FOOD SAFETY & HYGIENE LEVEL 2 ACCREDITED COURSE PART 3

Summary

This 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

00:00

🧼 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.

05:01

🏭 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.

10:02

🧹 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.

15:03

🐜 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.

20:06

📝 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.

Keywords

💡Personal Hygiene

Personal hygiene refers to the cleanliness and grooming practices of individuals, especially those handling food. In the video, it is emphasized as a critical aspect to prevent contamination of food through proper hand washing, reporting illness, and maintaining cleanliness while cooking. The script stresses avoiding actions like licking fingers, wearing loose jewelry, or smoking in food preparation areas, as part of maintaining good personal hygiene.

💡Cross-contamination

Cross-contamination occurs when harmful bacteria or other microorganisms are transferred from one substance or object to another, often through improper food handling. The video highlights the need to avoid cross-contamination by following proper hygiene practices such as washing hands regularly, using clean utensils, and keeping food preparation areas clean. It stresses the importance of wearing proper protective equipment and avoiding actions like smoking or eating in the kitchen.

💡Hand Washing

Hand washing is a crucial step in maintaining food safety and personal hygiene. The script describes the proper technique, which includes wetting hands, applying liquid soap, scrubbing for 20 seconds, rinsing for 10 seconds, and drying with a paper towel. The emphasis is placed on washing hands after handling raw meat, poultry, or fish, and after using the toilet to prevent foodborne illnesses.

💡PPE (Personal Protective Equipment)

PPE, or Personal Protective Equipment, refers to clothing and accessories worn to protect food handlers from contamination, such as gloves, hairnets, and aprons. The video highlights the importance of wearing PPE when preparing food, including covering cuts with waterproof dressings and ensuring that clothing does not pose a risk of contaminating food.

💡Food Poisoning

Food poisoning is an illness caused by consuming contaminated food. The video outlines symptoms such as stomach cramps, diarrhea, and vomiting. It stresses the importance of reporting any symptoms of food poisoning to a supervisor or manager and not returning to work until cleared by a doctor, to prevent spreading illness.

💡Ventilation

Ventilation refers to the system or process of providing fresh air to an area. In the context of food safety, good ventilation helps maintain air quality in food preparation areas, preventing airborne contamination. The script recommends both natural (opening windows) and mechanical (extractor fans) ventilation in kitchens.

💡Cleaning and Disinfection

Cleaning and disinfection are essential practices for maintaining a sanitary environment in food preparation areas. Cleaning refers to the removal of dirt and grime, while disinfection involves killing bacteria using chemicals. The script explains that keeping surfaces and utensils clean prevents pests, reduces the risk of foodborne illnesses, and creates a pleasant working environment.

💡Pest Control

Pest control refers to the management and prevention of pests such as rats, mice, cockroaches, and flies in food premises. The video explains the importance of keeping food stored in sealed containers, maintaining cleanliness, and using methods like electric fly killers to avoid pest infestation. Pests are a significant concern because they carry harmful bacteria that can contaminate food.

💡Food Safety Legislation

Food safety legislation consists of laws and regulations designed to ensure the safe preparation, handling, and storage of food. The video mentions the Food Safety Act 1990, which sets the legal framework for food businesses in the UK. Complying with food safety legislation is critical to avoid penalties, business closures, and harm to consumers.

💡Cleaning Schedule

A cleaning schedule is a structured plan that outlines when and how often different areas of a kitchen should be cleaned. The script discusses the importance of having an organized cleaning schedule to maintain hygiene standards, prevent contamination, and ensure compliance with health and safety regulations. It helps ensure that cleaning tasks are performed regularly and thoroughly.

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