Food Safety Level 1 Lecture 5 2024 - PDF

Food Safety Level 1 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 1 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 1 from FSAI ©2020, Innopharma Labs Ltd and King Quality Solutions 3 Reminder on Continuous Assessments Final Exams in January 2025 are worth 60% of the total marks for this module Continuous Assessment are worth the remaining 40% Continuous Assessment 1 scheduled for 10/12/2024 is worth 20% CA1 is based on Food Safety Level 1 and Food Safety Level 2 ©2020, Innopharma Labs Ltd and King Quality Solutions 4 EC Directive 852/2004 – Annex II Chapter XIII – Personal Hygiene 1. Every person working in a food-handling area is to maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing. 2. No person suffering from, or being a carrier of a disease likely to be trans- mitted through food or afflicted, for example, with infected wounds, skin infections, sores or diarrhoea is to be permitted to handle food or enter any food-handling area in any capacity if there is any likelihood of direct or indirect contamination. Any person so affected and employed in a food business and who is likely to come into contact with food is to report immediately the illness or symptoms, and if possible their causes, to the food business operator. ©2020, Innopharma Labs Ltd and King Quality Solutions 5 FSAI – Food Safety Level 1 What employees need to know before starting to handle food in a food premises. The following is a list of the nine food safety skills that your employees should be able to demonstrate before starting to work in your food business: ©2020, Innopharma Labs Ltd and King Quality Solutions 6 FSAI – Food Safety Level 1 – Stage 1 1. Wear and maintain uniform/protective clothing hygienically 2. Maintain a high standard of hand-washing 3. Maintain a high standard of personal hygiene 4. Demonstrate correct hygiene practice if suffering from ailments/ illnesses that may affect the safety of food 5. Avoid unhygienic practices in a food operation 6. Demonstrate safe food handling practice 7. Maintain staff facilities in a hygienic condition 8. Obey food safety signs 9. Keep work areas clean ©2020, Innopharma Labs Ltd and King Quality Solutions 7  1. Wear and maintain uniform/protective clothing hygienically Statement - Understand the reasons for wearing uniform/protective clothing Reason – Protective clothing is designed to protect the product from the worker and not visa versa 8  1. Wear and maintain uniform/protective clothing hygienically Statement: Refrain from wearing personal clothing over protective clothing Reason: Risk of bacterial and physical cross contamination Statement: Wear a clean uniform/protective clothing as instructed Reason : Dirty uniforms spread bacteria 9  1. Wear and maintain uniform/protective clothing hygienically Statement: Change protective clothing at least daily and more frequently when required Reason: Stop the spread of bacteria Statement : Refrain from wearing protective clothing outside the premises or when travelling to/from work Reason: Stop the spread of bacteria and foreign material 10 (2) Maintain a high standard of hand-washing Wash hands using the correct procedure Wash hands as frequently as necessary and always: - before starting or recommencing work - after using the toilet - before handling cooked or ready-to-eat foods - after handling or preparing raw food - after handling rubbish - after smoking 11 (2) Maintain a high standard of hand-washing - after coughing, sneezing, using a handkerchief, blowing the nose, touching the skin, hair or face - after cleaning duties - after shaking hands - after handling money Reason – Prevent the spread of bacteria 12 (2) Maintain a high standard of hand-washing Take appropriate action if hot water , soap etc. are not available https://www.youtube.com/watch?v=lz87DMx08OI 13 (3) Maintain a high standard of personal hygiene Keep hair neat and tidy and covered in the presence of food Wear suitable clean protective clothing 14 (3) Maintain a high standard of personal hygiene Keep fingernails short and clean, and free of nail varnish Refrain from wearing inappropriate jewellery 15 (3) Maintain a high standard of personal hygiene Refrain from wearing excessive perfume, deodorant, after-shave and make-up Keep cuts, sores and grazes covered with clean conspicuously coloured waterproof dressing 16 (3) Maintain a high standard of personal hygiene When using gloves, use in a hygienic manner as per relevant standard – change frequently or when damaged. Reason – all the above are potential sources of physical or microbial cross contamination 17 4) Demonstrate correct hygienic practice if suffering from ailments and illnesses that may affect food safety Report to the manager/supervisor: - if suffering from any ailments/illness, (in particular, diarrhoea or vomiting) which may affect the safety of food 18 4) Demonstrate correct hygienic practice if suffering from ailments and illnesses that may affect food safety Report to the manager/supervisor: - if suffering from any ailments/illness, (in particular, diarrhoea or vomiting) which may affect the safety of food - if absent from