Food poisoning

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  • Food poisoning
    • Causes and prevention of food poisoning
      • 1. Preparing food too far in advance
        • prepare food as close to consumption as possible.
      • 2. food cooled too slowly before refrigerating
        • must be refridgerated within 1 1/2 hours
      • 3. Not re-heated enough to kill bacteria
        • reheat until hot all the way through
      • 4. contaminated food eaten
        • do not consume after sell-by date and store correctly.
      • 5. food undercooked
        • cook thoroughly- use temp probe
      • 6. poultry not thawed properly
        • make sure no ice crystals remain
      • 7. left-overs re-heated
        • use quickly, store below 5 degrees and reheat fully yo kill bacteria
      • 8. Food handlers pass on infection
        • remove jewellery, wear aprons, wash hands etc.
      • 9. cooked food cross contaminated with raw food.
        • use different equipment for each
      • 10.  hot food kept warm at below 63 degrees
        • check food with a temperature probe
    • There a number of food poisoning illnesses caused by pathogenic bacteria in food. The common ones are:
      • Bacilus Cereus
        • 1-6 hours incubation
        • symptoms include vomiting, nausea and diarrhoea.
        • found in cooked rice, specially if it was kept warm
        • make sure you cool pasta and rice quickly to prevent
      • E-coli
        • 1-2 days incubation
        • diarrhoea with blood, vomiting are symptoms
        • found in raw meat, untreated milk and other dairy products
        • drink bottled water when abroad
      • salmonella
        • 12 to 48 hours
        • symptoms include: fever, vomitting, diarrhoea and abdominal pain
        • found in meat, raw eggs, cream and seafood
        • babies, elderly and pregnant women should avoid raw eggs. Polutry should be throughly defrosted
    • in 1990 the food safety act was introduces- covered food production fro grower to seller.
      • if regulations werent met, the following could be imposed
        • fines
        • imprisonment
        • closure
        • compensation to consumers
    • in 1995 food safety regulations( temperature control) were introduces, specifying the temperatures food should be stored at.
      • in 1990 the food safety act was introduces- covered food production fro grower to seller.
        • if regulations werent met, the following could be imposed
          • fines
          • imprisonment
          • closure
          • compensation to consumers
    • Both acts are enforced by enviromental health officers- who have the following powers
      • in 1995 food safety regulations( temperature control) were introduces, specifying the temperatures food should be stored at.
        • take samples and photos of foods
        • inspecting business records
        • writing to food business operator to rectify any problems
        • Serving a 'Hygiene Improvement Notice' if the food business operator is breaking the law, which clearly states what the problem/offence is, what must be done to put it right and the time period for compliance.  Failure to comply with the Notice is an offence which will normally result in a prosecution;
        • serving an emergency prohibition notice- which forbids the use of certain equipment or premises
        • detain or seize suspect foods
        • recommending a prosecution in serious cases
        • showing up WITHOUT appointment

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