Module One - Food-Borne Illness, Bacteria and Prevention Introduction

Welcome to this food hygiene learning programme, that has been specially designed for food handlers. Why should we be concerned about food hygiene? Well, food-borne illness affects very large numbers of people each year resulting in an unpleasant illness, lasting from one day to several weeks, or much longer. Some people get an upset stomach, but some can suffer severe symptoms that can cause kidney failure and even death. Everybody working in the food industry (food and drink production and catering) therefore, has a duty to ensure that the food they prepare is safe. There are also laws to make certain that companies produce safe food. This programme tells you what you must do (and not do) and gives you the reasons. Some of it is common sense, but most of it will be relevant to your job and you should find it interesting. In this first section of the programme, we will be looking at: - what causes food-borne illness - the role that bacteria play in causing illness and spoiling food - recognising high-risk foods - food allergies. This will help you to understand the correct methods of handling, preparing and processing foods so that you are able to prevent food-borne illness and spoilage.

Food-borne illness
Eating a good meal can be an enjoyable experience, but sometimes there are hidden dangers that can turn that experience into a nightmare. We probably either know someone who has had a food-borne illness or suffered it ourselves and it's no fun. In fact, it can be extremely dangerous. As soon as your body realises that you have eaten something 'bad' it tries to get rid of it - usually as quickly as possible. Unsafe food (i.e. food that can cause you harm) mainly affects the stomach and intestines.

If you prepare food, it is your responsibility to understand what causes food-borne illness and what you can do to prevent it happening. In a nutshell, you must know what you can do to prepare safe food.

Who is at risk?
Anybody can be affected by a food-borne illness, but some people are more at risk than others. They are: the very young the elderly people who are already ill or recovering from illness pregnant women and nursing mothers.

Symptoms of food-borne illness can be severe. For example, E.coli O157 can affect a child's kidneys, while botulism, although not as common, can cause paralysis, and both have caused deaths. It is, therefore, very important that people who handle food should take extreme care, so that any chance of illness is reduced or eliminated.

There are two kinds of food-borne illness

Food poisoning: caused by eating food that is contaminated by harmful substances, or harmful micro-organisms living in the food. Food-borne disease: caused by harmful micro-organisms being carried on food or in water. It usually only needs small numbers of these micro-organisms to be able to cause illness. Food Poisoning Food poisoning can be caused by: micro-organisms which include: o bacteria in large numbers, - such as Salmonella, Staphylococcus aureus and Clostridium perfringens (which we will look at in more detail further on in this section). They are able to grow in food under the right conditions o o viruses, which are micro-organisms that live on and in people, animals and other organisms certain kinds of moulds (which produce toxins on foods).

poisonous plants and fish, such as some toadstools, berries, rhubarb leaves, red kidney beans and fish that has been poorly processed.

chemicals and metals, which have got into food either from unsuitable containers or during the Having eaten the contaminated food, food poisoning follows on afterwards anything from a few hours to several days later and it lasts for around 24 to 48 hours (or a week or more in some cases). The most common symptoms of food poisoning are: abdominal (stomach) pain diarrhoea nausea and vomiting fever (high temperature)

(The first three symptoms are the most common). Food-borne disease This kind of disease is passed onto humans by micro-organisms that are carried by food or water. For example: Campylobacter jejuni is a very common cause of diarrhoea Escherichia coli O157 (E.coli O157) typhoid dysentery a type of hepatitis.

Some harmful bacteria needs to be eaten in large quantities (millions) to make you ill, while others, such as E.coliO157 or Campylobacter, only need to be eaten in small numbers (as few as 50) to give you a food-borne disease. Depending on the type of bacteria, illness can follow hours or days later (food poisoning) or weeks, even months later (food-borne disease); and it can last anything from a day or so to many months.

Bacteria

Bacteria are micro-organisms that are too small to be seen without a microscope. They are all around us and part of our everyday world. Some are harmless, some even do us good, but there are some kinds of bacteria, pathogenic bacteria, that are bad for us and these are the kinds that cause food-borne illness. There are also some bacteria that can cause food spoilage. Friendly bacteria help us to: - digest food - grow crops - make medicine - make foods (such as yoghurt and cheese). Pathogenic bacteria - Cause food poisoning. - Cause food-borne disease. - Do not spoil food and cannot be seen in food. Spoilage bacteria - Make food rot, spoil or decay (so you can tell that they are there). In this section we will concentrate on pathogenic bacteria, where it comes from and how it can make you ill. We will be looking at food spoilage and how to prevent it in the next section.

Pathogenic bacteria
A pathogen is an organism that can cause us harm. Therefore pathogenic bacteria are the kind that can cause illness. The types of bacteria that cause food poisoning come from several main sources. 1. Raw foods (especially meat, poultry, eggs, shellfish and vegetables). 2. Pests and domestic pets. 3. People (from their hands, hair, nose, throat, infected cuts).

4. Air and dust. 5. Dirt and soil (unwashed vegetables and salads). 6. Food waste. Table of Pathogenic Bacteria - Food Poisoning Pathogenic Bacteria Salmonella Source Raw poultry, eggs, raw meat, animals (inc. pets), insects Typical symptoms Stomach pain, diarrhoea, vomiting, fever Average time for illness to start 12-72 hours

Staphylococcus aureus

Human body - especially Stomach pain (cramp), 2-4 hours the skin, nose, mouth, vomiting cuts and boils and raw milk Animal and human excreta, soil, dust and raw meat Soil, raw fish and meat, vegetables, smoked fish, canned fish and corned beef Cereals (mainly rice), soil and dust Stomach pain, diarrhoea 12-18 hours

Clostridium perfringens Clostridium botulinum

Difficulties in breathing 12-36 hours and swallowing, paralysis. Can be fatal. Rare in the UK Stomach pain, some diarrhoea, vomiting 1-5 hours (vomiting) 8-16 hours (diarrhoea)

Bacillus cereus

Table of Pathogenic Bacteria - Food-Borne Diseases

Pathogenic Bacteria

Source

Typical symptoms

Raw poultry, raw meat and Diarrhoea, stomach pain, Campylobacter animals (inc. pets) nausea, fever jejuni Animal gut (mainly cattle) Stomach pain, diarrhoea, 1-6 days Escherichia coli O157 (E.coli O157) and raw meat vomiting kidney damage or failure. Can be fatal. Not very common. Soft cheese, cheese made Symptoms like 'flu. Abortion 3-70 days Listeria from unpasteurised milk, salad vegetables and pt Human gut, water, milk, Diarrhoea, sometimes bloody, 1-7 days Shigella salad and vegetables fever, stomach pains, vomiting

