Level 2 Award in Food Safety

Level 2 Award in
Food Safety
Welcome
2-3 The Importance of Food Safety
Why is Food Safety so Important?
Good food safety is

essential to make sure
we are not harmed in
any way from the food
and drink we consume.
2-3 The Importance of Food Safety
Why is Food Safety so Important?
• Having competent staff is a legal requirement
• Food poisoning can be serious and distressing
• Poor reputation will affect business
• Non-compliance could lead to prosecution and closure by

enforcement officers
• Increased financial cost, i.e. fines, compensation and

insurance
2-3
The Importance of Food Safety
No One Likes Bad Press!

4 Food Contamination
When Things Go Wrong!
Food becomes contaminated when it contains

something harmful or objectionable.
When food is contaminated it can cause illness,

injury or make the food unfit for consumption.
Types of Contamination
Physical:
Chemical:
Allergenic:
By law, all food businesses and

food manufacturers must clearly
provide information about the
14 main food allergens on
pre-packed and loose food.
Allergenic:
The 14 major allergens are:
Celery Cereals Crustaceans Eggs

containing gluten
Molluscs
Fish Lupin Milk

Allergenic:
The 14 major allergens are:
Mustard Nuts Peanuts Sesame seeds
Soya Sulphur dioxide

Allergenic:
Allergies can cause anaphylaxis.
Signs and symptoms of anaphylaxis are
• Swelling of the throat and mouth
• Breathing difficulties
• Collapse and unconsciousness due to
the swelling of the windpipe
Picture courtesy of the
Anaphylaxis Campaign.
www.anaphylaxis.org.uk
Allergenic:
If you suspect someone has had

a severe allergic reaction – call
an ambulance.
Picture courtesy of the

Anaphylaxis Campaign.
www.anaphylaxis.org.uk
Microbial:
• Harmful bacteria
• Viruses
• Moulds and yeasts
Sources of Pathogenic Bacteria

• Raw foods
• Raw meats, poultry, fish and shellfish
• Soil, dirt and dust
• Unwashed vegetables and salads
• Pests and domestic pets
• Humans
• Hands, hair, nose and throat, infected cuts
• Food waste
• Airborne dust
• Untreated water and sewage
7 Bacteriology
Types of Bacteria
• Pathogenic
• Cause illness in humans
• Difficult to detect
• Spoilage
• Make food perish/rot/spoil
• Signs easy to detect
• Useful
• In food production, drug
manufacture, food digestion
8 Bacteriology
Food Poisoning Chain

For bacteria to grow they need:
7 Bacteriology
Bacteria Multiplication
Bacteria can divide in two

every 10 to 20 minutes
7 Bacteriology

7 Bacteriology

7 Bacteriology
Bacteria Dividing by Binary Fission

7 Bacteriology

7 Bacteriology

7 Bacteriology

7 Bacteriology

7 Bacteriology

7 Bacteriology

29 Time and Temperature Controls
Dealing with the Danger Zone

12 Food Poisoning and Foodborne Diseases
High Risk Foods

High risk foods:
• Ready to eat foods
• Support the growth of bacteria
(usually moist and high in protein)
Sushi
Cold cooked Cream Cold cooked
meats cakes rice
8 Bacteriology
Spores
What is Food Poisoning?
Food poisoning is caused by bacteria multiplying

on food which is then eaten.
Common Symptoms of Food Poisoning
• Abdominal pains
• Vomiting
• Diarrhoea
• Fever
Onset time is usually only hours
Common Sources of Food Poisoning
Raw Raw
meat poultry Sewage Humans
Cold
Insects cooked rice Soil
People at High Risk from Food Poisoning
Very young Elderly
People with Pregnant or

low immunity new mothers
Foodborne Diseases
In foodborne diseases bacteria multiply in the gut.

