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Food Safety in the Workplace (Part One)
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Everything you need to know about kitchen contamination (causes and preventative measures).
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Food Safety Awareness CourseWhat is food safety?
- Food safety is the safeguarding of consumers health and wellbeing from food hazards such
as:
- Bacterial and viral contamination
- Physical contamination (glass)
- Chemical contamination
- Allergens
Key Terms
- Hazard = anything that can cause harm
- Risk = the likelihood of a hazard causing harm (severity/consistency)
- Control Measure = an item, action or procedure designed to prevent, reduce, or remove a
hazard
- Food Poisoning = illness caused by bacteria multiplying in or on food that is eaten
- Food Borne Disease = illness caused by pathogenic micro organisms (bacteria and viruses)
carried on food. They multiply within the person who has consumed the product
- Food Borne Illness = general term for illness linked to eating contaminated food. Covers both
of the above.
Why is food safety important?
Poor standards of food safety are likely to cause:
- Loss of customer confidence
- Damage to reputation
- Higher costs (cleaning, food wastage, pest control, staff turnover)
- Poor staff morale and high staff turnover
- Increased risk of pest infestation and food borne illnesses
- Increased risk of prosecution
Vulnerable groups
- Ages 60+
- Babies and very young children
- Pregnant women and nursing mothers (harmful food borne organisms can cross the placenta
and cause harm to the developing fetus. It can also affect a nursing mothers natural milk)
- People with a serious or chronic illness or disease
- People with a weakened immune system as a result of taking immunosuppressive
medication
- It is important to always be extra careful with handling food, as invisible illnesses do exist. A
person who is undertaking chemotherapy may look completely fine on the outside.
Food Safety Legislation
United Kingdom
- The Food Safety Act 1990 deals with mainly food standards and provides the framework for
all food legislation in the UK
- Food Safety and Hygiene (England) Regulations 2013 deal with enforcement
, Food Safety Awareness Course
What Responsibilities do Food Businesses Have?
Business Operators
Food Operators must:
- Implement and maintain a food safety management system based on HACCP principles
- Design, equip and operate the food premises in ways that comply with the law and
prevent/reduce risk of contamination
- Provide adequate toilets, hand washing facilities, protective clothing and (where
appropriate) changing facilities for staff
- Maintain records of food safety control activities (temp/cleaning/training)
Food Handlers
Food Handlers must:
- Protect food from contamination or anything that could cause harm
- Keep the workplace clean and hygienic
- Monitor temperatures of food and storage areas
- Report food safety hazards to a supervisor or manager
- Keep yourself clean and follow good personal hygiene practices (hand washing, wearing
protective clothing)
- Tell supervisor/manager immediately if you believe you (are suffering from, or a carrier of,
food borne illnesses/have any infected wounds, skin infections or sores likely to contaminate
food)
Registering as a Food Operator
European Regulation requires each establishment of a food business to be registered with the
competent authority. Once the premises have been registered, the local authority must be informed
of any significant changes. This can be changes in:
- Ownership
- Activities
- Closure
- Relocation
Food operations include selling, cooking, storing, handling, preparing and distributing food. If you
make, prepare or handle food that comes from animals (meat/dairy), other than direct sale for the
consumer, your premises may need to be approved by the authority before you can undertake the
activity. This includes profit, non-profit, private and public organisations. Register any businesses 28
days before food operations start. You can be fined, imprisoned for up to 2 years, or both, if you run
a business without registering.
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