Food Hygiene Basic Course

Food Hygiene
Basic Course
HACCPEuropa.com © 2010
Course Objectives
• To understand the legal and Customer
Requirements of the Business regarding
Food Safety
• To be aware of Potential Food Safety
Hazards in the workplace
• To understand basic requirements of
Hygiene in food production
Course Content
Unit 1 – Food Safety Awareness
Unit 2 – HACCP Introduction
Unit 1–Food Safety Awareness
• Key Requirements
• Legislation
• Personal Hygiene
• Jewellery Policy
• First Aid
• Sickness Reporting and Return to Work
• Chemical Usage
• Housekeeping
• Pest Control
• Protective Clothing
• Housekeeping
Key Requirements
• Provide a safe product for the customer
• Comply with Quality Systems
• Comply with legislation
Legislation
“Food business operators shall ensure that
all stages of production, processing and
distribution of food under their control
satisfy the relevant hygiene requirements
laid down in this Regulation.”
(REGULATION (EC) No 852/2004 on the hygiene of
foodstuffs)
Personal Hygiene
• Hand washing.
• Keep all parts of your body clean.
• Avoid touching ears, nose or mouth
• Fingernails must be kept clean and short to prevent spread
of bacteria. Nail varnish is NOT permitted. No false nails.
False eye lashes and excessive makeup are not permitted.
• Excessive deodorant,perfume or after-shave can not be
worn as it may taint the product.
• The ONLY authorised area for eating food (which includes
chewing gum) is in the canteen.
• Smoking ONLY in designated smoking shelter
• Blue one piece pens in the food areas
Jewellery Policy
It is NOT allowed to wear/carry the following items in
the food areas:
• Ornate rings
• Watches
• Brooches
• Personal Mobile phones
• Pendants/chains
• Bangles or brackets
• Studded earrings/piercing
• Tie pins of cufflinks
Jewellery Policy
The following items are permitted in the
food areas:
• Plain wedding band ring

• Mobile phone for WORK use only
First Aid & Plaster Control
• All cuts and abrasions MUST be covered to
prevent food contamination.
• Plasters – must be the BLUE, food safe,
metal detectable variety and the use of
these must be recorded.
• Ensure all accidents are recorded in the
accident book.
• If you need first aid, speak to First Aid
personnel immediately
Sickness Reporting & Return to
Work Policy
Certain medical conditions make it impossible for food
handlers to carry out their normal duties. Examples
might include the following:
• Gastro-enteritis • Listerosis
• Salmonella • Botulism
• Typhoid • Campylobacter
• Paratyphoid • Hepatitis
• Dysentery • Eshericha coli
• Staplococcol / Streptococcal
Sickness - Tropical Diseases
Going on/coming back off holiday?, inform your
manager
of any location you might be visiting or have visited
where your may come into contact with the following:
• Typhoid and Paratyphoid fever

• Dysentery
• Malaria
• Hepatitis
• Parasitic infection
• Cholera
• Tuberculosis
Sickness - General Obligations
• Report any illness to your supervisor prior
to you starting work.
• Failure to report could result in
prosecution /disciplinary action.
• A return to work form must be completed
prior to starting back to work.
• Medical clearance certificate may be
required, depending on type of illness.
Chemical Usage & Control
The following guidelines must apply in all food

