FOOD HYGIENE

HACCP 2000
 Contents
 Introduction
 About Bacteria
 Food Poisoning & It’s
Prevention
 Personal Hygiene
 Food Premises
 Cleaning & Disinfection
 The Law & it’s Enforcement

HACCP 2000
 Introduction
 “All Publicity is Good
Publicity”, right ?
 An upset stomach never
hurt anyone,
 Hey, handling food, is
just a job, not a
responsibility !
 Nothing I can do can
change things !

HACCP 2000
 Why do we need such high
Hygiene Standards ?.
The COSTS of Poor Hygiene
 Food Poisoning Outbreaks &
Sometimes Death
 Customer Complaints
 Pest Infestation
 Wasted food (spoilage)
 Closure of premises (loss of jobs)
 Fines and costs of legal actions
 Civil action taken by food poisoning
victims
 Loss of Profit
HACCP 2000
The BENEFITS of Good Hygiene
 One Satisfied Customer Leads to
Another
 A Good Reputation
 Increased Business
 Compliance with the Law
 Longer Food shelf Life
 Better Working environment
 Higher Staff Morale
 Increased Profits
 So, What is Food Poisoning ?
An unpleasant illness which normally happens
within 1 to 36 hours of eating contaminated or
poisonous food.

SYMPTOMS:
•Abdominal Pain
•Diarrhoea

•Vomiting

•Fever

HACCP 2000
 What are the Main Causes of
Food Poisoning ?
 Bacteria or their poisons
 Viruses
 Chemicals
 Metals
 Poisonous Plants

BACTERIAL FOOD POISONING CAN BE FATAL & IS THE MOST

COMMON CAUSE OF FOOD POISONING

HACCP 2000
 Different Types of Bacteria
 FOOD POISONING BACTERIA
– Cause Illness
– Can not be detected by taste or smell
– Very Harmful due to difficulty to detect
 FOOD SPOILLAGE BACTERIA
– Can be detected (when in high numbers) by smell, taste or
even colour & texture of food
– Relatively Harmless because of ease of detection

MOST BACTERIA ARE HARMLESS, SOME ARE USEFUL,

ONLY A FEW ARE DANGEROUS
HACCP 2000
 How Bacteria Function
CYTOPLASMIC MEMBRANE
CYTOPLASM
NUCLEUS

FLAGELLAE

CELL WALL

SIZE = 1/1,000,000 m

HACCP 2000
 How Bacteria Grow
Bacteria reproduce by splitting in two

Under ideal conditions bacteria can divide in two every :

10 minutes
One bacteria can become 1,000,000 in 3
hours & 20 minutes
HACCP 2000
 Growth of Bacteria
HOURS MINUTES No BACTERIA HOURS MINUTES No BACTERIA
0 0 1 2 120 4,096
10 2 130 8,192
20 4 140 16,384
30 8 150 32,768
40 16 160 65,536
50 32 170 131,072
1 60 64 3 180 262,144
70 128 190 524,288
80 256 200 1,048,576
90 512 TOTAL 1,048,576
100 1,024
110 2,048

HACCP 2000
 Growth of Bacteria
GROWTH RATE OF BACTERIA

1,200,000
1,000,000
No of Bacteria

800,000
600,000 NUMBER OF BACTERIA
400,000
200,000
0
0

0
0

0
20

40

60

80
10

12

14

16

18

20
Tim e (Mins)

THIS IS CALLED EXPONENTIAL GROWTH

HACCP 2000
 Conditions for Bacterial Growth

 FOOD

 WARMTH

 TIME

 WATER

HACCP 2000
 The Temperature ‘DANGER ZONE’ for Food
100oC + - Most SPORE FORMING BACTERIA DESTROYED

75oC - 100oC - Most BACTERIA DESTROYED

60oC - 75oC - BACTERIA GROWTH PREVENTED. Some may survive.

DANGER ZONE
5-63oC
BACTERIA GROW RAPIDLY
OVER THIS TEMPERATURE RANGE
0oC - 5oC - Some BACTERIA GROW SLOWLY

<-18oC - BACTERIAL GROWTH is STOPPED

HACCP 2000
 “Kill ‘em all” - Destruction of
Bacteria in Food
 HEAT
– e.g Cooking, Pasteurisation (?),
 IRRADIATION
– e.g X-Rays, Gamma Rays
 CHEMICALS
– e.g. Preservatives, Salt, etc

HACCP 2000
 What is a Bacterial SPORE ?
A Dormant Resistant State which some
bacteria go into when conditions become
unfavourable to them.