Average time for illness to start 2-5 days

Bacterial growth
Bacteria are living organisms and, like any living creature, they need certain things to survive. They reproduce by dividing in two; this is called binary fission. This means that they don't hang about when they get going and they can increase rapidly in numbers. A single bacterium only needs 10 to 20 minutes to divide into two. That means that one bacterium can multiply producing millions of bacteria in several hours, under ideal conditions for growth. So you start with one 'enemy' but that enemy can rapidly call up reinforcements. All bacteria need to start reproducing are: 1. food 2. moisture 3. warmth 4. time. Give bacteria the right combination of food, moisture, warmth and time and you have a problem. 1. Food. Bacteria are not fussy eaters and can live on a range of foods, but, like any living thing, they do have their favourite kinds of food. They prefer something that is moist and high in protein, such as meat, poultry, fish, eggs, milk and dairy products, and any combination of these foods. Even if food has been cooked and served cold later, bacteria can grow on it. Ready-to-eat foods like this are called HIGH-RISK foods. 2. Moisture. Like plants, bacteria need moisture to grow. If they find themselves in a dry environment, like powdered milk or dried eggs, they cannot multiply. Once water is added, however, the situation changes and you have the ideal conditions for bacteria to multiply. 3. Warmth. Bacteria can multiply at temperatures between 5oC and 63oC. Anything between these two temperatures is called the DANGER ZONE. If the temperature is colder than 5oC, pathogenic bacteria either multiply very slowly or not at all. If the temperature is higher than 63oC, pathogenic bacteria will not multiply. Multiplication will be greater in the middle of this temperature range. Their preferred temperature is 37 oC (human body temperature).

Food, especially high-risk or perishable food, should be kept out of the danger zone as much as possible. The temperature of food may enter the danger zone when: - it is left to stand in a room - it is left in sunlight - it is heated slowly - hot and cold foods are combined (e.g. hot sauce on cold food). The basic rules to remember are: when hot food is cooled before refrigeration, it will pass through the danger zone during cooling. Hot food should be cooled within 11/2 hours of cooking keep cold foods really cold keep hot foods really hot.

4. Time. Take the three previous elements (food, moisture and warmth) and leave the bacteria with them for long enough and they will start to multiply. All food poisoning bacteria need is about 10 or 20 minutes to double their numbers.

Killing bacteria
Even outside the danger zone bacteria are not necessarily killed off. Under 5 oC or at freezing temperatures, bacteria just shut down until they get warmer. Bacteria can be present on food that has been frozen and can start multiplying as the temperature rises. It is better news when we look at the other end of the scale. You can kill bacteria off at high temperatures. A temperature of at least 75oC, at the centre or thickest part of the food, will kill most pathogenic bacteria. Food can be cooked at lower temperatures than 75oC provided it is cooked for long enough. There are guidelines for different temperatures and times. If food is re-heated, the centre must reach at least 82oC to ensure that it is completely safe to eat. But even then, there are still some pathogenic bacteria that can survive high temperatures. Not only can they survive high temperatures, they can also survive dry conditions and even disinfectants by producing spores, which form a protective coating that acts like a barrier. As soon as their surroundings improve, they lose the protective coating, changing back to the ordinary form. They can then begin to multiply again.

Some pathogenic bacteria can produce toxins, which are poisonous chemicals. Most toxins are unaffected by heat so cooking will not destroy them.

Anything else?
We've already described bacteria as living organisms so you might expect oxygen to be on their 'must have' list to live. Certainly, some bacteria need oxygen to reproduce; they are known as aerobes. But one thing you will have learnt already is that bacteria are ingenious at survival so it should come as no surprise that there are bacteria that prefer to multiply without oxygen (they are known as anaerobes), and there are even some kinds of bacteria that are perfectly happy with or without oxygen!

Difficult conditions
One thing that slows growth down and makes it difficult for bacteria to multiply is the presence of relatively high levels of two of the most common preservatives, salt and sugar. This is because the salt and sugar dissolve in the water in the food, leaving very little water for the bacteria to use. Jam contains a high level of sugar, for example, which prevents any bacteria from multiplying. Acidic conditions can also hamper most bacterial growth. Acids such as lemon juice and vinegar are used in preserving food for this very reason.

High-risk foods
Given the right conditions, bacteria can affect most foods. However, there are certain types of food that are known as HIGH-RISK foods because they will be eaten without any more processing, such as cooking, that would destroy any bacteria present. These high-risk foods also provide bacteria with the ideal conditions for growth (food and moisture). As a food handler, you need to:

- recognise the kinds of foods that are high-risk - understand how those foods should be handled to minimise that risk. Obviously, all food - whether high-risk or not - should be handled carefully, but you must take extra special care with these high-risk products. Therefore: use utensils whenever you can

keep food covered while it is in storage remember the danger zone temperatures? Keep food outside the danger zone wherever possible, before and during preparation, service and sale

try not to touch the food with your hands (handle food as little as possible) don't put raw and high-risk foods together (food poisoning bacteria can be found in raw food).

The main high-risk foods are: cooked meat and cooked poultry cooked meat products (e.g. stews, gravy and soups made with meat or meat stock) meat or fish pts and spreads milk, cream, ice cream and cooked eggs uncooked and lightly cooked dishes made with milk and eggs (for example, mayonnaise, hollandaise sauce, mousses) shellfish and seafood (e.g. oysters, prawns, shrimps, mussels, crab, lobster, scampi); cooked or, in some cases, raw cooked rice any combination of the above foods.

Food allergies

Some people have an allergy to certain foods. These foods are harmless to the rest of us but can cause a bad reaction for someone with a particular allergy. For example, a person with a nut allergy is not just badly affected if they eat a nut, but can have a severe reaction

to any ingredient or product made using nuts (such as cakes or salad dressing), however little may be present. A severe reaction can even be caused by extremely small amounts in food; for example, a tiny amount of satay sauce - containing ground peanuts - getting into another sauce. Sometimes, the bad reaction can be similar to food poisoning. For others, the symptoms can be difficulty in breathing, the mouth or throat swelling up, or even unconsciousness. The bad reaction usually happens within minutes of eating one of these foods. In extreme cases, people have died. The majority of people with an allergy know that they should avoid certain foods but they may need help and advice in identifying the ingredients and products that have been used for a particular dish or meal. People are allergic to different foods or types of food, such as: nuts (particularly peanuts, the most common) fish eggs shellfish soya.

In summary
Contamination that causes illness can come from many sources. Some raw foods carry contamination naturally, while other food can be infected from different sources. Because types of pathogenic bacteria are quite different, we have to have several different kinds of control in place in order to fight the possible contamination whichever direction it comes from. In this section we have looked at the symptoms and causes of food poisoning, identified the guilty parties (pathogenic bacteria) and how they operate, and established which foods are most likely to be unsafe. In the next section, we will work on our battle plan: preventing contamination and food poisoning.

