How to Take Care of the Working Area

Basic Food Safety and Hygiene

Food safety and hygiene are crucial for preventing food borne illnesses and ensuring that food is safe to eat. Here are some fundamental principles and practices:

Personal Hygiene

• Hand Washing: Wash hands thoroughly with soap and water before handling food, after using the restroom, and after handling raw meat or other contaminants.
• Health Checks: Do not handle food if you are sick, especially if you have symptoms of gastroenteritis.
• Clean Clothing: Wear clean clothing and use aprons to protect food from contaminants.

Food Storage

• Temperature Control: Keep perishable foods refrigerated at 4°C (40°F) or below. Hot foods should be kept at 60°C (140°F) or above.
• Separation: Store raw meat, poultry, and seafood separately from ready-to-eat foods to avoid cross-contamination.
• Proper Sealing: Use airtight containers to store food to keep out pests and prevent contamination.

Food Preparation

• Clean Surfaces: Regularly clean and sanitize kitchen surfaces, cutting boards, and utensils.
• Avoid Cross-Contamination: Use separate cutting boards and knives for raw meat and vegetables.
• Cook Thoroughly: Ensure that foods are cooked to safe internal temperatures (e.g., 75°C or 165°F for poultry).

Cooking and Serving

• Check Temperatures: Use a food thermometer to check the internal temperature of cooked foods.
• Avoid Room Temperature: Do not leave perishable foods out at room temperature for more than 2 hours (1 hour if above 32°C or 90°F).
• Safe Serving: Serve food on clean plates and use clean utensils.

Cleaning and Sanitizing

• Regular Cleaning: Clean kitchen surfaces, equipment, and utensils regularly using hot, soapy water.
• Sanitizing Solutions: Use appropriate sanitizing solutions for food contact surfaces (e.g., a solution of 1 tablespoon of unscented liquid chlorine bleach in 1 gallon of water).

Pest Control

• Prevent Entry: Keep doors, windows, and other entry points closed or screened to keep out pests.
• Proper Waste Management: Dispose of garbage promptly and keep trash cans covered.

Handling Leftovers

• Quick Cooling: Refrigerate or freeze leftovers within 2 hours of cooking.
• Reheating: Reheat leftovers to at least 75°C (165°F) before consuming.
• Shelf Life: Consume refrigerated leftovers within 3-4 days.

By following these guidelines, you can significantly reduce the risk of food borne illnesses and ensure the safety and quality of the food you prepare and consume . 

Introduction to Food Safety

Food safety is the practice of safeguarding consumers from hazards that can cause injury, harm, or illness. It involves implementing processes and protocols to ensure that food is handled, prepared, and stored in ways that prevent contamination and food borne illnesses.

Consequences of Poor Food Safety Practices

When food safety protocols are not followed correctly, several negative outcomes can occur:

Customer Complaints and Illnesses:

 If you work in the food industry, neglecting food safety can lead to customers experiencing food borne illnesses. This can result in numerous complaints and potentially severe health consequences for consumers.

Reputation Damage and Business Closure: 

A business known for poor food safety can suffer from a tarnished reputation. This loss of trust can lead to a decline in customers and, ultimately, the potential closure of the business. The reputation of your organization is directly tied to the commitment of its employees to food safety.

Increase in Food borne Illness Outbreaks: 

The Food Standards Agency (FSA) estimates that there are more than 850,000 cases of food borne illnesses in the UK each year. Many of these cases go unreported, but they highlight the significant public health impact of food safety failures. Ensuring proper food safety practices can help reduce these numbers and protect public health.

Adhering to food safety guidelines is crucial in maintaining the health of consumers and the success of food-related businesses.

food safety is your responsibilit  

As a food handler, ensuring food safety is paramount to prevent food borne illnesses and maintain quality. Here are key practices to follow:

Proper Storage:

• Refrigeration: Keep perishable foods at temperatures between 0-8°C, ideally around 5°C, to slow down bacterial growth.
• Freezing: Store frozen foods at -18°C to preserve them safely for extended periods.
• Dry Storage: Maintain cleanliness and organization in dry storage areas. Implement stock rotation (First In, First Out - FIFO) to use older stock first and prevent spoilage.

