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The most recent law governing food production and handling in the UK is the Food Hygiene (HACCP)
Regulations act of 2006.
The Food Hygiene Regulations 2006 was essentially very similar to the previous legislation passed 1995
which basically stated that all food handlers must be supervised, instructed and trained
in food hygiene matters to a level that is appropriate to their job. However the 2006 act also
had two important new inclusions:
1) A Food Safety Management System must be implemented and records kept
demonstrating compliance with the legal regulations.
2) Businesses must identify steps critical to food safety & ensure adequate procedures are
identified, implemented, maintained & reviewed using HACCP principles.
Every local authority in the UK has the power to control the sale of unfit, injurious or sub-standard food.
Environmental Health Officers, (EHOs), have the power to enter any establishment to carry out an
inspection or seize samples at any reasonable time.
An EHO may also impose an improvement order, close down your business, fine and prosecute you.
It is illegal to prevent them from gaining access to your food premises. Failure to co-operate
with an EHO is a criminal offence.
Due Diligence
You will sometimes hear the words, Due Diligence. This means in Law that you have taken all
reasonable precautions, (shown due diligence), to ensure food safety.
You have done everything you possibly can to make sure that the food you serve is safe.
We will explain what we mean by all reasonable precautions, as we go through the course.
Written records are also a good way of proving due diligence. If you can prove that you have cooked
the food to the correct temperature, stored the food correctly, and served the food at the right temperature
within a set time limit, these can be used as a due diligence defence. Ask your manager what forms
you need to use.
Examples
Please read the following carefully, they are important examples of how Due Diligence works:
If for example you see signs of pest activity, (a rat), and then you report this to your supervisor, you have
shown due diligence. If your supervisor then decides to do nothing about it, any fine from the EHO, (5000
to 20,000) will be imposed on your supervisor, not you.
If you are ill and report this to your supervisor before starting work, you have shown due diligence. If your
supervisor then tells you to come to work, then once again, any fine from the EHO, (5000 to 20,000) will
be imposed on the supervisor not you.
Always remember that the Law is there to protect yourself and more importantly to ensure
that the food you produce/sell/serve to the general public is safe.
Types of bacteria
It is important to remember though, that not all types of bacteria are harmful, most types of bacteria are
beneficial to humans and we would find it difficult to live without them. For this course we are splitting
bacteria into three groups; helpful bacteria, spoilage bacteria, and pathogenic
bacteria
The contamination can go right back to the first process in the chain, such as growing, slaughtering,
harvesting, processing, packing, delivering, storing, preparing, cooking, displaying, serving and selling.
Bacterial Contamination can occur when:
Vehicles of contamination
Bacteria can only travel very small distances on their own, so they need something or someone to help
them, anything that helps bacteria to travel is called a 'vehicle of contamination'.
People, animals, equipment, utensils are the most common vehicles of contamination.
Vehicles of contamination move pathogenic bacteria from a contaminated source, such as
raw meat, to a place where the conditions are ideal for multiplication.
1. Food - Bacteria are like all living things, they need nutrients,
(food), to survive. Different types of food poisoning bacteria can live on a range of foods but most prefer
food that is moist and high in protein.
Examples are meat, poultry, eggs, shellfish, milk and dairy products, cooked rice, pasta and any product
made from the foods listed. All these foods are subject to bacterial growth even after they have been
cooked and served cold later.Such ready to eat items are classified as High-Risk Foods.
2. Moisture - Food poisoning bacteria must have moisture to stay alive. Bacteria will not multiply in
dried foods, but as soon as liquid is added to food like powdered milk, dried eggs, pasta, rice, then the
products will provide ideal conditions for bacteria to multiply. However if enough sugar or salt have been
added to foods such as bacon, biscuits, jam and confectionery, this will absorb the available moisture in
the food so the bacteria cannot multiply as easily.
Example. When you open the packet, the biscuits will be very dry. However, just watch what happens to
the biscuits if you leave then opened for a few days. They will go soggy as they take moisture from the air.
Once this happens, bacterial multiplication starts again.
3. Warmth - Most food poisoning bacteria multiply at temperatures between 5C and 63C, known
as the Danger Zone. Room temperature (ambient temperature) is usually within the Danger Zone.
The ideal temperature for bacteria to multiply is 37C, this is the average human body
temperature. When food is kept at temperatures colder than 5C or hotter than 63C,
bacterial growth slows down or stops. However, most bacteria can survive cold temperatures
and resume multiplication when conditions are more suitable, ie back in the Danger Zone.
Freezing will make bacteria dormant and kill many; however, it does not kill them all. When frozen food is
thawed it comes back into the Danger Zone and bacterial multiplication starts again.
4. Time - When food poisoning bacteria are left in warm conditions, (in the Danger Zone), on the right
type of food with adequate moisture, they will reproduce quickly.
Time is a critical point in preventing the multiplication of bacteria. Most types of food
poisoning bacteria take around 10 to 20 minutes to multiply. In a process known as Binary Fission, 1000
bacteria within 1 hour & 40 minutes will multiply to over 1 million bacteria!
