Health, Safety and Hygiene Flashcards
What are the symptoms of food poisoning?
Nausea Diarrhoea Vomiting Fever Stomach Ache
How long do symptoms of food poisoning last?
Two or three days
How do you get food poisoning?
From eating food contaminated with harmful bacteria (sometimes called pathogenic bacteria)
What conditions does bacteria need to grow?
Warmth
Moist conditions
They also need food - this is why they grow so well in our food
What are the causes of food poisoning?
Handled by people who are ill or have dirty hands
Cross-contaminated by other infected food
Not cooked properly
Not reheated to a high enough temperature (Over 75 degrees)
Not stored properly - for example chilled food must be kept below 5 degrees
Left uncovered for a long time at room temperature
Not thawed properly from frozen
Prepared using dirty equipment
What are high risk foods and why does bacteria like them so much?
High-risk foods are foods that are more likely to give you food poisoning. Bacteria grow quickly in them because they’re moist and high in protein.
Give some examples of high risk foods.
Meat, fish and poultry Dairy products and eggs Gravies, stock and sauces Shell fish and other seafood Cooked rice
Where should high risk foods be kept?
They should be stored in fridges.
Name 4 types of food poisoning.
Salmonella - found in chicken and eggs
E coli - found in raw meats and raw vegetables
Listeria - found in soft cheese and meats
Staphylococcus aureus - found on the skin and in the nose
What is the food safety act?
The food safety act is a law that states all catering establishments must:
Make sure their food if safe to eat
Check that any information given to customers (for example, on labelling) is correct
Make sure that the quality and composition of their food is what the customer expects
What does EHO stand for?
Environmental Health officers.
What do EHOs do?
Make sure establishment are obeying the laws.
Advise catering establishments to help them improve their hygiene.
The can close premises, impose fines, or take legal action against establishments that break the Food Safety Act.
