Food Hygiene Policy - Extra Help

Food Hygiene Policy Extra Help Ltd

Extra Help branches and home helpers respect the need of all individuals to experience healthy, nutritious, and balanced diets. We will always ensure our approach to nutrition is based on client choice, quality, and availability. We will ensure to the best of our ability that all food hygiene standards and food preparation guidelines are followed in every instance food is provided to clients by our team. We get these guidelines from the Food Safety Act 1990, and the food Hygiene (England) Regulations 2005. Whilst our team are present, all food will be prepared, cooked, and stored in the correct way.

Clients are responsible to inform us of any allergies or intolerances if the work we are to carry out requires food preparation, if the client is unable to provide this information, the family and or person signing up for the service on behalf of the client will be required to provide accurate and complete information for our records.

Usually, our clients will choose the meals for our home helpers to make, and will provide the required ingredients, sometimes our home helpers may be asked to purchase ingredients on behalf of the client ahead of their visit, they will do this to the best of their ability in local stores, following guidelines from the client or their guardian.

We follow guidance that:

Food should be enjoyed
Food shall be chosen by clients
Variety shall be suggested in client’s diet, balanced diets should be suggested if not in use
Portions shall be decided by clients, concerns shall be reported by home helpers
Best efforts should be made to ensure meals satisfy the client and contain various food groups in appropriate quantities

Sadly, we cannot assist clients with eating meals, if their ability deteriorates and they require such assistance after a period of time, it must be reported immediately to the franchise owner. We will make next of kin aware, and if requested, help to find further support for clients.

We will have the highest standards of cleanliness and hygiene when preparing food ensuring:

We will do our best to prevent contamination protecting clients from eating foods which may have been in contact with raw or unsafe foods following best practices outlined in this document.
Maintaining high standards of personal hygiene, ensuring PPE is worn when appropriate and hands are thoroughly washed before touching equipment or products to be involved in preparation of food.
Ensure we are preparing foods as per instructions provided on packets, that if food is ‘ready to eat’ or fridge food that it has been kept below 5 degrees centigrade before serving. Or if food is being cooked or reheated that it is done so thoroughly (to over 75 degrees C core temperature for 30 seconds) and kept hot at above 63 degrees centigrade to prevent bacterial growth.
If we are cooling or storing food which isn’t to be consumed right away that we will ensure it is stored in a fridge or freezer within 90 minutes to prevent germination of spores and bacterial growth.
The environment food is prepared and served in, is a clean, tidy, area clear of refuse. That the appropriate food safe cleaners have been used to sanitise and disinfect food prep areas, food storage areas, food contact surfaces, hand contact surfaces and kitchen equipment.
Ensuring food stuffs served have been stored in correct manor specified on product packaging. If it is unclear if an item is stored correctly or we cannot find the packaging or see best before dates, if we suspect food may be spoiled we will suggest disposal to the client explaining the dangers, and we will not serve food we are suspicious of.
We will thoroughly clean areas and equipment after preparation of food.
If food is not finished or ingredients aren’t all used, we will store if safe to do so for clients in the appropriate places using safe storage containers if available at safe temperatures, if requested by client.
We will follow the 4Cs of Food Safety: Cleaning, Cooking, Chilling, and preventing Cross-Contamination. We will report any concerns about environment, or ability to safely store food to the local branch franchise owner.

In the event of illness in a food handler, they are advised to stop food prep immediately and report to the franchise owner. Home helpers shouldn’t return to food handling until they are certain they are better, certified by GP. Suspected outbreaks of food related ill-health should be reported immediately to the local franchise owner.

Signs Of Food Spoilage

Common signs of spoilage include changes to food that affect its:

Appearance (e.g. discolouration, slime, mould, blown packaging).
Smell (sometimes like rotting eggs, caused by proteins breaking down).
Texture.
Taste.

If food looks wrong, smells wrong, feels wrong and / or tastes wrong, it is spoiled.

What Is Food Safety?

