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   TO COOKY HYGIENE

Get A Basic Hygiene Certificate  

     To find out, how to gain a, Basic hygiene certificate, which will last 3 years, to work, in any catering establishment, in the United Kingdom, go to the bottom of this section



Take The Fear Out Of The Kitchen 


www.Cookypuppy.com                             Free Healthy cookery classes, Basic Hygiene Langworthy Cornerstone,Salford,Manchester,England,UK, Tel 01612124400 The Cooky Chef







              

                Hygiene is a vast area, in the catering industry. In this section I will be getting right into the real problems of poor hygiene. I will be explaining various types of bacteria and the things they come from, and the damage and harm pests can cause. I will also go into detail about the benefits of good hygiene practices. If you follow the basic principles of compliance with the law you should not go far wrong. Of course in many countries English laws do not apply, but the general principles of food safety and food hygiene principles and personal hygiene principles are the same all over the world. Taking some of the free information from a 28 year span of experience of both teaching and working in the catering industry at all levels, you would be mad to ignore this section.





Be Happy Be Hygienic






Thank you for coming onto cooky hygiene and why not visit the cooky chat link, with any problems you have had with pests or poor hygiene.

            

                Food Safety Hazards


    Food hazards are anything that could cause harm to people cosuming the food getting illnesses or discomfort. There are many different types of hazard as this section will explain. There are many stages that these hazards can happen in from being grown, transported, stored, cooked or served. For the person who is handling the food, it is your responsibility to take some notes from this section. It is crucial to prevent contamination and hopefully this information will help you.After all you do not want any symtoms such as nausea and vomiting, diarrhoea and abdominal pain
These are microbiological, physical, chemical and allergenic. So lets take a look at these hazards

 




                 Physical Hazards



    Right lets take a look at physical hazards. These hazards are different because you can see them, examples are : 
A)     Pieces of machinery - nuts, bolts, washers etc 
B)    Hairs, finger nails, etc  
C)   Glass, stones, wood, cardboard, 
D)    Chemicals, droppings, soil


    These are just some examples of physical hazards you may get  food, but really the list is endless these are common ones. Remember the saying waiter there is a fly in my soup, well that is a physical hazard too.





       Controlling the Physical hazards
 
        

       Always try and use approved suppliers, make sure staff are properly trained, have good pest controls,avoid using wood in the kitchen, maintain all equipment, have a breakage policy.

           Chemical Hazards

          Chemical hazards can come from many different routes. Detergents are a common type, washing up liquid not being rinsed off plates properly. People also bleach cups etc to get stains off and may not rinse them properly. Also garden sprays and chemicals must never come in contact with food. Keep it covered and make sure there are no windows open. Wash all food items properly as chemicals may have been sprayed onto the fruit and vegetables before you get them. Also do not use hairsprays etc near food. 


              Controls of Chemicals


          Always store chemicals in a locked cupboard away from food items. Make sure all the containers are properly marked and not leaking. Never store chemicals in old food or drink containers.

   ALLERGENS AND TOLERANCES


              An allergen is a food or ingredient that is perfectly safe for most peopl to eat, but causes an allergic reaction in particular individuals who cannot touch or eat certain foods.
      Allergens are often proteins like peanuts, seeds, cereal, items containing gluten like flour, milk, cheese etc   When people who are allergic to these substances have them they can become very ill,severe cases will result in an anaphylactic shock. Good controls will mean labelling everything that contains these things, notices, not using the same utensils or equipment unless thoroughly cleaned and good menu description. This meal contains peanuts for example.

        Cross contamination


                 Is normally a cross over from raw to cooked foods. Examples of these are using the same board and knife for raw and cooked food without thoroughly washing them. Other examples are wiping tables with dirty or bloody cloths that you may be preparing sandwiches on for example. Another might be raw meat in a fridge on a shelf above some cream cakes and the blood has dripped onto them. These are some examples, but your hands are often the most obvious, for things like going to the toilet, touching your nose , mouth, wounds, soiled clothing, touching someone ill, cleaning, touching hair, waste or raw meats etc, well you get the idea of how important kitchen hygiene is. So wash your hands thoroughly, at all times, to prevent spreading bacteria. Most people have carried food poisoning bacteria at one time or another. You may be prosecuted if you do not follow hygiene laws so it is all very important. 

