Ed.2.

April 16

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26 October 2022 quality, value, service & integrity qualifications, apprenticeships, training products and e-learning

Ground rules Ground rules

● Fire alarm/exits
● Toilets
● Smoking As a courtesy to others please
● Drinks set your mobile phone to
● Breaks
SILENT MODE.
● Lunch
● Questions
● Talking over others
● Respecting others points of view
● Timekeeping.

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Key to Highfield Presentations Aims of the course

KEY

To improve the management

D CQ and food safety skills of
candidates
1
IE

WEP GE To be interesting, informative and

enjoyable
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1
Overall objectives of Please select a module…
the course
To provide candidates with sufficient knowledge
to enable them to: Introduction to Food Cleaning and Disinfection
1 Safety and Contamination 8
● improve the standards and safety of their

Module Guide
operation 2 Microbiology 9 Pest Management

● reduce the risk of food poisoning and food Controls through Food
complaints 3 Foodborne Illness 10 Production, Food Safety
● identify hazards and instigate suitable Management Systems
controls, monitoring and corrective action
4 Personal Hygiene
and HACCP

● interpret the requirements of food legislation 5 Training and Education

11 The Role of the Manager
● successfully complete the Level 4 Award in Food Spoilage and
Managing Food Safety examination. 6 Preservation 12 Food Safety Legislation

Design and Use of Food

7 Equipment and 13 Revision and Exam
Techniques.
Premises

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2
Module 1 GE What are the definitions of…?

The policies, procedures, practices, controls and

1 Carriers A documentation that ensure the food sold by a
business is safe to eat and free from contaminants

2 Contamination B Something with the potential to cause harm

Assessment of food using the five senses: sight,

3 Cross-contamination C
smell, hearing, taste and touch

People who show no symptoms but excrete food

4 Food hygiene/safety D
poisoning organisms or carry them on their bodies

“Any disease of an infectious or toxic nature caused

5 Food poisoning E by or thought to be caused by the consumption of
food or water”
Introduction to Food Safety and Contamination The measures and conditions necessary to control
6 Food safety hazard F hazards and to ensure food is fit for human
consumption, i.e. safe to eat
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2 2
GE What are the definitions of…? GE What are the definitions of…?

Poisons produced by pathogens, either in the People who show no symptoms but excrete
Food safety
7 G food or in the body, after consumption of 1 Carriers D food poisoning organisms or carry them on
management system
contaminated food their bodies
An acute illness, caused by the consumption
8 High-risk foods H 2 Contamination I Something objectionable or harmful in food
of contaminated or poisonous food
Organoleptic The transfer of bacteria from raw food to ready-
9 I Something objectionable or harmful in food 3 Cross-contamination K
assessment to-eat food by direct or indirect contact
Ready-to-eat foods which, under favourable The measures and conditions necessary to
conditions, support the multiplication of 4 Food hygiene/safety F control hazards and to ensure food is fit for
10 Safe food J pathogenic bacteria and are intended to be human consumption, i.e. safe to eat
eaten without treatment which would destroy An acute illness, caused by the consumption of
5 Food poisoning H
such organisms. contaminated or poisonous food
The transfer of bacteria from raw food to Something with the potential to
11 Toxins (bacterial) K 6 Food safety hazard B
ready-to-eat food by direct or indirect contact cause harm.

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2
2
GE Food Safety Management
What are the definitions of…?
is about…

The policies, procedures, practices, controls ● setting standards

Food safety and documentation that ensure the food sold
7 A ● providing resources
management system by a business is safe to eat and free from
contaminants ● communicating standards
Ready-to-eat foods which, under favourable ● motivating and training staff
conditions, support the multiplication of
8 High-risk foods J pathogenic bacteria and are intended to be
● supervising effectively
eaten without treatment which would destroy ● setting a good example
such organisms.
● monitoring, reviewing and revising.
Organoleptic Assessment of food using the five senses:
9 C
assessment sight, smell, hearing, taste and touch
Food that is free of contaminants and will not
10 Safe food E
cause harm, injury or illness
Poisons produced by pathogens, either in the
11 Toxins (bacterial) G food or in the body, after consumption of
contaminated food
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Your responsibilities Benefits of GOOD hygiene

● Set standards ● A good reputation – customer confidence

● Provide resources ● Brand protection
● Communicate standards ● Improved food safety standards
● Motivate and train staff ● Compliance with food safety legislation
● Supervise effectively by setting the right ● Reduced risk of food poisoning
example ● Longer shelf life
● Monitor, review, revise. ● Good working conditions, higher staff
morale and reduced turnover of staff
● Increased productivity.

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Benefits of GOOD hygiene Costs of POOR hygiene

● A bad reputation/brand damage

● Food contamination and customer
Increased business = Higher profits complaints
● Fines and legal costs resulting from
prosecution
A food business has ● Closure of business, prohibition of
LEGAL and MORAL processes
obligations to produce ● Civil action from ill or annoyed customers
safe food and
● Increased risk of food poisoning leading
management hold the to suffering and even death
primary responsibility.
● Increased risk of pest infestation
● Waste food due to spoilage
● Poor morale – high turnover of staff
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3
3
WEP
Costs of POOR hygiene
Introduction: Food types

Explain the differences between the

following food types and give three specific
Loss of business = Lower profits
examples of each
a) Low-risk food
b) High-risk food
c) Raw foods to be cooked
d) Ready-to-eat raw food

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WEP Answers WEP Answers

Low-risk foods Low-risk foods

Unlikely to be contaminated with food
poisoning bacteria and not usually a
Examples:
source of contamination
• vinegar and other acid foods
Dry products (low a w ) • dried products such as breakfast cereals
• foods containing salt or sugar for
High sugar/salt/fat example confectionery, crisps.

Ambient storage Acid foods pH <4.00

Includes preserved foods not

requiring refrigeration

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WEP Answers WEP Answers

High-risk foods High-risk foods

Ready-to-eat foods which will support the
multiplication of bacteria AND will not Examples:
usually undergo any further treatment • cooked meat dishes
prior to being consumed
• fish and shellfish dishes
Low Generally high • egg dishes such as flans or omelettes.
sugar/salt/acid moisture

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4
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WEP Answers WEP Answers

Raw foods to be cooked Raw foods to be cooked

Food which will be further processed, prior
to being eaten Examples:
• raw beef which may contain Clostridium
Major source of food poisoning
perfringens or E. coli
organisms
• raw chicken which may contain
Salmonella or Campylobacter
• raw potatoes or carrots which may have
soil around (Clostridium perfringens
etc).

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WEP Answers WEP Answers

Ready-to-eat raw foods Ready-to-eat raw foods

Food to be eaten without any processing

Should be thoroughly washed before Examples:

consumption, to minimise the risk from • salad vegetables: lettuce, cucumber
low-dose pathogens tomatoes
• melon
• apples, grapes, plums, strawberries etc.

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Hazards Hazards

Foods are split into groups so you can Contamination

handle and store them safely
4°C Chemical Physical Microbiological
Ready-to-eat (high-risk) foods are stored
under refrigeration to prevent multiplication Multiplication
of bacteria, but must be stored correctly to
prevent contamination Microbiological

Survival

Microbiological

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5
Types of contamination hazard
Microbiological contamination
Contamination – something objectionable or harmful in food

Microbiological
(pathogens/spoilage bacteria)

Physical
(foreign bodies)

Chemical

Allergenic

May be present in raw materials or introduced

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The four main sources of food Sources, vehicles and routes of

poisoning bacteria microbiological contamination

Raw food Sewage

Ready-to-eat foods

People Pests
Sources Vehicles Route
Origins of Transfer bacteria from The path taken by
pathogens -that sources to ready-to-eat bacteria from
bring them into food: hands, cloths, food sources to ready-
and hand-contact, to-eat foods.
food premises
surfaces

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Cross-contamination - Direct contact Cross-contamination - Indirect contact

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6
4
WEP

Direct contamination - Drip Microbiological contamination

Using the following headings, identify

how microbiological contamination may
be controlled in a food business

a) Remove sources
b) Break routes
c) Destroy.

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WEP Answers WEP Answers

Remove sources Break routes

● Purchase of food from approved ● Effective instruction, supervision and
suppliers training
● check delivery vehicles ● Good design of premises and equipment
● Good hygiene practices
● inspect food on arrival
● Protection of food
● store immediately
● Minimal handling
● Integrated pest management
● Segregation of high-risk and raw food
● Good personal hygiene (exclusion policy) (colour coding)
● Visitor policy ● Effective cooling and defrosting systems
● Training. ● Policy of discarding unfit food immediately
or segregating fit and unfit
● Cleaning schedules/systematic cleaning
● Satisfactory waste management.
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4
WEP Answers

Destroy Physical Contamination

● Thorough cooking/heat processing

● Use of chemicals (preservation)
● Disinfection
● Irradiation
● Ultraviolet light (mainly manufacturing).

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7
5
GE
Sources of physical contamination Control measures

Source Examples Control measures

Raw stones/bones/dirt • approved suppliers
Personnel ingredients pests/pest debris • product specifications/routine checking
cigarette ends • cleaning/washing/inspection
• optical systems
Pests glass/wood/plastic
• air/liquid separation
metal – nails/wire/nuts
• illuminated inspection belts/spotters
Packaging • sieving/filtration
• metal detection/x-ray/magnets
Building flaking paint/rust/nails • maintenance programme
Product glass – light- • replacement of worn and damaged
fittings/windows surfaces
insulation • effective ventilation/cover food/enclosed
Premises and equipment wood systems
Equipment bolts/nuts/screws • metal detection/self-locking
grease/oil • staff training (not above open food)
glass • use of perspex/glass policy/breakage
wood • wood policy.

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5 5
GE GE
Control measures Control measures
Source Examples Control measures Source Examples Control measures
Notice drawing pins • not to be used Food jewellery • high standards of personal hygiene
boards • perspex covered notice boards handlers buttons • staff training
and visitors pen tops • strict rules enforced
Packaging staples • specify packaging e.g. tape, not staples
cigarette ends • visitors to wear protective clothing
materials string • strict instructions on un-packaging/de-boxing
dressings • no eating/smoking
wood (pallets) • remove secondary packaging before entering
NB containers high-risk areas Cleaning plastic slivers
• regular checking/replacement of suspect equipment
plastic • clean on arrival activities • use of correct equipment
bristles
glass • separate de-boxing areas • training of cleaners
• strict rejection policies if contaminated • no inappropriate methods e.g. high pressure spraying
near open food
Maintenance swarf • training of maintenance operatives
operatives screws/nuts/bolts • cleaning and inspection after maintenance Pests bodies • effective pest control to prevent entry
wire • metal detection droppings • correct storage and rotation
fibres/cloth • avoid maintenance during food webbing • training of operatives to spot and report signs
production/remove food and food equipment larvae/eggs • reject potentially contaminated food
from food areas. feathers • physical control preferable
• correct siting of electric fly killers.

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5
GE Detecting physical contamination in
Control measures factories

Source Examples Control measures

● High visibility packaging/equipment
Food glass shards • approved supplier/correct glass
containers • careful handling/distribution/unloading ● Spotters
(jars/bottles • staff training, effective supervision ● Metal detection
• inversion and cleaning (compressed air/water jets)
used for
filling e.g.
• protect after cleaning prior to filling ● Sieving/filtering
• effective procedures for dealing with breakage
jam) ● Air and liquid separators
● Weight indicators
● X-ray machines
● Optical scanners.

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8
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WEP WEP Answers

Physical contamination
● Training supervision re: ● Correct and suitable
What would you include in a policy for
physical contamination equipment used for each job
preventing physical contamination in a
controls and fault/damage ● Planned maintenance
food business?
reporting ● Suitable storage containers
● Premises constructed of ● Cleaning materials in good
suitable materials condition and stored correctly
● Personal hygiene – hair, ● Notice boards out of food
uniform, jewellery, personal rooms
effects ● Minimise wood/plastic/glass
● Approved suppliers – suitable ● Breakage procedures
packaging
● Housekeeping
● Debox area
● Waste control
● Inspection of goods in
● Cleaning.
● Sieving/rinsing/washing

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Sources of chemical hazards

Chemical contamination

Present in raw materials

● Pesticides/herbicides/fungicides/
fertilizers (vegetables)
● Metals (fish and vegetables)
● Antibiotics/hormones (meat)
● Natural toxins
● Industrial chemicals

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7
WEP
Sources of chemical hazards
Chemical contamination

Identify suitable controls for the hazards

Contamination during preparation shown in the table.
● Fumes
● Cleaning chemicals
● Industrial chemicals
● Pesticides
● Metals
● Excess additives
● Migration from packaging.

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9
7
WEP Answers

Allergenic contamination
Hazards Controls
Present in raw materials: naturally occurring, Approved supplier, safe use of chemicals on the
pesticides, fertilisers, antibiotics, hormones farm, specification, audit, reputation
Introduced during transport : delivered in Dedicated food-only vehicles, no transport of food
lorries previously used for chemicals, food & chemical in same vehicle if any risk of spillage
delivered in same vehicle as chemicals or leakage
Introduced during preparation/production: Labelled containers, chemical containers fit for
incorrect additive, unsafe use of equipment purpose, don’t store food in chemical containers,
(copper pans, lead pipe), fumes from diesel or only use food-grade chemicals, train staff esp. re
petrol from fork lift trucks and other vehicles, use of additives, food grade packaging, electric
migration from packaging vehicles, sampling if necessary
Cleaning chemicals: inappropriate storage, Suitable containers, low toxicity, safe storage
incorrect dosage, placed into unmarked away from food, correct dilution, dosage systems,
containers label decanted chemicals, train staff re cleaning
procedures and rinsing
Pesticides : insecticides, rodenticides etc Cover food, don’t spray/fumigate where open
food, use solid blocks/pastes, instead of powders,
reputable contractor, enclosed bait boxes

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Allergenic hazards Allergenic hazards

● Increasing problem
Symptoms
● Immune system reacts in minutes/hours
and anaphylaxis results from a ● Flushing of skin
susceptible person eating food ● Swelling of throat and mouth leading to
containing an allergen difficulty in swallowing/speaking
● Severe asthma
● Weakness/fall in blood pressure
● Nettle rash
● Abdominal pain/nausea/vomiting
● Collapse/unconsciousness/death

www.anaphylaxis.org.uk -
www.allergyaction.org.uk.

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8
The most common WEP
allergenic ingredients
Allergenic contamination
● Cereals containing ● Nuts Describe how a food business can reduce
gluten ● Celery the risk of allergen contamination of food.
● Crustaceans ● Mustard
● Eggs ● Sesame seeds
● Fish ● Sulphur dioxide
● Peanuts and sulphites
● Soybeans ● Lupin
● Milk (including lactose) ● Molluscs.

And products thereof

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WEP Answers WEP Answers

Food handlers Purchase and delivery controls

● Dedicated dress, removal of protective ● Use approved, audited suppliers

clothing when not in kitchen, removal of ● Check the ingredients of anything you buy
protective clothing when eating, locker that’s ready-made; foods that can cause
arrangements, effective laundering severe allergic reactions can turn up in
● Effective hand washing products where you might not expect them
● Dedicated area to eat, storage facilities, ● Check substitutions made by supplier do
controls on what foods allowed in not contain unexpected allergens, not
canteen or brought in by staff present in original product
● Keep a copy of the ingredients list of any
● Training staff, including temporary staff,
ready-made products you buy
control of visitors
● Always check that the ingredients
● Implementing procedures
information that you are using is correct for
● Effective supervision. the actual food you are handling.

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WEP Answers WEP Answers

Storage controls Preparation

● When storing foods, make sure that they ● Have a clean, dedicated area & equipment
are still easily identifiable ● Organise work plan: non-allergens >
● Key allergens need special precautions in allergens > clean down
case of spillage; control risks to other ● Don’t cook in oil used for allergenic foods
foods around them – for example dusts, ● Consider colour coding of equipment
liquids etc. stored on lower shelves
● Remember dressings, oils, garnishes –do
● Use lidded containers they contain allergens? This is often
● Where possible use a completely forgotten!
separate area. ● Follow recipes: don’t substitute a missing
ingredient with a known common
allergen.

