Introduction to Food Hygiene Bacteria are tiny living

Introduction to Food Hygiene

Bacteria are tiny living cells that are found everywhere, they are: • Microscopic. • Impossible to see, smell or taste - Food will look normal. • Most bacteria are not harmful - they are good. • The most common cause of food poisoning.

Bacteria What conditions do bacteria need to survive and multiply? • Warmth. • Moisture. • Time. • High-Risk Foods.

Contaminate What does it mean? • To infect, corrupt or make impure or unsuitable by contact or mixture with something unclean, bad.

High Risk Foods • Meat, Fish and Poultry. • Dairy Products and Eggs. • Gravies, stocks and sauces. • Shellfish and other seafood. • Cooked Rice.

How can we prevent the spread of bad bacteria when bringing food into school?

Chopping Boards

Storing Food • Keep fridges and cupboards clean • Fridge temp between 1°C and 4°C and freezer temp below 18°C • Cover food • Always follow instructions and eat within the use-by-date • Keep raw meat at the bottom of the fridge to stop it dripping onto other food. • No raw food next to cooked • No out of date food • No open cans • No hot foods • No over loading

Routine • Come and put your ingredients into the fridge first thing in the morning. • Before the lesson, hang up blazers and bags in the cloak room and put on an apron. • Bring ingredients with you into the classroom. • Wash hands using warm water and soap. • Sit at your place ready to start.