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Showing posts from October, 2007

High levels of salt in fast food

We often discuss in food safety circles the difference between acute and chronic food safety and health issues. We may all be familiar with the acute symptoms of food poisoning or food borne disease, but increasingly there are concerns over food ingredients that overtime can cause illness or a deterioration in health i.e. chronic issues. One of these ingredients is salt. Excess salt can cause stroke and heart disease and has been estimated to kill thousands of Britons every year.

Cash (Consensus Action on Salt and Health) surveyed 346 food and drink items and stated in the resultant report that some fast food meals contained more than twice the daily recommended amount of salt for an adult. In other cases, family meals could give a child more than four times the daily recommended salt amount. For further details follow the link:
http://news.independent.co.uk/health/article3075675.ece#2007-10-19T00:00:01-00:00

Cleaning Schedule

Cleaning schedules are used to communicate information between management and staff. The schedules co-ordinate hygiene and cleaning activities and must be clear, direct and unambiguous. They need to define: ­What sections of the building and premises, equipment and items are to be cleaned; Whose responsibility it is to clean them;The frequency of cleaning;The procedure for cleaning including the time required for cleaning and if required disinfection, the materials to be used in the cleaning process i.e. chemicals and equipment and the personal safety precautions to be taken including the protective clothing to be worn, and;Who is responsible for monitoring and recording that it has been cleaned. A manager must be responsible for ensuring that the cleaning programme is adequate and has been implemented correctly and that the individuals undertaking the cleaning tasks have been suitably trained. The cleaning schedule needs to ensure effective cleaning and disinfection and be appropria…

Can you answer these questions?

If you are a food business operator, manager or a food handler - how long ago did you have food hygiene training? See if you remember some of the key facts - can you answer these questions?
Define food hygiene?
Which sectors of the population are particularly at risk from food poisoning?
Name some of the common symptoms of food poisoning?What are pathogens?
What are the costs of poor hygiene?
What are the benefits of good hygiene? or these?
What is the purpose of cleaning?Give three reasons why food premises need to be kept free from food residue, and bacteria.Explain the difference between cleaning and disinfectionGive two examples of areas or surfaces which need cleaning on a daily basis.What does a sanitiser do?Name two pieces of information which should be found in a cleaning schedule.What should you do when you have finished cleaning duties, before you handle food?How effective are detergents against bacteria?If you can't answ…

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