Food handling preparation hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christadelphian Soup Kitchen Riga, latvia ISO 22000 Recommended International Code of Practice – General Principles of Food Hygiene: CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999). Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering; CAC/RCP 39-1993. Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas higiēnu”. Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001 REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety Bacteria: single cell, microscopic organisms. Over 1,000,000 would fit on a pinhead and still not be visible to the naked eye. They are found everywhere; soil, water, air, food and on people. Bacteria produce disease either by infecting humans or by producing toxins which cause disease. Examples: Salmonella, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, Campylobacter, E.coli, Shigella, Listeria. Harmful bacteria = ‘pathogens’ and only 1% of bacteria cause food poisoning. Others cause food to rot and decay = ‘Spoilage bacteria’ Not all bacteria are harmful! E.g. Bacteria in our gut produce vitamin K, necessary for clotting, and the good bacteria on our skin stop us getting infected by pathogenic bacteria. Break the food poisoning chain. Warmth: Most bacteria grow rapidly at body temperature (37 degrees C), but can grow between 5 and 63 degrees = danger zone. Some bacteria multiply between 0 and 20 degrees. Moisture: All bacteria need moisture, and many dried or dehydrated foods such as milk powder, powdered eggs etc. will allow bacterial growth if they become moist. It’s therefore very important to keep dried foods dry. And also important that all cooking equipment is allowed to dry properly after use. Parasites produce disease by taking nutrients from the host, and by taking up space (e.g. in brain). In the UK, food poisoning from parasites is rare. It is much more common in the developing world. Toxoplasmosis is the most likely cause of parasitical food poisoning in the UK. It is caused by a parasite that is found in the digestive systems of many animals, particularly cats. Humans can get toxoplasmosis by consuming undercooked contaminated meat or food or water contaminated with the faeces of infected cats. Examples: Toxoplasmosis, Giardia, Fluke.

1. Food safety course
For food handlers in Latvia
C. Heaster

2. EU and Latvian laws and regulations
regarding the food chain










ISO 22000
Recommended International Code of Practice – General Principles of Food
Hygiene:
CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999).
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering;
CAC/RCP 39-1993.
Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas
higiēnu”.
Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001
REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL of 28 January 2002 laying down the general principles and
requirements of food law, establishing the European Food Safety Authority and
laying down procedures in matters of food safety
Eiropas Parlamenta un Padomes regulas (EK) Nr. 853/2004, kas nosaka īpašus
higiēnas noteikumus attiecībā uz dzīvnieku izcelsmes pārtiku.
Eiropas Komisijas regula (EK) Nr. 2073/2005 „Par pārtikas produktu
mikrobioloģiskajiem kritērijiem”.
MK noteikumi Nr. 637 ,,Obligātās nekaitīguma prasības materiāliem un
priekšmetiem, kas nonāk saskarē ar pārtiku“ (01.08.2006.).

3. Food surveillance and control in Latvia
 Anyone commercially involved in any step of the food chain
must be registered with the Latvian PVD (Food and
Veterinary services). The PVD monitors both those involved
in food production, preparation and distribution.
PVD functions:
 ensure the safety of existing foods and their components;
 participate in food (including GM food and feed) safety
assurance policy implementation;
 participate in the implementation of nutrition policies
Food safety and general safety:
 Asses the safety of food products and components as well
as materials and articles in contact with food. Evaluate
known and unidentified food risks.
 Evaluate drinking water safety and quality requirements
and their potential impact on food production.

4. Why hygiene?
 Prevent illness or death from food poisoning
 To provide food that will be a blessing to the people


who eat it
Decrease costs due to food wastage
Prevent outbreaks so that we can keep on feeding
people. We must be able to prove that we have taken
„due diligence‟ by having:








Systems of control to minimise risks
Training
Implementation of cleaning schedules
Personal hygiene
Inspection of deliveries
Pest control
Record keeping
Written records – „if it‟s not written down, it‟s not fact, just
emotion‟

5. 2.1 Food safety and security
 Food safety: prepared food is safe to eat.
 Food security: (in this context) the raw
ingredients are of good quality due to
good hygiene practices along the food
chain.