Food safety is the safeguarding of consumers’ health and well-being from food hazards. A food hazard is something that has the potential to cause harm and includes:

Bacterial and viral contamination (microbial).
Physical contamination, e.g. glass, plastic.
Chemical contamination, e.g. cleaning chemicals.
Allergens.

Everyone who works with food has a responsibility to protect the health and well-being of consumers by safeguarding that food from anything that could cause harm.

The key to food safety is preventing contamination.

Cross-contamination occurs when pathogens or allergens are transferred onto ready-to-eat foods. e.g. using a knife to prepare raw meat and then using the same knife to cut cheese or using the same tongs to serve a cake (with nuts) and a pastry.

Some bacteria such as Campylobacter, E. coli and Listeria and viruses such as Norovirus have a low infective dose. This means a few organisms can cause illness; there does not need to be any bacterial growth and therefore the prevention of cross-contamination is essential for food safety.

Viruses do not have to multiply in food before causing illness and use food purely as a vehicle to enter the body. It is only after viruses are eaten that they can multiply and they do so in human tissue. Common vehicles for contamination; Hands and hand-contact surfaces e.g. cleaning cloths, door handles, switches, taps, pens and telephones. Food and food-contact surfaces e.g. food preparation surfaces, cleaning cloths, dishes, plates, knives, utensils, packaging, food equipment and machinery.

Key Controls To Prevent Cross-contamination:

Always separate raw and ready-to-eat food.
Where possible use colour-coded equipment, cloths and protective clothing.
Clean and disinfect food-contact and hand-contact surfaces between tasks.
Where possible use single use disposable cloths for cleaning and for drying hands.
Cover food.
Management of cleaning, pests and waste.
Separate clean and dirty processes.
High standards of personal hygiene with effective hand hygiene.

Key Terms

Familiarise yourself with their meaning in relation to food safety:

A hazard is anything with the potential to cause harm to the consumer, whether through injury or ill health.
A risk is the likelihood that a hazard will cause harm. The level of risk can be decided by looking at how likely it is that a hazard will occur and the potential severity of the harm it could cause.
A control measure is an item, action or procedure designed either to prevent or remove a hazard, or to reduce to an acceptable level the risk of it causing harm .
Food poisoning: Illness caused by bacteria multiplying in or on food that is then eaten.
Food-borne disease: Illness caused by pathogenic microorganisms (bacteria and viruses) carried on food. They do not multiply in or on the food but instead multiply inside the person who has eaten the food.
Food-borne illness: General term for illness linked to eating contaminated food, covering both food poisoning and food-borne disease.

Why Is Food Safety Important?

Food safety is an integral part of the success of a food business; the costs of poor standards of food hygiene can be significant and costly. Poor standards of food safety are likely to cause:

Loss of customer confidence.
Damage to reputation.
Higher costs (cleaning, food wastage, pest control, staff turnover, etc.).
Poor team morale and high team turnover.
Increased risk of pest infestation and food-borne illnesses.
Increased risk of prosecution.

Vulnerable Groups Of People

Food-borne illness can affect anyone but some people are not only at a greater risk of contracting a food-borne illness, they are also at a greater risk of medical complications resulting from that illness:

People aged 60 and over.
Babies and very young children.
Pregnant women and nursing mothers (harmful food-borne microorganisms can also cross the placenta and cause harm to a developing foetus).
People with a serious or chronic illness or disease.
People with a weakened immune system as a result of taking immunosuppressive medication.

Food Handlers

A food handler is anyone who works and either handles food or surfaces that are likely to be in contact with food such as cutlery, plates and bowls. They must:

Protect food from contamination or anything that could cause harm.
Keep the workplace clean and hygienic.
Keep yourself clean and follow good personal hygiene practices, e.g. hand washing and wearing protective clothing.
Report food safety hazards to a supervisor or manager.
Monitor temperatures of food and of storage areas (where appropriate).
Tell your franchise branch owner immediately if you believe you:
- Are suffering from, or are a carrier of, food-borne illness.
- Have any infected wounds, skin infections or sores likely to contaminate food.

