Kelling Heath Food Hygiene Training

8/6/2019 Kelling Heath Food Hygiene Training

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CIEH Level 1 Awards in Food Safety: slide 1

© CIEH, 2007

CIEH Level 1 Awardsin Food Safety

Sue AllenBlue Sky Leisure

CH58700


©CIEH, 2007

Contract for the Session

• Health & Safety

• We try our best to keep to time

• We will have a break half way through• You can ask questions any time- please!

• Mobile phones must be on silent, and answeredoutside the room

• All discussions are confidential

• Don’t worry about the exam- we will go through it!

• Anything else??


© CIEH, 2007

INTRODUCTIONS

• Who am I ??

• Your name ??

• Your favourite food or restaurant ??


©CIEH, 2007

Legal responsibility and legal requirement

Blue Sky Policy to have all food handler trained within 3months of starting

Moral responsibility

Personal pride

Secure jobs

WHY IS HYGIENE IMPORTANT?WHY IS HYGIENE IMPORTANT?WHY IS HYGIENE IMPORTANT?WHY IS HYGIENE IMPORTANT?


© CIEH, 2007

•Closure temporary or permanent

•Prison maximum 2 years (owners)

•Fines up to £20,000 (maximum)

Individuals and company

PENALTIESPENALTIESPENALTIESPENALTIES


©CIEH, 2007

Sessions 1–4

1. The importance of food safety

2. Personal hygiene

3. Cleaning4. Preventing contamination




© CIEH, 2007

Session 1

Importance of food safety


©CIEH, 2007

What is food safety ??

• protecting consumers from harm

• as a food handler, you must do everythingyou can to keep food safe

but what causes Harm?

Can you give some examples??


© CIEH, 2007

Customers may complain or

become ill and the business

may get a bad reputation

and have to close down

What Issues have you come

across?

Getting food safety wrong


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Food is safe to eat,

customers will be happy

and the business will

have a good reputation

and a secure future

Getting food safety right


© CIEH, 2007

Separate raw and cooked foods

Check fridge temperatures

Use plastic trays in the fridge

Check use by dates

Dating food (day dots)

Keep food covered

Keep dry foods above floor

Reseal packets

Clean dry stores regularly

EXAMPLES OF HYGENIC FOOD PRACTICESEXAMPLES OF HYGENIC FOOD PRACTICESEXAMPLES OF HYGENIC FOOD PRACTICESEXAMPLES OF HYGENIC FOOD PRACTICES ---- STORING FOODSTORING FOODSTORING FOODSTORING FOOD


©CIEH, 2007

• Check use by dates

• Maintain temperature control

• Wash vegetables

• Limit opening fridge doors

• Probe cooked food to check temperature

• Use right coloured board for preparation

• Clean worktops regularly – ‘clean as you go’

• Use tasting spoons once only

• Use clean cloths

• No chips / cracks in crockery

• Use hot water

EXAMPLES OF HYGENIC FOOD PRACTICESEXAMPLES OF HYGENIC FOOD PRACTICESEXAMPLES OF HYGENIC FOOD PRACTICESEXAMPLES OF HYGENIC FOOD PRACTICES ---- PREPARING FOODPREPARING FOODPREPARING FOODPREPARING FOOD




© CIEH, 2007

Three main types of

food hazard that can

contaminate food

and cause injuryor illness:

• physical

• chemical

• biological

Lets list some examples…

Common food hazards


©CIEH, 2007

Cause food poisoning

or food-borne illnesses

Bacteria, Viruses etc

Biological hazards


© CIEH, 2007

It is important to control

hazards and stop

contamination of food

How can we do this?

Control


©CIEH, 2007

Hazard spotting


© CIEH, 2007

Caused by eating

contaminated food –most commonly

contaminated by

bacteria

Food poisoning


©CIEH, 2007

• abdominal pain

• diarrhoea• vomiting

• nausea

Happens fairly soon after

eating contaminated food

Symptoms of food poisoning




© CIEH, 2007

• the very young or old

• those who are or havebeen ill

• pregnant women

or nursing mothers

People at most risk of food poisoning


©CIEH, 2007

Session 2

Personal Hygiene


© CIEH, 2007

Hair must be tied back off the face

Avoid touching hair / nose/ face / ears

Clean hands and nails

No nail polish

Use a bactericide soap / nailbrush

Use as hot water as you can when washing hands

Clean uniform

Change shoes

Use tissues and dispose immediately

No spitting

Plain wedding band only

PERSONAL HYGIENEPERSONAL HYGIENEPERSONAL HYGIENEPERSONAL HYGIENE


©CIEH, 2007

• bacteria can be spread

from one place to another

on your hands, clothes

or utensils

• you must be clean and

tidy when you work

with food

Keeping clean and tidy


© CIEH, 2007

• before you start work

• before you handle anyfood

• between tasks

• after you use the toilet

How good is your hand

washing?

