food hygiene- learning resources.pdf

7/30/2019 Food hygiene- Learning resources.pdf

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Source material and Glossary

11

Source material

Contents

People at risk (1:5) 0:01

Causes and symptoms of food poisoning (1:6) 0:020:03

Bacteria (1:7) 0:04

Pests (1:8) 0:05

Preserving food (2:5) 0:06

General rules for food storage (2:6) 0:07

Food storage (2:7) 0:08

Hygiene habits (3:1) 0:09

Washing up (3:4) 0:10

Legal news (4:2) 0:11

Hazard analysis (4:3) 0:12

Principles of good design and use of food premises (4:4) 0:13

FHy


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FHy FHy 0:01

People at risk

FoodpoisoningcostsUKmillions!Shock facts released today by the

Food Standards Agency show that

millions of workers are off sick

because ofpoor food hygiene.This is

costing the countryastaggering 350

millionper year, enough tobuild a

newhospital every twelve months!The report from thegovernment

watchdog, the FSA, states that an

amazing 5.5 million people are

affected by foodpoisoning every

year. Thats 9% of the UKs

populationof60million people. 7 out

of 10 of the victims (71%) of food

poisoningbelieved their food-borne

illnesswas caused by foodprepared

out ofthehomein restaurants, fast-

food places, cafes, supermarkets,

market stalls,by caterers you

name it. Victim Jen Owen says, It

makesyouwonderwhether its safe

toeatoutany more!The cost to the country, interms

oflost working time andsoaring bills

to the already-stretched NHS, is

estimatedtobe at least 350million

a year. Thats enough tobuild a

brand-newhospital every year!We

say itstime to act.


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FHy FHy 0:02

Causes and symptoms offood poisoning

Bacteria Caused by Symptoms Incubates Lasts

for for

eating raw or undercooked fish

and meat not washing fruit and

vegetables thoroughly leaving and then re-using food

in opened tins, especially fish

and corned beef allowing soil or dust to come

into contact with food by not

wearing protective clothing or

not washing hands leaving food uncovered so that

it comes into contact with dust

and dirt.

Clostridium

botulinum

(toxin in food)

breathing difficulties difficulty in swallowing slurred speech dizziness headache muscle paralysis that

can cause death.

1236

hours

Several

months

leaving cooked rice and cereals

too long before eating them allowing soil or dust to come





and dirt.

Bacillus cereus

(toxin in food,

or in intestine)

These bacteria cause

different symptoms

depending on whether the

toxin they produce is in

the food or in the

intestine.

Symptoms from foodtoxin: nausea vomiting.

Symptoms from intestine

toxin: colic diarrhoea.

Deaths from either are

very rare.

19 hours 1224hours

816

hours

2448

hours


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14

FHy FHy 0:03

Bacteria Caused by Symptoms Incubates Lasts

for for

Causes and symptoms offood poisoning

Staphylococcus

aureus (toxinin food)

abdominal cramps

low body temperature vomiting, sometimes so

severe that

hospitalisation is

required deaths are rare.

26 hours 2448

hours

food handlers and kitchen staff

not covering open wounds orinfected cuts or boils

adequately food handlers and kitchen staff

not wearing protective clothing

or following hygienic

procedures, and allowing food

to come into contact with

germs from skin, nose, mouths

and throats drinking raw cow or goat milk eating undercooked foods

containing or having come into

contact with animal skin.

Salmonella

(infection)

vomiting diarrhoea abdominal pain fever

symptoms can besevere, and can even

lead to death in infants,

the elderly or the infirm when you have had

Salmonella, you can

carry it around in your

body and infect other

people.

636

hours

17 days

allowing soil or dust to come





and dirt food handlers and kitchen staff

not washing hands properly

after using the toilet eating raw or undercooked

meat.

Clostridium

perfringens

(toxin in the

intestine)

abdominal pain diarrhoea nausea (rarely vomiting) symptoms are fairly

mild, deaths are rare.

818

hours

1248

hours

food coming into contact with

animals (e.g. pets, or rodent

pests) eating raw or undercooked

meat or chicken eating raw or undercooked

contaminated eggs drinking untreated milk drinking untreated water coming into contact with

sewage, for example by flies

feeding on both sewage and

food.


