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					Level 2 Award in Food Safety (2010)
Event Overview
Structure of Event                       Length       Structure of Event                     Length

Welcome, Housekeeping, Introductions     30 minutes   Recap                                  15 minutes

Aims and Objectives                      10 minutes   High Risk Food                         10 minutes

Food Safety Training                     10 minutes   Temperature Control                    15 minutes

Food Poisoning Trends                    20 minutes   Storage and Cross Contamination        15 minutes

Food Allergies                           10 minutes   Protective Clothing and Hand Washing   15 minutes

Consequences and Benefits                10 minutes   Cleaning                               20 minutes

Tea Break                                10 minutes   Break                                  10 minutes

EHO’s, Legislation and Haccp             35 minutes   Design                                 5 minutes

Biological Hazards                       30 minutes   Pests                                  15 minutes

Food Poisoning, Food Borne Disease and   25 minutes   Recap                                  15 minutes
Pathogenic Bacteria

Lunch                                    30 minutes   Exam and close                         45 minutes

Food Hazards                             15 minutes   Total                                  6.5 hours

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The facilitator should prepare and tick the following training materials:

 Slides                                    Bacteria quiz answers                           Taboo clues

 Pens                                      Multiple choice questions                       Stop watch
 Register                                  Multiple choice answers                         Exam packs
 Flip chart paper                          True and false sheet                            Pencils
 Marker pens                               Thermometer handout                             Erasers
 Participants notes pages                  Product pictures                                Exam in progress sign
 Post it notes                             Cleaning chemicals mix and match                Clock

 Bacteria quiz information sheets          Cleaning chemicals answer sheet                 Event evaluation forms
 Food hazard picture cards                 Cleaning schedule                               Internet connection
 Blu tac                                   Pest tubes                                      Summary sheet

 Word search handout                       Pests on the menu DVD
 Bacteria quiz handout                     Bells

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Facilitator – Text in pink is specific to the Catering exam papers and need not be included unless you have catering colleagues on
the event.

Time        Content                                                                                                Resource
9.30        Welcome
            Facilitator to have Event slide showing. As participants arrive show them where the tea and
            coffee is located.
            Welcome to the Level 2 Award in Food Safety, for both retail and catering colleagues.
            My name is (insert name) and I am a (insert job role) for Midlands Co-operative Society. I will be
            your facilitator today.
            As you will be aware from your joining instructions, you need to bring photo identification with you   Pens
            to attend this event and gain the qualification. Please get your identification out now and I will     Attendance register
            come round and check it. Also complete the attendance register now please.
            ID should be either a passport, a photo driving licence or a photo of themselves accompanied by
            two of the following - utility bills, medical card.

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Time   Content                                                                                                   Resource
9.35   Housekeeping
       Let’s go over the domestic arrangements for your safety and comfort.

             The Toilets are (give directions). If you need to visit the toilet please feel free to leave the
              room, you do not need to ask for permission.
             We will be stopping for a 10 minute break at 11am, at which point refreshments will be
              brought to us. Lunch will be at 1pm for half an hour and we will have our final 10 minute
              break at 3pm. We will aim to finish at 4.30pm
             If you would like to smoke at break times, please follow me to the nearest smoking area.
             If the fire alarm sounds while we are here we will need to evacuate as there is no test
              scheduled today. Please follow me to the nearest fire exit.
              If you have a mobile phone with you today, please ensure it is switched off while we are at
              work in the room. You are welcome to use it during break times
             If you have any questions throughout the day, please feel free to ask at the time. I may tell
              you that we will be covering that subject later; otherwise we will sort it out for you then!

       Today we are in (insert name of room) which is used for Learning events and meetings by
       colleagues. We have many other meeting rooms at sites across the Society which you may wish to
       use in the future. Learning Administration will be able to advise you of their locations.

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Time   Content                                                                                                 Resource
9.40   Group Introductions
       Please introduce yourselves to the group, including the following information:

             Name

             Store

             Job title

             Length of service

             Favourite food
       Participants to take it in turns to introduce themselves, followed by the Facilitator.
       Just to clarify the process, at the end of today’s event, you will sit a 30 question, multiple choice
       examination. You will have as much time as you need to complete this and the pass mark is 20 out
       of 30.

9.50   As an energiser, I would like you to work in (insert group size, depending on group number) and to      Flip chart paper
       write down on flip chart paper, everything you know about bacteria. This may be about where it
       can be found, what conditions or temperatures it likes, how it spreads or some examples of              Marker pens
       bacteria that you are aware of. You have 5 minutes to do this. Please use the marker pens
       Give group 5 minutes to complete activity.

       Thank you. Please place this up on the wall and we will be referring to them later in the morning.

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Time    Content                                                                                           Resource
10.00   Aim and Objectives
        On your desks there are copies of the slide show and pens, which you can use to make notes on if Participant notes
        you wish.                                                                                        pages
        Why do we train colleagues in food safety? Await response.
        Write on flip chart: Comply with legislation, ensure we do not cause illness or harm to our

        These are our aims. Our specific objectives today are as follows:

              CLICK Know the importance of food safety within our working environment
              CLICK Know what could make food unsafe and cause food poisoning
              CLICK Identify which foods carry more risk of food poisoning
              CLICK Be aware of what the Society and the law require of you as a food handler
              CLICK List the rules of safe food storage
              CLICK Know what temperature control is required to keep food safe
              CLICK Attain a nationally recognised qualification

        You will be aware that the Society’s vision is ‘To be the best UK consumer Co-operative Society
        by making a real difference to our members and our communities’. There are also 6 values. Can
        you tell me any of these values? Await response.

        The values are: Success, customer, improvement, honesty, recognising and co-operation. This
        event specifically supports these values because it shows a commitment to the development of
        colleagues, the improvement of customer service and food safety standards and the continued
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        success of the business.

Time    Content                                                                                                  Resource
10.10   Food Safety Training
        Has anyone has attended a food safety learning event before? Await response – this will enable
        the facilitator to have an understanding of the colleagues’ existing knowledge.

        In order to keep food safe the law requires that food handlers learn about food safety- making sure
        food is free from anything that could harm people. This is a great way to define food safety. Your
        training should be ‘appropriate to your job’.

        Has everyone in your store attended this event? Await response.
        No, its dependant on the job that you do. You only need it if you handle food or do a job that could
        affect the safety of food, for example a colleague filling and date checking chillers. However, if you
        only ever fill ambient products, this training would not be appropriate. Facilitator may wish to write
        ‘Training must be APPROPRIATE’ on flip chart.

        Managers sometimes do more advanced training as they have to make sure all the necessary
        controls are in place in our stores.

        Why can’t we do this training at work? Await response. At work there are many distractions and
        there is the danger that training is not carried out fully. The law states that colleagues should be
        trained to an appropriate level. The easiest way to show we do that is to do this recognised course.

        Have you all got learning and development folders at work? Await response.