Wash your hands regularly


©CIEH, 2007

• HAND WASHING KIT !!!!!!




© CIEH, 2007

Wash your hands properly

Always use a hand

basin providedexclusively for

washing hands

Use comfortably hot

water rub your hands vigorously to

work in the soap

Don’t forget the

areas in betweenyour fingers and

around your wrists

Rinse your hands

before drying them


©CIEH, 2007

Bacteria are carried in

and on people

Skin conditions and infections


© CIEH, 2007

If you have a skin conditionor infection

• tell your supervisor before you start work

• your supervisor will decide if it is safe for you

to work with food or not

•you may be required to take time off or visit the doctor


©CIEH, 2007

• spots, cuts or wounds

should be covered with

a brightly-coloured

waterproof plaster

• to stop bacteria from

the spot, cut or wound

getting into food

Suitable wound dressings


© CIEH, 2007

You must not work with foodif you have food poisoning or any other illness with similar symptoms, as you maycontaminate food

And you could easily makeother people ill

Reporting illnesses


©CIEH, 2007

You must tell your supervisor if you, or anyone you have

recently been in contactwith, has food poisoning or an illness with similar symptoms

Reporting illnesses




© CIEH, 2007

Diarrhoea

Vomiting

Nose discharges (colds)

Gastro enteritis

Typhoid / dysentery

Septic conditions

Skin infections

If fall sick after returning from abroad

PERSONAL HYGIENE FOR FOOD HANDLERSPERSONAL HYGIENE FOR FOOD HANDLERSPERSONAL HYGIENE FOR FOOD HANDLERSPERSONAL HYGIENE FOR FOOD HANDLERS ---- ILLNESSES TO REPORT ILLNESSES TO REPORT ILLNESSES TO REPORT ILLNESSES TO REPORT


©CIEH, 2007

You must wear any protective

clothing and use anyprotective equipment your

employer gives you to keep

the food and yourself safe

What clothing should you

wear?

Protective clothing and equipment


© CIEH, 2007

Must be:

• the right type for the job

• used in the right way at

the right time

• clean and in good condition



©CIEH, 2007

Put it on before you go

into food preparation areas



© CIEH, 2007


During your shift, do not leave the food

preparation area in your protective clothing

What could happen?


©CIEH, 2007


At the end of the shift, put dirty laundry in the

bins provided and put other protective clothing

and equipment away in the proper place




© CIEH, 2007

• jewellery or watches

when handling food

• perfume, nail varnish

or false nails when

handling food

Why not?

Do not wear


©CIEH, 2007


© CIEH, 2007

VIDEO

• ‘BACTERIA BITES BACK’


©CIEH, 2007

BREAK

• Be back in 10-15 mins


© CIEH, 2007

Session 3

Cleaning


©CIEH, 2007

The process of making

something free from dirt,grease and contamination

Cleaning




© CIEH, 2007

Removes dirt and dissolves

grease,

but does not

remove many bacteria

Where would you use it?

Detergent


©CIEH, 2007

Reduces bacteria

to a safe level

Where would you use it?

Disinfectant


© CIEH, 2007

To keep food safe

What happens if you don’t ?

Clean as you go


©CIEH, 2007

Separate washing facilities

• hands

• food

• utensils and

equipment

Why?


© CIEH, 2007

1. Remove scraps of foodand,if necessary, rinse

2. Wash in hot water with a detergent

3. Rinse4. Apply disinfectant5. Rinse again6. Leave to air-dry7. Dishwasher??

Six-stage process for washing up


©CIEH, 2007

• your supervisor will show

you what to use

• always follow the

manufacturer’s instructions

• Never mix chemicals

Safe use of cleaning products




© CIEH, 2007

Handle hazardous

substances with care

Use as directed

Cleaning chemicals


©CIEH, 2007

Use the right cloth for the

right job so that you do not

spread bacteria

What sort of cloths can be

used?

How do we ensure they are

clean?

The right cloth for the right job


© CIEH, 2007

• use paper towels or air-dry

• if not, use a clean cloth for

each batch

• Why?

For drying dishes and utensils


©CIEH, 2007

It is best to use disposable,

single-use cloths for cleaning

What about chefs cloths?

