Haccp HSE Food Safety and Hygiene Sa.ppt

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1. FOOD SAFETY & HYGIENEFOOD SAFETY & HYGIENE

2. FOOD HYGIENE LEGISLATIONFOOD HYGIENE LEGISLATION

The National and European laws controlling food The National and European laws controlling food
hygiene are:hygiene are:

Food Hygiene Regulations (1950-1989)Food Hygiene Regulations (1950-1989)

European Communities (Hygiene of Foodstuffs) European Communities (Hygiene of Foodstuffs)
Regulations 2000Regulations 2000

3. FOOD HYGIENE FOOD HYGIENE
REGULATIONS (1950-89)REGULATIONS (1950-89)

Introduced in 1950. Added to and amended several Introduced in 1950. Added to and amended several
times.times.

Relates to all sectors of food industry.Relates to all sectors of food industry.

States requirements regarding food hygiene and food States requirements regarding food hygiene and food
premises.premises.

Under these laws certain types of food businesses Under these laws certain types of food businesses
must register with HSE e.g. hotels & restaurants. must register with HSE e.g. hotels & restaurants.
Those breaking the law risk prosecution or closure.Those breaking the law risk prosecution or closure.

4. FOOD HYGIENE FOOD HYGIENE
REGULATIONS (1950-89)REGULATIONS (1950-89)
Protects the consumer by:Protects the consumer by:

Prohibiting sale Prohibiting sale of diseased or of diseased or contaminated food contaminated food unfit for unfit for
human consumption.human consumption.

Requiring that precautions are taken at all stages ofRequiring that precautions are taken at all stages of food food
production production i.e. importation, processing, distribution etc., to i.e. importation, processing, distribution etc., to
prevent contamination.prevent contamination.

Ensuring Ensuring food premises food premises maintain hygienic conditions maintain hygienic conditions
regarding equipment, food waste, water supply etc.regarding equipment, food waste, water supply etc.

Ensuring Ensuring food handlers food handlers observe food hygiene and safety observe food hygiene and safety
rules and follow a HACCP systemrules and follow a HACCP system

5. (H)(H) SALE OF FOOD & DRUGS SALE OF FOOD & DRUGS
ACTS 1875, 1879, 1899, 1936ACTS 1875, 1879, 1899, 1936

Protects consumer against adulteration of foods or Protects consumer against adulteration of foods or
fraud.fraud.
It is an offence to:It is an offence to:

Mix, colour or stain food with an ingredient dangerous Mix, colour or stain food with an ingredient dangerous
to humans e.g. illegal to colour raw meat.to humans e.g. illegal to colour raw meat.

Sell food which is not of the nature or quality Sell food which is not of the nature or quality
expected by consumers e.g. injecting beef protein expected by consumers e.g. injecting beef protein
into chicken to increase their weight.into chicken to increase their weight.

6. (H) (H) HEALTH ACTS 1947, 53, HEALTH ACTS 1947, 53,
7070

Prevent danger to public health from importation, Prevent danger to public health from importation,
manufacture, distribution or sale of food.manufacture, distribution or sale of food.

Control Control composition composition of foods that are very important of foods that are very important
to public health e.g. dairy spreads.to public health e.g. dairy spreads.

This act gives power to Environmental Health This act gives power to Environmental Health
Officers Officers (EHOs) (EHOs) to enter premises and prosecute to enter premises and prosecute
those who break the food laws.those who break the food laws.

7. (H)(H) LABELLING REGULATIONSLABELLING REGULATIONS

Irish Food Labelling Laws are laid down by the Irish Food Labelling Laws are laid down by the
European Communities (labelling, presentation & European Communities (labelling, presentation &
advertising of foodstuffs) Regulations 2002.advertising of foodstuffs) Regulations 2002.

Nutritional labelling is controlled by The Health Nutritional labelling is controlled by The Health
(nutrition labelling for foodstuffs) Regulations 1993 (nutrition labelling for foodstuffs) Regulations 1993
and by EU directive (1990).and by EU directive (1990).

8. FOOD SAFETY & HYGIENEFOOD SAFETY & HYGIENE
Contaminated food may be caused by:Contaminated food may be caused by:

Unhygienic food Unhygienic food handlershandlers..

