HYGIENE RULES! ok

Kitchen Hygiene

• Wash your hands before handling any food • Clean work surfaces • Keep work area clean and tidy • Keep raw and cooked foods apart – Cross – contamination • Wash up correctly – Hot water, changed frequently – Washing up liquid – Clean tea towel

Personal Hygiene

• Tie hair back • Remove jewellery • Roll up sleeves • Wear an apron • WASH HANDS THOROUGHLY

What is Food Poisoning?

• Food poisoning is an illness you get by eating

contaminated

food.

• Food is contaminated if there is something in it which shouldn’t be there

Symptoms of Food Poisoning

• Abdominal Pain • Diarrhoea – stomach-ache – ‘the runs’ • Vomiting • Nausea • Fever – being sick – the feeling of sickness – a raised temperature • Symptoms vary depending on the type of food poisoning and can last for days

Causes of Food Poisoning

• Bacteria and other microbes (viruses, moulds) • Chemicals and metals • Poisonous plants (e.g. toadstools, berries)

High Risk Foods

• Bacteria really like foods which are moist & high in protein • These include: – Meat - Fish – Poultry - Dairy products – Eggs – Stocks – Shellfish – Cooked rice - Gravies - Sauces - Seafood

Why Bacteria Make You Ill

• Some bacteria have to be INSIDE your body to make you ill • Once inside you, the bacteria attack your body causing illness • Some produce a you eat it TOXIN (poison) on the food which makes you ill when

How Bacteria Multiply

• Reproduce rapidly by dividing in two – BINARY FISSION • Each bacterium only needs 10 – 20 minutes to multiply • 1 bacterium = millions in a few hours • Ideal conditions for growth: – Food - Moisture – Warmth - Time

Critical Temperatures

High Risk and perishable foods should be kept out of the danger zone temperatures of 5°C to 63°C.

Campylobacter

• Found in raw poultry and meat • Illness caused by small numbers of bacteria • Symptoms: – Fever – Headache – Abdominal pain – Diarrhoea – Can last for 10 days

SALMONELLA

• Found in raw meat, unwashed vegetables, poultry and eggs • 2 nd most common cause of food poisoning • Survives refrigeration • Illness caused by large numbers of bacteria • Symptoms: – Fever – Diarrhoea – Vomiting – Abdominal pain – Can be fatal!

– Can take up to 48 hrs for symptoms to show – Can last for 3 wks

E COLI

• Found in the gut of • E Coli 0157 is found in raw & undercooked meats, raw vegetables • Illness caused by small numbers of bacteria • Can survive refrigeration and freezing • Symptoms: – Diarrhoea – Can be fatal – Can take up to 5 days for symptoms to show

Clostridium Perfringens

• From animal poo!

• Found in soil, manure, poultry • Produces may not be killed by cooking • Symptoms: – Abdominal pain – Diarrhoea – Nausea – Can be fatal – 18 hrs spores which – Onset normally after 8

LISTERIA

• Found in soil, vegetation, meat, poultry, soft cheese, salad vegetables • Can grow at low temperatures • Symptoms: – Range from flu-like symptoms to meningitis – Pregnant women, the very old and the very young are most at risk – Can take up to weeks to develop

BACILLUS CEREUS

• Found in soil and dust • Frequently in rice dishes & sometime in pasta, meat or vegetable dishes • Illness can be caused by a small number of bacteria • Forms spores that are resistant to heat • Symptoms: – 2 types of illness: – - diarrhoea and abdominal pain after 8 – 18 hrs – - vomiting after 1 – 5 hrs – Usually lasts less than 24 hrs

STAPHYLOCOCCUS AUREUS

• Found on the skin, in cuts and boils and up the nose!

• Transferred to food from hands, nose or mouth • Large numbers needed to cause illness • Survives refrigeration • Produces a toxin which may survive cooking • Symptoms: – Severe vomiting – Abdominal pains – Diarrhoea – Onset within 6 hrs – Lasts about 2 days

MOULDS

• Tiny fungi which grow from spores found in the air • Settle on food products and multiply • When visible, food is described as ‘mouldy’ • Causes food spoilage

CHEMICAL & METAL

• Some chemicals and metals are poisonous to us • Metals like lead and mercury stay in our body for a long time and make us ill • Foods may taste or smell funny

Summary

• Food poisoning (FP) is caused by eating food which is contaminated • Most contamination is caused by bacteria, but also by viruses, chemicals or plants • FP bacteria make us ill • The symptoms are abdominal pain, diarrhoea, vomiting, nausea & fever • FP can last for days and can be fatal • FP bacteria become dangerous if allowed to multiply • FP bacteria can only be detected in a laboratory • Bacteria need warmth, food, moisture and time to multiply. It takes only 9 hrs for 1 bacterium to become 9 million!

• 3 main FP bacteria are Salmonella, Clostridium perfringens, Staphylococcus aureus • High risk foods include cooked meat, cooked poultry, dishes containing eggs, soups, sauces, shellfish and cooked rice • Even a small number of bacteria can make you ill • Food spoilage bacteria cause food to rot