Food Safety Practices PDF

Quality assurance in safety and food safety. Food safety and quality assurance An essential part of being a Tourism and Hospitality worker is the discipline to ensure that hygiene standards are maintained in all areas of the enterprise. Good hygiene takes effort. Why is hygiene so important? Preve...

Quality assurance in safety and food safety. Food safety and quality assurance An essential part of being a Tourism and Hospitality worker is the discipline to ensure that hygiene standards are maintained in all areas of the enterprise. Good hygiene takes effort. Why is hygiene so important? Prevents the outbreak/spread of food-borne diseases. Helps maintain a clean, physical appearance of the establishment. It is a legal requirement. Produces more streamlined processes and less waste. The first thing customers see when visiting a business is the establishment itself. If everything is clean and tidy, then the customers can reasonably assume that the establishment will be hygienic and safe to enter. Hygiene is also important from a business point of view. Businesses can only afford to employ people if they make money. To do this they must make more money from selling food than they spend on ingredients, staff wages and other costs of the business, such as storage and waste. A hygienic establishment will bring in more business. Good food safety procedures assist a business as it helps minimise waste. For example, if food is stored correctly, it will last longer and less will need to be discarded. It is important to remember that food safety is a legal requirement and non-compliance can cost the business a great deal. Fines may be issued, or the business could even be temporarily, or permanently, closed. Food safety is a critical aspect of workplace hygiene. Even if you do not work directly with food, your actions can indirectly affect food hygiene. For example, if a housekeeper does not follow the correct procedure when handling dirty linen, bodily fluids and bacteria could get onto a room service tray. If that tray is not washed correctly, the bodily fluids and bacteria could be transferred to the food preparation area. Page 59 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Cleaning Products used for cleaning Chemicals should be used to make sure that the correct standards of cleaning and disinfection are met to ensure food safety. In most cases the chemical is added to water to dilute it to the correct strength needed to clean always following manufactures instructions effectively. There are some very important rules to be followed when using cleaning chemicals: follow the manufacturer's instructions for dilution and safe storage wear the recommended protective equipment: rubber gloves, mask keep chemicals in storage areas away from food areas keep chemicals in a cool storage area make fresh supplies regularly to ensure the product effectiveness NEVER mix chemicals. They may react with each other and produce poisonous gases. Detergents: these chemicals will dissolve grease from utensils and equipment and help with the removal of food debris. Detergents do not kill bacteria. Disinfectants: these are chemicals which have been designed to destroy bacteria or reduce them to a safe level. They do not remove grease or dirt and so are not used for washing up purposes. Disinfectants may be strong smelling and so care should be taken in their use on food preparation areas. Sanitisers: these chemicals combine the effects of detergent and disinfectant. They have been produced to remove grease and dirt and disinfect at the same time. Disinfection can also be carried out by heat as it is an effective way to kill bacteria. If using hot water, it should be over 82°C. Contact time is the amount of time the chemical needs to be in contact with the 'dirt' to ensure it works properly. Cleaning products are designed to remove dirt, dust, grease, and other unwanted grime from surfaces. Common cleaning products are: water; detergent; abrasives; degreasers; and acid cleaners. Page 60 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Page 61 of 503 Products used for sanitising Heat Radiation Chemicals Table 1: Common sanitisers Sanitiser Advantages Disadvantages Hot water/steam Easy to access and use. Can be automated. Must remain at a minimum temperature long enough to kill bacteria. Hot water and steam can be dangerous. UV radiation Very effective. Short exposure time required. UV is dangerous when directly applied to human skin (sunburn/skin cancer). Surface must be directly exposed to UV source -- not very feasible. Chlorine (sodium hypochlorite/bleach) Very effective at killing a broad range of bacteria Cheap Chlorine traces dissipate into air, leaving the surface free from contamination. Corrosive and potentially irritating to skin. Deteriorates if not stored correctly. Iodine Less irritating than chlorine. Remains active for longer than other sanitisers. Less effective than chlorine against some bacteria. Can discolour surfaces and equipment. Quaternary ammonium Noncorrosive, non-irritating and non-toxic. Active under a variety of pH conditions. Does not work with hard water or some detergents. Longer exposure needed to be effective against some bacteria, including E. coli. Easy to access and use. Vinegar/lemon juice Cheap Concentrations vary, making it hard to ensure consistency. Environmentally friendly. Equipment used for cleaning