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
8
- 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.
Appropriate control measures to eliminate or minimise the hazard and their associated risk(s).
Food hygiene risks include:
- Not heating food correct temperature(not 5-60)
- Cross contamination (contaminated food, benches, individuals, utensils etc)
- Thermometers have been calibrated
- The use of inferior products
- Poor handling practices
- Thawing food incorrectly
- The use of chipped or cracked crockey or utensils that harbour bacteria
Control measures(strategies):
- Food storage areas are at correct temperature using thermometer gun
- Appropriate signage for handwashing procedures
- Regular staff training
- Cleaning schedules
- Employing pest controllers
Hazard Analysis and Critical Control Points(HACCP)
- Conduct a hazard analysis
- Identify critical control points(CCP)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective action
- Establish verification procedures
- Establish record keeping and documentation procedures
Difference between an act, regulation and code of practice and industry/workplace standard.
Act: a non-negotiable legislation set down by parliament/government. Provides general regulation-making powers.
Regulation: A law, rule or other order prescribed by authority, to create consistency of a section/area, designed to regulate conduct.
Code of practice: A set of rules or standards set by a manager based on laws in accordance with legislation and regulation.
Industry/workplace standard: The required standard or norm within the workplace to create uniformity, with products and services are identical across all platforms sometimes assumed.
Purpose and intent of national and state/territory food safety laws, standard and codes relevant to hygienic work practices and food safety
- Laws are in place to protect customers, employees and employers(suppliers - anyone who enters industry)
- Hygiene laws and regulations are developed by legislative bodies to ensure food that is offered for sale has been transported, stored, handled and cooked in a safe manner. (therefore being safe for consumption).
- Food handlers must comply with minimum standards of hygiene to ensure food is safe for consumption
- Creates uniformity
Food Act 2003(NSW)
Food production cycle
The primary law governing food for human consumption in NSW/the governing of consuming safe food
- Protect the health of the public by preventing the sale of unsafe food. This is done by preventing cross contamination deterioration of food.
- It is an offence(illegal) to sell food that is spoiled, contaminated or has had somewhat inferior
- Food sold must be safe for human consumption
- Food handlers within the enterprise including suppliers must comply with minimum standards of hygiene.
Food Regulation 2015(NSW)
Underpins the authorities and local councils food regulatory work
- Reduce the incidence of foodborne illnesses linked to food sectors within NSW, working closely with local councils.
- Food-borne illnesses are a disease caused by consuming contaminated food or drink.
Australia New Zealand Food Standards(ANZFS) Code
National law
- Ensures that food that is produced in Australia and New Zealand is safe and suitable for customers to eat
- The standard for food additives(foreign to original products), food safety and labelling and food that needs pre-approval from a certain country/area
- The responsibility of the code is upon state and territory and other food enforcement agencies
Ramifications(consequences) of failure to observe the law
- Warning letters → issued with notice, that a business does not comply
Improvement notice → similar to above - Prohibition orders → stop service, ceasing business
- Seizure of food, vehicles(truck fridge) and equipment(unclean blender) → product recall and collection of food and test
- Penalty notices → issued with fire
- Prosecution in local court → legal action → charged
- Court proceedings in the supreme court
- suspension(temporary) or cancellation of food handlers license
- The consequence is dependent on how serious the issue was, how many times the business has been fined previously.
Role of the NSW Food Authority and local government regulators in food safety
Established in 2004
- Providing NSW with an integrated(different components) food regulation system
- Enforce the upholding of food legislation e.g. ANZFS, issuing of penalty notices
Food safety across all areas of the food industry, from primary producers(paddock to plate) to point of sale, by applying ‘the code’, local authority who enforce the law.
Notifies the public of current food safety risks(product recalls e.g. strawberry needles)
Investigate complaints and breaches, issues fines to non-compliant businesses.
Workplace policy and procedures related to hygiene, food safety and cleaning and the ramifications of failure to observe.
- Workplace food safety program informs all staff of procedures regarding the handling of food throughout the food production cycle.
