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Food Handling Course License B Part 11 of 12 — Transcript

by Jean Pierre Sant · 2,912 words · 545 segments · language en · Watch on YouTube

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0:05medical examinations
0:08when we employ new people
0:11we know nothing about them they wouldn't
0:14tell you in their cv
0:15i have been infected with this and with
0:18the other
0:19you don't ask for their medical history
0:21in suv so you do not know
0:23anything about their medical history
0:26and for that reason it would be due
0:28diligent
0:29to send newly engaged employees or
0:32employees to be for a medical
0:34examination
0:36and they would bring you a report from
0:38their gp or whoever
0:40that is professional enough to check
0:42their medical conditions
0:44and address that they are suitable
0:48to work in the food industry if you
0:50don't check them you're just assuming
0:52that they look okay so they are okay
0:55which
0:55normally doesn't have anything to do
0:58people might look okay why it's not be
1:00okay on the inside
1:02if people have already been employed
1:05with you
1:05and they're going on holiday or visiting
1:08their families
1:10in countries which are considered to be
1:13third world countries which is difficult
1:16to define
1:18i would say countries which do not have
1:22european or united states standard
1:27of hygiene are considered to be third
1:30world countries
1:32and for that matter when they return to
1:35work they should first go for a medical
1:37examination
1:38then bring a certificate to be allowed
1:41back to their job
1:42when we have visitors and contractors
1:46visiting our premises we cannot expect
1:50when i cannot expect them to know our
1:52standards of food hygiene
1:55so first and foremost we have to have
1:57rules that they can
1:59know about they can read they can watch
2:02so that they know what's right and wrong
2:05and for contractors which will be
2:08doing certain works in our facility
2:11refrigeration
2:12whatever engineering side of of their
2:14visit whatever the purpose of their
2:16visit
2:17they should be accompanied because they
2:20might be
2:20either endangering the food production
2:23or endangering themselves
2:25or the other teammates that are working
2:28in the area
2:30once unfortunately i had seen food
2:33production on one side
2:34and another one with a grinder grinding
2:38sheeted metal so all these iron filings
2:40were being thrown
2:42all over the place no one was talking to
2:45them or stopping them
2:47it was like that's normal to have
2:49grindings here
2:50every saturday or so we get a grinder
2:53for it
2:53for the minerals in the food
2:57they should be accompanied because they
2:59will do stuff
3:00uh it's not in the responsibility to
3:03make your food
3:04safe send the responsibility to make
3:06your machines work
3:08at whatever cost injuries
3:12this is not particularly food safety
3:15person
3:16because it's more related to first aid
3:19but
3:21when a person gets hurt and our bodies
3:25are like
3:26pools of fluids wherever you cut
3:29fluids come out we need to know how to
3:32control
3:33the situation number one we should
3:36report immediately if someone is
3:38hurt or someone had some kind of
3:41experience which made them
3:43sick or cut somewhere and
3:46worst cases lose body parts as well we
3:48have to report it immediately if we're
3:50not first aiders
3:52this is the least thing you could do
3:53find who is responsible of the area
3:55and report it if there's no one around
3:58get your phone get a phone call 112
4:00an emergency line to report uh what's
4:03happening so that you get
4:05the quickest response possible
4:07thankfully multi-small
4:10help will come quicker than in other
4:12areas
4:14once that has been dealt with we should
4:16sanitize the area
4:18to make it safe again uh to
4:22continue producing food sometimes it's
4:24tricky depending on the
4:27depending on the incident that took
4:28place
4:30if it is a small cut and you know how to
4:33dress a wound
4:35after it has been cleaned with an
4:38appropriate
4:39disinfectant it should be covered
4:42with a plaster normally plasters in the
4:45food industry
4:47are blue because blue is an uncommon
4:49color in food
4:50so if it falls off it can be seen but
4:53it's not only blue that can be used
4:56i've seen also lime or
4:59bright really bright colors that also
5:02have been used
5:03in certain facilities it's necessary
5:05that these plasters have a metal strip
5:07in them
5:08so if they fall they get found with
5:11by a metal detector at the end of the
