Two relevant pieces of legislations (P5)
The Food Safety (General Food Hygiene) Regulations 1995
This contains the main requirements of the production of food served to the public. It covers the basic hygiene principles that any business, organisation or establishment serving food, must follow. It also relates to the staff, the premises and the handling of food, affecting those who own, manage or work in the food industry. It more importantly concerns the management of food safety within any food business, so it contains basic rules for the handling, transport and storage of the food and lays down rules for the training and hygiene of staff involved in preparing, cooking and serving food.
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Biological contamination in food occurs when micro-organisms enter the food from different sources such as poor hygiene eg. Not washing your hands. Washing your hands before you handle food and before you touch different foods i.e. raw meat to vegetables can lead to food poisoning. This is very important because if it is not followed then cross contamination will occur causing many problems for both staff and service users. Service users in this case would be likely to get food poisoning whilst staff users would get complains from the service users about harmful food. You can prevent biological contamination by washing your hands every time you touch different foods, cleaning all equipment regularly and keeping the premises clean. Physical contamination is when something like a piece of glass, hair, fingernails, jewellery, paper etc. Fall into the food making it harmful to consume. You can avoid this by wearing appropriate clothing, tying hair back, wearing a hair net and throwing packaging away etc. Chemical contamination is when you infect the food with a chemical such as bleach or any cleaning product, this can cause vomiting, nausea, and rashes etc. You can prevent chemical contamination by washing hands after contact with a chemical substance, ensuring that chemicals are not spilt into food etc.
Also keeping foods at the right temperatures is very important as if the food is placed at the incorrect temperatures it can cause food poisoning Not storing food properly could influence bacteria to grow faster in the food harming the consumer.
maintaining high hand hygiene requires the plant equipment in a properly fitted sink and access to hot and cold running water. Smoking in food preparation is prohibited by law. Failure to comply with this prohibition may not only cause food gets into the ash or cigarette butts, but can be a significant cause of food contamination. When smoking affects the mouth, cough can occur, which always leads to contamination of the hands, and then food.
If the kitchen there is a food that is untested when it comes to the expiration date and someone will give this food to the customer or somebody else can cause serious poisoning that can cause nausea, abdominal pain or vomiting. Therefore it is important that food before serving check the expiry date!
Salmonella and Listeria are two of the most common bacteria which cause food poisoning. If we do get this, our bodies own natural defence system can usually kill it off, but if they multiply to vast numbers in our digestive system, then food poisoning will occur. The signs of food poisoning can be seen in 1-36 hours after the contaminated food is eaten. Usually, they are stomach pain, nausea, vomiting and diarrheal. Once foods are prepared, if they are not going to be consumed immediately, they should be stored in the refrigerator and warmed up when ready to be served....