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NAME: ______________ FORM: _____

YEAR 10

Home Economics

FOOD SAFETY, HYGIENE AND FOOD POISONING

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How to prepare and cook food safely Studies show that the kitchen contains the most germs in the home. It was found that the kitchen sink contains 100,000 times more germs than the bathroom. Germs such as E. coli, campylobacter and salmonella enter the kitchen on our hands, raw food and through our pets. They can rapidly spread if we're not careful. If food isn’t washed, cooked, stored and handled correctly, people can become ill with food poisoning, colds, flu and other conditions.

Washing hands

Our hands are the main way germs are spread, so it’s important to wash them thoroughly with soap and warm water before cooking and after touching raw meat. Raw meat, including poultry, contains harmful bacteria that can spread easily to anything it touches. This includes other food, worktops, tables, chopping boards and knives. “Lots of people think they should wash raw chicken, but there's no need," says nutrition expert Sam Montel. "Any germs on it will be killed if you cook it thoroughly. In fact, if you do wash chicken, you could splash germs on to the sink, worktop, dishes or anything else nearby.” Take particular care to keep raw meat away from ready-to-eat foods such as bread, salad and fruit. These foods won’t be cooked before you eat them so any germs that get on to them won’t be killed.

When storing raw meat, always store it on the bottom shelf of the fridge where it can’t touch or drip on to other foods.

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Cooking and cleaning

1. Meat and poultry

Don’t eat these foods rare (not thoroughly cooked):

• poultry • pork • burgers • sausages • rolled joints of meat • kebabs

Cooking food at the right temperature will ensure that any harmful bacteria are killed. Check that food is piping hot right through to the middle before you eat it (63oC and above). When cooking burgers, sausages, chicken and pork, cut into the middle to check that the meat is no longer pink and that it’s piping hot (steam is coming out). When cooking a whole chicken, pierce the thickest part of the leg (between the drumstick and the thigh) to check that the juices are no longer pink or red.

It’s safe to serve steak and other whole cuts of beef and lamb rare (not cooked in the middle) or blue (seared on the outside) as long as they have been properly sealed (cooked quickly and at a high temperature on the outside only) to kill any bacteria on the meat’s surface.

2. Fruit and vegetables

It's advisable to wash fruit and vegetables under cold running water before you eat them. This helps to remove visible dirt as well as germs that may be on the surface of your fruit and vegetables. Peeling or cooking fruit and vegetables can also remove these germs.

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3. Cleaning up

Wash all worktops and chopping boards before and after cooking as they are sources of germ cross-contamination. Damp sponges and cloths are the perfect place for bacteria to breed. Studies have shown the kitchen sponge to have the highest number of germs in the home. Wash and replace kitchen cloths, sponges and tea towels frequently.

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Conditions for Growth of Bacteria

Refer to: “Essential food Hygiene – The Royal Society for the Promotion of Health” and answer the following questions. 1. Bacteria are living organisms, to enable them to grow they require 4 conditions, name

these. (i) _______________________ (ii) _________________________ (iii) _______________________ (iv) _________________________

Bacteria grow by splitting in two when the conditions are right. This process is called binary

fission. The correct conditions for bacterial growth are moisture, time, food and warmth.

2. Draw the “Life and Death of bacteria” diagram (pg 18)

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3. Complete these sentences. (a) Bacteria will grow rapidly in foods particularly if they are within the danger zone of _________________.

(b) Bacteria do not grow or grow only very slowly at temperatures below ______________.

(c) They do not grow at temperatures above ___________.

4. Why is it important to ensure a food is reheated properly? (Page 45) _____________________________________________________________ 5. A fridge should operate between ______ and ______.

6. Freezers keep food at a temperature of ________.

7. Explain the following terms

(a) Cook chill - ____________________________________________________________

_____________________________________________________________________

(b) Cook freeze - __________________________________________________________

_____________________________________________________________________

8. Explain the term ‘cold spots’ when referring to cooking using the microwave.

_______________________________________________________________

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Food poisoning Food poisoning is an illness caused by eating contaminated food. The poisoning bacteria stick to the lining of the intestine and destroy those cells by the toxins or poisons they produce. The bacteria are ingested and symptoms will generally be in this part of the body e.g. nausea, vomiting. Most people will get better without the need for treatment. In most cases, the food that causes the illness has been contaminated by bacteria, such as

salmonella or a virus.

The symptoms of food poisoning usually begin one to three days after eating contaminated food. They include:

• feeling sick • vomiting • diarrhea • stomach cramps

When a person swallows food poisoning bacteria the delay before symptoms begin is termed the incubation period.

Foods that are particularly vulnerable to contamination if they are not handled, stored or cooked properly include:

• raw meat and poultry • 'ready to eat' foods such as cooked sliced meats, pate, soft cheeses and pre-packed

sandwiches • cooked rice • gravy • dairy products, such as eggs and milk

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How common is food poisoning?

Each year it is estimated that as many as 5.5 million people in the UK may suffer from food poisoning. In 2005 1,409 cases of food poisoning were ‘reported’ in Northern Ireland. During 2010, there were 84,560 cases of food poisoning reported in England and Wales. However, the actual figure may be considerably higher than this because many people with mild symptoms do not report them and may be unaware that they are suffering from food poisoning.

