Health and Safety in Food

Hospitality in Travel and Tourism
HEALTH AND SAFETY AT WORK
Health and Safety at work can be maintained by working in
compliance with various legislation provided by the government of
UK. Various provisions are defined in the Food Safety act of 1990
which takes care of maintaining hygiene and safety at workplace.
Some of the legislation to H&S at workplace are:
PPE- Personal Protective Equipment is defined in the health and
safety laws of the nation. This describes about various equipment
required to accomplish the task with taking appropriate safety
measures at workplace to reduce the accidents. personal prospective
equipment used in the sector of food and beverages are like
protective cloth that restricts the effect of chemicals on body,
chemical protecting suits, heat resistant apparels, cut resistant gloves
for cutting hard food without risk, liquid protection and thermal
protected gloves to reduce accidents in kitchen.
Manual handling- The manual handling is a booklet provided at
workplace in order to maintain safety working environment in firm.
This involves the knowledge about various risks and practices to
handle these hazardous risks. Food safety manual is a 64 pages
boom which is the study of over 28 issues and problems defined
with the practices to handle these issues.
Safety signs- Safety signs describe about the hazardous or unsafe
premises at workplace where person has to take care of working
properly. These signs reflect the danger with respect to health and
safety of individual. The sign like hair net should be worn, use of
safety suit are some signs that helps in defining about the present
danger at workplace.
HEALTH AND SAFETY IN FOOD
HACCP- This is defined as Hazard analysis and Critical Control
Point (HACCP). Operating companies in food business should be
aware of HACCP defined by the UK government in order to
work in compliance with legal norms. The training process is as
follows:
 Guiding the worker about definition of hazardous client
in food and beverages that have to be controlled or
reduced.
 The worker should have knowledge about the dangerous
limits at the critical control point (CCP) of hazardous
substance in food.
 The individual should continuously monitor or evaluate
the critical points efficiently through various tests.
 Develop an action plan to make corrective measures at
CCP and implement a verify procedure to check out
effectiveness of action.
 Then recording and documenting the changes are
required.
Hand washing and facilities needed- The workers in kitchen
should maintain and proper hygiene. The individual should be
provided with training of clean hand and utensil appropriately to
increase hygiene in work premises. The individual is trained how
to wash hands appropriately to maintain hygiene by following
some steps which are as follows:
 Put your hand under tap of water
 Then apply soap properly to rub your hand for 20
seconds
 Clean dirt between the fingers and under fingernails
 Rinse-off the soap and wash hand properly
 Dry up your hand with towel
 Alcohol based sanitizer can be used if soap is not
available.
Room design where food is prepared:
The room should be designed appropriately in order to maintain
hygiene aspects of room in order to deliver high quality food to
the people. The hygiene of place can be maintained through
using various equipment and effective furniture while designing
the work place in food operator’s business. Some of the aspects
which have to be considered while designing room are as
follows:
 Floor material should be selected appropriately which is
non-absorbent and washable and nontoxic.
 The walls of the room should be of appropriate height
and also need to be smooth that does not keep the dust
in.
Surfaces of room where the work is to be done should be smooth
and hygiene is maintained through regular wash and applying
disinfectant appropriately on regular basis.