HYGIENE Flashcards
(73 cards)
1
Q
Importance of hygienic work practices
A
- Hygiene
- High and poor levels of hygiene
- Personal and environmental hygiene
2
Q
Hygiene
A
- refers to the cleanliness of an establishment both personal and environmental.
- food produced within an establishment is reflected by the hygiene of premises and workers.
3
Q
Benefits of high levels of hygiene
A
- quality products
- customer satisfaction
- repetitive business
- high staff morale (wellbeing)
4
Q
Consequences of poor personal and enviro hygiene
A
- reflects badly on an enterprise
- results in a rise in FBI
- customer dissatisfaction
5
Q
Personal hygiene
A
the maintenance of high levels of personal cleanliness and appearance in order to reduce hygiene risks
6
Q
Golden rules of cleanliness
A
- Wear a full, clean uniform & ensure PPE is worn
- Keep hair covered when preparing food. Beard & facial hair = neat and trimmed
- Do not wear jewellery
- Keep fingernails short & clean, no nail polish
- Regularly wash hands using correct procedure
7
Q
Environmental hygiene
A
Effective cleaning of surfaces using appropriate products
e.g decontamination of kitchen equipment
8
Q
What could result in poor enviro hygiene
A
- Poor work practices
- Inappropriate storage & handling of food
- Inadequate and/or irregular cleaning practices
- Unsafe &/or irregular unsound garbage storage
- Inappropriate handling of contaminated kitchen linen.
9
Q
Consequences of poor hygiene work practices for the CUSTOMER
A
- Customer may contract FBI –> physical discomfort
- Customer will have to take time off work and incur medical costs
- Severe cases –> death
10
Q
Consequence for WORKER
A
- Higher absenteeism
- Increased turnover of staff
- Reduced staff morale
- Loss of b
11
Q
Consequence for COLLEAGUES
A
Cross-contamination causing food contamination and possible outbreak of FBI e.g Salmonella
12
Q
Consequence for WORKPLACE
A
- Receive poor WOM
- Decrease in customers
- Loss of revenue
- Increased wastage of stock
- Loss of b
- Name and shamed
- Severe cases –> fines and litigation
13
Q
Hygienic work practices and their purposes
A
- Personal hygiene
- Food prep & storage
- ‘Ready to eat’ food items
- Service of food & Bev
- Linen
- Cleaning & sanitising
- Waste disposal
- Pest control
14
Q
*Hygienic work practices
Personal Hygiene
A
Maintaining high levels of PH
–> bathing,oral presentation, uniform prezo, personal prezo
–> reflects & promotes the enterprises image
e.g hair in meal –> detrimental consequences for b–> WOM
15
Q
*Hygienic work practices
‘Ready to eat’ food items
A
Pre prepared & ready for immediate consumption, common in supermarkets
- -> food must be stored seperatley from raw food
- -> stored above raw food, seperate part of fridge, covered containers
- -> checked regulary, ensure liquids do not drip
16
Q
*Hygienic work practices
Food prep + storage
A
Stock rotation systems = FIFO & LILO
TEMP DZ = 5-60 degrees
Refreezing food safely = chilled items in freezer bag, no longer than 30 mins
Avoid refreezing thawed food = Cook immed after defrosting
Store raw & cooked food seperately =
* different sections of fridge
* raw on bottom
*air tight containers
*labelled
17
Q
*Hygienic work practices
Service of food + bev
A
ALL SERVICE STAFF SHOULD
- wash hands often
- minimise contact w/ crockery,cutlery & glassware
- adhere to strict PH standards
- service areas cleaned regularly
- not attend work if ill
18
Q
*Hygienic work practices
Linen
A
- est outsource their laundry
- ext service turn around linen quickly–> efficient alt for hospo enterprises
- infectious linen must be separated (laundry bag), labelled otherwise linen will become contaminated
19
Q
*Hygienic work practices
Cleaning + Sanitising
A
CLEANING = removal of dirt and debris from utensils, equipment and surfaces.
e.g scraping, rinsing, washing and rinsing again to remove all traces of detergent.
