It is perhaps, time for us all to re-examine the basics of good personal and workplace hygiene. Good infection control and personal hygiene are the same all of the time and do not change much with every new infection that comes along. They do, however, get highlighted.

Here are a few basic tips to keep us reasonably healthy.

• Hand washing. It is a well-established fact, that even where soap is not available in primitive environments, simply washing hands in clean water substantially reduces the transmission of disease.  When we add soap to the equation, significantly more particles, both physical and micro-biological, are lifted off the skin and carried away by the water.  Soap can also have a detrimental effect on some microorganisms’ ability to attach and to defend themselves.  Two important factors for the success of this method of infection control are the education and self-discipline of the individuals and the provision of adequate facilities.  The self-discipline can be reinforced by education and training, posters and peer pressure.  Hand washing should be frequent and especially after using the toilet, after handling raw foods, after coughing or sneezing, after touching the nose or mouth, whenever the hands become dirty and before handling ready to eat food.  Facilities should include adequate hand washbasins with suitable and sufficient water supply.  Ideally, hand washing taps should be of a non-touch type.  Soap should be of a liquid type, as bar soap can become contaminated.  Hand drying facilities should be of a type that does not cause cross-contamination, such as disposable paper towels.

• Hand sanitisers. Hand sanitisers and bactericidal soaps have their uses but should be used with caution.  In most cases, the aim of hand cleaning is simply to remove significant contamination, not to disinfect the skin.  Constant disinfection of the skin will interfere with the skin’s natural micro-biological inhabitants which are mostly harmless and often form part of the body’s defence against pathogenic organisms.  Hand sanitisers might be appropriate where we are caring for or visiting vulnerable people, but it is not a replacement for good hand washing.
• Cleaning and disinfection. Good cleaning to all areas takes away materials that might harbour harmful microorganisms or pests that might act as disease vectors.  Workplaces should be cleaned in accordance with formal cleaning schedules, and all staff should adopt ‘clean as you go’ principles.  It should be made absolutely clear, by management and by peer pressure, that it is unacceptable to leave facilities such as kitchen areas, toilets and wash areas dirty.  Disinfection should be used on any body contact and food contact surfaces.  Other surfaces simply need to be cleaned, as overuse of disinfection in inappropriate areas may cause the development of resistant strains of pathogenic organisms.  Remember that body contact surfaces include things like door handles, switches, telephones and keypads.  Ensure that electrical switches are only cleaned in an electrically safe manner.
• Personal hygiene. Apart from hand washing, other good hygiene practices should be encouraged.  It should be made clear that all staff are expected to bathe or shower every day.  Deodorant is not a replacement for washing.  Coughing and sneezing should be into a disposable tissue, and the tissues should be disposed of hygienically, preferably by flushing them away.  Where a cough or sneeze takes us by surprise and we can’t get to a tissue, then coughing or sneezing into the inside of your elbow will help limit infection spread (and no, this is not an excuse for wiping your nose on your sleeve).
• Exclusion from work and isolation. When ill with anything that might be contagious, even if it is just a cold, staff should not come into the workplace and risk spreading illness to others.  It is generally a good idea to minimise contact with anyone at such times.
• Face coverings. Paper or cloth masks have little or no effect in protecting the wearer from microbial infection.  They do have some function in stopping the wearer infecting others, which is why they are worn by surgeons.  They don’t really have a useful function in day to day life unless you are attending a ball.
• Social distancing. Long after the lockdown is assigned to the history of strange anomalies, the distance by time and space, together with ventilation will still have its place in disease control.  Overcrowding, both in homes and workplaces, allows the rapid spread of infection as well as increasing detrimental mental health effects.  Workplaces should allow for plenty of space for the work activity required with a plentiful supply of fresh air.  Air conditioning systems that recirculate the same air should be avoided.  Where space is limited, consideration should be given to staggering work shifts and breaks and allowing people to work from home.  Staff should be allowed adequate work breaks with access to fresh air and sunlight.

The above is not an exhaustive list of hygiene rules, and they won’t make anyone live forever, but they will go a long way to keeping the workplace healthy and pleasant.

Good hygiene, which is part of good infection control, is for life, not just for a crisis.

The post Good Infection Control and Personal Hygiene at Work: Same as it Has Always Been appeared first on LRB.

Hot desking is the use of non-allocated workstations. These workspaces can be used by any employee, from any department or level, on any given day. Many businesses have chosen to ban hot-desking during these times, to ensure the potential for infection is reduced. Our recommendation would be to avoid hot-desking where possible. If this is not possible due to the way your business is set up there needs to be a clear process put into place for pre- and post-cleaning and to support physical distancing and other safety practices. As a minimum in hot-desking environments providing anti-bacterial wipes which also kill viruses on each desk to allow those using the desk to wipe down the area before and after use. Everyone has a personal and moral responsibility not to infect others with an illness where they are aware of their potential to do the same.

