Transcript Food safety hazard

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Certificate of Achievement
Cookery Schools 2
Incorporating unit standards: 167
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NZQA Unit standard 167:
Practise food safety methods in a food
business
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The aim of food safety is:
• to prevent food poisoning, and to maintain the
quality of food through all stages of production
until it is eaten.
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Food spoilage is:
• when food has deteriorated to a point when it is no
longer fit to eat, for example, it looks, tastes or smells
undesirable.
Food poisoning is:
• when people become ill from eating contaminated food.
Unlike food spoilage, where there are obvious signs that
a food item has deteriorated, you cannot always tell
when food is contaminated and may cause food
A poisoning.
food safety hazard is:
• any biological, chemical or physical substance that can
cause harm if eaten.
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Biological food safety hazards
Chemical food safety hazards
Physical food safety hazards
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What are the three rules of food safety?
• Protect against contamination
• Prevent growth
• Kill the bacteria.
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Answers to Activity 1
1. What is the aim of food safety?
To prevent food poisoning and to maintain the quality of food
through all stages of production until it is eaten.
2. What are the three rules of food safety?
•Protect against contamination
•Prevent growth
•Kill the bacteria.
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Contamination is:
• the presence of pathogenic (dangerous)
unwanted substances or micro-organisms in
food.
Cross-contamination is:
• the transfer of pathogenic micro-organisms from
a contaminated source to uncontaminated food.
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To control the growth of microorganisms:
• you need to make the conditions unfavourable
for growth.
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Temperature – Keep food out of the danger zone.
Time – Only use food within the use-by date.
Food – Take care when handling and storing high-risk foods.
pH – Use acids such as vinegar to preserve foods.
Moisture – Place perishable food that you do not need to use in
the next day or two into the freezer.
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Conditions for growth
TIME
FOOD
MOISTUR
E
WARMT
H
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Answers to Activity 2
1. Examples of physical hazards include:
Slugs and hair
2. Examples of chemical hazards include:
Insecticides and the green on potatoes
3. Examples of biological hazards include:
Bacteria, yeasts and moulds.
4. Micro-organisms like the following types of
foods:
High risk
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5. The danger zone is:
5-63°C
6. Bacteria can double in numbers every:
20 minutes.
7. Micro-organisms need:
Moisture
8. The ideal pH range for bacteria to survive is:
Neutral
9. To control micro-organism growth you need to
make at least one of the conditions for growth
unfavourable.
True
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Answers to Activity 3
Food poisoning
• When people become ill from eating contaminated food
Food spoilage
• When food has deteriorated to a point when it is no longer fit to eat, for
example it looks, tastes or smells undesirable
Food safety hazard
• Any biological, chemical or physical substance that has the ability to cause
harm if eaten
Contamination
• When food has become unsafe because unwanted substances or microorganisms have entered it
Cross-contamination
• The transfer of pathogenic (dangerous) micro-organisms from a
contaminated source to uncontaminated food
Micro-organism
• An organism that is microscopic, usually too small to be seen by the naked
human eye
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Personal Hygiene
HANDS
APRONS
HAIR
OPEN
WOUNDS
TASTING
ILLNESS
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Food hygiene practices
Handlin
g Money
Handling
Raw
Food
Handling
Rubbish
Handling
Chemical
s
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Answers to activity 4
List at least five unhygienic activities that would
require you to wash you hands when working with
food.
Visiting the toilet, smoking, nose blowing, handling rubbish,
handling money, handling chemicals, handling raw food.
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Illness
Vomiting
Hepatitis A
Diarrhoea
Sinus infections
Colds and Flu
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Answers to Activity 8
1. When you are working with food, any cut, sore
or skin condition should be covered with a
coloured waterproof dressing to prevent it
coming into contact with food and
contaminating it.
2. You should not go to work if you have:
The flu
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Gloves:
• Need to be changed as frequently as you would
wash your hands.
• They need to be treated in the same way as
exposed hands, as they can cause crosscontamination if not changed between food
groups or after any unhygienic activity.
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Answers to Activity 9
1. When using disposable gloves you should:
Change them between different foods or any unhygienic
activity
2. Paper towels are a good alternative to:
All of the above.
