Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Introduction to Food Safety in the kitchen
Transcript of Introduction to Food Safety in the kitchen
Objectives of the session
Develop learners initial understanding of what food poisoning is and what causes it.
Develop learners understanding of how to safe guard against possible food poisoning outbreaks and food safety legislation
Good Hygiene Practices
Stopping the movement of bacteria
1996: Scotland's worst outbreak of E coli was in Wishaw when 21 people died – the highest-ever death rate caused by the bacteria in a single incident. They died after eating contaminated meat supplied by a local butcher. The outbreak infected more than 500 people within the village.
Introduction to Food Safety
In order for us to know how to stop food poisoning we need to know what it is and what causes it, we can then learn what to do to stop it.
Food poisoning can be caused by pathogenic bacteria or food spoilage bacteria.
Pathogenic bacteria responsible for food poisoning can multiply in food quickly, especially in the right conditions. When a cell splits it is known as BINARY FISSION.
In just 20 minutes the bacteria can double, so 2 become 4, 4 become 8, 8 into 16, 16 into 32. If you left something out late afternoon and used it the following morning you are talking millions. That's enough to make you sick!
Bacteria will thrive in the following conditions Warmth (37°C), moisture, neutral ph, food, and time
E Coli - Found in under-cooked mince, poo & sewage
Bacillus cereus - Lives in soil and is also found in rice and cereals
Salmonella - Found in chickens and eggs
Staphylococcus - Found all over your body mainly in your mouth. Also found in open wounds.
Washing your hands is the most effective way of preventing the spread of bacteria.
Individual work - When should you wash your hands when working in the kitchen?
What can you do to stop the spread..
Wear Clean Chef Whites
Tie hair back
No eating, chewing gum or smoking in food preparation areas
Wash you hands when you enter the kitchen
Bacteria cannot move on their own they need transport.
The movement of bacteria from one place to another is called Cross - Contamination
Ways that cross contamination can occur
Cuts, sores and burns
Coughs and sneezes
Unclean equipment, utensils and work tops
Unclean Chopping boards
Insects and birds
Poor waste disposal
Pair work - How do we stop the spread of bacteria around the kitchen?
The danger zone is between 5 and 63oC. We need to keep food out of the danger zone to prevent bacteria from multiplying.
Use different cutting boards. Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
Clean knives after every job
Don’t use the same knife for different jobs
Wash hands after task
To stop cross contamination
Wash your hands
Keep food out of the danger zone
Avoid cross contamination
For more information have a look at these sites
http://www.food.gov.uk The Food Standards Agency
https://www.gov.uk/food-safety-your-responsibilities Food Safety from the Government website
Bacteria is everywhere; you have to work hard as a caterer to ensure you don't make your customers ill.
Food Safety Legislation
In the UK we are governed by The Food Safety Act 1990, there have been updates to this law, these are know as amendments.
The main responsibilities for all food businesses under the Act are:
To ensure you do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it.
To ensure that the food you serve or sell is of the nature, substance or quality which consumers would expect.
To ensure that the food is labeled, advertised and presented in a way that is not false or misleading.
This means that we have to make sure the food we produce is safe to eat and doesn't cause food poisoning.
In order for us to understand how to stop the spread of bacteria we need to know what it is and what causes it.
What is bacteria?
When does bacteria become harmful?
Types of harmful bacteria
Four main types of harmful bacteria.
Movement of bacteria around the kitchen
Bacteria can only move using us as a mode of transport.
Pair work - List as many ways that you can think of how bacteria can move around the kitchen.
When should we wash our hands?
On entering the kitchen
Before handling food
After using the toilet
After coughing, sneezing or blowing one's nose
After touching a cut or sore
After touching one's hair, face or other body parts
After wiping counters, handling non-food items or emptying rubbish
Whenever hands become contaminated