Hand Washing for Food Handlers

Hand washing for food handlers is an essential aspect of cleanliness and hygiene. When it comes to food hazards, food handlers are potentially one of the biggest risks in terms of food safety. However, to extend this, hand washing is not important only in a food preparing environment, but in a domestic one as well.

 

Hand Washing at Home

According to a research by BMC Public Health, Denmark tops the ranking when hand hygiene of consumers is looked into. According to a study Hand hygiene practices during meal preparation—a ranking among ten European countries, the ranking is as follows: Denmark, Greece, Norway, Romania, Hungary, Germany, UK, Portugal, France, and Spain. However, the overall conclusion of the study was that the hand washing is often done incorrectly by skipping areas of hand when washing, or washing one’s hands not long enough. Unfortunately, this is also true when handling risky food such as raw chicken. According to the study, the young families and pregnant women are most likely to neglect a proper hand washing technique. On the other hand, the elderly individuals generally do not wash their hands when required.

 

Hand Washing for Food Handlers – Why is it Important

Most likely, the single most important activity in the food preparation area is proper hand washing. Hands are used for everything – scratching your nose, touching your phone, keys, emptying bins, handling cash, and finally touching the food that is being prepared. It is incredibly easy to cross-contaminate food just by using unwashed hands.

Food workers have a moral and legal responsibility to ensure that they do not contaminate food. One of the characteristics of a good food worker is a positive attitude towards hygiene and a willingness to help maintain a high standard at the workplace. Hand washing is at the top of hygiene importance.

Food hygiene legislation places a legal responsibility on food workers, proprietors and visitors to maintain a high degree of personal cleanliness.

Keep the body clean – Food workers should wash or shower daily to remove the layers of dirt, dead skin, sweat and bacteria that build up on the body which can be passed onto food.

The law requires that:

• Food workers are required to maintain a high degree of personal cleanliness and wear suitable clean clothes, and, if necessary, protective clothing.
• It is an offense for an employee of a food business to fail to comply with Annex II of the Regulation EC no. 852/2004 (on the hygiene of foodstuffs).

Want to learn more? Explore eLearn Safety fully online Food Safety (HACCP) Level 1 course.

 

When to Wash Hands

Hands can never be washed too often, but they can be washed not often enough. This is especially important when hand washing for food handlers is in question. Always aim to wash your hands:

• Before changing into work clothes to avoid transferring dirt and bacteria onto them.
• Before handling food of any type.
• After handling one type of food and before handling something else, especially after handling raw meat, poultry, seafood, raw eggs and dairy.
• After cleaning surfaces, utensils or any equipment.
• After handling waste.
• After handling money.
• After blowing your nose.
• After coughing or sneezing.
• After touching hair or face.
• After going to the toilet.
• After eating, drinking or smoking.

The main point to take is – Wash Your Hands regularly!

 

Hand Washing for Food Handlers – How To Steps

Hands must be washed at a wash hand basin supplied with running hot and cold water. Liquid bacterial soap and an approved means of hand drying should be used. The hands, front and back and the gap between the thumb and forefinger must be washed using a rubbing action. It is not satisfactory to run fingers under the tap and then to dry hands on uniforms.

• Hands should be thoroughly dried.
• Separate sinks need to be available for hand washing!
• The correct way to wash your hands:
• If required, make sure your sleeves are pulled up or turned up and they don’t cover your wrists.
• Wet your hands under warm running water.
• Use enough soap to form a good lather, and soap all parts of your hand, fingers and thumbs right up to the wrist.
• Keep washing your hands for about 20 seconds.
• Rinse your hands under running water until they are free of all traces of lather. Use fingers to help remove the suds.
• Turn off the tap with an elbow or paper towel.
• Dry hands thoroughly using fresh paper towels.

To learn more watch the below video prepared by SafeFood.net titled How to wash your hands properly.

 

Hand Washing for Food Handlers – Why Does it Matter?

Hand washing for food handlers is extremely important as correct hand washing will remove bacteria such as E. Coli and salmonella. Bacteria on the hands have an ideal environment, They have food, moisture and a temperature of around 37°C allowing speedy reproduction and a higher risk of infection. This is why hands must be kept meticulously clean at all times.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Pest Control

Pest Control in any food handling premises is an extremely important process. Food pests are a source of food poisoning organisms. When one talks about pests, the majority of people think of rats, mice, birds, flies, etc. Whilst they are a major food safety hazard from the Pest Control perspective, domestic pets are also a significant hazard. By being pets they are often not considered a danger. However, domestic pets should never be allowed into food handling areas. They carry bacteria in their fur, feathers, skin, saliva and intestines. Stroking or fussing cats, dogs or other pets will contaminate food handlers.

