1. Health and Safety Unit 3 Sophie Bevan

3. Recap Assignment feedback New Topic: Legislation Hand Washing
Harmful Bacteria
Food Safety Act: Introduction

4. Review of Food Safety Act
Environmental Health Inspectors have power to inspect food and seize it if it is unfit for human consumption
They can serve a ‘notice of improvement’ to close or temporarily close any establishment breaching food hygiene standards
Can lead to prosecution if standards are breached

5. Food Hygiene
The Basics

6. Food Hygiene – Why Is it Important?
The food we eat must be safe
Harmful bacteria can spread very easily causing food poisoning
Food poisoning is extremely common
Food poisoning causes thousands of reported cases each year

7. Symptoms of Food Poisoning
Symptoms include:
Nausea
Vomiting
Stomach pains
Diarrhoea
In severe cases people can die

8. Who is at Risk? The elderly Children People with existing illnesses
Pregnant women

9. Food Hygiene – The 4 C’s Cleaning
Keep hands, work surfaces and utensils clean

10. Food Hygiene – The 4 C’s Cooking Cook food thoroughly, especially meat
Food should be cooked right through and should be as hot in the middle as on the outside

11. Food Hygiene – The 4 C’s Chilling
Food labels will tell you whether food should be kept in a fridge
Some foods should always be stored in a fridge e.g. meat/fish/cheese/milk
Some foods should be stored in a fridge once opened e.g. some jars

12. Food Hygiene – The 4 C’s Cross-contamination
Occurs when bacteria from one food spreads to another food
Occurs when raw foods either touch each other or drip onto ready to eat foods

13. Food Hygiene – The 4 C’s
Following these rules can stop the spread of harmful bacteria and the formation of harmful toxins
It is the spread of harmful bacteria and toxins that cause food poisoning

14. Hand Washing Unclean hands spread bacteria
Hands should be washed regularly
After going to the toilet
After handling raw food
Before touching ready to eat foods
Before any food preparation

15. Preventing Cross-contamination
Always wash hands thoroughly after touching raw foods, especially raw meat
Keep raw and ready to eat foods separate
Store raw meat in sealed containers at the bottom of the fridge so that it cannot drip onto other foods

16. Preventing Cross-contamination
Wash chopping boards thoroughly after using them with raw food and before using with ready to eat food. Ideally have separate boards
Clean knives and other utensils thoroughly after use with raw food

17. Summary Bad food hygiene causes food poisoning
Food poisoning can have severe consequences for vulnerable groups
Effective food hygiene includes hand washing, cooking and storing food properly and the prevention of cross-contamination

18. References
Donaldson, R.J. (1996) – Essential Food Hygiene. The Royal Society of Health. London.
Meggitt, C. ( 2003) – Food Hygiene and Safety. A Handbook for Care Practioners. Heinemann. Oxford.
(Food Standards Agency)