Current (Public Health England) instructions are to maintain physical distancing of 2m, any work areas including hot desk areas need to be assessed to remove any seating that is too close.

Desktop etiquette and resources

During these times, a clear desk policy is most helpful, it keeps all not critical items clear and allows for easy cleaning. The less on the desk the less there is to clean and disinfect.
Surfaces (e.g. desks and tables) and objects (e.g. telephones -Do not share phones, keyboards) should be wiped regularly as a minimum when you arrive at work and before you leave.
There are many products on that market that can be used such as a soap and water solution (remember not to saturate any electrical items), multi-surface wipes, other cleaning products (if you are unsure please speak with you suppliers). If using disinfecting remember that you should clean only one item at a time, using enough wipes to ensure the surface stays wet for 4 minutes.
It is essential to not overcomplicate things, an example of items to be made available to staff would be:
• multi-purpose surface wipes
• alcohol-based hand sanitiser (containing at least 60% alcohol)
• tissues for blowing your nose, coughing, or sneezing
• bin with bin liner for disposal
Personal hygiene.
Washing your hands is still the best things you can do to protect yourself from infection. It is important to remember to do this for at least 20 seconds following the handwashing guidance. (Display posters promoting handwashing.)
If soap and water are not available alcohol-based hand sanitiser (containing at least 60% alcohol) is helpful in protecting against the spread of germs and viruses. However, handwashing with soap and water is still the best.
Wash your hands frequently especially:
• When arriving at work and home after work.
• after blowing your nose, coughing, or sneezing
• after visiting a public space
• after coming into contact with high touchpoints (e.g. door handles, Railings, Restrooms, Counters, Tabletops)
• after touching money
• before and after eating.
• after using the toilet
• before and after eating
• after handling rubbish

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Here are some of our essential food safety tips for barbecues this summer:

• Make one person responsible for the cooking beforehand
  • remember that alcohol and cooking do not mix.
• Make sure that food is fully thawed out before you cook it, and always keep raw food covered and out of the sun.
• Before you start cooking, make sure you have dressed appropriately, don’t wear a bikini, or very loose clothing. Wear an apron, and tie long hair back.
• Do not use flammable liquids to start the barbeque, and never add them to a lit barbecue.
• Keep a fire extinguisher or a fire blanket handy just in case, and don’t leave the grill unattended when children are present. It is also useful to keep a spray bottle of water near the barbeque to douse any flare-ups.
• Use the right tools for the job; barbecue tools are designed for the purpose with long heatproof handles.
• Always make sure that the meat (especially: chicken, pork, burgers, sausages and kebabs, etc.) is fully cooked.
  • This means until steaming hot all the way through so that none of the meat is pink and any juices run clear.
• Do not start to cook too early, but wait until the charcoal is glowing red, with a powdery grey surface. If you don’t, you risk over-charring the outside of the meat while the inside is still raw.
• If barbecuing lots of meat, consider cooking it in the oven first and then finished off (without delay) on the barbecue for added flavour.
• Wash your hands regularly and always after handling raw meat.
• When reheating food on the barbecue, always make sure it’s steaming hot all the way through before serving.
• Don’t add sauce or marinade to cooked food if it has already been used with raw meat.
• Keep children and pets away from the barbecue at all times, even after you have finished cooking.
• Dispose of the ashes responsibly, make sure they are completely cold beforehand.

And remember, have fun, and don’t let the rain stop play, most barbecue food can be cooked in an oven or grill if the weather turns bad.

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On Friday, Barack Obama made a proclamation about poison prevention. Each year, the third week of March marks National Poison Prevention Week (PPW) in America – and over here in the UK we’re also taking the opportunity to take a look at the issue. The aim of PPW is to educate the public about dangers, and to give preventative advice. According to the WHO, poisoning is the third leading cause of accidental injury death in Europe – so it is important we understand what measures we can take to avoid unintentional poisoning.

This blog post looks at:

• What is poisoning, and what are the symptoms?
• Pharmaceutical poisoning prevention
• Household poisoning prevention
• Carbon monoxide poisoning prevention
• Food poisoning prevention
• Treatment for poisoning

What is poisoning, and what are the symptoms?

The NHS defines poisoning as occurring when “a person is exposed to a substance that can damage their health or put their life in danger.” Each year around 120,000 people in the UK are admitted to hospital as a result of poisoning. Poisons can be ingested, absorbed through the skin, inhaled, splashed into the eye, or injected.

