Health, Safety and Hygiene

Health, Safety and Hygiene - PPT

Learning objectives. To understand the importance of food hygiene and food poisoning. To understand what are classed as high risk foods. To Understand why bacteria makes us ill. To Understand how bacteria multiply. ID: 543197

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Health, Safety and Hygiene

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Health, Safety and HygieneLearning objectives To understand the importance of food hygiene and food poisoning To understand what are classed as high risk foods To Understand why bacteria makes us illTo Understand how bacteria multiply
Bacteria food poisoning high risk foods
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is
Explain how food poisoning bacteria makes us ill and how they multiply
Health Safety and HygieneUsing your GCSE Hospitality books on page 13 and 14 write your findings in you revision booksYou are to read your books and then explain the following so you have an understanding of each risk areaWhat is food poisoning?What are high risk foods?Why do bacteria make us ill ? How do bacteria multiply ?What are classed as critical temperatures?List the symptoms of food poisoning
Bacteria food poisoning high risk foods
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is
Explain how food poisoning bacteria makes us ill and how they multiply
Bacteria food poisoning high risk foods
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is
Explain how food poisoning bacteria makes us ill and how they multiply
Learning Outcomes
You will know the importance of food hygiene and food poisoning
You will know what are classed as high risk foods
You will know why and how bacteria make us ill
You will know how bacteria multiply and what conditions they need
The 1995 Food safety ( general Food Hygiene) Regulations
Learning ObjectivesTo understand the Food hygiene regulationsTo understand the main requirements for food safetyTo understand the importance of food hygieneTo know and understand Hygienic practices and why they are enforced
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) Regulations
Why Do we have food hygiene regulations?
We have food hygiene regulations to prevent out breaks of food poisoning
Customers need to know that food is safe !
Food safety regulations are constantly changing and have to follow the new guide lines
Food safety and hygiene regulations are enforced by the EHO
(
Environmental health officer
)
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) RegulationsWhat are the main requirements of the regulationsFood hygiene regulations cover three main areasFood premises such as Hotels, Restaurants, Bistros, Cafe’s, Hospitals, factories etcPersonal hygiene of employers Hygienic practices
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) Regulations
Food premises should be !Well MaintainedRegularly cleanedHave lockers for employersHave hand wash facilitiesHave clean cloakroom and toilet facilitiesHave first aid availableHave clean storage areasHave temperature controlled freezers and fridgesEquipment that is clean and in good working orderBe free from pests
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) Regulations
Personal Hygiene of food handlersFood handlers Should Have regular training in food safetyDress in clean whitesHave hair tied back with a blue hair net onShort clean nailsBe in good healthHave good habits Wash their hands after handling raw meats, blowing their nose, and especially after going to the toilet
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) Regulations
Hygienic Practices what are they? Food deliveries should be checked thoroughlyFood should be labelled and stored correctlyFood should be rotatedTemperature control must be done at all timesFood should be prepared quicklyThe core temperature must be checked 75cChilled food should be stored below 5cWashing up should be done in hot soapy waterWaste should be disposed of correctly......(HOW)
0
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
Chefs hat
Clean finger nails
Clean chefs jacket
Correct chefs trousers
Hair net
No bad body odour
Washed hands
Correct safety shoes
Personal appearance of kitchen staff
1
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
Food handlers Should
Wash hands before handling foodHave short clean nailsCover cuts with blue plastersTie back long hair and wear a blue hair netBe in good healthBe dressed in clean chefs clothesTaste food with a clean spoonFood handlers should notWear outdoor clothes in the kitchenWear nail varnish, false nails or jewelleryWork when having a bad stomachSmoke, eat or drink around foodCough or sneeze over food
Food handlers Should
Food handlers should not
2
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperature
Learning out comes
To know the food hygiene regulations
To know the main requirements for food safety
To know the importance of food hygiene
To know the importance of hygienic practices and why they are enforced
QUIZ
3
Accident Prevention
You could name three main danger areas in the kitchen
You could list five safety tips for knives
You could explain HACCP in full and what it is
Accident
prevention
Learning outcomes
You will understand the importance of health and safety in a kitchen
You will understand the dangers that are around in a kitchen
You will understand the methods of helping to prevent accidents in the kitchen
You will understand Hazard Analysis Critical Control points ( HACCP )
4
Accident Prevention
You could name three main danger areas in the kitchen
You could list five safety tips for knives
You could explain HACCP in full and what it is
Accident prevention
Floors:
Mop up spills immediately
Keep floors clean and grease- free
Do not leave equipment in ‘pathways’ used in the kitchen
Repair damaged floor surfaces quickly
Knives:
Use the right knife for the job
Keep handles clean and grease free
Keep knives sharp
Don't leave knives on table edges or in sinks
Don't try and catch a falling knife
5
Accident Prevention
You could name three main danger areas in the kitchen
You could list five safety tips for knives
You could explain HACCP in full and what it is
Accident prevention
Electrical equipment:
Check machinery is in good working order
Check electrical wires are not frayed or worn
Do not handle electrical equipment with wet hands
Check safety notices
In your work revision books please write down the
Hazards
you may find from the following and you must have at least three for each heading
6
Accident Prevention
You could name three main danger areas in the kitchen
You could list five safety tips for knives
You could explain HACCP in full and what it is
Sauce Pans :
Flour on handles, Use oven gloves, Don't use wet cloths on pan handles
Fryers :
Do not put wet food into fryers, Lower food in carefully, change fat regularly
Foods:
Bones can cause cuts , raw and cooked foods apart, frozen foods can burn
Storing equipment:
unplug electrical equipment, replace safety guards, store safely
Fires:
Don't have large flames, cloths on stoves, time cooking of food, care with hot fat
Clothing:
Wear correct clothing, correct shoes, no jewellery, hair tied back/ hair net
Behaviour:
not run, pay attention to instructions, concentrate on the job in hand,
Cleaning:
Clean as you go, correct cleaning materials, store equipment carefully
7
References:
www.slideshare.net