5:13line but these are in
5:15manufacturing setups mainly if you're
5:17not a first aider
5:19i must emphasize it's best if you do not
5:22try to be
5:23one because you can do more damage than
5:26help
5:26the individual but the least thing is
5:31call one one two stay with the person
5:34until
5:34the nurses and paramedics arrive on the
5:38scene
5:38that's the least thing you can do in
5:41cases where people are suffering from
5:44allergic reactions and they lose
5:47consciousness and they are on the floor
5:49uh basically losing breath and close to
5:52death which
5:52comes very quickly we'll show you
5:55pictures very soon
5:58if they are women and they have a
5:59handbag go look in their handbag see if
6:02you find a pen
6:03which is normally this big and it's
6:05normally also
6:06yellow or orangey it's called an epipen
6:09this epipen has epinephrine inside
6:14which makes the body stop swelling
6:17and give a breeding chance
6:20to the individual inject the person with
6:24the epipen
6:25so that the epinephrine goes into the
6:28body
6:28do not inject them in the neck or in the
6:30eyes okay inject them in the
6:32thigh or in the buttocks on the outer
6:35part
6:36but never in close to vital organs or in
6:38the face
6:39and the thickest part of the tie is the
6:41best and most secure
6:43if you do not find any of these epipens
6:45in their handbag or whatever
6:48wallet or packs they might carry with
6:50them there's nothing else to do call one
6:53one two
6:53stuff hygiene facilities toilets
6:57are necessary to have toilets are
7:00necessary
7:01to be kept clean all the time there
7:04needs to be a double door system
7:06you can't open the door and end up in
7:07the kitchen there needs to be another
7:09door
7:10which separate the kitchen from the
7:12separate the kitchen
7:14or food production area from the toilets
7:17there needs to be an extract there to
7:19suck out smells
7:20and any airborne bacteria that might
7:23result from the activity in there
7:28there needs to be a hand washing basin
7:30close by so the person
7:32going out of the toilet can wash their
7:34hands effectively
7:35hand washing basins need to have warm
7:38water without
7:39delay because i get into some setups
7:42that
7:42you open the water and you have to wait
7:44one minute until warm water comes down
7:47soap need to be full gradient but has a
7:49bactericidal inside
7:52there needs to be disposable towels
7:54where we can
7:55dry our hands or a good hand dryer
7:59and if disposable towers are in use we
8:01need to have
8:02a foot operated bin close by so that you
8:04get
8:05serviced in the same half a meter
8:08squared
8:09you don't need to travel to other areas
8:12of the facility to
8:13simply wash the hands and dry them
8:16effectively
8:17lockers and changing rooms these should
8:21be placed
8:22strategically not where we find the
8:25corner we make it into a changing room
8:26because
8:27it would might it could probably provide
8:30more problems than solutions if it made
8:32that way
8:33lockers should be kept clean should be
8:36kept logged
8:38and should be kept free from food
8:41lockers should not be containing food
8:44because if the employee
8:46leaves the facility and forgets about
8:48the food it will be some time until we
8:50realize that there may be some food left
8:52in there and
8:54it's releasing a lot of smells that are
8:57very unpleasant
8:59changing rooms are the places where
9:01people
9:02do change from their casual clothes into
9:05their uniform
9:06so these need to be areas which are kept
9:08clean all the time
9:11and accessible only to the food handlers
9:14not accessible to clients by mistake
9:18i've been to places where
9:21you would be working there and the
9:23clients would by mistake end up in the
9:25changing rooms because
9:27it's another door there's toilets it's
9:29open
9:30they go in they shouldn't be accessible
9:33to outsiders materials
9:38are the building blocks of our food
9:41when we buy food we choose
9:44the raw materials with care we just
9:47don't say it's okay
9:48the cheapest is the best option no there
9:51are many
9:52criteria that we look at when choosing
9:55a good supplier
9:58we should approve our suppliers by
10:00giving them a questionnaire
10:02seeing if they know what is right and
10:04what is wrong
10:06ask for specifications to see if what
10:09they're telling us on the phone
10:11is actually what they're going to
10:12deliver because i can say yes i have
10:14butter and then i send you margarine
10:17more or less it's the same you know it's
10:19a spread no
10:20it's not the same we should have a
