1day Basic Food Hygiene Ppt

Food Hygiene

Objectives

By the end of today you will be able to:

State why good hygienic practices are important

State the likely consequences of poor hygiene practices

& complete the exam paper!

What is food hygiene?

All measures necessary to ensure the safety and wholesomeness of food...

...during preparation, processing, manufacture, storage, transportation,

distribution, handling and service to the customer.

FOOD SAFETY

Making sure food is free from harm

Group Exercise

Group 1

Consider the benefits of good food hygiene

Group 2

Consider the costs of poor food hygiene

5 mins

Food Hygiene is…..

Protecting food from risk of contaminationPreventing any bacteria present multiplyingDestroying any harmful bacteria in the food

by thorough cooking or processingDiscarding unfit or contaminated food.

Food Poisoning is caused by:

Negligence

Ignorance

Poor

Management

Effective Supervision

Training

Knowledgeable Managers.

What is a Hazard?

Something that may cause harm to the consumer

Maybe microbiologicalchemical physical.

Hazards in Food Preparation

The contamination of food by pathogenic bacteria, poisonous chemicals or physical contamination such as string, hair, insects

bacteria multiplying to levels which could cause food poisoning because of storage at the wrong temperature

the survival of food poisoning bacteria because of inadequate cooking.

Bacteria

Bacteria

Objectives:

by the end of this session you will be able to...

To list the 4 conditions required for bacteria to growExplain how bacteria multiply to harmful levelsDescribe a ‘spore’Describe a ‘toxin’State the High Risk food types.

What are bacteria?

Bacteria are microscopic organisms (germs) found everywhere.

Some are essential (cheese & yogurt making)

Some cause food spoilage

Some (pathogenic) bacteria cause illness

Not all bacteria are harmful.

Food Poisoning Bacteria

Some pathogenic bacteria produce protective spores which can survive high cooking temperatures and reproduce bacteria when returned to ideal conditions

‘Spores’ can survive high cooking temperatures

Food Poisoning Bacteria

“Toxin’s” are poisons produced by some pathogenic bacteria. In the food or inside the human body

Bacteria multiply by division if the conditions are right.

Requirements for Bacterial growth

Food Moisture Warmth Time

Conditions required for Bacterial growth

Food: High protein foods (= HIGH RISK)cooked meat & cooked poultrycooked meat products (pates, gravy, stews, meat

pies, stock)dairy products, custards, eggs & raw egg products (mayonnaise)shellfish, oysters, prawns, crabscooked rice.


Moisture:

Dried foods prevent bacterial growth

However once liquid is added any bacteria present will start multiplying.


Warmth:

Rapid growth between 20°C and 50°C

Ideal temperature ~ 37°C (body temperature)

Danger Zone = above 5°C and below 63°C


Time

Given the right conditions of food, moisture and warmth, some bacteria can divide into two every 10 - 20 minutes.

1 hr 40 mins = 1,000 bacteria!

BACTERIAL GROWTH

1100,000,000,000

9 hours

Bacteria

Q’s

Q ~ What are the 4 conditions required for bacteria to grow?

Q ~ How do bacteria multiply?

Q ~ What is a ‘spore’?

Q ~ What is a ‘toxin’?

Q ~ Which foods are considered high risk?

Food Poisoning & Food Borne Diseases


Objectives:


List the 6 causes of food poisoningState the difference between food poisoning and

food borne disease List the symptoms of food poisoningExplain what is meant by ‘incubation period’.

What is food poisoning?

An acute illness, which occurs within 1 - 36 hours of eating contaminated or poisonous food.

Symptoms last from 1 - 7 days

Symptoms include: stomach paindiarrheavomitingnausea fever.

What causes food poisoning?

Bacteria or their toxins (most common)Moulds ChemicalsMetals Poisonous plants Poisonous fish or shellfish.

Major Food Poisoning Bacteria

Salmonella Clostridium perfringens Clostridium botullinum Staphylococcus aureus Bacillus cereus Vibrio parahaemolyticus Listeria monocytogenes Campylobacter Yersinia enterocolitica Escherichia coli.

Salmonella

SOURCE raw chicken & poultry, raw

eggs & raw milk

incubation time: 12 - 36 hoursduration: 1 - 7 days

SYMPTOMS

Stomach pain

Diarrhoea

Vomiting

Fever.

Clostridium perfringens

SOURCEAnimal and human excreta,

soil (on vegetables), dust, insects, raw meat

incubation time: 12 - 18 hours

duration: 12 - 48 hours

SYMPTOMS

Stomach pain

Diarrhoea

(vomiting rare).