 






          Food Poisoning And Food Bourne Illnesses.




     A food bourne illness is caused by micro organisms carried by food or water. Contamination by a few of these microbes may cause a food bourne illness. So food must come from reputable suppliers and food handlers must prevent contamination. Some of these bacteria food bourne illnesses include :


   1) Campylobacter - A common cause of all bacterial illnesses from food.comes from animals, sewage, and untreated water. Linked to raw meat, poultry, untreated water, milk. Symptoms include Diarrhoea, bloody abdominal pain, nausea and fever.
    
   2) Escherichia coli 0157 (Ecoli) comes from human and animal gut, sewage, and raw meat. Linked to beef mainly minced, other meats, raw milk and untreated water. Symptoms include Abdominal pain, fever, diarrhoea, vomiting, kidney damage or failure.
   
   3) Listeria - comes from soil, water, sewage and people. Linked to soft cheese, cheese made from pasteurized milk, salad vegatables and pate.the symptoms are flu like.

   4) The bacteria that caused typhoid and dysentery others include viruses such as hepatitis and norovirus and parasites such as tapeworms.

    5) Shigella (Bacillary Dysentery) - comes from people and linked to water, milk, salad and vegetables.The symptoms are diarrhoea, sometimes bloody fever, abdominal pain and vomiting.

     Food Poisoning bacteria

  


   1) Salmonella comes from human and animal guts, and sewage. This is linked to raw meat poultry eggs and milk. Symptoms are abdominal pain, diarrhoea, vomiting and fever.



     2) Staphylococcus Aureus comes from the skin, eyes,nose, mouth, cuts, boils,and raw milk. It is linked to cold meats and dairy products and anything touched by hand. Symtoms include abdominal pain or cramp, vomiting and low temperature.



     3) Clostridium Perfringens is linked to animal and human excreta, soil, dust, insects and raw meat. Linked to cooked meat and poultry. Symptoms include abdominal pain and diarrhoea.



     4) Clostridium Botulinum comes from soil and water. linked to fish ,meat, vegetables, canned fish corned beef, hazelnut puree. Symptoms include difficulties in breathing, swallowing and paralysis.



      5) Bacillus Cereus  found in cereals soil and dust. Linked to cereals especially rice. Symptoms include abdominal pain, diarrhoea and vomiting.

  Controlling Microbiological hazards




1) Always keep high standards of personal hygiene with good practices and keep food covered, minimise handling.


2 )Good cleaning and disinfecting, clean cloths.


3) Keep ready to eat foods stored properly and away from hazards.


4) Have suitable, well designed, equipment and utensils.


5) Good storage of food and effective waste removal.


6) Good pest control.


7) Separate raw and cooked food, in storage, preparation, distribution and serving, Thaw frozen food out over night in a container in the fridge.

          Free Healthy cookery classes, Basic Hygiene Langworthy Cornerstone,Salford,Manchester,England,UK, Tel 01612124400 The Cooky Chef


            The Danger Zone


             Food needs to be kept out of the danger zone and stored as quickly as possible. The danger zone is the temperature between 5 degrees centigrade and 63 degrees centigrade, this is when the food is most at risk.  It is recommended that you cook food above 75 degrees centigrade, that will normally destroy most of the bacteria.

DANGER ZONE THERMOMETER

          Personal Hygiene 

    

                Before going into the kitchen you must do these things :    

    


 1) Put on clean protective clothing, and ideally a hat, no loose hair.    

    

 2) Remove all jewellery, including watches and nail varnish.  

      

 3) Wash your hands properly including your nails.     

   

 4) Any illness, cut, sickness report to your superviser before you start work.         


 5) Make sure any cuts are covered with an appropriate blue plaster.   

     

 6) Do not smoke in the kitchen, scratch your head, touch your mouth or nose, chew gum, handle foods unnecessarily, wear aftershave, blow onto plates, glasses etc.    

      

 7) Always wear sensible shoes, remove protective clothing when going to the toilet, Turn away from food when you cough or sneeze, use clean tissue to blow your nose and wash your hands properly. 

        Cleaning In Catering


 1) Detergent - A chemical used to remove grease and dirt.   
  
