Food Hygiene and Safety

Introduction

Welcome to your Food Hygiene & Safety course specifically designed for food handlers.

The course includes:

• how bacteria can cause food-borne illness

• recognising high-risk foods and food allergies
• contamination and food spoilage and how to control it
• effective hygiene
• the importance of storage
• HACCP (Hazard Analysis Critical Control Points) and the law.

Module One - Food-Borne Illness, Bacteria and Prevention

In this module, we will be looking at:

• what causes food-borne illness

• the role that bacteria play in causing illness and spoiling food
• recognising high-risk foods
• food allergies.

This module will help you to understand the correct methods of handling, preparing, and processing foods so that
you are able to prevent food-borne illness and spoilage.

Why should we be concerned about food hygiene?

Food-borne illness affects large numbers of people each year and can last from one day, to several weeks, or much
longer. Some people get an upset stomach, but some can suffer severe symptoms that can cause kidney failure and
even death.

Therefore, anybody working with food has a duty to ensure that the food they prepare is safe. There are also laws to
ensure that companies produce safe food. This course informs you about what you should and shouldn’t do and
contains a mixture of technical and more common-sense information, all of which could be relevant to your role.

Coronavirus
The current advice from the Food Standards Agency is that “it is very unlikely that you can catch coronavirus
from food.”

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.
Food-borne illness

Eating a good meal is usually an enjoyable experience, but there are hidden dangers that can turn the experience
into a health-threatening and potentially life-threatening situation.

As soon as your body realises that you have eaten something 'bad', it tries to get rid of it - as quickly as possible.
Unsafe food predominantly affects the stomach and intestines.

If you prepare food, it is your responsibility to understand what causes food-borne illness and what you can do to
prevent it happening. You must know what you can do to prepare safe food.

Who is at risk?

Anybody can be affected by a food-borne illness, but some people are more at risk than others. They are:

• the very young

• the elderly
• people who are already ill or recovering from illness
• pregnant women and nursing mothers.

Symptoms of food-borne illness can be severe. For example, E.coli O157 can affect a child's kidneys, and botulism,
though less common, can cause paralysis. Kidney damage and botulism have both have caused deaths. It is very
important that people who handle food should take extreme care, so that any chance of illness is reduced or
eliminated.

There are two kinds of food-borne illness

• Food poisoning: caused by eating food that is contaminated by harmful substances, or harmful
microorganisms living in the food.

• Food-borne disease: caused by harmful microorganisms being carried on food or in water. It usually only
needs small numbers of these microorganisms to be able to cause illness.

Food Poisoning

Food poisoning can be caused by:

• microorganisms which include:

- Bacteria in large numbers - such as Salmonella, Staphylococcus aureus and Clostridium perfringens
(which we will look at in more detail later in this module). They grow in food under the right conditions.
- Viruses, which are microorganisms that live on and in people, animals and other organisms.
- Certain kinds of moulds (which produce toxins on foods).

• poisonous plants and fish, such as some toadstools, berries, rhubarb leaves, red kidney beans and fish that
has been poorly processed.

• chemicals and metals, which have got into food either from unsuitable containers or during the industrial,
agricultural or cleaning process that the food has gone through before reaching the consumer.

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.
Having eaten the contaminated food, the onset of food poisoning can happen within a few hours and up to several
days later, and lasts for around 24 to 48 hours. In some cases the effects can last for over a week.

The most common symptoms of food poisoning are:

• abdominal (stomach) pain

• diarrhoea
• nausea and vomiting
• fever (high temperature).

The first three symptoms are the most common.

Food-borne disease

This kind of disease is passed onto humans by microorganisms that are carried by food or water. For example:

• Campylobacter jejuni is a very common cause of diarrhoea

• Escherichia coli O157 (E.coli O157)
• typhoid
• dysentery.

Some harmful bacteria need to be eaten in large quantities to make you ill, while others, such as E.coli O157 or
Campylobacter, only need to be eaten in small numbers (as few as 50) to give you a food-borne disease.

