Food Safety Level 2 Lecture 6 PDF

Food Safety Level 2 Lecturer: Michael King Module Learning Outcomes The Learning Outcomes for this modules are 1: Describe the quality management systems for ingredients and components. 2: Identify the relevant EU regulatory, industrial and retailer standards in the food industry. 3: D...

Food Safety Level 2 Lecturer: Michael King Module Learning Outcomes The Learning Outcomes for this modules are 1: Describe the quality management systems for ingredients and components. 2: Identify the relevant EU regulatory, industrial and retailer standards in the food industry. 3: Define the legal implications of non- conformance 4: Describe the QC testing pathway in food manufacturing industry. 5: Comply with Food Hygiene standards Level 1 and Level 2 ©2020, Innopharma Labs Ltd and King Quality Solutions 2 Learning Outcomes – Lecture 1 After Tonight's Lecture 1. Comply with Food Safety Level 2 from FSAI ©2020, Innopharma Labs Ltd and King Quality Solutions 3 FSAI – Food Safety Level 2 Level 2 - Additional Food Safety Skills Introduction Employees who have completed Level 1 (stages I and II) and are continuing to work in a food business are required to have additional food safety skills. The timing of this training depends on whether they work in a high or low-risk area. Level 2 consists of 25 skills which should be completed within: 3-6 months if working in a high-risk area 6-12 months in a low-risk area. 4 FSAI – Food Safety Level 2 The following is a list of the food safety skills that an employees should be able to demonstrate at this stage: 1. Demonstrate the food safety skills required at Induction Level Stage I and II 2. Outline the requirements necessary for bacterial growth 3. Use time-temperature controls to prevent and control bacterial growth 4. Describe foodborne illness and the factors which contribute to incidences of it 5. Implement the HACCP based procedures 6. Apply pest control in the workplace 7. Outline their legal food safety responsibilities 5 FSAI – Food Safety Level 2 Where applicable to the job: 8. Use hygienic procedures in receiving deliveries 9. Ensure food safety during storage of food 10. Ensure food safety during preparation of food 11. Ensure food safety during cooking and cooling of food 12. Ensure food safety during transportation 6 FSAI – Food Safety Level 2 13. Apply correct and appropriate cleaning procedures in maintaining a clean food operation 14. Take reasonable care to prevent cross contamination of products by food allergens 15. Follow the procedure for dealing with recalled food products 16. Deal with a food safety complaint effectively. 17. Co-operate with food safety auditors 7 FSAI – Food Safety Level 2 13. Apply correct and appropriate cleaning procedures in maintaining a clean food operation 14. Take reasonable care to prevent cross contamination of products by food allergens 15. Follow the procedure for dealing with recalled food products 16. Deal with a food safety complaint effectively. 17. Co-operate with food safety auditors 18. Use hygienic procedures when displaying/holding or serving food 8 FSAI – Food Safety Level 2 19. Deal with returns in a hygienic manner 20. Use hygienic procedures in storing raw/in- process/processed food items 21. Use hygienic procedures in storing ancillary items 22. Apply the required heat treatment 23. Label food correctly 24. Take samples for laboratory analysis 25. Test raw, in-process and/or processed food items to ensure food safety. 9 (1) Demonstrate the food safety skills required at Induction Level Stage I and II Wear and maintain uniform/protective clothing hygienically Maintain a high standard of hand-washing 10 (1) Demonstrate the food safety skills required at Induction Level Stage I and II Maintain a high standard of personal hygiene Demonstrate correct hygienic practices if suffering from any ailments/illnesses that may affect the safety of food 11 (1) Demonstrate the food safety skills required at Induction Level Stage I and II Refrain from unhygienic practices in a food operation Demonstrate safe food handling practice Maintain staff facilities in a hygienic condition 12 (1) Demonstrate the food safety skills required at Induction Level Stage I and II Obey food safety signs Keep work areas clean Know their legal responsibility in ensuring safe food for the customer – Wear PPE provided and follow Good Hygiene Practice – Report any infectious illness to management 13 (1) Demonstrate the food safety skills required at Induction Level Stage I and II Recognise how food safety can be put at risk by chemical, physical and biological hazards Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Explain