Use Hygienic Practices For Food Safety
Use Hygienic Practices For Food Safety
Use Hygienic Practices For Food Safety
USE HYGIENIC
PRACTICES FOR
FOOD SAFETY
Name:
Class:
Use Hygienic Practices For Food Safety
SITXFSA101
Element of Competency Achieved Not yet Date
Achieved
HYGIENIC WORK
PRACTICES
Importance of hygienic work
practices
Consequences of poor
hygiene practices for the
customer, worker,
colleagues and workplace
Hygienic work practices and
their purpose
Hand washing procedure
Propose hygienic work
practices for various jobs
HAZARDS IMPACTING FOOD
SAFETY
Food hazards that may affect
health & safety of
customers
Assess associated hygiene
risks
Use appropriate control
measures
HACCP
COMPLIANCE
Difference between Act,
regulation, code of practice,
standard
Intent of national, state,
territory food laws
Role of NSW Food Authority
Overview of food safety
program
Workplace policy &
procedure related to
hygiene
Responsibilities of the food
safety supervisor
Apply workplace policy &
procedure
Food
Contamination &
Food Borne Illness
Signs of damaged,
deteriorated, spoiled, out of
date food
Meaning of contaminant,
contamination, etc
Causes of contamination
Food allergies
Causes of food borne illness
Hygienic work practices to
minimise and / or prevent
contamination
REPORTING
Purpose & importance of
reporting issues
Describe how, what , when &
whom to report
Name: ...................................................................
Keywords
Word Meaning
Bacteria Germs you cant see. Some bacteria dont harm
humans, but others can make us sick if they
multiply in food we eat
Contamination, contaminated When something gets into food that should not
be there. It can make someone sick or injure
them if they eat it
Cross-contamination When germs that may be in one place (e.g. on
food, benches, hands or equipment) pass to
another place (e.g. Food)
Detergent Like soap, removes grease and dirt
Diarrhoea Having to go to the toilet a lot
Disinfectant A chemical used to kill germs on surfaces such
as floors and toilets
Disposable Throw away after one use
Environmental hygiene Keeping the equipment and the premises, such
as the kitchen, clean
Food handler Someone who is involved in any food activity
e.g. preparing, cooking, serving or transporting
food
Food poisoning An illness caused by eating contaminated food
Food safety Making sure that food is safe to eat
Hazard Something that is a risk or danger to people
Hygiene Being clean
Induction Training when you first start work so you know
how to do things the right way
Infectious, infection An illness that can be easily passed on to other
people
Lather Foam from soap or detergent
Linen Fabric items e.g tea towels, aprons, tablecloths,
sheets, pillow cases and towels
Word Meaning
Micro-organism A very small living thing that can only be seen
with a microscope e.g. bacteria and viruses
Personal hygiene Keep yourself and your clothing clean
Pests Unwanted creatures in food premises e.g. mice
and insects
Physical contamination When an object is found in food that should not
be there e.g. glass, a bandaid or a stone
Premises A place of business
Procedure A written list of steps telling you how to do a
work task
Raw food Uncooked food
Ready-to-eat food Food that is ready to eat without more
preparation
Residue What is left over
Sanitise/Sanitiser To kill germs by using a chemical or heat
Thermostat A device that establishes and maintains the
desired temperature automatically
Utensils Tools used in the kitchen e.g. knives, peelers,
graters, mixers and serving spoons
Virus A micro-organism, a bit like bacteria
Hygienic Work Practices
The Importance of Hygienic Work Practices
An essential part of being a Tourism, Hospitality and Events worker is the
discipline to ensure that hygiene standards are maintained in all areas of the
enterprise. Good hygiene takes effort! Why is hygiene so important?
The first thing customers see when visiting your business is the establishment
itself. They will look at the exterior of the building and then the interior of the
service areas. If everything is clean and tidy, then the customers can reasonably
assume that the establishment will be hygienic and safe to enter.
Sandwich shops and many modern restaurants have open kitchens, where the
customers can see what is going on and observe the hygiene standards of the
workers themselves. This style of work demands exemplary hygiene standards
and attention to detail. Even if the customer cant see what you are doing, you
should imagine that they can. There are no excuses for breaching hygiene
standards.
