2What should you do before you cook? What clothing should your wear?Why should you wash your hands?When is it important to wash your hands?How would you know if the ingredients are safe to use?Why should you tie back long hair?
3Washing handsAlways wash hands before cooking and after:going to the toilet;handling raw food, e.g. meat;touching hair, the mouth, spots or cuts;coughing or sneezing into your hands;blowing your nose;going out of the kitchen, e.g. to put the rubbish out.
4How would you know how long these foods last? All packaged food has a date mark.A date mark:tells us by when a food is safe to eat;is in 2 formats:‘use by’ or‘best before’
5Is it safe to eat?‘Use by’ dates are used for perishable foods, e.g. cheese, milk and bacon.‘Best before’ dates are used for less perishable foods, e.g. canned baked beans, jar of jam and frozen fish fingers.
6Where should these foods be stored? Different foods are stored in a variety ofways to keep them safe to eat for longer.Dry cupboardRefrigeratorFreezer
7Raw and cooked foodsRaw meat and poultry should be stored on the bottom shelf of the fridgeto prevent cross-contamination.
8Fruit and vegetablesAlways wash fruit and vegetablesbefore you eat or use them to cook.This removes dirt and otherand other particles.
9Preparing foodAre the kitchen, work surfaces and equipment clean?Are you clean and tidy while cooking?
10MicrobesMicrobes are everywhere, but when theymultiply they may cause food poisoning.Microbes multiply when they have:food;warmth;moisture;time.Hot food should be kept piping hot andeaten straight away.
11Food poisoningFood poisoning can make people very ill.It is usually caused by a large number of food poisoning bacteria in a food.Food poisoning can be avoided withgood hygienic practices and by cookingfood properly.
12Re-heating foodEating re-heated food is a common cause of food poisoning if the food does not get hot enough.Re-heat food so it is piping hot.Never re-heat food more than once.