Depending on the type of bacteria, the onset of illness can begin hours or days later as food poisoning, or weeks and
even months later as food-borne disease, which itself can last for up to several months.

Bacteria

Bacteria are microorganisms that are too small to be seen without a microscope. They are all around us and part of
our everyday world. Some are harmless, some even do us good, but there are some kinds of bacteria, called
pathogenic bacteria, that are harmful and cause food-borne illness. There are also some bacteria that can cause food
spoilage.

Friendly bacteria help us to:

• digest food
• grow crops
• make medicine
• make foods, such as yoghurt and cheese.

Pathogenic bacteria

• Cause food poisoning.

• Cause food-borne disease.
• Do not spoil food and cannot be seen in food.

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.
Spoilage bacteria

• Make food rot, spoil, or decay (so you can tell that they are there).

Pathogenic bacteria

A pathogen is an organism that can cause us harm. Pathogenic bacteria are the kind that can cause illness.

The types of bacteria that cause food poisoning come from several main sources.

1. Raw foods (especially meat, poultry, eggs, shellfish and vegetables).

2. Pests and domestic pets.
3. People (from their hands, hair, nose, throat, infected cuts).
4. Air and dust.
5. Dirt and soil (unwashed vegetables and salads).
6. Food waste.

Table of Pathogenic Bacteria - Food Poisoning

Average time for illness

Pathogenic Bacteria Source Typical symptoms
to start
Salmonella Raw poultry, eggs, raw meat, Stomach pain, diarrhoea, 12-72 hours
animals (inc. pets), insects vomiting, fever
Staphylococcus Human body - especially the Stomach pain (cramp), 2-4 hours
aureus skin, nose, mouth, cuts and vomiting
boils and raw milk
Clostridium Animal and human excreta, Stomach pain, diarrhoea 12-18 hours
perfringens soil, dust and raw meat
Clostridium botulinum Soil, raw fish and meat, Difficulties in breathing and 12-36 hours
vegetables, smoked fish, swallowing, paralysis. Can be
canned fish and corned beef fatal. Rare in the UK
Bacillus cereus Cereals (mainly rice), soil Stomach pain, diarrhoea, 1-5 hours (vomiting)
and dust vomiting 8-16 hours (diarrhoea)

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.
Table of Pathogenic Bacteria - Food-Borne Diseases

Average time for

Pathogenic Bacteria Source Typical symptoms
illness to start
Campylobacter Raw poultry, raw meat and Diarrhoea, stomach pain, nausea, 2-5 days
jejuni animals (inc. pets) fever
Escherichia coli Animal gut (mainly cattle) and Stomach pain, diarrhoea, vomiting, 1-6 days
O157 (E.coli O157) raw meat kidney damage or failure
Listeria Soft cheese, cheese made from High temperature, muscle ache, 3-70 days
unpasteurised milk, salad chills, vomiting, diarrhoea. When
vegetables and pâté severe, seizures, tremors, confusion,
poor co-ordination
Shigella Human gut, water, milk, salad Diarrhoea, fever, stomach pains, 1-7 days
and vegetables vomiting

Bacterial growth

Bacteria are living organisms, and like any living creature, they need certain things to survive. They reproduce by
dividing in two; this is called binary fission, which means that they rapidly increase in numbers. A single bacterium
only needs 10 to 20 minutes to divide into two. That means that one bacterium can produce millions of bacteria in
several hours.

All bacteria need to start reproducing are:

1. food
2. moisture
3. warmth
4. time.

1. Food
Bacteria can live on a range of foods, but they prefer things that are moist and high in protein, such as meat, poultry,
fish, eggs, milk, and other dairy products. Even if food has been cooked and served cold later, bacteria can grow on
it. Ready-to-eat foods like this are called HIGH-RISK foods.