Besides these obvious impacts upon the customer, hygiene is also important
from a business point of view. Businesses can only afford to employ people if
they make money. To do this they must make more money from food than they
spend on ingredients, staff wages and other costs of the business, such as
storage selling and waste.
Good hygiene assists a business as it helps minimise waste. For example, if food
is stored correctly it will last longer and less will need to be discarded. Clean
kitchens will harbour fewer pests and bacteria, which means less contamination
and less waste. Keeping equipment well-cleaned and maintained also assists in
lowering maintenance and replacement costs, as they last longer.
For example, bar staff are required to clean their work areas, clean and sanitise
glassware, maintain beer lines, wear appropriate uniforms and follow other
procedures designed to ensure a hygienic workplace. New staff should be
trained in the correct procedures and should follow them at all times.
Personal Hygiene
As a Hospitality employee it is extremely important to maintain high levels of
personal hygiene, especially if you are working with food. Human bodies
naturally harbour trillions of bacteria which are easily transferred.
By touching parts of your body and then touching your work surfaces or food,
you can easily transfer disease-causing microorganisms. Your hands can also
spread diseases when you touch contaminated surfaces and then prepare food.
You should always try to put a barrier between your body and the food, such as
by wearing a clean uniform, gloves and cleaning/sanitising your hands
fastidiously.
Shower daily
Shave (if required) and wash your hair
Do not touch your hair during work
Use shampoo and conditioner for cleaner, healthier hair
Brush your hair prior to service to remove any stray or
loose strands
Tie back long hair or cover it with a hairnet or hat
Never brush your hair in a food area
Do not wear makeup or jewellery in the kitchen.
Food items can get stuck under jewellery and let bacteria
grow, which can contaminate other food.
Makeup can stain your uniform and contaminate food
Keep your nails short and clean, as dirt and bacteria can thrive under them
Nail polish is not to be worn by food handlers, as it can chip and
contaminate food. Artificial nails can fall off into food without you realising
Cuts, abrasions and open sores harbour bacteria and bodily fluid and must
be prevented from coming into contact with food. This also prevents
bacteria from food entering the wound and causing infection. Bright
waterproof dressings can be detected easily if they come off. You may
want to wear gloves as added protection
Scratching is another habit that must be avoided because scratching areas of the
body such as the hair, face or armpit can transmit bacteria. Many areas of the
body that we touch are moist and provide a good breeding ground for bacteria.
Go to the bathroom
Touch/scratch body parts, e.g. hair, nose, mouth
Smoke
Cough, sneeze or blow your nose
Take a break
Eat or drink
Handle raw food
Change from one task to another
Handle animals
Every time you enter a food preparation area, regardless of whether you
washed them in the bathroom
Step 2
soap is preferable)
Lather your hands with soap (liquid
Step 3
fingers, nails and wrists thoroughly
Use a brush to scrub your hands,
Step 4
water
Rinse off hands under hot running
Step 5
paper towel
Dry hands thoroughly with single use
Step 6
If available, apply a sanitiser
Step 7
Repeat this process throughout the day
Equally important as the hand washing process is using the appropriate facilities:
If you are handling cash as well as preparing food you must take extreme care
not to contaminate food. Money especially coins, can carry lots of bacteria. One
way to avoid contaminating food is to use disposable gloves, which are changed
every time you take a customers money. Using 1 hand for money and 1 hand
for food preparation could also work, but make sure you dont get confused!
Uniforms
Uniforms are worn not only for protection but also for hygiene reasons. If your
business has a uniform then it must be worn. The uniform should be designed
with WHS and hygiene matters in mind. Lets take the chefs uniform as an
example. Did you know?
Even if you just have a cold, you need to inform your supervisor and minimise
the spread of germs when coughing or sneezing. Use paper towels or tissues
and always wash your hands thoroughly afterwards. Never spit, because this can
spread illness quickly.
Do not return to work until at least 48 hours after your symptoms have ceased.
If you are unsure, speak to your doctor and your manager for advice.
A food handler who has a symptom that indicates the handler may be suffering
from a food-borne disease, or knows he or she is suffering from a food-borne
disease, or is a carrier of a food-borne disease, must, if at work
In NSW, breach notifications are made public on a name and shame list, so that
consumers can see which restaurants have breached food safety in the last 2
years. Imagine the damage to your restaurants reputation!
