Transcript Food Poisoning - FoodSolutions

Food Poisoning
When our food or food handling practices make us
ill.
What is food poisoning?
 Food poisoning is a serious health problem caused by poor
personal hygiene on the part of:
 Food handlers
 Poor storage of food, or
 Cross contamination – indirect contamination of food caused by
contact with a raw food or non food sources such as clothers,
cutting boards or knives.
Symptoms?
 Vomiting
 Diarrhoea
 Stomach cramps.
 Those with serious health problems, young children and the
elderly, food poisoning can result in death.
Activity
 With a partner develop a list of 4 rules to follow in order to
prevent food poisoning. Explain why this is an important
rule!
 Personally, answer the following in your workbook (reverse
of a printed page!)
 ‘ When in the kitchen, I need to improve my personal hygiene
practices by......”
With a partner develop a list of 4 rules to follow in order to prevent
food poisoning. Explain why this is an important rule!
Rule
Why?
Wash Hands before handling
food
To remove bacteria from hands.
Use food only till use by date
Higher likely hood of illness incurring after due date.
Use a spoon to taste food
Avoid cross contamination of bacteria being passed into the
food.
Keep refrigerated items in
fridge
To keep found stored safely as required to prevent bacterial
growth.
Clean up before you start
Remove any previous bacteria
Stack food correctly in fridge
Avoid cross contamination, and food requires different
coldness to prevent bacterial growth.
Always use a clean knife
Prevent cross contamination between ingredients.
How do bacteria grow?
 Food poisoning bacteria can grow and multiply very quickly
in the right conditions. The following factors can affect the
growth of bacteria:
 Time
 Temperature
 Food
 Moisture
 Oxygen
 Acidity pH level.
Good exam
question!
Did you know?
 Over 5 million cases of food poisoning could be avoided in
Australia each year if all food handlers followed three simple
steps:
Control temperature
2. Kill harmful bacteria
3. Prevent Cross Contamination.
1.
Food
Food contains the nutrients that
bacteria needs to grow.
Time
One bacterium can
multiply to become 17
million in 8 hours.
Temperature
Bacteria do not like to be
hot or cold.
Conditions
for the
growth of
bacteria
Moisture
A moist environment will
promote bacteria growth
Oxygen
Bacteria need oxygen to
survive
Acidity (pH)
Low acid foods provide
the best environment for
bacteria
Step 1: Control Temperature
www.betterhealthchannel.vic.gov.au
Activities.
 Develop a list of foods that are likely to be cooled and then
reheated:
 In the school kitchen
 At home.
• Look at the list of foods that you have developed. Use you
knowledge of food groups and suggest the types of foods that
are potentially hazardous.
• Make a list of safe ways to rapidly cool food.
• Reheating foods also increases the risk of bacteria. Food
poisoning bacteria start multiplying when chilled food is
reheated at 5.c
• At what temperature will bacteria multiply?
Foods - danger
School kitchen
Domestic (Home) kitchen
Sausage rolls *
Cheese – toasted (
Pastas
Left over pizza *
Soup
Mince *
Chicken, steak, mince *
Soup
Potato chips
Rice *
Butter
Curries *
Pizza *
Puddings
* Potentially high risk food
Step 2: Kill harmful bacteria
 In order to kill harmful bacteria it is important to cook food
properly. When cooking meat products like:
 Chicken
 Mince
 Meat with bones
 Hamburgers
 Stuffed meats
 Sausages
It is important that they are thoroughly cooked and that the meat
juices run clear.
Step 3: Prevent Cross Contamination
 Bacteria can spread if raw meat or poultry touches or drips
onto ready-to-eat foods. This is dangerous because ready
to eat foods often receive no further cooking, therefore the
bacteria is not killed.
 To prevent cross contamination it is important to:
 Separate raw and cooked foods.
 Store raw foods covered at the bottom of the fridge
 Keep the kitchen utensils clean
 Wash hands with soap, rinse and dry thoroughly before and
after preparing raw food.
Let’s Review
 Explain how food poisoning occurs.
 What are the symptoms of food poisoning? Who is most at
risk of these symptoms?
 List the conditions required for the growth of bacteria.
 Suggest and explain 3 ways that food poisoning can be
prevented.
 What is the temperature zone? How can this be an issue for
the growth of bacteria?
Good exam
questions!