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8
WEP Answers
Multiple choice practice
Service/packing
● Use clear and accurate label Which of the following is a control measure used to prevent the
descriptions/labels contamination of high-risk food with pathogens?
● Avoid using ‘may contain’ where possible
● Let people know what is actually in the Cooling food in a blast chiller
product
● Ensure staff know what is in the meals and Reducing the time food is at ambient
do not have to guess temperature during preparation
● Cover/wrap and separate allergens and non-
allergens Effective cleaning and disinfection
● Have separate serving utensils and controls
re: self service items Adding preservatives to food during production
● Provide notices and information to
customers
● Train staff not to guess.
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11
Multiple choice practice Multiple choice practice

At the step of delivery, which of the following is most likely to be

One suitable control for allergens is: contaminated with food poisoning bacteria when purchased?

thoroughly cooking food to destroy the allergen High-risk food

storing food containing allergens below 8˚C Low-risk food

staff washing hands before food preparation Raw food

disinfection of cloths Cooked food

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Multiple choice practice Multiple choice practice

A supervisor can help to prevent physical contamination of food High-risk foods:

by ensuring food handlers:

wash their hands regularly support the multiplication of pathogens and do not
require cooking

are raw foods which are likely to be contaminated by

use correct colour-coded equipment
pathogens

follow procedures regarding wearing protective are stored between 10ºC and 63ºC
clothing

only prepare small quantities of food at once contain high levels of pathogenic bacteria

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Module 2 Bacteria – size, shape and structure

Fimbriae Cytoplasm
(adhesion) Cell membrane

Cell
Wall
Flagella
Microbiology Capsule
Nuclear (movement)

(slime layer) material

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Bacteria – size, shape and structure Vegetative* bacteria growth curve

● Found everywhere Rapid Numbers of bacteria

multiplication decrease.
● A few cause illness (pathogens)
No
● Mostly harmless multiplication Log numbers of bacteria
● Some essential
● Some cause spoilage
● Microscopic.

Numbers of bacteria
remain constant as the
number produced is
equal to the number
dying

Time (hours)

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73 74 *Vegetative – growing and multiplying

Factors affecting
bacterial multiplication
Time

1-4°C prevents ● Bacteria multiply every 10-20 minutes in

Warmth growth of most ideal conditions
(temperature) food poisoning
bacteria

The process is known as binary fission

Moisture aW
(available water)
Time

Nutrients
Oxygen
(food)

pH 4.0 to 7.5

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Oxygen requirements
Germometer
of bacteria
● Most pathogens grow with or without oxygen
● Aerobes require oxygen for growth
● Anaerobes grow only in the absence of
oxygen.
O2
O2 O2

Anaerobic

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Available water Spores

● Resistant resting phase

Dehydration ● Survive:
Salt/sugar ● high temperatures e.g. boiling for up to
5 hours
Freezing ● disinfectants
● dehydration
● Do not multiply

Examples- Clostridium and Bacillus.

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Bacterial spores – Bacterial spores

unsuitable conditions - suitable conditions

99.3˚C
Spore germinates
Cell produced and multiplies
Cell
Spore forms in cell Toxin may be released in intestine or in food

Cell disintegrates, releasing spore and may release toxin (poison). Cool food rapidly to stop germination.

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Toxins
(poisons produced by bacteria)
Endotoxin

EXOTOXIN Released by bacteria on death in OR

T the intestine Released when spores are
T
eg Salmonella formed
T T T T
T
T T T
T
T T
T
T
T

T T T
T
T T
T T

T T

● Produced when bacteria grow in food

● Many heat resistant
● Short incubation period Additional terms:
Enterotoxin – toxin which affects the intestinal tract maybe exotoxin or endotoxin.
Neurotoxin – toxin which affects the nervous system.

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WEP WEP Answers

Microbiological multiplication Remove a growth requirement

Identify practical ways a food business can ● Time – minimise time at room
control microbiological multiplication temperature
within a workplace.
● High temperatures
● Low temperatures
● Moisture reduction (aw/dehydration)
● Salt/sugar
● Chemicals (preservatives)
● Acid
● Vacuum packaging
● Smoking.

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WEP Answers WEP Answers

Destruction of bacteria in food Destruction of bacteria in food

Heat
Effective cooking
Canning
● centre temperature at least 75˚C destroys
● commercially sterile
pathogenic bacteria but not spores
Pasteurisation Chlorine (water)
● destroys pathogens and some spoilage Irradiation
bacteria
U/V light.
Sterilisation
● destroys all bacteria, spores and toxins
UHT
● ultra heat treated

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WEP WEP Answers

Microbiology
Explain the following terms: Mesophiles
● Organisms that have an optimum growth
a) Mesophiles range of 20˚C to 45˚C, e.g. Salmonella
b) Thermophiles Thermophiles
c) Psychrophiles ● Organisms with an optimum growth
>45oC, range is between 35oC to 80oC –
mainly spoilage organisms
Psychrophiles
● Organisms that have a growth range of
-8oC to 25oC with an optimum <20oC, e.g.
type E Clostridium botulinum.

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Viruses Moulds

● Smaller than bacteria ● Usually aerobic

● Multiply in living cells of body – not food ● Grow with or without moisture
● Low infective dose ● Grow in acid or alkaline conditions
● Person to person spread common ● Grow with relatively high sugar/salt
● Environmental spread concentrations
● Destroyed by thorough cooking. ● Growth recorded as low as -10oC
● Usually harmless, but mouldy food
considered unfit
● Some capable of producing poisonous
metabolites (mycotoxins).

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GE Microbiological
Yeasts crossword

● Most grow best if oxygen present Across Down

● Majority prefer acid foods 1. Pathogenic 1. Log
● Will grow in high salt/sugar 2. Anaerobic 2. Thermophiles
concentrations 3. Enterotoxins 3. Mycotoxins
4. Pasteurisation 4. Germinate
● Required for some food processes – most 5. Neurotoxins 5. Aerobic
harmless 6. Vegetative 6. Spores
● Cause spoilage in some foods such as 7. Exotoxins 7. Virus.
jam, fruit juice, honey, meats and wine.

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Multiple choice practice Multiple choice practice

What is the cytoplasm? Which of these will best control bacterial multiplication on food?

A long hair-like structure used for movement Limit the time food is kept at room temperature

The major part of the cell where the metabolic Wash fruit and vegetables thoroughly before use
reactions happen

A permeable membrane Store raw food separately to cooked food

Use different coloured equipment for raw and

A sticky secretion surrounding bacteria cooked food

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Multiple choice practice Multiple choice practice

Some bacteria form spores when food is: How does salt in food prevent bacteria from multiplying?

reheated after cooking and cooling It reduces the pH level

stored beyond its use-by date It destroys bacterial spores and bacterial toxins

cooled rapidly once cooked It reduces the water available to bacteria

dried or dehydrated It removes the oxygen

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Multiple choice practice Module 3

Which of the following are all factors which affect bacterial

multiplication?
Nutrients, pH, temperature and dirt

Nutrients, pH, light and temperature

Nutrients, pH, available water and temperature

Temperature, available water, light and pH

Foodborne Illness
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People who are most

Causative agents of food poisoning
at risk of food poisoning

● Elderly Microbiological
● Very young children/babies ● Pathogenic bacteria/ toxins (most
● Pregnant women and their unborn babies common)
● Immunocompromised ● Pathogenic viruses
● Ill people. ● Moulds (mycotoxins)

Non-microbiological
● Poisonous metals/chemicals
● Poisonous plants/fish, e.g. toadstools/red
kidney beans

Not allergens.

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17
Common food vehicles Prevention of food poisoning
Desserts
Cooked meat ● Break the food poisoning chain; it rarely
and occurs because of a single isolated
meat products mistake
● Implement good hygiene practices and
HACCP
Poultry ● Remove sources
Milk ● Prevent contamination of food
● Prevent multiplication of bacteria
● Destroy bacteria.

Salads, vegetables
and fruit (low-dose Egg products and eggs
Shellfish and fish
organisms)

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Food poisoning:
management failures
Toxic Food poisoning
● No risk assessment on menu/product
● Food or drink already contaminated
change with a toxin
● No contingency planning
● Poor communication between Usually:
management and frontline staff ● Require large numbers of bacteria to be
● Management disincentives present to cause illness
● Cost cutting on equipment ● Short onset period
● Failure to recognize hazards ● Acute illness
● Diarrhoea and/or vomiting common symptom.
● Failure to learn from earlier errors
● Poor design
● Unrealistic demands on junior
management or untrained staff
● Absence of routine planning and
consistent procedures. NEXT
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Salmonella (infectious) Salmonella (infectious)

Sources Symptoms
● Raw poultry/eggs/milk/meat ● Abdominal pain
● People/sewage/water ● Diarrhoea
● Animals/birds ● Vomiting
● Rodents/insects ● Fever
● Reptiles/terrapins
Incubation period Common food vehicles
● Usually 12-36 hours • Cooked poultry
• Meat
Characteristics
• Raw milk
● Facultative anaerobe
● Growth range 7-47oC
• Egg products.
● Multiplication possible at pH as low as ~3.8
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Clostridium perfringens
Control factors for salmonella (enterotoxin)

● Treated animal feed Sources

● Good farm hygiene/avoiding overcrowding ● Human and animal faeces
● Hygienic slaughter ● Sewage
● Avoid raw milk and raw egg products ● Soil/dust
● Thorough thawing and cooking of poultry ● Insects
● Good personal hygiene ● Raw meat/poultry
● Exclusion of ill personnel/ exclusion of
carriers Onset period
● Good design of premises ● Usually 8 to 12 hours
● Segregation of raw and high-risk products
● Integrated pest management
● Good agricultural practice for raw produce.

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109 110

Clostridium perfringens Control factors for

(infectious) Clostridium perfringens

Symptoms ● Separation/segregation to avoid

contamination
● Abdominal pain and diarrhoea
● Pre-prepared vegetables
Characteristics ● Simmering (avoidance of cool spots)
● Anaerobic (obligate) spore former ● Rapid cooling (to prevent germination of
● Growth range 15-52oC spores and multiplication of bacteria)
● Multiplication possible at pH of ~ 5.5 ● Refrigerated storage
● Gram +ve
● Good personal hygiene
Common food vehicles ● Restrict joint size (max 2.25kg)
• Stews ● Cleaning and disinfection
• Casseroles ● Integrated pest management.
• Rolled joints
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• Meat pies. NEXT Menu NEXT
111 112

Staphylococcus aureus Staphylococcus aureus

(toxic) (toxic)
Sources Characteristics
● Humans – nose/mouth/skin/spots/boils ● Growth range 7- 48oC
● Raw milk ● Multiplication possible at pH as low as ~4.2
● Skin/hides of animals ● Gram +ve
● Produces heat resistant exotoxin in food
Onset period ● Halophilic (salt tolerant)
● 1 to 7 hours
Symptoms Common food vehicles
● Vomiting, abdominal pain, prostration • Milk and dairy products
and some diarrhoea. • Desserts and custards
• Cooked meats and poultry
• Prawns
• Fermented sausage
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• ‘Buffet type food’. NEXT
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113 114

19
Control factors for Bacillus cereus
Staphylococcus aureus (toxic/infectious)
● Personal hygiene, handwashing etc. Sources
● Reducing handling ● Cereals (especially rice)/spices
● Excluding – colds, flu, boils, septic cuts ● Corn flour/bean sprouts
● Avoiding raw milk ● Soil/vegetation
● Refrigeration of high-risk foods ● Dust/dried foods
● Waterproof dressings. ● Intestinal tract of humans

Onset period Symptoms

● 1 to 6 hours ● Vomiting, ab pain, nausea
(exotoxin in food) and some diarrhoea
● 6 to 24 hours ● Diarrhoea, ab pain and
(enterotoxin in intestine) some vomiting.

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115 116

Bacillus cereus
Control factors for Bacillus cereus
(toxic/infectious)
Characteristics ● Cook and serve
● Facultative anaerobe, mainly grows ● Hot hold above 52oC (science based
aerobically temperature)/63oC (legal requirement)
● Growth range 4.4- 48oC ● Cool rapidly
● Multiplication possible at pH as low as ~ 4.5 ● Refrigerated storage
● Gram +ve ● Thorough reheating
● Spore former ● Avoid cross-contamination
● Cleaning and disinfection.
Common food vehicles
• Reheated rice
• Corn flour products
• Food containing spices.
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117 118

Clostridium botulinum Clostridium botulinum

(Exotoxin in food & neurotoxin) (Exotoxin in food & neurotoxin)
Characteristics
Sources
● Intestines of fish/mammals ● Anaerobic (obligate)
● Soil/vegetables ● Growth range variable depending on strain
but recorded as low as 3oC (type E)
Onset period
● Multiplication possible at pH as low as ~ 4.5
● Usually 12 to 36 hours ● Gram +ve
Symptoms ● Spore former
● Difficulties in talking, breathing and ● Heat sensitive neurotoxin formed in food
swallowing, vertigo, double vision and
paralysis of the cranial nerves. Common food vehicles
• Low acid processed food
• Canned and smoked fish
• Bottled vegetables
• Honey (infant botulism due to spore
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119 120

20
Control factors for
Clostridium botulinum
Vibrio parahaemolyticus

● Time/temperature control (vacuum packs, Sources

especially smoked fish) ● Intestinal tract of humans
● Discard blown/damaged cans ● Seafood
● Preservatives (nitrates) Onset period
● Thorough cooking destroys the toxin ● Usually 12 to 18 hours
● Good manufacturing practice during Symptoms
canning, (botulinum cook 121oC for 3
● Diarrhoea
minutes) bottling and smoking
● Vomiting
● Prevent cross-contamination ● Stomach cramps
● Care in gutting and preparing raw fish ● Occasional fever.
● Prevent post-process contamination.

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121 122

Control factors for

Vibrio parahaemolyticus Vibrio parahaemolyticus

Characteristics
● Ensure shellfish are harvested from
● Marine facultative anaerobe approved shellfish gathering waters
● Growth range 8oC - 44oC ● Reduce pH of seafood to ≤ 4.8
● Multiplication possible at pH as low as ~ 4.8
● Avoid cross-contamination from raw to
● Gram –ve cooked seafoods
● Halophilic (salt tolerant)
● Maintain chill chain from catch to
cook/service
Common food vehicles ● Cook thoroughly.
• Seafood including prawns, crab,
bivalves, tuna, mackerel, squid (usually
caught in warm coastal waters)

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123 124

Infective food poisoning Campylobacter

Commonly: Distinguishing symptoms

● Blood stained diarrhoea
● Low-dose organisms
● Small numbers Incubation period
● Do not need to multiply in food ● Usually 2 to 5 days, but may be longer
● Multiply in body Features
● Includes bacteria and food related viruses ● Commonest cause of bacterial diarrhoea
● Chicken liver pâté and chicken are
common food vehicles
Faecal-oral route ● Estimated 65%+ chickens contaminated.
Pathogens → faeces → hands → food → eaten.

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125 126

21
Campylobacter Control factors for Campylobacter

Characteristics ● Better hygiene in slaughterhouses

● Microaerophilic ● Heat treatment of milk
● Growth 28oC – 48oC ● Thorough cooking
● Multiplication possible at pH as low as ~ 4.9 ● Washing hands after handling raw
● Gram -ve poultry/meat
● Infective dose as low as 500 ● Better hygiene awareness of consumers
● Pet hygiene – keep animals out of food
rooms
● Avoiding cross-contamination from farm
to table
● Chlorination of water (care with
irrigation).

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127 128

Shiga toxigenic (STEC) Shiga toxigenic (STEC)

E. coli E. coli
Distinguishing symptoms
Characteristics
● Affects kidneys (especially young and
elderly) ● Facultative anaerobe
● Growth 3oC – 46oC
Incubation period
● Multiplication possible at pH as low as ~ 4.4
● Usually 3 to 4 days but may be longer
● Gram -ve
Features ● Infective dose as low as 100
● Undercooked burgers/mince, apple juice
and salad vegetables, sprouting seeds.

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129 130

Control factors for E. coli Control factors for E. coli

● Reduce contamination levels of raw meat ● Have high standards of personal hygiene
especially at slaughter-houses ● Segregate raw and high-risk food
● Better hygiene on produce farms ● Use dedicated complex equipment
● Use clean vehicles/crates for transport of ● Apply cleaning and disinfection controls
produce ● Avoid untreated apple juice, milk and
● Prevent cross-contamination cheese
● Thorough cooking ● Train food handlers
● Double washing of salad vegetables and ● Increase consumer awareness
fruit
● Scrubbing and brushing produce.