        These show what training you have had and when. They also provide vital evidence that Midlands
        Co-operative does everything possible to keep food safe.
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Time   Content                                                                                                 Resource
       Why do you have to do this course every 3 years? Await response.

       To ensure that you maintain your knowledge and to up date you with any changes or new

       For future reference, once you have gained this qualification, you will be able to attend a half day
       refresher course at the three yearly point.

       In store refresher training reminds us of ways we can keep food safe and makes sure we know
       about anything that’s changed! That’s why you are required to do in store refresher training every
       year, in March and April.

       To summarise – training is a legal requirement but it is up to the businesses to decide what training
       is appropriate. Training can prevent us as an organisation from causing illness. Yet, plenty of
       consumers in the UK get ill every year.

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Time    Content                                                                                                Resource
10.20   Food poisoning trends

        Has anyone ever had food poisoning? Await response and establish when, what food may have
        caused this, how long they were ill and what symptoms they experienced.

        You are not alone. The graph shows the number of reported cases of food poisoning in previous
        years. These are just reported cases, which is just the tip of the iceberg. Only 1 in 130 people who
        become ill with food poisoning symptoms actually report this.

        The graph shows that during the 1980’s and 90’s, there was a steep increase in the incidence of
        illness. In pairs, take 5 minutes to discuss what might have lead to this increase. Use the post it Post it notes
        notes provided to record your answers. Answers to include: more fast food consumed, changing
        shopping habits, holidays abroad, eating out more often, microwaves and ready-meals used widely
        and the intensive farming and rearing of animals.

        Although numbers of cases are now coming down, they are still unacceptably high. Why are the
        numbers lower now? Await response. Introduction of new legislation in 1998, rising costs to
        businesses act as a catalyst to improve food safety, increased awareness of food safety practices
        and better food processing procedures.

        Can people die from food poisoning? Await response. Yes, around 400 people per year die in the
        UK alone.

        Food poisoning often affects high risk groups. Who are they? Await response. Elderly people,
        babies, people who are ill or convalescing and pregnant ladies. Do any of these groups shop with
        us? Await response. Yes – so standards are essential, just like they are in hospitals and schools.

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Time     Content                                                                                                 Resource
10.40    Food Allergies
         So, often people eat food that has been contaminated or mishandled and become ill. Can you
         think of a time when people become ill after eating, yet there is nothing wrong with the food?
         Await response. If they have an allergic reactions to the food.
         Are any of you allergic to any foods? Await response.

         What is a food allergy? Await response. It’s the body’s reaction to certain foods. There is nothing
         wrong with the food- but the body has an intolerance to that food.

         There is a difference between a food allergy and a food intolerance. A food allergy is more
         severe with 150 - 200 people killed every year by severe allergic reactions.
         What is this severe allergic called? Await response. Anaphylactic shock. Facilitator to write this
         on flip chart.

         What happens to someone if they have an allergic reaction? Await response. They suffer with
         swelling of the mouth, throat and nose which causes difficulty breathing.

         A food intolerance usually has less severe symptoms but they are unpleasant non-the-less. An
         example of a food intolerance would be coeliac’s disease. Common symptoms of food
         intolerances would be a rash, vomiting, diarrhoea and cramps.

         In the UK there are currently 12 foods that are responsible for causing most allergic reactions.
         Working in pairs can you spend 2 minutes coming up with that list of 12 foods. Please use your
         participant packs to make your lists.
         After 2 minutes facilitator to read out list of 12 allergens and get participants to mark their lists
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         and add any extras they have not got on their lists:

Time     Content                                                                                             Resource
         Milk , Eggs, Nuts, Peanuts, Fish, Shellfish, Soya, Gluten – which includes wheat, Sesame Seeds,
         Lupin Seeds, Celery, Mustard. These are to blame for 90% of allergic reactions to food.

         How do food producers and retailers make customers aware that foods they buy may contain or
         be contaminated by allergens? Await response. They include a warning on the food label or put
         up warning signs for open food products such as in cafes or bakeries.

         As part of Midlands Co-operatives responsibility of keeping food safe, we need to protect our
         customers from eating foods they are allergic to, what else can we do to prevent customers
         having allergic reactions to our food? Await response
         Make sure labelling is correct, have warning signs on open food products, such as on our in-store
         bakery shelf edge labelling. Ensure that we store allergens correctly in labelled air tight
         containers and that we do not cross contaminate.

         As food handlers we have a responsibility to protect our customers from illness and allergic
         reactions. To do this we must practice Food Safety, a good way of thinking of this is that we
         make sure the food we supply is free from any danger.

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Time     Content                                                                                                  Resource
10.50    Consequences and Benefits
         Now that we know a little about what food safety is, I would like to work in 2 small groups to
         consider the costs of poor food safety and the benefits of good food safety. You have 5 minutes to
         complete this task. Please record you thoughts on flip chart paper and then you can share them
         with the group. Facilitator to assign topics to groups, 1 group to consider costs and 1 to consider
         benefits. Allow the group 5 minutes.
         Ok, so let’s have a look at the benefits first. Please share those with us. Facilitator to ensure that
         supplying safe food is mentioned as a benefit if the group have not stated this. Other answers to
         include – satisfied customers, good reputation, increased trade, compliance with law, less waste,        Flip Chart
         good working environment, less complaints, job security.
         Thank you. What about the costs? Facilitator to ensure that illness and death are mentioned. Other
         answers to include – poor reputation, pest infestation, waste food, closure, fines or court action,
         loss of profit.

         Thanks. Food safety is a serious business with very serious consequences if we get it wrong.

11.00    Tea Break                                                                                                Bacteria quiz
                                                                                                                  information sheets
         Let’s take a break. Please be back promptly for 11.15. Facilitator to put up bacteria quiz
         information sheets (9 sheets) around the room.

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Time     Content                                                                                                Resource
11.15    Environmental Health Officers and Practitioners
         So who monitors the food safety standards in our stores? Await response.
         Environmental health officers or practitioners.
         They have the power to: Enter & inspect premises at any reasonable time, provide guidance and
         advice, investigate possible offences, investigate food poisoning outbreaks.
         Does anyone know what an Environmental Health Officer can do if they are unhappy with what
         they find? Await response.

         They can serve an improvement notice if something is sub-standard. This notice will specify what
         must be put right and by when.

         They can serve a prohibition notice against buildings/ equipment/ people. This notice prohibits the
         use or presence of an individual or section or piece of equipment.

         They can remove and destroy unsafe food.
         They can take a business to court .
         They can issue an emergency prohibition notice that closes the business – usually if there is an
         imminent risk to safety. Facilitator to record this on the flip chart. The most common reason in the
         UK is infestation.

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         How do we know what we should be doing to avoid closure and prosecution? Await response.                 Flip chart

Time     Content                                                                                                  Resource
11.25    Legislation
         It is important to remember that it is not only the business, which is governed by the law, but all of
         us as food handlers. The penalties can be made against individuals, which could be you!
         There are regulations that effect what we do in our roles:
         Firstly, let’s consider the Food labelling regulations 1996.