Contact with dirty Contact with dirty utensils, surfaces, cloths.utensils, surfaces, cloths.

Bacteria transferred Bacteria transferred from raw to cooked food.from raw to cooked food.

Bad temperature control Bad temperature control during storage, preparation, during storage, preparation,
cooking and reheating of food.cooking and reheating of food.

Food preparation areas with Food preparation areas with bad structural standards bad structural standards that that
are impossible to keep clean.are impossible to keep clean.

9. SAFE FOOD PREPARATION SAFE FOOD PREPARATION
REQUIRES:REQUIRES:

Personal hygienePersonal hygiene for food handlers. for food handlers.

Kitchen Hygiene Kitchen Hygiene with regard to structures and with regard to structures and
procedures.procedures.

Food Hygiene Food Hygiene in relation to storage, preparation, in relation to storage, preparation,
cooking and reheating food.cooking and reheating food.

10. PERSONAL HYGIENE FOR PERSONAL HYGIENE FOR
FOOD HANDLERSFOOD HANDLERS

Wash hands Wash hands properly using disinfectant soap and hot water : properly using disinfectant soap and hot water :
Before handling food. Before handling food.
Switching from raw to cooked food.Switching from raw to cooked food.
After using the toilet.After using the toilet.
After handling waste or pets.After handling waste or pets.
After coughing, sneezing or blowing nose.After coughing, sneezing or blowing nose.

Nails short, clean, no varnish, no jewellery.Nails short, clean, no varnish, no jewellery.

Cover cuts - coloured plaster.Cover cuts - coloured plaster.

Don’t cough, sneeze, smoke near food.Don’t cough, sneeze, smoke near food.

Hair covered - tidy, tied back, hair net.Hair covered - tidy, tied back, hair net.

Avoid touching face /hair.Avoid touching face /hair.

Wear protective clothing…apron gloves.Wear protective clothing…apron gloves.

Don’t work with food if ill.Don’t work with food if ill.

11. KITCHEN HYGIENE – KITCHEN HYGIENE –
STRUCTURALSTRUCTURAL

AllAll surfaces should be easily cleaned, non-absorbent, should be easily cleaned, non-absorbent,
without joints or crevices, smooth.without joints or crevices, smooth.

Good Good lighting system.system.

Good Good ventilation - a cooler dryer room prevents - a cooler dryer room prevents
microbes growing.microbes growing.

Clean Clean water supply and proper and proper drainage ..

No access for No access for pests e.g. mice, rats cockroaches. e.g. mice, rats cockroaches.

12. KITCHEN HYGIENE – KITCHEN HYGIENE –
PROCEDURESPROCEDURES

Floors and work surfaces - washed and disinfected Floors and work surfaces - washed and disinfected
regularly.regularly.

Cloths changed daily & washed frequently. Different Cloths changed daily & washed frequently. Different
cloths for different jobs.cloths for different jobs.

All equipment should be thoroughly washed, dried & kept All equipment should be thoroughly washed, dried & kept
in clean press/ drawer.in clean press/ drawer.

Pets banned.Pets banned.

Bins - small, covered, lined, foot operated, emptied daily, Bins - small, covered, lined, foot operated, emptied daily,
washed and disinfected weekly.washed and disinfected weekly.

Clean cutting surfaces after use. Use separate surfaces Clean cutting surfaces after use. Use separate surfaces
for raw and cooked foods.for raw and cooked foods.

Food storage areas - tidy, cleaned regularly.Food storage areas - tidy, cleaned regularly.

13. FOOD HYGIENE: FOOD HYGIENE:
PREPARATIONPREPARATION

High risk of cross - contamination during preparation High risk of cross - contamination during preparation
because food is in contact with hands, surfaces, because food is in contact with hands, surfaces,
equipment & raw food could contaminate cooked food. equipment & raw food could contaminate cooked food.

Also food is in the danger zone i.e. between 5 - 63Also food is in the danger zone i.e. between 5 - 63ºC.ºC.
Rules:Rules:

Keep danger zone time short.Keep danger zone time short.

Prepare food just before cooking.Prepare food just before cooking.

Prepare raw and cooked food separately.Prepare raw and cooked food separately.

Wash fruit and vegetables well. Keep away from meat.Wash fruit and vegetables well. Keep away from meat.