Staphyloccocus aureus

SOURCEHuman nose, mouth,

skin, cuts and boils. Raw milk from cows


duration: 6 - 24 hours

SYMPTOMS

Stomach pain

Mainly vomiting

Some Diarrhoea

subnormal temperatures.

Clostridium botulinum

SOURCESoil, fish, meat and

vegetables


duration: several months & death common

SYMPTOMS

Difficulties in swallowing and breathing, double vision, paralysis.

Bacillus cereus

SOURCECereals, especially

rice, dust and soil

SYMPTOMS

Stomach pain

Diarrhoea

Vomiting

TOXIN in food: incubation time: 1 - 5 hoursduration: 12 - 24 hours

TOXIN in body incubation time: 8 - 16

hoursduration: 1 - 2 days.

Did you get all of that?

Lets do a quick exercise to find out how much you remember.

The 6 causes food poisoning

1. Bacteria

2. Moulds

3. Chemicals

4. Metals

5. Poisonous plants

6. Poisonous fish or shellfish

Q ~ Which is the MOST common cause of food poisoning?

Moulds

Often responsible for food spoilage Some moulds produce ‘mycotoxins’ which cause

illness and sometimes death.

Foods involved include nuts, figs & apple juice.

Chemical Food Poisoning

Acute food poisoning from chemicals is rare

Usually results accidentally from chemicals stored in unlabelled food containers.

Metallic Food Poisoning

Acute metallic food poisoning also quite rare

Results from acid foods being in contact with certain metals (copper, zinc,)

Symptoms include vomiting and abdominal pain, usually develop within 1 hour.

Poisonous plants / fish

Rarely occur in commercial premises

SOURCESToadstoolsDeadly nightshadeRhubarb leavesUndercooked red kidney beans Japanese puffer fish.

Foodborne disease

Definition:

An illness resulting from eating food (or water) contaminated by pathogenic bacteria (and/or toxins) which do not need to multiply within the food to cause illness.

Foodborne disease

Transmitted via food

INCLUDETyphoidParatyphoidTuberculosisDysenteryHepatitus A (virus)Brucellosis.


Q’s

Q ~ What are the 6 causes of food poisoning?

Q ~ What are the symptoms of food poisoning?

Q ~ What is the difference between food poisoning and food borne disease?

Q ~ What is meant by ‘incubation period’?

Preventing Food Poisoning


Objectives:

by the end of this session you will be able to…

Explain how to prevent contamination of high risk food

Describe how bacteria in food can be reduced to safe levels

Explain why temperature is used to prevent food poisoning.


Protect food contamination by:purchasing food from reputable supplierseffective supervision and training of food

handling staffhigh standards of personal hygiene and good

hygiene practiceswell-designed food premisespest control.

Preventing Food Poisoning...

separate raw and high-risk food at all stages effective storage and disposal of waste and unfit

foodproper use of suitable equipment / utensilseffective cleaning and disinfection (particular

care needed with wiping cloths).

Preventing bacteria multiplying

Store food out of the danger zonepreparation at room temperature be kept at

minimum timehigh risk food not to be left at room temperaturecool food as rapidly as possible (within 90 mins)use suitable preservatives (salt, sugar, vinegar)keep food wrapped.

Destroy bacteria in food by...

Thorough cookingTime & temperature is required to destroy bacteria.

Heat processing pasteurization sterilization canning.

Sources of food poisoning bacteria

People:

Bacteria found in nose, mouth, intestines, cuts and on the skin

Food may be contaminated by our hands, sneezing, coughing or indirectly by sewage contaminated water.

Due to cans of Argentinean Corned Beef cooled in sewage polluted water.

Aberdeen

Typhoid Outbreak

Raw food:

Red meat, poultry, untreated raw milk, eggs and shellfish.

Raw food must be kept separate from high risk foodLiquid from de-frosting food must not be allowed to

contaminate high risk food, wiping cloths, equipmentVegetables should be washed on delivery.


Insects

May transmit food poisoning bacteria to foodLive / dead insects getting in the food.


Rodents

Rats & mice excrete organisms such as salmonellaeFood maybe contaminated by droppings, urine, hairs

and gnawingFood suspected of being contaminated by rodents

must be destroyed.


Dust

Large numbers of bacteria are present in dust and in the air

Food should be kept covered and put away when cleaning is carried out.


