Basic FOOD HYGIENE In House Training Course for HACCP 2000
Contents u Introduction u About Bacteria u Food Poisoning & It’s Prevention u Personal Hygiene u Food Premises u Cleaning & Disinfection u The Law & it’s Enforcement u Multiple Choice Test HACCP 2000
Introduction u “All Publicity is Good Publicity”, right ? u An upset stomach never hurt anyone, u Hey, handling food, is just a job, not a responsibility ! u Nothing I can do can change things ! HACCP 2000
Why high Hygiene Standards ? . COSTS of Poor Hygiene u u u u Food Poisoning Outbreaks & Sometimes Death Customer Complaints Pest Infestation Wasted food (spoilage) Closure of premises (loss of jobs) Fines and costs of legal actions Civil action taken by food poisoning victims Loss of Profit HACCP 2000 BENEFITS of Good Hygiene u u u u One Satisfied Customer Leads to Another A Good Reputation Increased Business Compliance with the Law Longer Food shelf Life Better Working environment Higher Staff Morale Increased Profits
So, What is Food Poisoning ? An unpleasant illness which normally happens within 1 to 36 hours of eating contaminated or poisonous food. SYMPTOMS: • Abdominal Pain • Diarrhoea • Vomiting • Fever HACCP 2000
Main Causes of Food Poisoning u Bacteria or their poisons u Viruses u Chemicals u Metals u Poisonous Plants BACTERIAL FOOD POISONING CAN BE FATAL & IS THE MOST COMMON CAUSE OF FOOD POISONING HACCP 2000
Types of Bacteria u FOOD POISONING BACTERIA – Cause Illness – Can not be detected by taste or smell – Very Harmful due to difficulty to detect u FOOD SPOILLAGE BACTERIA – Can be detected (when in high numbers) by smell, taste or even colour & texture of food – Relatively Harmless because of ease of detection MOST BACTERIA ARE HARMLESS, SOME ARE USEFUL, ONLY A FEW ARE DANGEROUS HACCP 2000
How Bacteria Function CYTOPLASMIC MEMBRANE CYTOPLASM NUCLEUS FLAGELLAE CELL WALL SIZE = 1/1, 000 m HACCP 2000
How Bacteria Grow Bacteria reproduce by splitting in two Under ideal conditions bacteria can divide in two every : 10 minutes One bacteria can become 1, 000 in 3 hours & 20 minutes HACCP 2000
Growth of Bacteria HOURS MINUTES 0 0 10 20 30 40 50 1 60 70 80 90 100 110 HACCP 2000 No BACTERIA 1 2 4 8 16 32 64 128 256 512 1, 024 2, 048 HOURS MINUTES 2 120 130 140 150 160 170 3 180 190 200 TOTAL No BACTERIA 4, 096 8, 192 16, 384 32, 768 65, 536 131, 072 262, 144 524, 288 1, 048, 576
Growth of Bacteria THIS IS CALLED EXPONENTIAL GROWTH HACCP 2000
Conditions for Bacterial Growth u FOOD u WARMTH u TIME u WATER HACCP 2000
The Temperature ‘DANGER ZONE’ for Food 100 o. C + - Most SPORE FORMING BACTERIA DESTROYED 75 o. C - 100 o. C - Most BACTERIA DESTROYED 60 o. C - 75 o. C - BACTERIA GROWTH PREVENTED. Some may survive. 5 -63 o. C DANGER ZONE BACTERIA GROW RAPIDLY OVER THIS TEMPERATURE RANGE 0 o. C - 5 o. C - Some BACTERIA GROW SLOWLY <-18 o. C HACCP 2000 - BACTERIAL GROWTH is STOPPED
Destruction of Bacteria in Food u. HEAT – e. g Cooking, Pasteurisation (? ), u. IRRADIATION – e. g X-Rays, Gamma Rays u. CHEMICALS – e. g. Preservatives, Salt, etc HACCP 2000
What is a Bacterial SPORE ? A Dormant Resistant State which some bacteria go into when conditions become unfavourable to them. HACCP 2000
Where do Bacteria come From ? u PEOPLE u PESTS u AIR u WATER u ANIMALS & BIRDS u RAW FOOD u SOIL & WASTE HACCP 2000
