Basic Food Hygiene

Basic Food Hygiene

Lesson Objective

To know that buying, storing, preparing and cooking food safely and hygienically are vital for good health.

Why Is Food Hygiene Important??

Good food hygiene and personal hygiene is important to make sure that the food we eat is safe. Harmful (pathogenic) bacteria can spread very easily and cause food poisoning.

Food poisoning is very common, causing many thousands of reported cases each year.

Food Poisoning

• Symptoms of food poisoning include:

  Nausea;

  Vomiting;

  Stomach pains;

  Diarrhoea.

  
  

  In severe cases, food poisoning can even cause death.

Multiple Choice

If you are sick you should

• go to work anyway.

• stay home.

• go to work but report it to your manager.

**IMPORTANT**

What's the difference between Personal Hygiene and Food Hygiene?

Exactly as it says:

PERSONAL relates to bacteria on YOU

FOOD relates to bacteria around FOOD

Open Ended

Write down a PERSONAL HYGIENE rule...

PERSONAL HYGIENE

Preventing food poisoning - In order to reduce the risk of food poisoning, food handlers, whether in their own home or a place of work, should be particularly careful with their own PERSONAL HYGIENE. Food handlers should:

• Keep themselves clean

• Tie back long hair

• Remove jewellery and nail varnish

• Wear an apron

• Thoroughly Wash and Dry hands

• Cough or sneeze away from food

Open Ended

Write down a FOOD HYGIENE rule...

BASIC FOOD HYGIENE RULES

EXPIRY DATES

Use by – highly perishable packaged food, such as cooked meat, fish, dairy products

Best before – this would appear on less perishable foods such as tinned or frozen foods, bags of flour, crisps and biscuits. Safe to eat after the date but quality may have diminished.

The 4Cs

An easy way to remember the rules for good food hygiene is to remember the 4Cs hygiene rules: But what are they. Can You remember.

• ?

• ?

• ?

• ?

Multiple Choice

What are the 4C's?

• Chilling, cooking, cleaning,

• cross contamination, cleaning, costing, chilling

• Cooking, cleaning, chilling, cross contamination

• cooking, cleaning, coping, cross contamination

The 4Cs

• Cleaning - prevents the spread of harmful bacteria

• Cooking - kills the harmful bacteria

• Chilling - to prevent bacteria growing and toxins (poisons) forming

• Cross contamination - this is when bacteria spread from one food to another e.g. dirty equipment

Multiple Choice

What colour should a chopping board be when preparing fish?

• Red

• Blue

• Green

• Brown

Multiple Choice

What colour should a chopping board be when preparing a raw steak?

• Red

• Blue

• Green

• Brown

Multiple Choice

What colour should a chopping board be when preparing potatoes?

• Red

• Blue

• Green

• Brown

Multiple Choice

What colour should a chopping board be when preparing cooked chicken?

• Red

• White

• Green

• Yellow

Multiple Choice

What colour should a chopping board be when preparing cheese?

• Red

• White

• Green

• Yellow

Multiple Select

What 4 things does bacteria need to grow?

• Warmth

• Ice

• Water

• Time

• Food

IMPORTANT TEMPERATURES

Study the temperature chart on the next slide

Multiple Choice

The CORE temperature means the temperature in the centre of food. What should this be for cooked chicken?

• 63C

• 5C

• 100C

• 74/75C

Multiple Choice

What temperature should frozen food be stored at?

• Below -18^C

• Below 5^C

• Over 60^c

• None of these

Multiple Choice

What happens to bacteria when they are cooled to below 5c?

• Bacteria is dormant - grows slowly or not at all

• Bacteria dies

• Bacteria is in a deep sleep

• Bacteria is active so multiplying fast

Multiple Choice

Q5. What is the temperature range that forms THE DANGER ZONE for food safety?

• 0 to 60 degrees

• 60 degrees to 100 degrees

• Between 5 degrees and 63 degrees

• Under 5 degrees

Cooling HOT food quickly.

In order to reduce the risk of bacterial multiplication, hot food should be cold enough to go in the fridge within 90 minutes. This can be achieved by:

• Dividing dishes into small portions, e.g. a lasagne or cottage pie. This increases the surface area which means quicker cooling

• Placing food in a cool area (NOT FRIDGE OR FREEZER)