Transcript Food Safety and Hygiene

Food Safety and Hygiene
Food Technology
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Flash activity. These activities are not editable.
Teacher’s notes included in the Notes Page.
Accompanying worksheet.
Useful websites for further information.
For more detailed instructions, see the Getting Started presentation.
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By the end of this unit, you will:
Be able to identify different types of bacteria and
micro-organism.
Learning objectives
Assess the safety and hygiene of certain processes.
Develop safe and hygienic procedures for handling
foods.
The key concepts covered are:
Designing and making
Critical evaluation.
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Micro-organism
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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.
Where else might you find ‘friendly bacteria’?
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Pathogens
Some bacteria can cause food poisoning. These are called
pathogens. Some examples are:
Salmonella
Campylobacter
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.
Salmonella bacteria can be 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.
Food poisoning usually lasts for one or
two days. In some cases, food poisoning
can cause very serious illness or even
death. The people in most danger are:
babies and toddlers
older people
pregnant women
people who are already ill.
Bacteria multiply by dividing. In the right
conditions one bacterium could produce
several million bacteria within a few hours.
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Conditions for growth
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Fighting bacteria
We need to find ways to stop bacteria getting onto food,
stop bacteria multiplying in food and kill the bacteria.
Covering food stops
bacteria getting on food.
Freezing stops the growth
of bacteria.
Chilling below 5 degrees
slows the growth of
bacteria.
Cooking food kills bacteria.
Does that make it safe to eat cooked food
after it has been left to stand for a few hours?
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Fighting bacteria
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Storing food safely
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Preserving food
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Cooking chicken
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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. This is called
cross-contamination.
What procedures may stop cross-contamination?
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Clean well
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Keep it clean
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.
Hygiene is vital in all stages of food preparation.
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Which chopping board?
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Spot the dangers
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Be safe
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Summary
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Food Safety and Hygiene
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Recipe bank
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Food Safety and Hygiene
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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