Transcript Keeping Food Safe R&T

Keeping Food
Safe
Revise and Test
© ORCA Education Limited 2005
Food Spoilage





Food spoilage is caused by decay or
deterioration of food once harvested or
slaughtered.
There are two main causes of food spoilagenatural decay and contamination.
1. What chemicals are found naturally
in food that cause fruit to go brown
and ripen and destroys vitamins? (a.)
vitamins, (b.) enzymes (c.) minerals.
2. What is the main cause of food
contamination?
3. Give an example of one of these. *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
A
Answers
Bacteria





Bacteria are found in air, water, soil,
pets, pests and flies, sewage, dust and
in many other things.
Bacteria can reproduce rapidly from a
single cell to 16 million in 12 hours by
binary fission.
4. Complete this list of what bacteria
need to be able to grow? Moisture,
food and……….
5. Why is it easy to eat food which is
contaminated with bacteria without
realizing it?
6. What is the general name for
illness caused by eating food
contaminated with bacteria? *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
A
Answers
Food
Poisoning

There are many types of
bacteria that cause food
poisoning.

7. Name one example of
bacteria that cause food
poisoning.
8. Which food group provides
ideal conditions for bacterial
growth?
9. Give two examples of foods
that are high risk. *


© ORCA Education Limited (2005)
and suppliers, all rights reserved
A
Answers
23556
59721
91129
105660
81551
78921
Food Poisoning Trends
1986
1990
1994
1998
2002
2004
150000
100000
50000
0
Date
10. Give one possible reason why UK food poisoning
cases are so much higher than 20 years ago. *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
A
Answers
Cross Contamination
A
Answers

There is cross-contamination here between
this raw joint and the cooked ham.
 11. What does cross
contamination mean?
 12. Give one circumstance
where cross contamination
could happen.
 13. Who are most at risk from
food poisoning? *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
Hygiene

These are some basic rules to avoid food
contamination and food poisoning.
Good Personal Hygiene
Wash your hands especially
after going to the toilet.
A
Answers
Good Kitchen Hygiene
Clean surfaces, floors, storage
areas, sinks, bins and utensils.
Cover cuts and grazes.
Keep animals from work tops.
Don’t smoke, cough or
sneeze over food.
Rinse out dishcloths.
Don’t lick fingers and then
handle the food.
Only use clean tea towels.
Disinfect sinks regularly.
14. Give one more example each for good personal
hygiene and for good kitchen hygiene. *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
Good Storage Rules









You should store food in the right place, at the
right temperature and for the right time.
You should follow storage instructions.
Use refrigerated food by the best before date.
15. Where would you store dry foods and cans?
16. Chilled food can be stored in the refrigerator,
at what temperature should it be stored?
17. Frozen food can be stored for up to 3 months,
at what temperature should it be stored?
18. Why must you transport and store cooked and
raw foods separately?
19. Why must food always be covered?
20. Why should food in a refrigerator be used
within a short space of time? *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
A
Answers
Preparation and Cooking
A
Answers




21.What temperature should food be cooked to at the centre?
22. What is meant by the ‘danger zone’?
23. What are the rules for cooling food?
24. What are two rules for reheating food? *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
Freezing and Defrosting




You should always follow instructions for
defrosting food.
Food poisoning due to poor defrosting
and then under cooking is common at
Christmas.
25. Why must joints of meat
or poultry always be
defrosted before cooking?
26. Why must food never be
refrozen? *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
A
Answers
Suggested Answers














Return
1. (b.) Enzymes.
2. Micro-organisms.
3. Bacteria, moulds, or yeasts.
4. Warmth.
5. Food is unchanged in appearance, smell and taste.
6. Food poisoning.
7. E.coli, Listeria, salmonella.
8. Protein.
9. Meat, fish, dairy products, cooked rice, baby milk and baby food.
10. More cases being reported, lack of knowledge in cooking, preparation e.g.
barbecues, cook-chill and ready meals, more eating out and take-aways.
11. Food poisoning bacteria from raw food passes to cooked, ready to eat
food.
12. Poor storage, poor kitchen hygiene, mixed use of a chopping board.
13. Babies, elderly, pregnant women, people recovering from illness.
14. Tie back hair, use clean apron, use anti-bacterial spray, leave washing up to
dry.
© ORCA Education Limited (2005)
and suppliers, all rights reserved
Suggested Answers continued












Return
15. Cool, dry, clean place.
16. Between 0ºc-5ºc.
17. –18ºc or below.
18. To avoid cross contamination.
19. To protect from flies and pets.
20. Low temperature will not kill bacteria, its growth is only slowed down.
21. 63ºc.
22. Perishable food kept at 5ºc-63ºc, as bacteria will multiply quickly.
23. Cool quickly in a cool place for 90 minutes and refrigerate.
24. Heat to 72ºc for at least 2 minutes. Food should be reheated only once.
25. Large joints of meat will be difficult to cook to 72ºc in the middle unless
thoroughly defrosted.
26. Bacteria can have multiplied in the thawed food. *
© ORCA Education Limited (2005)
and suppliers, all rights reserved
End
End
Show
Acknowledgements
All images used in these presentations are the property of their owners, ORCA Education Limited and suppliers inc. Hemera Images,
Jupiter Media Corp. and Animation Factory All rights are reserved. The Licence agreement applies to all elements of these presentations.
ORCA.VT is a trademark of ORCA Education Limited
© ORCA Education Limited (2005)
and suppliers, all rights reserved