Symptoms vary depending on the type and amount of poison, but common symptoms of poisoning include:

• Vomiting
• Stomach pain
• High temperature
• Drowsiness/fainting

It is important to get medical help immediately if you suspect poisoning may have happened as symptoms can progress rapidly.

Children are particularly at risk because they may not understand the hazards posed by particular substances. According to the European Child Safety Alliance, more than 90% of poisoning occur in the household environment, and many household products can particularly affect children. Children are more at risk from serious consequences because their bodies are smaller, they have a faster metabolism, and their bodies have not yet developed against certain poisons.

The term ‘accidental poisoning’ covers many areas, but some of the most common are accidental pharmaceutical poisoning, environmental poisoning (e.g. plants and insects), food poisoning, carbon monoxide poisoning, and household poisoning. These are the areas we will focus in on in our look at poison prevention.

Pharmaceutical Poisoning

In the UK, the most common form of poisoning is pharmaceutical poisoning. Accidental poisoning by medication can be prevented in a number of ways:

• Make sure you read and understand the patient information leaflet that comes with any medicine you take.
• Ensure to take the correct dosage of medication.
• Ask your GP or pharmacist if you need any further advice about your medication.
• Always check with your GP or pharmacist before combining different medications, as this may cause an unexpected reaction.
• Do not take medicine that was prescribed for someone else – even if your symptoms are similar.
• Keep medicine out of children’s reach.

Household Poisoning

Poisons can be found in many household products, ranging from bleach to nail varnish. Children are especially susceptible to accidental household poisoning. These tips are especially important for a household where children live, but they are also important if children ever visit your home. Some prevention methods include:

• Ensure all cleaning products are stored away from the reach of children.
• Keep potentially harmful cosmetics, such as nail varnish, out of reach of children.
• Don’t store medicines, pharmaceuticals or cleaning products near to food.
• Keep chemicals in their original containers.
• Dispose of old medicines safely.
• Keep tobacco and alcohol products out of sight and reach of children.
• Whenever possible, buy medicine in childproof containers.

Carbon Monoxide (CO) Poisoning

Exposure to carbon monoxide can have serious consequences. The most common symptoms of carbon monoxide poisoning include nausea, headache, dizziness, tiredness, confusion, stomach pain and shortness of breath. However, high levels of CO inhalation cab cause vertigo, ataxia, tachycardia, angina, heart attack, seizures and loss of consciousness. If high levels of carbon monoxide are present, death can occur within minutes. Babies, young children, pregnant women and people with pre-existing medical conditions can be particularly affected. Pets are also more vulnerable to the effects of carbon monoxide. Preventing carbon monoxide poisoning methods include:

• Being aware of, and responding to, symptoms of CO poisoning.
• Install a carbon monoxide alarm to provide an early warning.
• Identifying appliances that might emit CO gas in your home.
• Ensure there is good ventilation, and make sure not to block air vents.
• Do not use gas-powered tools or equipment inside the home.
• Ensure your kitchen has a working extractor fan.
• Ensure anyone carrying out work on appliances in your home is registered with a relevant association, e.g. the Gas Safe Register.
• Chimneys should be regularly swept by a qualified and affiliated sweep.
• Be wary of exhaust fumes – don’t leave petrol-fuelled lawnmowers running in the garage and ensure your car’s exhaust is well serviced and maintained.

Food Poisoning

With over 500,000 cases of food poisoning reported each year in the UK, it is important to understand how to prevent this. In some cases it can even cause serious illness or death. According to the Food Standards Agency, you’re just as likely to get ill from food prepared at home as from food bought from a restaurant, café, or fast food outlet. The NHS say that you can reduce the risk of food poisoning from food prepared at home by:

• Washing your hands
• Cleaning worktops
• Ensure your dishcloths and tea towels are clean and dry.
• Use separate chopping boards and knives for raw food and ready-to-eat food.
• Keep raw meat away from ready-to-eat foods.
• Store raw meat on the bottom shelf of the fridge so that it cannot drip onto other foods.
• Make sure meat is cooked thoroughly, and hot all the way through.
• Don’t wash raw meat such as chicken or turkey as it can spread bacteria around your kitchen.
• Keep your fridge below 5 degrees Celsius to stop bacteria growing.
• Cool leftovers as quickly as possible and store it in the fridge or freezer.
• Follow ‘use by’ dates and don’t eat food that is past its date.

Treatments

It may not always be possible to prevent poisoning – so it is important to know what to do if someone has been poisoned.

