Transcript Intro to food hygiene powerpoint

•Wait to be seated.
•Planners and equipment out please.
My expectations
Planners and equipment out please.
Tuck your bags under your desk.
Class expectations
•Listen when the teacher is speaking.
•Do not talk over others.
•Ask if you do not understand.
•Participate positively.
•Respect the room. All equipment must be left in
a clean and organised way.
Presentation:
On the cover page:
Name
Teacher
Station Number
1. Write in blue or black pen.
2. Draw in pencil.
3. Underlined date and title on
every piece of work.
4. One line through any
mistakes.
5. No graffiti .
6. Stick in all worksheets.
7. Respond to my feedback in
green pen.
Title: Introduction to food hygiene and safety.
THEN: Find your station.
Write in your book:
I wash up at sink:
I work at station:
In my draw there is the following equipment:
In my cupboard there is the following equipment:
I must always leave the correct equipment at my station and
leave my station clean and tidy after every practical.
Introduction
to Food
Hygiene
What are the most common food pests?
Guess who’s droppings?
Watch the video from the food safety
guy, what do you notice?
• https://www.youtube.com/watch?v=qO6Fyfo
AtYA
To be able to identify hygiene and safety in cooking
with some reasons.
.
To be able to describe hygiene and safety in cooking
with reasons given.
To be able to justify hygiene and safety in cooking
with reasons given.
Bacteria
Bacteria are tiny living cells that are found everywhere,
they are:
• Microscopic.
• Impossible to see, smell or taste - Food will look normal.
• Most bacteria are not harmful - they are good.
• The most common cause of food poisoning.
Contaminate
What does it mean?
• To infect, corrupt or make impure or
unsuitable by contact or mixture with
something unclean, bad.
Cross Contamination
To keep food safe:
• do not use the same equipment for raw and
cooked foods;
• keep raw and cooked foods separate, e.g. raw
chicken and cooked chicken.
Prevent this by using the correct
chopping boards!!
Chopping Boards
High Risk Foods
• Meat, Fish and Poultry.
• Dairy Products and Eggs.
• Gravies, stocks and sauces.
• Shellfish and other seafood.
• Cooked Rice.
How can we prevent the spread of bad
bacteria when bringing food into school?
Storing Food
• Keep fridges and cupboards
clean
• Fridge temp between 1°C and
4°C and freezer temp below
18°C
• Cover food
• Always follow instructions and
eat within the use-by-date
• Keep raw meat at the bottom
of the fridge to stop it dripping
onto other food.
• No raw food next to cooked
• No out of date food
• No open cans
• No hot foods
• No over loading of fridges
• It is essential that you wash your hands at the beginning of
each practical and throughout if necessary.
Create an informative poster or leaflet on food
hygiene and safety.
Include food safety rules, hygiene rules or
classroom rules.
Plenary
Name one thing you
have learnt about food
safety and hygiene in
today’s lesson?