Food safety and hygiene

• What should be used to wash hands for food safety?

  Hot water and antibacterial soap
• How should nails be maintained for food hygiene?

  Nails should be cleaned thoroughly and kept short and polish-free
• Why should jewellery be removed when preparing food?

  Jewellery harbours bacteria and may fall into food
• What type of clothing should be worn in food preparation?

  Protective clothing
• What should be done with hair during food preparation?

  Hair should be tied up and covered with a hairnet or chef’s hat
• How should cuts or wounds be treated in a food preparation environment?

  They should be securely covered with a waterproof bandage or dressing that is brightly coloured
• What is the proper way to taste food during preparation?

  Use a clean spoon instead of dipping fingers into food
• What should be done if a food handler is suffering from illness?

  They should avoid preparing food
• What are the personal hygiene guidelines for food safety?

  • Wash hands frequently with hot water and antibacterial soap
  • Clean nails thoroughly and keep them short and polish-free
  • Remove jewellery
  • Wear protective clothing
  • Tie hair up and wear a hairnet or chef’s hat
  • Cover cuts or wounds with a waterproof bandage
  • Use a clean spoon to taste food
  • Avoid preparing food if suffering from illness
• What are the kitchen hygiene guidelines?

  • Maintain cleanliness in the kitchen
  • Store food properly
  • Keep surfaces sanitized
  • Avoid cross-contamination
  • Dispose of waste correctly
• What are the food hygiene guidelines?

  • Ensure food is stored at safe temperatures
  • Cook food to safe temperatures
  • Avoid using expired ingredients
  • Maintain cleanliness during food preparation
  • Regularly check for signs of spoilage
• What are the classifications of contaminants?

  • Biological contaminants
  • Chemical contaminants
  • Physical contaminants
• What is the procedure for setting up a HACCP system?

  1. Establish a HACCP team
  2. Identify potential hazards
  3. Decide on critical control points (CCPs)
  4. Set critical limits for CCPs
  5. Establish a monitoring system
  6. Compile corrective actions
  7. Establish a verification process
  8. Keep a record system
• What is the purpose of a HACCP system?

  To enhance consumer confidence that food is safe
• How does a HACCP system reduce the risk of food contamination?

  By identifying and controlling potential hazards
• How does a HACCP system unite workers?

  It requires a team to implement a successful system
• What evidence does a HACCP system provide?

  It shows that reasonable precautions were taken to ensure food safety
• What legal requirements does a HACCP system ensure compliance with?

  Food hygiene and safety regulations
• What are the advantages of a HACCP system?

  • Enhances consumer confidence
  • Reduces risk of food contamination
  • Unites workers
  • Provides evidence for food safety claims
  • Ensures compliance with legal requirements
• What does ISO stand for?

  International Organization for Standardization
• What does ISO 22000 specify?

  Requirements for a food safety management system
• Who provides ISO 22000 certification in Ireland?

  The National Standards Authority of Ireland (NSAI)
• What do the Food Hygiene Regulations 1950-1989 entail?

  • Ban sale of diseased or contaminated food
  • Require precautions to prevent contamination
  • Require hygienic conditions in food premises
  • Require food handlers to maintain high hygiene standards
  • Require mobile food stalls to obtain a licence
  • Allow closure orders for immediate public health threats
• What does the Food Information to Consumers (FIC) Regulation 2011 require?

  • Name of the food
  • List of ingredients in descending order of weight
  • Declaration of allergens
  • Quantity of certain ingredients
  • Net quantity
  • Date of minimum durability
  • Special storage instructions
  • Name and address of the food business
  • Country of origin
  • Instructions for use
  • Alcoholic strength
• What do the European Communities (Hygiene of Foodstuffs) Regulations 2006 require?

  • Outline general hygiene standards
  • Require staff training in food hygiene
  • Require a food safety management system
  • Allow closure orders for immediate public health threats
• What do the Sale of Food and Drugs Acts protect against?

  • Fraud and adulteration of food
  • Mixing hazardous ingredients
  • Selling food not meeting consumer quality demands
• What do the Health Acts 1947, 1953, and 1970 do?

  • Prevent danger to public health from food
  • Control compositional standards of important foods
• What is the role of the FSAI?

  • Enforce food safety legislation
  • Provide advice to ministers and the food industry
  • Ensure food companies comply with food law
  • Coordinate rapid-alert systems for food recalls
  • Take action against food establishments in breach of legislation
• What is the responsibility of the Department of Health regarding food safety?

  • Create food safety policies
  • Address issues like GM foods and contaminants
  • Educate consumers on food safety guidelines
• What does the HSE do in relation to food safety?

  • Conduct routine inspections
  • Handle complaints about food businesses
  • Respond to rapid food alerts
  • Issue improvement notices and closure orders
  • Educate businesses on compliance
• What is the role of public analyst laboratories?

  • Analyze food and water samples for contaminants
  • Test foods for compliance with legislation
• What do local authorities do to maintain food safety standards?

  • Inspect domestic abattoirs
  • Monitor practices in meat-processing plants
• What does Safe Food aim to promote?

  • Awareness of food safety and nutrition
  • Educational campaigns and resources for teachers