FSLVL4

The UK’s leading supplier of food safety and compliance training materials and training
Welcome to:
Level 4 Award in
Managing Food
Safety
Highfield House
Sidings Court, Lakeside
Doncaster
South Yorkshire, UK
DN4 5NL
Tel: 0845 2260350
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mobile phone
● Smoking
1
Highfield PowerPoint presentations
KEY
Definitions Group/individual Class

exercise questions
D GE IE CQ
Handouts Points relating Revision
to the law (may be homework)
#
The last point on a slide is denoted by a full stop.
Please select a module…
1
Introduction to
2
Microbiology
3
Foodborne
4
Personal
5
Training &
food safety illness hygiene education
6
Food hazards
7
Food spoilage
8
Design of equipment
9
Cleaning &
& controls and preservation & premises disinfection
10
Pest
11
Management &
12 13 14
Role of the
manager
Food safety Revision
management HACCP legislation
2
Module 1
Introduction to food safety and
contamination
D CQ What are the definitions of:
● Carriers
● People who show no
symptoms but excrete food
poisoning organisms or
carry them on their bodies
● Contamination
● The presence or
introduction
of a hazard
● Cross-contamination
● The transfer of bacteria from raw food to ready-to-eat food
by direct or indirect contact.
3
● Food hygiene/safety
● The measures and conditions necessary to
control hazards and to ensure food is fit for
human consumption, i.e. safe to eat
● Food poisoning
● An acute illness, caused by the
consumption of contaminated or
poisonous food
● Food safety hazard

● Something with the potential to
cause harm.
● Food Safety Management System

● The policies, procedures, practices, controls
and documentation that ensure the food sold
by a business is safe to eat and free from
contaminants
● HACCP (Hazard Analysis Critical Control Point)

● A food safety management system which
identifies, evaluates and controls hazards
which are significant for food safety
● High-risk foods
● Ready-to-eat foods which, under favourable
conditions, support the multiplication of
pathogenic bacteria and are intended to be
eaten without treatment which would destroy
such organisms.
4
● Organoleptic assessment
● Assessment of food using the five
senses: sight, smell, hearing, taste
and touch
● Safe food
● Food that is free of contaminants and
will not cause harm, injury or illness
● Toxins (bacterial)
● Poisons produced by pathogens,
either in the food or in the body after
consumption of contaminated food.
GE What are the benefits of GOOD hygiene?
● A good reputation – customer confidence

● Brand protection
● Improved food safety standards
● Compliance with food safety legislation
● Reduced risk of food poisoning
● Longer shelf life
● Good working conditions,
higher staff morale and
reduced turnover of staff
● Increased productivity
● INCREASED BUSINESS - HIGHER PROFITS.
5
GE What are the costs of POOR hygiene?
● A poor reputation/brand damage

● Food contamination and customer complaints
● Fines and legal costs resulting from prosecution
● Closure of business, prohibition of processes
● Civil action from ill or annoyed customers
● Increased risk of food poisoning
● deaths and suffering
● Increased risk of pest infestation
● Waste food due to spoilage
● Poor morale – high turnover of staff
● LOSS OF BUSINESS - LOWER PROFITS.
Food types
High-risk foods
• Common food vehicles in food
poisoning, usually protein,
ready-to-eat, stored under
refrigeration, no further
processing
Raw foods
• Major source of food

poisoning organisms.
6
Food types
Low-risk foods
• Acid foods pH <4.5
• High sugar/salt/fat
• Dry products (low a w )
• Include preserved foods not
requiring refrigeration
• Ambient storage
Ready-to-eat raw foods

• Ready-to-eat raw foods such
as fruit and salad vegetables
should be thoroughly
washed before consumption,
to minimize the risk from
low-dose pathogens.
Types of contamination (hazard)
Contamination - The presence or introduction of a hazard

Microbiological (pathogens/spoilage bacteria)
Present in raw materials
Introduced (delivery » service)
Physical (foreign bodies)
Chemical
Excess additives
Allergenic
Introduced (delivery » service).
7
Sources, vehicles and routes of micro contamination
Sources
● Hands
● Cloths
● Food- and
Vehicles hand-
contact
surfaces
High-risk foods.
Cross-contamination
Direct contact
Indirect
8
Cross-contamination
Drip
(Direct contamination)
GE What are the controls for microbiological contamination?
Remove sources
● Purchase food from reputable suppliers

● Check delivery vehicles
● Inspect food on arrival
● Immediate storage
● Integrated pest management
● Good personal hygiene (exclusion policy)
● Visitors’ policy
● Training.
9
Break routes
● Effective instruction, supervision and training
● Good design of premises and equipment
● Good hygiene practices
● Protect food
● Minimize handling
● Segregate high-risk and raw food (colour coding)
● Effective cooling and defrosting systems
● Discard unfit food immediately or segregate
fit and unfit
● Cleaning schedules/systematic cleaning
● Satisfactory waste management.
Destroy
● Thorough cooking (75ºC)
● Processing (pasteurization, sterilization, UHT,
canning (121ºC for 3 mins)
● Disinfection
● Preservation
● Destroying unfit,
suspect or
contaminated food.
10
CQ Physical hazards – what are the control measures?
Raw materials
Intrinsic/extrinsic
Pebbles, snails, stalks, leaves, wood, glass, metal, insects and
rodents, bone/cartilage and hide.
REPUTABLE SUPPLIERS, SPECIFICATIONS

CONTROL
KEEP SOURCE OF CONTAMINATION OUT
MEASURES OF FOOD ROOMS
Packaging material
Staples, cardboard, string, fibres, cloth, glass, rubber, plastic,
wood, polythene and paper/cardboard
SPECIFICATION OF PACKAGING
CARE WHEN DEBOXING
CONTROL
CARE WITH WASTE DISPOSAL
MEASURES
DETECTION SYSTEMS
(METAL/MAGNET X-RAY.
11
Structure, equipment, notices and

cleaning
Wood, nuts and bolts, plaster, glass, paint flakes, rust, grease/oil,
drawing pins, cloths and bristles
CARE WITH MAINTENANCE

& CLEANING ACTIVITIES
GOOD DESIGN
CONTROL USE NON-CORRODING MATERIALS
MEASURES AVOID TEMPORARY REPAIRS
GLASS POLICY
WOOD POLICY.
Personnel/visitors
Jewellery, fingernails, buttons, combs, pen tops, sweet papers,
cigarette ends and hair
CONTROL EFFECTIVE PERSONAL

MEASURES HYGIENE CONTROLS.
12
Pests
Rodents, droppings, hair, bait, insects, eggs, larvae and nymphal
moults
CONTROL INTEGRATED PEST MANAGEMENT

MEASURES REPUTABLE CONTRACTOR.
Detecting physical contamination in factories
● High visibility packaging/equipment

● Spotters
● Metal detection
● Sieving/filtering
● Air and liquid separators
● Weight indicators
● X-ray machines
● Optical scanners.
13
GE What are the sources of chemical hazards?

● Pesticides/herbicides/fungicides/ fertilizers
(vegetables)
● Metals (fish and vegetables)
● Antibiotics/hormones (meat)
● Natural toxins
● Industrial chemicals
Contamination during preparation

● Fumes
● Cleaning chemicals
● Industrial chemicals
● Pesticides
● Metals
● Excess additives
● Migration from packaging.
GE What are the controls for chemical hazards?
Reputable suppliers
Safe packaging
Separation of chemicals from food
Don’t store food in

x
old chemical containers
Don’t store chemicals in unmarked containers
Correct dilution
Rinsing following chemical cleaning
Protect food – cleaning and pest control
Use approved food-grade chemicals.

14
Allergenic hazards
● Increasing problem
● Immune system reacts – minutes/hours – anaphylaxis
which results from a susceptible person eating food
containing an allergen
● Symptoms
● Flushing of skin
● Swelling
● Throat
● Mouth
● Difficulty in swallowing/speaking
● Severe asthma
● Weakness
● Fall in blood pressure
● Nettle rash
● Abdominal pain/nausea/vomiting
● Collapse/unconsciousness
www.anaphalaxis.org.uk - www.allergyaction.org.uk.
Allergenic foods
● Peanuts - also used as a cooking oil

● Groundnuts
● Tree nuts - also used as a cooking oil
● Walnuts
● Hazelnuts
● Brazil nuts
● Milk/lactose – including lactose and milk powders
● Eggs
● Fish
● Shellfish
● Soya – also sauces and flour
● Tofu
● Bean curd
● Cereals containing gluten
● Sesame seeds - also used as a cooking oil
● Mustard, celery and celeriac – common flavourings in many foods
● Sulphur dioxide and sulphites
● Lupin flour.
15
Allergenic controls
● Cannot be controlled or removed by temperature, chemicals

or by washing/filtering!
● Application of Good Practices and HACCP
● Avoid contamination
● Segregation
● Separate utensils/cloths
● Colour coding
● Clear labelling
● Effective cleaning
● Staff:
● Handwashing before preparation
● Communication
● Symptoms
● Response.
Module 2
Microbiology
16
● Causative agent
● The bacteria, toxin or poison that contaminates the food and
causes illness
● Food vehicle
● The food consumed that contained the causative agent
● Incubation period
● The period between infection (or ingestion) and the first signs
of illness
● Source
● The point from which the causative agent first entered the food
chain
OR
What brought the causative agent into the food premises.
Bacteria – size, shape and structure
Fimbriae Cytoplasm
(adhesion)
Cell Membrane
Cell
Wall Flagella
(movement)
Nuclear
Capsule
(slime layer) Material
17
Bacteria – size, shape and structure
● Found everywhere
● A few cause illness (pathogens)
● Mostly harmless
● Some essential
● Some cause spoilage
● Microscopic.
Requirements for bacterial multiplication
Warmth
Psychrophiles (<20°C) - refrigerator/spoilage
Mesophiles (20 – 50°C) - pathogens 1-4°C prevents growth
Thermophiles (> 45°C) - canning of most food poisoning
bacteria
Available water Time

aW
Oxygen
pH 4.5 to 7.5
Nutrients
18
Time
● Bacteria multiply every 10-20 minutes in ideal

conditions
The process is known as Binary Fission
Germometer
Dead!.
Destroys most pathogens
Too hot (start to die) (63°C)
Multiply
Spoilage slow growth, most

pathogens no growth (<5°C)
Dormant (no growth –
spoilage or pathogens)
19
Available water
Dehydration
Salt/sugar
Freezing
Vegetative* bacteria growth curve
Rapid Numbers of
bacteria
multiplication decrease.
No
multiplication
Log
numbers Numbers of bacteria
of
bacteria remain constant as
the number produced
is equal to the number
dying
Time (hours)
*Vegetative – Growing and multiplying