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FHy FHy 0:04

Bacteria

A guide to what bacteria are, their reproduction rate and influences on this, and

pathogenic and spoilage bacterias effects on the food we eat.

1. What are bacteria and where do they grow?

Bacteria are micro-organisms. This means they are so small we cant see

them with the human eye.

Bacteria need warmth and moisture to grow. They reproduce by dividing

themselves, so one bacterium becomes two and then two become four and

so on.

In the right conditions one bacterium could become several million in

8 hours and thousands of millions in 12 hours.

Food Hygiene

Programme Guide

In-depth study into pathogenic bacteria and

their reproduction

Author: Dr R Roberts

Assisted by: M. Hackney

Dr F Boyd

R. Freeman

Introduction

This study will cover the following areas:

1. Mitrochondrial expansion.2. Reproduction and growth in an acidic environment.

3. Pathogenic nucleic growth.

4. Slowing the rate of development.

1. Mitrochondrial expansion

In the mitrochondrial expansion phase of the pathogenic growth hormone

physicardia-crobatical the rate of exchange of the physical properties is in

direct proportion to the rigomort function of the extremis particularituli

membrane. This paper sets out to examine the difficulties in the

measurement of the bipolar metamorphosis of the pathogenic organism.


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FHy FHy 0:05

Pests

Kinds of pest Hazards to health Methods of control

Carrying germs from unhealthy

places, for example:

rats carrying disease from the

sewers they live in flies carrying disease from

rubbish tips and animal

droppings wasps carrying dirt and germs

from dustbins.

Carrying bacteria inside theirbodies, for example:

passing on bacteria from saliva

and defecating while eating

food passing on food-borne diseases

like dysentery and Weils disease

carried by rats urine.

Contaminating food with:

droppings

eggs fur nest materials mites parasites dead bodies.

Causing physical damage to

property:

damage to furnishings, e.g.

wooden store cupboards

damage to electrical cables,causing a fire hazard

materials used for nests.

Keep food covered at all times. Store food in sealed containers

(this will help to keep it fresh as

well as safe). Never leave food outside. Make sure rubbish bins are kept

closed and emptied regularly. Check deliveries of fruit,

vegetables and cereals for pests,

and around all packaging.

Check stored food carefully andregularly for signs of pests.

Dont keep grains, cereals or

spices for too long. Keep the food storage areas and

preparation areas clean all the

time. Check around bins

especially. Clear up any food spillages

immediately. Dont leave doors and windows

open. Tell your manager immediately

if you see any signs of pests.

Insects that come in from outside,

for example:

flies moths ants cockroaches fruit flies

Insects that live in stored food,

for example:

beetles mites weevils

Rodents:

rats mice

Birds:

pigeons sparrows starlings seagulls

Pets in the kitchen:

dogs cats hamsters, mice and rats birds


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FHy FHy 0:06

Preserving food

Preserving food

These paragraphs are all about different methods of preserving food.

The topic sentence is highlighted for you in each one. Remember to

keep stopping to check you have understood what you are reading.

Circle words you dont know and look them up in the glossary.

Heat treatment

Heat can be used in different ways toprolong the shelf life of food. A

medium heat is used in pasteurising

milk and egg products, which then

have to be kept refrigerated. UHT

(ultra heat treatment) is used to keep

milk and milk products, like custard,

safer for longer. Sterilisation is used

for canned and bottled foods and uses

different temperatures and lengths of

time depending on the size of the can

and whats inside it.

Low temperatures

Food can either be frozen or chilled

to stop micro-organisms from re-

producing. Both have to be done

quickly to make sure the food isnt

damaged or spoiled. Frozen and

chilled foods must be kept at low

temperatures.

Drying

Drying food, or dehydration, takes out

the moisture that feeds spoilage

bacteria, so food like fish, meat,

vegetables and fruit can be kept for

long periods.

(Paragraph 4)

Smoking food adds flavour as well as

preserving it. Cheese, fish, chicken,

sausages and bacon are often smoked.