 

What is a Food Pest

A food pest is an organism that lives on or in human food. Pests can contaminate food with bacteria and disease, but they can also cause physical contamination from droppings, urine, fur, feathers and even dead bodies.

 

Importance of Pest Control

Pest problems can result in lost revenue through damaged stock, gaining a bad reputation and in some cases legal action against the business.

According to the FSAI News Article from 13th July 2023, 12 Enforcement Orders served on food businesses in June. Some of the reasons for the Enforcement Orders in June include: a history of rodent activity with droppings found near fruit juice intended for children; open, ready-to-eat foods such as fresh lettuce suspected as having come into contact with rodents, with a likely risk of Salmonella; heavy cockroach activity in the kitchen, with dozens of live cockroaches spotted moving around food preparation areas, on the walls, floors, fridges, and inside food storage containers; a lack of adequate traceability systems and procedures for all products, undermining consumer safety; a failure to maintain the cold chain with insufficient fridge space to safely store high risk foods such as cooked rice and pasta; rodent droppings noted in the service area and near food storage; risk of cross contamination with ready-to-eat food such as smoked salmon stored next to raw food such as chicken and pork chops; and inadequate ventilation throughout the premises, evident by the large build-up of mould on the walls, ceilings and external doors.

 

Premises Maintenance as Part of Pest Control Process

Food premises often provide ideal conditions for pests as they provide food, warmth, shelter and water. It is therefore important to make sure premises are properly maintained to avoid pest infestation.

It should be part of any food handling business’ routine to check for signs of pest infestation. If any kind of pests activity is noticed and reported, this has to be dealt with immediately. It may be necessary to seek professional help from a pest control contractor or a local authority. It is always preferable to treat the problem by removing the pest. This avoids the possibility of it dying inside the food area and causing further contamination. Extreme care should be taken if chemical controls are to be used.

 

Pest Prevention

Prevention is better than cure and good housekeeping can play an important role in pest prevention. Some of the steps towards preventing pest infestation are:

• Food should be always stored correctly in pest proof containers and off the floor.
• Storage areas must be easy to clean and allow for easy access to check for signs of pests.
• Food should never be stored outside as this attracts pests.
• Rubbish areas should be kept clean and waste should be kept in bins with tight fitting lids. Untidy waste areas can attract pests by making food easily available.
• Waste areas should be cleared regularly as rubbish can provide shelter, warmth, food and moisture for pests.
• Ensure goods are used within the appropriate date to help prevent problems with stored product pests.
• External water sources such as dripping taps or broken drain pipes can attract pests. These should be properly and regularly maintained.
• Deliveries of goods should always be checked for signs of infestation. delivery should not be accepted if any signs of pests activity can be seen.
• Make repairs as soon as possible to damaged drain covers, door bases or other parts of the building that will allow access to pests.
• Fit insect screens on windows and doors that open directly into food preparation areas.

All pests damaged goods should be removed and destroyed.

 

Common Food Pests

Common food pests that can be found in almost any, rural or urban setting are:

• Rats and Mice – rats live in sewers or in nests around buildings. In a year one pair of mice and their offspring can produce 2,000 babies if left undisturbed.
• Flies – Land on animal faeces and rotting food, collecting bacteria on the hairs of their bodies. They may fly from food to food causing cross-contamination.
• Cockroaches – They are nocturnal insects. They like warm and dirty places. Eggs take around 2 months to hatch and each egg case may carry between 10- to 30 eggs depending on the species.
• Ants – May be attracted by unprotected food.
• Birds – Birds carry many pathogenic bacteria and can cause significant damage.
• Stored Product Pests – Weevils may be found in flour and other dry goods. They are normally quite harmless in the egg stage, and enter the food during food growth.

Food premises can be (and have been as mentioned above) closed down as a direct result of pest infestation. Pest problems should never be ignored!

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

Food Storage and Deliveries

Proper food storage and deliveries play an important role in ensuring that the food remains safe to eat. Existing food businesses which intend to start delivering food orders need to consider any new or different risks posed by this change in operation. They should adapt their Food Safety Management System to make sure food placed on the market remains safe to eat. Businesses that already deliver food, directly to the customer or to another business, must ensure uninterrupted safe food handling practices.

