Health, Safety and Hygiene Bacteria food poisoning high risk foods Health, Safety and Hygiene Learning objectives To understand the importance of food hygiene and food poisoning To understand what are classed as high risk foods To Understand why bacteria makes us ill To Understand how bacteria multiply Explain how food poisoning bacteria makes us ill and how they multiply Name six high risk foods and food poisoning symptoms Name explain what food poisoning is

Health Safety and Hygiene Bacteria food poisoning high risk foods Health Safety and Hygiene Using your GCSE Hospitality books on page 13 and 14 write your findings in you revision books You are to read your books and then explain the following so you have an understanding of each risk area What is food poisoning? What are high risk foods? Why do bacteria make us ill ? How do bacteria multiply ? What are classed as critical temperatures? List the symptoms of food poisoning Explain how food poisoning bacteria makes us ill and how they multiply Name six high risk foods and food poisoning symptoms Name explain what food poisoning is

Bacteria food poisoning high risk foods Learning Outcomes You will know the importance of food hygiene and food poisoning You will know what are classed as high risk foods You will know why and how bacteria make us ill You will know how bacteria multiply and what conditions they need Explain how food poisoning bacteria makes us ill and how they multiply Name six high risk foods and food poisoning symptoms Name explain what food poisoning is

The 1995 Food safety ( general Food Hygiene) Regulations Food safety Hygienic Practices personal hygiene The 1995 Food safety ( general Food Hygiene) Regulations Learning Objectives To understand the Food hygiene regulations To understand the main requirements for food safety To understand the importance of food hygiene To know and understand Hygienic practices and why they are enforced Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

The 1995 Food safety ( general Food Hygiene) Regulations Food safety Hygienic Practices personal hygiene The 1995 Food safety ( general Food Hygiene) Regulations Why Do we have food hygiene regulations? We have food hygiene regulations to prevent out breaks of food poisoning Customers need to know that food is safe ! Food safety regulations are constantly changing and have to follow the new guide lines Food safety and hygiene regulations are enforced by the EHO ( Environmental health officer ) Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

The 1995 Food safety ( general Food Hygiene) Regulations Food safety Hygienic Practices personal hygiene The 1995 Food safety ( general Food Hygiene) Regulations What are the main requirements of the regulations Food hygiene regulations cover three main areas Food premises such as Hotels, Restaurants, Bistros, Cafe’s, Hospitals, factories etc Personal hygiene of employers Hygienic practices Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

The 1995 Food safety ( general Food Hygiene) Regulations Food safety Hygienic Practices personal hygiene The 1995 Food safety ( general Food Hygiene) Regulations Food premises should be ! Well Maintained Regularly cleaned Have lockers for employers Have hand wash facilities Have clean cloakroom and toilet facilities Have first aid available Have clean storage areas Have temperature controlled freezers and fridges Equipment that is clean and in good working order Be free from pests Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

The 1995 Food safety ( general Food Hygiene) Regulations Food safety Hygienic Practices personal hygiene The 1995 Food safety ( general Food Hygiene) Regulations Personal Hygiene of food handlers Food handlers Should Have regular training in food safety Dress in clean whites Have hair tied back with a blue hair net on Short clean nails Be in good health Have good habits Wash their hands after handling raw meats, blowing their nose, and especially after going to the toilet Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

The 1995 Food safety ( general Food Hygiene) Regulations Food safety Hygienic Practices personal hygiene The 1995 Food safety ( general Food Hygiene) Regulations Hygienic Practices what are they? Food deliveries should be checked thoroughly Food should be labelled and stored correctly Food should be rotated Temperature control must be done at all times Food should be prepared quickly The core temperature must be checked 75c Chilled food should be stored below 5c Washing up should be done in hot soapy water Waste should be disposed of correctly......(HOW) Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

Personal appearance of kitchen staff Food safety Hygienic Practices personal hygiene Personal appearance of kitchen staff Chefs hat Hair net No bad body odour Clean finger nails Washed hands Clean chefs jacket Correct chefs trousers Correct safety shoes Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

Food handlers should not Food safety Hygienic Practices personal hygiene Food handlers Should Food handlers Should Wash hands before handling food Have short clean nails Cover cuts with blue plasters Tie back long hair and wear a blue hair net Be in good health Be dressed in clean chefs clothes Taste food with a clean spoon Food handlers should not Wear outdoor clothes in the kitchen Wear nail varnish, false nails or jewellery Work when having a bad stomach Smoke, eat or drink around food Cough or sneeze over food Food handlers should not Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

Learning out comes QUIZ Food safety Hygienic Practices personal hygiene Learning out comes To know the food hygiene regulations To know the main requirements for food safety To know the importance of food hygiene To know the importance of hygienic practices and why they are enforced QUIZ Name the following terminology EHO, Regulations, Core temperature Give five reasons why safer food leads to better business Name six hygienic practices used in the kitchen

Accident Prevention Accident prevention Learning outcomes You will understand the importance of health and safety in a kitchen You will understand the dangers that are around in a kitchen You will understand the methods of helping to prevent accidents in the kitchen You will understand Hazard Analysis Critical Control points ( HACCP ) You could list five safety tips for knives You could explain HACCP in full and what it is You could name three main danger areas in the kitchen

Accident Prevention Accident prevention Floors: Mop up spills immediately Keep floors clean and grease- free Do not leave equipment in ‘pathways’ used in the kitchen Repair damaged floor surfaces quickly Knives: Use the right knife for the job Keep handles clean and grease free Keep knives sharp Don't leave knives on table edges or in sinks Don't try and catch a falling knife You could list five safety tips for knives You could explain HACCP in full and what it is You could name three main danger areas in the kitchen

Accident Prevention Accident prevention Electrical equipment: Check machinery is in good working order Check electrical wires are not frayed or worn Do not handle electrical equipment with wet hands Check safety notices In your work revision books please write down the Hazards you may find from the following and you must have at least three for each heading You could list five safety tips for knives You could explain HACCP in full and what it is You could name three main danger areas in the kitchen

Accident Prevention You could list five safety tips for knives Sauce Pans : Flour on handles, Use oven gloves, Don't use wet cloths on pan handles Fryers : Do not put wet food into fryers, Lower food in carefully, change fat regularly Foods: Bones can cause cuts , raw and cooked foods apart, frozen foods can burn Storing equipment: unplug electrical equipment, replace safety guards, store safely Fires: Don't have large flames, cloths on stoves, time cooking of food, care with hot fat Clothing: Wear correct clothing, correct shoes, no jewellery, hair tied back/ hair net Behaviour: not run, pay attention to instructions, concentrate on the job in hand, Cleaning: Clean as you go, correct cleaning materials, store equipment carefully You could list five safety tips for knives You could explain HACCP in full and what it is You could name three main danger areas in the kitchen

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