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The Seven Principles of HACCP

Food handling businesses are legally obliged to put in place, implement and maintain a permanent procedure based on the seven principles of HACCP.

At first, the HACCP system may seem complex. However, the HACCP process is just a step-by-step process that examines how food is handled. The purpose of this process is to ensure the food produced is safe to eat.

The word HACCP is an abbreviation for Hazard Analysis Critical Control Point. To better understand the process, this abbreviation can be split in two parts:

  • HA – Hazard Analysis and how we identify all possible risks, and
  • CCP – Critical Control Point. For example, the CCP for cooking food is 75°C and no cooked food should be served at a temperature below this. The exact temperature of cooked food can be measured using a probe.

 

List of The Seven Principles of HACCP

The Seven Principles of HACCP are as follows:

1. Identify all the hazards that food might be exposed to.

This includes physical, chemical, microbiological and allergenic hazards. Once these hazards are identified, all the preventive measures for each hazard should be listed. Food safety hazard is anything that affects the safety and quality of food. A food safety hazards can endanger the health of a consumer. They can originate in the ingredients, the production process or the final product itself. Some additional information can be found in our blog entry from 5th May 2023 titled Food Safety Management System (FSMS).

2. Identify the Critical Control Points.

There will be various points in the process where hazard exists, but not all of them can or need to be controlled. Food may contain bacteria when delivered, but as long as the food is heated thoroughly and sufficiently to kill all bacteria later on in the process, controlling the microbiological hazard on delivery is not critical. However, carrying out the heating step correctly is vital.

3. Determine Control Actions for each CCP.

Once the critical control points have been identified, control actions can be decided and written down. Precise and clear measures and targets should be defined and documented for every CCP. The actions to be taken will obviously depend on the situation.

4. Establish the monitoring methods for each CCP.

The control actions are then monitored at given intervals. This is to ensure daily control of critical processes. Monitoring in food service relies on various temperature measurements. Daily audits should be carried out to ensure equipment is set up and working correctly. In addition, regular audits will ensure that the hygiene processes are completed satisfactorily and that the food safety policy has been followed. The frequency of monitoring depends on the level of risk. All monitoring results should be recorded.

5. Establish a registration and documentation system (good record-keeping).

Keeping records of all monitoring results and procedures is helpful to ensure and to demonstrate that a food business has taken all reasonable precautions to minimise risks. Good documentation endorses the quality of the work performed.

6. Establish the corrective actions for each CCP.

For all CCPs, pre-planned corrective measures should be defined for situations when the control criteria are not met. For example, if food has not been cooked well enough, it should be cooked again or thrown out. The procedures to regularly measure the CCPs, as well as the responsible person for each task, need to be defined.

7. Verification.

Checking that the HACCP system works. Any food safety system needs to be kept up to date. Audits, microbial testing, review of documents and evaluations of employee training will help to ensure this and that the HACCP system is working well and comprehensively. A regular review of practices should be carried out regularly  to ensure that all the procedures are being actively followed at all times.

 

The Safe Catering Guide

Any Food Safety Management System, HACCP included, must be documented. All records must be maintained and available for inspection when required. Records are important to demonstrate the system is being implemented and managed effectively. Records might include HACCP documentation, deliveries, temperature monitoring, pest control, sampling, customer complaints, cleaning schedules, staff training, etc. For convent, affordable and efficient staff training solutions please check eLearn Safety fully online food safety courses.  The HACCP system should be reviewed annually, if there are any changes, or if something goes wrong.

The Food Safety Authority of Ireland has developed a guide that is based around the HACCP system. The Safe Catering Pack contains colour coded, easy to understand tick charts that cover hazards, controls and critical limits, monitoring/verification and corrective actions. General food safety information is also included as well as a wide range of forms for monitoring and taking records. This guide also includes specific/chemical contamination and food allergies.

