3.4. safe food handling and preparation Flashcards
what should food safety training do?
-should provide a clear concept of food safety, as well as all the required food safety steps throughout the food flow in a food premises.
-when completed trainees should be granted a certificate, meaning they havea basic concept of food safety and understand the operating procedures required from receiving to serving of food.
how can cross contamination be prevented?
-using different coloured chopping boards and knives based on the food being prepared eg.
red-raw meat
blue- raw fish
cooked meats- yellow
green-salad and fruits
vegeatbles- brown
dairy products- white
-washing hands after touching raw foods before touching ready to eat foods
benefits of having good personal hygeine when working in food production
-employee benefits- Better trained
Less complaints to deal with
Greater sense of job satisfaction
More motivated
-customer benefits-Confidence in purchase
Minimum risk of food poisoning
-business benefits- More sales,
Increased profits,
Enhanced reputation and public image
consequences of poor personal hygeine when working in food production
employee- Has to deal with complaints
Poorly motivated
Unhappy at work
Customer-Products might be unsatisfactory
Risk of food poisoning
business- Poor reputation/public image, Fines, Closure, Bankruptcy
what do food inspectors/ environemntal health officers od?
-they perform inspections on a range of food premises, throughout the supply chain .
-They highlight both the best and worst practices and highlights the benefits and consequences of good and bad safe and hygienic working practices.
-The y check any businesses that produces food for human consumption . To do this, they will look at:
-the premises
-The foods that are being prepared and sold
-working practices of staff
-food safety management system
how can food premises be designed to prevent food poisoning?
-ensuring
staff are able to clean and disinfect the premises easily and therefore protecting against the build up of dirt, toxic materials and preventing condensation or mould on surfaces.
-The food premises design should also allow good food hygiene practices to take place and reduces the risk of pest infestation
-The flow of the food preparation also needs to be considered, to ensure efficient working practices that food can be kept cold or hot whilst it is being prepared, stored and before it is
what is quality assurance?
garantees quality at every stage of throughout the supply chain
What is HACCP
a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
what are the 7 principles that HACCP is based on?
-Conduct a hazard analysis.
- Determine the critical control points (CCPs).
-Establish critical limits.
- Establish monitoring procedures.
-Establish corrective actions.
- Establish verification procedures.
-Establish record-keeping and documentation procedures.
What is COSHH?
the law that is put in place to prevent or reduce workers exposure to hazardous substances
How does COSHH prevent/ reduce the exposure to hazardous substances?
-find out what the health hazards are in the specific working environment
-Conduct risk assessment to decide how to prevent harm to health
-provide good working control measures to reduce harm to health and making sure they are enforced
by providing information, instruction and training for employees and others
-provide monitoring and health surveillance in appropriate cases and planning for for emergencies.
Why are food laws important in Hong Kong
- vast majority of food is imported into the country so there needs to be strict regulations on how and what can be brought in.
What does the food safety ordinance do in Hong Kong
-its another food law
-provides new food safety control measures, including a registration scheme for food importers and food distributors and a requirement for food traders to maintain proper records of the movements of food to enhance food traceability.
-also empowers the authorities to make regulations for tightening import control on specific food types and to make orders to prohibit the import and supply of problem food
How can food safety precautions change in a large scale food production?
-have a cleaning schedule where factory is regularly cleaned to prevent build up of dirt and bacteria
-ensure proper waste management takes place where there are large waste containers kept away from production. Also ensure regular disposal of waste
-make sure machines are regularly cleaned to ensure efficiency and production of high quality products
-ensure there is regular safe training of food safety and hygiene
-ensure machines and equipment and designed and laid out in a practical efficient way- not cramped together making it easier to clean