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131 132

22
Listeria Listeria

Symptoms
Characteristics
● Flu-like, abortion in pregnant women
● Facultative anaerobe
● Diarrhoea and mild fever
● Growth -1.5oC – 42oC (very slowly below 0oC),
● Septicaemia/meningitis in vulnerable psychrotrophic
groups ● Multiplication possible at pH as low as ~ 4.4
Incubation period ● Gram +ve
● Usually 1 day to 3 months ● Infective dose as low as 100
● Dominates other bacteria in the refrigerator

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133 134

Bacillary dysentery
Control factors for listeriosis (Shigella spp.)
● Efficient sewage disposal/care with Symptoms
irrigation ● Blood-stained diarrhoea
● Use of clean vehicles/crates for transport ● Fever
of produce ● Stomach cramps
● Avoidance of cross-contamination ● Vomiting
● Susceptible groups to avoid soft cheese Incubation period
and pâté and contact with farm animals
● Usually 1 to 3 days
● Care with shelf life of chilled foods
Features
● Thorough cooking
● Cases from infected people (usually
● Effective cleaning and disinfection (dry children)
cleaning preferred).
● Cases from food and water (fruit and
vegetables).

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135 136

Bacillary dysentery
(Shigella spp.) Control factors for dysentery

Characteristics ● Good personal hygiene

● Facultative anaerobe ● Washing hands effectively after using the
toilet
● Does not survive below pH ~ 4.5
● Cleaning and disinfection of toilet areas
● Gram -ve
● General cleaning and disinfection
● Infective dose between 10 and 100
● Exclusion of carriers
● Better hygiene of producers.

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137 138

23
Control factors for dysentery Typhoid/paratyphoid

● Use of clean vehicles/crates for Symptoms

transportation of produce ● Rose spots on trunk
● Chlorination of water supplies/care with
irrigation ● Fever and headache
● Effective disposal of sewage ● Nausea
● Heat treatment of milk ● Constipation/diarrhoea
● Avoidance of raw shellfish and shellfish Incubation period
from suspect waters ● Usually 8 to 14 days
● Use of approved suppliers. Features
● Long-term carriers.

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139 140

Control factors for

typhoid/paratyphoid Tuberculosis

● Safe water supplies Symptoms

● Satisfactory sewage disposal ● Chronic bacterial disease
● Effective heat treatment of milk ● Affects lungs, bones, lymph nodes, kidneys,
intestines and skin
● No sale of raw shellfish from sewage-
Incubation period
polluted areas
● Usually 4 to 6 weeks
● Exclusion of carriers from working in the
● Later stages may take years
food industry
Features
● High standards of personal hygiene
● Infected cows via raw milk/dairy products
● High standards of hygiene in food ● Person to person (holidays abroad).
production and distribution
● Double washing and where possible
scrubbing of ready-to-eat fruit and
vegetables.
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141 142

Control factors for

tuberculosis Norovirus

● Pasteurisation of milk Distinguishing symptoms

● Testing of cattle ● Projectile vomiting
● Satisfactory sewage disposal Incubation period
● Inoculation of population (BCG) ● Usually 24 to 48 hours
● Exclusion of carriers Features
● Avoidance of raw milk & raw milk ● Commonest cause of vomiting/diarrhoea
products. ● Airborne spread/environmental
contamination/person to person
● Viruses don’t multiply in food only in
living cells
● Few as 10 organisms to cause illness

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24
Control factors for norovirus Hepatitis A (virus)

● Wash/blanch fruit and vegetables Symptoms

● Use reputable suppliers, in particular of ● Affects the liver – jaundice
shellfish ● Fever/malaise
● Exclude ill personnel ● Nausea/abdominal pain
● Prevent cross-contamination Incubation period
● Cook thoroughly ● Usually 15 to 50 days
● Clean thoroughly and disinfect Features
contaminated surfaces (food and non- ● Carriers/ill people
food) i.e. environmental decontamination
● Sewage contamination of shellfish and
of public areas.
salads/soft fruit major concern.

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145 146

CQ Which pathogens are commonly

Control factors for hepatitis A associated with…

● Safe water supplies Egg Salmonella

● Satisfactory disposal of sewage s
Rice Bacillus cereus
● Better hygiene of producers/transport
Soft cheese/pâté Listeria
● Heat treatment of milk
Gravy/stews Clostridium perfringens
● Exclusion of carriers
● High standards of personal hygiene, Fermented products Staphylococcus aureus
sausage
especially hand-washing Burgers mince E. coli O157
● Avoidance of suspect shellfish
Shellfish Norovirus
● Use of approved suppliers
Raspberries/lettuce Shigella sonnei (Dysentery)
● Careful washing of salad vegetables and
soft fruit. Canned foods Clostridium botulinum

Chicken liver pâté Campylobacter.

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147 148

12 12
GE GE
Case study A Case study B

Pathogen Bacillus cereus Pathogen Staphylococcus aureus

Food vehicle Risotto Food vehicle Mayonnaise

Outbreak cause Outbreak cause

Rice, which contained spores of Bacillus Contamination of mayonnaise from food
cereus, was cooled slowly and left at room handler’s nose
temperature for too long prior to service
Hazards Contamination and toxin
Hazards Spore germination and production
multiplication
Controls
Controls Training, instruction & close supervision.
Serve immediately; keep above 63˚C prior to Ensure staff personal hygiene. Purchase
service or cool. Reheat thoroughly; minimize mayonnaise/prepare immediately prior to
time at room temp (<30mins). consumption & refrigerate.

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149 150

25
12 13
GE GE Answers
Case study C
Pathogens Source Usual onset period Symptoms
Pathogen Clostridium perfringens
Bacillus cereus Soil, cereals, spices 1 – 6/6 - 24 hrs V, N, or A, D, F

Food vehicle Chicken Hands, skin, throat, nose, boils, cuts,

Staphylococcus aureus 1 - 7 hrs A, V, N Collapse
raw milk

Clostridium perfringens Soil, sewage, raw meat, dust 8 - 12 hrs A, Diarrhoea

Outbreak cause
Salmonella Carriers, poultry, eggs, milk, reptiles 12 - 36 hrs A, D, V, F, N
Long, slow cooling of the chicken after boiling
Norovirus Infected person, environment 1 - 2 days V (projectile) A, F, N, D

Double vision (paralysis

Clostridium botulinum Soil, vegetables, fish intestine 12 – 36 hrs
of cranial nerves)
Hazards Spore germination and
D (bloody) A, N,
multiplication E. coli O157
Intestine of humans and animals,
3 - 4 days haemolytic uraemic
sewage/water
syndrome

Controls Soil, sewage, poultry, water, raw milk, F, D (bloody), A (colicky),

Campylobacter 2 - 5 days
dogs, wild birds. N
Rapid cooling once the chicken reached 63˚C. F, N, M, headache, rose
Typhoid Carriers, sewage/manure, water 8 - 14 days
Refrigeration. spots on trunk

Soil, sewage, environment, carriers, Flu-like N, V, M, F, D,

Listeria 1 day – 3 months
birds, mammals. septacaemia, abortion

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151 152 Key: V=vomiting A=abdominal pain D=diarrhoea F=fever N= nausea M=malaise

Non-bacterial food poisoning

Non-bacterial food poisoning

Chemicals Moulds (mycotoxin)

● Fungicides, weed killers, pesticides, ● Nuts e.g. peanuts, apple juice
cleaning chemicals, additives, etc. Protozoan parasites
Metals ● e.g. cyclospora
● Antimony, cadmium, copper, iron, lead,
mercury, tin, zinc, etc.
Plants
● Deadly nightshade, death cap, daffodil
bulbs, toadstools, rhubarb leaves
Fish/shellfish
● Scombrotoxin, paralytic shellfish
poisoning.

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153 154

Chemicals Poisoning from metals

● Incorrect additive ● Acid fruits should not be stored or

cooked in equipment containing any of
● Excess of additive
the following metals:
● Cleaning chemicals
● Commercial greed Antimony
● Pesticides & insecticides Cadmium
● Packaging.
Copper
Lead

Tin
Zinc
Iron

Aluminium
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155 156

26
Dangerous plants Fish/shellfish poisoning

Red kidney
Bitter almonds beans
Deadly Scombrotoxin
nightshade
Ciguatera
Diarrhetic
shellfish
Potatoes poisoning
(green/sprouting) Toadstools (DSP)
Paralytic
shellfish
Fugu
poisoning
(puffer fish)

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157 158

H 14 Food
C O N V A L E S C E N T C A R R I E R poisoning Food poisoning investigation
O A
W L
crossword by an EHP/EHO
F O O D H Y G I E N E T
O H
GE
B S Y
Main objectives
D I A R R H O E A C
● To limit the spread of infection and
C A
T T R prevent recurrence
P R E G N A N T W O M E N R
R A I
Objectives
I D E ● Find outbreak location
C A R R I E R S R
T C ● Identify food vehicle (seize/detain)
L A B O R A T O R Y
● Discover causative agent (swabbing)
V O P
O L P R ● Identify cases/carriers (exclusion)
M E E
I N C U B A T I O N P E R I O D
● Investigate faults (site/interviews)
T K ● Trace source
H I G H R I S K I
N D ● Recommendations.
G F O O D P O I S O N I N G
E
Y NEXT NEXT
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159 160

Food poisoning investigation Food poisoning investigation

Role of manager Role of manager

● Advise senior management ● Track food history
● Suspend sales ● Answer questions
● Remove and isolate source ● Provide records
● Exclude staff ● Undertake sampling
● Arrange for specimens to be taken from ● Clean and disinfect
ill staff (if appropriate) ● Arrange for re-stock.
● Identify foods implicated
● Respond to complaints.

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161 162

27
15
Persons involved in investigation GE Investigation of a
of food poisoning outbreaks food poisoning outbreak

● Food poisoning outbreak control team

● Environmental health practitioner/officer
● Consultant in communicable disease The food
business operator
● Health Protection Agency
● Food Standards Agency (major outbreaks).

The EHO/EHP

Which team is best prepared for the inspection?

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163 164

Multiple choice practice Multiple choice practice

Which of these statements is true? Which of these statements is true?

Clostridium perfringens has a normal growth

Clostridium perfringens is an obligate aerobe
range of 15˚C to 52˚C

Staphylococcus aureus has an onset period of 1 to Staphylococcus is a spore forming aerobe

7 hours

Campylobacter need to multiply to high numbers to Bacillus cereus has an onset time of 1 to 4 days
cause illness

Clostridium botulinum is easy to destroy by Salmonella has a normal growth range of 0˚C – 55˚C
normal cooking

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165 166

Multiple choice practice Multiple choice practice

Which types of food are most often implicated with food

Protozoa are:
poisoning?

infectious moulds made up of complex proteins Dry, carbohydrate-based and spoilt

microscopic poisonous plants High-moisture, protein-based and raw

organisms which live and feed on another living

Low-acid, protein-based and moist
creature

single celled organisms, forming the basis of the

Sugar-based, high-acid and moist
food chain

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167 168

28
Multiple choice practice Multiple choice practice

Scombrotoxic food poisoning is associated with: Mycotoxins are poisons produced by:

high levels of patulin being present in apple juice viruses

high levels of histamines due to incorrect moulds

temperature control

chemicals leaching from enamel coating of equipment pathogenic bacteria

carnivorous fish eating smaller herbivorous fish that parasites

in turn have eaten poisonous marine algae

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169 170

Module 4 Responsibilities of food handlers

Food handlers must:

● have high standards of personal hygiene
● wear clean protective clothing
● not work if ill (contaminate food) and
report to manager.

Personal Hygiene
(high standards essential to prevent food contamination and food poisoning)

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172

Food handlers –
Facilities for handwashing
sources and causes of hazards

● Contaminated hands (M)(A) ● Clean wash-hand basin

● Food handler ill/diarrhoea & vomiting (M) ● not used for food or equipment
● Boil/septic cut (M) ● sinks for food or equipment not used
● Cuts and abrasions (M) for hands
● First aid dressing (M)(P) ● Non-hand operated taps recommended
● Poor hygiene (M) ● Hot and cold running water (mixed
● Contaminated clothing (M)(P)(A) 35/40˚C)
● Jewellery (M)(P) ● Liquid soap (disposable cartridge)
● Body parts (P) ● Soft, heat-resistant, clean nailbrush
(where a risk assessment has indicated a
● Smoking (M)(P). requirement)
M – Microbiological ● Hygienic hand-drying facilities, preferably
A – Allergenic paper towels.
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29
CQ When is it critical CQ When is it important to
to wash the hands? wash the hands?

BEFORE entering AFTER using the AFTER handling AFTER dealing with AFTER touching the AFTER washing up
a food room OFTEN and ALWAYS
toilet a dressing an ill person mouth/face or cleaning

AFTER handling raw food AFTER handling AFTER handling soiled AFTER cleaning up AFTER combing your hair AFTER blowing your nose AFTER handling waste.
BEFORE handling ready-to-eat food contaminated packs nappies/clothing animal accidents.
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175 176

Double wash procedure Double wash procedure

using a nailbrush using a nailbrush

Brush and
Wet hands Apply one lather the Continue brushing
Store
and nailbrush shot of liquid fingertips and until there is no
nailbrush
under warm soap to the the fingernails more lather (and
under running
bristles up.
running water nailbrush bacteria!)
water.

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177 178

16
GE Properties of
The great debate protective clothing
vs ● Protects food from contamination
Gloves Vs No gloves ● Clean/easy to clean
● Comfortable
vs ● Light coloured/colour-coded
Nailbrush No nailbrush
● No external pockets
● Press studs/velcro
vs ● Good repair
Antibacterial soap Ordinary soap ● Laundered in-house
● Covers ordinary clothing
vs ● Hair covering/hairnet
Hot water Cold water
● Not worn outside food rooms
● Stored in suitable lockers
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● Removable when visiting WC. NEXT
179 Which team is best prepared for the debate? 180

30
Fitness to work Reportable diseases

Department of Health guidelines ‘fitness to work’ Enteric fever (typhoid, paratyphoid)

● 6 consecutive negative samples taken
● 48 hours symptom free and completed following medical treatment at weekly
any medication intervals
● Then return to work if suitable hygiene VTEC
practice observed. ● 48 hours symptom free
● 2 x negative samples taken 48 hours
apart
Hepatitis A
● 7 days symptom free after onset of
jaundice and/or other symptoms.

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181 182

The manager’s role in securing high

Reportable diseases standards of personal hygiene of staff

● Train, instruct, motivate (provide

Information can be captured from: feedback) and supervise effectively
● pre-employment questionnaires ● Communicate effectively (policy & rules),
● visitors and contractors e.g. one-to- one/groups/written
instruction/posters
● return to work policy.
● Lead by example esp. handwashing and
wearing clean protective clothing/use of
lockers
● Have adequate resources/facilities (clean
& satisfactory).

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183 184

The manager’s role in securing high

standards of personal hygiene of staff Monitoring personal hygiene

● Put systems in place for soap/towel/first Visual observation

aid replenishment & protective clothing ● Handwashing
provision and replacement
● Dress code
● Monitor – visual checks/competency
● Habits
testing/swabbing
● Handling practices
● Exclude food handlers (illness or
condition) if food exposed to risk of Checking facilities
contamination
Swabbing
● Take corrective action, e.g.
retrain/warn/dismiss. Sampling food.

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185 186

31
17 17
WEP WEP Answers

Personal hygiene
1. Identify section headings for points to be 2 Dress code
included in a personal hygiene policy ● what, where, when, jewellery, personal
and outline the main points to be effects
included under each heading. Handwashing
2. You are interviewing prospective food ● how, when, why
handlers. What attributes relating to
personal hygiene would you look for? Reporting of illness
● what, when, return to work.

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187 188

17 17
WEP Answers WEP Answers

2 ● Qualifications/training received
Covering of cuts ● No body odour
● why, blue, waterproof plaster ● No unacceptable habits
Habits ● No jewellery or be prepared to remove
● coughing, spitting, smoking, scratching it
● Clean tidy hair
General
● Prepared to follow dress code
● cleanliness, minimizing handling.
● Tidy appearance
● No/minimal make-up or be prepared to
remove it.

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189 190

Multiple choice practice Multiple choice practice

On which of the following occasions is it least important for a food

handler working with raw and cooked food to wash his/her hands? A definition of a carrier is:

After using the toilet a person who has food poisoning symptoms

After washing up a person who may excrete a food poisoning

organism but has no symptoms
a person who has diarrhoea and vomiting and excretes
After accepting deliveries
food poisoning organisms

a food handler with diarrhoea and vomiting who is

After handling cooked food
excluded from work

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191 192

32
Multiple choice practice Multiple choice practice

Which of the following are all required to be provided by law at a Which of the following statements is correct?
hand washbasin in the toilet area?