 

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 Temperature Danger Zone

Food temperature Danger Zone is between 5°C and 63°C. Bacteria that cause food poisoning grow at temperatures between 5°C and 63°C above refrigeration temperatures and below cooking temperatures. This is why this temperature range is considered to be a Danger Zone. However, the bacteria grow best at warm temperatures, approximately 25° to 40°C.

If food is kept out of the Danger Zone, either cold at refrigeration temperatures less than 5°C, or hot at greater than 63°C, most bacteria will stop growing, although they do not die. Therefore, food should be kept hot in a hot holding cabinet or kept cold in a refrigerated display unit to prevent any bacteria that may be present on the food from multiplying.

 

Dangers of the Danger Zone

Keeping high-risk foods out of the food temperature Danger Zone is essential to stop harmful bacteria growing to dangerous levels. The more time that food spends in the Danger Zone, the greater the risks are. It is therefore vitally important that close attention is paid to time and temperature controls throughout the ‘farm-to-fork’ process.

Food handlers should be aware of the following situations where food can spend too much time in the Danger Zone and cause a food hazard:

  • Leaving food to stand at room temperature.
  • Heating too slowly.
  • Cooling too slowly.
  • Leaving food in direct sunlight.
  • Combining hot and cold foods.

 

Food Temperature Danger Zone and Temperature Controls

The risk of bacteria multiplying to dangers levels can be reduced by:

  • Always keeping hot food hot (above 63°C) and cold foods cold (below 5°C).
  • Minimising the time between preparing and serving food.
  • Never leaving food out on counter tops at room temperature.
  • Keeping food in a hot or cold display – never allow the food to be left sitting on top where customers can contaminate the food by handling or sneezing.
  • Ensuring there is a sufficient space to carry out food preparation safely. There should also be sufficient space for food storage.
  • Never using food past its Use by date as it could be unsafe. Using or selling food past its Use by date is illegal. Food can be used after its Best before date provided that the food is still in acceptable condition. Where this is done however, it is strongly recommended to indicate to the consumer that the food is past its Best before date.
  • Ensuring good stock rotation for all foods whether stored in a hot cabinet, fridge or dry goods store.

 

The Most Common Food Poisoning Bacteria

The most common food poisoning bacteria are:

  • Salmonela bacteria. Salmonela are most commonly found in poultry but are also found in pig meat and other foods. Salmonela food poisoning is mainly associated with eating contaminated chicken and eggs and their products.
  • Campylobacter has relatively recently been recognised as causing food poisoning and now it exceeds Salmonella as the leading cause of bacterial food poisoning in Ireland. It is present in a wide range of animals and birds and is commonly found on raw poultry meat.
  • E. coli O157 and related E. coli are found in the gut of cattle and is mainly associated with eating undercooked minced beef, e.g. beef burgers, but cross contamination from raw meat can transfer these bacteria to other foods. They can cause serious illness and may even result in death.
  • Staphylococcus aureus is typically found on the hands and in and around the nose of healthy adults. During food preparation food handlers can easily transfer it on to food.

 

Additional useful information on how the spread of food poisoning bacteria can be stopped can be found in Temperature Control page of the Food Safety Authority of Ireland (FSAI).

 

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

 

Safe Methods of Defrosting Frozen Foods

To ensure food which has been frozen before use is safe to eat, safe methods of defrosting frozen foods have to be considered.  There are some foods that are safe to cook straight from frozen. These are generally pre-prepared foods and manufacturer’s instructions will be on the packaging. All other foods will need to be defrosted thoroughly before cooking.

 

Problems with Defrosting Frozen Foods

Defrosting food can produce a number of problems. The most common is cross-contamination if defrosting was not done correctly. The other common problem is under cooking. Frozen food is frozen in its core and it might take longer before it is safely cooked. This can be forgotten during the meal preparation and the food can stay undercooked.

The liquid from the food, a result of defrosting, that comes off raw meat can contain high levels of harmful bacteria. This can contaminate ready to eat foods if not treated carefully. The liquid has to be discarded carefully. All surfaces with which it came into contact must be cleaned and disinfected thoroughly. Protection of food whilst defrosting is very important. The food must be protected from physical and chemical contamination.

