1. Level 2 Hospitality and Catering Principles (Food and Beverage)
Day 1
Unit 23: Food Safety in Catering

2. Today we will find out about…
roles you could do in the hospitality industry
why good food hygiene is important
different types of contamination and cross-contamination and how to prevent it
the 6 stages of cleaning
how you can take personal responsibility for food safety and recording and reporting hazards.

3. We will also… do practice test 3 (unit 23) do test 3 (unit 23)
name a new skill or knowledge learnt today
talk about what we have learnt so far
fill in your Learner Session Record.

4. What personal attributes will you need?

5. What personal attributes will you need?
Good at problem solving
Being friendly and approachable
Being well presented
Good personal hygiene
Good food hygiene
Being thoughtful and attentive to customers
Work well under pressure
Being organised
Good memory

6. What type of job could you do?

7. Good food hygiene is important!
Food poisoning
Establishment shut down
Fines or imprisonment

8. Symptoms of food poisoning
Nausea
Vomiting
Dehydration
Diarrhoea
Fever
Abdominal pain

9. Food poisoning: people at high-risk
The elderly
Babies
Pregnant women
Those who are unwell and have a weak immune system

10. Contaminated food is…
Food that has something in it that shouldn’t be there.
Contamination can happen:
in production
processing
cooking
and delivering.

11. Cross-contamination is …
when bacteria moves from one item to another.

12. Personal hygiene rules
Hair
Make-up / perfume
Ears
Nose
Mouth
Uniform
Hands

13. Wash your hands! For 20 to 40 seconds in warm soapy water
After going to the toilet
Before and after lunch
After smoking
After clearing up spillages
After handling raw food
After handling waste
Part 1: Hand washing to stop bacteria spreading

14. Ways to prevent contamination
Workflow
Work surfaces
Equipment
Colour coding
Part 2: Keeping equipment separate

16. Know your chopping boards!

17. Know your chopping boards! - answers
Which board? answers
Cheese
Fish
Carrots
Salad
Beef
Chicken

18. Personal Protective Equipment (PPE)
Hair net/ hat to cover hair
Covers outdoor clothing
Clean uniform with no external pockets
Gloves

19. Pest contamination
Video courtesy of Encentre:

20. What are common signs of pest infestation?

21. Signs of pest infestation
Droppings
Smell
Pupae/ egg cases
Larvae
Damaged packaging
Damage to building
Part 3: Pest control
Part 4: Keeping food covered

22. Illness – What to do if you are contaminated!
The FSA states food handlers must:
Report any illness that is likely to be passed on through food to their supervisor.
Return to work 48 hours after symptoms have ended.
Inform their supervisor immediately if in direct contact with people who are showing symptoms of diarrhoea and/or vomiting.
Report a cut or wound, which is not covered by a bandage, to their supervisor.
Part 5: Staff illness

23. Types of illness passed on through food
Diarrhoea
Colds
Sore throats
Congested eyes
Skin infections
Stomach upsets
Suspected food poisoning
Norovirus

24. Norovirus Symptoms are vomiting and diarrhoea.
No cure, lasts between 12 and 48 hours.
Virus can survive for 2 to 3 days on surfaces and objects touched by an infected person.
Do not prepare food for at least 48 hours after symptoms disappear.

25. Why are blue plasters worn by food handers?

26. Infected cuts and wounds
Symptoms:
Releasing of pus, excessive bleeding and constant inflammation.
Hazard:
Food contaminated by Staphylococcus Aureus (pathogenic bacteria).
Action:
Completely cover infected area using a blue plaster. If not possible, cover hand or wrist wound with a rubber glove.

27. Different types of contamination
What it is
Microbiological
The cause of food poisoning. Micro-organism that cannot be seen by the naked eye.
Physical
A physical thing in food that should not be eaten.
Chemical
A chemical product such as pesticides or cleaning products.
Allergens – such as nuts, gluten, dairy etc
When a food containing an allergen has contact with a allergen free food. Both foods will contain the allergen.

28. Microbiological bacteria causes food poisoning
Type of microbiological bacteria
Found in:
Pathogenic bacteria
Food
Food-borne micro-organism
Food and water
Virus
Humans – passed by poor hygiene. Shellfish grown in contaminated water and not cleaned properly. Found in air
Mould
Yeast
Plants, grains, fruits and other food containing sugar

29. Pathogenic bacteria Pathogenic bacteria Where it comes from Salmonella
Raw meat and poultry, eggs, milk, pets, insects, sewage.
Staphylococcus aureus
Human body (skin, nose, mouth, cuts), milk.
Clostridium perfringens
Human and animal excrement, soil, dust, insects, raw meat.
Clostridium botulinum
Soil, raw meat, smoked and canned food.
Bacillus cereus
Cereals (especially rice), soil, dust.