Date Marking:

• Best Before: Label non-perishable items with “best before” dates to indicate optimal quality.
• Use By: Mark perishable items with “use by” dates to ensure they are consumed before they become unsafe.

Cooking and Re-heating:

• Ensure food reaches the correct internal temperature to kill harmful bacteria. Use a food thermometer to check.
• Reheat food thoroughly to at least 75°C to ensure it is safe to eat.

Hygiene:

• Food Hygiene: Prevent cross-contamination by using separate utensils and surfaces for raw and cooked foods.
• Personal Hygiene: Wash hands frequently with soap and water, especially after handling raw food, using the restroom, or touching face/hair. Wear clean clothing and appropriate protective gear (gloves, hairnets).

HACCP Systems:

• Hazard Analysis Critical Control Points (HACCP): Follow HACCP protocols to identify, assess, and control potential hazards at critical points in the food handling process. Implement control measures to mitigate these hazards effectively.
• By adhering to these practices, you ensure the food you handle remains safe from contamination, safeguarding the health of those who consume it. 

What is a hazard?

In food production, a hazard is anything that can cause harm to a customer.

A control point is the step in the making process where the hazard must be controlled. This step has to be carried out correctly to make sure the hazard is removed or reduced to a safe level. When the hazard is “high risk” the control points are called Critical Control Points (CCP’s), because it is critical (essential) that the hazard is removed or reduced.

HACCP

Hazard Analysis and Critical Control PointsThis is a system to identify specific hazards and risks associated with food production and to describe ways to control these hazards and ways of minimising them.

Common food hazards

Three main types of food hazard that can contaminate food and cause injury or illness:

Physical 

occurs at any stage of food production. personal hygiene, hair on the food, handling, string, equipment, packaging, broken glass, foreign body, pests

Chemical

perfumes, detergents, cleaning, washing up, pesticides, chemicals used in agriculture and farming methods.

 Biological / Micro-organism spoilage 

yeasts, moulds, viruses, bacteria, Parasites, fungus

Physical contamination in food refers to the presence of foreign objects that can pose a risk to consumers. Here are common sources and preventive measures:

physical contamination

1. Bolts, Wire: These can be lost in food from manufacturing and production equipment.

• Prevention: Regular maintenance and inspection of equipment.

2. Cardboard, String, Staples: These can land in food when opening packaging.

• Prevention: Carefully open packaging and dispose of materials away from food preparation areas.

3. Earrings, False Nails: These can fall into food during preparation.

• Prevention: Remove jewellery and false nails before handling food.

4. Sweet Papers, Cigarette Ends: These can contaminate food if smoking or eating occurs during food preparation.

• Prevention: Do not smoke or eat while preparing food.

5. Glass and China: These can break and contaminate food.

• Prevention: Discard any food from broken or chipped containers.

6. Cat and Dog Hairs: These can contaminate food if pets are allowed in the kitchen.

• Prevention : Keep animals out of food preparation areas.

7. Vegetable Stalks: These can be inadvertently included in food.

• Prevention: Exercise care during food preparation to remove unwanted parts.

Ensuring these preventive measures are followed can significantly reduce the risk of physical contamination in food

Chemical Contamination Prevention in Food Handling

To ensure food safety and prevent chemical contamination, careful attention must be given to the cleaning process and handling of food and equipment. Here are key points to consider:

1.Cleaning Agents and Food Safety

• When washing dishes, utensils, and equipment, use food-safe cleaning agents and follow manufacturer instructions to avoid overuse or improper use.
• Ensure that all cleaning agents are thoroughly rinsed off to prevent any residue from contaminating food.

2.Drying Equipment

• Thoroughly dry all equipment, utensils, and surfaces after washing. Any remaining moisture can harbor cleaning agents that may contaminate food.
• Use clean, dry cloths or paper towels designated for drying food equipment to avoid cross-contamination.