HACCP 2000
 Where do Bacteria come From ?
 PEOPLE
 PESTS
 AIR
 WATER
 ANIMALS & BIRDS
 RAW FOOD
 SOIL & WASTE

HACCP 2000
 Food Poisoning Bacteria
SALMONELLA
Symptoms : Vomiting, Diarrhoea, Abdominal Pains, Fever
Incubation Period : 12-36 hours
Duration of Illness : 1-8 days
Source : All raw foods of animal origin, poultry in particular.
Humans can be carriers.

HACCP 2000
 Food Poisoning Bacteria
CLOSTRIDIUM PERFRINGENS
Symptoms : Diarrhoea, Abdominal Pains
Incubation Period : 8-22 hours
Duration of Illness : 12-24 hours
Source : Raw meat, Humans, Spores in soil and therefore on
vegetables,

HACCP 2000
 Food Poisoning Bacteria
STAPHYLOCOCCUS AUREUS
Symptoms : Vomiting, Abdominal Pains
Incubation Period : 1-7 hours
Duration of Illness : 6-24 hours
Source : Human Nose, throat, skin, hair, boils, styes, septic
cuts

HACCP 2000
 Food Poisoning Bacteria
BACILLUS CEREUS
Symptoms : Vomiting, Abdominal Pains
Incubation Period : 1-5 hours
Duration of Illness : 6-24 hours
Source : Soil, dust. Cereals, especially rice. Almost always
associated with re-heated rice.

HACCP 2000
 Food Poisoning Bacteria
CLOSTRIDIUM BOTULINUM
Symptoms : Double Vision, Headache, Nausea, Vomiting
Central nervous system is affected and paralysis
of the respiratory tract is the usual cause of death.
Incubation Period : 2 hours to 8 days
Duration of Illness : Frequently Fatal
Source : Spores in soil and therefore vegetables. Fish.
Normally associated with canned foods.

HACCP 2000
 Food Borne Infections
An illness which is TRANSMITTED by FOOD or WATER which may be
bacterial or viral.
The Food or Water is only the VEHICLE and normally plays no part in the
MULTIPICATION of the organism
EXAMPLES :
CAMPYLOBACTER - Bird infected Milk
LISTERIA - Once in the human body actually multiplies in tissues & blood
TYPHOID / PARATYPHOID - Caused by Salmonella typhi / paratyphi, usually from sewage
contaminated water supplies or from food handlers who are carriers.
DYSENTERY - Caused by Shigella flexneri. Commoner in children.

WITH FOOD BOURNE INFECTIONS THE NUMBERS OF ORGANISMS

REQUIRED TO CAUSE ILLNESS IS NORMALLY VERY SMALL

HACCP 2000
 Food Borne Infections
Route of Infection
BACTERIA or
TRANSFERED
ORGANISM in ONTO FOOD
VIA HANDS OR
FAECES SEWAGE

FOOD IS
CONSUMED

ILLNESS IN MAN

HACCP 2000
 Food Hygiene is....
PROTECTION of food from risk of contamination by
bacteria, poisons, viruses & foreign bodies.
PREVENTION of bacteria present in food multiplying to
numbers that would result in illness of people or result in
premature spoilage of food.
DESTROYING any harmful bacteria in the food by proper
cooking or processing

CONTAMINATION is the presence of any OBJECTIONABLE MATTER in

food. This may be bacterial or physical, e.g. glass, wood, metal, etc.

HACCP 2000
 Food Contamination
PHYSICAL BACTERIAL
Examples : Examples :
Dead Insects (sometimes live) Salmonella,
Paper & Cardboard
Clostridia,
Plastic, Metal, Plasters,
Listeria,
Cleaning Materials, String,
Rodent hair & droppings, Staphylococcus,
Sweet Papers, Pen Tops, Grease, Bacillus,
Glass, Cigarette Ends, and so on... and more.....

HACCP 2000
 High Risk Foods
Some foods are higher risk than others because they
present a better growth opportunity for Food
Poisoning bacteria (and viruses) than others.
EXAMPLES :
ALL COOKED FOODS - Already cooked, will not be
cooked again, also free from competition,
FOODS CONTAINING RAW INGREDIENTS (or FOODS
normally eaten RAW or PART COOKED) - E.g Mayonnaise,
Rare Steak, Shell Fish.

