CIEH Level 2 Award in Food Safety in

CIEH Level 2 Award in Food Safety in Catering Mrs. Dowling CIEH Level 2 Award in Food Safety in Catering: slide 1 © CIEH, 2006

Food safety and hygiene • • Food Poisoning can be caused by: Harmful bacteria Harmful substances – such as poisonous plants or fungi, chemical, metals etc What are the main symptoms of Food Poisoning ? • • Stomach cramps Nausea (feeling sick) Diarrhea Vomiting • • Other possible symptoms may include: Fever Abdominal pain • • CIEH Level 2 Award in Food Safety in Catering: slide 2 © CIEH, 2006 Generally, the symptoms of food poisoning are unpleasant and last from 24 hours to several days, sometimes a bit longer. For most of us the effects are not serious, but for some people, food poisoning or food borne illness can be life threatening

What groups of people do you think are particularly at risk from food poisoning or food borne illness? • • Very young people Elderly people Pregnant women and unborn babies People who are ill or recovering from illness At greater risk are those people who: • Have immune systems which are not working well • Cannot “fight” illness CIEH Level 2 Award in Food Safety in Catering: slide 3 © CIEH, 2006

Legislation There are two main pieces of legislation that you need to be aware of relating to Food Hygiene: • The Food Safety Act (1990) • The Food Hygiene (England) Regulations (2006) Plus, also • The Weights and Measures Act (1985) (this does not relate to Food Hygiene, but to weighing and measuring food and beverage products) CIEH Level 2 Award in Food Safety in Catering: slide 4 © CIEH, 2006

Role of enforcement officers The job titles of the people who may inspect a Catering establishment are: • Environmental Health Officers / Food Safety Officers • Trading Standards Officers • • • They each slightly different jobs. An EHO will cover Food Safety, but also other areas such as noise population, body exhumations and so on. A FSO specializes in Food Hygiene and Safety A TSO focuses on food and drink being sold as it is described, e. g. , that it is the weight on the packaging, that if a sausage says it is 65% pork, that this is the case, and that it does not in fact contain 30% pork meat. CIEH Level 2 Award in Food Safety in Catering: slide 5 © CIEH, 2006 EHO’s and FSO’s both have a similar function when it comes to Food Safety and Hygiene: To: • provide food safety advice • inspect food premises • enforce legislation covering food

Powers of Enforcement Officers • • • enter and inspect food and premises investigate outbreaks of food-borne disease and possible offences remove suspect food and have it destroyed if it is considered to be unsafe to eat serve improvement and prohibition notices take food businesses to court for breaking food safety laws. • • The EHO’s and FSO’s can issue a Hygiene Improvement Notice and / or a Hygiene Emergency Prohibition Notice. CIEH Level 2 Award in Food Safety in Catering: slide 6 © CIEH, 2006 • Hygiene Improvement Notice This is used when a food premise needs to improve something that is substandard. e. g. , a broken tap, or cracked tiles on the walls. Hygiene Emergency Prohibition Notice This can apply to: Premises (prohibiting the use of the premises due to a pest infestation) Part of Premises (e. g. , prohibiting the use of a food store without a proper roof) equipment (e. g. , prohibiting the use of a griddle for cooking burgers hat is not working properly) The Prohibition Notice can also apply to a person (e. g. , prohibiting someone who has run a food business unsafely n the past from running one again in the future).

What happens if a catering establishment does something wrong? Depending on the severity of what they have done, the EHO’s and FSO’s can: • Prohibit them from using part of the business (equipment, system or area) • Prohibition from running a food business • Fines, legal costs and compensation • Criminal record • Prison Pretty severe eh – but then Food Poisoning can kill CIEH Level 2 Award in Food Safety in Catering: slide 7 © CIEH, 2006

Food Handlers Food handler – legal requirements • keep yourself clean • keep the workplace clean • protect food from contamination or anything that could cause harm • follow good personal hygiene practices – e. g. hand washing • wear appropriate protective clothing • tell your employer if you are suffering from or are a carrier of a food-borne illness CIEH Level 2 Award in Food Safety in Catering: slide 8 © CIEH, 2006 Due diligence • A food business must be able to demonstrate that it has done everything within its power to safeguard consumer health

