Lecture 6 – Level 4 Award in Managing Food Safety in Catering

Lecture 6 - Level 4 Award in Managing Food Safety in Catering



here we have the lecture 6 personal hygiene and trained in so the EMF lecture 6 is deployed and understanding of the need for high standards of personal hygiene on the knowledge to control a monitor staff and learning outcomes by the end of this module you will be able to define the role of management in securing high standards of personal hygiene and preventing contamination of food and also the role of supervisory staff in securing high standards of personal hygiene statewide training is so important identify what to look out for with medical screen and of staff and give reasons why protect clothing is so important so let's have a look at the staff selection for food handlers physically should be clean and ever tidy appearance there should be absence of any skin infection they must have clean hands short fingernails no signs of nail-biting absence of accessor jewelry a makeup a belief in importance of hygiene willing to attend food safety training food handlers ah or less all of the sources of causes of hazards of food and as rather contaminated hands and I've already mentioned this but the hands the biggest source of cross contamination in the kitchen food handlers ill especially diarrhea informatin boils and septic cats cuts and abrasions poor hygiene contaminated clothing jewelry effective hand-washing now one of the you've got two different colored sections the red section really is when you must are is most important to wash your hands thoroughly because your hands in any of these conditions will be highly infected they love contamination on them and what I'll talk about in a second is for this for the red area is used hand wash system for the black are the ones in black use a single hand wash system so the main times when you must wash your hands especially by the double hand wash system is once you've entered the food room after visiting the toilet change in a dressing or a plaster cleaning up dog dirt or any other fecal contamination for example handling a soiled nappy dealing with a little person and after handling raw food other occasions when you must wash your hands but no need to be so rigorous because your hands are not as heavily contaminated as in the red area touching a nose or face smoking eating coughing sneezing or blown the nose cleaning handling waste material and the money and handling external packaging hand washing the role of the supervisor instruction demonstration and supervision lead by example ensure facilities are available spot checks so these are the sort of things a supervisor must be undertaken to ensure that the hand-washing is being undertaken by the food handlers and members of staff this not a very plain slide but this is an example of safe hand-washing there are eight steps firstly start with wet hands and a nail brush preferably with soft nylon filaments made of material other than wood for the backing material so this area for example again made of a plastic substance if you use wood it'll absorb water and obviously can hold bacteria so we start with wet hands and the brush we need to put a bit of soap on the brush as in number two now the temperature of the water is and we know look in a killing bacteria with the temperatures of water it's just there for comfort purposes so a warm water you don't want a freezing cold do you want to want to wash your hands and you don't have boiling it out because you're gonna scald your hands so he put some liquid soap onto the brush liquid soap is the preferred option it should be just plain the soap ph-neutral not containing any bacteria sides if you do start using any chemical such as bacteria size alcoholic gels then it will cause the bacteria present to become stronger they'll actually grow an immunity to the chemicals so they'll be more difficult to get rid of this is very end up with very strong mutations or superbugs as we call them so just only solve them water we're not gonna kill in the bacteria we're looking at just washing away washing them into the water system so you build up a lather on the soap brush it's only on the brush with soap number three brush and lather the box the fences are the needles then you rinse under the water and this waters running all the time and actually the waters run into a sink without a stopper so go straight through then we wash our hands so we put soap in our hands we build up a lather the box in the Front's of the hamster number six then we rinse the hands off a number seven now as I mentioned in the previous slide where we need to do a double hand wash system after you've in some and number seven you go back to number one and you do the whole cycle again then after the double hand wash system you get to number eight which you need to dry your hands towels paper towels preferably collabs are the preferred option to other things like roller towels of material which is quite easy to cause cross-contamination especially if the towel jams or if people don't pull the towel down enough to use em and also we use electric air dryers they're not environmentally friendly and you will get a lot of aerosolized spray which you won't be able to see coming from the areas I'm actually floating in the environment so he got bacterial contamination floating about where you towel dry it just wipe your hands you throw it away it's disposable and it is more environmentally friendly than using electric air dryers so protective clothes then what are the properties of attractive clothes then well they must be clean washable light-colored so you can see any stains or any dirt that might be there no pockets so the food handlers not tempted to put any items in the pockets which you can end up as physical contamination press studs or zipped rather than buttons again buttons could end up as physical contaminants Velcro another method of fast end to parts of the uniform together it must be in good repair laundered in a house preferably not taken home where it could pick up contamination from home back to work for example and it needs to cover only clothing likely to contact food you need to weigh head covering and or hairnet where appropriate although it seems to be the case with a lot of food establishments where am i visited lately they don't wear any head coverings at all that's fine if you don't mind any sort of vacant skin dandruff psoriasis eczema or hair fall in a deer food but I prefer to receive my food where