u/s 6630

1. u/s 6630 Demonstrate knowledge of food safety Level 3 Credits 5

2. Amazing Restaurant Inspections

3. Food Spoilage is • when food has deteriorated to a point when it is no longer fit to eat e.g. it looks tastes or smells undesirable

4. Food Poisoning is • when people become ill from eating contaminated food. Unlike food spoilage where there are obvious signs that a food item has deteriorated, you cannot always well when food is contaminated and may cause food poisoning.

5. A food safety hazard is • Any biological, chemical or physical substance that has the ability to cause harm if it is eaten.

6. Examples of food safety hazards include: • Biological • micro-organisms including bacteria, yeasts and mould • Chemical • natural chemicals found in some foods e.g. rhubarb leaves and added chemicals such as pesticides and cleaning chemicals • Physical • foreign objects that fall into food e.g. Wound dressings, screws, nuts, bolts, plastic, insects, glass fragments

7. Food safety involves more than just cleanliness; it includes all practices required to make sure food is safe to eat. These include: • protecting food from the risk of contamination, including from harmful bacteria, poisons and foreign objects

8. Food safety involves more than just cleanliness; it includes all practices required to make sure food is safe to eat. These include: • preventing any bacteria present in the food from increasing to a level that would result in food poisoning or spoilage of the food.

9. Food safety involves more than just cleanliness; it includes all practices required to make sure food is safe to eat. These include: • destroying any harmful bacteria in the food by thorough cooking or processing

10. THE THREE RULES OF FOOD SAFETY • There are three ways to maintain food safety: • Prevent contamination • Prevent growth • Kill bacteria

11. What is the aim of food safety? To prevent food poisoning and to maintain the quality of food through all stages of production until it is eaten. • What are the three rules for food safety? • Prevent contamination • Prevent growth • Kill the bacteria

12. 1. Prevent Contamination • Contamination means food has become unclean or unsafe by coming into contact with germs or chemicals.

13. 1. Prevent Contamination • Cross-contamination means transferring bacteria or micro-organisms to uncontaminated food. Food handlers can easily do this in many different ways, such as handling something dirty and then handling food, without washing their hands in-between.

14. 2. Prevent Growth • In small enough numbers harmful micro-organisms can’t make us sick, but in the right conditions for growth their numbers can get out of control. As a food handler you need to understand how to store food properly so that micro-organisms cannot grow. The rules for refrigeration and storage are a top priority.

15. Conditions required for Growth of Micro-organisms • food • moisture • warmth • time • oxygen (some)

16. Conditions for Growth of Micro-Organisms

17. 3. Kill the Bacteria • Thoroughly cooking food at the correct temperature for the required length of time is the main way that food handlers can kill bacteria. • As a food handler it is your responsibility to check food at all stages, from delivery and storage through to sale and service, to make sure your customers receive food that is safe to eat. • Having a good knowledge of safe food handling practices and how to prevent food spoilage and food poisoning is essential for all food handlers.

18. TV3 news clip of Hepatitis A at McDonalds(Sat 20 Dec 2006 6:14pm) McDonald’s worker causes Hepatitis scare

19. Guests Exposed to Hepatitis A – The Press 17 May 2008

20. Contamination is: the presence of harmful unwanted substances or micro-organisms in food.

21. Cross-contamination is: the transfer of pathogenic (dangerous) micro-organisms from a contaminated source to uncontaminated food.

22. Physical contamination • Physical contamination can be prevented through safe handling practices and good personal hygiene. Some physical hazards may just be unpleasant, such as a slug in your lettuce, but some can be very dangerous, such as pieces of glass in food. • Examples of physical hazards include: • insects, slugs, snails • bandages and dressing, glass, small pieces of machinery, foil or plastic packaging, hair.

23. Physical Contamination

24. Chemical contamination • All foods are at risk of being contaminated by chemical hazards. Some of these hazards occur naturally, such as the green on potatoes. Others may be added by food handlers, either on purpose when producing the food, such as insecticides and preservatives, or by accident, where chemicals such as those used for cleaning end up in food.

25. Chemical Contamination

26. Chemical contamination • To prevent chemical contamination: • Wash all fruit and vegetables to remove any trace of added chemicals such as pesticides or herbicides. • Know which foods have natural toxins that can lead to food poisoning, for example, the green on potatoes. • Be careful when using cleaning chemicals in a kitchen. Make sure they are away from food items. Wash your hands thoroughly after using any chemicals. Do not use chemicals around uncovered food.