 

Food Deliveries

It is important that food is purchased from reliable suppliers. ‘Due diligence‘ demands that care be taken on purchase handover. When food is delivered, a person responsible for the receipt of the food should check:

• Quality of the food.
• Evidence of damage by pets.
• Evidence of damage due to food spoilage.
• Evidence of contamination.
• That the items are well within the date.
• refrigerated or frozen foods are at the correct temperature.

Always and without any doubt reject any food that you are not happy with and return it to the supplier! Always make sure that the transfer time after purchase of frozen or chilled foods is as short as possible, preferably in cool bags or boxes and that the food is stored in the refrigerator or freezer in the shortest possible time. Remember:

• Frozen food deliveries must be kept at –18°C or below.
• Refrigerated food deliveries must be kept between 0°C and 5°C.
• Hot food deliveries must be kept at 63°C or above.

 

Food Storage and Deliveries – Spoilage

Food is spoiled when it is unfit for human consumption. The main causes of food spoilage are usually the following:

• Microbial and enzyme activity – this can adversely change a food’s colour, taste, smell, appearance or texture, e.g. moulds and yeasts.
• Chemical contamination – food has come into contact with substances not intended for human consumption, e.g. cleaning chemicals or insect sprays.
• Physical contamination – undesirable foreign objects have contaminated food, e.g. human hair or food pests.
• When food is spoiled, always label it ‘Unable for Human Consumption‘ and store it in a designated area away from other food.

 

‘Use By’ and ‘Best Before’ Dates

Most food packages are labelled with a ‘Use By‘ or ‘Best Before‘ date. It is an offence to serve food that has exceeded its use by date. Such food should be discarded or clearly marked ‘Unfit for Human Consumption‘. ‘Best Before‘ dates are often an indication that the food will be at its premium quality if stored correctly until that date.

 

Dry Stores

Not all food must be kept refrigerated or heated. Some food can be kept in dry stores. However, many dried or dehydrated foods such as milk powder, powdered eggs, etc. will allow bacterial growth if they become moist. It is therefore essential these foods are stored in a dry place and are used immediately after preparation. All dry foods, including flour, biscuits, etc., will remain safe whilst dry.

Dry stores key points:

1. Storage areas must be well lit, clean, cool, dry and well ventilated.
2. Free-standing slatted shelves allow good ventilation and evidence of pest infestation to be seen quickly.
3. Food should be stored off the floor to allow thorough cleaning.
4. Good stock rotation will prevent build up of old stocks and will reveal evidence of pest infestation quickly.

 

Stock Rotation

All food should be stored in date order and the First In First Out (FIFO) rule followed and observed. To help with stock rotation:

• Check ‘Use By‘ and ‘Best Before‘ dates regularly.
• Put products with a shorter shelf life at the front of the shelf at the front of the shelf so they are used first.
• Clear away any out of date stock.

 

Other Food Storage and Deliveries Hazards

There are other food safety hazard points associated with food delivery and storage. Safefood lists a number of additional hazards that are associated with the food storage and deliveries. These can be read in their Food Delivery & Storage article.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

The Importance of Food Safety

The importance of food safety is knowing how to avoid the spread of foodborne diseases when cooking, preparing, and storing food. People can often feel unwell complaining of sickness, diarrhoea and stomach pains. Most of us dismiss the cause as ‘something that disagreed with us’. However, this may be a food poisoning caused by eating contaminated or poisonous food.  Food poisoning affects thousands of people each year in Ireland, the seriousness of which cannot be underestimated. Good food safety is essential to make sure we are not harmed in any way from the food and drink we consume. All food handlers have a legal obligation to make sure they do not cause harm to anyone through bad practice, ignorance or neglect.

 

Food Safety and the Law

The importance of food safety has a significant legal weight. Serious breaches of food laws can result in significant financial penalties and prosecutions resulting in imprisonment.

 

Financial penalties

Food businesses who do not comply with the law can incur the additional sanction of direct financial costs, including:

• Fees for additional official controls – businesses can be charged for the expenses arising from any additional official controls that were necessary to follow up non-compliance.
• Court-imposed penalties arising from a prosecution.
• Costs associated with destruction of non-compliant foods.
• Administrative fines such as fixed penalty notices.

 

Prosecutions

As well as taking immediate enforcement action to deal efficiently and effectively with risks to public health and interests, each year a small number of prosecutions are initiated where there are significant breaches of food law. Prosecutions may also be initiated where there is intentional or reckless endangerment of public health. Taking prosecutions also supports the objective of enforcement as a deterrent to future non-compliance in food businesses in general.

