Chapter 11: Food Safety And Hygiene Flashcards
List the personal hygiene guidelines(9)
- wash hands frequently with hot water and anti-bacterial soap particularly after using the toilet touching ones hair and face or coughing or sneezing to prevent the transfer of bacteria
- ensure nails are clean thoroughly and kept short to avoid harbouring bacteria underneath
- keep nails Polish free to avoid nail polish chipping and falling into food
- remove jewellery as it harbours bacteria and may fall into food
- wear protective clothing to protect clothes from getting dirty and to reduce the spread of bacteria
- tie hair up and wear a hair net or chefs hat to avoid loose hairs falling into food
- security cover cuts or wounds with waterproof bandage or dressing that is brightly coloured so that it can be seen clearly if it falls into food
- do not dip fingers into food to taste use a clean spoon each time to taste food throughout preparation
- if suffering from illness avoid preparing food
Kitchen hygiene guidelines-structure guidelines(5)
- Ensure kitchen surfaces are easy to clean non absorbent and free from crevices to avoid food getting lodged
- a good lighting system is necessary to show up dirt and ensure effective cleaning
- sufficient ventilation is vital to keep the kitchen cool and to prevent condensation and microbial growth
- ensure rodents cannot access the kitchen as a contaminated food kitchen surfaces and equipment by making sure the pipes cracks or holes in the world are well sealed.
- a clean water supply is required to maintain hygiene standards when preparing food and cleaning surfaces
Kitchen hygiene guidelines- practice guidelines(7)
- wash and disinfect kitchen floors work surfaces and chopping boards frequently to remove bacteria
- disinfect cloths sponges and scrubbers regularly and change them frequently to avoid cross contamination
- different cloth should be used for different jobs e g one for cleaning up meat juices another for wiping countertops
- keep waste in cupboard bins and empty daily
- bins should have a foot pedal for opening to avoid having to touch the lid
- wash and dry kitchen equipment to minimise the potential for microbial growth
- keep pets out as they contaminate food kitchen surfaces and equipment
Food hygiene guidelines preparation guidelines(9)
- keep food covered until just before use to prevent insects contaminating it
- avoid over handling food especially ready-to-eat foods such as salad
- wear clothes or use tongs to reduce the risk of bacterial contamination
- avoid cross-contamination by keeping raw food and cooked ready-to-eat food apart
- use separate chopping boards and cleaning cloths
- clean equipment, countertops and hands between preparation
- frozen meat and poultry should be completely thawed before cooking. If cooked from frozen the center may not cook fully increasing the risk of food poisoning
- avoid having food out of the fridge for too long during preparation as room temperature 18° is within the temperature danger zone for bacterial growth which is 5° to 63°
- wash fruit and veg thoroughly before use
Food hygiene guidelines cooking guidelines(7)
- cook poultry until the core temperature of 75° is achieved or the juices run clear this ensures pathogenic bacteria are destroyed
- turn food regularly especially meat as it browns on the outside quickly but may still the undercooked on the inside
- stir stews and gravy frequently while cooking to ensure that they are heated through and harmful pathogenic bacteria are destroyed and should be served as soon as possible.
- stews and gravies should reach 100° then should be kept above 73° until serving
- wear clothes or use tongs to reduce the risk of bacterial contamination
- when cooked serve food on clean plates and use clean serving tools to avoid bacterial contamination
- serve food straight away after cooking it is not being consumed immediately it should be kept hotter than 63° as lukewarm food is dangerous as it is within the temperature danger zone for bacterial growth.
Storage guidelines(6)
- cover food before storage prevent insects from contaminating it and to avoid food drying out
- cool cooked foods before storage to avoid raising the internal temperature of the fridge and risking bacterial growth
- store perishable and chilled cooked food in the fridge so that bacterial multiplication is slowed
- if perishable foods are to be frozen they should be quick frozen at - 25°C and then stored at - 18°C
- store cooked ready to eat foods separately from raw food to reduce the risk of cross contamination e.g. raw food should be stored on the base of the fridge to avoid drip contamination
- keep fridges clean and do not overpack to allow air circulation around food to keep it cool
Reheating guidelines(4)
Reheat cooked food to 100°C for approximately 5-minutes to ensure food is heated thoroughly
- if using the microwave to reheat food set at the highest power setting so that food is thoroughly heated.
- if using a microwave stir periodically to evenly distribute heat
- reheat food only once as the more times food is cooled and reheated the greater the potential for food poisoning
What is a hazard(1)
A hazard is anything that can contaminate food or cause harm to the consumer
What is a contaminant(1)
-a contaminant is a substance that can enter into the food chain either unintentionally or illegally I can have an adverse effect on the human body
Classify contaminants (3)
- Biological
- Chemical
- Physical
Name a type(3) of biological contaminant explain how it occurs(3) and list the effects(1)it has on the human body
Type: -microorganisms -bacteria -fungi How it occurs: -consumption of food subjected to poor hygiene practices during storage and preparation -consumption of undercooked meat or eggs -cross contamination Effects: -toxic or infectious food poisoning depending on how low your immune system is
(First)
Name a type(2) of chemical contaminant list how it occurs(2) and give the effects(4)it has on the body
Type: -pesticides and insecticides -used to kill weeds and pests on crops How it occurs: -consumption of food with pesticide or insecticide residue -consumption of water contaminated with pesticide and insecticide run-off Effects: -circulatory problems -respiratory problems -cancer -nervous system damage
(Second)
Give a type(2) of chemical contaminant explain how it occurs(2)and give the effects(2) it has on the human body
Type:
-antibiotics
-used to treat animal diseases and infections such as mastitis
How it occurs:
-consumption of meat or milk with antibiotic residue
-if an animal has been killed too soon after having antibiotics and it is still in their system
Effects:
-allergic reactions to antibiotics e.g. penicillin
-resistance to antibiotics
Give a type(2) of physical contaminant explain how it occurs(1) unless the effects(1) it has on the human body
Type:
-foreign bodies
-human orr animal hair, dirt, broken glass or metal
How contamination occurs:
-consumption of food subjected to poor hygiene practices during storage preparation or cooking
Effects it has on the body:
-toxic or infectious food poisoning depending on how low your immune system is
What does HACCP stand for(5)
- Hazard
- Analysis and
- Critical
- Control
- Point
What is HACCP(2)
- a food safety system that identifies and controls hazards that could pose a threat to the production of safe food
- it is a legal requirement of every food business
Explain the stages of a HACCP system [stage 1:(2), stage 2:(2), stage 3: (1), stage 4: (1), stage 5: (2), stage 6: (4), stage 7: (1), stage 8: (2), stage 9: (4), stage 10: (2)
Stage 1:
-choose a HACCP team
-idealy it should consist of people who are familiar with the business and have food hygiene training
Stage 2:
-the team draws up a flowchart
-which includes all aspects of the food production from raw material to the final product
Stage 3:
-the team identifies potential hazards in the food processing
Stage 4:
-a risk assessment is carried out to assess the likelihood of a problem occurring
Stage 5:
-a system of control measures is established
-this states the steps that need to be taken to reduce the likelihood of contamination occurring
Stage 6:
-for each control measure the team identifies: -what is to be done
-when it is to be done
-who is to do it
Stage 7:
-the system is now monitored and controlled
Stage 8:
-written records of all stages of the HACCP system must be kept as evidence that the HACCP system has been implemented
-e.g fridge temperatures
Stage 9:
-action must be taken if required
-e.g if the fridge temperature is above 5°C
-food is thrown out
-a technician must be called out
Stage 10:
-an evaluation of the system must be carried out -at least annually
