Health and Safety Unit 3 Sophie Bevan

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

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

Food Hygiene The Basics

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

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

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

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

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

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

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

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

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

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

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

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

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. www.food.gov.uk (Food Standards Agency)