Avoid handling food - use utensils/gloves.Avoid handling food - use utensils/gloves.

14. FOOD HYGIENE - COOKING
Cooking can destroy microbes and their toxins if Cooking can destroy microbes and their toxins if
temperature is high enough for the correct amount of temperature is high enough for the correct amount of
time. Correct temperature and time depends on the food time. Correct temperature and time depends on the food
type.type.
Rules:

Use clean equipment in good condition.Use clean equipment in good condition.

Thaw meat and poultry fully before cooking.Thaw meat and poultry fully before cooking.

Cook properly - centre must reach 82Cook properly - centre must reach 82ºC for 20 minutes.ºC for 20 minutes.

Stir stews, sauces, gravies to spread heat during cooking. Stir stews, sauces, gravies to spread heat during cooking.
Keep above 73 Keep above 73 ºC until served.ºC until served.

Cook made - up dishes likes pies very well to avoid cross Cook made - up dishes likes pies very well to avoid cross
contamination between ingredients.contamination between ingredients.

Handle food as little as possible.Handle food as little as possible.

15. REHEATING COOKED FOODSREHEATING COOKED FOODS
Ideally all food should be eaten immediately after Ideally all food should be eaten immediately after
cooking, but this is not always possible.cooking, but this is not always possible.
When food is reheated, there is a risk that it may be When food is reheated, there is a risk that it may be
reheated to a temperature at which bacteria can reheated to a temperature at which bacteria can
multiply. It may not be a temperature high enough to multiply. It may not be a temperature high enough to
destroy them.destroy them.
Reheating Rules:

Leftovers - cooled quickly, covered, refrigerated for 2 Leftovers - cooled quickly, covered, refrigerated for 2
days maximum.days maximum.

Reheat quickly to keep time in danger zone minimal.Reheat quickly to keep time in danger zone minimal.

Heat to 100Heat to 100ºC for 10 minutes to kill microbes.ºC for 10 minutes to kill microbes.

Never reheat more than once.Never reheat more than once.

If reheating in microwave follow manufacturers If reheating in microwave follow manufacturers
instructions for power setting and time.instructions for power setting and time.

16. HYGIENIC FOOD STORAGEHYGIENIC FOOD STORAGE
Dry GoodsDry Goods
Risks: Risks: microbial contamination & microbial contamination &
pests. pests.
Rules:Rules:

Store food in a cool, dry, well Store food in a cool, dry, well
ventilated cupboard or larder.ventilated cupboard or larder.

Use original container or glass, Use original container or glass,
plastic, metal storage jars.plastic, metal storage jars.

Use in rotation.Use in rotation.

17. HYGIENIC FOOD HYGIENIC FOOD
STORAGESTORAGE
Fresh fruit and vegetablesFresh fruit and vegetables
Risks: Risks: Bacterial Bacterial
contamination e.g. E. coli.,contamination e.g. E. coli.,
mould growth, enzyme mould growth, enzyme
activity, pests.activity, pests.
Rules:Rules:

Store according to class Store according to class
text book p97text book p97

18. HYGIENIC FOOD STORAGEHYGIENIC FOOD STORAGE
Cook-Chill FoodsCook-Chill Foods
Risks: Risks: bacterial growth, mould growth.bacterial growth, mould growth.
Rules:Rules:

Check date stamp.Check date stamp.

Store below 4Store below 4ºC.ºC.

Use food in rotation.Use food in rotation.

Fridge not too packed.Fridge not too packed.

Cover food.Cover food.

Raw below cooked.Raw below cooked.

Cooled first.Cooled first.

19. HYGIENIC FOOD STORAGEHYGIENIC FOOD STORAGE
Frozen foodsFrozen foods
Risks:Risks: bacterial growth if temp of - 18bacterial growth if temp of - 18ºC is not ºC is not
maintained.maintained.
Rules:Rules:

Put in freezer as soon as possible after buying.Put in freezer as soon as possible after buying.

Freeze fresh food at -25 Freeze fresh food at -25 ºC and store at ºC and store at - 18- 18ºC .ºC .

Label with date and use in rotation.Label with date and use in rotation.

Do not refreeze thawed food.Do not refreeze thawed food.