3. To make sure tongs are safe for handling food
they should be:
Cleaned and sanitised between uses
4. When sampling food you should use:
A clean spoon
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• Cleaning means removing visible dirt and
debris. Something that looks clean can still
harbour dangerous bacteria that are invisible to
the eye.
• Sanitising means removing bacteria that the
eye cannot see and therefore reducing
contamination.
• Sterilising is taking sanitising one step further
and removing all bacteria. In a kitchen
environment, this is usually done by exposing
the item to boiling water or high temperatures for
several minutes, such as in a commercial
dishwasher.
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To make sure work areas and
equipment are cleaned and sanitised
correctly:
• Use correct cleaning procedures.
• Use the correct cleaning agent.
• Prepare cleaning agents according to the
manufacturer’s instructions.
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Answers to Activity 12
List at least five different types of high-risk foods in
the space below.
•All cooked meat and poultry
•Cooked meat products including gravy, stock, and roll/sandwich
fillings
•Milk, cream, artificial cream, custards and dairy products
•Cooked eggs and products made with eggs (e.g. Mayonnaise)
•Shellfish and other seafood
•Cooked rice
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Answers to Activity 15
1. Which of the following are high-risk foods?
2.
3.
4.
5.
Roast chicken, seafood salad, cream doughnut, ham and egg filled roll.
All are high-risk foods.
If you open a new packet of dry goods, such as flour or cereal, what should
you do?
Answer similar to: Reseal the packet tightly or transfer the contents
to a storage container.
Fridges and chillers should be at what temperature?
4C or below.
Freezers should be at what temperature?
-18˚C or below.
To avoid cross-contamination, how should raw meat, poultry or fish be
stored in the fridge?
Answer similar to: They should be well covered, on the bottom shelf
of the fridge and away from other foods, especially cooked and
ready-to-eat foods.
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6. Why is it important to wash fruit or vegetables that are going to be eaten
raw?
Answer similar to: They may have traces of chemicals such as
pesticides or fertilisers on their skins.
7. Why is it dangerous to thaw frozen food on the kitchen bench?
Answer similar to: The outside edges of the food, which thaw first,
could be in the temperature Danger Zone, allowing bacteria to multiply
while you wait for the inside to thaw.
8. How can you check if a piece of chicken is cooked right through?
Answer similar to: You could use a meat thermometer or pierce it with a
knife at the thickest point and check that any juices that run out are
clear, not bloody. The internal temperature should be over 72C.
9. Why is it important to cool cooked food quickly before refrigerating or
freezing it?
Answer similar to: To avoid the food sitting in the Danger Zone (5 63C).
10.
Name two (2) ways of cooling cooked food quickly.
Two of the following: divide it into smaller portions, put it in a shallow
container, stir it frequently.
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Remember the right temperatures for
•safe
Hot food:
food should be really hot; cold food should
be kept really cold.
Remember the right temperatures for
safe
• The food:
internal temperature of cooked food should
reach 72C or above.
• All hot foods must be held at a temperature of
63C or above.
• Chilled and cold foods must be held at 4C or
below.
• Frozen foods must be held at -18C or below.
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Answers to activity 16
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Answers to activity 17
• Bacteria multiply best between 5oC and 63oC.
• At temperatures below 5oC, most bacteria multiply very
slowly. That’s why food that would normally ‘go off’ if
left at room temperature can last for several days if kept
in the fridge – the bacteria that spoil the food can only
multiply very slowly at the low temperature.
• At -18 oC or below micro-organisms stop multiplying.
Most do not die so they can start to multiply again if
warm conditions return.
• Food should not be left in the Danger Zone for longer
than 1 hour.
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Answers to activity 18
1. How long did it take for the pie to reach a safe internal core temperature?
• Answers will vary depending on the microwave used and the
temperature of the pies prior to heating. Candidate should be able to
read the graph they have plotted and give an approximate time for
when the pie reached safe internal temperature of 72°C.
2. What should you do to prevent cross-contamination when using your
temperature probe?
• Clean and sanitise between uses.
3. At what temperature do bacteria grow best?
• Danger zone = 5-63°C
4. What could happen if you ate the pie before it reached a safe temperature?
• Possibility of getting food poisoning.
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Pests
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Answers to Activity 21
1. What should a food handler always do after
emptying a rubbish bin?
Wash his or her hands.
1. Why should outside rubbish bins have wellfitting lids?
Answer similar to: To keep out birds, insects and animals.