1. GENERAL FOOD SAFETY

2. GENERAL FOOD SAFETY AIMS OF THE TRAINING GUIDE The aim of this training guide is to provide you with:- A general overview and introduction to areas included in Food Safety training To provide you with a reference point as to which barbox guides are relevant for further information

3. GENERAL FOOD SAFETY Introduction to Food Safety Legislation Food Safety Hazards Food Safety Controls Food Premises

4. INTRODUCTION TO FOOD SAFETY

5. FOOD SAFETY – WHAT’S INVOLVED? Prevention of Cross Contamination Temperature Control Time Control Personal Hygiene Cleaning Pest Control Maintenance of Premises

6. COST OF POOR FOOD SAFETY Disciplinary / redundancy Poor staff morale / high staff turnover Food poisoning or death Food contamination and wastage Legal action/closure by EHO Compensation claims Pest infestations Bad publicity Loss of profit - jobs!!

7. FOOD SAFETY LEGISLATION

8. BARBOX GUIDES FOOD SAFETY AND THE LAW EHO VISITS – GUIDE TO WHAT TO EXPECT FOOD SAFETY PROSECUTIONS SUGGESTED TRAINING FOR FOOD HANDLERS

9. ENVIRONMENTAL HEALTH OFFICERS Powers of entry Sample/seize food Examine records Provide advice Letter requesting works Serve notices Power to close /prosecute

10. PROSECUTION Company General Manager or equivalent Individual Staff Food Hygiene Regulations  - Fines up to £5,000 per offence Food Safety Act - Fines up to £20,000 per offence Serious cases can be referred to the Crown Court for unlimited fines and/or imprisonment

11. LEGAL CASES AND COSTS Examples Of Criminal Cases – – Sandwich firm …£57K (April 2011) – Take-away owner… 8 months in prison (Feb 2011) – Retailer …£14 (May 2011) – Take-away owner…. 3yr ban (Jan 2011) – Discount store …£34K (Apr 2011) It costs a lot less to keep a kitchen clean

12. BENEFITS OF GOOD FOOD SAFETY Safe food Reduced wastage Compliance with the law Customer satisfaction Good publicity Staff morale Increased profits - job security

13. FOOD SAFETY – DEFINITIONS 1.Hazard 2.Contamination 3.Cross contamination 4.Risk 5.Control measures 6.Food poisoning 7.Food safety

14. FOOD SAFETY HAZARDS

15. HAZARD AND RISK Hazard - Anything which has the potential to cause harm or is objectionable to the customer Contamination - The presence or introduction of a hazard in food Risk - The likelihood of a hazard occurring Control measures - Actions required to prevent or reduce hazard Copyright Perry Scott Nash Associates Limited15

16. TYPES OF FOOD SAFETY HAZARDS 1. Biological 2. Physical 3. Chemical 4. Allergenic e.g. Bacteria,VirusParasite, e.g. Cleaning fluids, e.g. Broken glass, insecticides e.g. Peanut, screw, shellfish stone

17. PHYSICAL HAZARDS

18. A foreign body in food such as glass or a stone can cut a customer’s mouth, break teeth or cause choking Even if no injury, will be objectionable to customer Physical hazard would include food served too hot, risk of burning customer

19. PHYSICAL HAZARDS – SOURCES Sources of physical hazards include: Raw ingredients (e.g. bones, stalks, dirt) Food packaging (e.g. string, plastic, card) Buildings & equipment (e.g. wood splinters, flaking paint, screws) Food handlers (e.g. jewellery, hair, plasters) Pests (e.g. dead bodies, droppings) Sabotage

20. PHYSICAL HAZARDS - CONTROLS BARBOX GUIDE TO PREVENTING PHYSICAL CONTAMINATION

21. CHEMICAL HAZARDS

22. Use reputable suppliers to ensure food not contaminated with chemicals Store chemicals (such as cleaning fluids, pest baits) separately from food Never transfer chemicals into unmarked containers Do not use chemicals near food (e.g. spray cleaning products near uncovered food)

23. ALLERGENIC HAZARDS (FOOD ALLERGIES)

24. FOOD ALLERGIES Milk Eggs Peanuts (groundnuts or monkey nuts) Nuts (including Brazil nuts, hazelnuts, almonds and walnuts) Fish Shellfish (including mussels, crab and shrimps) Soya Wheat The ‘big eight’ foods responsible for 90% of allergic reactions to food in the UK:

25. FOOD ALLERGIES Symptoms from food allergens include: Sickness, diarrhoea and abdominal cramps (similar to food poisoning) Rashes Tingling lips, tongue and throat Swelling of the throat and mouth Difficulty in breathing or speaking Anaphylactic shock (life threatening) - Swelling in the throat, difficulty breathing, drop in blood pressure, collapse and unconsciousness

26. ALLERGENIC HAZARDS - CONTROLS BARBOX FOOD ALLERGIES QUICK GUIDE

27. BIOLOGICAL HAZARDS – BACTERIA AND FOOD POISONING

28. BACTERIA Microscopic Everywhere! The main cause of food poisoning Can’t see ‘emCan’t smell ‘emCan’t taste ‘em

29. FOOD POISONING How do bacteria make you ill? – Upset digestive system – Vomiting and diarrhea – defense mechanisms – Toxins – Young, elderly and immuno- suppressed particularly vulnerable

30. FOOD POISONING - PREVENTION BARBOX GUIDE TO PREVENTING FOOD POISONING IN YOUR OUTLET

31. DISCUSSION What are the sources of food poisoning bacteria in your kitchen? Consider: Raw Food, pests and pets, people, dirt, dust, rubbish

32. FOOD SAFETY CONTROLS

33. TIME AND TEMPERATURE CONTROLS Delivery Storage Thawing Preparation Cooking Cooling Hot holding Re-heating Service Time and temperature controls are required at each stage of the food handling process:

34. DELIVERY Temperature -18 o C frozen foods 0 o C - 5 o C refrigerated foods Monitor: Record temperatures in kitchen log book Time Is food in date? Store deliveries quickly Chilled first, then frozen, ambient last

35. TIME/TEMPERATURE CONTROL BARBOX GUIDES FOOD STORAGE GUIDANCE FREEZING FOOD GUIDELINES FREEZING FRESH FOOD GUIDELINES

36. USE BY / BEST BEFORE BARBOX GUIDE DATE CODES GUIDANCE

37. PREPARATION Minimise time in the danger zone Remove from storage the minimum amount of food required for preparation Prepare foods without delay

38. COOKING MEAT ‘Blue’ steaks -‘sear’/cook the outside surfaces to kill bacteria Whole cuts / joints e.g. beef/lamb or steaks - can cook ‘rare’ Meat on the bone, burgers, sausages, pies, lasagne - must be thoroughly cooked to at least 75 o C Refer to spec cards at all times

39. PROBE THERMOMETERS BARBOX GUIDE USING A PROBE THERMOMETER

40. REMEMBER! If we fail to control Temperature and Time: Bacteria survive, multiply and may produce toxins Food poisoning results Keep high risk food very hot or very cold i.e. out of the Danger Zone

41. CROSS CONTAMINATION BARBOX FOOD SAFETY CROSS CONTAMINATION GUIDE

42. FOOD PREMISES DESIGN AND MAINTENANCE

43. FOOD PREMISES BARBOX GUIDE GUIDE TO DESIGN AND STRUCTURAL MAINTENANCE FOR FOOD PREPARATION AND STORAGE AREAS

44. If you can do all of this and keep the kitchen clean and tidy, you have nothing to worry about!!!