SANITISING = the removal of bacteria using a chemical or heat aid.
e.g sterilising an area using anti-bacterial spray/wipes or sanitising products after cleaning
20
Q
*Hygienic work practices
Pest Control
A
PESTS = cockroahces,flies, weevils, rats = harmful bc they carry bacteria in poo
TO AVOID THEM
- regular cleaning
- removal of scraps & debris
- regular cleaning food storage areas
- treatment from pest control specialist
- no food left out overnight
- repair cracks in floors and walls
- flyscreens
21
Q
*Hygienic work practices
Waste Disposal
A
- rubbish should be handled w/ disposable gloves & secured in garbage bags
- poorly managed waste is an indicator that premises are not being properly maintained
GENERAL RULES:
- line bins w/ garbage bags
- regularly empty internal bins
- use fitting lids
- provide bin for recycling
- clean + sanitising
- always wash hands after dealing w/ rubbish.
22
Q
5 steps of handwashing
A
- remove all jewellery
- rinse hands under WARM water
- lather your hands w/ liquid soap for 20 secs
- rinse hands under warm running water
- dry hands with paper towel & apply a sanitising gel.
23
Q
Facilities 4 effective handwashing
A
- designated handwashing basin
- automated tap e.g foot control, sensor
- liquid soap (no cake soap)
- paper towels - avoid air dryer
24
Q
Why do we wash hands?
A
- prevent bacteria from being transferred (cc,fbi)
- protect customers w/ allergies
- ensure high levels of PH
25
Hygienic wpractices for various job roles & responsibilities within the hospo industry
- food and Bev attendant, food prep, housekeeping, front office
HYGIENE PRACTICES
- PH, handwashing, enviro hygiene, presentation, storage, waste disposal, clean are, sanitising phone
RISK
- cc, FBI, customer dissatisfaction, low staff morale, physical contamination, injury, pests.
26
Food Hygiene
Food hygiene means protecting food from contamination, eliminating bacteria, by cooking through correct processes & storing food in the correct manner
* Perishable, semi-perishable, non-perishable, food spoilage & food poisoning
27
Perishable & Semi-perishable
PERISHABLE
- high risk
- short shelf life
- food likely to decay through taste, texture,smell, colour
e. g fruit & veggies, meat, seafood, dairy
SEMI-PERISHABLE
- medium shelf life
- doesn't require fridge but can spoil
e. g breads,cakes pastries
28
Non-perishable, food poisoning and spoilage
```
NON-PERISHABLE
- long shelf life
- not subject to rapid deterioration
e.g canned foods, rice, pasta
FOOD SPOILAGE
- visible
e.g burnt toast,mould etc
FOOD POISONING
-invisible
-salmonella
```
29
Hygiene hazard
potential problems or dangers that relate to the cleanliness of people and premises.
Includes contamination from equipment, utensils, or food handlers involved in the manufacturing of food products
30
Food hygiene risks
- food in temp DZ
- CC (benches, individuals, utensils)
- thermometers have been calibrated
- use of inferior products
- poor handling practices
- cracked crockery
- thawing food incorrectly
31
-food hygiene risks
Control measures
- food storage @ correct temp, using thermometer gun
- appropriate signage for handwashing
- regular staff training
- cleaning schedules
- employing pest controllers
32
HACCP
Hazard Analysis Critical Control Points
- food safety program designated to eliminate or control food safety hazards
- aims to prevent or control food safety hazards @ critical control points
33
Compliance
| DIFFERENCE BETWEEN AN ACT, REGULATION, CODE OF PRACTICE AND STANDARD
EXTERNAL
ACT=legislation set down by parliament. Acts give general regulation-making powers and allow specific regulations to be made under them
REGULATION= a law, rule or other order prescribed by authority, especially designed to regulate conduct
INTERNAL
CODE OF PRACTICE= made by a business, a set of rules or standards developed in accordance w/ legislation & regulations
INDUSTRY/WPLACE=the required standard or norm within the b or wplace
34
Purpose and intent of national laws
- laws are in place to protect customers, employees, and employers
- regulations are developed by legislative bodies to ensure food that is offered for sale has been transported stored, handled and cooked in a safe manner
- Food handlers must comply w/ minimum standards of hygiene to ensure food is safe for consumption
35
Food production cycle
Purchasing-->transportation --> delivery --> storage --> preperation --> cooking --> serve
36
Food Act 2003 (NSW) (as amended)
Primary law governing food for consumption in NSW
AIM--> protect the health of the public by preventing the sale of unsafe food.
