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Food Safety Workbook

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Food Safety Workbook THE HEALTH AND SAFETY COLLECTION SELF-STUDY WORKBOOK The topics covered in this course will provide you with the knowledge ans understanding to handle, process and prepare food safely. NAME 1 food safety in catering - how to use this workbook It’s no secret that we share our world with some really nasty characters, commonly known as germs. Germs are tiny microorganisms that exist all around us. We can’t see, taste or smell them, but these tiny invaders can make our bodies sick. If you’re someone who handles and prepares food, it’s really easy for you to spread these germs to food without even realising it, and the consequences can be incredibly serious. We’re going to explore the importance of food hygiene, including food safety hazards, their sources and methods of control. Once you’ve completed the workbook, you’ll have the knowledge and understanding to handle, process and prepare food safely. who should read this? Anyone working in a catering setting where food is prepared, cooked and handled. Food production, preparation, handling, selling and transportation is strictly regulated by legislation. The rules apply to lots of different professions, and anyone handling food and drink within the catering sector must be trained in Food Safety and Hygiene. E.g. hotels, cafes, restaurants, kitchens, fast-food outlets, hospitals, schools. Topics covered Understanding Food Law How to prevent contamination through good hygiene practices Impact of Foodborne Disease Safe Temperatures and Storage Bacteria in food Food Allergies Viruses and parasites in food Hazard analysis and critical control points How does food become contaminated? (HACCP) 2 Understanding food law Food, specifically the production and handling of food, is covered by law. It’s important that you understand the key information about food legislation and what practical issues must be covered to comply with food regulations. legislation The Food Safety Act 1990 (as amended) provides the framework for all food legislation in Britain. The guidance is for all types of food business in England, Wales and Scotland. Similar legislation applies in Northern Ireland. about the act The main responsibilities for all food businesses under the Act are: • to ensure you do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it. • to ensure that the food you serve or sell is of the nature, substance or quality which consumers would expect. • to ensure that the food is labelled, advertised and presented in a way that is not false or misleading. regulations UK (and EC) Regulations cover the practical things which have to be complied with. The most important food hygiene regulations are: • Regulation (EC) No. 852/2004 on the hygiene of food stuffs. • The Food Hygiene (England) Regulations 2006 (as amended) (and equivalent regulations in Scotland, Wales and Northern Ireland). These set out basic hygiene requirements. Things like: • Food safety management procedures based on the principles of Hazard Analysis and Critical Control Points (HACCP). • Training requirements • Temperature control • Hygiene standards 3 The impact of foodborne illness Food illness is defined as ‘diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food’. And it’s a serious global problem. It’s estimated that, worldwide, foodborne and waterborne diarrhoeal diseases kill about 2.2 million people every year. Foodborne diseases can originate from a wide variety of different foods and be caused by many different pathogenic organisms that have contaminated them at some part of the food chain, between farm and fork. Although the majority of cases are mild, they’re often unpleasant and uncomfortable. And can result in absences from education or the workplace, and place significant demand on healthcare services. Foodborne diseases are particularly dangerous for people with poor health or weakened immune systems. Occasionally cases can lead to serious or long-term conditions, and even death. 4 bacteria in food The most common foodborne infections are caused by four bacteria – Campylobacter, Salmonella, Clostridium perfringens, and E. coli. 1. Campylobacter can be found in undercooked poultry meat, like chicken, or other food cross-contaminated with juices dripping from raw poultry meat. 2. Raw meat, eggs, or unpasteurised milk can contain Salmonella. 3. Beef, poultry, gravies, and dried or pre-cooked foods are common sources of Clostridium perfringens infections. Infection often occurs when foods are prepared in large quantities and kept warm for a long time before serving. Outbreaks often happen in institutions, such as hospitals, school cafeterias, prisons, and nursing homes, or at events with catered food. 4. Food or water contaminated with microscopic amounts of cattle faeces may `contain E. coli. If you get infected with a foodborne disease caused by bacteria, you may start to feel ill about 12 to 72 hours after eating the food This is because bacteria need time to multiply. Stomach cramps, nausea, vomiting, diarrhoea and in some cases fever, are the most common symptoms in foodborne diseases. Untreated diarrhoea and vomiting may lead to severe dehydration or even death in extreme cases. 