 

Food Safety Training

A major requirement by law is that all food handlers must receive appropriate training in safe food handling relevant to their duties. This means that the type of training you need depends on the type of job you do. Legislation specifies that, even if a food operative handles only wrapped foods, they must receive training in how to handle food safely (which might include storage, serving, food allergens, inspection of deliveries, pest control, etc.). Every food operative has a responsibility to follow the food safety regulations and law to ensure a safe food product for their customer. If something goes wrong, evidence of receiving formal training may help in a defense of ‘due diligence’. This is why it is crucial to keep records of all the training staff have been given. Every employee must know the importance of food safety and how to achieve and maintain it.

 

Food Handlers Responsibilities

Food Handlers have a legal responsibility to:

• Keep themselves clean.
• Maintain good levels of personal hygiene.
• Follow the food safety training they have been given.
• Wear appropriate personal protective Equipment (PPE).
• Report to their supervisor if they have specific illnesses or symptoms of food poisoning.

Food handlers could be prosecuted if it can be proved they have not followed company rules and training they have been given.

 

Due Diligence

‘Due Diligence’ is the principal defence available to a food business if a legal action is taken against them. It means the business must prove they took every reasonable precaution to ensure the safety of food. Precautions could be:

• Systems of control to minimise risks.
• Training.
• Implementation of cleaning schedules.
• Personal hygiene.
• Inspection of deliveries.
• Pest control.
• Record keeping.
• Written records.

This list is not exhaustive but ‘Due Diligence’ could be demonstrated by proven use of these systems. If the business can show the offence was the fault of another person, such as a food handler who ignored company rules, this could also be used as a defence. In such a case it is possible that the food handler could be prosecuted if it can be proven they have been negligent.

 

Food Safety Authority of Ireland (FSAI)

The Food Safety Authority of Ireland (FSAI) was established under the Food Safety Authority of Ireland Act, 1998. This Act was enacted in July 1998 and came into effect on 1st January 1999.

The principal function of the Food Safety Authority of Ireland is to protect consumers and raise compliance through partnership, science and food law enforcement.

FSAI are a statutory, independent and science-based body, dedicated to protecting public health and consumer interests in the area of food safety and hygiene. They come under the aegis of the Minister for Health and currently have a Board of ten. They also have a 15 member Scientific Committee that assists and advises the Board. Therefore, decisions relating to food safety and hygiene take account of the latest and best scientific advice and information available.

The Food Safety Authority of Ireland has authorised officers who have extensive powers to enter and inspect food premises, to secure these premises for later inspection, to inspect and, if necessary, remove records. These officers may take samples of food or related materials and have these samples analysed and it is an offence for any person to obstruct an officer in carrying out this duty.

The authorised officers are the staff of the various agencies involved in food safety, including Environmental Health Officers from the Health Service Executive (HSE).

Environmental Health Officers can:

• Enter food premises at any reasonable time to inspect premises, equipment food and procedures within the business.
• Take food samples and swabs from surfaces.
• Take photographs.
• inspect written records in order to help them make assessment of the premises.

Failing to allow them access is an obstruction under the law.

 

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Food Poisoning

Food poisoning is an illness caused by consuming contaminated food or liquids (e.g. water). It’s not usually serious and most people get better within a few days without treatment. However, some infections spread by food are serious and can be life-threatening. In extreme cases, hospitalisation might be required. Furthermore, some illnesses caused by food poisoning might lead to other health problems, including:

• Meningitis
• Kidney damage
• Hemolytic uremic syndrome (HUS), which can cause kidney failure
• Arthritis
• Brain and nerve damage

For some people, these health problems can last for weeks or months after recovering from a foodborne illness. For others, they never go away.

 

Infections That Cause Food Poisoning

Food poisoning is usually caused by:

• Campylobacter bacteria – usually found on raw or undercooked meat.
• Salmonella bacteria – often found in raw or undercooked meat, raw eggs, milk, and other dairy products.
• Listeria bacteria – can be found in a pre-packed sandwiches, cooked sliced meats and soft cheeses.
• E.coli bacteria – usually caught after eating undercooked beef.
• Norovirus – spread from person to person, through contaminated food or water.

 

Food Poisoning Symptoms

Food poisoning usually occurs within one to 72 hours of eating contaminated or poisoned food. Symptoms normally last from one to seven days and include one or more of the following:

• abdominal pain,
• diarrhoea,
• vomitting,
• feeling sick,
• fever,
• dehydration,
• collapse.

 

The Most at Risk

Every day thousands of people in Ireland suffer from food poisoning. Many of these will be very ill and some of them will die. Those most at risk include the very young, the elderly, persons who are already ill or recovering, and pregnant women and their unborn babies.

