1. Food safety
Year 10 Catering

2. A food business must be able to demonstrate it has done everything within its power to protect consumer health.
The 1995 Food Safety (General Food Hygiene) Regulations cover three main areas:
Food premises
Personal hygiene of employees
Hygienic practices

3. Food Handler – Legal requirements
Have regular training in food safety
Be dressed in clean ‘whites’ or other uniform
Have hair tied back and ideally wear a hat
Have short clean nails – no nail polish or jewellery
Be in good health (they cannot work with upset stomachs)
Have ‘good’ habits eg no coughing or sneezing over food
Wash hands after handling raw meat, after blowing nose, after going to the toilet etc.
Cuts should be covered with blue waterproof plasters

4. Hand Washing

5. Food Premises Food premises must: Be well maintained
Be regularly cleaned
Have lockers for employees
Have hand-wash facilities provided
Have clean cloakroom and toilet facilities
Have first aid available
Have clean storage areas
Have temperature-controlled fridges and freezers
Have equipment that is clean and in good working order
Be free from pests etc

6. Hygienic practices Food deliveries should be checked thoroughly
Food should be labelled and stored correctly ( in freezers, fridges, chillers and dry store)
Food should be ‘rotated’ (first in and first out)
Care should be taken with temperature control in the kitchen (Keep food out of danger zone 5C to 63C
Food should be prepared quickly and as close to cooking time as possible
Hot food should be maintained at above 63C (food probe)
The core temperature of cooked food needs to be at least 75C Food probe)
Chilled food should be stored below 5C
Washing up should be done in hot soapy water if there is no dishwasher available
Waste should be disposed of safely

7. Crossword

8. Benefits of Good Hygiene
Compliance with the law
Satisfied customers
Good reputation
Increased trade and profit
Increased shelf life of food – less waste
Safe working conditions
High Staff morale – less turnover
Better team work

9. Food Safety Hazards Bacteria Sources Dangers Controls Bacillus cereus
Cereals, especially rice, soil, dust
Spores
Rice salads on buffets
Cooling cooked rice quickly
Chilled storage below 5C
Campylobacter jejuni
Raw meat, offal, poultry, pets, pests
Undercooking meats
Cross contamination
Thorough cooking
Separation of raw meat from cooked
Clostridium perfringens
Soil, dirt dust, raw meat
Undercooking
Washing fruit and vegetables
Strict temperature control
E. Coli 0157
Raw meat, poultry, water sewage
Separate raw from high risk foods

10. Bacteria Sources Dangers Controls Salmonella enteritidis
Raw chicken, meat, eggs
Undercooked poultry and eggs
Cross contamination
Thorough cooking
Separate raw food from high risk
Staphylococcus aureus
People – noses, ears, throats, cuts, boils
Forms toxins
Handling high risk foods
Good personal hygiene
illness reporting
Listeria monocytogenes
Soil, water, sewage, people
Cook chill foods unpasteurised milk
Pates, soft cheese
Strict temperature control
Colstridium botulinum
Soil, fish, meat, vegetables
Toxin in food
Strict cooking over canning process, smoking and handling of smoked fish
Taenia sagniata
A parasitic flatworm – found in beef
Adult tapeworm attaches itself to the intestines
Good quality meat

11. Natural Poisons
Wild mushrooms
Green potato
Red kidney bean

12. Groups of people most at risk
Children
The sick
Elderly
Pregnant women

13. Bacteria

15. High Risk Foods
Bacteria really like foods that are moist and high in protein. These include:
Meat
Poultry
Eggs
Stock
Shellfish
Cooked rice
Fish
Dairy products
Gravies
Sauces
seafood

16. Critical Temperature
High-risk and perishable foods should be kept out of the danger zone temperatures of between 5C and 63C.