As a food handler when should you wash your hands? • Hand washing is one of the most important actions you can take to help prevent contamination and food poisoning and food borne illness. • • • CIEH Level 2 Award in Food Safety in Catering: slide 9 © CIEH, 2006 Before: Starting work Handling high risk foods After: Visiting the lavatory Handling raw eggs or raw foods Coughing or sneezing Touching hair or face Cleaning or touching chemical containers Dealing with rubbish Eating, drinking and smoking

How do you wash your hands? Not only is it important to wash your hands often, but it is also important to wash them properly. CIEH Level 2 Award in Food Safety in Catering: slide 10 © CIEH, 2006 • Here are some tips: • Always use a hand basin provided exclusively for this purpose. • Use hot water and liquid soap • Work the soap into your hands rubbing them together vigorously for 15 -20 seconds. Clean the back of your hands, between your fingers • and wrists. • Clean your nails with a nail brush (preferably a disposable one) after handling raw food. • Rinse your hands before drying them – use disposable paper towels.

Protective Clothing • What is the purpose of protective clothing? CIEH Level 2 Award in Food Safety in Catering: slide 11 © CIEH, 2006 • To protect the food from the handler

What properties should protective clothing have? • • • Light in colour (so that dirt can be seen). Washable No pockets No buttons or potential physical contaminants Disposable (where appropriate) CIEH Level 2 Award in Food Safety in Catering: slide 12 © CIEH, 2006

Give examples of the types of protective clothing that food handlers should wear. • Think about the items of protective clothing you have given, note down reasons for wearing them. • Hat / hair net – stops hands touching hair (sources of staphylococcus aureus) and stops hair falling into the food (physical hazard) • Beard snood – as above, but for facial hair CIEH Level 2 Award in Food Safety in Catering: slide 13 © CIEH, 2006

Protective clothing (cont. ) • Apron / chefs jacket / trousers – to protect the food from contamination that might be on the food handlers clothes. • Dedicated shoes or overshoes – to stop any contamination from the sols of outdoor shoes from entering the kitchen. Also for health and safety reasons – to prevent slips. • Gloves – if the product being handled might cause dermatitis. There should be no need to wear gloves if the hands are kept clean. CIEH Level 2 Award in Food Safety in Catering: slide 14 © CIEH, 2006

What other personal hygiene practices do you think food handlers should follow? • Tell the manager before work if they have suffered from diarrhoea, vomiting or skin problems. • Cover cuts and sores with waterproof, high visibility dressing. • Do not wear jewellery or nail varnish CIEH Level 2 Award in Food Safety in Catering: slide 15 © CIEH, 2006 • Do not eat, smoke or drink whist working • Do not cough, spit or pick nose in food area. • Do not breathe on glassware or cutlery to help to polish it.

Hazards • A hazard can be classed in 3 ways: • physical such a glass in food • chemical– e. g. , cleaning chemicals in foods • biological e. g. , salmonella in chicken CIEH Level 2 Award in Food Safety in Catering: slide 16 © CIEH, 2006

Examples ………………… • • Cardboard P A staple P A paperclip P A mouse dropping P B A fly P B A piece of human hair P B A metal nail P • • A piece of glass P A plaster P A pen top P An earring P Some washing up liquid C A wet leaf P B Bleach C Out of date chicken breast B Sometimes the contaminant may fall into more than one category, e. g. , mouse droppings is both physical and biological. CIEH Level 2 Award in Food Safety in Catering: slide 17 © CIEH, 2006

Food poisoning • Food poisoning is caused by the biological type of poisoning, and can be caused by: • natural poisons in food itself • micro-organisms Ø bacteria Ø viruses Ø moulds and fungi • chemicals/metals CIEH Level 2 Award in Food Safety in Catering: slide 18 © CIEH, 2006

Natural poisons Wild mushrooms Green potato solanine CIEH Level 2 Award in Food Safety in Catering: slide 19 © CIEH, 2006 Red kidney beans haemagglutinin

Micro-organisms • There are different types of micro-organisms associated with food borne illnesses. • Bacteria and viruses cannot be seen, smelt or tasted. • Therefore, food handlers must learn how to control these hazards. CIEH Level 2 Award in Food Safety in Catering: slide 20 © CIEH, 2006

Sources of bacteria • Bacteria live on and in our bodies and are everywhere in the natural world. Sources of bacteria known to cause food poisoning are: • Contaminated raw foods – meat, poultry, eggs, fish, the outside of fruit and vegetables. • Pests and pets • Air • Dirt and dust CIEH Level 2 Award in Food Safety in Catering: slide 21 © CIEH, 2006 • Refuse (rubbish) and waste • People (food handlers, visitors, customers), bacteria live in huge quantities in our intestines and come out in faeces. This happens in everyone, not just people who are ill. Bacteria is also on skin and come from contaminated clothing.