Soap, paper towels and hot water Disposable gloves are an acceptable alternative to
handwashing
Hands must be washed before putting on
A bar of soap, warm air drier and hot and cold water
disposable gloves

Disposable gloves do not need to be changed

Hand drying facilities, soap and hot and cold water
throughout the day

The same disposable gloves can be worn for

Paper towels, cold running water and soap
handling raw and cooked meat

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193 194

Multiple choice practice Module 5

If an infected cut on a food handler’s hand cannot be covered by a

waterproof dressing or plaster (covering for a cut), then the food
handler should:
be provided with tongs to avoid handling the food

wear latex-free gloves while handling the food

be put on washing-up duties

be excluded from food-handling duties until the

cut heals Training and Education
(review information sources and training needs)

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195

18 18
WEP WEP Answers

Training
● Assists in production of safe food
Outline the benefits of a workforce which is
well trained in food safety ● Safeguards quality of product
● Reduces waste
● Reduces complaints
● Generates a food safety culture
● Ensures correct, uniform practices
followed
● Promotes good company image
● Complies with legislation
● Improves management skills.

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197 198

33
Legal requirement for
hygiene training
Skills audits and training

● Need to match the training to the job role

Food business operator responsible for
● Must implement skills audit/gap analysis
ensuring:
● Need to consider:
● supervision and instruction and/or
hygiene training commensurate with work ● job role
activities ● previous experience
● persons responsible for the development ● previous training
and maintenance of the HACCP system, ● specific needs
or other relevant guides, must be ● literacy
adequately trained in the application of
● language.
HACCP principles.

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199 200

Recommended training for

food handlers
Training programme

● Basics of Food Safety A training programme should start with

(induction/awareness training) provided supervisors and managers trained at L3 or
before a new food handler starts work Level 4
● Level 1 or equivalent to be provided to all
food handlers within a month
Induction
● Level 2 or equivalent to be provided for
all high-risk food handlers within 3 Level 1 (low risk)
months (close supervision prior to this) Level 2 (high risk)
● Level 3 or 4 for supervisors and
managers dependent upon role On-the-job instruction
● Specific training for specific jobs Reinforcement
● HACCP training. Refresher.

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201 202

Training as part of
Training hygiene policy

● Commitment to high standards of

Training Methods hygiene demonstrated
● On-the-job instruction, in-house or ● Company standards must be set
external courses and computer-based ● Dangerous practices spelled out
training ● Legal obligations outlined
● Reinforcement, demonstrations, group ● Commitment to train staff shown
exercises, role playing or quizzes
● Attitudes changed.
Training Aids
● Books, CDs, e-learning, posters,
interactive training presentations, DVDs
e.g. ‘Spot the Fault’.

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Potential barriers to learning Training records

● Literacy ● Training records are important to provide

● Language evidence that staff have been effectively
● Peer pressure trained, and for use in a due-diligence
defence
● Lack of resources
● They help a company to identify training
● Disinterest by supervisors/managers needs and plan future training.
● Lack of motivation
● Lack of training expertise
● Lack of supervision following training.

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WEP WEP Answers

Training
Conduct training needs analysis for
a) Describe how you would prepare a employees
training course for new food handlers.
● Literacy
b) Outline how you could ensure that a
training programme was effective and ● Previous experience
that good practices learnt were ● Age
implemented in the workplace. ● Disabilities
Identify business training needs (identify
objectives)
● Job role
● Key initial training requirements
(personal hygiene, breaking food
poisoning chain involve line managers
etc.)
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WEP Answers WEP Answers

Provide resources
● Testing ● Tool box talks
● Room, training aids and materials, time ● Focus weeks
● Observation in the workplace
● Involvement of line managers ● Recognition of those
Identify training methods using objectives attaining high standards
● Effective supervision
● Literature
Prepare suitable assessment methods to ● Reinforcement
● Appraisals
ensure learning has taken place. ● Coaching ● Incentives
● Refresher training ● Discipline
● Enforcement ● Ability to identify training
● Posters and notices to remind needs and plan future
training.

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Multiple choice practice Multiple choice practice

Which of the following statements is correct? One of the main benefits of food hygiene training is that it:

All managers must have a HACCP qualification reduces the likelihood of accidents

It is a legal requirement for all food handlers to have

generates a positive food safety culture
a food safety qualification

Food handlers require different levels of training provides food handlers with an in-depth knowledge of
depending on their job all food safety legislation

Legislation requires that food safety training

prevents food handlers from getting food poisoning
records are maintained for at least 7 years

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Multiple choice practice Module 6

It is important to keep records of staff training:

to keep control of the training budget

to help prove due diligence

so staff can be disciplined if they make mistakes

as evidence for the tax inspector

Food Spoilage and Preservation

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Food spoilage Signs of food spoilage

Food deterioration resulting in bad smells, Unlike pathogens, spoilage is detected by

taste and change in appearance our senses

Main cause of spoilage: ● Off odours (smells)

● Moulds and yeasts (T & SR) ● Discolouration
● Enzymes (T & B) ● Slime/stickiness
● Bacteria (T & SR) ● Mould
● Texture change
Control measures ● Taste deterioration
T = low temperature ● Pest evidence
B = blanching ● Rancidity
SR = stock rotation. ● Blown cans or packs
● Production of gas.
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WEP
Preservation of food
Spoilage and preservation methods
Preventing the multiplication of bacteria by ● Outline the main processes regarding
the use of: pasteurisation, sterilisation and ultra heat
● high temperatures treatment and explain their limitations.
● low temperatures <4.00
● moisture reduction (aw/dehydration)
● salt/sugar
● chemicals (preservatives)
● fermentation/acid
● controlled atmosphere (vacuum
packaging)
● smoking
● irradiation.
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Pasteurisation Sterilisation

● Lower temperature/time than sterilisation ● Over 100˚C

● Destroys pathogens: some spoilage ● Destroys all micro-organisms/spores
● Shorter shelf life; spoilage more likely ● Prolonged shelf life
than canning, sterilisation and UHT ● Until opened does not require
● Requires refrigerated storage refrigeration
● Less reduction in vitamin/nutritional ● Greater loss of vitamin/nutritional value
value. ● Noted texture and flavour change.

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WEP Answers
Canning

Ultra heat treatment (UHT) Raw material

Inspection
● Very high temperatures/short time
● Destroys all micro-organisms Can washing
● Prolonged shelf life Filling
● Until opened does not require Sealing
refrigeration Processing
● Better vitamin/nutritional value Cooling
● Fewer flavour problems. Drying
Labelling
Casing and coding
Storage

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WEP Answers

Spoilage and preservation

Typical examination question 1 Bulk storage
2 Preparation
a) List the EIGHT stages of a cook-chill
system. 3 Cooking
b) Describe controls which must be in 4 Portioning etc
place to ensure that cook-chill foods are 5 Blast chilling
safe. 6 Storage
7 Distribution
8 Regeneration

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Answers
Cook-freeze

Good quality materials Packaging and

labelling
Specification enforced
Blast freezing (-5°C in
Raw products stored correctly less than 2 hours from
leaving cooker and
Avoid cross-contamination subsequently -18°C)
Physical separation Bulk
storage
Separate equipment
Preparation
Separate staff
Controlled thawing Storage (up to
Cooking
12 months)
High hygiene standards
Good personal hygiene
Portioning
Staff suitably trained
Regeneration (75°C
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Sous vide Sous vide

● Interrupted catering system Advantages

● Food not commercially sterile ● Extended shelf life
● Anaerobic conditions exist after cooking ● Less shrinkage
● Safety relies on:
● Enhanced sensory quality
● rapid cooling
● Improved nutritional value.
● maintaining ‘cold chain’
● integrity of the pouch.

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Freezing Reduction of aw /moisture

● Reduces available moisture ● Survival of micro-organisms/spores

● Destroys some, but not all pathogens ● Most bacteria require aw > 0.95
● Xerophilic organisms
Methods include: ● Dehydration
● tunnel ● Most dried products 0.6 aw.
● cryogenic
● plate
● gyrofreeze.

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Controlled atmosphere MAP Food preservation chemicals

● Gas flushing e.g. CO2 - 10%

● Slows down spoilage organisms Sodium Benzoic acid
● Reduces enzymic action and
calcium
● Reduces oxidation.
propionate Acetic
acid
Antibiotics
(nisin)

Potassium
sorbate
Sulphur
dioxide/sulphite
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Curing and smoking Irradiation

Curing ● Gamma rays, X-rays, high speed

● Salt, sugar, nitrates (meat & fish) electrons
● Reduces aw ● Maximum dose 10 KGy
● Curing of bacon ● Destroys vegetative bacteria
● traditional ● Destroys moulds/yeasts
● rapid ● Destroys insects
Smoking ● Inhibits sprouting
● Hot smoking - slowly cooking meat ● Delays ripening
indirectly ● Inactivates parasites
● Cold smoking (temperatures remain ● No temperature rise
below 20oC) ● For packaged/frozen food.
● Reduces aw and increases salt content
● Some pathogens destroyed
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Multiple choice practice Multiple choice practice

Sous vide is a process which: Which of the following statements is false?

Spoilage can be detected by observation, smell

destroys bacteria by using gamma
and texture

relies on cooking, vacuum packing and chilling to

Mould is an indication of spoilage
control bacterial growth

Spoilage is mainly caused by mould, enzymes and

uses acids to prevent microbiological growth
bacteria

involves using very high temperatures to destroy Spoilage is mainly caused by toxins and bacterial
pathogens spores

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Multiple choice practice Multiple choice practice

In what way is spoilage usually identified? Which of these is not one of the eight stages of cook-chill?

Microbiologically Bulk storage

Organoleptically Cooking

Allergenically Blast chilling

Toxicologically Storage at or below 5˚C

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Multiple choice practice Module 7

The safety of the cook-chill process may be compromised if:

raw products are purchased frozen

product is not cooked to a minimum core

temperature of 78˚C for a minimum of 2 minutes

food is not cooled to below 3˚C within two hours

product depth during cooling exceeds 15mm

Design and Use of Food Equipment and Premises

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22
WEP
Properties of food premises
Design and construction
● Clean, in good repair and condition a) Identify the principles that should be
● Good design, layout and construction considered when designing the layout
● Permit cleaning and disinfection of the food preparation and cooking
● Protect against contamination areas
b) Outline staff sanitary and washing
● Permit good food hygiene practice,
facilities that need to be provided in
especially pest control
the food business.
● Provide suitable temperature controlled c) Outline the characteristics of:
conditions.
● wall surface
● floor surfaces
● equipment

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WEP Answers WEP Answers

1 ● Linear workflow ● Personal hygiene

● Separation of raw and high-risk foods ● Food and utensil washing
● Separation of clean and dirty processes ● Cold water supplies
● Suitable and sufficient temperature control ● Cleaning and disinfection
● Suitable siting of equipment ● Toilets
● Suitable storage facilities ● Changing rooms, lockers and staff dining
● Separate handwash facilities ● Waste disposal (internal and external)
● Appropriate food washing area
● Drainage.
● Separate utensil wash
● Safe cleaning material and chemical
storage
● Good ventilation
● Access for cleaning and disinfection.
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Wall surfaces Floor surfaces

● Waterproof ● Hard wearing
● Hard wearing, non-flaking ● Easy to clean
● Easy to clean ● Waterproof
● Smooth ● Jointless or cleansable joints
● Light coloured ● Anti-slip.
● Cleansable joints/fixings.

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WEP Answers
Storage and disposal of waste
Equipment
● Easy to clean and disinfect Internal
● Smooth ● No accumulations
● Waterproof ● Removed frequently
● Durable (hard wearing) ● Use of refuse collectors
● No crevices/recesses ● Care when siting.
● Non-toxic
● Non-tainting
● Non-flaking
● Corrosion resistant
● Fixed equipment sited off floor and away
from walls

No wooden cupboards
No painted equipment.
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Storage and disposal of waste Storage and disposal of waste

Containers External
● Cleanable or disposable ● Separate from food rooms
● Strong ● Pest proof/resistant
● Waterproof ● Stored off ground
● Foot-operated lid ● No accumulations
● Polythene sacks ● Waterproof base
● Emptied frequently ● Good drainage
● Covered.
● Consider compacting of waste
● Use waste disposal units.

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Storage and disposal of waste Refrigerator defects

Containers
● Cleanable/waterproof
● Tight-fitting lids
● Strong/secure
● Facilities to clean them
● Emptied regularly
● Suitable size.

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Dirty equipment Temporary repairs

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Temporary facilities and Failure to clean

mobile premises under equipment
● Sited, designed and constructed to avoid
the risk of contamination, in particular by
animals or pests
● Kept clean and maintained in good repair
● Food-contact surfaces in good condition
and easy to clean and disinfect
● Facilities available to maintain adequate
personal hygiene and for the cleaning and
disinfecting of working utensils and
equipment
● Adequate facilities and/or arrangements for
maintaining/monitoring food temperature
● Foodstuffs placed to avoid the risk of
contamination.
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The manager’s role in the maintenance GE Premises and
of design standards and equipment Equipment Crossword

● Consideration of workflow and separation

of raw and cooked food/dirty and clean Across Down
processes 1. Raw high risk 1. Grease
● Provision of suitable and sufficient 2. Cross contamination 2. Potable
equipment to carry out tasks safely and
hygienically 3. Planned 3. Cloakroom
● Provision of facilities for personal 4. Cut out 4. Colour coding
hygiene of staff 5. Pests 5. Non hand operated
● Ensure procedures in place for reporting 6. Non toxic 6. Impervious
faults 7. Proofed 7. Stainless steel
● Set up timely maintenance (planned, 8. Polypropylene 8. Overflowing
preventative) 9. Ventilation
● Organise effective cleaning and 10. high-risk.
disinfection procedures.
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Multiple choice practice Multiple choice practice

Which of the following are recommended properties for floor What is the main reason for having a linear workflow in a food
surfaces in a food preparation room? room?

Hard wearing and open jointed To prevent the multiplication of bacteria

Jointless and easy to clean To prevent the microbiological contamination of food

Smooth and open jointed To reduce the amount of walking

Absorb liquids and anti-slip To prevent the physical contamination of food

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Multiple choice practice Multiple choice practice

Which of the following wall surfaces would be considered most When building a new food premises, which of the following are
suitable for use in a high-risk food room? essential for good hygiene?

Wood Drinking water supply, electricity, waste disposal

and a business plan

Painted fibreboard Courier service, energy supply, food/rubbish disposal

and cleaning
Drinking water supply, electricity, a business plan and
Painted breeze block
pest control

Resin bonded fibreglass Electricity, food/rubbish disposal, efficient drainage

and drinking water supply

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Multiple choice practice Module 8

Outside bins for food waste/rubbish should be:

fire resistant, easy to clean, of suitable size and

absorb water

water absorbent, with tight-fitting lids, hard wearing

and likely to rust
water proof, easy to clean, with loose fitting lids and
hard wearing

easy to clean with tight-fitting lids, hard wearing and

of suitable size
Cleaning and Disinfection

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Cleaning Poor storage of cleaning cloths

‘Cleaning is the systematic application of

CLEAR-AND- energy to a surface or substance with the
CLEAN-AS
intention of removing dirt.’
-YOU-GO

Hazards from ineffective cleaning

● Cross-contamination
● Chemical contamination
● Physical contamination
● Allergenic contamination
● Failure to remove/destroy micro-
organisms.

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IE Match the cleaning and Match the cleaning and
disinfection definitions disinfection definitions

A Bactericide 1 A combined detergent and disinfectant A Bactericide 3 A substance which destroys bacteria
A chemical used to remove dirt, grease and food particles which B Disinfectant 7 A chemical used to reduce micro-organisms to a safe level
B Disinfectant 2
does NOT kill bacteria
A substance capable of being decomposed by bacteria or other
C Biodegradable 3 A substance which destroys bacteria C Biodegradable 5
living organisms
D Detergent 4 The process of destroying all micro-organisms and their spores A chemical used to remove dirt, grease and food particles which
D Detergent 2
A substance capable of being decomposed by bacteria or other does NOT kill bacteria
E Contact time 5
living organisms The time a chemical needs to be left on a surface to ensure it is
E Contact time 6
The time a chemical needs to be left on a surface to ensure it is effective
F Sanitizer 6
effective F Sanitizer 1 A combined detergent and disinfectant
G Sterilisation 7 A chemical used to reduce micro-organisms to a safe level G Sterilisation 4 The process of destroying all micro-organisms and their spores

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Reasons for cleaning

Poor cleaning
and disinfecting

Reduces the risk of food poisoning

● Removes the bacteria’s food supply

● Cleaning allows disinfecting
● Removes material which encourages
pests
● Removes ‘foreign matter’ contamination
● Removes dirt and grease
● Promotes a favourable image
● Complies with the law
● Will reduce customer complaints
● Provides a safe and environmentally
acceptable working environment.