Garbage and waste food

Garbage and unfit food must be removed from food rooms

Care must be taken to avoid contamination Food handlers must wash their hands after handling

garbageWaste bins must have a lid.


Animals & birds:

Domestic and wild animals are known to carry harmful bacteria on their bodies and intestines

Dirt can be transferred from their feetHairs and feathers may contaminate foodPets must be kept out of food rooms.


Physical contamination of food

Raw ingredients: stones, glass, pests, dirt, flaking paint

Buildings / equipment: wood, rust, grease, oil, screws

Notice boards: paper, drawing pins

Packaging Materials: staples, string, plastic

Food handlers: jewelry, buttons, fibres, hair.

Cleaning activities: bristles, paper, chemicals

Pests: bodies, droppings, feathers, eggs

Pesticides: Spraying on equipment, bait

Industrial chemicals: veterinary drugs, fertilizers

Sabotage: needles, razor blades, toothpicks, glass.

Physical contamination of food


Q’s

Q ~ How can contamination of high risk food be prevented?

Q ~ How can bacteria in food be reduced to safe levels?

Q ~ Why is temperature used to prevent food poisoning?

Purchase, Storage, Temperature control, Preparation, Cooking and Serving of Food

Objectives:by the end of this session you will be able to...

List 5 necessary checks of food deliveriesState the correct temperature of a deep freezeState the correct temperature of a fridgeList 6 rules for safe storage of frozen foodExplain Stock RotationState 2 controls necessary during each stage of

preparation, cooking, serving and cooling of food.

Purchase & Food Deliveries

Choose a reputable supplier

Deliveries should be checkedQuantity & QualityTemperaturePackagingPestsDelivery Vehicle ?Delivery Person ?????

Storage of food

Dry food stores must be clean and tidyDamaged canned food must not be usedExcess packaging should be removedStock must be rotatedFruits should be checked for spoilage regularlyChemicals should be stored away from food.

Refrigerators

Operating temperature between 1°C and 4°CA thermometer must be positioned in the

warmest part and the temperature must be checked and recorded regularly

Unit must be serviced regularlyMust be located in well ventilated area away

from ovensShould not be overloaded.

Refrigerators...

Must be cleaned regularlyStock should be checked and rotatedHigh risk food must be stored above raw food to

avoid contaminationFood must be covered and in suitable containers

(never cans)Hot food items must never be put into a

refrigerator. Allow to cool first.

Freezers & Frozen food

Should operate at -18°C or belowFood items must be wrappedFrozen food temperature must be checked on

delivery and stored as quickly as possibleDeliveries above -12°C should be rejectedStock rotationDo not store above the freezer load lineDo not keep longer than recommended by the

manufacturer.

De-frosting Frozen Food

Most food from the freezer can be cooked immediatelyChicken, Poultry and large joints of meat MUST be

completely de-frosted before cookingFollow manufacturers instructionsDe-frost meats in a separate area from other foodsAllow enough time for de-frostingCold running water below 15°C maybe usedRefrigerate or cook de-frosted foods.

Stock Rotation

Stock rotation is important to:

to make sure that food is used in date orderF.I.F.O. = First In First Out

Use by dates = short shelf life

Best Before dates = longer shelf life and are manufacturers recommendations.

Food Preparation

Hazards include: cross-contaminationbacteria multiplying at room temperature

Good hygiene practices are essential in preventing food poisoning during food preparation

work in a logical manner clean as you gogood personal hygiene practices.

Cooking / Processing

Hazards include: low temperatures will not kill bacteria large joints will not cook evenlycool spots can harbor bacteria tasting food can cause contamination some bacteria ‘spores’ will survive cooking.

Controls

Food must be cooked thoroughly (time and temperature recommended by the manufacturer)

Food being reheated should reach at least 82°CAny unused reheated food should be discardedClean, disinfected spoons should be used for tastingProbe thermometers be used to check temperaturesLids should be used.

Cooling

Hot food must be cooled quickly before refrigerationCool in a well ventilated area (then put into a fridge)Maximum 90 minutesCooling times may be reduced by cooking smaller joints

of meatStews and sauces can be decanted into shallow containersDuring cooling food should be kept away from raw food.

ServingHot food must be held above 63°C Cold food must be held below 5°C Refrigerated display units are recommendedMinimum amount of food should be displayedAll equipment and utensils must be in good condition and

cleanAll crockery / cutlery should be clean and dryCustomers should not be able to handle open foodFood handlers should always wear clean protective clothing.