Chemical preservation

Chemicals can preserve food by makingit difficult for micro-organisms to grow

there. Salting, pickling, curing and

preserving with sugar are examples of

chemical preservation. Some herbs

and spices can also help to preserve

food. Artificial chemicals, such as

sorbic acid, sodium benzoate and

sulphur dioxide are found in many

foods today. Artificial chemicals are

given an E number.

Controlled packaging

Many micro-organisms need oxygen to

live and grow, so controlled packaging

removes oxygen. Vacuum packaging

removes oxygen so that they cant

grow. Sous-vide packaging combines

vacuum packaging with pasteurising

and chilling. Gases can also be used to

remove oxygen. When they are used

food labels must say Packed in a

protective atmosphere.

Irradiation

This is most useful for grains and

spices. It kills insects as well as micro-

organisms by exposing food to a form

of radiation.


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FHy FHy 0:07

General rules for food storage

Store food immediately after you have checked the delivery.

Always deal with high risk, frozen and perishable foods before dryand canned goods.

Keep high risk and perishable foods out of the temperature dangerzone.

Always read the storage instructions on the label or box. Place

foods in the correct storage areas. You must protect food fromcontamination.

Never store food on the floor, always use shelves or pallets.

Use clean, dry containers and wrappers if food needs to be dividedinto smaller quantities or re-wrapped.

Stack shelves carefully without overloading them and leave enoughspace between goods for air to circulate freely.

Keep storage areas clean and dry; clear up any spills immediately.

Rotate stock. Never use food that has just arrived when you havestock on the shelves that should be used first.

Tell your manager about any signs of pests.

Separate any food that could be spoilt or has gone past its datemark to ensure that it is not eaten and tell your manager. He

or she will tell you what to do once the food has been checked.Unacceptable food should be returned to the supplier or destroyed.

Always store cleaning chemicals and materials in separate, clearlylabelled areas.


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FHy FHy 0:08

Food storage

MEMO

To: All staff From: J.M. Alley, Head Office

Re: Upcoming Health Officer Inspection

As you know, acting on complaints made by two customers, an inspection of your

premises is to be carried out by an Environmental Health Officer on Monday. A head

office employee came to inspect your premises in advance, and made the following

observations:

Food workers were seen to be throwing a delivery of potatoes and other vegetables

into the storage area. Handle everything with care: rough handling can accelerate

spoilage.

Several items in the freezer were found to be poorly wrapped or not wrapped at all.Freezer burn is caused by dehydration damage when food is frozen without proper

wrapping and moisture evaporates.

Inappropriate storage in the fridge may allow raw meat to drip onto cooked food.

It is essential to follow company guidelines in this regard.

Rubbish appears to be being stored for too long. This will cause an infestation of flies.

If this continues, the premises could face closure by the Environmental Health

Department.

I recommend all staff are retrained in food hygiene as soon as possible, and the

above problems are rectified immediately.

Please ensure these recommendations are carried out with immediate effect under

Mrs Smythes supervision. No food is to be sold to the public without her

written approval.


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FHy FHy 0:09

Hygiene habits

Hand hygiene

Wash your hands frequently throughout the

day, especially when you begin work, whenever

you have handled food, after going to the toilet

or outside, and after smoking. Never test food

with your finger, always use a clean spoon.

Dont wear nail varnish it could flake off into

food or jewellery, which could trap bits of

food and cause cross-contamination.

Cover cuts, scratches and spots with awaterproof plaster to prevent spreading

bacteria to food and to protect the wound or

spot. Waterproof plasters should be brightly

coloured they are usually blue so that they

can be easily seen if they come off. Some

plasters contain a thin metal strip so that they

can be automatically identified by a metal

detector on production lines. If a plaster does

fall into food, tell your employer immediately.

Ifyou have a weeping spot or boil, you must

report this to your employer before you start

work. People are the main source of

Staphylococcus aureus food poisoning

bacteria, which can spread from infected spots

or boils

How to wash hands thoroughly:

1. Rinse any bits of food or dust off your hands.

2. Use comfortably hot, running water.

3. Use one squirt of soap from the dispenser.

4. Rub soap all around, including between your fingers.

5. Scrub nails with a nailbrush, especially if you have been to the toilet or have been

handling raw food.

