USE Hygienic Practices FOR FOOD Safety 2 PDF

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USE HYGIENIC PRACTICES FOR FOOD SAFETY  HYGIENIC WORK PRACTICES  HAZARDS IMPACTING FOOD SAFETY  COMPLIANCE

 FOOD CONTAMINATION AND FOOD-BORNE ILLNESS  REPORTING

HYGIENIC WORK PRACTICES Important of Hygienic Work Practices Hygiene refers to the cleanliness of an organization, including individuals within the organization to prevent disease and protect people’s health. High levels of hygiene ensure the quality of products, customer satisfaction, repeat business and high staff morale. Poor personal and environmental hygiene reflects badly on an establishment and will see a rise in food borne illness. Consequences of Poor Hygienic Work Practices for the: CUSTOMER Food poisoning Illness Distress Allergic reactions Death in severe cases

WORKER Loss of job Low staff morale Higher staff absenteeism Increased staff turnover Staff warnings may be issues if staff don’t follow correct procedures Staff may be fined Hygienic Work Practices and their Purposes Related to:

WORKPLACE Business shut down Litigation Loss of goodwill Loss of revenue Wasted time Increased wastage Increased costs Named and shamed

Personal hygiene Personal hygiene is the maintenance of high levels of personal cleanliness and appearance in order to reduce hygiene risks. For example:    

Clean hair, tied back. Short nails. Healthy free from illness. Clean clothing.

Food preparation and storage Preparing and storing food in a clean and sanitary environment is the next step in ensuring safe hygienic work practices are used in the establishment. This includes:

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Ensure the workplace and equipment are cleaned before, during and after working with food. Dispose of waste regularly, emptied and sanitized on a regular basis. FIFO (first in, first out) should be applied. Storing food at the correct temperature. Be aware of the danger zone.

‘Ready to eat’ food items Pre pared and ready for immediate consumption. They can be served:    

Hot Cold Room temperature Shelf stable product

‘Ready to eat’ items are commonly found in supermarkets. Examples include:     

Sandwiches. Soups Salads Pasta Pies

These foods are high risk for containing food poisoning bacteria and must be stored and handled correctly. Service of food and beverage Staff involved in preparing food are not the only ones who need to be following high levels of personal hygiene. All food service staff must ensure they wash their hand regularly. Linen Restaurants now use very little linen and prefer to use single use disposable items. Linen should be handled carefully. Cleaning and sanitizing These are the concepts and tasks are an essential part of any hygiene workspace. Cleaning – the removal of dirt and debris from utensils, equipment and surfaces visible to the human eye. Sanitizing – the removal of microorganisms to a safe level. Waste disposal All waste should be removed from work areas regularly, particularly in areas where food is being prepared. When staff are emptying bins, they should:   

Wear gloves. Dispose of waste in large dumpsters or outside garbage bins. Wash, sanitize and re-line bins.

Pest control Regular cleaning and removal of food scraps and debris from work surfaces is essential. Having shelves in food storage areas above the floor can decrease pest problems and regularly sweeping/vacuuming floors can minimize pests in establishments. Handwashing Hands should be washed thoroughly throughout the day. Hand should be washed after:

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Working with raw foods. Touching unwashed foods. Eating or drinking. Going to the bathroom. Coughing or sneezing. Touching hair, eyes, nose or mouth. Emptying bins and cleaning bins. Handling chemicals.

Steps of handwashing: 1. Remove all jewelry and rinse hands under hot water (being careful not to burn yourself). Do not use the food preparation sink to wash hands. 2. Use an anti-bacterial liquid soap from a dispenser, do not use cloth towels or cake soap as these spread bacteria and re-contaminate hands. 3. Scrub hands and wrists well, making sure all areas are cleaned. 4. Rinse off hot water 5. Dry with paper towel or hot-air dryer. Hygienic Work Practices for Various Job Roles and Responsibilities within the Hospitality Industry.