Types Of Contamination

Food contamination is the presence of any objectionable, potentially harmful or unpleasant substance in food. There are four types of food contamination:

Microbial – Bacteria and viruses
Allergenic – Typically naturally occurring proteins in foods that cause abnormal immune responses
Physical – Visible foreign objects
Chemical – Unwanted harmful substances that make food unfit for consumption.

Physical contaminants are those that can be seen, touched or felt and this type of contamination is common. Physical contamination may cause offence (a hair in food), harm (glass in food) or introduce bacteria (a fly in food). It is inevitable that any physical contaminant in food will be a cost to the business — refunds, bad reviews, loss of reputation, prosecution or civil action.

The law requires physical contaminants to be controlled and the food safety management system based on the principles of Hazard Analysis Critical Control Points (HACCP) will cover this.

The controls of physical contaminants are based on:

Removing the source, e.g. no jewellery worn by staff.
Reducing the risk, e.g. covering hair, sieving and washing certain foods.
Covering food.
Cleaning (equipment, premises and some foods).
Visual checks of food.
Hair tied back and covered if appropriate.
Good hand hygiene

Food products are themselves a source of physical contamination, whether it is bones in meat, poultry and fish, feathers, insects, parasites (e.g. worms in fish), pips or stones, and soil on vegetables. Products may be contaminated in harvesting, processing or packaging. Controls include product specifications at purchase, using reputable suppliers, careful preparation and washing of products, visual checks.

Packaging materials are a source of physical contamination, e.g. bits of plastic, polystyrene, wood, paper sacks, glass, cardboard, string, staples, elastic bands, ties, etc. To reduce the risk of contamination, if food is removed from its original packaging ingredients should then be put into suitable food-grade and pest-proof containers with lids (plastic or stainless steel). However plastic containers can become brittle over time, which may lead to shards of plastic breaking off and into food ensure you visually inspect food and containers to avoid contamination. Care must also be taken when packaging is opened to ensure that string or staples, etc. do not make their way into food. Glass is one of the most dangerous of the physical contaminants controls for this type of contamination are: Use unbreakable, splinter-proof materials where possible. Allow only essential glassware into food production areas. If glass is broken near food assume contamination dispose of products exposed and remake the meal. Be careful when using utensils with glass jars (eg. not hitting the glass jar with a spoon to get sticky food off). Regularly check glass containers that you are using to prepare food for chips and cracks and discard damaged glassware.

Equipment can be a source of physical contamination; bolts, screws, nuts and washers may work loose. Metal shavings can contaminate food, e.g. from a tin opener, and metal bristles from brushes or pan scourers can get into food. It is essential that all food equipment is suitable for purpose, well maintained and cleaned, and checked regularly for signs of damage.

Bacteria – Microorganisms are not visible and cannot be detected in food by smell, taste or appearance. Cross-contamination occurs when either microbial or allergenic hazards spread from source (e.g. raw meat) onto ready-to-eat foods. Very low levels of microbial contamination or small traces of allergens can cause illness or harm and there is a strong (legal) emphasis on the prevention of cross-contamination. Microbial contamination hazards include bacteria, viruses, parasites and moulds.

The most common form of microbial contamination in the food industry is from:

Pathogenic (disease-causing) bacteria which cause food poisoning or food-borne disease
Spoilage bacteria which cause food to perish / rot.

Bacteria like all living things need nutrients (food) to survive, different types of food poisoning bacteria can live on a range of foods but most prefer foods which are moist or high in protein. Like, Eggs, Milk, Poultry, Meat, Shellfish, Milk and Dairy products, cooked rice, pasta and any product made from the foods listed.

Most food poisoning bacteria multiply at temperatures between 5°C and 63°C This range of temperatures is called the ‘danger zone’, room temperature is usually within the ‘danger zone’. Bacterial growth slows down or stops in food that is kept colder than 5°C or hotter than 63°C. Most bacteria can survive cold temperatures though in a fridge or freezer and resume multiplication when they are back in the ‘danger zone’.

