Hygiene and Food Safety (culinary)

any food business that makes its consumers ill, is likely to suffer commercially and legally

Good Food Hygiene Practice

are essentials for the well being of consumers and the sucess of businesses.

Good Food Hygiene Practices

What are the advantages of Good Food Hygiene Practices?

Reduce Risk
Better Reputation
Easy to comply
Customers notice
Professional attitude
Avoid fines

where something comes into contact with or enters the food taht should not be there.

Food contamination

Food is usally contaminated one of four ways

Physical
Microbiological
Chemical
Allergens

the food handler and the cleanliness of the uniform they wear has a major impact on the safety of the food that a food handler prepares

Personal Hygiene

a food handler that is sick with contagious disease or has open wounds will very likely pass contamination onto the foods and the people who consume that food

Being healthy

correct control of foods will be a vital part in keeping food fresh and safe

Temperature control

a business that has an active HACCP in a place will have greatly reduced their risk of a food poisoning incident

Food safety program

having clean and sanitised food preparation areas and equipment will heelp produce clean safe food.
the use of a commercial-grade sanitiser is vital in this area

Cleaning and Santising

Haaving food handlers and supervisors trained in food safety is an important part of the food safety program at the busienss and part of the skill necessary to comply with the food standards code and good business practice

Training

having food handlers who are aware of the different types of food allergies and intolerance that customers may present with will help to be able to prepare safe food for these customers.

Allergens

many food poisoning incidents involve the handling and use of raw eggs and health authorities have recently placed special emphasis on knowledge in this area as a priority for food safety

Egg safety

good hand wash facilities and the use of food handling gloves for appropriate food handling tasks will help prevent cross contamination and contamination from hands

Hand washing

Foods, both raw and processed, deteriorate over time and eventually will become unsuitable for humans to eat.

Food spoilage

occurs when a person has become ill after eating or drinking contaminated food, which may have tasted,looked and smelt fine.

Food Poisoning

The symptoms of food poisoning include

Vomitting
Diarrhoea
Nausea
Abdominal cramps
Fever
Weakness

is a food that has to be kept under certain temperatures to minimise of any pathogenic microorganisms that may be present in the food or to avoid the formation of toxins in the food

Potentially Hazardous Food

Any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability

Contaminant

The introduction or occurrence of a contaminant in food

Contamination

Many chemicals that are used in food production can seriously affect the human body and cause serious illness

Chemical Contamination

Most chemical contamination occurs when harmful chemicals get into the food

Fertilisers
Cleaning chemicals
Incorrect use of chemicals
Insecticides

are small living creatures that can only be seen under a microscope:you may think of them as bugs or germs

Microbiological Contamination

We can detect when food has gone off so we throw it away so no one eats food that has gone bad

Food Spoilage

food can be contaminated by physical sources: this occurs when objects fall into the food at any stage of the production

Glass
Hair
Insects
Metal shavings
Wood shavings

The people who are most likely to suffer from food poisoning are:

People who have a weakened immune system
Adults aged 65 and older
Children younger than 5
Pregnant women

Microorganisms that affect food

Yeast
Moulds
Viruses
Bacteria
Spores

are found naturally in the air and on foods
do not cause food poisoning, but some types of yeast will cause food spoilage.

Yeast

These foods are usually high in sugar and are slightly acidic and yeast may grow either with or without oxygen