Do not try and treat them yourself, but seek proper medical help. Do not put yourself in danger, and do not risk coming into contact with the poison.

If you can provide the medical staff with any information about the poisoning (such as what the poisonous substance was, how much of it the person was in contact with, how long ago, etc.) this may help them in their treatment. More information on the treatment of poisons can be found here.

Unfortunately, accidental poisoning is still a problem, and it is important that we continue to educate people and raise awareness of the issues. Accidental poisonings can be fatal, but if the correct action is taken, they can often be prevented or treated. 

For more information, look at #PoisonPreventionWeek on twitter. 

Follow us on twitter: @safety_matters

REFERENCES:

http://www.nhs.uk

https://www.whitehouse.gov/the-press-office/2015/03/13/presidential-proclamation-national-poison-prevention-week-2015

http://www.poisonprevention.org

http://www.childsafetyeurope.org

The post Spotlight On – Poison Prevention (#PoisonPreventionWeek) appeared first on LRB.

Health Risk from exposure to metalworking fluids

Respiratory ill health

Workers exposed to metalworking fluids mist and vapour are at risk of developing work-related asthma, bronchitis, irritation of the respiratory tract and breathing difficulties, as well as extrinsic allergic alveolitis (which can cause increasingly severe breathing difficulties in recurrent episodes, following repeated exposure). Exposure may also irritate the eyes, nose and throat.

Inhalation of these biological contaminants (such as bacteria or toxins) can lead to irritation of the respiratory tract and flu-like symptoms, as well as aggravating existing asthma.

Skin problems

Dermatitis (also referred to as eczema) is a disease caused by damage to the skin and is characterised by redness, swelling and flaking skin. Symptoms may also include cracking and blistering of the skin. The disease can affect anyone at any age and can occur anywhere on the body, although it is most common on the hands. Some people have a genetic predisposition to the disease and can also be brought on by contact with certain substances.

Contact dermatitis is caused by the interaction of the skin with some chemical or physical process and can take two forms:

• irritant dermatitis and
• allergic dermatitis.

Irritant contact dermatitis is due to direct damage of the outer skin layer by a chemical or other substance and is often caused as a result of repeated mild irritation from substances such as soaps, detergents and water.

Allergic contact dermatitis is a rarer condition and occurs when the body’s immune system reacts to a particular substance that has previously been applied to the skin. It is not known what triggers allergic reactions or why people react to certain substances.  Some workplace studies have shown that workers who handle metalworking fluids have a prevalence of dermatitis of between 20% and 30%, which is much higher than the 4% recorded among the general population.  The causes of dermatitis in those exposed to metalworking fluids are likely to derive from multiple factors as metalworking and machining workers tend to have exposure to a wide variety of metal types, metalworking fluids, solvents and biocidal additives. The skin of such workers is often subject to mechanical damage, such as from sharp metal fines, abrasive washing techniques, etc.

It is important to understand that although dermatitis can be treated to reduce the severity of symptoms it is rare for it to be cured completely and so it is extremely important to prevent it from developing in the first instance.  Management of metalworking fluids to ensure that fluid parameters are kept within certain limits is important.  Reducing both airborne and dermal exposure are important factors in the prevention of dermatitis, asthma and other ill-health effects

The use of unrefined mineral oils may lead to skin cancer on affected skin, such as hands and the lower arms.  Prolonged exposure through wearing contaminated clothing and the habit of putting oily rags into overall pockets increases the risks of skin cancer and of scrotal cancer.  These risks are lessened by the use of highly refined oils, etc.

Routes for exposure to metalworking fluids

Metalworking fluids are usually applied by continuous jet, by a spray or by a hand dispenser.  They can only cause health effects if they come into contact with the body.  The common routes for exposure are:

• Inhalation of the mist generated during the machining operation.
• Direct contact (such as from splashes) with unprotected skin, particularly hands, forearms and heads.
• Entry into the body through direct contact with cuts, abrasions or other broken skin.
• Ingestion (arising from eating, drinking or smoking in work areas, or from poor personal hygiene).

Principles for the management of health risk from exposure to metalworking fluids

In line with all substances hazardous to health, the Control of Substances Hazardous to Health Regulations 2002 (COSHH) require that the health risks arising from exposure to metalworking fluids are controlled.  To do this, the employer should:

• Assess the health risk from exposure to metalworking fluids and decide what precautions are needed.
• Inform workers of the risks associated with exposure to metalworking fluids and of the control measures to be used to ensure their health and safety.
• Prevent workers being exposed to metalworking fluids or, where this is not reasonably practicable, ensure that such exposure is controlled adequately.
• Ensure that exposure control measures are followed at all times, and regularly checked and maintained, and that safety procedures are observed.
• Monitor workers exposure to metalworking fluids and carry out appropriate health surveillance, where the COSHH assessment has shown this is necessary.
• Train workers in the use of control measures and the use of any personal protective equipment that may be required.