3.Work Surface Cleaning

• Clean work surfaces with appropriate cleaning agents and ensure that they are completely rinsed and dried before placing food on them.
• Regularly inspect and clean surfaces to remove any traces of detergents or cleaning chemicals.

4.Handling Fruits and Vegetables

• Wash fruits and vegetables under running water to remove traces of pesticides, fertilizers, and other chemicals. For more thorough cleaning, use a brush for firm produce.
• Consider peeling fruits and vegetables where applicable to reduce the risk of chemical residues.

Best Practices

• Label and Store Cleaning Products Properly
• Store cleaning products away from food areas to prevent accidental contamination.
• Clearly label all cleaning agents to avoid misuse or confusion.
• Train Staff on Proper Cleaning Techniques
• Provide training for all food handling staff on the importance of preventing chemical contamination and proper cleaning procedures.
• Regularly review and update training to ensure compliance with food safety standards.
• Implement a Cleaning Schedule
• Develop and adhere to a cleaning schedule that covers all areas and equipment involved in food preparation.
• Document cleaning routines and check for adherence to ensure consistent hygiene practices.

By following these guidelines, you can minimize the risk of chemical contamination in food handling and ensure a safer food preparation environment.

Biological hazards;

Biological hazards are micro-organisms that can cause food poisoning, food-borne illnesses, or food spoilage. There are four main types of these micro-organisms:

1.Moulds:

• Nature: Tiny plants or fungi.
• Growth: Typically grow on the surface of food.
• Spores: Produce spores.
• Impact: Generally harmless, but some can produce mycotoxins, which are dangerous.

2.Yeasts:

• Impact: Do not cause food poisoning but can spoil food.
• Beneficial Uses: Used in the production of bread and beer.

3.Viruses:

• Impact: Cause disease by destroying living cells.
• Transmission: Carried by humans and animals, can be passed to food by infected food handlers.

4.Bacteria:

• Nature: Single-celled organisms.
• Presence: Found in water, air, soil, and on people.
• Beneficial Uses: Some are essential in food production, such as those used in making yogurt and actimel.

Types of Bacteria in Food Safety

1.Spoilage Bacteria:

• Impact: Affect the quality of food products.
• Signs: Evident through changes in smell, taste, texture, or appearance.
• Detection: Can be assessed using our senses (sight, smell, taste).

2.Pathogenic Bacteria (Harmful):

• Impact: Cause food poisoning, often without visible signs of contamination.

Common Pathogens:

• ( Salmonella ,Campylobacter ,Listeria ,E. Coli ,Staphylococcus Aureus )

Sources:

( Raw foods , People , Pests , Animals , Air and dust ,Water , Soil , Food waste)

Detection: Cannot be assessed using our senses; requires proper food safety practices and hygiene training to prevent contamination and spread.

3.Helpful Bacteria:

• Uses: Utilized in the production of various food items.
• Beer
• Cheese
• Yogurt
• Fermented meats like salami

Basic Food Safety and Hygiene Training

Food Hygiene: 

Ensuring cleanliness and safety in food handling to prevent contamination and spread of harmful bacteria.

Food Safety Practices: 

• Proper cooking and storage temperatures
• Regular handwashing
• Avoiding cross-contamination
• Using clean utensils and surfaces

This basic understanding of bacteria types and their impact on food safety can help in maintaining high standards of hygiene and preventing foodborne illnesses.

The ideal conditions for bacterial growth are:

1.Food: 

Bacteria thrive in environments rich in nutrients. They prefer protein-rich foods like meat, dairy, and eggs. However, they can also survive on minimal nutrient sources, such as residues from food, dirt, or even a tiny drop of blood.

2.Moisture:

 Water is essential for bacterial growth. Bacteria need moisture to absorb nutrients and to carry out metabolic processes. That’s why it’s important to keep surfaces dry, especially in areas like sinks where moisture is prevalent.