KEY-->offence to sell food that is spoiled, contaminated or inferior
must be safe for human consumption
food handlers must comply with minimum standards of hygiene
37
Food Regulation (2015) (NSW) (as amended)
Underpins the authorities and local councils food regulatory work.
AIM--> reduce the incidence of FBI linked to food sectors within NSW, working closely w/ local councils.
KEY-->FBIs are a disease caused by consuming contaminated food or drink.
38
ANZFS 'The Code'
National law
AIM--> ensure that food that is produced in AU and NZ is safe and suitable for customers to eat.
KEY--> standard for food additives, food safety & labelling and food that needs pre-approval from a certain country/area.
39
HACCP...
1. Conduct a hazard analysis (what)
2. Identify CCP (where in food production cycle)
3. Est critical limits (minimise hazard, strats, control measures)
4. Est monitoring procedures (checking)
5. Est corrective action (changing, reimplementing based on previous, manipulation to success)
6. Est verification procedure (double-checking procedures are effective)
7. Est record-keeping (evidence, dockets, temp log sheets)
40
Ramifications of failure to observe (the laws)
- warning letters
- improvement notices
- prohibition orders
- seizure of food
- penalty notices
- prosecution in court
41
*Role of the NSW food authority & local government regulators
- enforce food legislation
- ensure safety from 'paddock to plate' by applying the 'code'
- local authority enforce this ^^^^
- notify public of food safety risks (product recalls)
- investigate complaints
42
*Wplace policies & procedures related to hygiene, food safety & cleaning ...
- enterprises will train staff on wplace policies & procedures & specific ones dedicated to their duty
e. g housekeeper will not need cooking training
- done through orientation/induction training (why, how, when)
- posters and staff noticeboards provide info regarding standards to ensure safe & suitable food to consume.
43
*Responsibility of FSS
INTERNAL IN B
- re-trained every 5 years = industry current
- trained to recognise & prevent food safety risks
ROLE = prevent customer becoming ill= FBI
44
*Responsibility of food handler
```
INTERNAL & EXTERNAL IN B
- anyone in the food production cycle
MUST: waitress, chef, delivery man, farmer
- wash hands
- maintain health
- PH
- cover sores & wounds
```
45
*Application to a wplace & job role in the hospo industry & daily work activities
Each job role in the hospo industry has specific hygiene-related responsibilities
e.g WAITRESS
must have high PH, clean & well presented uniform, cover sores & wounds etc
46
EHOs
EXTERNAL
ROLE
- monitor laws, assess risks, promote health & enviro practices, develop, regulate and monitor laws
- Investigate complaints
- Ensure food shops follow health regulations
- Risk assessments
- Design & conduct educational programs
- Manage programs to control public health in public health events
- Maintain records, prep stats, write reports, give evidence.
47
*Signs of damaged and deteriorated
DAMAGED
- broken packaging
- dented cans
- soggy packaging e.g canned foods,box of cereal
DETERIORATED
- change in senses
* colour, texture, taste, smell
e. g milk=lumpy, apple=rotten
48
*Signs of spoiled + out of date
SPOILED
- visible contamination>still edible>not in prime condition
- senses
e. g burnt toast, stale chips, mouldy bread.
OUT OF DATE
Best before= best condition, optimal quality before
Out of date= perishables, do not eat e.g fresh produce, meat.
