1. Food Hygiene Refresher Course www.i-hospitality.co.uk

2. What is Food Hygiene? The long history of food borne illnesses continues and is caused by unsafe practices www.i-hospitality.co.uk

3. At Risk Groups ‘at risk’ groups include infants, pregnant women, elderly people and people with reduced immunity there has been an upward trend in recorded cases of food poisoning over the last 15-20 years, but this has recently started to fall slightly food can be contaminated by biological, physical and chemical hazards the main cause of food poisoning is bacterial contamination www.i-hospitality.co.uk

4. Bacteria each bacterium is a single cell which can multiply and grow there are different types of bacteria, for example: harmless, spoilage and pathogenic some can turn into heat resistant forms called spores bacteria need food, moisture, warmth and time to grow high-risk foods provide nutrition and moisture for bacterial growth bacteria grow best in the temperature danger zone 5°C - 63°C bacteria grow more quickly around 37°C (human body temperature) bacteria multiply by splitting into two (binary fission) your senses (sight, taste, smell) cannot tell if food is contaminated by food poisoning bacteria www.i-hospitality.co.uk

5. Bacteria Cont. particular types of bacteria can cause food poisoning in different ways most contamination comes from animal and human sources regard all raw meats and their juices as contaminated with food posioning bacteria other raw foods are also sometimes contaminated www.i-hospitality.co.uk

6. Contamination many raw foods can carry bacteria equipment and work surfaces can become contaminated with bacteria by raw foods, pests and by food handlers - so clean well and clean often colour-coding helps to keep food safe dirty wiping cloths spread bacteria! maintain a high standard of personal hygiene treat ready-to-eat foods with care www.i-hospitality.co.uk

7. Personal Hygiene food handlers have legal responsibilities to maintain high standards of personal hygiene the human body has bacteria on it and in it wash your hands regularly your hands can transfer bacteria from yourself to food, work-surfaces and equipment do not wear jewellery keep wounds covered by coloured waterproof dressings make sure your protective clothing is clean no smoking in food rooms you must report illness www.i-hospitality.co.uk

8. Pest Control 3 point strategy for pest control: prevent access - deny pests favourable conditions - report signs of pests pests seek food, warmth and shelter - take steps to keep them out domestic pets should be kept out the food area report problems to your supervisor, get rid of any contaminated food and store food safely do not allow the outside environment to become attractive to pests www.i-hospitality.co.uk

9. Kitchen Design separate ‘clean’ from ‘dirty’ areas workflow: Delivery  Storage  Preparation  Service surfaces must be clean and durable (avoid using wood) good lighting and ventilation with plenty of space to work efficiently are desirable ensure safe waste disposal www.i-hospitality.co.uk

10. Temperatures cook food thoroughly keep hot food hot keep cold food cold keep prepared food out of the Temperature Danger Zone reheated cooked food must be ‘piping hot’ throughout check fridge and freezer temperatures regularly thaw bulky items completely before cooking dry stores must be cool, dry, clean and ventilated store food off the floor www.i-hospitality.co.uk

11. Chemicals choose the correct type of cleaning for the current task use the correct chemicals for the cleaning involved follow safe and efficient cleaning procedures remove rubbish regularly www.i-hospitality.co.uk

12. Legal Responsibilities the main legal responsibilities are the concern of owners and proprietors, but Everyone who works with food must obey the law the law is enforced by EHOs the law covers premises, people and practices all food businesses must reduce or eliminate hazards in food www.i-hospitality.co.uk