Food Safety and Hygiene

1. Food Safety and Hygiene These icons indicate that detailed teacher’s notes or useful web addresses are available in the Notes Page. This icon indicates the slide contains activities created in Flash. These activities are not editable. This icon indicates the slide contains activities created in Flash. These activities are not editable. For more detailed instructions, see the Getting Started presentation. For more detailed instructions, see the Getting Started presentation.

2. Micro-organisms Micro-organisms are very small life forms, so small you need a microscope to see them.

3. Different types of micro-organisms • Some bacteria are bad for you while others are good. • Moulds can cause food to spoil but they can also be used to make certain kinds of cheese. • Yeasts are very useful for making bread dough rise. • Sometimes micro organisms cause food to look, taste or smell bad. You wouldn’t want to eat it, but it might not make you ill. This bread has gone mouldy and should be thrown away.

4. Bacteria • Bacteria are single celled micro-organisms. • Not all bacteria are harmful. • Human digestive systems need bacteria to work. • Bacteria are also used to make cheese and yoghurt from milk. This yoghurt contains ‘good bacteria’ which helps your digestive and immune systems by reducing the amount of bad bacteria in your gut.

5. Pathogens • Some bacteria can cause food poisoning. These are called pathogens. • Some examples are salmonella, campylobacter and E.Coli 0157. • Food infected with pathogens may not look, smell or taste bad, but it can cause food poisoning. • The pathogens multiply in the stomach or gut of the person who eats the food, causing stomach pain, vomiting and diarrhoea. The salmonella bacteria is sometimes found in raw eggs.

6. Toxins • Some bacteria produce poisons called toxins. • In this case it is the toxin that makes a person ill, not the bacteria that produced them. • Food poisoning usually lasts for one or two days. • In some cases, food poisoning can cause very serious illness or even death. • The people who are in most danger are babies and toddlers, older people, pregnant women, and people who are already ill. Did you know? Bacteria multiply by dividing. In the right conditions one bacterium could produce several million bacteria within a few hours.

7. What bacteria like I like to be warm – between 5 and 63°C suits me fine. Oh yum! Food! Not cooking for a few hours – plenty of time! Nice and moist – I like that!

8. Fighting bacteria We need to find ways to: • stop bacteria getting onto food • stop bacteria multiplying in food • kill the bacteria. Cooking food kills bacteria, while covering food stops bacteria getting onto food.

9. Storing food safely

10. Preserving food

11. Cooking • Thorough cooking kills bacteria. • It's important to cook food right through, especially protein foods like meat. • If meat is properly cooked the centre shouldn't be pink and the juices should run clear when you push a skewer into the thickest part of the joint. • The centre of the meat should reacha temperature of 70°C for at least two minutes. • If you are cooking a ready-prepared meal, always make sure the food is piping hot all the way through.

12. Spot the dangers

13. Be safe • Pets can carry bacteria – wash your hands before eating. • Keep raw meat away from food that will not be cooked . • Meat should be cooked until juices run clear . • If the flames are too high, food will burn on the outside but not be cooked inside. • Cover food to keep insects off. • Warm temperatures make bacteria grow quickly. • Store food in a cool place until needed.

14. Your hands – where have they been? • Your hands could have picked up dirt and bacteria from thetoilet, the bin, yourpetsor lots of other places. • Rawprotein foods likechickencontain bacteria (which will be killed when the food is cooked). • If you have handled raw foods you could spread bacteria from them to other foods which will not be cooked (cross-contamination).

15. Clean well

16. Keeping things clean and safe • Keep all surfaces clean by using an antibacterial spray and a disposable cloth. • Use separate chopping boards for raw meat. • Clean knives that have been used for meat before using them for other foods. • Wash up thoroughly to avoid traces of food being left on plates and utensils. • Leave washing up to drain – tea towels can spread bacteria.

17. Summary • Some bacteria called pathogens can cause food poisoning. • Some bacteria make toxins that can also cause food poisoning. • Bacteria need warmth, air, moisture and time to multiply. • Cover food and store it in a cool place. • Thorough cooking kills bacteria. • Keeping hands and surfaces clean is important. • Keep raw protein foods like meat away from foods which are not going to be cooked.