Hygiene

When working in the hospitality industry, it is a legal requirement to ensure that:

All food served is fit for human consumption Premises are clean and in good working condition

Failure to carry out these rules could lead to criminal conviction. Safe and hygienic working practices, whether at home or in the hospitality industry, should be the same to prevent outbreaks of food poisoning. The following rules should apply throughout.

check the quality of the food and stick to use by dates. Wash all fruit and veg before use. Keep all food covered Store cooked foods above raw foods. Raw foods kept separate from cooked and ready to eat foods. Freshly cooked core temperature of 75. Reheated core temperature of 82. Temperature control- fridge: 1-4, freezer -18.

If strict hygiene practices are not followed the following below may occur.

Activity 1A: Open and read the PowerPoint links below. Using the PowerPoint to help you, write a short sentence to explain what the words in the boxes below mean.

https://www.foodafactoflife.org.uk/media/2044/food-hygiene-ppt-1114c4.pptx

https://www.foodafactoflife.org.uk/media/2032/food-poisoning-ppt-1114c4.pptx

Food Poisoning

Food spoilage Food borne disease

Cross contamination

Extension reading: https://www.food.gov.uk/safety-hygiene/avoiding-cross-contamination

Explain two consequences for a food business if a food handler does not handle and serve food hygienically.

Explain three tips to follow to help prevent cross contamination in the kitchen.

Food Hygiene Quiz Activity:

Using Microsoft word create a quiz titled “Food Hygiene and Safety”. You should write between 15-20 questions. Create one page with the questions and a separate answer sheet. Use the PowerPoints and all of the work you have completed in this topic so far to make the questions. Here are some examples of questions below to get you started:

“Raw foods must kept separate from which type of foods?”

“Why do you need to wash vegetables before using them?”

“Explain two occassions when a food handler would need to wash their hands.”

Bacteria

Bacteria are microscopic organisms, often referred to as germs. Most bacteria are harmless, however a small number of bacteria, known as spoilage bacteria cause food to spoil or become unfit. We do not often eat spoilt food as it smells “off”. Other harmful bacteria, such as food poisoning bacteria are called Pathogens. If they get into our food, they can cause food poisoning. Pathogens have no effect on the appearance, taste or smell of the food.

Bacteria responsible for causing food poisoning need four conditions to enable them to multiply and produce toxins (poisons) which may be released in our body or food, these conditions are warmth, food, moisture and time.

Condition Explanation Warmth

Food

Moisture

Time

Activity 2A: Watch the clip https://www.youtube.com/watch?v=flxmB8NKMzE and use the PowerPoint link below to answer the following questions below. https://www.foodafactoflife.org.uk/media/2032/food-poisoning-ppt-1114c4.pptx

a) Fill in the thermometer to show the important temperatures to remember. The first one has been done for you. (Hint: use the PowerPoint link above!).

b) Explain the “four C’s” to prevent food poisoning.

82 degrees: the temperature food must be reheated to.

Preventing bacteria and food spoilage To prevent and slow down the multiplication of bacteria we must remove the conditions they need, this will reduce the chance of people getting food poisoning as bacteria won’t be able to multiply.

Activity 3:

Bacteria need 4 conditions to multiply. Can you remember them? Write them in the space below.

Work out which condition is being removed in each of these processes to prevent bacteria multiplying.

Action Condition being taken away

Refrigerating

Freezing

Drying

Eating before “Use by” date

Activity 4: click on the link below and complete the 4Cs quiz. Make a note of your answers. Once complete use the answer sheet link to check your answers. If you can, get someone else to mark your answers!

Quiz: https://www.foodafactoflife.org.uk/media/6327/4cs-kq-1114c2pptx.docx

b) Explain the “four C’s” to prevent food poisoning.

Answer sheet: https://www.foodafactoflife.org.uk/media/6328/4cs-kq-answers-1114c2pptx.docx

Poster Activity 5: Create a poster about bacteria and the conditions they need to grow. You can use paper, word or PowerPoint for this task.

Your poster should include:

*A short description of what bacteria is and why it is harmful.

*The 4 conditions bacteria need to grow. Include a short explanation for each.

*The Danger Zone and key temperatures to remember.

*The 4 Cs to prevent bacterial growth (cleaning, cooking, chilling, cross contamination)

Food Storage

Food can be divided into four main groups according to how it should be stored.

Dry foods

(e.g. flour,sugar, rice, biscuits)

They should be stored in a dry cupboard at 12°C or above.

Dampness will help mould to grow and make the food

unusable.

Old stocks of dried and canned foods must be used up before

new ones are opened.

It is wise to put new cans at the back and bring old ones to

the front.

Semi-perishable foods

(e.g rice, root vegetables most fruits)

They should be stored in a well ventilated cupboard at 6°C -

12°C

Chilled or perishable foods

(e.g. meat, fish, milk, cream)

These should be kept in the refrigerator and stored at 1°C -

4°C and cooked according to the instructions on the food

label. Raw meat should be stored on the bottom shelf as it is

liable to ooze blood and could drip onto other foods. This can

cause cross-contamination. Cross-contamination is when bacteria is transferred from raw to cooked food.

Frozen food

(e.g. meat, fish, vegetables)

These should be kept in the freezer at minus 18°C and stored

and cooked according to the instructions on the food label.

Activity 1: Using the information above answer the following questions:

At what temperature should dry foods be stored at?

What are “perishable” foods?

At what temperature should chilled/perishable foods be stored at?

Storing FoodFood items need to be stored in a variety of places to keep them at their best quality for as long as possible.

Activity 2: Below is a picture of a cupboard and a fridge. Place the following food items in the correct place. Alternatively, you could draw a picture of each item.

Remember to think about which shelf would be best in the fridge!

beef steak butter cooked ham leftover pizzatinned beans uncooked rice carrots breakfast cereal

milk cheese eggs raw fish

CUPBOARD FRIDGE

Before storing foods, we must be sure they are prepared for storage correctly to prevent bacterial growth and food spoilage.

Activity 3: Complete the table below. The first has been done for you.

Ingredient Preparation for Storage Storage Place

Cheese Wrapping in cling film or placing in an airtight container Fridge between 0-4°CTop shelf of fridge

Raw beef mince

Porridge oats

Leftover chilli con carne

Caster sugar

Open tub of

cream cheese

Shelf Life

Food may contain bacteria and if stored for too long or at the wrong temperature, can cause food poisoning. So, it’s important to understand the different types of dates and advice on food packaging.

Activity 4 : Read and watch the video clip on the following page: https://www.food.gov.uk/safety-hygiene/best-before-and-use-by-dates and then answer the questions below.

Explain the difference between a use by and best before date found on foods. Include two examples of foods you would find each on.

What is the “sniff test” and why should we not trust it?

What rules should we follow when freezing and defrosting food?