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Energies in cleaning Classification of detergents

Kinetic Alkaline
● Physical – scrubbing/brushing ● Poor wetting properties, corrosive to skin
● Mechanical – machines but effective against fat and protein and
● Turbulence – running water is relatively inexpensive.
Thermal
● Hot water
Chemical
● Detergents remove grease and other
soiling
Available as:
● powders
● liquids
● gels
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Classification of detergents Classification of detergents

Acid Neutral agents

● Mainly used to remove mineral, protein ● Often blends of surfactants, relatively
and vegetable deposits. Corrosive and if safe to use – most common type of
it comes into contact with chlorine detergents.
compounds some acid detergents such
as phosphoric acid will release toxic
gases.

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Detergent action Types of Disinfectants

Characteristics of detergent
Chlorine
iodophors
Surfactancy release
● Reduction of surface tension to enable
detergent to penetrate dirt Peroxy
Dispersion Alcohols compounds
● Lifts dirt from the surface
Quaternary
Suspension
Amphoteric ammonium
● Dirt held in suspension and not redeposited compounds
Sequestrant
● Incorporated in detergents as water-softening
Ozone Biguanides
agents to prevent lime scale and hard soap
deposits.
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CQ What requires
Disinfection cleaning and disinfecting?
The reduction of micro-organisms to a safe
level can be achieved by using:
● HAND-contact surfaces
● FOOD-contact surfaces
Hot water
● 82°C for 30 seconds ● Cleaning materials and equipment
● steam CQ What prevents effective disinfection?
Dishwasher
● Presence of food scraps, soil and
Cloths laundered at 82˚C
detergent
Chemicals ● Inadequate contact time
● bleach (hypochlorite) ● Wrong concentration/dilution.
● quaternary ammonium compounds (QACs)
● alcohols

Sterilisation is not necessary or

achievable in a food business.
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Methods to validate
effective disinfection
Six-stage cleaning

● Effectiveness of disinfection determined

by bacteriological monitoring (swabbing) 1 Pre-clean
and ATP, not by visual inspection.
2 Main clean

3 Rinse

4 Disinfection

5 Final rinse

6 Air-dry

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Dishwashers – Three/four-stage
6 stage cleaning cleaning and sanitizing

1 Pre-clean

2 Sanitize

3 Rinse (if required)

4 Air dry

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Food Standards Agency guidance relating to Food Standards Agency guidance relating to
cleaning & disinfection controls for E. coli O157 cleaning equipment controls for E. coli O157

● BS EN 1276:1997 or the BS EN ● Should not use same equipment in raw food

13697:2001 (or equivalent) areas and ready-to-eat
● Sanitisers only for general cleaning. ● Separate cloths must be designated for use
CANNOT be used if a surface will have only in clean environments
dual use, or as a single stage for food ● In situations where cloths etc. are to be re-
contact surfaces used in clean areas, the laundering should
● Train staff fully to understand the be carried out at a suitably high
instructions and use, including dilutions, temperature. A wash cycle that achieves
82°C or higher can be considered
contact time
acceptable
● Cleaning procedures must be in place
● Procedures, including contractual
● Steam must be suitably controlled arrangements, must ensure that cycles
● Commercial dishwashers preferred. employed for the washing of cleaning
cloths are not changed to lower
temperatures as a result of energy
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WEP WEP Answers

Cleaning and disinfection

● Toxicity
Outline the factors that should be taken into
account when selecting a chemical ● Odour
disinfectant for use in a high-risk food ● Type of micro-organisms present
business. ● Type of surface
● Taint
● Temperature required for application
● Level, age and type of soiling present
● Application method
● Time available
● Compatibility with water types
● Compatibility with other chemicals used.

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WEP
Cleaning-in-place (CIP)
Cleaning and disinfection

● Explain how a manager can organise an

Typical CIP sequence consists of 5 steps:
effective cleaning programme.
1 Pre-rinse
2 Detergent circulation
PRE-RINSE
3 Intermediate
DETERGENT rinse
CIRCULATION
4 Disinfectant circulation
INTERMEDIATE RINSE
5 Final rinse.
DISINFECTANT CIRCULATION

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WEP Answers WEP Answers

1 ● Determine tasks to be completed: 1 ● Investigate suitability of chemicals

methods, time required, safety, avoidance ● Ensure appropriate equipment is
of contamination available
● Consider chemicals and cleaning ● Train staff in procedures and cleaning
methods to be used: type of soil, likely methods
bacteria, toxicity of chemicals, dilutions, ● Develop schedule and job outlines
application methods, contact times
● Determine monitoring methods.
● Identify appropriate frequencies.

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WEP Answers
Cleaning schedule

2 ● Training of cleaning/hygiene staff Essential to ensure effective cleaning and

● Use of cleaning schedule disinfection
● Training of managers to ensure they Surface
understand the importance
● What
● Use of suitable materials, equipment
● How
and chemicals
● When
● Monitoring – visual, swabbing of
surfaces, use of rapid testing methods ● Time allowed
● Reviewing Cleaning schedules must be clearly written
and verified.
● Use of job cards.

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Cleaning schedule Cleaning schedule

Person Chemical
● Who ● Type
● Protective clothing ● Dilution
● Safety procedures ● Contact time
● Check/record. ● Storage
● Check only approved chemicals are used

What equipment should be used?

Wet cleaning equipment/cloths

CHECK should be cleaned, disinfected and
dried after use.

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Advantages and disadvantages of Advantages and disadvantages of
using contract cleaners using contract cleaners

Advantages Disadvantages
● Supplement in-house for specialist ● Need careful selection and training in the
equipment use of chemicals
● Clean difficult to reach areas ● Need controlling and monitoring
● Maintain standards of hygiene not ● May disrupt work routines
otherwise easily attainable
● Could use potentially dangerous
● May be cost-effective for periodic chemicals
cleaning. ● Can cause contamination of food.

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Multiple choice practice Multiple choice practice

A chemical needs to have good dispersion properties. Dispersion is A sequestrant:

the:
ability of a detergent to be absorbed into bacterial cells is a highly toxic chemical with poor wetting
and destroy them characteristics

emulsifying property of a detergent which helps to mix oil has good detergent properties, but often has a
and water molecules pungent odour
property of a detergent that reduces the surface tension of is a chemical that counteracts the effect of water
water, thus increasing contact between soil and detergent,
hardness
allowing dirt to be penetrated more effectively

ability of the detergent to break up large accumulations of is a disinfectant with some detergent properties
matter into smaller particles

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Multiple choice practice Multiple choice practice

Which of the following statements is true? Which of the following is not a disinfectant?

Cloths can be disinfected by laundering at 82˚C Hot water (82˚C) for 30 seconds

Raw food areas must always be cleaned before Biodegradable detergent

high-risk food areas
Restaurant floors should be disinfected at least once
Bleach
a day

Food handlers should mix chemicals very carefully Steam, with suitable contact time

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Multiple choice practice Module 9

Which of the following is the best way to ensure effective

disinfection of a work surface?
Removing food scraps and waste before
disinfection

Using a detergent after using disinfectant

Visual inspection of the surface after disinfecting

Rinsing off the disinfectant immediately

Pest Management

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The law relating

A food pest
to pest control
Regulation (EC) 852/2004 on the hygiene of ‘An animal, insect or bird which lives in
foodstuffs or on our food. It contaminates food and
is noxious, destructive or troublesome’
● Permit good food hygiene practices,
including protection against contamination
How pests contaminate food
and, in particular, pest control
● Windows and other openings which can be ● Breeding in decaying matter
opened to the outside to be fitted, where ● Feeding (vomit back previous meal)
necessary, with insect-proof screens ● Faeces
● Premises sited, designed and constructed, ● Walking on it/work surfaces
kept clean and in good repair to avoid the
● Laying eggs on uncovered food
risks of contamination, in particular by
animals and pests ● Dead bodies.
● Refuse stores to be kept clean and free of
animals and pests.
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Food pests Reasons for pest control

To prevent:
Rodents
● rats ● bacterial and physical contamination
● mice ● disease incl. food poisoning
Insects ● wastage
● flies ● damage
● wasps ● lost custom
● cockroaches ● complaints
● stored product insects ● staff losses
● ants (esp. Pharaohs)
Birds To comply with the law.
Dogs

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Integrated pest management Food pests

Environmental control

Prevent access
● design
● maintenance
● proofing
● checking deliveries
Denial of food/harbourage
● good housekeeping
● internal and external control
● clean and tidy (clean-as-you-go) policy
● stock checks (correct storage) Mouse and mouse nest.
● pest-proof containers
Staff training.
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Mouse damage to packaging Pest damage

Mouse droppings and urine

stains in box.

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Signs of rodent infestation Signs of insect infestation

● Bodies
● Droppings ● Bodies
● Rat smears ● Larvae
● Noise/smell ● Eggs
● Rat tail marks/footprints
● Egg cases
● Rat runs
● Smell
● Holes
● Frass (dust piles)
● Chewed paper
● Chewed food/spillages ● Holes.
● Gnawing damage
Rat smears.
● Nests/fur
● Bait taken.
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Life cycle of flying insects,
Fly infestation e.g. flies, wasps

Fly maggots Fly eggs Adult

and pupae

Pupae

Eggs

Maggots

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Life cycle of cockroaches Birds

Birds such as starlings and pigeons

Adult
Control because of:
Sparrows
Pigeons
● feathers/nesting materials
● source of insects and mite infestation
● blockage to gutters
● defacement of buildings
● damage/soiling of food packaging.
Nymph

Egg case
(oothecae)

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Environmental control to
To avoid attracting pests
prevent infestation
● Keep premises clean and tidy (especially Good housekeeping
refuse areas) ● Protection of food
● No food left outside ● Cleanliness
● Remove unwanted items (harbourage) ● Removal of spillages
● Remove spillages immediately ● Removal of harbourage
● Store food in pest-proof containers ● Management of waste
● Cut back vegetation ● Staff training.

These are all part of good A= animal

housekeeping. I = insects

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Environmental control to
Eradication
prevent infestation
(When good housekeeping and proofing fail)
Prevent access (entry)
Physical control
● Proofing – openable windows –
cleansable screens ● U/V fly killers – best method (electric or
sticky)
● Maintenance of drains/buildings
● Cockroach monitoring traps
● Keep doors closed (A & I)
● Rodent traps (live or dead)
● Keep windows closed (I)
● Hormone traps
● Air curtains (I)
● Sticky flypapers
● No gaps under external doors (A & I).
A= animal ● Siting of all measures is critical
I = insects

Preferred to chemical control as

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Evaluating the effectiveness

Eradication of pest control

Chemical control ● Absence of pests/signs of pests - pest

● Rodenticides – solid blocks, paste, bait control book (use traps to monitor)
and powders ● EFK tray empty
● Insecticides (acute or chronic) – ● Evidence of proofing/maintenance
knockdown and residual, dusts, baits, ● Visual check – food storage
gels and sprays
● No complaints – staff/public.
● Fumigation
● Narcotising
Risk of contamination
● Dead pests (inaccessible places)
● Pesticides

Use reputable contractor.

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26 26
WEP WEP Answers

Pest control
● Ability to undertake complete survey
What criteria would you use for selecting a ● Coverage of pests relevant for your
pest control contractor? business
● Ability to provide regular, frequent visits
● Emergency response available
● Experience in food industry with
references
● Adequate insurance
● Trained staff
● Suitable and necessary equipment.

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54
26
WEP Answers
Multiple choice practice

● Methods and chemicals used to be Which of the following is likely to result in pests dying in places
approved (Material Safety Data Sheets which are difficult to reach?
etc.)
● Ability to provide complete service Electric fly killer
● Member of the British Pest Control
Association
Mist netting
● Provision of clear reports
● Ability to advise with regard to proofing
measures. Poison bait box

Sticky glue board

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Multiple choice practice Multiple choice practice

In which of the following are Pharaoh’s ants most likely to be found? Which of the following are the best ways to prevent rodents entering
a food premises?

outside waste areas Using internal poison baits, proofing and

maintenance of buildings
Proofing, maintenance of drains and maintenance of
vegetable storage areas
buildings

Clearing vegetation, disinfecting pathways and

heated buildings
proofing

drains and gardens Proofing, using cats and training staff to report
sightings

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Multiple choice practice Multiple choice practice

Which of these is false? Which of the following is the main responsibility of a manager
regarding pest management?

Pests spread disease To ensure staff report signs of pest infestation

Proofing is essential to keep out pests To train food handlers to poison pests

Chemical control methods against pests are

To be able to maintain electric fly killers
preferred to using physical methods

Droppings can be a sign of pest infestation To train food handlers to inspect rodent traps

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55
Hazard Analysis
Module 10 Critical Control Point
HACCP

“A food safety management system which

identifies and controls hazards which are
significant for food safety”

Hazard analysis

Collecting information on hazards to

determine which are significant for food
safety (identifies critical steps).
Controls through Food Production, Food Safety
Management Systems and HACCP

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27 27
GE What are the GE
Answers
definitions of…?
Prerequisite Collecting information on hazards to determine which are significant for Prerequisite The good hygiene practices a business must have in place before
A 1 A 8
programmes food safety and thereby identifying critical steps programmes implementing HACCP
Observations or measurements to confirm that the process is under B Flow diagram 4 A pictorial representation of the steps involved in a particular process
B Flow diagram 2
control and critical limits are not breached
Collecting information on hazards to determine which are significant for
C Hazard analysis 3 The action taken when a CCP is out of control C Hazard analysis 1 food safety and thereby identifying critical steps
D Control measures 4 A pictorial representation of the steps involved in a particular process Actions or activities required to prevent or eliminate a food safety hazard
D Control measures 9 or reduce it to an acceptable level
Critical control
E 5 A reassessment of the HACCP system to ensure its continued validity
Critical control
point (CCP) E 6 A step where control is essential to prevent a food safety hazard
point
F Critical limits 6 A step where control is essential to prevent a food safety hazard
Values of monitored actions which separate the acceptable from the
Values of monitored actions which separate the acceptable from the F Critical limits 7 unacceptable
G Monitoring 7 unacceptable
Observations or measurements to confirm that the process is under
The good hygiene practices a business must have in place before G Monitoring 2 control and critical limits are not breached
H Corrective action 8
implementing HACCP
H Corrective action 3 The action taken when a CCP is out of control
Actions or activities required to prevent or eliminate a food safety hazard
I Verification 9 The methods, procedures, tests and other evaluations, in addition to
or reduce it to an acceptable level
I Verification 10 monitoring, to establish if the HACCP system is functioning as planned.
The methods, procedures, tests and other evaluations, in addition to
J Review 10 monitoring, to establish if the HACCP system is functioning as planned.
J Review 5 A reassessment of the HACCP system to ensure its continued validity

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Regulation (EC) No 852/2004

Hygiene of Foodstuffs
Training and HACCP

Food business operators to implement a Regulation (EC) No 852/2004 Hygiene of

system based on the principles of HACCP Foodstuffs

a) Identify hazards ● Persons responsible for HACCP to

b) Identify the critical control points (CCPs) receive HACCP training.
c) Establish critical limits
d) Implement monitoring at CCPs
e) Establish corrective actions
f) Establish verification procedures
g) Establish documentation procedures
and records
h) Review if changes.

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56
Role of employees and managers Role of employees and managers

Managers must:
Employees must:
● have commitment
● ensure a HACCP study is carried out and ● ensure they follow all food safety
resources are available to ensure the instructions
HACCP system is implemented and ● report when food safety may have been
remains effective compromised
● train staff in food safety. ● comply with food safety law.

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The law relating to food Purchase controls

● Food must be protected from Supplier specifications

contamination and from pests ● Quality
● Food must not be kept at temperatures ● Transport conditions
that might result in a risk to health
● Packaging
(adequate refrigeration is required for
perishable and high-risk food) ● Delivery times
● Hot food to be cooled must be cooled as ● Temperature
quickly as possible. Methods of assessing suppliers
● Reputation
● Request HACCP plan for review
● Request external auditor reports
Request EHP inspection reports
● Self-certification
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339
Menu
340 ● Company audits.

Control measures for In between the pack checking

delivery and unloading of deliveries
Hazards

Multiplication Contamination

Control measures
● Approved supplier
● Protect/cover food
● Chilled <5˚C 4.8˚C
● Frozen – 18˚C
● De-boxing area
● Transfer in under 15 minutes. 3˚C

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57
Control measures for
dry food storage
Small and large dry stores

Hazards

Multiplication Contamination
(mould, spoilage and pests)

Control measures
● Keep dry, cool, well ventilated and clean
● Keep off floor/away from walls
● Set aside an area for returns/de-boxing
● Protect and rotate stock.