Brooms Dustpan Mops Buckets Cloths Brushes Scourer Vacuum cleaner Correct cleaning procedures Not as effective as other chemicals. The most practical process for cleaning is to 'clean as you go' which means you tidy up after each step of preparation or cooking, rather than ending up with a big mess. The general cleaning procedure for a kitchen is the following six-stage method: 1) Pre-clean 2) Main clean 3) Rinse 4) Disinfect 5) Rinse 6) Dry In a practical sense it would unfold as follows: Pre-clean Page 62 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Remove all food debris, rubbish, or dirt from the area before you wash it. Place warning signs -- "Caution wet floor" or "Cleaning in progress" to prevent injury. Obtain clean water and mix it with the right type of cleaning agent. Main clean Use separate equipment and water to clean food preparation benches and other areas. Rinse with clean hot water to comply with health regulations. Sanitise Final hot water rinse. Check that all surfaces are free from all residues. Dry surface with a paper towel before reuse. Points of concern for cleaning of all equipment and areas Check behind and in between benches, along and underneath edges and drawers. Check that filters, drains, and gullies are clean. Check that floors are dry before removing the signs and allowing access. Check that all surface cleaning accessories are clean and free of excess moisture. Store cleaning accessories safely, hygienically, and securely in the designated area. Your establishment should have a cleaning plan/schedule to ensure proper hygiene. Cleaning schedules are an excellent way to achieve consistent outcomes. It must address all areas, equipment, and tools. Cleaning schedules must clearly state who, what, where, why, when, how as well as safety measures. Regular attention is given to: benches; floors; walls; utensils; crockery and cutlery; equipment and machines; storerooms; refrigerators and freezers; Page 63 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 wash basins; and fixtures and fittings. Special attention is required for: fridge seals; and assembling and disassembling equipment such as slicing machines (inside of blade), blenders (especially under the centre part of the blade), mincers (disassemble after use and wash thoroughly), and ovens and stove tops. Make sure that you are aware of the correct methods of assembly and disassembly and always disconnect the power or gas. Regular maintenance of equipment prevents breakdown and ensures that equipment does not pose a hygiene risk. With tools make sure that knives are cleaned regularly with soapy water but do not leave them in the sink as this could cause injuries. Food poisoning can occur through negligent hygiene with serving dishes, glasses, or cutlery and therefore it is imperative that a cleaning schedule for all items is implemented. Handling and disposing of waste All kitchens accumulate rubbish during the preparation of food. Rubbish should be placed in designated bins, with tight-fitting lids and lined with a plastic bag. It is important to remove rubbish from the kitchen regularly and to store it in containers in a cool and regularly cleaned area, ready for collection by a garbage contractor. This prevents unseemly smells, pests, and bacteria growth. The rubbish container should be covered to prevent flies and other vermin from feeding on the scraps. Garbage should be placed as far from a building entrance as is practical. In general, access for pests and lack of sanitation are the major contributors to pest problems. Contaminated rubbish e.g., waste affected by chemicals or pests must be removed according to local regulations. Recycling of rubbish does not only make environmental sense but can also save you money. Collecting glass, cardboard, paper and even food scraps for the local pig farmer, worm farm or compost, reduces your waste charges. It is important for every organisation to ensure that: Page 64 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 There are sufficient containers to hold the garbage between collections The garbage containers are made of durable, insect and rodent proof materials The containers are easy to clean, do not leak and will not absorb odours They must have tight fitting lids They must be cleaned thoroughly inside and out using hot water or steam and detergent, after they have been emptied The containers must be cleaned hygienically on a regular basis The garbage storage areas must be checked regularly for any signs of vermin or pests. The garbage must be disposed of regularly, at least once a day. Steps for cleaning garbage areas Put on gloves. Seal the bin liner so contents are contained. Remove garbage to the main refuse area. Clean up any scraps that have been displaced. Wash and scrub the bin and its lid with hot water and a detergent. Use a scrubbing brush. Wash the surrounding area i.e., floor and walls. Rinse out bin with hot water. Sanitise bin, according to the manufacturer's instructions. Tip bin over onto clean surface and air dry. Reline bin with plastic liner. Remove gloves and wash hands thoroughly. Pest control Proper storage and regular pest controls are necessary because pests transmit germs and spoil food. Pests are undesirable for any food business. Not only can they spread diseases, but they can also find their way into foodstuff. The evidence of pests is a common reason for Environmental