Food Hygiene and Safety

Wednesday 30th March

What is Food Hygiene?

It’s purpose is to preserve health by:

– Reducing the risk of producing harmful food

– Preventing infestations by pests like flies, mice for example.

Good practices which lead to clean workplaces and the safe production

of food

Why learn about Food Hygiene?

There are 1000’s of cases of food poisoning a year which result in up to 40

deaths a year!Poor hygiene can also lead to:

•Food wastage

•Infestation by pests

•Loss of customers and profit

•Legal action against you or the firm you work for.

•Who carries out this legal action??

Environmental Health Officers.

• Power to visit, enter and inspect food premises without notice.

• Also will visit after a complaint. 1. Ensure food is safe and fit to eat2. Aim to reduce contamination3. Monitor working conditions4. Enforce the food law5. Can close parts or all of a business down6. Can prosecute employees and

employers.

Environmental Health Officers.

• 5 main areas of focus:– Temperature control – Cleaning and disinfection– Hygiene– Control systems – stock rotation, pest

control, quality control, waste disposal– Design of premise – lighting,

ventilation, washing facilities.

You are an Environmental Health Officer

http://uk.youtube.com/watch?v=_PBgxHp87ug

Watch the following clip and write downeverything that you feel as anEnvironmental Health Officer that therestaurant is doing wrong. What would you do to the restaurant…shutthem down? Close a part of the restaurant?

Chinatown restaurants in hotpot over poor hygiene

• The owner of a Melbourne Chinatown restaurant has been fined $40,000 for food, cooking and hygiene conditions a magistrate said "you would not find in a kennel".

• Magistrate Lesley Fleming was "sickened" by photographs which showed live and dead cockroaches and rodent droppings.

• In 2004, 2 brothers were each fined $10,000 after a customer found a dead cockroach in his meal.

• They pleaded guilty to 11 charges that included failing to protect food from contamination and failing to prevent the harbourage of pests.

Restaurant fined for poor hygiene The owners of a popular Chinese restaurant in Hull have been fined

for having poor food hygiene practices. China Palace Restaurants Ltd, which operates Mr Chu's China Palace at St

Andrew's Quay, was fined a total of £8,000 for a range of offences.

During a routine inspection by environmental health officers in September, a number of issues were found including poor cooling practices, with large

quantities of duck being found cooling for several hours, risk of cross contamination between foods and no hot water for hand-washing and

cleaning.

A risk of cross contamination was found during a routine inspection

Cockroach-ridden snack bar fined

A sandwich bar in central London infested by cockroaches has been

Fined £2,500 for poor hygiene. Dead cockroaches were found ontakeaway bags and live ones were found throughout the Bar, acourt heard.

Council officers told the court they found "poor cleaning, poor repair,

poor personal hygiene and poor pest control". A fridge was found to

"black with dirt", while inadequately trained staff failed to wash their

hands during busy periods. The cafe in Buckingham Palace Road was

ordered to pay costs of £2,582.

Curry house fined for poor hygiene

During a routine hygiene inspection on the 7 November 2005,environmental health officers had to immediately close down therestaurant after finding evidence of rat droppings in the kitchen. Therestaurant was allowed to re-open two days later once they had

satisfiedofficers that all work relating to pest proofing and cleaning had been

done. However due to the serious nature of this offence and severe public

healthimplications the Shimla Balti House Limited was taken to court and

wasfined £7,000 plus £1276 costs.

Environmental health officers successfully take Shimla Balti House Limited to court for breaches of food hygiene legislation.

Contamination

Physical – insects, dust, paper, metal

Chemical – Cleaning chemicals, pesticides

Microbial – food poisoning bacteriaMost common cause

Photograph ExercisePhotograph Exercise

You are the manager of a food business and are carrying out a spot check of

the kitchen.• For each of the photographs: -• What is wrong with the picture?• How would you explain to your staff

why this is poor practice?• What measures would you put in

place to ensure this does not happen again?

In order to grow and multiply germs need:

Warmth FoodMoisture Time

Miss Wreathall Teaches Food

Can you come up with your own acronym?

Bacillus Cereus Found

in soil, vegetation, cereals and

spices

Staphylococcus Aureus

Found in human nose and throat

(also skin)

Clostridium Perfingens

Found in animals and

birds

SalmonellaFound in

animals, raw poultry and

birds

Clostridium Botulinum Found in the

soil and associated with vegetables and

meats

Types of food poisoning, you don’t need to know each individually

Temperatures • Fridge?

• Freezer?

• Bacteria dies at?

• Hot holding?

Equipment

• Equipment must carry the CEmark which indicates that the required safety standards have been met.

What is this piece of equipment called and what does it do?