Module Two - Contamination, Spoilage and Prevention of Food Poisoning

Introduction
Welcome to the second section of the food hygiene learning programme. In the first section, we looked at the causes of food-borne illness. In this section, we will be looking at when and where contamination and spoilage of food might occur and how best to prevent it, through correct handling of food and good hygiene. In particular, we will cover: - types of contamination - sources of contamination - how food becomes contaminated - how bacteria move about - food spoilage - methods of control.

Contamination
Contamination happens when something harmful gets into food making it unsafe to eat. We call this a food hazard. A hazard is something that can cause us harm. Every now and again, you read an article in the newspaper about someone finding a dead mouse in their pie or a metal bolt in their soup. It was unpleasant for them and embarrassing (and no doubt costly in fines, compensation and reputation) for the company who produced it. The dead mouse and the bolt are just two rather extreme examples of contaminants, that is something harmful or unpleasant that has got into a food product. The law says that if you handle food, you must protect that food from contamination. Let's look at the different kinds of contamination that could occur. They can be divided into three groups: 1. microbiological

2. physical 3. chemical.

Microbiological contamination
Microbiological (or microbial) means anything to do with micro-organisms (tiny living things). So, microbial contamination occurs where food products have been contaminated by micro-organisms. We are going to look at this kind of contamination in more detail because it is the main cause of food-borne illness. Examples of microbial contamination are: pathogenic bacteria viruses moulds microscopic parasites (protozoa).

Bacterial contamination is by far the most important type.

Physical contamination
The dead mouse and the metal bolt are examples of physical contamination; in other words, 'things' or objects that are not supposed to be there and have got into the food by mistake. Other examples are: pests such as insects, their eggs and droppings stones, pips, leaves, stalks from fruit and vegetables bone fragments from poultry and meat scales from fish feathers from poultry shell fragments from nuts, shellfish and eggs bits of food packaging, such as paper, string, plastic, glass, china, staples and rubber bands nuts, bolts, washers, metal from machinery or equipment personal belongings, jewellery, buttons, pens, hair, cigarettes, fingernails and plasters dust, dirt and rubbish.

Many of these contaminants will also cause microbiological contamination.

Chemical contamination
Chemical contaminants should not be in the food in the first place, but can get there while the food is being processed. Examples are: cleaning chemicals pesticides and pest bait agricultural chemicals industrial processing chemicals.

Sources of contamination
Microbial contamination is the main culprit when it comes to the cause of food-borne illness. So it is important that you, as a food handler, recognise what the sources of microbial contamination are and where they might occur. If you can see where the problems might happen, you can also play an important role in preventing contamination by telling your supervisor or manager. The sources of microbial contamination can be raw food, people, pests and pets, air and dust, water, soil and food waste. Raw food Such as meat, poultry, shellfish, fish, eggs, vegetables. Examples of how raw food can become contaminated. In the last section, we talked about pathogenic bacteria that can cause food-borne illness. Some pathogenic bacteria occur naturally in living things. For example, we all carry this kind of bacteria in our gut as do other animals. So, when animals (such as cows or pigs) are slaughtered, the skin and flesh can sometimes become contaminated by the pathogenic bacteria in their gut. If that flesh is then chopped up or minced (for burgers or sausages, for example), the pathogenic bacteria are spread throughout the food.

Sources of contamination - continued

Air and dust

Air and dust are full of tiny particles of food, moisture, dead skin and dirt, all containing harmful bacteria that are impossible to see with the naked eye but can still settle on uncovered food. Water We have already mentioned that shellfish can be affected by 'dirty' water. Untreated (or poorly treated) sources of drinking water such as reservoirs, rivers and lakes also carry pathogenic bacteria. Soil Soil and dirt are also a source of pathogenic bacteria. You can find the soil on unwashed fruit and vegetables as well as grain (for example, rice) and pulses (such as chickpeas or lentils). Food waste Food waste is found in food preparation areas, such as kitchens and canteens. It carries bacteria, as do the pests that are attracted by the food scraps and that feed on it. If food waste is not disposed of properly, it can re-infect the 'good' food.

How contamination can occur

No matter what kind of food we are dealing with from an apple to a chocolate cake, all food has to go through several stages before it reaches its final destination: the person who eats it. Depending on the type of food, the various stages could be: - growing - slaughtering - harvesting - catching - processing - packing - delivering - storing - preparing - cooking

- displaying - selling - serving. At each stage, there are many possibilities for contamination. But while you can see evidence of physical contamination, microbial contamination is invisible to the human eye. It can happen in two ways. 1. Raw foods can be contaminated by bacteria, which are found in the natural environment. This contamination will, therefore, be present when the food is delivered to the food premises. Raw vegetables, for example, may have soil still attached and this will contain bacteria. 2. Harmful bacteria can be transferred from raw food during food preparation. This is known as cross-contamination. There are two types of cross-contamination: DIRECT - where raw food touches a high-risk food. INDIRECT - where the juices or liquid from a raw food (such as a piece of meat) drip onto a high-risk food, or contamination is transferred from a raw food by means of a 'vehicle' such as a utensil.

How harmful bacteria move about

To move about, pathogenic bacteria need a 'vehicle'; something that transfers the harmful bacteria from one place to another. Bacteria are not fussy; they will use any kind of 'vehicle' to get about. Vehicles can be: hands work surfaces; this includes any surface where food has been in contact and which hasn't been cleaned properly containers (such as bowls, dishes, crockery) cutlery kitchen utensils and equipment (such as chopping boards, knives, tea towels, dish cloths). In the last section, we looked at the ideal conditions for bacteria to multiply:

- food high in protein - moisture - warmth - time. If all these conditions are present on the high-risk food to which the bacteria have been transferred, they can then multiply.