 

Tips for Defrosting Food Safely

To ensure safe food, defrosting must be carried out in appropriate conditions. The food can be defrosted in:

  • Defrosting Unit.
  • A Microwave Oven with Defrosting Cycle.
  • A Refrigerator.
  • Under Cold Running Water.

The food can be defrosted in the fridge. A space should be made on the bottom shelf for frozen food. The frozen food should also be ideally sealed so that there is no chance of accidental contamination of other foods during handling. The fridge defrosting method will ensure that the food stays at a safe temperature as the food thaws.

The food can be defrosted under cold running water. As the outside of the food will defrost faster than the centre, this will help to keep it cool. If food is defrosted using cold running water, it must be placed in a container that does not retain water. For example, the colander can be used as a container.

Food can also be defrosted in the microwave. The care, however, must be taken to avoid cooking the surface while defrosting the centre.

Some ready-to-eat foods, such as cakes, may be safely defrosted at room temperature, following either the manufacturer’s instructions or the guidelines in the Food Safety Management System.

 

Why is Applying Safe Methods of Defrosting Frozen Foods Important

When the food is defrosted, it should be cooked as soon as possible after it has been defrosted. It is very important, however, to check that the food is completely defrosted before cooking. The food should be checked by sight. It should also be checked with fingers or a skewer. If any ice crystals remain inside the food, for example in the body cavity of the chicken, then the food needs to be allowed to thaw for longer. If the cooking process begins before the centre of e.g., a joint of meat has fully thawed, then while the outside will cook perfectly, the centre may not reach a temperature high enough to kill bacteria.

 

Key Points to Remember

When defrosting food, it is useful to remember these key points:

  • Keep food that is defrosting separate from other food and equipment to avoid cross-contamination.
  • Defrost small pieces of raw food in a container at the bottom of the refrigerator.
  • make sure food is defrosted all the way through and there are no ice crystals in the food.
  • Defrosting can be done using clean, cold water. If food is defrosted using cold running water, it must be placed in a container that does not retain water. Avoid splashing the contaminated water onto other food surfaces.
  • If using a microwave, make sure the food is defrosted all the way through.
  • Never refreeze a food product unless you have cooked it first.

SafeFood, an organisation that promotes food safety and provides nutritional advice has some additional useful tips on how to defrost food safely in their article How to defrost food safely.

 

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

 

Hand Washing in Food Handling Industries

Hand washing is one of the most important hygiene requirements expected of the employees working in the food handling industries. The food business operator must ensure that all employed staff are trained in good hygiene practices and that they behave in a manner that will not contaminate food.

The human body is an excellent home for bacteria. Humans carry a number of potential food poisoning bacteria on and in our body. It is very important that food handlers have a very high standard of personal hygiene to prevent contamination.

 

Why do Food Handlers Need to Wash Their Hands

Bacteria on the hands have an ideal environment for growth and spreading. They have food, moisture and an ideal temperature of around 37°C; all ideal factors for bacterial growth. The role of hands in transferring pathogens to high-risk food is one of major causes of outbreaks’ of food poisoning not only in Ireland, but worldwide. The Health Protection Surveillance Centre publication ‘Preventing Foodborne Disease: A Focus on the Infected Food Handler’ provides a very insightfully report on preventing foodborne diseases with a focus on the infected food handler.

Hand washing is a crucial step in preventing food contamination by food handlers. By using proper hand washing techniques and as often as possible, harmful bacteria present on the hands of food workers are removed. Some examples of harmful bacteria are E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) .

 

When do Food Handlers Need to Wash Their Hands

All food handling staff must wash their hands including forearms when exposed with a non-perfumed soap and:

  • As frequently as necessary.
  • Before starting work.
  • Before handling cooked or ready to eat food.
  • After handling or preparing raw food.
  • After handling waste.
  • After cleaning duties.
  • After using the toilet.
  • After blowing nose, sneezing or coughing.
  • After eating, drinking or smoking.
  • After handling money.

