Use hygiene Practices for Food Safety

HYGIENE PROCEDURES- Sanitising

• Sterilizing an area • Use antibacterial spray/wipes or sanitise product • Bleach • Heat- water or oven temperatures are over 75 degrees (dishwashers)

SAFE STORGE OF FOOD- Explanation

• Essential to store food correctly otherwise food may go off and won't be able to be used due to it being unsafe and not stored correctly

PERSONAL HYGIENE - Explanation

• First step in the prevention of hygiene risks • Being clean as a person • Paying attention to your physical cleanliness and appearance • This is to ensure that no harmful micro-organisms (bacteria) or objects (e.g. hair) can be transferred from you to your customers

QUALITY ASSURANCE What is quality Assurance?

- A guarantee that manufacturing standards will be remained so that the quality of a product remains consistent e.g. HACCP.

HYGIENE LEGISLATIONS AND REGULATIONS-THE FOOD REGULATION 2010

- Aims to reduce the incidence of food-borne illness linked to certain food sectors in NSW - Sets minimum food safety requirements

HYGIENE LEGISLATIONS AND REGULATIONS- ENVIRONMENTAL HEALTH OFFICER

- Assess risks along with developing, regulating, enforcing and monitoring laws and regulations governing public health - Promote good human health and environmental practices. - Tasks: investigating complaints about food safety, making sure that restaurants or other business' processors follow health regulations and respond to disasters and emergency situations where public health is at risk

PERSONAL HYGIENE PRACTICES Part 2

- Cover cuts or sores with secure waterproof dressing and change regularly. Use disposable gloves when wearing dressing • Wear a chefs hat or hairnet prevents hair falling into food • Advise employers immediately when ill or suffering a medical condition that can affect your ability ot handle food safely without contaminating others

HYGIENE LEGISLATIONS AND REGULATIONS FSANZ

- Ensure that food is safely supplied and to well-inform consumers - Develops food standards, joint codes of practice with the industry such as covering the content and labelling foods sold in Australia and New Zealand - Consumers are able to feel secure when purchasing each of their goods.

HYGIENE LEGISLATIONS AND REGULATIONS HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS)

- Ensures the risk of contamination is prevented at all critical points in the production of food. - A team can monitor potential problems and take corrective action before food can pose a health risk to the consumer - HACCP food safety audit is necessary to complete the process - Audit is conducted by a team of individuals with specific knowledge and expertise appropriate to the product and process.

HYGIENE PRACTICES What does a Monitor and Reporting System include?

- Formal/informal reporting - Descriptions of incidents to supervisors through verbal/ written reports - Registering the report using logs and filing systems

HYGIENE LEGISLATIONS AND REGULATIONS- THE FOOD ACT 2003 (NSW)

- Helps to protect consumer and provide food handlers with guidelines on how to handle and prepare food - Aims to ensure is that all enterprises and food handlers must follow strict procedures and levels of how to maintain good hygiene levels. - Food must be safe and suitable for human consumption along with guaranteeing that food has not deteriorated/ spoiled or contaminated prior to any sales

PREVENT CROSS-CONTAMINATION BY WASHING HANDS Benefits of liquid soap:

- Less waste - Hygiene- less likely to be contaminated

PREVENT FOOD CONTAMINATION This can be achieved by:

- Maintain clean clothes - Wearing PPE - Preventing unnecessary direct contact with ready-to-eat food - Avoiding unhygienic cleaning practices that may cause food-borne illnesses.

HYGIENE LEGISLATIONS AND REGULATIONS-THE FOOD REGULATION 2010 (Example and High risk foods)

- Manufacturing of the food: ensures that the manufacturing business process the food correctly to prevent any problems before shipping - Higher risk foods- meat, dairy, poultry (perishable foods- living things

HYGIENE LEGISLATIONS AND REGULATIONS FSANZ (EXAMPLE)

- Manufacturing process: conducts the labelling of products, what is safe to bring into the country and how food should be stored when travelling

HYGIENE PRACTICES A Monitor and Reporting System

- Must be made in order for employees to establish a protocol for reporting incidents

REPORT ANY PERSONAL HEALTH ISSUES Health Risks- Illnesses (what is is and give examples)

- The is a general sickness caused by poor health - Influenza (flu): it's a highly infectious respiratory disease - Different viruses: parasites of plants, animals and bacteria

QUALITY ASSURANCE What is Quality Control

- The process of measuring characteristics and compare them to a standard (act on any differences) - All levels of the company must work together

FOOD POISONING Why does food poisoning occur more often these days?

- There has been an increase in people dining out at restaurants or getting take away from a shop, resulting in a decline of preparation and serving of food at home - The increase in travelling food has increased the chance of contamination, meaning that stricter controls are needed

HYGIENE PRACTICES Who should you report incidents to?