Spoilage
As well as contamination by pathogens, food can be affected by spoilage. Food spoils when it becomes unacceptable to eat, even though it may not be harmful. Spoilage may be described as: - rotting - perishing - decaying - going off - decomposing. Some spoilage occurs naturally as a sort of ageing process, and some occurs as a result of microbial contamination. There are ways of preserving food to prevent spoilage and to stop the growth of micro-organisms, and these will be described later. Spoilage micro-organisms include bacteria and fungi (mould and yeast). Obviously, not all fungi are 'bad'. We eat mushrooms and blue cheese (the 'blue' bits are caused by mould), and we drink beer and eat bread, both made with yeast. Some kinds of mould and yeast cause spoilage so it is important to prevent them getting onto food and then growing. The speed with which spoilage happens depends on the type of food; some food keeps better than others. You can help slow down the deterioration by using preservation, safe handling practices and chilled or frozen storage. Equally, bad storage, careless handling and poor temperature control can speed up spoilage. Even though spoilage may not be harmful, it is still illegal to serve or sell spoilt food because it is 'unfit' for consumption and has lost its nutritional value. How to recognise spoilt food

It is easy to recognise spoilt food as it can show signs of: - discolouration - visible mould - change of smell (often unpleasant) - change of texture (e.g. wrinkled, dry, soft, runny) - change in taste or flavour. Food that is contaminated only by pathogenic bacteria shows no signs of spoilage (it will appear normal)

Control
We have looked at contamination and spoilage, and where and how it might occur. Now let's turn our attention to controlling it. First of all, we will deal with contamination. Contamination control Controlling the spread of bacteria is the main aim. Keep raw and high-risk foods well apart at all times. That applies to when the food is being stored, moved about, prepared, displayed or put on sale. Any surface that comes into contact with raw food must be cleaned properly and thoroughly. Clean as you go is the key advice to remember. We will look more closely at cleaning and disinfecting later. Special equipment or procedures can help to prevent cross-contamination. For instance, equipment can be colour-coded (red for meat, brown for raw vegetables, blue for fish and shellfish) so that you only use the correct equipment with a certain kind of food. For example, a red chopping board for meat, a blue-handled knife for fish, and so on. In some larger companies, uniforms are colour-coded to indicate whether they are working with raw food or high-risk food. Some companies insist that food handlers only work with one type of food (raw or highrisk), never both. Checking machinery and utensils for any damage will help in the control of physical contamination. If a part is broken or loose then metal or plastic could end up in food. Any

chemicals (such as cleaning and disinfectant products) or pesticides (such as fly sprays) must only be used when the food is either well covered or out of the area. Always remember that although some chemicals in food may be easily seen or smelt, some may not.

Temperature control
No matter how careful people have been, food may still be contaminated by harmful bacteria or other micro-organisms when it reaches your workplace. One way in which pathogens (organisms that can cause illness) can be controlled and destroyed is by temperature control. We looked at the danger zone in section one. This is the temperature between 5 oC and 63oC. The longer that food is kept at this temperature, the greater the risk of bacteria multiplying to levels at which food becomes unsafe to eat. Remember that hot food will pass through the danger zone as it cools down, while frozen food also hits the danger zone as it thaws. The three basic rules of good practice are: 1. restrict the time high-risk foods are in the danger zone (no more than 90 minutes when being cooled after cooking) 3. keep hot food hot (63oC or hotter). Supporting these three basic rules are the following guidelines. When food is delivered to your workplace, make sure it is at a safe temperature (see the chart below, that gives you some guidelines). Raw, perishable and high-risk foods should be refrigerated immediately after delivery. Keep perishable food in the fridge until it is needed. Food must be cooked thoroughly (centre temperature of 75oC ). Hot food must be served at 63oC or hotter. If you have to cool hot food, do it as rapidly as possible so it passes through the danger zone temperatures quickly. Frozen food should ideally be thawed in the refrigerator or thawing cabinet so that the outside of the food won't reach the danger zone temperature while the inside is still frozen. This can take a long time, so large joints of meat or poultry can be thawed at room temperature in a clean area to prevent contamination.

If food has to be re-heated, make sure that the temperature at the centre reaches at least 82oC. Do not prepare food too far in advance.

Refrigerators and chillers should be kept at a temperature of 5 oC or less. This keeps food out of the danger zone but won't freeze it. Freezers are kept at -18oC or a little lower. As well as keeping food frozen, these temperatures maintain the quality of the food by stopping spoilage. At the other end of the scale, hot food should be stored at temperatures of 63oC or higher (if possible). 2. keep cold food cold (5oC or cooler)

Quick reference guide to safe temperature

The table below is a handy, quick reference guide to safe temperatures, along with the recommended period of time where appropriate.

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You can check the temperature of food by using a hand-held probe thermometer or checking the read-out on the equipment (such as the oven or freezer). The probe must be cleaned and disinfected before use. If you see that the temperature of a fridge or freezer is incorrect, you must tell your supervisor or manager, as they will have to dispose of the food.

Controlling spoilage
Many of the methods that we've already talked about will also delay food spoilage. Storing food properly, keeping it covered, keeping things clean, checking temperature and moisture levels all help to slow down the natural spoilage. Preservation is another form of prevention. There are many techniques: chemical preservation - in processes which include curing, salting and pickling (also includes low levels of chemical preservatives) smoking - generally used for fish, meats and poultry vacuum sealing/packaging/sous vide/controlled atmospheres - especially for meat, fish, poultry and some vegetables

heat treatment - cooking, canning, bottling, sterilising, pasteurising and ultra heat treatment (UHT) low temperatures - freezing and refrigeration of perishable foods drying - meat, fish, fruit, vegetables, soups, stocks, drinks (tea, coffee, chocolate) irradiation - kills spoilage and pathogenic microbes.

Date marks A date mark shows the date by which foods should be eaten. 'Best before' dates Food items such as biscuits, jams, pickles, crisps and tinned food typically carry a 'best before' date. After this 'best before' date, the quality will have deteriorated even though the food will be safe to eat. So, a 'best before' date refers to the quality of the food. 'Use by' dates Highly perishable foods, such as fish or dairy products are marked with a 'use by' date. Once the food passed this date, it is unlikely to be fit to eat and should be thrown away. It is illegal to sell or serve food that has gone past its 'use by' date. It is also illegal to change a 'use by' date. So, a 'use by' date relates to food safety.

In summary
In the first two sections we looked at different kinds of bacteria, how they can cause food poisoning and the causes and symptoms of food-borne illness. We have also looked at contamination and how it occurs, as well as the spoilage of food and how to delay that process. Finally we covered the importance of control measures, such as getting the temperature right and ways of controlling food spoilage. In the next section, we will look at other techniques to prevent contamination and spoilage, including personal hygiene, cleaning and disinfection and controlling food pests.

Module Three - Effective Hygiene Introduction

Welcome to the third section of the food hygiene learning programme. So far, we have gone into great detail about food poisoning, bacteria, contamination and spoilage and looked at the problems that they can cause. In this section we will be concentrating on some practical things that you can do to fight back. We will be looking at: - personal hygiene - premises and equipment - food pests - cleaning and disinfecting methods - getting rid of rubbish.

Personal hygiene
We now know that people can be a major source of contamination in food. Maintaining the highest possible standards of personal hygiene not only gives a good impression (to customers and colleagues) but also helps to protect food from contamination. Every business will have its own procedures, rules and guidelines so check out your company policy. Here are some practical guidelines. Hand hygiene Some food 'handlers' do not actually touch food directly while they are working, but they do touch surfaces, equipment, utensils and so on, that can come into contact with food at some point. It is therefore; extremely important to keep your hands spotlessly clean throughout the day. You must wash your hands: Before Between After starting work touching high-risk food touching raw and cooked food handling raw food

going to the toilet coughing/sneezing/blowing the nose touching your hair or face eating and drinking (in an area that has been set aside for these activities never in the food area) handling raw eggs in their shell cleaning jobs or handling containers of cleaning chemicals dealing with rubbish.