10:22methodology
10:24methodology of accepting and rejecting
10:27goods
10:28what is okay and what is not okay we
10:31should have clean storage or
10:32as mentioned earlier we should have
10:34clear labeling of what is an allergen
10:36and what is not
10:38we should also have specifications of
10:41what
10:41good looks like especially for items we
10:44do produce
10:45it's irrelevant if it's a factory or a
10:47restaurant
10:49let's say if it's a restaurant because
10:50we don't pack our food
10:52but we should have in our mind if i am
10:54preparing food
10:55how does a plate look nice should i just
10:59dump everything
11:00in a plate or should i place them well
11:02and put
11:03some garnish so that it's really
11:05presentable
11:06no one is born knowledgeable you need to
11:10show your people how good looks like
11:14on the other end of the of the arena is
11:17manufacturing
11:18and a detailed specification can also be
11:22generated to
11:23identify what is a product that is
11:26in specie and spec as it in short it's
11:29mentioned
11:30or out of specification people need to
11:33be trained how to look at these things
11:37control on storage transport and
11:39distribution especially where
11:40temperature is involved
11:42we need to know how to handle complaints
11:44related to
11:46raw materials and finished goods and
11:48finally traceability and recall
11:50we're going to touch on these very soon
11:52on the screen there
11:54you have a specification for sesame
11:57seeds
11:59looking at this document it's quite
12:03informative but it's also messed with
12:07as you can see here there's a date which
12:10is in
12:11fixed by pen do i really
12:15accept that document no although there's
12:18the name of the person authorizing it
12:21but it's been meddled with so
12:24this document i can't really trust it i
12:27don't know what date actually that is
12:28it's 2000 something it could be 2001
12:31for all i know so that document is
12:34basically ancient
12:35now and irrelevant but looking at the
12:39details on top
12:40it's mentioning what is there what's the
12:43size of these seeds
12:44what's the origin of the seeds or
12:47description of the product itself
12:50how much damage should i expect to find
12:53uh the purity meaning how much foreign
12:56bodies should i expect in this case it's
12:5899.95 which is very very
13:01pure but still those 0.05
13:05what should these be how much moisture
13:09how should i store them shelf life
13:11giving nutritional information
13:13relationships to chemicals and heavy
13:16metals
13:17how do they conform to the laws
13:20the expectancy of bacteria within the
13:23food
13:24for example yeast molds coliforms e coli
13:27staphylococcus
13:28aureus and salmonella there
13:31these are the ones we mentioned already
13:34all
13:34we mentioned all of them basically other
13:38references of to packaging
13:39gmo and labeling so here we have an idea
13:42of what we're going to buy it's not just
13:44sesame seeds because you know there's
13:47just one type
13:48no even from one country to the other
13:51sesame seeds do vary in size shape color
13:55and even the taint of the food itself
13:59food storage should be kept clean
14:04raw materials should be kept separate
14:06from finished goods
14:07packaging should be stored away from
14:10finished goods
14:11and or raw materials glass containers
14:15controlled as mentioned already
14:16allergens as well
14:19and we're gonna see what happens to
14:21people who are
14:24allergic to food this kid has his eyes
14:28all swelled up he can't even open them
14:31this lady
14:34have her face so swollen and her tongue
14:37is also swollen in her mouth
14:38that if this wasn't a clinical trial
14:42for for an anti-allergen she would have
14:45died there
14:46because the tongue will literally fill
14:48them out
14:49and we can't breathe in that's a rush
14:53on that baby and the rush on that hand
14:56all classic signs of
14:58allergies
15:0290 percent of all the people who go to
15:05hospital with allergies
15:07developed these allergies from these
15:11nine products categories that are
15:14on the screen here we have peanuts and
15:16tree nuts
15:17and for clarity purposes
15:20peanuts are not nuts peanuts are legumes
15:24from the family of peas and
15:27beans in fact the name itself
15:30p nuts it implies that they are peas
15:34but eaten as nuts or considered sold as
15:37nuts
15:38because these names come from hundreds
15:40of years ago when they
15:42were given a name peanuts grow in the
15:45soil
15:46under the soil while tree nuts grow in
15:49trees
