Youtube Watch Food Inspectors Series 2 Episode 1

Youtube Watch Food Inspectors Series 2 Episode 1 and answer the 24 questions based on the episode Key temperatures Design an apron for a fast food outlet, you will need to give your company a name, a type of food they sell and then work out a layout on your apron. True or False 1. Good food hygiene prevents food poisoning Create a key temperature thermometer 2. Bacteria are not the most common cause of and label the following: food poisoning • fridge and freezer temperatures. 3. High -risk foods have high sugar and fat contents • body temperature 4. Shellfish are a high-risk food • hot handling Temperature • core temperature of cooked foods. 5. Pickles are a low risk food 6. Bacteria from food handlers cannot cause • danger zone food poisoning 7. Salmonella bacteria form spores & are difficult to destroy 8. Staphylococcal food poisoning occurs very quickly after eating the food 9. Raw poultry is a common source of salmonella 10. Humans can be a source of staphylococcus infection Research the following food poisoning bacteria and create a fact sheet/poster containing information • what food it is found in • the symptoms • age groups at risk Listeria, Salmonella, Campylobacter, Bacillus Cereus, E Coli, Staphylococcus Aureus Practical task Cook a minimum of 2 items sweet or savoury. • Write the recipe • Take a picture • Evaluate the dish See separate slide for notes on evaluation

Use Youtube to watch The Food Inspectors Series 2 Episode 1 Answer the following questions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. List the problems the food inspectors find at the Sun & Moon Chinese takeaway. How long had the cooked rice been left out of the fridge? What happens if cooked rice is left out of the fridge for too long? What do the inspectors tell the owners to do with the cooked rice? Why are the inspectors concerned about the cooked chicken balls? What do the inspectors see in the kitchen that SHOULD NOT be there? How are the mice and rats getting in the kitchen? Every piece of meat we eat can be traced back to its farm. True or False? Are butchers regulated by Environmental health? True or False? What is the main concern of the farmer about eating stolen lamb? What has to go with the animals when they are sent to abattoirs or butchers? What do the inspectors decide to do with the Sun & Moon Chinese? What are the reasons? What does the restaurant have to do before it can open again? 40% of all food poisoning happens when? Even though the eggs have been inoculated against salmonella, which other bacteria are raw eggs still a risk of?

17. How does the café at the garden centre know if the fridge is at the right temperature? 18. What is the problem in the food store? 19. Why are potatoes a high risk food? What is the name of the bacteria and how does it get on to the potatoes? 20. What do abattoirs check for? (there are 5) 21. Where would you see the UK Health Mark it if you bought your meat pre-packed in a supermarket? 22. What are the food safety hazards the inspector spotted at the farm in 2010? 23. What was the farmer convicted of? 24. Home slaughtering for your own consumption is illegal. True or False?

EVALUATION OF PRACTICAL DISHES Dish cooked. . . . . . . . . . What new practical skills have I learnt? ……………………………………………………………………………………………………………………………………………… List 5 pieces of equipment used to make the product? ………………………………………………………………………………………………………………………………………………. . What were my strengths? ……………………………………………………………………………………………………………………………………………… Suggest 3 improvements you could make? 1. 2. 3. Describe the appearance, taste, texture aroma and aroma of the food you cooked. Do not use your opinion use words such as crunchy, sweet, golden brown, dry, greasy to describe your food.

Design an apron for a fast food outlet, you will need to give your company a name, a type of food they sell and then work out a layout on your apron.

Key temperatures 100 o. C Create a key temperature thermometer and label the following: • fridge and freezer temperatures. • body temperature • hot handling Temperature • core temperature of cooked foods • danger zone