Control measures

In general, the introduction and maintenance of simple control measures will significantly reduce the risks of ill health developing from exposure to metalworking fluids.

General control measures

• Ensure that the most appropriate metalworking fluids have been selected.
• Devise a safe system of work for working with metalworking fluids and instruct workers in this safe system of work.
• Ensure that suitable splash guards are provided, fitted and used appropriately.
• Minimise the production of metalworking fluids mist and vapour, such as by controlling the volume and rate of delivery of the metalworking fluids to the tool.
• Avoid the use of compressed air to remove excess metalworking fluids from machined parts, plant or equipment.

Extraction and ventilation

• Provide suitable extraction systems (such as local exhaust ventilation), where the need is identified in the (COSHH) risk assessment
• Ensure that any enclosures or extraction systems provided to remove or control mist or vapour are used properly.
• Ensure that there is a time delay before opening the doors on (CNC) machine enclosures to ensure that all mist and vapour have been removed by the ventilation.
• Introduce regular monitoring (checks) of the equipment and arrange for any damaged or defective splash guards, extraction systems, etc. to be repaired.
• Ensure that the extraction system is checked and serviced regularly and that it is subject to statutory examination (by a competent person) at least once in every fourteen month period.
• Ensure that there is adequate general ventilation in the work area – open workroom doors and windows to improve natural ventilation, where appropriate.

Avoiding skin contact and skin protection

• Introduce suitable measures to reduce the potential for contact with metalworking fluids
• Reduce contact with wet workpieces and surfaces.
• Instruct workers not to put bare hands into fluid sumps and not to use oily rags to wipe them clean.
• Provide suitable personal protective equipment and ensure that it is worn as appropriate.  Suitable PPE may consist of gloves (or gauntlets), overalls, aprons, goggles or face shields.
• Instruct workers on the risks of contamination of the inside of gloves (with metalworking fluids) when putting them on or taking them off.

Sump fluid control

• Ensure that waste materials (especially unwanted food, drink, cigarette stubs) are not disposed of into the sump.
• Instruct workers to inform a supervisor if they observe any layers of scum or large amounts of tramp oil on top of the sump fluid, or if the sump fluid becomes dirty or smelly.
• Introduce and follow good working practices when mixing fluids, cleaning and topping up sumps etc.
• Monitor the levels of bacterial contamination using dip slides, or other means of measuring the level of bacterial activity.
• Consider a contract management service for the for the metalworking fluids (offered by some suppliers).

Personal Hygiene

• Provide suitable hand washing facilities, including running hot and cold water, soap and towels.
• Provide, and encourage the use of, suitable pre-work barrier creams and after-work conditioning creams.  This barrier cream should be designed to provide a protective layer between the skin and the metalworking fluids, while the after-work conditioning cream is intended to replace the natural skin oils removed by washing and by contact with the metalworking fluids.
• Ensure that any cuts and abrasions are covered with a suitable waterproof dressing.
• Instruct workers in the need for high standards of personal hygiene
• Instruct workers to wash regularly with soap and water to remove metalworking fluids from skin. Instruct workers to avoid using abrasive or solvent cleaners.
• Instruct workers to wash their hands thoroughly before eating, drinking or smoking.
• Store personal protective equipment in the changing facilities provided or another clean storage area.
• Ensure that a sufficient number of suitable overalls are provided and that they are changed regularly.
• Instruct workers not to put oily rags into their pockets.
• Provide a laundry service for dirty overalls and instruct workers not to take hem home for washing.
• Prohibit eating, drinking and smoking in areas where metalworking fluids are used.

Health Surveillance

Health surveillance of skin conditions among workers exposed to metalworking fluids may be used to identify those with dermatitis and those in the early stages of skin disease. Such health surveillance is often carried out by an occupational health nurse or other suitably trained individual who will administer a questionnaire and carry out a visual examination of the hands for signs of dermatitis. Health surveillance is generally only carried out annually, or at best every six months, so it is important to train the workers to recognise skin symptoms and provide guidance on how to protect the skin in the intervening time.  It is good practice to have workplace checks on the condition of the hands and lower arms of workers (potentially) exposed to metalworking fluids on a more frequent basis, such as monthly (as part of the general checks on the availability, condition and cleanliness of item of PPE, for instance).

