safety โ โ The measures to control hazards The measures to control hazards and to protect consumer health and to protect consumer health โ โ safeguards food from harm safeguards food from harm โ โ Food poisoning Food poisoning โ โ An acute illness caused by An acute illness caused by eating contaminated or eating contaminated or poisonous food. poisonous food.
- 8. Pause Prev Next 8 Menu What are the definitions ofโฆ? โ โ HACCP HACCP โ โ Hazard analysis critical control point Hazard analysis critical control point โ โ a food safety management system a food safety management system to protect food safety to protect food safety โ โ Hazard Hazard โ โ Anything in food with the Anything in food with the potential to cause harm to potential to cause harm to consumers consumers โ โ Risk groups Risk groups โ โ Those people most at risk from Those people most at risk from food poisoning and most likely to die food poisoning and most likely to die โ โ Safe Safe food food โ โ Food that is free of contaminants and will not cause Food that is free of contaminants and will not cause harm, injury or illness. harm, injury or illness. D CQ
- 9. Pause Prev Next 9 Menu What is the definition ofโฆ? โ โ Food Safety Management System Food Safety Management System โ โ The policies and practices a food business needs to The policies and practices a food business needs to ensure it sells safe food ensure it sells safe food D CQ What is the main reason for having a food safety management system? CQ โ โ To prevent food poisoning. To prevent food poisoning.
- 10. Pause Prev Next 10 Menu Chemical (Results in poisoning) Allergenic (Results in adverse reaction). Physical (Results in injury) (Micro)biological (Results in food poisoning) Common food hazards There are 4 types of hazard: There are 4 types of hazard:
- 11. Pause Prev Next 11 Menu Causes of food poisoning Bacteria/toxins Bacteria/toxins Viruses Viruses Moulds Moulds Metals Metals Chemicals Chemicals Poisonous plants/fish Poisonous plants/fish
- 12. Pause Prev Next 12 Menu Food poisoning characteristics โ โ Incubation period Incubation period โ โ 1 to 36 hours 1 to 36 hours โ โ Duration Duration โ โ 1 to 7 days 1 to 7 days โ โ Usually requires a large Usually requires a large number of food poisoning number of food poisoning organisms to cause illness. organisms to cause illness. Some bacteria and viruses only Some bacteria and viruses only need low numbers to cause illness need low numbers to cause illness
- 13. Pause Prev Next 13 Menu What are the symptoms of food poisoning? โ โ Abdominal pain/stomach cramps Abdominal pain/stomach cramps โ โ Diarrhoea Diarrhoea โ โ Vomiting Vomiting โ โ Nausea (feeling sick) Nausea (feeling sick) โ โ Fever Fever โ โ Dehydration Dehydration โ โ Collapse. Collapse. CQ
- 14. Pause Prev Next 14 Menu Risk groups โ โ Elderly Elderly โ โ Very young children/babies Very young children/babies โ โ Pregnant women Pregnant women โ โ Ill people Ill people ( (Immunocompromised Immunocompromised). ).
- 15. Pause Prev Next 15 Menu What are the most common causes of food poisoning? โ โ Preparation too far in advance Preparation too far in advance and storage at room and storage at room temperature temperature โ โ Slow cooling Slow cooling โ โ Inadequate reheating/cooking Inadequate reheating/cooking โ โ Contaminated food Contaminated food (cross (cross- -contamination or raw) contamination or raw) โ โ Inadequate thawing prior to Inadequate thawing prior to cooking cooking โ โ Food handlers (infected/bad Food handlers (infected/bad personal hygiene). personal hygiene). CQ
- 16. Pause Prev Next 16 Menu GOOD hygiene GOOD hygiene BAD hygiene BAD hygiene The benefits of GOOD hygiene & the costs of BAD hygiene
- 17. Pause Prev Next 17 Menu A good reputation/customer confidence/satisfaction Protects customers Protects brands Food poisoning outbreaks (death/suffering) A bad reputation/brand damage Food contamination and customer complaints Pest infestations Waste food due to spoilage Protects staff Improved food safety, less risk of food poisoning 8 9 9 9 9 9 8 8 8 8 What are the benefits or costs of food safety? GE 3
- 18. Pause Prev Next 18 Menu Closure of the business Fines and costs of legal action Compliance with food safety legislation Civil action from ill customers Longer shelf life/less waste Poor morale โ high staff turnover Loss of business, lower profits Good working conditions, high staff morale, less staff turnover and increased productivity Increased business, higher profits Benefits or costs of food safety? GE 8 9 8 8 9 8 8 9 9 3
- 19. Pause Prev Next 19 Menu What is the responsibility of a food handler regarding food safety? โ โ Protect food at all times Protect food at all times โ โ Follow good hygiene practice Follow good hygiene practice โ โ Keep yourself and your protective clothing clean Keep yourself and your protective clothing clean โ โ Report illnesses or conditions that could contaminate Report illnesses or conditions that could contaminate food to your supervisor food to your supervisor โ โ Keep food out of the danger zone Keep food out of the danger zone โ โ Clean as you go Clean as you go โ โ Report maintenance problems and signs of pests to Report maintenance problems and signs of pests to your supervisor your supervisor โ โ Follow instructions, including date Follow instructions, including date- -codes codes โ โ Comply with the law. Comply with the law. GE
- 20. Pause Prev Next 20 Qfs Menu Test yourself โ What is food safety? โ Measures/conditions necessary to control hazards and to ensure safe food โ What are the 4 types of hazard? โ Microbiological โ Physical โ Chemical โ Allergenic โ State three symptoms of food poisoning: โ Abdominal pain/stomach cramps โ Diarrhoea โ Vomiting โ Nausea (feeling sick) โ Fever โ Dehydration โ Collapse.
- 21. Pause Prev Next 21 Qfs Menu Test yourself โ What is a hazard? โ Something in food with the potential to cause harm โ State 2 groups of people most at risk from food poisoning โ Elderly โ Very young children/babies โ Pregnant women โ Ill people โ State 3 common hygiene faults that cause food poisoning โ Preparation too far in advance and storage at room temperature โ Slow cooling โ Inadequate reheating/cooking/thawing โ Contaminated food โ Poor hygiene of food handlers.