ROLE Food and beverage attendant

Food preparation

Housekeeping

Front office

HYGIENIC WORK PRACTICES  Regular hand washing.  High level of personal hygiene.  Minimal jewellery, make up and hair tied up.  Clean, well presented uniform.  Regular hand washing  High levels of personal hygiene  Minimal makeup, hair tied back and minimal jewellery.  Clean, well presented uniform.  Practising high levels of environmental hygiene to avoid cross contamination.  Wearing gloves and using appropriate PPE when handling contaminated linen.  Regular hand washing after cleaning areas with high levels of bacterial growth.  Using the appropriate cleaning chemicals to remove bacteria, moulds and viruses from contaminated surfaces.  Not working while ill, particularly influenza or gastrointestinal symptoms.  Covering mouth and nose when sneezing or coughing.  Regular hand washing after eating, drinking, going to the bathroom and handling waste.

Hazards Impacting Food Safety Food Hazards that may Affect the Health and Safety of Customers, Colleagues and the Worker; related to; Handling Food and Beverage and Food Contact Surfaces Personal hygiene

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Personal health issues

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 Environmental hygiene

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Work practices

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Poor personal grooming and oral hygiene, resulting in bacterial and other food contamination. Open cuts and wounds. Not washing hands after eating, handling garbage, changing job tasks or using the bathroom.

Report any personal health issues. Any food handler with symptoms or a diagnosis of an illness (such as vomiting, diarrhoea or fever) must report that they are ill to their employer or supervisor. Report personal health issues likely to cause a hygiene risk. Report incidents of food contamination resulting from personal health issues. Do not handle food if there is a reasonable likelihood of food contamination as a result of the illness. Cease participation in food handling activities where your own health issue may cause food contamination. If continuing to engage in other work on the food premises, take all practicable measures to prevent food from being contaminated. Notify a supervisor if you know or suspect that you may have contaminated food. Poor garbage storage and disposal/ contaminated garbage • inappropriate and irregular cleaning practices of premises, equipment and utensils. Poor handling and storage of foods. Poor organisational work practice vermin infestation and contamination by vermin waste. Airborne dust. Equipment that is dirty/unsanitary or not working correctly, such as fridges and temperature probes. Contaminated food. Linen (e.g. tea-towels and towels) that may be contaminated by human waste, such as blood and body secretions (bio-hazard contamination), or by raw and cooked food. Inappropriate storage of foods, including storage at incorrect temperatures and food left uncovered.

Not following work health and safety guidelines

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The food safety program not being adhered to Personal and work hygiene requirements not being fulfilled when in contact with food An inability to complete or perform routine cleaning schedules.

Hazard Analysis Critical Control Point (HACCP) HACCP is a food safety program that ensures the risk of contamination is prevented at all critical points in the production of food. Any establishment involved in handling food products, manufacturing or processing of food will use HACCP to minimise or eliminate food safety hazards from occurring. Seven key principles of HACCAP: 1. 2. 3. 4. 5. 6. 7.

Hazard analysis. Critical control point identification. Establishment of critical limits. Monitoring procedures. Corrective action. Record keeping. Verification process.

COMPLIANCE Difference Between an:    

Act – a bill passed through parliament to become a law. Regulation – government law detailing the precise behaviour or practices needed to comply with the act. Code of practice – written details on how to meet minimum standards within an industry or enterprise. Industry/Workplace Standard – quality assurance principles followed by workers and owned in the hospitality industry to ensure hygiene standards are met and rules are followed.

Purpose and Intent of National and State/Territory Food Safety Laws, Standards and Codes Relevant to Hygienic Work Practices and Food Safety National, state and territory laws, standards and codes are in place to create uniformity, safety and stability in the way food is:     

Stored. Handled. Cooked. Served. Sold across the country.

Food related legislation is designed to protect the customers, employers and employees. Food Act 2003 (NSW)

Primary law governing food to ensure food for sale is safe and suitable for human consumption. Food Regulation 2015 (NSW) Underpins the food authority’s food regulatory work, which aims to reduce the incidence of food borne illness. Australia New Zealand Food Standards (ANZFS) Code Develops and administers the code which lists requirements for foods such as additives, food safety, labelling and modified foods. The aim is to have a safe food supply and well-informed consumers.

Consequences of Failure to Observe The consequences of failure to comply with food safety legislation can include:      

Warning letters. Fines. Prohibition orders. Seizure of food, vehicles and equipment. Prosecution in local court. Suspension or cancellation of food handler’s license.

