09/12/2015 FOOD HANDLERS LICENSE NOTES. Why do this Course? Importance of Hygiene in the Food Industry

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1 FOOD HANDLERS LICENSE NOTES Jean Pierre Sant HND (Plymouth), Dip. Mgnt. (Leicester) Why do this Course? As required by LN178/2001: 3. (1) No person shall act as a food handler without registering as such with the Food Safety Commission. 3. (2) No person shall employ any food handlers in any food business who are not registered with the Food Safety Commission and are in possession of a current registration document. To learn the do s and don'ts of Food Hygiene. IMPORTANT: To apply the knowledge learned and produce SAFE FOOD and reduce the potential of food borne illnesses and outbreaks. 2 Importance of Hygiene in the Food Industry What is Food Hygiene? Staff cleanliness and health Cleanliness of the working environment Cleanliness of the equipment & utensils. Monitoring of temperatures Why do we need it? 3 1

2 Who is Responsible in Case of Food Poisoning a customer? The OWNER of the business Or The FOOD Operator? 4 FOOD HAZARDS Let s see what is a Food HAZARD? Definition: a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control Biological Parasites, Viruses, Bacteria, Fungi Chemical Detergents, Pesticides, Fuels, Allergens. Physical Glass, Wood, Metal, Hard Plastic & other foreign matter. 5 BIOLOGICAL HAZARDS What are Pathogenic Organisms? illness causing Viruses Bacteria Parasites Fungi Nanometres, need host most are microns, lives independently live in host animal Other poisons Let s get to know some of the most notorious 6 microorganisms. 2

3 Warmth Temperature Frozen: -18 C to -22 C Chilling: 1 C to 4 C Danger Zone: 5 C to 63 C Cooking from Raw: 75 C Re-heat Food: 82 C 7 Ideal temp = 37 C = Body Temperature How does Bacteria Grow? 8 Binary Fusion HIGH RISK FOODS Raw Meats and Poultry Raw Milk and Eggs Shellfish Cooked Rice Does Salt and Sugar help or interfere with growth? Why? 9 3

4 Who is the most Vulnerable? 10 CHEMICAL HAZARDS Causes of Chemical Contamination: Mishandling of Pesticides. Insecticides and Herbicides from unwashed fresh produce. Lack of control on cleaning chemical storage, handling and use. Unsuitable Hardware: Copper or Lead leak by contact of low ph foods. Maintenance: non-food grade Lubricants, sealants etc. Packaging Materials: Tin (Sn) Leaking Non-Chemical: Irradiation Poisoning. Allergens 11 PHYSICAL HAZARDS 1. Are things that end up in food that can cause harm to the consumer. These are usually referred to as foreign bodies. The below are some of the most common: a) Broken Glass / Brittle plastic inc. nails b) Metal needles, pins, staples, fish hooks, nails, wires, blades c) Wood Tooth Picks, Matches, Splinters d) Stones Olives, Dates. e) Bone Fragment Fish, Animal f) Shells Mussels, Snails, Eggs 12 Although no foreign bodies is nice to find in food, some pose a much lesser health risk: Hair, Cartilage, Short Strings. 4

5 Puffer Fish Poisonous Mushrooms Contaminated Water Bloated Preserved Food Goods past the Use By date Raw Green Potatoes 13 Cross Contamination: What & How? Definition: The act of transferring substances, intentionally or unintentionally, from contaminated food and/or food contact surfaces on to other food. The risk of contamination is greatly amplified when the source is Biological given the right conditions because these will..grow. Cause of Biological Contamination: Fluids from Contaminated food in contact with Ready-To-Eat food (RTE). Using same kitchen utensils to process RTE foods after being used on raw foods. Knives, Forks, Plates, Chopping Boards etc. Bad use of Gloves. Pests may spread / cause contamination. 14 Preventing Cross Contamination When shopping, separate raw meat, poultry & fish from other foods. Place in plastic bags to avoid dripping. 15 In the refrigerator, place raw meats (inc. marinate) at the bottom shelves and in nonporous container to avoid spillages. 5

6 Preventing Cross Contamination 16 Preventing Cross Contamination Use colour coded chopping boards & knives. Wash thoroughly with warm water and soap in between uses. Replace worn out/hard to clean chopping boards. 17 Major Causes of Food Poisoning 1. Purchasing food from unreliable sources. 2. Not cooking food thoroughly (meat). 3. Not correctly storing temperature sensitive food. 4. Storing raw food above cooked food in refrigerator. 5. Keeping cooked food unrefrigerated for a long period (over 4 hrs) 6. Eating food that has been touched by an ill person 7. Pest ingress. 8. Cross-contamination (equipment, utensils, FCS s) 9. Washing hands in utensil sink, not in HWB. 18 6

7 Cleaning Cleaning is the removal of dirt, marks and/or stains. 19 Cleaning Good Cleaning Method: 1. Remove big soil & scrape 2. Wash with detergent & warm water and scrub 3. Rinse with potable water 4. Sanitize/Disinfect 5. Rinse with potable water* 20 IMPORTANT to never change: 1. Type of Chemical 2. Concentration of Chemical 3. Water Temperature 4. Contact Time 5. Type of Soil 21 Pest Control Program What is a pest? a destructive insect or other type of animal that attacks crops, food, livestock, etc. Most popular types of pests in Malta are: Cockroaches, Ants, House flies, Indian meal Moth, Beetles (various), Mice & Rats, Psocids, Drain Flies, Birds 7

8 22 Food Storage Segregation: Ambient Raw Material Refrigerated Raw Material (1-4 C) Frozen Raw Material (-18 to -22 C) Hot Cabinet (63 C) Packaging Material Storage Allergens Storage. Must Have s & Do s No Clutter e.g. empty boxes, bags or mislaid items obstructing the passage way. Items are easy to find (consider bin method) Fluids must be stored at the bottom, never above dry goods. Personal Health & Hygiene Do s & Don t s Clean Clothes (ideally white), dedicated foot wear, Use hair nets. Procedure about laundering of work wear. No Cosmetics & False Nails Shaved face, no beards or use beard snoods. No Smoking in any area. Promotes Mouth to hand transmission of infections and a tainting smell. Eating on the job, in designated areas only, must be followed by hand washing to avoid potential disease & allergen cross-contamination. Mobile phones Jewellery & piercings No Cosmetics & Perfume Money Personal Items & Lunches Septic bruises. Free from Illness 23 Allergens The EC1169/2011 however recognizes 14 allergens i.e. 1. Wheat 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Soy 7. Milk 8. Tree nuts: Almonds, Hazelnuts, Walnuts, Cashews, Pecan nuts, Brazil nuts, Pistachio nuts, Macadamia/Queensland nuts, 9. Celery 10. Sesame Seeds 11. Mustard 12. Sulphur dioxide- 13. Lupin 14. Molluscs 24 8

9 Traceability & Recalls The ability to identify the origin of raw materials and packaging used in a particular batch of finished products. Why we need this? Its a legal obligation EC 178/2002. In case of a recall / withdrawal. 25 Process Mapping Definition: a series of actions or steps taken in order to achieve a particular end. Example: 26 Process Mapping: Flow Diagram By understanding your process and how it interacts with other processes you will be able to work with better efficiency. Machinery Tools Utensils Colleagues Raw Materials YOUR PROCESS Safe, Clean Food 27 9

10 HACCP Now that you know what a process is, you might have realised that it is very unlikely that your process faces no Hazards/Risks. This is were the HACCP system comes in For more courses visit or Contact Mr Jean Pierre Sant by phone on or send an to info@qsquared.com.mt 10