1. Basic Food Safety Training
 Food Hygiene.
 Food poisoning and high risk foods.
 Bacteria.
 Personal Hygiene.
 Temperature Control of Food.
 Holding, display, service and preservation.
 Cross contamination .
 Other Requirements to Keep Food Safe.
The minimum requirements for hygiene
training at Level 1:

2. Promoting Safe Food Through TrainingTHE
NATIONAL
HYGIENE
PARTNERSHIP
Supported by the Department of Health and Children and by the Food Safety Authority of
Ireland
1.Food Hygiene
2008

3. Incidents Of Food Poisoning
a

4. Activity
 What are the Costs / Outcomes of Food
Poisoning in an Organisation?
 1.
 2.
 3.
 4.
 5.
 6.

5. The Costs of Poor Hygiene
 Legal actions
 Food wastage
 Hospital and Medical Costs
 Cost of investigating a food poisoning outbreak
 Increased insurance costs, loss of business and lower
profits
 Adverse publicity, being named and shamed, product
recall and damage to the food sector

6. Activity
 What specific benefits will managing food
safety have on your business?

7. The Benefits of Good Hygiene
 Satisfied customers and enhanced reputation
 Increased business and profits
 Increased shelf-life of foods
 Compliance with legislation
 Good working conditions
 Improved staff morale and lower staff turnover
 Maintaining Ireland’s reputation for producing good quality,
natural and wholesome food

8. Activity
 What is Food Hygiene?
 1.
 2.
 3.
 4.

9. Definition
 All measures necessary to ensure the safety,
soundness and wholesomeness of foodstuffs
and includes preventing contamination by
foreign bodies, poisons and harmful or
spoilage bacteria.

10. Review
Quiz


11. 2. Food poisoning and high risk
foods

12. Symptoms
 Have you ever had food poisoning?
What were the symptoms?

13. Characteristics of Food Poisoning
 Incubation period: 1 to 72 hours since eating contaminated
food
 Duration: 1 to 6 days - or longer
 Symptoms include:
- vomiting
- diarrhoea
- nausea
- abdominal pain
 Hospitalisation may be necessary
 Death is a possibility

14. Definitions
 Food Safety
 Contamination- A, B, C, P
 Allergens
 Bacteria
 Chemicals
 Physical Objects

15. Food Poisoning is Caused By
1. Bacteria
 Viruses
2. Chemicals
 Cleaning Fluids
 Fertilizers

16. Food Poisoning is Caused By
3. Physical Objectives
 Metals / Nuts / Bolts
 Nails / Hair
 Poisonous Plants
4. Allergies : Allergic reactions to foods
 Cereals / Shellfish
 Nuts / peanuts / soybeans
 Eggs / Diary Products
 Sulphites
 Some fruit and vegetables

17. Common Sources of Food Poisoning
Dairy Products
Fish and Fish
Products
Cook-Chill or
Cook-Freeze Meals
Poultry
Products
Meat and Meat
Products

18. Incidence of Food Poisoning
 Potential for Food Poisoning
 Contaminated Food
 Perishable Foods
 Untrained Staff
 Poor Hygiene Procedures

19. Ready-to-eat foods are high risk
foods
 Shellfish, cooked & raw (such as oysters)
 Fish, cooked & raw (such as squid)
 Meat, raw (such as steak tartar)
 Cooked meat or meat products
 Cooked poultry or poultry products
 Cook-chill or cook-freeze meals
 Gravy & stock
 Milk & milk products
 Egg products
 Cooked rice & pasta

20. 10 Most Common Causes of Food
Poisoning
1. Preparing food too far in advance
2. Storing raw food at incorrect temperatures
3. Incorrect cooling of food
4. Incorrect heating of food
5. Bought in food contamination

21. 10 Most Common Causes of Food
Poisoning
6. Inadequate cooking of meats / poultry/ fish
7. Frozen food not fully thawed
8. Cross contamination of cooked food by raw food
9. Holding hot and chilled food at incorrect
temperatures
10. Contamination of food by food handlers

22. Review
Quiz

a

23. 3.Bacteria
a

24. Bacteria
Basic Microbiology Food Poisoning & Food
Borne Disease

25. What are Micro-organisms?
Benefits Difficulties
Bacteria: Used to make cheese &
yogurts.
Helps food digestion
Can spoil foods
Can cause food poisoning
Fungi: Some are poisonous
e.g. some species of mushroom
Yeast: Used to make bread and
alcoholic beverages
Can make fats ,wine, cider, beers rancid
Moulds: Used as an antibiotic e.g.
Penicillin.
Can spoil food - e.g. green mould adds
flavour to cheese
Viruses: can cause illness

26. Bacteria Characteristics
Rod-shaped cells
Clostridium
perfringens
Spiral-shaped cells
Campylobacter jejuni
Round cells
Staphylococcus
aureus
• Bacteria are almost everywhere:
on plants, animals, humans, in the air, in water, in soil
• Pathogenic bacteria usually do not change the colour, taste,
smell, texture or appearance of food