Very few bacteria are needed to be eaten to cause illness.
Common Symptoms of Foodborne

Diseases
• Abdominal pains
• Vomiting
• Diarrhoea
(sometimes bloody)
• Fever
• Tiredness and loss of Onset time is usually days
appetite
Common Sources of Foodborne

Diseases
Raw or undercooked Contaminated water
meat and poultry
Unpasteurised dairy Meat pâté Untreated milk

products (such as Brie)
15 Food Safety Management
Food Safety Management
The law states that all food businesses must have ‘food
safety management procedures’.
This should be:

• Based on a system called HACCP
(Hazard Analysis and Critical Control Points)
• Put in place permanently
• Reviewed as a result of any changes to products or procedures
• Recorded and kept up to date
Food Safety Management
• Hazard
Anything with the potential to cause harm
• Risk
Measures the likelihood that a hazard will actually cause harm
together with how serious the problem could be
• Control Measures
The precautions that are taken to reduce the chance of a hazard
occurring (to an acceptable level of risk)
• Critical Control Point (CCP)
A step in the process where a hazard can be controlled and the
control measures in place at that step are essential to food safety
HACCP Principles
1. Conduct a hazard analysis

2. Identify Critical Control Points (CCPs)
3. Set critical limits for each CCP
4. Set up checks for each CCP
5. Corrective action
6. Verification
7. Record keeping
13 Food Safety and the Law
Legal Responsibilities of Food

Business Operators
• Register with your local authority

• Keep food safety records
• Provide food handlers with appropriate training
• Comply with temperature controls
• Do not supply food harmful to health
Enforcing the Law
• Food Standards Agency – FSA*
• Trading Standards
• Local Authorities
– Environmental Health Practitioners (EHPs)
(sometimes called Environmental Health Officers)
*In 2015 ‘Food Standards Scotland’ was launched and took over the FSA’s
responsibilities in Scotland.
Types of Notice
• Hygiene Improvement Notice

• Advising of the improvements required and by when they
must be completed – failure to comply is an offence
• Hygiene Emergency Prohibition Notice

– Can prevent the use of all or part of the premises or
equipment with immediate effect
• Hygiene Emergency Prohibition Order

– To keep a premises closed
Serious Breaches of Food Safety Laws
Unlimited fines and

prison sentence of up
to 2 years.
What’s your Defence?
‘Due Diligence’
This is the principal defence

available to a food operative if
legal action is taken against them.
Due Diligence
Businesses need to be able to demonstrate that

they have taken all reasonable and practical
precautions to ensure food safety.
Due Diligence
Reasonable Precautions to Take:
• Systems of control to minimise risks
• Training
• Implementation of cleaning schedules
• Personal hygiene
• Inspection of deliveries
• Pest control
• Record keeping
• Written records
Legal Responsibilities of Food Handlers
• Keep yourself clean

• Maintain good levels of personal
hygiene
• Follow safe systems provided in
training
• Wear appropriate Personal
Protective Equipment (PPE)
• Report if you have specific illnesses
or symptoms of food poisoning to
your supervisor
Cross Contamination
Cross contamination occurs when bacteria

are moved from one area to another.
Common Causes of Cross Contamination
• Using the same utensils for raw and ready to eat food
• Leaving food uncovered
• Storing raw and ready to eat foods together
• Handling raw and then ready to eat food without washing
your hands or equipment
19 Personal Hygiene
Personal Hygiene
Hands:
All food handlers should wash their hands:
• Before starting work
• Before handling cooked foods
• After breaks
• After going to the toilet
• After handling raw foods
• After handling rubbish and waste
• After handling chemicals
• After cleaning
• After touching the face, blowing the nose
or touching the hair
• After smoking
18 Personal Hygiene
Dedicated Hand Washing Facilities
Use anti-bacterial soap and

hot water. NEVER use
shared towels!
19 Personal Hygiene
Cuts and Wounds
Cuts and wounds must be totally

covered with a brightly coloured
waterproof dressing.
20 Personal Hygiene
What if you are Ill?
Conditions to report:
• Nausea, vomiting, diarrhoea, stomach pains
• Rash, skin conditions, skin wounds
• Contact with ill family members
• Any unusual symptoms following visits abroad
19 Personal Hygiene
Protective Clothing
Protective clothing should preferably be
clean, light in colour with no external pockets
and should cover all of the handler’s own
clothes.
Examples of protective clothing include:
• Jacket and trousers
• Overalls and aprons
• Hairnets and hats
• Gloves and cuffs
• Safety footwear
20 Personal Hygiene
Hair
• Head coverings
should be applied first
• NEVER comb your hair in

a food preparation area
20 Personal Hygiene
Jewellery
NEVER wear jewellery when

handling food as:
• It could contaminate the food if it
falls into it
• Bacteria trapped in the jewellery
could contaminate food
• It could get trapped in equipment
20 Personal Hygiene
Personal Hygiene
21 Cleaning and Disinfection
Cleaning and Disinfection
Why we clean:
• Remove suitable growing conditions for bacteria
• Reduce bacteria to a safe level
• Prevent food pests
• Produce safe food in a clean environment
• Provide a safe and healthy working
environment, free from hazards
• Present a good image to customers
• Comply with legal and moral duties
When to Clean?
• Best practice – clean as you go

