Food Hygiene Basic Course

Food Hygiene Basic Course
HACCPEuropa.com 2010
Course Objectives
To understand the legal and Customer
Requirements of the Business regarding Food Safety To be aware of Potential Food Safety Hazards in the workplace To understand basic requirements of Hygiene in food production
Course Content
Unit 1 Food Safety Awareness Unit 2 HACCP Introduction
Unit 1Food Safety Awareness 1

Key Requirements Legislation Personal Hygiene Jewellery Policy First Aid Sickness Reporting and Return to Work Chemical Usage Housekeeping Pest Control Protective Clothing Housekeeping
Key Requirements
Provide a safe product for the customer Comply with Quality Systems Comply with legislation
Legislation
Food business operators shall ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in this Regulation.
(REGULATION (EC) No 852/2004 on the hygiene of foodstuffs)
Personal Hygiene

Hand washing. washing. Keep all parts of your body clean. Avoid touching ears, nose or mouth Fingernails must be kept clean and short to prevent spread of bacteria. Nail varnish is NOT permitted. bacteria. permitted. No false nails. False eye lashes and excessive makeup are not permitted. Excessive deodorant,perfume or after-shave can not deodorant,perfume afterbe worn as it may taint the product. The ONLY authorised area for eating food (which includes chewing gum) is in the canteen. canteen. Smoking ONLY in designated smoking shelter Blue one piece pens in the food areas
Jewellery Policy
It is NOT allowed to wear/carry the following items in the food areas: Ornate rings Watches Brooches Personal Mobile phones Pendants/chains Bangles or brackets Studded earrings/piercing Tie pins of cufflinks
Jewellery Policy
The following items are permitted in the food areas:
Plain wedding band ring Mobile phone for WORK use only
First Aid & Plaster Control

All cuts and abrasions MUST be covered to
prevent food contamination. Plasters must be the BLUE, food safe, metal detectable variety and the use of these must be recorded. recorded. Ensure all accidents are recorded in the accident book. If you need first aid, speak to First Aid personnel immediately
Sickness Reporting & Return to Work Policy

Certain medical conditions make it impossible for food handlers to carry out their normal duties. Examples might include the following:
Listerosis GastroGastro-enteritis Botulism Salmonella Campylobacter Typhoid Hepatitis Paratyphoid Eshericha coli Dysentery Staplococcol / Streptococcal
Sickness - Tropical Diseases

Going on/coming back off holiday?, inform your manager of any location you might be visiting or have visited where your may come into contact with the following:
Typhoid and Paratyphoid fever Dysentery Malaria Hepatitis Hepatitis Parasitic infection Cholera Tuberculosis
Sickness - General Obligations

Report any illness to your supervisor prior
to you starting work.

Failure
to report could result in
prosecution /disciplinary action. A return to work form must be completed prior to starting back to work. Medical clearance certificate may be required, depending on type of illness.
Chemical Usage & Control

The following guidelines must apply in all food areas:
Only use chemicals that you are trained to do so. Chemicals MUST be stored in the designated area. All containers must remain sealed when not in use. Only food grade chemicals may be used in food production areas.
Chemical Usage & Control

All containers must be labelled with original label Any soiled cloths/wipes must be disposed of at the end of the cleaning process. process. Inform your manager of any chemical spillage immediately.
Pest Control