How to wash your hands

There should be a wash hand basin exclusively for washing your hands and it must be used for this purpose only. Hands must not be washed in sinks for any other use (vegetable or appliance washing). The water should be hot and you will need soap. Liquid soap is better than a bar of soap because there is less risk of germs and bacteria being left behind from the last person to use it. Always rinse your hands carefully before drying. To dry your hands, either use the paper towels/roller towels or the hot air dryer provided. Don't use a tea towel, service cloth or protective clothing - this can cause contamination. An effective hand washing technique Vezi imaginea in dowloads

Clothing
If you work with food, you will have some kind of protective clothing to wear; for example, overalls, aprons, hairnets, safety shoes, gloves or gauntlets, or body warmers. Outdoor clothes should not be taken into the food area because of the possibility of contaminating food. You should have somewhere to change that keeps your 'normal' clothes separate from where you work. Protective clothing should not be worn outside the food preparation area. Suitable, protective clothing is designed to keep food safe. It should be: clean in good condition light-coloured (to show up dirt) easy to clean

changed regularly. Hats are designed to cover as much of your hair as possible. Most companies insist that long hair is tied back so it does not hang loose, while others ask that beards and moustaches are covered as well. This may seem obvious - but don't brush your hair in a food area!

Jewellery Jewellery and handling food do not go well together. Bacteria find the nooks and crannies under and on straps, rings and bracelets an ideal breeding ground. Gemstones, earrings, and so on can easily drop into food without you realising. It is best not to wear jewellery. Check your company policy on jewellery; some organisations allow plain wedding rings and sleeper earrings to be worn.

Cuts, spots and scratches Even the most careful of us gets the occasional cut now and again. You can prevent contamination by covering a cut, spot or scratch with a waterproof plaster. They should be brightly coloured (usually blue) so that they can be seen easily if they come off and fall into food. If that happens, tell your supervisor or manager immediately. You can also get plasters with a small metal strip in them; these are useful if you work on a production line with metal detectors installed.

In section one; we talked about one of the harmful bacteria that cause food poisoning, Staphylococcus Aureus. It can be found in cuts and boils. If a cut, spot or scratch is septic or weeping, tell your supervisor or manager before you start work.

Not feeling well?

You must report to your manager or supervisor before you start work if you have had or are just getting over a food-borne illness or have had an illness with similar symptoms. This is a legal requirement. If a member of your family has been ill with a food-borne, or similar illness you must also tell your supervisor or manager - even if you have not suffered any illness. Sometimes, people can carry bacteria or viruses without having symptoms of the illness themselves. If you are carrying the infection, you run the risk of contaminating food and causing illness in others. These people are called carriers. People often pick up a tummy bug while they are on holiday abroad. If this has happened to you or a family member, tell your supervisor or manager when you get back and before you start work.

Tell your manager if you or a family member have had or currently have the following symptoms: - diarrhoea - vomiting - sickness and nausea - ear, eye, nose discharge - a septic cut, wound or other skin condition - any other skin condition or infection. It is important to keep work informed because: certain illnesses can cause food poisoning it is a legal requirement to report certain illnesses to the health authorities. Therefore, employers and management need to be kept informed by their staff it may be necessary to have a medical examination a doctor may need to give approval before a food handler is allowed back to work after illness.

Bad habits
As a food handler, you have to have the highest standards. So make sure that you are not guilty of any of the following. Coughing or sneezing over food; don't use tissues near food (move away from the food preparation area if you are about to cough or sneeze). Spitting. Picking your nose, or wiping your nose on your sleeve. Handling food without washing your hands. Not washing your hands after going to the toilet. Testing food with your finger or with a spoon that has not been washed thoroughly between each tasting. If you have to taste food, do so hygienically. Breathing on glassware or cutlery when polishing. Not washing hands after dealing with rubbish.

Premises and equipment

All premises are different from one another but they all need to allow you, the food handler, to do your job safely and hygienically. Therefore, the design of your workplace should: prevent contamination, i.e:

- keep raw and cooked foods separate - keep clean and dirty activities separate - maintain a workflow from dirty (raw food) to finished food - dispose of waste safely - provide for personal hygiene (see below) - prevent pest infestation. enable staff to control the temperature of food i.e:

- maintain adequate ventilation to stores, and food preparation areas - keep fridges and freezers operating correctly - keep chilling equipment out of direct sunlight. The workplace and the equipment used in it should be long lasting, smooth, easy to clean, heat resistant, light-coloured (so it immediately shows up any dirt), rust resistant and nontoxic. Everything should be in good order, with no cracks, flaking paint or broken ends. The whole layout of the workplace should allow you and your colleagues to clean easily and thoroughly. In order to 'provide for personal hygiene', there should be hot water, toilets and wash basins for staff use, as well as good lighting and ventilation. There must be basins for hand washing in the toilet area as well as at least one wash hand basin in the food preparation area. Wash your hands in the correct wash hand basin, and clean food/utensils in the sink used for food or utensil washing. Don't mix them up because this can spread bacteria. All hand basins should have: hot and cold running water

soap - ideally liquid soap a means of drying the hands.

Toilet doors must not open directly into food preparation areas.

Food pests
Food pests are animals or insects that contaminate or damage food. Like any living thing they need food, water, warmth and shelter to survive. They can find all of these in food storage and preparation areas. The main kinds of food pests are: rodents - mice, rats insects - flies, moths, ants, beetles (cockroaches, weevils, mites), wasps birds - wild pigeons, starlings, seagulls.

Rats and mice live in sewers, flies feed on droppings and rubbish and seagulls love waste disposal tips. It's not surprising that pests like this pick up harmful micro-organisms on their bodies and legs which can contaminate food. Eggs, droppings, nest materials, fur, parasites, even their own dead bodies are therefore all potential sources of microbiological and physical hazards. Rodents walk across open food and may urinate or defecate on it, contaminating it with pathogenic bacteria. Flies will transfer pathogenic bacteria on their bodies from refuse and dirt and by excreting onto the food. They also vomit from their last feed onto food. Prevention is better than trying to cure a problem. So, it is important that you follow good practice and take effective measures against contamination. Keep food covered. Keep rubbish bin lids closed and securely fitted. Store food off the floor and in the correct containers. Check deliveries carefully. Report any damaged packaging (torn, pierced or gnawed). Keep doors and window screens closed. Clean surfaces, food preparation, storage and bin areas regularly. Don't leave spilled food on the floor; clean it up straight away. Never leave food outside.

