Hygiene Practice for Food Safety Flashcards
Importance of hygiene work practices
Benefits:
- quality products
- customer satisfaction
- repetitive business
- high staff morale(wellbeing)
Consequences:
- reflects badly on an enterprise
- results in a rise of FBI
- customer dissatisfaction
Personal Hygiene
The maintenance of high levels of personal cleanliness and appearance in order to reduce hygiene risks.
Rules of personal hygiene
Rules of personal hygiene:
- Wear a full, clean uniform and ensure that protective clothing is worn when necessary
- Keep your hair covered when preparing food. Keep a beard or facial hair neat and trimmed
- Do not wear jewellery or watches when handling food (plain wedding band is an exception
- Keep your fingernails short and clean, with no visible sign of nail polish
- Regularly wash your hands using the correct procedure.
Environmental hygiene
Effective cleaning of surfaces using appropriate products, decontamination of kitchen equipment.
Environmental hygiene risks occur through
- Poor work practices
- Inappropriate storage and handling of foods
- Inadequate and/or irregular cleaning practices.
- Unsafe and environmentally unsound garbage storage
- Inappropriate handling of contaminated kitchen linen can also pose hygiene risks.
Handwashing
Easy prevention strategy and simple hygiene work practice.
Consequences of poor hygienic work practices for the customer, worker, colleague and workplace
Customer:
- Customers can contract food-borne illnesses, resulting in physical discomfort
- Customer will have to take time off work and will incur a medical cost
- Severe cases can lead to death
Workers:
- High absenteeism
- Reduce staff morale
- Increased turnover of staff
- Loss of business
Colleagues:
- Cross-contamination causing food contamination and a possible outbreak of food-borne illnesses such as salmonella
Workplace:
- Receive poor word-of-mouth
- Decrease in customers
- Loss of revenue
- Increased wastage of stock
- Name and shamed
- Severe cases
Hygiene work practices and their purposes
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- Personal Hygiene
- Food preparation and storage
- Ready to eat food items
- Service of food and beverages
- Linen
- Cleaning and sanitising
- Waste disposal
- Pest control
Food preparation and storage
- stock rotation systems
- correct temperature(5-60C)
- freezing food safely
- storing food safely
- avoid refreezing thawed food
- store raw food separately from cooked food
Cleaning vs Sanitising
Cleaning is the removal of dirt and debris from utensils, equipment and surfaces whereas sanitising is the use of a chemical substance to kill bacteria
Handwashing - frequency, facilities and procedures
Frequency:
Hands should be washed at the beginning/end of shift and when changing activities, e.g. raw/cooked food, handling rubbish, toilet, cigarette, blowing nose or coughing etc.
Procedure:
- Remove all jewellery
- Rinse hands under warm water
- Lather your hands with liquid soap, for seconds
- Rinse hands under warm running water
- Dry hands with a paper towel and apply sanitising gel
Facilities:
- Designated handwashing basin(handwashing only)
- Tap that can be operated without the use of hands e.g. foot-controlled or long handle for elbow or automated
- Automated liquid soap dispenser(NO CAKE SOAP)
- Paper towels are essential - hand dryers should be avoided
Food and beverage attendant role and responsibilities
Hygiene practice to be followed:
- Regular handwashing
- High levels of personal hygiene
- Minimal makeup, hair tied back, minimal jewellery
- Well presented a uniform
Risks if not followed
- Cross-contamination
- Food-borne illnesses
- Physical contamination
- Customer dissatisfaction
- Lower staff morale
Food prep (back of house, chef) role and responsibilities
Hygiene practices to be followed:
- Personal hygiene (handwashing, no jewellery, clean linen)
- Environmental hygiene (correct equipment, cleaning and sanitising)
- Storage production (FIFO, LILO, food storage)
Risks if not followed:
- Physical contamination
- Cross-contamination
- Food-borne illnesses
- Pests
- Low levels of EH
- Allergic reactions
Housekeeping role and responsibilities
Hygiene practices to be followed:
- Gloves
- Label contaminated linen
- Launder regularly
- Waste disposal
Risks if not followed:
- Injury from mishandling
- Harbouring bacteria in unclean linen
Front office(reception) role and responsibilities
Hygiene practices to be followed:
- Sanitising phone
- Clean area
- Do not come to work if sick
Risks if not followed:
- Generally face facing with customer
Food Hygiene
Protecting food from contamination eliminating bacteria, by cooking through correct processes and storing food in the correct manner.
Perishable, semi-perishable, non-perishable
- Perishable(high risk) - sh2ort shelf life: food that is likely to decay quickly as seen through taste, texture, colour, smell, e.g. fruit and vegetables, meats, dairy, seafood
- Semi-perishable - medium shelf life: doesn’t require refrigeration but can spoil, e.g. pieces of bread, cakes, pastries
- Non-perishable - long shelf life: not subject to rapid deterioration e.g. canned food, rice, pasta.
Hygiene hazards
potential problems or dangers that relate to the cleanliness of people and premises. They may include contamination from equipment, utensils or food handlers involved in the manufacturing of food products.
