Food Hygiene Flashcards
Practices in food hygiene
- Protecting food from risk of contamination,
including harmful bact., poisoning and foreign
bodies. - Preventing any bact. present multiplying to an extent which would result in the illness of consumers or result in early spoilage of the food.
- Destroy any harmful bacteria in the food by
thorough cooking or processing.
Changes in food and eating habits
◦ We produce food differently.
◦ We eat more convenience foods.
◦ We eat more fast food.
◦ We eat out more often.
◦ New ‘germs’ have appeared (E. coli O157:H7)
◦ New diseases have emerged (BSE and vCJD).
Major causes of food poisoning
◦ Food prepared too early.
◦ Food kept at the wrong temperature.
◦ Using contaminated food.
◦ Not processing or cooking food properly.
◦ Cross-contamination.
◦ Infected food handlers.
The cost of poor food hygiene
- Food poisoning outbreak and sometimes death.
- Food contamination and food complaints.
- Pest infestation.
- Food waste due to spoilage.
- The closure of the premises by local authority.
The benefits of good food hygiene
- Satisfied customer, a good personal and business reputation.
- Increased yields from foodstuffs, which results in greater profitability and higher wages.
- Compliance to law.
- Increased shelf life of food.
- Good working condition, high staff morale, and low staff turnover.
- Personal and job satisfaction.
Who responsible for hygiene?
◦ Food preparation staff
◦ Restaurant staff
◦ Dishwashers
◦ Cleaners
◦ Head chef
◦ Manager
◦ Environment health officer
◦ Customer
High risk food
These are foods which support the multiplication of harmful bacteria.
Intended for consumption without further treatment such as cooking, which would destroy such organisms.
They are usually rich in protein and required refrigerated storage.
Examples of high risk foods
All cooked meat and poultry
Milk, cream, artificial cream, custard, and dairy produce.
Cooked eggs and products made from eggs.
Shellfish and other seafood.
Cooked rice.
Causes of food poisoning
Microorganisms – Vibrio spp.
Toxins – aflatoxin
Chemicals – pesticides
Poisonous plants – some mushrooms
Metals – mercury
Food handlers practices that contribute to food poisoning
Thawing of food inappropriately.
Cross-contamination.
Storing hot foods below 65oC.
Not re-heating food to the correct temperature in order to destroy pathogenic bacteria.
The use of contaminated cooked food.
Undercooking
Factors promoting microbial growth
F – Food
◦ Nutrient
◦ Protein & Carbohydrate
A – Acidity
◦ pH 4.6 – 7.5
T –Time
◦ 1 109 in 10h
T –Temp.
◦ 5 – 60oC
O – Oxygen
◦ Aerobe
◦ Anaerobe
M – Moisture
◦ High moisture
Sources of food poisoning
- Man
- Raw materials
- Pests
- Animals and birds
- Dust
- Refuse and food waste
How does MAN transfer microbes to food?
Sneezing or coughing directly onto food
or surfaces which come into contact with food can release large numbers of bacteria.
Nose picking
Skin wound or boils
Smoking
Fecal-oral route
Personal health and hygiene (Protective clothing)
Should not be worn outside of food areas.
Changed and cleaned regularly in accordance with company policy.
Hair needs to be covered - hat or hairnet.
Personal health and hygiene (Personal health)
Food handlers have to inform their managers if they have or are suffering from or recently suffered from an infectious illness that could affect the
safety of food.
Skin wounds to any part of the body likely to come into contact with food should be cleaned and dressed.