A restaurant was fined 4 fines of $660 for each breach of hygiene and
having cockroaches in the kitchen
A well known fast food outlet received fines for being unclean and having
cockroaches on its premises
A patisserie was fined $1100 for selling mouldy cake
A convenience store was fined for selling flavoured
milk past its use-by day
A well known bakery chain was fined for being
unclean, providing incorrect storage and insufficient
temperature controls
A Sydney restaurant was fined for having 3 food
handlers working in a kitchen semi-naked
(either wearing only a singlet and pants or no shirt at all).
sandwich didnt wash their hands correctly could you get food poisoning as a
result?
Essentially, most food poisoning occurs through improper food safety practices
such as:
Not washing fruit and vegetables they have often been sprayed with
insecticides or are dirty
Improper temperature control the danger zone is between 5C and
60C and pathogenic bacteria multiply very rapidly in this environment
Cross-contamination mixing different food types, as well as cooked
and uncooked food, can result in bacteria being served to a customer.
Proper storage, food handling and cleaning procedures must be followed
to prevent cross-contamination
Pests proper storage and regular pest controls are necessary because
pests transmit germs and spoil food
Improper cleaning if cleaning and sanitation processes are not done
correctly, bacteria and other pathogens will multiply and cause problems
Pest Control
Pests are undesirable for any food business. Not only can they spread diseases,
they can also find their way into foodstuffs. The evidence of pests is a common
reason for EHOs ( Environmental Health Officers ) handing out fines.
Good personal hygiene, good cleaning regimes and pest control management
are the best ways to contain pests. Cockroaches breed in cracks and warm,
moist areas. They can be a major problem if good sanitation regimes are not
implemented. This would include scheduled maintenance of premises and
equipment. Appropriate provisions for screens and the elimination of cracks,
holes and damp spots are important measures to keep vermin out of premises.
Other pests, such as rats, need to be kept under control using barriers or
poisoning. Make sure you prevent contact between food and rat poison. Pets are
also carriers of bacterial and are never allowed in a food establishment. Birds
need to be prevented from entering premises as they harbour bacteria and
contaminate food. Ensure that pest inspections and control measures are carried
out frequently.
a. Not permit live animals in areas in which food is handled, other than
seafood or other fish or shellfish;
b. Permit an assistance animal only in dining and drinking areas and other
areas used by customers;
c. take all practicable measures to prevent pests entering the food premises;
d. Take all practicable measures to eradicate and prevent the harbourage of
pests on the food premises and those parts of vehicles that are used to
transport food.
Waste Disposal
All kitchens accumulate rubbish during the preparation of food. Rubbish should
be placed in plastic bags and stored in containers with tight-fitting lids. It is
important to remove rubbish from the kitchen regularly and to store it in
containers in a cool area, ready for collection by a garbage contractor. The
rubbish container should be covered to prevent flies and other vermin from
feeding on the scraps. Garbage should be placed as far from a building entrance
as is practical. In general, access for pests and lack of sanitation are the major
contributors to pest problems.
1. Put on gloves
2. Seal the bin liner so contents are contained
3. Remove garbage to the main refuse area
4. Clean up any scraps that have been displaced
5. Wash and scrub bin and its lid with hot water and a detergent. Use a
scrubbing brush
6. Wash surrounding area floor and walls
7. Rinse out bin with hot water
8. Sanitise bin, according to the manufacturers instructions
9. Tip bin over onto clean surface and air dry
10.Reline bin with plastic liner
11.Remove gloves and wash hands thoroughly
Handling Linen
Almost all Hospitality businesses use linen in their operations. For instance, a
restaurant would require tablecloths, napkins, table runners, tea towels, waiters
and chefs cloths, front of house and back of house aprons, uniforms and so on.
Accommodation providers will also need bed linen, bath towels and an array of
other in-room supplies.
As most linen supplies come into contact with peoples skin and can also come
into contact with food or food preparation surfaces, it must be hygienically
laundered, stored, handled and then removed from use when dirty or
contaminated. Linen and the laundering process is an expensive cost to a
business, so all staff must do their best to retain its quality.
