Use hygienic Practices for food safety Flashcards
What is hygiene
Refers to the cleanliness of an organisation, including individuals within the organisation to prevent disease and protect people’s health.
Why are hygienic work practices important
They ensure that food prepared for customers will be safe to eat. The law in Australia states that food for sale must be fit for human consumption. Safe food handling is critical to ensure the health and safety of consumers and minimise the risk of contaminating for with food-borne illnesses.
Consequences of poor hygienic work practices on the customer
- Food poisoning
- Illness
- Distress
- Time off work due to being sick, therefore loss of income
- Allergic reactions
- Death in severe cases
Consequences of poor hygienic work practices on the employee
- Staff may be fired which leads to loss of income
- Increased staff turnover
- Embarrassing
- Causes problems in future
job searching - Low staff morale
- Being unwell themselves
Consequences of poor hygienic work practices on the business
- Business shut down
- Litigation
- Loss of reputation
- Loss in revenue
- Wasted time on training staff
- Increased wastage
- Increase costs
- Named and shamed
- Fines
- Loss of customers
Personal hygiene examples
- Showering daily
- Washing hands after bathroom and touching different products to avoid cross contamination
- No jewellery
- Hair tied back
- No nail polish
Environmental hygiene examples
- Ensuring workspaces and equipment are clean and sanitised before and after working with food.
- Waste disposed of correctly
- Garbage bins are emptied and sanitised on a regular basis
- Food storage principles such as First In, First Out (FIFO) should be applied.
- Dating and labelling food products
- Storing food at correct temperatures
Food hygiene examples
- High risk foods for containing food poisoning bacteria and must be stored and handled correctly.
- Presented on clean serving ware that is free of chips or cracks.
- Time of food presented should be monitored
- Many establishments will label displayed food with the date and the time it was prepared and who prepared it.
Handwashing
Handwashing is the most important personal hygiene routine to be followed and is one of the most effective means of preventing contamination through the spread of microorganisms.
What is HACCP
HACCP is a process that ensures the risk of contamination is prevented at all critical points in the production of food. HACCP requires the food item being prepared to be analysed from arrival through to storage, preparation, cooking and finally service.
What is the first principle of HACCP
Conduct a hazard analysis: Food handlers are required to identify the points in the food production cycle where hazards may occur.
What is the second principle of HACCP
Identify critical control points: A critical point in the food production cycle where a hazard can be controlled or removed.
What is the third principle of HACCP
Establish critical limits: Critical limits provide a standard for vital issues such as what temperature food should be and how it’s packaged, displayed, served and stored.
What is the fourth principle of HACCP
Establish monitoring procedures: Monitoring critical limits is essential to make sure they’re not breached.
What is the fifth principle of HACCP
Establish corrective action: When the hazards identified aren’t under control food handlers must take corrective action to rectify the breach of food safety.
What is the sixth principle of HACCP
Establish verification procedures: It’s important to verify that HACCP procedures are working in order to ensure that identified hazards are being controlled
What is the seventh principle of HACCP
Establish record keeping and documentation process: Record keeping and documentation should be easy to access and for staff to complete.
Work practices associated with HACCP
- Temperature checking raw ingredients as they are received
- Conducting visual inspections of fresh fruit and vegetables to ensure no pest infestation
- Performing stock rotation (FIFO + LILO) to prevent stock from going out of date
- Using timers and recording display times for prepared food waiting to be purchased
- Using a probe thermometer to check the internal temperature of cooked meats
- Filling in cleaning rosters and sign off sheets
- Thoroughly checking foods upon delivery
What is an act
A law or legislation passed by government
What is a regulation
Usually contains guidelines outlining the behaviour required to achieve compliance and they contain detail of what needs to be done in order to meet the requirements of a particular act.
What is a code of practice
a set of instructions (written by a professional association) indication how to carry out a certain task in a safe or ethical manner.
What does the food act NSW 2003 do
Ensure that food for sale is safe for human consumption. The food Act covers food production and manufacturing industries as well as retail sales of prepared and ready to eat food products.
What does the food regulation 2015 do
The food authority is a regulatory body that has the power to inspect food premises to ensure they are complying with the food act. Specifically aims to reduce the incidence of food-borne illnesses
What is the Australia New Zealand Food Standards code
Outlines minimum standards related to labelling and additives in manufactured foods. Also contains definite descriptions of foods to ensure accurate labelling and marketing
What does Food Standards Australia New Zealand 1991 (FSANZ) do
Preventing organisations from making misleading claims or engaging in deceptive conduct.
Providing information to consumers about food-labelling laws, food safety, food contamination, nutritional issues, food allergies and intolerance health claims, country-of-origin labelling, food additives and product recalls.
