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Food safety

Food safety

  • Everyone who handles food must make sure it’s safe to eat.
  • You need to understand how food becomes contaminated and how to prevent it.
  • The priority is to protect consumers from harm.
  • Poor safety can lead to illness or even death.

Get it wrong

  • Complaints
  • Illness
  • Food has to be thrown
  • Bad reputation
  • Loss of customers
  • Close down
  • Legal claims/fines

Get it right

  • Safe food
  • Less wastage
  • Happy customers
  • Good reputation

Food hazards

  • Anything that could cause harm
  • Physical – jewellery, plasters, hair, machinery
  • Chemical – cleaning products, pesticides, poisonous plants, rat poison
  • Microbial – bacteria, viruses, moulds
  • Allergenic – nuts, dairy, shellfish

Microbial contamination:

  • Bacteria are everywhere
  • Most are harmless
  • Some used to produce food like yoghurt and cheese
  • Pathogenic – cause food poisoning
  • Bacteria are very small and you cannot tell if
  • food is contaminated

Where are bacteria found?

  • Raw food – esp. meat, fish, shellfish, eggs, fruit& veg.
  • People – esp. skin, ears, nose, throat, hair
  • Air and dust and soil
  • Equipment if not cleaned properly
  • Pests – animals, birds, insects
  • Untreated water
  • Food waste

How do bacteria multiply?

  • Binary fission – doubling
  • Time – double every 10-20 mins
  • Warmth – 5-63C danger zone ( quickest
  • growth 37C body temp)
  • Moisture – water (so less likely on dried foods)
  • Nutrients – quickest growth on high protein food – meat, eggs, fish, milk

Food poisoning

  • Most bacteria die when the temperature gets above 63C or they have no moisture or food
  • Some can form spores which protect them so they can survive
  • Food poisoning caused by large quantities of pathogenic bacteria
  • Symptoms – stomach pain, diarrhoea, nausea, vomiting.
  • Most at risk – very young, very old, ill people, pregnant mothers

Common bacteria

  • Salmonella – chicken, eggs
  • Staphylococcus Aureus – human skin, nose, mouth, cuts
  • Clostridium Perfringens – animals, soil
  • Clostridium Botulinum – soil
  • Bacillus Cereus – cooked rice

Food Borne Disease

  • Caused by pathogenic bacteria and viruses carried on food
  • They don’t multiply in food, but in the person who eats it
  • Campylobacter enteritis – raw meat
  • E Coli – beef
  • Listeria – soft cheese, pate
  • Norovirus – shellfish, raw veg.
  • Typhoid – Untreated water

 What is cross contamination?

  • Bacteria transferred from one thing to another
  • Raw food touching ready to eat food
  • Knives/boards used for raw food not washed properly before using on ready to eat food
  • Hands and hand contact surfaces like door handles, switches, taps
  • These are called vehicles for contamination transferring bacteria from one place to another

How to prevent cross contamination?

  • Colour coded boards and knives
  • Keep raw and cooked food separate
  • Keep food covered in storage
  • Clean and disinfect surfaces
  • Use disposable cloths or paper towels
  • Wash hands regularly
  • Good personal hygiene
  • Good food waste disposal

High risk foods?

  • Cooked meat, fish, seafood
  • Pies and meals with sauces like curry, stew, casserole
  • Egg products like quiche and mayonnaise
  • Cooked rice
  • Dairy products, cream cakes, cream desserts

Low Risk foods?

  • Pickled in acid e.g., onions, gherkins
  • High sugar e.g., chocolate, biscuits
  • Dried e.g., pasta, flour, packet mixes
  • High salt or fat e.g., crisps

Hazard Control

  • Businesses have to ensure food is safe by having a safety management system to check the hazards and put things in place to minimise the risk.
  • HACCP – Hazard analysis critical control point
  • Documents and records must be kept on temperature, training and cleaning
  • Register with local authority
  • Provide toilet and hand wash facilities
  • Provide staff training and supervision

A food handler must:

  • Keep themselves clean
  • Keep workplace clean
  • Protect food from contamination
  • Have good personal hygiene
  • Protective clothing
  • Inform supervisor of any stomach illness, skin problems, coughs and colds

What is an EHO?

  • Environmental health officer

They can:

  • Inspect premises
  • Investigate and remove unsafe food
  • Give an improvement notice
  • Stop business with a prohibition notice
  • Close premises
  • Take to court leading to fines or even imprisonment

What is due diligence?

When everything possible is done to make sure that the food prepared was safe to eat

Why is hand washing so vital?

