1. Introduction to Food Hygiene

2. Bacteria
Bacteria are tiny living cells that are found everywhere, they are:
Microscopic.
Impossible to see, smell or taste - Food will look normal.
Most bacteria are not harmful - they are good.
The most common cause of food poisoning.

3. Bacteria What conditions do bacteria need to survive and multiply?
Warmth.
Moisture.
Time.
High-Risk Foods.

4. Contaminate What does it mean?
To infect, corrupt or make impure or unsuitable by contact or mixture with something unclean, bad.

5. High Risk Foods Meat, Fish and Poultry. Dairy Products and Eggs.
Gravies, stocks and sauces.
Shellfish and other seafood.
Cooked Rice.

6. How can we prevent the spread of bad bacteria when bringing food into school?

7. Chopping Boards

8. Storing Food Keep fridges and cupboards clean
Fridge temp between 1°C and 4°C and freezer temp below 18°C
Cover food
Always follow instructions and eat within the use-by-date
Keep raw meat at the bottom of the fridge to stop it dripping onto other food.
No raw food next to cooked
No out of date food
No open cans
No hot foods
No over loading

9. Routine
Come and put your ingredients into the fridge first thing in the morning.
Before the lesson, hang up blazers and bags in the cloak room and put on an apron.
Bring ingredients with you into the classroom.
Wash hands using warm water and soap.
Sit at your place ready to start.