Food Preparation and Handling Flashcards
Food poisoning
This is rarely serious and gets better usually within a week which you can treat yourself at home.
What are symptoms of food poisoning ?
Nausea
Diarrhoea
Vomiting
Cramps
Temperature 38 degrees and above
Tired, chills, aches and feeling unwell
When do symptoms start ?
Within a few days or sometimes they start within a few hours.
How can you get food poisoning ?
Eating something that has been contaminated with germs.
How can food be contaminated with germs ?
If food is not cooked or reheated properly
Not stored correctly
Left out for too long
Handled by someone who is ill oR not washed their hands
Eaten after its “use by” date
How can you treat food poisoning ?
Treat yourself at home
It will pass within a week
Lots of fluids avoid Dehydration
What are the 4 C`s
Cooking
Cleaning
Cross Contamination
Chilling
Cleaning worktops
Keep kitchen clean- worktops and chopping boards where bacteria can grow and spread.
To kill bacteria wash surfaces at above 70 degrees and maintain that temp.
You should always;
Wash worktops before preparing food
Wipe any spilt food straight away
Was worktops before and after they have touched raw food- meat, poultry, veg or raw eggs
Never put ready to eat foods on a worktop that has touched raw foods.
Dishwashers are very effective way to clean plastic chopping boards. Due to them washing at a high temp which kills bacteria.
Separate chopping boards for raw foods and ready to eat foods
Cleaning Cloths;
Dirty, damp cloths is perfect place for bacteria to breed so wash kitchen cloths and sponges regularly and leave them to dry.
Keep different cloths for different jobs to stop spread of bacteria.
Chose safest option of disposable kitchen towel to wipe worktops as they are less likely to spread bacteria.
Tea towels also spread bacteria wash them regularly and be careful on how you use them.
Cleaning Knives spoons, other utensils
Important to keep these utensils clean to stop bacteria spreading to food.
Dishwasher is highly effective to lean these due to high temp kills bacteria.
Cleaning hands;
Easy for hands to spread bacteria because we touch many things so by keeping you kitchen clean your hands will be clean.
Wash your hands thoroughly with soap and warm water at each of these times;
Before starting to prepare food
After touching raw food
Going to the toilet
Touching the bin
Touching pets
Dry hands thoroughly as if they are wet bacteria will spread more
Cleaning foods;
Raw Meat;
NOT wash raw meat as it can splash bacteria onto your hands, clothes, utensils or worktops.
Washing raw chicken can spread harmful bacteria like Campylobacter.
Fruit and Veg;
WASH fruit and veg with water before consuming to ensure they are clean and harmful bacteria can be removed
Rub their skin under water and give them a final rinse
Peeling veg can also remove bacteria- additional precaution when eating root veg raw.
2- Cooking;
Cooking food properly is vital to kill harmful bacteria.
Cooking- Making sure food is hot enough;
Steaming all the way through
Cut open and check if its steaming hot in the middle if its a large dish check in more than one place.
Cooking thermometers- temp above 70 for than then 2 mins or above 75 for than 30 secs in the middle or thickest part.
Some foods change colour when they cooked- chicken pink to white
Cooking- Checking if meat has been cooked properly;
Burger, sausage, chicken, or pork cut into middle and check for pink and it should be steaming hot.
Checking a whole chicken pierce the thickest part of the leg until juices run out, juices should not have any pink in them or red.
Kidneys or liver should be cooked thoroughly until they steaming hot all the way through.
Cooking- Rare Meat;
Fine to eat steaks, whole cuts, beef and lamb rare as long as outside is properly cooked or “sealed” in a frying pan over a high heat.
Seal meat to kill bacteria- outside will change colour
Its ok to serve beef and lamb joint rare as long as joint is a single piece of meat not a rolled joint.
Pork joint and rolled joint should not be served rare- to check if cooked properly put a skewer into joint and juiced should not be pink or red.