6. Food borne illness statistics in
Latvia and Europe
Disease
Confirmed cases Highest
incidence rate
Campylobacteriosis
190 579
Czech
Giardiasis
167 025
Romania
Salmonellosis
134 606
Slovakia
Hepatitis A
16 741
Latvia
Yersiniosis
8 132
Lithuania
Shigellosis
7 121
Bulgaria
Cryptosporidiosis
7 027
Ireland
E.coli VTEC/ STEC
3 160
Ireland
Botulism
112
Luxembourg
Source: European Centre for Disease Prevention and Control (ECDC),
Annual epidemiological report on communicable diseases in Europe, 2010
(http://ecdc.europa.eu)

7. Number of cases

9. Deaths

10. Microbiology




Bacteria
Viruses
Parasites
Fungi/ Mould

11. Bacteria
 Bacteria: single cell, microscopic organisms.
Over 1,000,000 would fit on a pinhead and
still not be visible to the naked eye. They are
found everywhere; soil, water, air, food and
on people. Bacteria produce disease either by
infecting humans or by producing toxins
which cause disease.
 Examples: Salmonella, Clostridium
perfringens, Bacillus cereus, Staphylococcus
aureus, Clostridium botulinum,
Campylobacter, E.coli, Shigella, Listeria.

12.  Harmful bacteria = „pathogens‟ and only

1% of bacteria cause food poisoning.
Others cause food to rot and decay =
„Spoilage bacteria‟
Not all bacteria are harmful! E.g. Bacteria
in our gut produce vitamin K, necessary
for clotting, and the good bacteria on our
skin stop us getting infected by
pathogenic bacteria.

15. Break the food poisoning chain
 Warmth: Most bacteria grow rapidly at body
temperature (37 degrees C), but can grow
between 5 and 63 degrees = danger zone.
Some bacteria multiply between 0 and 20
degrees.
 Moisture: All bacteria need moisture, and
many dried or dehydrated foods such as milk
powder, powdered eggs etc. will allow
bacterial growth if they become moist. It‟s
therefore very important to keep dried foods
dry. And also important that all cooking
equipment is allowed to dry properly after
use.

16. The invincible (but dry) McDonald’s
hamburger
 A Utah man has
unearthed a
McDonald's hamburger
he bought in 1999 and the sandwich
looks exactly the same
as the day it was first
flipped 14 years ago
http://www.dailymail.co.uk/news/article2313276/Man-keeps-McDonalds-burger-14-years-looksexactly-the-day-flipped-Utah.html#ixzz2omHXMsSZ
Explanation: „the patty loses water in the form of steam during the
cooking process. The bun, of course, is made out of bread. Toasting
it reduces the amount of moisture. This means that after
preparation, the hamburger is fairly dry. When left out open in the
room, there is further water loss as the humidity within most
buildings is around 40%. So in the absence of moisture or high
humidity, the hamburger simply dries out, rather than rot.
With moisture loss, we take away an element required by
microbes to grow and cause spoilage. ‘

17. Break the food poisoning chain
 Food: Pathogenic bacteria can grow well in
high protein foods (meat, eggs). Foods
with a high protein content which are
ready to eat are therefore „high risk‟ foods
because pathogenic bacteria could
multiply and not be killed before the food
is eaten.

18. Break the food poisoning chain
 Time: Bacteria multiply by dividing in 2

(binary fission) every 10 to 20 minutes
under optimum conditions. One bacterium
can become more than one million in just
3.5 hours. 1000 bacteria can become
more than one million in 1 hour and 40
minutes.
One million bacteria per gram of food may
cause food poisoning.