  • To remove bacteria
  • To prevent cross contamination
  • When is it important?
  • Before handling food
  • After: touching raw food, going to the toilet, smoking, sneezing, cleaning, handling waste, handling allergens, offering first aid
  • There must be hand wash basins, hot/cold water, antibacterial liquid soap and paper towels.
  • Wash front, back and between fingers, rinse/dry

Cleaning and waste disposal:

  • Handle cleaning products with care/store away from food/ follow instructions for us
  • Use special cloths for each job
  • Remove rubbish regularly
  • Use foot operated bins with lids
  • Clean and disinfect regularly and use disposable bags

How to prevent pests?

  • Keep food covered
  • Keep work areas clean
  • Make sure bins have lids
  • Empty bins regularly
  • Check food deliveries
  • Check & rotate stock
  • Keep doors and windows closed
  • Tell your supervisor if you see signs of pests

Preservation of food:

  • Food is preserved to remove conditions microbes need to grow
  • Drying (dehydration)
  • Freezing
  • Pickling
  • Vaccum packing
  • Sterilising
  • UHT (ultra heat treatment)
  • Canning
  • Irradiation
  • Smoking

For more information, please Chat with us Ask The Expert.

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Role of Nutraceuticals in Modern Healthcare
Role of Nutraceuticals in Modern Healthcare
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Safe & Healthy Food Handling for Food Establishments
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Impact of Oil Contamination in Food Grade Compressed Air
Impact of Oil Contamination in Food Grade Compressed Air
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Our Climate and Food Safety
Our Climate and Food Safety
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Food microbiological risk assessment (MRA)
Food microbiological risk assessment (MRA)
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Food service establishment Guidelines on Pest Management
Food service establishment Guidelines on Pest Management
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Intersection of Human and Planet Health
Intersection of Human and Planet Health
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A guide to antioxidant foods
A guide to antioxidant foods
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Hygienic Zoning in Food Manufacturing Factories
Hygienic Zoning in Food Manufacturing Factories
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Environmental Monitoring Self-Assessment in Preparation for FSMA
Environmental Monitoring Self-Assessment in Preparation for FSMA
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Chemicals in Food Hygiene
Chemicals in Food Hygiene
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Food Fraud Prevention
Food Fraud Prevention
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Importance of Organic Food in our Bodies
Importance of Organic Food in our Bodies
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Food Allergy Facts and Statistics
Food Allergy Facts and Statistics
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Frozen Food Packaging
Frozen Food Packaging
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Five ways to avoid a food recall
Five ways to avoid a food recall
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Freezing Food – FAQs
Freezing Food – FAQs
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Managing premises, staff and systems
Managing premises, staff and systems
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General Safety Guidelines
General Safety Guidelines
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Food Security and Sustainable Development
Food Security and Sustainable Development
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TACCP/VACCP-A Guidance Note
TACCP/VACCP-A Guidance Note
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Food Grade Warehousing Standards and Guidelines
Food Grade Warehousing Standards and Guidelines
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Food Poisoning
Food Poisoning
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Food Safety Regulatory Eco-System
Food Safety Regulatory Eco-System
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Food Flavours
Food Flavours
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Labour and Workers in the Food System
Labour and Workers in the Food System
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Contamination of Food
Contamination of Food
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Personal hygiene of food handlers
Personal hygiene of food handlers
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Conservation and storage of food
Conservation and storage of food
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Food Grade Lubricants
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Milk Processing and Packaging
Milk Processing and Packaging
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General Principles of Food Hygiene
General Principles of Food Hygiene
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Principles and functions of Quality Control & Quality Assurance
Principles and functions of Quality Control & Quality Assurance
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Microbiology of Food Preservation
Microbiology of Food Preservation
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General Principles of Food Hygiene by Codex
General Principles of Food Hygiene by Codex
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Food Packaging-Roles, Materials and Environmental Issues
Food Packaging-Roles, Materials and Environmental Issues
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Strategies for promotion of traditional meat sector in India
Strategies for promotion of traditional meat sector in India
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Safe Food – A Healthy Tomorrow
Safe Food – A Healthy Tomorrow
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Manufacturing process of Health Supplements/Nutraceuticals
Manufacturing process of Health Supplements/Nutraceuticals
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Pesticide Residues in Food
Pesticide Residues in Food
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Traceability of foods and foodborne hazards
Traceability of foods and foodborne hazards
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Advancing Food Safety across the Frozen Food Industry
Advancing Food Safety across the Frozen Food Industry
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Best Practices for Managing a DTC Delivery Food Safety Program
Best Practices for Managing a DTC Delivery Food Safety Program
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Third-Party Food Delivery guidance
Third-Party Food Delivery guidance
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Implementation Guideline for Packers/Re-packers