Q’s

Q ~ What are 5 necessary checks of food deliveries?

Q ~ What is the correct temperature of a deep freeze?

Q ~ What is the correct temperature of a refrigerator?

Q~ What are 6 rules for safe storage of frozen food?

Q ~ What is Stock Rotation?

Q ~ Name 2 controls necessary during the stage of *food preparation

*cooking food

*serving food

*cooling food.

Food Spoilage and Preservation


Objectives:


List 6 signs of food spoilageState 6 methods used to preserve food.


Spoilage begins as soon as food is harvested.

Spoilage includes:bacteriamouldsyeasts.


Signs of spoilage include:bad smellscolour change slimemould sour tastedry or spongy.


Preservation is treating food to prevent or delay spoilage

Packaging is important to extend the life of preserved foods, e.g. cans, bottles, vacuum packing

Once opened the food should be treated as fresh and refrigerated

Washing is NOT a method of preservation!.

Methods of Food Preservation

high temperatures: pasteurization, canning, bottling, low temperatures: refrigeration, freezingdrying & dehydration: fruits, fish, vegetables, meatschemicals: sugar, salt, vinegarvacuum packing: meat, fishacid fermentation: yogurt, cheese, salami irradiation: spices smoking: fish, meat.


Q’s

Q ~ What are 6 signs of food spoilage?

Q ~ Which methods are used to preserve food?

PERSONAL HYGIENE

Personal Hygiene

Objectives:


Explain the importance of personal hygieneExplain why hand washing is important Identify and explain the protective clothing worn by

food handlersDescribe how food handlers can contaminate foodList 3 illnesses that must be reported.

Personal Hygiene

All food handlers have a LEGAL and MORAL responsibility to observe and practice high standards of personal hygiene to ensure they do not contaminate food.

Personal Hygiene

Because body temperature is 37°C it is ideal temperature for bacteria to multiply

Clostridium perfringens in the intestines

Staphyloccocus aureus on the skin

Food handlers must wash their hands regularly to protect food from contamination!

Group Exercise

Group 1

Consider the bad personal hygiene habits of food handlers

Group 2

Consider the good personal hygiene habits of food handlers

5 mins

Hands and Skin

Hands are in direct contact with food and are the main routes for transferring bacteria.

Food handlers must wash their hands regularly throughout the working day to protect food from contamination.

Hands and Skin

Hands MUST be washed after the following:

After handling raw meat

After going to the toilet

After returning from a break

Hands and Skin

Cuts & Wounds

Cuts must be covered with a waterproof plaster to prevent food becoming contaminated with blood

Bright coloured plasters must be used as they are easier to see if they fall into the food

Hands and Skin

Nails should be kept short and clean Nail varnish must not be wornFalse fingernails may contaminate foodLicking fingers is a bad habitDo not bite nails.

Jewellery

Jewellery should not be worn by food handlersharbor dirt and bacteriamay fall into foodwatches carry dirt and bacteria.

Perfume & After Shaves

Perfume / After Shaves should not be worn by food handlers

may taint foods (especially high fat content food).

However, deodorants and antiperspirants are highly recommended for the sake of our guests and work colleagues!

Hair

Hair is constantly falling out and may fall into foodDandruff can also fall into foodFood handlers must wear a hat (hairnets recommended)Combing or touching hair in food areas is forbidden.

Smoking

It is illegal to smoke in food areas

Group Exercise

Draw your uniform and describe the purpose of each item worn

10 mins

Protective Clothing

Protective clothing is worn to protect the food from risk of contamination

Our personal protection is secondary

Gloves should be worn when handling high risk foods e.g. preparing sandwiches

Protective clothing and shoes should not be worn outside

Lockers must be provided for outdoor clothes

General Health

Food handlers should be in good health, from oral hygiene (healthy teeth) to general fitness

Any food handlers who suffer from food poisoning symptoms such as diahrroea, vomiting or a foodborne disease must report it to their supervisor

General Health

Carriers

A person who is carrying food poisoning bacteria without symptoms

If you live with others who may have food poisoning or a foodborne disease you may be a healthy carrier.

Personal Hygiene

Q’s

Q ~ Why is personal hygiene important?

Q ~ Why is hand washing so important?

Q ~ Which protective clothing is worn by food handlers?

Q ~ How can food handlers contaminate food?

Q ~ Which 3 illnesses must be reported

Food Premises

Food Premises

Objectives:


Describe how the correct design of food premises can prevent cross-contamination

List 2 facilities required for personnelExplain 5 procedures for safe disposal of garbage.

