hygiene Flashcards
(43 cards)
1
Q
importance of hygienic work practices
A
- Reduce food borne illnesses/ food poisoning
- Prevent cross contamination
- Minimise pests/ rodents
- Prevent name and shame list - ensure business reputation is upheld
- It is a law (legislation)
- Customer expect it
2
Q
Consequences of poor hygienic work practises:
A
Customer • Food poisoning • Illness • Allergic reactions Worker • Loss of jobs • Higher staff absenteeism • Increased staff turnover • Staff may be fired • Staff warnings may be issued if procedures are not followed Workplace • Business shut down • Loss of reputation • Name and shame list • Fines • Increased wastage • Increased costs • Pest infestation
3
Q
What is personal hygiene
A
- An individual’s own hygiene
- Showering daily
- Wearing deodorant
- Wearing a clean uniform
- No jewellery
- Hair tied back
- No artificial nails or polish
- Washing hand thoroughly and use of gloves
4
Q
Food Preparation and storage
A
- Workspaces and equipment clean and sanitised before, during and after working with food
- Storing food away from the danger zone (5-60)
- Containers with lids and labels
- Shelving; layers of fridge- raw on bottom, cooked on top
- Heavy food/supplies/containers on bottom shelf
- Stock rotation: FIFO - first in first out
- Storerooms and coolrooms must be clean
5
Q
‘Ready to eat’ food items
A
- Presented on clean serving ware free of chips or cracks
- Chips/cracks = harmful bacteria hard to remove (causes food poisoning)
- Food prepared earlier needs to be in an environment that will not cause it to become hazardous
- Eg. Bain-marie keeps food above 60 C
- Time should be monitored
6
Q
Service of food and beverages
A
- No touching tines of forks
- No touching blades of knives
- Wine glasses held by stem
- Takeaway in clean containers/wrappings
- May have to wear cotton gloves to minimise contact
7
Q
Linen
A
- Napkins, dishcloths, tablecloths, bar mats and cleaning cloths
- Cleaning linen and table linen NOT MIXED
- Dirty linen and clean linen NOT MIXED
- Dirty linen handled with gloves and placed in a cloth bag
- Store fresh linen in a clear dry cupboard
8
Q
Cleaning and sanitising
A
- Cleaning = remove dirt, food scraps and dust
- Sanitising = reduce bacteria to a safe level
- Sanitise = spray, hot water 60 degrees sanitises equipment
- Cleaning always takes place before sanitising
9
Q
Waste Disposal
A
- Handler needs to wear gloves and wash hands thoroughly before/after the task
- Garbage removed regularly before it becomes a health hazard
- Recycle/compost = environmentally friendly
- Wash bins and liners in bins
- Glass- wrap in paper bag to dispose
- Reduces pests, vermin
10
Q
Pest Control
A
- Hygiene hazard
- No unsealed food items or scraps in bin at end of shift
- Fix broken tiles, window screens, visible wall cracks
- Wash floors
- Pest control sprays/ services
11
Q
Hand washing + 6 step technique
A
- ONE OF THE MOST EFFECTIVE AND VALUABLE MEANS OF PREVENTING CONTAMINATION
- Hands washed when preparing, cooking, handling and serving food
- Washed after going to the toilet, handling raw eggs meat or poultry, smoking, sneezing, coughing and touching the face or hair
- Designated hand washing sink with warm running water, soap and air dryer/single use paper towels
- Process:
1. Wash with warm running water
2. Lather with soap
3. Scrub for min 20 seconds
4. Rinse under running water
5. Dry with clean paper towel or air dryer
6. Turn off water using paper towel
12
Q
Factors affecting food safety: Handling foods and beverages
A
- Gloves worn when handling food to prevent contamination
- Gloves changed every time they become contaminated
- Correct food handling procedures should be followed
13
Q
Factors affecting food safety: Surfaces
A
- Food prep: Chopping boards, utensils, cookware, serving ware, storage containers, plastic wrap, bags, foils and napkins
- Surfaces may be present with a food safety risk if they come into contact with dust, food scraps or unclean surfaces
- Chopping boards are colour coded to help prevent contamination
- white; dairy and bakery goods
- green; fruit and vegetables
- yellow; poultry
- red; raw meat
- brown; cooked meat
- blue; seafood
14
Q
Factors affecting food safety: Personal hygiene
A
- Poor personal hygiene presents a risk to the food being prepared
- Bacteria can be transferred
- Good hygiene; clean uniform, hand washing, clean shaven, no jewellery
- Not wearing uniform to and from work to prevent contamination
15
Q
Factors affecting food safety: Personal health issues
A
- Anyone working with food who is suffering an infectious disease is legally required to report it to their employer
- Illnesses can be transferred through touch, air and saliva
- Cuts and abrasions must be reported
- Cuts must have a blue band aid or other bright colour; gloves must be worn to eliminate wounds coming into contact with food
16
Q
Factors affecting food safety: Environmental hygiene
A
- An environmental hazard results from failure to maintain clean premises (floors, sinks) and equipment (utensils, appliances)
- If kept unsanitary; pests, insects and vermin occur
- Regular removal of garbage
17
Q
Factors affecting food safety: Work Practices
A
- Establishments will have procedures about food handling
- If procedures are not followed; food safety may be at risk
- Examples; wearing gloves, coloured chopping boards, holding cutlery by handles, removing aprons when going bathroom
18
Q
Eliminating and minimising hazards:
A
- Establishment needs to anticipate where hazards could occur and either eliminating or minimising these
- Training staff minimises food safety hazards, they know why they are performing a task and consequences that occur if they don’t do it
- Eg Cross contamination = implement appropriate control measures such as uniform and personal hygiene standards, environmental hygiene standards and practices, food prep and handling procedures
19
Q
Hazard Analysis and Critical Control points (HACCP)
A
A method of ensuring food safety with the aim of preventing food hazards
- Gives staff confidence that food is safe to eat
- Analyse from the arrival, to storage, to preparation, to cooking and service
- At each step of the production of the dish, control measures are put into place to prevent hazards from contamination
20
Q
7 principals of HACCP + description
A
- Conduct a hazard analysis
Develop a list of hazards
- Conduct a hazard analysis
- Identify critical control points
Control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
- Identify critical control points
- Establish critical limits
A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP
- Establish critical limits
- Establish monitoring procedures
Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.
