HACCP 2000
GOOD FOOD HYGIENE
In House Training Course for
HACCP 2000
Contents
Introduction
About Bacteria
Food Poisoning & It’s Prevention
Personal Hygiene
Food Premises
Cleaning & Disinfection
The Law & it’s Enforcement
Multiple Choice Test
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?.
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
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
The COSTS of Poor Hygiene The BENEFITS of Good Hygiene
HACCP 2000
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
CELL WALL
CYTOPLASMIC MEMBRANE
NUCLEUS
FLAGELLAE
CYTOPLASM
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
0 0 1
10 2
20 4
30 8
40 16
50 32
1 60 64
70 128
80 256
90 512
100 1,024
110 2,048
HOURS MINUTES No BACTERIA
2 120 4,096
130 8,192
140 16,384
150 32,768
160 65,536
170 131,072
3 180 262,144
190 524,288
200 1,048,576
TOTAL 1,048,576
HACCP 2000
Growth of Bacteria
G R O W T H R A T E O F B A C T E R I A
0
2 0 0,0 0 0
4 0 0,0 0 0
6 0 0,0 0 0
8 0 0,0 0 0
1,0 0 0,0 0 0
1,2 0 0,0 0 0
0
20 40 60 80
100 120 140 160 180 200
T i m e ( M i n s )
N
o
o
f
B
a
c
t
e
r
i
a
N U M B E R O F B A C T E R I A
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
BACTERIA GROW RAPIDLY
OVER THIS TEMPERATURE RANGE
5-63oC
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
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.
SALMONELLA
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
ORGANISM in
FAECES
TRANSFERED
VIA HANDS OR
SEWAGE
ONTO
FOOD
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
Examples,
Dead Insects (sometimes live)
Paper & Cardboard
Plastic,Metal,Plasters,
Cleaning Materials,String,
Rodent hair & droppings,
Sweet Papers,Pen Tops,Grease,
Glass,Cigarette Ends,and so on...
BACTERIAL
Examples,
Salmonella,
Clostridia,
Listeria,
Staphylococcus,
Bacillus,
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
Water hating end Water loving end
Water loving ends in
contact with the water
molecules
Electric Charge
-ve
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
COLOUR CODE HAZCHEM
Neutral
Alkaline
Caustic
Chlorinated
Acidic
Disinfectant
Detergent Types & Colour Code
NEUTRAL
HACCP 2000
Tools Required for Cleaning
The correct tools must be identified for each task
FLO O RB RUS H SQUEEGEE MOP
SCRUBBER
DRY ER
C L O T H & B U C K E T S C O U R E R & B U C K E T
B RU S H & B U CK E T
H O SE
P R E S S U R E G U N
IN JE C T O R
& L A N C E
J E T S T R E A M
F O AM ER T R IG G E R S P R A Y SPRAYER
FOGGERSCRAPER
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
STANDS FOR…
H - HAZARD
A - ANALYSIS
C - CRITICAL
C - CONTROL
P - POINTS
HACCP
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
S t e p N o,1,0
I N P U T
SH OW? F L O W C H A R T
P r o du ct N a m e,F R E S H B E E F P R O C E S S I N G ( S O U T H K I R K B Y )
S t e p N o,1,1
R E C E I V E
P A CK A G I N G
S t e p N o,2,0
T R A N S F E R &
S T O R E I N I N P U T
C H IL L
S t e p N o,1,2
S T O R E
P A CK A G I N G
S t e p N o,3,0
B O X D E CA N T &
T R A N S F E R
S t e p N o,4,0
B U T C H E R Y
P R O CE S S
S t e p N o,5,0
W E I G H E D
S t e p N o,6,0
M AC H I N E
F U R T H E R
P R O CE S S
S t e p N o,6,1
M AN U A L
F U R T H E R
P R O CE S S
S t e p N o,7,0
P A CK I N G
S t e p N o,9,0,1
F R E E Z E
S t e p N o,9,0
M E T A L D E T E C T
S t e p N o,9,0
S T R A P P E D &
S T A CK E D I N
O U T P U T C H I L L
S t e p N o,1 0,0
O U T P U T
S t e p N o,8,0
Q,A CH E CK E D
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
HACCP 2000
Designed to make understanding and working with HACCP
easy for everyone involved.
HACCP 2000
HACCP 2000
HACCP 2000 uses:
– GRAPHICS & COLOURS
– EASY TO UNDERSTAND LANGUAGE
– SIMPLIFIED FLOW DIAGRAMS
HACCP 2000
HACCP 2000
HACCP 2000 Helps Easily Identify,
– Food Safety Hazards,
– People Involved at Each Step,
– What Training & Procedures are Required,
– Which Steps have CCP?s,
– Who has been Trained
HACCP 2000
HACCP 2000
HACCP 2000 - How to use it,
– Process Flow Diagram,See where you fit in.
– Read the HACCP Instruction Card for your Process Step.
– Read the identified Hazard list and see which are CCP’s.
– Read the Control Measures,Critical Limits,Monitoring
Procedures & Corrective Actions and see where YOU
ARE RESPONSIBLE.
– Write in your HACCP INDUCTION BOOKLET what
you are responsible for & sign the Training Log section in
the HACCP system.