•  Appoint a responsible person to carry out health surveillance, as identified by the risk assessment.
• Carry out asthma health checks.
• Refer anyone affected by exposure to metalworking fluids to an occupational health professional.
• In the event of any ill health being identified, ensure that prompt action is taken to identify the likely cause and ensure it is prevented or adequately controlled.
• Keep workers informed of the collective findings of health surveillance.

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Local Authorities operate schemes to provide information to customers of food businesses to enable them to make informed choices about the places where they eat out or purchase food from.

The Local Authority Enforcement Officers (Environmental Health Officers, or EHO) are responsible for inspecting food businesses. This is to ensure that they meet the legal requirements on food hygiene. Under the ‘Scores on the Doors’ schemes, each food outlet is given a hygiene rating or hygiene score that reflects the inspection findings and may display this in their premises where consumers can see it. Scores are also available via websites where consumers can see the scores for all the businesses in the local area.

Over two hundred Local Authorities operate a version of the Food Hygiene scheme, based on the scores on the doors approach. Under the Food Standards Agency ratings, a business can be given one of these hygiene ratings:

Food hygiene rating is ‘0’: Urgent improvement necessary

Food hygiene rating is ‘1’: Major improvement necessary

Food hygiene rating is ‘2’: Improvement necessary

Food hygiene rating is ‘3’: Generally satisfactory

Food hygiene rating is ‘4’: Good

Food hygiene rating is ‘5’: Very good

The principle is that the food safety officer inspecting a business checks how well the business is meeting the law by looking at:

– how hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored

– the condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities

– how the business manages and records what it does to make sure food is safe

At the end of the inspection, the business is given one of the six ratings. The top rating of ‘5’ means that the business was found to have ‘very good’ hygiene standards. Any business should be able to reach this top rating.  The food safety officer will explain to the person who owns or manages the business what improvements are needed and how they can achieve the top rating of ‘5’. The local authority will check that these improvements are made. The Food Hygiene Rating Scheme has been designed to make sure that the ratings given to businesses are fair.

Creating a food safety management system does not have to be complicated, and training is also very easy to do. To find out how we can help you call us on 01509 550023.

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Figures from the World Health Organisation reveal that food-borne diseases kill 2.2 million people globally each year – albeit only 500 in the UK – yet the problem is believed to be largely underestimated because of the difficulty of tracking food-borne disease outbreaks.

The success of a restaurant depends as much on its food hygiene as it does on its food quality. It takes a great deal of effort to build up a good reputation in a food business, but if food safety problems occur, then reputations and profits will undoubtedly suffer, and in some cases the business may not survive the loss of consumer and business confidence. There is also the potential for prosecution by the local environmental health department and civil action by individuals adversely effected.

Whatever the consequences, poor hygiene and food safety management are likely to be costly in both reputation and money, so investing in good standards of safety and hygiene is good for business.

Food preparation has to be carried out in a safe, clean, well-organised environment by trained staff. Below are a number of self-audit checks you can carry out to make sure this is the case.

Record keeping

Whether you are using the Safer Food Better Business (SFBB) food safety management system or another scheme it is important to carry out daily checks of the activities in the kitchen: start-up checks, refrigerator temperature checks, hot-hold checks, etc. These may take a few minutes to perform each day but are vital in ensuring that all kitchen activities are being carried out correctly. When properly recorded, they provide a body of evidence to prove that you are doing everything possible to produce safe food.

• Don’t forget to fill out any corrective actions you take. If you have a fridge breakdown, for example, writing it down could be important in proving how you dealt with the problem.
• Make sure that you have a number of staff trained and ready to do checks, as if only one member of staff is trained it will cause you problems with staff holidays and illness.
• Keep on top of change. If you get new equipment or start a new activity, do not forget to add the appropriate checks to the list.

Cleaning

Cleaning of the kitchen should take place daily, with some cleaning being done less frequently. However often cleaning is performed it must be recorded as having been done. Using the right chemicals and protective apparatus is vital. A washing-up liquid will not sanitise a surface. Know your chemicals.

• Use the right chemical for the right job and at the correct concentration. Remember, always read the label and follow the instructions.

Training

Having well-trained staff is a fantastic asset to any business. All staff, whether permanent or temporary, should have some level of hygiene and food safety training. It might be sufficient for temporary staff with a low level of responsibility to just have simple in house training.  More experienced staff who have a higher degree of responsibility, should attend an appropriate food safety course.

• Make sure staff training needs are analysed on a regular basis and their skills and knowledge are kept up to date.

Get advice

A Food safety consultant will be able to help you and your staff to prepare for an inspection. They can get you started with a food safety management system that is bespoke to suit your business. They may also offer an auditing service where they inspect the restaurant on a regular basis and help you to keep on top of record keeping and hygiene.