• Food contact surfaces should be cleaned before
commencing work and immediately after
• If you made the mess then you should clean it up!
• Floors and bins should be cleaned at the end of a service
period or shift
• Specialist cleaning as required
Cleaning Schedules
• What is to be cleaned?
• How frequently?
• Who will complete the task?
• What chemicals should be used?
• What protective clothing should be worn?
• What safety precautions should be followed?
• Who is responsible for checking the work?
Cleaning Chemicals
Detergents and water

Break down and remove grease and dirt only
Disinfectants
Reduce bacteria to a safe level
Sanitisers
Combine detergent and disinfectant
Disinfection
• Reduces bacteria to a safe level

• Two main methods
• Steam or water at 82oC or hotter
• Chemical disinfectants
• Disinfectants will not break down grease and dirt
• Must dilute correctly and leave on for the correct
‘contact time’
• Essential for all food-contact and hand-contact
surfaces
Sanitisers
Sanitisers are combined detergent and

disinfectant.
They serve both functions (cleaning and disinfecting)
providing they are applied for the specified ‘contact time’.
Cleaning Chemicals
Rules to follow:
• Put away food or cover before cleaning
• Store chemicals away from food
• Keep chemicals in proper, labelled containers
• Follow manufacturer’s instructions
• Wear protective clothing when recommended
• Never mix chemicals
• Work from cleaner to dirtier areas to prevent spreading dirt
Cloths
Cloths can be a common vehicle of cross contamination.

To avoid the spread of bacteria:
• Use disposable, single use
cloths wherever practical
• Wash, disinfect and air dry
reusable cloths after each task
• Wipe ‘ready to eat’ food surfaces
and equipment with single use
or clean, disinfected cloths
Mops
Mops should be cleaned, disinfected

and allowed to air dry after use.
Examples of Hand Contact Surfaces
• Handles
• Light switches
• Taps
Examples of Food Contact Surfaces
• Work surfaces
• Crockery
• Knives
• Chopping boards
Examples of Contamination Hazards
• Cloths
• Mops
• Cleaning equipment
• Bins
Wet Cleaning and Disinfecting
1. Pre-clean
2. Wash
3. Rinse
4. Disinfect
5. Final rinse
6. Dry
Rubbish Disposal
• Must not accumulate

• Closed containers
• good construction
• easy to clean and
disinfect
• Regular removal
• Prevent pest access

Generally All Bins Should Be:
• Fitted with a suitable lid

• Lined with a bin liner
• Emptied regularly
• Kept away from doors and windows
• Regularly cleaned and disinfected
• Situated to avoid contaminating clean food
25 Design of Premises and Equipment
Premises and Equipment
• Services and facilities

• Wash basins
• Sinks
• Refuse storage
• Drainage
• Lighting
• Ventilation
• Pest proofing
Premises and Equipment
• Surfaces
• Equipment should be easy

to clean
• Layout and workflow

• Efficient
• Spacious
• Convenient
• Separate areas
Work Surfaces
To help with cleaning, work surfaces should be:

• Smooth
• Non-absorbent
• Easy to clean
• Hardwearing
• In good condition
Colour Coding
Equipment is a
common cause of
cross-contamination.
It is good practice
to use colour
coded equipment.
Work Flow
Deliveries Delivery Area Storage Food Preparation Service
Separate Waste Disposal Area

27 Pest Control
Pest Control
Pests can cause:

• Contamination of food with bacteria and disease
• Physical contamination
(e.g. droppings, fur, urine and dead bodies)
• Damaged stock
• A bad reputation for a food business
• Legal action against a food business
28 Pest Control
Common Food Pests
Rats Mice Flies Birds
Stored Ants Cockroaches

