Hooton Grenada

Level 2Food Safety in Catering

fun aids learning

Course Objectives

Raw chicken Cooked pork and prawns

Which one of these foodstuffs gives rise to the most food poisoning?

A Raw chicken

B Raw chicken

C Raw chicken

D Raw chicken

Myth no. 1: We are too ………

Myth 2: hygiene is lowering our immunity to illness

Objective 1

An understanding of food poisoning and what causes it

Group work 1

• What is food poisoning?

• What are the symptoms?

• How do we get it?

Long Term Illnesses

• Irritable Bowel Syndrome• Chronic Fatigue Syndrome• Rheumatology problems – e.g. reactive arthritis• Psychological problems• Long term symptoms in around 40% of clients

What isWhat isFood Safety?Food Safety?

Group work 2

Group work 3 Danger signs

• dirty public areas • dirty tables (the stick factor), crockery, cutlery and glassware• staff - dirty hands or fingernails, dirty aprons or long hair that isn't tied back• overflowing bins or bags of rubbish • dirty toilets • food on display that looks tired or has passed its 'use by' date• hair or insects in food

• hot food is piping hot when served• cold food is properly cold when served• Well presented staff – clean, helpful, smiling• staff hygiene training certificates on the walls or food safety instructions in food preparation areas

Good signs

Holiday resort in food

poisoning drama:

13 dead and 400 ill

Group work 4

‘Good food is one of life’s great pleasures. However, food

poisoning can be one of our worst memories’

Professor Peter Borriello, Director HPA, London

Idyllic !

2 for £4.50(with added salmonella &

campylobacter)

Food poisoning bug is found in two thirds of supermarket chicken

January 2010

65.2 per cent of all fresh chicken sold in supermarkets across the country is contaminated with campylobacter.

Learnt so far

• FP isn’t just a dose of the runs• Learning – work – improve• FACTS ….. Not newspapers of TV• Enjoyable, not paranoid• Raw Chickens – full of nasties

Foods

high or low risk & why?

Group work 5

What ‘things’ cause Food Poisoning

• Micro-organisms: bacteria, viruses and moulds

• Natural poisons: Plants, fish

• Metals & Chemicals

Food poisoning

Harmless: used in food production

Spoilage: cause foods to go off

Pathogens: cause food poisoning

REMEMBER

Food which causes food poisoning is usually

NORMAL

in taste and appearance

What people are at risk?

70˚C 63˚C 37˚C 5˚C -18˚C -22˚C

Requirements for bacterial growth

Multiplication of bacteria

• Every 10 to 20 minutes

• In just 1 hour and 40 minutes 1,000 can become 1,000,000

Temperature control general rules

• Keep food hot or cold NOT …….. • Keep frozen food frozen (at – xx ˚C or below)• Minimise the …… high risk food is in the danger

zone– store deliveries ……………– minimise preparation time– ……… quickly

• Cook and serve food ……. whenever possible• Re-heating means ……………………….

Critical limits

63oc for xx minutes70oc for x minutes

To preserve food

• Keep it clean• Cover food, temperature, moisture (DGS)• Heat treatment, freezing• Drying• Vacuum packing• Chemical preservation• Smoking, Salting

Summary

4. WFTM

5. Things that cause food poisoning

6. People at risk

1. Only some are harmful

2. Normal in taste & appearance

3. One bacteria can divide into 2 every …

Pathways to infection

‘If everyone washed their hands thoroughly after going to the toilet, before and after handling food and

before sitting down to eat, we would see massive reductions in a range of unpleasant infections including those caused by campylobacter, salmonella

and norovirus.’

11 WHO?

11Ignaz Semmelweis

‘Saviour of mothers’

33

33 Bare below the elbow!

44

44 Global Handwashing day (15.10.09)

More than one in four commuters has bacteria from faeces on their hands, an investigation suggests. Scientists from the London School of Hygiene and Tropical Medicine swabbed 409 people at bus and train stations in five major cities in England and Wales.

October 2008

Faecal bacteria join the commute

A sample of doctors were surveyed about their behaviour, they reported that they washed their hands from 50-95% of the

time; but when they were surreptitiously observed, their actual rate was as low as ?%.

(Medical Journal of Australia, 164, 389-390, 1996) 55

A sample of doctors were surveyed about their behaviour, they reported that they washed their hands from 50-95% of the

time; but when they were surreptitiously observed, their actual rate was as low as 9%.

(Medical Journal of Australia, 164, 389-390, 1996)

55

more than a third of staff (39%) are neglecting to wash their hands after visits to the lavatory whilst at work.

The research also demonstrated that half of all those interviewed (53%) did not appear to wash their hands before preparing food.

• Less than 10 seconds

• 10 - 20 seconds

• 30 – 40 seconds

• 40 – 50 seconds

• 1 minute

Time taken for adequate hand washing

66

• Average time usually adopted by health-care workers (food handlers?): <10 seconds

• Adequate handwashing with water and soap requires c.30-40 seconds

(Noskin et al)

Time constraint = major obstacle for hand hygiene

66

Water temperature is a critical factor for

microbial removal from hands being washed

True or False

1010

Water temperature is a critical factor for

microbial removal from hands being washed

False

1010

C C

C C

Contamination

Head Chef washes his hands for 30 seconds!

Dishcloth

Joint of lamb defrosting

Rice found in fridge

Acute, severe allergy is thought to affect around one

million people

One in three of the total UK population – around 18 million people – suffer from someform of allergy

(Royal College of Physicians report, “Allergy – the unmet need”, June 2003).

The prevalence of food allergy is at its highest in young children

(about one in 17 children).

In most cases the allergy is mild.

Around 80-90 per cent of children outgrow

their sensitivity by the age of five

Nut allergy girl killed by a curryOctober 01, 2003

The family of a nut allergy victim who died after eating a small amount of a takeaway curry have urged food manufacturers to act

more responsibly.

An inquest heard that when Kate Obertelli, 21, ordered the Indian meal. She specifically stated that it should not contain nuts or nut

oil.

She died from an acute reaction after taking only a couple of mouthfuls of a chicken korma prepared using almond paste.

Tests on the paste later showed the presence of peanuts. A post mortem examination showed the cause of death to be a severe

asthma attack, due to an allergic reaction to peanuts.

Best of Both !Best of Both !

Cooking

Thorough xxxxx kills bacteria

Cleaning

Food in dumbwaiter

Chilling

Nearly time to go homeNearly time to go home….. just a recap & the ….. just a recap & the

test to gotest to go

The big 6• Thoroughly cook food• Cool it quickly• Wash hands properly & regularly• Don’t cross contaminate• Clear and clean as you go• Apply what you know at work ….. and

at home