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

label
• Any soiled cloths/wipes must be disposed
of at the end of the cleaning process.
• Inform your manager of any chemical
spillage immediately.
Pest Control
• Main pests controlled are rodents and
flying insects
• Use of approved contractor
• Do not provide food or harborage for
pests
• Good housekeeping essential for control
• All protective clothing must be removed
before entering the toilets, canteen and
smoking area.
Allergen Policy
The following products fall under the remit of the
policy:
• Cereals containing gluten and products thereof
• Crustaceans and products thereof
• Eggs and products thereof
• Fish and products thereof
• Peanuts and products thereof
• Soybeans and products thereof
• Nuts i.e. almond, hazelnut, walnut, cashew,
pecan nut, brazil nut, pistachio nut, macademia
nut and queensland nut and products thereof
Allergen Policy
• Celery and products thereof
• Mustard and products thereof
• Sesame seeds and products thereof
• Sulphur dioxide and sulphites at concentrations of
more than 10mg/kg or 10 mg/litre expressed as
SO2
• Lupin and products thereof
• Molluscs and products thereof
• Milk and products thereof (including lactose)
Allergen Policy
• Allergen stock is to be stored in the signed
designated area.
• Non allergen products must, unless completely
impractical, be packed before allergen products
and the need for allergen and non-allergen
product changeovers kept to a minimum.
• Deep clean after allergen production with full
documented inspection of cleaning standards
prior to production of non-allergen containing
product. Hand washing prior to non allergen
production.
• Dedicated colour coded bags for allergen waste
and rework.
Allergen Policy
System for dealing with allergen spillage:
• Production in the area must be stopped
immediately.
• All products in the immediate vicinity must be
quarantined.
• The Production Manager or Technical Manager
must be informed immediately of any spillage in
any area of the production.
• Do not move any items of food, equipment or
allergen products until the site has been
examined by one of the above.
Protective Clothing
• Protective clothing, MUST be fully fastened at all
times - changed weekly for washing
• Protective clothing (excluding footwear) must be
removed before entering toilets, canteen, and
smoking area.
• Clean and dirty clothing must be segregated and
control to prevent cross contamination
• All scalp hair must be fully contained to prevent
product contamination
• Suitable footwear must be worn in the production
area
Housekeeping – General Rules
• Clean as you go
• Pick rubbish from the ground – put in
bin
• Tidy all packaging immediately
• Clean all areas at end of day
• Inform Supervisor if any issues
Unit 2 – HACCP Requirements
• HACCP team
• Hazard Analysis
• Hazard Categories
• Critical Control Points
HACCP Team
Multi-disciplinary food safety team
includes those responsible for:
• Quality / Technical
• Production Operations
• Engineering
• Other
HACCP team designated team leader,
qualified and able to demonstrate
competence and experience of HACCP.
What is a Food Safety Hazard?
• A biological, chemical or physical agent, in

or condition of food with the potential to
cause ill health.
Physical Hazards
The most common cause of product
contamination is from physical agents
Such examples are as follows:
• Blades • Drawing pins/staples

• Buttons • Glass/Hard plastic
• Plasters • Wood
• Hair • Metal chips
• Jewellery/Watches • Parts of machinery
• Glasses and Contact lenses
Glass / Hard Plastic Policy
• Operatives are NOT allowed to bring glass

/ hard plastic items into food areas. For
example: soft drink bottles, mirrors,
personal mobile phones or watches.
• All breakages MUST be reported
immediately including breakage or loss of
glasses or contact lenses.
Chemical Hazards
Some examples of chemical hazards:
• Cleaning Agents
• Hand Soap
• Disinfectants
• Sanitizers
• Medicines (you are not allowed to bring any
medicines to the food areas)
Biological Hazards
Some examples:
• Pathogens e.g. salmonella, e-coli, listeria

• Viruses
• Parasites
Critical Control Points
Definition
“A step at which control can be applied

and is essential to prevent or eliminate a
food safety hazard or reduce it to an
acceptable level.”
Benefits of HACCP
The main benefits of HACCP are:
S aves your business money in the long run

A voids you poisoning your customers
F ood safety standards increase
E nsures you are compliant with the law
F ood quality standards increase

O rganises your process to produce safe food
O rganises your staff promoting teamwork and
efficiency
D ue diligence defence in court.
Hazard Reporting Procedure
Please inform Manager immediately of any

potential food safety hazards that you are
aware of,
do not think that it is someone

else’s job,
food safety is everyone’s
responsibility.
Any questions?

Food Hygiene Basic Course

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Hygiene Basic Course

Uploaded by

Copyright:

Available Formats

Food Hygiene

Unit 1 – Food Safety Awareness

Unit 2 – HACCP Introduction

• Provide a safe product for the customer

• Comply with Quality Systems

• Comply with legislation

• Plain wedding band ring

• Typhoid and Paratyphoid fever

The following guidelines must apply in all food

• All containers must be labelled with original

• A biological, chemical or physical agent, in

• Blades • Drawing pins/staples

• Operatives are NOT allowed to bring glass

• Pathogens e.g. salmonella, e-coli, listeria

“A step at which control can be applied

S aves your business money in the long run

F ood quality standards increase

Please inform Manager immediately of any

do not think that it is someone

You might also like