Health, safety and hygiene

Health, Safety and HygieneLearning objectives

• To understand the importance of food hygiene and food poisoning

• To understand what are classed as high risk foods

• To Understand why bacteria makes us ill

•To Understand how bacteria multiply

Bacteria food poisoning high risk foods

Name six high risk foods and food poisoning symptoms

Name explain what food poisoning is

Explain how food poisoning bacteria makes us ill and how they multiply

Health Safety and HygieneUsing your GCSE Hospitality books on page 13 and 14 write your findings in you revision books

You are to read your books and then explain the following so you have an understanding of each risk area•What is food poisoning?

•What are high risk foods?

•Why do bacteria make us ill ?

• How do bacteria multiply ?

•What are classed as critical temperatures?

•List the symptoms of food poisoning

Bacteria food poisoning high risk foods

Name six high risk foods and food poisoning symptoms

Name explain what food poisoning is

Explain how food poisoning bacteria makes us ill and how they multiply

Bacteria food poisoning high risk foods

Name six high risk foods and food poisoning symptoms

Name explain what food poisoning is

Explain how food poisoning bacteria makes us ill and how they multiply

Learning Outcomes

• You will know the importance of food hygiene and food poisoning

•You will know what are classed as high risk foods

• You will know why and how bacteria make us ill

•You will know how bacteria multiply and what conditions they need

The 1995 Food safety ( general Food Hygiene) Regulations

Learning Objectives

• To understand the Food hygiene regulations

• To understand the main requirements for food safety

• To understand the importance of food hygiene

• To know and understand Hygienic practices and why they are enforced

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) Regulations

Why Do we have food hygiene regulations?• We have food hygiene regulations to prevent out breaks of food poisoning

•Customers need to know that food is safe !

•Food safety regulations are constantly changing and have to follow the new guide lines

•Food safety and hygiene regulations are enforced by the EHO

•( Environmental health officer )

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) Regulations

What are the main requirements of the regulations

Food hygiene regulations cover three main areas

•Food premises such as Hotels, Restaurants, Bistros, Cafe’s, Hospitals, factories etc

•Personal hygiene of employers

•Hygienic practices

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) Regulations

Food premises should be !•Well Maintained•Regularly cleaned•Have lockers for employers•Have hand wash facilities•Have clean cloakroom and toilet facilities•Have first aid available•Have clean storage areas•Have temperature controlled freezers and fridges•Equipment that is clean and in good working order•Be free from pests

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) Regulations

Personal Hygiene of food handlersFood handlers Should

• Have regular training in food safety•Dress in clean whites•Have hair tied back with a blue hair net on•Short clean nails•Be in good health•Have good habits •Wash their hands after handling raw meats, blowing their nose, and especially after going to the toilet

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) Regulations

Hygienic Practices what are they?

• Food deliveries should be checked thoroughly•Food should be labelled and stored correctly•Food should be rotated•Temperature control must be done at all times•Food should be prepared quickly•The core temperature must be checked 75c•Chilled food should be stored below 5c•Washing up should be done in hot soapy water•Waste should be disposed of correctly......(HOW)

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

Chefs hat

Clean finger nails

Clean chefs jacket

Correct chefs trousers

Hair net

No bad body odour

Washed hands

Correct safety shoes

Personal appearance of kitchen staff

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

Food handlers Should• Wash hands before handling food•Have short clean nails•Cover cuts with blue plasters•Tie back long hair and wear a blue hair net•Be in good health•Be dressed in clean chefs clothes•Taste food with a clean spoonFood handlers should not•Wear outdoor clothes in the kitchen•Wear nail varnish, false nails or jewellery•Work when having a bad stomach•Smoke, eat or drink around food•Cough or sneeze over food

Food handlers Should

Food handlers should not

• • • • • • • •

• • • • •

Food safety Hygienic Practices personal hygiene

Give five reasons why safer food leads to better business

Name six hygienic practices used in the kitchen

Name the following terminology EHO, Regulations, Core temperature

Learning out comes• To know the food hygiene regulations

•To know the main requirements for food safety

•To know the importance of food hygiene

•To know the importance of hygienic practices and why they are enforced

QUIZ

Accident Prevention

You could name three main danger areas in the kitchen

You could list five safety tips for knives

You could explain HACCP in full and what it is

Accident preventionLearning outcomes

• You will understand the importance of health and safety in a kitchen

•You will understand the dangers that are around in a kitchen

•You will understand the methods of helping to prevent accidents in the kitchen

•You will understand Hazard Analysis Critical Control points ( HACCP )

Accident Prevention

You could name three main danger areas in the kitchen

You could list five safety tips for knives

You could explain HACCP in full and what it is

Accident prevention

Floors: •Mop up spills immediately•Keep floors clean and grease- free•Do not leave equipment in ‘pathways’ used in the kitchen•Repair damaged floor surfaces quickly

Knives:•Use the right knife for the job•Keep handles clean and grease free•Keep knives sharp•Don't leave knives on table edges or in sinks•Don't try and catch a falling knife

Accident Prevention

You could name three main danger areas in the kitchen

You could list five safety tips for knives

You could explain HACCP in full and what it is

Accident prevention

Electrical equipment:•Check machinery is in good working order•Check electrical wires are not frayed or worn•Do not handle electrical equipment with wet hands•Check safety notices

In your work revision books please write down the Hazards you may find from the following and you must have at least three for each heading

Accident Prevention

You could name three main danger areas in the kitchen

You could list five safety tips for knives

You could explain HACCP in full and what it is

Sauce Pans : Flour on handles, Use oven gloves, Don't use wet cloths on pan handles

Fryers : Do not put wet food into fryers, Lower food in carefully, change fat regularly

Foods: Bones can cause cuts , raw and cooked foods apart, frozen foods can burn

Storing equipment: unplug electrical equipment, replace safety guards, store safely

Fires: Don't have large flames, cloths on stoves, time cooking of food, care with hot fat

Clothing: Wear correct clothing, correct shoes, no jewellery, hair tied back/ hair net

Behaviour: not run, pay attention to instructions, concentrate on the job in hand,

Cleaning: Clean as you go, correct cleaning materials, store equipment carefully