Storing always store linen in a clean and protected storage area to avoid the
chance of contamination or post-wash staining. Regularly clean out a storage
facility and wipe down shelving. If fresh linen is sealed in protective plastic
casing, do not remove it until the linen is required for use.
Never use linen to wipe sweat from the body! Regularly change your kitchen
cloths for fresh ones throughout your shift. Dispose of dirty linen into designated
laundry bags / hampers. Never leave dirty linen lying around. Always be mindful
of fabric coming into contact with surfaces, to avoid the likelihood of
contamination.
In the event that linen has been stained by body fluids, e.g. vomit, faeces or
blood, then a biohazard waste bag must be used. This is to prevent
contamination and to protect staff who must handle contaminated linen. These
specialised bags are usually red in colour and disintegrate during the washing
cycle. A disposable plastic apron and disposable gloves should be worn when
handling contaminated linen. For severe contamination the linen may be
disposed of in a hazard bin.
Benches
Floors
Walls Utensils
Crockery and cutlery
Equipment and machines
Store rooms
Refrigerators and freezers
Wash basins
Fixtures and fittings
All surfaces within the food storage, preparation and service area need to be
cleaned regularly. This also applies to the front-of-house and room service
divisions. This includes all small and large equipment, especially in hard to reach
places. Items like blenders can develop mould or bacteria if not cleaned
properly.
Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc.,
from a surface. Cleaning is aided by the application of a detergent, which helps
to lift the dirt from the surface as well as keep it from reattaching. Cleaning
generally produces a visible result, i.e. the object looks clean. However, cleaning
does not kill off bacteria.
These 2 processes should be carried out as separate procedures first you clean
and then you sanitise. In order to be effective, the sanitation process requires a
clean and detergent-free surface.
1. Pre-clean rinse objects with water to remove particles and loose residue
2. Wash use a combination of hot water and detergent to remove dirt and
grease
3. Rinse rinse off detergent, foam and residue
4. Sanitise use a food safe sanitiser to kill/minimise surface bacteria
5. Dry air dry or drip dry avoid wiping dry as this will reintroduce
bacteria!
You should have a cleaning schedule for your premises that specifies the
required cleaning duties, the cleaning intervals (outlining what will be cleaned at
what frequency), the equipment and cleaning agents used, as well as an actual
floor plan of the premises. Make sure that you allocate the jobs to a person or
position to create responsibility. A checklist will ensure that all tasks are
completed according to schedule and organisational policy!
Glass Wash with a detergent and water Water left on surface will
solution, then rinse and dry result in spots and
immediately. Use a lint-free cloth streaks
Plastic Wash with hot water and dry Avoid abrasive cleaners
Cleaning Equipment
Before beginning any cleaning, you must always inspect the cleaning equipment.
Ideally, the previous user would have left supplies and equipment clean and
ready for reuse, but this does not always occur. Faulty, worn out, dirty or poorly
stored equipment not only wastes valuable preparation time but may potentially
pose a serious safety risk.
Make sure that you choose the appropriate cleaning equipment for the particular
task, examples include mops, brooms, brushes, bucket, cleaning cloths.
1.
2.
3.
4.
5.
2. Workplace hygiene procedures encompass four main areas. What are they
key requirements for the following aspects to meet typical requirements in
an organisation?
Personal hygiene
Food Safety
Cleaning
Training
4. How does hygiene affect the image of a business, the service areas and
staff in general?
5. List six (6) examples for personal hygiene requirements:
1.
2.
3.
4.
5.
6.
6. What are the reporting requirements for food handling staff who suffer
from illnesses such flu, diarrhoea or vomiting?
7. List five (5) instances when you must wash your hands before engaging in
any tasks:
1.
2.
3.
4.
5.
9. List four (4) requirements for an appropriate hand washing facility. What
must this include:
1.
2.
3.
4.
10. What are evident signs of vermin? How can these be controlled?
11. List the basic rules for effectively maintaining rubbish areas:
12. What are the hygiene requirements for handling linen in order to prevent
cross contamination?
Cleaning
Sanitation
1.
2.
3.
4.
5.
6.
In most cases, a business that sells food must have a food safety program. The
food safety program is designed to ensure that the food made, sold or
transported is safe, through the identification and control of potential hazards.
The food safety program will include procedures that are specific to the
requirements of the business. Any procedures or guidelines described in the
food safety program must be adhered to by all staff members.