- To your supervisor/ team leader, manager, trainer - These people will ensure that your problem will be fixed and that your issues are heard - The incidents should be reported immediately

MINIMISING OR ELIMINATING HYGIENE HAZARDS Personal Hygiene Standards that minimise hygiene standards

- Use of disposable gloves when handling food - Washing hands at appropriate times - Covering cuts, wounds or open sore with colours Band-Aids

MINIMISING OR ELIMINATING HYGIENE HAZARDS Food handling practices and schedules that minimise hygiene standards

- storage - preparation - disposal

HACCP- (HAZARD ANALYSIS OF CRITICAL CONTROL POINTS) What are the Seven Principles? (1,2)

1. Assessment of hazards- any food where a food is contaminated resulting form incorrect processing, incorrect storage (chicken) 2. Identification of critical control points- Producer must know where really important things can go wrong and document this in a flow chart

WASHING YOUR HANDS STEPS

1. Remove jewelry 2. Rinse hands under hot water (not using the food-preparation sink to wash hands) 3. Use anti-bacterial liquid soap (don't use bar soap or cloth towels due to it re-contaminating hands) 4. Scrub hands + wrists 5. Rinse off hot water 6. Dry with paper towel or hot-air dryer

HACCP- (HAZARD ANALYSIS OF CRITICAL CONTROL POINTS) What are the Seven Principles? (3)

3. Setting Standards for each of the critical control points - Aim is to minimise occurrence of hazards - Determining the correct storage temperatures of raw and cooked foods - Stating internal temperatures of cooked products - Declaring how long a product can be cooked at a certain temperature

HACCP- (HAZARD ANALYSIS OF CRITICAL CONTROL POINTS) What are the Seven Principles? (4,5)

4. Monitoring of critical control points- done be trained employees. TO record and compare to the standards for inconsistencies. 5. Description of clear procedures for prompt action if the standards are not met- Action plan for when things don't go according to plan

HACCP- (HAZARD ANALYSIS OF CRITICAL CONTROL POINTS) What are the Seven Principles? (6,7)

6. Keeping of accurate records to identify variations from the standard- record need to be simple to complete and easy to access. 7. Verification of the system- checking records, making updates or required changes.

HYGIENE FOR SPECIFIC AREAS Accommodation and Food Preparation Areas

ACCOMODATION • Dirty linen should be removed with gloves • Clean and dirty linen should remain separate KITCHEN/ FOOD PREPARATION AREAS • Correct hand-washing procedures must be followed • Food-safety procedures must be followed

FOOD POISONING An example of a Toxin- source, common foods found in, symptoms

Bacillus cereus Prepared foods that have sat out too long at room temperature. E.g. • Rice leftovers • Sauces • Soups Symptoms • Vomiting • Diarrhoea

FOOD POISONING What is Food poisoning?

FOOD POISONING: a term that describe the illnesses transmitted to people who have eaten contaminated food

HYGIENE FOR SPECIFIC AREAS Food Service areas and storage areas

FOOD SERVICE AREAS • Gloves used ot handle food and food preparation • Poor food-handling and cleaning practices may result in contaminated or unsafe food being served to customers • Practices must be consistent STORAGE AREAS • Storing cooked and uncooked food at the correct temperature

HYGIENE LEGISLATIONS AND REGULATIONS- THE FOOD ACT 2003 (NSW) (EXAMPLE)

Food and Beverage- kitchen/ restaurant area - Head chef must ensure that his apprentices or other colleagues are handling the food along with other products a customer must consume

COSTS ASSOCIATED WITH FOOD POISONING For a Business

Food business • Bad reputation • Loss of revenue • Business closure • Legal action and penalties

APPROPRIATE HANDLING AND DISPOSAL OF GARBAGE- Procedures

Garbage-clearing procedures • Must ensure that waste is disposed of thoroughly • Must be stored away from the premises so that the kitchen and food-storage areas do not smell or breed flies

FOOD POISONING An example of a Virus- source, common foods found in, symptoms

Hepatitis A • Poor sanitation and hygiene • Hepatitus A virus Infected faeces Common foods • Raw or undercooked shellfish from the contaminated water Symptoms • Vomiting • Weakness • Fever

REPORT ANY PERSONAL HEALTH ISSUES Health Risks- Diseases

It's an abnormal condition of an organism that impairs bodily functions

HYGIENE FOR SPECIFIC AREAS Laundry, Public Areas and Garbage storage and disposal

LAUNDRY • Dirty linen being washed in the correct temperature and method PUBLIC AREAS • Keeping toilets and restrooms clean using chemicals and cleaning equipment GARBAGE STORAGE AND DISPOSAL • Observing the correct handling and hand-washing procedures when disposing kitchen and accommodation garbage.

