Food poisoning
Teacher recommended
?- Created by: aggy98
- Created on: 31-05-14 17:00
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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
- 1. Preparing food too far in advance
- 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
- Bacilus Cereus
- 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
- if regulations werent met, the following could be imposed
- 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
- if regulations werent met, the following could be imposed
- in 1990 the food safety act was introduces- covered food production fro grower to seller.
- 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
- in 1995 food safety regulations( temperature control) were introduces, specifying the temperatures food should be stored at.
- Causes and prevention of food poisoning
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