27. Conditions for Bacterial Growth
Bacterial
Growth
Time
Warmth
Oxygen
Food
Moisture
TWO FM

28. Bacteria Need Food
 Meat
 Poultry
 Eggs
 Dairy products
i.e. perishable food
What term would you give to these foods?
Bacteria grow best on high protein food such as:

29. Bacteria Need Moisture
 Foods such as poultry, meat and dairy products
contain water
 Bacteria lie dormant in dried food and will
regenerate once water is added
 Keep moisture away from dry foodstuffs, such
as egg powder

30. Bacteria Need Warmth
The Danger
Zone
 Ideal temperature for
pathogenic bacterial
growth: 37°C
 Do not store food in the
Danger Zone (5°C - 63°C)
A
63°C
5°C
37°C

31. Bacteria Need Time
 In the right conditions,
bacteria can divide in two
every 20 minutes -
In 12 hours, one bacterium
can produce 68 thousand
million
 Prepare food as close to
consumption time as
possible
Binary Fission
mature cell splits in 2

32. Most Bacteria Need Oxygen
Most bacteria are aerobic
i.e. they need air

33. Most Bacteria Need a Neutral pH
 Creating acid or alkaline conditions
can disrupt bacterial growth
 Most bacteria like a
neutral pH
Caustic
Alkaline
Neutral
Acid
14
7
1
pH
a

34. Control of Bacterial Growth
 Source top quality food produce
 Serve hot food hot as soon as possible, or cool
quickly, refrigerate or freeze
 Maintain the cold chain
 Thaw frozen food in a fridge or microwave
 Reheat food thoroughly (to 70°C or higher)
 Wash all raw produce thoroughly

35.  Wash your hands frequently and maintain high standards of
personal hygiene
 Keep the workplace clean
 Separate raw food and cooked food during storage and
handling and use separate utensils.
 Do not allow ill or infected persons to work with food
 Follow guidelines of IS 340 & IS 341
Control of Bacterial Growth (Cont.)

36. Non-Bacterial Food Poisoning
 Chemicals
- Insecticides
- Pesticides
- Pollutants
- Natural chemical poisons e.g. mourel mushrooms
 Foreign Bodies
- Insects
- Rodent droppings
- Small objects

37. How Food Poisoning Bacteria
Affects The Body
Toxin
Some bacteria excrete
waste products which
are toxic
Rapid poisoning of
circulatory system and
vital organs
Infection
caused by pathogens
Blood/pus in diarrhoea
Rise in body temperature
resembles a skin infection - but
inside the body

38. Common Bacteria Which Cause
Food Poisoning
 Salmonella
 Staphylococcus aureus
 Clostridium perfringens
 Bacillus cereus
 Escherichia coli
 Clostridium botulinum

39. Salmonella
Reported cases of Salmonellosis are on the increase
– 1,000 cases diagnosed in 2007
 Common Foods: Chicken, Egg dishes along with their by
products
 Toxins / Spores: No
 Incubation period: 12 - 36 hours
 Symptoms: Diarrhoea, abdominal pain, fever,
 Control: Thorough cooking of poultry, meat, milk and eggs.
Strict personal hygiene and temperature control. Avoid
cross-contamination. Control pests. Use quality assured or
pasteurised eggs

40. Escherichia coli
 Foods: Water, mince meats
 Incubation Period: From 12 - 60 hours
 Toxins: No Spores: No
 Duration and type illness: 2 - 9 days
 Symptoms: Causes watery bloody diarrhoea,
severe dehydration, renal failure and can
prove fatal
 Control: Good hygiene practices and avoid
cross contamination

41. Food Allergies
A food allergy or hypersensitivity is an abnormal
response to a food triggered by the immune
system. i.e. the body thinks it has been poisoned
and fights back.
 2% of all adults have an allergy
 Up to 6% of children have allergies
 Roughly 4 million Americans alone or 1 million in
the UK

42. What are the symptoms?
Tingling sensation in mouth
Swelling of tongue and throat
Difficulty breathing
Hives
Vomiting
Abdominal cramps
Diarrhoea
Drop in blood pressure
Loss of consciousness
Death

43. Major Food Allergens
10%
Hundreds of others
90%
Cereals containing gluten
Shellfish (crustaceans)
Eggs
Fish
Soybeans
Milk (including lactose)
Celery and celeriac
Mustard
Sesame seeds
Sulpher dioxide & Sulphites
Peanuts
Tree nuts
Molluscs
Lupins

44. Review
Quiz

a

45. 4. Personal Hygiene
Personal Hygiene

46. Session Objectives
 Identify the importance of personal hygiene in the workplace
and relevant legislation
 Recognise good & bad personal hygiene practices
 Define what personnel facilities are needed in your
organisation
 Increase awareness of personal hygiene amongst the staff in
your organisation
At the end of this session, you should be able to:
a

47. Personal Hygiene
 His excuse is self defence-
What’s yours?

48. Activity
 Why is personal hygiene so important?

49. The Importance of Personal Hygiene
 The importance of good
personal hygiene practices
cannot be over-
emphasised as it is
generally accepted that all
food workers are
potential carriers of food
poisoning micro-
organisms .
E. coli
C. perfringens
Salmonella
Staphylococcus
aureus
aa

