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Teacher’s notes included in the Notes Page. Flash activity. These activities are not editable. Useful websites for further information. Icons key: For more detailed instructions, see the Getting Started presentation. Accompanying worksheet. © Boardworks Ltd 20091 of 22 Food Safety and Hygiene Food Technology
© Boardworks Ltd 20092 of 22 Learning objectives By the end of this unit, you will: Be able to identify different types of bacteria and micro-organism. Assess the safety and hygiene of certain processes. Develop safe and hygienic procedures for handling foods. The key concepts covered are: Designing and making Critical evaluation.
© Boardworks Ltd 20093 of 22 Micro-organism
© Boardworks Ltd 20094 of 22 Bacteria are single celled micro-organisms. Not all bacteria are harmful. Human digestive systems need bacteria to work. Bacteria are also used to make cheese and yoghurt from milk. This yoghurt contains ‘good bacteria’ which helps your digestive and immune systems by reducing the amount of bad bacteria in your gut. Where else might you find ‘friendly bacteria’? Bacteria
© Boardworks Ltd 20095 of 22 Salmonella Campylobacter E.coli 0157. Food infected with pathogens may not look, smell or taste bad, but it can cause food poisoning. The pathogens multiply in the stomach or gut of the person who eats the food, causing stomach pain, vomiting and diarrhoea. Some bacteria can cause food poisoning. These are called pathogens. Some examples are: Salmonella bacteria can be found in raw eggs. Pathogens
© Boardworks Ltd 20096 of 22 Some bacteria produce poisons called toxins. In this case it is the toxin that makes a person ill, not the bacteria. babies and toddlers older people pregnant women people who are already ill. Bacteria multiply by dividing. In the right conditions one bacterium could produce several million bacteria within a few hours. Food poisoning usually lasts for one or two days. In some cases, food poisoning can cause very serious illness or even death. The people in most danger are: Toxins
© Boardworks Ltd 20097 of 22 Conditions for growth
© Boardworks Ltd 20098 of 22 We need to find ways to stop bacteria getting onto food, stop bacteria multiplying in food and kill the bacteria. Does that make it safe to eat cooked food after it has been left to stand for a few hours? Covering food stops bacteria getting on food. Freezing stops the growth of bacteria. Chilling below 5 degrees slows the growth of bacteria. Cooking food kills bacteria. Fighting bacteria
© Boardworks Ltd 20099 of 22 Fighting bacteria
© Boardworks Ltd 200910 of 22 Storing food safely
© Boardworks Ltd 200911 of 22 Preserving food
© Boardworks Ltd 200912 of 22 Cooking chicken
© Boardworks Ltd 200913 of 22 Your hands could have picked up dirt and bacteria from the toilet, the bin, your pets or lots of other places. Raw protein foods like chicken contain bacteria (which will be killed when the food is cooked). If you have handled raw foods you could spread bacteria from them to other foods which will not be cooked. This is called cross-contamination. What procedures may stop cross-contamination? Where have they been?
© Boardworks Ltd 200914 of 22 Clean well
© Boardworks Ltd 200915 of 22 Keep all surfaces clean by using an antibacterial spray and a disposable cloth. Use separate chopping boards for raw meat. Clean knives that have been used for meat before using them for other foods. Wash up thoroughly to avoid traces of food being left on plates and utensils. Leave washing up to drain – tea towels can spread bacteria. Hygiene is vital in all stages of food preparation. Keep it clean
© Boardworks Ltd 200916 of 22 Which chopping board?
© Boardworks Ltd 200917 of 22 Spot the dangers
© Boardworks Ltd 200918 of 22 Be safe
© Boardworks Ltd 200919 of 22 Summary
© Boardworks Ltd 200920 of 22 Food Safety and Hygiene
© Boardworks Ltd 200921 of 22 Recipe bank
© Boardworks Ltd 200922 of 22 Some bacteria called pathogens can cause food poisoning. Some bacteria make toxins that can also cause food poisoning. Bacteria need warmth, air, moisture and time to multiply. Cover food and store it in a cool place. Thorough cooking kills bacteria. Keeping hands and surfaces clean is important. Keep raw protein foods like meat away from foods which are not going to be cooked. Food Safety and Hygiene
Food Safety Just FACS.
What you need to know to be safe in the FACS classroom.
Cleaning, cooking, chilling and cross contamination
© Boardworks Ltd of 17 © Boardworks Ltd of 17 Food Technology Hygiene These icons indicate that teacher’s notes or useful web addresses are.
CAUTION— Germs Hiding Welcome participants and ask everyone to sign the attendance sheet. If you would like to use a pre-test or post-test, use the quiz.
Food Safety Food and Nutrition I.
Food hygiene Food poisoning occurs when food is contaminated with germs, or the toxins they produce, and is a leading cause of vomiting, diarrhoea and.
HYGIENE RULES! ok. Kitchen Hygiene Wash your hands before handling any food Clean work surfaces Keep work area clean and tidy Keep raw and cooked foods.
Food Safety Be Food Safe. Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department.
FOOD SAFETY AND STORAGE Focus on Foods. What is a Food borne illness A Food Borne Illness is a sickness caused by eating food that contains a harmful.
1 FOOD POISONING What is Food Poisoning Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous.
© Boardworks Ltd of 17 Food Safety and Hygiene For more detailed instructions, see the Getting Started presentation. This icon indicates the slide.
Food Borne Illness Journal Question: Journal Question: How do you promote cleanliness when you are making food? How do you promote cleanliness when you.
Microbiological aspects of food safety. Risk? The Department of Food Safety, Zoonoses and Food born Diseases (FOS) strives to reduce the serious negative.
Food Safety Personal Practices HFA 4MI. Food Handling and Illness Food handling practices Can cause contamination Can allow microorganisms to grow Can.
Chef I. An estimated 80 million Americans suffer from food-borne illness (food poisoning) every year. Food-borne illness may be mild (1-2 days) or.
Bacteria What Is It? Bacteria is a microorganism (a tiny living thing that can not be seen without a microscope) Most bacteria are not harmful and there.
MICROORGANISMS The STRANGE world of all the things you DON’T see in the kitchen.
Safety and Sanitation Kitchen Safety.
Food-Borne Illness and Food Safety
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