27. Biological contamination • Biological contamination is the presence of micro-organisms, such as bacteria, mould and yeasts, in food. In small numbers these may b e safe to eat, but if allowed to grow in numbers they can make food unsafe to eat and lead to food poisoning.

28. Biological Contamination

29. Most micro-organisms need to following conditions to grow: • Food • yeasts, mould and bacteria all like food that are generally moist and rich in protein or fat. These are known as high-risk foods. These foods spoil easily (are perishable) and require special care when storing and handling.

30. Most micro-organisms need to following conditions to grow: • Temperature • bacteria, mould and yeasts all grow in warm conditions. The temperature range they grow best in is called the ‘danger zone’ which is 4°C - 63°C. It is important to store, cook and hold all hot food at the correct temperature. If foods are left in the danger zone for too long the results could be disastrous.

31. The ‘Danger Zone’

32. Most micro-organisms need to following conditions to grow: • Time • bacteria double in number every 20 minutes given ideal conditions, such as food, moisture and temperature. It is important to prepare, store and serve food quickly so this doesn’t happen.

33. BACTERIA

34. Most micro-organisms need to following conditions to grow: • Moisture • all living organisms need moisture to survive. Foods that are dried or frozen do not allow micro-organisms to grow.

35. Contamination can happen at any stage of the food handling chain, from delivery through to sale or service.

36. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Delivery • The chicken is not transported in a refrigeratored truck. • It is not put away straight after delivery. The chicken sits on the kitchen bench for nearly an hour before being place into the chiller.

37. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Storage • The chicken is put of a high shelf above cooked and ready-to-eat foods. • The chicken drips raw juices onto the foods below.

38. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Preparation • You are going to make a stuffed roast chicken for your guests. You pull the chicken out of the chiller & place it on your bench. You have not made the stuffing yet, so you get the ingredients & prepare the stuffing. The chicken sits on your bench for another half an hour. • Once stuffed, you place the chicken into the oven to cook. • You then start to prepare another dish, but you have not thoroughly cleaned your workstation.

39. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Cooking • You pull the chicken out of the oven as it looks ready. You don’t use a temperature probe to check it.

40. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Chilling • Your chef tells you that the chicken is no longer needed for tonight’s service & asks you to cool it down and put it the chiller. You leave it to cool on the bench, then put it into the chiller – you don’t wrap it because it’s not completely cold. • One of your workmates puts some sliced portions of raw steak away in the chiller on the shelf above your chicken.

41. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Reheating • The next day the chef asks you to make a chicken curry for the buffet, using the roast chicken you cooked the day before. You heat up the sauce and then break up the cold chicken & and add it to the sauce. You put it into a tray for the bain-marie that you found on the bench; it doesn’t book thoroughly cleaned, but it is rinsed.

42. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Holding • You place the chicken into the bain-marie and then turn it on – someone else must have forgotten to! It should heat up in about 20-30 minutes. You put the lid on the chicken curry and go back to the kitchen, as the waiting staff are ready to open the doors.

43. e.g. some foods may already have bacteria on them i.e. raw chicken. Consider the following chain of events that could lead to food poisoning. • Serving • A lot of customers add the chicken curry to their plate; some complain that it is not very hot. The waiting staff offer to heat it up for those guests who ask.

44. Can you see that at every stage of the chain there are possible risks that could lead to food contaimation and possible food poisoning? • The role of all food handlers is to prevent contamination from happening and to control those hazards that do exist.

45. Complete Activity 2 – p10 Food Handling Chain

46. Bacteria live in and on all our bodies, so it is important that you avoid unhygienic activities that could spread these bacteria further. Personal Hygiene

47. Washing your hands helps prevent the spread of bacteria from you and the things you touch, onto food, thus contaminating it. You should wash your hands after any of the following unhygienic activities: • using the toilet • blowing your nose • handling rubbish • handling raw food • handling chemicals • handling money • smoking

48. To make sure the number of micro-organisms is kept to a minimum, hands should be washed with hot soapy water and air dried or dried on paper towels; drying on a fabric towel risks cross-contamination. Nails should be scrubbed with a nailbrush and warm soapy water.

49. Hand Washing

50. How to Wash Hands