- Establish monitoring procedures
- Establish corrective action
prevent foods which may be hazardous from reaching consumers.
- Establish corrective action
- Establish verification procedures
Evaluating whether the facility’s HACCP system is functioning according to the HACCP plan. Initial validation of the HACCP plan to determine that the plan is scientifically and technically sound, that all hazards have been identified and that if the HACCP plan is properly implemented these hazards will be effectively controlled.
- Establish verification procedures
- Establish record keeping and documentation process
21
Q
Work practises associated with HACCP:
A
- Temperature checking raw ingredients as they are received
- Conducting visual inspections of fruit and veg to ensure no pest infestation
- Performing stock rotation (FIFO) to prevent stock from going out
- Using timers and recording display times for food waiting to be purchased
- Thermometer to check the internal temperature of cooked meats
- Filling in cleaning rosters and sign off sheets
22
Q
Signs of damaged, deteriorated, spoiled or out-of-date food
A
- Bruising, wilting, or damage to the skin or leaves of vegetables
- Over-ripening of fruits such as berries and stone fruits
- Blue, blue, green or white mould
- Slimy feel on products such as bacon or ham
- Unpleasant or unnatural smell such as “off” meat
- Damaged or opened packaging, broken seals on bottles
- “Blown” or dented cans and bottles
- Unfamiliar textures; lumpy yogurt
23
Q
Define: Contaminant, Contamination, Cross-contamination, Potentially hazardous food
A
- Contaminant: substances that make something less pure or make it poisonous
- Contamination: action of making something impure or harmful
- Cross-contamination: occurs when harmful bacteria or allergens are spread to food. They might be transferred from other food, surfaces, hands or equipment
- Potentially hazardous food: may have naturally occurring bacteria already within them. Some foods are considered high risk because they are high in protein and high in acid.
24
Q
Causes of contamination:
A
Physical: - hair, chips of nail polish, rubbish from packaging, dust and insects
Chemical: caused by failing to thoroughly wash fruit and vegetables before preparation, or not following cleaning procedures - e.g. using sanitiser spray near uncovered ready-to-eat food
Microbiological: -may be present in the food already, r may have been introduced through poor hygiene and food handling procedures + bacteria that causes illness; toxin or poison produced by bacteria
25
Common food allergens:
* An allergen is a substance that causes an allergic reaction
* Most common food allergens are eggs, fish, milk, nuts from trees (hazelnuts, walnuts, almonds and brazil nuts), peanuts, shellfish, sesame seeds, soy products, wheat.