the difference between high and low- risk activities Avoid unnecessary handling of food, food utensils and surfaces 14 (1) Demonstrate the food safety skills required at Induction Level Stage I and II Where applicable to their job: Record the temperature of foods as required Keep appropriate food safety records Keep pests out of the food operation and operate a satisfactory waste disposal system Take action when aware of unhygienic practices that may put the safety of food at risk Co-operate with authorised enforcement officers Where applicable to their job: Check deliveries appropriately 15 (2) Outline the requirements necessary for bacterial growth Explain how time, temperature, moisture and the type of food influence bacterial growth Two broad categories of biological hazards Vegetative micro-organisms Spore-forming micro-organisms 16 Vegetative Micro-organism Salmonella E. coli Campylobacter All these organisms cause food poisoning when consumed in large numbers They grow best in the range of 5oC to 63oC 17 Vegetative Micro-organism Cooking to 70oC for 2 minutes or equivalent kills vegetative bacteria. 18 Vegetative Micro-organism Chilling at < 5oC prevents growth of most vegetative bacteria Hot holding of cooked foods at > 63oC prevents any growth of these organisms 19 Spore Forming Micro-organisms Cl. perfringens B. cereus When these bacteria grow to large numbers and conditions are right they then generate a toxin that causes food poisoning. To generate the toxin they must be in the range of 20oC to 50oC for extended time periods – bacteria continue to grow between 5oC and 63oC Cooking to 70oC for 2 minutes or equivalent does not kill spore forming bacteria. 20 Spore Forming Micro-organisms Rapid Chilling to prevents the growth of spore forming bacteria – 55oC to 10oC in 2 hours – 55oC to 5oC in 3 hours 21 3. Use time temperature controls to prevent and control bacteria growth Explain the need for time temperature controls Outline the time-temperature controls in place for their particular work activity e.g. transport, delivery, storage, etc. Record times and temperatures observed while carrying out tasks Ensure that probes are clean before use Maintain temperature probe calibration records where appropriate 22 Other Controls on Bacterial Growth Oxygen – Removal of oxygen reduces/restricts bacterial growth. – Vacuum packing – Modified Atmosphere Packing (MAP) 23 Other Controls on Bacterial Growth Moisture (Aw) – remove moisture restricts growth – Infant Milk Formula – Dried Soups 24 Other Controls on Bacterial Growth pH - the more acidic the food the less bacteria growth – Pickled onions – Mayonnaise (Egg, Vegetable oil and Vinegar) 25 (4) Describe foodborne illness and the factors which contribute to incidences of it Identify the main sources of food poisoning bacteria – Food – Water – Air – soil Describe the symptoms associated with foodborne illness – Vomiting and diarrhoea Outline the main practices that can give rise to foodborne illness 26 (5) Implement the HACCP based procedures Describe the potential hazards that are specific to their particular activity Explain how critical control points are kept under control in a particular work environment Implement control and monitoring procedures in the food operation as directed by the supervisor Take corrective action when the critical limits for a critical control point are not met 27 (6) Apply pest control in the workplace Outline the importance of pest control Adhere to procedure to keep pests out of the premises Report any evidence of suspected or actual infestations to their manager or supervisor Ensure insect electrocutors are left on permanently Where appropriate, empty insect electrocutor trays 5 mains pests are; rodents (rats and mice), crawling insects, flying insects, birds, cats and dogs 28 (6) Apply pest control in the workplace 5 mains pests are; Rats and Mice 29 (6) Apply pest control in the workplace 5 mains pests are; Crawling insects 30 (6) Apply pest control in the workplace 5 mains pests are; Flying insects 31 (6) Apply pest control in the workplace 5 mains pests are; Birds 32 (6) Apply pest control in the workplace 5 mains pests are; Cats and Dogs 33 (7) Outline legal food safety responsibilities Summarise the legal responsibilities of food handlers and proprietors of food operations – Food Business owner has overall responsibility for food safety – Food Operatives must wear PPE provided and follow good hygiene practice – Report any infectious diseases. 