FOOD SAFETY & HYGIENE LEVEL 2 ACCREDITED COURSE PART 3
Summary
TLDRThis video script emphasizes the critical role of personal hygiene in food safety, highlighting the importance of hand washing, wearing protective equipment, and avoiding behaviors that could contaminate food. It outlines the steps for proper hand washing and stresses the need for maintaining a clean kitchen environment to prevent cross-contamination. The script also covers food premises cleanliness, equipment maintenance, and pest control to ensure food safety and comply with legislation.
Takeaways
- 🧼 Personal hygiene is crucial for food handlers to prevent contamination.
- 🤒 Food handlers must report illnesses and practice proper handwashing techniques.
- 👕 Wearing personal protective equipment (PPE) is mandatory when handling food.
- 🚫 Avoid bad habits like talking over food, smoking, or wearing loose jewelry in the kitchen.
- 🙅♂️ Do not lick fingers, have long nails, or wear loose jewelry when handling food.
- 🚭 Smoking, eating, and drinking are prohibited while handling or preparing food.
- 🤒 If experiencing food poisoning symptoms, see a doctor and do not return to work until cleared.
- 💧 Handwashing is a fundamental practice that must be done regularly, especially before and after handling different types of food.
- 🧹 Maintain cleanliness of food premises to ensure health and safety.
- 🐀 Pest control is vital to prevent contamination and damage to food premises.
- 📚 Compliance with food safety legislation is essential to avoid legal and health issues.
Q & A
Why is personal hygiene considered very important in food handling?
-Personal hygiene is crucial in food handling because food handlers are potential sources of contamination. Poor hygiene can introduce harmful bacteria into food, leading to foodborne illnesses.
What are some bad habits that should be avoided in the kitchen?
-In the kitchen, bad habits like talking over food, smoking, licking fingers, wearing loose jewelry, or eating and drinking while preparing food should be avoided to prevent contamination and cross-contact.
What is the importance of wearing Personal Protective Equipment (PPE) in food handling?
-Wearing PPE, such as gloves, hairnets, and waterproof dressings for cuts or burns, helps protect food from contamination and ensures the safety of both the food handler and the food being prepared.
What should a food handler do if they experience symptoms of food poisoning?
-If a food handler experiences symptoms of food poisoning, such as stomach cramps or diarrhea, they should report to their manager and avoid returning to work until cleared by a doctor.
What are the key steps to washing hands properly in the kitchen?
-The key steps include wetting hands, applying liquid soap, lathering and scrubbing for 20 seconds, rinsing thoroughly, drying with a clean towel, and using the towel to turn off the faucet.
Why is having a clean food premises important for food safety?
-A clean food premises prevents bacterial contamination, reduces the risk of pests, creates a pleasant working environment, and complies with food safety legislation, which helps avoid penalties or business closure.
What are the differences between detergents, sanitizers, and disinfectants?
-Detergents are used for general cleaning, sanitizers reduce bacteria to safe levels, and disinfectants kill bacteria completely. Each has a specific role in maintaining a clean food environment.
Why is ventilation important in a food premises?
-Ventilation, either natural or mechanical, helps remove airborne contaminants, controls temperature, and prevents the buildup of moisture that can lead to mold or other issues in the kitchen.
What is the purpose of using a double sink method in food establishments?
-The double sink method ensures separation of tasks like washing greasy pots and cleaning mugs or glasses, helping to prevent cross-contamination between different types of kitchenware.
What are some methods to prevent pest infestations in food establishments?
-Pest prevention includes maintaining cleanliness, using sealed containers for food storage, installing fly screens, checking deliveries for pests, and possibly employing a pest control contractor.
Outlines
🧼 Personal Hygiene in Food Handling
This paragraph emphasizes the importance of personal hygiene for food handlers. It covers the need for proper hand washing, wearing personal protective equipment (PPE), and covering cuts and burns to prevent contamination. It also advises against bad habits like talking over food, smoking, and eating in the kitchen. The speaker outlines the responsibilities of food handlers to maintain high standards of personal hygiene and to report any illness. The segment concludes with instructions on proper hand washing technique and when to wash hands, such as before entering the kitchen, after using the toilet, and between handling different types of food.
🏭 Maintaining Clean Food Premises
The second paragraph focuses on the maintenance of clean food premises for health and safety. It discusses the need for proper layout and design to allow for adequate cleaning and to minimize contamination. The importance of hand washing facilities, toilets, ventilation, refuse control, and health and safety awareness is highlighted. The speaker also touches on the necessity of providing enough working space, avoiding hazards, and ensuring that equipment and utensils are cleaned effectively.
