1. Food safety matters Information for presenters
Introduction
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We hope you find the presentation useful.
Queensland Health 2004
Food Safety Matters presentation - Information for presenters
This slide provides important information on this presentation.
To start the presentation without this slide:
advance to the second slide then left mouse click on ‘View’ on the Toolbar, then left mouse click on ‘Slide Show’.
To print the presentation without this information:
In the print window (ie, select ‘File’ - ‘Print’), left mouse click on the check box ‘Print hidden slides’ until a tick does not appear in it.
The presentation includes notes for presenters. These may be viewed in the ‘Notes Page’ view. To access the notes:
left mouse click on ‘View’ on the Toolbar, then left mouse click on ‘Notes Page’.
This presentation is based on the blackline masters for the overhead transparencies printed in the Food safety matters Teachers manual, pages
The blackline masters are in portrait format for photocopying onto overhead transparency plastic, while this presentation is set up for an on-screen PowerPoint presentation (ie, landscape format).
If you wish to print and photocopy onto transparency film, better results will be obtained from the blackline masters in the teacher’s manual. The blackline masters also contain additional illustrations.
Some points included on the blackline masters are not included on the PowerPoint slides, however, these are included as additional talking points in the ‘Notes View’ for the slides.
This presentation and the blackline masters may be downloaded from
Version

2. Food safety matters
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This presentation is based on the blackline masters for the overhead transparencies printed in the Food safety matters Teachers manual, pages i.

3. Presentation outline Food poisoning what is it?
Types of food contamination
Factors contributing to food poisoning outbreaks
Strategies to prevent food poisoning
Slide titles
1 Food poisoning
2 Types of food contamination
3 Chemicals
4 Natural toxins
5 Foreign matter
6 Organisms
7 Factors contributing to food poisoning outbreaks
8 The food poisoning time bomb
9 Strategies to prevent food poisoning
10 Keeping hands and nails clean
11 Washing hands and nails thoroughly
12 Transfer of micro-organisms by hands
13 Keeping the kitchen clean
14 Keeping the kitchen clean: Pest control and animals
15 Handling food safely
16 Cooking high-risk foods thoroughly
17 Keeping hot food hot and cold food cold
18 Keeping hot food hot
19 Keeping cold food cold
20 Summary
ii.

4. Food poisoning
Illness from consuming food that contains a harmful substance, harmful micro-organisms or their toxins.
Approximately 5.4 million cases per year in Australia*.
Common symptoms:
stomach aches
vomiting
diarrhoea
fever.
Can result in long-term diseases and death.
Often caused by food that looks, smells and tastes normal.
Refer to Food safety matters Student guide, p.4
Additional points
Food poisoning is easy to prevent.
*Based on research by OzFoodNet, released by the Australian Government Department of Health and Ageing in 2003. 1.

5. Types of food contamination
Food can be contaminated by:
chemicals
natural toxins
foreign matter
organisms.
Refer to Food safety matters Student guide, p.4 2.

6. Chemicals Chemicals in the home include those used:
to clean kitchen surfaces and equipment
as pesticides.
Chemicals can be very harmful if they are:
spilt on or near food
mistaken for food or drink.
Refer to Food safety matters Student guide, p.4
Additional points
Read the safety directions before using a chemical to identify how to use it safely
Never put chemicals in food containers or drink bottles
Always label chemicals clearly 3.

7. Natural toxins
Toxins are poisonous substances produced by some micro-organisms, plants and animals.
Most toxins that cause food poisoning are tasteless and remain dangerous when cooked.
Refer to Food safety matters Student guide, p.4
Additional points
Toxins form:
in potatoes when they are exposed to light and turn green
in fish and other seafood when they feed on algae or other fish that contain toxins. 4.

8. Foreign matter Foreign matter can: physically injure people
introduce harmful bacteria into food.
Examples of foreign matter include:
dead insects
hair
jewellery
glass
pieces of metal.
Refer to Food safety matters Student guide, p.4 5.

9. Organisms The organisms that can make us sick include: viruses
bacteria
parasites
mould.
Micro-organisms such as viruses and bacteria are the most common causes of food poisoning.
Refer to Food safety matters Student guide, p.5
Additional points
Some micro-organisms are used to make foods such as yoghurt and bread. These micro-organisms are not harmful. 6.

10. Factors contributing to food poisoning outbreaks 1980 - 1995
Other 6%
Poor personal hygiene 9%
Inadequate cooking 27%
Temperature control 20%
Contaminated equipment 19%
Unsafe food source 19%
Source: Crerar, S.K. et al 1996 7.