         This covers: Date marking on foods.

         What are the 2 main sorts of date mark? Await response.
         Use by and Best Before dates. Any other date descriptions or types you can think of fit under one
         of these types. For instance, day dots in cafes – what type of date are they? Await response. Use
         If a product has a Use by date, what does it tell the customer? Await response. That they should
         not to eat it after that date!
         It’s an offence to sell food past that date as it is considered potentially harmful.
         What type of food has a use by date? Await response.
         Short life products, often refrigerated products. These are what we can call high risk products –
         products that can potentially cause food poisoning as they support the growth of harmful bacteria.

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Time     Content                                                                                                Resource
         When do we take food with use by dates off sale? Await response.
         Products should be reduced on the day before and then removed from sale 1 hour prior to closing
         on the date. Display until products are the same for removal, though reduction is not until the
         display until date. Food with day dots in cafes should be removed at end of day stated.
         What do you do with out of date food? Await response.
         Dispose of it immediately. Where should it go? Await response. In area marked unfit not for sale or
         How do we avoid food going out of date? Await response. Stock rotation or FIFO, which stands for
         what? Await response. First in, first out.

         What about foods with a Best before date, can they be sold after the date? Await response.
         Yes, these can be sold legally as long as the customer is aware that they are out of date, although
         we choose not to do so. This date mark refers to quality rather than safety. These products can be
         called low risk for food poisoning. Can you think of an example of a low risk food or a food with a
         best before date? Await response. Ambient, preserved products. Bread is a great example. Does
         bread have a long shelf life? Await response. No. Yet, if stale or mouldy bread is consumed, is this
         likely to cause food poisoning? Await response. No – the issue is quality. However, it should be
         remembered that it is illegal to sell mouldy food as it is seen to be unfit for consumption.
         We remove these products 1 hour before close of trade on the day before stated.

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         Do you know what the penalties are if you do not comply with legislation? Await response.
         Fines of up to £20,000, prison sentence of up to 2 years, compensation to those affected, criminal
         record, prohibition from using the business and prohibition from running a food business.

Time     Content                                                                                               Resource
11.35    Legal requirements of a food safety handler. What does the law require you to do?

         As a food handler the law requires you to do certain things, these include: Keeping yourself clean,
         Keeping the workplace clean, Protect food from contamination and anything that could cause harm
         - you must do everything possible to keep food safe.
         Food handlers are also required to follow good hygiene practises such as hand washing, wearing
         appropriate protective clothing and reporting any illnesses that you are suffering with.

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Time     Content                                                                                                      Resource
11.40    HACCP

         It is also a legal requirement for businesses to have a DOCUMENTED FOOD SAFETY
         MANAGEMENT SYSTEM. There are varies management systems in existence, at Midlands Co-
         operative we us one called HACCP.
         Can anyone tell me what HACCP stands for? Await response.

         CLICK   Hazard
         CLICK   Analysis
         CLICK   Critical
         CLICK   Control
         CLICK   Point
         CLICK   Food Safety Management System

         HACCP is a system that allows us to spot things that could potentially make food harmful, and so
         put controls in place to make sure that those things do not happen. HACCP is simply a system that
         allows us to assess risks to food safety, a bit like a heath and safety risk assessment.

         On a piece of flip chart paper, facilitator to draw the outline of a store. Split into two, label one half
         shopfloor and the other warehouse. Put in a fridge and a freezer in the warehouse half and do the
         same in the shopfloor half. Label them. Draw a lorry at the entrance of the warehouse.

         To give you an example of how HACCP works in practice, this is one of our stores, facilitator to
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         point to drawing on flip chart. The chilled delivery has just arrived at the store. What is the first thing
         that we do to the delivery, even before we unload it? Await response. We take the temperature.
         What happens if the temperature came in at 12oC? Await response. We would refuse it. But we
         have taken the temperature and it is at 2oC, so what do we do? Await response. We unload it.
         What do we do with the temperature that we have just taken? Await response. Record it in the
         backdoor temperature book.
Time     Content                                                                                                       Resource
         Why do we take the temperature of the food before it is unloaded? Await response .Because if it is
         too warm then there is a chance that bacteria may grow on it. Therefore the hazard would be
         bacterial growth. What have we done to ensure that the food was not to warm? Await response
         .Taken the temperature. So by taking the temperature we are controlling the hazard.

         At what other points do we control hazards by taking temperatures? Await response .Back up
         storage, chilled storage.
         As well as taking temperatures what other tasks do you carry out that control hazards? Await
         response. Date checks, get temperature controlled deliveries into storage within 15 minutes,

         When environmental health practitioners visit us they may well ask you questions about HACCP.
         For example, where is the HACCP information kept in-store? What you tasks do you do to keep
         food safe and why must you do them.

         HACCP is a documented system and as such we have to keep records to show that we do the task
         we carry out. What records do we keep in your store to show we do our best to keep food safe?
         Await response. Learning and development records and folders, log books, temperature check
         records, date check records, back door records, cleaning records and secondary check records

         By keeping these records we are able to show due diligence. This can be used as a defence if we
         are accused of breaking the law as it shows that we are taking all reasonable precautions.

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         Records and batch numbers are important to help recall any food that is subsequently found to be

Time     Content                                                                                                   Resource
11.50    Food hazards

         So let’s start having a look at what hazards might be found in food. A hazard is any substance or
         object in food that makes it harmful to consumers by causing them injury, illness or discomfort. If
         there is a hazard in food, the food is said to be contaminated.
         There are two categories of hazard, non biological hazards and biological hazards.

         Non-biological hazards can either be
         CLICK Physical
         CLICK Chemical

         To give us some examples of what we are talking about, can you work in teams of four. I am going
         to give you a set of picture cards of physical and chemical hazards, in your team decide whether
         they are physical hazards or chemical hazards and stick under relevant heading on flip paper
         provided.                                                                                                 Picture Cards

         Facilitator to put up a two flip charts per group, one with the heading physical and the other with the   Flip Chart
         heading chemical. Check each group’s flip charts, if any are under the wrong heading, talk through        Blue Tac
         the process until they understand why it is on the wrong flipchart.
         Physical – Nails. hair. plaster, drawing pin, feather, soil, coins, droppings, screws, staples,
         diamond, fly,
         Chemical – perfume, bleach, cleaning solution, fly spray, ant powder, insecticides.
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         Once we have been able to identify the hazard, we need to be able to identify where these hazards
         come from so we can stop them getting into food.

