History and Background to HACCP

History and background of HACCP is more interesting that one might think it is. Indeed, HACCP is not new food safety system. It has been used in the food manufacturing industry since the 1960s and is widely accepted as the most effective way of preventing foodborne illness. It was conceived in the 1960s, and it was a collaborated effort between the Pillsbury Company, NASA, and the U.S. Army Laboratories with the objective to provide safe food for space expeditions.

 

What is Hazard Analysis and Critical Control Points, or HACCP

Hazard Analysis and Critical Control Points, or HACCP is a systematic preventive approach to food safety. As a matter of fact, it considers biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe. As a result, HACCP designs measures to reduce food risks to a safe level.

 

Short History and Background to HACCP

Space food is a type of food product created and processed for consumption by astronauts in outer space. The food has specific requirements of providing balanced nutrition for individuals working in space. At the same time, it has to be easy and safe to store, prepare and consume in the machinery-filled weightless environments of manned spacecraft.

It is never good to contract food poisoning. Not to mention getting sick in space!

Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently by establishing and auditing safe food production practices.

 

Application of HACCP

HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional “produce and sort” quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. Of course, HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems.

For most of us, term HACCP sounds scary and confusing, ‘What does this all mean?’ we often wonder. In simple terms, HACCP involves controlling the safety of ingredients and supplies coming into food business and what is done with them thereafter.

HACCP involves:

• Identifying what can go wrong.
• Planning to prevent it.
• Making sure we are doing it!

 

Benefits of HACCP

HACCP provides businesses with a cost effective system for control of food safety from ingredients through production, storage and distribution to sale and service to the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems.

The main benefits of HACCP are:

• Saves your business money in the long run.
• Avoids you poisoning your customers.
• Food safety standards increase.
• Ensures you are compliant with the law.
• Food quality standards increase.
• Organises your process to produce safe food.
• Organises your staff promoting teamwork and efficiency.
• Due diligence defence in court.

Since April 1998, food businesses in Ireland have been required by law to have a food safety management system based on the principles of HACCP.

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

How Do You Stop Food Bacteria Growing

How do you stop food bacteria growing is a difficult question. However, the answer is more straightforward than one would think. Bacteria that cause food poisoning grow at temperatures between 5°C and 63°C (the Danger Zone). This is above refrigeration temperatures and below cooking temperatures. Bacteria grow best at warm temperatures, approximately 25°C to 40°C. By adopting proactive safe food handling practices, this problem can be successfully addressed.

 

How Do You Stop Food Bacteria Growing – Basics

The basics of how to do you stop food bacteria growing are very simple. 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. Always follow the manufacturer’s instructions for use on the label.

 

Important Guidelines

The following is a list of guidelines that should always be observed:

• Never leave food out on counter tops at room temperature, more than two hours is too long.
• Food should be kept in a hot or cold display unit and not left sitting on top where customers can contaminate the food by handling or sneezing.
• You should have sufficient space to carry out food preparation safely. There should also be sufficient space for food storage.
• Keep hot food hot!
• Keep cold food cold!
• Never use food past its ‘use-by date’ as it could be unsafe, plus it is illegal to do so. Food can be used after its ‘best-before’ date provided that the food is still in a fully 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.
• Always ensure good stock rotation for all foods whether stored in a hot cabinet, fridge or dry goods store.

 

Common Food Poisoning Bacteria

The most common food poisoning bacteria:

• Salmonella bacteria. Salmonella are most commonly found in poultry but are also found in pig meat and other foods. Salmonella 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.

You can find further useful information on how you can stop the spread of food poisoning bacteria and other food safety relevant information on the FSAI website. In addition, you can learn about safe food handling by completing fully online food safety courses developed by eLearn Safety.

 

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

 

Handling Food Safely

Handling food safely for consumer use is not only a moral obligation – it is a legal one! Each year thousands of people get seriously ill due to food poisoning. Some of these people may die. Those most at risk include the very young, the elderly, people who are already ill and pregnant women.

The spread of food poisoning bacteria can be prevented by good food handling practices and by maintaining good personal hygiene.

