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Food Hygiene awareness workshop Joanne Frangiamore Michelle Anderson.

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Presentation on theme: "Food Hygiene awareness workshop Joanne Frangiamore Michelle Anderson."— Presentation transcript:

1 Food Hygiene awareness workshop Joanne Frangiamore Michelle Anderson

2 Hazards Physical Contamination Dirt and dust Dirt and dust Fragments of shell/bone Fragments of shell/bone Fingernail Fingernail Parts of machinery Parts of machinery String String Broken glass Broken glass

3 Chemical contamination Perfume Perfume Cleaning products Cleaning products Industrial chemicals Industrial chemicals

4 Biological contamination Yeast Yeast Bacteria Bacteria Viruses Viruses Moulds Moulds

5 Allergen contamination Nuts Nuts Wheat Wheat Shell fish Shell fish Lactose Lactose

6 Food Poisoning Bacterial contamination is the most common cause of food poisoning. Bacterial contamination is the most common cause of food poisoning.

7 Food Poisoning In ,000 reported cases in UK In ,000 reported cases in UK Food Standards Agency estimates that there are more than 850,000 cases per year in the UK. Food Standards Agency estimates that there are more than 850,000 cases per year in the UK. Most cases are not reported. Most cases are not reported.

8 Food poisoning Certain types of food are more likely to cause food poisoning than others – High risk foods Certain types of food are more likely to cause food poisoning than others – High risk foods These are ready to eats foods such as: These are ready to eats foods such as:  Rice  Soft cheese  Pate  Meat and poultry

9 Ideal conditions for bacteria The ideal conditions for bacterial growth are: Food,moisture,warmth and time Food,moisture,warmth and time

10 Danger Zone Keep foods safe by making sure they are not left at room temperature. Keep foods safe by making sure they are not left at room temperature.

11 Everyone is responsible! Everyone who works with food has a duty to make sure it is safe and does not cause the customer harm Everyone who works with food has a duty to make sure it is safe and does not cause the customer harm The four main controls to reduce the risk of harm are: The four main controls to reduce the risk of harm are:  Cross-contamination  Cooking  Chilling  Cleaning

12 Cross contamination Contamination can occur at any time in food preparation or service. Contamination can occur at any time in food preparation or service. Cross contamination occurs when bacteria are spread from one food to another. Cross contamination occurs when bacteria are spread from one food to another.Examples: From hands to boards and onto food From hands to boards and onto food From cloths to equipment and onto food From cloths to equipment and onto food From foods dripping onto each other From foods dripping onto each other

13 Your Hands! Wash your hands regularly and properly to prevent cross contamination. Wash your hands regularly and properly to prevent cross contamination. Before entering a food prep area Before entering a food prep area Between handling raw and high risk food Between handling raw and high risk food After taking a break After taking a break After going to the toilet After going to the toilet After blowing your nose After blowing your nose After carrying out cleaning jobs After carrying out cleaning jobs After handling waste. After handling waste.

14 Hand washing To wash your hands you will need; Hot water Hot water Liquid soap Liquid soap Disposable roll Disposable roll Air dryer Air dryer

15 Cross contamination Cloths are a major source of cross contamination in food areas Cloths are a major source of cross contamination in food areas Use disposable cloths/paper roll for cleaning tasks Use disposable cloths/paper roll for cleaning tasks Keep raw and ready to eat foods apart where possible store separately Keep raw and ready to eat foods apart where possible store separately Pests must be controlled as they can contaminate food, spread disease and damage premises. Pests must be controlled as they can contaminate food, spread disease and damage premises. Keep all foods covered at all times Keep all foods covered at all times

16 Cooking It is essential to cook food properly to kill harmful bacteria It is essential to cook food properly to kill harmful bacteria Cook, or reheat food to a minimum core temperature of 75 o c for two seconds Cook, or reheat food to a minimum core temperature of 75 o c for two seconds If holding food hot, the minimum core temperature must not fall below 63 o c If holding food hot, the minimum core temperature must not fall below 63 o c

17 Chilling High risk foods or foods with a use by date need to be kept chilled. High risk foods or foods with a use by date need to be kept chilled. It is recommended to keep cold food at 5 o c or below It is recommended to keep cold food at 5 o c or below Chill hot food to 5 o c or below as quickly as possible Chill hot food to 5 o c or below as quickly as possible Frozen food should be stored at -18 o c or colder Frozen food should be stored at -18 o c or colder Keep food out of the ‘danger zone’ (5 o c to 63 o c) Keep food out of the ‘danger zone’ (5 o c to 63 o c) Defrost food in the fridge and ensure that the product is fully defrosted before cooking Defrost food in the fridge and ensure that the product is fully defrosted before cooking

18 Cleaning Cleaning is the process of making something free from dirt, grease and contamination. Cleaning is the process of making something free from dirt, grease and contamination. Detergents remove dirt and dissolve grease but do not kill bacteria eg fairy liquid Detergents remove dirt and dissolve grease but do not kill bacteria eg fairy liquid Disinfectants reduce bacteria to a safe level Disinfectants reduce bacteria to a safe level Sanitisers both clean and disinfect at the same time eg. Dettox Sanitisers both clean and disinfect at the same time eg. Dettox All cleaning chemicals must be food safe All cleaning chemicals must be food safe Chemicals should be stored away from food Chemicals should be stored away from food When washing by hand, use a detergent first to remove grease and dirt and then a disinfectant to reduce bacteria to a safe level. When washing by hand, use a detergent first to remove grease and dirt and then a disinfectant to reduce bacteria to a safe level.

19 Cleaning To keep food safe adopt a clean as you go approach To keep food safe adopt a clean as you go approach Disinfect boards and knives and food contact surfaces between different food types Disinfect boards and knives and food contact surfaces between different food types Hand contact surfaces need to be disinfected. Hand contact surfaces need to be disinfected. Remember to change washing water once it is dirty. Remember to change washing water once it is dirty.


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