6. Rinse the nailbrush off carefully.

7. Rinse hands thoroughly, back and front.

8. Dry hands carefully on paper towels.


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FHy FHy 0:10

Washing up

Read the information on this page, then answer the

multiple choice questions on the learner page.

Washing up

Dishwashers provide an effective way to clean and disinfect items

used in the preparation of food. Rinse cycles run at 82C to

89C. Always follow manufacturers instructions, making sure

that the machine is stacked without blocking the cleaning jets

and is filled with the right amount of correct chemicals.

Washing by hand

Many food activities involve washing some items by hand.

Wherever possible, use two sinks side by side.

Wear rubber gloves to protect your hands from hot water and

chemicals.

Remove particles of food scrape and rinse if necessary.

Wash the items, ideally in the first sink, with hot water(at about 55C) and detergent, using a cloth or a brush.

Replace the water if it becomes cool or greasy.

Rinse in very hot water at 82C is ideal using a second

sink if possible. Leave items to soak for 30 seconds. If possible,

use a purpose designed basket to lower and lift items out of

the water.

Dry the items, preferably by leaving them to air dry, in a

clean, dry area safe from contamination.


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FHy FHy 0:11

Legal news

Fast food restaurant ignored

20 warnings

The owner of a fast food restaurant in

Huntingdon who failed to improve standards

despite 20 visits from Environmental Health

Officers over 18 months has been banned

from running a food business for six months.

The proprietor was also fined 10,000 and

ordered to pay 3,000 costs after Huntingdon

District Council prosecuted him for 11

breaches of food safety rules. The offences

included lack of cleanliness of the premises

and food preparation equipment, structural

defects, and poor storage and removal of

refuse.

National supermarket sells out

of date food

A national supermarket store has been fined2,000 and ordered to pay 8,500 costs after

pleading guilty to selling a mouldy carrot

cake that was three weeks past its best before

date. Only months previously the same store

was given a formal caution after a 40mm long

bolt was discovered in a loaf of bread.

Restaurant closed down for rat

infestationA Chinese restaurant has been closed down

for 10 days and the owner fined 2,000 for

failing to deal with a rat infestation. The

owner was aware of the problem for a month

before Environmental Health Officers visited,

she had attempted to tackle the rat infestation

herself but had failed to make an impact.

Rat droppings were found in the food

preparation, storage and serving areas.

Public house fined for dirty

kitchen

The landlord of a pub in County Durham

has been fined 1,200 and ordered to pay

800 in costs after Environmental Health

Officers found a build-up of dirt in the

kitchen and on equipment. Bloodstains from

raw meat were found inside the pubs fridge

that was also used to store cooked foods. The

landlord was prosecuted for breaches of the

temperature control regulations and general

food hygiene regulations.

Local butchers shopprosecuted for opening

without meat products

approval

North East Derbyshire District Council have

prosecuted a local butchers shop for five

offences including operating a meat products

plant without approval and a number of

Food Safety (General Food Hygiene)

Regulations breaches. The owner was fined1000 for each of the five offences and

ordered to pay costs of 846.

Meat products approval is required in certain

cases where businesses supply meat to people

other than the final consumer.


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FHy FHy 0:12

Hazard analysis

Example Hazard Analysis Flowchart for a retailing operation

Steps Hazard Control

Purchase anddelivery

Harmful bacteria present inready to eat foods.

Physical and/or chemicalcontamination of incoming

foods.

Use reputable suppliers. Specify delivery

temperatures.

Chilled storage Growth of harmful bacteria. Cross contamination.

Store high risk foodsbelow 5C.

Cover and separate raw andready to eat foods.

Reheating of

foods e.g. pies,pasties*

Survival of harmful bacteria. Reheat to a centre

temperature of 75C orabove.

Hot display/service/sale*

Bacterial, chemical, physicalcontamination.

Good personal hygiene. Minimise handling of food

through use of gloves, tongsetc.

