1. Food safety and customers within the hospitality industry

2. Content: Safe food handling in hospitality outlets
Learning outcomes.
Students should be able to:
Demonstrate safe working methods when receiving and storing food.
Demonstrate knowledge of correct management of food, including First In, First Out (FIFO) principle.
Prepare, cook and serve food observing hygiene rules.
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3. HOW are customers kept safe?
The government sets out regulations (rules) that have to be followed in all businesses selling food
What is covered by the regulations?
Food premises
Staff training
Food handling
When are checks made?
Regular inspections by Environmental Health Officers

4. Premises In good condition Cloakrooms, lockers and
toilet facilities for staff
In good condition
No evidence of pests
First aid facilities
Separate hand washing
and food washing areas
Clean
All equipment must
be working properly
Proper food storage areas
Temperature controlled refrigerators and freezers
for perishable and frozen foods
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5. Employees Hygiene practices – kitchen staff dress code
Clean uniform
Long hair must be tied back and
wear chef’s hat or hairnet
Non slip flat shoes
in the kitchen
Short clean nails – no nail polish and
no jewellery
Males with beards must cover
beard with a face net
No strong perfume or aftershave
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6. Fast facts – food handlers
All food handlers must by law
Have up to date training in food safety
Wear clean ‘whites’ or appropriate uniform
Tie back hair and wear a hat
Not wear nail polish
Not wear jewellery
Not cough or sneeze over food
Not lick fingers or spoons
Wash hands frequently and especially
after handling raw meat
after handling dirty vegetables
after going to the toilet
Cover cuts with a blue plaster
Report when they are or have been ill particularly with a stomach upset
Discuss each of these rules and give reasons why each one is important for food safety
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Food Deliveries
All food deliveries must be checked carefully
The temperature of frozen food must be checked using a temperature probe
to ensure it is at -18oC
The temperature of chilled food should be 5oC
The packaging of dried foods must be inspected to check it is not damaged.
Fresh fruit and vegetables should not show signs of wilting or damage.
Records must be kept showing that checks have taken place
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Food storage
Good stock control systems must be in place so that all food is stored properly.
The oldest food must be used first otherwise it may go out of date and have to be dumped.
This leads to food wastage and a loss of profit.
The First In First Out (FIFO) system should be used.
All storage areas must be kept clean.
They should be well ventilated to help keep the temperature cool.
Good lighting is essential to check cleanliness.
Storage areas must be checked frequently for evidence of pests.
Windows should be covered with mesh and insect-o-cutors help control insects
Chilled and frozen foods must be put in refrigerators and freezers immediately they are delivered.
Refrigerator temperature should be below 5oC.
Freezer temperature should be below -18oC
The temperatures must be checked daily and recorded.
Good food storage helps to reduce food waste.
Check food regularly and dispose of food that is past the use by date.
Have good waste disposal systems in place.
Make sure all bins have lids and do not overfill them
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9. Fast Facts – Preparing and cooking food safely
Preparing Food
Sanitise all surfaces regularly
Clean all equipment frequently during preparation
Keep raw and cooked food separate to prevent cross contamination
Use colour-coded boards and knives
Keep chilled food in the fridge until ready to use (5oC)
Make sure frozen food is thawed before cooking
Fruit and vegetables must be washed before use
Check ‘use by’ and ‘best before’ dates
Food should not be prepared too long before cooking or service
Do not leave food uncovered
Put all waste in the bin immediately
‘Clean as you go’
COLOUR CODING
RED = raw meat
Blue = raw fish
Yellow = cooked fish
Green = fruit & salad
Brown = vegetables
White = dairy and bakery
REMEMBER the 3 ‘C’s – CLEAN, COOL, COVERED
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Cooking food
Cook food at a high enough temperature to kill bacteria
Liquid dishes like soup or stew should bubble rapidly for a few minutes before service
A temperature probe should be used to check the core temperature of all meats
Cool foods quickly so they are out of the danger zone, (5oC – 63oC) to prevent bacteria growing
Re-heat food quickly to kill bacteria and reheat only once to reduce the risk of food poisoning
Store cooked food in a refrigerator below 5oC
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