1 / 28

Food Hygiene

Food Hygiene .

Olivia
Download Presentation

Food Hygiene

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Hygiene Food hygiene is a broad term used to describe the preservation and preparation of foods in a manner that ensures the food is safe for human consumption. This process of kitchen safety includes proper storage of food items prior to use, maintaining a clean environment when preparing the food, and making sure that all serving dishes are clean and free of bacteria that could lead to some type of contamination.

  2. Some key facts to persuade you to wash correctly: • Hands are the main route for transferring food poisoning bacteria to your food • Effective & frequent hand washing prevents the spread of cold & flu • Even though hands may appear to be clean, they may carry germs or microorganisms that • are capable of causing disease • It is important to know how to wash properly because as you can see from the diagram • below, there are parts that are often missed: • Wash hands when: • entering the kitchen • before preparing food • after touching raw food such as meat, eggs • after touching waste or the bin • after cleaning • after blowing the nose, even if you’ve used layers of tissue to do so • after touching an animal • after changing a nappkin • after using the telephone • after smoking • often when someone in your home is sick

  3. Step-by-step: 1. Remove rings & watches. 2. Wet hands & wrists thoroughly with warm running water. 3. Use soap & lather thoroughly. 4. Rub hands together - Right over left, left over right. 5. Palm to palm, interlace your fingers & continue scrubbing by sliding your fingers back and forth. Clean under your nails as well. Steps 4 & 5 should take at least 20 seconds. For a visual guide to this, see my pictures. 6. Rinse the hands with clean running water thoroughly. 7. Use disposable paper towel for drying (Don’t use a common hand towel - remember that germs thrive on moist surfaces). Make sure you dry your hands thoroughly too, as damp hands also spread bacteria. 8. Turn off tap using the paper towel, to protect your hands from recontamination. 9. If you were washing in the rest room, use a clean paper towel to open the door.

  4. What is food safety? Food safety means preparing, storing and cooking food to keep it free from harmful bacteria or toxins that could make you or other people ill. Simple measures, such as always washing your hands before preparing food and after touching raw meat, and storing raw meat separately from cooked meat, are important starting points. It is especially important to think about food hygiene when catering for children, pregnant women and elderly people, for whom food poisoning can have more serious consequences. Food labels often give you storage, preparation and cooking instructions, which you should follow. Do not ignore 'use by' dates, as the product may not be safe to eat or drink after this time. Remember that food can also go off before its 'use by' date if it is not stored properly, so use your common sense. Follow the manufacturer's guidelines for safe storage of food. If in doubt, throw it out.

  5. How to prepare food safely  Before you start preparing food, always wash your hands with soap and hot water. You should also wash your hands after touching raw meat, poultry and eggs, and after using the toilet, after gardening, touching the bin or handling pets. Do not forget to dry your hands too, as germs spread more easily in moist conditions. Uncooked meat, poultry, eggs and fish can easily contaminate other foods, utensils and surfaces, so make sure you wipe surfaces and wash up as soon as you finish preparing raw foods. Checking food is cooked properly • Bacteria are killed by heat, so make sure food is thoroughly cooked throughout before you serve it: • Make a small cut in the middle of the food to check it is piping hot. Steam should come out. • If you bake a cake or quiche, the middle should be set. • If you cook meat such as poultry, sausages or burgers, the juice should run clear. There should be no pink or red meat.