2. Moisture
Like plants, bacteria need moisture to grow. If they find themselves in a dry environment, like powdered milk or
dried eggs, they cannot multiply. Once water is added they have the ideal conditions for bacteria to multiply.

3. Warmth
Bacteria can multiply at temperatures between 5°C and 63°C. Anything between these two temperatures is called
the DANGER ZONE. If the temperature is colder than 5°C, pathogenic bacteria either multiply very slowly or not at
all. If the temperature is higher than 63°C, pathogenic bacteria will not multiply. Multiplication will be greater in the
middle of this temperature range. Their preferred temperature is 37°C (human body temperature).

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.
Food that is high-risk or perishable should be kept out of the danger zone as much as possible.

The temperature of food may enter the danger zone when:

• it is left to stand in a room

• it is left in sunlight
• it is heated slowly
• hot and cold foods are combined.

The basic rules to remember are:

• When hot food is cooled before refrigeration, it will pass through the danger zone during cooling.
Hot food should be cooled within 1½ hours of cooking.
• Keep cold foods cold.
• Keep hot foods hot.

4. Time
Take the other three elements (food, moisture and warmth) and leave the bacteria with them for long enough and
they will start to multiply. All bacteria needs is about 10 or 20 minutes to double its numbers.

Killing bacteria

Even outside the danger zone bacteria are not necessarily killed off. Under 5°C or at freezing temperatures, bacteria
just shut down until they get warmer. Bacteria can be present on food that has been frozen and can start multiplying
as the temperature rises.

It is better news when we look at the other end of the scale. You can kill bacteria off at high temperatures.
A temperature of at least 75°C, at the centre or thickest part of the food, will kill most pathogenic bacteria. Food
can be cooked at lower temperatures than 75°C provided it is cooked for long enough. There are guidelines for
different temperatures and times. If food is re-heated, the centre must reach at least 82°C to ensure that it is
completely safe to eat.

But even then, there are still some pathogenic bacteria that can survive high temperatures. Not only can they survive
high temperatures, but they can also survive dry conditions and even disinfectants by producing spores, which form
a protective coating that acts like a barrier. As soon as their surroundings improve, they lose the protective coating,
changing back to the ordinary form. They can then begin to multiply again.

Some pathogenic bacteria can produce toxins, which are poisonous chemicals. Most toxins are unaffected by heat so
cooking will not destroy them.

Anything else?

We've already described bacteria as living organisms so you might expect oxygen to be on their 'must have' list to
live. Certainly, some bacteria need oxygen to reproduce; they are known as aerobes. But one thing you will have
learnt already is that bacteria are ingenious at survival so it should come as no surprise that there are bacteria that
prefer to multiply without oxygen (they are known as anaerobes), and there are even some kinds of bacteria that
are perfectly happy with or without oxygen!

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.
Difficult conditions

One thing that slows growth down and makes it difficult for bacteria to multiply is the presence of relatively high
levels of two of the most common preservatives, salt and sugar. This is because the salt and sugar dissolve in the
water in the food, leaving very little water for the bacteria to use. Jam contains a high level of sugar, for example,
which prevents bacteria from multiplying.

Acidic conditions can also hamper most bacterial growth. Acids such as lemon juice and vinegar are used in
preserving food for this very reason.

High-risk foods

Given the right conditions, bacteria can affect most foods. However, there are certain types of food that are
known as HIGH-RISK foods because they will be eaten without any more processing, such as cooking, that would
destroy any bacteria present. These high-risk foods also provide bacteria with some ideal conditions for growth
(food and moisture).

As a food handler, you need to:

• recognise the kinds of foods that are high-risk

• understand how those foods should be handled to minimise that risk.

Clearly, all food should be handled carefully, but extra care should be taken with high-risk produce. Therefore:

• Try not to touch the food with your hands. Handle food as little as possible and use utensils
whenever you can.
• Keep food covered while it is in storage.
• Keep food outside the danger zone wherever possible, before and during preparation,
service and consumption.
• Don't put raw and high-risk foods together, as food poisoning bacteria can be found in raw food.

