food_hygiene_Regulations

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Food Safety Regulations : 

Food Safety Regulations Reducing risks Preventing food poisoning

Ultimate information : 

Ultimate information

Work : 

Work

Definitions…….. : 

Definitions…….. Occupational health is defined as the art and science of promoting life, preventing illness and prolonging life, all as it relates to workplace environment, through collective responsibilities of employers, employees, visitors and contractors. Instruments of actualising these include Policy formulation, information sharing and capacity building, regulations, enactment of laws and enforcement.

…..definitions : 

…..definitions Workplace is a place (such as an office or factory) where people are employed to toil. Work ranges from waiting on, musculo-skeletal involvement to mental. Policy is defined as a plan of action; a course or method of action that has been deliberately chosen and that guides or influences future decisions. By stating principles and rules, an occupational health and safety policy guides actions. A Policy Statement indicates the degree of an employer's commitment to health and safety. The statement of the employers' obligation should be more than an outline of legal duties.

…..definitions : 

…..definitions Enactment is defined as the passing of a law by a legislative body Enforcement means  to compel obedience to a law, regulation, or command. Government personnel responsible for enforcement include Occupational Health & Safety Officers, Police, others

…..definitions : 

…..definitions Regulation encourages maintenance of due diligence and observation of high standard while discouraging hazards and minimising risks The statutory objective of regulation is to protect public health and consumers

GRAND NORMCause No Harm through1. Bad practice2. Ignorance3. NeglectinsteadFOLLOW DUE DILIGENCE!!!!!!! : 

GRAND NORMCause No Harm through1. Bad practice2. Ignorance3. NeglectinsteadFOLLOW DUE DILIGENCE!!!!!!!

From “Field to Fork” : 

From “Field to Fork” Clearing and Cultivation (Field) Harvesting Storing Transportation from field Processing Transportation including Serving Consumption (Fork)

Types of hazards in a workplace? : 

Types of hazards in a workplace? Safety hazards; e.g., inadequate machine guards, unsafe workplace conditions, unsafe work practices. Biological hazards caused by organisms such as viruses, bacteria, fungi and parasites. Chemical hazards caused by a solid, liquid, vapour, gas, dust, fume or mist.

…types of hazards in a workplace? : 

…types of hazards in a workplace? Ergonomic hazards caused by anatomical, physiological, and psychological demands on the worker, such as repetitive and forceful movements, vibration, temperature extremes, and awkward postures arising from improper work methods and improperly designed workstations, tools, and equipment. Physical hazards caused by noise, vibration, energy, weather, heat, cold, electricity, radiation and pressure Others include stress, display screen equipment.

Importance of regulations : 

Importance of regulations Removing hazards and reducing risks Ensuring that food is safe thereby preventing food poisoning (i.e. Properly protected and properly served) Maintaining high standard of food hygiene and encourages patronage and sustainability Helps in the avoidance of prosecution Food safety Act Food hygiene regulations

Transportation at workplace : 

Transportation at workplace

Regulated? Movement in a workplace : 

Regulated? Movement in a workplace

Information : 

Information

Risks : 

Risks High Acute or chronic Resulting in death Medium Acute or chronic Not easily managed Permanent infirmity Low Acute but easily managed

Safety signs to ensure safety at work : 

Safety signs to ensure safety at work

..signs to ensure safety at work : 

..signs to ensure safety at work

..precautions to ensure safety at work : 

..precautions to ensure safety at work

Sleeping on duty? : 

Sleeping on duty?

Precautions to ensure the safety of food (Due diligence) : 

Precautions to ensure the safety of food (Due diligence) Periodic and regular risks Assessment as a system of control to minimise risks Training Implementation of cleaning schedules Personal hygiene, general cleaning & disinfection Inspection of deliveries (Suppliers, Specifications) Waste disposal & Pest control Record keeping (Traceability, recall) Food safety management (HACCP)

Protocol : 

Protocol The three basic characteristics of food control in any structure are: food laws and accompanying regulations. food inspectors (food control system under the umbrella of food safety and control department). food laboratories and technical support.