GOOD FOOD HYGIENE
In House Training Course for
HACCP 2000
Contents
Introduction
About Bacteria
Food Poisoning & It’s Prevention
Personal Hygiene
Food Premises
Cleaning & Disinfection
The Law & it’s Enforcement
Multiple Choice Test
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?.
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
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
The COSTS of Poor Hygiene The BENEFITS of Good Hygiene
HACCP 2000
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
CELL WALL
CYTOPLASMIC MEMBRANE
NUCLEUS
FLAGELLAE
CYTOPLASM
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
0 0 1
10 2
20 4
30 8
40 16
50 32
1 60 64
70 128
80 256
90 512
100 1,024
110 2,048
HOURS MINUTES No BACTERIA
2 120 4,096
130 8,192
140 16,384
150 32,768
160 65,536
170 131,072
3 180 262,144
190 524,288
200 1,048,576
TOTAL 1,048,576
HACCP 2000
Growth of Bacteria
G R O W T H R A T E O F B A C T E R I A
0
2 0 0,0 0 0
4 0 0,0 0 0
6 0 0,0 0 0
8 0 0,0 0 0
1,0 0 0,0 0 0
1,2 0 0,0 0 0
0
20 40 60 80
100 120 140 160 180 200
T i m e ( M i n s )
N
o
o
f
B
a
c
t
e
r
i
a
N U M B E R O F B A C T E R I A
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
BACTERIA GROW RAPIDLY
OVER THIS TEMPERATURE RANGE
5-63oC
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
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.
SALMONELLA
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
ORGANISM in
FAECES
TRANSFERED
VIA HANDS OR
SEWAGE
ONTO
FOOD
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
Examples,
Dead Insects (sometimes live)
Paper & Cardboard
Plastic,Metal,Plasters,
Cleaning Materials,String,
Rodent hair & droppings,
Sweet Papers,Pen Tops,Grease,
Glass,Cigarette Ends,and so on...
BACTERIAL
Examples,
Salmonella,
Clostridia,
Listeria,
Staphylococcus,
Bacillus,
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
Water hating end Water loving end
Water loving ends in
contact with the water
molecules
Electric Charge
-ve
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
COLOUR CODE HAZCHEM
Neutral
Alkaline
Caustic
Chlorinated
Acidic
Disinfectant
Detergent Types & Colour Code
NEUTRAL
HACCP 2000
Tools Required for Cleaning
The correct tools must be identified for each task
FLO O RB RUS H SQUEEGEE MOP
SCRUBBER
DRY ER
C L O T H & B U C K E T S C O U R E R & B U C K E T
B RU S H & B U CK E T
H O SE
P R E S S U R E G U N
IN JE C T O R
& L A N C E
J E T S T R E A M
F O AM ER T R IG G E R S P R A Y SPRAYER
FOGGERSCRAPER
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
STANDS FOR…
H - HAZARD
A - ANALYSIS
C - CRITICAL
C - CONTROL
P - POINTS
HACCP
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
S t e p N o,1,0
I N P U T
SH OW? F L O W C H A R T
P r o du ct N a m e,F R E S H B E E F P R O C E S S I N G ( S O U T H K I R K B Y )
S t e p N o,1,1
R E C E I V E
P A CK A G I N G
S t e p N o,2,0
T R A N S F E R &
S T O R E I N I N P U T
C H IL L
S t e p N o,1,2
S T O R E
P A CK A G I N G
S t e p N o,3,0
B O X D E CA N T &
T R A N S F E R
S t e p N o,4,0
B U T C H E R Y
P R O CE S S
S t e p N o,5,0
W E I G H E D
S t e p N o,6,0
M AC H I N E
F U R T H E R
P R O CE S S
S t e p N o,6,1
M AN U A L
F U R T H E R
P R O CE S S
S t e p N o,7,0
P A CK I N G
S t e p N o,9,0,1
F R E E Z E
S t e p N o,9,0
M E T A L D E T E C T
S t e p N o,9,0
S T R A P P E D &
S T A CK E D I N
O U T P U T C H I L L
S t e p N o,1 0,0
O U T P U T
S t e p N o,8,0
Q,A CH E CK E D
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
HACCP 2000
Designed to make understanding and working with HACCP
easy for everyone involved.
HACCP 2000
HACCP 2000
HACCP 2000 uses:
– GRAPHICS & COLOURS
– EASY TO UNDERSTAND LANGUAGE
– SIMPLIFIED FLOW DIAGRAMS
HACCP 2000
HACCP 2000
HACCP 2000 Helps Easily Identify,
– Food Safety Hazards,
– People Involved at Each Step,
– What Training & Procedures are Required,
– Which Steps have CCP?s,
– Who has been Trained
HACCP 2000
HACCP 2000
HACCP 2000 - How to use it,
– Process Flow Diagram,See where you fit in.
– Read the HACCP Instruction Card for your Process Step.
– Read the identified Hazard list and see which are CCP’s.
– Read the Control Measures,Critical Limits,Monitoring
Procedures & Corrective Actions and see where YOU
ARE RESPONSIBLE.
– Write in your HACCP INDUCTION BOOKLET what
you are responsible for & sign the Training Log section in
the HACCP system.