LRB Consulting, the restaurant health and safety consultant in Leicester can provide the above services to you, in addition to many more,  take a look at our food safety section on our website for more information, email us at enquiries@lrbconsulting.co.uk or call us on 01509 550023.

Many restaurant owners may think that they can’t afford a regular audit by an expert to make sure that their food safety standards are up to scratch, or they may be tempted to overlook staff training needs, but the cost of keeping up to date with these things is going to be far less than the cost of a food safety incident which could cost your business far more than just money.

If you take a proactive approach and put all the right measures in place, your business will benefit, your staff and customers will be happy and you could end up with a very high score on your door.

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If you have Food Safety  concerns, we can help you.

The harmful bacteria that cause food poisoning are known as Pathogens, they represent approximately 1% of known bacteria; other bacteria which causes food to rot are known as ‘Spoilage Bacteria.’ You can learn about these on our various Food Safety Training courses.

The Food Poisoning Chain

To grow, bacteria need warmth, moisture, food and time, these four elements are known as the Food Poisoning Chain, to protect food, and your customers, a link of the chain must be broken. Your food safety management system should help you to do this. If you understand the Food Poisoning Chain, then you can break it and improve your food safety performance.

Warmth

Most bacteria grow rapidly at body temperature (37°C), but can grow between 5°C and 63°C; this is known as the danger zone, more information on keeping food out of this danger zone by properly cooking and storing food will be available in a future food safety blog article.

Moisture

Most foods have enough moisture for bacteria to thrive, many dried or dehydrated foods will allow bacterial growth if they become moist. It is, therefore, essential to store foods such as these in a cool, dry place, and that they are used immediately after preparation. All dry foods such as flour and biscuits will remain safe as long as they are dry.

Food

Pathogenic bacteria grow well in high protein foods (poultry, meat, and eggs). Foods that support the growth of bacteria and are ready to eat (such as cooked meat or dairy based desserts) are considered to be high risk, because if they become contaminated by bacteria, they will not be killed before the food is eaten.

Raw food that will be cooked or treated before being eaten are less of a risk because the bacteria should be destroyed by this process; foods that are eaten raw (oysters, sushi, etc.high risk) should also be considered high risk. Food such as cooked rice, pasta, and cereals, while not being high in protein, are also considered high risk as they provide a warm, moist environment where bacteria can quickly multiply to dangerous levels.

Time

All bacteria grow by binary fission (splitting), they can do this every ten to twenty minutes in ideal conditions given the right circumstances; it is possible for one bacterium to grow to over one million in under four hours. To prevent this rapid multiplication, particular high-risk foods, it is important that strict time and temperature controls are in place. We’ll be blogging some more about time and temperature controls in a later food safety article.

Spores

Some bacteria can form spores when the bacteria is under threat, such as from boiling, acid or alkaline conditions, they produce spores. Eating spores is not a health risk, however, when conditions become more favourable, they germinate, and the resulting bacteria start to multiply once again.

Even when food has been dehydrated, there is no guarantee that it will remain safe once rehydrated. Similarly, even when food has been cooked, if bacteria have survived in spore form, they may be able to germinate and multiply again once food cools down.

Spores can be destroyed with high pressures and temperatures. Some spore forming bacteria can produce toxins that only cooking at extremely high temperatures can destroy; however, not all domestic cooking processes can reach sufficient temperatures to kill all bacteria, so all food must be treated with care even after cooking.

The Food Poisoning Chain: Remember – Deprive bacteria of one or all of their living needs, or destroy them through food processing. You can’t kill all bacteria, so work to reduce them to a safe level.

If you need Food Safety assistance, then contact us on 01509 550023

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Remember, if you made the mess, then you should clean it up!

Some areas should be cleaning regularly, for example chopping boards, and work counters, whereas floors and bins can be cleaned at the end of service or at the end of shifts. However, spillages must be cleaned up immediately as they present a slipping hazard as well as a high risk area for bacteria to multiply.

Specialised cleaning and high level cleaning can be done monthly, or even quarterly, the amount of use will govern the regularity of which this cleaning needs to be done. Remember, the more work, the more cleaning needs to be done.

Areas that require particular attention are:

• Food contact surfaces – Any item or area that comes into direct contact with food, both raw and cooked (e.g. a chopping board)
• Hand contact surfaces – Any item which it touched by hands, these will collect dirt and bacteria that may then be passed onto food (e.g. a light switch or plug socket)
• Contamination hazards – These can include cloths, mops, cleaning equipment, bins and towels, which by their very nature are normally contaminated with bacteria, and should be cleaned or replaced regularly. Read our blog on cross-contamination for more information.