49
CONTAMINANT
- the bacteria itself
- what causes the contamination
- what renders the food unsuitable
- microbiological, physical or chemical
e. g contaminant = nail in food
50
CONTAMINATION
- the exposure of food to a microbiological, physical or chemical substance
51
CROSS-CONTAMINATION
the transference of bacteria from person to food, environment to food, food to food, resulting in FBI.
e.g food to food, direct contamination, raw food dripping
52
POTENTIALLY HAZARDOUS FOODS
Foods highly susceptible to bacteria growth, resulting in FBI
e.g
53
Contaminant = PHYSICAL
Foreign substance that come into contact with food during the food production cycle.
e.g nail, hair, jewellery, bandaid
54
Contaminant = CHEMICAL
Presence of chemicals in food
| e.g cleaning agents, pesticides, insecticides
55
Contaminant = MICROBIOLOGICAL
Naturally poisonous foods
| e.g shrooms, moulds, yeasts
56
*Conditions conducive to food spoilage > BACTERIA
```
For bacteria to grow> FATTOM
F= Food
A= PH, acid levels
T= Time, 2/4 hr rule
T= Temp, 5-60*
O= Oxygen, air-tight containers
M= Moisture
```
- Bacteria can't survive in temp DZ
- Change in senses
57
Food allergy
overreaction of a person's immune system
| The body sees it as harmful
58
Common allergens
shellfish, peanuts, tree nuts, soybeans, eggs
59
Common symptoms
Hives, swelling, inflammation, redness, anaphylaxis
60
Emergency responses
- Adrenaline - EpiPen
- Antihistamine
- Ambulance 000
61
Consideration in selection of foods, strategies to avoid allergic reactions
- colour-coded chopping boards
- cleaning surfaces
- using gloves > allergies
- prep food safely
- communication between front & back of house
62
FBI
Illnesses transmitted to people by eating food that is contaminated
63
Causes of FBI
CC & Incorrect storage and handling procedures
- consumption of food w/ chemicals due to inadequate washing
- food sitting in temp DZ
- naturally poisonous foods
- Incorrect storage > potatoes if exposed to light can turn green > toxic
- not following FIFO & LILO
- incorrect use of chopping boards
64
E.COLI
| water one
Transmitted through contaminated water, food or contact w/ people or animals.
SYMPTOMS= nausea, diarrhea, fever
CNTRL STRATS= PH, cooking food through, reputable suppliers
65
SALMONELLA
| chicken one
Transmitted through uncooked poultry, eggs, contaminated fruit & veggies.
SYMPTOMS= nausea, vomiting
CNTRL STRATS= wash hands, keep food separated, cook thoroughly
66
STAPHYLOCOCCUS AUREUS
| human one
Spread by contact w/ an infected person e.g sneezing, droplets. found in non-acid, moist foods e.g meat, dairy, cream-filled bakery goods, eggs.
SYMPTOMS= LBP, nausea +vomiting
CNTRL STRATS= PH, wash hands, cover wounds
67
ROTAVIRUS
| child one
- Most common in children
- Virus in poo
- Spread by hand to mouth contact
- Not washing hands after toilet/diaper
SYMPTOMS= fever, vomiting, watery diarrhea
CNTRL STRATS= wash hands, PH, vaccine.
68
* Hygienic work practices to minimise contamination & illness for
FOOD HANDLER
```
ROLE
- follow cleaning schedules
- store equipment correctly
- Must wear a uniform to prevent hazards
OBLIGATIONS
- Ensure food is prepped & stored safely for customers
- Aware of food hazards
- Comply w/ laws
```
69
* Hygienic work practices to minimise contamination & illness for WPLACE
- initiate cleaning schedules
- organise
- proactive in situations
- set standards
70
* Purpose and importance of reporting
- so corrective action can then take place
- reporting is all staff responsibility
- supervisors/managers ensure everyone is trained > up to date > re-train regularly
71
WHAT TO REPORT
```
FOOD HAZARDS & ASSOC HYGIENE RISKS:
- unable to control temperature
- rate of cooling > thermostat broken
POOR HYGIENE WPRACTICES:
PH, wash hands
UNSAFE WPRACTICES W/ FOOD:
leaving food to cool overnight
PERSONAL HEALTH ISSUES:
don't go to work
INCIDENTS OF FOOD CONTAMINATION:
don't distribute or sell > notify someone
```
72
FORMAL
written, HACCP
73
INFORMAL
letting appropriate person know e.g team leader, supervisor, HSR rep & manager.