3.Warmth: 

Temperature plays a critical role in bacterial proliferation. The ideal temperature range for rapid bacterial growth is between 8°C and 63°C (46°F and 145°F), known as the “danger zone.” Within this range, bacteria can multiply quickly, which is why food safety guidelines often emphasize keeping foods either hot (above 63°C) or cold (below 8°C).

4.Time:

Given the right conditions, bacteria can reproduce at an astonishing rate. Many bacteria can double their population every 10 to 20 minutes through binary fission, a process where a single bacterial cell divides into two identical daughter cells. This exponential growth means that a small number of bacteria can quickly become a significant population if conditions remain favorable.

To prevent bacterial growth and minimize the risk of foodborne illnesses, it’s essential to control these factors by:

• Storing food properly (refrigerating or freezing as needed).

• Keeping surfaces clean and dry.

• Cooking foods to appropriate temperatures.

• Minimizing the time food spends in the danger zone.

Multiplication of bacteria:

Binary fission is a method of asexual reproduction in which a single bacterium divides into two identical daughter cells. This process results in exponential growth, where one bacterium becomes two, two become four, four become eight, and so on. Effective control of bacterial multiplication is crucial in food hygiene to reduce the risk of food poisoning. Here are key points for controlling bacterial growth:

1.Temperature Control:

• Danger Zone: Bacteria multiply rapidly between 5°C and 63°C. It is essential to minimize the time food spends in this temperature range.
• Cold Storage: Refrigerating food at temperatures below 5°C slows down bacterial growth but does not kill the bacteria.
• Cooking: Heating food to at least 70°C for a minimum of 2 minutes can kill most bacteria, making food safe to eat.

2.Hygiene Practices:

• RrProper storage and handling of food are crucial in preventing contamination.
• Ensuring that food preparation areas and utensils are clean can help prevent the spread of bacteria.

By adhering to these practices, the risk of foodborne illnesses can be significantly reduced.

Food Poisoning

Symptoms of food poisoning include:

• Nausea

• Vomiting

• Stomach pains

• Diarrhea

Bacterial contamination is the most common cause of food poisoning. In severe cases, food poisoning can even cause death

Importance of Allergen Labeling

Allergens can cause severe and sometimes life-threatening reactions in certain individuals. Reactions can include:

• Tingling and swelling around the mouth, nose, and throat

• Difficulty breathing

• Rashes

• Vomiting

• Diarrhoea

• Cramps

• In severe cases, death

To protect those with allergies, it is crucial to clearly label foods that contain potential allergens. This precaution helps prevent accidental exposure and ensures the safety of individuals with food allergies.

Common Allergens:

 ( Peanuts , Nuts / Tree Nuts , Dairy , Products , Eggs Fish , Gluten , Sesame Seeds , Celery ,Mustard 

Sulphur Dioxide , Shellfish , Soya )

Conclusion:

Proper allergen labeling is a necessary practice to prevent allergic reactions and safeguard the health of consumers. Always ensure that food labels clearly indicate the presence of any common allergens.

People Most at Risk of Food Poisoning or Food-Borne Illness

While anyone can be affected by food poisoning or food-borne illness, certain groups are particularly at risk:

• Very young people

• Elderly people

• Pregnant women and unborn babies

• People who are ill or recovering from illness

Those at even greater risk include individuals who:

• Have immune systems which are not functioning well

• Cannot effectively “fight” illness

Cross contamination refers to the transfer of harmful bacteria or substances from one surface, object, or food to another. There are several types of cross contamination:

1.Direct Cross Contamination:

 This occurs when harmful microorganisms are transferred directly from one food item to another. For example, placing raw chicken on a cutting board and then using the same board to cut vegetables without cleaning it in between.

2.Indirect Cross Contamination: 

Also known as secondary contamination, this occurs when microorganisms are transferred via an intermediary object. For instance, using a knife to cut raw meat and then using the same knife to cut bread without washing it first.

3.Biological Cross Contamination:

 This involves the transfer of harmful bacteria, viruses, or parasites from one food item to another. For example, raw meat juices dripping onto other foods in the refrigerator.

