Food Handling Course License B Part 2 of 12 — Transcript

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1. 0:05some statistics and this in
2. 0:06in this case it's american statistics us
3. 0:09every year from 10 to 83 billion
4. 0:13dollars and the billion has nine zeros
5. 0:15which is massive number
6. 0:17are wasted in the economy i use
7. 0:20american statistics because the numbers
8. 0:22are
9. 0:24very very big and considerable
10. 0:27and these are contributed by mainly food
11. 0:31waste
12. 0:32so the reality is that
13. 0:36what we produce on on this planet
14. 0:40the the hundred percent of food that is
15. 0:42produced
16. 0:43about 40 percent of it is literally
17. 0:46wasted
18. 0:47so we we make it grow we produce it pack
19. 0:50it
20. 0:50ship it to wherever it has to go and
21. 0:52then it ends up in the
22. 0:54rubbish the logic is like
23. 0:57having a farm with a hundred cows you
24. 1:00kill
25. 1:00you kill all of them so that you you
26. 1:02sell all of them but 50 of them you
27. 1:04don't you don't literally sell them you
28. 1:06just leave them there
29. 1:07rotten the sun and you make no good of
30. 1:11them
31. 1:12so that is what's happening right now on
32. 1:15this planet we are all contributors to
33. 1:17it
34. 1:18by buying without thinking by not
35. 1:22using good logic when when when
36. 1:26preparing our meals at home like
37. 1:29using whatever whatever you like and
38. 1:31leave the rest in the fridge
39. 1:33and when you discover them you just say
40. 1:35well this is beyond the date so i'm
41. 1:36gonna just throw it away
42. 1:39also when we go to eat in buffets
43. 1:43you see people going to eat in buffets
44. 1:45and they
45. 1:46tend to fill their plates beyond
46. 1:49whatever they can eat in the next two or
47. 1:51three days
48. 1:52and some people one challenge they would
49. 1:54say
50. 1:55it's my right i paid for it i can take
51. 1:58as much as i want
52. 1:59and that is partially true but
53. 2:04can you really afford to waste okay is
54. 2:06there a price that
55. 2:08makes it okay to waste food i would say
56. 2:11no
57. 2:12if you have paid the price to be able to
58. 2:16eat as much as you want that's okay
59. 2:18eat as much as you want but not waste as
60. 2:21much as you want it's not the same
61. 2:23and it's killing our planet this
62. 2:26mentality is killing
63. 2:27our planet we have to change our ways
64. 2:30next in line people who are
65. 2:33working on a job and they end up sick
66. 2:36imagine you have a team of 10 people who
67. 2:38do
68. 2:39the production and you need to be all
69. 2:40ten to have a good production quality
70. 2:43production but six of you are sick
71. 2:46you can't really do the same
72. 2:48productivity if
73. 2:50anything because in some cases you won't
74. 2:53be able to do anything if there is at
75. 2:55least one missing from the line
76. 2:57so productivity will go low imagine
77. 3:00having a bad reputation with customers
78. 3:04only marketing people can tell you how
79. 3:05much
80. 3:07money is is injected into marketing and
81. 3:11advertisement only
82. 3:15to be ruined in some cases by employees
83. 3:18who do not really
84. 3:19give enough importance to their
85. 3:22processes and make the product unsafe
86. 3:26people who end up in hospital in some
87. 3:29cases
88. 3:30people go to hospital for one night
89. 3:32because of food poisonings
90. 3:34other cases people go to hospitals for
91. 3:37longer periods
92. 3:38when i ask my attendees
93. 3:42what people come to mind when i talk
94. 3:45about the hospital
95. 3:46in many cases they mention nurses and
96. 3:48doctors
97. 3:49that's the first two people that come to
98. 3:51mind but
99. 3:52they forget about a lot of other people
100. 3:55when just
101. 3:56stopping with nurses there are cleaners
102. 3:59people with purchasing
103. 4:01marketing people so that they make us
104. 4:04feel safe when they go there
105. 4:06engineers checking that the machinery is
106. 4:09working well
107. 4:10people who do sterilization everything
108. 4:13that
109. 4:14gets used in an operation has to be
110. 4:16sterilized so that it doesn't affect the
111. 4:18person doing the
112. 4:20the operation and many many others