If you stop or remove one of the 4 requirements (Food, Moisture, Warmth or Time) you will
stop the growth of bacteria.
Some types of bacteria can survive even higher cooking temperatures and other harsh conditions like
dehydration or disinfection. The reason why is that they form spores, a protective coating or shell to
protect themselves.
Bacteria do not multiply when they are in spore form, but as soon as conditions improve, back into
the Danger Zone, the bacteria emerge from their spores and will resume multiplication.
kept to a minimum
Prepare the food ideally within 30 minutes (if not put it back in the fridge)
Cook the food for 2 minutes at 75C (to the centre or thickest part)
Serve the food within 20 minutes (or hot hold at above 63C)
Always remember do not keep food in the Danger Zone any longer than necessary. Keep hot food really
hot and cold food really cold.
Always remember the Danger Zone
is 5C to 63C.
Examples of Low Risk Foods are Jam, biscuits, dried foods, cereal, pasta, rice, flour, crisps, canned foods.
However, you need to be aware that once they are brought back into the Danger Zone, they can attract
moisture and bacterial multiplication starts again.
You may also cook a dry food such as rice, pasta, gravy, custard powder. Once you have added water,
(moisture), bacterial multiplication can resume.
Duration:
1 7 days
Symptoms:
Spores
There are other bacteria which make us ill by forming spores, protective coating which allows the
bacteria to survive very harsh conditions, such as cooking that would normally destroy the bacteria.
A spore is a clever defence mechanism designed to protect the bacteria from
conditions such as cold or high temperatures.
Spores are a protective shell that protects the bacteria in hot & cold situations,
once the food comes back into the Danger Zone the bacteria starts again to multiply.
The best defence is to reduce the time from preparation to service. In other words, do not give the bacteria
the time it needs to multiply to a dangerous level.
Bacteria found in rice is particularly effective at forming spore resistance and will not be
killed by reheating, so never store and reheat cooked rice.
Toxins
Toxins can be formed when the bacteria is destroyed.
Toxins are a defence method. Once you kill the bacteria, it releases a toxin, (poison), from its cell wall.
Toxins can be resistant to heat and may require cooking at high temperatures for a long time.
The food is the only method of transport. Bacteria does not need the food to grow or
multiply.
Examples of food borne disease include:
Campylobacter Enteritis
Escherichia coli 0157, (E.Coli)
Typhoid
Dysentery
Hepatitis
Tuberculosis (TB) - (Untreated Milk)
The incubation period can be days, weeks or months. The illness can last for one or two
days, or continue for years as the infection can invade the blood stream, and induce long-term
health problems.
Other symptoms can be kidney failure or paralysis, which can lead to death. Symptoms of
food-borne disease are sometimes similar to bacterial food poisoning.
Food Borne disease does not need the food to multiply it only uses the food as a vehicle, (a
host) to enter your body. Food Borne disease takes longer for the symptoms to show, but the
illness will be more severe and will take longer to cure.
Bacterial Food Poisoning is very different to Food Borne Disease. Unlike Bacterial Food
Poisoning, Food Borne Disease takes just a few of these micro-organisms to make
you ill. Bacterial Food Poisoning takes many more bacteria.
Food will be in the Danger Zone if left in ambient temperatures, (room temperature).
Food passes through the Danger Zone while it is being cooled, thawed or heated.
Checking Temperatures
Temperatures must be monitored and recorded.
All food businesses must check food temperatures regularly and keep records of the readings.
If it is your job to check a temperature, you must be trained on how to do so and told which temperatures
are unsafe and what action, corrective actions), you must take if a reading is unsafe. Remember
that poor temperature control leads to food poisoning.
Cooking
When you cook food, it must be hot enough to its core. Most bacteria are destroyed at temperatures
of 75c or hotter when the core temperature is held for at least 2 minutes.
Always check the centre temperature of food near the end of the cooking period, (using a probe
thermometer), because the outside may be cooked while the centre of the food remains in the Danger
Zone.
Try to cut large joints of meat and poultry into smaller portions to ensure they cook evenly through to the
centre. Always cook stuffing separately so it does not prevent the meat or poultry from cooking through to
the centre.
Stir stews and casseroles during cooking to make sure there are no cool spots at temperatures in
the Danger Zone. In manufacturing, food is often produced in identical portions so as to ensure that
every item is cooked safely.
Microwave ovens can be useful for thawing, provided that the manufacturer's
instructions are followed carefully.
Always plan your work so as to give food ample time to defrost completely.
Cover food as it is thawing to prevent contamination
Never re-freeze thawed food.
Re-Heating Food
Re-heated food is a common cause of food poisoning. Problems occur if the food is not re-heated
sufficiently.
Only remove food from the refrigerator just before re-heating or serving, and always follow instructions on
prepared food. (Pre-cooked pies etc.)
It is good practice to re-heat food to a core temperature of at least 82C for 2 minutes. If food does
not get hot enough, you will provide bacteria with an ideal temperature in which to multiply. Finally, never
re-heat food more than once and throw away any leftovers of re-heated food.