20
Oxygen requirements of bacteria
O2 Most pathogens grow with or

O2 O2 without oxygen
Aerobes require oxygen for

growth
Anaerobic Anaerobes grow only in the

absence of oxygen.
Destruction of bacteria in food
HEAT
Pasteurization
(destroys pathogens)
Sterilization
(destroys all bacteria, spores
and toxins)
Canning
(commercially sterile designed
to destroy Clostridium
botulinum spores)
Effective cooking (centre
temperature at least 75°C).
21
Destruction of bacteria in food
IRRADIATION
Only spices licensed for
irradiation in the UK
U/V LIGHT
Water/shellfish purification.
Spores
● Resistant resting phase

● Survive:
● High temperatures eg boiling
for up to 5 hours
● Disinfectants
● Dehydration
● Do not multiply
Examples- Clostridium and

Bacillus.
22
Bacterial spores – unsuitable conditions
Cell
Spore forms in cell
Cell disintegrates, releasing spore and may release toxin.
Bacterial spores - suitable conditions
Spore germinates
Cell produced and multiplies
Toxin may be released in intestine or in food.
23
Toxins (poisons produced by bacteria)
EXOTOXIN
T
T
T T
T T
T
T
T T
Produced when bacteria grow in food

Many heat resistant
Short incubation period
Enterotoxin – toxin which affects the intestinal tract
Endotoxin
Released by bacteria on death in OR

the intestine Released when spores are
eg Salmonella formed
T T
T
T T T
T
T
T
T
T T
T
T
T T
Neurotoxin – affects the nervous system.
24
What are the controls for microbiological
GE multiplication?
Remove growth requirement
● Keep out of danger zone (5ºC to 63ºC)

● Prepare when required
● Change the pH (fermentation)
● Remove moisture
● Alter the oxygen levels*
● Preservatives
*dependent on bacteria present.
GE Can you?
3 - Explain the following terms:
Mesophiles
● Organisms that have a growth range
of 20oC to 50oC, for example
Salmonella
Thermophiles
● Organisms that prefer to multiply
above 45oC
Psychrophiles
● Organisms that have a growth range
of -8oC to 25oC with an optimum
below 20oC, for example type E
Clostridium botulinum.
25
Moulds
● Most aerobic, some anaerobic

● Grow with or without moisture
● Grow in acid or alkaline conditions
● Grow with relatively high sugar/salt concentrations
● Growth recorded as low as -10oC
● Often harmless, but mouldy food considered unfit
● Some capable of producing poisonous metabolites
Yeasts
● Most grow best if oxygen present

● Majority prefer acid foods
● Will grow in high salt/sugar concentrations
● Required for some food processes – most harmless

● Cause spoilage in some foods such as jam, fruit juice, honey,
meats and wine
26
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Module 3
Foodborne illness
53
Causative agents of food poisoning
Bacteria/toxins
Metals Cu
Moulds (mycotoxins)
Poisonous plants/fish
Chemicals.
Viruses.
27
Common food vehicles
Salads, vegetables & fruit

(low-dose organisms)
Egg products & eggs
Milk & milk products.
Poultry
Cooked meat & meat products
Desserts
Shellfish and fish.
28
Food poisoning
● Incubation period - 1 to 36 hours

● Duration - 1 to 7 days
● Large numbers - illness
Symptoms
● Abdominal pain
● Diarrhoea
● Vomiting
● Nausea
● Fever
● Collapse
● Dehydration.
Prevention of food poisoning
● Break the food poisoning chain

● Food poisoning rarely occurs because of a single
isolated mistake
● Control involves the implementation of good hygiene
practices and HACCP
● Remove sources
● Avoid raw foods
● Prevent contamination of food
● Prevent multiplication of bacteria
● Destroy bacteria.
29
Food poisoning management failures
● No risk assessment on menu/product change

● No contingency planning
● Poor communication between management and frontline
staff
● Management disincentives
● Cost cutting on equipment
● Failure to recognize hazards
● Failure to learn from earlier errors
● Poor design
● Unrealistic demands on junior management or untrained
staff
● Absence of routine planning and consistent procedures.
Salmonella (infectious)
Sources
● Raw poultry/eggs/milk/meat
● People/sewage/water
● Animals/birds
● Rodents/insects
● Reptiles/terrapins
Incubation period • Cooked poultry
● usually 12-36 hours • Meat
• Raw milk
Symptoms • Egg products.
● Abdominal pain
● Diarrhoea
● Vomiting
● Fever
30
GE What are the control measures for Salmonella?
● Treated animal feed

● Farm hygiene/avoiding overcrowding
● Hygienic slaughter
● Avoid raw milk and raw egg products
● Thorough thawing and cooking of poultry
● Good personal hygiene
● Exclusion of ill personnel/ exclusion of carriers
● Good design of premises
● Segregation of raw and high-risk products
● Integrated pest management
● Good agricultural practice for raw produce.
Clostridium perfringens (infectious)
Sources
● Human and animal faeces
● Sewage
● Soil/dust
● Insects Common food vehicles
● Raw meat/poultry • Stews
• Casseroles
Onset period • Rolled joints
● Usually 8 to 12 hours • Meat pies.
Symptoms
● Abdominal pain and diarrhoea
Features
● Anaerobic spore former
31
GE What are the control measures for Clostridium perfringens?
● Separation/segregation - avoid contamination

● Pre-prepared vegetables
● Simmering (avoidance of cool spots)
● Rapid cooling (to prevent multiplication of bacteria from
spores)
● Refrigerated storage
● Restrict joint size (max 2.25kg)
● Cleaning and disinfection.
Staphylococcus aureus (toxic)
Sources
● Humans – nose/mouth/skin/spots/boils
● Raw milk
● Skin/hides of animals Common food vehicles
• Milk and dairy
Onset period products
● 1 to 7 hours • Desserts
• Custards
Symptoms • Cooked meats
● Vomiting, abdominal pain, prostration • Cooked poultry
and some diarrhoea • Prawns
• Fermented sausage
Features • ‘buffet type food’.
● Heat-resistant exotoxin in food, salt
tolerant
32
GE What are the control measures for Staphylococcus aureus?
● Personal hygiene, handwashing etc

● Reducing handling
● Exclusion – colds, flu, boils, septic cuts
● Avoid raw milk
● Refrigeration of high-risk foods
● Waterproof dressings.
Bacillus cereus (toxic/infectious)
Sources
● Cereals (especially rice)/spices
• Reheated rice
● Corn flour/bean sprouts
• Corn flour products
● Soil/vegetation
• Food containing spices
● Dust/dried foods
● Intestinal tract of humans
Onset period Symptoms

● 1 to 6 hours ● Vomiting, ab pain, nausea
(exotoxin in food) and some diarrhoea
● 6 to 24 hours ● Diarrhoea, ab pain and
(enterotoxin in intestine) some vomiting
Features
● Spore former and a heat-
resistant exotoxin in food.
33
CQ What are the control measures for Bacillus cereus?
● Cook and serve

● Hot hold above 63oC
● Cool rapidly
● Refrigerated storage
● Thorough reheating
● Avoid cross-contamination
● Cleaning and disinfection.
Clostridium botulinum (toxic)
Sources
● Intestines of fish/mammals
● Soil/vegetables
Onset period Common food vehicles

● Usually 12 to 36 hours • Low acid processed
food
Symptoms • Canned and smoked
● Difficulties in talking, breathing and fish
swallowing, vertigo, double vision
and paralysis of the cranial nerves • Bottled vegetables
• Honey (infant botulism).
Features
● Anaerobic, spore former, neurotoxin
in food (heat sensitive).
● Botulinum cook in canning
● Can multiply at 3°C (slowly)
34
GE What are the control measures for Clostridium botulinum ?
● Time/temperature control (vacuum packs, especially

smoked fish)
● Discard blown/damaged cans
● Preservatives (nitrates)
● Thorough cooking destroys the toxin
● Good manufacturing practice during canning,
(botulinum cook 121oC for 3 minutes) bottling and
smoking
● Prevent cross-contamination
● Care in gutting and preparing raw fish
● Prevent post-process contamination.
Vibrio parahaemolyticus
Sources
● Naturally inhabits sea water,
present in higher
concentrations in warm weather
Onset period
• Oysters and mussels
● Usually within 24 hours of
ingestion (1-7 days)
• Other Shellfish
• Warm water fish.
Symptoms
● Abdominal pain, fever and
chills, vomiting and diarrhoea
Features
● Anaerobic
● Halophilic
35
GE What are the control measures for Vibrio parahaemolyticus?
● Avoid seafood from unknown sources

