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HYGIENE RULES! ok

HYGIENE RULES! ok. Kitchen Hygiene. Wash your hands before handling any food Clean work surfaces Keep work area clean and tidy Keep raw and cooked foods apart Cross – contamination Wash up correctly Hot water, changed frequently Washing up liquid Clean tea towel. Personal Hygiene.

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HYGIENE RULES! ok

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  1. HYGIENE RULES! ok

  2. Kitchen Hygiene • Wash your hands before handling any food • Clean work surfaces • Keep work area clean and tidy • Keep raw and cooked foods apart • Cross – contamination • Wash up correctly • Hot water, changed frequently • Washing up liquid • Clean tea towel

  3. Personal Hygiene • Tie hair back • Remove jewellery • Roll up sleeves • Wear an apron • WASH HANDS THOROUGHLY

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

  5. 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

  6. Causes of Food Poisoning • Bacteria and other microbes (viruses, moulds) • Chemicals and metals • Poisonous plants (e.g. toadstools, berries)

  7. High Risk Foods • Bacteria really like foods which are moist & high in protein • These include: • Meat - Fish • Poultry - Dairy products • Eggs - Gravies • Stocks - Sauces • Shellfish - Seafood • Cooked rice

  8. 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. How Bacteria Multiply • Reproduce rapidly by dividing in 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. Critical Temperatures High Risk and perishable foods should be kept out of the danger zone temperatures of 5°C to 63°C.

  11. Campylobacter • Found in raw poultry and meat • Illness caused by small numbers of bacteria • Symptoms: • Fever • Headache • Abdominal pain • Diarrhoea • Can last for 10 days

  12. SALMONELLA • Found in raw meat, unwashed vegetables, poultry and eggs • 2nd most common cause of food poisoning • Survives refrigeration • Illness caused by large numbers of bacteria • Symptoms: • Fever • Diarrhoea • Vomiting • Abdominal pain • Can be fatal! • Can take up to 48 hrs for symptoms to show • Can last for 3 wks

  13. E COLI • Found in the gut of animals and humans • E Coli 0157 is found in raw & undercooked meats, raw vegetables • Illness caused by small numbers of bacteria • Can survive refrigeration and freezing • Symptoms: • Diarrhoea • Can be fatal • Can take up to 5 days for symptoms to show

  14. Clostridium Perfringens • From animal poo! • Found in soil, manure, sewage, raw meat & poultry • Produces spores which may not be killed by cooking • Symptoms: • Abdominal pain • Diarrhoea • Nausea • Can be fatal • Onset normally after 8 – 18 hrs

  15. LISTERIA • Found in soil, vegetation, meat, poultry, soft cheese, salad vegetables • Can grow at low temperatures • Symptoms: • Range from flu-like symptoms to meningitis • Pregnant women, the very old and the very young are most at risk • Can take up to weeks to develop

  16. BACILLUS CEREUS • Found in soil and dust • Frequently in rice dishes & sometime in pasta, meat or vegetable dishes • Illness can be caused by a small number of bacteria • Forms spores that are resistant to heat • Symptoms: • 2 types of illness: • - diarrhoea and abdominal pain after 8 – 18 hrs • - vomiting after 1 – 5 hrs • Usually lasts less than 24 hrs

  17. STAPHYLOCOCCUS AUREUS • Found on the skin, in cuts and boils and up the nose! • Transferred to food from hands, nose or mouth • Large numbers needed to cause illness • Survives refrigeration • Produces a toxin which may survive cooking • Symptoms: • Severe vomiting • Abdominal pains • Diarrhoea • Onset within 6 hrs • Lasts about 2 days

  18. MOULDS • Tiny fungi which grow from spores found in the air • Settle on food products and multiply • When visible, food is described as ‘mouldy’ • Causes food spoilage

  19. CHEMICAL & METAL • Some chemicals and metals are poisonous to us • Metals like lead and mercury stay in our body for a long time and make us ill • Foods may taste or smell funny

  20. Food poisoning (FP) is caused by eating food which is contaminated Most contamination is caused by bacteria, but also by viruses, chemicals or plants FP bacteria make us ill The symptoms are abdominal pain, diarrhoea, vomiting, nausea & fever FP can last for days and can be fatal FP bacteria become dangerous if allowed to multiply FP bacteria can only be detected in a laboratory Bacteria need warmth, food, moisture and time to multiply. It takes only 9 hrs for 1 bacterium to become 9 million! 3 main FP bacteria are Salmonella, Clostridium perfringens, Staphylococcus aureus High risk foods include cooked meat, cooked poultry, dishes containing eggs, soups, sauces, shellfish and cooked rice Even a small number of bacteria can make you ill Food spoilage bacteria cause food to rot Summary

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