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Date coding Stock rotation

Best-before (quality)
Use-by (safety)
● Low-risk foods
● On perishable foods ● No offence to sell after date if fit
● Need refrigerated storage ● Manufacturer only guarantees quality to
● Considered unfit after date this date
● Offence to sell
FIFO – First in, first out
● Offence to change date.
FEFO – First expired, first out

Shelf life always depends on satisfactory

storage conditions.

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Control measures for

Internal date coding chilled food storage

● 3 day shelf life if satisfactory cooking and Hazards

cooling
Multiplication Contamination
● Shelf life depends on satisfactory storage
conditions. Control measures
● Temp <5˚C/maintenance
● Separate raw and ready-to-eat
● Cover/label
● Stock rotation (new stock at back)
● Don’t overload/keep tidy
● Door closed
● No hot food/no open cans
● Keep clean.
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28 28
WEP WEP Answers

Hazards and controls from purchase to service

Prevent multiplication
a) Identify control measures for ● Temperature 1 to 4°C (legal < 8°C)
preventing microbiological
● Don’t overload
multiplication in a refrigerator
● Don’t completely fill shelf
b) Identify control measures for
preventing microbiological ● Avoid high humidity
contamination in a refrigerator. ● No hot food
● Don’t leave door open
● Effective maintenance
● Seals in good condition
● Automatic defrosting
● Fridge sited away from oven
● Stock rotation (food date coded)
● Staff training/supervision.
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28
WEP Answers Control measures
for frozen food storage

Prevent contamination Hazards

● Cover food Multiplication Contamination

● Separate raw/high-risk (If it thaws)
● Clean & disinfect
Control measures
● Store ready-to-eat above raw
● Store -18˚C
● Well constructed storage area
● Adhere to load line
● Staff training/supervision.
● Air circulation
Correct freezing
● No hot food temperatures stop the
● Segregation multiplication of ALL
micro-organisms.
● Stock rotation
● Packaging to prevent freezer burn
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● Keep clean and tidy NEXT
351 352

Control measures
Unsuitable domestic freezer for food preparation
Hazards

Multiplication Contamination

Control measures
● Minimise handling
● Good hygiene practices
● Separate raw and high-risk food
● Minimise time in ‘Danger Zone’
● Colour-code equipment
● ‘Clear-and-clean-as-you-go’
● Use disposable cloths.

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59
Food contaminated Control measures
and at ambient temperature for cooking/reheating
Hazards

Survival Contamination

Control measures
● Cook/reheat thoroughly > 75˚C
● Protect from contamination
● Only reheat if can demonstrate effective
controls between original cooking and
reheating (for example suitable cooling
and refrigeration)
● Only reheat once.

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Control measures
Ensure safe cooking for hot holding
Hazards

Multiplication Contamination

Control measures
35˚C ● 52˚C (science)/63˚C (legal requirement)
● Stir curries/sauces/soup
● Protect/cover
● Retain minimum quantities
● Preheat hot cupboards.

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Control measures
Hot holding for cooling of food

52.5˚C
Hazards

Multiplication Contamination
Germination
Control measures
56˚C 68˚C ● Rapid cooling
● blast chiller
● ice water
● ice paddle
● electric fan
● reduce bulk (<2.25kg) then refrigerate
● Protect/cover/segregate.
63.2˚C 65˚C

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60
Control measures
Good cooling
for serving food
Hazards

Multiplication Contamination

Control measures
● Minimise time at ambient temperature
● No topping up
● Serve quickly
● Protect/cover
● Minimise handling
● Handles of serving utensils longer than
serving container
7˚C ● Good hygiene practices.

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Specific considerations might

Good and bad display
need to be made for…
Aircraft and trains
Hotels ● Travel times
● High volume of persons ● Storage temperatures
● Varying menu ● Reheating requirements
● Out-of-hours food provision ● Equipment
● Storage of waste
Hospitals ● Allergens
12.2˚C ● Ill patients
● Special diets Temporary and mobile units
● Food transported to wards ● Water provision
● Hot/cold holding ● Temperature control
arrangements if patient ● Storage of food
having treatment ● Sanitary provisions
Residential and nursing homes ● Storage of waste
● Ill patients Fast food and takeaway outlets
● Special diets ● High volume at certain times
● Residents’ families bringing ● Food needs to be provided quickly
in own food ● Food not always eaten immediately.
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29 29
WEP WEP Answers

Hazards and controls from purchase to service

Typical examination question ● Separating raw and ready-to-eat food

throughout the process
● Outline practical controls that can be ● Washing hands
implemented during food production to
● Thorough washing of vegetables
prevent food poisoning caused by spore-
(particularly root)
forming bacteria.
● Washing/disinfecting equipment and
surfaces
● Cooking thoroughly
● Cooking small amounts at once
● Cooling rapidly
● Stirring liquids
● Preparing close to service time
● Hot holding effectively.
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Multiple choice practice Multiple choice practice

Which of the following will control multiplication hazards in a Which of the following would best control potential hazards while
refrigerator most effectively? cooling down a joint of meat?

Storing high-risk and raw food on the same shelf Cool the food then refrigerate within two hours of
cooking

Storing all low-risk and ready-to-eat food in separate Cool the food carefully and slowly to preserve flavour
refrigerators

Keeping the refrigerator door closed Leave overnight to cool then put in the refrigerator

Regular cleaning and disinfecting Eat cooled food within 7 days of cooking

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Multiple choice practice Multiple choice practice

Managers should ensure hot holding of food is monitored by In what way can deliveries be monitored?
training supervisors and staff to:
regularly check the temperature of products being hot Checking the date codes of delivered food
held

ensure all hot products are placed into pre-heated hot Storing the delivered chilled food below 8°C
hold equipment

accurately record the temperature of products as Auditing suppliers of delivered food

they are placed into the hot hold equipment

Identify potential hazards in hot products and Unloading deliveries as soon as they arrive
implement suitable controls

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Multiple choice practice Flexibility and HACCP

Managers should monitor the holding of hot food by: ● Food safety management system based on
HACCP principles
● Complexity of food safety management system
checking the temperature of hot held food every hour will be dependent upon the size and type of
business

ensuring that food is only held in a bain marie

● Specific hazards
● Generic controls
recording the temperature of hot held food every 15
● Good hygiene practice & HACCP
minutes
● Sensory observation/supervision
identifying potential hazards in hot food ● Corrective action
● Minimal documentation
● Exception reporting
● Periodic review
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62
HACCP and Safer food,
better business (SFBB)
Scottish and NI Models

● Safer food, better business designed for CookSafe Food Safety Assurance System
small catering/care and retail businesses (Scottish Model) developed for the FSA
● Pre-determined safe methods based on (Scotland)
the food standards 4Cs of food safety
(opposite) and management techniques Contains:
● Includes a diary + records ● Pre-prepared hazard analysis and CCP
● Avoids HACCP jargon management information
● HACCP charts
● Uses generic controls
● Information on flow diagrams
● Good hygiene practice + HACCP ● House rules.
● Uses craft skills/sensory tests
● Recording by exception.

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Seven HACCP principles

Scottish and NI Models as defined by Codex

Safe Catering, your guide to HACCP 1 Conduct a hazard analysis

(Northern Ireland Model) 2 Determine the Critical Control Points (CCPs)

Contains: 3 Establish critical limits

● Colour-coded processes and 4 Establish a system to monitor control of the
corresponding charts CCPs
Establish corrective actions to be taken when a
● Completed hazard analysis for a variety of 5 CCP is not under control
catering operations
6 Establish verification procedures to
● Monitoring forms
confirm that the HACCP system is working
● Details on prerequisite programmes effectively
● Food safety information Establish documentation concerning all
7
● Advice on controlling hazards. procedures and records appropriate to these
principles and their application.

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Example
Prerequisite programmes
prerequisites for HACCP
Management commitment/adequate resources
These are the good hygiene practices a
business must have in place before Prerequisite programmes
implementing HACCP ● Approved suppliers
● Good design
● Prerequisite programmes ensure the ● Equipment calibration
HACCP plan concentrates on the most ● Preventive maintenance
significant hazards. ● Personal hygiene/competency
● Stock rotation
● Cleaning and disinfection
● Pest management
● Good housekeeping
● Waste management
● Labelling and traceability
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30 30
WEP WEP Answers

Food safety management systems

● Includes structured and systematic
Describe the advantages of having a control on the premises
HACCP system in place.
● Reduces the risk of food safety incidents
● Demonstrates compliance with the law
(also due-diligence defence)
● Is cost-effective, targets resources
(CCPs) and reduces
waste/reprocessing/recalls
● Generates a food safety culture/increases
confidence of customers/enforcers
● Proactive not reactive
● Becomes more effective as it is part of the
process
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● Protects brand image. NEXT
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Codex implementation of HACCP – Codex implementation of HACCP –

12 logical steps 12 logical steps

Prior to conducting the hazard analysis 6

Identify hazards/risk/severity and control
measures for each hazard (Principle 1)

1 Assemble and train HACCP team Determine critical control points using the
(define terms of reference/scope of the study) 7 decision tree (Principle 2).
2 Describe the product/recipe/process Establish critical limits for each critical control
8 point (Principle 3)
3 Identify intended use of the product
Establish a monitoring system for each CCP
9 (Principle 4)
4 Construct a flow diagram
Establish corrective actions to be taken when a
5 Validate flow diagram on site. 10 CCP is out of control (Principle 5)

Establish verification procedures

11 (Principle 6)

Establish documentation and record

12 keeping (Principle 7).
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30a 30a
WEP WEP Answers

Food safety management systems “The HACCP team is a group of people with
appropriate expertise who develop and
implement the HACCP system”
● List the factors to be considered when
putting together a HACCP team. ● Size of team – proportionate
● Multidisciplinary
● Adequate resources
● Team expertise to include:
● knowledge of hazards, risks and
controls
● technology of process
● food microbiology
● engineering/equipment
● product characteristics/process
● quality assurance
● packaging/distribution
● records/documentation maintenance
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Describe the product/recipe/process and Flow diagrams and
intended use hazard analysis
Flow diagram
Potential hazards and risks Legal requirements/
Raw ingredients standards
A systematic representation of the
- (approved supplier) sequence of steps or operations involved
Allergies e.g. nuts
Composition/ What potential
with a particular food item or process,
preservatives hazards will the usually from receipt of raw material to
Suitability for (pH, aw, toxicity) food be exposed end user
Is reheating
bacterial essential to to?
multiplication destroy micro- (abuse potential).
Intended shelf life organisms? Hazard analysis

Methods of Will the product

Intended storage be reheated?
Collecting information on hazards to
processing/cooking,
storage and temperatures determine which are significant for food
distribution Will the food be
safety (identifies critical steps).
eaten immediately
Packaging and labelling instructions after reheating?

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Identify the hazards CE What are the hazards being

(Principle 1) controlled by these generic controls?
Contamination C Multiplication M Survival S
(Micro)biological (CMS) Chemical (C)

Foodborne illness Food poisoning, chronic illness

e.g. cleaning chemicals, pesticides, Approved suppliers (prerequisite) C
e.g. salmonella weedkillers, additives, poisonous foods
Staff vigilance and training (prerequisite) C M S
Physical (C) Allergenic (C)
Cleaning and disinfection (prerequisite) C S
Cuts to mouth, choking, Immune reaction, anaphylactic shock
broken teeth, internal injury, burning e.g. peanuts, milk, eggs, shellfish, Stock rotation (prerequisite) M
e.g. glass, nails/bolts, string, jewellery gluten, soy, sesame seeds.
Colour-coding (prerequisite) C

Effective maintenance (prerequisite) C M S

● A hazard is anything with the potential to cause harm
● Present in raw materials or introduced in preparation.

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31
CE What are the hazards being WEP
controlled by these generic controls?
HACCP case study
Contamination C Multiplication M Survival S

Frozen joints of turkey are ordered from a local supplier for delivery
Segregation of raw and ready-to-eat foods (prerequisite) C the next day. They are stored frozen and defrosted and then stored in
a refrigerator overnight prior to cooking. Stuffing is delivered as a dry
Salt/sugar/acid/adjust pH/keep dry M mix, and stored at ambient. The turkey joints are stuffed and roasted
then cooled and sliced prior to packing or serving to customers cold.
Size, weight and shape of joint/ time management/storage temperature M

Cooking/processing S
a) Draw a flow diagram of the process the
food takes.
b) Identify microbiological hazards at each
step in the process and clarify whether
the hazard posed will be a
contamination, multiplication or survival
hazard.
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65
31 31
WEP Flow diagram answers WEP Microbiological hazards answers

Step Example Potential Hazards Hazard type

Food out of temperature.
Delivery Multiplication and contamination
Damaged packaging
Frozen storage Freezer failure. Multiplication
Dry storage No stock rotation. Multiplication
Defrost turkey Thawed in warm water. Multiplication
Dirty utensils used. Contamination and
Mix stuffing
Stuffing left at ambient for too long. multiplication
Placed on dirty oven tray. Contamination and
Stuff turkey
Turkey left at room temperature too long. multiplication
Roast turkey Not cooked for long enough. Survival
Cooled in area where raw turkey is defrosting. Contamination, multiplication
Cool
Prolonged cooling. and spore germination
Slice Dirty equipment used. Contamination
Dirty packaging/tongs. Contamination and
Pack/serve
Product left out too long before packing/serving. multiplication

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Control measures 31a

WEP
(Principle 1) HACCP case study exercise
control measures
“Actions required to prevent or eliminate a
food safety hazard or reduce it to an Identify control measures for the hazards
acceptable level” identified at the stuffing, roasting and
cooling stages.
Controls can be applied to:
Temperature
Time
Size/shape/weight
pH
Additives
aw
Appearance/texture/colour.
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31a
WEP Answers Critical control points
(Principle 2)
Critical control point
Step Example potential hazards Control measure
• Placed on dirty oven tray. • Clean oven tray to be used. “A step in a process where control is essential
Stuff turkey • Turkey left at room • Turkey to be stuffed and put into oven within to prevent or eliminate a food safety hazard, or
temperature too long. 1 hour of removal from chiller. reduce it to an acceptable level”
Roast • Follow recipe to ensure core temperature
• Not cooked for long enough.
turkey achieved.
• Cooled in area where raw • Cooled in dedicated clean area away from
Cool turkey is defrosting. defrost area.
• Prolonged cooling. • Cool, slice rapidly and refrigerate or serve.

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66
CCP decision tree (Codex) Simplified decision tree

Q1 Modify step, process or product No Control point

Do control measures exist? (good hygiene practice)

Q1a Yes
Yes No
If I lose control is it
Is control necessary at
likely that food
this step for safety? Yes
No poisoning/injury/
Q2
harm will result?
Is THE STEP specifically
designed to eliminate the
likely occurrence of a Q3 Will a subsequent step eliminate
hazard or reduce it to an Could contamination with the hazard, or reduce it to an
Yes
acceptable level? identified hazard(s) occur in
acceptable level?
excess of acceptable level(s) or
increase to No
Yes No unacceptable level(s)?
Yes No
No
Not a CCP…
Q4 Yes Proceed to the
Will a subsequent step eliminate the next step in the
CCP
hazard or reduce it to an acceptable level? process.
Critical control point.

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31b 31b
WEP WEP Answers

HACCP case study exercise

critical control points
Step Hazard Q1 Q2 Q3 Q4 CCP?
Apply the decision tree to the steps of
Contamination Y N Y Y N
mixing stuffing, stuffing, roasting and Mix stuffing Multiplication Y N Y Y N
cooling and determine which are critical Contamination Y N Y Y N
control points. Stuff turkey
Multiplication Y N Y Y N
Roast turkey Survival Y Y - - Y
Contamination
Multiplication and spore Y N Y N Y
Cool
germination Y N Y N Y

JUST BECAUSE IT ISN’T CRITICAL IT DOESN’T MEAN YOU

DON’T HAVE CONTROLS!

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Critical limits and target levels Critical limits

Critical limits ● Safety boundaries

“values of monitored actions which separate ● Division between safe and unsafe at a
the acceptable from the unacceptable” CCP is the critical limit
● Be specific! Temperature, time, pH
Target levels ● Target levels can be used to take action
“control criteria that are more stringent than and reduce the risk of deviation.
the critical limit”

● Critical limits must be unambiguous and

measurable

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67
31c 31c
WEP WEP Answers

HACCP case study exercise

critical limits

Identify suitable critical limits for the Step Example Control measures Critical limit
critical control points of roasting & potential hazards
cooling. Roast • Not cooked for • Follow recipe to • Minimum core
turkey long enough ensure core temperature of 75oC
temperature achieved achieved
• Target 78oC
Cool • Cooled in area • Cool in dedicated • No contamination
where raw clean area away from • Cool from 50oC to 15oC
turkey is defrost area in 2 hours and
defrosting • Cool, slice rapidly and subsequently to 8oC
• Prolonged refrigerate or serve within a further 30 mins
cooling • Target 90 minutes

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Monitoring of controls
(principle 4)
Types of monitoring

Monitoring Visual inspections

Measuring
“The planned observations and e.g. temperature/
measurements of control parameters to pH/a w
confirm the process is under control and
critical limits are not exceeded” Observation/
supervision

Rapid detection and correction

Automatic or manual.