HACCP 2000
 High Risk Foods
FOOD HIGH RISK ?
COOKED MEAT YES
APPLE NO

COOKED RICE YES

MILK, CREAM etc., YES
FRESH MEAT NO
A HIGH RISK FOOD is one which SUPPORTS THE GROWTH OF BACTERIA
and is INTENDED FOR CONSUMPTION WITHOUT FURTHER TREATMENT
THAT WOULD DESTROY SUCH BACTERIA, e.g. Cooking.

HACCP 2000
 How Can We Protect Food From
Contamination ?
THE FOOD ITSELF
– Keep it COVERED
– Separate RAW & COOKED
– COOK it properly
– Use the FRIDGE properly
– Minimum TIME OUT of FRIDGE

HACCP 2000
 How Can We Protect Food From
Contamination ?
THE FOOD HANDLER
– Good PERSONAL HYGIENE
– Wear PROTECTIVE CLOTHING
– Good FOOD HANDLING PRACTISES

HACCP 2000
 How Can We Protect Food From
Contamination ?
PREMESIS & EQUIPMENT
– Clean EQUIPMENT & UTENSILS
– Use TRAYS, CONVEYORS
– Use CLEAN DISPOSABLE CLOTHS
– Use SEPARATE SINKS for HAND &
EQUIPMENT

HACCP 2000
 How Can We Protect Food From
Contamination ?
PESTS
– Store Food in PEST PROOF CONTAINERS
– Prevent PEST ACCESS
– Trap & Kill INVADERS
– Monitor for SIGNS
– REMOVE PEST FOOD SOURCE

HACCP 2000
 How Can We Protect Food From
Contamination ?
CLEANING & DISINFECTION
– Use the correct CLEANING PROCEDURE
– CLEAN AS YOU GO
– INSPECT REGULARLY
– Monitor results by taking SWABS

HACCP 2000
 How Can We Prevent Bacteria
From Multiplying?

 Store food out of the DANGER ZONE

 Keep TIME in DANGER ZONE to a minimum
 Use PRESERVATIVES
 Keep DRY FOODS DRY

HACCP 2000
 How Can We Destroy Bacteria In
The Food?
 High Temperatures, i.e. COOKING
 Chemicals, e.g Nitrites in hams,
 Irradiation, GAMMA or X-RAYS

HACCP 2000
 WHY PERSONAL HYGIENE?
Bacteria may be introduced into food directly
from the person e.g. :

From the Hands & Skin By Coughing/Sneezing

From the Intestine From Boils,Cuts, Spots,
From Clothing, From Jewellery,
From Hair, Smoking

HACCP 2000
 HAND WASHING
When must you wash your hands ?

After Eating, Smoking, Touching Face,

After the Toilet, Entry to Food Rooms
After Touching Waste Between Raw & Cooked
After Sneezing, Coughing After Cleaning

HACCP 2000
 HAND WASHING
How must you wash your hands ?
 Wet the hands
 Apply Liquid Bactericidal Hand Soap
 Scrub as required, include the backs of hand and in
between fingers as well as behind fingernails
 Rinse off and dry hands with clean disposable towel
 Apply ALCOHOL HAND SANITISER

HACCP 2000
 Cleaning & Disinfection
What is cleaning?
Cleaning is the removal of dirt and soil which would provide
food for the growth of bacteria. Cleaning does not kill
bacteria, it only removes them

How do we clean ?
By use of WATER, DETERGENT & ‘ELBOW GREASE’

HACCP 2000
 How Detergents Work

Detergent Molecule Electric Charge

-ve
Water hating end Water loving end

Water loving ends in

contact with the water
molecules

HACCP 2000
 How Detergents Work
Add detergent to water

Introduce Fat / Protein

HACCP 2000
 How Detergents Work
Detergent ‘tail ends’
embed in soil

Fat lifting from surface

HACCP 2000
 How Disinfectants Work
BURST CELL WALL
BLOCK FOOD INTAKE

DESTROY DNA

HACCP 2000
 Detergent Types & Colour Code
COLOUR CODE HAZCHEM
 Neutral NEUTRAL

 Alkaline
 Caustic
 Chlorinated
 Acidic
 Disinfectant

HACCP 2000
 Tools Required for Cleaning
The correct tools must be identified for each task