Disinfection of equipment

and utensils e.g. slicers,boards.

Hold foods above 63C.


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Principles of good design and use offood premises

Information leaflet #2612

Call free phone number 085555555 for more information

Principles of good designand use of food premises

Employers and staff of food-relatedpremises should follow these principles:

The design of food premises should helpstaff to prevent contamination and tocontrol food temperatures. Check: Do thepremises you work in allow raw and cookedfood as well as clean and dirty tasks to bekept apart?

It is imperative that the design of foodpremises prevents pest infestation!

The best materials for the building andfurnishings are long lasting, waterproof,

smooth and easy to clean. Food equipment and utensils must also be

long lasting, waterproof, smooth, resistantto damage and easy to clean. Check: Arethe equipment and furnishings placed insuch a way as to make thorough cleaningeasy?

There should be a well-planned route forfood through the premises.

Food handlers must plan their work so thatthey make the fewest number of journeysaround the food area as possible.

Have you followed all health and safetyprocedures and food hygiene regulations?Make sure by asking your local EnvironmentalHealth Officer for advice.

FOODHYGIENEAGENCY

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Source material and GlossaryFHy 0:13FHy


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Source material and GlossaryFHy

abdominal in the region of the abdomen or belly

accelerate speed upadequate suitable, good enough

allergy an abnormal response of the bodys

immune system to a normally harmless food

approximately about that many, could be a bit

more or a bit less

artificial not from nature, man-made

assess find out about and make a decision about

bacteria very small, single-cell living thing which

can multiply very quickly

chemical a substance that can change other

substances

chemical preservation treating food with natural or

artificial chemicals to keep it safe

circulate let air move freely around something

condensation steam turning to droplets that can

settle over everything in the area

conditions illnesses with particular signs or

symptoms

contaminate make something infected with

bacteria

contaminated food that is contaminated has come

into contact with something else that could makewhoever eats it ill

contamination when food has come into contact

with something else that could make whoever

eats it ill

corrosive a chemical with the power to dissolve or

eat away human skin, metal and other substances

control a measure that can be used to remove a

hazard completely or reduce it to a safe level.

Typical control measures include time and

temperature targets, cleaning food contact

surfaces and visual inspection

critical control points steps at which it is essential

that hazards are removed or reduced to a safe

level in order to ensure that food is safe to eat

curing mixing salt or salted water with food to help

prevent bacteria growing

day dots colour-coded dots on foods showing the

last day they can safely be eaten

defecating passing waste from the body

degrees Celsius the unit of measurement for

temperature

dehydration taking any moisture out of fooddesign premises decide where things should go in

a food shop or other outlet

detergent chemical mix that cleans dirt away; soap

diarrhoea very loose stools when you go to the

toiletdiscard throw away

disinfect kill bacteria

disinfectant chemical mix that kills germs

dysentery a dangerous disease that causes severe

diarrhoea

effective something that works well

enforcement authority people employed by the

government to make sure laws are obeyed

entitled to expect should expect to have

equip premises put equipment into a food shop or

outletevaporate water coming out of the food and going

into the air

exempt not included in the usual rules

expired ended, finished, gone past

expose allow to come into contact with

facilities equipment and materials required for a

particular purpose

flammable likely to catch fire

flexibility a bit of leeway; a little bit more or less is

acceptable

flow chart chart or diagram showing a complexactivity or process

food intolerance an unpleasant reaction to food

that isnt related to the immune system the

bodys response system to germs and disease

food poisoning illness caused by bacteria in food,

ranging from slight stomach upset to death

food-borne illness an illness caused by eating food

frequently often

hazard a physical, chemical or biological agent

present in food which has the potential to cause

harm, injury or deathhazard analysis collecting and making decisions

about information on things that could be

dangerous

highly perishable foods that do not stay fresh for

very long; foods without preservatives

hospitalisation taken into hospital

human consumption (fit for) that can be (safely)

eaten or drunk (consumed) by people

hygienically in a way that is clean and doesnt pass

germs on

illustration a picture in a book or article whichexplains something or adds information