4.Physical Cross Contamination:

 This occurs when foreign objects like hair, glass, or metal shavings are transferred into food. For instance, a piece of plastic from a container falling into the food being prepared.

5.Chemical Cross Contamination:

 This involves the transfer of harmful chemicals into food. An example is cleaning chemicals being used near food preparation areas and splashing onto the food.

6.Allergen Cross Contamination: 

This happens when food allergens are transferred from one food item to another. For example, using the same utensil to prepare both peanut-containing and peanut-free dishes without proper cleaning in between.

Preventing cross contamination involves strict hygiene practices, proper food storage, and careful handling of different types of food.

Everyone is responsible !

Every food handler has a legal obligation to ensure that the food they handle is safe and does not cause harm to customers. Key legal requirements include:

1. Maintaining Cleanliness: 

 Personal Hygiene: 

• Wash hands regularly, especially before handling food, after using the restroom, and after any activity that may contaminate hands.

   Workplace Cleanliness: 

• Ensure all surfaces, utensils, and equipment are clean and sanitized.

2. Preventing Contamination:

   Protecting Food:

• Store and prepare food in a manner that prevents contamination from physical, chemical, and biological hazards.

   Segregation: 

• Separate raw and cooked foods to prevent cross-contamination

3. Personal Hygiene Practices

   Hand Washing:

• Wash hands thoroughly with soap and water before handling food and after any activity that could contaminate hands.

   Protective Clothing: 

• Wear appropriate clothing such as aprons, hairnets, and gloves to minimize contamination risks.

4. Health Reporting:

   Illness Reporting:

 Inform the employer if you are suffering from or are a carrier of a food-borne illness to prevent the spread of disease.

5. Due Diligence:

   Documentation and Procedures:

• Maintain records and follow procedures that demonstrate all reasonable steps have been taken to ensure food safety and safeguard consumer health. This includes training, monitoring, and regular audits.

By adhering to these requirements, food handlers and businesses can help ensure food safety and compliance with legal standards.

Cleaning

Cleaning is the process of making something free from dirt, grease, and contamination. The primary aims of cleaning include:

• Protecting food from microbial contamination: Ensuring that food does not come into contact with harmful bacteria or viruses that can cause illness.
• Reducing opportunities for bacterial multiplication: Minimizing conditions that allow bacteria to grow and multiply.
• Protecting food from physical and chemical contamination: Preventing foreign objects or harmful chemicals from contaminating food.
• Avoiding attracting pests: Keeping the environment clean to deter pests such as rodents and insects.
• Maintaining a safe environment: Ensuring that the workspace is safe for employees and consumers.
• Creating a good impression for customers: Presenting a clean and hygienic environment to build customer trust and satisfaction.
• Carrying out legal obligations to keep food safe: Complying with health and safety regulations to ensure food safety.

To keep food safe, it is essential to adopt a CLEAN AS YOU GO approach. This involves continuously cleaning and maintaining hygiene throughout the working day to prevent the accumulation of dirt and contamination.

Cleaning of High Risk Surfaces.

Essential Food Safety and Hygiene: Cleaning of High-Risk Surfaces

High-risk surfaces in food environments are those that frequently come into contact with food or hands, which can easily transfer contaminants and pathogens. Ensuring these surfaces are properly cleaned, disinfected, and dried is critical to maintaining food safety and preventing foodborne illnesses.

Food Contact Surfaces

These surfaces come into direct contact with food and must be prioritized for cleaning. Examples include:

1.Food Containers:

• Clean with hot soapy water, rinse, disinfect with a food-safe sanitizer, and air dry.

2.Chopping Boards:

• Wash with hot soapy water, rinse, disinfect, and dry thoroughly. Use separate boards for raw and cooked foods to prevent cross-contamination.

3.Cutlery:

• Wash in a dishwasher or by hand with hot soapy water, rinse, and ensure they are thoroughly dried.

4.Plates:

• Clean in a dishwasher or with hot soapy water, rinse, and air dry or use a clean cloth.

5.Food Preparation Tables:

• Wipe down with hot soapy water, rinse, disinfect with an appropriate sanitizer, and dry with a clean cloth.

