Version 4a © 2003/4

Please choose a lecture…

1 2 3 4 5
Introduction Basic Food poisoning & Contamination Purchase to
to food safety microbiology foodborne disease & prevention service

6 7 8 9 10
Personal Design and Food pests and Cleaning & Food safety
hygiene Construction control disinfection legislation
Version 4a © 2003/4

Lecture 1
An introduction to
food safety
Safe food
 Safe food

Food which is
free from
contaminants
and will not
cause illness ,
harm and
injuries
 Hazards

(Micro)biologi
cal Physical
(Results in food (Results in
poisoning) injury)

There are 4 types of hazard:

Allergenic
Chemical (Results in adverse
(Results in reaction).
poisoning)
Food hygiene
 Food hygiene

All measures
necessary to
ensure the
safety of food
The benefits of GOOD
hygiene
The benefits of GOOD hygiene
The costs of POOR
hygiene
The costs of POOR hygiene
Version 4a © 2003/4

Lecture 2
Basic microbiology
Bacteria
 Bacteria

Microscopic

Found everywhere
Rapid multiplication if
right conditions
Requirements for
bacterial
multiplication
 Requirements for bacterial multiplication

WARMTH

TIME

MOISTURE

FOOD
Germometer
 Germometer

Dead!.

Destroys most pathogens

Too hot (start to die)
(60°C)

Multiply
(rapidly 20ºC – 50ºC)

Spoilage slow growth, most

pathogens no growth (<5°C)

Dormant (no growth –

spoilage or pathogens)
CQ How can you destroy food poisoning bacteria in food?

Thorough cooking
High temperatures
Chemicals
Spore formation
 Spores

Resistant resting phase

Survive high temperatures
Survive chemicals
Survive dehydration
 Bacterial spores – unsuitable conditions

99.3oC

24 Pause Menu Pre Next

 Bacterial spores - suitable conditions

25 Pause Menu Pre Next

 Assessment questions
1. Bacteria, moulds and viruses
are all:
a) toxins 3. Which one of the following is
required by bacteria to
b) micro-organisms multiply?
c) poisons a) Time
d) Pathogenic B b) An acid pH
c) Dryness
2. Which of these statements
is correct?
d) Light
A
a) All bacteria are harmful
4. Pathogens are:
b) Spoilage bacteria are
called pathogens a) useful for making cheese
b) chemical hazards
c) Food poisoning bacteria
are visible on food D c) harmful to humans C
d) Most food poisoning d) cleaning chemicals.
bacteria grow best at 37oC
A Module 2
Assessment questions

5. Which one of the following is true about food

contaminated by food poisoning bacteria?
a) It looks and smells normal, but tastes off C
b) It looks mouldy but smells and tastes normal
c) It looks, smells and tastes normal
d) It smells unusual, but tastes and looks normal
High-risk foods
High-risk foods
Raw foods
Raw foods
Low-risk foods
Low-risk foods
Ready-to-eat foods
Ready-to-eat foods
 High-risk or low-risk?

Beer
 Margarine  Dried prunes 
P
 Pineapple
 Cooked ham
 Wine
Pickled
 Digestive biscuits  onions
 Honey

 Gravy

 Rice pudding
Hollandaise

sauce
Prawn cocktail
 Raw lemon juice 
Quiche

Oysters  Grilled sausages

 High-risk or low-risk?

Warm chicken salad  Gravy granules

Wholemeal bread  

Potatoes
 Marmite  Orange 

 Custard tart
 Cream cake
Marmalade

Raw egg Frozen fish
 products

 Custard

 Raw chicken
Bottled water breast

 Sweets

 Raw milk
Version 4a © 2003/4

Lecture 3
Food poisoning and
food borne disease
Food poisoning
 Food poisoning

Acute illness
caused by
consumption
of
contaminated
or poisonous
food.
 Food poisoning

Incubation period
-1 to 36 hours
Duration
- 1 to 7 days
Large numbers
- illness
 Food poisoning