19. Warmth
Moisture
Food
Time

20. Viruses
 Viruses cause disease by infecting humans

and then killing infected cells as they are
released.
In order to cause disease, only a few (10100) virus particles are needed. They
don‟t need to grow on food – just to get
on it.
 Examples: Hepatitis A, Norovirus,

21. Viruses commandeer cells, force them to make
more virus. When the cell explodes, it dies,
releasing thousands of new virus particles.

22. Parasites
 Parasites produce disease by taking nutrients


from the host, and by taking up space (e.g. in
brain). In the UK, food poisoning from parasites
is rare. It is much more common in the
developing world.
Toxoplasmosis is the most likely cause of
parasitical food poisoning in the UK. It is caused
by a parasite that is found in the digestive
systems of many animals, particularly cats.
Humans can get toxoplasmosis by consuming
undercooked contaminated meat or food or water
contaminated with the faeces of infected cats.
 Examples: Toxoplasmosis, Giardia, Fluke.

23. Fungi/ Moulds
 Moulds are a multi-cellular form of fungi

which can grow on food in a damp and
dark environment.
Some moulds release toxins which are
poisonous (e.g. aflatoxin which can be
found on contaminated nuts, corn, wheat
and other grains.

24. Diseases
 Food poisoning is caused by bacteria:

Microbes multiply in the food and then
infect the host, or they produce toxins
which are released into food. Toxins –
short onset time.
Foodborne diseases: Microbes causing
these diseases don‟t need to multiply in
food. These bacteria and viruses simply
use food and water to get access to the
gut. Very few are needed to cause illness.
Longer onset time than food poisoning.

25. Food poisoning
Bacteria
Source
Staphylococci
Humans: nose, mouth, Intense vomiting and
skin.
watery diarrhea start 1-4 h
Untreated milk.
after ingestion and last as
long as 24-48 h
Keep skin clean.
Don‟t sneeze or
cough on food.
Wash hands, cover
cuts.
B cereus
Contaminated fried
rice, meatballs, dust,
soil, vegetables
Vomiting, abdominal pains
1-6 h after eating
Diarrhoea 8-16h after
eating contaminated food
Don‟t store food at
room temperature.
Keep yourself and
kitchen clean.
C perfringens
Inadequately cooked
meat, poultry, or
legumes. Animal and
human waste. Soil,
vegetables, insects.
Acute onset of abdominal
Separate raw and
cramps with diarrhea starts cooked food. Keep
8-24 h after ingestion.
premises clean.
Wash vegetables
and hands. Cool
food quickly.
C botulinum
Canned foods (eg,
smoked fish,
mushrooms,
vegetables, honey)
Descending weakness and
paralysis start 1-4 d after
ingestion, followed by
constipation.
Mortality is high
Forms spores and
releases toxins
which cause illness
Symptoms &
onset time
Precautions
Wash vegetables.
Thoroughly cook
food. Don‟t use
food from
damaged cans or
jars or home
canned products.

26. Food poisoning
Bacteria
Source
Symptoms &
onset time
Enterotoxic E coli Contaminated water Acute-onset watery
(eg, traveler's
and food (eg, salad, diarrhea starts 1-2 d after
diarrhea)
cheese, meat)
ingestion
+/- Vomiting and
abdominal cramps
Lasts for 1-2 d
Salmonella
Precautions
Use clean water.
Separate raw and
cooked food.
Beef, poultry, eggs, Abrupt onset of diarrhea
Don‟t wash chickens.
and dairy products and fever; in some cases,
Separate raw and
bloody diarrhea, +/cooked food.
abdominal pain and
vomiting, beginning 6-48 h
after exposure, lasts 7-12 d