113. 4:24last time i checked if a person spends
114. 4:2824 hours in the icu intensive care
115. 4:33unit uh the hospital
116. 4:36that will cost the hospital about 3500
117. 4:40euros so
118. 4:41it's a lot of money every bed
119. 4:44every 24 hours it's not just
120. 4:48nurses and doctors there so that
121. 4:50contributes to
122. 4:52that sum there cancellation of flights
123. 4:56and vacations
124. 4:59imagine tomorrow i have a business trip
125. 5:02i will be going to london
126. 5:06to sign a contract to become an auditor
127. 5:08there
128. 5:09and before we go my family and i
129. 5:12go to eat out to celebrate this new
130. 5:14venture in life
131. 5:16and the food we've just ate was not well
132. 5:19made
133. 5:20and we end up in hospital all of us
134. 5:23and me in particular i will spend
135. 5:27two three weeks there so i have missed
136. 5:29my flights
137. 5:30missed my bookings missed my appointment
138. 5:33with this
139. 5:34auditing firm i missed my opportunity to
140. 5:36do this business
141. 5:38so i missed a lot of stuff which costed
142. 5:40me money
143. 5:41and as soon as i go out of the hospital
144. 5:44i say
145. 5:45i'm thankful that i'm still alive but
146. 5:47i'm gonna call my lawyer
147. 5:49and i call my lawyer to the restaurant
148. 5:52i ate from and that will compensate for
149. 5:59a big part of also that sum there
150. 6:02considering this is u.s the legal fees
151. 6:04and compensations
152. 6:05are much bigger than we're used to here
153. 6:08in
154. 6:09in malta finally but
155. 6:12not least important 5 200 deaths
156. 6:17in america 5200 that's happen every year
157. 6:20more or less and that doesn't include
158. 6:24shootings drive-bys rapes drug
159. 6:27related deaths those are only that's
160. 6:30related
161. 6:30to food poisonings
162. 6:35okay you might tell me but there are 360
163. 6:38million people
164. 6:39or so in america 5 000 is a really
165. 6:42really
166. 6:43small percentage but these are still
167. 6:46people who had families
168. 6:48and even one that would be
169. 6:52a very i might say
170. 6:56that that could have been avoided
171. 7:00if it wasn't that related to disease
172. 7:02would say okay we didn't have the means
173. 7:04to avoid it but
174. 7:05food safety related debts can almost
175. 7:09be avoided 100 so
176. 7:12those are all negligible
177. 7:16because of negligence not negligible
178. 7:19because of negligence
179. 7:21these debts are all related to
180. 7:23negligence
181. 7:29because of the importance of food safety
182. 7:32as you now can understand
183. 7:33because people die there are a lot of
184. 7:36laws
185. 7:37nowadays you can become a food lawyer
186. 7:40specifically
187. 7:41on food law and i'm going to mention a
188. 7:44few laws here on the screen
189. 7:46during this trade this training
190. 7:50i'm not going to mention all of them
191. 7:51just a few
192. 7:53codex elementaries it's in latin
193. 7:56codex means guide elementaries means
194. 7:58food it's a food guide
195. 8:00this is not law however as soon as 852
196. 8:03came out
197. 8:05852 to european law 852 mentioned the
198. 8:09part of codex
199. 8:10and specified that
200. 8:13that part is now required by law so part
201. 8:16of codex has become
202. 8:17law this is the 852 is the law about
203. 8:21food safety and food hygiene
204. 8:23legal notice 180 this is maltese law it
205. 8:26is
206. 8:27the law that regulates food outlets
207. 8:29imagine there is no
208. 8:30laws regulating food outlets everyone
209. 8:33would be opening
210. 8:34shops in every corner they think they
211. 8:37can
212. 8:37sell but the number of people dying
213. 8:39would go
214. 8:41very very high
215. 8:45moral legal everyone working in the
216. 8:49food industry has both of these
217. 8:52responsibilities
218. 8:53and as i said earlier
219. 8:56looking at only the legal aspect will
220. 8:59sometimes
221. 9:00leave out part of the moral aspect so we
222. 9:03have to look at
223. 9:03both of these scenarios to do a good job
224. 9:07ask yourself
225. 9:08is this right or is this wrong if you're
226. 9:10in doubt ask
227. 9:12a person who can answer you better
228. 9:14supervisor a manager a consultant
229. 9:16whoever can help you