Do you think it is safe to eat the following? • • Rare beef Raw eggs Raw fish Shellfish? CIEH Level 2 Award in Food Safety in Catering: slide 22 © CIEH, 2006

Sources of bacteria • The three types of bacteria are: • Pathogenic (these are the harmful ones) • Helpful – these are used to make beer, cheese, yoghurt, ferment meat for salami • Spoilage – these cause foods to rot / perish. CIEH Level 2 Award in Food Safety in Catering: slide 23 © CIEH, 2006

Now we will discuss the 7 most common bacteria and one virus • • These are: Campylobacter Staphylococcus aureus Bacillus cereus Salmonella E. coli O 157 Clostridium perfringens Listeria monocytogenes Norovirus CIEH Level 2 Award in Food Safety in Catering: slide 24 © CIEH, 2006

Where do we find these bacterias and viruses? Campylobacter • Found in raw meat and poultry CIEH Level 2 Award in Food Safety in Catering: slide 25 © CIEH, 2006

• Staphylococcus aureus • Found on the skin, in cuts and boils and up the nose • Transferred to food from hands, nose and mouth CIEH Level 2 Award in Food Safety in Catering: slide 26 © CIEH, 2006

• Bacillus cereus • Found in the soil and dust • Frequently in rice dishes. CIEH Level 2 Award in Food Safety in Catering: slide 27 © CIEH, 2006

• Salmonella CIEH Level 2 Award in Food Safety in Catering: slide 28 © CIEH, 2006 • Found in raw meat, unwashed vegetables, poultry and unpasteurised eggs

• E. Coli 0157 • Found in the gut of • (E means Escherichia) animals and humans • Found in raw and undercooked meats and raw vegetables CIEH Level 2 Award in Food Safety in Catering: slide 29 © CIEH, 2006

• Clostridium perfringens • From animal faeces • Found in the soil, manure, sewage, raw meat and poultry CIEH Level 2 Award in Food Safety in Catering: slide 30 © CIEH, 2006

• Listeria CIEH Level 2 Award in Food Safety in Catering: slide 31 © CIEH, 2006 • Found in soil, water, salads, vegetables, uncooked meats and poultry, dairy products, soft cheeses and unpasteurised juices.

Norovirus • It is spreads from person to person through faeces and vomit • the virus is passed through contaminated food and water, particularly seafood - oysters, mussels, clams, cockles and scallops CIEH Level 2 Award in Food Safety in Catering: slide 32 © CIEH, 2006

• Clostridium Botulinum • works by interfering with nerve function leading to muscle failure • Found in canned meats and fish, which are not processed correctly • Very rare nowadays! CIEH Level 2 Award in Food Safety in Catering: slide 33 © CIEH, 2006

Turn to booklet and find page 12……. • • A hazard can be classed in 3 ways: Ph_______ Ch_______ Bi_______ Complete questions 1 to 8 CIEH Level 2 Award in Food Safety in Catering: slide 34 © CIEH, 2006

Multiplication of Bacteria Binary fission One bacterium becomes two, two become four, four become eight and so on. CIEH Level 2 Award in Food Safety in Catering: slide 35 © CIEH, 2006

The right conditions For bacteria to multiply they need: Food Moisture Warmth Time CIEH Level 2 Award in Food Safety in Catering: slide 36 © CIEH, 2006

The right conditions ……. . • Time • Under the right conditions bacteria can double every 10 to 20 minutes. • Warmth • When the temperature is between 8 to 63 OC bacteria will multiply rapidly – this is known as the danger zone. CIEH Level 2 Award in Food Safety in Catering: slide 37 © CIEH, 2006 • Moisture • Bacteria needs moisture to multiply, this is why it is important to make surfaces are dry. It is also one of the reasons why the sink area of the kitchen (think damp dishcloths) often has the highest levels of bacteria. • Food • Bacteria needs food to be able to multiply, it prefers protein rich foods but can survive on dirt or a tiny drop of blood.