the food hammers are wearing head coverings and let's go on to the next one it should protect food from the risk of contamination and when should protective clothing be removed obviously when you don't come into contact with food should be removed after it's dirty it's been used at the end of each shift or if you get some spillage asagna then you need to remove it then notification done exclusion you need to make sure that staff fill out a medical questionnaire if they've been L exclusion you must not let them back into the the working area if they are suffering from or have suffered from diarrhea vomiting or any food borne disease if they've been ill whilst abroad and instill L or in fact the illness is cleaned up they could well be a carrier if they've eaten any suspect food in other words they've gone to a party they've eaten the same food as everyone else they've eat okay but everybody else has come down with food poisoning again it could well be their carrier if you have any septic cuts and boils if they are very serious close and flu obviously like promote coughing or sneezing or if there's any illness in the family and the action by the supervisor should be to make sure they are excluded these D H guidelines recommend 48 hours symptom-free for most food poisoning symptoms although some there are different recommendations say for appetite the same and the criteria for return to work this is covered in the notes that are supplied with the course so the course material which you've downloaded at the beginning of the course it'll give you a bit more information there aren't the objectives and benefits of hygiene trained in the objectives are to change attitudes to hygiene positively and to reduce risks the benefits includes safe food reduce our reduction of wastage reduction of complaints increased job satisfaction increased productivity correct procedures being adopted while handle food following the legal requirements good company image good management skills and a reduction in supervision the legal requirements for hygiene training supervision and instruction and/or hygiene training must be commensurate with in work activities in other words you don't overtrain somebody don't under trained them depending on their duties as a food handler that is the hygiene training they must receive training methods include on-the-job instruction in house or external courses and computer-based training which this is an example of reinforcement demonstrations group exercises role-playing are quizzes training aids include books videos CD ROMs posters acetates and interactive training packages for example spot the fault so we can use the acronym edit for training where you need to explain demonstrate involve the food handlers and then test them to make sure they've understood what is being explained and demonstrated to them so training could be always very clean protective clothing which provides knowledge on this and depends competency and it's all about competency NOC certification although the environmental health practitioners environmental health agencies would obviously prefer to see that you are certificated it is all about competency the competency at the end of the day and a training program and I'll just put these down very quickly where we go management of training program establishing training committee content of training program organization of sessions facilities pilot implement evaluate and reinforce one this is all part of an all-encompassing training program for food handlers and again more details of these elements are included in the downloadable notes that come with this course so we start with the training program the induction which raises awareness then after awareness you need to go on to the different levels level 2 level 3 level 4 level 2 is really the underlying foundation level which all food handlers should have regardless of what job they doing in the kitchen level 3 is really for super supervisors people who supervise other staff sushar example head chefs and level fours for management for potential managers training managers highest supervisors in the kitchen and owners of businesses as well and people who wish to train food hygiene would need a level 4 qualification on-the-job instruction that's very good as work progresses again it's just something that you can add to the training program as well as the official certificated training reinforcement again this needs to be done regularly with the staff our refresher should be done every year especially with the food handlers at level 2 to make sure they still aware of the current legislation and methods of weekend our prerequisites to successful trained end includes the culture of the organization the support of the hierarchy included in the chief executive directors commitment of managers and supervisors and there must be adequate resources for example and wash basins and time to wash hands and training as part of a hygiene policy it shows that a high standards of hygiene are being implemented it shows as in the hygiene policy what company standards must be set the dangerous practices must be spelled out legal obligations must be outlined there must be a commitment to train staff as I mentioned earlier by all involved specially the hierarchy and there must be a change of in attitudes in fact where there's a good training program on in the business you will get a change in attitudes of the staff so the problems with training as part of hygiene policy might well be the lack of finance training lack of expertise and the lack of motivation so the key parts of that section most people carry food poisoning organisms from time to time the role in management is secured in high style as a personal hygiene and preventing contamination of food as is supervisors as well we looked at the characteristics of protective clothing training should result in competency plum training is essential so you use the trainer program on training records and must be maintained these are actually part of the hasip of food business the legal requirement in the personal hygiene and training must also be understood and brought into the trainin staff selection I looked at the importance of medical screen in an exclusion and we looked at the awareness of the requires the Department of Health guidelines food handlers Fitness to work again please read up in the supplied notes because there is more detail there all the Department of Health guidelines

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