Product Pests
28 Pest Control
Evidence of Pests
• Droppings
• Gnawing damage
• Damage to goods and packaging
• Smell of urine
• Live or dead sightings
• Live or dead flies
• Feathers
28 Pest Control
Pest Precautions
• Bins with tight fitting lids
• Remove all waste packaging ASAP
• Repair damaged drain covers, taps, pipe work and door bases
• Clear up all food spills immediately
• Rotate stock
• Keep open food in sealable containers
• Fly screens
• Site dustbins away from windows and doors
• First In First Out rule (FIFO)
ALWAYS REPORT ANY SIGHTINGS TO A SUPERVISOR!!
Dealing with the Danger Zone
Hot Holding Food 63ºC and above
Danger Zone 5ºC – 63ºC
Although it is recommended as best practice

to keep chilled foods below 5°C, the law in
England, Wales and Northern Ireland allows
Refrigeration 5ºC or below temperatures of up to 8°C. In Scotland no
specific temperature limit is set by law for
chilled foods, but justification of the choice of
storage temperature is required under the
food safety management procedures.
Frozen Food -18ºC or below
Cooking and Reheating
• Cook food to a minimum core temperature

of 75ºC (for 30 seconds)
or 70ºC (for 2 minutes)
• Stir liquids frequently
• Turn large items
• NEVER reheat food more than ONCE
• Cut food into smaller portions
Measuring and Recording Temperatures
House rules should be followed about when to

measure temperatures.
Food handlers with a responsibility for taking
temperatures should be given specific training on how
to:
• Take temperatures using available equipment
• Recognise and deal with unsafe readings
• Keep records of taking temperatures and any
corrective actions taken
Probe Thermometers
• Measure the core temperature

in the thickest part of the food
• Make sure you calibrate
thermometers regularly to check
that they are working correctly
Probes can be a source of cross

contamination if not cleaned and
disinfected appropriately
Hot Holding
• Food should be kept at 63ºC or above

• Stir food to prevent cold spots
• If temperature drops below 63ºC it
must be served within 2 hours and then
discarded
Cooling Food
• Cool food as quickly as 2 hours

possible (ideally within 2 hours)
• Could use a blast chiller, ice bath
or cool running water
• Split food into smaller portions
• Use shallow trays
• Cover cooling food to protect from
contamination
NEVER place hot food in a refrigerator!

Thawing Food
• Beware of cross contamination
• Thaw small pieces of raw food in a container at the
bottom of the refrigerator
• Thaw large pieces in a cool room in a covered container
• Make sure food is defrosted all the way through
• Thawing can be done using clean, cold water
• Reducing bulk will speed up thawing
• Once thawed, treat defrosted food as chilled
NEVER refreeze a product unless you have cooked it first!
Freezers
• Site freezers in a cool, well ventilated area,

away from direct sunlight and heat sources
• Defrost and clean regularly
• Temperatures should be -18ºC or below,
checked regularly and recorded
Freezer Storage
• Make sure foods are labelled, dated and

packed well, excluding air
• Follow ‘First In First Out’ rule (FIFO)
• DON’T overload the freezer
• DON’T place hot food in the freezer
Refrigeration
• If possible store raw and cooked food in

separate refrigerators
• Defrost and clean regularly
• Disinfect door handle every day
• Temperature should be below 5ºC checked
regularly and recorded
Although it is recommended as best practice to keep chilled foods below

5°C, the law in England, Wales and Northern Ireland allows temperatures of
up to 8°C. In Scotland no specific temperature limit is set by law for chilled
foods, but justification of the choice of storage temperature is required under
the food safety management procedures.
Refrigeration Storage
• Place raw food below cooked food
• Ensure foods are labelled and dated to allow stock
rotation
• Follow ‘First In First Out’ rule (FIFO)
• Enclose individual foods in containers to prevent
contamination and tainting
• DON’T overload the refrigerator
• DON’T put hot food in the refrigerator
• DON’T store tins of open food in the refrigerator
• Check stock regularly

Displaying Food
• Hot food should be kept

above 63ºC
• Cold food should be kept
below 5ºC
• Monitor and record
temperatures regularly
throughout the day

Display Units
Display units should be:
• Protected by sneeze guards
• Cleaned and sanitised after
every service
• Replenished regularly to
prevent excess time on display
Recommended Safe Temperatures

