This is a food mixer or blender. It is used to mix or blend foods.

1. WHAT IS FOOD HYGIENE?
It’s purpose is to preserve health by:
 Reducing the risk of producing harmful food
 Preventing infestations by pests like flies, mice for example.
Good practices which lead to clean
workplaces and the safe production of food

2. Why learn about Food Hygiene?
There are 1000’s of cases of food poisoning a year
which result in up to 40 deaths a year!
Poor hygiene can also lead to:
•Food wastage
•Infestation by pests
•Loss of customers and profit
•Legal action against you or the firm you work for.
•Who carries out this legal action??

3. Chinatown restaurants in hotpot over
poor hygiene
 The owner of a Melbourne Chinatown
restaurant has been fined $40,000 for
food, cooking and hygiene conditions a
magistrate said "you would not find in a
kennel".
 Magistrate Lesley Fleming was
"sickened" by photographs which
showed live and dead cockroaches and
rodent droppings.
 In 2004, 2 brothers were each fined
$10,000 after a customer found a dead
cockroach in his meal.
 They pleaded guilty to 11 charges that
included failing to protect food from
contamination and failing to prevent the
harbourage of pests.

4. Restaurant fined for poor hygiene
The owners of a popular Chinese restaurant in Hull have been fined for having poor food
hygiene practices.
China Palace Restaurants Ltd, which operates Mr Chu's China Palace at St Andrew's Quay, was
fined a total of £8,000 for a range of offences.
During a routine inspection by environmental health officers in September, a number of issues
were found including poor cooling practices, with large quantities of duck being found cooling
for several hours, risk of cross contamination between foods and no hot water for hand-washing
and cleaning.
A risk of cross
contamination was
found during a
routine inspection

5. COCKROACH-RIDDEN SNACK
BAR FINED
A sandwich bar in central London infested by cockroaches has been
Fined £2,500 for poor hygiene. Dead cockroaches were found on
takeaway bags and live ones were found throughout the Bar, a
court heard.
Council officers told the court they found "poor cleaning, poor repair,
poor personal hygiene and poor pest control". A fridge was found to
"black with dirt", while inadequately trained staff failed to wash their
hands during busy periods. The cafe in Buckingham Palace Road was
ordered to pay costs of £2,582.

6. Curry house fined for poor hygiene
During a routine hygiene inspection on the 7 November 2005,
environmental health officers had to immediately close down the
restaurant after finding evidence of rat droppings in the kitchen. The
restaurant was allowed to re-open two days later once they had satisfied
officers that all work relating to pest proofing and cleaning had been done.
However due to the serious nature of this offence and severe public health
implications the Shimla Balti House Limited was taken to court and was
fined £7,000 plus £1276 costs.
Environmental health officers successfully take
Shimla Balti House Limited to court for breaches of
food hygiene legislation.

7. Contamination
Physical – insects, dust, paper, metal
Chemical – Cleaning chemicals, pesticides
Microbial – food poisoning bacteria
Most common cause

8. PHOTOGRAPH EXERCISE
You are the manager of a food business and are
carrying out a spot check of the kitchen.
 For each of the photographs: -
 What is wrong with the picture?
 How would you explain to your staff why
this is poor practice?
 What measures would you put in place to
ensure this does not happen again?

12. In order to grow and multiply germs need:
Warmth FoodMoisture Time
Miss Wreathall Teaches Food
Can you come up with your own acronym?

13. Bacillus Cereus
Found in soil,
vegetation, cereals
and spices
Staphylococcus
Aureus
Found in human
nose and throat
(also skin)
Clostridium
Perfingens
Found in animals
and birds
Salmonella
Found in animals,
raw poultry and
birds
Clostridium
Botulinum
Found in the soil
and associated with
vegetables and
meats
Types of food
poisoning, you
don’t need to
know each
individually

14. EQUIPMENT
 Equipment must carry the CE
mark which indicates that the
required safety standards have
been met.
What is this piece of equipment
called and what does it do?