SCRUBBER CLOTH & BUCKET

FLOORBRUSH SQUEEGEE MOP
DRYER SCOURER & BUCKET

INJECTOR
PRESSURE GUN & LANCE
BRUSH & BUCKET
HOSE

JETSTREAM SCRAPER
FOAMER
TRIGGER SPRAY
SPRAYER FOGGER

HACCP 2000
 Safety Equipment Required
The correct Personal Protective Equipment must be
identified for each task

HACCP 2000
 Cleaning & Disinfection
What is disinfection?
Disinfection is the reduction of the numbers of bacteria
present on food surfaces to an acceptable level
How do we disinfect ?
By use of a Chemical Disinfectant or....
by use of Heat or...
BOTH

HACCP 2000
 Cleaning & Disinfection
Stages of the clean
 GROSS CLEAN
 APPLY DETERGENT (HOT), CONTACT TIME
& ‘ELBOW GREASE’
 RINSE DETERGENT & DEBRIS
 DISINFECT
 RINSE (where appropriate)
 ALLOW TO DRY

HACCP 2000
 Cleaning & Disinfection
Cleaning may remove large numbers of bacteria

– A dirty surface may have 10,000,000 bacteria per sq... cm

– A cleaned surface may have 10,000 bacteria per sq.. cm

– A disinfected surface may have 10 living bacteria per sq.. cm

A cleaning and disinfection routine does not necessarily kill

all micro-organisms but reduces their numbers to an
acceptable level

HACCP 2000
 The Law & it’s Enforcement
The main pieces of legislation :
 FOOD SAFETY ACT 1990
 FOOD HYGIENE REGULATIONS (1958-1978)
 FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS
1995

The FOOD SAFETY ACT 1990 is the main piece of legislation which
governs FOOD HYGIENE REGULATIONS

HACCP 2000
 The Law & it’s Enforcement
FOOD SAFETY ACT (FSA) 1990
Offences under FSA 1990….
To sell or offer for sale food...
…which has been MADE HARMFUL,
…which is UNFIT FOR HUMAN CONSUMPTION,
…which is CONTAMINATED,
…which is NOT OF THE QUALITY EXPECTED.

HACCP 2000
 The Law & it’s Enforcement
FOOD SAFETY ACT (FSA) 1990
Environmental Health Officers are ‘The Enforcer’s’ of
ALL FOOD SAFETY LEGISLATION

AN EHO can :
 Enter, inspect, detain and seize food,
 Issue an IMPROVEMENT NOTICE,
 Issue an EMERGENCY PROHIBITION NOTICE,
 Issue a EMERGENCY PROHIBITION ORDER.

HACCP 2000
 The Law & it’s Enforcement
FOOD SAFETY ACT (FSA) 1990
Penalties under the Food Safety Act 1990:
Persons found GUILTY may face….
 Fines of up to £20,000 and / or

 up to Six Months in PRISON

However, in serious cases…

 Unlimited Fines and

 Up to Two Years in PRISON may be handed down

HACCP 2000
 The Law & it’s Enforcement
FOOD SAFETY ACT (FSA) 1990
It is a Defence under the Food Safety Act 1990 to…

PROVE ‘DUE DILIGENCE’

i.e. A defendant can be acquitted if they prove that they

“took all reasonable precautions and exercised all due
diligence to avoid committing the offence”

HACCP 2000
 The Law & it’s Enforcement
FOOD SAFETY ACT (FSA) 1990
In Practice ‘Due Diligence’ means:
Q.A. Monitoring & Record Keeping,
e.g. Temperatures, Bug Records, Medical Certificates
Training,
e.g. Hygiene, HACCP,
Preventative Systems,
HACCP, Pest Control, Hygiene Manuals,
Company Policies,
Hygiene, Training, Supplier.

HACCP 2000
 The Law & it’s Enforcement
FOOD SAFETY (GENERAL FOOD HYGIENE) REGS 1995
MAIN REQURIEMENTS:
 FOOD BUSINESS PROPRIETORS MUST
– OPERATE HYGIENICALLY
– ANALYSE FOOD HAZARDS
– IDENTIFY CRITICAL POINTS IN PROCESSES

 FOOD HANDLERS MUST

– KEEP THEMSELVES CLEAN & WEAR CLEAN PROTECTIVE CLOTHING
– REPORT NOTIFIABLE ILLNESS
– BE SUPERVISED & INSTRUCTED &/OR TRAINED IN FOOD HYGIENE
MATTERS COMENSURATE WITH WORK ACTIVITY

HACCP 2000
 HACCP
STANDS FOR…
H - HAZARD
A - ANALYSIS
C - CRITICAL
C - CONTROL
P - POINTS

HACCP 2000
 HACCP
Step 1.
Construct a Process Flow Diagram
– Outlines what happens to food from start to finish
– Shows how all the steps in the process inter-relate
– Numbers each step for ease of reference
e.g. see overleaf.

