Hygiene Sense Food Safety Level 1 Highfields Version...

Front 1

What Hazard is microbiological

Back 1

Contamination of cooked food with bacteria. Multiplication of bacteria. Survival of bacteria.

Front 2

What hazard is Physical

Back 2

Contamination of food with glass or nails

Front 3

What’s a Chemical hazard

Back 3

Contamination of food with Pesticides or bleach

Front 4

What’s a allergenic hazard

Back 4

Contamination of food with peanuts or sesame seeds

Front 5

What is Bacteria ...

Back 5

Bacteria are minute... you can’t see them without a microscope.

Most bacteria are harmless but some can cause food poisoning and food spoilage.

Food poisoning bacteria are found everywhere but especially on and in raw food, people, insects, rodents, pets, refuse and waste food. These are known as SOURCES of food poisoning bacteria.

Front 6

What conditions do bacteria need to multiply?

Back 6

Bacteria need the right type of food, including moisture, the correct temperature (the ideal is between 20oC and 50oC, and sufficient time. Some food poisoning bacteria can reproduce every 10mins.

Front 7

What are the routes of contamination for food poisoning bacteria...

Back 7

- Raw food

- People

- Animals

- Pests

- Soil

- Dust

- Waste

Front 8

Does a source of food poisoning in direct contact with ready-to-eat food become contaminated

Back 8

Yes

Front 9

Does Bacteria rely on vehicles to transfer them from sources to ready-to-eat food?

Back 9

Yes, the main vehicles are hands, cloths, equipment, utensils, and other food-contact surfaces.

Front 10

What is cross-contamination?

Back 10

This is a transfer of bacteria from a contaminated source (often raw food) to ready-to-eat foods.

Front 11

How do you Control Microbiological hazards?

Back 11

Keep food poisoning bacteria out of ready-to-eat food.

High standard of personal hygiene and good hygiene practices.

Separate raw and ready-to-eat food at all stages of storage

Well-designed and proper use of suitable equipment/utensils

Effective cleaning and disinfection. Particular care is needed with wiping cloths

Effective storage and disposal of waste and unit food

Effective pest control

Front 12

How do you control contamination hazards

Back 12

Prevent cross-contamination

Keep raw and ready-to-eat foods seperate

Front 13

What is the Danger Zone

Back 13

Between 5oC to 63oC

Front 14

Should we keep food hot or cold?

Back 14

Keep food hot OR cold!

Front 15

A core temperature of what is usually recommended, although lower temperature maybe used for a longer time.

Back 15

75oC

Front 16

How do u stop contamination?

Back 16

Separate raw and ready-to-eat food

Front 17

How do u stop Multiplication

Back 17

Refrigerated storage BELOW 5oC

Front 18

What temperature should stop multiplication?

Back 18

Below 5oC

Front 19

How do you control hazards and controls

Back 19

Food deliveries maybe contaminated with chemicals such as pesticides or weedkiller. Contamination may also result from poor cleaning or pest control on the the premises.

Front 20

Controls of chemicals with food...

Back 20

This is not delivering or storing cleaning chemicals with food... never storing chemicals in unmarked or food containers and never store food in chemical containers.

Front 21

What is a allergen

Back 21

Allergens are substances, usually proteins which cause the body’s immune system to react. In severe cases this may result in anaphylactic shock and even death.

Front 22

Controls include -

Back 22

Segregation, suitably labelled packaging, effective hand washing and cleaning.

Front 23

What’s personal health and hygiene

Back 23

- YOU maybe prosecuted if you break the law relating to personal hygiene

- Most people carry food poisoning organisms at one time or another in their nose, mouth, intestine or on their hands

- Food poisoning organisms can be spread by food handlers sneezing or coughing or if they touch ready to eat food

- Hands are the main route for transferring food poisoning organisms to ready to eat foods

- Hygiene training helps prevent food poisoning

Front 24

What MUST you do before handling food or enter a food room?

Back 24

Put on Clean protective clothing that completely covers normal clothing, head covering that encloses the hair, remove all jewellery, including watches and nail varnish and wash your hands properly, especially fingertips and nails.

Front 25

Report to the Manager if:

Back 25

There are no waterproof dressings or other essential first aid equipment, no soap or hand drying facility, or if your protective clothing needs to be changed. Keep yourself clean and food safe.

