1. What is Food Hygiene ?
Food hygiene is following good practices which
lead to the safe production of food in clean
workplaces.
Keeping workplaces, staff and equipment clean is
an important part of food hygiene.
working in a clean area:
• reduces the risk of producing harmful food.
• Prevents infestation by pests.
• Is more attractive to customers.

2. The Law and You.
Everyone involved in the preparation and service
of food has a legal duty under the following
regulations.
FOOD SAFETY ACT 1990.
FOOD SAFETY (GENERAL FOOD HYGIENE)
REGULATIONS 1995.
On average there are up to 40 deaths each year
due to food poisoning. This number has
increased in recent years with cases such as E
Coli. Usually the people who die are in a high
risk group, such as children and elderly.

3. Food Safety Act 1990.
The Food Safety Act 1990 was introduced
because of public concern about risks
during food preparation.
The main provisions are:
• It is an offence to supply food that fails
to comply with food safety requirements.
• It strengthened powers of enforcement,
including detention and seizure of food.
• It requires training in basic food hygiene
for all food handlers.

4. • It requires that all food premises are
registered.
• It enables Environmental Health
Officers:
• To issue Improvement Notices if they
feel there is a potential risk.
• To issue emergency Prohibition Notices
to force caterers to stop using the food
premises or equipment immediately.

5. Environmental Health Officers (EHO’s)
Are responsible for enforcing the
regulations and have a number of powers
which include:
• Being able to enter food premises to
investigate possible offences.
• Inspecting food and where necessary
detaining suspect food or seizing it to be
condemned.
• Asking for information and gaining
assistance.

6. Food Safety Act Penalties.
Offence.
Magistrates
Court.
Crown
Court.
Selling food that
does not comply
with Food
Safety Act.
Obstructing an
EHO.
6 months in
prison or
£20,000 max
fine.
3 months in
prison and/or
£2,000 max fine.
6 months in
prison or
£20,000 max
fine.
2 years in prison
and/or unlimited
fine.
Other serious
Offences.
2 years in prison
and/or unlimited
fine.

7. Food Safety (General Food
Hygiene ) Regulations 1995.
As a food handler, you need to be aware of
the ways in which your clothes, habits
and your personal cleanliness can increase
or reduce the risk of food contamination.
Under the above regulations the food
handler’s responsibilities are clearly
stated.

8. Food Handler’s Must:
• Protect food from the risk of infection.
• Wear suitable protective clothing.
• Wash hands after visiting the toilet,
smoking or eating .
• Not smoke, spit or sneeze in food rooms.
• Cover cuts or wounds with a clean
washable dressing.
• Report illnesses or contact with illnesses.

9. Food Handler’s Must also:
• Not wear excessive jewellery and/or nail
varnish.
• Not attend work while suffering from or
have symptoms of food poisoning.
• Not continue to work with eczema and
dermatitis.
• Not scratching sores or spots.

10. Much of the guidance given to food handler’s is
aimed at reducing the risk of bacterial food
poisoning, this is achieved by:
• Protecting the food from contamination by
people through the wearing of protective
clothing.
• Ensuring that everyone is aware of the main
sources of bacteria, i.e. throat.
• Ensuring that everyone follows basic
guidelines on personal hygiene.

11. Sources of Food Poisoning.
As you are involved in food handling it is
important to be aware of the most
common sources of infection.
There are 3 main sources of food
poisoning.
• Natural sources.
• Chemical or metal contamination.
• Bacteria.
• NLN Causes and symptoms of food
poisoning.

12. Natural Sources. Such as poisonous
plants (certain types of Fungi) people
will develop food poisoning due to the
poisons in the food item.
Chemical/Metal contamination. Such as
pesticides, cleaning fluids, copper,
mercury. Food poisoning can be
caused by spilling chemicals into
foods.

13. Bacteria. These are naturally present all around
us and can easily contaminate food. Common
bacteria found:
Staphylococcus Aureus: found in Nose, Mouth,
Cuts.
Salmonella: Animals & Human carriers.
Bacillus Cereus: Soil, Dust, Vegetation & Cereals.
Clostridium Botulinum: Damaged or Bloated Cans
of food.

14. Protective Clothing.
• Wear the correct protective clothing in
food preparation areas i.e. correct chefs
whites and safety shoes.
• DO NOT wear food protective clothing
to and from work.
• Keep your clothing in good order and
change daily.
• Keep outdoor footwear separate.

15. Personal Hygiene.
• Keep fingernails short, free from nail
varnish.
• Jewellery: only wedding ring.
• Keep hair neat and tidy and covered.
• Shower or bath regularly.
All work places should have changing and
shower facilities available to use.