Main pests controlled are rodents and flying insects Use of approved contractor Do not provide food or harborage for pests Good housekeeping essential for control All protective clothing must be removed before entering the toilets, canteen and smoking area.
Allergen Policy
The following products fall under the remit of the policy: Cereals containing gluten and products thereof Crustaceans and products thereof Eggs and products thereof Fish and products thereof Peanuts and products thereof Soybeans and products thereof Nuts i.e. almond, hazelnut, walnut, cashew, pecan nut, brazil nut, pistachio nut, macademia nut and queensland nut and products thereof
Allergen Policy
Celery and products thereof Mustard and products thereof Sesame seeds and products thereof Sulphur dioxide and sulphites at concentrations
of more than 10mg/kg or 10 mg/litre expressed as SO2 Lupin and products thereof Molluscs and products thereof
Milk and products thereof (including lactose)
Allergen Policy
Allergen stock is to be stored in the signed
designated area. Non allergen products must, unless completely impractical, be packed before allergen products and the need for allergen and non-allergen nonproduct changeovers kept to a minimum. Deep clean after allergen production with full documented inspection of cleaning standards prior to production of non-allergen containing nonproduct. Hand washing prior to non allergen production. Dedicated colour coded bags for allergen waste and rework.
Allergen Policy
System for dealing with allergen spillage: Production in the area must be stopped immediately. All products in the immediate vicinity must be quarantined. The Production Manager or Technical Manager must be informed immediately of any spillage in any area of the production. Do not move any items of food, equipment or allergen products until the site has been examined by one of the above.
Protective Clothing
Protective clothing, MUST be fully fastened at all
times - changed weekly for washing Protective clothing (excluding footwear) must be removed before entering toilets, canteen, and smoking area. Clean and dirty clothing must be segregated and control to prevent cross contamination All scalp hair must be fully contained to prevent product contamination Suitable footwear must be worn in the production area
Housekeeping General Rules

Clean as you go Pick rubbish from the ground put in
bin Tidy all packaging immediately Clean all areas at end of day Inform Supervisor if any issues
Unit 2 HACCP Requirements

HACCP team Hazard Analysis Hazard Categories Critical Control Points
HACCP Team
MultiMulti-disciplinary food safety team includes those responsible for: Quality / Technical Production Operations Engineering Other HACCP team designated team leader, qualified and able to demonstrate competence and experience of HACCP.
What is a Food Safety Hazard?
A biological, chemical or physical agent, in
or condition of food with the potential to cause ill health.
Physical Hazards
The most common cause of product contamination is from physical agents Such examples are as follows:
Blades Buttons Plasters Hair Jewellery/Watches Drawing pins/staples pins/staples Glass/Hard plastic Glass/Hard Wood Metal chips Parts of machinery Glasses and Contact lenses
Glass / Hard Plastic Policy
Operatives are NOT allowed to bring glass / hard plastic items into food areas. For example: soft drink bottles, mirrors, personal mobile phones or watches. All breakages MUST be reported immediately including breakage or loss of glasses or contact lenses.
Chemical Hazards
Some examples of chemical hazards:
Cleaning Agents Hand Soap Disinfectants Sanitizers Medicines (you are not allowed to bring any
medicines to the food areas)
Biological Hazards
Some examples:
Pathogens e.g. salmonella, e-coli, listeria e Viruses Parasites
Critical Control Points

Definition A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Benefits of HACCP
The main benefits of HACCP are: S aves your business money in the long run A voids you poisoning your customers F ood safety standards increase E nsures you are compliant with the law F ood quality standards increase O rganises your process to produce safe food O rganises your staff promoting teamwork and efficiency D ue diligence defence in court.
Hazard Reporting Procedure

Please inform Manager immediately of any potential food safety hazards that you are aware of,
do not think that it is someone elses job, food safety is everyones responsibility.
Any questions?

Food Hygiene Basic Course

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Food Hygiene Basic Course

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Food Hygiene Basic Course

Unit 1 Food Safety Awareness Unit 2 HACCP Introduction

Unit 1Food Safety Awareness 1

First Aid & Plaster Control

Sickness Reporting & Return to Work Policy

Sickness - Tropical Diseases

Sickness - General Obligations

to you starting work.

to report could result in

Chemical Usage & Control

Chemical Usage & Control

Housekeeping General Rules

Unit 2 HACCP Requirements

HACCP team Hazard Analysis Hazard Categories Critical Control Points

What is a Food Safety Hazard?

A biological, chemical or physical agent, in

or condition of food with the potential to cause ill health.

Glass / Hard Plastic Policy

medicines to the food areas)

Critical Control Points

Hazard Reporting Procedure

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