Kirklees Environmental Health Food Safety Team Vicki Stratford Senior E.H.O.

1. Kirklees Environmental Health Food Safety TeamVicki StratfordSenior E.H.O.

2. Food safety presentation • The role of Kirklees Food Safety Team • Food safety in care homes

3. Role of Kirklees Council Food Safety Team PRO-ACTIVE • Aim to raise awareness of good food hygiene • Improve standards & compliance in food businesses REACTIVE • Infectious diseases – sporadic cases & outbreaks • Aim to prevent/limit the spread of infection & prevent reoccurrence

4. Managing food safety Managing your business effectively is essential for food safety

5. Good food hygiene • Cross contamination • Cleaning • Cooking • Chilling

6. Cross contamination Cross contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food (raw meat/poultry), surfaces, cleaning cloths, hands or equipment Food should also be protected from - physical contamination & - chemical contamination

7. Protective clothing & personal hygiene Kitchens in care homes: • anybody entering the kitchen should wear suitable over-clothing, which may include a white coat & hat • staff who leave the kitchen to undertake other duties should remove their protective clothing before leaving the kitchen • no jewellery, perfume or heavy make up to be worn whilst working with food • nails should be kept short & clean & no false nails or nail polish to be worn

8. Food safety during outbreaks Staff may undertake caring / domestic / laundry duties before then going on to serve food to clients. In between they may have changed a tabard or put on plastic apron combined with effective handwashing This is an acceptable practice, however in an outbreak situation with D & V, this practice is strongly discouraged. A risk assessment should be carried out & additional precautions put into practice to minimise increased hazards

9. Cleaning Effective cleaning is essential to get rid of harmful bacteria on hands, equipment & surfaces & to stop them spreading to food

10. Cleaning terms Detergent – a chemical used to remove dirt, grease & food particles. Does NOT kill bacteria Disinfectant - a chemical used to reduce bacteria to a safe level Sanitiser – a combined detergent & disinfectant

11. Cooking It is essential to cook food properly to kill any harmful bacteria. If it is not cooked properly, it might not be safe for your customers to eat

12. 70 60 STOP KEEP OUT 50 40 30 STOP KEEP OUT 20 10 0 Germometer 100°C Dead(No Growth). Boiling Water 75°C Cooking Temperature above Too Hot(Start to die) Hot HoldingTemperature above 63°C DANGERZONE BINARYFISSION RAPIDGROWTH 37°C Multiply 5°C Refrigerator Temperature Sleepy 1-4°C -18°C Freezer Temperature Asleep(No Growth)

13. Chilling Chilling food properly helps to stop harmful bacteria from growing

14. What will an Officer expect on a routine food hygiene inspection? They will check: • You have a suitable food safety management system in place • The standards of cleanliness & food safety • The condition & structure of your food business • Confidence in management • All food handlers are suitably trained, instructed & supervised in food hygiene

15. Recognises a food business for providing healthy food options; can achieve at a bronze, silver and gold level. • Your business will need 3 stars or more on Food Hygiene Rating Scheme to apply for the Healthy Choice Award • Currently there are approximately 500 food businesses in Kirklees with the award • It is open to all those providing/selling food eg. Schools, Cafes, Sandwich Shops, Restaurants, Pubs, Clubs, Play Groups, Residential Homes, Take-away’s etc