Food Poisoning Bacteria SALMONELLA Symptoms : Vomiting, Diarrhoea, Abdominal Pains, Fever Incubation Period : 12 -36 hours Duration of Illness : 1 -8 days Source : All raw foods of animal origin, poultry in particular. Humans can be carriers. HACCP 2000
Food Poisoning Bacteria CLOSTRIDIUM PERFRINGENS Symptoms : Diarrhoea, Abdominal Pains Incubation Period : 8 -22 hours Duration of Illness : 12 -24 hours Source : Raw meat, Humans, Spores in soil and therefore on vegetables, HACCP 2000
Food Poisoning Bacteria STAPHYLOCOCCUS AUREUS Symptoms : Vomiting, Abdominal Pains Incubation Period : 1 -7 hours Duration of Illness : 6 -24 hours Source : Human Nose, throat, skin, hair, boils, styes, septic cuts HACCP 2000
Food Poisoning Bacteria BACILLUS CEREUS Symptoms : Vomiting, Abdominal Pains Incubation Period : 1 -5 hours Duration of Illness : 6 -24 hours Source : Soil, dust. Cereals, especially rice. Almost always associated with re-heated rice. HACCP 2000
Food Poisoning Bacteria CLOSTRIDIUM BOTULINUM Symptoms : Double Vision, Headache, Nausea, Vomiting Central nervous system is affected and paralysis of the respiratory tract is the usual cause of death. Incubation Period : 2 hours to 8 days Duration of Illness : Frequently Fatal Source : Spores in soil and therefore vegetables. Fish. Normally associated with canned foods. HACCP 2000
Food Borne Infections An illness which is TRANSMITTED by FOOD or WATER which may be bacterial or viral. The Food or Water is only the VEHICLE and normally plays no part in the MULTIPICATION of the organism EXAMPLES : CAMPYLOBACTER - Bird infected Milk LISTERIA - Once in the human body actually multiplies in tissues & blood TYPHOID / PARATYPHOID - Caused by Salmonella typhi / paratyphi, usually from sewage contaminated water supplies or from food handlers who are carriers. DYSENTERY - Caused by Shigella flexneri. Commoner in children. WITH FOOD BOURNE INFECTIONS THE NUMBERS OF ORGANISMS REQUIRED TO CAUSE ILLNESS IS NORMALLY VERY SMALL HACCP 2000
Food Borne Infections Route of Infection BACTERIA or ORGANISM in FAECES TRANSFERED VIA HANDS OR SEWAGE FOOD IS CONSUMED ILLNESS IN MAN HACCP 2000 ONTO FOOD
Food Hygiene is. . ΠPROTECTION of food from risk of contamination by bacteria, poisons, viruses & foreign bodies. PREVENTION of bacteria present in food multiplying to numbers that would result in illness of people or result in premature spoilage of food. DESTROYING any harmful bacteria in the food by proper cooking or processing CONTAMINATION is the presence of any OBJECTIONABLE MATTER in food. This may be bacterial or physical, e. g. glass, wood, metal, etc. HACCP 2000
Food Contamination PHYSICAL Examples : BACTERIAL Examples : Dead Insects (sometimes live) Paper & Cardboard Plastic, Metal, Plasters, Cleaning Materials, String, Rodent hair & droppings, Sweet Papers, Pen Tops, Grease, Glass, Cigarette Ends, and so on. . . Salmonella, Clostridia, Listeria, Staphylococcus, Bacillus, and more. . . HACCP 2000
High Risk Foods Some foods are higher risk than others because they present a better growth opportunity for Food Poisoning bacteria (and viruses) than others. EXAMPLES : ΠALL COOKED FOODS - Already cooked, will not be cooked again, also free from competition, FOODS CONTAINING RAW INGREDIENTS (or FOODS normally eaten RAW or PART COOKED) - E. g Mayonnaise, Rare Steak, Shell Fish. HACCP 2000