You should not eat poultry, pork burgers, sausages, chicken, rolled joints and kebabs rare and these meat contain bacteria all the way through them.
Cooking- Leftovers;
Cool as quickly as possible and store in fridge between 0-5 degrees
Don’t keep leftovers for longer than 2 days.
When reheating food make sure its hot all the way through and don`t reheat more than once.
1/3 of food ends up being thrown out due to preparing to much so try and cook only what you need to save money and food.
Cooking- Frozen Veg
Sweetcorn must be cooked before eaten.
After cooking veg should be cooled down as quickly as possible and stored in the fridge as well as eating within 2 days
3) Chilling
Chilling food prevents harmful bacteria from growing.
To keep food safe you can;
Store food with a “use by” date in fridge
Keep chilled food out of fridge for a short time
Cool cooked food quickly
Follow storage instruction’s
Check fridge is cold enough
Don`t overfill fridge
Chilling- Freezing foods
Freezing acts as a pause button as food wont deteriorate as bacteria cannot grow
Only reheat once
Chilling- Defrosting food
DONT defrost at room temperature, defrost in the fridge, if not possible defrost in microwave.
Check guidance on packaging and allow enough time for food to defrost.
Large items such as 6-7kg turkey can take up to 4 days to fully defrost
Once food has been defrosted eat within 24 hours
Chilling- The danger zone
Most harmful bacteria grows at temps above 8 degrees and below 63 this is known as the “danger zone” for bacteria growth.
By defrosting int he fridge food should never enter the danger zone
4) Cross contamination
This is the mixing of raw foods such as meat with cooked foods causing bacteria to spread between the two.
What are the 2 types of cross contamination ?
Direct
Indirect
What is direct cross contamination ?
Direct is when food touches or drips into another mood that may have been raw or cooked.
It usually occurs if juices or blood drips from raw meat to cooked food
What is indirect cross contamination ?
The transmission of bacteria from hands, surfaces and utensils onto food.
What are 4 ways to prevent Cross contamination ?
1-Wash hands before, during and after preparing food especially with raw chicken or meat.
2- Ensure cooked foods are kept separate like raw and cooked
3- Do not wash raw chicken or meat
4- Use sperate chopping boards for raw and cooked foods
Identify 4 safe practices for staff involved in food storage and preparation in a care setting.
1- Wash worktops before and after preparing food that have been touched by raw meat and use antibacterial sprays and hot soapy water.
2- Wash dish clothes and tea towels regularly before using them again.
3- Store raw meat on the bottom shelf to avoid juices to drip onto other foods.
4- Cook food thoroughly
What are the sources of the food poisoning Campylobacter ?
Unpasteurized milk
Chicken
Shellfish
Contaminated water
How long does Campylobacter last ?
2-5 days
What are the symptoms of Campylobacter ?
Diarrhoea
Cramps
Fever
Vomiting
How to get rid of Campylobacter ?
Drink plenty of fluids to prevent dehydration
Antibiotics are recommended if illness worsens
How to prevent Campylobacter ?
Drink pasteurized milk
Dot drink Contaminated water
What are sources of E-Coli ?
Contaminated foods- raw milk, cheese raw fruits or veg
Contaminated water
Animals and their environments
What is the incubation period for E-Coli ?
3-4 days
What are the symptoms of E-Coli ?
Severe Diarrhoea
Stomach pain
UTI
Strong smell of urine
How long does E-Coli last?
5-10 days
What to do if you have E-Coli
Drink plenty of fluids to prevent dehydration
How to prevent E-Coli
Avoid eating high risk foods
Use a thermometer to ensure food is cooked
Wash hands
What are sources of Salmonella ?
Raw chicken, unwashed veg, pork, nuts and eggs
Animals and their environment -pet food
What is the incubation period for Salmonella ?
6 hours- 6 days
What are symptoms of Salmonella ?
Diarrhoea
Fever
Stomach crams
Vomiting
How long does Salmonella last ?
