Health, Safety and Hygiene Food Poisoning 1

1. Health, Safety and HygieneFood Poisoning 1 With Ms Pirt

2. Lesson Objectives • Identify what Food Poisoning is. • Identifythe High Risk foods. • Identifyhow bacteria make us ill.

3. E What is Food Poisoning? • Food poisoning is an illness you get by consuming (eating) contaminated food. • Food is contaminated if there is something in it which shouldn’t be there.

4. E Symptoms of Food Poisoning • Abdominal Pain – stomach-ache • Diarrhoea – ‘the runs’ • Vomiting – being sick • Nausea – the feeling of sickness • Fever – a raised temperature • Symptoms vary depending on the type of food poisoning and can last for days

5. E Causes of Food Poisoning • Bacteria (pathogens) and other microbes (viruses, moulds). • Eating food that contains chemicals and metals. • Eating poisonous plants (e.g. toadstools, berries).

6. E High-Risk Foods • Bacteria really like foods which are moist & high in protein. Q: Can you name any examples of High-Risk Foods? • These include: • Meat • Fish • Poultry • Dairy products • Eggs • Gravies • Stocks • Sauces • Shellfish • Seafood • Cooked rice

7. E Low-Risk Foods • These are usually low in moisture (dry food), low in protein, high in fat, acidic, high in salt, pickled foods, jams and other preserves and other chemically preserved foods. • They are stored in cool dry places. Q: Can you name any examples of Low-Risk Foods? • These include: • Lard/Butter • Hard cheese • Dried foods • Cereals • Biscuits • Bread • Crisps • Jam • Canned food • Bacon However, when water is added to dried food such as milk powder or gravy granules it becomes high risk and must be stored under refrigeration or used immediately!

8. E Why Bacteria Make You Ill • Some bacteria have to be INSIDE your body to make you ill. • Once inside you, the bacteria attack your body causing illness. • Some produce a TOXIN (poison) on the food which makes you ill when you eat it.

9. E How Bacteria Multiply • Reproduce rapidly by dividing in to two. BINARY FISSION • Each bacterium only needs 10 – 20 minutes to multiply. • 1 bacterium = millions in a few hours • Ideal conditions for growth: Food + Moisture + Warmth + Time

10. How Bacteria Multiply

11. E Critical Temperatures • Use the worksheet provided to identify how temperature affects the activity of bacteria.

12. E Critical Temperatures High Risk and perishable foods should be kept out of the danger zone temperatures of between 5°C and 63°C.

13. Plenary No Hands Up! • How do you get food poisoning? Food poisoning is an illness you get by consuming (eating) contaminated food • Give three symptoms of food poisoning. Abdominal Pain, Diarrhoea, Vomiting, Nausea, Fever • Give two causes of food poisoning. (x2) Bacteria, Microbes, Chemicals, Metals, Poisonous Plants • Why do bacteria like high risk foods? Bacteria really like foods which are moist & high in protein. • Give two examples of high risk foods. Meat, Fish, Poultry, Dairy products, Eggs, Gravies/Stocks/Sauces, Shellfish, Seafood, Cooked rice • How do bacteria multiply? Binary Fision • Name the four things bacteria need to multiply. Food+Moisture+Warmth+Time

14. Recap • Can you Identify what Food Poisoning is? • Can you Identify the High Risk foods? • Can you Identify how bacteria make us ill?

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