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Extra resources for CTH Food Hygiene, Health and Safety
29 FOOD HYGIENE, HEALTH AND SAFETY SELF-TEST ANSWERS 1 2 Mould growth, slime, discolouration, change in texture Infected food handlers, storing food at the incorrect temperature, not reheating food to the right core temperature, undercooking 3 Hair, glass, plastic, wrapping material, wood, dead insects 4 By not washing hands, coughing/sneezing over food, infection, not wearing protective work wear 5 To avoid bacterial growth, or cooking to kill harmful bacteria, keep food out of the danger zone 6 When cleaning floors or potential risk of injury to customer 7 Importance of hand washing, separation of raw/cooked foods during food preparation, reporting of infections/illnesses, good personal hygiene, HACCP compliance 8 Follow cleaning schedule, use hot water, clean from top down, change water when dirty, allow equipment to air dry, and use the appropriate chemical for the job, store chemicals away from food, use separate cloths/equipment for different areas to be cleaned 9 Temperature (37°C), time, nutrients, moisture, neutral PH, aerobic/anaerobic 10 In the lower part of the chiller, covered, with adequate time for defrosting before use, minimum 24 hours 11 Pickling, drying, vacuum packing, sterilisation, UHT, pasteurisation, salting, canning 12 Separate and adequate size storage, well ventilated, ability to store goods off the floor, suitable impervious racking/shelving, clean and well lit 13 Inform supervisor, remove foods to another fridge/destroy foodstuffs 14 Thorough cooking, heat processing, irradiation, chemicals 15 Work preparation surfaces, fridge/freezer door handles, utensils 16 When using chemicals, ground maintenance work, high visibility in an area with vehicles, ear defenders in a noisy environment 17 Wear PPE, read label and follow manufacturer’s instructions, use chemicals in well ventilated areas, only use them if you have been trained 18 Screening at windows/doors, keeping food covered, ensuring waste is disposed of and bin lids are secure to discourage infestation, clear away food debris from kitchen floor, insectocutors 19 Remove loose debris, wipe dry, use detergent, leave sanitizer for 30 seconds or longer, spray correctly – diluted sanitizer onto work surface 20 Inhalation can damage airways and bring on an asthma attack, mixing chemicals can give off toxic fumes and cause an explosion, if swallowed can be poisonous, skin irritation and burns 21 Minimise opportunity for shelter/harbourage, remove food debris from kitchen at night, employ a pest control contractor, clean up spillages 22 Read ingredient list, wash hands regularly, store food separately, use dedicated utensils/equipment, give customer accurate information about products on menu, storage, prepare in separate areas if possible 30 1: INTRODUCTION TO FOOD SAFETY ANSWER TO ACTIVITY 1 Purchase food from reputable suppliers Keep food covered Store food in dedicated food containers when decanted Ensure food handler is not infected Hand washing regularly throughout the food production and service chain Store chemicals away from food supplies Dedicated colour-coded chopping boards and utensils for each type of food preparation Protective work wear for food handlers Not wearing jewellery in the food environment Prevention of pests/infestation Ensure raw food is kept away from cooked food during preparation Store raw foods below cooked foods in the chiller unit Do not allow unauthorised people to the food preparation areas 31 FOOD HYGIENE, HEALTH AND SAFETY 32 CHAPTER 2 HACCP (Hazard Analysis Critical Control Point) Chapter objectives In this chapter you will learn to Identify the hazards involved in the food chain Understand how these can be controlled and monitored Recognise the importance of documented records and systems Topic list What is HACCP?
Cleaning schedule documentation will assist in supporting the ‘due diligence’ defence process. Customers expect a clean and hygienic operation and can easily assess the hygiene controls by their first impressions. In the front of house areas, that can be observed by the customer, it will be the general cleanliness of the crockery and cutlery, chairs, tables and service areas that are most likely to create impressions in the customer, favourable or otherwise. Quite often customers will judge the cleanliness of the premises by the hygiene of the toilet areas!
Although monitoring may include visual observation, it is important that there is documented evidence of what has to be controlled, how the monitoring process is undertaken, who the designated person is responsible for the procedure, when and where the actions take place. 5 Implementation of corrective actions If a critical limit is breached, corrective action needs to be immediately taken. An example may be the continuation of heating food to the required temperature, or may involve rejecting food that does not have the required date coding.
CTH Food Hygiene, Health and Safety by BPP Learning Media