🧹 Cleaning and Disinfection Practices
This paragraph discusses the significance of cleaning and disinfection in food safety. It explains how cleaning reduces the risk of food poisoning and pests, and contributes to a pleasant working environment. The speaker mentions compliance with food safety legislation, such as the Food Safety Act 1990, and the importance of using appropriate cleaning chemicals. The paragraph also covers the use of dishwashers, the double sink method for washing utensils, and the necessity of organizing cleaning schedules to maintain standards.
🐜 Pest Control in Food Establishments
The fourth paragraph is dedicated to pest control, explaining why it is crucial for food safety. It identifies common pests like cockroaches, flies, and ants that can contaminate food and cause structural damage. The speaker provides tips on controlling pests, such as using fly screens, maintaining doors and windows, storing food in sealed containers, and keeping the kitchen clean. The paragraph also suggests employing a pest control contractor and regularly checking the premises to prevent infestations.
📝 Food Safety Training and Assessment
The final paragraph is about the importance of food safety training. It stresses the need for food handlers to practice good hygiene and for businesses to provide staff training to avoid food safety hazards. The speaker reminds the audience to comply with food regulations, wear protective equipment, and protect customers from food poisoning. The paragraph concludes with information about an upcoming test and assessment, where participants must answer multiple-choice questions to qualify for a certificate.
Mindmap
Keywords
💡Personal Hygiene
💡Cross-contamination
💡Hand Washing
💡PPE (Personal Protective Equipment)
💡Food Poisoning
💡Ventilation
💡Cleaning and Disinfection
💡Pest Control
💡Food Safety Legislation
💡Cleaning Schedule
Highlights
Personal hygiene is crucial for food handlers to prevent contamination.
Food handlers should report illnesses and maintain hand hygiene.
Wearing personal protective equipment (PPE) is essential in the kitchen.
Covering cuts and burns with waterproof dressings prevents infection.
Food handlers must wash their hands regularly to maintain cleanliness.
Avoiding bad habits like licking fingers or wearing loose jewelry is important for hygiene.
Food handlers should not smoke, eat, or drink while handling food to prevent cross-contamination.
If food poisoning symptoms occur, food handlers must see a doctor and not return to work until cleared.
Hand washing is a critical step to avoid illness and should be done thoroughly.
Proper hand washing technique includes using liquid soap, scrubbing for 20 seconds, and drying properly.
Maintaining cleanliness of food premises is vital for health and safety.
Adequate working space and proper ventilation are necessary in food preparation areas.
Refuse control is important to prevent waste buildup and potential contamination.
Equipment and utensils must be cleaned effectively to ensure food safety.
Cleaning and disinfecting are essential to reduce the risk of food poisoning and attract pests.
Compliance with food safety legislation is mandatory for food business operators.
Pest control is crucial as pests can carry harmful bacteria and contaminate food.
Preventing pest infestation involves maintaining cleanliness and proper food storage.
Food safety training is essential for compliance with legislation and preventing hazards.
Transcripts
[Music]
right so the most important one
i know everything is important but this
one personal hygiene
because it asks human beings that
prepare food it has the hand of food it
has that stored food so a personal
hygiene should be very important a
personal standard a personal hygiene
they need to report illness and hand
washing and how to wash
your
hand
okay personal standard you see people
including food handlers are a potential
source of contamination
that's obvious you see the way we carry
ourselves
our clothing
okay when you're cooking
do you talk over the food
do you smoke
you know you see it's all about breaking
those bad habits
breaking bone part of it you see
you
[Music]
people including food and lungs enemy
food analysis
where all potential source of
contamination of food as a result of
poor standard of personalization so it
is therefore
our responsibility and your
responsibility to maintain a high
standard of personal
hygiene now personal hygiene you must
remember you must wear a ppe or they
call
personal protective equipment
very important do you have your glass
do you have your heart
you see
we have to make sure that we wear this
when we are cooking food
cover cuts
and burns if you realize that in your
finger you have any cut you have any
burns you have to make sure you cover it
with a waterproof dressing
wash your hand regularly
that's a basic habit that we need to
remember as food handlers wash your
hands regularly
now must not remember these you should
not do
when you are in the kitchen when you are
preparing
when you are handling
food you must not lick your fingers when
handling food
it is not hygienic
you must know where no vanish
or no extension
when you are handling or preparing food
you must not wear loose jewelries
except
wedding band like mine here you like to
do that but any other jewelries
you cannot wear them
you cannot wear them you cannot you must
not smoke
eat or drink
when you're handling or preparing food
you can't do that
okay all of this is to avoid what
cross-contact cross-contamination
so we must not do all these things
personal hygiene is very
important now in the unfortunate event
are you find that you have any food
poisoning symptoms
make sure that you if you
immediately see your doctor okay you
