Level 2&3 Food Hygiene Notes

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INTRODUCTION 2 FOOD & SAFETY

HIGIENE
reasons for being ill cos of

food:
poor temperature control
cross contamination
lack of hand washing
badly maintained equipment
procedures not followed
incorrect storage
contaminated ingredients
ignorance about the dangers
untrained staff

prevention and control 2 key

elements of achieveing standards

of food safety and hygiene

prevention - cleaning

maintenance, pest control

andpersonal hygiene

control - good suppliers,

correct temperatures, safe

storage

microorganisms - bacteria,

viruses, mould poisons
chemicals - cleaning agents,

additives, pesticide
natural poisons - kidney beans

most common - bacterial

contamination
these don't change the the taste

appearance and texture of food

incubation = period time taken

from eating contaminatied food

to developing symptoms
listeria = couple of weeks, or

staphylococcus - 1 hour
chemical poisoning - 30 mins

vulnerable groups young, old,

hospitalised, pregnant, people

recovering from an illness and

those on immuno suppressant

drugs

carriers - those that still

carry the bactieria despite

recovered from sypmtons

INPACT OF FOOD BORNE ILLNESS
food borne diseases caused by

microorganisms

Norovirus - D&V's

Dysentry acute disease of the

intestine - oral transmission

via infected person or consuming

contaminated foods - primary

schools

campylobacter: incubation

between 3-5 days dirrhoea,

bloodstained, and persistent

tummy ache - raw poultry, raw

meat and untreated milk animals

and birds

listeria = flu like sysmptoms

can develop into meningitis

incubation period could be up to

70 days - soft cheeses, salad

veg and pate.

Ecoli - common bacteria found in

the gut and instestine -

harmless can be come extremely

dangerous - causing kidney

damage and failure and D&V

caused from infected cattle raw

meat and the gut of infected ppl

food allergies provide allergen

advice and prevent cross

contamination from allergens to

other foods i.e washing hands

and cleaning work areas, using

separate utensils

main 3 types of bacteria that

can cause food poisoning :

Salmonella, Clostridium - raw

meat and veg, and Staphylococcus

- people mose skin and

infections, bacillius - cereals

and rice.

law and food
the food chain: many miles, many

hands, many opportunities for

contamination.
food safety act 1990 states one

must not sell or possess food

which is made harmful, unfit to

eat, contaminated or below

standard. enforced by

environmental health

practitioners aka EHPs via

council by routine inspections

and investigation. have the

legal right of entry without

appointment at any reasonable

time. they can sieze and detain

food, issue

improvement/prohibition notices,

take us to cort fine or

imprison.

food and safety hygiene regs

relate to
temp control safe tem 8 degress

centigrade. ok to exceed for

short time periods providing its

safe to do so. 5degrees

centigrade for best practice.

hot food minimum to be kept and

displayed 63 degrees

personal hygiene and training:

personal cleanliness - keeping

clean, washing hands, not

passing on illness through food,

covering cuts with clean

brightly coloured dressings
no smoking and avoiding

unhygieneic practises, receiving

and following instructions and

participate in training applied

to work.

HACCP & SUMMARY
mgt of food safety: records up

to date must be kept, system to

be audited/reviewed. HACCP

Hazard Analysis and Critical

Control Point

Hygieneic premises and

practices: food premises must be

kept clean and in good condition

and repair, equipment should be

fit for purpose, etc layout

should...
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