Design of Food Premises

The design and maintenance of food premises is important to avoid risks of contamination

Food preparation and storage areasMust be large enough for all equipmentEffective separation of raw and cooked foods to

prevent cross contaminationMust be easy to clean and kept in good repair

Food Premises

It is a legal requirement to have hand washing facilities

Suitable wash hand basins at appropriate sitesHot & cold water, soap, nailbrushes & drying facilities

Locker facilities must be available for staff


Workflow should be continuous eliminating cross contamination

Washing up areas should be away from high risk food areas

Adequate cooking, cooling, preparation and refrigerated areas

Pests must be kept out Adequate drainageSufficient ventilation & high standards of lighting.


CeilingsCeilings should be smooth, fire resistant, non-flaking,

light coloured, coved and easy to clean

WallsSmooth, non-absorbent, non-flaking, durable, light

colored and easy to clean.


FloorsDurable, non-absorbent, anti-slip, easy to clean.

Suitable drains. Floor to wall must be coved.

Windows and doorsOpen windows should be fitted with fly-screensDoors should be self-closing (and screened if

appropriate).

Food Preparation Surfaces

Hard wearingnon-absorbent (solid and waterproof)Easy to clean

Storage and disposal of Waste

Suitable containers both inside and outside of the buildingMust have a lid (to keep flies away)Must be emptied frequently (as necessary)Sacks should be tiedWaste bins must not be used for food useMust be cleaned regularlyRefuse areas must be kept clean and tidyHands must be washed after handling waste.

Equipment for food handling

All equipment must be in good repairDesigned to minimize harborage of soil and bacteriaChipped, broken equipment must not be usedMust be easy to cleanStainless steel is most suitableColor coded cutting boards are recommended.Wooden surfaces must not be used

Food Premises

Q’s

Q ~ How can the correct design of food premises prevent cross-contamination?

Q ~ What 2 facilities are required for personnel?

Q ~ Name 5 procedures for safe disposal of refuse?

Pest Control

Pest Control

Objectives:


Identify 12 types of food pestsDescribe the signs of pestsExplain why pest control is important in the food industryState the action to take on discovering pestsDescribe 2 methods of pest control.

Pest Control

What is a pest?

Rodents: rats, mice Insects: cockroaches, flies, wasps, moths, silverfish, ants,

spidersBirds: pigeons, sparrowsDomestic animals: cats, dogs

Q ~ Which is the most common pest in a food area?

Pest Control

Reasons for Control to prevent the spread of diseases to prevent contamination of food (from bodies,

droppings and urine) to prevent damage (fires causes by gnawing electrical

wires) to prevent loss of custom and profit (reputation) to comply with the law.

Pest Control

Pests look for: security, shelter and food

Deny access by:care in design of premisesmaintenanceuse of screensgood housekeeping.

Pest Control

Good Housekeepingkeep premises and refuge areas clean & tidykeep food covered“clean as you go” store food off the flooruse pest proof containers for storagecheck deliveries for pestskeep drains clean and in good condition regular inspections and staff awareness.

Pest ControlSigns of pests live or dead bodies, larvae, eggsdroppings damaged food, chewed boxes & packaging scratching sounds fur and nesting materials footprintsgreasy marks (around pipes and walls) loss of small amounts of food.

Pest Control

Signs of ratsdamaged food, chewed boxes & packaginggreasy marks (around pipes and walls)

Pest Control

Any signs of pests tell your manager immediately!

Pest ControlPhysical controls electric fly killers rodent trapsglue traps

Chemical controlsRat poisons must be used VERY carefullyFly sprays must not be used near food

SEEK ASSISTANCE FROM PEST CONTROL OPERATORS

Pest Control

Q’s

Q ~ What are 12 types of food pests?

Q ~ What are the signs of pests?

Q ~ Why is pest control important in the food industry?

Q ~ What action must you take if you discover pests?

Q ~ What are 4 methods of pest control?.

Cleaning Procedures

Cleaning Procedures

Objectives:


Explain why cleaning in food premises is importantState 8 points of a cleaning scheduleState the difference between cleaning and disinfectionList the 6 stages of cleaning.

Cleaning and Disinfection

What is cleaning?The removal of soil, food residues, dirt, grease and

other objectionable matter

DISINFECTION

is the process used to reduce bacteria to safe levels


Pathogenic bacteria are present on food contact surfaces (especially raw food)

Energy in Cleaning

physical: e.g. scrubbing

heat: e.g. hot water

chemical: e.g. detergent


Reasons for Cleaning to make food areas safe & hygienic to remove matter on which bacteria would grow reduce risk of contamination and spoilage to allow disinfection to discourage pestsensure a pleasant and safe working environmentpromote a favorable image to customers to comply with the law.


