Transcript Hygiene rules OK Powerpoint Presentation | GCSE

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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Tie hair back
Remove jewellery
Roll up sleeves
Wear an apron
WASH HANDS THOROUGHLY
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
Symptoms of Food Poisoning
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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
Causes of Food Poisoning
• Bacteria and other microbes (viruses,
moulds)
• Chemicals and metals
• Poisonous plants (e.g. toadstools,
berries)
High Risk Foods
• Bacteria really like foods which are
moist & high in protein
• These include:
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Meat
Poultry
Eggs
Stocks
Shellfish
Cooked rice
- Fish
- Dairy products
- Gravies
- Sauces
- Seafood
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
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
– Warmth
- Moisture
- Time
Critical
Temperatures
High Risk and perishable foods
should be kept out of the
danger zone temperatures of
5°C to 63°C.
Campylobacter
• Found in raw poultry
and meat
• Illness caused by small
numbers of bacteria
• Symptoms:
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Fever
Headache
Abdominal pain
Diarrhoea
Can last for 10 days
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:
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Fever
Diarrhoea
Vomiting
Abdominal pain
Can be fatal!
Can take up to 48 hrs for
symptoms to show
– Can last for 3 wks
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
Clostridium Perfringens
• From animal poo!
• Found in soil, manure,
sewage, raw meat &
poultry
• Produces spores which
may not be killed by
cooking
• Symptoms:
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Abdominal pain
Diarrhoea
Nausea
Can be fatal
Onset normally after 8
– 18 hrs
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
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
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:
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Severe vomiting
Abdominal pains
Diarrhoea
Onset within 6 hrs
Lasts about 2 days
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
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
Summary
• 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