5 quick knowledge check UNDERCOOKED FOOD LIKE CHICKEN IS LIKELY TO CONTAIN WHICH BACTERIA? Campylobacter Salmonella Clostridium E. Coli Perfringens WATER CONTAINING MICROSCOPIC AMOUNTS OF CATTLE FAECES MAY CON- TAIN: Campylobacter Salmonella Clostridium E. Coli Perfringens RAW EGGS CAN CONTAIN: Campylobacter Salmonella Clostridium E. Coli Perfringens BEEF, POULTRY, GRAVIES, AND DRIED OR PRE-COOKED FOODS ARE COMMON SOURCES OF: Campylobacter Salmonella Clostridium E. Coli Perfringens 6 viruses and parasites in food There are several viruses that can cause foodborne diseases, including Enterovirus, Hepatitis A, Hepatitis E, Norovirus and Rotavirus. Food can get contaminated with faeces or bodily fluids such as saliva, blood or urine which contain the viruses. Poor personal hygiene and failure to wear suitable personal protective equipment (or PPE for short) are the key factors in transmitting foodborne viral diseases. For example, if you do not wash your hands properly, you may contaminate a salad or sandwich you are preparing. Gastrointestinal illness caused by viruses usually leads to vomiting or diarrhoea, that resolves within two days. Except Hepatitis A, which takes about 2 to 4 weeks to display symptoms and can spread beyond the stomach and intestines into the liver, causing jaundice. People who prepare and handle food have a big part to play to help prevent people from getting these viruses and the unpleasant symptoms that go with them. 7 how does food become contaminated? It’s actually pretty easy for food to become contaminated. Contamination is when something unpleasant or harmful ends up in food, and this typically can happen in one of four ways: 1. MICROORGANISMS Bacteria, fungi, viruses and parasites can develop, multiply or simply remain active in foodstuffs that are not handled, stored, and prepared correctly, or cooked sufficiently. 2. CHEMICAL CONTAMINATION ( AND NATURAL POISONS). Chemical hazards include chemicals and natural toxins. This includes cleaning agents, excessive additives, pesticide residues, and other chemicals used in catering. Remember that some foods may contain allergens, like wheat or nuts, that can cause severe allergic reactions in some people. Equally, some foods contain natural toxins which can be harmful or even lead to death if ingested. Be particularly careful when handling foods like sprouting potatoes, poisonous mushrooms, red kidney beans, rhubarb leaves, egg whites, and some kinds of fish. Moulds produce highly toxic substances such as mycotoxins, neurotoxins and aflatoxins 3. PHYSICAL CONTAMINATION Physical hazards are ‘foreign objects’ such as clothing fibres, hairs, dirt, insects, animal droppings and jewellery. Physical contamination is usually visible, and can happen at any stage of the production or preparation process. If you have a cat or a dog at home and you do not wear suitable PPE at work, you may contaminate food with animal hairs carried on your clothing. 4. FOOD SPOILAGE Food spoilage is caused by food decay. If you undercook or store food incorrectly, or keep it and consume it after its use-by date, you risk food spoilage. Decay allows us to digest food. At the same time, eating spoilt food can cause food poisoning. Bacteria and fungi are the main factors in food decomposition. Ambient temperatures, oxygen and water speed up decay, allowing bacteria and fungi to multiply freely. Spoilt food often changes colour, taste, texture and smell, which can help you spot it. In contrast, high or low temperatures, and lack of oxygen or water create a hostile environment for bacteria and fungi, and slow down food decay. 8 HOW TO PREVENT CONTAMINATION THROUGH GOOD HYGIENE Anyone working in the food and drinks catering business must follow good food hygiene practices for three very important reasons: 1. To obey the law 2. To reduce the risk of food poisoning among your customers; and 3. To protect the reputation of the business you own or work for. At its heart, good food hygiene is all about controlling harmful bacteria, which we now know can cause serious illness. You can use the 4Cs to help you prevent the most common food safety problems: Cross-contamination Cleaning Chilling Cooking Let’s take a look at each one in more detail. 1. CROSS CONTAMINATION If you fail to maintain good personal hygiene, use the same surface or utensils without cleaning them properly beforehand and in-between handling different foods; or use chemicals during food preparation, then you risk that these foods will become cross-contaminated and cause foodborne diseases or allergic reactions if eaten. For example, if you use the same surface or utensils while preparing or packing food containing nuts and nut-free food without cleaning them properly in-between, you risk cross-contamination of the allergen-free food.
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