Organoleptic Checking
Competency testing
(senses) controls/records.

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31d
Mistakes that can be made using a WEP
probe thermometer
HACCP case study exercise
monitoring
● Not validated/calibrated
● Not in centre (warmest/coolest point) Outline suitable monitoring procedures for
the hazards identified at steps of stuffing &
● Not cleaned and disinfected
roasting & cooling.
● Not allowing sufficient time(not
stabilised)
● Touching bone/container.

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68
31d
WEP Answers
Corrective action (principle 5)

Step Example potential Control measures Monitoring

Corrective action
hazards
The action to be taken when a critical
• Placed on dirty oven • Clean oven tray to be used limit is breached. Remedial action
Stuff tray • Turkey to be stuffed & put • Visual observation
turkey • Turkey left at room into oven within 1 hour of • Time checks should be taken before a critical limit is
temperature too long removal from chiller breached.
• Observation, Corrective action should deal with the
Roast • Not cooked for long • Follow recipe to ensure core
check oven cause of the problem, bring the CCP
temperature,
turkey enough temperature achieved
measure time under control and deal with any affected
cooked product.
• Cooled in area where • Cool in dedicated clean area • Visual observation
raw turkey is away from defrost area of area
Cool defrosting • Cool, slice rapidly and • Check time out of
• Prolonged cooling refrigerate or serve ambient

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31e
WEP
Product outside critical limit
HACCP case study exercise
corrective action
Corrective action should specify the
treatment of affected product (quarantine, Outline suitable corrective actions for the
testing, reprocessing, disposal and recall) hazards identified at steps of stuffing,
roasting & cooling.
Continue process, e.g. extend cooking time
Change shelf life, e.g. use immediately
Release after examination/sampling/testing
Use for different purpose
Destroy.

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31e
WEP Answers
Validation and verification

Step Example potential Control Monitoring Process corrective Product Validation

hazards action corrective
action Obtaining evidence that elements of
Stuff • Placed on dirty oven As As previous • Re-clean tray, • Move to clean tray
turkey tray previous slide review cleaning & roast
the HACCP plan are effective,
• Turkey left at room slide procedure immediately especially the critical control points
temperature too • Review procedure, • Roast
long retrain immediately, and critical limits.
discard if over
20oC for >2hrs
Roast • Not cooked for long As As previous • Review recipe, • Continue to cook
turkey enough previous slide maintenance of
slide equipment
Cool • Cooled in area As As previous • Clean area, review • Discard
where raw turkey is previous slide procedure, retrain • Use immediately
defrosting slide • Review procedure, or discard if not
retrain achieved
• Prolonged cooling temperature in
required
time/temp
parameter

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Validation/calibration
Validation and verification of thermometers
Thermocouple thermometers
Verification
The methods, procedures, tests, and
other evaluations, in addition to
monitoring, to establish if the HACCP
system is functioning as planned and
is effective

● Audits - In-house/third party/enforcement

officer
● Analysis of complaints
● Microbiological/chemical tests.
Melting ice Boiling water
-1°C to 1°C 99°C to 101°C
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Validating a thermometer
with a test cap
Review

Review
A reassessment of the HACCP system
to ensure its continued validity.

The HACCP system should be reviewed:

● if things go wrong
● if there are significant changes. (e.g. new
ingredients, law, processes or products)
● after a food complaint or food poisoning
outbreak
● at regular intervals e.g. annually.

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Documentation Documentation

Documentation
Required for:
● Essential to the application of the HACCP ● company policy
system ● verification/internal audits
● Appropriate to the size and nature of the ● complaint/illness investigation
business ● due diligence
● Demonstrates importance of CCP ● legal compliance
monitoring to staff. ● external auditors/EHO/EHP.

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WEP
Records of HACCP
HACCP case study
summary exercise
Records
Identify what you would have included in
All monitoring records to be signed,
policies relating to:
countersigned and dated.
● prerequisites programmes
● validation
Records include: ● verification
● CCP monitoring activities ● review.
● deviations, corrective actions and recalls
● modifications to the HACCP system
● audit reports
● customer complaints/investigation
results
● calibration of instruments
● prerequisite programmes. NEXT NEXT
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WEP Answers WEP Answers

Prerequisites Validation
● Good hygiene measures prior to HACCP, for example ● Ensuring that controls in place are accurate and correct.
cleaning, pest control, personal hygiene, design, For example, will the core temperature identified destroy
maintenance training, wood and glass policies etc. pathogens? Is the cooling time identified suitable to
prevent multiplication? (use science, legislation etc)
Verification
Review
● Ensuring the HACCP plan is in place and working. For ● A reassessment of the HACCP plan to ensure it is still
example, have CCPs been identified? Is monitoring taking valid. For example, after a change to processes, products,
place? Are records being completed? (audit etc.) after an incident.

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Multiple choice practice Multiple choice practice

A step in a HACCP process is a critical control point if: Which one of the following is included in the seven principles of
HACCP?

corrective actions will control all hazards Develop suitable prerequisites

it is possible to monitor control of all hazards Draw an accurate flow diagram

there are control measures in place Establish verification procedures

control is essential to reduce hazards to an

Implement a traceability system
acceptable level

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Multiple choice practice Multiple choice practice

When designing a HACCP system it is important to construct a flow Which of the following is a correct example of critical limits and
diagram so that: targets?

an auditor or inspector can ensure it is correct The critical limit of hot display is 63˚C the target
temperature is 60˚C

the product can be made within quality parameters The critical limit of hot display is 63˚C the target
temperature is 67˚C

the business complies with the 7 principles of The critical limit of the chilled unit is 5˚C the target
HACCP temperature is 8˚C

all steps in the process are included in the HACCP The critical limit of the chilled unit is 8˚C the target
plan temperature is 15˚C

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Multiple choice practice Multiple choice practice

Corrective action is the action taken: Verification involves:

to assess the effectiveness of the HACCP system amending documentation to improve compliance

to ensure a process is under control ensuring the HACCP system has been implemented
effectively

to reduce or eliminate hazards training food handlers in food safety and HACCP

when a critical control point is out of control using seasonal fruit and vegetables

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The role of the manager

Module 11 in securing food safety
Aims and objectives

Food safety policy

Standards and procedures

Provide
HACCP and legal
resources
compliance

Monitoring
Corrective action Manager Communicate
(Notify line manager) responsibility. to staff
Enforcement
The Role of the Manager
Instruct, motivate, train, lead by example

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Ensuring management of
Criteria for management food safety is current

● Proactive Gather information from:

● Timely ● suppliers
● Measurable ● trade and consumer organizations
● Controllable ● trade journals
● Understandable
● industry guides
● Visible
● customers
● Cost-effective
● Rectifiable. ● enforcement bodies
● government departments and websites
● media
● contacts in the industry
● feedback from supervisors and staff
● internal and external auditors.
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Managing food safety Food safety policy

● Establishing and maintaining systems ● Food Safety Management System (HACCP)

and controls that protect food from ● Personal hygiene
contamination ● Approved supplier
● Setting priorities ● Control of physical contamination
● Allocating resources ● Design of premises
● Communicating effectively ● The role of visitors and contractors
● Ensuring food safety culture ● Use of glass, hard plastic and wood
● Training ● Cleaning and disinfection
● Organizing supervision ● Temperature control
● Ensuring all understand impact of their ● Maintenance
actions. ● Food poisoning and outbreak control
● Environmental health inspection and
auditors.
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Successful food safety Effective management:

management developing culture

● Create a food safety culture ‘the way we ● Integrating food safety into daily tasks, rather
do things around here’ than having it as an extra ‘chore’ or ‘someone
else’s job’
● Food safety needs to be an integral part
of working practice ● Provision of adequate resources in terms of:
● personnel
● It should not be considered a chore or
● time
someone else's responsibility
● equipment
● Build food safety into the everyday work
● buildings and adequate space for tasks to
routine
be carried out
● Lead by example ● Food safety points incorporated into recipes,
● Train and educate. daily work rosters etc. so food safety
becomes the norm
● Adequate supervision and ongoing training
● Planned preventive maintenance of buildings
and equipment.
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Effective management: Effective management:
developing culture developing culture
Control Communication

● Clear, unambiguous, complete policy ● Job roles outlined

● Supervision, understanding of roles and ● Ensure policies are accessible and
responsibilities communicated to all
● Include management, staff, visitors, ● Verbal communication effective
enforcement officers, contractors ● Written information clear
● Enforce and remind ● Ensure personnel understand the reason
for working in a particular way
● Setup clear reporting routes
● Ensure policies are understood,
regardless of language, complexity,
literacy
● Set a good example – don’t cut corners.

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Methods of communicating Effective management:

food safety messages developing culture
Competence
● Posters ● Management and competence within job
● Notice boards role
● Awareness campaigns ● Training
● Competitions ● Testing
● Notes in pay slips ● Refresher training
● Photographs. ● Understanding by personnel of the
reason for working in a particular way
● Handbooks
● Awareness campaigns.

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Effective management:
developing culture
Auditing

Cooperation ● Comparing to a standard

● Systematic gathering and recording of data
● Between departments from observations, examinations and
● Between management and personnel discussions
● Purpose of audit
● Between teams and shifts
● Knowledge and skills of auditor
● Avoids blame culture.
● Equipment required
● Pre-audit information
● Timing
● Pre-meeting
● Audit and observations
● Recording data
● Analysis and interpretation
● Post-inspection discussion
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WEP
Audit types
Food Poisoning Outbreak
● Auditing against company standards
● Housekeeping Following an outbreak of food poisoning in
a food business, it is identified that the
● System review
food safety culture is poor
● Traceability audit
● Internal and external
1. Discuss how the food safety culture
within the business could be assessed.
● Regular review (in particular of the Food
Safety Management System and
complaints), ensuring they are complete
and current.

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WEP Answers WEP Answers

● Is there any mention of food safety or food ● Do managers lead by example?

safety culture within the company mission ● What kind of reports are received following
statement? audits/enforcement officer inspections?
● Do management actively promote food ● Does the company monitor customer
safety?
satisfaction/complaints?
● If productivity is linked to pay, is food safety
● Are complaints acted upon?
also linked?
● Is good food safety rewarded and bad food ● Do complaints and problems instigate
safety penalised? change and improvements?
● Is there an effective food safety management ● How do they compare to industry
system (HACCP) in place? standards?
● Is there an effective food safety training ● Is all documentation completed?
programme in place? ● Is corrective action taken in a timely,
● How knowledgeable are staff and what can be effective way?
observed from their behaviour?
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Multiple choice practice Multiple choice practice

What should a manager do when a food handler returns to work In the event of a confirmed food poisoning outbreak from your
following an absence due to food poisoning? business, what is the role of the manager?
Explain the need for extra care regarding personal To determine the source and cause of the outbreak
hygiene controls
To dispose of all suspect food before the
Ensure the doctor has said they are fit to return
environmental health practitioner/officer arrives

Ensure they have been symptom-free for at least 24 To obtain all monitoring records relevant to the
hours outbreak

To discipline staff and arrange for a full clean down

Inform the environmental health department
of the food preparation area

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Multiple choice practice Multiple choice practice

If a food business is potentially implicated in a food poisoning Which of the following is the most essential role of the manager with
outbreak, which of these is the first action a manager should take? regard to effective cleaning?

Contact the local enforcement officer Ensuring that a sufficient number of sinks are
provided

Gather all relevant records together Ensuring the competency of all staff involved with
cleaning

Ensure no more suspect food is sold or on display Ensuring that all cleaning staff have an up-to-date
food hygiene certificate

Safely dispose of any food which has not been Ensuring that proper contracts are given to all
consumed cleaners

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Multiple choice practice Module 12

Which of the following statements is true?

Food handlers may wear protective clothing when

travelling to work

Supervisors can improve hygiene if they lead by

example

Food handlers may cause allergenic contamination of

food if they smoke

Warm air dryers are the most hygienic method of

drying hands
Food Safety Legislation

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Food safety legislation Food Safety Act 1990

Acts Primarily food standards/quality

● Principles of legislation ● Preventing food injurious to health being
Regulations rendered
● Subordinate legislation to enforce ● Seizing/detaining food
requirements of acts and directives and to ● Stopping food to prejudice of purchaser
facilitate the enforcement of EU regulations being sold – nature/substance/quality
EU directives ● Sampling
● Member state issues regulations ● Powers of entry
● Result of obstruction
EU regulations
● Penalties.
● Apply to all member states directly.

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Regulation EC No 852/2004 Regulation EC No 852/2004
on the hygiene of foodstuffs on the hygiene of foodstuffs

General hygiene principles

Requirements relate to:
● Compliance is the responsibility of food
● HACCP
business operators
● Personnel
● Premises inc. registration (28 days)
● Equipment
● Food
● Waste
Penalties
● £5000 each offence (Magistrates’ court)
● Unlimited fine/2 years’ imprisonment
(Crown court).

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The Food Safety and Hygiene

(England) Regulations 2013 Enforcement of legislation

Temperature control
Chill holding requirements ● Hygiene improvement notices
8˚C or below unless: ● Hygiene prohibition order
● hot food ● Hygiene emergency prohibition
● no health risk notice/order
● canned or dehydrated ● Due-diligence defence
● raw ● Sampling
● less than 4 hours (single occasion) ● Powers of entry
Hot holding requirements ● Obstruction
● Penalties.
63˚C or above unless:
● no risk
● less than 2 hours (single occasion)
● cold food. NEXT NEXT
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Enforcement Use of notices/orders*

Food Standards Agency Notice/order

Food authorities (local authorities)
Hygiene improvement notice (min time 14 days)
Authorized officers
● Structural or hygiene contravention that does not
Environmental health practitioner (EHP/EHO) need action within 14 days. NOT serious cleaning
● Power of entry to inspect food/premises issues
(at any reasonable time) Hygiene emergency prohibition notice/order
● Serve notices (closure)
Managers should
● Power to close ● Imminent risk to health e.g. pest infestation/sewage
get all records
● Power to seize/detain food contamination/no water/accumulations/filth
ready for
inspection/audit. ● Instigate prosecution
● Power to seize records
Hygiene prohibition order
Nb. In some cases the ● Informal action ● Prohibits the owner/manager from working in food
EHO fulfils these ● Provide advice/training/letters/leaflets business
roles, not the TSO.
Trading standards officer (TSO) *Notices served by EHP/EHO
Orders issues by court.
● Composition, labelling, weight/volume and
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77
Authorised officers
Codes of practice
(EHPs/EHOs)
Their duties include dealing with: ● Statutory codes of practice are issued by
● food premises and inspections ministers to assist enforcement
● food poisoning authorities with the execution and
● food complaints enforcement of food law
● food hygiene training ● They can be used as evidence in a
● food alerts prosecution
● planning applications ● They suggest best practice for
● licensing applications compliance with regulations
● “Home Authority”
● local business forums etc. Examples:
● The Food Law Code of Practice.

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National (Industry)
Guides to Good Hygiene Practice
Inspection of food premises

● Practical guides on compliance Purpose

● Trade associations involved ● Establish hygienic handling
● Ensures consistency ● Establish food is safe to eat
● Court will have regard to acceptable ● Check scope of business
alternatives ● Assess effectiveness of HACCP
● Check standards have been achieved
● EHP/EHO must have regard to guides
(legal, industry guide)
during inspections.
● Provide advice/make recommendations
● Respond to a complaint
● Revisit
● Continually improve food hygiene
standards
● Ensure compliance with the law.

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Food law code of practice/guidance Food law code of practice/guidance

for inspection for inspection

Prior to the inspection Frequency of inspection

● Premises’ history
Depends on:
● Time
● type of premises
● Equipment
● nature of food
● Protective clothing
● degree of handling
● Additional expertise.
● size of business
● type of customer
● current level of compliance
● confidence in management
● history of compliance
● control systems in place.

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Investigating a food complaint Due diligence defence

● Complainant interviewed by authorised ● It is a defence to prove that a business

officer took all reasonable precautions and all
● Seller notified and invited to see due diligence to prevent the offence
complaint ● Relies on accurate written records.
● Inspection of food premises/practices in
relation to complaint
● Due diligence defence considered
● Complaint sent for laboratory analysis
● Proprietor of business interviewed under
caution.