 2) Disinfectant - A chemical that reduces bacteria to a safe level - heat can do this also.    
               
 3) sanitizer - A combined detergent and disinfectant.     
    
 4)Cleaning - Removal of dirt, grease soil etc   


          Cleaning is very important because you do not want to lose customers, attract pests and allow the workplace to become dirty and not comply with the law.  When cleaning you must always do these things - Follow the cleaning plan or instructions, Start at the top and work your way down, remove or cover food, use correct cleaning equipment, clean handles, change water regular, report damaged equipment, spilled chemicals, lack of protective equipment, empty waste bins.


                 Follow this sense of order cleaning work surfaces. 

  1)Pre-clean. 

  2)Main clean. 

  3)Rinse. 

  4)Drying.

Do not do these things - Use handwash sinks for washing up, mix any chemicals, play with chemicals or cleaning equipment, use food containers for chemicals, use wc cleaning equipment for kitchens. After cleaning, clean the equipment and leave it to dry. Throw your disposable cloths away and wash your hands.


             Clean As You Go

       

                   Pests


        Common pests in kitchens include - rats, mice, flies, cockroaches, wasps, ants, pigeons, sparrows, dogs,and cats.To prevent an infestation you must report any damage to the building to your supervisor,always check incoming packagings, clear away any food spillages, keep food covered, keep windows and doors closed, Keep lids on all bins and empty regular,store food in containers with lids off the floor, check stock regular. 


                      Signs of pest activity will include - 


         Droppings, damage, gnawing marks, spillages in bags and sacks, unusual smells,   loss of small amounts of food, footprints. These are some of the signs that are common in most countries. Generally animals need to eat and where the food is available they will try and find it.It often includes your own pets which of course we do not see as a pest, but they will look for the food also. So why is important to keep pests out of food premises, these are the reasons -   
 


 1)To prevent wastage   

 2)To prevent the spread of disease, being bitten etc   

 3)To prevent damage to the building, leaks and fires.   

 4)To comply with the law   

 5) To prevent loss of customers,and loss of staff bitten or stung.

                   Food Storage

  
 Delivery 


          When receiving deliveries always check the packaging for signs of pests. It is also important to check that the food is in date and at the correct temperatures i.e. - frozen -18 to -21oC, chilled 1oC - 8oC but ideally around 3oc and that tins are not dented or blown or boxes or packagings not damaged. When you have made all these checks try and put the food away within 15 minutes.
           Keep the food away from walls and off the floor. Use the old stock first and put the new items at the back and older to the front. Do not use any food from damaged or rusty tins or containers.Always if you work in the industry report any problems to your supervisor.
           Never put hot food in the fridge, try and store high risk foods at the top of the fridge, Keep all of your food covered,Do not store cans in the refrigerator, never leave the door open and do not overload it.
           When preparing the food keep the food in the danger zone minimum, use disposable cloths and clean thoroughly, cover the food. The storage of all food items is very important. Keeping food stored correctly will not only comply with the law, but will keep it safe and keep your business or kitchen hygienic, safe and pest free.  High risk foods - These are often perishable foods that have a short shelf life.They are generally refrigerated and have use by dates, these are normally checked daily. It is illegal to alter this date or sell the food after this date. It is generally things like cooked meats, milk, cheese, ready meals, shellfish etc

          Low risk foods - These are foods which bacteria do not thrive on so they are given a best before date. It means that the food is best eaten before that date,but it is not illegal to sell it after that date. Foods out of date are normally disposed of.  

         Working with hot food : Make sure all food is cooked to above 75oC and if serving try and maintain the temperature above 63oC. You can only reheat food once. Try and use a probe if you are unsure of temperatures, but never use a probe for raw items and put it straight into cooked as it will contaminate the products.
         When serving the food must be hot or cold, with the service being as quick as possible. Good hygiene practices must be adhered to.

