Food Safety and Hygiene Guide

Posted on May 9, 2024 in Biology

FOOD SAFETY AND HYGIENE

Owners/Managers are responsible for ensuring staff are supervised and trained in food hygiene.

Foodborne Illness

Foodborne illnesses are infectious or toxic diseases caused by agents that enter the body through food ingestion. Symptoms, such as vomiting, fever, diarrhea, and stomachaches, are usually noticed a few hours later.

Causes of Unsafe Food

  • Time-temperature abuse: Improper holding temperatures allow bacteria to grow.
  • Cross-contamination: Mixing raw and cooked food can transfer bacteria.
  • Personal hygiene: Poor personal hygiene can contaminate food.

Controlling Risks

  • Keep clean: Maintain a clean work environment and practice good personal hygiene.
  • Separate raw and cooked food: Use separate equipment and utensils for raw and cooked food.
  • Use safe water: Ensure water used for cooking and cleaning is safe for consumption.
  • Kitchen layout: Design the kitchen to prevent cross-contamination and facilitate efficient cleaning.

Individuals at Increased Risk

  • Children
  • Pregnant women
  • Alcoholics
  • Elderly
  • Ill individuals

Important Facts

  • All cutting boards can contain bacteria.
  • Freezing does not kill all bacteria.
  • Organic food can still be unsafe.
  • Always clean vegetables and fruit.

Four Steps to Reduce Food Risk

CLEAN – SEPARATE – COOK – CHILL

UNDERSTANDING FOOD LAW

Food Handler: Anyone who has direct contact with food.

Safety is a priority at every stage of the food chain, from farm to fork. Strict legal controls are in place across Europe to ensure safety, hygiene, and quality.

Food Law

Food Law defines principles and obligations covering all stages of food and feed production and distribution. The EU aims to ensure the free movement of safe food and feed within its borders.

  • Traceability of food and feed products
  • Responsibility of operators
  • Withdrawal of unsafe food from the market
  • Notification to competent authorities

FOOD HAZARDS

Biological Hazards

  • Viruses
  • Bacteria
  • Parasites
  • Fungi

Germs are invisible and can contaminate food. Ill food handlers can also infect food.

Physical Hazards

  • Hair
  • Dirt
  • Broken glass
  • Natural objects (e.g., fish bones)

Examples include finding a piece of glass in a meal or staples in a cake.

Chemical Hazards

  • Cleaners
  • Polishes
  • Machine lubricants
  • Sanitizers

Touching food with dirty hands can introduce chemical hazards.

High-Risk Food

High-risk foods include:

  • Cooked products containing meat, eggs, fish, cheeses, cereals, or vegetables
  • Smoked or raw food (e.g., salmon, ham)
  • Prepared food (e.g., salads, sandwiches)
  • Uncooked or partly cooked food (e.g., pizza, fresh pasta)

MICROORGANISMS (Biological Hazards)

Microorganisms can be good, bad, or dangerous and are found in various environments, including soil, water, animals, and humans.

  • Bad microorganisms: Cause spoilage and make food undesirable to eat.
  • Dangerous microorganisms: Pathogens that can cause illness.

Types of Microorganisms

  • Bacteria: Killed by heat and chemicals. People can be cured with antibiotics.
  • Viruses: Smaller than bacteria and do not reproduce in food. Treatment typically involves rest.
  • Yeast: Larger than bacteria and often used in food production. Some yeasts can cause spoilage.
  • Mold: Visible to the naked eye and typically causes spoilage.
  • Parasites: Small worms that can infect humans, animals, fish, and birds. Treatment requires medication.

Factors Affecting Microorganism Growth

  • Oxygen:
    • Aerobic: Require oxygen to grow.
    • Anaerobic: Grow in the absence of oxygen.
    • Facultative: Can grow with or without oxygen.
    • Microaerophilic: Require small amounts of oxygen.
  • Water: Microorganisms need water to grow.
  • Temperature:
    • Danger zone: 5°C to 63°C (41°F to 145°F), where bacteria grow rapidly.
    • Mesophiles: Grow best at room or body temperature.
    • Thermophiles: Grow best at high temperatures (above 40°C/104°F).
    • Psychrotophs: Grow best at low temperatures (below 25°C/77°F).
  • Time: Bacteria can multiply rapidly, doubling in number every 20 minutes under optimal conditions.
  • Acidity: Most bacteria prefer a neutral pH, while yeasts and molds can tolerate more acidic environments.
  • Light and Chemicals: Ultraviolet light and certain chemicals can inhibit or kill microorganisms.

STORAGE AND SERVICE

  • Do not store or heat food in opened cans.
  • Do not leave silver cutlery on food.
  • Cold food can be left out for 4 hours at or above 8°C (46°F).
  • Hot food can be left out for 2 hours below 63°C (145°F).
  • Keep food at a safe temperature until it is used.
  • Only remove food from its normal temperature once.

4C’S OF GOOD HYGIENE

  1. Cross-contamination: Use separate equipment for different types of food and prepare them at different times.
  2. Cleaning: Clean work areas, food, hands, and equipment regularly. Use gloves and change them frequently.
  3. Chilling: Chill food promptly and store it at appropriate temperatures.
  4. Cooking: Cook food thoroughly to the recommended internal temperatures.

Cleaning: Remove dirt and debris. Disinfecting: Use appropriate disinfectants for food contact surfaces.

COSHH (Control of Substances Hazardous to Health): Ensure cleaning products are safe for use around food.

DESIGNING FOOD PREMISES

  • Kitchen layout: Designate separate areas for cooking, cleaning, and plating dishes.
  • Walls and Ceilings: Use clean, light-colored, and easy-to-clean materials, such as tiles.
  • Ventilation: Install mechanical ventilation to maintain temperatures below 30°C (86°F).
  • Light: Provide sufficient lighting, including natural light where possible.
  • Sinks: Have separate sinks for handwashing and cleaning vegetables, with hot and cold water available.

HACCP (Hazard Analyses and Critical Control Points)

The food sector must operate according to the Codex General Principles of Food Hygiene, which include:

  • Cleaning and Sanitation
  • Maintenance
  • Personal hygiene and training
  • Pest Control
  • Plant and Equipment
  • Premises and Structure
  • Services (Compressed air, ice, ventilation, water)
  • Storage, Suppliers
  • Waste Management
  • Zoning (Space allocation for different types of food)

7 Principles of HACCP

  1. Conduct a hazard analysis.
  2. Determine the Critical Control Points (CCPs).
  3. Establish critical limits.
  4. Establish a system to monitor control of the CCPs.
  5. Establish corrective actions.
  6. Establish verification procedures.
  7. Establish documentation and record-keeping.

HACCP Documentation

  • Assemble a HACCP team.
  • Describe the product.
  • Identify intended use.
  • Construct a flow diagram.
  • Confirm the flow diagram on-site.
  • List potential hazards requiring controls.
  • Determine CCPs.