Now, turn to your booklet and complete pages 16 and 17……. • Give examples of protein rich foods that bacteria can thrive on • At what temperature do you think most bacteria will multiply quickest? • _______________ • Why? • ________________________________________ CIEH Level 2 Award in Food Safety in Catering: slide 38 © CIEH, 2006

Temperature Control and Monitoring • Based on your knowledge of catering operations, and using the Activity sheet 3. 7 answer the following questions: • When is temperature control and monitoring important? • What critical temperatures do you monitor? • On the scale on the sheet, can you suggest what the different temperatures indicate? • You need the 3. 7 Activity Sheet to complete these tasks CIEH Level 2 Award in Food Safety in Catering: slide 39 © CIEH, 2006

Spore formers • Some bacteria have a special mechanism to survive. • They are able to produce spores. • Can you remember which bacteria are spore formers? • C______ p_____ • B_____ C____ CIEH Level 2 Award in Food Safety in Catering: slide 40 © CIEH, 2006

High-risk foods, what do they have in common? CIEH Level 2 Award in Food Safety in Catering: slide 41 © CIEH, 2006

High-risk foods ready to eat moist CIEH Level 2 Award in Food Safety in Catering: slide 42 © CIEH, 2006 high in protein require strict time and temperature control

What does contamination mean? • A contaminant is any substance or object in food that makes the food harmful or objectionable. • Contamination in food is the presence of pathogenic micro-organisms or objectionable substances. CIEH Level 2 Award in Food Safety in Catering: slide 43 © CIEH, 2006

and how about cross contamination? • Cross-contamination occurs when bacteria are transferred from a contaminated source – e. g. , raw meat to a ready to eat food product. • • Cross contamination can be; Direct, e. g. , blood drip, raw touching cooked Indirect, e. g. , from a knife, cutting board Cross contamination usually involves a vehicle of contamination – something that helps the bacteria to “travel” from one surface to another. Common vehicles of contamination include: Hands Utensils and equipment – such as knives, chopping boards – any surface that has not been cleaned properly between uses. Handles of doors, refrigerators, cupboards etc. CIEH Level 2 Award in Food Safety in Catering: slide 44 © CIEH, 2006

Cross-contamination Raw to cooked food CIEH Level 2 Award in Food Safety in Catering: slide 45 © CIEH, 2006

When is temperature control and monitoring important? • For chilled and frozen food storage and display, goods in checks (deliveries) cooking, cooling. If you don’t remember anything else, remember these temperatures CIEH Level 2 Award in Food Safety in Catering: slide 46 © CIEH, 2006 • What critical temperatures do you monitor? • These include: • Chilled products in storage (below 8 OC, but good practice is below 5 OC) • Cooking to core temp 75 OC (sometimes 70 or 72 OC) for at least 30 secs) • Hot rinse disinfection (82 OC) • Hot holding 63 OC • Food needs to be kept out of the danger zone, because this is where bacteria multiplication occurs most rapidly.

Temperatures ……. in 100 o. C Boiling point – bacteria die 82 o. C Disinfect 63 o. C Upper limit of danger zone 37 o. C Body temperature, bacteria will multiply Lower limit of danger zone / maximum refrigeration temp. 8 o C 0 o C Bacteria dormant -18 o. C Freezer temperature CIEH Level 2 Award in Food Safety in Catering: slide 47 © CIEH, 2006 OC

Temperature measuring devices hard probe thermometer CIEH Level 2 Award in Food Safety in Catering: slide 48 © CIEH, 2006 infra-red probe (gun type) thermometer

Using a temperature probe Should be: • inserted into the centre of the food product (the area which is least likely to be cooked) • cleaned and disinfected between use CIEH Level 2 Award in Food Safety in Catering: slide 49 © CIEH, 2006

Cooking, hot holding and reheating of foods • Safe cooking temperatures • Most bacteria are killed if they reach 75 OC for at least 30 seconds. • It is important that foods are cooked thoroughly and the target temperature is achieved throughout. CIEH Level 2 Award in Food Safety in Catering: slide 50 © CIEH, 2006 • Why? • If this is not achieved, then undercooked foods will enable bacteria to survive.