      
         Food Safety Law


           It is important for all people to understand this. In England the 1990 Food Safety Act deals with the standards. The Food Hygiene Regulations 2006 deal with the standards in England, Wales, Scotland and Northern Ireland. Also regulation (EC) No.853/2004 on the hygiene of foodstuffs deals with hygiene standards of food premises, food equipment and food handlers including training requirements.
           Due Dilligence (the caterer has a duty of care to themselves and others) is where in the event of prosecution the caterer has taken all reasonable care of committing any offence. Many records are important to support this such as temperature sheets/logs, cleaning rotas, delivery logs etc.
           The law (legislation) requires that all food businesses work on the H.A.C.C.P. hazard analysis critical control points,system which is a recording system that could identift any potential hazards, or any thing that could cause harm preparing, cooking and serving food. Failure to do this could result in loss of business,choking etc.Controls must be monitored so that corrective action can be put into place if something goes wrong. Ideally the H.A.C.C.P. system must be audited once a year to check any complaints and see if the system is working. There are other types of food safety management systems such as safer. food ,cooksafe, assured safe catering etc. Which ever system is used adequate supervision, training and good control measures will all help keep the business safe, as food safety protects everyone. If you are just working in your kitchen home all the basic principles will still apply but you will not keep the H.A.C.C.P. records.

            
Free Healthy cookery classes, Basic Hygiene Langworthy Cornerstone,Salford,Manchester,England,UK, Tel 01612124400 The Cooky Chef

                 Revision  For Test




 1) Chemicals must be stored away from
   foods
   2) If you see insects in the kitchen, report it to your supervisor or boss.
    3) Remove waste and rubbish, as often as possible.
     4) Toxins are known as poisons.
     5) Salmonella is often passed on by a carrier.
     6) The danger zone temperature is 5 degrees centigrade to 63 degrees centigrade.
      7) A sanitiser is a mix of detergent and disinfectant.
       8) Bacteria grows fastest in the danger zone 5 - 63 degrees centigrade.
        9) Good hygiene may result more business and fewer complaints.
        10) Disinfectant reduces bacteria to a safe level.
        11) A freezer operates at - 18 to - 21 degrees centigrade.
         12) The holding temperature of food is 63 degrees centigrade.
          13) Chilled food must be stored below 8 degrees centigrade in the refrigerator at 1 - 8 degrees centigrade.
          14) If you have an illness or sickness, you must report it to your supervisor and not handle food.
          15) Physical hazards are the ones you can see, such as - hairs, finger nails, nuts, bolts, paper clips etc.
           16) Food held at the wrong temperature would allow bacteria to grow so it would be a microbiological hazard.
           17) Indirect contamination could happen if a knife or probe etc is put in raw meat and then cooked meat.
           18) You can contaminate food with staphylococcus, by touching cuts, sores, boils, nose, mouth, eyes, sneezing, coughing, etc.
                   19) A hygiene improvement notice can be served, by an environmental health practitioner (E.H.P) if equipment, premises or practices could result in food poisoning.
            20) A chemical hazard is where food may be contaminated with chemicals, usually washing up liquid, bleach, sprays, etc.
             21) Food preparation tables should be non - toxic, cleanable and non - absorbent.
             22) Pests will be attracted to the kitchen if bins are left open, spillages are not cleared up and food waste is not removed.
             23) Bacteria needs food, warmth, moisture and oxygen to grow.
             24) The cooking temperature is 75 degrees centigrade. The food needs to be this or over to be outside the critical limit.
             25) Direct contamination is when blood drips onto cakes in the fridge for example. Or if you have handled raw meat and then cooked. Indirect is usually when you use knives, probes etc to cross contaminate.
            26) A detergent removes grease and dirt.
            27) Walls to floors in kitchens, should be rounded.
            28) H.A.C.C.P. means Hazard Analysis Critical Control Points.
            30) Monitoring is a procedure of taking many temperatures of the same things throughout the day.
            31) Good hygiene can result in safer jobs, less waste, safe food and less chance of pests.
            32) Bacteria doubles by binary fission every 10 - 15 minutes, so 1 becomes 2, then 2 becomes 4, 4 becomes 8 and so on.
             33) Proteins above 8 degrees centigrade, will be in the danger zone, so bacteria will grow quickly.
             34) High risk foods are usually proteins such as - milk, eggs, cheese, raw meat, cooked meat, ready meals.
             35) Low risk foods are foods such as - pickles, food in brine, coffee, sugar, rice, pasta, dried grains, cereals and tinned foods.
              36) Microbiological hazards are bacteria which could contaminate food by sneezing, jewellery, pests etc.
               37) To reduce cross contamination, raw and cooked meats and foods are better separate in colour coded containers, the staff need to be trained.
               38) If you find damaged tins or packaging, report it to your supervisor.
               39) When cleaning equipment, you need to be able to get around it. You need to be trained what chemicals to use and how with protective equipment.
               40)Before going in the kitchen you first put on your hairnet, then your hat and then your white coat.
               41) The critical limit for cooking is 75 degrees centigrade. This needs to be achieved.
               42) Signs of pests may include gnawing, droppings, damage.
               43) Cleaning schedules need to be followed so that staff can see what has to be cleaned, when, by who, how it will be done and with what.
               44) A carrier of food poisoning does not always know they have it.
               45) A hazard is anything which has the potential to cause harm. The risk is the likelihood of it happening.
               46) A pathogen is a micro - organism which can cause illness.
                47) Campylobacter is often spread by touching raw chicken etc, then touching door handles, worktops etc without washing hands.
                 48) Mould is a micro - organism which can cause food spoilage and food poisoning.
                 49) A spore is produced by some micro - organisms, to enable them to survive adverse conditions.
                  50) Listeria is a bacteria which can be found in (foodbourne) soft cheeses, pate, etc which is why pregnant women are advised not to have these. The other type is airbourne, which is where bacteria has come into the food through the air.

