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Unit 101:
Maintain a Safe and
Secure Working
Environment.

K2, K3 & K4 Maintain
Personal Health & Hygiene.
Maintain Personal Health & Hygiene
• Your Description Goes you project while dealing with
The image Here

customers can sa...
• Your Description Goes Here

What is Food Hygiene ?

Food hygiene is following good practices
which lead to the safe prod...
Food Hygiene continued
• Your Description Goes Here

Keeping the workplace and
equipment clean is an
important part of foo...
The Law and you!
Everyone involved
in the preparation
and service of food
has a legal duty
under the following
regulations...
• Your Description Goes Here

Food Poisoning!

On average there are up to 40 deaths each
year due to food poisoning. This ...
• Your Description Goes Here

Food Safety Act 1990

The Food Safety Act 1990 was introduced
because of public concern abou...
Food Safety Act 1990
• Your Description Goes Here

Main Points are:
• It is an offence to supply food that fails to comply...
Food Safety Act continued
• Your Description Goes Here
It enables Environmental Health Officers:

• To issue Improvement N...
Environmental Health Officers (EHO’s)
Are responsible for enforcing the regulations
• Your Description Goes number of powe...
Environmental Health Officers (EHO’s)

Asking for information and gaining

• Your Description Goes Here

assistance enable...
Food Safety (General Food
Hygiene ) Regulations 1995

• Your Description Goes Here

As a food handler, you need to be
awar...
A Food Handler must:
• Protect food from the risk of infection

• Wear suitable protective clothing
• Wash hands after vis...
Food Handler must also:
• Not wear excessive jewellery and/or nail
varnish
• Not attend work while suffering from or have
...
Food Safety Act - Penalties
Offence

Magistrates
Court

Crown
Court

Selling food that
does not comply
with Food
Safety Ac...
Sources of Food Poisoning
There are 3 main sources of food poisoning

• Natural sources
• Chemical or metal contamination
...
Food Poisoning
Natural Sources
Such as poisonous
plants (certain types of
Fungi) people will
develop food
poisoning due to...
Bacteria
Bacteria is naturally present all around us and can
easily contaminate food.
Common bacteria found:
• Staphylococ...
Protective Clothing
The correct protective clothing must be worn in
food preparation areas for example correct chefs
white...
Personal Hygiene.
• Keep fingernails short, free from nail
varnish
• Jewellery: only wedding ring
• Keep hair neat and tid...
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Unit 101 Maintain a Safe and Secure Working Environment

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Unit 101 Maintain a Safe and Secure Working Environment

  1. 1. Unit 101: Maintain a Safe and Secure Working Environment. K2, K3 & K4 Maintain Personal Health & Hygiene.
  2. 2. Maintain Personal Health & Hygiene • Your Description Goes you project while dealing with The image Here customers can say a great deal about the way your company operates. People are more likely to use a restaurant or food outlet if they can see that the staff take care of their appearance and follow good hygiene practices when dealing with food.
  3. 3. • Your Description Goes Here What is Food Hygiene ? Food hygiene is following good practices which lead to the safe production of food in clean workplaces.
  4. 4. Food Hygiene continued • Your Description Goes Here Keeping the workplace and equipment clean is an important part of food hygiene. Working in a clean area: • Reduces the risk of producing harmful food • Prevents infestation by pests • Is more attractive to customers
  5. 5. The Law and you! Everyone involved in the preparation and service of food has a legal duty under the following regulations. • FOOD SAFETY ACT 1990 • FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS 1995
  6. 6. • Your Description Goes Here Food Poisoning! On average there are up to 40 deaths each year due to food poisoning. This number has increased in recent years with cases such as E Coli. Usually, the people that die are in a high risk group, such as children and the elderly.
  7. 7. • Your Description Goes Here Food Safety Act 1990 The Food Safety Act 1990 was introduced because of public concern about risks during food preparation.
  8. 8. Food Safety Act 1990 • Your Description Goes Here Main Points are: • It is an offence to supply food that fails to comply with food safety requirements • It strengthened powers of enforcement, including detention and seizure of food • It requires training in basic food hygiene for all food handlers • It requires that all food premises are registered.
  9. 9. Food Safety Act continued • Your Description Goes Here It enables Environmental Health Officers: • To issue Improvement Notices if they feel there is a potential risk • To issue emergency Prohibition Notices to force caterers to stop using the food premises or equipment immediately
  10. 10. Environmental Health Officers (EHO’s) Are responsible for enforcing the regulations • Your Description Goes number of powers which include: and have a Here • Being able to enter food premises to investigate possible offences • Inspecting food and where necessary detaining suspect food or seizing it to be condemned
  11. 11. Environmental Health Officers (EHO’s) Asking for information and gaining • Your Description Goes Here assistance enables Environmental Health Officers: • To issue Improvement Notices if they feel there is a potential risk • To issue emergency Prohibition Notices to force caterers to stop using the food premises or equipment immediately
  12. 12. Food Safety (General Food Hygiene ) Regulations 1995 • Your Description Goes Here As a food handler, you need to be aware of the ways in which your clothes, habits and your personal cleanliness can increase or reduce the risk of food contamination.
  13. 13. A Food Handler must: • Protect food from the risk of infection • Wear suitable protective clothing • Wash hands after visiting the toilet, smoking or eating • Not smoke, spit or sneeze in food rooms • Cover cuts or wounds with a clean washable dressing • Report illnesses or contact with illnesses
  14. 14. Food Handler must also: • Not wear excessive jewellery and/or nail varnish • Not attend work while suffering from or have symptoms of food poisoning • Not continue to work if suffering from eczema and/or dermatitis • Not scratch sores or spots
  15. 15. Food Safety Act - Penalties Offence Magistrates Court Crown Court Selling food that does not comply with Food Safety Act Obstructing an EHO 6 months in prison or £20,000 max fine 3 months in prison and/or £2,000 max fine 6 months in prison or £20,000 max fine 2 years in prison and/or unlimited fine Other serious Offences 2 years in prison and/or unlimited fine
  16. 16. Sources of Food Poisoning There are 3 main sources of food poisoning • Natural sources • Chemical or metal contamination • Bacteria
  17. 17. Food Poisoning Natural Sources Such as poisonous plants (certain types of Fungi) people will develop food poisoning due to the poisons in the food item. Chemical/ Metal contamination Such as pesticides, cleaning fluids, copper, mercury. Food poisoning can be caused by spilling chemicals into foods.
  18. 18. Bacteria Bacteria is naturally present all around us and can easily contaminate food. Common bacteria found: • Staphylococcus Aureus: found in Nose, Mouth & Cuts • Salmonella: Animals & Human carriers • Bacillus Cereus: Soil, Dust, Vegetation & Cereals • Clostridium Botulinum: Damaged or Bloated Cans of food
  19. 19. Protective Clothing The correct protective clothing must be worn in food preparation areas for example correct chefs whites and safety shoes • DO NOT wear food protective clothing to and from work • Keep your clothing in good order and change daily • Keep outdoor footwear separate
  20. 20. Personal Hygiene. • Keep fingernails short, free from nail varnish • Jewellery: only wedding ring • Keep hair neat and tidy and covered • Shower or bath regularly All work places should have changing and shower facilities available to use.

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