● Thorough cooking of seafood
● Separation of raw and cooked seafood
● Chilled storage
● Do not serve seafood which has not fully opened once
cooked.
Foodborne diseases
● Low-dose organisms
● Small numbers Faecal-
● Do not need to multiply in food
● Multiply in body.
oral route
36
Foodborne disease
● Campylobacter
● Escherichia coli O157
● Norovirus
● Hepatitis A
● Listeria monocytogenes
● Dysentery
● Typhoid/paratyphoid.
Campylobacter
Distinguishing Symptoms
● Blood stained diarrhoea
Incubation period
● Usually 2 to 5 days
Features
● Commonest cause of bacterial diarrhoea
● Magpies and milk bottles
● 60% chickens contaminated.
37
CQ What are the common control measures for Campylobacter?
● Better hygiene in slaughterhouses

● Heat treatment of milk
● Thorough cooking
● Wash hands after handling raw poultry/meat
● Better hygiene awareness of consumers
● Pet hygiene – keep animals out of food rooms
● Avoid cross-contamination from farm to table
● Chlorination of water (care with irrigation).
E. coli O157 (VTEC)
● Affects kidneys
(especially young and elderly)
Incubation period
Features
● Undercooked burgers/mince, apple juice and salad
vegetables.
38
CQ What are the common control measures for E. coli O157 (VTEC)?
● Reduce contamination levels of raw meat especially at

slaughter-houses
● Better hygiene on produce farms
● Use clean vehicles/crates for transport of produce
● Double washing of salad vegetables and fruit
● High standards of personal hygiene
● Segregation of raw and high-risk food
● Avoid untreated apple juice, milk and cheese
● Train food handlers
● Increase consumer awareness
● Use of effective HACCP system.
Norovirus
● Projectile vomiting
Incubation period
● Usually 10 to 50 hours
Features
● Commonest cause of vomiting/
diarrhoea
● Airborne spread/environmental
contamination/person to person
● Viruses don’t multiply in food only in living cells.
39
CQ What are the common control measures for Norovirus?
● Wash/blanch fruit and vegetables

● Reputable suppliers, in particular of shellfish
● Exclude ill personnel
● Thorough cleaning and disinfection of contaminated
surfaces (food and non-food) i.e. environmental
decontamination of public areas.
Hepatitis A (virus)
Symptoms
● Affects the liver – jaundice
● Fever/malaise
● Nausea/abdominal pain
Incubation period
Features
● Exclude carriers/ill people
● Sewage contamination of shellfish and salads/soft fruit
major concern.
40
CQ What are the control measures for Hepatitis A?
● Safe water supplies

● Satisfactory disposal of sewage
● Better hygiene of producers/transport
● Exclusion of carriers
● High standards of personal hygiene, especially hand-
washing
● Avoid suspect shellfish
● Use of approved suppliers
● Careful washing of salad vegetables and soft fruit.
Listeria
Symptoms
● Flu-like, abortion in pregnant women
● Diarrhoea and mild fever
● Septicaemia/meningitis in vulnerable groups
Incubation period
● Usually 1 day to 3 months
Features
● Multiplies in fridge (-2°C)
● Soft cheese/pâté/chilled foods
● Dominates other organisms at low temperatures
● Wide temperature growth range.
41
CQ What are the control measures for Listeriosis?
● Efficient sewage disposal/care with irrigation

● Use of clean vehicles/crates for transport of produce
● Avoidance of cross-contamination
● Susceptible groups to avoid soft cheese and pâté and
contact with farm animals
● Care with shelf life of chilled foods
● Effective cleaning and disinfection (dry cleaning
preferred).
Dysentery
Symptoms
● Blood-stained diarrhoea
● Fever
● Stomach cramps
● Vomiting
Incubation period
Features
● Cases from infected people (usually children)
● Cases from food and water (fruit and vegetables).
42
CQ What are the control measures for Dysentery?

● Washing hands effectively after using the toilet
● Cleaning and disinfection of toilet areas
● General cleaning and disinfection
● Better hygiene of producers
● Use of clean vehicles/crates for transportation of
produce
● Chlorination of water supplies/care with irrigation
● Effective disposal of sewage
● Avoid raw shellfish and shellfish from suspect waters
● Use approved suppliers.
Typhoid/paratyphoid
Symptoms
● Rose spots on trunk
● Fever & headache
● Nausea
● Constipation/diarrhoea
Incubation period
Features
● Long-term carriers
● 6 consecutive –ve faecal specimens at weekly intervals.
43
CQ What are the control measures for Typhoid/paratyphoid?
● Safe water supplies

● Satisfactory disposal of sewage
● Control over contaminated shellfish (approved
suppliers)
● High standard of personal hygiene, especially
handwashing
● Use of effective HACCP.
Tuberculosis
Symptoms
● Chronic bacterial disease
● Affects lungs, bones, lymph nodes,
kidneys, intestines and skin
Incubation period
● Usually 4 to 6 weeks
● Later stages may take years
Features
● Infected cows via raw milk/dairy products
● Person to person (holidays abroad).
44
CQ What are the control measures for Tuberculosis?
● Pasteurization of milk
● Testing of cattle
● Satisfactory sewage disposal
● Inoculation of population (BCG)
● Avoidance of raw milk
& raw milk products.
CQ Which pathogens are commonly associated with…
Eggs Salmonella
Rice Bacillus cereus
Soft cheese/ pâté Listeria
Gravy/stews Clostridium perfringens
Fermented sausage Staphylococcus aureus
Burgers/mince E. coli O157
Shellfish Norovirus
Raspberries/lettuce Shigella sonnei
Canned foods Clostridium botulinum
Milk Campylobacter.
45
Non-bacterial food poisoning
Chemicals
• Fungicides, weed killers, pesticides, cleaning
chemicals and additives, etc.
Metals
• Antimony, cadmium, copper, iron, lead, mercury, tin,
zinc, etc.
Plants
• Deadly nightshade, death cap,
daffodil bulbs , toadstools, rhubarb leaves
Fish/shellfish
• Scombrotoxin
Paralytic shellfish poisoning.
Non-bacterial food poisoning
Moulds
(mycotoxin)
• Nuts e.g. peanuts,
apple juice
• Protozoan parasites
e.g. cyclospora.
46
Chemicals
● Incorrect additive
● Excess of additive
● Cleaning chemicals
● Commercial greed
● Pesticides & insecticides
● Packaging.
Poisoning from metals
Acid fruits should not be stored or cooked in

equipment containing any of the following metals
Antimony Cadmium
Copper Lead
Tin Iron
Zinc Aluminium.
47
Dangerous plants
Toadstools
Deadly nightshade
Red kidney beans
Almonds
Potatoes (green/sprouting).
Fish/shellfish poisoning
Scombrotoxin
Mackerel, tuna, pilchards,

sardines
● Histidine to histimine
(survives canning)
● Spoilt fish
● Short onset
● Burning, rash, swelling,
nausea, diarrhoea and vomiting.
48
Paralytic shellfish poisoning
● Rare
● Bivalves fed on poisonous
plankton
● Toxin may survive cooking
● Tingling and numbness of
tongue, neck, arms and legs
● Onset 30 minutes to 12 hours.
Diarrhetic shellfish
poisoning (DSP)
Fugu (puffer fish)
Ciguatera
Red Whelk.
49
Food poisoning investigation by an EHP/EHO
Main objective:
To limit the spread of
infection and prevent
recurrence
Objectives:
• Outbreak location
• Food vehicle (seize/detain)
• Causative agent (swabbing)
• Cases/carriers (exclusion)
• Faults (site investigation/
interviews)
• Source tracing
• Recommendations.
Food poisoning investigation
Role of manager
• Advise consultant
• Suspending sales
• Remove and isolate
• Exclude staff
• Arrange for specimens to be taken from
ill staff (if appropriate)
• Foods implicated
• Complaints
• Food history
• Answer questions
• Provide records
• Sampling
• Clean and disinfect
• Arrange for re-stock.
50
Persons involved in investigation of food poisoning
outbreaks
● Food poisoning outbreak

control team
● Environmental health
practitioner/officer
● Consultant in communicable
disease
● Health Protection Agency
● Food Standards Agency (major
outbreaks).
Module 4
Personal hygiene
(high standards essential to prevent food
contamination and food poisoning)
51
Food handlers – sources and causes of hazards
● Contaminated hands (M)(A)

● Food handler ill or/and diarrhoea & vomiting (M)
● Boil/septic cut (M)
● Cuts and abrasions (M)
● First aid dressing (M)(P)
● Poor hygiene (M)
● Contaminated clothing (M)(P)
● Jewellery (M)(P)
● Body parts (P)
● Smoking (M)(P)
● M – Microbiological
● A – Allergenic
● P – Physical.
CQ What facilities are required for effective handwashing?
● Clean wash-hand basin