27. Foodborne diseases
Bacteria
Source
Symptoms &
onset time
Precautions
Enterohemorrhagic
E coli O157
Improperly cooked
Starts 3-4 d after
hamburger meat and ingestion
previously spinach
Can lead to serious
kidney damage.
Thoroughly cook
food. Keep raw and
cooked separate.
Double wash fruit and
vegetables.
Campylobacter
Domestic animals,
cattle, chickens.
Untreated milk.
Abdominal pain and
fever starts 1-3 d
after exposure and
recovery is in 5-8 d.
Foul-smelling watery
diarrhea followed by
bloody diarrhea.
Thoroughly cook
food. Keep raw and
cooked separate.
Double wash fruit and
vegetables.
Only use pasteurized
milk.
Shigella
Potato, egg salad,
lettuce, vegetables,
milk, ice cream, and
water
Abrupt onset of
bloody diarrhea,
cramps, tenesmus,
and fever starts 1230 h after ingestion.
Lasts 3-7 d
Separate raw and
cooked food.
Hepatitis A
Contaminated water,
raw and
undercooked
shellfish. Untreated
milk.
15-50 DAYS after
ingestion. Nausea
and vomiting,
tiredness, abdominal
pains, fever,
jaundice.
Thoroughly cook
food, wash hands,
keep raw and
cooked food
separate.

28. Foodborne diseases
Bacteria
Source
Symptoms &
onset time
Precautions
Listeria
Unpasteurized soft
cheeses (Brie,
Camembert). Meat
pate
1-70 days after ingestion.
Mild flu like illness.
Septicaemia and meningitis
in young, elderly and
immunocompromised.
Miscarriage/ stillbirth.
Avoid eating high risk
foods. Clean
refrigerator regularly.
Listeria can multiply at
refrigerator
temperatures.
Norovirus
Infected food
handler.
Contaminated water
or objects, airborne.
VOMITING, +/- diarrhoea,
fever, abdominal pains 1-2
days after ingestion.
Wash hands,
Thoroughly clean toilet
areas.
HIGHLY INFECTIOUS

29. Prevention of foodborne illnesses
 Education
 Prevent contamination: Hygienic premises,


quality food selection, delivery, storage,
personal hygiene
Prevent microbes from growing and
producing toxins: Time and temperature
controls
Prevent cross contamination

30. #1 Campylobacter
 At least 60% of supermarket chickens
infected. Frequently found on chicken
packaging.
Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken,
Turkey, Pork, and Beef from the Greater Washington, D.C., Area doi: 10.1128/AEM.67.12.54315436.2001 Appl. Environ. Microbiol.December 2001 vol. 67 no. 125431-5436

31. #1 Campylobacter
 Very small infectious dose: <500


bacteria.
Incubation period: 2-5 days (1-11 days)
Symptoms:
 Prodrome:
fever, headache, myalgia.
 Disease: fever up to 40 °C up to a week.
Abdominal pains and cramps, watery diarrhoea
which may be bloody. There may be nausea
but vomiting is rare.
 Late complications: reactive arthritis, paralysis
 Destroyed at temperatures >48 °C

32. Don’t wash chickens!
 Do not wash meat and poultry carcasses
prior to cooking to prevent water droplets
from contaminating kitchen
surfaces. Take raw poultry straight from
the package into the cooking pan.

34. #2 Norovirus ‘Winter vomiting disease’
 Resistant to alcohol disinfection!
 Best prevention – washing hands with warm




soapy water before eating.
Very low infectious dose (10-100 virus
particles)
Norovirus causes inflammation of the
stomach or intestines or both. This is called
acute gastroenteritis.
Symptoms: diarrhea, projectile vomiting,
nausea, stomach pain, fever, headache, body
aches 12 to 48 hours after infection
Most people with norovirus illness get better
within 1 to 3 days.

35. #2 Norovirus ‘Winter vomiting disease’
 The virus is easily transmitted from one
person to another. It can be transmitted by
contact with an infected person; by
consuming contaminated food or water or by
contact with contaminated surfaces or
objects (Cross contamination)
 The virus can stay in your stool for 2 weeks
or more after you feel better.
 You are most contagious when you are sick
with norovirus illness, and during the first 3
days after you recover from norovirus illness.

