The majority of food poisoning outbreaks are caused as a result of human error. Discuss this statement with reference to the following issues: the principle of basic food hygiene
The majority of food poisoning outbreaks are caused as a result of human error. Discuss this statement with reference to the following issues: the principle of basic food hygiene. (12 marks)
Food handlers must receive appropriate supervision and be trained in food hygiene to enable them to handle food safely. The supervisors also must receive adequate training, based on the HACCP principles.
Human error could consist of, personal hygiene, with not washing hands regularly or properly after touching food or going to the toilet therefore cross contamination could be caused. Also using an unclean cloth to clean surfaces. The staff may not wash up or clean as they go, therefore could lead to cross contamination again. They could prevent this by having a cleaning rota and ticking it off after the job is done.
Management could also be an issue, as the suppliers may not be reliable and so packaging may have split, or the transportation isn’t clean, and the food wasn’t kept in the correct temperatures.
Personal hygiene, temperature control, cooking, cleaning, storage and regular checks are all principles of basic food hygiene.
Correct personal hygiene can consist of wearing the correct overalls and having hair tied back and wearing a hair net, having no nail varnish on, no jewellery, sensible food wear, overalls covering all clothing, no buttons on the work cloths as this could cause physical contamination and no pockets on the outside of the overalls. Staff members must also be trained properly to handle food, and also have instructions on how to wash their hands thoroughly and how to clean equipment.
Temperature control is also a principle of basic food hygiene, an ideal temperature for food to be kept in the fridge is at 0-5c. An ideal freezer temperature is -18c. The danger zone is between 8c and 63c, bacteria are most likely to grow as 63c as this is body temperature and has the right conditions for the bacteria to multiply rapidly. At temperatures
Food handlers must receive appropriate supervision and be trained in food hygiene to enable them to handle food safely. The supervisors also must receive adequate training, based on the HACCP principles.
Human error could consist of, personal hygiene, with not washing hands regularly or properly after touching food or going to the toilet therefore cross contamination could be caused. Also using an unclean cloth to clean surfaces. The staff may not wash up or clean as they go, therefore could lead to cross contamination again. They could prevent this by having a cleaning rota and ticking it off after the job is done.
Management could also be an issue, as the suppliers may not be reliable and so packaging may have split, or the transportation isn’t clean, and the food wasn’t kept in the correct temperatures.
Personal hygiene, temperature control, cooking, cleaning, storage and regular checks are all principles of basic food hygiene.
Correct personal hygiene can consist of wearing the correct overalls and having hair tied back and wearing a hair net, having no nail varnish on, no jewellery, sensible food wear, overalls covering all clothing, no buttons on the work cloths as this could cause physical contamination and no pockets on the outside of the overalls. Staff members must also be trained properly to handle food, and also have instructions on how to wash their hands thoroughly and how to clean equipment.
Temperature control is also a principle of basic food hygiene, an ideal temperature for food to be kept in the fridge is at 0-5c. An ideal freezer temperature is -18c. The danger zone is between 8c and 63c, bacteria are most likely to grow as 63c as this is body temperature and has the right conditions for the bacteria to multiply rapidly. At temperatures