High Risk Foods FOOD COOKED MEAT APPLE COOKED RICE MILK, CREAM etc. , FRESH MEAT HIGH RISK ? YES NO A HIGH RISK FOOD is one which SUPPORTS THE GROWTH OF BACTERIA and is INTENDED FOR CONSUMPTION WITHOUT FURTHER TREATMENT THAT WOULD DESTROY SUCH BACTERIA, e. g. Cooking. HACCP 2000
How Can We Protect Food From Contamination ? THE FOOD ITSELF – Keep it COVERED – Separate RAW & COOKED – COOK it properly – Use the FRIDGE properly – Minimum TIME OUT of FRIDGE HACCP 2000
How Can We Protect Food From Contamination ? THE FOOD HANDLER – Good PERSONAL HYGIENE – Wear PROTECTIVE CLOTHING – Good FOOD HANDLING PRACTISES HACCP 2000
How Can We Protect Food From Contamination ? PREMESIS & EQUIPMENT – Clean EQUIPMENT & UTENSILS – Use TRAYS, CONVEYORS – Use CLEAN DISPOSABLE CLOTHS – Use SEPARATE SINKS for HAND & EQUIPMENT HACCP 2000
How Can We Protect Food From Contamination ? PESTS – Store Food in PEST PROOF CONTAINERS – Prevent PEST ACCESS – Trap & Kill INVADERS – Monitor for SIGNS – REMOVE PEST FOOD SOURCE HACCP 2000
How Can We Protect Food From Contamination ? CLEANING & DISINFECTION – Use the correct CLEANING PROCEDURE – CLEAN AS YOU GO – INSPECT REGULARLY – Monitor results by taking SWABS HACCP 2000
How Can We Prevent Bacteria From Multiplying? u Store food out of the DANGER ZONE u Keep TIME in DANGER ZONE to a minimum u Use PRESERVATIVES u Keep DRY FOODS DRY HACCP 2000
How Can We Destroy Bacteria In The Food? u High Temperatures, i. e. COOKING u Chemicals, e. g Nitrites in hams, u Irradiation, GAMMA or X-RAYS HACCP 2000
Why Personal Hygiene? Bacteria may be introduced into food directly from the person e. g. : From the Hands & Skin From the Intestine From Clothing, From Hair, HACCP 2000 By Coughing/Sneezing From Boils, Cuts, Spots, From Jewellery, Smoking
Hand Washing When must you wash your hands ? After Eating, Smoking, After the Toilet, After Touching Waste After Sneezing, Coughing HACCP 2000 Touching Face, Entry to Food Rooms Between Raw & Cooked After Cleaning
Hand Washing How must you wash your hands ? u Wet the hands u Apply Liquid Bactericidal Hand Soap u Scrub as required, include the backs of hand in between fingers as well as behind fingernails u Rinse off and dry hands with clean disposable towel u Apply ALCOHOL HAND SANITISER HACCP 2000
Cleaning & Disinfection What is cleaning? Cleaning is the removal of dirt and soil which would provide food for the growth of bacteria. Cleaning does not kill bacteria, it only removes them How do we clean ? By use of WATER, DETERGENT & ‘ELBOW GREASE’ HACCP 2000
How Detergents Work Detergent Molecule Electric Charge -ve Water hating end Water loving ends in contact with the water molecules HACCP 2000 Water loving end
How Detergents Work Add detergent to water Introduce Fat / Protein HACCP 2000
How Detergents Work Detergent ‘tail ends’ embed in soil Fat lifting from surface HACCP 2000
How Disinfectants Work BURST CELL WALL BLOCK FOOD INTAKE DESTROY DNA HACCP 2000
Detergent Types & Colour Code COLOUR CODE u. Neutral u. Alkaline u. Caustic u. Chlorinated u. Acidic u. Disinfectant HACCP 2000 HAZCHEM
Tools Required for Cleaning The correct tools must be identified for each task HACCP 2000
Safety Equipment Required The correct Personal Protective Equipment must be identified for each task HACCP 2000