Disinfectantsused to reduce bacteria to safe levelsHot water (82°C for 30 seconds), steam and bleach are the

most commoncontact time is necessary food contact surfaces & equipment will need to be

disinfected several times throughout the dayDon’t forget the fridge handles!

WASH - DISINFECT - DRY

Effective CleaningCleaning must be planned, organised and implemented in all food

areas. Schedules should include:what is to be cleaned the chemical (amount), equipment to usewho is to clean itwhen and how often it is to be cleaned the method of cleaning it (how) time allowed safety measures and protective clothing necessarywho is responsible to check it is cleaned effectively

Safety and Cleaning

Chemicals must be used following manufacturers directions

Chemicals must never be stored in food containersStaff should be trained to ‘clean as they go’.Never use the same cleaning equipment in raw food and

high risk food areasSuitable protective clothing must be wornOpen food must not be exposed during cleaningClean the cleaning equipment.

6 stages of cleaning

1 Pre-clean: remove loose debris e.g. sweep, scrape

2 Main-clean: hot water, detergent and energy

3 Rinse: use hot water to remove loose dirt and detergent

4 Disinfection: destroy bacteria using heat or a chemical

disinfectant, allow contact time

5 Final rinse: remove disinfectant using clean hot water

6 Drying: air dry preferred

Effective Cleaning

WASH ~ DISINFECT ~ DRY

Chemicals must be used following manufacturers directions

Sanitiser

What is a sanitiser?

A chemical agent used for cleansing and disinfecting food contact surfaces and equipment

Cleaning Procedures

Q’s

Q ~ Why is cleaning of food premises important?

Q ~ What are the 8 points of a cleaning schedule

Q ~ What is the difference between cleaning and disinfection?

Q ~ What are the 6 stages of cleaning?.

The Law

Relating to Food and Food Safety

The Law

Objectives:


State 4 relevant acts and regulations of food safety Identify an EHOExplain the term “Due Diligence”.

Food Safety Act 1990

The most important Act relating to the sale of food for human consumption

Ministers are empowered to make and review hygiene regulations.

Acts and Regulations

Production for sale of injurious, unsafe, unfit or substandard food

Contamination of foodHygiene of food premises, equipment and personnelHazard Analysis and hygiene practices (H.A.C.C.P.)Control of food poisoning and food borne diseasesComposition, volume, weight and labeling of food

The Food Safety(General Food Hygiene)

Regulations 1995

Acts and Regulations

The Food Safety (Butchers’ Shops) Regulations 2000

Food Safety (Temperature Control) Regulations 1995

The Food Premises (Registration) Regulations 1991

Environmental Health Officers (EHO’s)

Municipality Inspectors Carry out inspections of food premisesAre empowered to serve ‘improvement notices’ and finesAre empowered to close unfit food premises.

Due Diligence

Food handlers found guilty of causing food poisoning may be fined and / or imprisoned

If all reasonable precautions are taken at all stages of food delivery, storage, preparation, cooking, cooling and serving of food, then the individual may plead ‘due diligence’ and may not be punished for the offence.

Due Dilligence

Be safeBe carefulBe hygienicBe honest Be warned!

The Law

Q’s

Q ~ Which are the 4 relevant acts and regulations of food safety?

Q ~ What is an EHO?

Q ~ What is the role of the Municipality Inspector?

Q ~ What is “Due Diligence”?

QUIZ

CENTRE NUMBER:CENTRE NUMBER: B 52695B 52695

TUTOR NUMBER:TUTOR NUMBER: 016502016502

EXAM DATE:EXAM DATE: 1704200417042004

FIRST NAMEFIRST NAME

INITIALINITIAL

LAST NAMELAST NAME

NAME ON CERTIFICATENAME ON CERTIFICATE

DATE OF BIRTHDATE OF BIRTH

HAVE YOU TAKEN THIS EXAM HAVE YOU TAKEN THIS EXAM BEFORE? BEFORE? (Y) (N)X(Y) (N)X

DATE OF BIRTHDATE OF BIRTH

START TIMESTART TIME

Thank you

May you leave here today and forever remember how important your

understanding and daily practices of Food Hygiene contribute towards...

The Hotel

The Guest

and to me