Keep an eye out for pests at all times. If you think you have evidence of a problem or you see a pest, let your supervisor or manager know. The signs to look out for are: droppings gnawed food, pipes, or cables (rats or mice) greasy smears on walls near floors (from rats and mice) torn or damaged sacks or packaging dead bodies (insects, rodents, birds) eggs, feathers, nesting material paw or claw prints odd or unusual smells.

If it looks as though there might be a problem, don't try and deal with it yourself. Report the matter to your supervisor or manager. The usual practice is to call in a specialist who will kill the pests. Effective ways of treating the problem are to use: poisons (pesticides and insecticides) traps and bait electric ultraviolet fly killers.

Cleaning and disinfecting

Making sure that everything is clean must become second nature. However, it is worth remembering again that just because something looks clean, it doesn't necessarily follow that it is free from harmful micro-organisms. Why clean? Cleaning is meant to keep food and workplaces safe and free from dirt and contamination. We keep things clean because: removing food particles reduces the presence of bacteria and the chances of them multiplying it protects our food from contamination pests will not be attracted to food debris it creates a good impression for customers it protects food from physical and chemical contamination there is a legal and moral obligation to keep food safe for customers it maintains a safe environment for both customers and staff.

Detergents help dissolve grease and get rid of dirt more easily, especially in hot water. Getting rid of dirt will remove some bacteria. Use of hot water may destroy some bacteria, but not all. Therefore, once items and equipment have been cleaned, they need to be disinfected. Disinfection This process reduces the number of bacteria to a low - and therefore safe - level. It can involve: very hot water (82C or hotter). Some organisations use the 'two-sink' method, where the second sink contains hot water in which clean articles are left for a short time. Mechanical dishwashers use high wash and rinse temperatures that will destroy bacteria steam chemical disinfectants or a combination of heat and chemical disinfection.

Disinfection takes place after cleaning because disinfectants cannot get rid of dirt and grease. Also, disinfectants are not as effective in the presence of food or dirt. Disinfectants reduce harmful micro-organisms to a safe level. However, a quick wipe over with a disinfected cloth is not enough. Disinfectants must be given the right amount of time in order to be effective. This is called the 'contact time'; you can look at the manufacturer's instructions to find out how long that contact time should be. Some companies use a sanitiser, instead of a detergent and a disinfectant. Sanitisers are a combination of the two and do the same job as a detergent and disinfectant (as long as the contact time is observed). They are usually restricted to lightly soiled surfaces.

What to disinfect?
Any surface that comes into contact with raw or high-risk foods needs to be disinfected, along with anything that is regularly touched by hand. You also need to disinfect items that can cause a risk of contamination or multiplication of bacteria. This needs to be done after every use and, if it is relevant, between use for different foods. Each workplace will have its own procedures but the general guideline for good practice is to disinfect or sanitise the following: food contact surfaces:

- chopping boards, work tables, preparation surfaces - food processing machinery (mixers, mincers, slicers, knives, other utensils) - containers - production belts. hand contact surfaces: - handles on doors (fridges, freezers, drawers, cupboards etc) - switches - taps. contamination and bacterial multiplication hazards: - mops and cloths.

When to clean
Areas and items where pathogenic bacteria are more likely to occur (such as knives and work surfaces) should be cleaned and disinfected throughout the work period. 'Clean as you go' is a good rule of thumb. This means clearing up and cleaning immediately after a task is finished. Other areas of food handling do not need to be cleaned so frequently. For example, you might empty the bins daily, sweep under the fridge weekly and clean the tops of cupboards and fridges once a month. Every place of work should have a cleaning schedule with a timetable planned. A good cleaning schedule will show: what needs to be cleaned how often it should be cleaned how it should be cleaned (for example, do you need to wear protective clothing or use a particular kind of chemical cleaner?) who should do the cleaning and who should check that the cleaning has been done.

Some final tips

If you are going to clean an area, make sure food is safely stored away. Switch off any electrical equipment with dry hands before you start cleaning it.

Check the manufacturer's instructions for using cleaning chemicals: do you need gloves, goggles, aprons? If you are unsure about using a chemical cleaner, talk to your supervisor or manager.

Never mix cleaning agents together; this can be very dangerous. Once you have finished the job, clean the mops and cloths and leave them to dry in the air. Store chemicals, cleaning equipment and utensils away from food. Wash your hands once you have finished cleaning and before you do anything else.

Six steps to cleaning

There are six main stages to most wet cleaning tasks. If you are using a sanitiser, stages 2 to 4 are combined. 1. Pre-clean - remove heavy soiling (e.g. scrape plates, soak pans). 2. Main clean - wash with hot water and detergent. 3. Rinse - remove traces of detergent and food particles with clean, hot water. 4. Disinfection - use a chemical disinfectant and leave it on for the correct contact time (water at 82C for half a minute in the 'second sink' is effective). 5. Final rinse - use clean hot water. 6. Dry - ideally, leave to dry naturally because drying cloths can spread bacteria. Food manufacturing uses large equipment and production lines that cannot easily be cleaned by hand. Instead, a process known as 'clean in place' (CIP) is used, in which cleaning and then disinfectant chemicals are pumped through the equipment, often at high temperatures.

Getting rid of rubbish

Part of the cleaning up process involves getting rid of rubbish (food waste, packaging etc). This must be done carefully because rubbish is a good source of contamination and, if not disposed of properly, can attract pests. There should be two types of bins at work. 1. Inside bins that are near the food preparation area and within easy reach of the food handlers (but not so that they cause contamination). 2. Large bins in special areas outside.

Bin lids should fit well and bins are usually lined with a disposable polythene sack. Don't leave the bin lid up unless you are throwing something away. As each bag fills up, take it out of the bin, tie it up securely and take it outside to the special large bins. The area around the bins should be kept clean and tidy; don't let food or waste pile up next to the bins because this attracts pests. Outside bins should also have tightly fitting lids to keep pests out. If the outside bins become full, let your supervisor or manager know so they can arrange for the rubbish to be taken away or for additional bins to be delivered.

In summary
In the first two sections we looked at the symptoms and causes of food poisoning, the different kinds of bacteria, contamination and food spoilage. In this section, we worked on what you can do to fight back at bacteria, contamination and the causes of food poisoning. You will have learnt the importance of personal hygiene, cleaning and disinfecting. In the final section, we will look at the importance of good storage and how the law affects food businesses. We will also look at a widely used method for managing food safety, called HACCP.

Module Four - Storage, HACCP and the Law Introduction

Welcome to the final section of the food hygiene learning programme. This final section of the programme will look at: - the importance of good storage facilities - the use of Hazard Analysis Critical Control Point (HACCP) in keeping food safe - the law. First of all, let's look at how food is delivered and stored.