  6. Storing and freezing food  Most products have storage instructions on the label. Follow these so the food is safe to eat and tastes its best. Packing and wrapping • Do not put a half-empty can of food in the fridge. When it is open to the air, the metal can contaminate the food. Store the contents in another container. • Avoid using kitchen foil to wrap acidic foods, such as tomatoes and soft fruits, because aluminium can affect their taste. • Never use foil or metal containers in a microwave oven. They can damage the microwave or catch fire. • Do not use cling film over hot saucepans or hot food, as it may melt. It can be used in the microwave as long as it does not touch the food. • Do not use cling film for wrapping high-fat foods such as cheese, fried meat and pastry. Check the packet instructions. Storing fridge items • Lots of ready-to-eat foods, dairy products and meat need to be kept in the fridge to stop bacteria growing on them. These foods should be kept in the fridge for as long as possible before serving, and used within their 'use by' date. • If you're having a buffet, put out sandwiches, meat and fish at the last minute. If you are saving leftover food, let it cool down as quickly as possible (ideally within one to two hours), cover it, and put it straight in the fridge. • Keep raw meat in a sealed container on the bottom shelf of the fridge, to stop it dripping onto other foods. Freezing • If you are freezing meat or fish, try to do so on the day of purchase (make sure this is before the 'use by' date).  • Defrost meat and fish thoroughly before cooking. Lots of liquid will come out as meat thaws, so stand it in a bowl to stop bacteria in the juice spreading to other things. Defrosting should be done: • overnight in a refrigerator, in a covered container stored away from ready-to-eat foods, or • in a microwave on the defrost setting. • Do not defrost food at room temperature and never re-freeze food once it has thawed. Dried food • After opening packets of dried foods, such as flour, rice and breakfast cereals, reseal them tightly or transfer the contents to storage jars with tight lids.

  7. Basic Way of Keeping Food safety

  8. Risks of contaminated food  Foodborne illness Bacteria that cause food poisoning can multiply rapidly at temperatures between 5°C and 63°C. In the right conditions, one bacterium can multiply to more than four million bacteria in eight hours. You can get food poisoning: • from eating food that has not been cooked properlyso that the bacteria have not been destroyed, and • by eating food that has been contaminated, because someone did not wash the food, their hands or utensils properly before handling the food (although meat should not be washed). You may not realise you have eaten contaminated food as the taste, appearance and smell of the food is usually unaffected. Bacteria in contaminated food can spread to others foods through unwashed hands or shared utensils. This is called cross-contamination.

  9. What are the most common foodborne diseases?  • Bacteria ( tiny one -celled organisms) can cause two types of food poisoning - infective food poisoning and toxic food poisoning: • Infective food poisoning occurs as a result of eating live bacteria that is in the • food. The best way to prevent this type of food poisoning is to prevent the • growth of the micro-organisms. Examples of bacteria that cause infective • food poisoning are Salmonella, Listeria and Escherichia coli. • In contrast, toxic food poisoning results from toxins that are produced by • some bacteria and it is these toxins that cause illness. In general , the toxins • cannot be removed or inactivated by cooking. The main food poisoning • bacteria that produce toxins are Staphylococcus aureus, Clostridium • perfringens and some types of Escherichia coli.

  10. Foodborne Diseases Listeria bacteria Danger Zone Bacteria Growth Clostridium Perfringens Staphylococcal bacteria Campylobacter bacteria Food Poisoning Microbes Salmonella bacteria Botulism bacteria

  11. Quiz 1. A food handler can be: A) Kitchen hand B) Canteen worker C) Waiting staff D) Someone who clears and cleans tables E) Any of the above 2. Who is responsible for safe food handling in the food premises? A) Head chef B) Owner or manager C) Anyone handling food D) All the above 3. A physical hazard should not be found in food. A physical hazard could be: A) Herbs and spices B) Glass, hair, band aid, nail C) Peanuts, walnuts, D) Orange peel 4. How can you tell if food has enough bacteria to cause food poisoning? A) It smells bad B) It tastes bad C) It looks bad D) You can’t tell. It looks, smells and tastes normal. 5. Under the right conditions bacteria multiple every: A) 3 hours B) hour C) 20 minutes D) day 6. The ‘Danger Zone’ is the temperature range between: A) 50-60°C B) 5-60°C C) 25-35°C D) 0-35°C 7. Which of the following is an example of a BAD food hygiene practice that could lead to cross contamination. A) Chopping raw and cooked meat on the same chopping board B) Washing all vegetables in clean water C) Keeping food in food grade containers D) Washing hands before handling food 8. When storing food in the freezer you should always: A) Cover, label and date foods B) Keep foods rock solid frozen C) Rotate stock – first in, first out rule D) All the above