Health Officers handing out fines. Control pests through preventative measures and regular pest control and inspection. Monitor for any signs of pests or vermin. Vermin can be controlled by eliminating breeding Page 65 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 spaces and food sources. Regular pest inspections and controls are an essential part of the cleaning regime. Never use sprays or chemicals where the fumes or spay mist could encounter preparation areas, tools, equipment, or food stuffs. Common pests Flies Cockroaches Mice Rats Birds Pets Signs of pests Pests can be identified quite easily. Evidence includes droppings, pupae cases, hatched moths, larvae, eggs, smell, smear marks, food spillages and damaged/gnawed food. Good cleaning regimes and pest control management are the best ways to contain pests. Cockroaches breed in cracks and warm, moist areas. They can be a major problem if good sanitation regimes are not implemented. This would include scheduled maintenance of premises and equipment. Appropriate provisions for screens and the elimination of cracks, holes and damp spots are important measures to keep vermin out of premises. Kick boards and sealants can be used to close hard to reach areas. Flies and cockroaches feed in a similar manner, they partly digest food and then vomit the juices on food. Because flies breed in animal waste and decaying organic material, they pick up bacteria and viruses and transfer them to whatever they land on. UV lights, fly strips and fly spray are ways of controlling adult insects, however it is important to consider the regulations. Fly zappers and fly strips are prohibited in many food preparation areas due to the risk of carcasses contaminating food. Aerosols must not be used in food production areas. Fly screens and plastic curtains help to keep out adult insects. Traps can be used for larger pests such as mice and rats. To make sure that they cannot enter or survive in food areas you should: Page 66 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Pest prevention To prevent pests from getting into food ensure that food is stored in airtight containers and off the floor. Use preventative measures such as closure of gaps, zappers, and pest control schedules to limit opportunities for pests. Considerations to deter pests in food areas you should: check pests do not arrive with deliveries use fly screens on windows keep doors and windows closed as far as is possible carry out regular checks to find possible entry routes pay attention to external waste areas Always keep lids on all bins clean as you go: do not allow waste to accumulate do not leave used equipment lying around ensure all food is put away or refrigerated overnight check dry foods are stored in tightly lidded containers ensure a good regime of cleaning is adhered to carry out regular checks of all storage areas and rooms empty kitchen and preparation areas bins regularly throughout the day. Page 67 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Importance of food safety Food Hygiene Food hygiene refers to the care and attention required when handling food products. The two most important aspects of food hygiene are: prevention of cross-contamination; and temperature control. As a food handler, not only must you follow your organisation's hygiene procedures diligently, but you must also be aware of activities that breach these standards. You have a legal and civil obligation to identify and report any unsatisfactory hygiene practices. Definition of food safety The handling, preparing, and storing food in a way to reduce the risk of individuals becoming sick from foodborne illness. Definition of Food Poisoning Food poisoning refers to the consumption of contaminated food by an individual, that results in health problems. Common indicators are diarrhoea and vomiting. Contamination and progression into food spoilage can happen at a range of steps in the food journey from harvesting to preparation or insufficient cooking. Contamination agents are bacteria and viruses or toxins. It is important to note that fresh preparation and immediate consumption of food rarely results in food poisoning. Food poisoning occurs when food is prepared, stored, and consumed later. The recent increase in reported cases of food poisoning mostly stems from changes in our lifestyle and an increasing tendency to eat food prepared by someone else. This can be in a restaurant, takeaway shop or as pre-prepared food purchased from a supermarket. Note: It is estimated that developed countries spend 30% of their food budget on takeaway food or dining out. Hazardous foods: Microorganisms require moisture, food, warmth, correct pH level and time, to grow. Some foods are more susceptible to spoilage than others Page 68 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Foods that are high in moisture, protein and fat promote bacterial growth and are, therefore, referred to as high-risk foods. These foods need to be handled and stored correctly. Potentially hazardous foods are foods that meet both of the following the criteria: they might contain the types of food-poisoning bacteria that need to multiply to large numbers to cause food poisoning; and the food will allow the food-poisoning bacteria to multiply. Hazardous foods include: raw and cooked meat or foods containing raw or cooked meat, e.g. stews; small goods, e.g. ham, meatloaf; dairy