have to see your doctor and remember
please do not return to work until
you are cleared by
your doctor
hand washing is very important and
personal hygiene always wash your hands
when you enter and enter the kitchen
obviously after using the toilet and
between handling roommate poultry fish
eggs and any other food
make sure you wash your hand as i said
before
you must report your manager or
supervisor if you suffer the symptoms of
food poisoning
remember the symptoms
stomach crumbs
diarrhea
you see
all these symptoms remember you've got
to make sure
that you if you have those
you have to report to your manager or
supervisor if you have any skin
complaints
if a member of your family or
a person in your household becomes ill
or the symptoms of food poisoning so you
have to make sure that you report to
your manager or your supervisor
hard washing
how to wash your hand properly see
keeping hand clean is one of the most
important steps we can take
to avoid getting sick and spreading
germs
using hand wash to kill bacteria
it's very
important okay how do you wash your hand
it's very simple you don't have to rush
sometimes we wash on just in a second
and then we disappear now when you are
in the public or when you're in the
kitchen saving food to the public
so washing hand is very important
so we have to follow those steps to make
sure that our hands are cleaned are
washed thoroughly number one what you
have to do you have to wait your hand
first number two
liquid soap
number three
okay leather and scrub for 20 seconds
okay number four what do you have to do
you have to
okay rings for 10 seconds you take your
time
make sure you get rid of those small
bacteria you know the floccophase in
your hand
dry your hands
and also you have to make sure that you
turn off your top
using the tissue that you have or any
paper that you are using to dry your
hand remember don't forget to wash
between your fingers very important
under your nails
very important also the tops of your
hand
that's
how you wash your hand
correctly
thoroughly under properly make sure that
all the bacteria in your hand
are
gone
now full promises and equipment here in
this section i'm not gonna spend time
normally i don't give it on level two i
don't want to give it in level three but
you know just for some bonus i want just
to have a basic idea on food premises
and equipment okay in this i'm going to
cover clean and maintain
uh cleanness maintain food premises for
health and safety reasons
okay health and safety
if you want the full training we do
provide that but this one i'm just gonna
cover just the basic okay so you
understand because when you're working
in the kitchen obviously health and
safety is paramount so that you know
your environment your vicinity what can
cause harm any hazard around you very
important we're going to talk about hand
washing facilities and toilets
ventilation we're going to talk about
refuse control and equipment and health
and safety awareness
okay now
clean
and maintain food premises for health
and safety reasons
you see the layout the design
construction the size and size of your
premises must allow adequate maintenance
cleaning and also this infection
okay you've got to avoid or minimize air
bone contamination make sure you provide
enough working space
okay
provide enough working space so that
make sure that when you have two staff
or three staff people can move around
make sure they can clean
around okay so
have make sure you have enough working
space make sure nothing can cause sleep
trips and
falls remember
33
of cause of accident come from sleep
trips and
also
falls
okay so you need to remember
that okay you must have an adequate
number of washed persons
remember toilets must not open directly
into rooms where you handle
food
ventilation very important you must have
enough ventilation
okay either natural
or maybe mechanical that could be
extractor make sure you open windows of
them that's a natural
ventilation okay now refuse control
there should be nothing in the food
preparation area
okay so
to stop waste building up make sure you
clean as you go
clean as you go very important external
being should also be provided
okay with okay fittingly that be capable
of being cleaned
and also the equipment or items fitting
and equipment that full touches
must be cleaned effectively
met
made over appropriate materials and kept
in good order very important all the
utensils all the equipment make sure
they are clean you clean everywhere
okay
now cleaning and disinfectant cleaning
and disinfection okay why is cleaning
important
dishwashing sync
cleaning and sanitizing
organizing
cleaning
okay cleaning is important because it
reduces attraction to all types of pests
it reduce the risk of food poisoning
bacteria
it also provides a more pleasant working
environment you see when the place is
clean
everybody's happy
nice smell everybody it makes everybody
happy so we have to make sure that we
keep
our
food preparation surfaces
everywhere in the kitchen we keep it
clean
it attracts customers to your business
when your restaurant the place is clean
they want to go there i want to go to
the place where it's nice and pleasant
i want to go there
comply with all necessary legislation
very important
so what is the piece
of uk legislation is what we call the
food safety act
1990 so as a food business operator
as a food business owner you've got to
make sure that you comply with all the
necessary
legislation if you don't remember
offices offices that we call
environmental health offices
don't visit you soon you don't want your
business closed
because if you don't keep up with the
standards
of
legislation
you see you're gonna lose profit
you're gonna lose customers you're gonna
