Safety Flashcards
(10 cards)
Food safety responsibilities of employers
Provide training-
Ensure all staff receive appropriate food hygiene training relevant to their role (e.g. food handlers must understand cross-contamination, temperature control, etc.).
Implement food safety procedures-
Use systems like HACCP (Hazard Analysis and Critical Control Points) to identify and manage food safety risks.
Supply proper equipment and facilities-
Provide handwashing stations, sanitizers, protective clothing (e.g. aprons, gloves, hairnets), and equipment in good working order.
Monitor food safety standards-
Regularly check things like fridge/freezer temperatures, food expiry dates, and cleanliness of equipment.
Responsibilities of employees
Store food safely-
Keep foods at correct temperatures and use appropriate containers or wrapping.
Follow hygiene procedures-
Wash hands regularly, wear clean protective clothing, and maintain personal cleanliness.
Prevent cross-contamination-
Keep raw and cooked foods separate and use designated equipment for different food types.
Stay home if unwell-
Avoid handling food when suffering from illnesses that could spread (e.g. diarrhoea, vomiting, or infections).
Personal hygiene rules
Wash hands thoroughly and regularly-
Hands easily transfer bacteria between foods and surfaces. Wash with warm water and soap for at least 20 seconds dry hands with disposable paper towels, not tea towels.
Wear clean protective clothing and tie hair back–
As Clothes and hair can carry dirt and bacteria. You should wear hair nets, toques and knee length cotton apron.
Keep nails short and clean –
avoid nail polish or false nails as can cause physical contamination.
No jewellery –
Can trap dirt and bacteria or fall into food. except plain wedding bands (reduces risk of contamination).
Ways to Prevent Cross-Contamination
Use separate equipment –
Such as colour-coded chopping boards as raw foods like meat and poultry can carry harmful bacteria like salmonella and E. coli.
For example Red for raw meat, Blue for raw fish, green for fruit and veg and brown for root vegetables.
Store food correctly –
raw meat on the bottom shelf, cooked and ready-to-eat foods above. And raw meat juices can drip and contaminate ready-to-eat foods.
Cover all food-
Prevents contamination from hands, pests, and airborne bacteria by using things like cling film, lids and containers
Wash hands thoroughly and regularly-
Hands easily transfer bacteria between foods and surfaces. Wash with warm water and soap for at least 20 seconds.
Waste Disposal
Why it matters-
Improper waste disposal attracts pests, causes contamination, and spreads harmful bacteria, leading to food poisoning, health code violations, and reputational damage.
Key Principles of Safe Waste Disposal-
Use appropriate bins-
Use lidded, preferably pedal-operated bins to prevent pests, smells, and bacteria spread.
Empty Bins Regularly-
Empty bins daily or more often if they overflow or smell. Overflowing bins attract pests, encourage flies, and cause liquid waste leakage.
Handle Waste Safely and Hygienically-
Wear gloves when handling waste or cleaning bins. Wash hands before touching food or equipment after handling waste. Change contaminated gloves or aprons immediately.
Clean and Disinfect Bins Thoroughly-
Wash and sanitise bins regularly to prevent bacteria growth, cross-contamination, and bad odours.
Poor food safety Implications for Consumers
Food Poisoning-
Caused by bacteria such as salmonella, listeria and bacillus cereus. Particularly dangerous for young children, elderly and pregnant women.
Long-Term Health Problems-
Some foodborne illnesses can cause kidney failure, IBS and in some cases death.
Loss of Trust in Food Establishments-
A consumer who becomes ill due to poor hygiene or contamination is unlikely to return. social media can spread negative reviews, damaging a business’s image.
Poor food safety Implications for food businesses
Legal Consequences-
Breaching food safety laws can lead to Fines, Closure of business
And Legal prosecution under the Food Safety Act 1990.
Loss of Reputation-
A single food poisoning incident can damage public perception.
Negative media coverage can discourage customers and harm long-term success. And Star ratings (e.g. food hygiene rating schemes) will drop, reducing customer confidence.
Example: A takeaway receives a 1-star hygiene rating, causing regular customers to stop ordering.
Financial Loss-
Loss of sales due to Bad publicity, Temporary closure and Compensation claims from affected customers
Level 1 food hygiene training
Staff not directly involved in food preparation, but who work around food such as Waiters, bar staff and delivery drivers.
They should have Basic food safety awareness, Personal hygiene (e.g. handwashing, wearing clean clothing) and Understanding cross-contamination risks.
Level 2 training
Anyone who handles, prepares or cooks food such as chefs, bakers and deli staff.Covers correct food staprhe and temp control, prevention of cross contamination and pest control basics. Important as These staff members directly handle food that the public will eat. Mistakes can cause serious illness and legal consequences.
Level 3 training
Supervisors, managers, and business owners in the food industry. Such as head chefs, catering mangers and kitchen supervisors.
Covers managing staff hygiene and food handling procedures, risk assessment and advanced allergen control and food labelling laws.
Important as These roles are legally responsible for ensuring their team follows food safety laws. They need to train, monitor, and correct staff practices to avoid prosecution or public health issues.