Food poisoning bacteria must have moisture to stay alive. Bacteria will not multiply in dried foods such as dried pasta, rice, biscuits. However as soon as moisture or liquid is added bacterial multiplication will start again. This includes moisture in wet foods such as juicy meats, sandwich fillings, soups, sauces or dressings.

Time a single bacterium can multiply to over 2 million in just under 7 hours. When food poisoning bacteria are left in the ‘danger zone’ on the right type of food with adequate moisture they will reproduce very quickly.

Food Poisoning

Food poisoning is an acute illness caused by eating contaminated or toxic food and usually occurs within 1–36 hours after eating. Food poisoning is caused by:

Bacteria or their toxins (the most common cause of food poisoning)
Poisonous fish (Scombrotoxic fish poisoning).
Chemicals or metals.
Poisonous plants, fungi and moulds (mycotoxins).

Symptoms of food poisoning include diarrhoea, vomiting, nausea, stomach cramps, pain, headache and fever. Severe diarrhoea and / or vomiting will cause dehydration. The onset of symptoms is usually only a few hours and may last for days.

Food poisoning is an unpleasant illness; in some situations, it can lead to long-term health problems such as arthritis or irritable bowel syndrome. In extreme cases, it can be fatal. Anyone can get food poisoning but some are more vulnerable; this includes older adults, babies, infants, convalescing patients, the immune-compromised, pregnant women and those with existing medical conditions.

Bacterial Food Poisoning

This type of food poisoning is caused by the ingestion of large levels of bacteria or bacterial toxins. The bacteria have multiplied, usually due to poor temperature control. This may arise from preparing food too far in advance, slow cooling, leaving food at ambient temperature for a period that allows significant bacterial growth, or poor / ineffective temperature control equipment.

Bacteria that cause food poisoning include:

Salmonella – Contracted from raw meat and poultry, human carriers, pests and eggs.
Bacillus Cereus – Contracted from cereals including rice, cornflour and soy.
Clostridium Perfringens – Contracted from raw meat and poultry, soil on vegetables and pests.
Staphylococcus Aureus – People are the main source (nose, throat, cuts, wounds and skin – mostly hands; anything infected or septic).

Food-borne Diseases Food-borne diseases are caused by:

The ingestion of a few bacteria or viruses and the most common reasons are cross-contamination (e.g. E. coli and Campylobacter from raw food).
Undercooking of foods such as offal, processed meat products and poultry.
Direct contamination from carriers (e.g. Norovirus) or eating contaminated food such as oysters.

E. coli outbreaks have been caused by contaminated salad vegetables such as spinach and bean sprouts. Listeria monocytogenes is widely distributed in food and the environment, and can cause illness in the immune-compromised, pregnant women and older adults. Most cases are associated with unpasteurised products including cheese and milk, salad vegetables and pâté.

Viral Infections

Viral gastro-enteritis is very common and often food-borne. The most common is Norovirus, also known as ‘winter vomiting bug’. The main controls are to exclude infected food handlers (who can spread Norovirus after symptoms have ceased) for a minimum of 48 hours after symptoms have stopped. Food handlers should also report close contact with someone with Norovirus.

Some viral infections such as Hepatitis A are not common in the UK, but people may be exposed when travelling overseas. Immunisation for people travelling overseas and return to work health checks can minimise risks.

There are many sources and routes of contamination of food;

Bacterial or viral infections can be passed on by poor hand hygiene, uncovered cuts, coughing, sneezing or working with food when ill.

