Transcript Safety and Hygiene Revision (2)

Personal and kitchen hygiene in food
production.
Make notes in your book
Good personal food hygiene
Wear clean protective clothing – to prevent
your ‘dirt’ getting onto the food.
Clean hands, no nail varnish, short nails. Use
an antibacterial handwash.
No jewellery.
No chewing or smoking near food.
Do not touch hair, ears and nose near food.
Cover all cuts with blue waterproof dressing.
Report any illness.(In the Food industry this is a
legal requirement)
Good kitchen hygiene
Use different preparation areas
Good facilities for cleaning and waste disposal
Use different coloured boards
Why do we use different coloured
boards in food preparation?
What colour are the boards and
what are their uses?
Coloured Boards
Red – raw meat
Blue - fish
Green – fruit and vegetables
Yellow – cooked meats
White – dairy products
Also Brown – root vegetables
Discuss in pairs
Prevention
To prevent hairs and
dust falling into food
To keep wound clean
To prevent electric
shocks
To prevent someone
cutting or stabbing self
with tip
To prevent tripping over
What should I do?
What is food spoilage and what causes it?
Discuss in pairs
http://www.youtube.com/watch?v=c0En-_BVbGc
Food Spoilage
Foods cannot be stored for a long time
before there are changes in taste, texture
and colour of the food occurring.
Microorganisms and enzymes cause food
spoilage.
(NOT GONE OFF)
In the worst cases this can cause food
poisoning.
There are 3 types of microorganisms:
bacteria,
yeasts
moulds/fungi
Not all microorganisms are harmful –
many are used in the food industry eg
cheese, yogurt, bread and quorn.
What others can
you think of?
What conditions do bacteria need to grow?
To grow bacteria
need
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http://www.youtube.com/watch?v=zrx7Xg0gkQ4
Multiplying bacteria
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.
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.
Key Words
Pathogen –
Contaminate –
Cross contaminate
Copy and complete the sentences below
You MUST learn these temperatures
There are critical
temperatures which
affect bacterial growth
Ext : Can you identify
any other temperatures
you know and what
happens at those
temperatures – think
Science!
Answer
This is 100C – the
boiling point of
water
Did you identify any
other temperatures you
know?
37C is also your
normal body
temperature
This is 0C
– the
Now copy and complete
freezing
the thermometer in your
point of
book.
water
Ext Activity - AQA p69
Control Checks
In order to prevent hazards occurring in food
production, manufacturers have to check the
standards of a food product. These are called
Control Checks.
They can do this by:
• Visual checks
• Physical contamination checks
• Time checks
• Temperature checks
• Metal Detectors
• Biological and chemical contamination
checks
Chicken and Rice Question Worksheet
Results of different control checks on a chicken curry and rice product show the following problems. Complete the table
below to show
•
two causes of each problem
•
how each problem may be prevented.
Problem
The chicken
is moist and
pink inside.
An insect is
found in the
rice before
cooking.
Causes
How to prevent this problem
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What does it mean to preserve food ?
http://www.youtube.com/watch?v=LPWvzW82kWU
Removal of
Liquid
Removing Air
Modified
atmospheric
packaging
Drying
Dehydration
Jamming
Adding a
Preservative
Changing
Temperature
Jamming
Canning
Salting
Chilling
Freezing
Pickling
Here are some examples
Removal of liquid
Drying
eg dried peas and beans
Dehydration eg packet soups
Jamming eg jams. marmalade
Alteration of temperature Canning eg tinned fruit,
chopped tomatoes, fish eg sardines
vegetables, desserts, fish
Freezing eg meat, pizza,
Chilling eg cream, milk
Removal of air
Modified atmosphere packaging eg meat,
ready meals, fish
Addition of a preservative Jamming (sugar) eg. jam
Pickling (vinegar – acid) eg onions
Salting (Salt) eg fish
GCSE Question
The storage instructions for canned soup state:
Pour unused soup into a non-metallic container.
Store in a cool, dry place.
Once opened eat within 2 days.
Explain the reasons for this advice.
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(4 marks)
What is the difference between CHILLING and FREEZING?
Look at p.70 in the AQA Book and read the section
‘How do freezing and chilling affect food Products’
Can you answer the question above now?
What happens to products under these conditions? How long
can they last ? SHELF LIFE
Which is better Chilling or Freezing?
Where are products stored in
a fridge?
Using the picture of the fridge
label the areas 1-4 in your
book and show what should
go in each area.
What is meant
by shelf life?
Safe Reheating of Food
What are these tools and why are they useful?
Write down how to use one
of these correctly for the next
question.
Essential rules for reheating foods
•Ensure frozen foods are fully defrosted
•Follow the reheating instructions on commercially
prepared food products
• All foods need to be reheated to above 72C
•Ensure that the core temperature of high risk foods
is above 72C by using a food probe
Extension : Many products state that they must be
cooked from frozen eg pizza, fish pie.
•Why is this?
2 a) Explain why food probes are used in a test kitchen.
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(2 marks)
(b) Give three instructions that need to be followed when using a food
probe.
Instruction 1
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Instruction 2
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Instruction 3
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(3 marks)
Routine control checks on a fridge freezer show the
temperature settings below.
One of the temperature settings given is incorrect.
Freezer –18°C
Refrigerator 10°C
Explain what will happen to food stored in the freezer
section at –18C.
Explain what will happen to food stored in the
refrigerator section at 10°C.
(6 marks)