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Food Safety

"Remember the key temperatures for food safety - heat above 75°C, danger zone 5-63°C! Keep fridge below 4°C, freezer at -18°C or below. Follow the CCCC hygiene principles to keep food safe from bacteria and prevent food poisoning symptoms like headache, dizziness, and diarrhea. Learn about high-risk foods and how to avoid cross-contamination with proper handling practices. Stay safe by covering cuts, not cooking when unwell, and practicing good hand hygiene."

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Food Safety

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  1. Food Safety

  2. Remember the key temperatures Heat above 75° C Danger Zone 5 to 63° C Fridge 0 to 4° C Freezer -18° C Or below

  3. Food Safety5-63°Cis the Danger Zone for you and me! So bacteria don’t survive heat food above 75°C !!! Shut the fridge door – keep below 4°C

  4. Food Hygiene CCCCCkeeps food safe for you and me! Cooked Cool Clean Covered Cross Contamination

  5. High Risk foods can lead to food poisoning . The following are symptoms of food poisoning. Headache Dizziness Vomiting Stomach cramps Diarrhoea

  6. Food PoisoningBacteria Salmonella Staphylococcus Bacillus Cereus Clostridium Welchii Campylobacter E Coli Listeria Vomiting Abdominal Pain Diarrhoea Tiredness Headache Fever Rash

  7. What is a high risk food? A food which is an ideal medium for the growth of bacteria or microorganisms. We like moisture, protein and warmth to grow

  8. Food Safety Cover cuts with a blue plaster. Why? Do not cook if you are unwell. Why? Coughs and sneezes spread diseases KEEP HANDS CLEAN! Avoid Food Poisoning

  9. Food Safety Cross Contamination- bacteria passing from one food to another Keep raw and cooked foods separate Use colour coded chopping boards and equipment

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