FOOD%20HANDLING%20AWARENESS

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FOOD HANDLING AWARENESS
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Introduction

• Every year thousands of people suffer from
  food-borne illness, usually as a result of eating
  or drinking contaminated or poisonous food.
• Many attacks go unreported and it is estimated
  that one person in fifty will be effected
  annually. Some of these especially the very
  young, the elderly or the infirm will die.

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• In 1987 Crown Immunity was lifted from hospitals
  following an outbreak of food poisoning at the
  Stanley Royd Hospital in 1984. As a result all
  aspects of hospital catering are subject to
  control under the law and hospitals, including
  ward areas, can be inspected at any time by
  Environmental Health Officers.
• These officers have the power to enforce the
  provisions of the
• The Food Safety Act (1990) and The Food Safety
  (General Food Hygiene) Regulations (1995).

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• FOOD HYGIENE LAW
• Food Safety Act (1990)
• Food Safety (General food hygiene) Regulations
  (1995)
• An environmental health officer has the power to
• enforce this legislation and can do so at any
  time.
• If food is not handled correctly, legal action
  can be taken against the Trust or the individual
  who fails to comply with the law.
• Any hospital staff who are involved in food
  service are food handlers if they break the
  rules the penalties can be applied to them as
  individuals in exactly the same way as they would
  in a commercial operation.

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What is Food Hygiene?

• Food hygiene is more than just cleanliness
• it includes all practices involved in
• Protecting food from risk of contamination,
  including harmful bacteria, poisons and foreign
  bodies
• Preventing any bacteria present multiplying to
• an extent which would result in the illness of
• consumers or the early spoilage of food.
• Destroying any harmful bacteria in the food by
  thorough
• cooking or processing.

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Causes of Food Poisoning

• Bacteria and their poisons
• Viruses
• Chemicals (insecticides, weed-killers, etc.)
• Metals (lead, copper, mercury etc.)
• Poisonous plants (deadly nightshade, toadstools,
  etc.)
• BACTERIAL FOOD POISONING IS THE
• MOST COMMON AND CAN BE FATAL

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• There are two main types of bacteria which cause
  problems for the food industry
• 1. Food Spoilage Bacteria
• Not usually harmful to humans
• Cause food to go off
• Physical change causes smell, colour or texture
  of food to change.
• Usually very obvious that Food Spoilage Bacteria
  are present in large numbers.
• Bacteria Which Cause Illness Pathogens
• Harmful to humans if present in large enough
  numbers.
• No physical change to food
• Cannot be detected by smell, taste, touch or
  appearance
• Most food poisoning is caused by large numbers
  of pathogens, often
• around 100,000 to 1,000.000 being consumed.

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Conditions Required For Bacteria To Multiply

• WARMTH (Temperature)
• The ideal growing temperature for pathogens is
  37c
• They will grow quickly between 20c and 50c
• To prevent growth temperature must be kept below
  5c or above 63c.
• 5c-63c is called the DANGER ZONE
• FOOD (Nutrient)
• High protein food is required
• Meat, poultry, dairy products (except butter and
  hard cheese).
• WATER (Moisture Content)
• Dried foods, or those with high sugar or salt
  content will not support bacterial growth.
  Bacteria remain dormant.

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The Ten Main Reasons for Food Poisoning

1. Food prepared too far in advance and stored at
   room temperature.
2. Cooling food too slowly prior to refrigeration.
3. Not reheating food to a high enough temperature
   to destroy food poisoning bacteria.
4. The use of cooked food contaminated with food
   poisoning bacteria.
5. Undercooking.
6. Not thawing frozen poultry for sufficient time.
7. Cross-contamination from raw food to cooked food.
8. Storing hot food below 63ºC.
9. Infected food handlers.
10. Use of leftovers.

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THE FOOD CHAIN
Delivery Storage Preparation and
Handling Cooking Transfer Serving Consumption Wash
ing Up
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The Cost of Poor Hygiene

1. Food poisoning outbreaks and sometimes death
2. Food contamination and customer complaints
3. Pest infestation
4. Waste food due to spoilage
5. The closure of food premises by EHO action
6. Fines and costs of legal action taken by local
   authority action
7. Civil action taken by food poisoning sufferers
8. Loss of production and food which has to be
   destroyed
9. Decontamination of equipment and replacement of
   damaged equipment

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• TIME
• Division every 10 minutes is possible.
• Food must not be kept in the DANGER
• ZONE for longer than absolutely
• necessary.

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