15:50as part of the fruit of the tree
15:54wheat soy milk eggs fish
15:57and sometimes shellfish is categorized
16:00into
16:01one category but more precisely
16:05there are crustaceans and mollusks
16:07crustaceans we're talking about
16:09crabs lobsters shrimps mollusks are
16:13octopus squid snails and the like
16:18they're not the same thing
16:22now european law 1169 of 2011 recognizes
16:2714 allergens
16:29or 14 categories in total same
16:32nine plus celery sesame seed
16:36mustard sulfur dioxide and lupine
16:40those are the 14 categories of foods
16:43recognized by the law
16:45are those the only foods that are
16:47allergens no
16:49there are over 160 but
16:52those are the ones recognized as the
16:54most impactful
16:57on the consumer
17:01in this column here these are parts per
17:05million
17:06of foods needed parts per million can
17:09also be
17:10understood as milligrams per kilo
17:14so it's a gram divided by 1000 mix it
17:17with one kilo of something and that
17:19gives you parts per million
17:21in this action level column here we can
17:24see that the smallest number here is
17:26eight for peanuts
17:28so people with the most severe allergy
17:30will get the reaction with less than
17:32eight
17:33parts per million which is really really
17:35a small quantity
17:37it's like having a little bit of powder
17:41on your finger and you blow it in
17:42someone's face who is allergic
17:44they're literally dead if they do not
17:47have the
17:48epipen to it the other one are action
17:51levels for people who are less sensitive
17:53but
17:54we always have to look at the people
17:55which are most
17:57sensitive to these to these allergens
18:04this family of fish calls comroids
18:08scombroida as the families convoys is
18:11how do you call the group of
18:13scombroid family members this
18:17type of fish can
18:22when they stress themselves histamine
18:25levels go up in their body
18:27before they die and also if they are not
18:31well kept in the right temperature this
18:33histamine level
18:34because of the bacteria within the body
18:37it's part of the decomposition process
18:39will generate more histamine and
18:43some people might not be allergic to
18:45fish altogether
18:46although it's one of the allergy
18:48allergens mentioned
18:49but will be allergic to the histamine in
18:52the fish
18:53and it is severe as the other allergens
18:57i've known people personally that end up
18:59in an emergency because
19:02of histamine uh scombroid toxin as this
19:06called
19:07allergic reactions it's also life
19:10threatening
19:12because of the same law the 1169
19:15as already mentioned which took effect
19:17in december 14
19:19and unfortunately i still see products
19:22on the market which
19:25do not comply as yet requires that
19:29the 14 allergens when used
19:33in the in the product need to be marked
19:37in bold to make them more pronounced so
19:40that your eyes can see them better
19:42as you can see here on the screen wheat
19:45and it is made more clear that it
19:48contains gluten there
19:50there's milk proteins whey which is
19:53the milk protein and lactose in brackets
19:56there
19:57and it also mentions that it contains
20:00gluten dairy products and soy based
20:02products
20:03it may also contain hazelnuts
20:06traces that is required by law
20:09if there is the slightest risk of having
20:12traces you need to specify
20:15so we can't really discount just a
20:17little bit here and there
20:19no a little bit can be fatal to someone
20:24if you're in a scenario for of the
20:26restaurant
20:27and the customer comes to you and say
20:29listen i'm a
20:30allergic be attentive for the words
20:33intolerance is one thing allergic is
20:35another
20:36allergic is more severe than an
20:38intolerant person
20:39so if a person says listen i'm allergic
20:42to xyz
20:44if you're not hundredth percent sure
20:46that you can provide
20:48free from which is a product that is
20:51completely packed sealed from a
20:52manufacturer and you can give it to them
20:55free from that whatever allergen
20:58do not give any guarantees because i've
21:01seen people ending up in hospital
21:02because
21:03restaurant stuff says no we don't use
21:05eggs in our food but
21:07there was some traces and the person
21:09ended up
21:10rushed to hospital because the waiter
21:12waitress didn't really know what the
21:14allergen
21:15was or what the end result of eating
21:19allergen was so they gambled with the
21:20customer's life
21:22do not please take these chances they
21:25can be faithful
21:30you

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