Displaying Food
People have used different techniques for thousands of years, such as salting, smoking and drying to slow
down spoilage and to prolong the length of time the food is safe. We will now look at the part, modern
prevention methods play in food safety.
Spoilage starts from the moment the food is harvested or slaughtered because of the
action of micro-organisms, in particular spoilage bacteria and fungi including mould and yeast.
Some foods spoil faster than others but the spread of deterioration can be controlled by preservation
methods and safe food handling practices.
Food spoilage may also be accelerated by damage caused by careless handling,
inappropriate storage, i.e. poor temperature control and contamination by pests or
chemicals.
Fungi
Many people love to eat mushrooms but are unaware that mushrooms are a fungus.
Other fungi are used in food production, for example certain types of mould help to produce blue-veined
cheese such as Stilton. Other types are yeasts which are used for making bread, beer and vinegar.
However, the presence of unwanted yeast or mould, some of which produce toxins, can spoil food, making
it unfit for human consumption.
Signs of Spoilage
Meat/Poultry - Slime, discolouration, sour, odour & flavour, white spots & black spots
Fish - Off odour, discolouration
Vegetables - Soft rot, foul odour, discoloration, black spots
Preventing Spoilage
The bacteria, yeasts and moulds that cause spoilage need food, moisture, warmth and time to
reproduce. All the same steps taken to prevent bacterial contamination and multiplication are also needed
to delay food spoilage.
Covering food, cleanliness, temperature, moisture levels and the length of time in storage all play a part in
delaying spoilage and keeping food safe and appetising to eat.
Organoleptic Checks
This may sound complicated, however, all this means is the normal checks you can carry out.
Organoleptic means touch, taste, smell, and visual checks.
If a food product does not smell right, tastes off or has signs of spoilage, mould etc. you must immediately
throw it away.
Preservation
A number of preservation methods delay spoilage or kill the spoilage bacteria that can make food unfit to
eat.
Date Marks
Food must be labelled with a date indicating the period when the food is safe to eat.
For example, Best Before End / Use By / Display Until
It is against the law to alter a date mark without re-treating or processing the food correctly.
Highly perishable packaged food, such as cooked meat, fish and dairy products, must be marked with a
use by date.
Less perishable items, such as frozen food, dried fruit, flour, cakes, cereals and canned food, must carry a
best before date.
Once any type of packaging is opened, you will be exposing the food to the four elements
bacteria need to survive and the contents must be stored and refrigerated plus used within
specified time on the container.'
Physical hazards include foreign bodies such as glass, nails, plasters, cigarette ash, dirt, bones,
flaking paint from walls, cardboard, plastic, wood, rust, string, staples or other metals
Physical hazards may be brought into food areas with raw materials or can be introduced during
preparation, service, storage and display.
People are a common source of physical contaminants, such as nails, hair, jewellery and
cigarette ash. Pests are another common source, such as bird droppings, feathers,
larvae/eggs, & dead bodies.
Contamination can also occur quite easily by customers. Think about your service area, particularly when
it is self-service.
Physical Controls
Premises - Controls start with the correct design of premises. Premises need to be maintained with old
equipment replaced as necessary. Grease and oil are physical contaminants, and food grade lubricant
should always be used.
Staff & clothing- Staff must be trained to use all equipment properly and report defects and faults.
Protective clothing must be worn by all food handlers, with no outside pockets and buttons that may fall
into food.
Unpacking food - Food should always be unpacked in a separate area to the food area that has open
food.
Pests - Pests can be prevented by using screens at doors and windows. Fly insecticutors should not be
anywhere there is open food (dead flies could physically drop on the foods and contaminate it). Ideally
they should be placed near external doors.
Glass - Glass should never be allowed in food rooms and preparation areas. A glass breakage policy
should be in place in your food business. Any glass breakage must be reported to your supervisor.
Wood - Wood must also NOT be used. Wood can only be used for a butchers block and you will need
a special licence.
Containers
Containers should always be checked before use to observe any physical hazard that could contaminate
the food in the container.
Any re-usable containers must be thoroughly cleaned before re-use, along with checking for any cracks or
chips which can harbour bacteria. Wherever possible, containers should be made from plastic.
Chemical Hazards
Chemical contamination can occur if raw food or deliveries are contaminated with chemicals, pesticides or
excessive preservatives and mould inhibitors.
Contamination can also occur if cleaning chemicals are misused, not rinsed properly or used in the wrong
concentration.
Allergenic Hazards
Click HERE to download the FSA EHO Allergenic Checklist.
Allergens are substances which cause the bodys immune system to respond, sometimes in severe ways.
When this is severe it can result in anaphylactic shock and sometimes even death.
Allergenic Controls
1. Communication Methods
Clear labelling on all food products
Menu description of any allergenic product
Knowledge of products
All staff suitably trained
2. Contamination Prevention
Approved suppliers
Allergenic foods kept separate from other foods
Use separate preparation areas and utensils
If any other food products become contaminated destroy straight away.