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GE GE
Who does it? Who does it?
Show all answers EHP Court Manager EHP Court Manager
1 Issue Hygiene Emergency Prohibition Order X 1 Issue Hygiene Emergency Prohibition Order X
2 Issue Hygiene Emergency Prohibition Notice X 2 Issue Hygiene Emergency Prohibition Notice X
3 Seize food X 3 Seize food X
4 Discipline staff X 4 Discipline staff X
5 Issue Hygiene Improvement Notice X 5 Issue Hygiene Improvement Notice X
6 Give recommendations for improvements X 6 Give recommendations for improvements X
7 Provide training and information X X 7 Provide training and information X X
8 Impose a fine X 8 Impose a fine X
9 Imprison X 9 Imprison X
10 Monitor critical points X 10 Monitor critical points X
11 Identify staff training needs X X 11 Identify staff training needs X X
12 Close a premises X X 12 Close a premises X X
13 Verify a HACCP system 13 Verify a HACCP system X

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GE Legislation crossword Multiple choice practice

Across Down What is a food business operator’s legal responsibility for hygiene
1. Fourteen 1. Prosecution training?
2. Work activity 2. Adequate All food hygiene training given to food handlers must
3. Any reasonable 3. Contraventions be certificated by an awarding body
4. Seize 4. Flyscreen Food handlers must receive hygiene training
5. Register 5. Food business operator commensurate with their work activities
6. Emergency prohibition 6. Lavatory
Managers must pass a level 4 food safety
7. Exclude 7. Due diligence
qualification
8. Twenty eight 8. Window
9. Improvement 9. Waste. Supervisory staff and team leaders must complete at
10. Letter least level 3 food safety training.
11. Closable containers

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Multiple choice practice Multiple choice practice

Which of the following is an enforcement officer most likely to serve, Which of the following best describes how environmental health
if an ongoing mouse infestation is discovered in food premises? practitioners enforce hygiene legislation?

Hygiene Emergency Prohibition Notice By prosecuting food businesses

Hygiene Improvement Notice By issuing on-the-spot fines

Hygiene Prohibition Order By providing guidance and issuing notices

Hygiene Emergency Improvement Order By providing training courses

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Multiple choice practice Multiple choice practice

According to legislation, for how long may hot food be displayed if When can an authorised officer of an enforcement authority carry
cooler than 63ºC? out a routine hygiene inspection of food premises?

1 hour At any reasonable time

2 hours Only during a weekday

3 hours Between 09:00 and 17:00 hours

4 hours Only when the premises are open for business

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Module 13 IE
Quick Revision

1. What is meant by the term ‘food hygiene’?

All those measures necessary to control hazards and ensure food is
safe to eat

2. Identify 5 factors which may contribute to food poisoning

1. Preparation too far in advance/storage at ambient temperature

2. Inadequate cooling, inadequate cooking/reheating
3. Contaminated processed food
4. Inadequate thawing
5. Cross-contamination
6. Suspect raw food
Revision and Exam Techniques 7. Improper warm holding
8. Infected food handlers
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IE IE
Quick Revision Quick Revision

3. How can a manager ensure that his/her refrigerated equipment is 4. What is a pathogenic virus? What generic controls can be put in
working correctly? What monitoring systems should be put in place place to prevent viral food poisoning?
to ensure that temperature control standards are being met? 1. A virus that causes disease
1. Regular maintenance by competent person 2. Effective disposal of sewage
2. Regular checks/ staff to be trained how to use 3. Only obtain food from reputable suppliers, especially shellfish, fruit &
salad
3. Monitor food temperature/fit alarms 4. Minimize handling of food
4. Systems may be automatic (with alarms) or manual 5. Exclude carriers
5. Manual systems – monitoring throughout the day using 6. High standards of personal hygiene, especially handwashing
calibrated disinfected probe thermometer (may use food 7. Thorough cooking
simulant); record at least 2 temperatures per day 8. Washing of vegetables/salad
6. Staff trained to report unacceptable display temperature and /or 9. Implementation of HACCP
carry out appropriate monitoring of food. 10. Prevent cross-contamination
11. Effective cleaning and disinfection

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Quick Revision Quick Revision

5. What is meant by a route of contamination? Give examples 6. Give 6 practical controls that can be applied during food production
to prevent food poisoning caused by spore-forming bacteria
Route of contamination: the pathway used by bacteria to transfer from a 1. Rapid cooling of cooked food to be consumed cold
contaminated source to a ready-to-eat food. 2. Storing hot food above 63°C to prevent germination
3. Processing to high enough temperatures to destroy spores e.g.
Eg. bacteria from raw meat transferring to cooked meat when the same canning
knife is used. 4. Preventing cross-contamination of cooked food by spores
Eg. bacteria in faecal material transferring to ready-to-eat food because 5. Using reputable suppliers
someone doesn’t wash their hands after using the toilet. 6. Discarding blown cans/vacuum packs
7. Controlling the pH
8. Thorough reheating not just warming.

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WEP
Examination technique
Mock examination paper 1 MCQ

● Make it easy for the examiner to give marks!

Which of the following is most likely to result in food poisoning?
● Read the question fully
● Try to plan your answers and provide a Drinking pasteurised milk left at ambient temperatures
structure for 4 hours
● Write clearly, underline, use bullets for main
headings Eating food 1 week after the best-before date
● Give enough detail
● Stay calm and think about what you would do Drinking pasteurised milk food stored below 5°C
in your workplace 1 day after the use-by date

Eating high-risk food on ambient display for 2

Don’t speak to anyone once the paper is hours
given out
Try to allow some time at the end to check
your answers.
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WEP WEP
Mock examination paper 1 MCQ Mock examination paper 1 MCQ

Viruses differ from food poisoning bacteria as they: When considering the structure of a bacterium, what is the flagella?

multiply on food to large numbers and are more likely to

A gel like secretion surrounding many bacteria
be passed from person to person

only require small numbers to cause illness and are The major part of the cell where metabolic reactions
much larger than bacteria occur

are much smaller than bacteria and multiply on food to

A hair-like structure, used for locomotion
large numbers to cause illness

are more likely to be passed from person to person and A selectively permeable membrane controlling the
only require small numbers to cause illness passage of nutrients and waste products

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WEP WEP
Mock examination paper 1 MCQ Mock examination paper 1 MCQ

After cooking meat which is to be served cold, why should it

Which of the following is a control measure used to prevent the
be cooled rapidly?
contamination of high-risk food with pathogens?
To prevent spores from contaminating food
Storing food in a refrigerator at 5˚C

To prevent spores from germinating in food

Ensuring food is used within its ‘use-by’ date

To prevent spores from surviving in food

Effective cleaning and disinfection

To prevent spores from multiplying in food

Adding preservatives to food during production

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WEP WEP
Mock examination paper 1 MCQ Mock examination paper 1 MCQ

Which of the following statements are all correct regarding Clostridium What are the four common sources of food poisoning bacteria?
perfringens?

Is commonly found in fish and is a Gram-positive obligate

Waste, hands, pests, cooked food
aerobe

Requires a pH of below 5.0 to grow and the main symptom is

Low-risk food, rodents, gloves, sewage
diarrhoea

Is a Gram-negative anaerobe and the onset time is usually 1

People, raw food, pests, sewage
to 8 hours

Has a growth range of 15˚C to 52˚C and is a spore-forming

Low-risk foods, waste, hands, pests
anaerobe

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WEP WEP
Mock examination paper 1 MCQ Mock examination paper 1 MCQ

Managers should ensure hot holding of food is monitored by training A step in a HACCP process is a critical control point if:
supervisors and staff to:

record the temperature of products before they are put on flow charts have been developed to control all hazards at the
display step

prerequisites are in place at the step to monitor control of

regularly check the temperature of products on hot display
all hazards

there are control measures in place at the step to control all

implement suitable controls for hazards in cooked food
hazards

ensure all hot products are placed into pre-heated hot hold there is no further process which will reduce hazards to an
equipment acceptable level

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WEP WEP
Mock examination paper 1 MCQ Mock examination paper 1 MCQ

Which one of the following would not be included as a prerequisite to Which of these is not one of the eight stages of cook-chill?
HACCP?

Ensuring a safe drinking supply Regeneration

Suitable cleaning and disinfection Cooking

Monitoring cooking temperatures Blast chilling

Approved reputable suppliers Storage at or below 5˚C

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Mock examination paper 1 MCQ Mock examination paper 2

When conducting a hazard analysis which one of the following Question 1

procedures is used?
Why is strict temperature control essential when storing high-risk
foods? 5 marks
Identifying hazards

Establishing records Outline the systems and practical measures that can be put into place
in a food production area to ensure temperature control is maintained.

Developing suitable monitoring 12.5 marks

procedures

Identifying critical limits

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WEP Answers WEP Answers

Mock examination paper 2 Mock examination paper 2

Question 1 Question 1
Strict temperature control is essential because: Systems that can be put in place:

warmth is one of the requirements for bacterial growth and It is a legal requirement for all businesses to have a food safety
high-risk foods are foods which, under favourable conditions, management system based on HACCP principles. Briefly, a
will support the multiplication of pathogenic bacteria and are HACCP plan identifies hazards at each step of the process,
intended for consumption without treatment to destroy those critical control points are determined and critical limits,
bacteria. Thus, if food is not stored under the correct controls, monitoring and corrective actions for each critical
conditions, pathogenic bacteria may multiply to high enough control point are determined.
levels to cause illness.

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WEP Answers WEP Answers

Mock examination paper 2 Mock examination paper 2

Practical controls include: Delivery and unloading requirements

General work procedures ● Deliveries only to be accepted from a reputable supplier who
● Use recipes and work instructions designed so that food is can demonstrate suitable temperature control provision prior
stored, prepared, cooked, hot held, cooled and displayed at to delivery.
appropriate temperatures throughout. ● Ensure correct temperature of chill products on delivery
● Set up procedures relating to not preparing food too far in (legal requirement for high-risk food not to be above 8˚C,
advance and a requirement regarding not storing food at unless for less than 4 hours). There is the potential for the
ambient temperatures. food to be contaminated by many pathogens at this point. If
the food is not delivered under temperature-controlled
conditions, bacteria may multiply to high levels.
● Quick removal to storage (preferably within 15 minutes)

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WEP Answers WEP Answers

Mock examination paper 2 Mock examination paper 2

Storage Reheating
● Control temperature of chill products during storage (legal ● High-risk foods must be reheated to a safe temperature
requirement for high- risk food not to be above 8˚C, unless (advised minimum of 75˚C, legal requirement of 82˚C in
for less than 4 hours); chill units should operate between 1- Scotland).
5˚C. Linked to this is the use of stock rotation systems to ● All systems that are put in place need to be clear,
avoid prolonged storage. manageable and control hazards appropriately. Staff should
Hot holding be trained in the systems, including monitoring and
● For high-risk foods to be served hot, they must be hot held at corrective action procedures.
a minimum temperature of 63˚C (legal requirement, unless for
less than 2 hours). This is to prevent the multiplication of any
surviving pathogens or germination of spores.

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WEP Answers WEP Answers

Mock examination paper 2 Mock examination paper 2

Practical measures that can be put in place: Planned preventitive maintenance

Design of premises ● Equipment that is well-maintained is more likely to work
● Ensure suitable and sufficient temperature control properly and control temperatures.
equipment is provided, so that it is physically possible to Provision of suitable employee resources
store food at the correct temperatures ● Provide training, education and supervision of employees to
● Ensure equipment is appropriately sited, so that it is easier underpin knowledge of how to unload food and remove to
to keep it at the appropriate temperature than leave it out (for store.
example under counter refrigeration and suitably sited
refrigerators encourage staff to store food correctly during
preparation).

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Question 2 Question 2
Steps to introduce a HACCP system into a business:
a) List the preliminary steps necessary to introduce a Hazard
● Assemble and train the HACCP team
Analysis Critical Control Point (HACCP) system into a food
● Describe the products or processes
business 8 marks ● Identify intended use
● Construct a flow diagram
b) Explain, using two different examples, what is meant by the term ● Validate the flow diagram
‘Critical Control Point’ 5 marks ● Conduct a hazard analysis (Principle 1)
● Determine the critical control points (Principle 2)
● Establish critical limits (Principle 3)
c) What are the advantages of implementing a HACCP system into a
● Monitor critical control measures (Principle 4)
business? 7.5 marks ● Establish corrective actions (Principle 5)
● Establish verification procedures (Principle 6)
● Establish documentation and records (Principle 7).

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Question 2 Question 2

Critical control point: Example 1

This is a step in a process where control is essential to prevent
or eliminate a food safety hazard, or reduce it to an acceptable
level. Chicken purchased raw, cooked and served hot. A CCP
(microbiological survival) in this process will be cooking,
because if the chicken is not cooked thoroughly (75oC) bacteria
may survive and, as there is no step further down the process
that will eliminate the hazard or reduce it to an acceptable level,
it is essential that the cooking process is carried out correctly.

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Question 2
Example 2
Cooked chicken purchased sliced to be served cold. A CCP Advantages of HACCP
(microbiological contamination and multiplication) in this process
will be storage of the cooked chicken (below 8oC and separated ● Systematic approach (so we shouldn’t miss anything)
from raw foods). If the chicken were to be contaminated by bacteria ● Meets legal requirements
from raw food, and/or bacteria were allowed to multiply to high ● Contributes to a due-diligence defence
levels, it could cause food poisoning. As there is no step further ● Proactive and cost-effective
down the process to eliminate the hazard or reduce it to an
acceptable level, it is essential that the product is stored separate ● Resources are targeted at critical control points
to raw foods and at the correct temperature. ● Controls are properly identified and therefore easier to
monitor – monitoring is often by staff on the line and
(NB. There are many other acceptable answers that could be used promotes involvement and “buy in”.
here, as long as they are justified and explained)

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Question 2
Question 3
Advantages of HACCP Effective cleaning and disinfection systems are an important
● Helps to generate a food safety culture prerequisite in any food business.
● Helps gain accreditation of quality assurance schemes, for
example ISO, BRC
● Reduces RISK and demonstrates management commitment Outline the main features included in a cleaning schedule.
● Meets customer demands 5 marks
● Internationally recognized
● Meets our moral and ethical responsibility to produce safe Explain how the manager can ensure that the schedule is
food. effectively implemented and maintained.
12.5 marks

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Question 3 Question 3
Ensuring it is implemented
Features of a cleaning schedule:
● Training
● Surface: what, how, when, time allowed
● Appropriate procedures
● Person: who, protective clothing, safety procedures,
● Ensuring all areas and equipment are covered
check/record
● Ensuring adequate initial resources in terms of time,
● Chemical: type, dilution, contact time, storage, equipment
personnel and equipment
● Standard required.
● Purchase of cleansable equipment
● Ensuring access to all areas.

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Question 3 Question 4
Ensuring it is maintained
The manager of the business decides that the food safety
● Monitoring – visual, swabbing
culture within the business needs to be improved. Explain how
● Checking cleaning schedules are completed this could be achieved.
● Ongoing training 17.5 marks
● Provision of ongoing resources
● Maintenance of cleaning equipment and process equipment
● Allowing enough time for the cleaning to take place.

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Question 4 Question 4
● ‘the way we do things around here’/ make food safety everyone's ● reporting routes clearly identified
responsibility ● adopt a no-blame culture to ensure problems are reported and can
● ensure standards are set, resources provided and policies and be rectified in a timely fashion
procedures communicated and implemented, including monitoring, ● achieve co-operation between departments as ensuring the
auditing and reviewing competence of staff will help improve the food safety culture
● ensure the food safety policy is current, clear, unambiguous and through guidance, training, handbooks, on-the-job training, posters
complete, including development of a suitable Food Safety and awareness campaigns etc.
Management System
● clearly define job roles, responsibilities clearly outlined
● rules and good practice clearly communicated through training and
supervision.

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Question 4 Question 4
● integrate food safety into daily tasks, rather than having it as an ● provide resources in terms of budget, for example through
extra ‘chore’ or ‘someone else’s job’. For example, integrate safety maintenance; food safety culture will be improved if employees
points into recipes, daily work rosters etc; food safety then know management are committed to food safety as well as profits
becomes the norm ● as employees take their lead from management it is essential that
● build in adequate supervision and ongoing training managers set a good example: always follow workplace rules and
● ensure there are adequate resources to demonstrate commitment don’t cut corners – don’t expect your employees to be bothered if
to food safety – provision of enough and suitable equipment, you aren’t!
personnel to carry out the tasks and time to complete them
adequately.

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