 

Handling Food Safely Examples

These are some of the examples of handling food safely:

• Never allow raw food to come into contact with cooked or ready-to-eat foods.
• Store raw foods separately from cooked and ready-to-eat foods.
• Alternatively, store raw food on the bottom shelf in the fridge and store cooked and ready-to-eat food on the top shelves.
• Keep food covered or store it in sealed food containers.
• Wash your hands between handling raw and cooked and/or ready-to-eat foods.
• Use separate work areas, utensils and equipment for preparing raw and cooked/ ready-to-eat foods. If this is not possible, clean and disinfect utensils and work surfaces carefully between these tasks.
• Ensure that your service cloth is kept clean and is replaced frequently.

 

Examples of Good Personal Hygiene

Good personal hygiene is one of the most important principles of handling food safely. These are some of the examples of good personal hygiene:

• Wash hands regularly!
• Did we mention Wash Your Hands regularly!
• Wash your hands thoroughly using hot water and liquid soap:

• • Before starting work.
  • Before handling cooked and/or ready-to-eat food.
  • Before using disposable gloves.
  • After handling raw food.
  • After using the toilet.
  • After handling rubbish.
  • After smoking.
  • After touching your hair or face, sneezing, coughing and using a handkerchief.
  • After performing routine cleaning tasks.

You can watch Hand Washing in the Hospitality video HERE.

 

General Handling Food Safely Advice

The following is general advice on handling food safely:

Be clean and tidy

• Be clean and tidy and wear clean protective clothing such as an apron or overall when handling or serving food.
• Keep hair clean and covered under a cap or hairnet. Long hair must be tied up.
• Keep nails clean and short.
• Don’t wear strong perfume, nail varnish or excessive make-up.
• Restrict your jewellery to a plain wedding band and small earrings.

Treat food with care

• Do not handle food unnecessarily.
  • use tongs where possible.
• Do not pick your nose, lick your fingers, taste food with your fingers, eat, chew gum, cough or sneeze near food that you are preparing or serving.
• Cover cuts and sores with a blue waterproof dressing.
• Inform your immediate supervisor if you have diarrhoea or an upset stomach. If you are ill you should not prepare or handle food but may perform alternative duties until the illness has passed.

 

Food Safety Training

It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity.

For this reason and to learn more about food poisoning and how to prevent it, the eLearn Safety has developed fully online food safety courses. These courses are designed to introduce participants to food safety and hygiene issues. In addition, all courses are based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training at appropriate level.

Afterwards, on completion of any of our food safety training courses, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices at appropriate level.

Likewise, you can find further useful information on how you can stop the spread of food poisoning bacteria and other food safety relevant information on the FSAI website.

 

Consequences of Poor Food Handling

According to the BBC some 113 people have become ill with E. coli in recent weeks in the UK. Experts believe it is most likely linked to a nationally distributed food item. According to the UKHSA the location of reported cases is as follows:

• 81 in England.
• 18 in Wales.
• 13 in Scotland.
• 1 in Northern Ireland (for this case, evidence suggests that they acquired their infection while visiting England).

At the same time, in Ireland the Food Safety Authority of Ireland (FSAI) today reported that nine Enforcement Orders were served on food businesses during the month of May for breaches of food safety legislation.

Some of the reasons for the Enforcement Orders in May include: evidence of rodent infestation, including dead rodents in multiple areas, including under a fridge and under shelves on the shop floor; raw fish defrosting at room temperature in a dirty container on the floor of the kitchen area; accumulation of dirt, cobwebs and dead insects on floors; inadequate cleaning and a build-up of waste stored in a room next to toilets with foul odour and flies present; no hot water, soap or paper towels available at the wash hand basin in the staff toilet; absence of an adequate food safety culture particularly regarding training of staff.

 

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

Causes of Food Poisoning

Whilst Easter can be a truly enjoyable and joyous occasion, at the same time it can easily  turn sour due to various causes of food poisoning.