Outlook

Most people with food poisoning will get better without the need for treatment. In the meantime, you can relieve the symptoms of food poisoning by:

• drinking plenty of fluids • eating easily digested food, such as toast, until you feel better • resting

Occasionally, food poisoning can have more serious effects on a person’s health, particularly if they are vulnerable to the effects of an infection. For example

• being a young person >5 • being pregnant • being older than 65 • or having a condition that weakens the immune system, such as cancer

can increase a person’s chances of getting an illness and developing more serious symptoms.

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Complete the table explaining the 6 different types of food poisoning bacteria (Use page 29 Home Economics KS3 textbook)

Name Sources Symptoms Notes Staphylococcus Aureus

Salmonella

Clostridium Botulinum

E Coli

Listeria

Campylobacter

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How to store food safely

Proper storage of food reduces the risk of food poisoning. Follow these tips to ensure your food is always safe to eat.

Fridge storage

The coldest part of your fridge should be between 0oC and 5oC. If your fridge has an icebox that is iced up, the fridge could struggle to maintain its temperature. Some foods need to be kept in the fridge to help stop bacteria growing. These include foods with a "use by" date, cooked foods and ready-to-eat foods such as desserts and cooked meats.

Here's how to prevent bacteria from growing:

• When preparing food, keep it out of the fridge for the shortest time possible. • If you’re having a buffet, keep the food refrigerated until you’re ready to serve it. • Cool leftovers as quickly as possible (within 90 minutes) and store them in the fridge.

Eat them within two days. • Never put open cans in the fridge as the metal of the can may transfer to the can's

contents. Transfer the contents into a storage container or covered bowl.

Make sure food has cooled down before you put it in the fridge. If the food is still hot it will raise the temperature in the fridge, which isn’t safe as it can promote bacterial growth.

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'Best before' and 'use by'

• Food with a 'use by' date goes off quite quickly. It can be dangerous to eat after this date.

• Food with a 'best before' date is longer-lasting. It should be safe to eat but may not be at its best

quality after this date.

Food can look and smell fine even after its use-by date, but that doesn’t mean that it's safe to eat. It could still be contaminated.

Storing meat

It's especially important to store meat safely in the fridge to stop bacteria from spreading and avoid food poisoning.

• Follow any storage instructions on the label and don't eat meat after its use-by date. • Keep cooked meat separate from raw meat.

Freezing and defrosting

It’s safe to freeze meat and fish as long as you:

• Freeze it 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.

• Defrost in a microwave if you intend to cook straightaway. Otherwise, put it in the fridge to thaw so that it doesn't get too warm.

• Cook food until it's piping hot all the way through.

Make sure the meat is properly wrapped in the freezer or it might get freezer burn, which will make it tough and inedible.

Date and label food in the freezer and eat it within two days of defrosting. Don't keep food in a freezer indefinitely. Always have a good idea of what’s in your fridge and freezer.

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10 ways to prevent food poisoning

Most people assume that food poisoning comes from restaurants, cafes and fast food outlets but, according to the FSA, you’re just as likely to get ill from food prepared at home.

“People don't like to admit that the germs might have come from their own home,” says Chief scientist at the FSA. But it's a common myth to think that food poisoning only comes from a dodgy takeaway.

Follow these tips to reduce the risk of food poisoning at home:

1. Wash your hands thoroughly with soap and hot water and dry them before handling food and after handling raw meat, going to the toilet, blowing your nose or touching animals (including pets).

2. Wash worktops before and after preparing food, particularly after they've been touched by raw meat, including poultry or raw eggs. You don’t need to use anti-bacterial sprays. Hot soapy water is fine.

3. Wash dishcloths and tea towels regularly and let them dry before you use them again. Dirty, damp cloths are the perfect place for bacteria to breed.

4. Raw meat contains harmful bacteria that can spread very easily to anything it touches, including other foods, worktops, chopping boards and knives. Ensure thorough washing after raw meat use.

5. It's especially important to keep raw meat away from ready-to-eat foods such as salad, fruit and bread. This is because these foods won't be cooked before you eat them, so any bacteria that gets on to the foods won't be killed.

6. Always cover raw meat and store it on the bottom shelf of the fridge where it can't touch other foods or drip on to them.

7. Cook food thoroughly and check that it’s piping hot all the way through. Make sure poultry, pork, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside. It should be 63oC before serving.

8. Keep your fridge temperature between 0oC and 5oC. By keeping food cold, you stop food poisoning bugs growing.

9. If you have cooked food that you're not going to eat straight away, cool it as quickly as possible (within 90 minutes) and store it in the fridge or freezer. Use any leftovers from the fridge within two days.

10. Don’t eat food that's past its "use by" date label. These are based on scientific tests that show how quickly harmful bugs can develop in the packaged food.

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Chicken Kebabs

Ingredients 2tbsp olive oil

2tbsp honey

3 tbsp soy sauce

1/4 teaspoon freshly ground black pepper

4 skinless, boneless chicken breast fillets - cut into cubes

2 cloves garlic

2 onions, cut into pieces

½ red pepper, cut into pieces

½ yellow pepper, cut into pieces

skewers Preparation method

1. In a large bowl, whisk together oil, honey, soy sauce and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

2. Preheat barbecue or grill to high heat.

3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

4. Cook kebabs for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.