Time     Content                                                                                                 Resource
         When we identify where a hazard has come from we are identifying the source of the hazard.
         Facilitator to hold up the picture of a plaster. What is the source of the hazard? Await response. A
         person. Facilitator to hold up the picture of a hair. What is the source of the hazard? Await
         response. A person. Facilitator to hold up the picture of a staple. What is the source of the hazard?
         Await response. Packaging or paperwork. Facilitator to hold up the picture of perfume. What is the
         source of the hazard? Await response. A person.
         Often us humans are one of the biggest sources of food hazard. Once we have identified the
         source of a hazard in order to maintain food safety we need to be able to identify how we stop food
         being contaminated. This is called a control.
         Facilitator to pick three of the hazard picture cards, this should include at least one chemical
         hazard, and give to each group. In your teams, for the three hazards I have just given you can you
         come up with a list of controls.
         Answers should include, do not wear jewellery, prevent pests, keep raw products away from ready
         to eat foods, store chemicals in the correct place, do not wear perfume, cover food before cleaning.
         It is also important to remember that allergens are a hazard too. What controls do we have in place
         when it comes to allergens? Labelling products, Warning signage, correct production and correct

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         CLICK What sort of hazard would this cause? Physical and biological.

Time     Content                                                                                     Resource
12.05    Food Hazards – Biological
         There are different types of biological hazards, they include:

         CLICK   Bacteria
         CLICK   Viruses
         CLICK   Moulds and Fungi
         CLICK   Parasites

         The name we can give to all these is

         CLICK Micro – organisms

         Or microbes which means tiny living things.

         There are some foods contain that naturally contains poisons. Can you think of any? Await
         response. Green spuds, kidney beans and mushrooms.

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Time     Content                                                                                                   Resource
12.10    Bacteria

         So let’s have a look at some of those biological hazards in a bit more detail, we will start by looking
         at bacteria. Is all bacteria harmful? Await response. No, we do need some bacteria – we will call
         this ‘good’ bacteria.

         CLICK - Where do we find ‘good’ bacteria? It is used to grow crops, we use it to digest the food we
         eat, and are born with it. We use it to treat sewage and create medicinal drugs and it is also used in
         some food processes, such as the making of stilton cheese and yoghurts.
         CLICK - There is also bacteria that is bad for us – we’ll call it the ‘bad’ bacteria. Bad bacteria is
         called pathogenic bacteria, this is harmful to humans and causes illness. Facilitator to write this on
         the flip chart.
          When pathogenic bacteria multiple or die they produce toxins, what is a toxin? Await response. It is
          a poison, and it is this that causes the food poisoning.

         Can you see, smell or taste pathogenic bacteria? Await response. No, we would not eat it if you
         could sense it so no one would ever get food poisoning! This is why pathogenic bacteria is the
         biggest cause of illness.

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         CLICK - There is one other type of bacteria you will have come across, this is called spoilage
         bacteria. Can you see, smell or taste it? Await response. Yes, you can see evidence that it is there,
         for example a change in smell, colour or texture, mould growth and blown tins. These are all signs
         of spoilage. Many food spoilage bacteria are harmless.

Time     Content                                                                                                 Resource
12.15    Sources of bacteria

         Can anyone remind me what the definition of a source was? Await response. Where a hazard
         comes from.

         Please complete this word-search and find 9 common sources of pathogenic bacteria. You have 5
         minutes. Facilitator to handout the word-search.
         The answers can be seen on the slide – basically, it’s everywhere, that’s why it is so difficult to

         Facilitator to split group into teams or pairs, depending on size of group and give each group or pair
         one of the categories from the slide. In your pairs/teams come up with the controls for your           Word search
         sources. What was a control? Await response. What we do to prevent a hazard occurring. Use the handout
         post it notes provided.

         Give groups five minutes, then take feedback, answers should include:
                                                                                                                 Post it notes
         Raw – Keeping raw food separate, cooking thoroughly, raw meat at the bottom. Discuss eating rare
         steak because the meat is not processed the bacteria stays on the outside of the meat and so flash
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         frying kills any bacteria. Extra consideration needs to be taken if eating raw egg or oysters, for
         example using reputable suppliers. Retailers are legally required to be able to recall any
         contaminated food quickly. To be able to do this we must have ‘traceability’ in place.
         People – Where is bacteria on people, on us or in us? Both, it is in our nose, mouth, in stomachs
         and on our skin and hands after touching contaminates. Controls include not sneezing or cough on
         food, covering wounds, washing hands, reporting illness.

Time     Content                                                                                              Resource
         Insects and Rodents – clean, close windows and doors, pest control.
         Dirt and dust – clean regularly, use correct chemicals, move equipment when cleaning.
         Pets - Customers not to bring in dogs, get change into uniform at home
         Waste and refuge - Dispose of waste appropriately, empty bins regularly, have regular bin
         collection’s, all bins should have lids on them, why? Await response. To help prevent flies. What
         material are the internal bins made out of? Await response. Plastic, why is this, Await response
         easy to clean and disinfect.

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Time     Content                                                                                              Resource
         Binary Fission
         Now we know where bacteria can be found lets have a look at how it multiplies. It is when bacteria
         are allowed to multiple on foods that food poisoning can occur. The process by which bacteria
         multiplies is called binary fission, this simple means that they split/divide themselves into two.
         Does anyone know how often bacteria will multiple? Await response. One bacteria splits into two
         every 10 – 20 minutes.
         What is the Co-operatives maximum time allowed for putting a delivery away? Await response
         15 minutes. This is because of the time it takes bacteria to multiply.

         Bacteria need the right conditions to multiply. They must have
         CLICK - Warmth, bacteria’s ideal temperature for multiplication is 37oC
         CLICK - Moisture, which they get from the food
         CLICK - Food, or nutrient source. Bacteria’s favourite food is protein
         CLICK – Time, around 10 - 20 minutes

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         When storing food we must always bear these in mind. We will cover storage in more detail later.

Time     Content                                                                                            Resource
12.30    Viruses and Parasites
         As well as bacteria we said that viruses and parasites are also biological hazards.
         Viruses are even smaller than bacteria. They are carried by food and water but they do not need
         food or water to survive, which makes them much easier to spread. Sewage and polluted water are
         common sources of viruses.
         Parasites include tapeworm, fleas and tic’s. They need a host to survive and common sources
         include meat and fish.

- 26 -                                                         Food Safety December 2010
Time     Content                                                                                             Resource
12.35    Food Poisoning and Food Borne Disease

         If you eat contaminated food then you may well become ill. This illness may be:

         Food poisoning which is an illness that is caused by eating food contaminated by harmful
         substances or harmful micro-organisms that live on the food. You need large numbers of these
         bacteria to make you ill. Or it may be…

         Food borne disease which is an illness that is caused by micro-organisms like bacteria or viruses
         that are carried by food or water, for example E. Coli, Listeria, Dysentery, Typhoid. Only small
         numbers are required to make you ill. Approximately 20% of food borne disease cases are
         acquired abroad.

         Can you tell me what the symptoms of food poisoning are? Facilitator to record answers on flip
         chart: Vomiting, nausea, abdominal pain, diarrhoea, fever, death. Vomiting and diarrhoea can
         cause dehydration. Facilitator to highlight vomiting, diarrhoea and abdominal pain as being the     Flip Chart
         most symptoms of food poisoning.

