Environmental Health Officer Flashcards
Why are food businesses inspected by EHOs
To check if:
Food is stored, handked and cooked safely
Food safe ro eat
Pests cannot contaminate food
If food business is using HACCP
Food handkers trained in food safety
What does an EHO do duirng the inspection of a food business
By law, an EHO can:
Enter food business without an appointment
Check the use - by and best-before dates on foods being stored in business
Take food samples away to test for bacteria
Take food that is unsafe to eat
Take photogrpahs or videos during inspection
EHOs also investiagte
Complaints about a food business
• Outbreaks of infectious disease
• Complaints about poor standards of health and safety in H&C businesses
Other duties of EHOs
• Giving evidence to a judge if a business is taken to court for breaking the law
• Granting licences to food businesses
• Deciding the hygiene rating for a food business
• Giving talks at public enquiries, meetings and exhibitions
• Educating and training people about food safety and environmental health
why food businesses are inspected by Environmental Health Officers?
Food is stored, handled and cooked safely
Food safe to eat
Pests cannot contaminate food
If food business is using HACCP
Food handlers trained in food safety
Four things that Environmental Health Officers can do by law when they inspect a food business?
Enter food business without an appointment
Check the use - by and best-before dates on foods being stored in business
Take food samples away to test for bacteria
Take food that is unsafe to eat
What an Environmental Health Officer can do if the food business is dangerous to the health of customers?
Close the business immediately
What an Environmental Health Officer can do if there are a few things that need improving in a H&C business?
Giving talks at public enquiries, meetings and exhibitions
• Educating and training people about food safety and environmental health
Hazards when:
buying food
Storing food
Preparing food
Buying food:
Chilled or frozen foods delivered to cafes might not be cold enough. so bacteria could multiply
Storing food:
Bacteria may grow and multiply in chilled and frozen foods if they are not stored at the right temperatures (can also attract pests and moukd)
Preparing food:
Cross contamination from food, soil and people
Hazards when:
Cooking food
Cooling cooked food for storage
Reheating cooked and chilled food
Cooking:
High-risk food such as meat,poultry and fish cooked all the way through to kill harmful bacteria
Cooling cooked food for storage:
Bacteria could multiply in cooked food if it is not cooled quickly enough before being stored infhe refridgeratir or freezer
Reheating cooked and chilled food:
Bacteriw dan mutiply in reheated foods if not heated through
Hazards when:
Keeping the food hot or cold before serving to customers
Washing up and cleaning
Before serving:
Bacteria may multiply inside cooked meat, poultry or fish and seafood dishes if they are not kept hot enough
Bacteria can mutiply in cold food if not kept cold enough
Washing and cleaning:
Bacteria will multiply on pieces of food if they are left on equipment, plates. dishes and cutlery
Controls and checks used to prevent food saftey risk:
buying food
Storing food
Preparing food
Buying food:
Food suppliers are visited regularly to check what HACCP controls they have in place
• Temperature (and cleanliness) of chilled delivery van/lorry is checked at each delivery. before accepting the foods
Storing food:
• Refrigerator and freezer temperatures are checked every day and recorded in a log book
• Raw and cooked foods
are kept seperate in refrigerators to prevent cross-contamination
• Pest traps are placed inside the storage area
Preparing food:
• Colour-coded chopping boards and knives are used for different foods
• Raw foods are prepared in a separate area from cooked foods
Controls and checks used to prevent food saftey risk:
Cooking food
Cooling cooked food for storage
Reheating cooked and chilled food
Cooking food:
Food probes are used to measure the temperature at the core (centre) of the cooked food before serving to customers
Cooling cooked food for storage:
• Cooked rice is rapidly cooled in cold water and then refrigerated
• Other cooked dishes are covered and cooled in a ventilated room away from the kitchen
Reheating cooked and chilled food:
Food reheated and food probes are used
Controls and checks used to prevent food saftey risk:
Keeping the food hot or cold before serving to customers
Washing up and cleaning
Keeping the food hot or cold before serving to customers: food probes and all high-risk foods are heated or kept cold
Washing and cleaning:
All equipment, plates, dishes, cups, glasses and cutlery are washed in a dishwashing machine and air dried in an area away from contamination
Hazards of:
Getting rid of food waste
Cleaning the kitchen
Getting rid of food waste: bacteria multiply in waste and rubbish and mcirobes will live inside waste bins
Cleaning the kitchen:
Microbes can live on all surfaces in the kitchen e.g sink and drains or ideal areas for bacteria