Cleaning & Disinfection What is disinfection? Disinfection is the reduction of the numbers of bacteria present on food surfaces to an acceptable level How do we disinfect ? By use of a Chemical Disinfectant or. . by use of Heat or. . . BOTH HACCP 2000
Cleaning & Disinfection Stages of the clean u u u HACCP 2000 GROSS CLEAN APPLY DETERGENT (HOT), CONTACT TIME & ‘ELBOW GREASE’ RINSE DETERGENT & DEBRIS DISINFECT RINSE (where appropriate) ALLOW TO DRY
Cleaning & Disinfection Cleaning may remove large numbers of bacteria – A dirty surface may have 10, 000 bacteria per sq. . . cm – A cleaned surface may have 10, 000 bacteria per sq. . cm – A disinfected surface may have 10 living bacteria per sq. . cm A cleaning and disinfection routine does not necessarily kill all micro-organisms but reduces their numbers to an acceptable level HACCP 2000
The Law & it’s Enforcement The main pieces of legislation : u u u FOOD SAFETY ACT 1990 FOOD HYGIENE REGULATIONS (1958 -1978) FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS 1995 The FOOD SAFETY ACT 1990 is the main piece of legislation which governs FOOD HYGIENE REGULATIONS HACCP 2000
The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 Offences under FSA 1990…. To sell or offer for sale food. . . …which has been MADE HARMFUL, …which is UNFIT FOR HUMAN CONSUMPTION, …which is CONTAMINATED, …which is NOT OF THE QUALITY EXPECTED. HACCP 2000
The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 Environmental Health Officers are ‘The Enforcer’s’ of ALL FOOD SAFETY LEGISLATION AN EHO can : u Enter, inspect, detain and seize food, u Issue an IMPROVEMENT NOTICE, u Issue an EMERGENCY PROHIBITION NOTICE, u Issue a EMERGENCY PROHIBITION ORDER. HACCP 2000
The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 Penalties under the Food Safety Act 1990: Persons found GUILTY may face…. F Fines of up to £ 20, 000 and / or F up to Six Months in PRISON However, in serious cases… F Unlimited Fines and F Up to Two Years in PRISON may be handed down HACCP 2000
The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 It is a Defence under the Food Safety Act 1990 to… PROVE ‘DUE DILIGENCE’ i. e. a defendant can be acquitted if they prove that they “took all reasonable precautions and exercised all due diligence to avoid committing the offence” HACCP 2000
The Law & it’s Enforcement FOOD SAFETY ACT (FSA) 1990 In Practice ‘Due Diligence’ means: Q. A. Monitoring & Record Keeping, e. g. Temperatures, Bug Records, Medical Certificates Training, e. g. Hygiene, HACCP, Preventative Systems, HACCP, Pest Control, Hygiene Manuals, Company Policies, Hygiene, Training, Supplier. HACCP 2000
The Law & it’s Enforcement FOOD SAFETY (GENERAL FOOD HYGIENE) REGS 1995 MAIN REQURIEMENTS: F FOOD BUSINESS PROPRIETORS MUST – OPERATE HYGIENICALLY – ANALYSE FOOD HAZARDS – IDENTIFY CRITICAL POINTS IN PROCESSES F FOOD HANDLERS MUST – KEEP THEMSELVES CLEAN & WEAR CLEAN PROTECTIVE CLOTHING – REPORT NOTIFIABLE ILLNESS – BE SUPERVISED & INSTRUCTED &/OR TRAINED IN FOOD HYGIENE MATTERS COMENSURATE WITH WORK ACTIVITY HACCP 2000
HACCP STANDS FOR… H - HAZARD A - ANALYSIS C - CRITICAL C - CONTROL P - POINTS HACCP 2000
HACCP Step 1. Form a HACCP Team and: FDefine the Terms of Reference FDescribe the Product FDescribe the Intended Use FDefine the Point of Safety HACCP 2000
HACCP Step 2. Construct a Process Flow Diagram – Outlines what happens to food from start to finish – Shows how all the steps in the process inter-relate – Numbers each step for ease of reference e. g. see overleaf. HACCP 2000