         Can you go to work with any of these symptoms? Await response. If you have any of these
         symptoms, or are living in the same household with a confirmed case, you must report it to your
         supervisor before going to work.
- 27 -                                                        Food Safety December 2010
         This is because even if you do not have the symptoms yourself you may be a carrier.

         If you have had a confirmed case of food poisoning, can you return to work as soon as you feel
         better? Await response. No, you may feel better, but still be carrying the bacteria. You must
         therefore give stool samples and have 2 clear samples before your return to work.
         If you are suffering from symptoms of sickness and diarrhoea that is not confirmed as food
         poisoning you should leave it 48 hours before returning to work.

Time     Content                                                                                               Resource
12.40    Pathogenic Bacteria
         By way of a recap on some of what we have discussed about bacteria and to introduce you to
         some of the pathogenic micro-organisms that you need to know about, we are going to have a quiz.
         I will give you a question paper. You can work in pairs to find the answers which are dotted around
         the room. You have 10 minutes to complete this. Facilitator should hand out the bacteria quiz         Bacteria quiz
         sheets and clipboards to lean on.                                                                     sheets and
         Ok, now that you have all completed that, let’s just have a quick look at the answers.
         Facilitator to read out the following questions and await group responses.

         1. Are all bacteria harmful? No
         2. What bacteria would be present in a septic wound? Staphylococcus aureus
         3. Give an example of a control measure to prevent contamination by Staphylococcus aureus:
            Hand washing.
         4. What is a common food source of Salmonella? Poultry and eggs.
         5. Should you wash raw chicken prior to cooking it? No.

- 28 -                                                         Food Safety December 2010
         6. Do you need a few or lots of Ecoli 0157 H7 to cause illness? Few
         7. Which bacteria is the most common cause of food borne illness in the UK? Camplylobacter

Time     Content                                                                                                 Resource
         8. What is the toxin called that Clostridium botulinum produces? Botox.                                 Flip charts
                                                                                                                 prepared earlier.
         9. Which high risk group is Listeria most dangerous for? Pregnant ladies
         10. When can you return to work after suffering from symptoms of food borne illness? After 48
         Lets look back at the flipcharts you did this morning, and see if there is any additional information
         on there or anything we now know is not true. Facilitator to summarise the information on the
         flipcharts, highlighting anything different or incorrect

- 29 -                                                           Food Safety December 2010
Time     Content                                                                                                        Resource
12.55    Spores

         Some of the pathogenic bacteria we have just mentioned are spore forming. A spore is like a
         protective case or coat. If the bacteria doesn’t like the conditions it is in, for example it is too hot, it
         can hide inside its coat, when the conditions become more favourable they can lose the coating.
         When bacteria return to favourable conditions and they lose their spores and can carry on

         An easy way to remember this is to use the following acronym,

         CLICK    Special
         CLICK    Protective
         CLICK    Overcoat
         CLICK    Resists
         CLICK    Extremes

         When the bacteria are in their spores they can not make you ill, bacteria will form spores at 63oC,
         therefore it is important to eat food immediately whilst it is above that temperature. It is important to
         ensure food is stored outside the dander zone to prevent illness. Spores are resistant to normal
         cooking temps and can only be killed by temps of over 122.

- 30 -                                                              Food Safety December 2010
         Another way to think about spores is to think that they are a little like snails – when conditions
         become uncomfortable, they retreat into their shells.

1.00     Lunch

         Let’s now take a break for lunch. Can you back at 1.30pm

Time     Content                                                                                                    Resource
1.30     Recap
         Please work in pairs and complete the multiple choice questions. These questions are a similar             Multiple choice
         style to the exam questions that you will see later, so give you an opportunity to practice. Facilitator   questions
         to pass round the multiple choice questions. Allow the group 10 minutes to complete these.
         Let’s have a look at the answers. Facilitator to refer to the answer sheet and go through these with
         group.                                                                                                     Multiple choice
                                                                                                                    answer sheet
         As an energiser, we will now have a quick fire recap. I will read out some statements. If you think
         that a statement is true you should stand up. If you think that it is false, you should sit down. If you
         are incorrect, you will be out!                                                                         True and false
         Facilitator to read out the statements from the ‘True and False’ sheet. As colleagues are wrong, ask sheet
         them to step to one side. If there are several colleagues left at the end, use the tie break question –
                                                                                                                 True false answer
         closest guess wins. Alternatively, issue true/false answer cards and ask participants to hold them
         up – this prevents them from all just copying each other!

- 31 -                                                            Food Safety December 2010
Time     Content                                                                                               Resource
1.45     High risk food                                                                                        Flip chart paper

         Can you remember the 4 conditions bacteria need to multiply? Await response.
         Food, moisture, warmth, time.

         Please work in 2 teams. I would like 1 team to consider what foods are low risk and do not pose
         much risk of causing illness and the other group to consider which foods are high risk. Please
         record your lists on flip chart paper ready to share after 5 minutes.

         Groups to feed back their lists.

         Are there any foods on either list that any one would disagree with? Await response. Facilitator to
         direct groups to any foods which are incorrect.

- 32 -                                                         Food Safety December 2010
         The slide shows some examples of CLICK 8 times for high risk foods and CLICK 9 times for low
         risk foods.
         Remember the 2 types of date mark – which type of date are you likely to find on high risk foods?
         Await response.
         CLICK – use by
         And on low risk foods? Await response.
         CLICK – best before.

         Bacteria are very fussy! They don’t eat any old rubbish… High risk foods are foods that pathogenic
         bacteria like to multiply on, and therefore carry a high risk of giving people food poisoning. These
         are usually rich in protein, and need to contain the moisture that bacteria needs. They are foods
         which are RTE or ready to eat. Where do we have to store these foods? Await response. In the
         fridge. This stops the multiplication of bacteria.

Time     Content                                                                                                  Resource
         Low risk foods are exactly the opposite- there is a low risk of contracting food poisoning from them,
         as bacteria is not likely to multiply on them. They are often preserved foods. Can you tell me some
         ways of preserving food? Await response. Answers to include: dried, freeze-dried, with salt or
         sugar, in alcohol, pickled, UHT, pasteurised or canned. Where are these foods usually stored?
         Await response. In ambient conditions.

         So would raw meat be a high risk food? Await response. No – it is not ready to eat and is going to
         be cooked so there is an opportunity to make it safe before consumption. There can’t be a risk of
         food poisoning if you are not going to eat it. The only exception to this rule would be foods that are
         intended to be eaten raw, like shellfish.