What is the consequences of a business not complying
o A verbal or written warning
o A penalty infringement notice which may involve a fine
o An improvement notice requiring changes to be made within a certain time period for re-inspection
o A prohibition notice, which would include a ban on the production of certain types of food, and litigation (court action or prosecution)
What are the responsibilities of and EHO
o Investigate allegations of foodborne illness (otherwise known as food poisoning)
o Inspect or audit a food business’ food safety practices
o Investigate complaints about labelling and product misinformation
o Collect food samples
o Seize, photograph, take and test products and equipment to determine compliance
o Issue warnings, improvement notices and penalties
o Report back to NSW food authority
o Educate and provide businesses with advice on correctly following food safety law and food standards
o Give advice on how to develop and improve food safety systems in compliance with food production and labelling requirements
o Monitor compliance with or investigate breaches of food safety legislation
o Commence enforcement action through improvement notices, prohibition orders, penalty notices or prosecutions
What is the role of a food safety supervisor?
to ensure that any food item is prepared and served as per food safety guidelines. And to recognise and prevent the risks associated with food handling in a food business, such as dining establishments and catering services.
What is a food safety program
Is a written document that describes how a food business will manage the safety hazards associated with its food handling activities. Usually, a food safety program will consist of a HACCP plan and supporting programs. Will identify as many food safety breaches as possible before they occur and include components to manage them
What is cross contamination
The transfer of bacteria by contact between a contaminated and uncontaminated food or piece of equipment for example touching cooked potatoes after touching raw chicken without washing your hands
What are potentially hazardous foods
Foods that must be kept certain temperatures to minimise or prevent growth of pathogenic microorganisms and toxins which include raw and cooked meats, milk, eggs, fish, cream, seafood, dairy, cooked rice and pasta.
What is a food allergy
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
What is a food borne illness
Is an illness caused by consuming food that has been contaminated by pathogenic bacteria or viruses.
What is listeria
Found in soil, vegetables, sewage, water and animals. Foods include unpasteurised dairy products, unwashed raw vegetables, smoked fish and raw meat. Symptoms include fever, muscle aches, vomiting and diarrhoea.
What is E.Coli
Found in the intestines of human and animals. Foods include undercooked meat, unwashed vegetables and unpasteurised dairy products. Symptoms include severe diarrhoea with blood, severe abdominal pain and vomiting.
What is campylobacterer
Found in soil, water and the intestines of poultry. Foods include poultry and unpasteurised dairy products. Symptoms include vomiting, diarrhoea, abdominal pain, cramping and fever.
What is Salmonella
Found in insects and rodents and in the intestines of animals. Foods include raw meat/poultry, oysters growing in contaminated water, non-acidic food, offal and products containing eggs and gravy. Symptoms include vomiting, diarrhoea, nausea, stomach cramps and fever.
What is Clostridium Perfringens
Found in raw meat/poultry, manure, soil and intestines of animals, birds and humans. Foods include larger cuts of meat, stews, curries, meat sauce and non-acidic foods. Symptoms include diarrhoea, cramps and fever.
What is clostridium Botulinum
Found in soil, water, vegetables and animals. Foods include poorly processed or contaminated canned food, damaged cans, non-acidic canned food, smoked/salted fish and smallgoods. Symptoms include dry mouth, nausea, vomiting, difficulty swallowing or talking, double vision, weakness and breathing difficulties.
What is Bacillus Cereus
Found in soil, vegetables and unpasteurised milk. Foods include cooked rice, pasta, pudding and dry products. Symptoms include diarrhoea, cramps and nausea.
What is rotavirus
Found in vomit or faeces of an infected person. Foods include salads, raw fruit and vegetables and other foods that hasn’t been cooked. Symptoms include nausea, vomiting, watery diarrhoea and fever.
What is Hepatitis A
Found in infected food handlers, sewage contaminated water and food that has been sourced from sewage contaminated water such as oysters. Foods include raw or food that has not been cooked sufficiently. Symptoms include diarrhoea, dark urine, jaundice, fever, headache, nausea, abdominal pain and loss of appetite.
Methods of preventing illness and contamination include:
o Ensuring high levels of personal and environmental hygiene.
o Having clean uniforms, minimal make-up and no jewellery.
o Covering all open cuts and wounds with appropriate dressings and wearing gloves where appropriate.
o Avoiding cross-contamination by using equipment such as colour-coded chopping boards.
o Regular hand-washing practices.
o Storing food outside of the temperature Danger Zone at all stage of the food handling cycle.
o Applying correct food handling procedures, including avoiding over-handling foods, keeping hot food hot, and cold food cold, and stacking and rotating storage areas correctly.
