Hygiene & Food Safety Flashcards
Personal Hygiene
The maintenance of high levels of personal cleanliness and appearance in order to reduce hygiene risks
Hygiene
A high level of cleanliness
Environmental Hygiene
The cleanliness of the areas around the preparation of food products, in particular the storage room and work surfaces
Environmental hygiene risks
Poor work practices
inappropriate handling and storage of foods
irregular cleaning practices.
Garbage storage and handling
Inappropriate handling of contaminated kitchen linen
Hygiene procedures
Regular hand washing
Wearing of appropriate and clean clothing
Ensuring that personal hygiene is of a high standard
Cross-contamination
The process by which bacteria or other micro-organisms are unintentionally transferred from one substance to another
Storage
The area in which food products are kept in a safe and controlled working environment to extend their lifespan or sustain their quality
Waste disposal
the removal of waste, following specific guidelines
Sanitation and cleaning procedures
Organised methods of cleaning for the prevention of food contamination and poisoning
Contaminants
To make impure or unfit for consumption by humans or animals through the presence of environmental chemicals, bacteria or mico-organisms from another source
How can we avoid transferring micro-organisms?
use cleaning materials, cloths & equipment
Handwashing - duration of the handwash (applying and rubbing soap to hands) & total duration
Duration of handwash - 15-20 seconds
Total duration - 40-60 seconds
5 rules of personal hygiene
- clean uniform with the correct PPE
- Keep hair covered including facial hair
- Don’t wear jewellery and watches
- Keep fingernails trimmed and fingers cleaned
- Regularly wash your hands
Food safety
the resources and methods used to keep food safe for human consumption. This includes handling the preparation and storage of food
Specific hygiene practices for specific areas
Accommodation - dirty linen removed with clean gloves. clean and dirty linen kept separate
Kitchen/food preparation areas - correct hand washing and food safety procedures always followed
Food service areas - wear gloves
Storage areas - food stored at the correct temperature
Laundry - dirty linen washed at the correct temperature
Public areas - toilets and restrooms should be kept clean using suitable chemicals and cleaning equipment
Garbage storage and disposal - correct handling and hand-washing procedures
Hygiene hazard
Potential problem or danger that relates to the cleanliness of people and premises. May include contamination from equipment, utensils or food handlers involved in the manufacturing process
Who does food safety hazards impact?
Customer
Employee
Employer
Potential hygiene risks