Cooking, hot holding and reheating of foods, cont. • Re-heating foods safely • Wherever possible do not cook, cool, store and then re-heat food. Cook and serve is always the safest method. CIEH Level 2 Award in Food Safety in Catering: slide 51 © CIEH, 2006 • What could happen if the food is not reheated thoroughly? • Bacteria can survive • Bacteria remain in the danger zone • Bacteria multiply • Spores may germinate resulting in bacteria being present

Cooking, hot holding and reheating of foods, cont. • QUESTION • If foods are cooked, cooled and then reheated, how many times have they gone through the danger zone? CIEH Level 2 Award in Food Safety in Catering: slide 52 © CIEH, 2006 • ANSWER • Three times • The more times the foods go through the danger zone the more opportunity any bacteria present will have to multiply and produce toxins. • Remember toxins are not always destroyed by heat.

Re-heating – the golden rules • Sometimes, re-heating • Foods should be refoods is unavoidable. heated to To do so safely there temperatures of at are two golden rules: least 75 OC • Food should be re-heated only once CIEH Level 2 Award in Food Safety in Catering: slide 53 © CIEH, 2006

Hot Holding • Hot holding, by law must be at or above 63 OC. • If the temperature of the food drops to below 63 OC, it must be sold within 2 hours or destroyed because of the potential for bacterial survival and multiplication. CIEH Level 2 Award in Food Safety in Catering: slide 54 © CIEH, 2006

Time to test yourself …………. . • Complete p. 28 of your booklet CIEH Level 2 Award in Food Safety in Catering: slide 55 © CIEH, 2006

What is the best way to cool hot food quickly? • By using a blast chiller, however these are expensive. • If a blast chiller is not available other ways to cool food to 5 OC or less within 90 minutes include the following: CIEH Level 2 Award in Food Safety in Catering: slide 56 © CIEH, 2006 • Divide the food into smaller portions and put into shallow trays • Place in an ice water bath, away from contamination • Stir to speed up the process of cooling • Make up a concentrate product and then add ice to dilute • When chilling food you should make sure it is covered to protect it from contamination.

Safe methods for defrosting foods • You can defrost foods in a: • Chiller (<5 OC) • Microwave (following the manufacturer’s instructions) • The container you use for the defrosting should be dedicated for the purpose and clean. • If thawing in a chiller, cover the food and remember that the juices can build up so select an appropriate container and place within the chiller, to avoid crosscontamination. CIEH Level 2 Award in Food Safety in Catering: slide 57 © CIEH, 2006

Safe methods for defrosting foods. Cont. • Allow enough time for thawing – large items such as chickens may need 24 to 48 hours. • Do not re-freeze thawed foods because each time the food passed through the danger zone bacteria can multiply and the risk of food poisoning increases. • Check before cooking to ensure the product is completely defrosted. This can be done with a probe or by a visual / manual check, for example checking joints of poultry are pliable CIEH Level 2 Award in Food Safety in Catering: slide 58 © CIEH, 2006

Date Marking • All pre-packed foods come with a date indication on the label. These are either: • “Use-by” • or • “Best before” • dates • CIEH Level 2 Award in Food Safety in Catering: slide 59 © CIEH, 2006 • Use-by dates • Use-by date on ready-to-eat foods – it is a criminal offence to sell food past its use-by date • Best Before dates • Best-before dates usually appear on canned, dried and frozen products. It is not an automatic offence to sell foods past best-before date, but their safety and quality could be compromised, e. g. , biscuits can go rancid or soggy.

Why do you think it is against the law to sell foods past their use-by dates? • Use-by dates are found on “high risk foods” likely to cause food poisoning, i. e. , those that: • are ready to eat • are moist • are high in protein • require chilling • have a short shelf life • By going over the “use-by” date such foods have exceeded their critical time limit within which the product might be considered safe. Thereafter the bacterial load might be sufficient to cause food poisoning. CIEH Level 2 Award in Food Safety in Catering: slide 60 © CIEH, 2006

What should you do if you find food that is past its “use by” date? • Dispose of it immediately • If an enforcement officer finds foods past its “use by” date in catering premises he / she will presume it to be for sale and so the caterer could be prosecuted. CIEH Level 2 Award in Food Safety in Catering: slide 61 © CIEH, 2006

