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FOOD HANDLING AWARENESS. Introduction. Every year thousands of people suffer from food-borne illness, usually as a result of eating or drinking contaminated or poisonous food.

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Introduction l.jpg
Introduction

Every year thousands of people suffer from food-borne illness, usually as a result of eating or drinking contaminated or poisonous food.

Many attacks go unreported and it is estimated that one person in fifty will be effected annually. Some of these especially the very young, the elderly or the infirm will die.


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  • In 1987 Crown Immunity was lifted from hospitals following an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

  • These officers have the power to enforce the provisions of the;

    The Food Safety Act (1990) and The Food Safety (General Food Hygiene) Regulations (1995).


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FOOD HYGIENE LAW an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

Food Safety Act (1990)

Food Safety (General food hygiene) Regulations (1995)

An environmental health officer has the power to

enforce this legislation and can do so at any time.

If food is not handled correctly, legal action can be taken against the Trust or the individual who fails to comply with the law.

Any hospital staff who are involved in food service are “food handlers” if they break the rules the penalties can be applied to them as individuals in exactly the same way as they would in a commercial operation.


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Food hygiene is more than just cleanliness; an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

it includes all practices involved in :

Protecting food from risk of

Contamination, including harmful bacteria,

Poisons and foreign bodies

Preventing any bacteria present multiplying to

an extent which would result in the illness of

Consumers or the early spoilage of food.

Destroying any harmful bacteria in the food by thorough

cooking or processing.

What is Food Hygiene?


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Causes of Food Poisoning an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

  • Bacteria and their poisons

  • Viruses

  • Chemicals (insecticides, weed-killers, etc.)

  • Metals (lead, copper, mercury etc.)

  • Poisonous plants (deadly nightshade, toadstools, etc.)

    BACTERIAL FOOD POISONING IS THE

    MOST COMMON AND CAN BE FATAL


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There are two main types of bacteria an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

which cause problems for the food industry:

1.Food Spoilage Bacteria

Not usually harmful to humans

Cause food to go off

Physical change causes smell, colour or

texture of food to change.

Usually very obvious that Food Spoilage Bacteria

are present in large numbers.

  • Bacteria Which Cause Illness

    Pathogens

    Harmful to humans if present in large enough numbers.

    No physical change to food

    Cannot be detected by smell, taste, touch or appearance

    Most food poisoning is caused by large numbers of pathogens, often

    around 100,000 to 1,000.000 being consumed.


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Conditions Required For Bacteria To Multiply an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

  • WARMTH (Temperature)

    The ideal growing temperature for pathogens is 37c

    They will grow quickly between 20c and 50c

    To prevent growth temperature must be kept below 5c or above 63c.

    5c-63c is called the “DANGER ZONE”

  • FOOD (Nutrient)

    High protein food is required

    Meat, poultry, dairy products (except butter and hard cheese).

  • WATER (Moisture Content)

    Dried foods, or those with high sugar or salt content will not support bacterial growth. Bacteria remain dormant.


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The Ten Main Reasons for Food Poisoning an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

  • Food prepared too far in advance and stored at room temperature.

  • Cooling food too slowly prior to refrigeration.

  • Not reheating food to a high enough temperature to destroy food poisoning bacteria.

  • The use of cooked food contaminated with food poisoning bacteria.

  • Undercooking.

  • Not thawing frozen poultry for sufficient time.

  • Cross-contamination from raw food to cooked food.

  • Storing hot food below 63ºC.

  • Infected food handlers.

  • Use of leftovers.


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THE FOOD CHAIN an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

Delivery

Storage

Preparation and Handling

Cooking

Transfer

Serving

Consumption

Washing Up


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The Cost of Poor Hygiene an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

Food poisoning outbreaks and sometimes death

Food contamination and customer complaints

Pest infestation

Waste food due to spoilage

The closure of food premises by EHO action

Fines and costs of legal action taken by local authority action

Civil action taken by food poisoning sufferers

Loss of production and food which has to be destroyed

Decontamination of equipment and replacement of damaged equipment


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TIME an outbreak of food poisoning at the Stanley Royd Hospital in 1984. As a result all aspects of hospital catering are subject to control under the law and hospitals, including ward areas, can be inspected at any time by Environmental Health Officers.

Division every 10 minutes is possible.

Food must not be kept in the DANGER

ZONE for longer than absolutely

necessary.


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