Role of the NSW Food Authority and Local Government Regulator in Food Safety Responsible for food safety across all areas of the food industry, by applying the Food Standards Code and enforcing the Food Act 2003 (NSW). The NSW Food Authority works to ensure all food in NSW is safe and correctly labelled and advertised so that consumers are able to make informed decisions about the food they are eating. Workplace Policy and Procedures related to the Hospitality Workplace Including Reasons for Essential Components and Basic Content. Each job role in the hospitality industry has specific hygiene-related responsibilities. For example, food handlers and food and beverage attendants must maintain high levels of personal hygiene and follow a regular hand-washing regime. They should also ensure that all uniforms are clean, neat and well presented. These employees shouldn't work when they are sick. Responsibilities of the Food Safety Supervisor (FSS) and Food Handler According to Food Safety Laws, Standards and Codes An FSS is trained to recognise and prevent risks to food safety. The role of the FSS is to prevent customers from being ill due to food-borne illnesses. The FSS can also train and supervise other workers in a business on safe food handling practices. Food handler - Anyone who works in a food business or handles food. They are also likely to handle equipment and utensils that come into contact with food and are responsible for the maintenance of surfaces where food is collected, transported, prepared, displayed, stored and served. Food handlers are required to take all reasonable measures to ensure the safety and suitability of the food they prepare and serve. The responsibilities of the food handler include:    

Regular hand washing when they are likely to be contaminated or before and after handling raw or cooked food. Maintaining their health and not working when ill. Taking all reasonable measures to ensure they avoid unnecessary contact with ‘ready to eat’ food. Maintaining high levels of personal hygiene.

Application of Workplace Policy and Procedures and Regulatory Requirements for Food Safety to a Workplace and Job Role in the Hospitality Industry and Integrate into daily Work Activities. Each job role in the hospitality industry has specific hygiene-related responsibilities. For example, food handlers and food and beverage attendants must maintain high levels of personal hygiene and follow a regular hand-washing regime. They should also ensure that all uniforms are clean, neat and well presented. These employees shouldn't work when they are sick.

FOOD CONTAMINATION AND FOOD BORNE ILLNESS Signs of Damaged, Deteriorated, Spoiled or Out-Of-Date Food The contamination of food can occur in many ways. There are obvious signs such as:    

Damaged packaging. Deteriorated fresh food items. Spoiled foods. Food that has reached or passed its expiry date.

Bacterial or chemical contamination of foods is not always visible to the naked eye these types of contamination may not alter the look of a food item. Meaning of: Contaminant – a physical, microbiological or chemical substance that renders food unsuitable for consumption. Contamination – the exposure of a food to a physical, microbiological or chemical substance. Cross contamination – the transfer or microorganisms from one source to another. Potentially hazardous foods – any food that is highly susceptible to the growth of microorganisms that may lead to food borne illness. Cause of Contamination Common Types of Contaminants: Physical: Foreign objects or other living things on or within food.   

Hair in food. Finger nails in food. Insect or rodent droppings.

Chemical: Contaminate food or is found in food naturally such as poisonous rhubarb leaves.  

Spraying chemicals (fly spray) around food. Green potatoes exposed to sunlight.

Microbiological: Invisible to the naked eye and includes bacteria growth, viruses, yeast, moulds and fungi. 

Salmonella.

Conditions conductive to food spoilage and contamination

1. Food – some foods are high risk such as meat (particularly undercooked mince), small goods, poultry, raw eggs, seafood, salads, cooked rice and pasta. 2. pH level – a pH scale is used to measure the acidity or alkalinity of food. Bacteria prefer neutral pH. Meat and seafood have a neutral pH. High acid foods such as pickles, fruit, wine and vinaigrettes are normally spoiled by moulds and yeast NOT bacteria. 3. Time – if all the growth requirements are there bacteria will multiply every 20 minutes and they will split into 2. 4. Temperature – bacteria grow in the temperature zone of 5-60 degrees Celsius which is referred to as the danger zone. Lower and high temperatures do not necessarily kill bacteria but may slow it down. 5. Moisture – the food must have moisture content for bacteria to multiply. Dried foods are not breading grounds for bacteria until moisture is added. Danger zone: between 5-60 degrees Celsius and it experiences rapid growth of bacteria. The 2/4 hour rule: the 2-4 hour rule is the length of time foods spend in the danger zone should be minimised in order to keep the food safe. 0-2 hours use immediately or keep it stored below 5 degrees or above 60 degrees Celsius. 2-4 hours use immediately. Over 4 hours throw it in the bin. Food Allergies An overreaction of a person’s immune system, usually to a protein within the food. Common food allergens include:        

Eggs. Fish. Crustaceans. Milk. Peanuts. Tree nuts. Sesame seeds. Soybeans.