work due to any ailments /illnesses which may affect the safety of food - if they suffered diarrhoea or vomiting while on holidays, especially overseas - if anybody living with them is suffering from ailments /illness that may affect the safety of food Avoid working near open food if suffering from any ailment or illnesses that may affect the safety of food, in particular, diarrhoea or vomiting Reason – prevent the spread of bacteria/disease 19 (5) Avoid unhygienic practices in a food operation` Never chew gum or consume food in a food operation Never spit or pick nose in a food operation 20 (5) Avoid unhygienic practices in a food operation` Never taste food with fingers 21 (5) Avoid unhygienic practices in a food operation` Never handle food after touching face, nose or head Reason – the practices outlined above could spread bacteria, allergens and physical contaminants 22 6) Demonstrate safe food handling practice Handle food/utensils as little as possible Store raw and ready-to-eat products separately/avoid direct contact between raw and ready-to-eat products – most sensitive food should be stored on top 23 6) Demonstrate safe food handling practice Correct use of colour coding system where provided 24 6) Demonstrate safe food handling practice Store hot food as per relevant standard = >63oC in Bain Marie 25 6) Demonstrate safe food handling practice Store cold food as per relevant standard Below 5oC 26 6) Demonstrate safe food handling practice Store frozen food as per relevant standard Below -18oC Where appropriate to the job, package food as per relevant standard Reason: These practices help prevent the growth and spread of bacteria and reduce the potential from physical and allergen cross contamination. 27 (7) Maintain staff facilities in a hygienic condition Keep locker rooms and other staff areas in a clean condition Reason: Help reduce microbial and physical contamination risks and is also necessary for pest control 28 (8) Obey food safety signs Be aware of the food safety signs that exist in the workplace Adhere to the instruction of the food safety signs Reason: Signage is present as a reminder of hygienic best practice 29 (9) Keep work area clean Clean as you go Follow cleaning programme as instructed Ensure that the food contact surface is clean before commencing work Use cleaning agents and cleaning equipment as instructed Ensure food does not come in contact with cleaning agents Store cleaning agents in designated storage area Reason: Clean plant reduces microbial growth and best practices reduce the risk of chemical cross contamination 30 Level 1 Stage 2 What employees need to know within the first month of employment. Note for employees involved in a low- risk activity - this training may be delivered within 3-6 months of employment. The following is a list of the 11 food safety skills to be demonstrated by employees at this stage 31 Level 1 Stage 2 - Introduction 1.Demonstrate their legal responsibility in ensuring safe food for the consumer 2. Recognise how food can be put at risk by chemical, physical and biological hazards 3. Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it 4. Explain the difference between high and low-risk activities 5. Avoid unnecessary handling of food, food utensils and surfaces 6. Where applicable to the job, record the temperature of food as required 32 Level 1 Stage 2 - Introduction 7. Keep appropriate food safety records 8. Keep pests out of the food operation and operate a satisfactory waste disposal system 9. Take action when aware of unhygienic practices that may put the safety of food at risk 10. Co-operate with authorised enforcement officers 11. Where applicable to the job, check deliveries appropriately 33 (1) Demonstrate their legal responsibility in ensuring safe food for the consumer Follow the food safety instructions from their supervisor/manager Use correct hygienic procedures when working in a food operation Act in accordance with legal requirements – Report any illness to supervisor or manager – Following good hygiene practice and wear PPE provided 34 (2) Recognise how food can be put at risk by chemical, physical and biological hazards Define a food safety hazard - A chemical, physical or microbial hazards that can make to food injurious to health or unfit for human consumption. List possible sources of physical contamination. - Metal from machines, individuals clothing/jewellery or glass 35 (2) Recognise how food can be put at risk by chemical, physical and biological hazards List possible sources of chemical contaminants - Cleaning chemicals, pest baits, and poor product packaging 36 (2) Recognise how food can be put at risk by chemical, physical and biological hazards List possible sources of bacteria – contaminated food & water, air, soil and dirty hands or poor food hygiene practices State the conditions required for bacterial growth if held between 5°C and 63°C for a long period of time (time and temperature) if the pH (acidity) is near neutral if there is enough oxygen available if there is enough moisture available 37 (2) Recognise how food can be put at risk by chemical, physical and biological hazards Demonstrate how