The main high-risk foods are:

• cooked meat and cooked poultry

• cooked meat products (e.g. stews, pies and pasties, gravy and soups made with meat or meat stock)
• meat or fish pâtés and spreads
• milk, cream, ice cream and cooked eggs
• uncooked and lightly cooked dishes made with milk and eggs (e.g. mayonnaise, hollandaise
sauce, mousses)
• shellfish and seafood (e.g. oysters, prawns, shrimps, mussels, crab, lobster, scampi);
cooked or, in some cases, raw
• cooked rice
• any combination of the previous foods shown.

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.
Food allergies

Some people have an allergy to certain foods. These foods are harmless to the rest of us but can cause a bad
reaction for someone with a particular allergy. For example, a person with a nut allergy is not just badly affected if
they eat a nut but can have a severe reaction to any ingredient or product made using nuts (such as cakes or salad
dressing), however little may be present. A severe reaction can even be caused by extremely small amounts in food;
for example, a tiny amount of satay sauce - containing ground peanuts - getting into another sauce.

Sometimes, the bad reaction can be similar to food poisoning. For others, the symptoms can be difficulty in
breathing, the mouth or throat swelling up, or even unconsciousness. The bad reaction usually happens within
minutes of eating one of these foods. In extreme cases, people have died.

The majority of people with an allergy know that they should avoid certain foods, but they may need help and advice
in identifying the ingredients and products that have been used for a particular dish or meal.

Information about allergenic ingredients is mandatory and must be provided to people where foods are offered for
sale to the final person who will eat it or to mass caterers without packaging, or where foods are packed on the sales
premises at the consumer’s request or prepacked for direct sale. This typically affects businesses that have a direct
interaction with their customers, such as restaurants, cafés, sandwich shops, bakers, childminders, pre-schools,
schools and hospitals.

Natasha’s Law

On October 1st 2021, allergen labelling information for items changed with the introduction of the UK Food
Information Amendment, also known as Natasha’s Law, which requires food businesses to provide full ingredient
lists and allergen labelling on foods pre-packaged for direct sale on the premises. The legislation was introduced to
protect allergy sufferers and give them confidence in the food they buy.*

These changes apply to businesses in England, Scotland, Wales, and Northern Ireland. It is estimated that almost 1 in
5 people in the UK suffer from an allergy.

* More information is available from the UK Food Labelling Resource – Preparing for Natasha’s Law website.

There are 14 specific allergens about which information must be provided:

• cereals containing gluten e.g., wheat, rye, barley, and oats

• crustaceans e.g., prawns, crab, and lobster
• molluscs e.g., clams and mussels
• eggs
• fish
• peanuts
• nuts (e.g., almonds, Brazil nuts and cashews)
• soybeans
• milk
• celery
• mustard
• sesame

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aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

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 • lupin
• sulphur dioxide/sulphites (at a level above 10mg/kg or 10mg/litre);
these are preservatives used in some food and drinks.

For more information, please see the ‘Food Standards Agency - Allergy and intolerance: guidance for businesses’
website, which can be found in the ‘Resources’ tab when you exit the course.

Summary

In this module, we have looked at the symptoms and causes of food poisoning, identified the guilty parties
(pathogenic bacteria) and how they operate, and established which foods are most likely to be unsafe.

You are now ready to complete the corresponding questionnaire. Simply close this window to save your progress
and click ‘Questionnaire 1’ to begin the questions.

Whilst Tes Global Ltd have made every effort to ensure that the courses and their content have been devised and written by leading experts who have ensured that they reflect best practice in all
aspects, Tes Global Ltd exclude their liability of the consequences of any errors, omission or incorrect statements to the fullest extent permitted by law and Tes Global Ltd make no warranty or
representation as to the accuracy, completeness or fitness for purpose of any statements or other content in the course.

No part of this material may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system
without permission in writing by Tes Global Ltd.