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

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.

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.

What personal attributes will you need?

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

What type of job could you do?

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

Symptoms of food poisoning Nausea Vomiting Dehydration Diarrhoea Fever Abdominal pain

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

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

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

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

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 https://www.youtube.com/watch?v=cCpr11OuYKI&index=2&list=PL43290765924EDEAE Part 1: Hand washing to stop bacteria spreading

Ways to prevent contamination Workflow Work surfaces Equipment Colour coding https://www.youtube.com/watch?v=VZzF8be_JPc&list=PL43290765924EDEAE&index=3 Part 2: Keeping equipment separate

Know your chopping boards!

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

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

Pest contamination Video courtesy of Encentre: http://www.youtube.com/watch?v=gzfnE5XTs-Y

What are common signs of pest infestation?

Signs of pest infestation Droppings Smell Pupae/ egg cases Larvae Damaged packaging Damage to building https://www.youtube.com/watch?v=gz0CVbFXtJg&index=4&list=PL43290765924EDEAE Part 3: Pest control Part 4: Keeping food covered

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. https://www.youtube.com/watch?v=1XXmYk-vOY0&list=PL43290765924EDEAE&index=6 Part 5: Staff illness

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

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.

Why are blue plasters worn by food handers?

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.

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.

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

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.

Pathogenic bacteria needs… food warmth moisture time https://www.youtube.com/watch?v=TxKRq-jDD1I&index=8&list=PL43290765924EDEAE Part 7: Chilled storage and display

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

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

Signs of food spoilage Visual Smell Texture Taste

What causes food spoilage?

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

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

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

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

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 https://www.youtube.com/watch?v=Bp76AOiiKww&list=PL43290765924EDEAE&index=9

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. https://www.youtube.com/watch?v=jT7Le7L2PrQ&index=10&list=PL43290765924EDEAE Part 9: Cooking safely

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. https://www.youtube.com/watch?v=5OoN6zCr72w&index=11&list=PL43290765924EDEAE Part 10: Reheating

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.

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

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. https://www.youtube.com/watch?v=bRh1N1My4GY&index=7&list=PL43290765924EDEAE Part 6: Cleaning effectively

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.

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.

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

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.

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.

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.

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.

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.