Implementation Guideline for Packers/Re-packers
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Functional properties of Dairy Ingredients
Functional properties of Dairy Ingredients
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Industry Food Donation Guidelines
Industry Food Donation Guidelines
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Importance of Cleaning for Food Safety
Importance of Cleaning for Food Safety
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Requirements of Food Business Operators (FBOs)
Requirements of Food Business Operators (FBOs)
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Safety in the Restaurant and Foodservice Business
Safety in the Restaurant and Foodservice Business
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Functional Food and Ingredients
Functional Food and Ingredients
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Quality Assurance and Food Safety of Powdered Ingredients
Quality Assurance and Food Safety of Powdered Ingredients
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Frozen Food Processing and Packaging
Frozen Food Processing and Packaging
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Inspection Techniques and Equipment for Pest Control
Inspection Techniques and Equipment for Pest Control
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Specific GMP measures for Food Transportation
Specific GMP measures for Food Transportation
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Food Safety Measures for Preparing Sweet food
Food Safety Measures for Preparing Sweet food
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HACCP Implementation for a ready to eat food
HACCP Implementation for a ready to eat food
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Food Safety – Prerequisites Programmes (PRP’s)
Food Safety – Prerequisites Programmes (PRP’s)
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General aspects of Packaging
General aspects of Packaging
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Food Safety Root Cause Analysis
Food Safety Root Cause Analysis
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Validation of Cleaning and Sanitation Programs
Validation of Cleaning and Sanitation Programs
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Recycling of Food Packaging
Recycling of Food Packaging
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Food Safety in the Healthcare Institutions
Food Safety in the Healthcare Institutions
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Nutrients and their preparations
Nutrients and their preparations
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Food Operations and Controls
Food Operations and Controls
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Guide to Developing a Food Defense Plan for a Food Processing Plant
Guide to Developing a Food Defense Plan for a Food Processing Plant
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Prevention of Microbial Contamination in Spices During Processing and Storage
Prevention of Microbial Contamination in Spices During Processing and Storage
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Packaging of Fresh Fruits and Vegetables
Packaging of Fresh Fruits and Vegetables
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Quality and Safety of Frozen Foods
Quality and Safety of Frozen Foods
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Food Safety for Community Cooking and Food Banks
Food Safety for Community Cooking and Food Banks
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Training Learning Objectives for Food Handler
Training Learning Objectives for Food Handler
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Plant Based Protein Products
Plant Based Protein Products
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Plant Based Meat Products
Plant Based Meat Products
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Moisture and Total Solids Analysis of Food
Moisture and Total Solids Analysis of Food
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Junk Food Vs Healthy Food: Advantages, Disadvantages and Healthier Food Choices
Junk Food Vs Healthy Food: Advantages, Disadvantages and Healthier Food Choices
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Allergen information for loose foods
Allergen information for loose foods
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Food Waste Segregation and Treatment
Food Waste Segregation and Treatment
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Food Safety Guide for Event Catering
Food Safety Guide for Event Catering
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Food Manufacturing, Processing and Storage Integrated Pest Management
Food Manufacturing, Processing and Storage Integrated Pest Management
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Advantages and disadvantages of the packaging materials, effects of these materials on packed commodities
Advantages and disadvantages of the packaging materials, effects of these materials on packed commodities
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Pesticides: Food Safety Concerns, Precautions and Safety Measures
Pesticides: Food Safety Concerns, Precautions and Safety Measures
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Indian Food Production, Consumption and Processing
Indian Food Production, Consumption and Processing
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Security of Food
Security of Food
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Food Allergy
Food Allergy
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Cleaning in Food Industry
Cleaning in Food Industry
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How to determine the shelf life of a ready-to-eat food?
How to determine the shelf life of a ready-to-eat food?
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A Reference Guide for Food Service Operators
A Reference Guide for Food Service Operators
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Guide to Color-coding in Food Industry
Guide to Color-coding in Food Industry
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Why Your Organisation Needs Standard Operating Procedures
Why Your Organisation Needs Standard Operating Procedures
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Good Storage & Distribution Practices of Food Supplement Products
Good Storage & Distribution Practices of Food Supplement Products
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Special Requirements for High-Risk Foods
Special Requirements for High-Risk Foods
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Key Partners of Indian Food Safety Emergency Response (FSER) Plan
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Food-O-Copoeia
Food-O-Copoeia
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