Transcript Food Safety and Hygiene

Food Safety and Hygiene
Food Technology
Icons key:
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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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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