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Hygiene training for cooks and kitchen assistants

What are the possible consequences of poor food hygiene? Discussion: What are the possible consequences of poor food hygiene? P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Dirty kitchens, stores and dining rooms = contaminated food, Consequences (1) Dirty kitchens, stores and dining rooms = contaminated food, = complaints, = bad image, and perhaps prosecution. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

(bacterial contamination) could =food poisoning and wasted food. Consequences (2) Contaminated food (bacterial contamination) could =food poisoning and wasted food. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Where the bugs lurk: Raw Food People Packaging Environment Pests P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Food Hygiene (England) Regulations 2006 Regulation (EC) 852/2004 The Law We are actually a food business and so are subject to food safety laws. Food Safety Act 1990 Food Hygiene (England) Regulations 2006 Regulation (EC) 852/2004 P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

An Environmental Health Officer can call at any time. Inspectors An Environmental Health Officer can call at any time. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Food for thought What can go wrong? What can we do about it? P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Follow the instructions on products Keep your work area tidy. Cleaning Follow the instructions on products Keep your work area tidy. Clean up spillages promptly. Remove rubbish properly. Use coloured cloths for separate areas of the kitchen P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Keep storage areas clean. A place for everything and everything in its place. Monitor and record fridge, freezer temperatures and warming cabinets P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

The key to good food hygiene Good personal hygiene. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

The most important part of you: Your hands. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

After blowing your nose. When to wash your hands. Before starting work. After a break. After going to the loo. After handing rubbish. After blowing your nose. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Report illness immediately before starting work! If you are experiencing Diarrhoea Sickness Rash Do not work in the kitchen P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Protective Clothing – Wear it correctly To protect the food from you!!!! Including BLUE sticky plasters. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Near food – DO NOT: sneeze, cough, scratch, have long nails, bite your nails, comb your hair, wear jewellery, pick your nose, have uncovered sores/scabs/wounds, P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Keep pests away Dogs, birds mice, rats, flies, bugs, spiders, etc. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Transporting and buying foods Care should be taken in transporting chilled and frozen food. Cool boxes and on site delivery will help. Never buy or serve food past its sell-by date – even if it’s cheap! P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Pressing on….. As the week progresses, look after yourself, sleep and rest when you can. This maintains good standards, hygiene and most of all your sanity! P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Always wash your hands before handling food. Ten Commandments Always wash your hands before handling food. Store raw and cooked foods separately. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Serve food immediately or cool it quickly and store in fridge. Ten Commandments Serve food immediately or cool it quickly and store in fridge. Do not store food for long. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Thoroughly cook raw food. Ten Commandments Thoroughly cook raw food. Keep foods above 63 or below 5 degrees Celsius. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Keep food covered whenever possible. Ten Commandments Keep food covered whenever possible. Follow cleaning instructions carefully. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

Report evidence of pests. Remove rubbish regularly. Ten Commandments Report evidence of pests. Remove rubbish regularly. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

And that’s it. P R O C L A I M I N G I N S P I R I N G E Q U I P P I N G E N A B L I N G

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