36. #1 cause of death: Listeria
 If a person becomes ill, the


overall mortality rate is 2030%.
If infected during pregnancy,
22% of mothers lose their baby.
Symptoms: The symptoms of
listeriosis include fever, muscle
aches, and
sometimes nausea or
diarrhea, headache, stiff neck
(meningitis), confusion, loss of
balance, or convulsions can
occur. But infected pregnant
women may experience only a
mild, flu-like illness.

37. #1 cause of death: Listeria
 L. monocytogenes is found in soil and water.
 Vegetables can become contaminated from
the soil or from manure used as fertilizer.
 Animals can carry the bacteria and can
contaminate meats and dairy products.
 Processed foods, such as soft cheeses and
cold cuts, can be contaminated after
processing.
 Unpasteurized (raw) milk or foods made from
unpasteurized milk can be contaminated.
http://www.webmd.com/a-to-z-guides/listeriosis-topic-overview

38. #1 cause of death: Listeria
 Listeria can grow in the refrigerator. Keep



fridge clean.
Prevent cross contamination: use different
coloured chopping boards.
Observe temperature rules. Use a clean
meat thermometer to determine whether
foods are cooked to a safe temperature.
Reheat leftovers to at least 165°F (74°C).
Serve foods safely. Keep cooked hot foods
hot [140°F (63°C) or above] and cold
foods cold [40°F (4°C) or below].

39. How to safely clean up vomit
You will need:
-Disposable gloves
-Disposable gown
-Disposable mask
1/3 cup of bleach in 3.5L of water for hard surfaces
 CLEAN: Put on disposable gloves,



disposable gown and mask, wipe up vomit
with paper towels. If on the carpet, put
baking soda on the area to absorb liquid,
then remove with paper towels. Dispose of
all paper towels in plastic bag.
Use soapy water to wash all affected
surfaces
Rinse with water
Dry

40. How to safely clean up vomit
 DISINFECT: 1/3 cup of bleach in 3.5L of
water for hard surfaces.
 AIR DRY: allow bleach solution to dry
 RINSE: all surface with clean water
If clothing has touched vomit or diarrhoea:
wash on hot wash with detergent and
bleach for maximum time.
WASH YOUR HANDS WITH SOAPY WATER
http://www.disinfect-for-health.org/wp-content/themes/disinfect/pdfs/NorovirusIncident_8.5x11_Eng_Color.p

42. Differences in video




She cleans with granules
Doesn‟t wash with soapy water ?!
Doesn‟t wash with bleach!
Doesn‟t wash her hands afterwards!

43. Prevention of illness
 Education, motivation
 Cleaning and disinfection: Everything


that could come into contact with food.
Personal hygiene: Don‟t work when sick.
WASH YOUR HANDS
Food hygiene: Prevent cross
contamination. Observe temperature and
timing.

44. How to clean and disinfect the kitchen
 When cleaning, remove kitchen clothes,
and put on PVC apron and thick rubber
gloves.
 Bench tops and walls: Wipe off visible
contamination with paper towel. Then
spray with DESRESON, wait 5 minutes,
then rinse off with clean water, wipe again
with paper towels and allow to dry.

45. How to clean and disinfect the kitchen
 Floors: Sweep floors with GREEN broom
and dustpan, wash with NDDA. Wait 30
minutes. Rinse with clean water.

46. How to clean and disinfect cookware
 Wash large pots in dishwashing liquid.

Rinse with hot water. Then place on their
side in the dishwasher. Hang on hooks in
store area.
Glass and metal bowls: Rinse with hot
water, then wash in the dishwasher.

47. How to clean and disinfect crockery
and utensils
 Coffee cups: straight in dishwasher. Allow


to air dry, and then place in cleaned box
Bowls: Rinse food off with HOT water
(>80 degrees), then put in dishwasher.
Allow to air dry, and then place on shelves
Cutlery: Rinse with HOT water, then in
dishwasher. Put cutlery holder in the
dishwasher too. Allow to air dry, put in
cutlery holder on the shelves.