Most cases of food poisoning are the result of people not working properly in the kitchen, ‘taking chances’ and not paying proper attention to the delivery and storage of food. This is why training is important, so that you know what are you doing and are following a safe system when handling or preparing food at all times. That system is HACCP.

 

Common Causes of Food Poisoning

There are many causes of food poisoning, all of which are avoidable. Let’s look at the most common causes:

1. Contamination of food by bacteria and viruses, due to not washing hands frequently, especially after sneezing or visiting the toilet, and in between handling raw meats and ready-to-eat food such as salads.
2. Not heating food sufficiently to kill bacteria.
3. Holding food: keeping it not hot enough (above 63°C) for too long a period, which allows bacteria to grow.
4. Holding food: not cold enough. Not keeping food cold in the refrigerator, allowing bacteria to grow in a warm environment.
5. Contaminating food, which will be not cooked, with bacteria. This is why we keep cooked and raw food separate.
6. People carrying bacteria. This may be in the form of an infected boil or cut. Some people can carry dangerous bacteria without any sign of being ill.

Bacteria are not only living hazard. Viruses are found in shellfish and ourselves, especially living in close quarters. Other hazards include chemicals such as cleaning solutions and objects such as steel wire that can cut someone’s mouth, and our own hair which can easily fall into food and many carry bacteria. Effective instruction and training will prevent food poisoning if the good practices food handlers are thought are implemented in the workplace.

 

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Starting a Food Business from Home

Starting a food business from home can be a rewarding business venture. However, it is only for those committed to maintaining the highest level of hygiene and food safety. Producing food in your home for many people to eat is a serious undertaking. It is not the same as cooking for the family! You will be entering into a highly regulated business area with serious legal obligations. Food business operators are legally responsible for producing food that is safe.

 

Food Hygiene Legislation

Operating a food business from home does not exempt your business from the requirements of the food hygiene legislation (Regulation EC 852/2004). This legislation sets out requirements for:

• Registration of the business with the Health Service Executive (HSE).
• Hygiene rules to be complied with.
• Training.
• Food safety management system based on the principles of HACCP (Hazard analysis and critical control points) to ensure the production of safe food.
• Traceability systems and recall procedures in the event of unsafe food being placed on the market.

Where food of animal origin, e.g. meat, poultry, eggs, fish, unpasteurised milk, is being processed, you may also need to comply with the legislation setting down specific hygiene rules for foods of animal origin (Regulation 853/2004). In some cases, the business may require approval by the HSE.

You should contact your local HSE office as soon as possible to check if your home is suitable for the intended food business activities. Contact details for local HSE offices are available HERE (Contact details if you’ve made a complaint about a food business and want to follow it up with the local food inspector, or if you need to register your business).

 

Additional Legislation

Compliance with additional legislation may be required depending on the type of product which you intend to make, e.g. labelling, additives, marketing standards for eggs, nutrition and health claims etc.

Full details of all food legislation can be found on FSAI website page Food Legislation.

 

Possible Pitfalls when Operating a Food Business from Home

Starting a food business from home can present specific problems that you should be aware of.

1) Food can become contaminated due to:

• Normal domestic activities – there must be proper segregation of business and domestic food preparation and activities.
• Poor hygiene – not washing hands properly or frequently enough, particularly after using the toilet, handling refuse etc., dirty cloths and tea towels, poor cleaning. practices, dirty equipment/utensils etc.
• Working when ill, particularly when suffering from vomiting/diarrhoea, infected skin wounds, flu, coughing and infections of the mouth, throat, eyes or ears.
• Changing/feeding babies in food preparation areas.
• People or pets entering food preparation areas.
• Facilities being too small.

2) Production of too much food for the size of the area.

3) Insufficient/unsuitable refrigerator space to keep food chilled.

4) Lack of equipment necessary to cool food fast enough after cooking.

5) The type of food being produced or the process involved presents too high a risk to take place safely in a domestic kitchen.

6) Food may be supplied to a vulnerable group, e.g. babies and young children, pregnant women and the elderly.

 

Food Labelling

Food which is prepacked by the manufacturer before being brought for sale at a farmers market or other food stall is subject to the full labelling rules. All of the mandatory information, must then appear on the product label. More information on what is required to be declared on the label is available in FSAI factsheet Food Information for Consumers at Markets Operated by Country Markets Limited. These rules also apply where it is intended to sell your produce in local retail premises.

 

Additional food safety related useful information can be found on FSAI website.

 

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie