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AOSH Food Safety 2 Presentation EDITTED.
AOSH Food Safety 2 Presentation EDITTED.
AOSH Food Safety 2 Presentation EDITTED.
Food Safety
Welcome
2-3 The Importance of Food Safety
Types of Contamination
Physical:
4 Food Contamination
Types of Contamination
Chemical:
5 Food Contamination
Types of Contamination
Allergenic:
Types of Contamination
Allergenic:
The 14 major allergens are:
Molluscs
Types of Contamination
Allergenic:
The 14 major allergens are:
Types of Contamination
Allergenic:
Allergies can cause anaphylaxis.
Signs and symptoms of anaphylaxis are:
• Swelling of the throat and mouth
• Breathing difficulties
• Collapse and unconsciousness due to the
swelling of the windpipe
Types of Contamination
Allergenic:
Types of Contamination
Microbial:
• Harmful bacteria
• Viruses
• Moulds and yeasts
6 Food Contamination
Types of Bacteria
• Pathogenic
• Cause illness in humans
• Difficult to detect
• Spoilage
• Make food perish/rot/spoil
• Signs easy to detect
• Useful
• In food production, drug
manufacture, food digestion
7 Bacteriology
Bacteria Multiplication
Bacteria Multiplication
Bacteria Multiplication
Spores
8 Bacteriology
Raw Raw
meat poultry Sewage Humans
Insects Soil
9 Food Poisoning and Foodborne Diseases
• Abdominal pains
• Vomiting
• Diarrhoea
• Fever
Onset time is usually only hours
9 Food Poisoning and Foodborne Diseases
Pregnant or
People with new mothers
low immunity
10 Food Poisoning and Foodborne Diseases
Foodborne Diseases
Cross Contamination
• Using the same utensils for raw and ready to eat food
• Leaving food uncovered
• Storing raw and ready to eat foods together
• Handling raw and then ready to eat food without washing
your hands or equipment
12 Food Poisoning and Foodborne Diseases
• Trading Standards
• Local Authorities
– Environmental Health Practitioners (EHPs)
(sometimes called Environmental Health Officers)
*In 2015 ‘Food Standards Scotland’ was launched and took over the FSA’s responsibilities in Scotland.
14 Food Safety and the Law
Types of Notice
‘Due Diligence’
Due Diligence
• Risk
Measures the likelihood that a hazard will actually cause harm
together with how serious the problem could be
• Control Measures
The precautions that are taken to reduce the chance of a hazard
occurring (to an acceptable level of risk)
HACCP Principles
1. Conduct a hazard analysis
2. Identify Critical Control Points (CCPs)
3. Set critical limits for each CCP
4. Set up checks for each CCP
5. Corrective action
6. Verification
7. Record keeping
18 Personal Hygiene
Personal Hygiene
Hands:
All food handlers should wash their hands:
• Before starting work
• Before handling cooked foods
• After breaks
• After going to the toilet
• After handling raw foods
• After handling rubbish and waste
• After handling chemicals
• After cleaning
• After touching the face, blowing the nose
or touching the hair
• After smoking
19 Personal Hygiene
Protective Clothing
Protective clothing should preferably be
clean, light in colour with no external pockets
and should cover all of the handler’s own
clothes.
Examples of protective clothing include:
• Jacket and trousers
• Overalls and aprons
• Hairnets and hats
• Gloves and cuffs
• Safety footwear
19 Personal Hygiene
Conditions to report:
• Nausea, vomiting, diarrhoea, stomach pains
• Rash, skin conditions, skin wounds
• Contact with ill family members
• Any unusual symptoms following visits abroad
20 Personal Hygiene
Hair
• Head coverings
should be applied first
Jewellery
Personal Hygiene
21 Cleaning and Disinfection
When to Clean?
Cleaning Schedules
• What is to be cleaned?
• How frequently?
• Who will complete the task?
• What chemicals should be used?
• What protective clothing should be worn?
• What safety precautions should be followed?
• Who is responsible for checking the work?
22 Cleaning and Disinfection
Cleaning Chemicals
Disinfectants
Reduce bacteria to a safe level
Sanitisers
Combine detergent and disinfectant
22 Cleaning and Disinfection
Disinfection
• Reduces bacteria to a safe level
• Two main methods
• Steam or water at 82oC or hotter
• Chemical disinfectants
• Disinfectants will not break down grease and dirt
• Must dilute correctly and leave on for the correct ‘contact
time’
• Essential for all food-contact and hand-contact surfaces
22 Cleaning and Disinfection
Sanitisers
Cleaning Chemicals
Rules to follow:
• Put away food or cover before cleaning
• Store chemicals away from food
• Keep chemicals in proper, labelled containers
• Follow manufacturer’s instructions
• Wear protective clothing when recommended
• Never mix chemicals
• Work from cleaner to dirtier areas to prevent spreading dirt
23 Cleaning and Disinfection
• Work surfaces
• Crockery
• Knives
• Chopping boards
23 Cleaning and Disinfection
• Handles
• Light switches
• Taps
23 Cleaning and Disinfection
• Cloths
• Mops
• Cleaning equipment
• Bins
23 Cleaning and Disinfection
1. Pre-clean
2. Wash
3. Rinse
4. Disinfect
5. Final rinse
6. Dry
24 Cleaning and Disinfection
Cloths
Cloths can be a common vehicle of cross contamination.