imperative absolutely necessary; critically

important

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Glossary


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inappropriate incorrect; not suitable

incubation period the time it usually takes from

consuming food to the first symptoms of

poisoning

infestation large numbers of pests

inspection looking at carefully, to make suresomething is being done properly

irradiation to treat food with radiation to stop

bacteria from reproducing

irritant something likely to cause reddening,

swelling, itching, burning, or blistering

logical sequence steps that have to come in a

particular order to make sense

low immunity a weak response to germs or disease

micro-organisms tiny living things, like bacteria,

fungi, yeasts, moulds, viruses and parasitesmisleading pretending to be something else

mite a very tiny creature of the spider family

moisture dampness

monitor keep checking

mould a very small type of fungus which grows on

food

nausea a feeling of sickness

neglected not thought about enough, not

considered or not done

observation something you have seen for yourself

operate premises run a shop or other outlet thatprepares food

organism a very small cell or form of life

oxygen an important gas in the air that we breathe

paragraph two or more sentences about a

particular topic

paralysis being unable to move at all

parasites animals or plants that live in or on other

animals or plants

particles small bits

pasteurising heating food to a moderate

temperature to kill some but not all micro-

organisms

pathogenic bacteria small organism able to cause

disease

per cent (%) a type of fraction where the value is

given as a measure out of every 100. For

example, 25% means 25 out of 100 or 25/100.

perishable foods that can spoil or go bad quickly

physical something that you can see and touch

pickling mixing vinegar with food to help prevent

bacteria growing

poison something that can harm or kill a livingthing

poisonous description of a substance that can harm

or kill a living thing

premises buildings in which work is carried out.

Food premises include factories, shops,

restaurants, market stalls, delivery vehicles, ships,

trains and aeroplanes anywhere food is handled.

prevent contamination stop anything getting into

food that shouldnt be thereprinciples important ideas about how something

must be done

prosecuted taken to court to be judged

publisher company that prints and distributes texts

or designs and updates websites

purpose designed built specially for a reason

radiation a form of energy from heat or light that

you cant see

rectified put right

refrigerated stored or displayed in a fridge

regulations rules made to control thingsrelevant related to or important to something;

related to what you are talking about

reproduce make a new generation

requirements what is needed

responsibility something for which you are

responsible, are in charge of or have to do

rotate change around, so that the oldest food is

used first

salting mixing salt or salted water with food to help

prevent bacteria growing

sanitizer a mix of detergent and disinfectantsatisfactory good enough

shelf life the length of time that a food item is safe

to eat

similar symptoms signs of illness that are the same

as the signs of food poisoning

smoked food food treated with smoke from oak or

ash wood, which helps to slow down bacterial

growth

sodium benzoate a chemical used to preserve

prawns, margarine, soft drinks, barbecue sauce,

orange squash and other foodssorbic acid a chemical used to preserve yoghurts,

sweets, soft drinks, processed cheese and other

foods

sources beginnings, where something comes from

sources of ignition sparks, open flame, etc. which

could set something on fire

sous-vide a method of preserving food that

combines pasteurising, chilling and vacuum

packaging

spoilage bacteria small organisms able to spoil

food

spores the protective form of some bacteria

sterilisation the process of making something

completely clean and free from bacteria

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stock rotation making sure that the oldest stock is

used first

sulphur dioxide a chemical used to preserve dried

fruits and vegetables, fruit juices and syrups, beer,

wine, cider, sausage meat and other foods

technical language language related to science and

technology, or about a particular subject; words

which are not widely used

temperature gauge tool used to measure

temperature

toxin poison, produced by some bacteria and some

moulds

untreated (e.g. milk) food that hasnt had

anything done to it to stop bacteria from growing

vacuum packaging food packages with all air

removed, to help prevent bacteria growingventilated air is able to move freely around

ventilation letting fresh air into a space and stale air

out

vomiting being sick, throwing up

weevil a little beetle which eats grains and cereals

Weils disease an illness which can be fatal caused

by rats urine in water

with immediate effect straight away

workflow the route that food, people and

equipment follow through all the stages of

preparing food, from delivery to sale or service

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