Before starting work, it is essential to follow some golden rules of cleanliness and
personal hygiene. These guidelines are essential to prevent potential hygiene
risks. Risks include poor personal grooming, oral and personal hygiene, and
working with open cuts and sores when handling food.
One of the most common risks is not washing hands after eating, smoking,
handling garbage or going to the toilet.
Elderly
Pregnant Women
Children
People with immune deficiencies
People with food allergies
Special care must be taken when serving these customers. For example, in a
hospital or nursing home almost all customers would be high-risk, so extreme
care must be taken surrounding food safety. Likewise, people with allergies to
certain foods, such as nuts, may react badly to the slightest contamination.
According to the Food Safety Standard 3.2.2, potentially hazardous foods are
foods that meet both the criteria below:
Raw and cooked meat (including poultry and game) or foods containing
raw or cooked meat such as casseroles, curries and lasagne
Smallgoods such as Strasbourg, ham and chicken loaf
Dairy products, for example, milk, custard and dairy-based desserts such
as cheesecakes and custard tarts
Seafood (excluding live seafood) including seafood salad, patties, fish
balls, stews containing seafood and fish stock
Processed fruits and vegetables, for example salads and cut melons
Cooked rice and pasta
Foods containing eggs, beans, nuts or other protein-rich foods such as
quiche, fresh pasta and soy bean products
Foods that contain these foods, for example sandwiches and rolls; cooked
and uncooked pizza
Equally important is that you are on the lookout for any hygiene related hazards
that may affect the health and safety of customers, colleagues or yourself. They
can be Personal or Environmental. Write a P = Personal or E =
Environmental for each of the following hazards:
Contaminated food
The presence of vermin or pests
Any airborne dust
Linen contaminated with human products, food or microorganisms
Dirty equipment and utensils
Contaminated rubbish
Practices not consistent with your organisations procedures
Colleagues who have insufficient training or understanding of hygiene
principles, policies and procedures
Equipment that does not work correctly, especially refrigerators, freezers
and temperature gauges
An FSPacts as a preventative measure for health and safety, by setting out the
processes that staff must follow. Staff who are trained in food handling and who
follow the processes set out in the FSP are less likely to cause food poisoning.
Ordering
Disposing Receiving
Catering Cycle
Selling and
Storing
displaying
Transporting Preparing
Processing, packaging
and holding
At each step of the food handling cycle, it is important to identify and remove
potential causes of contamination. You also need to monitor and record
temperatures of commodities, prepared foods and storage and display areas.
The following points are examples of steps you can take to minimise the danger.
Ordering ensure that you have clear product specifications and good
standards for quality, as well as delivery and hygiene procedures. Only use
suppliers with appropriate accreditation, who meet food safety requirements.
Ensure that the temperature is tracked while in transit and check it at the
time of delivery
Inspect ALL items for any signs of contamination or damage
Make sure raw and cooked foods are not kept together during the delivery
process
Storing ensure that food is stored according to requirements:
Cold and frozen food must be stored in the appropriate storage facility at
the correct temperature, e.g. frozen food in a sealed freezer below -18C
Keep items separated and stored according to their potential for cross-
contamination, e.g. cooked foods on the top shelf, raw foods below, all
food to be covered
Regularly check use-by dates and quality indicators such as freezer burn
Preparing separate food items and avoid the danger zone wherever possible
Keep raw and cooked ingredients apart and do not use the same tools or
cutting boards for different tasks. Wash all equipment and tools used for
raw food prior to using them for cooked food
WPRW items in clean water to prevent contamination from chemicals and
bacteria
Clean and sanitise benches and cutting boards in between production
steps
Do not leave food in the danger zone
Wash your hands thoroughly whenever it is needed
a.
b.
c.
2. List three (3) hygiene hazards which typically could occur in Tourism and
Hospitality:
a.
b.
c.
3. Define:
Personal hygiene
Environmental Hygiene
4. Outline 2 environmental hygiene risks. Explain practices that may be
adopted to minimise these environmental hygiene risks
a.
b.