hazards are controlled through following correct hygienic practices Good hand-washing prevent the bacteria that are on a persons dirty hands from reaching or contaminating the food Clean as you go makes sure that all surfaces are kept clean and dirt not transfer bacteria to the food 38 (3) Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Explain what cross contamination is and how it can occur Answer : When food is contaminated with a foreign body, chemical of microbial hazard, normally by poor hygiene practices Give examples of what steps are taken to avoid cross contamination during their work activity Answer : Wear protective clothing correctly and practice good hand washing 39 (3) Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Ensure raw and ready-to-eat/cooked products do not come in direct contact with each other during any stage of the food operation 40 (3) Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Use separate storage, preparation surfaces and equipment for raw and ready-to-eat cooked foods Correct use of colour coding system to avoid cross contamination 41 (4) Explain the difference between high and low-risk activities Understand whether they are involved in a high or low- risk activity ANSWER : High risk food products are products that the final consumer is going to eat without any additional cooking step. High risk product that contain dangerous bacteria poses a serious risk to the customer. Examples of high foods include cooked ham/deli meats and yogurts 42 (4) Explain the difference between high and low-risk activities Understand whether they are involved in a high or low- risk activity ANSWER : Low risk food products are product that the final consumer is going to cook fully before eating the product. Examples of low risk foods include sausages and raw minced meat. A food business must put additional control measures in place if they are producing and handling high risk food products. 43 (5) Avoid unnecessary handling of food, food utensils and surfaces Handle food as little as possible Use appropriate utensils when handling food Refrain from unnecessary handling of surfaces with which food comes in contact 44 (6) Where applicable to the job: Record the temperature of foods as required Use a temperature probe correctly Know when to probe food products (core temp) Know the temperature limits as per relevant standard/ current legislation Chilled 63oC Record the temperature of foods probed 45 (6) Where applicable to the job: Record the temperature of foods as required Use a temperature probe correctly Know when to probe food products Know the temperature limits as per relevant standard/ current legislation Record the temperature of foods probed Contact manager if food is outside the required temperature specification 46 (7) Keep appropriate food safety records Complete food safety records as appropriate to their work area A fully completed food safety record must contain the following details – 1.Date – 2. Time the record was taken – 3. The actual reading/temperature at that time – 4. Signature/initials of person taking the reading Contact manager if food is outside its specification 47 (8) Keep pests out of the food operation and operate a satisfactory waste disposal system Report signs of infestation to supervisor/manager Place waste into designated containers 48 (8) Keep pests out of the food operation and operate a satisfactory waste disposal system Keep waste bins clean Remove waste daily/more frequently if required 49 (8) Keep pests out of the food operation and operate a satisfactory waste disposal system Keep doors and windows closed/screened 50 (8) Keep pests out of the food operation and operate a satisfactory waste disposal system Keep waste which is outside the premises covered Maintain waste storage areas in a hygienic condition Apply hygiene practices in the storage of food 51 (9) Take action when aware of unhygienic practices that may put the safety of food at risk Report to their manager when they become aware of practices, signs and conditions that may put the safety of food at risk 52 (10) Co-operate with authorised enforcement officers Provide enforcement officers with all reasonable assistance Provide enforcement officers with the information they may reasonably require 53 (11) Where applicable to the job: Check deliveries appropriately When food is delivered ensure that: - food and non-food items are segregated - it is at the correct temperature - it is free from pest infestation and obvious contamination and is in a good condition - raw and ready-to-eat/cooked foods are segregated - packaging of 54 (11) Where applicable to the job: Check deliveries appropriately - canned food being delivered is not blown, rusty or dented It is still within the ‘use-by’ or‘best- before’ dates - the delivery personnel behave in a hygienic manner and are hygienically dressed - the delivery vehicle is maintained in a hygienic condition 55 (11) Where applicable to the job: Check deliveries appropriately Follow procedure when food being delivered does not meet the hygienic requirements of the establishment Transfer accepted deliveries to the correct storage area 56