Safe food handling and storage conditions • Stock rotation is • FIFO – ‘first in first out’– is undertaken to ensure food the golden rule of stock is safe and not wasted rotation. • Use products with the • Check temperatures for shorter shelf lives first by goods in (in chilled or bringing them to the front frozen) of the shelves and place • When handling foods or those with longer shelf ingredients that would lives to the back. normally be refrigerated, always ensure they are put back into the refrigerator as quickly possible. CIEH Level 2 Award in Food Safety in Catering: slide 62 © CIEH, 2006

Chilled foods – principles of safe storage • Clean chiller (including seals) and defrost regularly to avoid dirt and ensure efficiency • cover and label food • keep food tidy and orderly • don’t over stock • FIFO CIEH Level 2 Award in Food Safety in Catering: slide 63 © CIEH, 2006 • Don’t place warm food in a chiller • separate raw and ready-to -eat foods • decant food from original metal tins if only using some of the contents, and transfer into a food safe container with a lid, marking the container clearly

Frozen foods – principles of safe storage • Defrost and clean the freezer regularly to avoid ice build up and ensure efficient running • cover and label food CIEH Level 2 Award in Food Safety in Catering: slide 64 © CIEH, 2006 • keep food tidy and orderly • don’t over stock • don’t place arm food in a freezer • FIFO

Dry goods - principles of safe storage • Stock to be kept off the floor and away from the • Ventilation – allows the air walls, ideally on shelving to circulate and helps to allow cleaning sops moulds and fungi underneath and access building up for pest treatments • Light – to be able to check beneath and behind. cleanliness, signs of post infestation and date marks. • stock control and rotation • Check stocks regularly, ideally daily but at least weekly to ensure FIFO. CIEH Level 2 Award in Food Safety in Catering: slide 65 © CIEH, 2006

Food Allergies and intolerances • What types of foods are linked to food allergy and intolerance? CIEH Level 2 Award in Food Safety in Catering: slide 66 © CIEH, 2006 • • Peanuts Tree nuts Eggs Shellfish Cow’s milk Wheat (gluten) Soy

Allergic Reactions • Allergic reactions include: CIEH Level 2 Award in Food Safety in Catering: slide 67 © CIEH, 2006 • Tingling around the mouth • Swelling around the mouth, nose and throat • Difficulty breathing • Rashes • Vomiting • Diarrhoea • Cramps

Cleaning • Food premises must be kept clean. High standards of hygiene are key to ensuring food safety. • KEY TERMS • Cleaning is the process of making something free of dirt and contamination. • A detergent is a chemical that can be used to dissolve and remove dirt. • A disinfectant is used to reduce micro-organisms to safe levels. CIEH Level 2 Award in Food Safety in Catering: slide 68 © CIEH, 2006 • A sanitiser is a chemical that both cleans and disinfects • Sterilisation is the removal or destruction of all microorganisms including spores. It is rarely used in kitchens, but in the past kitchens, especially in hospitals were fitted with sterlising sinks fed with steam and hot water.

To clean or to disinfect? • It is important to remember that even if something looks clean it could still be contaminated. CIEH Level 2 Award in Food Safety in Catering: slide 69 © CIEH, 2006 • ACTIVITY • Look at Activity sheet 9. 2. Look at the different types of objects and surfaces and decide which you think need cleaning and which need cleaning and disinfecting. p 36

Wet Cleaning • • Wet cleaning involves six stages: Prepare – remove loose and heavy soiling Clean – with hot water and detergent Rinse – with clean hot water to remove any traces of detergent or dirt Disinfect – use chemical disinfectant and leave on for the correct contact time Final rinse – with clean, hot water Dry – if possible, leave items to dry naturally in the air. If you use a cloth, use disposable paper towels or a clean, dry fabric cloth used just once before being laundered again. CIEH Level 2 Award in Food Safety in Catering: slide 70 © CIEH, 2006

Cloths • Cloths are a common source of contamination – for this reason, single use, disposable cloths are recommended. If these are not available you need to make sure the cloths that you use are clean and fit for the purpose. CIEH Level 2 Award in Food Safety in Catering: slide 71 © CIEH, 2006 • Different types of cloths should be used for different jobs. • Use a: • Chefs cloth / oven gloves for holding hot items • Dish cloth for washing up dishes • Single use cloths for wiping surfaces, mopping up spills, wiping hands and wiping sides of dishes before serving.

