Food hygiene

Some revision on food hygiene. Please rate and comment :-)

HideShow resource information
Preview of Food hygiene

First 293 words of the document:

Food Hygiene
Many people suffer every year from eating or drinking unsafe food. Food poisoning is usually caused by poor food
handling and inadequate personal hygiene.
Food poisoning is most often caused by:
Storing food in warm conditions
Undercooking food
Not reheating food adequately
Infected food handlers
Rules for food workers
Food workers need training in food hygiene. Hands can carry bacteria so always wash hands before you handle any
food, after visiting the toilet, after coughing or sneezing and after handling rubbish.
Clothing- wear clean, protective clothes for food work.
Sickness- If you have sickness of diarrhoea do not work with food until you are better. Cover cuts with a waterproof,
blue dressing.
Controls are needed in food production to:
Protect food from contamination by bacteria, poisons and foreign bodies
Prevent bacteria from multiplying
Destroy harmful bacteria by cooking or processing
High risk perishable foods
Harmful bacteria can grow on high risk perishable foods. High risk foods are often used without further cooking and
include foods such as cooked meats. These foods are usually proteins and need to be kept in the refrigerator, away
from raw foods.
Examples of high risk food include:
Cooked meat and poultry, and their products;
Milk, cream and other dairy products;
Cooked eggs and their products such as mayonnaise;
Shellfish and seafood, and cooked rice
Bacteria are microscopic organisms which are found everywhere. Many are harmless but some (pathogens) cause
Bacteria need four things to grow or produce toxins (poisons).
These are
1. Warmth
2. Food
3. Moisture
4. Time

Other pages in this set

Page 2

Preview of page 2

Here's a taster:

Control these conditions and the bacteria will not multiply so quickly.
Temperature Control
Bacteria like to grow in warm conditions, between 20°C-50°C. To control their growth, food should be kept out of
the danger zone of 5°C to 63°C.…read more

Page 3

Preview of page 3

Here's a taster:

You could place the container in iced water. Cool within a
maximum of one hour then cover and put in the refrigerator.
Avoid cross-contamination
Keep food covered, wear clean protective clothing, use clean towels and cloths. Avoid wiping your face and hair then
touching food. Keep equipment such as knives, boards and utensils used for raw and cooked food separate and clean
after use.…read more


jill richardson

A useful set of notes on this topic if you don't have a decent record of the basic knowledge.


Its a very good piece of work natasha :)

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all resources »