● Not used for food or equipment
● Non-hand operated taps
● Hot and cold water (mixed 40°C)
● Liquid soap (disposable cartridge)
● Clean, soft bristled, heat-resistant
nailbrush
● Drying facilities.
52
Effective handwashing
Wet hands
under warm Apply 1 shot of
running water liquid soap
to hands
(42-45°C)
Clean between
Rub hands fingers and
vigorously around the wrist,
together, cleaning especially the
all parts of hands nails and
fingertips.
Effective handwashing
Rinse off all

the lather Dry hands
(and completely
bacteria!) using the hot
under running air dryer.
water
53
GE Outline the required properties of protective clothing
• Clean/easy to clean
• Comfortable/smart
• Light coloured?
• No external pockets
• Press studs/velcro
• Good repair
• Laundered in-house
• Cover ordinary clothing
• Hair covering/hairnet
• Protects food from contamination
• Not worn outside food rooms
• Remove when visiting WC
• Suitable lockers
• Staff and visitors.
What conditions/illnesses of food handlers should be reported

CQ and may result in exclusion?
● Diarrhoea, vomiting or foodborne disease

(48 hrs rule. NB typhoid and paratyphoid –
six negative specimens)
● Ill whilst abroad
● Eaten suspect food
● Septic cuts/boils
● Serious cold/flu
● Illness in family household.
54
Fitness to work
Department of Health guidelines (1995)

“fitness to work”
48 hours symptom free
Then return to work if suitable hygiene

practice observed.
Reportable diseases
● Enteric fever (Typhoid, paratyphoid): 6 consecutive

negative samples at weekly intervals
● VTEC: 48 hours symptom free and 2 x negative samples

taken 48 hours apart
● Hepatitis A: 7 days symptom free

● Pre-employment questionnaires
● Visitors and contractors
● Return to work policy.
55
What are the benefits and limitations of medical
CQ screening?
BENEFITS LIMITATIONS
● Identifies carriers at a • May not be beneficial

point in time in the long term
● Useful if in a high-risk • Only gives a

environment, such as ‘snapshot’
hospitals
• Relatively expensive
● May assist in
investigation of an • Not practical for every
outbreak organism.
GE How can personal hygiene be monitored?
● Visual observation
● Handwashing
● Dress code
● Habits
● Handling practices
● Swabbing
● Sampling of food.
56
The law relating to food handlers
Food handlers must:
● Have high standards of personal

hygiene
● Wear clean protective clothing
● Not work if ill (contaminate food) -
report to manager.
Module 5
Training & education
(review information sources and training needs)
114
57
GE What are the benefits of hygiene training?
Benefits:
● Safe food
● Reduce wastage
● Reduce complaints
● Increased job satisfaction
● Increased productivity
● Correct procedures
● Legal requirements
● Good company image
● Management skills
● Reduced supervision.
Legal requirement for hygiene training
Food business operator

responsible for ensuring:
● Supervision and instruction

and/or hygiene training
commensurate with their work
activities
● Persons responsible for the

development and maintenance of
the HACCP system, or other
relevant guides, must be
adequately trained in the
application of HACCP principles.
58
Skills audits and training
● Need to match the training to the job role

● Skills audit/gap analysis
● Need to consider:
● Job role
● Previous experience Thin k
Hygiene
● Previous training
● Specific needs
● Literacy
● Language.
CQ What is the recommended training for food handlers?
● Basics of food safety (induction training) provided

before a new food handler starts work
● Awareness training to be provided to all food handlers
within a month
● Level 2 or equivalent to be provided for all high-risk
food handlers within 3 months
● Supervisors and managers higher level training
dependent upon role
● Specific training for specific jobs
● HACCP training.
59
Training programme
Induction
Awareness
Level 2, level 3 and level 4
On-the-job instruction
Reinforcement
Refresher.
Objectives and benefits of hygiene training
Objectives
● Change attitudes to
hygiene positively
● Reduce risks.
60
Training
Training Methods
● On-the-job instruction, in-house or external courses
and computer-based training
● Reinforcement, demonstrations, group exercises,
role playing or quizzes
Training Aids
● Books videos, CD-ROMs, posters, acetates and
interactive training packages – ‘Spot the Fault’.
Training
Thi nk
E XPLAIN
Hygi ene
D EMONSTRATE
I NVOLVE
T EST.
61
Training
Training
Provides knowledge
Underpins competency.
Training as part of hygiene policy
● Demonstration of commitment to high standards of

hygiene
● Company standards must be set
● Dangerous practices spelled out
● Legal obligations outlined
● Commitment to train staff
● Change attitudes.
62
CQ What are the barriers to learning?
● Literacy
● Language
● Peer pressure
Thi nk
● Lack of resources Hygi ene
● Disinterest by
supervisors/managers
● Lack of motivation
● Lack of training expertise
● Lack of supervision
following training.
Training records
● Training records are important to

provide evidence that staff have
been effectively trained, and for
use in a due-diligence defence
● Also help a company to identify
training needs and plan future
training.
63
Module 6
Food hazards and controls from
Purchase to service
D What are the definitions of:
● Control measures
● Actions to prevent a food safety hazard
● Corrective action
● The action taken when a CCP is out of control
● Critical Control Point (CCP)
● A step where control is essential to prevent a food
safety hazard
● Monitoring
● Observations or measurements to confirm that the
process is under control and the critical limits are
not exceeded
● Risk
● The likelihood of a hazard occurring in food.
64
The law relating to food
● Food must be protected from

contamination and from pests
● Food must not be kept at
temperatures that might result
in a risk to health (adequate
refrigeration is required for
perishable and high-risk food)
● Hot food to be cooled must be
cooled as quickly as possible.
Purchase controls
● Supplier specifications
● Quality
● Transport conditions
● Packaging
● Delivery times
● Temperature
● Methods of assessing suppliers

● Reputation
● Self certification
● Audits.
65
CQ What are the control measures for delivery and unloading?
HAZARDS
Contamination & multiplication
CONTROL MEASURES
Approved supplier
Protect/cover food,
Chilled <5°C, Frozen – 18ºC
Deboxing area
Transfer 15 minutes
MONITORING
Check temperature (use calibrated probe), condition
(of vehicle, packaging & food) and codes
Accurate records - traceability
CORRECTIVE ACTION
Reject unsatisfactory deliveries.
CQ What are the control measures for dry food storage?
HAZARDS
(Mould, spoilage and pests)
CONTROL MEASURES
Keep dry, cool, well-ventilated and
clean. Off floor/away from walls.
Area for returns/deboxing.
Protect & stock rotation
MONITORING
Observation, condition and date codes.
CORRECTIVE ACTION
Dispose of contaminated, out-of-date or spoilt food.
66
Stock rotation
Coding of food
Use-by
• On perishable foods
• Refrigerated storage
• Considered unfit after date
• Offence to sell
• Offence to change date
Best before
• Low-risk foods
• No offence to sell after
date if fit
• Manufacturer only
guarantees quality to this
date
Shelf life always depends on

satisfactory storage conditions
FIFO – First in First out.

CQ What are the control measures for chilled food storage?
HAZARDS
CONTROL MEASURES
Temp <5°C
Separate raw and ready-to-eat
Cover/label
Stock rotation (new stock at
back)/keep clean
Don’t overload/keep tidy
Door closed
No hot food/no open cans
MONITORING for chilled/frozen

Check temperature (throughout day), condition & date
codes, check separation of raw and ready-to-eat foods.
67
GE Corrective action – Chilled storage
What should a manager do if the display temperature on

a refrigerator is reading 12°C?
● Is there a logical reason e.g. door left open or shelf
over- loaded?
● Is the temperature starting to go down?
● If neither, then:
● Check food temperature
● Adjust thermostat
● Move food to alternative fridge
● Call maintenance
● If above 8°C for 4 hours - discard food.
The law relating to chill holding
Chill holding
8°C or below unless:
• Hot food
• No health risk
• Canned or
dehydrated
• Raw
• Less than 4 hours.
68
CQ What are the control measures for frozen food storage?
Correct freezing HAZARDS

temperature stops Contamination &
the multiplication of multiplication
ALL micro-organisms (If it thaws)
CONTROL MEASURES
Store -18°C
Load line
Packaging (freezer burn)
Segregation
Stock rotation
No hot food
Keep clean and tidy.
Design a set of rules for the safe thawing and cooking of a 2kg
GE frozen chicken having regard to the main hazards
Main hazards: Cross-contamination of other foods

Survival of bacteria as a result of
undercooking or inadequate thawing
Multiplication after cooking
Thaw completely, separated from ready-to-

eat food, in a cool room or in the bottom
of a refrigerator (allow adequate time)
The bird is thawed when the legs

are pliable and there are no
ice crystals.
69
GE Rules for the safe thawing and cooking of a 2kg frozen chicken
● Separate from high-risk food