4. What is a FSP?
8. Define HACCP.
Compliance
There is a variety of laws governing hygiene and work practices in Australia and
New Zealand. Work health and safety laws and industrial relations laws
determine safe working conditions for employees, including exposure to
potentially hazardous chemicals and biological agents. It is therefore a
requirement to create and maintain a clean, safe working environment.
1. An Act:
2. A Regulation:
3. Code of Practice:
This law requires food business owners to make sure that food they sell or
prepare for sale is safe to eat. It sets minimum (lowest) standards of cleanliness
for food storage, preparation and service areas, and hygienic food handling
practices. Each state / territory has its own Food Act.
The Food Regulations 2010 complement the Food Act 2003 by offering more
detailed information on the standards enterprises and food handlers must follow
in relation to all aspects of food.
There is also strict legislation governing food handling practices in Australia and
New Zealand, Australia, New Zealand and the States and Territories jointly
regulate food safety standards. FSANZ is the chief government organisation
responsible for setting food safety standards for the 2 countries. This is
administered through the Australian New Zealand Food Standards Code. This
document sets out the necessary standards that are required for:
Food labelling
Food composition
Product contaminants
Codes of conduct
The code is divided into 4 chapters. Chapter 3 relates to food hygiene that is
relevant to Australian food operations. New Zealand has its own hygiene
requirements. These standards provide the minimum requirements for food
businesses and allow for planning of all food-related operations around this
framework.
Remember that the legal framework is used to ensure that businesses meet
minimum standards. You should always try to exceed these standards, as
prevention is better than cure. Familiarise yourself with the requirements and if
you are unsure, check with your local council in regards to specific requirements
in your region.
The right of entry: An EHO has the right to enter your premises at any time
during normal operating hours, including in the middle of your busiest
lunch service! A well-run kitchen should be able to maintain good hygiene
practices, even during the busiest times
The right of inspection: An EHO has the right to inspect any and all aeas
of your business. This includes taking food samples from any area, for the
purposes of testing for bacteria. Warnings, fines, seizure of foods and/or
unsatisfactory equipment and even forced closure of the premises can
result if laboratory tests show excessive numbers of bacteria
A food handler must wash his or her hands in accordance with subclause (4):
Your employer will train you in how to follow the food safety program.
Your employer will train you in how to follow the food safety plan.
www.foodstandards.gov.au
In Australia, each state and territory has its own legislation governing food
safety. For specific details you should visit the relevant web site:
NSW www.foodauthority.nsw.gov.au/industry/food-standards-and-
requirements/legislation/
Note: All food handlers need to regularly access and follow hygiene procedures
correctly and consistently according to their organisational and legal
requirements to ensure the health and safety of their customers and colleagues.
Review Questions: 3
1. What is the role of an Environmental Health Officer (EHO)? What are the
two main rights of an EHO?
3. What does The Food Acts outline and how is this governed at state and
territory and local government levels?
4. The Apprentice Chef You have just started working as an Apprentice Chef
and your Supervisor would like to ask you some questions before she
commences your training to determine your level of knowledge about
hygiene.
5. Explain the procedures that should be when storing a large pot of soup
to avoid bacterial growth
Act
Regulation
Code of Practice
Compliance
FSANZ
FSP
EHO
Food Contamination & Food Borne
Illnesses
Sometimes you can tell straight away if food is not safe to eat. It may look, smell
or taste bad e.g. milk that smells bad or bread that is mouldy. This food is
spoiled.
But you cant always tell if food is unsafe. Food can have germs in it that you
cant see or smell. These germs can multiply quickly and cause food poisoning.
So you must make sure that all food is stored, prepared, cooked and served
safely.
Definitions:
Contaminant:
___________________________________________________________________
__________________________________________________________________________________
Contamination:
_________________________________________________________________
__________________________________________________________________________________
Cross Contamination:
____________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Moisture (water)
Protein (mainly in meats like chicken, beef, lamb and fish)
Fat
2. Physical contamination
Occurs when food contains foreign matter such as glass, scourer shavings,
plastic or porcelain pieces. Food is often physically contaminated before it
arrives at the business. Vegetables may have been sprayed with fertilisers
and pesticides. Using the process of wash, peel, and rewash (WPRW) is a
simple way to reduce this contamination.
Food items may also contain foreign matter, such as stones, timber pieces or
soil. Potatoes and other vegetables that come from the ground often have
dirt and other contaminants on them when they are purchased. Again, proper
cleaning and inspection procedures will alleviate this contamination.