Fish And Shellfish The gonads, liver and intestines of some fish such as puffer fish are highly toxic. Red whelk poisoning has occurred in the UK because of a poison in the whelks. Raw oysters have also caused outbreaks of Norovirus (The Fat Duck, 2009). The most common type of fish poisoning in the UK, however, is Scombrotoxic fish poisoning. Scombroid toxins develop in the flesh of oily fish such as tuna and salmon; once the toxin has formed, it is heat resistant and therefore later controls will not work. To prevent fish and shellfish poisoning:

Use reputable supplier with full traceability.
Maintain cold chain from delivery through storage, preparation and up to consumption.
Follow strict ‘use-by’ dates protocol.
Do not handle food if you are not “fit for work”.
Avoid serving anyone raw shellfish.
Use of effective cleaning and disinfection processes.

Chemical Contamination Chemical hazards causing poisoning or burns / corrosion occur most commonly when chemicals are stored or used incorrectly and mistaken for food or drink. There is therefore an emphasis in safe storage of chemicals. Chemical contamination from pesticides can also be introduced on fruit, vegetables and salad items. Chemical contamination is a potential food hazard and the sources and routes of contamination include: Naturally occurring chemicals in food. Mycotoxins produced by some fungi. Residues of veterinary drugs and pesticides. Food additives. Contact reactions from food containers. Cleaning chemicals (incorrect type or usage) – cleaning chemicals contaminate food if they are used carelessly, e.g. spraying surfaces when food is out, or if chemicals are not used correctly, e.g. not rinsing. Always follow the instructions on the bottle, if they aren’t legible do not use the product. The most common cause of contamination is storing chemicals in food or drink containers and the chemical being mistaken for food or drink. Never store any cleaning products in a food container, never store unlabelled cleaning products near food.

Some common causes of chemical contamination are; Raw food treated with too much fertiliser, pesticide, preservative or mould inhibitor. Veterinary drugs misused during the rearing of animals. Cleaning chemicals misused or stored incorrectly. Pest control chemicals used near food / packaging / equipment / preparation surfaces. Food handlers using perfume / aftershave, scented soap or other grooming products. A chemical reaction between a metal and an acidic food. Inks, adhesives and plasticisers used in packaging migrating into food. To mitigate risk – Ensure all products used within food preparation areas are suitable for the environment read the product labels use Suitable ‘Food Safe’ Cleaning Chemicals in food preparation areas. Put Food Away Before Cleaning. All food must be stored and covered before any cleaning takes place nearby. You should also ensure any surfaces have been rinsed and dried before placing any food products back onto the surface. Store Chemicals In Their Own Clearly Labelled Container Away From Food all cleaning products must be stored separately from food products, strong odours or leakage can contaminate foods. By following these simple steps you will reduce the risk of cross-contaminating any food with any cleaning substances.

Toxins The natural toxins in some plants, fungi and animals are so dangerous that the foods should never be eaten, such as some fungi, but the chance of these being used in a food business is unlikely. Risk assessment(s) would need to be conducted if foraging is used to source ingredients. Some foods such as raw red kidney beans contain toxins, but rapid boiling for 10 minutes will destroy the toxin; however, some toxins are heat-resistant and will survive the cooking process. Some familiar foods are toxic in certain situations; for example green or sprouting potatoes contain a dangerous toxin, and certain fish and shellfish (or parts of) may also be toxic. Some toxins develop as food spoils; scombroid poisoning is due to consumption of dark fleshed oily fish that has spoilt, usually because it has not been stored at the correct temperature or is out of date. The toxins are produced before the fish shows signs of spoilage. Some fungi and moulds produce mycotoxins and these are a food hazard. ‘A mycotoxin is a toxic secondary metabolite produced by organisms of the fungus kingdom and is capable of causing disease and death in both humans and other animals.’ Even if the mould has been removed, the mycotoxins may still be present in food. This is more of a problem for harvesting, storage, food manufacture and transport than serving the public. Mould is never acceptable in foods (unless it is part of the product, e.g. blue cheese). The controls for preventing hazards from mould are discarding mouldy food and then clean and disinfecting the area it was stored in. Always check food storage areas for signs of spoiled food and advise clients remove the spoiled items – if we are preparing foods for clients never use anything you suspect is spoilt or out of date. If purchasing ingredients for clients do so from reputable suppliers with full traceability.