48. How to clean and disinfect the fridge
 Clean regularly, especially the handle.
 Wipe up spills straight away.
 Wash all surfaces with warm, soapy water,


rinse thoroughly.
Dry surfaces with paper towel.
Spray with disinfectant, rinse and wipe dry
with paper towel.

49. Causal factors relating to outbreaks of food poisoning
(In England and Wales 1970-1982)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Causal factor
Preparation too far in advance
Storage at ambient temperature
Inadequate cooling
Inadequate reheating
Contaminated processed food
Undercooking
Contaminated canned food
Inadequate thawing
Cross contamination
Raw food consumed
Improper warm holding
Infected food handlers
Use of leftovers
Extra large quantities prepared
% of outbreaks
57
38
30
26
17
15
7
6
6
6
5
4
4
3

50. 2.2. Food contamination
What causes food contamination?
Food contamination occurs when something is found in
food that shouldn‟t be there. Contaminated food can
be unsafe for consumption.
There are three ways that food can be contaminated.
 Microorganisms : bacteria, fungi, yeasts, mould and
viruses.
 Chemicals: These include cleaning chemicals or foods
with naturally occurring toxins like green potatoes.
 Physical: These include potentially dangerous physical
objects found in food, such as hair, plastic, glass,
elastic bands, wood chips or band-aids.
 Allergens

51. Chemical contamination
- why we rinse 
 Cleaning chemicals:



Using chemicals not intended for kitchen use.
Not using chemicals according to instructions
Not rinsing chemicals off surfaces after required contact
time has finished. (Also, chemicals intended to be rinsed
off leave a film on the floor which attracts dirt and the
floor ends up more dirty)
 Naturally occurring toxins in food


Under cooked red kidney beans: eating just 4 under
cooked beans can cause diarrhoea
Green potatoes: Green parts of potatoes should be
removed as they contain glycoalkaloids which are not
destroyed by cooking. Throw away any potatoes with
more than an inch or two of green coloring.

52. Physical contamination
 Foreign bodies in food are physical
hazards that should not be there. Some
are dangerous, all are unwanted and all
are very unpleasant.
Flies and insects
Jewelry
Hair
Cigarette ends
Screws, nuts, bolts,
pieces of broken equipment

53. Allergens
 This is not a food poisoning problem, but

it is important to recognize that some
foods can cause life threatening reactions
in some people.
The most common food allergens include
milk, eggs, peanuts, tree nuts, sesame,
fish, shellfish, wheat and soy (these cause
up to 90% of allergic reactions).
Allergy and Anaphylaxis Australia http://www.allergyfacts.org.au/allergy-and-anaphylaxis/what-is-anaphylaxis

54. 3. Personal hygiene





Wash your hands
Wear appropriate dress
Don‟t come to work sick
Cover injuries. Use utensils, not hands for
handling food where possible.
Do not cough or sneeze directly onto
food. Wash hands after coughing or
sneezing

55. Wash your hands
 Wet hands, apply soap.
 Rub soap into all parts of your hands
 Rinse your hands with for at least 20


seconds under warm, running water
Wipe your hands with a disposable towel,
turn off the tap using your disposable
towel
Disinfect hands with the provided alcohol
based hand disinfection solution

58. When to wash you hands
When to wash your hands:
• Before you start working with food
• after using the toilet
• after working with raw food
• after eating
• after blowing your nose
• after combing or touching your hair
• after smoking
• after breaks
• after treating an injury
• after contact with rubbish
• after cleaning
• after changing soiled clothing
• and in other appropriate cases

