The video conveys the key principles of food hygiene which apply to procedures for
the delivery and storage of food. Examples of real life situations are used to show
how bad practices in delivery and storage can lead directly to the contamination of
food.
The program ends with instructional sequences showing the correct procedures in
food delivery and storage. Staff in catering establishments demonstrate good
practices in receiving supplies, food covering and segregation, stock rotation and
temperature control in cold storage to avoid contamination and prevent crosscontamination.
Some particularly unsavoury kitchen staff clearly illustrate a range of bad practices
which are likely to lead to contamination developing, or spreading, as they go
through their daily routine.
The package then clearly illustrates good practices in food handling and
preparation. It demonstrates careful personal hygiene and cleaning of utensils and
work surfaces, food tasking, food separation in production areas and food handling
to avoid cross-contamination.
The video conveys the key principles of food hygiene which apply to personal
hygiene. A group of typical catering staff illustrate practices which may go without
comment in everyday life but which are not good enough for food handlers.
With the help of cinemicrography the significance of the human body as a source of
food poisoning bacteria is explained. Clean food requires clean hands.
A detailed demonstration of the correct procedure for hand washing and drying is
followed by a sequence highlighting the occasions when hands need to be washed.
However, even washed hands can contaminate and the final part of the program
illustrates correct procedures for food handling as well as providing advice on the
covering of cuts and abrasions, the wearing of protective clothing, the need to keep
hair clean and restrained and the importance of reporting any illness.
The risk of food poisoning and possible lethal results from inadequate cooking,
cooling, storage, re-heating and holding of the food are highlighted.
Cinemicrography, time-lapse photography and computer generated animation
combine to illustrate the principles of temperature control. The effect of
temperature on food poisoning bacteria is demonstrated and the temperature
“danger zone” is highlighted. The practical applications and correct procedures for
storage of high risk food, complete thawing of frozen food prior to cooking and the
importance of thorough cooking are covered. Also covered are the dangers of food
poisoning inherent in cooling and re-heating food and the video gives practical
advice on reducing the risks.
The video conveys the key principles of food hygiene which apply to pest control.
A dirty kitchen is used to show how bad housekeeping and poor maintenance
encourage pests. Common food pests such as flies, cockroaches, Pharoah’s ants,
rats, mice, birds and feral cats, are illustrated. Details are given of their habitat, the
ways they cause contamination and the sort of evidence of infestation they leave.
Practical methods of control are then highlighted. These include proper
maintenance, good housekeeping and regular inspections of the premises.
The vital role played by proper disposal of waste food and rubbish in the control of
pests is then made clear. Correct procedures for waste disposal, together with
examples of suitable disposal systems, are shown. The need for professional advice
in dealing with serious cases and in the use of poisons and insecticides in catering
establishments is stressed.
The video conveys the key principles of food hygiene which apply to cleaning. A
particularly dirty kitchen is used to highlight the health and safety hazards of
inadequate cleaning. The connection between dirt and disease is clearly established.
A number of bad cleaning practices are illustrated showing how they lead to
contamination of food and the dangers of food poisoning.
The program then illustrates the principles that lie at the heart of good cleaning
practice. The action of detergents and disinfectants and cleaning procedures are
explained, together with their importance in keeping food preparation areas
hygienic. Correct procedures for washing crockery, pans and glasses are illustrated.
Many workers in the hotel and catering industries are now required to know about
food safety but do not need specialist knowledge. This program concentrates on
good personal hygiene and also the risk of contamination.
It can be used effectively as an induction for new personnel or as a refresher for
existing personnel.
Code No 291
Time: 15 Mins