● Thaw completely at the bottom of
the refrigerator separated from
other foods
● Remove giblets
● Cook thoroughly
(within 24hrs)
● Clean/disinfect area
● Eat immediately or cool rapidly
● Minimize handling of cooked bird
● Safer alternative – use fresh or
portions.
CQ What are the control measures for food preparation?
HAZARDS
CONTROL MEASURES
Minimize handling
Good hygiene practices
Separate raw & high-risk food
Minimize time in ‘Danger Zone’
‘Clean as you go’
Use disposable cloths
Colour coding
CORRECTIVE ACTION
Discard contaminated ready-to-eat food
Discard food at ambient temperature for more than 2 hours.
70
CQ What are the control measures for cooking/reheating?
HAZARDS
Survival and contamination
CONTROL MEASURES
Cook/reheat thoroughly > 75°C
(Reheat at 82°C in Scotland)
Protect from contamination
Only reheat once
MONITORING
Check temp, texture, colour and steam
CORRECTIVE ACTION
Continue cooking.
CQ What are the control measures for cooling of food?
HAZARDS
CONTROL MEASURES
Rapid cooling (90 mins), segregate, cold
running water, reduce bulk (<2.25kg),
protect/cover
CORRECTIVE ACTION
Discard contaminated food
Discard food not refrigerated within 2 hours.
71
CQ What are the control measures for hot holding?
HAZARDS
CONTROL MEASURES
63°C (legal requirement)
Stir stews/sauces
Protect/cover, minimum quantities
Preheat hot cupboards etc
MONITORING
Check time and temperature
CORRECTIVE ACTION
Discard food below 63°C for more than 2 hours
Notify supervisor/call maintenance.
The law relating to hot holding
Hot holding
63°C or above unless:
• No risk
• Less than 2 hours
• Cold food.
72
CQ What are the control measures for serving food?
HAZARDS
CONTROL MEASURES
Minimize time at ambient temperature
No topping up, serve quickly,
Protect/cover. Minimize handling
Good hygiene practices
MONITORING
Check time, temperature & codes
General supervision/observation
CORRECTIVE ACTION
Discard contaminated food
Discard high-risk food above 8°C for 4 hours
or below 63°C for 2 hours.
High-risk food at ambient & unprotected
73
What specific considerations might
GE need to be made for…
● Hotels ● Aircraft and trains
● High volume of persons ● Travel times
● Varying menu ● Storage temperatures
● Out-of-hours food provision ● Reheating requirements
● Hospitals ● Equipment
● Ill patients ● Storage of waste
● Special diets ● Allergens
● Food transported to wards ● Temporary and mobile units
● Hot/cold holding ● Water
arrangements if patient having ● Temperature control
treatment ● Storage of food
● Residential and nursing homes ● Sanitary provisions
● Ill patients ● Storage of waste
● Special diets ● Fast food and takeaway outlets
● Residents’ families bringing in ● High volume at certain times
own food
● Food needs to be provided
quickly
● Food not always eaten
immediately.
Module 7
Food spoilage and preservation
74
Food spoilage
Causes of spoilage:
Moulds and Yeasts (T & SR)
Enzymes (T & B)
Bacteria (T & SR)
Overripening
Physical damage
Tainting
Pests
Parasites
T = temperature B =blanching SR = stock rotation.
CQ What are the signs of food spoilage?
Unlike pathogens, spoilage is detected organoleptically
Off odour
Discolouration
Slime/stickiness
Mould
Texture change
Taste deterioration
Pest evidence
Rancidity
Blown cans or packs
The production of gas
Damaged packaging.
75
Preservation of food
Preventing the multiplication of bacteria by the use of:
• High temperatures
• Low temperatures
• Moisture reduction
(aw /dehydration)
• Salt/sugar
• Chemicals (preservatives)
• Fermentation/acid
• Controlled atmosphere
(vacuum packaging)
• Smoking
• Irradiation.
Outline the main processes regarding pasteurization, sterilization,

GE ultra heat treatment and cooking and outline their limitations
Pasteurization
● Lower temperature/time than sterilization
● Destroys pathogens, some spoilage
● Shorter shelf life. Spoilage more likely than canning, sterilization
and UHT
● Requires refrigerated storage
● Less reduction in vitamin/nutritional value
Sterilization
● Over 100°C
● Destroys all micro-organisms/spores
● Prolonged shelf life
● Until opened does not require refrigeration
● Greater loss of vitamins/nutritional value
● Noted texture and flavour change.
76
Outline the main processes regarding pasteurization, sterilization,
GE ultra heat treatment and cooking and outline their limitations
Ultra heat treatment (UHT)

● Very high temperatures/short time
● Destroys all micro-organisms
● Prolonged shelf life
● Until opened does not require
refrigeration
● Better vitamin/nutritional value
● Fewer flavour problems
Cooking
● Core temperature >75°C.
● Spores and toxins may survive
● Short term only.
Canning
Raw materials
Inspection
Can washing
Filling
Sealing
Processing
Cooling
Drying
Labelling
Casing & coding
Storage.
77
Cook-chill - The 9 Stages
1 Bulk storage
2 Preparation
3 Cooking
4 Portioning etc
5 Blast chilling
6 Storage
7 Distribution
8 Regeneration
9 Serving.
Factors affecting the safety of cook-chill
Good quality materials

Specification enforced
Raw products stored correctly
Avoid cross-contamination
Physical separation
Separate equipment
Separate staff
Controlled thawing
High hygiene standards
Good personal hygiene
Staff suitably trained
Temperature control (3°C).
78
Cook-freeze
Blast freezing
Bulk storage (-5°C in less than 2 hrs from leaving cooker and
subsequently -18°C)
Preparation Packaging and labelling
Cooking Storage
(up to 12 months)
Portioning Regeneration
(75°C or 70°C for 2 minutes).
Sous vide
● Interrupted catering system

● Food not commercially sterile
● Anaerobic conditions exist after cooking
● Safety relies on:
● Rapid cooling
● Maintaining ‘Cold Chain’
● Integrity of the pouch.
79
Sous vide
ADVANTAGES
• Extended shelf life
• Less shrinkage
• Enhanced sensory quality
• Improved nutritional value.
Freezing
● Freezing
● Reduces moisture
● Destroys some, but not all pathogens
● Tunnel, cryogenic, plate, gyrofreeze.
* *
*
* *
80
Reduction of aw /moisture
● Survival of micro-organisms/spores
● Most bacteria require aw > 0.95
● Xerophilic organisms
● Dehydration
● Most dried products 0.6 aw.
Controlled atmosphere MAP
● Gas flushing e.g. CO 2 - 10%

● Slows down spoilage
organisms
● Reduces enzymic action
● Reduces oxidation.
81
Food preservation chemicals
Benzoic acid Potassium sorbate
Sulphur
Acetic Acid
dioxide/sulphite
Sodium & Calcium

Antibiotics (nisin).
propionate
Curing and smoking
● Curing
● Salt, sugar, nitrates
(meat & fish)
● Reduces aw
● Curing of bacon
● traditional
● rapid.
82
Irradiation
● Gamma rays, X-rays, high speed electrons

● Maximum dose 10 kGy
● Destroys vegetative bacteria
● Destroys moulds/yeasts
● Destroys insects
● Inhibits sprouting
● Delays ripening
● Inactivates parasites
● No temperature rise
● Packaged/frozen food.
Module 8
Design and use of food
equipment and premises
83
What considerations should be made when
GE considering site selection for food premises?
SERVICES
• Electricity
• Gas
• Water supply
• Effluent disposal
• Waste disposal
• Roads
• Transport.
Site selection
PROBLEMS
TO AVOID
• Flooding
• Chemicals
• Odour
• Dust
• Pests.
84
Design of food premises to reduce risk of
contamination
General principles of design
● Segregation of clean and dirty processes

● Linear workflow reduces cross-contamination risk
● Personal hygiene facilities
● Washing and disinfection facilities
● Temperature control facilities
● Readily cleanable surfaces.
Design of food premises
● Pest precautions
● Yards and roads well surfaced
● Staff welfare facilities
● Good lighting
● Drainage
● Suitable ventilation.
85
What washing and welfare facilities should be
CQ provided?
● Personal Hygiene
● Food
● Cleaning and disinfection
● Cloakrooms and lockers
● Toilets.
Construction of food premises
● Ceilings
● Walls
● Ventilation
● Extracts cooking fumes and grease/steam
● Reduces temperature
● Reduces condensation
● Do not need to open windows
● Lighting
● Doors
● Windows
● Floors
● Services.
86
Temporary facilities and mobile premises
● Sited, designed, constructed to avoid the risk of

contamination, in particular by animals or pests
● Kept clean and maintained in good repair
● Food-contact surfaces in good condition and be easy to
clean and disinfect
● Facilities to maintain adequate personal hygiene and for
the cleaning and disinfecting of working utensils and
equipment
● Adequate facilities and/or arrangements for
maintaining/monitoring food temperature conditions
● Foodstuffs placed to avoid the risk of contamination.
The law relating to food premises
● Clean, in good repair and

condition
● Good design, layout and
construction
● Permit cleaning and
disinfection
● Protect against contamination
● Permit good food hygiene
practice, especially pest
control
● Provide suitable temperature
controlled conditions
● Health & Safety legislation.
87
The law relating to waste
● Waste must not accumulate

in food rooms
● Waste must be deposited in

closable containers.
What are the requirements for the internal storage of waste

GE and waste containers?
● Internal:
● No Accumulations
● Containers:
● Cleanable
● Strong
● Impervious
● Foot-operated lid
● Bin liner
● Emptied frequently.
88
What are the requirements for the external storage of waste
GE and waste containers?
● External:
● Separate from food rooms
● Pest proofed
● Stored off ground
● No Accumulations
● Impervious base
● Good drainage
● Covered
● Containers:
● Cleanable/impervious
● Tight-fitting lids
● Strong/secure
● Cleaning facilities
● Emptied regularly.
The law relating to food equipment
● Clean, in good repair and

condition
● Minimize risk of
contamination
● Enable thorough cleaning
and, where necessary,
disinfection
● Be installed to allow
cleaning of the surrounding
area.
89
GE What are the requirements for hygienic food equipment?
RECOMMENDED STANDARDS
• Easy to clean and disinfect
• Smooth
• Impervious
• Durable
• No crevices/recesses
• Non-toxic
• Non-tainting
• Non-porous
• Non-flaking
• Corrosion resistant.
workflow
Avoid cross-contamination
• Separate RAW and COOKED
• Separate DIRTY and CLEAN
• Create a continuous
workflow.
90
What is the manager’s role in the maintenance of design
GE standards and equipment?
● Consideration of workflow and separation of raw and

cooked food/dirty and clean processes
● Provision of suitable and sufficient equipment to carry
out tasks safely and hygienically
● Facilities for personal hygiene and staff
● Procedures in place for reporting faults
● Timely maintenance (planned, preventative)
● Effective cleaning and disinfection procedures.
Module 9
Cleaning & disinfection
91
CQ What is cleaning?
“Cleaning is the systematic