3. Chemical contamination
The effects of naturally occurring toxins can easily be avoided by simply not
using the ingredients if your potatoes are green, either cut the green parts out
or throw out the potato.
Always use the WPRW procedure on vegetables, as this will help to avoid
chemical contamination from farm chemicals. Fruit should be washed, as it is
often coated with wax or other materials.
You must be extremely careful with molluscs, as they are filter feeders and take
up contaminants from the environment. Molluscs such as oysters and mussels
that have been exposed to algal blooms may be carrying neurotoxins that cause
paralytic shellfish poisoning, which can lead to death!
In 1997, a major oyster-producing region in NSW was temporarily shut down due
to Hepatitis contamination. If was found that the contamination came from poor
sewerage management, resulting in oysters growing in water with faecal matter
present. Over 400 people were affected by the outbreak.
Chemical contamination can also occur during food preparation if food comes
into contact with chemicals used in the kitchen. For example, if chemicals used
for cleaning surfaces and equipment have not been completely rinsed off, they
may remain and transfer to food.
Cross-Contamination
Cross-contamination is the transfer of bacteria and viruses from a contaminated
surface or food item to food that is ready to eat. This is particularly dangerous,
because if the food has been cooked and ready to serve, then it should be safe to
eat. However, if bacteria and/or viruses are transferred to the ready-to-eat food,
it is no longer safe. If this happens, the food must not be used!
1. Using the same utensils (knives, cutting boards) for preparing raw food,
then cooked food without washing between tasks
2. Defrosting meat without a drip tray and on a high shelf, so that the juices
drip onto cooked food
3. Using the same cloth to clean benches, cutlery, crockery and tables
4. Storing cooked and uncooked food together
5. Not washing hands when changing tasks
Person person If you shake hands with someone who has not washed
their hands after going to the toilet, or who has sneezed
into their hand.
Person food If you dont wash your hands after going to the toilet,
then touch food.
Food food If you allow raw meat to drip onto ready-to-eat food on a
lower shelf in the fridge.
Equipment food If you use tongs to take raw chicken to a pan, then use
the same tongs to move cooked chicken onto a plate.
Linen food If you handle raw meat, wipe your hands on a tea towel,
then use the tea towel to wipe a bench where food will
be prepared.
Equipment food If you use a meat slicer to cut raw food, then use the
same slicer to cut cooked food.
Crockery food If you use crockery with chips and cracks. Germs grow in
area the chips and can then get into the food.
Note: Most food poisoning cases are the result of mishandling food storing it
at the wrong temperature, cross-contamination and incorrect reheating.
Bacteria
Parasites
Allergens
Viruses and prions
Moulds and toxins
Bacteria
Bacteria can be found just about everywhere: on people, animals, surfaces, food,
in soil, even inside your stomach. All foods naturally contain microorganisms but
they are not all bad for you. Some types of bacteria live in your stomach to help
you digest your food and these are often sourced from the food we eat. For
example, yoghurt is an excellent source of lactobacilli, which help to protect
against harmful microorganisms.
However, bacteria that are bad for your health can easily grow on food products.
Moreover, food handlers host pathogenic bacteria in their throat, nose, skin, hair
and faeces, which can easily be transferred to food and food surfaces. As soon
as germs land on a food item, they are able to begin breaking it down and begin
growing. In the right conditions they can multiply quickly to dangerous levels
which will make a person sick. Bacteria can multiply approximately every 20
minutes. After 7 hours there could be more than 2 million bacteria present in
food.
Time Bacterial
growth
8am 1
8.20am 2
8.40am 4
9am 8
11am 512
1pm 32,768
3pm 2,097,152
Food poisoning viruses are tiny infectious agents which can only survive and
replicate inside human cells. They reproduce by invading a human body cell,
multiplying lots and lots of times, then bursting the cell so that each new copy
can go and find more cells to invade. A person gets ill when their immune
system gets overwhelmed by the number of viruses.
If an infected person sneezes or coughs, some of these new copies will get into
the air. If someone else breathes them in, they can become infected as well.
Viruses can also be passed if they land on a surface and then food comes into
contact with them. Some viruses are transmitted when workers do not wash
their hands properly after going to the toilet.
