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Basic Food and Hygiene

Basic Food and Hygiene. Bacteria Food Related Personal Hygiene Cleaning and Pest Control Premises and Equipment The Law. Bacteria. Food poisoning bacteria Food- Borne Disease Food spoilage Source Direct Contamination Cross contamination. High Risk People. Children The elderly

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Basic Food and Hygiene

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  1. Basic Food and Hygiene • Bacteria • Food Related • Personal Hygiene • Cleaning and Pest Control • Premises and Equipment • The Law

  2. Bacteria • Food poisoning bacteria • Food- Borne Disease • Food spoilage • Source • Direct Contamination • Cross contamination

  3. High Risk People • Children • The elderly • Pregnant woman and nursing mothers • Ill or convalescing people

  4. Bacteria • Helpful • Pathogens?? • Raw food • Pests and pets • People • Air and dust • Dirt and food waste

  5. Bacterial Growth • Ten to twenty minutes to multiply • Binary fission • Ideal conditions?? • Food • Heat • Moisture • Time

  6. THE DANGER ZONE The temperature where bacteria can multiply??? 5C to 63C Ideal conditions?? Body temp 37C Below 5C?? Hibernation Above 63C?? Start to DIE!!

  7. Food Related • High Risk Foods?? • Cooked meat and poultry • Cooked meat products- stews, casseroles etc • Milk and eggs, sauces and mousses • Shellfish and seafood • Cooked rice • ALL READY TO EAT FOODS

  8. Contamination and Prevention • Contamination?? • Physical • Chemical • Microbial Direct contamination?? Cross contamination?? Indirect contamination?? Vehicles

  9. Preventing Bacterial Contamination • Keep raw and cooked foods apart • Sanitise all raw food contact surfaces • Sanitise all equipment after raw food contact

  10. Presenting Food • Cook all food above 70C • Check core temperature? • Cut large joints and poultry in smaller portions • Stir stews and casseroles to avoid cold spots while cooking • Cool food rapidly after cooking and refrigerate within 90 minutes max!!!!

  11. Rules for Re-heating food • Remove from refrigerator immediately prior to heating • Heat the core to +70C for 2 minutes • Never re-heat food more than once!!! • Never re-heat cooked rice

  12. Spoilage and Preservation • What is spoilage?? • - food becomes unacceptable for consumption • Identify by?? • Smell • Colour • Taste

  13. Preventing Spoilage • Control contamination • Cover food at all times • Refrigerate • Cleanliness • Use in date • Use by?? • Best before??

  14. Preservation?? • UHT • Low temperature- freezing • Drying • Vacuum sealing • Smoking • Irradiation • Chemical

  15. Delivery and Storage • Reasons for refusing food deliveries?? • The aims of storage?? • Prevent food borne illness • Preserve food • Avoid wastage • Provide sufficient food for service • Keep food safe- lawful!!!

  16. Types of Storage?? • Dry store • Cold stores and refrigeration • Freezers • Chiller cabinets • Refrigerated vending machines

  17. Personal Hygiene • Jewellery?? • Clothing?? • Essential hand hygiene- when, how, why?? • Cuts and spots?? • Reporting illness?? • Unhygienic habits?? • Carriers??

  18. Cleaning and Pest Control • Cleaning and Disinfection • The aims?? • Detergent or disinfection?? • What to clean and how?? • When to clean?? • Stages of cleaning and disinfecting?? • Stages 1-6??

  19. Food Pests?? • What are food pests?? • Why are they a problem?? • How do you prevent an infestation?? • What are the signs of an infestation?? • How to deal with an infestation??

  20. Premises and Equipment • Workflow • Durable surfaces and equipment • Impervious ( waterproof) • Staff facilities • Storage facilities • Ease of managing/ cleaning

  21. The Law • Food Hazards • Risk • EHO • Hazard Analysis ( identification) • Food Safety (General Food Hygiene) Regulations 1995. • Penalties

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