Hygiene & FOOD Safety
Hygiene & FOOD SafetyBy: Bhavisha JANGID (309713) Krish
VATANI (309881)
What is Food Hygiene?Food hygiene are the conditions and
measures necessary to ensure the safety of food from production to
consumption. Food can become contaminated at any point during
slaughtering or harvesting, processing, storage, distribution,
transportation and preparation. Lack of adequate food hygiene can
lead to foodborne diseases and death of the consumer. (WHO
2016)
What is importance of food hygiene?Eating contaminated food can
cause illness (food poisoning) and, in some cases, even death.
(Campbell 2012)
Contamination and typesContamination of food is a major hazard
and may be considered as the occurrence of any objectionable matter
in or on the food.
Microbiological Bacteria, toxins, molds, viruses or
parasitesPhysical Hazards from foreign bodies including
insectsChemical Pesticides, Mercury in fish, Cleaning
chemicalsAllergenic hazards Peanuts, milk, eggs, cereal (Sprenger
2015)
AllergensAccording to EU law:Mandatory allergen informationfor
non-prepacked food, including in restaurants and cafesMandatory
origin information forfresh meatfrom pigs, sheep, goats and
poultrysSpecific information on thevegetable originof refined oils
and fatsStrengthened rules toprevent misleading practicesIndication
ofsubstitute ingredientfor 'Imitation' foodsClear indication of
"formed meat" or "formed fish"Clear indication
ofdefrostedproducts.(European Commission 2016)
4 Cs for good hygieneCross- contaminationCleaningChillingCooking
(FSA 2016)
StorageUse of cling film for preventing dehydration and protect
contaminationVacuum packagingFIFOMobile racks/ slotted
traysPallets(Sprenger 2015)
Dry Storage - Faults
Cold Storage - Faults
RefrigeratorsEasy cleaningProper shelvingDoor seals must be kept
cleanFreezers must be defrosted regularly to avoid ice build
up(Sprenger 2015)
Refrigerators - Faults
Temperature - Faults
Temperature records
(Campbell 2012)
Personal Hygiene Food handlersIroned uniformsShort fingernailsNo
accessories, Perfumes and make upProper shoes Hand washed(Sprenger
2015)
Specification of Chef Uniform
Design and constructionsCurved corners in the floor for better
cleaningFlat, Smooth walls to avoid bacteria build up(Sprenger
2015)
Faulty Equipment
Faulty Equipment
Food handling Faults
Flooring
Faults
Faults
Dumping waste
Vendors
Deliveries Faults/good practice
Sanitization
Good practice
Good practice
Preventions and controls - SummaryRag clothes are used for both
vegetarian and non vegetarian foodTurning tap, not twistingNo
designated place for washing handsNo cleaning material provided in
MDHDoor handle is never cleanedTrolleys should be cleaned
regularly(Sprenger 2015)
ReferencingCampbell (2012) Practical Cookery for level 2.
London: Hodder Education. Print.European Commission (2016) Food
information to consumers
http://ec.europa.eu/food/safety/labelling_nutrition/labelling_legislation/index_en.htm
[Accessed at 1 October 2016]FSA (2016) Food hygiene for business.
http://www.food.gov.uk/business-industry/food-hygiene [Accessed at
1 October 2016]Sprenger (2015) Hygiene for management. United
Kingdom: Highfield house. Print.WHO (2016) Food Hygiene
http://www.who.int/foodsafety/areas_work/food-hygiene/en/[Accessed
at 25 September 2016]
