Introduction to Food Hygiene

All objectives to be prefixed by the words; The expected outcome is that the course participant is able to:

General Introduction

• Understand the benefits of high standards of hygiene within food premises

• Understand the main requirements of food safety legislation.

• Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination.

Bacteria

• Explain what bacteria are, their shape and size and where they may be found.

• Understand that not all bacteria are harmful.

• Explain how bacteria multiply and how time and temperature affect multiplication.

Causes Of Food Poisoning

• Explain how food poisoning may be caused.

• Describe the main sources of food poisoning and physical contaminants, including allergens.

• Describe the symptoms of food poisoning.

• Describe the common kinds of physical, chemical and allergenic contamination.

 Preventing Food Poisoning

Describe simple measures to control hazards and prevent food poisoning by: 

• Protecting food from the risk of contamination

• Preventing bacteria from multiplying

• Destroying bacteria in food

Personal Hygiene

• Explain how high standards of personal hygiene for food handlers can be achieved.

• Explain when food handlers should wash their hands and describe acceptable methods of hand washing.  Explain the need for detectable waterproof dressings to cover cuts and sores.

• Explain the need for clean protective clothing.

• Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.

• Explain that problems can occur with the wearing of jewellery and nail varnish/gel.

• Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. Explain that this is a legal requirement

Cleaning And Disinfection

• The legal and moral reasons for cleaning and disinfection.

The meaning of the following terms:

• Contamination and cross-contamination

• Cleaning

• Disinfection

• Detergent

• Disinfectant

• Bactericide

• Bactericidal detergent/sanitiser

• Sterilising

• Contact time

• Dilution rates

• Clean as you go

Safe Handling And Storage

• Explain the need to avoid unnecessary handling of food.

Describe safe systems for the preparation, storage and handling of food by:

• Avoiding unnecessary handling of food

• Not preparing food too far in advance of serving

• Keeping perishable food either refrigerated or piping hot

• Keeping raw and cooked food strictly separate

• Properly reheating food f. Cleaning as you go

• Effective cleaning and disinfection

• Safe disposal of refuse and waste food

• Awareness of the signs of pests found in food premises