Course Content
Introduction
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Introduction
The Three Main Food Safety Hazards
The Importance of Food Safety
Legal Compliance
The 4 Cs: Basic Principles of Food Safety
Food Awareness In Catering Level 1
Food Awareness In Catering Level 1

What is Food Safety?

 

Food safety (or food hygiene) refers to the set of practices and procedures used to handle, prepare, and store food in a way that prevents contamination and foodborne illness.

 

 

 

The main objective is to protect consumers from sickness or injury caused by eating contaminated food.

 

 

 

🦠 The Three Main Food Safety Hazards

 

Contamination can happen at any point in the food supply chain.These hazards are categorized into three main types:

 
 

 

Hazard Type Description Common Examples
1. Biological Contamination by living organisms that can cause illness. Bacteria (e.g., Salmonella, E. coli), viruses, parasites, and fungi.
2. Chemical Contamination by harmful substances. Cleaning products, pesticides, unapproved food additives, or heavy metals.
3. Physical Contamination by foreign objects that can cause injury or distress. Glass, metal shavings, hair, jewellery, plastic pieces, or bones.

 

🛑 The Importance of Food Safety

 

Following proper food safety practices is essential for several reasons:

  • Preventing Foodborne Illness: This is the primary goal. Contaminated food can lead to anything from mild stomach upset (food poisoning) to severe, life-threatening conditions, especially for vulnerable populations (young children, the elderly, pregnant women, and people with weakened immune systems).

     
     

     

  • Protecting Public Health: Widespread illness puts a strain on healthcare systems and affects productivity.

     

     

  • Legal Compliance: Food businesses are legally required to follow specific food safety regulations to avoid fines, lawsuits, and business closure.

     

     

  • Building Trust: Consumers need to trust that the food they buy and consume is safe.1Good food safety builds and maintains a business’s reputation.

     
     

 

💧 The 4 Cs: Basic Principles of Food Safety

 

For everyday food preparation, the basics can be summarised by the “Four Cs”:

 

1. Clean

 

  • Hands: Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling food, especially after touching raw meat, using the toilet, or touching the bin.

     

     

  • Surfaces & Equipment: Regularly wash worktops, cutting boards, and utensils with hot, soapy water.

     

     

 

2. Separate (Avoid Cross-Contamination)

 

  • Keep raw meat, poultry, and seafood away from ready-to-eat foods like salads and cooked items.

     

     

  • Use separate cutting boards for raw and ready-to-eat foods, or wash thoroughly in between.

     

     

  • Store raw meat, covered, on the bottom shelf of the fridge to prevent juices from dripping onto other food.

     

     

 

3. Cook

 

  • Cook food to the correct internal temperature to kill harmful bacteria. Use a food thermometer to check ((e.g., poultry should generally reach  165°F)

     

     
     

  • Ensure food is steaming hot all the way through, with no pink meat, and juices run clear.

     

     

  • Reheat leftovers thoroughly to 165°F and only reheat food once.

     

     

 

4. Chill

 

  • Refrigerate perishable foods promptly.25 The Danger Zone where bacteria multiply rapidly is generally between 40°F and 140°F

     
     

  • Your refrigerator temperature should be kept at or below 40°F and (5°F)

     

     

  • Cool cooked food quickly (within 2 hours) before refrigerating by dividing it into smaller portions.34

     

     

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