Strategies to Prevent Food Poisoning

1. Strategies to Prevent Food Poisoning Year 8 Food Term One

2. Safe Food Tips Food –poisoning bacteria can grow and multiply quickly in the right conditions. There are a few simple tips to follow when you begin work in the kitchen that can ensure the food is safe to eat and that you and your classmates do not get food poisoning. So try to remember these few rules • Clean • Chill • Cook • Separate and store

3. *Clean * • Clean hands- your first defence that will prevent food poisoning • Clean as you go- ensure that you clean dishes and dispose of rubbish as you go- don’t leave it all to the end of class • Clean clothes and protective wear is essential • Clean equipment will make sure that cross contamination does not occur

4. *Chill* • Food that is meant to be cold should be kept cold • Chill foods in the fridge as soon as possible after purchase • Chill hot leftovers once steam is not visible • Defrost foods in the fridge not on a bench • Your fridge should be 4℃ or lower

5. Cook food thoroughly to decrease the risk of food poisoning. Serve hot food hot Keep hot foods steaming hot when holding or waiting to serve How could you do this at school when waiting for bench check? *Cook*

6. *Separate and Store* • Separate raw and cooked foods • Cover all foods when storing • Raw foods should be stored on the bottom of the fridge- ensure that juices should not contaminate other foods • Do not put cooked meat back on the same surface as raw meat • Be sure to store food at the right time- at the right temperature

7. *Storing Food Correctly in the Fridge* • Top Shelf: • Ready to eat items should be placed on the top shelves. Where possible these items need to be covered • Bottom Shelf: • Raw foods should be placed at the bottom to prevent cross contamination • Copy Diagram in your book • Complete Food Storage worksheet • Complete questions on next slide

8. Preventing Food Poisoning Questions At the level complete questions: 1,2,3,5,6 Above the level complete questions: 1,2,5,6,7 Well Above the level complete questions: 2,4,5,7,8 Using the Food Matters Student Guide (page 10-17) complete the following questions: • List three examples of when you should wash your hands • List 5 ways micro-organisms can be transferred by hands • Why is it important to scrape and rinse all equipment? • Explain why raw meats need to be separated from cooked meats • How can micro-organisms be removed from fruit and vegetables? • What do you need to do when cooking high risk foods? • What does the temperature need to be to keep hot food steaming? • What are 2 tips that you would give to someone if they asked you how to keep cold food cold in the fridge or freezer