 

Bacterial Causes of Food Poisoning

While viruses cause some food poisoning cases, most result from bacterial contamination. Bacteria are tiny living structures that can only be seen with a microscope. Most bacteria are harmless but some can cause disease. If present in food, some of these disease-causing bacteria can cause food poisoning.

Where are these bacteria found and how do they get onto food? They are found everywhere; in soil and water as well as on people, animals and food.

Raw products, especially raw meats, poultry and fish, may contain dangerous bacteria. Bacteria on raw foods may then be transferred onto other food such as cooked or ready-to-eat foods during food preparation or storage. This is called cross-contamination.

People carry bacteria on and in their bodies, on their hands, face, nose and in their stomachs. Food handlers can transfer bacteria onto food if they don’t wash their hands after using the toilet or if they touch their faces or hair while preparing the food. Customers, like food handlers, can contaminate food by sneezing or touching food on display.

Pests such as insects, pets, birds and rodents can all carry bacteria and may contaminate any food they touch.

Dirty food premises harbour bacteria on dirt and food particles which can contaminate the food being prepared.

 

Cross-Contamination as a Cause of Food Poisoning

Cross-contamination – Food handlers who handle food incorrectly during preparation can spread bacteria and contaminate food directly by:

• Letting raw food touch cooked or ready-to-eat food.
• Letting blood or juices from raw food drip onto other food.

Food handlers may also spread bacteria and contaminate food indirectly by:

• Handling cooked or ready-to-eat food immediately after handling raw food, without washing hands.
• Using equipment such as knives, kitchen utensils and chopping boards for the preparation of cooked and ready-to-eat foods after preparing raw food, without cleaning the equipment.
• Placing cooked or ready-to-eat food on counter tops where raw food has been, without cleaning and disinfecting the work surface.
• Using the same dish cloth for different work surfaces or using dirty cloths.

You can find further useful information on preventing food poisoning and other food safety relevant information on the FSAI and SafeFood websites.

 

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

Cleaning and Food Safety

Cleaning and food safety are inseparable terms. A clean kitchen is one that has been thoroughly cleaned to prevent the contamination of food by living and non-living contaminants. Cleaning safely does not mean cleaning areas and surfaces you can see only. Cleaning safely means cleaning in places you cannot see.

 

Priority Cleaning and Food Safety

High priority cleaning should be given to items that are frequently touched. Examples include water taps, door handles, light switches, etc. These should be cleaned more than once a day to prevent contamination and should be cleaned and allowed to dry naturally after every shift. Allowing items to dry naturally removes the chance of contamination by using towels.

A kitchen must be properly cleaned and sanitised. It is of utmost importance to follow the guides and instructions provided with the cleaning agents to prevent chemical contamination of food.

 

Cleaning Plan

The following six-point cleaning plan is one example of achieving cleaning and food safety:

1. Pre-clean. Remove all debris and loose dirt (e.g., sweep floors, wipe work surfaces).
2. Main Clean. Remove grease and waste using detergent and appropriate cleaning materials with hot water.
3. Rinse. Remove detergent.
4. Disinfect. Use the appropriate agent. Always follow manufacturers instructions.
5. Final Rinse. Use potable water to remove all traces of disinfectant.
6. Dry. Air dry or use disposable towels to avoid the chance of contamination by reusable towels.

All kitchen work areas should be cleaned after each task.

You can find out all about essential food safety in eLearn Safety fully online food safety course Food Safety (HACCP) Level 1 which is based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training Level 1.

There are many additional resources available online that look into great detail of cleaning and food safety. For example SafeFood has plenty of very useful information on their website page titled Kitchen hygiene and food safety.

 

General Advices on Cleaning and Food Safety

To keep the kitchen clean, always ensure the following:

• Always clean as you work.
• Make sure that your work area is cleaned and disinfected after each task and that all waste is cleared away.
• Ensure your work space is as clean and uncluttered as possible as otherwise this could lead to cross-contamination and is a hazard.
• Try to leave tasks such as the preparation of raw meat until last. Always clean and disinfect  thoroughly the work area immediately after preparing or handling raw meat.

Never store chemicals in the same area as food. If food gets contaminated, it can seriously harm all that consume contaminated food.

 

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

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 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