Health, Safety and Hygiene

Presentation on theme: "Health, Safety and Hygiene"— Presentation transcript:

Slide1

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 multiplySlide2

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 multiplySlide3

Bacteria food poisoning high risk foods Name six high risk foods and food poisoning symptomsName explain what food poisoning isExplain 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 needSlide4

The 1995 Food safety ( general Food Hygiene) RegulationsLearning 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 temperatureSlide5

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) RegulationsWhy 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 )Slide6

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) RegulationsWhat are the main requirements of the regulations

Food hygiene regulations cover three main areasFood premises such as Hotels, Restaurants, Bistros, Cafe’s, Hospitals, factories etc

Personal hygiene of employers

Hygienic practicesSlide7

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature

The 1995 Food safety ( general Food Hygiene) Regulations

Food premises should be !Well Maintained

Regularly cleanedHave lockers for employers

Have hand wash facilities

Have clean cloakroom and toilet facilities

Have first aid availableHave clean storage areas

Have temperature controlled freezers and fridgesEquipment that is clean and in good working order

Be free from pestsSlide8

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName 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 safety

Dress in clean whites

Have hair tied back with a blue hair net on

Short clean nailsBe in good health

Have good habits Wash their hands after handling raw meats, blowing their nose, and especially after going to the toiletSlide9

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName 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 thoroughly

Food should be labelled and stored correctly

Food should be rotated

Temperature control must be done at all times

Food should be prepared quicklyThe core temperature must be checked 75c

Chilled food should be stored below 5cWashing up should be done in hot soapy water

Waste should be disposed of correctly......(HOW)Slide10

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName 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 staffSlide11

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature

Food handlers Should

Wash hands before handling food

Have short clean nailsCover cuts with blue plasters

Tie back long hair and wear a blue hair net

Be in good health

Be dressed in clean chefs clothesTaste food with a clean spoon

Food handlers should notWear outdoor clothes in the kitchenWear nail varnish, false nails or jewellery

Work when having a bad stomachSmoke, eat or drink around food

Cough or sneeze over food

Food handlers Should

Food handlers should not

Slide12

Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName 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

QUIZSlide13

Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou could explain HACCP in full and what it is

Accident preventionLearning 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 )Slide14

Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou could explain HACCP in full and what it is

Accident preventionFloors:

Mop up spills immediatelyKeep floors clean and grease- free

Do not leave equipment in ‘pathways’ used in the kitchenRepair damaged floor surfaces quickly

Knives:

Use the right knife for the job

Keep handles clean and grease free

Keep knives sharpDon't leave knives on table edges or in sinksDon't try and catch a falling knifeSlide15

Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou could explain HACCP in full and what it is

Accident preventionElectrical equipment:Check machinery is in good working order

Check electrical wires are not frayed or wornDo 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 headingSlide16

Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou 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 netBehaviour:

not run, pay attention to instructions, concentrate on the job in hand,Cleaning:

Clean as you go, correct cleaning materials, store equipment carefullySlide17

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