Week 1 1.1 Food hazards and safety requirements

CACHE Level 2 Award in Promoting Food Safety and

Nutrition in Health and Social Care or Early Years and

Childcare Settings Laura Parry

What problems could occur here?

Aims for the session

Identify what food safety means

Describe the difference between a hazard and a risk

Explore different hazards in food safety

Research examples of different types of hazards when handling food

IntroductionThis unit will support you to:

Understand the importance of food safety Maintain a safe working environmentComply with legal food safety requirementsAvoid illness and cross contaminationPromote healthy eating and food preparation

Maths

What does ‘food safety’ mean?

What does food safety mean to you? Have you seen any food safety

stories on the news or on the internet?

Discuss!

Did you see this image on Facebook?

Talk to the person next to you about the words hazard and risk. What do they actually mean?

ScenarioTalk about what the hazard/s are and what the possible risks may be

Hazard – A danger or a risk

Risk – Chance or probability that something may happen

What hazards can you see?

Which is which?

Hazards

Food handlers must be aware of the specific hazards associated with their work activities.

The main types of food hazards are: Microbiological (bacteria, mould, parasites) Physical (glass, plastic, metal) Chemical (cleaning fluids, pesticides) Allergenic (peanuts, seeds, eggs, gluten)

Which is which?

MicrobiologicalPhysical

Allergenic

Microbiological

Chemical

MicrobiologicalThis includes bacteria being spread and causing cross contamination.How? Not washing hands, unwashed utensils or shared equipment.Mouldy food, or food that has been infested by parasites.How? Food that has not been stored at the right temperature/airtight. Use by dates not followed.

Hand washing test

FACT:

Hand Hygiene is the single most important measure for

preventing the spread of infection

(Pittet et al 2001)

Basic Hygiene!!

Now wash your hands and then test to see if you have removed all the germs!!

Physical

This is when foreign bodies are found in food products.

What? Glass, plastic or metal.

How? Causes could be production issues or

lack of care from staff when handling food.

Chemical This is when a food product has been

contaminated by another product.What? Cleaning fluids or pesticides.

How? Causes could be contaminated equipment or

food production issues.

Allergenic

This is when a food contains substances that could cause an allergic reaction.

What? Examples include nuts, gluten, eggs or milk.How? Causes could be lack of information available

or cross contamination through shared use of equipment.

Preparing Serving

Clearing away Storing

In groups think of hazards that we could find in the four different stages of food handling

Aims for the session

Identify what food safety means Describe the difference between a

hazard and a risk Explore different hazards in food

safety Research examples of different types

of hazards when handling foodDid we meet our aims?