- 33 -                                                          Food Safety December 2010
Time     Content                                                                                               Resource
1. 55    Temperature control
         We have already talked about the fact that pathogenic bacteria can multiply every 10- 20 minutes in
         the right conditions. Temperature control is vital to ensure that high risk food is protected.
         In pairs I would like you to have a look at the thermometer handout and try to complete the
         temperatures on their. These may be legal requirements or Midlands Co-operative policy,
         whichever you are aware of. You may be able to take a good guess at any that you do not know.
         You have 5 minutes to do this. Facilitator to hand out the thermometer handout.
         Ok, so let’s have a look at the answers.                                                              Thermometer
         What temperature does a freezer have to be at? Await response. -18°c. This is the legal and

- 34 -                                                        Food Safety December 2010
         Co-operative requirement. It is also important to understand what is happening to the bacteria at
         each stage on this scale. So what are bacteria doing in the freezer? Await response. It is dormant,
         not dead and not multiplying. What should you do if you find frozen food that has been left on an
         ambient shelf? Await response. Dispose of the product, as it may have entered the danger zone.
         How should I thaw frozen food? Await response. In the bottom of the fridge, covered. It is important
         to ensure that food is thawed completely to allow thorough cooking and whilst defrosting we must
         be careful not to cross contaminate.
         Moving up the scale, what temperature should a fridge be at? Await response. Midlands
         Co-operative states that fridges should be at no more than 5°c. The law states that food in a fridge
         should not be above 8°c. We err on the side of caution! What are bacteria doing in the fridge?
         Await response. Not multiplying or multiplying very, very slowly. Which bacteria may multiply slowly
         in the fridge? Await response. Listeria monocytogenes.

Time     Content                                                                                                Resource
         So what about the danger zone? Firstly what is this? Await response. This is the temperature range
         within which most bacteria will happily multiply. What are the temperatures? Await response. 5-
         63°c. In the middle of the danger zone is bacteria’s favourite temperature. What is this? Await
         response. 37°c or human body temperature. This is where bacteria can multiply fastest. High risk
         food should be kept out of the danger zone.
         Any temperature hotter than the danger zone is too hot for most bacteria – it stops multiplying and
         then starts dying.
         So what is the hot holding temperature? Await response. 63°c. This is the required temperature to
         hold cooked food – we want to make sure that bacteria is not multiplying whilst hot food is being
         stored but we do not want to continue to cook it or else it quickly becomes inedible. Our cafes hot
         hold at 70°c. Can you remember why else 63°c was significant? Await response. This is the

- 35 -                                                         Food Safety December 2010
         temperature at which some bacteria will put on spores.
         What about cooking temperatures? Await response. The law states that the best practice cooking
         temperature is 75°c – the food should reach this temperature in the thickest part. What do we do in
         ISB or other hot food departments, like rotisserie? Await response. 85°c. Café colleagues should
         be aware that the legal requirement for cooking food is 70°c for 2 minutes and that our policy in
         cafes is 75°c. Do any bacteria survive cooking? Await response? Yes, spores. Remember that food
         can only be reheated once.
         What if I want to chill cooked food? Are there any risks? Await response. Yes, if the food is cooled
         too slowly, it will be in the danger zone for too long and bacteria will multiply. The guidelines are
         that food should be chilled within 90 minutes. How can you speed this process up? Await response.
         Portion the food to make it smaller.

Time     Content                                                                                                    Resource
         Finally, at the top of the thermometer, what temperature should hot water be at if it is going to be
         used as a disinfectant or to kill bacteria? Await response. 82°c.

         The longer that food is left out of refrigeration, the warmer it can get and the faster bacteria will be
         able to multiply. How do we keep this risk to a minimum? Await response. By restricting the amount
         of time that food can be out of refrigeration. What is this restriction? 15 minutes. Why? Await
         response. Because bacteria multiplies every 10- 20 minutes. If we keep food in refrigeration
         constantly we are maintaining the ‘cold chain’.
         What should you do with food when you are cleaning a fridge? Await response. Remove food to
         another fridge so it’s not out of refrigeration.
         What temperature checks do we perform at the Midlands Co-operative? Await response. Checks
         are done 3 times a day on all refrigeration / freezer units.

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         You must know how to perform checks and record the temperature, as well as what to do if the
         temperature is too warm. How do you check temperatures? Await response. When taking
         temperatures on fridge and freezer units, use the infra-red thermometer that takes the air
         temperature and ensure you take top, middle and bottom temperatures then record the warmest
         result. For deliveries, you must use a hard probe which must go between packs and is more
         If probing food to take the temperature, for instance sausage rolls, what are the hazards? Await
         response. The probe may be dirty and cause contamination and the probe may not enter the
         thickest part of the food. Therefore, we must disinfect the probes before and after use with the
         wipes and ensure that we always probe into the centre or thickest part. This is called the ‘core’
         In order to ensure probes are working and reading accurately, they should be calibrated by your
         Fresh Food Area Sales Manager.

Time     Content                                                                                             Resource
         Where do you record temperature checks? Await response. In log books. What do you do if the
         temperature is too high? Await response. Report it to the Duty manager. Record any action in the
         log book under temperature control exceptions.

         Why do we have to keep these records? Await response. To show Due Diligence
         Its part of a documented food safety management system.
         In other words to show we do everything possible to keep food safe and not make people ill.

- 37 -                                                         Food Safety December 2010
Time     Content                                                                                                     Resource
2.10     Storage
         As well as keeping food at the right temperature whilst it is in storage, there are other things we
         must be aware of to keep chilled and frozen food safe whilst in storage.
         Firstly, is where food is placed in the fridge. If I can ask you to work in pairs, I am going to give you
         four products. Imagine you have a fridge with four shelves. Place the products on the correct shelf
         in the fridge. Once you have decided where they are going, stick them in the right order onto the
         wall. Facilitator to hand out pictures of products and blu tack. You have 5 minutes.
                                                                                                                     Product pictures
         Facilitator to check that all pairs have got the same order – Cake on top, then cooked chicken, then
                                                                                                                     Blu tac
         fish, joint of meat at the bottom.

- 38 -                                                            Food Safety December 2010
         So what other things can you do to ensure that food is kept safe in a fridge? Await Response.
         Facilitator to list answers on flip - Keep the fridge clean, Correctly label products for example meats
         on the deli, rotate stock, do not fill above load lines, don’t leave doors open on back up fridges and
         freezers, wrap products in freezers to avoid freezer burn, defrost regularly as ice building up effects
         its efficiency and keep raw and high risk food separate to avoid ‘cross contamination’.
         By storing food as you have shown on the wall, what are we trying to prevent? Await Response.
         Cross contamination.

Time     Content                                                                                                   Resource
2.15     Cross Contamination
         So what does the phrase cross contamination mean? Await response. It is the transfer of bacteria
         from contaminated (usually) raw food to ready to eat food.
         Cross contamination happens in a number of ways, but they can be split under the headings of
         direct and indirect contaminations.
         Direct contamination may be through products actual touching

         Or it can by through drip contact
- 39 -                                                          Food Safety December 2010
         Good storage, including the segregation of raw and cooked food, raw products at bottom and
         keeping food covered will help prevent this.