Mad cow disease is caused by prions which come from infected animals and
affect the human brain structure. Since the outbreak in England, 167 people
have died in the UK, with 214 total reported deaths worldwide.
Parasites
Parasites are creatures that live by sucking nourishment from their host, for
example, tapeworms that live inside human intestinal tract. They are spread by
ingesting contaminated water or food or by putting anything into your mouth
that has come into contact with the faeces of an infected person or animal. For
instance, raw fruit or vegetables may be tainted with animal faeces from the
land. Raw or undercooked meat from infected animals can also pass on
parasites, especially if offal is not processed correctly. A food handler could also
pass on parasites if they have not sufficiently washed their hands after using the
bathroom.
Some moulds are acceptable and desirable such as the moulds used on the blue
cheese, while others give off spores which can cause allergic reactions. Other
produce toxins which can cause serious disease and in some cases be deadly.
Again, if foods are not washed or prepared correctly these poisons could be
ingested.
Never use food that has signs of mould anywhere on its surface!
Note: The first mass-produced antibiotic, penicillin, comes from a fungus that
grows naturally on foods such as bread and oranges!
Allergens
to a particular type of food. Allergic reactions to nuts are common and severe
enough for labelling requirements to be put in place for all foods that may have
been in contact with nuts. In some people, ingesting even tiny amounts of nuts
can cause anaphylactic shock which, if not treated quickly and correctly, can
even result in death.
Common symptoms include lips swelling, hives, swelling of the tongue, difficulty
breathing, dizziness. Emergency action needs to be taken injection of Epipen
and seek medical attention immediately.
It is very important that a food handler is aware of and makes explicitly known to
customers what potential allergic reactions could be caused by particular
products.
Note: Many primary schools in Australia do not allow nuts to be brought into the
school, even in lunchboxes, due to the potential for severe allergic reactions.
Diarrhoea
Vomiting
Nausea
Abdominal pain
Fever
Headache
Jaundice
Numbness
The exact nature of the illness will depend on the cause and the person who has
been poisoned. This table outlines some of the common culprits of food
poisoning and their symptoms.
Incubatio
Agent Source Symptoms
n Period
Miscarriage and
death
More than 15 people have suffered food poisoning after eating at a popular local
pub.
Health authorities have investigated the outbreak. They believe the outbreak is
linked to raw eggs used in a sauce.
Health inspectors said they also found some poor food handling practices.
For example, some food was left out of the refrigerator for too long- in the
danger zone
The pub management acted immediately to prevent any further problems. They
now buy eggs from a different supplier and they have put all their staff through
food hygiene refresher training.
Refer to Maintain the Quality of Perishable Items for more information about
appropriate storage conditions.
There are strict rules governing how food should be cooled and heated. If food
has been cooked, then it must be cooled within a certain timeframe. This is
referred to as the 2 hour/4 hour rule. Food must be cooled from 60C to 21C
within 2 hours and from 21C to 5C within 4 hours. Note that this is the internal
temperature, not the external temperature!
It is also important to thaw food correctly to avoid the danger zone. Food for
thawing should be placed on trays which are covered and clearly labelled. The
trays should be placed on a low shelf in the coolroom so that any drips or juices
do not contaminate other items. Never run hot/warm water over food to thaw it!
When reheating food, you must ensure that it rapidly reaches 60C or more.
Ideally all food items would be brought to the boiling point for a short period of
time.
9. What is Anaphylaxis?
10.Explain W P R W
Reheating food
Microbiological
Physical
Chemical
Reporting
It is important to report any hygiene and food safety issues as soon as
possible. This is so that all workers are aware of possible problems and can
work on fixing the problem asap
What to report.
All of the following must be reported
Food hazards and associated hygiene risks
e.g _________________________________________________________________
Poor hygiene work practices
e.g. ________________________________________________________________
Unsafe work practices when working with food
e.g _________________________________________________________________
Personal health issues
e.g
___________________________________________________________________
Incidents of food contamination
e.g ________________________________________________________________
Formal _____________________________________________________________
Informal ____________________________________________________________
Written
_____________________________________________________________
Verbal _____________________________________________________________
Review Questions 5:
1. Give 2 examples of health issues that would need to be reported.
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