‘CLEAN AS application of energy to a surface or
YOU GO’ substance with the intention of
removing dirt”.
GE What are the reasons for cleaning and disinfecting?
● REDUCES THE RISK OF FOOD POISONING

● Removal of the bacteria’s food supply
● Allows disinfecting
● Removes material which encourages pests
● Removes ‘foreign matter’ contamination
● Removes dirt and grease
● Promotes a favourable image
● Complies with the law
● Will reduce customer complaints
● Provides a safe and environmentally acceptable working
environment.
92
Energies in cleaning
Kinetic
● Physical – scrubbing/brushing
● Mechanical – machines
● Turbulence – running water
Thermal
● Hot water
● Chemical
● Detergents
● Remove grease
and other soiling
Available as:
● Powders
● Liquids
● Gels
● Foams.
Detergent action
Characteristics of detergent
● Surfactancy
● Reduction of surface tension to enable detergent to
penetrate dirt
● Dispersion
● Lifts dirt from the surface
● Suspension
● Dirt held in suspension and not redeposit.
93
Disinfection
The reduction of micro-organisms to a safe level

can be achieved by using
● Hot water
● 82°C for 30 seconds
● Steam
● Chemicals
● Bleach (hypochlorite)
● Quaternary Ammonium
Compounds (QACs)
● Alcohols.
CQ What surfaces require cleaning and disinfection?
Surfaces requiring disinfection:
● HAND-contact surfaces
● FOOD-contact surfaces
● Cleaning materials and equipment
● Contact time is important.
Sanitizing = cleaning
and disinfection.
94
Six-stage cleaning
1 = PRE-CLEAN
2 = MAIN CLEAN
3 = RINSE.
Six-stage cleaning
4 = DISINFECTION
5 = FINAL RINSE
6 = AIR-DRY.
and storing to prevent contamination
95
Three/four-stage cleaning and sanitizing
1 = PRE-CLEAN
2 = SANITIZE.
Three/four-stage cleaning and sanitizing
3 = RINSE(optional)
4 = AIR DRY
and storing to prevent contamination.

96
Cleaning-in-place (CIP)
Typical CIP sequence

consists of 5 steps
1 PRE-RINSE
2 DETERGENT CIRCULATION
3 INTERMEDIATE RINSE
4 DISINFECTANT CIRCULATION
5 FINAL RINSE.
Cleaning schedule
Person
• Who?
• Protective clothing
• Safety procedures
• Check/record.
97
Cleaning schedule
Chemical
• Type
• Dilution
• Contact time
• Storage
What equipment should be used?
Cleaning schedules must be clearly

CHECK and concisely written, verified after
completion and signed for.
What are the advantages and disadvantages of

GE using contract cleaners?
● Advantages
● Supplement in-house for specialist equipment
● Clean difficult to reach areas
● Have specialist equipment
● Maintain standards of hygiene not otherwise easily attainable
● May be cost-effective for periodic cleaning
● Disadvantages
● Need careful selection – training in the use of chemicals
● Need controlling and monitoring
● Disruption to work routines
● Potentially dangerous chemicals
● Can cause contamination of food.
98
Role of management in monitoring satisfactory
CQ cleaning
How do we ensure cleaning procedures are effective in

practice?
● Developing effective and appropriate systems and policies
● Providing resources (equipment, time, personnel)
● Monitoring staff undertaking cleaning activities
● How do we ensure high standards of cleanliness?
● Routine daily checks
● How do we verify effective
disinfection (safe cleaning)?
● Microbiological swabbing
● Complaint statistics.
Module 10
Pest management
99
CQ What is a food pest?
● “An animal, insect or bird which lives in or on

our food. It contaminates food and is noxious,
destructive or troublesome”
CQ How do pests contaminate food?

● Breeding in decaying matter
● Feeding (vomit back
previous meal)
● Faeces
● Walking on it/
work surfaces
● Laying eggs on
uncovered food
● Dead bodies.
Food pests
● Rodents
● Brown rat
● Black rat
● House mouse
● Insects
● Flies
● Wasps
● Cockroaches
● Stored product insects
● Birds
● Dogs
● Cats.
100
The law relating to pest control
Regulation (EC) 852/2004 on the hygiene of foodstuffs
● Permit good food hygiene practices, including

protection against contamination and, in particular,
pest control
● Windows and other openings which can be opened to
the outside to be fitted, where necessary, with insect-
proof screens
● Premises sited, designed and constructed, kept clean
and in good repair as to avoid the risks of
contamination, in particular by animals and pests
● Refuse stores to be kept clean and free of animals and
pests.
GE What are the reasons for pest control?
To prevent:
● Bacterial and physical
contamination
● Disease inc. food poisoning
● Wastage
● Damage
● Lost custom
● Complaints
● Staff losses
● To comply with the law.
101
GE What is meant by Integrated pest management?
Environmental Control
Prevent access
by design, maintenance, proofing, check deliveries
Denial of food/harbourage
by good housekeeping
internal and external
clean and tidy (Clean as you go)
stock checks (correct storage)
pest-proof containers
Staff training.
GE What are the signs of rodent infestation?
Rat smears
● Bodies
● Droppings
● Rat smears
● Noise/smell
● Rat tail marks/footprints
● Rat runs
● Holes
● Chewed paper
● Chewed food/spillages
● Gnawing damage
● Nests/fur
● Bait takes.
102
GE What are signs of insect infestation?
● Bodies
● Larvae
● Eggs
● Egg cases
● Smell
● Frass
● Holes.
Life cycle of flying insects, e.g. flies, wasps
103
Life cycle of cockroaches
EGG CASE
Birds
Birds such as: starlings & pigeons
Control because of:

• Feathers /nesting materials
• Source of insects and mite
infestation
• Prevent blockage to gutters
• Prevent defacement of
buildings
• Prevent damage/soiling of
food packaging.
104
GE How can you avoid attracting pests?
● Premises clean and

tidy (especially refuse)
● No food left outside
● Remove unwanted
items (harbourage)
● Remove spillages
immediately
● Store food in pest-
proof containers
● Cut back vegetation.
Eradication
(When good housekeeping and proofing fail)
PHYSICAL CONTROL
U/V fly killers – best method
(electric or sticky)
(Siting critical)
Cockroach monitoring traps
Rodent traps (live or dead)
Hormone traps
Sticky flypapers
PEST CAUGHT DEAD or ALIVE.
105
Eradication
CHEMICAL CONTROL
● Rodenticides – solid blocks, paste, bait and powders
● Insecticides – knockdown and residual, dusts, baits,
gels and sprays
● Fumigation
● Narcotizing
RISK OF CONTAMINATION
● Dead pests (inaccessible places)
● Pesticides
● Use a reputable contractor.
GE Role of manager in pest management
● Proactive pest management

● Inspect vulnerable areas
● Signs (advise and instruct staff)
● Ensure deliveries checked
● Notify contractor of evidence of infestation
● Ensure contractor does not contaminate food
● Ensure necessary cleaning undertaken following
contractor’s visit
● Ensure necessary cleaning undertaken following pest
activity.
106
GE Role of manager in pest management
● Act on reports of defects

● Ensure personnel accompany contractor
● Maintain high standards of hygiene
● Deal with bait/dead pests
● Follow contractor’s recommendations
● Record bait box positions
● Check bait boxes regularly
● Ensure contractor visit records are maintained.
What considerations would you make when selecting

GE a pest control contractor?
● Ability to undertake complete survey and present

recommendations (detail pests covered, frequency of
visits, reports, emergency response, preventative
measures)
● Experience in food industry and references
● Adequate insurance
● Sufficient resources (trained staff, necessary
equipment)
● Clear reporting and accountability established
● Methods and chemicals used to be approved (Material
Safety Data Sheets etc.)
● Ability to provide complete service, including
preventative measures
● Member of the British Pest Control Association.
107
What actions should a manager take to ensure the pest
GE contractor is carrying out the contract properly?
● Clear specification and contract, and adherence to

contract
● Ensure member of BPCA
● Close contact – accompany on visits
● Regular meetings
● Discuss findings
● Note position of bait boxes
● Train staff to report signs of pests
● Review contract regularly.
How can you evaluate the effectiveness of pest

GE control?
● Absence of pests/signs of pests - pest control book

(use traps to monitor)
● EFK tray empty
● Evidence of proofing/maintenance
● Good housekeeping
● Visual check – food storage
● No complaints – staff/public.
108
Module 11
Food safety management
systems & HACCP
Hazard Analysis Critical Control Point
● HACCP
● “A food safety
management system
which identifies and
controls hazards which
are significant for food
safety”
● Hazard analysis
● Collecting information
on hazards to determine
which are significant for
food safety (identifies
critical steps).
109
Regulation (EC) No 852/2004 Hygiene of Foodstuffs
Food business operators to implement HACCP
a) Identify hazards
b) Identify the critical control points (CCPs)
c) Establish critical limits
d) Implement monitoring at CCPs
e) Establish corrective actions
f) Establish verification procedures
g) Establish documentation procedures and records
h) Review if changes.
Training and HACCP
Regulation (EC) No 852/2004 Hygiene of Foodstuffs
● Food handlers to be
trained commensurate
with their work activities
● Persons responsible for

HACCP to receive HACCP
training.
110
Flexibility and HACCP
● Food safety management system based on HACCP principles
● Complexity of food safety management system will be dependent

upon the size and type of business
● Codex HACCP
● Specific hazards
● Generic controls
● Good Hygiene Practice & HACCP
● Sensory
observation/supervision
● Corrective action
● Minimal documentation
● Exception reporting
● Periodic review
● Management skills.
HACCP and Safer food better business (SFBB)
● Safer food better business

designed for small catering/care
and retail businesses
● Pre-determined safe methods
based on the food standards 4Cs
of food safety (opposite) +
management techniques
● Includes a diary + records
● Avoids HACCP jargon
● Uses generic controls
● Good Hygiene Practice + HACCP
● Uses craft skills/sensory tests
● Recording by exception.
111
Scottish and NI Models
CookSafe food safety assurance system (Scottish Model)

developed for the FSA (Scotland)
Contains:
● Pre-prepared hazard analysis and CCP management
information
● HACCP charts
● Information on flow diagrams
● House rules
Safe Catering your guide to HACCP (Northern Ireland Model)

Contains:
● Colour-coded processes and corresponding charts
● Completed hazard analysis for a variety of catering
operations
● Monitoring forms
● Details on prerequisite programmes
● Food safety information
● Advice on controlling hazards.
GE What are the benefits of HACCP?
● Structured and systematic (control on the premises)

● Reduces the risk of food safety incidents
● HACCP demonstrates compliance with the law (also
due-diligence defence)
● Cost-effective – targets resources (CCPs) and reduces
waste/reprocessing/recalls
● Generates a food safety culture/increased confidence of
customers/enforcers
● Proactive not reactive
● More effective as it is part of the process
● Protects brand image.
112
Role of employees and managers
Managers must
● Have commitment
● Ensure a HACCP study is carried out and
resources are available to ensure the
HACCP system is implemented and
remains effective
● Train staff in food safety
Employees must
● Ensure they follow all food safety
instructions
● Report when food safety may have been
compromised
● Comply with food safety law.
CQ What are prerequisite programmes?
Prerequisite programmes
The good hygiene practices a
business must have in place before
implementing HACCP
Prerequisite programmes ensure

the HACCP plan concentrates on
the most significant hazards.
113
CQ What are the prerequisites for HACCP?
Management commitment/adequate resources
Prerequisite programmes
● Approved suppliers
● Good design
● Equipment calibration
● Preventive maintenance
● Personal hygiene/competency
● Stock rotation
● Pest management
● Good housekeeping
● Waste management
● Labelling and traceability
● Contingency plans.
The 7 HACCP principles as defined by Codex
1. Conduct a hazard analysis

2. Determine the Critical
Control Points (CCPs)
3. Establish critical limits
4. Establish a system to
monitor control of the CCPs
5. Establish corrective actions to
be taken when a CCP is not
under control
6. Establish verification procedures
to confirm that the HACCP system
is working effectively
7. Establish documentation concerning all procedures and records
appropriate to these principles and their application.
114
Codex implementation of HACCP – 12 logical steps
Prior to conducting the Hazard Analysis
1. Assemble and train HACCP team

(define terms of reference/scope of the study)
2. Describe the product/recipe/process
3. Identify intended use of the product
4. Construct a flow diagram
5. On-site validation of flow diagram
And then…
Codex implementation of HACCP – 12 logical steps
6. Identify hazards/risk/severity and control measures for each

hazard (Principle 1)
7. Determine critical control points using the decision tree
(Principle 2).
8. Establish critical limits for each Critical Control Point (Principle 3)
9. Establish a monitoring system for each CCP
(Principle 4)
10. Establish corrective actions to be taken when a CCP is out of
control (Principle 5)
11. Establish verification procedures
(Principle 6)
12. Establish documentation and
record keeping (Principle 7).
115
Assemble and train the HACCP team
“The HACCP team is a group of people with appropriate

expertise who develop and implement the HACCP system”
● Size of team – proportionate

● Multidisciplinary
● Adequate resources
● Team expertise
● Knowledge of hazards, risks and controls
● Technology of process
● Food microbiology
● Engineering/equipment
● Product characteristics/process
● Quality assurance
● Packaging/distribution
● Records/documentation (maintenance)
● Team responsibilities.
Describe the product/recipe/process and intended use
Potential hazards and risks Legal requirements/standards
Raw ingredients - (approved supplier) Allergies e.g. nuts
Suitability for bacterial multiplication Intended storage temperatures
Composition/preservatives Will the product be reheated?

(pH, aw, toxicity)
Is the reheating essential to
Methods of processing/cooking, destroy micro-organisms?
storage and distribution
Will the food be eaten immediately
Intended shelf life after reheating?
Packaging and labelling instructions What potential hazards will the

food be exposed to?
(abuse potential).
116
Generic grouping of food products
Particularly important for catering and retailing
1 HACCP based on each step from delivery through to service

2 HACCP of all products subject to similar process
Raw food  cooked  served hot
3 All products prepared in a similar way grouped, e.g. all items of

bread, meat pies, cakes, etc.
CQ What is a flow diagram and hazard analysis?
A flow diagram
A systematic representation of the sequence of steps or
operations involved with a particular food item or process,
usually from receipt of raw material to end user
Hazard analysis
Collecting information on hazards to determine which are
significant for food safety (identifies critical steps).
117
Identify the hazards (Principle 1)
● A hazard is anything with the potential to cause harm

● Present in raw materials or introduced in preparation
(Micro) biological (CMS) Physical (C)
Foodborne illness Cuts to mouth, choking,

broken teeth, internal injury, burning
e.g. Salmonella e.g. Glass, nails/bolts, string, jewellery
Chemical (C) Allergenic (C)
Food poisoning, chronic illness Immune reaction, anaphylactic shock
e.g. Cleaning chemicals, pesticides, e.g. Peanuts, milk, eggs, shellfish,

weedkillers, additives, poisonous foods gluten, soy, sesame seeds.
Key: C = Contamination M = Multiplication S = Survival
CQ What are control measures (Principle 1)?
“Actions required to
prevent or eliminate a
food safety hazard or
reduce it to an
acceptable level”
Controls can be applied to:

Temperature Time
pH aw
Size/shape/weight Additives
Appearance/
texture/colour.
118
CQ What is a Critical Control Point (Principle 2)?
Critical Control Point

“A step in a process where
control is essential to prevent
or eliminate a food safety
hazard, or reduce it to an
acceptable level.”
CCP decision tree (Codex)
Modify step,
Q1
process or product
Do control measures
exist? Q1a Yes
Yes No
Is control
necessary at No
Q2 this step for
Is THE STEP safety?
specifically designed to
eliminate the likely Q3
occurrence of a hazard Could contamination with
or reduce it to an identified hazard(s) occur
acceptable level? in excess of acceptable
No No
Yes level(s) or increase to
unacceptable level(s)?
Yes
No Q4 Not a CCP…
Yes
Will a subsequent step eliminate the Proceed to the
hazard or reduce it to an acceptable next step in the
level? process.
119
Simplified decision tree
Control Point
No (good hygiene
practice)
If I lose control is it
likely that food
Yes
poisoning/injury/
harm will result?
Will a subsequent
Yes step eliminate the
hazard, or reduce it to
an acceptable level?
No
CCP
Critical control point.
CQ What are critical limits and target levels?
Critical limits must

be unambiguous
and measurable
Critical limits
“values of monitored actions
which separate the acceptable
from the unacceptable”
Target levels
“control criterion that is more
stringent than the critical limit”.
120
Critical Limits
● Safety boundaries.
● Division between safe and unsafe at

a CCP is the critical limit
● Be specific! Temperature, time, ph
● Target levels can be used to take

action and reduce the risk of
deviation.
CQ What is the monitoring of controls (Principle 4)?
Monitoring
“The observations and
measurements of control
measures to confirm the process
is under control and critical limits
are not breached”
Methods
Rapid detection and correction
Automatic or manual.
121
Types of monitoring
Measuring
Observation/ Visual
e.g. temperature/
supervision inspections
pH/a w
Competency Organoleptic Checking

testing (senses) controls/records.
Bacteriological monitoring
HACCP verification
Product quality profile
Indicating trends
Identifying poor technique
Product safety
Cleaning and disinfection efficiency
Product processing
Legal standards
Customer standards.
122
Interpretation of results
Aerobic colony count
Indicator organisms
Enterobacteriaceae
Escherichia coli (total)
Listeria spp (total)
Pathogens
Salmonella L. monocytogenes
Campylobacter S. aureus
E. coli O157 C. perfringens
V. parahaemolyticus B. cereus.
What daily check should be undertaken by management?
• Cleanliness/condition of premises/equipment
• Condition/shelf life of food
• Notices/instructions
• Food/equipment temperatures
• Absence of pests/hazards
• Controls/records
• Hygiene practices
• Staff
Demonstrate commitment to food

safety.
123
CQ What is corrective action (principle 5)?
Corrective action
The action to be taken when a
critical limit is breached.
Remedial action should be
taken before a critical limit is
breached.
If in doubt, quarantine non-

conforming products
Deal with affected product

Regain process control.
CQ What is validation and what is verification?
Validation
Obtaining evidence that elements of
the HACCP plan are effective,
especially the critical control points
and critical limits
Verification
The methods, procedures tests,
and other evaluations, in addition
to monitoring, to establish if the
HACCP system is functioning as
planned and is effective
Audits - In-house/third party/

Enforcement Officer
Analysis of complaints
Microbiological/chemical tests.
124
CQ What is a review?
A reassessment of
the HACCP system
to ensure its
continued validity
The HACCP system should be reviewed:

● If things go wrong
● If there are significant changes. (e.g new
ingredients, law, process or product).
Documentation
Documentation
● Essential to the application of the HACCP system
● Appropriate to the size and nature of the business
● Demonstrates importance of CCP monitoring to staff
Required for:
● Company policy
● Verification/internal audits
● Complaint/illness
investigation
● Due diligence
● Legal compliance
● External auditors/EHO/EHP.
125
Records of HACCP
Records include:
● CCP monitoring activities

● Deviations, corrective actions and
recalls
● Modifications to
the HACCP system
● Audit reports
● Customer complaints/
investigation results
● Calibration of instruments
● Prerequisite programmes
● Records All monitoring records to be
signed, countersigned and
dated.
Module 12
The role of the manager
126
The role of the manager/ supervisor in securing food safety
Aims and objectives Supervisor is the

Best way to check
best person to
hygiene standards
communicate
is to implement a Food safety policy hygiene standards
systematic
and requirements
monitoring
to staff
programme. Standards & procedures
HACCP and legal Provide
compliance resources
Monitoring
Corrective action Supervisory Communicate
(Notify line manager) responsibility. to staff
Enforcement
Instruct
Motivate
Train
Lead by example
Managing Food Safety
● Establish and maintain systems and controls that

protect food from contamination
● Setting priorities
● Allocating resources
● Communication
● Food safety culture
● Training
● Organizing supervision
● Ensure all understand impact of their actions.
127
Successful Food Safety Management
Creating a Food Safety Culture
‘the way we do things around here’
● Food safety needs to be an integral part of working

practice
● It should not be considered a chore or someone
else's responsibility
● Build food safety into the everyday work routine
● Lead by example
● Train and educate.
Successful Food Safety Management in practice
● Policy
● Organization
● control
● communication
● competence
● cooperation
● Planning and implementation (timed)
● Measuring performance (active and reactive)
● Auditing (internal and external)
● Review.
128
Food safety policy
● Food Safety Management System (HACCP)

● Personal hygiene
● Supplier
● Physical contamination
● Design
● Visitors and contractors
● Glass, hard plastic and wood
● Temperature control
● Maintenance
● Food poisoning and outbreak control
● Environmental Health inspections and audits.
Effective management
• Control
• Clear, unambiguous, complete policy
• Supervision, understanding of roles and responsibilities
• Include management, staff, visitors, Enforcement Officers,
contractors
• Enforce and remind
• Communication
• Job roles outlined
• Ensure policies are accessible and communicated to all
• Verbal communication
• Written information
• Ensure personnel understand the reason for working in a
particular way
• Clear reporting routes
• Understood by all – language, complexity, literacy
• Set a good example – don’t cut corners.
129
Methods of communicating food safety messages:
● Posters
● Notice boards
● Awareness campaigns
● Competitions
● Notes in pay slips
● Photographs.
Effective management
• Competence
• Management and competence within job role
• Training
• Testing
• Refresher training
• Ensure personnel understand the reason for working in a
particular way
• Handbooks
• Awareness campaigns
• Cooperation
• Between departments
• Between management and personnel
• Between teams and shifts
• No blame culture.
130
Planning and implementation
● Integrating food safety into daily tasks, rather than

having it as an extra ‘chore’ or ‘someone else’s job’
● Provision of adequate resources in terms of:
● Personnel
● Time
● Equipment
● Buildings and adequate space for tasks to be carried out
● Food safety points incorporated into recipes, daily work
rosters etc. so food safety then becomes the norm.
● Adequate supervision and ongoing training
● Planned preventive maintenance of building and
equipment.
Planning and implementation
● Have a crisis plan

● Prepare a 3-stage plan
● In advance, as a matter of course
● During a crisis
● After a crisis.
● What could go wrong?
● The worst
● The most likely
● How would the public be affected?
● What would be the consequence?
● Minor inconvenience
● Bankruptcy
● What would you tell your customers?
131
Measuring performance
Gather information from:

● Suppliers
● Trade and consumer organizations
● Trade journals
● Industry guides
● Customers
● Enforcement bodies
● Government departments and websites
● Media
● Contacts in the industry
● Feedback from supervisors and staff
● Internal and external auditors.
Audit and review
● Auditing against company standards

● Housekeeping
● System review
● Traceability audit
● Internal and external audit
● Regular review (in particular of the Food Safety

Management System and complaints), ensuring they
are complete and current.
132
Auditing
● Comparing to a standard
● Systematic gathering and recording of data
from observations, examinations and
discussions
● Purpose of audit
● Knowledge and skills of auditor
● Equipment required
● Pre-audit information
● Timing
● Pre-meeting
● Audit and observations
● Recording data
● Analysis and interpretation
● Post-inspection discussion
● Report.
Criteria for management
● Proactive
● Timely
● Measurable
● Controllable
● Understandable
● Visible
● Cost-effective
● Rectifiable.
133
Module 14
Revision/exam technique
Qfs IE Revision – Module 14
1. What is meant by the term ‘food hygiene’?

All those measures necessary to control hazards and
ensure food is safe to eat
2. Identify 5 factors which may contribute to food poisoning

1. Preparation too far in advance/storage at ambient
2. Inadequate cooling, inadequate cooking/reheating
3. Contaminated processed food
4. Inadequate thawing
5. Cross-contamination
6. Suspect raw food
7. Improper warm holding
8. Infected food handlers.
134
3. How can a manager ensure that his/her refrigerated equipment is

working correctly? What monitoring systems should be put in
place to ensure that temperature control standards are being met?
1. Regular maintenance by competent person
2. Regular checks, staff to be trained how to use
3. Monitor food temperature/fitting alarms
4. Systems may be automatic (with alarms) or manual
5. Manual systems – monitoring throughout the day using
calibrated disinfected probe thermometer (may use food
simulant) record at least 2 temperatures per day
6. Staff trained to report unacceptable display temperature and
/or take appropriate monitoring of food.
4. An area manager has been informed that there is no standard

policy within a food business regarding personal hygiene. Outline
the benefits to a food business of having such a policy in place
● Sets standards
● Can be used as a training tool
● Demonstrates commitment
● Enables rules to be enforced
● Supports a due-diligence defence.
135
5. What is a pathogenic virus? What generic controls can be put in

place to prevent viral food poisoning?
A virus that causes disease
● Effective disposal of sewage
● Only obtain food from reputable suppliers, especially shellfish,
fruit & salad
● Minimize handling of food
● Exclude carriers
● High standards of personal hygiene, especially handwashing
● Washing of vegetables/salad
● Implementation of HACCP
● Effective cleaning and disinfection.
6. What is meant by a route of contamination? Give examples

Route of contamination: The pathway used by bacteria to
transfer from a contaminated source to a ready-to-eat food.
Eg. Bacteria from raw meat transferring to cooked meat when the
same knife is used
Eg. Bacteria in faecal material transferring to ready-to-eat food

because someone doesn’t wash their hands after using the
toilet.
136
7. Give 6 practical controls that can be applied during food

production to prevent food poisoning caused by spore-forming
bacteria
1. Rapid cooling of cooked food to be consumed cold
2. Storing hot food above 63°C to prevent germination
3. Processing to high enough temperatures to destroy spores
e.g. canning
4. Prevent cross-contamination of cooked food by spores
5. Use reputable suppliers
6. Discard blown cans/vacuum packs
7. Control the pH (<4.5) e.g. vinegar with sushi
8. Thorough reheating not just warming.
Examination technique
Make it easy for the examiner to give marks!

Read the question fully
Try to plan your answers and provide a structure
Write clearly, underline, use bullets for main headings
Give enough detail
Stay calm and think about what you would do in your
workplace
Keep an eye
on the time!
Don’t speak to anyone once the paper is given out

Try to allow some time at the end to check your answers.
137

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Definitions Group/individual Class

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Please select a module…

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D CQ What are the definitions of:

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● Food safety hazard

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D CQ What are the definitions of:

● Food Safety Management System

● HACCP (Hazard Analysis Critical Control Point)

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GE What are the benefits of GOOD hygiene?

● A good reputation – customer confidence

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● A poor reputation/brand damage

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• Major source of food

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Ready-to-eat raw foods

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Types of contamination (hazard)

Contamination - The presence or introduction of a hazard

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GE What are the controls for microbiological contamination?

● Purchase food from reputable suppliers

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GE What are the controls for microbiological contamination?

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REPUTABLE SUPPLIERS, SPECIFICATIONS

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CQ Physical hazards – what are the control measures?

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Structure, equipment, notices and

CARE WITH MAINTENANCE

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CQ Physical hazards – what are the control measures?

CONTROL EFFECTIVE PERSONAL

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CONTROL INTEGRATED PEST MANAGEMENT

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Detecting physical contamination in factories

● High visibility packaging/equipment

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Present in raw materials

Contamination during preparation

GE What are the controls for chemical hazards?

Separation of chemicals from food

Don’t store food in

Don’t store chemicals in unmarked containers

Rinsing following chemical cleaning

Protect food – cleaning and pest control

Use approved food-grade chemicals.