Front 26

When do you was your hands?

Back 26

- Before entering a food room/handling food

- After using the toilet

- After handling a dressing

- After handling soiled nappies or clothing

- After handling contaminated packaging

- After dealing with a person suffering from diarrhoea or vomiting

- After cleaning up animal accidents

- After handling raw food

- Before handling ready to eat food

Front 27

What are the 8 processes to washing your hands...

Back 27

1. Wet hands thoroughly

2. Use liquid soap

3. Rub hands vigorously...

4. Especially the nails and the fingertips

5. Rub the thumbs

6. Rinse hands thoroughly

7. Use paper towel to dry complete

8. Turn OFF tap using the paper towel

Front 28

Whilst in a food room or handling open food what MUST You NOT do...

Back 28

Smoke

Scratch your head

Touch your mouth/nose/bite finger tips, eat sweets, chew gum or taste food with an unwashed spoon or your fingers...

Handle ready to eat food unnecessarily

Wear jewellery, nail varnish, ware strong smelling perfume/aftershave

Blow into glasses or handle the parts of plates or equipment which come into direct contact with ready to eat food.

Front 29

Before handling food you must...

Back 29

Wash your hands properly before starting work

Cover cuts with a waterproof dressing

Remove protective clothing when using the WC or leaving the food premises

Turn away from food or work surfaces to cough/sneeze into the upper arm or shoulder

Wear strong sensible shoes

Use a clean paper tissue to blow your nose, then wash your hands

Front 30

What is disinfectant...

Back 30

A chemical that reduces the number of bacteria to a safe level

Front 31

What is a sanitiser

Back 31

A detergent and disinfectant combined

Front 32

Why do we clean?

Back 32

Dirty premises lose customers and attract pests.

To remove matter on which bacteria would grow.

To allow effective disinfection.

To reduce the risk of foreign matter contamination.

To provide pleasant and safe working conditions.

To comply with the law.

Front 33

What must you do after handling refuse?

Back 33

Wash their hands thoroughly.

Front 34

Do’s of cleaning...

Back 34

Follow instructions of the cleaning schedule/plan cleaning

Use protective clothing

Remove or cover all food.

Start at the top and work down.

Use the correct cleaning chemicals and equipment.

Pay particular attention to hand-contact surfaces, such as handles on fridges...

Change water which becomes cool or dirty

Report defective or damaged equipment, shortage of chemicals or absence of protective clothing

Empty waste bins regularly throughout the day and always at the end of the day

Front 35

Don’t of cleaning

Back 35

Mix chemicals

Use wash bins for washing equipment

Play about with chemicals or cleaning equipment

Transfer chemicals to unmarked or food containers

Use the same equipment for cleaning WC’s and food rooms

Front 36

Poor cleaning will result in

Back 36

Contaminated food

Front 37

After cleaning you should

Back 37

Clean and disinfect cleaning equipment and leave to dry

Do Not store equipment in bleach or other disinfectant overnight

Store cleaning equipment and chemicals separately from food, preferably in locked cupboards

Throw disposable cloths away

Wash your hands

Front 38

6 Stage cleaning

Back 38

Pre-clean

Main clean

Rinse

Disinfect

Final rinse

Leave to air-dry

Front 39

Safe handling and storage of food-

Back 39

Check dates and food condition for mound or odours

Check for pests and signs of pest

Check for blown cans and damages packages

Check the temperature of high-risk and frozen food

Report unsatisfactory deliveries

After checking move food to storage within 15mins maximum

Front 40

Storage

Back 40

Keep food off the floor and away from walls

Use oldest stock first and don’t use out of date stock

Don’t use food in damaged containers or rusty, dented cans

Report unsatisfactory food or signs of pests to your supervisor

Front 41

What is stock rotation

Back 41

Ensuring older food is used first, First in, First OUT

Front 42

High-risk foods...

Back 42

Perishable foods have a short shelf life, ensure they are in date as it’s unsafe and illegal to alter this date or sell the food after this date.

Front 43

What is low-risk food...

Back 43

This does not support the growth of bacteria, but is given a best-before date.

Front 44

What are High-risk foods?

Back 44

High-risk are ready to eat foods which support the growth of food poisoning bacteria and need refrigerated storage eg - shellfish,dairy products, cooked meat etc...