 

How to Wash the Hands

Hands should be followed as follows:

  • Wet hands under warm running water.
  • Use sufficient soap to form a good lather.
  • Systematically rub all parts of hands with soap and water.
  • Lather for 10-15 seconds minimum vigorously and thoroughly rubbing all hand surfaces including the fingertips and thumbs.
  • Rinse hands thoroughly with running water.
  • Dry hands thoroughly.

The hands should be washed using designated hand wash basins only. After washing the hands must be dried using disposable paper towels. Towels are never to be shared! Alcohol and disinfectants are only effective if used on clean hands. They are not meant to be used as a method of hand disinfection – unless hands have been thoroughly washed prior using disinfectant. Taps should be turned off with either elbow or whilst holding a paper towel.

This short instructional video prepared by SafeFood demonstrates how to wash hands properly: How to wash your hands properly.

 

Use of Gloves

The use of disposable gloves is not a substitution for hand washing. In fact, gloves are a potential cause of food contamination as they can provide the ideal environment for multiplication of micro-organisms. Disposable gloves should only be worn for short periods and hands must be washed before and after use.

If gloves are however used regularly, a glove policy should be provided and all employees must be trained on how and when to put gloves on and how they should be used to prevent contamination. Clear instructions regarding the changing and disposal of damaged and contaminated gloves is a must.

 

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

 

Safe Food Display

To ensure safe food display (for hot or cold display), the food must be kept at the correct temperature. The hot food should be kept above 63°C and cold food should be kept below 5°C. Temperatures must be monitored frequently throughout the day. The main point of safe food display  is to keep food outside the danger zone (5°C – 63°C). Bacteria grow best in warm temperatures, approximately 25°C – 40°C.

Keeping records of these checks can form part of a Food Safety Management System and help to establish a company’s due diligence.

 

Display Units for Safe Food Display

Display units should be:

  • Protected by sneeze guards to prevent contamination.
  • Cleaned and sanitised after each service period.
  • Replenished regularly with small quantities, preventing excess time on display and never overloaded.
  • Buffet foods should be placed on display as near as possible to the service time.

 

Recommended Safe Temperatures

The following is a general guide to safe temperatures for safe food display (to include processing and storage):

  • Cooking/Reheating – Minimum core temperature of 75°C must be achieved (or maintaining 70°C for 2 minutes).
  • Hot Holding – Minimum core temperature of 63°C or above has to be achieved (temperatures should be checked regularly).
  • Refrigerated Deliveries – Minimum core temperature of 0°C to 5°C has to be maintained.
  • Refrigerating and Cold Holding – Minimum core temperature of 0°C to 5°C has to be maintained.
  • Chilled Display and Cold Stores – Minimum core temperature of 0°C to 5°C has to be maintained.
  • Frozen Deliveries – Minimum core temperature of -18°C should be maintained (frozen deliveries above -15°C should be rejected).
  • Deep Freezing – Minimum core temperature of -18°C should be maintained.

 

Temperature Measuring Devices

To ensure the food is kept at correct temperatures, a temperature measuring device should be used. There are a number of different temperature measuring devices available for use in the food industry including handheld thermometers and inbuilt thermometers. Temperature measuring devices should be calibrated according to the manufacturer’s instructions and should be checked regularly to make sure they are working correctly.

The most common temperature measuring devise is probe thermometer. This device can accurately measure the temperature of the food. The probe can be inserted into the centre of the food to enable the temperature to be taken. The core temperature should be always be measured in the thickest part of the food. However, it is important to note that probes can be a source of cross-contamination if not cleaned and disinfected appropriately.

All food business operators must have in place procedures for regularly checking that probes are working correctly. This can be done by using special test caps or by first placing the probe in boiling water and checking that it displays 100°C and then placing the probe in slush ice to check it displays 0°C (an error of up to +/- 0.5°C is acceptable on both checks).

Never use mercury thermometers as it would present a contamination risk if it breaks.