59. Wear appropriate dress
 Don‟t wear jewelry except for a plain wedding





band that can be properly and easily cleaned.
(Jewelry, or parts of it, can fall into food, and
harbour bacteria underneath and in it)
Don‟t wear nail varnish or false nails.
Keep hair clean. Hair should tied back and
covered so that it can‟t be touched or fall into
food.
Wear clean clothes when working in the kitchen,
and use aprons provided.
Do not wear uniforms / aprons outside the food
preparation area
Avoid using strong perfumes/after-shaves

60. Don’t come to work sick
 Food handlers should be free from any illnesses such












as gastroenteritis or flu
Cease working and report to the manager when
feeling ill with:
vomiting;
diarrhoea;
rash or purulent wound;
jaundice;
temperature;
nausea;
sore throat;
cold or cough;
stomach pain.
In Latvia, it is required that food handlers be given
the all clear from a GP after being sick from with
vomiting or diarrhoea.
Picture: http://www.consultant360.com/content/osteomyelitis-associated-cat-scratch-disease

61. Law about sick people working
 11.12.1997. likums "Epidemioloģiskās




drošības likums“
If a worker suspects they are sick, they must
inform the manager and visit a primary care
physician.
The sick worker should inform their manager of
the restrictions placed on their ability to work by
the physician.
The manager must not allow the infected worker
to engage in work which may place others at risk.
If the patient is no longer infectious, the
physician should record this on their health card
and inform them that they may work without
restriction.

62. 4. Food Hygiene:
4.1. Good hygiene and
manufacturing practice
 Cross contamination
 Temperature management (Cooking,
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reheating, cooling, thawing)
Cleaning and disinfection
Controlling food pests
Store food correctly

63. Cross contamination
 The way bacteria and viruses are moved from
one area to another – from a dirty area to a
clean one.
 Common sources:
Storing raw and ready to eat foods together
 Leaving food uncovered
 Using the same utensils for raw and ready to eat
foods
 Handling raw and then ready to eat foods without
washing hands or equipment.


64. Ways to avoid cross contamination
 Meticulous personal hygiene
 Workflow and practices properly planned
 Use utensils rather than hands to touch
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

food
Raw and cooked foods kept separate
during transport, storage and preparation
Store raw foods below cooked foods in
refrigerator
Food should be handled as little as
possible
Food handlers shouldn‟t work if sick
Clean surfaces appropriately
Separate chopping boards for raw and
ready to eat
Safe rubbish disposal

66. Temperature Management
Cooking and reheating
 Cooking food to a minimum
core temperature of 75
degrees will ensure most
bacteria are destroyed.
 Liquids should be stirred
frequently with a clean utensil
 Food should never be
reheated more than once and
any uneaten reheated food
thrown away.
 Cutting food into smaller
portions will make cooking
easier and core temperatures
will be achieved sooner.
Picture: https://www.halton.ca/cms/one.aspx?portalId=8310&pageId=37644

68. 63 °C
71 °C
74 °C
Picture: http://www.emedicinehealth.com/food_safety_cooking-health/article_em.htm

69. Temperature Management –
Cooking and simmering bulk liquids:
 Temperature distribution within bulk liquids during



cooking is not uniform. Stable convection currents are
set up and liquid outside these currents may remain
stationary at a low temperature. While some areas of
a liquid may be visibly boiling, other areas may be at
a temperature that allows the multiplication of Cl.
perfringens (one of the most common causes of food
poisoning).
Especially when a pan has no lid, and the pan
contents are unstirred, clostridia within the cool spots
can survive and multiply under virtually ideal
conditions.
Pans should be stirred at least every 10 minutes
using a clean utensil.
Excessive cold air draughts should be kept away from
cooking areas, and lids kept on pans between stirring.

70. Temperature Management – Cool
spots

71. Temperature management
Defrosting
 Defrost food thoroughly before cooking or


reheating.
Defrost frozen food either in a microwave,
or in the fridge. If using the fridge, defrost
food on the bottom shelf, away from other
foods just in case it drips as it is
defrosting. You can keep fully defrosted
food in the fridge for a short time until it is
ready to be cooked or reheated.
Cook or reheat the food immediately if
defrosted in the microwave.

