Food Safety.

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Presentation transcript:

Food Safety

Remember the key temperatures Heat above 75° C Danger Zone 5 to 63° C Fridge 0 to 4° C Freezer -18° C Or below

Food Safety 5-63°C is the Danger Zone for you and me! So bacteria don’t survive heat food above 75°C !!! Shut the fridge door – keep below 4°C

CCCCC keeps food safe for you and me! Food Hygiene CCCCC keeps food safe for you and me! Cooked Cool Clean Covered Cross Contamination

High Risk foods can lead to food poisoning High Risk foods can lead to food poisoning . The following are symptoms of food poisoning. Headache Dizziness Vomiting Stomach cramps Diarrhoea

Food PoisoningBacteria Salmonella Staphylococcus Bacillus Cereus Clostridium Welchii Campylobacter E Coli Listeria Vomiting Abdominal Pain Diarrhoea Tiredness Headache Fever Rash

What is a high risk food? A food which is an ideal medium for the growth of bacteria or microorganisms. We like moisture, protein and warmth to grow

Do not cook if you are unwell. Why? Coughs and sneezes spread diseases Food Safety Cover cuts with a blue plaster. Why? Do not cook if you are unwell. Why? Coughs and sneezes spread diseases KEEP HANDS CLEAN! Avoid Food Poisoning

Food Safety Cross Contamination- bacteria passing from one food to another Keep raw and cooked foods separate Use colour coded chopping boards and equipment