What about hand drying?

The right cloth for the right job


© CIEH, 2007

What needs to be cleaned

When- how often?

How it should be done

Who will do it?

Who will check?

Cleaning schedules


©CIEH, 2007

Cleaning tasks that have

to be done

•Daily

•Weekly

•Monthly

•Annually

Cleaning schedules




© CIEH, 2007

Clear up and clean

your work area at the

end of each task

Why is this important?

Clean as you go


©CIEH, 2007


© CIEH, 2007


©CIEH, 2007

Bins

• small bins near the food preparation areas

lined with bag/ foot operated or no lid

• large bins or skips outside in a refuse area

emptied & cleaned frequently


© CIEH, 2007

• keep the small bin cleanand lined with a bag,

empty as soon as it is full• tie bag securely and put in

the large bin outside

• make sure the lid is closedand no bags are left onthe floor

Storage and disposal of waste


©CIEH, 2007

Food pests

• animals or insects that contaminate or

damage food

• rodents (mice and rats), birds and insects

(such as flies, ants and cockroaches)




© CIEH, 2007

• food premises can provide

pests with food, moisture,

warmth and shelter

• to help to prevent an

infestation, keep work

areas (inside and outside)

clean and tidy

Pest control


©CIEH, 2007

Tell your supervisor if you see

any signs of food pests at your

Workplace

What would you expect to see?

Pest control


© CIEH, 2007

Session 4

Preventing Contamination


©CIEH, 2007

• when somethingharmful or offensiveends up in food

• when hazards(physical, chemicalor biological) are notcontrolled properly

Contamination


© CIEH, 2007

Cross-contamination

When bacteria from one place

are transferred to another by

someone or somethingExamples?


©CIEH, 2007

Preventing contamination

• the key to food safety

• follow the rules to control hazards




© CIEH, 2007

Make sure that nothing

can fall into food whileit is being prepared,

served or displayed

What controls can you have?

Can you give some

examples?

Preventing physical contamination


©CIEH, 2007

Follow instructions

when handling foodand cleaning products

What controls can you have?

Preventing chemical contamination


© CIEH, 2007

• wash your hands properly

• wear proper protective

clothing

• tell your supervisor if you

have any illness

• keep raw foods away from

ready-to-eat foods

Preventing biological contamination


©CIEH, 2007

Preventing cross-contamination

• keep raw and ready-

to-eat foods apart

• do not use the same

knives and boards for

preparing raw and

ready-to-eat foods

• wash your hands and

clean food-contact

surfaces each time

you finish a task

• Clean cloths

• Sanit iser


© CIEH, 2007

To prevent bacteria

from multiplying and,therefore, reduce the

risk of food poisoning

Danger Zone 37 Degrees

Body temp!!!

Time and temperature control


©CIEH, 2007

Storing food at cold

temperatures will slow

down multiplicationof bacteria, but will

not kill them

Cold storage




© CIEH, 2007

Cooking at 70ºC for

at least two minutes

will kill most bacteria [The Law]

We probe at 75 Degrees

Cooking


©CIEH, 2007

• food with shortest shelf

life is stored at the front

• food with longer shelf life

is stored at the back

• always use foods in the

correct date order

Stock rotation


© CIEH, 2007

Ensures that food

is eaten while it is

safe and at its best

Stock rotation


©CIEH, 2007

Everyone who works

with food has a duty

to make sure it is safe

and does not cause

harm or injury to

the consumer

Your responsibility for food safety


© CIEH, 2007

EXAMPLES OF EXAM QUESTIONS

• Please don’t worry!!!


©CIEH, 2007

What is the most important reason for cleaning a food preparation area?

1. To look smart and tidy

2. To help prevent contaminating the food

3. To stop staff from slipping

4. To use up cleaning chemicals?




© CIEH, 2007

Which is the best type of waste bin to use inthe kitchen?

1. Open sack

2. Foot operated bin with lid

3. Cardboard box

4. Open dustbin?


©CIEH, 2007

Food handlers should;

1. Wash their hands in a wash hand basin

2. Wash utensils and hands in a wash hand

basin

3. Wash their hands in any sink

4. Wash food and hands in a wash hand

basin?


© CIEH, 2007

In conclusion…

• What have you learnt today?

• How are you going to use it when you start

your next shift?


©CIEH, 2007

Exam Time

• USING A PENCIL, complete the personal details, and

• Centre Number CH58700

• Trainer No. 025632• Tutor Name Sue Allen

• Read each question and then read it again!

• Place one X for each question clearly in the box

• Sign the form

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