72. Temperature management
Defrosting
 You should always:
 defrost food in a refrigerator or microwave
(on the defrost setting)
 allow plenty of time to defrost thoroughly,
especially for large objects that take longer to
defrost all of the way to the centre, such as
large chickens or other pieces of meat
 reheat cooked food to 75ºC or hotter
 check the temperature of the food with a
washed and sanitised probe thermometer
after cooking or reheating.

73. Temperature Management:
Cooling food
 Food that has just been cooked or taken out
of the oven to cool should not be left out
more than 2 hours.
 Hot food should not be put directly into the
fridge. If you put food in the fridge when it is
still hot it may cause the internal fridge
temperature to rise, putting all food stored in
the fridge at risk of being in the temperature
danger zone.
 Once the food is in a suitable storage
container, cool the food on the bench to about
21°C.

74. Temperature Management:
Cooling food
 use a washed and sanitised thermometer



to check temperature
cool food in clean, shallow and
uncontaminated storage containers
cover and mark containers with the food
type, the time and the date, before
putting them in the cool room, fridge or
freezer
check that the temperature inside the
fridge is below 5°C while cooling food.

75. Temperature
Management:
Cooling food
 Don‟t overpack the
fridge as this stops cool
air circulating freely
and the fridge will not
keep the foods properly
chilled.

76. Pest Control

77. Pest Control

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Eliminate moisture, & fix leaky pipes or clogged drains.
Keep counters, tables, and floors cleaned and free of crumbs & spills.
Store food in airtight containers!
Take out garbage regularly, don‟t let it build up.
When Shopping, inspect packages for signs of damage before you buying
it.
Eliminate expired baking ingredients.
Fresh fruit on the counter should be checked often for signs of overripening or decay.
Dispose of fruit in outdoor cans to prevent eggs from hatching inside!
Run your garbage disposal regularly.
Do dishes in a timely manner: Don‟t let dishes pile up in the sink for long
periods of time.
Install new door sweeps on exterior doors.
Repair damaged screens.
Seal cracks outside the home & around the kitchen, especially the stove
and around water pipes.
http://www.responsiblepestcontrolaz.com/bugs-pests-infesting-food-kitchens/

78. 4.2. Food safety assurance and self
control system basic principles
 HACCP = Hazard Analysis and Critical
Control Points.
A
food safety system to make all aspects of
food production safer.
 Hazard: Anything that causes harm
(microbiological, physical, chemical, allergenic)
 Critical Control points: A hazard which can be
controlled and the control measures in place a
tat step are essential to protect food safety
(e.g. Cooking meat long enough and at the
right temperature will kill the bacteria which
are present. But not cooking enough = unsafe
to eat)

80. HACCP - eliminate risks
1. Hazard analysis: what could go wrong at each
2.
3.
4.
stage of food preparation (e.g. harmful
campylobacter bacteria on the chicken will
survive if not cooked enough)
Determine CCP (critical control points):
recognise the most important points where
things could go wrong (e.g. Adequate cooking
will reduce bacteria to a safe level)
Establish Critical limits (critical control point):
Set a measurable limit that separates safe from
unsafe food (e.g. Make sure that the core
temperature reaches a minimum of 75 degrees)
Establish Monitoring Procedures (E.g. Check the
temperature at appropriate intervals)

81. HACCP - eliminate risks
5. Establish Corrective actions: Decide what to
do if something goes wrong (E.g. If the
temperature falls below 63 degrees, heat
back up to about 75 degrees for at least 2
minutes)
6. Establish Verification Procedures: Prove that
your HACCP plan is working, control
measures are applied and corrective actions
have been taken where needed (E.g.
recording food temperatures)
7. Record Keeping and Documentation:
Maintain an accurate record of all above
(E.g. temperature registration)

82. Keep Food safe