HYGIENE PRACTICES Employers and employees responsibilities

Must take initiative and actively problem solve during decision making to ensure they maintain a consistent approach to their work standards. This is important so that no extreme hygiene hazards occur and if they do, then immediate action can be taken against the hazard in order to make

POTENTIAL HYGIENE HAZARDS What are hygiene hazards?

Potential problems or dangers that relate to the cleanliness of people and premises. Contamination from equipment, utensils, food handlers involved in manufacturing the food products

QUALITY ASSURANCE What is quality?

Quality: is the ability to meet requirements

MINIMISING OR ELIMINATING HYGIENE HAZARDS What is Risk Management

Risk Management: The systematic process of making a realistic evaluation of the true level of risks within the business

FOOD POISONING An example of a Bacteria- source, common foods found in, symptoms

Salmonella Found in raw products that come from animals • Eggs • Milk • Meat Symptoms • Fever • Diarrhoea • Loss of appetite • Headache

REPORT ANY PERSONAL HEALTH ISSUES Health Risks- Injury (what is is and give examples)

• Any damage or harm done to, or suffered by, a person or thing • Open cuts/wounds: a wound where the injured tissues are exposed to the air • Infections: An invasion of the tissues of the body by disease-producing micro-organisms and the reaction of these tissues to the micro-organisms ad/or their toxins.

PREVENTION OF FOOD POISONING Personal hygiene standards and practices that reduce risks are (businesses responsibilities)

• Businesses MIUST provide training AND audit skills to ensure that policies and procedures follow government regulations. Auditing incidents, with follow-up actions is necessary to reduce personal risks.

FOOD POISONING Types of Food poisoning- Physical Food Poisoning

• Caused by harmful substances e.g. glass fragments/ metal shavings • Introduced during the preparation process

FOOD POISONING Types of Food poisoning- Chemical Food Poisoning

• Caused by the presence of chemicals in food • E.g. pesticides, insecticides and cleaning agents

CROSS-CONTAMINATION- Procedures

• Clean and sanitise preparation areas before placing cooked food down where raw food once was • Use different gloves when working in different preparation areas. • Maintain personal hygiene- clean your hands regularly Use different equipment when handling raw and cooked food

POTENTIAL HYGIENE HAZARDS Environmental Hygiene Risks (P2)

• Contaminated food • Inappropriate storage of foods placing foods in incorrect temperatures and leaving food uncovered • Using dirty, unsantised or dysfunctional equipment and utensils

FOOD POISONING Types of Food poisoning- Biological Food Poisoning

• Contracted by eating plants containing natural poisons e.g. poisonous mushrooms • Microbial food poisoning: caused by micro-organisms e.g. viruses, mould and bacteria. (another form) • Micro-organisms: small, single-celled organisms that cannot be directly seen • Visible contamination- causes food spoilage but no harm • Invisible contamination- Causes food poisoning, harm

HANDLING LINEN- Explanation

• Ensuring that when handling linen that dirty and clean products never come into contact with each other • Linen = bed linen, serviettes, tablecloths and kitchen cloth

ENVIRONMENTAL HYGIENE- Procedures

• Essential in kitchen operations and cookery, housekeeping, laundry and food and beverage services • Regular hand-washing • Wearing appropriate and clean clothing • Personal hygiene must be at high standards These prevent cross contamination in food preparation

PERSONAL HYGIENE - Procedures

• Follow golden rules of cleanliness and personal hygiene before starting work • These guidelines prevent hygiene risks: personal grooming, oral and personal hygiene, working with open cuts and sores MUST wash your hands after eating, smoking, handling garbage or using the toilet

Hazards associated with cross contamination

• Food poisoning • Allergic reaction • Illness • Death • Long-term illnesses • Disability

REPORT ANY PERSONAL HEALTH ISSUES Health Risks- Diseases (How can it spread?)

• Food-borne: a disease caused by consuming contaminated food or drink • Air-borne: spread when droplets of pathogens are expelled into the air due to coughing, sneezing or talking • Infectious: any disease caused by the invasion of a pathogen that as a result grows and multiples in the body.

PREVENT CROSS-CONTAMINATION BY WASHING HANDS Wash your hands after:

• Handling raw foods • Using the toilet • Smoking • Coughing, sneezing or blowing the nose • Eating or drinking

REPORT ANY PERSONAL HEALTH ISSUES What are health issues?

• Health issues: problems that may prevent a person from function normally and painlessly

POTENTIAL HYGIENE HAZARDS How can hygiene hazards be prevented?

• Hygiene Hazards can be prevented when staff are properly trained and use correct work procedures/ guidelines.

HYGIENE PRACTICES What are hygiene practices?

• Hygiene practices: are actions put in force in order to prevent any extreme hygiene hazards occur.