11. The food poisoning time bomb
Refer to Food safety matters Student guide, p.6-8
Additional points
The main strategies to prevent food poisoning are:
1. ensure food does not become contaminated
2. kill or slow down the growth of micro-organisms. 8.

12. Strategies to prevent food poisoning
To ensure food does not become contaminated:
1. Keep hands and nails clean
2. Keep the kitchen clean
3. Handle food safely.
To kill or slow down the growth of micro organisms:
4. Cook high-risk foods thoroughly
5. Keep hot food hot and cold food cold.
Refer to Food safety matters Student guide, p.6-8 9.

13. Keeping hands and nails clean
We need to:
wash hands and nails thoroughly with warm, running water and soap
dry hands thoroughly
cover cuts and infections on hands.
Refer to Food safety matters Student guide, p.10
10.

14. Washing hands and nails thoroughly with warm, running water and soap
We should wash our hands:
before eating, preparing or handling food
between handling raw meat, poultry and seafood, and handling cooked food or food that will be eaten raw
after coughing and sneezing, using a handkerchief etc
after going to the toilet
after handling rubbish
after touching animals
after handling chemicals (e.g. cleaning products).
Refer to Food safety matters Student guide, p.10
11.

15. Transfer of micro-organisms by hands
Refer to Food safety matters Student guide, p.11
12.

16. Keeping the kitchen clean
When cleaning plates and equipment, we need to:
scrape and rinse off surface food
wash in clean, soapy water
rinse in clean water
air dry where possible
if drying immediately, use only a clean, dry towel.
Refer to Food safety matters Student guide, p.12
13.

17. Keeping the kitchen clean: Pest control and animals
We need to:
stop pests such as cockroaches and mice coming into the area where food is kept
discourage pests by not leaving food or dirty dishes out on the benches
keep animals out of the kitchen.
Refer to Food safety matters Student guide, p.12
14.

18. Handling food safely We need to:
avoid preparing food when sick or feeling unwell
keep raw meats, poultry and seafood separated from cooked food and food to be eaten raw
protect food in the refrigerator by placing in covered containers or covering with plastic wrap
use clean equipment, plates or containers to prevent contamination of cooked food (or food that will be eaten raw) with traces of raw food
Refer to Food safety matters Student guide, p.14
15a.

19. Handling food safely (continued)
We need to:
use clean equipment, rather than hands, to pick up food
wear clean clothes or a clean apron
wash fruit and vegetables to be eaten raw under running water.
Refer to Food safety matters Student guide, p.14
15b.

20. Cooking high-risk foods thoroughly
We need to cook thoroughly food such as:
mince
burger patties
sausages
rolled roasts
stuffed meats
rabbit
seafood
poultry.
Refer to Food safety matters Student guide, p.16
16.

21. Keeping hot food hot and cold food cold
Bacteria die
Avoid keeping food in the temperature danger zone of 5°C - 60°C
Bacteria grow
Refer to Food safety matters Student guide, p.16-17
Bacteria stop growing
17.

22. Keeping hot food hot We need to:
Avoid keeping food in the temperature danger zone of 5°C - 60°C.
We need to:
keep cooked food at 60°C or above until served
refrigerate or freeze food that is to be prepared well in advance and reheat until steaming hot before serving
cook or reheat packaged food strictly in accordance with any directions on the label.
Refer to Food safety matters Student guide, p.16
Additional points
Place hot food in the refrigerator once it has stopped steaming.
Divide large quantities of food into small shallow containers for faster cooling.
When reheating for use, heat as quickly as possible until steaming hot.
18.

23. Keeping cold food cold We need to:
Avoid keeping food in the temperature danger zone of 5°C - 60°C.
We need to:
take cold groceries home to the refrigerator quickly as possible
keep chilled and frozen food cold if it will be a long time before it can be placed in a refrigerator or freezer
store cold food at 5°C or less
keep cold food in the refrigerator as much as possible
thaw frozen food in the refrigerator or microwave
store and handle cold food according to any directions on the label
check the temperature of the refrigerator regularly.
Refer to Food safety matters Student guide, p.17
19.

24. Summary: Preventing food poisoning in the home
We need to:
1. keep hands and nails clean
2. keep the kitchen clean
3. handle food safely
4. cook high-risk foods thoroughly
5. keep hot food hot and cold food cold.
Refer to Food safety matters Student guide, p.8-9
20.