Mersey Care NHS Trust Food Safety Awareness Training

1. Mersey Care NHS Trust Food Safety Awareness Training

2. Objectives 1. Understand the importance of food safety.2. Explain and understand how to prevent contamination.3. Describe and apply temperature control requirements for chilled, frozen and cooked food.4. Explain and apply your role in safe food service.

3. FOOD POISON DEATHS PROBE MAY REVEAL NHS FLAWS The Sunday Times (London) 24 February 1985 By Brian DeerOutbreak of food poisoning at the Stanley Royd hospital, where 19 elderly patients died and another 300 patients and staff were taken ill.

4. E.coli: A potentially fatal bug In the worst recorded outbreak, 21 people died in Scotland after attending a church lunch in Wishaw, Lanarkshire, in 1996.

5. “Mamma, I'm dying”: Chilling words of the boy, five, killed by E.coli in his school dinner. 2005

6. Food poisoning Caused by eating contaminated food containing harmful bacteria. Symptoms of food poisoning • nausea • abdominal pain • diarrhoea • vomiting

7. Contamination • When something harmful or offensive ends up in food. • Three main types of hazard that can cause injury or Illness • Physical • Chemical • Biological

8. Hazard spotting

9. Preventing physical contamination Make sure that nothing can fall into food while it is being prepared, served or displayed

10. Preventing chemical contamination Follow instructions when handling food and cleaning products

11. Preventing biological contamination • Keep raw foods away from ready-to-eat foods • Cleaning & protective clothing • Tell your supervisor if you have any illness • Temperature control and storage.

12. Cross-contamination When bacteria from one place are transferred to another by someone or something

13. Cleaning • You must be clean and tidy when you work with food • Wash your hands regularly • before you start work • before you handle any food • between tasks • after you use the toilet Cleaning Schedules What needs to be cleaned, when and how it should be done, and who will do it

14. Cleaning The process of making something free from dirt, grease and contamination Detergent Removes dirt and dissolves grease, but does not remove many bacteria Disinfectant Reduces bacteria to a safe level Sanitizer Does both Use the right cloth for the right job, so that you do not spread bacteria Blue – General areas Green – Kitchen Red – Bathroom, toilets & shower rooms

15. Reporting illnesses You must not work with food if you have food poisoning or any other illness with similar symptoms, as you may contaminate food We all have bacteria on our bodies and these can be spread by a skin condition or an infectious illness You must tell your supervisor if you, or anyone you have recently been in contact with, has food poisoning or any of the above symptoms

16. Food pests • animals or insects that contaminate or damage food • rodents (mice and rats), birds and insects (such as flies, ants and cockroaches) Tell your supervisor if you see any signs of food pests at your workplace

17. Temperature control To prevent bacteria from multiplying and, therefore, reduce the risk of food poisoning • Fridge +1°C to + 8°C (best practice +5°C) Will slow the multiplication of bacteria • Freezer -18°C Will prevent multiplication of bacteria • Cooking >75° C / Hot holding +63°C Kills bacteria

18. Stock rotation • Always use Food in correct date order • Always follow manufacturers Instructions • Always observe “Use by” dates

19. Let`s fill a fridge

20. Your role in food safety Everyone who works with food has a duty to make sure it is safe and does not cause harm or injury to the consumer Tell your supervisor if you have any concerns or are unsure how to carry out a task safely Punishments under Food Safety Legislation 6 Months in Prison Unlimited Fine

21. What was the punishment for this? Hovis Best of Both Premier Foods fined £5500 with £11109 costs

22. Food Safety What are the three types of contamination to food? 100 000 points A. Physical, Biological and material B. Chemical, biological and bacteria C. Physical, chemical and biological D.Biological, chemical and cleaning materials

23. Food Safety What are the three types of contamination to food? 100 000 points A. Physical, Biological and material C. Physical, chemical and biological

24. Food Safety What are the three types of contamination to food? 100 000 points C. Physical, chemical and biological

25. Food Safety Which of the following is true? 250 000 points A. Fridge temperatures +1 ºC to +8 ºC and recorded twice daily B. Fridge temperatures +1 ºCto +4 ºC and recorded when we have time C. Fridge temperatures +1 ºC and +12 ºC and recorded twice daily D.Fridge temperatures +1 ºC and +8 ºC and recorded weekly

26. Food Safety Which of the following is true? 250 000 points A. Fridge temperatures +1 ºC to +8 ºC and recorded twice daily D. Fridge temperatures +1 ºC and +8 ºC and recorded weekly

27. Food Safety Which of the following is true? 250 000 points A. Fridge temperatures +1 ºC to +8 ºC and recorded twice daily

28. Food Safety Which of the following statements is not true? 500 000 points A. Hot food from service must be discarded after the meal service B. Hot food must only be served at +63 ºC or above D. Hot food can be kept for a patient on the kitchen table if they sleep through service and reheated in the microwave C. The temperature of hot food at service must be recorded

29. Food Safety Which of the following statements is not true? 500 000 points B. Hot food must only be served at +63 ºC or above D. Hot food can be kept for a patient on the kitchen table if they sleep through service and reheated in the microwave

30. Food Safety Which of the following statements is not true? 500 000 points D. Hot food can be kept for a patient on the kitchen table if they sleep through service and reheated in the microwave

31. Food Safety Who is responsible for ensuring food is safe in Mersey Care? 1000 000 points A. The Head of Catering only B. Clinical Business Unit Directors only C. All Mersey Care employees. D. The Chefs in the kitchens only

32. Food Safety Who is responsible for ensuring food is safe in Mersey Care? 1000 000 points A. The Head of Catering only C. All Mersey Care employees.

33. Food Safety Who is responsible for ensuring food is safe in Mersey Care? 1000 000 points C. All Mersey Care employees.

34. Over 400 people have been affected by food poisoning since this presentation began. Think safe, Work safe,Eat safeThank you