products, e.g. milk, cheese, custard; seafood (excluding live seafood) fillets and all processed seafood including stock; processed fruit and vegetables, e.g. salads or cut fruit; cooked rice and pasta; foods containing eggs, beans, nuts, or other protein-rich foods such as quiche, or fresh pasta; and additionally, sandwiches and rolls as well as cooked and uncooked pizza. High risk food items and their handling requirements Various types of foods require different storage methods and requirements, to ensure that the foods remain fresh and/or usable. Not following the required storage and handling methods can lead to the food items becoming spoiled and having to be thrown away, causing a loss to the organisation. Frozen food Frozen food goes into the freezer. You should: pack loosely to allow for air to circulate double wrap to prevent freezer burn label and date food. Perishable and semi-perishable food Perishable and semi-perishable foods go into the fridge or cold-room. Page 69 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 You should: cover the food so it does not spoil and to prevent the transfer of smells label and date the food so you know what to use first keep food away from the cold-room floor and walls to allow air to circulate never store raw and cooked meat on the same tray store different types of meat separately store raw meat on bottom shelves and cooked meat on upper shelves to prevent the risk of cross-contamination by blood and juices dripping place meat and poultry in single layers on trays with the fat side up; cover the trays store fish in the coolest part of the cold-room. Non-perishable food Non-perishable food goes into the dry goods store. Store goods in their correct place in the storeroom so they can be found easily. Put commonly used items where they are easy to reach. Some bulk goods might have to be put into bulk bins e.g., flour, sugar, and rice. Do not add new food on top of the old food. They must be cleaned before re-filling. Bins should be airtight with tight fitting lids. Do not store things on the floor. This reduces the risk of pests, makes it easier to sweep and allows air to circulate. Put heavier items on the middle shelves to reduce strain on backs. Do not stack things on top of each other or things can fall off. Do not reach up above your head to put something on a high shelf. Use steps instead. Page 70 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Who is most at risk? Some customers are more at risk of suffering from food poisoning than others. People who are generally more at risk include: elderly; pregnant women; children; people with immune deficiencies; and people with food allergies. Special care must be taken when serving these customers. For example, in a hospital or nursing home almost all customers would be high-risk, so extreme care must be taken surrounding food safety. Likewise, people with allergies to certain foods, such as nuts, gluten, dairy, or seafood may react badly to the slightest contamination. Types of food contamination: Chemical contamination Chemical contamination refers to food that has been contaminated by some type of chemical substance. Because chemicals can be very useful when cleaning in the kitchen, they can easily contaminate food. Chemicals must be properly labelled and stored separately for food products to minimise the risk of contamination. There are also chemicals that occur naturally in foods, like toxins in some fish. In some cases, minimal chemical contamination might not actually lead to illness. However, the food handler must always be aware of the presence of chemicals in food and take all reasonable precautions to make sure that chemical contamination does not happen. Examples: Solanine in green potatoes and other nightshade vegetables. Oxalic acid in rhubarb leaves. Low levels of cyanide in apple seeds. Ricin in castor beans. Tetrodotoxin in pufferfish. Cleaning chemicals and pest control chemicals. Page 71 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Fertilizers. Physical contamination: Physical contamination refers to food that has been contaminated by a foreign object at some stage of the production process. These objects can injure someone and can also potentially carry harmful biological contaminants, which then cause illness. An additional consequence of physical contamination is the distress caused to the person who finds the object. Articles like band-aids, fingernails and pieces of cooking equipment are the last thing a customer would like to find in their meal. Examples Scourer shavings Glass shards Timber pieces Soil or dirt on vegetables Hair Fingernails Plasters Buttons from food handlers Packaging and string Paint fragments, Screws from buildings and equipment, Pests, such as flies and ants. Biological contamination: Biological contamination refers to food that has been contaminated by biological hazards including microorganisms such as bacteria, viruses, yeasts, moulds or spoilage bacteria, and parasites. Some of these are pathogens or may produce toxins. A pathogenic microorganism causes disease and can vary in the degree of severity. Page 72 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Types of biological contamination are: Chef's hint: Allergenic (nuts, dairy, flour, shellfish, etc.) bacterial contamination; and viral contamination. Examples Campylobacter spp. Staphylococcus aureus Salmonella spp. Listeria monocytogenes