  12. Quiz 9. High Risk foods such as chicken should be cooked to an internal core temperature of: A) 60°C B) 75°C or higher C) 70°C D) 150°C 10. Everyone carries bacteria on and inside their bodies. Bacteria are found on your: A) Hair B) Skin C) Hands D) Ears and nose E) Mouth F) All the above 11. What are the basic steps for washing hands? A) Apply soap, wash well, rins e and use air drier B) Wash thoroughly and dry C) Apply soap, wash well, rinse and dry with tea towel D) Wash thoroughly, rinse and dry 12. Food-handling gloves must be changed frequently and also: A) After handling garbage B) After every break C) After picking things up off the floor D) Between handling raw and cooked foods E) All the above 13. When preparing food, any cuts and wounds should be: A) Covered with a band aid B) Left uncovered C) Covered with a blue band aid & disposable glove D) Bandaged with gauze 14. What are the basic steps for cleaning effectively? A) Main cleaning and rinsing B) Scraping, main cleaning, sanitising and wiping C) Scraping, main cleaning, sanitising and air drying D) Scraping and sanitising 15. Pests are a problem in any food premises. The main problem is: A) They smell B) They spread disease through bacteria and droppings C) They eat the food D) They frighten staff 16. At temperatures above 10°C most food poisoning bacteria die A) True B) False 17. Bacteria need food to grow A) True B) False

  13. Quiz 18. Food poisoning bacteria double in number every 10-20 minutes A) True B) False 19. The temperature inside a fridge should be -18°C A) True B) False 20. Food poisoning bacteria die when frozen A) True B) False 21. The inside temperature of a freezer should be 4°C A) True B) False 22. Rust can contaminate food A) True B) False 23. When at work if you have diarrhoea the first thing you should do is go home A) True B) False 24. You can tell food is contaminated with food poisoning bacteria because it tastes sour A) True B) False 25. Food poisoning bacteria can be found in soil A) True B) False 26. The rest room is the only room where you can cough or sneeze A) True B) False 27. The main reason hair is covered in a food area is hats look smart A) True B) False 28. You should not use pieces of meat over 2.5kg because they take too long to cool. A) True • False 29.Water at 82°C will reduce bacteria to a safe level A) True B) False

  14. Quiz 30. A common symptom of food poisoning is a cough A) True B) False 31. A common source of food poisoning bacteria is found in dried milk powder A) True B) False 32. If you cut yourself at work you should stop work and go home A) True B) False 33. After handling raw meat it is not important to wash your hands A) True B) False 34. Disinfectants are used to reduce bacteria to a safe level A) True B) False 35. Physical contamination of food can be caused by insects A) True B) False 36. One of the reasons you should not wear jewellery in the kitchen is it can carry dirt and bacteria A) True B) False 37. The main reason you should wash your hands at work is to prevent chapping A) True B) False 38. The lowest temperature you should store hot food is 63°C A) True B) False 39. Some bacteria produce spores to survive high temperature A) True B) False

  15. Quiz Answers 1. A food handler can be: A) Kitchen hand B) Canteen worker C) Waiting staff D) Someone who clears and cleans tables E) Any of the above 2. Who is responsible for safe food handling in the food premises? A) Head chef B) Owner or manager C) Anyone handling food D) All the above 3. A physical hazard should not be found in food. A physical hazard could be: A) Herbs and spices B) Glass, hair, band aid, nail C) Peanuts, walnuts, D) Orange peel 4. How can you tell if food has enough bacteria to cause food poisoning? A) It smells bad B) It tastes bad C) It looks bad D) You can’t tell. It looks, smells and tastes normal. 5. Under the right conditions bacteria multiple every: A) 3 hours B) hour C) 20 minutes D) day 6. The ‘Danger Zone’ is the temperature range between: A) 50-60°C B) 5-60°C C) 25-35°C D) 0-35°C 7. Which of the following is an example of a BAD food hygiene practice that could lead to cross contamination. A) Chopping raw and cooked meat on the same chopping board B) Washing all vegetables in clean water C) Keeping food in food grade containers D) Washing hands before handling food 8. When storing food in the freezer you should always: A) Cover, label and date foods B) Keep foods rock solid frozen C) Rotate stock – first in, first out rule D) All the above