    Fancy working in a restaurant,cafe,chip shop,canteen,hotel kitchen,catering van,buffets,banquets,or for yourself doing something with food,maybe voluntary work.
    The Basic Hygiene Certificate Level 2 is Free at Langworthy Cornerstone linked to The Cooky Chefs Basic Cookery Course, Langworthy Cornerstone,Salford,Manchester,England,UK, Tel 01612124400  It is very important and you need it to be a food handler.Even if you have it,it only lasts 3 years until you have to renew it.

                          
                  How it works

      1)  Study all of the information on this link,make notes if you have to, and learn it.
      2)  When you have done this and decided how many learners you want to do the Basic Hygiene certificate and you are happy, contact me
            send me an email  or   gmail

       Email = cookypuppy@gmail.com
                         
       Gmail = robert.balazs0@gmail.com
                       Call to discuss it further 07593166457

        3)  You will send me a payment by paypal,cheque or direct transfer, for the sum of £35.00
 just 1 payment per person.

        4)   This is cheap by comparison to many other learning providers, please check and you will be happy. Usual cost would be a days training at £25.00 - £40.00 per hour.
 
         5)   You will receive a booklet and test paper to see if you have learned information on the website and booklet.

          6)   I will mark this test paper with your details and check this and keep it, as an invigilator, qualified assessor and qualified teacher, member of the institute for learning, you are in good hands. 

           7)  This is not your exam paper, it is a little test, so don't be nervous,it's ok. You can ask me questions on cooky chat or email,if you are unsure of anything.  

           8)  Within a few weeks after the test paper, you will receive an exam paper. This has given you time for further learning. This will be sent back to me when completed, we will remain in contact to do this. You should be free from distractions and all details, should be completed clearly. Do not talk to other candidates or refer to materials, when doing the exam. Tick only one answer, if a mistake is made, clearly, cross it out and then tick the correct answer. You have 45 minutes to complete it. Failure to observe the guidelines, may result in the qualification being disqualified. You can do this on your own, or under supervision in a workplace or classroom.


            9)  The examination will be marked by another professional body and kept on file, so I am not seen to be cheating.  Then a few weeks later you will receive an approved certificate, if you have passed. If not I will contact you or you will contact me via email. My pass rate is 99%, so don't worry, if you are the one percent, you might need some extra help. By failing, you can do the examination again, no problem.

           10)  That is about it really, so about your certificate. Well it is approved by the environmental health, C.P.D accredited and will last 3 years for working in catering in the U.K.      So what are you waiting for it is easy, make the first move, for a career in catering. It is a small price to pay when you could get work with it.

  So what next?  Why not get the Basic Health And Safety Certificate by going onto the health and safety link.

                THANKYOU


         
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 Please look out for the great cooky tips book and Basic level 1 Dvd and book which is a good way to start learning how to cook



                 Free Healthy cookery classes, Basic Hygiene Langworthy Cornerstone,Salford,Manchester,England,UK, Tel 01612124400 The Cooky Chef