Handling Food Glassware Dishes and Utensils 9 8

Handling Food, Glassware, Dishes, and Utensils 9 -8 RIGHT WRONG

GHP

GHP

Thank you http: //www. southcoast. org/pix/qual ity-wash-me-big. gif

Microbiological contamination • Have you any experience of it, either: • Personally or Professionally?

Sources of bacterial contamination P R E P PEOPLE Staff, customers RAW FOOD Vegetables, meat, shellfish, water ENVIRONMENT Soil, dust PESTS Insects, rodents, animals, birds

http: //barfblog. foodsafety. ksu. edu /2007/11/articles/e-colio 157 h 7 -deadly-again/

Salmonella & E. Coli 0157: H 7 Salmonella E. Coli 0157: H 7 Image Credit: EHA Consulting Group Inc.

These cells are beginning to divide into two

Staphylococcus Aureus Found in human nose and throat (also skin) Salmonella Found in animals, raw poultry and birds Bacillus Cereus Found in soil, vegetation, cereals and spices Clostridium Perfingens Found in animals and birds Clostridium Botulinum Found in the soil and associated with vegetables and meats

Pathogenic Bacteria Salmonella Source Raw meat Poultry and eggs Pests and pets Human and animal intestines Dirt and refuse Symptoms Vomiting Nausea Diarrhoea Abdominal pain Average Onset Time 12 - 36 hours after eating Staphylococcus aureus Human nose, throat, ears, skin Septic wounds Animals and raw milk Vomiting Abdominal pain Low temperature 1 – 7 hours after eating Clostridium perfingens Raw meat and poultry Soil, dirt and refuse Raw vegetables Pests and pets Human and animal intestines Diarrhoea Abdominal pain 12 - 18 hours after eating Clostridium botulinum Bacillus cereus Soil Marine sediment Raw fish and meat Animal intestines Dust and soil Cereal, rice and pasta Paralysis Breathing and swallowing difficulty Diarrhoea followed by constipation Nausea Vomiting Abdominal pain Diarrhoea 12 – 36 hours after eating 1 - 5 hours or 8 – 16 hours depending on the form of the food poisoning

Campylobacter enteritis Escherichia Coli 0157 Listeriosis That’s the end of lesson 1! Coming next lesson: Foodborne diseases Typhoid and paratyphoid fever Dysentery

When cooking potentially hazardous food, the internal portion must: Reach the required minimum internal temperature Hold that temperature for a specific amount of time 8 -9

Safer food with smiley faces - Danish Food Safety Authorities

? Would you eat this

Did you know that this causes food poisoning

Is Kim ready to cook? She has not tied her hair back.

Is Kim ready to cook? She is still wearing her jewellery.

Clean all surfaces Wash hands Take off jewellery Wear an apron Tie back hair