HYGIENE RULES ok Kitchen Hygiene Wash your hands

HYGIENE RULES! ok

Kitchen Hygiene • Wash your hands before handling any food • Clean work surfaces • Keep work area clean and tidy • Keep raw and cooked foods apart – Cross – contamination • Wash up correctly – Hot water, changed frequently – Washing up liquid – Clean tea towel

Personal Hygiene • • • Tie hair back Remove jewellery Roll up sleeves Wear an apron WASH HANDS THOROUGHLY

What is Food Poisoning? • Food poisoning is an illness you get by eating contaminated food. • Food is contaminated if there is something in it which shouldn’t be there

Symptoms of Food Poisoning • • • Abdominal Pain – stomach-ache Diarrhoea – ‘the runs’ Vomiting – being sick Nausea – the feeling of sickness Fever – a raised temperature • Symptoms vary depending on the type of food poisoning and can last for days

Causes of Food Poisoning • Bacteria and other microbes (viruses, moulds) • Chemicals and metals • Poisonous plants (e. g. toadstools, berries)

High Risk Foods • Bacteria really like foods which are moist & high in protein • These include: – – – Meat Poultry Eggs Stocks Shellfish Cooked rice - Fish - Dairy products - Gravies - Sauces - Seafood

Why Bacteria Make You Ill • Some bacteria have to be INSIDE your body to make you ill • Once inside you, the bacteria attack your body causing illness • Some produce a TOXIN (poison) on the food which makes you ill when you eat it

How Bacteria Multiply • Reproduce rapidly by dividing in two – BINARY FISSION • Each bacterium only needs 10 – 20 minutes to multiply • 1 bacterium = millions in a few hours • Ideal conditions for growth: – Food – Warmth - Moisture - Time

Critical Temperatures High Risk and perishable foods should be kept out of the danger zone temperatures of 5°C to 63°C.

Campylobacter • Found in raw poultry and meat • Illness caused by small numbers of bacteria • Symptoms: – – – Fever Headache Abdominal pain Diarrhoea Can last for 10 days

SALMONELLA • Found in raw meat, unwashed vegetables, poultry and eggs • 2 nd most common cause of food poisoning • Survives refrigeration • Illness caused by large numbers of bacteria • Symptoms: – – – Fever Diarrhoea Vomiting Abdominal pain Can be fatal! Can take up to 48 hrs for symptoms to show – Can last for 3 wks

E COLI • Found in the gut of animals and humans • E Coli 0157 is found in raw & undercooked meats, raw vegetables • Illness caused by small numbers of bacteria • Can survive refrigeration and freezing • Symptoms: – Diarrhoea – Can be fatal – Can take up to 5 days for symptoms to show

Clostridium Perfringens • From animal poo! • Found in soil, manure, sewage, raw meat & poultry • Produces spores which may not be killed by cooking • Symptoms: – – – Abdominal pain Diarrhoea Nausea Can be fatal Onset normally after 8 – 18 hrs

LISTERIA • Found in soil, vegetation, meat, poultry, soft cheese, salad vegetables • Can grow at low temperatures • Symptoms: – Range from flu-like symptoms to meningitis – Pregnant women, the very old and the very young are most at risk – Can take up to weeks to develop

BACILLUS CEREUS • Found in soil and dust • Frequently in rice dishes & sometime in pasta, meat or vegetable dishes • Illness can be caused by a small number of bacteria • Forms spores that are resistant to heat • Symptoms: – 2 types of illness: – - diarrhoea and abdominal pain after 8 – 18 hrs – - vomiting after 1 – 5 hrs – Usually lasts less than 24 hrs

STAPHYLOCOCCUS AUREUS • Found on the skin, in cuts and boils and up the nose! • Transferred to food from hands, nose or mouth • Large numbers needed to cause illness • Survives refrigeration • Produces a toxin which may survive cooking • Symptoms: – – – Severe vomiting Abdominal pains Diarrhoea Onset within 6 hrs Lasts about 2 days

MOULDS • Tiny fungi which grow from spores found in the air • Settle on food products and multiply • When visible, food is described as ‘mouldy’ • Causes food spoilage

CHEMICAL & METAL • Some chemicals and metals are poisonous to us • Metals like lead and mercury stay in our body for a long time and make us ill • Foods may taste or smell funny

Summary • Food poisoning (FP) is caused by eating food which is contaminated • Most contamination is caused by bacteria, but also by viruses, chemicals or plants • FP bacteria make us ill • The symptoms are abdominal pain, diarrhoea, vomiting, nausea & fever • FP can last for days and can be fatal • FP bacteria become dangerous if allowed to multiply • FP bacteria can only be detected in a laboratory • Bacteria need warmth, food, moisture and time to multiply. It takes only 9 hrs for 1 bacterium to become 9 million! • 3 main FP bacteria are Salmonella, Clostridium perfringens, Staphylococcus aureus • High risk foods include cooked meat, cooked poultry, dishes containing eggs, soups, sauces, shellfish and cooked rice • Even a small number of bacteria can make you ill • Food spoilage bacteria cause food to rot