HACCP 2000
 SHOW™ FLOW CHART
Product Name : FRESH BEEF PROCESSING (SOUTH KIRKBY)

Step No :1.0 Step No :1.1

RECEIVE
INPUT PACKAGING

Step No :2.0 Step No :1.2

TRANSFER & STORE
STORE IN INPUT PACKAGING
CHILL

Step No :3.0
BOX DECANT &
TRANSFER

Step No :4.0
BUTCHERY
PROCESS

Step No :5.0
WEIGHED

Step No :6.0 Step No :6.1

MACHINE MANUAL
FURTHER FURTHER
PROCESS PROCESS

Step No :7.0
PACKING

Step No :8.0
Q.A CHECKED

Step No :9.0
METAL DETECT

Step No :9.0.1 Step No :9.0

FREEZE STRAPPED &
STACKED IN
OUTPUT CHILL

Step No :10.0
OUTPUT

HACCP 2000
 HACCP
Step 2.
For each Process Step.
– Identify all Food Safety Hazards that may occur
at that step.
– Categorise each Hazard into Microbial,
Chemical, Physical.

e.g. Bug Cross Contamination from Operator

HACCP 2000
 HACCP
Step 3.
– Identify HAZARDS that are CRITICAL to FOOD SAFETY
– Identify a CONTROL MEASURE for each Hazard
– Set CRITICAL LIMITS on the hazard, i.e values OUTSIDE
WHICH a HAZARD MAY OCCUR
– Define a MONITORING PROCEDURE to measure the
CRITICAL LIMITS
– Define a CORRECTIVE ACTION in the event that the
MONITORING PROCEDURE picks up a value outside the
CRITICAL LIMIT

HACCP 2000
 HACCP
Example 1:
STEP : CHILLED STORAGE OF FOOD
Hazard: Growth of Bacteria in Food to Unsafe Level
Control Measure: Food Stored in Chiller
Critical Limit: Temp. Range 1-4oC
Monitoring Procedure: Check Temperature Hourly
Corrective Action: Move Food to Alternative Working
Chill, Inform Engineer, Repair Chill, Review
Maintenance Procedures, Quarantine & Test Food

HACCP 2000
 HACCP
Example 2:
STEP: BUTCHERY PROCESS
Hazard: Transfer of Bacteria from Food Handler to Food
Control Measure: Good Operator Personal Hygiene, Hand Washing
Critical Limit: Bug Free Clean Operator Hands & Clothing
Monitoring Procedure: Ongoing Monitoring by Supervisor
Corrective Action: Re-train Operator, Log Training , Discipline
Operator, Review Personal Hygiene Procedures

HACCP 2000
 HACCP
CRITICAL CONTROL POINTS (CCP’s)
An Identified HAZARD is said to be a CCP when either:
1. The PROCESS STEP ITSELF is the CONTROL
MEASURE for the HAZARD, or…
2. A SUBSEQUENT STEP WILL NOT
ELIMINATE OR REDUCE THE HAZARD TO A
SAFE LEVEL
For example…….

HACCP 2000
 HACCP
Example 1:
STEP : CHILLED STORAGE OF FOOD
Hazard: Growth of Bacteria in Food to Unsafe Level

This Step is a CCP because the PROCESS STEP ITSELF is

the CONTROL MEASURE.

i.e. If the Chiller Unit was not operating correctly then all food in the
Chill would be subjected to higher temperatures and bacteria would
grow to unsafe levels.

HACCP 2000
 HACCP
Example 2:
STEP: BUTCHERY PROCESS
Hazard: Transfer of Bacteria from Food Handler to Food

This Step is NOT a CCP because the A LATER PROCESS

STEP is an effective CONTROL MEASURE. i.e. Proper
cooking
However: If the Hazard was “Cleaning Chemical Contamination from Work
Surfaces”, would this be a CCP?.
NOTE: THIS IS STILL A CONTROL POINT

HACCP 2000