Receiving Food Delivery

Receiving food delivery is an important activity in any food handling business. This is to ensure that all food is received fresh and safe when it enters the foodservice operation. All food deliveries must be moved to proper storage as quickly as possible.

 

Getting Ready for Receiving Food Delivery

Clean designated receiving tables must be provided for all food. It is essential to keep raw meats away from ready-to-eat food such as salads, breads, etc. If the food is not separated, dangerous contamination can occur. It is very easy in a busy environment for delivered foods to come into contact with each other. This is why great care must be taken at all times to prevent this. Always use separate probes for different types of food. For example, never use a probe that was just used for raw meat, such as chicken, to measure the temperature of a ready-to-eat food. Never bring packaging material into the kitchen. It may have become contaminated outside.

Record and check all food coming into the kitchen. All personnel responsible for receiving and storing must be fully trained and empowered to reject any food that is not fit for use. eLearn Safety offers an easy and convenient way to train your staff in basic safe food handling through fully online food safety courses. The Food Safety (HACCP) Level 1 is an ideal starting point! This course is designed to introduce participants to food safety and hygiene issues. It is based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training Level 1.

 

Things to watch Out For

It is important to check every delivery before the food is accepted.

Always check the following:

1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors. The truck must be also organised to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.
2. Check the interior temperature of refrigerated trucks.
3. Confirm vendor name, day and time of delivery. Verify driver’s identification before accepting delivery. If the driver’s name is different from what is indicated on the delivery schedule, contact the vendor immediately.
4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing. For example, look for the presence of large ice crystals or liquids on the bottom of cartons.
5. Check the temperature of refrigerated foods.
6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality.
7. Check the integrity of food packaging.
8. Check the cleanliness of crates and other shipping containers before accepting products. Always reject foods that are shipped in dirty crates.

The above list is an important practice – not for safety alone, but for quality as well.

 

Rejecting Foods

Food must be always rejected if the food packaging is damaged, there are signs of pests and relevant food temperatures are not observed. A record of all received and returned food should be kept.  Similarly, it is important to store food as quickly as it can be put away. Above all, always remove outside packaging and store frozen food first. In addition, raw meat should be transported and stored separately from ready-to-eat foods. Never accept a delivery that is left outside of your premises and exposed to elements! Always receive food deliveries directly from a delivery person!

 

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 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

Food Safety and its Importance

Food safety and its importance matter for many, but mostly two ‘main’ reasons:

• The most important reason of ensuring food safety is that no one should be made ill by the food they eat. Good food practices, supported and guided by law, will ensure protection for becoming ill due to unsafe food.
• The other reason is that providing customers with quality and safe food keep them coming back. This is undoubtedly good for business.

 

What is Food

There are many various definitions of what food is, but for the purposes of catering, food may be defined as:

Any substance or product, whether processed, partially processed or unprocessed, that is intended to be, or reasonably expected to be, ingested by humans.

Therefore food is not only meal such as, burgers, steaks, salads, etc. Food includes drink, chewing gum, sweets, condiments, ice, flavourings and any substance, including water, intentionally incorporated into food during its manufacture, preparation or treatment.

 

Food Poisoning

Food safety and its importance can often by undervalued. But ignoring it might have series consequences. If food safety practices and handling standards are poor, food may become contaminated. This might result in people who consume said food to become ill. In extreme cases, food poisoning can be fatal.

If an incidence of food poisoning is traced back to particular business, both, the owner of food premises and an employee who was deemed negligent in preparing/serving the meal could be found liable. They could be prosecuted, and possibly fined, imprisoned, or have their business closed down. At the very least, it will most likely result in loss of customers.

Establishing good practices with regard to food safety will keep both customers and staff safe, and be good for business.

 

The Symptoms of Food Poisoning

Food poisoning is an unpleasant illness which usually occurs within 1 to 72 hours of eating contaminated or poisonous food. Symptoms can be various and can include abdominal pain, nausea, diarrhoea and vomiting as the body seeks to remove the poisons and prevent damage to the vital organs. The condition can last usually from 1 to 7 days, but can last longer. Other symptoms that suggest a case of food poisoning is particularly serious and requires medical attention include passing blood, either by vomiting or in diarrhoea, slurred speech, blurred vision, or mental confusion.

Identifying the source of the poisoning is necessary, but not always straightforward. This is because the illness might not have been caused by the last food to be eaten.

 

Prevention

Catering businesses can make a huge difference by following procedures and practices that promote food safety. It doesn’t have to be complicated. In fact, simple systems and rules work best as people find them easier to remember and stick to. All of the procedures and practices together form what is known as Food Safety Management System. You can read more about it in our blog entry from 5th May 2023 titled Food Safety Management System (FSMS).

The Food safety Authority of Ireland is a statutory body with main function to ensure that food produced, distributed or marketed in Ireland meets the highest standards of food safety and hygiene reasonably available and to ensure that food complies with legal requirements and recognised codes of good practice.

Food legislation is enforced on behalf of the FSAI by a network of official agencies working under service contract to the FSAI.

 

Enforcement of Food Safety Standards

The Food Safety Authority of Ireland Act, 1998 contains enforcement provisions which are in addition to the powers to prosecute and other provisions on specific pieces of food legislation. The provisions in the FSAI Act provide a means of reacting to and dealing with situations posing a risk to public health.

The Food Safety Authority of Ireland has the power to carry out the following in order to determine compliance with food legislation:

• The inspection, approval, licensing or registration of premises and equipment, including premises or equipment used in connection with the manufacture, processing, disposal, transport and storage of food.
• The inspection, sampling, and analysis of food and food including food ingredients.
• The inspection and analysis of food labelling.

In July 2023 the FSAI issued ten Enforcement Orders served on food businesses. Commenting, Dr Pamela Byrne, Chief Executive, FSAI, said that while the majority of food businesses adhere to food safety regulations, it is clear that some businesses are not fully compliant. Dr. Byrne continued ”  …  All food businesses, from the established to the newly opened, must fully adhere with food safety regulations at all times. Enforcement action will be taken for transgressions, in the interest of public health protection.”.

 

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

 

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

 

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

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