Hand Contact Surfaces

These surfaces are frequently touched by hands and can be a source of contamination if not properly cleaned. Examples include:

1.Water Taps:

• Clean regularly with a disinfectant cleaner and wipe dry.

2.Door, Drawer, and Freezer Handles:

• Disinfect daily and wipe with a clean cloth.

3.Light Switches:

• Use disinfectant wipes or sprays and dry with a cloth.

4.Phone Receivers:

• Wipe with disinfectant wipes regularly and ensure they are dry.

5.Can Openers:

• HowClean after each use with hot soapy water, rinse, disinfect, and dry.

6.Soap and Towel Dispensers:

• Clean and disinfect regularly, especially the parts touched frequently.

7.Machine and Equipment Switches:

• Disinfect and dry these surfaces frequently.

8.Sinks for Hand Wash or Utensil Wash:

• Clean with disinfectant cleaners and ensure they are dried.

9.Waste Bin Lids:

• Clean and disinfect frequently, especially the lid area.

10.Broom and Mop Handles:

• Wipe down with disinfectant after each use and allow to dry.

Cleaning Protocol

1.Cleaning: 

• Remove visible dirt and debris using hot soapy water.

2.Disinfecting: 

• Apply an appropriate disinfectant to eliminate pathogens.

3.Drying: 

• Allow surfaces to air dry or use a clean cloth to prevent moisture accumulation which can harbor bacteria.

Summary

Maintaining rigorous cleaning, disinfecting, and drying routines for high-risk surfaces in food preparation and handling areas is essential for food safety. Properly cleaned and sanitized surfaces help prevent the spread of contaminants, ensuring a safe and hygienic environment.

Cleaning & Chemicals in Food Premises

Maintaining high standards of hygiene is crucial in food premises to ensure food safety. Proper cleaning and the use of appropriate chemicals help in achieving this goal.

Types of Cleaning and Chemicals:

1.Detergent

• Purpose: Dissolves grease and removes dirt.
• Effect on Bacteria: Does not kill bacteria.
• Example: Fairy Liquid.

2.Disinfectant

• Purpose: Reduces bacteria to safe levels.
• Effect on Bacteria: Kills bacteria but does not clean dirt.
• Example: Various commercial disinfectants (not specified in the example).

3.Sanitiser

• Purpose: Cleans and disinfects simultaneously.
• Effect on Bacteria: Cleans dirt and reduces bacteria to safe levels.
• Example: Dettol.

4.Sterilisation

• Purpose: Removal or destruction of all bacteria, including spores.
• Effect on Bacteria: Complete elimination of bacteria.
• Example: Methods like autoclaving, chemical sterilants.

Safety and Storage:

• Food Safe Chemicals: All cleaning chemicals used in food premises must be safe for use around food.
• Storage: Chemicals should be stored separately from food to avoid contamination.
• By adhering to these practices, food premises can maintain the necessary hygiene standards toensure food safety for consumers.

Pest Control

Pests are living creatures that inhabit or infest human food, causing damage or contamination. Effective pest control is crucial because pests can:

• Transmit diseases
• Contaminate food with bodies, hair, feces, urine, etc.
• Damage structures of premises and equipment
• Lead to legal issues including court cases, fines, and potential business closures

Common Food Pests

• ( Rats, Mice , Cockroaches , Birds , Ants , Flies , Insects )

Additional pests may include animals that scavenge from food businesses, such as squirrels and foxes.

Signs of Pest Infestation

• Live or dead bodies (e.g., larvae, pupae)
• Droppings, nests, and webbing
• Eggs, feathers, and fur
• Damage (bite marks, holes in boxes, gnawed pipes, cables, fittings, etc.) 
• Spillage near sacks of food
• Unusual smells
• Sounds (scratching, pecking, gnawing)
• Paw or claw prints
• Smears and rat runs
• Loss of small amounts of food

By recognizing these signs, businesses can take early action to prevent and control pest infestations, thereby protecting their operations and ensuring food safety.

 

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