230. 9:21this is one hot question in case of a
231. 9:23vote poisoning
232. 9:24who is responsible for the poisoning
233. 9:27itself
234. 9:29as mentioned already you can't really
235. 9:32say there's not a fine line would say
236. 9:33okay if you've done this
237. 9:34you're responsible if you've done that
238. 9:36the owner is responsible in many cases
239. 9:39everyone will be considered as
240. 9:41responsible
241. 9:43for the case for the incident that took
242. 9:47place
243. 9:48it depends on very much specifics
244. 9:51if we could swab people and that swab is
245. 9:54like a long
246. 9:55cotton bud and we say okay you employees
247. 9:58are going to get swabbed
248. 9:59and on one of the swabs i find
249. 10:02a bacteria which makes people sick
250. 10:06and it's the same type of bacteria that
251. 10:08made the customer sick
252. 10:11probably that link will help
253. 10:15the investigation go focused on that
254. 10:18person but it doesn't mean he's the only
255. 10:20one
256. 10:21who would be responsible so i can't
257. 10:24really say
258. 10:25it's one side everyone has to feel that
259. 10:27they are responsible for
260. 10:30what they do and they need to know how
261. 10:32to explain themselves
262. 10:34about what they do to prevent incidents
263. 10:36of this sort
264. 10:37from taking place if you fail to know
265. 10:40how
266. 10:41then you would be in a weak position
267. 10:48this word here actually these two words
268. 10:51do
269. 10:52diligence that is what i've just said
270. 10:56in a nutshell being responsible doing
271. 10:59what is necessary
272. 11:00to prevent it's not
273. 11:04fixing an incident it's trying to
274. 11:06prevent it that is due diligence the
275. 11:08opposite of it
276. 11:09is negligence doing nothing to prevent
277. 11:13it because you don't care
278. 11:15if a person involved has found guilty
279. 11:17that with negligence
280. 11:18they caused harm or killed someone
281. 11:21you can be fined up to 12 000 euros and
282. 11:24or five years in prison
283. 11:28i'd known i do not know of any case that
284. 11:31landed someone in prison but yes
285. 11:34fines do get issued when they are
286. 11:38necessary so our enforcement units
287. 11:42are doing their job and from the trends
288. 11:46of it
289. 11:46they're increasing their investigative
290. 11:50powers so that they could do a better
291. 11:53job
292. 11:54there's a lot of room for improvement
293. 11:56but we're going we're moving forward
294. 11:58we're progressing
295. 12:00and anyone who is doing business
296. 12:02responsibly
297. 12:04and listening to this will enjoy
298. 12:06listening to this because
299. 12:08the only people who do not like
300. 12:11enforcement are the people who are
301. 12:13taking shortcuts people who are working
302. 12:15diligently
303. 12:16would want to know that other people are
304. 12:18being fined
305. 12:19for their mis misdemeanors or or or
306. 12:23having their kitchens closed for
307. 12:25their misdemeanors because you can't
308. 12:26compete
309. 12:28with businesses who are priority
310. 12:32and take shortcuts you can never compete
311. 12:34so the only way to be
312. 12:35on a level playing field is to have a
313. 12:37good enforcement
314. 12:39and everyone observing the right rules
315. 12:41every time
316. 12:44a chain is as strong as its weakest link
317. 12:48this is mentioned many times in
318. 12:51management
319. 12:52and food safety is also management under
320. 12:56a shade of management and
321. 12:59it applies to a team who is working in a
322. 13:02kitchen
323. 13:04if one of the team members is a weak
324. 13:06link
325. 13:08let's say all 15 people are diligent and
326. 13:11responsible and do what's necessary
327. 13:13but one the chef is irresponsible for
328. 13:17example
329. 13:18or whoever is preparing part of the
330. 13:21part of the process doesn't need to be a
331. 13:24top chef can be someone who is
332. 13:26middle middle in the chain of command
333. 13:30if that person does the wrong wrong
334. 13:33thing
335. 13:34the problem will be carried along and
336. 13:37the first victim will be the consumer
337. 13:40then the business so
338. 13:41never accept to have a weak link
339. 13:45in your team unless you are do we click