A severe food allergy can cause anaphylaxis, which is characterised by:   

Rapid onset of hives. Swelling of the tongue, lips, eyes or throat. Difficulty breathing.

In cases of anaphylaxis, a person will need an injection of adrenaline via an EpiPen. It is important that the EpiPen is not past the use-by-date. An ambulance should be called immediately when a person has an anaphylactic reaction. Taking simple precautions when preparing foods that are likely to cause an allergic reaction can help to avoid cross contamination. These precautions include:    

Colour coded chopping boards. Cleaning down surfaces. Ensuring foods that can cause allergies are prepared separately and use gloves. Always list the items with possible allergens clearly on the menu so customers with allergies can chose something else on the menu.

Emergency responses to allergic reactions, including anaphylaxis: 1. 2. 3. 4.

Call emergency services. Lay the person flat. Follow the action plan for anaphylaxis. CPR should be commenced of the person is unresponsive.

Meaning of Food-Borne Illness (Food Poisoning)

Food-borne illness otherwise known as food poisoning is the result of consuming contaminated food or beverages.

Causes of Food Borne Illness Bacterial Foods can have a high level of living bacteria that die in the body and release a toxin. Bacterial toxin Foods have dead bacteria that has already released a toxin. Viral Food contained a high level of living bacteria Food poisoning occurs when a person ingests food contaminated with high levels of harmful bacteria and toxins. The causes of food poisoning include bacteria. Bacterial toxins and viral contamination of food, cross contamination and incorrect storage and handling of food. Ingesting naturally poisonous food can also cause food poisoning. Bacterial, Bacterial Toxin and Viral Contaminants of Food: KEY (B) – Bacterial (BT) – Bacterial Toxin (V) – Viral

Bacteria Food associated

Symptoms Staphylococcus Aureus Generally a non-fatal form of bacteria toxin that can be found in food. o Non-acid moist o High-risk foods -

Meat Eggs Dairy products Cream-filled bakery goods Fish

Chicken    

Nausea Vomiting Abdominal cramps Diarrhoea

Clostridium Perfringens Occurs in the intestines of humans, and many domestic and feral animals. The spores are capable of surviving in soil.

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Meat stews Meat curries Meat sauces Gravy

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Abdominal pain Headache Vomiting

Clostridium Botulism A toxin producing bacterium. Although rarely a cause of food poisoning, it can be fatal. The toxin produced is deadly and works on the central nervous system. o Low-acid foods -

Cans of food Bottled food

o Damaged cans o Contaminated canned food       

Digestive problems Double vision Constipation Fatigue Headaches Paralysis Respiratory

Heart failure Bacillus cereus naturally found in soil, and can be located in a wide range of foods both animal and plant origin. o Dry products -

Soups Spices Dried dairy products Infant formula Seasonings

o Fried rice o Pasta o Puddings    

Diarrhoea Vomiting Nausea Can last up to 24 hours after indigestion of food

Salmonella inflammation of the intestine.

Best-known for food poisoning bacteria and causes

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Raw meat (especially poultry) Raw milk Eggs Meat and poultry not cooked properly Offal Oysters growing in contaminated water

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Nausea Vomiting Abdominal pain Sudden and frequent diarrhoea

Listeria dangerous to pregnant women.

Bacterial contaminant of food that is regularly

o Raw milk o Soft cheese o Pre-prepared chilled ready to eat foods (coleslaw) Flu-like symptoms Escherichia coli (E.coli) Harmless and actually are an important part of a healthy human intestinal tract. However, some E.coli are pathogenic (cause illness) o Undercooked meat o Unwashed vegetables o Unpasteurised dairy products    

Abdominal pain Vomiting Nausea Diarrhoea

Campylobacteria Found in soil, insects, animals, dairy products and poultr...