         Indirect contamination is via a vehicle such as hands, utensils, chopping boards or cloths.

         How do we reduce the risk of contamination happening in this way? Await response. We use single
         use disposable colour coded cloths, wash hands after handling raw meats and before handling
         cooked foods. Use colour coded equipment, thorough cleaning, colour coded uniforms

Time     Content                                                                                                    Resource
2.20     Colour coding
         So colour coding is one important way we can help prevent cross contamination. Can anyone tell
         me what colours we use across Midlands Co-operative society and which sections the colour is
         assigned to? Await response. Red is used by butchery and is for raw meat. Green is used by the
         produce section for the preparation of fruit and vegetables. Blue is used by the in store bakery, deli,
         deli to go and rotisserie and is for ready to eat products. Yellow is used in store that have rotisserie
         and is for uncooked poultry. Brown is used in cafes for the preparation of cream cakes.
         What equipment has to colour coded? Await response. Chopping boards, cloths, knives and
         utensils. Bins, dust pan and brush, uniform. If the equipment is colour coded, what does this mean?
         Await response. It should not be removed from that particular area.
         There are also some points to remember about storing dry goods, can anyone tell me what they

- 40 -                                                           Food Safety December 2010
         are? Await response, The area should be well lit and ventilated. Stock should be rotated, stock
         should not be stored on the floor. Flowers should not be stored next to food.

Time     Content                                                                                             Resource
2.25     Protective Clothing and Hand Washing
         The uniform we wear and the requirement to wash our hands regularly also help us maintain food
         In 2 teams I would like you to design posters to help new colleagues understand our policies and
         procedures on these topics.
         One group should design a poster on flip chart paper to instruct colleagues on how to wash their
         hands effectively, when to wash their hands and why this is necessary.
         The other group should design a poster that outlines what a food handler can and can’t wear
         including makeup, jewellery, uniform etc. You may wish to include what some of the hazards are if
         a food handler is dressed inappropriately.

- 41 -                                                         Food Safety December 2010
         You have 10 minutes to do this.
         Facilitator to split group into 2, issue flip chart paper and allow 10 minutes for completion.         Flip chart paper
         Thanks. Please put your posters on the wall and we will have a look at them.

Time     Content                                                                                                Resource
         Facilitator to ensure that the following points are made:
         Protective clothing
         Hair should be tied back if it is long enough. It should clean, well groomed and hair accessories
         kept to a minimum.
         Hats and hairnets need to be worn at all times. They should cover all of the hair to prevent it from
         falling into the food.
         Jewellery harbours dirt and bacteria and poses physical and micro-biological hazards. Therefore
         the wearing of jewellery should be kept to a minimum and within the following guidelines.
         Rings - Only a plain ring may be worn on fresh food departments.
         Bracelets, necklaces and friendship bands should not be worn.
         Earrings, you may wear small sleepers or stud earrings.
         Watches may not be worn on fresh food departments.
- 42 -                                                           Food Safety December 2010
         No ankle chains or other visible body piercing are allowed.
         Tattoos should be covered wherever possible.
         Make-up should be discreet and perfume and aftershave should not be worn if working on fresh
         food departments as it may taint the food.
         Fingernails can harbour bacteria and must be kept short and clean. Nail varnish must not be worn
         as it may chip off and contaminate the food, fake nails can cause a physical hazard.
         Female colleagues who wear a skirt must wear tights or stockings of their own skin tone colour.
         Black or navy socks can worn with trousers.
         Shoes must be black or navy and be kept clean and well heeled. No sandals, sling backs, trainers
         or boots may be worn. Heels should be of a sensible height.
         Additional points for protective clothing: You must change into your uniform when you arrive at
         work and outdoor clothing should be stored away from food prep areas.

Time     Content                                                                                                Resource
         Hand washing

         Hands should be washed: Before starting work and handling high risk food. After visiting the toilet,
         handling raw food, coughing and sneezing, touching hair and face, cleaning or touching chemicals,
         dealing with rubbish, eating, smoking, drinking. Plus at any other time as required.

         Hand washing has to be done properly in order to be effective.
         Step one is to use hot running water in the hand basin, never at a utensils sink. The hand basin
         should never be used for anything other than hand washing.
         Step two is to use liquid soap, Midlands Co-operative use a soap called Sensisept, which is a
         natural degreaser. Wet hands first, and use one dose of sensisept on them. Liquid soap is more
         hygienic than a bar of soap as bars are they are handled by everyone. Work soap into hands for
         15-20 seconds, Fingers, backs of hands and wrists should be done. A nail brush should be used if
         you have handled raw food.
- 43 -                                                         Food Safety December 2010
         Step three is to rinse the soap off the hands and step four is to use appropriate drying facilities,
         preferably disposable towels.

         So one other thing that you might need to wear at work is a plaster! What colour are they and why?
         Await response. Blue so that they can be easily seen if they fall into food. They are also waterproof.
         Why? Await response. So that blood cannot seep through and contaminate food.
         Where do you find these blue plasters? Await response. In the first aid box or placard. What colour
         is this? Await response. Green with white writing and cross!

Time     Content                                                                                                  Resource
2.40     Cleaning

         Is the process of making something free of dirt and contamination, food premises must be kept
         clean to ensure food safety.
         At Midlands Co-operative we use chemicals made by Diversey and these are the only chemicals
         we are allowed to use as they have been tested and deemed safe to use with food. It is important
         that you know what each of these chemicals do. So I am going to ask you to work in teams.
         Facilitator to split groups into threes or fours depending on numbers. I am going to give you a set
         of mix and match cards, some of them have the beginning of a sentence or the name of a
         chemical, and these are in red. Others have what a chemical does or the end of a sentence,
         these are in blue. In your teams can you match the two together.                                    Cleaning chemicals
         Facilitator to hand a set of mix and match cards to each group. Give the group 5 minutes to do the mix and match
- 44 -                                                           Food Safety December 2010
         Ok, let’s go through the answers. Facilitator to go through cleaning chemicals answer sheet.           cards
                                                                                                                Cleaning chemicals
         If you wanted to disinfect, what can you use? Await response. Sanitiser, disinfectant, steam or        answer sheet
         water at 82oC.
         Why is a sanitiser the best chemical to use in a food business? Await response. Because it does
         two jobs – it cleans and disinfects.
         We’ve established that food and hand contact surfaces have to disinfected, so let’s think about
         how we achieve that. In your teams, please put the six stages listed on the cards in the right order
         if you were cleaning an item that needed cleaning and disinfecting.
         Facilitator to hand out set of cards to each group. Give them five minutes to complete task.

Time     Content                                                                                                 Resource
         Facilitator to go through the answers using the slide
         CLICK Scrape and rinse
         CLICK Wash with detergent
         CLICK Rinse
         CLICK Wash with disinfectant
         CLICK Rinse
         CLICK Air Dry
         Following the correct cleaning methods is very important. If we use chemicals too dilute they are       Cleaning schedule
- 45 -                                                           Food Safety December 2010
         not effective and too concentrated can cause chemical taint. Always follow manufacturers’
         instructions when using chemicals to ensure they are safe and effective.

