1. FOOD HYGIENE AND SAFETY

2. What is Food Hygiene.?
Good practices which lead to clean
workplaces and the safe Production
of food__ It’s purpose is to
preserve health by:
• Reducing the risk of producing
harmful food.
• Preventing infestations by pests
like flies, mice for example.
Why learn about Food Hygiene.?
There are 1000’s of cases of food
poisoning a year which result in up to 40
deaths a year.!
Poor hygiene can also lead to__:
• Food wastage
• Infestation by pests
• Loss of customers and profit
• Legal action against you or the firm
you work for.
• Who carries out this legal action.

3. Environmental Health Officers.
Power to visit, enter and inspect food premises
without notice.
Also will visit after a complaint.
a) Ensure food is safe and fit to eat
b) Aim to reduce contamination
c) Monitor working conditions
d) Enforce the food law
e) Can close parts or all of a business down
f) Can prosecute employees and employers.
FIVE main areas of focus:
• Temperature control
• Cleaning and disinfection / Hygiene
• Control systems – stock rotation, pest control, quality control,
waste disposal
• Design of premise – lighting, ventilation, washing facilities.

4. You are an Environmental Health Officer !
Chinatown Restaurants in Hotpot
over Poor Hygiene… !!
• The owner of a Melbourne Chinatown
restaurant has been fined $40,000 for
food, cooking and hygiene conditions a
magistrate said "you would not find in a
kennel".
• Magistrate Lesley Fleming was
"sickened" by photographs which
showed live and dead cockroaches
and rodent droppings.
• In 2004, 2 brothers were each fined
$10,000 after a customer found a dead
cockroach in his meal.
• They pleaded guilty to 11 charges
that included failing to protect food
from contamination and failing to
prevent the harborage of pests.

5. Restaurant Fined For Poor Hygiene
The owners of a popular Chinese restaurant in Hull have been fined for having poor food
hygiene practices..!
China Palace Restaurants Ltd, which operates Mr Chu's China Palace at St Andrew's Quay, was
fined a total of £8,000 for a range of offences.
During a routine inspection by environmental health officers in September, a number of issues
were found including poor cooling practices, with large quantities of duck being found cooling for
several hours, risk of cross contamination between foods and no hot water for hand-washing and
cleaning.
A risk of cross contamination
was found during a routine
inspection

6. Cockroach-Ridden Snack Bar
Fined
A sandwich bar in central London infested by cockroaches has been Fined
£2,500 for poor hygiene. Dead cockroaches were found on takeaway bags and
live ones were found throughout the Bar, a court heard.
Council officers told the court they found "poor cleaning, poor repair, poor personal
hygiene and poor pest control". A fridge was found to "black with dirt", while
inadequately trained staff failed to wash their hands during busy periods. The cafe
in Buckingham Palace Road was ordered to pay costs of £2,582.

7. Curry House Fined for Poor
Hygiene
During a routine hygiene inspection on the 7 November 2005, environmental health
officers had to immediately close down the restaurant after finding evidence of rat
droppings in the kitchen. The restaurant was allowed to re-open two days later once they
had satisfied officers that all work relating to pest proofing and cleaning had been done.
However due to the serious nature of this offence and severe public health implications
the Shimla Balti House Limited was taken to court and was fined £7,000 plus £1276
costs.
• Environmental health officers successfully take Shimla Balti House Limited to court
for breaches of food hygiene legislation.

8. Contamination
Chemical – Cleaning Chemicals, Pesticides
Microbial – Food Poisoning Bacteria
Most common cause..
Physical – Insects, Dust, etc..

9. Photograph Exercise
You are the manager of a food business and are carrying out a spot check of
the kitchen.
• For each of the photographs: -
• What is wrong with the picture?
• How would you explain to your staff why this is poor practice?
• What measures would you put in place to ensure this does not happen again?

10. In Order to Grow and Multiply Germs Need :
Warmth Food
Moisture Time
Mis
s
Wreathall Teache
s
Food

11. Bacillus Cereus
Found in soil,
vegetation,
cereals and
spices
Staphylococcus
Aureus
Found in human
nose & throat
(also skin)
Clostridium
Perfingens Found
in animals and
birds
Salmonella Found
in animals, raw
poultry and birds
Clostridium
Botulinum Found
in the soil and
associated with
vegetables and
meats
Types of food
poisoning, you
don’t need to
know each
individually

12. Temperatures
Fridge..?
Freezer..?
Bacteria Dies
at..?
Hot
Holding..?

13. Equipment
Equipment must carry the CE mark which indicates that the
required safety standards have been met.
What is this piece of equipment called and
what does it do.?