38 Temperature Control Quiz
100ºC
75ºC
63ºC
5ºC – 63ºC
5ºC or below
-18ºC or below
38 Temperature Control Answers
Boiling Water 100ºC
Min Cooking Temperature 75ºC

Minimum Hot Holding Food 63ºC
Danger Zone 5ºC to 63ºC
Refrigeration best practice 5ºC or below
Frozen food -18ºC or below

34 Food Storage and Deliveries
Dry Stores
• Dry food areas must be well lit, clean, cool,

dry and well ventilated
• Food stored off the floor
• Ideally food stored on shelves
• Stored in date order with FIFO rule applied
• Stored in sealable containers
Preservation Methods
• Canning
• Dehydration
• Pasteurisation
• Pickling
• Salt
• Sterilisation
• Sugar
• Ultra Heat Treatment (UHT)
• Vacuum packing
Storage
Food should be stored in date order.
First In First Out rule (FIFO)

Best Before Date

Food will be at its premium quality if stored correctly until
that date.
Use By Date
Food must be used by that date.
It is an offence to serve food that has

exceeded its use by date!
Deliveries
Check:
• Quality
• Evidence of damage by pests
• Evidence of damage due to food spoilage
• Evidence of contamination
• Items are well within date
• Refrigerated or frozen foods are at the
correct temperature
Reject any food

you are not happy
with and return it
to the supplier.
Control through receipt

Food Spoilage
Food is ‘spoiled’ when it is unfit for human consumption.
The main causes of food spoilage are:
• Microbial and enzyme activity – can change food’s colour,
taste, smell appearance or texture
• Chemical contamination – e.g. food has been in direct
contact with fly sprays or cleaning chemicals
• Physical contamination – undesirable foreign objects have
entered food such as human hair or food pests
LABEL SPOILED FOOD ‘UNFIT FOR HUMAN
CONSUMPTION’ AND STORE IT IN A DESIGNATED AREA
AWAY FROM OTHER FOOD.
Any
questions?
Thank you

Level 2 Award in Food Safety

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Level 2 Award in Food Safety

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Why is Food Safety so Important?

Good food safety is

Why is Food Safety so Important?

• Having competent staff is a legal requirement

• Food poisoning can be serious and distressing

• Poor reputation will affect business

• Non-compliance could lead to prosecution and closure by

• Increased financial cost, i.e. fines, compensation and

No One Likes Bad Press!

When Things Go Wrong!

Food becomes contaminated when it contains

When food is contaminated it can cause illness,

By law, all food businesses and

Celery Cereals Crustaceans Eggs

Fish Lupin Milk

Mustard Nuts Peanuts Sesame seeds

Soya Sulphur dioxide

If you suspect someone has had

Picture courtesy of the

Sources of Pathogenic Bacteria

Food Poisoning Chain

Bacteria can divide in two

Bacteria can divide in two

Bacteria can divide in two

Bacteria Dividing by Binary Fission

Bacteria Dividing by Binary Fission

Bacteria Dividing by Binary Fission

Bacteria Dividing by Binary Fission

Bacteria Dividing by Binary Fission

Bacteria Dividing by Binary Fission

Bacteria Dividing by Binary Fission

Dealing with the Danger Zone

High Risk Foods

What is Food Poisoning?

Food poisoning is caused by bacteria multiplying

Common Symptoms of Food Poisoning

Common Sources of Food Poisoning

People at High Risk from Food Poisoning

Very young Elderly

People with Pregnant or

In foodborne diseases bacteria multiply in the gut.

Common Symptoms of Foodborne

Common Sources of Foodborne

Unpasteurised dairy Meat pâté Untreated milk

Food Safety Management

This should be:

Food Safety Management

1. Conduct a hazard analysis

Legal Responsibilities of Food

• Register with your local authority

Enforcing the Law

• Food Standards Agency – FSA*

• Hygiene Improvement Notice

• Hygiene Emergency Prohibition Notice

• Hygiene Emergency Prohibition Order

Serious Breaches of Food Safety Laws

Unlimited fines and

What’s your Defence?

This is the principal defence

Businesses need to be able to demonstrate that

Legal Responsibilities of Food Handlers

• Keep yourself clean