section 2: health, saftey and hygeine Flashcards
what is food poisioning caused by?
contaminated food by harmfull bacteria
what are the symptoms of food poisioing?
nausea vomiting diarrohea fever stomach ache
where do bacteria grow best/
in warm moist conditions
why do bateria cause us to be ill?
as they reproduce they produce toxins which arent always destoryed by cookin gna dcan cause to to be ill and show symptoms
food posoning can occur wen food is…..
handled by ill people cross contaminated under cooked not reheated properly not stored properly left uncovered at room temp not thawed properly prepared on dirty surfase/equiptment
what a high risk food?
one that is more likey to give you food poisoning as bacteria grow quicly in them as they are high in protein
examples of high risk foods?
meat, fish, poultry diary products, eggs gravies, stocks, sauces shelifish, seafood cooked rice
example of low risk foods?
low in protien
dry food
high fat/sugar
acidic foods
how should you keep high risk foods?
low shelf life
stored in a fridge for a limited time
what are 5 types of food poisoning?
salmonella ecoli listeria stphylococcus aureus bacillus cereus
where is salmonella found?
chicken and eggs
where is e coli found?
raw meats and vegatbles
where is listeria found?
soft cheese and meats
where is staphylococcus aureus found
ok the skin/nose and mouth of humans and gets into food when touched
where is bacillus cereus found?
cooked rice
what does the food saftey act say all catering establishments should do?
make sure food is safe to eat
any information given to cusomers is correct
quality/compostition is what customers expect
what does a EHS do ( environemtal health officer)?
check establishemnts are folloing laws
check hygiene of premises, employees
give advice
what action can an environmetal officer do?
close premises, impose fines, take legal action
to be hygenic what musy a food prmise do?
be cleaned reguarly
clean equiptment/premises
hand washing places
no pests
what personal hygienge must employes have?
washed hands clean uniform no jewellery no nail varnish blue plasers be fit for work/ not ill
what does checking and controlling temeratures do?
limits bacterial growth and prevnts food poisoning