4-7 days
What to do if you got Salmonella
Drink plenty of fluids
Get antibiotics if case worsens
How to prevent Salmonella
Avoid eating high risk foods- under cooked foods or unwashed fruits and veg
Wash hands
What are sources of Staphylococcal food Poisoning
Normally found by people on their skin if they dot wash their hands before touching food.
What is the incubation period for Staphylococcal
30mins- 8 hours
What are the symptoms of Staphylococcal ?
Nausea
Vomiting
Cramps
What is the duration of Staphylococcal ?
1 day
What to do if you get Staphylococcal ?
Drink plenty of fluids
Get medication to decrease nausea and vomiting
How to prevent Staphylococcal
Using a food thermometer
Store foods in the fridge
Wash hands
Don prepare foods is your ill
Wear gloves when preparing foods if you have a wound on your hands.
What are the 5 conditions needs for bacterial growth ?
Warmth
Moisture
Time
Food
PH
What does EHO stand for ?
Environmental health officer
What are EHO`S responsible for ?
Monitoring and enforcing hygiene legislation
What will the EHO do in the community?
Inspect businesses for health and safety
Investigate complaints and outbreaks of food poisoning and pest infestations
Take samples of the premises.
Enforce regulations and give evidence in court
Deliver training
Liaising with other organisations
How does the EHO monitor regulations ?
Looking at the issues relating to the premises such as the type of food prepared, number and type of customers served, the equipment used and the standards of cleanliness and documentation maintained.
Overall what will and EHO review ?
Personal hygiene practices- correct hand washing procedures and PPE
How food is labelled- Varity of shelf life of and in house dishes and correct allergen labelling
Pest control methods- Their effectiveness and staffs knowledge of how to identify common pests.
Cleaning and disinfecting techniques- Managing chemical’s, colour coded equipment, cleaning schedule the type of sanitiser used and the correct times.
How does the EHO enforce regulations ?
Advice and education
Issuing notices
Closure of businesses and prosecution if necessary. As well as having the power to visit the premises at any time.
They will also take food samples and photos, seize or detain food suspected of being unfit for sale or consumption.
Inspect records ad documents held in the premises such as cleaning schedules and staff training records if required.
If further action is needed what will the EHO issue ?
Hygiene Improvement Notice (HIN)- Legal notice setting out what steps the businesses must take to comply with the law within a written timescale.
Hygiene Emergency Prohibition Notice- (HEPN)- To close a business if an imminent risk to health and a magistrate then confirms this action.
Prosecution- Severe breach if legislation.
When are EHO inspections carried out ?
They are usually unannounced and the frequency of visits depends on risk to public health.
When will a high risk business get inspected ?
Every 6 months and the EHO will work closely to with the owner to reduce risks
When will low risks companies get visits ?
Every 2 years
What is the Food Hygiene Rating ?
A scale rating from 0-5 with a 5 star rating is the goal
What does FSA stand for ?
Food Standards Agency
What is the FSA main aim ?
Ensure the food we buy and consume is food we can trust
What do the FSA strive to do ?
Be a trusted voice
Make it easy for business to maintain food safety
Collaborate with influential players in food system to improve food safety standards
What is the role of the FSA ?
Effective and innovative food regulations- They review regulatory approach making it easier for businesses to do the right thing in a complex, fast moving global food ecosystem.
Protect the public from foodborne disease- FSA work with farmers to reduce the risk of foodborne diseases and he economic burden of foodborne illnesses and that food has a strong reputation for safety.
Controls on abattoirs and primary production- Which kill animals for food. They inspect meat cutting plants, game handling establishments, wine producers and on-farm dairy establishments. DAERA is responsible for meat operations delivery on behalf of the FSA in NI.
Food Hypersensitivity- Make safe and informed choices to effectively manage risks. Businesses must provide a full ingredients list on food that is pre- packaged for direct sale with allergens emphasised.
FSA operate a Food Hygiene Rating Scheme- Hygiene inspections enabling consumer choice and improving hygiene standards in foods.