Clostridium perfringens Clostridium botulinum Bacillus cereus Norovirus Influenza, rhinovirus Escherichia coli Biological hazards Contaminated food may appear completely fine, as you cannot always smell, taste, or see the contamination. Consider direct contamination of storing raw and cooked foods together, dripping of liquids and blood onto other foods and indirect contamination by using equipment such as a knife for different tasks and transferring bacteria. Biological hazards are the main cause of food poisoning, and most cases of illness are caused by bacteria. Pathogen -- an organism that causes illness/disease Spoilage -- the process of causing damage, spoilage bacteria cause food to perish. Conditions which bacteria require to multiply: Warmth (within the danger zone) Food source (carbohydrate or protein source) Moderate pH level Moisture Time Page 73 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Contamination times and symptoms Times vary from an hour to several days. Common symptoms are cramps, nausea, vomiting, diarrhoea, and fever. In a worst-case scenario food poisoning can lead to death. Food poisoning bacteria The chart below provides information on sources of food poisoning bacteria describing both the symptoms and onset times. Figure 3: Food Poisoning Bacteria Page 74 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 Allergens Some people are particularly sensitive to certain foods and because of this have an allergic reaction. Allergic reactions to food result in the immune system reacting as if the body were under attack. Food allergies affect a small group of people with symptoms that are life threatening. Allergic reactions can occur within minutes of a person eating a food and can be life threatening in severe cases. It is the responsibility of the food handlers to provide accurate information on the dish ingredients to inform customers. Other people may have an intolerance to a food item and so will avoid eating these foods to reduce the likelihood of associated symptoms. Foods and ingredients that are identified as containing allergens must be kept separate to avoid cross contamination when storing, preparing, cooking, and serving dishes. Symptoms can include: tingling swelling breathing difficulties vomiting diarrhoea cramps anaphylactic shock List of common and identified allergens: cereals containing gluten crustaceans eggs fish peanuts soybeans milk nuts celery mustard sesame seeds Page 75 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 sulphur dioxide lupin molluscs Figure 4: Example of an Allergen chart Dishes Celery Cereal s with glute n Crust aceans Eggs Fish Lupin Milk Mollu sc Must ard Nuts Peanu ts Sesam e Soya Sulphu r Tuna Salad \[exampl e\] ✓ ✓ ✓ ✓ ✓ seeds Dioxide Cross-contamination Cross-contamination is the transfer of bacteria and viruses from a contaminated surface or food item to food that is ready to eat. Common causes of cross-contamination include the following: using the same utensils (knives, cutting boards) for preparing raw food, then cooked food without washing between tasks. defrosting meat without a drip tray and on a high shelf thus allowing the juices to drip onto cooked food. using the same cloth to clean benches, cutlery, crockery, and tables. storing cooked and uncooked food together; and not washing hands when changing tasks. Prevention of cross contamination: Cross contamination is a term that is used a lot in food and kitchen hygiene, as it is one of the biggest contributing factors of food related illnesses in a kitchen. It is essential that a set of Page 76 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 basic rules are followed in food production, storage, and service. Some of the main steps for prevention are: colour-coded chopping boards; washing your hands between tasks; wearing gloves and replacing them; knives and other utensils must be cleaned; and all preparation areas and surfaces must be cleaned. regular hand washing and hygiene processes; cleaning schedules; use of colour coded cutting boards; preparing food in smaller amounts and returning to the cold-room immediately. separation of preparation areas and cooking areas Separation of products in storage, e.g. dairy, vegetables, fruit, meat, seafood; use of clean as you go principle and clear workflows; and training of staff in correct processes. keep items separated and stored according to their potential for cross-contamination, e.g., cooked foods on the top shelf, raw foods below, all food must be covered. Colour coded chopping boards: Different types of cutting boards are used to limit cross contamination. The following are the predominant colours being used in professional kitchens: Red Green Blue Brown Yellow White Purple - - - - - - - Raw meat Fruit, vegetables, and herbs Fish, shellfish Cooked meats Raw chicken Dairy and dough products Special diets Please take note of the following rules concerning the use of colour cutting boards: all cutting boards need to be washed thoroughly and sanitized in between uses and or preparation of products. Page 77 of 503 Chefs Training and Innovation Academy ©CTIA\_FOR\_A033A V1/2024 all cutting boards need to be washed every 30 minutes to ensure no bacterial build up. a cutting board can only be used for one type of product at a time (cutting chicken breasts and then cutting turkey joints); and cutting boards can only be used for the prescribed section.