Food Safety-control and management.

Food Safety – control and
management
Prof Heather Hartwell
Food Service and Hospitality
People at risk – everyone!
High risk groups contain:
• The very young
• The elderly
• People who are already ill
Contamination:
Food is contaminated if it contains something it
shouldn’t – e.g.. chemicals, bacteria, staples, a bit of
plaster, hair etc.
THE BENEFITS OF GOOD
FOOD HYGIENE
1. Customer satisfaction
2. Compliance with the law
3. Increased shelf-life of food
4. Good working conditions:
– good staff morale
– lower staff turnover
5. Food poisoning unlikely
CONSUMER AWARENESS
No single reason has been identified for the increase in Food
Mediated Disease, but factors may include:
•
•
•
•
•
•
Changes in eating habits including a greater reliance on reheated foods and an increase in the number of meals eaten away
from home
Changes in shopping habits, including more bulk buying with
food being stored at home for longer periods
The intensive rearing of crops and animals
A reduction in the use of preservatives
Changes in the way official figures are recorded ~ wider range of
illnesses now included in statistics
Increased reporting of cases because of greater public awareness
However, the true extent of the problem is much greater
as many cases go unreported.
PREVENTING FOOD POISONING
Bacteria cause most food poisoning. The
three ways to stop food poisoning are to:
? Stop bacteria getting on to the food
? Stop the bacteria on the food from
multiplying to a dangerous level
? Destroy the bacteria on the food
TEN MOST COMMON CAUSES
OF FOOD POISONING
1.
Food prepared too far in advance.
2.
Food stored at room temperature (i.e. not under refrigeration).
3.
Cooling food too slowly prior to refrigeration.
4.
Not re-heating food to high enough temperature to destroy food
poisoning bacteria.
5.
The use of cooked food contaminated with food poisoning
bacteria.
6.
Undercooking meat and meat products (including poultry).
7.
Not thawing frozen meat and poultry for sufficient time.
8.
Cross-contamination from raw to cooked foods.
9.
Storing hot food below 63°C.
10. Infected food handlers.
CONTAMINATION
BACTERIAL:
Most serious, may lead to food
spoilage and/or food poisoning
PHYSICAL:
Foreign bodies may be:
Dangerous – e.g. glass, metal
Unpleasant – e.g. insect body
Annoying – e.g. string
CHEMICAL:
Pesticides, disinfectants
BACTERIAL GROWTH
Factors influencing bacterial growth:
•
Food
•
Moisture
•
Temperature
•
Time
HIGH RISK FOOD
HIGH RISK FOOD = HIGH PROTEIN FOOD
•
Cooked meat and poultry
•
Meat products (e.g. gravy and stock)
•
Dairy products
•
Egg dishes
•
Fish and shellfish
•
Cooked rice
Foods which are intended for consumption without
further treatment (i.e. cooking).
TEMPERATURE REQUIREMENTS OF REFRIGERATED,
FROZEN AND HEATED STORAGE UNITS
Safety
Safe
73 – 100ºC
Bacterial Action
Most bacteria and
bacterial spores
killed
Cooking temperature Most bacteria die
64 – 72ºC
Keeping food hot
Most bacteria
cannot multiply
Safe
5 – 63ºC
Room temperature
(10 – 36ºC)
Body temperature
(37º)
Warm food
(38 – 63ºC)
Fridges and cold
stores
Bacteria able to
multiply
Most bacteria
unable to mulitply
Safe
Freezers
Dormant – not
able to multiply
Safe
1 – 4ºC
-18 ºC
Conditions
Boiling food and
pressure cookers
Safe
DANGER
Temperature
Above 100ºC
SOURCES OF FOOD CONTAMINATION
MAN:
Nose
Mouth
Bowel
Skin
RAW FOOD:
Meat
Milk
Water
Shellfish
INSECTS
FRUIT &
VEG
FOOD
CONTAMINATION
RODENTS
ANIMALS &
BIRDS
CHEMICALS
FOREIGN
BODIES
DUST
SOURCES, VEHICLES & ROUTES
OF CONTAMINATION
SOURCES
MAN, RAW FOODS, INSECTS, ANIMALS,
RODENTS, REFUSE, DUST, SOIL
HANDS, EQUIPMENT, CLOTHS
VEHICLES
FOOD OR HAND-CONTACT SURFACES
HIGH-RISK FOOD
PROTECTING FOOD AGAINST
CONTAMINATION
•
Get your food from a safe source so that it isn’t
likely to be contaminated in the first place.
•
Avoid contamination by:
Handling food as little as possible
Keeping animals out of food
workplaces
Avoid contamination by:
Making sure raw and cooked
foods are kept separate
Covering
foods
Getting rid of
rubbish carefully
in covered bins
2009 Fat Duck, Bray
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Foodborne illness at
the Fat Duck
• 529 customers eating between 6 Jan & 22 Feb 2009
reporting illness
• Norovirus identified as the agent causing illness in this
outbreak –similar illness among restaurant staff.
• There was substantial transmission of this infection to
diners at the restaurant over a prolonged period.
• The main route of infection is likely to have been
through food consumption although some direct
environmental transmission may have occurred.
• Contamination of other food during preparation may
have contributed to infection of diners.
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THE LAW AND FOOD HYGIENE
FOOD SAFETY LAW
Who is responsible for food hygiene?
• Everybody working with open food
• It is your responsibility to ensure that you are familiar
with the law as it applies in the business in which you
are working
• Food Safety Act 1990
THE LAW AND FOOD HYGIENE
Food inspectors have powers to:
1.
Enter food premises
2.
Inspect food
3.
Take suspect food away and have it condemned if it is
unsafe
The Food Safety Act 1990 ~ Breaking the law can mean:
•
Closure of the business
•
A fine
•
A prison sentence
•
Compensation for customers who have been affected by
the food
HAZARD ANALYSIS CRITICAL
CONTROL POINT (HACCP)
In recent years, food legislation has concentrated on
methods that identify and stop or reduce risks to food
safety.
This is known as hazard analysis.
By law, employers must analyse the food safety hazards
involved in their type of work and take steps to control
these hazards. They must keep a constant check on the
effectiveness of the steps taken and make any necessary
adjustments to the way work is carried out.
Hazard Analysis
Key Steps:
? Purchase
? Receipt
? Storage – ambient/chilled/frozen
? Preparation
? Cooking
? Cooling
? Hot-holding
? Reheating
Documentation
Benefits:
? Assists with legal compliance and ‘due
diligence’
? Provides reference material for training
? Facilitates review
? Avoids confusion
Food Allergens
~1.92m people have food allergy in the
UK (based on population of 63.1m). This
figure excludes food intolerance.
There is no cure
Allergens to name….Dec 2014
Examples – 2018
? In one Asda bakery, staff said an item did not
contain the allergen sesame, when it was in
fact listed as an ingredient for the product on
the store’s website.
? 15-year-old girl died after eating a baguette
from Pret A Manger, which did not specify the
presence of sesame in the sandwich.
? Staff were able to give a general warning that
products may contain nuts or seeds, without
being able to identify specific allergens
contained within the recipe.
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To summarise
It is a management responsibility to
ensure that you provide accurate
information to customer
? ‘Don’t know’ is not an acceptable
response
? If you get it wrong it may be morally
indefensible, you may be breaking the
law and in extreme situations you
could be responsible for a customer
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dying.
?
Any Questions
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