- Each enterprise will train staff in specific hygiene procedures dedicated to their duties. This is done commonly through orientation along with posters around the workplace along with staff notice boards
- Provides information regarding the standards that ensure safe and suitable food is to be consumed
- All employees should be aware of legislation.
Responsibilities of the food safety supervisor and food handler according to food safety, laws, standards and codes.
Food laws in NSW require within a hospitality establishment at least one trained(up to date, trained every 5 years → industry current) Food Safety supervisor.
FFS (internal in the establishment)→
- Trained to recognise and prevent risks of food safety and appointed by owner of the business
- Must undergo suitable training to obtain an updated certificate
- Role is to prevent customers becoming ill due to Food-borne illnesses
A food handler is anyone handling the food/equipment/utensils throughout the food production cycle. Food handler(internal and external within establishment) →
- Regular handwashing
- Maintaining their health
- Avoiding contact with ‘ready to eat’ food
- Maintaining high levels of personal hygiene
- Covering wound or sores
- E.g. chef, delivery, waitress, farmer
Food safety auditor/EHO roles and responsibilities
EHO→ environmental health officer(external therefore will not be bias)
EHO’s role →
- Monitor all laws
- Assess risks
- Develop, regulate and monitor laws and regulations governing public health and both built and natural environment in order to promote good human health and environment practices.
May perform following tasks →
- Investigate complaints about food safety
- Make sure that shops, restaurants and food processors follow health regulations
- Monitor and control water, air and noise pollution, collecting samples for analysis
- Initiate and conduct environmental health impact or risk assessments
- Design and conduct health education programs and/or public information campaigns
EHO has the right to inspect food businesses. They have the power to:
- Enter and inspect any part of the premises of a food business at any time
- Open any food packaging for checking
- Take samples for testing for further investigation
- Provide assistance and advice on all food safety matters
- Prevent the sale of contaminated food
Signs of damaged, deteriorated, spoiled, out of date food
Damaged:
- Broken packaging
- Dented cans
- Unsealed
- Soggy packaging(not of correct consistency)
Deteriorated:
- The texture of food(shrivelled, changed sized)
- Flavour(become bitter, sour, sweet)
- Discoloured(e.g. An apple that is cut open and left out it will oxidise and turn brown)
- Smell(unpleasant)
Spoiled:
- Burnt
- Mould
- Texture
Out of date:
Must be eaten before in comparison to best before/suggestion.
Meaning of contaminant, contamination, cross-contamination and potentially hazardous food
Contaminant: A physical, microbiological or chemical substance that renders food suitable for consumption.
Contamination: The exposure of food to a physical,microbiological or chemical substance.
Cross-contamination: The transference of bacteria from one person to food, environment to food or food to food which may result in foodborne illnesses.
Potentially hazardous foods: Any food items that are highly susceptible to the growth of microorganisms that may lead to foodborne illnesses for example seafood, poultry, dairy.
Causes of contamination
Physical :
Foreign substances that enter the food during production, delivery, storage or preparation and service.
Chemical :
Caused by the presence of chemicals in food. This can occur due to sanitisers not being rinsed thoroughly or fruit/ veggies not being washed thoroughly.
Microbiological :
Naturally poisonous foods
Bacteria growth
FATTOM
Food, Acid, Temperature, Time, Oxygen, Moisture
Temperature Danger Zone
5C-60C
2/4hr rule
Conditions conducive to food spoilage and contamination
Food spoilage → visual contamination
- Food spoilage is a change or deterioration in the quality of a food item due to a change in colour, taste, smell and appearance
- Food spoilage is caused by a loss of moisture, enzyme action and growth of microorganisms, moulds and yeasts
Food allergies
A food allergy is an overreaction of a person’s immune system, usually to a protein within the food. This reaction causes the body to release histamines and other defensive chemicals causing inflammation through eating, smelling, subtle traces/not sanitised.
