1. Unit 101:
Maintain a Safe and
Secure Working
Environment.
K2, K3 & K4 Maintain
Personal Health & Hygiene.

2. Maintain Personal Health & Hygiene
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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. • 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. Food Hygiene continued
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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. 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. • 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. • 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. Food Safety Act 1990
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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. Food Safety Act continued
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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. Environmental Health Officers (EHO’s)
Are responsible for enforcing the regulations
• Your Description Goes number of powers which include:
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• 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. Environmental Health Officers (EHO’s)
Asking for information and gaining
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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. 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. 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. 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. 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. Sources of Food Poisoning
There are 3 main sources of food poisoning
• Natural sources
• Chemical or metal contamination
• Bacteria

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. 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. 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. 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.