26
Conditions that lead to food spoilage and contamination
* Contaminants thrive in conditions where there is a food source that supports growth
* High in moisture
* Protein-rich
* Stores in the danger temperature (5-60) for more than 2 hours
* Exposed to oxygen
* Most bacterial contaminants require oxygen to survive
27
Define food-borne illness:
* Referred to as food poisoning
* Illness caused by consuming food that has been contaminated by pathogenic bacteria or viruses
* Be caused by consuming naturally poisonous foods, or chemicals
28
Causes of food-borne illness
* Consumption of bacteria such as E. coli, listeria and salmonella
* Consumption of food that has been in contact with a carrier of a virus
* Consumption of toxins; poisons produced by bacteria that causes the illness
Cross contamination, Incorrect storage and food handling, Naturally poisonous foods
29
Illnesses and symptoms (Duration, symptoms, foods that contain contaminant)
Bacteria
E. coli = lasts 2-10 days, symptoms: Diarrhoea, abdominal cramps, foods that contain contaminant: improperly cooked beef, unpasteurised milk and juice, contaminated water
Salmonella = lasts 6-72 hours, symptoms: Headache, fever, abdominal cramps, nausea, vomiting, foods that contain contaminant: undercooked poultry, raw eggs, sprouts
Viruses
Hepatitis A = lasts 2-7 weeks, symptoms: Jaundice, fatigue, loss of appetite, nausea, foods that contain contaminant: raw or poorly cooked seafood harvested from contaminated water, ready-to-eat food contaminated by infected water
30
Hygienic work practises to minimise contamination and illness
Employee:
• Must follow the establishments policies and procedures
• Adhering to uniform requirements, wearing gloves, following cleaning rosters and cleaning procedures
• Monitoring critical points in the production of dishes where contamination is most likely
Workplace procedures:
• Procedures to prevent contamination should be clearly stated in the establishments policy documents, and all staff should be aware when employed
• Uniform standards; wearing uniform to and from work
• Wearing PPE (personal protective equipment) such as hairnets, gloves and aprons
• Rules on facial piercings, jewellery and nail polish
• Indicating who is responsible for recording temperature checks, cooking times, display times, cleaning, storage of received goods
31
Difference between an act, regulation and code of practice & standards:
* Act: a law or legislation passed by government
* Regulation: contain guidelines outlining the behaviour required to achieve compliance
* Code of practise: include written details on how to carry out a certain task in a safe or ethical manner
* industry/workplace standards: published documents that set out specific procedures and guidelines to ensure consistency of products, services and systems
32
Food Act 2003 (NSW)
* The primary law governing food for human consumption in NSW
* Ensure food for sale is both safe and suitable for human consumption
33
Food Regulation 2015 (NSW)
* Supports the regulatory work of the NSW food authority and its aim to reduce food borne illnesses
* Provides more detailed information regarding the guidelines hospitality establishments must follow to ensure high levels of food safety
* Sets minimum standards the food industry must meet
* Focuses on foods and groups of people who are at high risk of food-borne illnesses
* Has the power to inspect food premises to ensure they are complying with the food act 2003
* Specifically aims to reduce the incidence of food-borne illness
34
• Australia New Zealand Food Standards Code
* Code ensures that food in australia and new zealand is safe and suitable for consumers to eat
* Includes minimum standards for food additives, food safety and labelling, and food that need pre-approval such as genetically-modified food
* Responsibility of state and territory departments
* All manufacturers must comply with the cleanliness of premises and the equipment used to manufacture food
* Main aim: ensure food is safe to eat, correct labelling and packaging of food, and it’s safe storage
35
Consequences of not complying to acts or legislations or codes
* A verbal or written warning
* A penalty infringement notice; fine
* An improvement notice requiring changes to be made within a certain time period for reinspection
* A prohibition notice; court action
36
Role of the NSW Food Authority and local government regulator in food safety
* Ensures effective food safety and food quality management
* Aims to reduce the incidence of food poisoning
* Local governments are responsible for monitoring the compliance of food business in their area
* Councils employ environmental health officers (EHO’s) whose role includes the inspection of food premises
* Issue warnings and improvement, penalty or prohibition notices and provide reports to the NSW food authority
* The NSW food authority publishes names of establishments that have breached NSW food safety laws on (name and shame) register
37
Food safety program overview
* A written document that describes how a food business will manage the food safety hazards associated with its food handling activities
* Food safety program consists of HACCP plan
* Examine all sectors of food handling and service in the business
* Food types and customer groups who are deemed to be particularly vulnerable to hazards - aged care, hospitals and childcare
* Procedures for staff training, maintenance and pest control schedules, cleaning rosters, and document registers and templates
* Identify as many food safety breaches as possible before they occur and manage them
38
Workplace policy and procedures:
* Establish procedures and policies according to their food safety program
* May include requirements;
* Wearing hairnets at all times
* Regularly checking temperature on food display
* Carrying out rostered cleaning duties
* Reporting illnesses
* Businesses establish consequences for failure to meet requirements
* Employment warning, stating that they are not performing according to the agreed procedure
39
Food safety supervisor and food handler responsibilities:
* Food standards code requires an employer to appoint a food safety supervisor
* Their role is to supervise staff and manage the establishments food safety plan
* The food safety supervisor must be up to date on all food safety compliance matters; have completed a food safety supervisor course
40
Formal reports
* Formal reports are written after an inspection by the EHO
* These provide a summary of both good and bad results and details regarding how any issues should be solved and when they need to be solved by
41
Written reports:
* A customer may provide a written letter of complaint
* HACCP- have many reports that provide evidence of ingredient inspections on arrival, temperature checks, cleaning checklists
* Anaphylaxis incident may require staff to write a detailed report
* An incident report such as a staff member become ill during a shift and being sent home
42
Verbal reports:
* When an incident need reporting immediately, verbal reports are often provided
* E.g. customer complaining about meal being undercooked, issue needs to be resolved immediately and then the issue would be followed up with a written report to later investigate if the issue is resolved
43
Informal reports:
An informal report might involve adding an item to a whiteboard order list for future purchase because stocks are running low
