Introduction
Module 2 of the Food Safety and Hygiene Level 2 Training Programme focuses on the critical importance of personal hygiene in the food industry. Personal hygiene is a fundamental component of food safety, preventing the contamination of food and the spread of foodborne illnesses. This module will guide you through the standards and practices required to maintain high levels of personal hygiene, as per UK laws and regulations.
Lecture 1: Importance of Personal Hygiene
Objectives:
- To understand the role of personal hygiene in maintaining food safety.
- To learn about the key practices of personal hygiene as per UK food safety laws.
- To identify the legal implications of poor hygiene practices in the food industry.
Key Topics:
Role of Personal Hygiene:
- Personal hygiene practices are essential to prevent the contamination of food and the transmission of pathogens. Proper personal hygiene ensures that food handlers do not become a source of foodborne illnesses.
- Key Practices of Personal Hygiene:
- Hand washing: Proper techniques and times for hand washing, including before handling food and after using the toilet.
- Personal cleanliness: Regular bathing and wearing clean clothing.
- Health reporting: Informing employers about any illnesses or symptoms that could impact food safety.
Legal Implications:
- The Food Safety Act 1990 and The Food Hygiene (England) Regulations 2006 outline the responsibilities of food businesses and handlers regarding personal hygiene. Non-compliance can result in legal action, fines, and closure of the business.
References for Further Reading:
- The Food Safety Act 1990: https://www.legislation.gov.uk/ukpga/1990/16/contents
- The Food Hygiene (England) Regulations 2006: https://www.legislation.gov.uk/uksi/2006/14/contents/made
- Food Standards Agency – Personal Hygiene: https://www.food.gov.uk/safety-hygiene/food-safety-for-food-delivery
Lecture 2: Hygiene Practices for Food Handlers
Objectives:
- To detail the hygiene practices required for food handlers.
- To understand the importance of personal protective equipment (PPE).
- To learn about illness reporting and exclusion policies in the food industry.
Key Topics:
- Hygiene Practices:
- Detailed hand washing protocol and the use of hand sanitizers.
- The necessity of hair restraints (e.g., hairnets) to prevent hair from contaminating food.
- The minimal use of jewellery and other items that could become physical contaminants.
- Personal Protective Equipment (PPE):
- Types of PPE required in different areas of food preparation and service.
- Proper use and maintenance of PPE to ensure it serves its purpose without becoming a source of contamination.
- Illness Reporting and Exclusion:
- Procedures for reporting illnesses and symptoms that could pose a risk to food safety.
- Policies regarding exclusion from work and return-to-work criteria after illness.
References for Further Reading:
- Food Standards Agency – Managing Food Safety: https://www.food.gov.uk/business-guidance/managing-food-safety
- Health and Safety Executive – Catering and Hospitality: https://www.hse.gov.uk/catering/index.htm
Conclusion:
Personal hygiene is a cornerstone of food safety. By adhering to the practices outlined in this module, food handlers can significantly reduce the risk of contaminating food and contributing to foodborne illnesses. This module has equipped you with the knowledge and practices required to maintain high standards of personal hygiene, in compliance with UK legislation.
Assessment:
Participants will complete a quiz testing their understanding of personal hygiene practices, legal requirements, and the role of personal hygiene in food safety. Practical assessments may also include demonstrations of hand washing techniques and the proper use of PPE.