Cleaning Schedules • Cleaning schedules describe cleaning tasks to be completed at regular intervals, not covered by “clean as you go” activity during the course of your work. • The intervals could be: • Daily – e. g. , floors and bins • Weekly – e. g. , the inside of the refrigerator • Monthly or quarterly – e. g. , ceilings CIEH Level 2 Award in Food Safety in Catering: slide 72 © CIEH, 2006

Washing Facilities Food businesses are requited by law to provide: • Hand wash facilities with hot and cold water, soap and drying facilities. These should be located in a place that is conveniently accessible to the food handlers. CIEH Level 2 Award in Food Safety in Catering: slide 73 © CIEH, 2006 • Separate food and equipment sinks with hot and cold water are required, although in very small businesses, the same sink could be used if the activities are separated by time.

Common Food Pests • A common food pest is any creature that lives on, or in, human food causing damage or contamination, or both. CIEH Level 2 Award in Food Safety in Catering: slide 74 © CIEH, 2006 • What are the common food pests? • Rats • Mice • Cockroaches • Birds • Ants • Flies • Stored product pests • They might also include animals that scavenge from food businesses, e. g. , • Squirrels • Foxes

Infestation and Pests Control • It is important to prevent an infestation of food pests because they: CIEH Level 2 Award in Food Safety in Catering: slide 75 © CIEH, 2006 • Transmit diseases • Contaminate foods (bodies, hair, faeces, urine etc) • Damage the structure of premises and equipment • Pest infestations can lead to businesses being taken to court, fines and possible closure of business.

What do you think are the signs of a pest infestation? • • • Live or dead bodies Droppings Unusual smells Scratching, pecking or gnawing sounds Gnawed pipes, cables, fittings, bricks etc Torn or damaged packaging Spilled food Eggs, larvae, pupae, feathers, fur, nesting material Paw or claw prints Smears and rat runs CIEH Level 2 Award in Food Safety in Catering: slide 76 © CIEH, 2006

You can prevent infestation by: • Keeping the business clean • Covering foods at all times • Storing the food off the ground and in pest-proof containers. • Checking incoming goods carefully • Checking regularly for signs of an infestation • Rotating stock • Keeping well fitting lids on bins • Keeping door and window screens closed CIEH Level 2 Award in Food Safety in Catering: slide 77 © CIEH, 2006

You can control pests by the following treatments: • • • Electronic fly killers Monitors (bat removal / sticky surfaces) Traps Insecticide spray Pesticide baits CIEH Level 2 Award in Food Safety in Catering: slide 78 © CIEH, 2006

HACCP (hazard analysis and critical control points) • What is a hazard? • A hazard can be classed in 3 ways: • In food production, a hazard is anything that • Biological – e. g. , can cause harm to a salmonella in chicken customer. • Chemical – e. g. , cleaning chemicals in foods • Physical - such a glass in food CIEH Level 2 Award in Food Safety in Catering: slide 79 © CIEH, 2006

Controls • What types of controls do you think might be used in the making of food in a Catering environment? • Quality • Temperature • Bacterial • Weight, size, shape • Foreign bodies • Hygiene • Cost CIEH Level 2 Award in Food Safety in Catering: slide 80 © CIEH, 2006 • Some of these are very important to ensure that our food is safe to eat. • These particular controls are called Critical Controls.

What is a Critical Control Point? • A control point is the step in the making process where the hazard must be controlled. This step has to be carried out correctly to make sure the hazard is removed or reduced to a safe level. • Remember, the hazard can be biological, chemical or physical. CIEH Level 2 Award in Food Safety in Catering: slide 81 © CIEH, 2006 • When the hazard is “high risk” the control points are called Critical Control Points (CCP’s) because it is critical (essential) that the hazard is removed or reduced. • An example would be in the making of: • Rice and Salmon Salad.

HACCP • Hazard analysis and critical control points • This was introduced when the Food Safety Act of 1990 was passed. • This act introduced the term “due diligence” which means that you must prove that you have taken all possible precautions to ensure the food is safe. CIEH Level 2 Award in Food Safety in Catering: slide 82 © CIEH, 2006 • Definition: • HACCP is a system to identify specific hazards and risks associated with food production and to describe ways to control these hazards.

Act to ensure that the food you make, serve or sell is safe to eat CIEH Level 2 Award in Food Safety in Catering: slide 83 © CIEH, 2006

• NEED TO CONTINUE FROM HERE CIEH Level 2 Award in Food Safety in Catering: slide 84 © CIEH, 2006