APPROPRIATE HANDLING AND DISPOSAL OF GARBAGE- Explanation

• Important for maintaining good hygiene

FOOD POISONING What are improper hygiene practices that cause food poisoning? (P2)

• Improper cleaning- if the cleaning process isn't adequately followed bacteria and other pathogens will multiply and cause problems • Cross-contamination- mixing different food types (such as cooked and uncooked foods) can result in bacteria being served to customers

FOOD POISONING What is Bacteria? What are its conditions? Where can it survive? Who is vulnerable to it?

• Living organisms that require certain conditions to grow • Conditions include: food, water, oxygen, correct temp. time • Can survive high temperatures in the form of spores- can tolerate different conditions • Below 5 degrees and above 60 degrees food poisoning bacteria cannot survive (stop growing and die) • People who are vulnerable to this: babies, infants, pregnant women, poorly function immune system

SAFE STORGE OF FOOD- Procedures

• Must control the temperature of foods Control storage of all foods

POTENTIAL HYGIENE HAZARDS Environmental Hygiene Risks (P1)

• Not properly conducting in the correct cleaning practices (utensils and equipment) • Poor handling and storage of foods • Poor organisational work practices • Airborne dust

FOOD POISONING What are improper hygiene practices that cause food poisoning? (P1)

• Not washing fruit and vegetables- sprayed with insecticides or are dirty • Improper temperature control- the danger zone (between 5 and 60 degrees) can result in pathogenic bacteria multiplying rapidly in this environment • Pests- they transmit germs and spoil foods

REPORT ANY PERSONAL HEALTH ISSUES If you are feeling sick you must:

• Not work when you are suffering form illnesses that are likely to be transmitted through food e.g. gastroenteritis • Advise your supervisor if you are feeling unwell • Don't return to work until 48 hours after your symptoms have stopped • Contact your doctor for advice

COSTS ASSOCIATED WITH FOOD POISONING For the consumer/ economy

• Permanent disability • Death • Productivity loss • Medical expenses

POTENTIAL HYGIENE HAZARDS Personal Hygiene Risks

• Poor grooming and oral hygiene • Open cuts and wounds • Not washing hands after eating, smoking, using the bathroom.

5 practices within a kitchen that may result in cross contamination

• Preparing cooked foods on the same preparation areas as raw food before cleaning and sanitising • Using the same gloves to load and unload dishwashers due to micro-organisms being transferred from dirty plates to clean plates • Not safely storing food and beverages at the correct temperature control and storage. • Not Cleaning and sanitising of bins and lids, regularly empting rubbish and lining bins with plastic liners • Not using disposable gloves when handling linen

ENVIRONMENTAL HYGIENE- Explanation

• Risks occur through poor work practices, inappropriate handling and storage of foods and irregular cleaning practices • Unsafe garbage storage and handling of contaminated kitchen linen can pose hygiene risk

HYGIENE PRACTICES Staffs Role

• STAFF in authority for the individual sectors must ensure that all standards are met

HYGIENE PROCEDURES - Cleaning

• Scraping • Rinsing • Washing • This is to remove all traces of detergent

MINIMISING OR ELIMINATING HYGIENE HAZARDS Safe Storage procedures that minimise hygiene standards

• Specific requirements for dry and cold storage • Stock rotation • Use of lifting techniques • Safe use of trolleys

PREVENT CROSS-CONTAMINATION BY WASHING HANDS Wash your hands before:

• Starting or restarting work with food • Working with food and between handling raw and cooked or ready-to-eat food • Handling equipment • Tasting food for flavour/eating

CROSS-CONTAMINATION- Explanation

• The transferral of micro-organisms from contaminated foods/ areas/ people to uncontaminated foods or areas or people • Can occur from cooked food to uncooked food, preparation areas to storage areas, person to person • Can occur when using the same gloves to load and unload dishwashers

HACCP- (HAZARD ANALYSIS OF CRITICAL CONTROL POINTS) What is it?

• This is a process by which a team can monitor potential problems and take corrective action before food can pose a health risk to the consumer

PREVENTION OF FOOD POISONING Personal hygiene standards and practices that reduce risks are:

• Use of disposable gloves • Covering cuts and sores with brightly coloured Band-Aids when handling foods • Following good hygiene rules • Washing hands efficiently and at appropriate times • Ensuring that food is stored correctly • Store chemicals separate to food

HANDLING LINEN- Procedures

• Using disposable gloves when handling linen • Placing dirty linen in separate bags

PERSONAL HYGIENE PRACTICES Part 1

• Wash hands using the correct hand-washing procedures • Don't touch your mouth during food prep. saliva contains germs • Use a tissue or handkerchief when coughing and sneezing • Wash hands after sneezing and coughing • Shower and bath daily use deodorant wash hair