HACCP 2000
HACCP Step 3. For each Process Step. – Identify all Food Safety Hazards that may occur at that step. – Categorise each Hazard into Microbial, Chemical, Physical. e. g. Bug Cross Contamination from Operator HACCP 2000
HACCP Step 4. – Identify HAZARDS that are CRITICAL to FOOD SAFETY – Identify a CONTROL MEASURE for each Hazard – Set CRITICAL LIMITS on the hazard, i. e values OUTSIDE WHICH a HAZARD MAY OCCUR – Define a MONITORING PROCEDURE to measure the CRITICAL LIMITS – Define a CORRECTIVE ACTION in the event that the MONITORING PROCEDURE picks up a value outside the CRITICAL LIMIT HACCP 2000
HACCP Example 1: STEP : CHILLED STORAGE OF FOOD Hazard: Growth of Bacteria in Food to Unsafe Level Control Measure: Food Stored in Chiller Critical Limit: Temp. Range 1 -4 o. C Monitoring Procedure: Check Temperature Hourly Corrective Action: Move Food to Alternative Working Chill, Inform Engineer, Repair Chill, Review Maintenance Procedures, Quarantine & Test Food HACCP 2000
HACCP Example 2: STEP: BUTCHERY PROCESS Hazard: Transfer of Bacteria from Food Handler to Food Control Measure: Good Operator Personal Hygiene, Hand Washing Critical Limit: Bug Free Clean Operator Hands & Clothing Monitoring Procedure: Ongoing Monitoring by Supervisor Corrective Action: Re-train Operator, Log Training , Discipline Operator, Review Personal Hygiene Procedures HACCP 2000
HACCP CRITICAL CONTROL POINTS (CCP’s) An Identified HAZARD is said to be a CCP when either: 1. The PROCESS STEP ITSELF is the CONTROL MEASURE for the HAZARD, or… 2. A SUBSEQUENT STEP WILL NOT ELIMINATE OR REDUCE THE HAZARD TO A SAFE LEVEL For example……. HACCP 2000
HACCP Example 1: STEP : CHILLED STORAGE OF FOOD Hazard: Growth of Bacteria in Food to Unsafe Level This Step is a CCP because the PROCESS STEP ITSELF is the CONTROL MEASURE. i. e. If the Chiller Unit was not operating correctly then all food in the Chill would be subjected to higher temperatures and bacteria would grow to unsafe levels. HACCP 2000
HACCP Example 2: STEP: BUTCHERY PROCESS Hazard: Transfer of Bacteria from Food Handler to Food This Step is NOT a CCP because the A LATER PROCESS STEP is an effective CONTROL MEASURE. i. e. Proper cooking However: If the Hazard was “Cleaning Chemical Contamination from Work Surfaces”, would this be a CCP? . NOTE: THIS IS STILL A CONTROL POINT HACCP 2000
HACCP Now Designed to make understanding and working with HACCP easy for everyone involved. HACCP 2000
HACCP Now uses: – GRAPHICS & COLOURS – EASY TO UNDERSTAND LANGUAGE – SIMPLIFIED FLOW DIAGRAMS HACCP 2000
HACCP 2000 Helps Easily Identify : – Food Safety Hazards, – People Involved at Each Step, – What Training & Procedures are Required, – Which Steps have CCP’s, – Who has been Trained HACCP 2000
HACCP Now - How to use it : – View the Process Flow Diagram, See where you fit in. – Read the HACCP Instruction Card for your Process Step. – Read the identified Hazard list and see which are CCP’s. – Read the Control Measures, Critical Limits, Monitoring Procedures & Corrective Actions and see where YOU ARE RESPONSIBLE. – Write in your HACCP INDUCTION BOOKLET what you are responsible for & sign the Training Log section in the HACCP system. HACCP 2000
The end HACCP 2000
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