         How can we ensure that cleaning is effective? Await response. Through the use of a cleaning
         schedule. A cleaning schedule is not a legal requirement but cleaning is. What information should
         be on a cleaning schedule? Await response. What is to be cleaned, when it should be cleaned,
         what method should be used, who is responsible for the cleaning, any safety equipment is included
         and room for a signature once completed. Show copy of ‘Cleaning Schedule’ (poster). Our records
         of cleaning also show due diligence. You can also refer to the Diversey ‘Mini-guides’ located near
         your chemicals to remind you of the manufacturers instructions.

         Equipment like ovens should be mobile so it’s easy to clean behind them.

         Waste disposal is an important part of keeping the premises clean. Bins should be emptied
         frequently, be kept clean and have lids on to prevent pests being attracted, including outside bins.
         Internal bins should be disinfected as they are a hand contact surface.
Time     Content                                                                                                Resource
3.00     Tea Break

         We will take a break. Please be back at 3.10 prompt.
3.10     Design and Construction

         The building where you work and the materials used in it can be a hazard to food sometimes.
         What kind of material should be used for surfaces and equipment, like bins or work surfaces, in a
         prep room? Await response. Hard wearing, easy to clean and disinfect, impervious and durable.

         Materials such as wood are not suitable as they cannot be cleaned and disinfected thoroughly.
         Likewise, damaged or cracked surfaces or equipment poses the same problem.

         Glass is very easy to clean though. Are there any hazards associated with glass surfaces like deli
- 46 -                                                          Food Safety December 2010
         counters? Await response. Breakages could cause physical contamination.

         Are there any risks with having fluorescent tubes over open food like delis or produce? Await
         response. Yes, shattering – so they must be covered.

Time     Content                                                                                             Resource
3.15     Pests

         A Food pest is any animal or insect that lives on or in human food causing contamination.
         Pests must not be allowed in the workplace, as they spread disease, contaminate food and can
         cause damage to the actual building.
         They spread disease by causing biological hazards in food- what other type of hazard could they
         cause in food? Physical, by leaving hairs or droppings in food.
                                                                                                             Flip chart
         What are the 7 most common food pests? Await responses and record on flip chart. Rats, mice,
         ants, flies, cockroaches, stored product pests like weevils and birds, like sparrows, pigeons and

         What are the signs of infestation for each of these? Facilitator to record on flip chart.

- 47 -                                                           Food Safety December 2010
         Rats and mice – droppings, greasy marks, gnawed food.
         Ants, flies and cockroaches – dead bodies, eggs or larvae or the insects themselves.
         Birds – feathers, droppings, nesting material or seeing and hearing them.
                                                                                                            Pest tubes
         I am going to pass round some tubes which contain some examples of pests. Facilitator to pass
         round tubes. Names of contents are on the reverse of tubes.

         So what must you do if you see any evidence of pests? Await response. Report it to your manager.
         What will your manager do? Await response. Call out our pest controller.

         What are pests looking for when they enter the premises? Await response. Food, moisture and

Time     Content                                                                                            Resource
         How can you help prevent infestation in the first place? Await response. Keep premises clean,
         clean as you go, keep food covered, rotate stock and store off floor, ensure building is in good
         repair, keep doors and windows shut, ensure bins have lids, take waste out regularly and check

         We are now going to watch a short DVD about pests. Facilitator to play ‘Pests on the menu’ DVD.    Pests on the
                                                                                                            menu DVD
         Are there any questions before we have a bit of recap?

- 48 -                                                         Food Safety December 2010
Time     Content                                                                                               Resource
3.30     Recap
         On the screen are some multiple choice questions. To answer please use the bells on the tables to
         buzz in.
         Facilitator to go through questions on slides 50 to 59, one click will bring up the correct answer.

         Finally, let’s have a came of taboo. I will describe some words from today’s event and in teams you
         will have 60 seconds to guess as many as possible.
         Facilitator to read out the clues from the Taboo game and record how many each team get right         Taboo clues
- 49 -                                                           Food Safety December 2010
         within their time.                                                                                        Phone stop watch
         Are there any final questions before we make a start on the exam?

Time     Content                                                                                                   Resource
3.45     Exam
         We are now ready for you to have a go at the exam. If anyone needs to visit the toilets, please do
         so now. Firstly can you place all learning material at the front of the room? We need to rearrange
         the tables so you are all sitting at your own table and facing the front. If you could move the tables.
         Facilitator to instruct participants in moving the tables, ensuring that each colleague is sat at their
         own desk facing the same way. Participants should be 1.25m apart. If they have to share large
         desks they should be 1m apart on the same desk. A clock should be visible and an ‘exam in
         progress’ sign should be placed on the door. Any flip charts should be removed from view. A flip
         chart with centre number, trainer number, date and exam start and finish times should be on
         You need to complete the exam in pencil; I will come round and give you all a pencil, eraser and an       Exam pack

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         exam envelope. Please remove the question paper and answer information sheet from the                Pencil
         envelope. Before we can start the exam we need to complete your information on the answer
         information sheet. Please complete the following parts in pencil, Centre number – 21890, trainer     Eraser
         number - insert trainer number, Examination date, first name, last name, address, postcode, date of
                                                                                                              Exam in progress
         birth and additional information.
         If you can then turn over, and complete the question ‘have you taken this exam before?’ Please put
         a cross in no. It is always a no, unless the participant is sitting a re-sit. Please can you confirm
         your date of birth?
         Facilitator to read the instructions on the front of the question paper. Is everyone ready to start?
         Await response. Please put the start time where required on the answer information sheet.
         Good Luck. Facilitator to ensure that exam conditions are maintained throughout the exam. Tell
         participants when there is 10 minutes remaining. When all participants have finished ensure they
         have inserted their finish time and signed the bottom.

Time     Content                                                                                                Resource
4.25     You will receive your results within six weeks. Finally can I ask you to complete the event            Evaluation form
         evaluation form? We value your feedback.
         Thank you for your participation throughout the day. Have a safe journey home.

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Time     Content                                                                                            Resource
4.35     Facilitator to ensure participant list is updated on Trent but should not complete the event.      Internet
         Facilitator to complete a Summary sheet and then scan the summary sheets, candidate answer
         sheets, register, evaluation forms, seating plan and proof of postage and save to shared drive –      Summary sheet
         ‘Retail - Food Safety Registers’. They should be put in the folder for the correct year and month and
         named as the exam date. If there were catering colleagues on the event a separate summary sheet Envelope
         must be completed. Facilitator to complete the evaluation spreadsheet on shared drive.
         Facilitator to post summary sheet and answer sheets to: CIEH, Examinations Department,
         Chadwick Court, 15 Hatfields, London SE! 8DJ. Envelope must be marked in top left corner –

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