 

Measuring and Recording Temperatures to ensure Safe Food Display

House rules should be followed about how often temperatures should be measured . Food handlers with a responsibility for taking temperatures should be given specific training on how to:

  • Take temperatures using the equipment that is available to them.
  • Recognise and deal with unsafe readings.
  • Keep records of taking temperatures and any corrective actions necessary as a result.

 

Some additional information about safe food display can be found on FSAI page Temperature Control.

 

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

 

Shelf-life of Food Products

Shelf-life of food products is the period of time during which a food product maintains its acceptable or desirable characteristics under specified storage and handling conditions. These acceptable or desirable characteristics can be related to the safety or quality of the product. They can be microbiological, chemical or physical in nature.

Regulation (EU) No.1169/2011 requires that the shelf-life of a foodstuff be indicated by either a date of minimum durability “Best-before” or a “Use-by-date”.

Most food packages are labelled with a Best-before or Use-by-date. It is a legal offence to serve food that has exceeded its “Use-by-date”. Such food should be discarded and clearly marked ‘unfit for human consumption’.

 

Shelf-life of Food Products – Best-before

The “Best-before” date refers to quality. The food will be safe to eat after this date but may not be at its best. For example, its flavour and texture might not be as good. The date of minimum durability, or “Best-before” date, is the date until which a foodstuff retains its specific properties e.g. taste, aroma, appearance, any specific qualities which relate to the product, vitamin content etc. when the product has been stored appropriately and the package unopened.

Typically, a shelf-life of food products marked “Best-before” date is used for food products such as canned, dried, ambient, frozen foods etc. Many foods that are past their “Best-before” date may be safe to eat, but their quality may have deteriorated.

 

Shelf-life of Food Products – Use-by-date

The “Use-by-date” on food is about safety. Foods can be eaten until this date but not after, even if they look and smell fine. The “Use-by-date” is the date up until which a food may be used safely i.e. consumed, cooked or processed, once it has been stored correctly. After the “Use-by-date” date, food is deemed unsafe and can be danger to human health. The food cannot be sold or served past its “Use-by-date” date.

 

Food Labelling

Proper food labelling can prevent food poisoning, ensure food safety and prevent food wastage. The European Commission estimates that up to 10% of the 88 million tonnes of food waste generated annually in the EU is linked to date marking on food products.

It is the responsibility of a food business to ensure that the food provided to customers is safe to consume. In order to do this, proper food safety protocols must always be adhered to and followed. This includes ensuring that food is not spoiled or expired. “Best-before” dates, packaging dates and “Use-by-date” (expiry dates) are key to knowing what foods are safe to prepare and serve, and which ones should be disposed of. Different types of date markings on packages are used depending on the product.

The “Best-before” or “Use-by-date” dates for a specific shelf-life of food products is decided by the food manufacturer or producer when developing their food safety management system, based on HACCP principles, for the product.

 

Safe Handling and Storage of Food

Food businesses must ensure that all food received and stored in the food business is checked for “Best-before” and “Use-by-date” dates. It is essential that food is not only handled and stored properly, but also used within the proper time frame. Food should be stored using the First In, First Out (FIFO) method.

Satisfactory rotation of stock is essential to ensure older food is used first, to avoid spoilage and to ensure food is safe.

High-risk and perishable foods have a short shelf life. They are usually stored under refrigeration and have “Use-by-date”. It is unsafe and illegal to alter this date or sell the food after this date.

Low-risk food, which does not support the growth of bacteria is given a “Best-before” date. The food is at its best quality  and/or condition uo to this date. It is, however, not illegal for it to be sold after this date.

“Use-by-date” should be checked daily whereas weekly checks may suffice for products with “Best-before” dates.

Out of date stock should be disposed of.

All food handlers in a food business should be checking “Best-before” and “Use-by-date” dates on a regular basis. Food safety training is the best way to ensure that all food handlers are able to understand their duties under Irish food safety legislation as well as to follow best food safety practice guidelines.

 

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