Symptoms:
Abdominal pain
Diarrhoea
Vomiting
Nausea
Fever
Collapse
 Smell, look, taste

Food which is contaminated with food

poisoning bacteria SMELLS, LOOKS and
TASTES normal
Causative agents of
food poisoning
 Causative agents of food poisoning

Bacteria/toxins
 Causative agents of food poisoning

Moulds
(mycotoxins)
 Causative agents of food poisoning

Chemicals
 Causative agents of food poisoning

Metals
 Causative agents of food poisoning

Poisonous plants/fish
 Causative agents of food poisoning

NOT
ALLERGIES
Foodborne diseases
faecal oral route
 Foodborne diseases
Campylobacter
Listeria
E. coli O157
Typhoid
Dysentery
Hepatitis A
Viral
gastroenteritis
Brucellosis
A Module 4
Assessment questions

D
1. A carrier is a person who?
a) Has diarrhoea and vomiting
b) Has slight symptoms of food poisoning
c) Has symptoms and excretes food poisoning
organisms
d) Has no symptoms and excretes food poisoning
organisms

2. Food poisoning can be caused by:

a) poisonous metals, bacteria, moulds
A
b) bacteria, poisonous plants, moisture
c) poisonous metals, oxygen, bacteria
d) oxygen, poisonous plants, moisture
A Module 4
Assessment questions

3. Which one of the following is known as an ‘at risk’ group?

a) Food handlers

C
b) Teenagers
c) Babies
d) Nurses

4. Which of the following all help to control food poisoning?

a) Good hygiene practices, preventing contamination and
preventing multiplication
b) Thorough cooking, poor hygiene practices and preventing
multiplication
A
c) Good hygiene practices, undercooking and preventing
contamination
d) Thorough cooking, preventing multiplication, storing
raw and cooked food together.
A Module 4
Assessment questions

5. What is the duration of food poisoning? (How long do

the symptoms last?)
a) 1 – 36 hours

B
b) 1 – 7 days
c) 1 – 36 days
d) 1 – 7 hours
Version 4a © 2003/4

Lecture 4
Contamination & the
prevention of food
poisoning
 Types of
contamination
 Hazards

Physical
(Micro)biologi (Results in
cal injury)
(Results in food
poisoning)

There are 4 types of hazard:

Chemical Allergenic
(Results in adverse
(Results in
reaction).
poisoning)
 Which type of contamination?

Bones P Bacteria M
Pathogens M

Grease C P Mustard A Shellfish A

Stones P Parasites M
False teeth P
Bleach C
Oil C P
Detergent C
Moulds M
Disinfection C Celery A

Cereals A Milk A
Drawing pins P

M - microbiological, P - physical, C - chemical, A - allergenic

 Which type of contamination?

Jewellery P
Wire P
Pesticides C
Peanuts A
Eggs A
Tree nuts A
Spoilage bacteria M
Viruses M
Refrigerants C
Insects P
Glass P
Soya A
Staples P
Screws P Red kidney beans C

Detergent C Sesame seeds A

Sanitizer C
M - microbiological, P - physical, C - chemical, A - allergenic
 Sources of food
poisoning bacteria
 Sources of food poisoning bacteria

People, raw food, insects,

rodents, soil/dust,
refuse/waste, animals/birds
Sources, vehicles and
routes of
contamination
 Sources, vehicles and routes of contamination

Sources
 Sources, vehicles and routes of contamination

Vehicles
 Sources, vehicles and routes of contamination

High-risk foods
Cross-contamination
 Raw oked
Cross-contamination
Co

Direct contact
Raw

ur face
S

Indirect
ooked
C
 Cross-contamination

Raw

h
Fres
Drip am
Cre
 Prevent food
poisoning
break the food poisoning chain
Prevent food poisoning - break the food poisoning chain
Allergen
 Allergenic hazards

Increasing problem
Immune system reacts – minutes
Anaphylactic shock
(rash, burning sensation, swelling, difficulty breathing,
collapse)
Common foods/food ingredients that can cause an allergic
reaction or to which people are intolerant:
Nuts esp. peanuts
Milk and eggs
Fish (especially shellfish)
Soya
Cereals (wheat, rye,
barley, oats)
Seeds (e.g. sesame seeds)
Mustard and celery.
 Physical and chemical contamination

Maintenance operatives
Industrial
Food Additives
Packaging
Cleaning
Notice chemicals
Buildings/equipment
Pests/pesticides
Raw Chemicals
Sabotage
ingredients
materials
boards
materials
handlers/visitors
contractors
 Assessment questions

1. Which one of the following could be a physical contaminant of food?

C
a) Virus
b) Disinfectant
c) Plastic
d) Gluten
2. Which of the following is a microbiological hazard in food?

C
a) String
b) Peanuts
c) Viruses
d) Detergent
3. Which one of the following statements best describes the term ‘cross-
contamination’?
a) Chemicals being transferred to the wrong container
b) Bacteria transferring from raw to cooked food
c) Storing raw and cooked food in the same refrigerator B
d) Using colour-coded utensils.
 Assessment questions

4. Which of the following could be a chemical contaminant of

food?
a) Using peanuts in a recipe
b) The presence of too many bacteria in food
C
c) Too much preservative added to a recipe
d) Presence of metal nuts and bolts in product

5. Raw and cooked food must be stored separately because:

a) they will be needed in different parts of the kitchen
b) cooked food may taint raw food
c) cooked food must be stored at a lower temperature

D
than raw food
d) bacteria in raw food can
contaminate cooked food.
Version 4a © 2003/4

Lecture 5
Purchase to service
 Types of contamination

Bacterial Hazards:
Contamination
Multiplication
Survival
Delivery
 Delivery

HAZARDS

Contamination

CONTROLS
Protect/cover food
Chilled <5°C Frozen – 18ºC
Transfer 15 minutes

MONITORING
Check temperature, condition and codes
Chilled/frozen food
storage
 Chilled food storage
HAZARDS CONTROLS
Operating temp 1-4°C (check)
Contamination Separate high-risk/raw food
Multiplication Cover food
Stock rotation
Reject unfit
No overloading
Door closed
Door seals
No hot food
No open cans
Labelling
Training/supervision
Effective defrosting/cleaning
Dry food storage
 Dry food storage

HAZARDS

Contamination
Multiplication

Mould
Pest infestation
Spoilage
Stock rotation
 Stock rotation

Specific
Description
Best-before
storage
DiscardUse-by
(allergies)
out information
of date
 Frozen food storage

HAZARDS CONTROLS
Store -18°C
Alarmed units
Contamination Reject above –15°C
Multiplication Do not exceed the ‘load line’
Effective stock rotation
Handle carefully
Suitable packaging
Label with date and
description
Separate raw and high-risk
foods
Food preparation
 Food preparation
HAZARDS

Contamination
Multiplication
CONTROLS
Minimise handling
Good hygiene practices
Separate raw & high-risk food
Minimise time in ‘Danger Zone’
‘Clean as you go’
Use disposable cloths
Training
Cooking/processing
 Cooking/processing

HAZARDS

Survival
Contamination
Cook thoroughly >75°C
Ensure probe disinfected
Spores/Toxins
Ensure utensils/pans are clean
Flying insects
Clean utensils for tasting
Ensure centre of ‘rolled joints’ are cooked
Hot holding 60°C
Reheating
 Reheating

HAZARDS

Survival
Contamination

REHEAT
TO

75°c
Cooling of food
 Cooling of food

HAZARDS

Contamination
Multiplication
CONTROLS
Rapid cooling
90mins (Refrigerate)
Maximum joint size
Serving food
 Serving food

HAZARDS

Contamination
Multiplication

CONTROLS
Keep food covered
and out of the
‘Danger Zone’
 Validation of
thermometers
 Calibration of thermometers

Thermocouple thermometers

OLD
C

Iced Water
 Calibration of thermometers

Thermocouple thermometers

HOT

Boiling Water
Food spoilage
 Food spoilage

Signs:

Damaged
The
BlownOff packaging
Slime/stickiness
Texture
Discolouration
Unusual
production
cans
Mould
odours
change
or
taste
packs
of gas
Preservation of food
 Preservation of food

Use of:

Vacuum
High
Low
Acid
Dehydration
Irradiation
Chemicals
temperatures
Smoking
temperatures
fermentation
packaging
 Spot the hazards (storage)

Show ALL
the
answers
Spot the hazards (storage)
Version 4a © 2003/4

Lecture 6
Personal hygiene
Personal hygiene
 Personal hygiene

Spots/cuts
Mouth
Hands
Nose
Skin
Hair
When to wash hands
 When to wash hands
After:
Entering food room
Using toilet
Handling raw food
Changing a dressing
Dealing with an ill customer
Touching hair, nose or face
Smoking, eating, coughing, sneezing
and blowing the nose
Cleaning
Handling waste
Handling Money
Handling external packaging
 Effective
handwashing
 Effective handwashing

Wet hands under Apply 3-5ml of

warm running liquid soap to
water hands

Rub hands
vigorously
Clean between
together, under
fingers and
running water,
around the wrist
cleaning all parts
of hands
 Effective handwashing

Rinse off all the Dry hands

lather completely using
(and bacteria!) a paper towel

Dispose of paper
Use paper towel towel in a foot
to turn off tap operated
container
 Priority for
handwashing
 Priority for hand handwashing

AFTER
 Priority for hand handwashing

BEFORE
 Priority for hand handwashing

AFTER
 Priority for hand handwashing

AFTER
 Priority for hand handwashing

AFTER
 Priority for hand handwashing

BEFORE
 Smoking in food
rooms is ILLEGAL
Smoking in food rooms is ILLEGAL

Bacteria
transferred from
lips to food

Encourages
coughing

Risk of physical
contamination

Creates an
unpleasant
atmosphere
Protective clothing
 Protective clothing

HAZARDS

Contamination
Report illness to
supervisor
 Report illness to supervisor

Diarrhoea, vomiting or foodborne

Close
Eaten
Septic
Ill
Serious
whilst
Skinfamily
suspect
cuts/boils
cold/flu
abroad
contact
food
infections
disease
 Spot the hazards (personal hygiene)

Show ALL
the answers
Spot the hazards (personal hygiene)
Version 4a © 2003/4

Lecture 7
Design and
construction
Design of food
premises
Construction of:
 Construction of:

Ceilings
walls
 Construction of:

Doors
windows
and floors
Storage and disposal
of waste
 Storage and disposal of waste

Internal: No Accumulations
Containers: Cleanable
Emptied frequently
 Storage and disposal of waste
External: No Accumulations
Impervious base
Containers: Cleanable
Tight-fitting lids
Emptied regularly
Defective equipment
 Defective equipment must not be used

Equipment should be:

Easy to clean
Smooth
Impervious
Non-toxic
Non-flaking
Corrosion resistant
Durable
Suitable for use

COLOUR CODED?
Version 3 
Version 4a © 2003/4

Lecture 8
Food pests and
control
Food pests
Food pests
 Food pests
House mouse
 Food pests
Brown rat
 Food pests
Black rat
 Food pests
Gnawing mouse
Food pests - mouse and mouse nest
 Food pests
Cockroach
Life cycle of cockroaches

EGG CASE
 Photographs provided courtesy of RentokilInitial Ltd.
Fly maggots
 Photographs provided courtesy of RentokilInitial Ltd.
Fly pupae
 Photographs provided courtesy of RentokilInitial Ltd.

