Stepping into Management Knowledge

Food Safety Training

3.18

HOW TO PREPARE FOOD SAFELY

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers understand how to prepare food safely.

TRAINING AIDS:  Safety Policy Ref. 7.34 Preparation-Contamination Risks  Cook Book  Colour coded equipment poster

TRAINING METHOD: This exercise is run as a question and answer session. Discuss correct answers with the group.

ASK QUESTIONS TO GROUP: What are the causes of food poisoning and food related illnesses? CONFIRM CORRECT ANSWER: You may get a large list of reasons from the group, but try and draw out of the main dangers within our kitchens which include:  Cleaning chemicals  Foreign bodies such as jewellery etc.

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 Growth and contamination of Moulds, bacteria, yeasts and viruses

EXPLAIN TO THE GROUP: It is important that we reduce these risks through 4 basic principles:  Segregation and protection of food in order to prevent cross contamination and contamination by foreign bodies  Cleanliness to reduce the presence of bacteria in both personal and kitchen cleanliness.  Temperature . Keeping the time that food is in the danger zone to a minimum.  Handling. Keeping food safe practices should be used at all times We will discuss each of these principles in turn

Food Segregation

ASK QUESTIONS TO GROUP: How do we prevent cross contamination during preparation? CONFIRM CORRECT ANSWER by using the policy section 7.34

ASK QUESTIONS TO GROUP: How do we prevent contamination by foreign bodies during preparation? CONFIRM CORRECT ANSWER :  No jewellery other than a wedding ring  Store cleaning chemicals away from preparation areas  Keep kitchen windows and doors closed unless insect screened  Keep foods covered whenever possible to protect it from physical and chemical contamination.  Wear clean protective clothing no outdoor clothing in the food area.  Cover empty food containers or store upside down  No wooden equipment, drawing pins or staples in food rooms  Store all glassware on the lowest shelf in a suitable container

Safety Assurance March 2016

Food Safety 3.18