Chemicals

Most cleaning tasks will involve the use of chemical cleaning products, most commonly detergents, disinfectants and sanitisers. When using products such as these, the following rules should be followed:

• Put food away, or cover it before cleaning
• Always store chemicals away from food areas
• Keep chemicals in their proper containers to ensure that the instruction and the contents are clearly labelled
• Follow the manufacturers instructions
• If protective clothing is recommended, use it!
• Never, ever, mix chemicals, this may cause toxic fumes to form or explosions, and in most cases will cause burns if the mixture comes into contact with skin.
• Work from the cleaner to the dirtier areas to avoid spreading the dirt around.

Detergents and hot water will break down and remove grease and dirt, some, but not all bacteria may be destroyed when cleaning, but most items will need disinfecting after cleaning to ensure the destruction of the majority of bacteria.

Disinfectants are used to reduce bacteria to a safe level, this can be achieved by using very hot water at a minimum of 82c or higher, as well as steam or chemical disinfectants. Chemical disinfectants will not destroy all bacteria nor will they break down grease and dirt. They reduce bacteria to a safe level if left on for the correct ‘contact time’ before rinsing and wiping off with a paper towel. If you use non-disposable cloths and mops, they should be disinfected and allowed to air dry after each use.

Sanitisers are combined detergent and disinfectant which will do the job of both if left on for the specified ‘contact time’.

Cleaning and disinfecting

Always protect or put food away before cleaning!

1.    Pre-clean the items (boards, plates, pans etc) to remove larger pieces of debris

2.    Wash in hot water with detergent or sanitiser, and use scourers or cloths, remember to use rubber gloves to protect hands

3.    Rinse using clean, hot water to remove both the detergent and remaining food particles

4.    Disinfect with a chemical disinfectant using the correct contact time

5.    Rinse again with hot water, if using a sanitiser omit stages 3 and 4 but remember to always use the correct contact time.

6.    Dry, remember to either air dry or use disposable clothes, tea towels will harbour bacteria and they should be avoided, if a tea towel is to be used it must be cleaned, dried and changed after each session.

Cleaning schedules

Cleaning schedules and rosters should be used to inform staff of cleaning details, and keep track of who has cleaned what. They should include details of chemicals to be used and instructions in their use, any protective equipment to be used, and safety precautions to be follows, as well as what needs to be cleaned. To be effective, cleaning must be planned.

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The primary purpose of these ‘Scores on the Doors’ schemes is to allow consumers to make informed choices about the places in which they eat out and from which they purchase food, and, through this, to encourage businesses to improve hygiene standards. Journalists also make use of the ‘Scores on the Doors’ system to publicise the standards of food businesses.

Local authority enforcement officers are responsible for inspecting food businesses to ensure that they meet the legal requirements on food hygiene. Under ‘Scores on the Doors’ schemes, each food outlet is given a hygiene rating or hygiene score that reflects the inspection findings and may display this in their premises where consumers can see it. Scores are also available via websites where consumers can see the scores for all the businesses in the local area.

At the moment, more than 200 local authorities across the UK have Scores on the Doors schemes in place. These schemes vary in their design and the way that they are operated. Some authorities use a star grading system, usually three or five star ranges, others use smiley face symbols. The Food Standards Agency is hoping to standardise the system nationwide to make it easier to understand.

Freedom of information legislation means that inspection reports on food hygiene are in the public domain and any member of the public can ask to see them. ‘Scores on the Doors’ makes food safety conditions at individual premises even more obvious and accessible to the public and the media

To maximise the potential ‘Scores on the Doors’ score it is obviously important to demonstrate good cleaning and food safety practices during the inspection. Just as important as this, however, is to be able to prove that management and staff have received adequate training in food hygiene and that there is a sufficient written food safety management system in place. The weighting given to training and management systems in the scoring of ‘Scores on the Doors’ is high. This often means that where these are lacking, a low score is given even when the physical conditions and practices on site during the inspection are good.

Creating a food safety management system does not have to be complicated. The Food Standards Agency has provided a very easy to use system called ‘Safer Food, Better Business’, which can either be found on the internet or can be provided in paper form from your local authority Environmental Health Department. The hazard analysis part of the system is in a really easy to use ‘fill in the gaps’ format and the record keeping diary is also very simple. There is no requirement for endless records and emphasis is put on only recording things that go wrong and what corrective action is taken.

Training is also easy to do. The ‘Safer Food Better Business System’ itself can be used to aid in house training and excellent food safety courses are available from the Chartered Institute of Environmental Health and other organisations. These are often available through local colleges, local authorities and many private training centres.

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