Flies
Life cycle of flying insects, e.g. flies, wasps
Reasons for control
 Reasons for control

Disease
Contamination
Lost
Staff
Complaints
Wastage
Damage
Thecustom
losses
law
inc. food poisoning
Good housekeeping
 Good housekeeping

Good Housekeeping
Prevent access
Prevent access
Pest surveys
Pest surveys
 Food pests
Rat smears
Mouse droppings and urine Mouse damage to packaging
stains in box
 Food pests
Gnawed plug
Eradication of pests
 Eradication of pests

Physical methods
UV, electronic fly
killers
Traps
Sticky fly papers
Mist netting
 Eradication of pests

Chemical
methods
Rodenticides
Insecticides
 Eradication of pests

Risk of
contamination
Dead pests
Pesticide
 Assessment questions

1. Which of the following are all common food pests in

catering premises?
a) Flies, cockroaches and mice
b) Lizards, birds, rats
c) Cockroaches, mosquitoes, birds A
d) Flies, mice, spiders

2. Which of the following is a typical sign of pests in a

food room?
a) Food waste

B
b) Droppings
c) Bait boxes
d) Overflowing bins.
 Assessment questions

3. How can food handlers help to prevent pests getting

into kitchens?
a) Keeping windows and doors closed
b) Wearing suitable protective clothing
A
c) Storing food off the floor
d) Keeping floors clean

4. Which of the following is the most important reason

to control pests in a food business?
a) They frighten staff
b) They create a bad impression to auditors D
c) They increase cleaning time
d) They can spread disease.
Version 4a © 2003/4

Lecture 9
Cleaning and
disinfection
 Cleaning

Cleaning
The application of energy
to a surface to remove dirt
and grease
 Detergent

Detergent
a chemical used to remove
dirt, grease and food
particles
Does NOT kill bacteria
 Disinfectant

Disinfectant
a chemical used to reduce
bacteria to a safe level
 Sanitiser

Sanitiser
combined detergent and
disinfectant
Six stage cleaning
and disinfection
 Six stage cleaning and disinfection

1 = PRE-CLEAN

2 = MAIN CLEAN

3 = RINSE
 Six stage cleaning and disinfection

4 = DISINFECTION

5 = FINAL RINSE

6 = AIR DRY

and storing to
prevent
contamination
Four stage cleaning
and sanitizing
 Four stage cleaning and sanitizing

1 = PRE-CLEAN

2 = SANITIZE
 Four stage cleaning and sanitizing

3 = RINSE

4 = AIR DRY

and storing to prevent

contamination
Hazards from
cleaning
 Hazards from cleaning

Cross-contamination
Chemical
contamination
Physical contamination
eg from brush bristles
Failure to destroy
pathogens
Tainting
Hot water, chemicals
and physical energy
MUST be used to
clean
 Hot water, chemicals and physical energy MUST be used to clean

Detergent
Disinfectant

Sanitizer
‘CLEAN AS YOU GO’
Cleaning must be
planned
 Cleaning must be planned

What
Who
When
How
Type/amount
Time
Safety
Check/record
What to disinfect
 What to disinfect

HAND
FOOD
contact
surfaces
 Assessment questions

1. Which one of the following reduces bacteria to a

safe level, but does not remove dirt, grease and
food waste effectively?
a) Disinfectant
b) Sanitiser
c) Sterilant
d) Detergent A
2. Which of the following is correct?
a) It is a good idea to top up cleaning chemicals
b) Cleaning should be completed as quickly as
possible
C
c) Cleaning equipment must be used for specific
tasks only
d) All cleaning equipment should be cleaned
weekly.
 Assessment questions

3. What does a sanitiser do?

a) Removes dirt and grease
b) Cleans and disinfects
c) Kills spoilage bacteria B
d) Sterilises surfaces

4. In a food business, a cleaning schedule is important

in order to:
a) make sure everyone does their fair share
C
b) check what time each cleaning operative started work
c) make sure all areas are cleaned properly
d) make sure enough cleaning chemicals are ordered

5. Which of the following should be cleaned with

separate equipment?
a) Toilet area
b) Cooking area A
c) Cooling area
d) Sweet preparation area
 Thank you for
attending the course