34 (8) Where applicable to the job: Use hygienic procedures in receiving deliveries Check deliveries received against documentation as appropriate Check deliveries using the delivery hygiene checklist Control hazard(s) that could be present at this stage Take appropriate action if the food delivered, the delivery vehicle or the delivery personnel pose a risk to food safety Follow procedure when food packaging (containers, bags, glass, etc.) breaks Keep the delivery area clean 35 (8) Where applicable to the job: Use hygienic procedures in receiving deliveries Where appropriate, remove outer packaging from food Where appropriate, decant food into clean containers and cover Transfer deliveries to their appropriate storage area as soon as possible 36 (9) Ensure food safety during storage Store food and non-food items separately Store food in the correct storage area Ensure food is stored at the correct temperature Store food within its shelf-life Ensure food being stored is covered and labelled Ensure stock rotation in each storage area Use correct procedure for the storage of rejected goods 37 (10) Ensure food safety during preparation of food Handle and prepare raw and ready-to-eat/ processed food in separate areas unless the area is cleaned after preparing raw food Avoid cross contamination Adhere to colour coding system if in place Ensure food is not placed directly under insect electrocutors Ensure food safety when washing food items Avoid over-handling food Use time-temperature controls to prevent and control bacterial growth Use recommended method of thawing food Ensure thawed food is not re-frozen Maintain a clean and hygienic area 38 (11) Ensure food safety during cooking and cooling of food Adhere to hygienic practices to avoid cross contamination Avoid over-handling of food Use potable water for the cooking of food Use time-temperature controls to prevent and control bacterial growth Use recommended method of re-heating food Keep cooked food separate from raw food during cooling Use time-temperature controls to prevent and control bacterial growth Maintain a clean and hygienic area 39 (12) Ensure food safety during transportation Clean delivery vehicles thoroughly between use, using correct cleaning procedures Place the food in clean delivery vehicles Keep raw food, ready to eat food and non food materials separate Ensure air is allowed to circulate around food in refrigerated vehicles – keep product below the max load line Use time temperature controls to prevent and control bacterial growth during loading and transport stages 40 (12) Ensure food safety during transportation Ensure air is allowed to circulate around food in refrigerated vehicles – keep product below the max load line Use time temperature controls to prevent and control bacterial growth during loading and transport stages 41 (13) Apply correct and appropriate cleaning procedures in maintaining a clean food operation Distinguish between the removal of dirt and the removal of bacteria from surfaces Know which chemicals to use when cleaning e.g. detergent, disinfectant, sanitiser etc. Follow correct procedure when using various chemicals Ensure that equipment, utensils and work surfaces in the food operation are maintained in a clean condition Use separate cleaning equipment for toilet areas and areas to which cleaning equipment has been designated to prevent cross contamination 42 (13) Apply correct and appropriate cleaning procedures in maintaining a clean food operation 1. Gross clean to remove any heavy debris 2. Detergent wash to break down fat and oils 3. Rinse to remove the detergent/fat/oil residues and to leave surface visually clean 4. Sanitise to leave surface microbiologically clean Clean in Place – Bespoke cleaning systems for tanks and pipe work 43 (14) Take all reasonable care to prevent cross contamination of products by food allergens Describe food allergies and how they affect the consumer Follow, as instructed, the procedure in place to prevent cross contamination of products by “food allergens” 44 (15) Follow the procedure for dealing with recalled food products Follow procedure in place for the withdrawal or recall of non- conforming products Ensure non-conforming products are stored separately from other food products 45 (16) Deal with a food safety complaint effectively Follow procedure in place for food safety complaints in: - dealing with the customer - reporting the incident to the supervisor/manager - identifying and storing the food in a designated area - recording the complaint and the corrective action taken - co-operate with enforcement officers during an investigation 46 (17) Assist Food Safety Auditors Assist personnel carrying out internal audits within the food premises 47 (18)Use hygienic procedures when displaying/holding or serving food Pre-heat (>63oC)/pre-chill (