Common allergies include:
- Shellfish
- Treenuts
- Eggs
- Fish
- Peanuts
- Soy beans
- Sesame seeds
A food allergy occurs when the body’s immune system sees a certain food as harmful forward/and Reeves by causing symptoms there for allergic reaction occurs full stop food causing reactions are allergens.
An intolerance is a digestive problem that occurs often after a certain food is eaten. it does not involve the immune system and does not cause severe allergic reactions/anaphylaxis.
Common symptoms of food allergies
Causes :
- Consuming food with allergen present e.g. peanut butter sandwich
- Inadequate cleaning of surfaces or equipment which the allergen has come into contact with e.g. not using separate utensils, wash hands
Symptoms :
- Rapid onset of hives
- Swelling of the tongue, throat and face
- Difficulty breathing
- Rashes
- Sweating
- Throat pains
Responses :
- Antihistamine
- Adrenaline via an Epi-pen
- Ambulance - 000
Considerations in selections of foods(strategies)
- Using colour-coded chopping boards
- Cleaning down surfaces
- Ensuring foods that can cause allergies are handled using plastic gloves
- Food is prepared separately
- Always list the items with possible allergens clearly on the menu
- Clear understanding and communication between front and back of house
Meaning of food-borne illness(food poisoning)
- Food poisoning is a general term referring to illness that is transmitted to people by eating food that is contaminated.
- The cause of food poisoning can be difficult to detect because it is usually unable to see smell or taste in contrast to food spoilage.
Causes of food poisoning
- Consumption of food with certain levels of chemicals due to inadequate washing of foods
- Result of bacteria due to sitting in temperature danger zone
- Eating naturally poisonous food such as mushrooms, rhubarb
- Consumption of obviously spoiled food due to incorrect handling procedures
Bacteria, Bacterial Toxins and viral contaminants of food
Bacteria:
- Campylobacter
- Escherichia coli(E.Coli): contaminated water
- Listeria
- Salmonella
Bacterial Toxins:
- Bacillus cereus: spice/dried goods
- clostridium perfringens
- clostridium botulinum
- staphylococcus aureus
Viral :
- hepatitis A: undercooked and water
- rotavirus
Hygiene work practices to minimise and/or prevent contamination and illness
Food handlers:
Role →
- Must follow cleaning schedules provided by the enterprise and legal obligations
- Responsibility to store all equipment , utensils and other food-serve items properly
- Must wear mandatory uniform to prevent hazards
Obligations →
- Ensure that food is prepared, stored and served safely to end user or consumer
- Complete all food handling in hygiene procedures
- Aware of potential food safety hazards and implement food safety supervisor
Workplace Procedures:
- Hygiene procedures are required for all areas of the hospitality industry.
- Poor organisational and hygiene practices may have lasting effects on the customers, employees and employer.
- Poor food handling and cleaning practices may result in contaminated or unsafe food being served to customers.
- Employees/ employers need to be proactive when problems arise and be consistent with upholding organisational standards.
Personal health issues that pose a risk in the workplace
Health issues → problems that may prevent a person from functioning normally and painlessly.
Diseases :
- Food-borne: a disease caused by consuming contaminated food or drink.
- Air-borne: spread when droplets or pathogens are expelled into the air due to coughing, sneezing or talking
- Infectious: any disease cause by the invasion of a pathogen that subsequently grows and multiplies in the body
Illness :
- Influenza: usually referred to as the flu. Highly infectious respiratory disease.
- A number of different viruses: any of the various simple parasites of plants, animals and bacteria that often cause disease.
Injury:
- Open cuts/ wounds: a wound in which the injured tissues are exposed to the air.
- Infections: An invasion of the tissues of the body by disease-producing microorganisms and the reaction of these tissues to the microorganisms/ toxins.
Describe what, how, when and to whom to report:
- Food hazards and their associated risks, such as being unable to control the temperature and rate of cooling of a stew if the cool room thermometer is broken
- Unsafe work practices when working with food, such as leaving food out to cool overnight
- Personal health issues
Types of report
Written or verbal
Formal or informal
Reporting to appropriate persons
- Team leader
- Supervisor
- Manager
- Health and safety representative
