Food Safety and Hygeine Flashcards
Contamination may occur when:
Food is prepared by unhygienic food handlers
Food preparation areas are of poor structural standard, making it difficult to maintain acceptable standards of hygiene and safety
Foods in contact with dirty utensils/equipment, work surfaces etc
Bacteria are transferred from raw to cooked food
Poor temperature control during storage, cooking and reheating of food
Personal hygiene:
Wash hands
Nails short and clean
No jewellery
Cover cuts with bright plaster
Hair back in net
Wear apron
Don’t cook if suffering from illness or infectious disease such as food poisoning
Kitchen structure
No access for pests eg: around water pipes
Surfaces easy to clean, no absorbent
Good lighting
Ventilation system, discourages microbial growth
Effective drainage system
Kitchen hygiene procedures
Washed and cleaned disinfectant
Clothes washed and changed frequently
Equipment thoroughly washed and stored in clean dry cupboards
Pets not allowed in kitchen
Food Storage:
Tinned, dried, bottled foods
Risk: bacterial contamination, pests
Storage: cool dry ventilated place, use in rotation, original container or another sealed container
Food Storage:
Fresh fruit and vegetables
Risk: bacterial contamination, mould growth, enzyme activity, pests
Storage: store according to class
Food Storage:
Chilled foods/Perishables
Risk: multiplication of bacteria (high protein foods), mould growth
Storage: below 4°C, date stamp, don’t overpack fridge, cover all food, store raw below cooked, no warm food in fridge
Food Storage:
Frozen food
Risk: bacteria can multiply if the correct temperature (-18°C) is not maintained
Storage: freeze asap, fresh at -25, and store at -18, never refreeze thawed food
Cross contamination
The transfer of bacteria from one substance to another for example between raw and cooked food or between food and a work surface
Prevent cross contamination
Danger zone minimum
Prepare just before cooking
Separate surfaces for raw and cooked
Wash fruit and veg
Fully thaw before cooking
82°C for 20 mins for meat and poultry
Reheating cooked food
Heat food quickly to reduce time spent in danger zone
Heat to 100° and simmer for 10 mins to destroy bacteria
Never reheat more that once
Use microwave oven
HACCP stand for?
Hazard analysis critical control points
Hazard
Anything that can be described as anything that could contaminate food or put the consumer at risk
Microbiological, chemical ro physical
Microbiological contamination
Bacteria
Moulds
Yeast
Chemical contamination
Cleaning agents
Pesticides
Commercial oil
Unauthorised food additives
Physical contamination
Meat particles
Human hair
Glass
Wood splinters
Haccp system steps
Identify hazard
Determine CC points
Set CC limits
Monitor CC limits
Take corrective action when critical limits haven’t been met
Establish a recording system
Review the system
I D S M T E R
Identify hazards
That might occur during food production and estimate the risk of each hazard to the consumer
- Determine critical control points
In other words, any stage during food production where a lack of control would result in a risk to food safety, eg storage, prep or cooking food
- Set critical control limits
Eg: fridge at 4°C at all tiems
- Monitor critical limits
Eg: fridge temp is checked and recorded morning and evening, seven days a week and written record is kept
- Take corrective action when critical limits haven’t been met
Eg: if the fridge temp is above 4°C on a regular basis, the refrigeration company may need to be contacted
- Establish a recording system
At each critical control point
- Review the system
Occasionally to check that it’s working effectively
Benefits of HACCP
Food safety awareness among workers
Hazards are identified and controlled, reducing risk
Records can be used as evidence that all reasonable precautions are being taken to ensure food is safe and that current food safety legislation is being observed
Records enable food safety officers to get a more informed overview of food hygiene practices within a food business
Steps
Purchase ingredients
Transport and delivery of food
Storage
Preparation
Cooking
Serving
Iso
International organisation for standardisation is an association that sets standards for quality in industry
NSAI
national standards authority of ireland
Proves and irish standard certification for food businesses
FSAI
Statutory
Protects consumer by taking all reasonable steps to ensure that food produced distributed or marketed meets the highest standard for food safety and hygiene.
To inform and advise government, the food industry and customers on food safety issues that might impact public health eg: contaminated food that has been recalled
To monitor and advise food companies to ensure that they’re complying with food safety legislation (provides training for food industry workers)
To take action when a food premises is in breach of legislation for example issuing IMPROVEMENT NOTICES and CLOSURE ORDERS
To coordinate food alerts and food allergen alerts enacted if a food product presents a serious risk to the consumer eg: with drawl of a food for non declaration of a food allergen such as nuts on the label.
Over additives in food
Over GM foods
Department of Agriculture, Food and the Marine
Meat: supervises larger abattoirs and meat processing plants producing for the home and export markets to ensure that they comply with food safety legislation. Ensures all cattle are registered and traceable.
Milk: approves and supervises food businesses involved in the production of milk and milk products to ensure compliance with food safety legislation. Monitors milk processing plants through inspections and product sampling to ensure that the milk and milk products are of good quality and safe for human consumption.
Eggs: enforces EU regulations (animal origin, hygiene rules). Checks suppliers are complying with laws relating to feed and animal health and welfare
Pesticides: monitors fruit veg and cereal for pesticide residue
Ensures that produce comply with EU standards of quality and safety