Delivery and storage

The delivery vehicle that brings the food in should be clean and, if carrying high-risk or perishable goods, should be refrigerated. If it is your job to check the food deliveries, you should look for food that is fresh, at the correct temperature and in clean, undamaged packaging. If food is handled and stored correctly, it helps to prevent contamination and keep the quality and nutritional value of the food product. Rejecting a delivery Every business will have its own checklist for when food should be rejected. Some of the reasons are: high-risk and perishable food delivered at too high a temperature thawed or partly thawed frozen food signs of spoilage, such as mould or decay canned food in poor condition (for example, bulging, rusty, leaking or dented) dirty, damaged or wet packaging date marks that have expired (for example, past the 'use by' or 'best before' date).

Storage Even if there is a fast turnaround of food in your business, the in-coming food has to be stored, however briefly. Good storage means the right conditions, the right temperature and for the right length of time. The reason for storing food in this way is to: prevent food-borne illness obey the law and not sell food that is unfit to eat keep the food's nutritional value, taste and appearance ensure that there are enough supplies when they are needed avoid spoilage and wastage.

Stock rotation
This is an important part of successful storage. It means using food that has a short shelf life before a similar kind of food with a longer shelf life. Food with a short shelf life should be put at the front of the fridge/shelf, while food with a longer shelf life goes behind. Always take the food from the front and check its date mark, packaging and condition before you use it.

The general rule is First In First Out (FIFO). There are different kinds of storage for different kinds of food Dry goods store Canned, bottled foods, cereals, vegetables, tea, coffee (for long and short term storage). Refrigerators and cold stores High-risk and perishable foods (short periods of storage). Chiller cabinets, refrigerated vending machines High-risk and perishable foods (short periods of storage). Freezers Frozen food (longer term storage). There will also be separate storage in clearly labelled and marked areas for cleaning materials (such as detergents, disinfectants, sanitisers, pesticides and other chemicals) and equipment.

Useful tips for good storage practice

As soon as a delivery has been made and checked, get the food into storage. Here are some useful tips for good storage practice. Store high-risk, perishable and frozen foods first before you deal with dry and canned goods. Handle the goods with care; if food gets knocked about it can speed up the spoilage process. Keep food out of the danger zone temperatures. Check if there are any storage instructions on boxes or labels of food and make sure you follow them. Food should be stored in the appropriate areas (see below). Keep food off the floor (on shelves or pallets). Protect food from contamination. Keep the storage areas clean. Clear up any mess as soon as it happens.

Don't overload shelves; stack food carefully and leave enough space between goods so that air can circulate. If food has to be divided up into smaller amounts for storage, make sure you use clean, dry containers and wrappers. Make sure that stored food is checked regularly. Keep an eye out for pests and tell your supervisor or manager if you suspect there is a problem. Rotate stock (see previous page).

Tips for good storage Ideally, it is best to use different refrigerators or cold stores for different kinds of food: one for raw foods (meat and poultry) and one for high-risk foods (such as dairy products). This is not always possible. Therefore, if different kinds of food have to be kept in the same fridge or cold store, make sure that raw meat and poultry is on the bottom shelf so juices, such as blood, do not drop onto other foods and contaminate them. Never put hot food in a fridge/cold store because it can raise the temperature and can lead to condensation that can drip onto foods causing contamination. Shelves in fridges/cold stores should have enough room to allow air to circulate around the food. Don't leave doors open for too long allowing the temperature inside to rise. Never store any food in an open can, always transfer to another container with a lid and place it in a fridge or freezer. When you are filling freezers, make sure the food with the shortest shelf life is above food with a longer shelf life. Also, wrap food before placing in the freezer to prevent it from becoming contaminated or damaged by freezer burn (caused by ice crystals during freezing). Dry goods storage areas should be well ventilated, dry, cool, and pest-proof. Certain types of food, like potatoes and other root vegetables, need to be kept in dark storage areas.

Vegetables have often got a coating of soil on them when they are delivered so make sure that it does not contaminate other foods.

All foods must be kept off the floor to prevent access by rats and mice.

What else can you do?

So far, most of what we have covered is about food hygiene. Food hygiene is all about the conditions in which food is prepared and the measures you have to take to make sure the food is safe to eat. Any organisation that prepares food must follow these rules. All food businesses, by law, must put 'food safety management procedures' in place, based on the principles of HACCP (Hazard Analysis Critical Control Point). HACCP (pronounced 'hassup') is a methodical, orderly way of managing the safety of the food you are preparing. Although this might sound complicated, it simply means that to ensure food safety, we pick out any hazards to food and put a plan in place to get rid of them, or to minimise the chance of them happening. So we decide what hazards may arise and then control them. We have already seen that hazards to food safety may be microbiological (such as pathogenic bacteria), physical (such as broken glass) or chemical (such as a cleaning chemical). How HACCP was developed HACCP was developed by NASA as an important part of its manned space programme. You can understand the consequences of an astronaut suffering from food poisoning whilst orbiting the Earth in a small spacecraft with only limited toilet facilities! NASA insisted that the astronauts' food had to be prepared with virtually no risk of causing food-borne illness and so HACCP was developed. Earlier in this programme you came across the term, 'control'. Control is widely used in HACCP: hazards are controlled, just as contamination is controlled, by careful and hygienic food handling. In HACCP the whole food preparation process is checked and hazards that are likely to arise are identified. This is called 'Hazard Analysis'. HACCP is easy to understand by following the example on the next page.

A working example of HACCP

Identify the steps

Food is always prepared in a series of steps, whether on a production line in a factory, in a caf or takeaway, or simply when preparing the Sunday roast at home. For example, a beef may be prepared from raw beef by the following steps: 1. receipt of raw beef 2. mincing 3. moulding the minced beef to form a burger 4. cooking 5. display 6. serving. Writing down these steps is the first stage in the hazard analysis process. Some foods are prepared very simply, the whole process taking only a few steps. Others can be much more complex, using many more steps. Some preparation processes involve lots of different foods that go to form a final food, or dish, to be eaten. A roast dinner, for example, would consist of cooked vegetables, cooked meat and cooked gravy, and all three parts would be prepared in a series of steps.

Identifying the hazards

Having identified the steps, the next stage is to think about what hazard or hazards might occur at each step. Taking the beef burger example, think about what hazards might occur at each step. IMAGINE IN DOWLOADS PAG 7

Controlling the hazards

So far, we have done the Hazard Analysis (the 'HA' bit of HACCP), identifying what the hazards might be and the points at which they might arise. The next step is to look at the Critical Control Point ('CCP' bit of HACCP). In the beef burger example, steps 2 (mincing), 3 (moulding), 4 (cooking) and 5 (display) are points in the process where any hazard could be controlled. These are called Control Points.