30. Pathogenic bacteria needs…
food
warmth
moisture
time
Part 7: Chilled storage and display

31. Pathogenic bacteria spreads quickly
It can multiply every 10 to 20 minutes by dividing in half.

32. Food-borne micro-organisms
Where they come from
Campylobacter
Raw meat, poultry, milk, animals
E. coli 0157
Human and animal gut, sewage, water, raw meat
Listeria
Soft cheese, unpasteurised milk products, salad, pâté
Shigella dysenteries
Water, milk, salad, vegetables
Salmonella typhi/paratyphi
Food or water contaminated by human faeces or sewage

33. Signs of food spoilage
Visual
Smell
Texture
Taste

34. What causes food spoilage?

35. Causes of food spoilage Oxidisation by air (time)
Yeast
Mould
Fungus
Enzymes
Oxidisation by air (time)
Wrong temperature
Bruising
Infestation

36. Actions for food spoilage
Identify
Always check food for signs of spoilage.
Dispose of spoilt food immediately.
Report
To supervisor.
Record in waste management log.
Dispose
Label: Not for human consumption.
Keep separate from general waste.
Actions for food spoilage

37. Prevent food spoilage by…
Storing food correctly
Following stock control procedures
Following stock rotation procedures
Checking ‘Use by’ dates

38. Each area of the food journey has a control procedure
Transportation
Delivery
Storage
Preparation
Cooking
Chilling
Reheating
Holding and serving

39. Safe food handling – things to know
Area
Things to know
Transportation
Clean vehicle, fit for purpose.
Foods separate from each other and non foods.
Correct temperature.
Delivery
Check packaging.
Probe food to check temperature is correct.
Store within 15 minutes.
Check against delivery note, use by date, quality.
Storage
Store off the floor, in a dry place.
Pest proof containers.
Raw foods stored separately.
Date labelling
Mark up storage date, use by and best before date.
Stock rotation
Follow the rule: First in, first out.
Food safety coaching (part 8) chilling foods

40. Safe food handling – things to know
Stage
Thing to know
Preparation
Wash foods before use.
When defrosting, use the bottom of the fridge overnight, or a thawing cabinet.
Check food is below 5◦C.
Cooking
Cook food to 75◦C or higher.
Cooling
Cool food below 5◦C.
The legal temperature for frozen food is -18 ◦C.
Part 9: Cooking safely

41. Safe food handling – things to know
Stage
Thing to know
Reheating
Reheat food above 75◦C core temperature for 2 minutes.
Only reheat once.
Holding and serving
Keep cooled and chilled food below 5◦C.
Keep hot food above 63◦C.
Hot food at room temperature can be held for up to 2 hours.
Cold food at room temperature can be held for up to 4 hours.
Part 10: Reheating

43. Temperature – things to know
Use a clean and sanitized probe to check temperatures.
Record all temperatures for fridges, freezers and serving cabinets in your organisation’s log book.
Danger zone temperature for food is between 5◦C to 63◦C.

44. Cleaning Schedule Daily AM PM Coffee machine Tables Work tops Floor
Initial when item has been cleaned.

45. The 6 stages of cleaning Stage Action 1. Pre-clean
Scrape/wipe/sweep away food scraps and any other physical matter.
Rinse with water.
2. Main wash
Use hot water and detergent to remove any grease and dirt.
Leave to soak if needed.
3. Rinse
Rinse off any loose dirt or detergent foam. If the surface is not clean, step 4 will not work correctly.
4. Sanitise/disinfect
Use a sanitizer or disinfectant to kill any remaining bacteria. Always read the instructions.
5. Final rinse
Not always needed, check product instructions.
6. Dry
Allow to drip‐dry or dry using a disposable towel.
Part 6: Cleaning effectively

46. Sanitise/disinfect or sterilise – what’s the difference?
Method
What it does
Sanitise/disinfect
Kills harmful bacteria with high heat or a chemical solution.
Sterilise
Kills all bacteria with high heat or a chemical solution.

47. Control of Substances Hazardous to Health (COSHH)
COSHH regulations are in place to protect employees. They ensure chemicals that could be dangerous to a persons health are used correctly.

48. Storing chemicals Storage should be: lockable away from foods
in the original container.

49. Safe use of chemicals Safety data sheets inform you:
how each chemical should be used
training needed for staff
correct PPE to use
how to dispose of and clean up spills safely.

50. Hazard Analysis Critical Control Point (HACCP) food management system
A set of policies, procedures and documents used to control hazards at points that food can become contaminated.

51. Due diligence
Is when a business takes reasonable care and does everything possible to prevent food safety problems.
Examples are:
written documents such as HACCP sheets
Formal staff training
providing health and safety signs.
This is a legal requirement for all food handlers and not just the business.

52. All safety hazards Report (to supervisor) Broken equipment. Accidents
Other problems.
Record
Record in the correct HACCP management log.
Monitor
Record information in the correct HACCP management log.

53. We have found out about…
roles you could do in the hospitality industry
why good food hygiene is important
different types of contamination and cross-contamination and how to prevent it
the 6 stages of cleaning
how you can take personal responsibility for food safety and recording and reporting hazards.