1. Questions
Food poisoning

2. 1. Complete the chart to show the types and sources of food poisoning.
Name of bacteria
Sources of contamination
Salmonella
Eggs, chicken, uncooked meats
Staphylococcus Aureus
In cuts and on the skin
Campylobacter
Raw poultry & uncooked meats

3. 2. What are the correct temperatures?
Situation
Correct temperature
Chilled food
Below 5oC
Hot held food
Above 63oC
Core temperature of
cooked food
Above 75oC
Frozen foods
Below – 18oC

4. 3. Describe the main symptoms of food poisoning.
Vomiting
Nausea / Sickness
Abdominal pain
Higher than normal temperature
Diarrhoea

5. 4. Discuss how a group of catering students can
4. Discuss how a group of catering students can prevent food poisoning when preparing, cooking and serving food for a summer bbq.
Preparing food:
Cleaning and sanitizing work surfaces
Avoiding cross contamination
Cleanliness of staff – personal hygiene
Using separate chopping boards for raw and cooked foods
Keep raw foods away from cooked foods
Check dates on foods
Temperature control when storing food – below 5oC
Avoid leaving food at room temperature for long periods of time

6. Cooking food:
Check core temperature of cooked meats above 75oC
Safe reheating of foods to core temperature above 72oC
Use temperature probe to check temperature of foods
Ensure foods a minimum time in danger zone 5oC – 63oC
Serve foods quickly
Avoid cross contamination
Check meat is not raw in middle
Don’t keep raw food under the BBQ
Keep poultry and meat separate
Ensure good personal hygiene
Cool leftover food quickly

7. Serving food:
Avoid keeping things warm
Ensure good personal hygiene
Ensure students serving food are not ill
Serve food quickly
Use clean equipment
Check customer requirements – allergies
Keep food covered until served
Serve foods above 63oC
Use tongs for serving