IMAGINE IN DOWLOADS PAG8 So how can we control the process at each of these Control Points?

Critical control points

We are now only left with the word critical to complete the process. We must now decide which points are critical to food safety. A control point is 'critical' when there are no further opportunities to control the hazards. Using the beef burger example, the control points can be highlighted as 'critical' or 'not critical' to food safety (see table below). IMAGINE IN DOWLOADS PAG9

Critical limits

This beef burger example of the hazard analysis process has shown that there are two steps, 4 (cooking) and 5 (display), that are critical to food safety, and they are, therefore, called the Critical Control Points (CCP). This is because these are the very last steps in the process before the beef burger is eaten. At some CCPs, where something is being measured (like temperature, for example), there will be a critical limit. In the burger example, for Step 4 (cooking) the centre temperature must not be less than 75C, and this is the critical limit. The critical limit must be achieved to ensure the safety of the food. All food preparation, whether it is for immediate consumption or to be refrigerated or frozen before being eaten, can be analysed using HACCP. It is now a requirement for all food and drink businesses to put into place procedures based on the principles of HACCP. A key point to remember is that critical control points are where there are no later stages at which any hazard may be controlled or destroyed. Often, the term 'high-risk' is used to describe foods at this stage of preparation.

Monitoring and controls

Control measures, and the way in which they are checked (or monitored), depend on the type of hazard. Some examples of controls and monitoring Choose a reputable supplier for raw materials. Carefully check raw material deliveries for any damage and correct temperature if chilled or frozen - check for damage visually and use a clean probe thermometer to check temperatures. Store food at the correct temperature - check temperature of fridge or freezer regularly. Cook at correct temperature - use a clean probe thermometer in the centre of the food. Cook for correct length of time and at the correct temperature - check time with a timer and centre temperature with a clean probe thermometer. Sieve (powdered ingredients) - ensure that the sieve is clean and unbroken. When serving - check temperature of display unit regularly. Establish corrective actions (what can I do when a CCP is found not to be under control?). Establish procedures (how can I confirm that the controls are working?). Records All these details should be documented and records kept of the results of monitoring. This is a legal requirement. It confirms that a HACCP system is in use and provides a 'due diligence' defence (see The Law on the next page). When a HACCP system is operating, it must be checked at intervals to ensure that it is still effective and that there are no changes required. If something goes wrong at a CCP, there must be a written course of action (corrective action). This might be 'throw the food away', or 'place the food back in the oven until its centre temperature reaches 75C.' Many activities in food premises, as we have already seen, contribute to general hygiene, such as cleaning, disinfection and waste control. These, however, are the underlying hygiene activities and, because they are known as 'prerequisites' (things that should already be in place), they allow the HACCP plan to concentrate on identifying the critical control points.

The law

There are many laws relating to food, but the most important ones are: the Food Safety Act 1990 (as amended) Regulation (EC) No 852/2004 on the hygiene of foodstuffs the Food Hygiene (England) Regulations 2006 (as amended) (and equivalent regulations in Scotland, Wales and Northern Ireland). These set out the basic hygiene requirements for all aspects of the business, from the premises and facilities, to the personal hygiene of the staff. They were made to protect the consumer (people who eat the food that is prepared), and require that food must be safe and not unfit to eat. Magistrates can fine anyone selling food that is unsafe up to 20,000 and impose a prison sentence of up to six months. If the matter is referred to the Crown Court, they may send offenders to prison for up to two years and/or impose unlimited fines. The law also gives powers to local authorities to ask food businesses for improvements to be made (Improvement Notices), or to issue Emergency Prohibition Orders. This will close all or part of the food premises. Food companies can defend against these notices or orders by proving that they took all reasonable precautions to prevent food from becoming contaminated. This is known as a 'Due Diligence' defence. This means that the company thought it had been as diligent, or as careful as possible, to ensure that the food was safe and not unfit for human consumption. Environmental Health Officers (EHOs) carry out the enforcement of food safety. They are allowed to enter food premises at all reasonable hours, can investigate complaints and food poisoning outbreaks and remove food samples. As well as carrying out routine inspections, they will also offer advice to anyone in the food sector. Food handlers must, by law, maintain their personal cleanliness and wear protective clothing. If they are suffering from a food-borne illness or similar condition, they must not work in food handling areas.

Regulations
All food companies must also comply with Regulations, that are made under the Food Safety Act of 1990 and EU legislation, which contain more detailed food safety requirements. There is one main set of regulations: 'The Food Hygiene (England) Regulations, 2006' (with similar equivalents for Scotland, Wales and Northern Ireland). Much of their content has already been covered in this course. To help companies to comply with legislation, a number of 'Industry Guides to Good Hygiene Practice' have been produced for different parts of the food industry: for example,

catering, butchery or baking. These explain the Regulations that are specific for these sectors and give practical advice on what should be done. Other key points from the regulations Food handlers must be supervised, instructed and trained in food hygiene to a level that relates to their job. Regulations covering temperature control require that chilled food should be kept below 8C, a little higher than the 5C that we have used throughout this programme. Whilst some food can be held safely at 8C, some are safer at 5C or lower. Many companies, therefore, choose 5C for their fridges to 'be on the safe side'. Food should be held for display at 63C or above, or else at 5C or below (outside of the danger zone). The Regulations allow food to be held IN the danger zone provided the time does not exceed 2 hours for hot food, and 4 hours for cold food. It would be best practice to throw it away if these time limits expire. There are other specific Regulations, some relating to particular sectors in the food industry. If you work in a butcher's shop, the dairy industry or an abattoir, you may already have an idea of these Regulations. If not, ask your supervisor or manager.

What next?
Throughout this learning programme you have learned about the importance of preparing food that is safe to eat and how you can contribute to producing safe food. Putting these simple rules into practice in your place of work will help to prevent the chance of giving someone a food-borne illness, protect the reputation of your company and give you a sense of pride in your work. Some employers are now realising the benefits of greater involvement of their food handlers in understanding food hygiene, rather than just telling them what, and what not, to do. They encourage their food handlers to talk to their supervisors about hygiene matters. If this is not the case in your workplace, try talking to your supervisor about putting what you have learnt into practice in your workplace. Remember what you have learnt can be put into practice at home as well. So what next? When you feel that you fully understand and remember all the things you have learnt from this programme, why not think about another learning programme? There

are opportunities to learn more about HACCP, which is an internationally recognised system of food safety management, or maybe you could take a higher-level food safety course. One more thing... This learning programme contains lots of useful information, so that it can be used again to remind you of anything that you may forget. It is useful to re-read it in full a couple of times a year, just to brush up on your food safety knowledge.