To avoid the spread of bacteria:
• Use disposable, single use cloths wherever practical
• Wash, disinfect and air dry reusable cloths after each task
• Wipe ‘ready to eat’ food surfaces and equipment with
single use or clean, disinfected cloths
24 Cleaning and Disinfection
Mops
Rubbish Disposal
• Must not accumulate
• Closed containers
• good construction
• easy to clean and disinfect
• Regular removal
• Prevent pest access
24 Cleaning and Disinfection
• Emptied regularly
• Surfaces
Work Surfaces
To help with cleaning, work surfaces should be:
• Smooth
• Non-absorbent
• Easy to clean
• Hardwearing
• In good condition
25 Design of Premises and Equipment
Work Flow
Colour Coding
Equipment is a common cause of
cross-contamination.
Pest Control
Pests can cause:
• Contamination of food with bacteria and disease
• Physical contamination
(e.g. droppings, fur, urine and dead bodies)
• Damaged stock
• A bad reputation for a food business
• Legal action against a food business
28 Pest Control
Evidence of Pests
• Droppings
• Gnawing damage
• Damage to goods and packaging
• Smell of urine
• Live or dead sightings
• Live or dead flies
• Feathers
28 Pest Control
Pest Precautions
• Bins with tight fitting lids
• Remove all waste packaging ASAP
• Repair damaged drain covers, taps, pipe work and door bases
• Clear up all food spills immediately
• Rotate stock
• Keep open food in sealable containers
• Fly screens
• Site dustbins away from windows and doors
• First In First Out rule (FIFO)
Hot Holding
Cooling Food
• Cool food as quickly as possible (ideally within 2
hours)
• Could use a blast chiller, ice bath
or cool running water
• Split food into smaller portions
• Use shallow trays
• Cover cooling food to protect from contamination 2 hours
Thawing Food
• Beware of cross contamination
• Thaw small pieces of raw food in a container at the
bottom of the refrigerator
• Thaw large pieces in a cool room in a covered container
• Make sure food is defrosted all the way through
• Thawing can be done using clean, cold water
• Reducing bulk will speed up thawing
• Once thawed, treat defrosted food as chilled
Refrigeration
• If possible store raw and cooked food in
separate refrigerators
• Defrost and clean regularly
• Disinfect door handle every day
• Temperature should be below 5ºC checked
regularly and recorded
Refrigeration Storage
• Place raw food below cooked food
• Ensure foods are labelled and dated to allow stock
rotation
• Follow ‘First In First Out’ rule (FIFO)
• Enclose individual foods in containers to prevent
contamination and tainting
• DON’T overload the refrigerator
• DON’T put hot food in the refrigerator
• DON’T store tins of open food in the refrigerator
• Check stock regularly
Freezers
Freezer Storage
Displaying Food
Display Units
Probe Thermometers
Dry Stores
• Dry food areas must be well lit, clean, cool, dry and well
ventilated
• Food stored off the floor
Storage
Food should be stored in date order.
Use By Date
Preservation Methods
• Canning
• Dehydration
• Pasteurisation
• Pickling
• Salt
• Sterilisation
• Sugar
• Ultra Heat Treatment (UHT)
• Vacuum packing
36 Food Storage and Deliveries
Deliveries
Check:
• Quality
• Evidence of damage by pests
• Evidence of damage due to food spoilage
• Evidence of contamination
• Items are well within date
• Refrigerated or frozen foods are at the correct
temperature
36 Food Storage and Deliveries
Food Spoilage
Food is ‘spoiled’ when it is unfit for human consumption.
The main causes of food spoilage are:
• Microbial and enzyme activity – can change food’s colour, taste,
smell appearance or texture
• Chemical contamination – e.g. food has been in direct contact
with fly sprays or cleaning chemicals
• Physical contamination – undesirable foreign objects have
entered food such as human hair or food pests
LABEL SPOILED FOOD ‘UNFIT FOR HUMAN CONSUMPTION’
AND STORE IT IN A DESIGNATED AREA AWAY FROM OTHER
FOOD.
38 Temperature Control Quiz
100ºC
75ºC
63ºC
5ºC – 63ºC
5ºC or below
-18ºC or below
38 Temperature Control Answers
Thank you