Regulatory Agencies : 

Regulatory Agencies Min of Labour (Welfare) SON (Standard) NAFDAC (Wholesomeness and Safety) Min of Health (Inspection & Prosecution) Min of Environment (EPA) Local Government Health Department

Methods of Regulation : 

Methods of Regulation Developing Policies and Guidelines Provision of guidelines to handlers Inspection of premises and food handling Report writing Certification Closure Prosecution

Expectations of Regulatory Agencies : 

Expectations of Regulatory Agencies Employers Put in place and regularly review policy statement Ensure health, safety and welfare of employees and visitors (safe environment and system of work) Carry out risk assessment Training Appoint competent persons Put in place and regularly review preventive and protective health and safety measures

Expectations of Regulatory Agencies : 

Expectations of Regulatory Agencies Employee Knowledgeable of the Policy Statement of Organisation Observing safety measures as defined and demanded Report and record accidents as quickly as they occur Contribute to health and safety culture of the organisation

Risk inspection by OHS officers : 

Risk inspection by OHS officers Check the premises file record (both computer and hard copy) Assess previous risk score and individual rating criteria. Assess any relevant complaints, information on layout and management systems etc. Discuss any contentious issues with the previous case officer Ensure all equipment, notices, inspection pro-forma and report forms are available for the inspection.

…risk inspection by OHS officers : 

…risk inspection by OHS officers Visit the premises, identify and interview the proprietor. Carry out the risk inspection in accordance with the "Programmed Food Hygiene Risk Inspections" procedure note. Give an immediate record of inspection and agree an action plan at the conclusion of the audit. A copy will be left with the business; Confirm any legal requirements and recommendations in writing within specified days

Cordial relationship between the employer and employee : 

Cordial relationship between the employer and employee

Food Safety : 

Food Safety

Cause no harm : 

Cause no harm

Food Contamination (Types) : 

Food Contamination (Types) Physical Cigarette ends Flies and insects Nuts, bolts, washers Jewellery Chemical Pesticides Lubricants Cleaning chemicals Others eg, mercury Biological Bacteria Viruses Moulds and Yeasts Naturally poisonous Green potatoes Undercooked red kidney beans Food allergies (1 in 200) Peanuts Shellfish Dairy products

Bacteria need1. Warmth2. Moisture3. Food4. Timeto MULTIPLY : 

Bacteria need1. Warmth2. Moisture3. Food4. Timeto MULTIPLY

Food Poisoning Bacteria : 

Food Poisoning Bacteria Salmonella Clostridium perfringens Bacillus cereus Staphylococcus aureus Clostridium botulinum

Preventing food poisoning : 

Preventing food poisoning Live by the principle of causing no harm Proper environmental sanitation Observing personal hygiene Prompt management of ailment Immunisation against food borne diseases Food safety management (HACCP)

Ensuring adherence to food safety : 

Ensuring adherence to food safety Employers Employees Consumers Government Policy Education Assessment regulation

Relevant laws : 

Relevant laws Animal Disease (control) Act Destruction of Mosquitoes Law Dogs Law Environmental Sanitation Law Environmental Sanitation Enforcement Agency Law Environmental Pollution Control Law

…relevant laws : 

…relevant laws Fatal Accidents Law Food and Drugs Acts Lagos State Environmental Protection Agency Law Public Health Law Special Offences Court Law Street Trading and Illegal Markets (Prohibition) Law Factories Act

Passing shot : 

Passing shot More than 85 percent of workers rate workplace safety first in importance among labor standards, even ahead of family and maternity leave, minimum wage, paid sick days, overtime pay and the right to join a union.

Stressed out!!!!!!!!!!!!! : 

Stressed out!!!!!!!!!!!!!

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