love your business
so there's no need for that
so the best thing to do is to comply
with all
necessary
legislation
okay now cleaning and disinfection you
see cleaning or this clean cleaning
accomplished with soap
or detergent
and water refers to a physical removal
of dead and cream and in the process
some portion of the gems on a given
surface like cleaning
not cleaning
chemicals
including
detergents
we can use detergent we can use
sanitizers we can use also disinfectant
all these
they have
different
purposes
so you see the detergent is completely
different from sanitizers
the type of job the detergent does
it's completely different from what
sanitizer does it's completely from what
is infected
does okay so we go
normally
into details in level three
dishwashers
dishwashers are equipped
with detergent and rings chemicals you
see dishwashers operate at wash
temperature of
60 degrees celsius and rinse temperature
should be 82 degree
celsius okay we always recommend
in the kitchen to have double sink
method of washing pour puns
okay so it's always important that you
have
the
double sink
double sink method to wash puns
and
port
separately if you have glasses you can
wash the glasses of the mags in the same
sink so when you have the double one
then you can wash you know those greasy
pots in a different sink so that you
avoid
that cross contamination does the fat go
into everything so it's always important
to have
double sink
method
now cleaning remember has to be
organized in order to ensure the
catering establishment are cleaned or
the place where you're selling the food
clean regularly at the frequency
necessary to maintain standard now
cleaning needs to be organized using
cleaning schedule
okay so we have that you know at this
particular time in the morning at 10
o'clock
somebody has to clean they want to clean
you record it and maybe at two o'clock
we have to clean so you have to record
okay and this recording you have how to
clean the patient that they need to know
how to clean with clinical what type of
chemicals do we use
uh detergent do you do we use sanitizers
or we use
this infection okay so cleaning us to be
to be organized how to dilute the
chemical in water to ensure it's
effective
okay so it's always important to
organize
cleaning
so the next section we're going to talk
about pest control
which pest you need to control
why is pest control important
how do you control pests and also the
prevention of test infestation now which
pest you need to control we have to
control right
nice
cockroaches
flies and ants so all these pests
need
to be controlled
why is pest control important pest
control is important because
pests carry harmful bacteria
now these harmful bacteria can be passed
to the food
remember pests can also cause serious
damage to the structure and also the
fabric of food
premises for example rats
you know you have mice when they come
and
drop their droppings into the food that
can cause
you know food and contamination
how do you control pests
sometimes in the kitchen
you have to feed what we call the fly
screens
maintaining those so there are no holes
all over the place
you see
you see the mice on the right they're
very clever
you know
guys they're very clever so they can
come
in through
under the door so you have to make sure
the doors and the windows are maintained
properly so that you keep them outside
keeping the catering establishment in
good repair very important keeping food
stored in sealed containers you see
cleanness
these guys they don't like cleanness
when your kitchen is clean
they're not gonna come there because
there's nothing that attracts them
so when you leave food all over the
place especially when you finish cooking
you've got to make sure that you clean
before the next cleaning
so the food is not to be left everywhere
on the surfaces
make sure that you store food in some
seaweed containers and you keep them
away from the food preparation area
that's how you control test there's no
magic how to control test
so make sure you just keep the place
clean
and how to prevent pest infestation
checking for deliveries to check that
there are no pests
when you have food
you make sure that you control
the food
deliveries
using electric fly killers
sometimes you can employ a pest control
contractor
so regularly check the premises
internally and externally especially in
the storage you have to make sure that
you check and we'll draw things
there
okay so that's gonna be the end of our
food
safety
hygiene food
safety and hygiene today
so level two so that's gonna be the end
now why food safety training today
these are the tips that i'm giving you
to comply
with food
legislation
to ensure
that food handlers you as a foreigner
practice horizon and practice at all
time
and also providing staff training
ensures that food safety hazard will be
avoided now always remember to record
and report
comply with full regulations
comply
with food establishment regulations
wear protective equipment
protect customers from food poisoning
and remember
stay
safe
i hope you've got some basic
understanding
of food safety
and
hygiene
so now next
we're gonna go to
our tests and assessment
so you're gonna have the link below
and then you're gonna click that link
it's gonna take you to the assessment
remember there'll be 27 multiple
questions you have to make sure that you
pass at least the passing mark is 18
so when you get 18 if you get below
you're not going to be able to qualify
and get your certificate so make sure
you pass
get
18
mark
in order for you to get a certificate
i wish you a good luck
and i'll see you on level 3 if you come
on level through of course okay you take
care and bye
[Music]
you
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