Keeping Food Safe Flashcards
Personal Hygiene (5)
Wash hands regularly
Avoid handling food when ill
Cover cuts, sores & burns with blue plaster
Wear a clean apron
Remove jewellery & nail polish before preparing food
Avoid touching hair & tie long hair back
Food purchase (8)
Observe handlers hygiene (especially raw food)
Report unhygienic practice to manager/EHD
Check chilled/frozen store is correct temp & not stuffed
Buy cold food last & pack together in cool bag
Store cold food appropriately ASAP
Raw food, fruit & veg away from cooked/readytoeat
Pack easily bruised away others
Don’t buy food in damaged packaging
Don’t buy food from bad food prep counters
Don’t buy foods after use by date
Food storage (4)
Follow instructions on packaging
Understand use by & best before dates
Keep fruit & veg in salad drawer
Raw meat, poulry & fish on bottom shelf
Use by dates:
What sort of foods?
What temp should a fridge be at?
What temp should a freezer be at?
Where should food be kept?
Unsafe/safe after date?
Highly perishable/high risk
1 - 4 C
-18 C
Fridge
Unsafe
Best Before Dates:
What sort of foods?
Where should they be kept?
Unsafe/safe after date?
Low risk
Cupboard
Safe, quality may be affected
Food Preparation (8)
Wash & dry hands before handling food
Keep raw & cooked food separate
Use separate boards for raw & cooked food
Thoroughly wash root veg
Avoid preparing food when ill
Follow instructions when defrosting food
Cook food until piping hot
Follow recipes for temp & time
Don’t reheat food more than once
Keep prepared cold foods in fridge until eating
Optimum temp for bacteria growth
Danger zone temp
37 C
5 - 63 C
Food prep when ‘cooking’ for babies (5)
All equipment must be washed & sterilised
Only cooled boiled water added to food/formula
Cook food to 63 C & rapidly cool
Cook eggs thoroughly
Throw away left over food
Wipe high chairs thoroughly after each meal
Use clean bibs
In pregnancy, what should you NOT eat (4)
Unpasteurised milk & cheese
Paté
Shell fish
Raw/undercooked eggs
Food Safety Order 1991 (NI)
4 RULES?
Offence to produce, treat or alter food in a way that could endanger health
- sell food unfit for human consmption
- sell food that is falsely/misleadingly labelled
- sell food not of the nature, substance or quality consumer demands
- sell food injurious to health
What does an Environmental Health Officer do? (4)
Inspect food businesses to ensure comply with legislation
Investigate consumer problems w/ food quality/premises
Offer advice to industry & consumers on food safety
Issue improvement notices
Inspect & seize food for testing
Issue emergency prohibition notices