Contact Reactions Some surfaces will react with certain foods, leading to contamination. One common example is acidic foods such as tomatoes left in an open tin can; oxidation occurs and metals leach into the food. Some plastics are not food safe and these can also lead to chemical contamination. To reduce the risk of a contact reaction: Use food safe equipment. Do not store food in open tin cans. Advise clients to discard damaged or rusty equipment, and do not use it in preparation of food.

Pests And Insects Pest control reduces the risk of physical and microbial contamination from food pests, such as rodents (rats, mice), birds and insects (flies, wasps, cockroaches). Rodents contaminate food with droppings and hair. Contact with food and cause damage to food, packaging and equipment from gnawing. Birds contaminate food with feathers, droppings and by pecking food. Flies are a particular problem in summer months, cockroaches and other crawling / flying insects can get into food, causing microbial contamination; stored product insects (beetles, weevils and moths) can also contaminate food with their eggs, larva and webs. Pests cause physical contamination, damage and transfer pathogens that can cause illness. Pest prevention and control is essential to ensure food safety. Pest prevention is often based on removing access. To avoid pests keep on top of cleanliness and waste management removing rubbish whenever possible from clients homes. When preparing food keeping external doors and windows shut or screened. Covering food and where possible use pest-proof food storage. If you have concerns about pests please report them immediately to your local branch owner. It may require recommendation for the client to employ the services of a professional pest control company to provide expert advice, monitoring and support when needed.

Food Risk Groups

High risk food is usually ready-to-eat, cooked or processed, high-protein, moist food, including:

Cold cooked / smoked / cured meat, poultry, fish and seafood.
Ready meals containing gravy or sauces.
Egg products.
Cold cooked rice.
Dairy-based products.

Raw food that is to be cooked, e.g. meat, poultry, fish, eggs, dairy products and whole vegetables. Raw food must be kept away from high risk or other ready-to-eat food at all times.

High-acid products, e.g. vinegar and pickled foods.
High-sugar products, e.g. chocolate, confectionery, preserves and jam.
Dry products, e.g. cereals, bread, biscuits, dried pasta and dried vegetables.
High-salt products, e.g. dry cured meat.

Allergens And Food Allergies A food that is safe for most people to eat may be hazardous to others because of a food allergy. A food allergy is a response by the immune system to a food that is considered a threat. Reactions vary from a rash or hives to diarrhoea and vomiting or anaphylaxis. Anaphylaxis is serious because it can lead to anaphylactic shock (often fatal). In the UK, at least 10 people die from an allergic reaction to food each year.

There are 14 foods that have been identified as the most common allergens being responsible for 90% of allergies in the EU.

EU Food Information for Consumers Regulations require food businesses to provide information to consumers about the 14 allergens. Attention must be paid to hidden ingredients and labels must present the allergens in bold. The 14 allergens are: celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).

Penalties

Within the United Kingdom the penalties for any food safety offences vary from:

Fines of £5,000 and / or six months imprisonment
Unlimited fines and / or imprisonment for up to two years on conviction at the Crown Court, depending on the offence.

Food Safety Legislation

There are many laws, regulations, codes of practice and guidelines covering the food industry. The below tabs show the relevant legislation for each country:

United Kingdom

The Food Safety Act 1990 (As Amended) deals mainly with food standards and provides the framework for all food legislation in the UK.
Food Safety and Hygiene (England) Regulations 2013 deal with enforcement (including imposing penalties).

Scotland and Wales

General Food Regulations 2004 in Scotland and Wales

Northern Ireland

Food Safety (Northern Ireland) Order 1991

Republic of Ireland

The Food Safety Authority of Ireland (FSAI) Act 1998 contains enforcement provisions which are in addition to the powers to prosecute and other provisions on specific pieces of food legislation. The provisions in the FSAI Act 1998 provide a means of reacting to and dealing with situations posing a risk to public health.

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