  16. Quiz Answers 9. High Risk foods such as chicken should be cooked to an internal core temperature of: A) 60°C B) 75°C or higher C) 70°C D) 150°C 10. Everyone carries bacteria on and inside their bodies. Bacteria are found on your: A) Hair B) Skin C) Hands D) Ears and nose E) Mouth F) All the above 11. What are the basic steps for washing hands? A) Apply soap, wash well, rins e and use air drier B) Wash thoroughly and dry C) Apply soap, wash well, rinse and dry with tea towel D) Wash thoroughly, rinse and dry 12. Food-handling gloves must be changed frequently and also: A) After handling garbage B) After every break C) After picking things up off the floor D) Between handling raw and cooked foods E) All the above 13. When preparing food, any cuts and wounds should be: A) Covered with a band aid B) Left uncovered C) Covered with a blue band aid & disposable glove D) Bandaged with gauze 14. What are the basic steps for cleaning effectively? A) Main cleaning and rinsing B) Scraping, main cleaning, sanitising and wiping C) Scraping, main cleaning, sanitising and air drying D) Scraping and sanitising 15. Pests are a problem in any food premises. The main problem is: A) They smell B) They spread disease through bacteria and droppings C) They eat the food D) They frighten staff A GUIDE TO FOOD HYGIENE QUIZ SHEET 1 16. At temperatures above 10°C most food poisoning bacteria die A) True B) False 17. Bacteria need food to grow A) True B) False

  17. Quiz Answers 18. Food poisoning bacteria double in number every 10-20 minutes A) True B) False 19. The temperature inside a fridge should be -18°C A) True B) False 20. Food poisoning bacteria die when frozen A) True B) False 21. The inside temperature of a freezer should be 4°C A) True B) False 22. Rust can contaminate food A) True B) False 23. When at work if you have diarrhoea the first thing you should do is go home A) True B) False 24. You can tell food is contaminated with food poisoning bacteria because it tastes sour A) True B) False 25. Food poisoning bacteria can be found in soil A) True B) False 26. The rest room is the only room where you can cough or sneeze A) True B) False 27. The main reason hair is covered in a food area is hats look smart A) True B) False 28. You should not use pieces of meat over 2.5kg because they take too long to cool. A) True B) False 29.Water at 82°C will reduce bacteria to a safe level A) True B) False

  18. Quiz Answers 30. A common symptom of food poisoning is a cough A) True B) False 31. A common source of food poisoning bacteria is found in dried milk powder A) True B) False 32. If you cut yourself at work you should stop work and go home A) True B) False 33. After handling raw meat it is not important to wash your hands A) True B) False 34. Disinfectants are used to reduce bacteria to a safe level A) True B) False 35. Physical contamination of food can be caused by insects A) True B) False 36. One of the reasons you should not wear jewellery in the kitchen is it can carry dirt and bacteria A) True B) False 37. The main reason you should wash your hands at work is to prevent chapping A) True B) False 38. The lowest temperature you should store hot food is 63°C A) True B) False 39. Some bacteria produce spores to survive high temperature A) True B) False

  19. Useful Link 50 restaurants rated for hygiene, service ZareenaAmiruddin Jan 15th, 2010 BANDAR SERI BEGAWANFIFTY restaurants from all over the country have become the first in Brunei to be awarded grade certificates reflecting their level of hygiene and service following an assessment by an inspection panel appointed by the Ministry of Home Affairs. brudirect.com/.../food-hygiene-and-clean-environment-attract-customers-sedc-chairman.html www.moh.gov.bn/job/healthinspector.htm

More Related