50. THE LAW
 Legal obligation not to contaminate food

51. Legislation & the Food Handler
 Every person working in a food handling
area shall maintain a high degree of
personal cleanliness and shall wear
suitable clean protective clothing
a

52. Personal Hygiene Practices
 Coughing/sneezing over food
 Nail biting
 Nose picking
 Finger tasting
 Spitting
 Breathing heavily on glasses
 Failure to wash hands frequently
 Blowing on freezer bags to open
a
Bad Hygiene Habits

53. Personal Hygiene Practices
 Handle food or the food
contact surface as little as
possible
 Keep fingernails short and
clean
Do not wear:
 Jewellery
 Nail varnish/False Nails
 Perfume/aftershave
a
Good Hygiene Habits

54. 54
Personal Hygiene Practices
 Hands washed thoroughly and regularly
When are staff expected
to wash their hands?

55. Hand Washing
Wash hands:
 Before starting work
 After using the W.C.
 After handling refuse
 After using a handkerchief
 After handling or preparing
raw food
 Before handling cooked or
ready to eat food
 After cleaning duties
 Before putting on disposable gloves

56. Hand Washing
Alcohol hand disinfectants are only effective if used on
physically clean hands and therefore they should not be used
as a method of hand disinfection unless hands have been
thoroughly washed.
Hand wash sinks should have
 Hot and cold water (preferably mixer, elbow, knee or
electronically operated)
 Non perfumed liquid bactericidal soap
 Single use paper towels

57. Hand Washing
Bacteria on hand after
touching an old used
dishcloth
Notice how people often miss
their thumbs when washing
hands

58. Hand Washing
Bacteria on hand after
using the toilet & not
washing the hand
See how thorough washing of
the hands removes most of
the bacteria

59. Disposable Gloves
 Not a substitute for hand
washing
 Ideal for handling ready to eat
foods
 Only worn for short periods of
time
 Must only be used for single
operation

60. Control of Infection
Staff can not be permitted to
work in areas where food is
exposed if they are suffering from
boils, infected wounds, flu,
infectious skin disorders on their
face, hands or forearms and/or
infections of the mouth, throat,
nose, ears or eyes.
a

61. How can you Create an Awareness of
the Need for Personal Hygiene?
a

62. Personal Hygiene Practices
 Facilities
 Dedicated sink
 Signage with pictures
 Pre-mixed running water at 55 degrees
 Anti-bacterial soap
 Paper towels
 Procedures
 Hands together
 Hands back to back
 Fingers
 Thumbs
 Fingers to palms
 Rinse

63. Illness Reporting
 Potential recruits should complete
a medical questionnaire
 For certain types of illnesses staff
may not be allowed to return to
work, as a food worker, without
clearance from a doctor
a

64. Protective Clothing for Food Handler
Headgear protecting all
hair
Neckerchief
Double-breasted,
long-sleeved jacket
Long apron
Protective footwear
All staff working
where unpacked
food is handled,
displayed, or
processed must wear
clean protective
clothing
a

65. Review
Quiz

a

66. 5. Temperature of food

67. Avoid the Danger Zone
100o
C63o
C37o
C5o
C-18o
C
d a n g e r z o n e

68. Review
Quiz

a

69. 6. Holding, Display, Service
a

70. Holding Hot Foods for Service
The general rules for buffet type service are:
 Hot high risk food to be ≥ 63°C before placing in
heated holding unit
 Protect food from cross-contamination
 Check temperatures every two hours
 Hold high risk foods at ambient temperature a
maximum of 120 minutes
 Corrective action to be taken and recorded
a

71. Displaying Cold Food
 Cold high risk food o °C to 5°C
 Keep cold food items refrigerated when not on display
 Protect food from cross-contamination
 Do not overfill chilled display cabinets and rotate stock
regularly
 Segregate raw and cooked foods
 Prepare sandwiches and fillings as near as possible to the
service time
 Corrective action to be taken and recorded
a

72. Serving Food
 The temperature of chilled food must be within the
range of 0°C to 5°C, hot food ≥63°C
 For self-service counters, sufficient serving spoons,
tongs, cake slices, etc. must be provided at the point of
service
 Preheated/pre-cooled insulated containers to be
used for internal distribution
 Serve dishes held at ambient temperatures, such as
desserts, within 120 minutes of production
a

73. Food spoilage organisms effect:
 Texture
 Appearance
 Smell
 Taste
 Colour
Food Spoilage
a

74. 7. Cross contamination
 Cross-contamination can be defined as:
The direct or indirect transfer of biological, chemical or other
contaminants from raw food to other food that may cause the
food to be unsafe for human consumption.

75. Types of Cross contamination
Direct - examples
 Contact between raw
and cooked food
 Coughing and sneezing
Prevention: Separate raw and cooked
foods. Comply with personal hygiene
practices
Indirect - examples
 Using the same work surfaces,
utensils or equipment for raw and
cooked food
 Wiping surfaces with a
contaminated dishcloth
 Food handlers with
contaminated hands
preparing food
Prevention: comply with good
hygiene practices

76. Review
Quiz


77. Any question ?