Transcript Food Safety and Hygiene

Food Safety and Hygiene
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Micro-organisms
Micro-organisms are very small life forms, so small you
need a microscope to see them.
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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.
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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.
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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.
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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.
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What bacteria like
I like to be warm –
between 5 and
63°C suits me fine.
Not cooking for
a few hours –
plenty of time!
Oh yum!
Food!
Nice and
moist – I
like that!
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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.
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Storing food safely
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Preserving food
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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 reach
a 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.
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Spot the dangers
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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.
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Your hands – where have they been?
Your hands could have picked up
dirt and bacteria from the toilet,
the bin, your pets or lots of other
places.
Raw protein foods like chicken
contain 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).
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Clean well
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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.
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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.
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