Hooton Grenada
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Transcript of Hooton Grenada
Level 2Food Safety in Catering
fun aids learning
Course Objectives
Raw chicken Cooked pork and prawns
Which one of these foodstuffs gives rise to the most food poisoning?
A Raw chicken
B Raw chicken
C Raw chicken
D Raw chicken
Myth no. 1: We are too ………
Myth 2: hygiene is lowering our immunity to illness
Objective 1
An understanding of food poisoning and what causes it
Group work 1
• What is food poisoning?
• What are the symptoms?
• How do we get it?
Long Term Illnesses
• Irritable Bowel Syndrome• Chronic Fatigue Syndrome• Rheumatology problems – e.g. reactive arthritis• Psychological problems• Long term symptoms in around 40% of clients
What isWhat isFood Safety?Food Safety?
Group work 2
Group work 3 Danger signs
• dirty public areas • dirty tables (the stick factor), crockery, cutlery and glassware• staff - dirty hands or fingernails, dirty aprons or long hair that isn't tied back• overflowing bins or bags of rubbish • dirty toilets • food on display that looks tired or has passed its 'use by' date• hair or insects in food
• hot food is piping hot when served• cold food is properly cold when served• Well presented staff – clean, helpful, smiling• staff hygiene training certificates on the walls or food safety instructions in food preparation areas
Good signs
Holiday resort in food
poisoning drama:
13 dead and 400 ill
Group work 4
‘Good food is one of life’s great pleasures. However, food
poisoning can be one of our worst memories’
Professor Peter Borriello, Director HPA, London
Idyllic !
2 for £4.50(with added salmonella &
campylobacter)
Food poisoning bug is found in two thirds of supermarket chicken
January 2010
65.2 per cent of all fresh chicken sold in supermarkets across the country is contaminated with campylobacter.
Learnt so far
• FP isn’t just a dose of the runs• Learning – work – improve• FACTS ….. Not newspapers of TV• Enjoyable, not paranoid• Raw Chickens – full of nasties
Foods
high or low risk & why?
Group work 5
What ‘things’ cause Food Poisoning
• Micro-organisms: bacteria, viruses and moulds
• Natural poisons: Plants, fish
• Metals & Chemicals
Food poisoning
Harmless: used in food production
Spoilage: cause foods to go off
Pathogens: cause food poisoning
REMEMBER
Food which causes food poisoning is usually
NORMAL
in taste and appearance
What people are at risk?
70˚C 63˚C 37˚C 5˚C -18˚C -22˚C
Requirements for bacterial growth
Multiplication of bacteria
• Every 10 to 20 minutes
• In just 1 hour and 40 minutes 1,000 can become 1,000,000
Temperature control general rules
• Keep food hot or cold NOT …….. • Keep frozen food frozen (at – xx ˚C or below)• Minimise the …… high risk food is in the danger
zone– store deliveries ……………– minimise preparation time– ……… quickly
• Cook and serve food ……. whenever possible• Re-heating means ……………………….
Critical limits
63oc for xx minutes70oc for x minutes
To preserve food
• Keep it clean• Cover food, temperature, moisture (DGS)• Heat treatment, freezing• Drying• Vacuum packing• Chemical preservation• Smoking, Salting
Summary
4. WFTM
5. Things that cause food poisoning
6. People at risk
1. Only some are harmful
2. Normal in taste & appearance
3. One bacteria can divide into 2 every …
Pathways to infection
‘If everyone washed their hands thoroughly after going to the toilet, before and after handling food and
before sitting down to eat, we would see massive reductions in a range of unpleasant infections including those caused by campylobacter, salmonella
and norovirus.’
11 WHO?
11Ignaz Semmelweis
‘Saviour of mothers’
33
33 Bare below the elbow!
44
44 Global Handwashing day (15.10.09)
More than one in four commuters has bacteria from faeces on their hands, an investigation suggests. Scientists from the London School of Hygiene and Tropical Medicine swabbed 409 people at bus and train stations in five major cities in England and Wales.
October 2008
Faecal bacteria join the commute
A sample of doctors were surveyed about their behaviour, they reported that they washed their hands from 50-95% of the
time; but when they were surreptitiously observed, their actual rate was as low as ?%.
(Medical Journal of Australia, 164, 389-390, 1996) 55
A sample of doctors were surveyed about their behaviour, they reported that they washed their hands from 50-95% of the
time; but when they were surreptitiously observed, their actual rate was as low as 9%.
(Medical Journal of Australia, 164, 389-390, 1996)
55
more than a third of staff (39%) are neglecting to wash their hands after visits to the lavatory whilst at work.
The research also demonstrated that half of all those interviewed (53%) did not appear to wash their hands before preparing food.
• Less than 10 seconds
• 10 - 20 seconds
• 30 – 40 seconds
• 40 – 50 seconds
• 1 minute
Time taken for adequate hand washing
66
• Average time usually adopted by health-care workers (food handlers?): <10 seconds
• Adequate handwashing with water and soap requires c.30-40 seconds
(Noskin et al)
Time constraint = major obstacle for hand hygiene
66
Water temperature is a critical factor for
microbial removal from hands being washed
True or False
1010
Water temperature is a critical factor for
microbial removal from hands being washed
False
1010
C C
C C
Contamination
Head Chef washes his hands for 30 seconds!
Dishcloth
Joint of lamb defrosting
Rice found in fridge
Acute, severe allergy is thought to affect around one
million people
One in three of the total UK population – around 18 million people – suffer from someform of allergy
(Royal College of Physicians report, “Allergy – the unmet need”, June 2003).
The prevalence of food allergy is at its highest in young children
(about one in 17 children).
In most cases the allergy is mild.
Around 80-90 per cent of children outgrow
their sensitivity by the age of five
Nut allergy girl killed by a curryOctober 01, 2003
The family of a nut allergy victim who died after eating a small amount of a takeaway curry have urged food manufacturers to act
more responsibly.
An inquest heard that when Kate Obertelli, 21, ordered the Indian meal. She specifically stated that it should not contain nuts or nut
oil.
She died from an acute reaction after taking only a couple of mouthfuls of a chicken korma prepared using almond paste.
Tests on the paste later showed the presence of peanuts. A post mortem examination showed the cause of death to be a severe
asthma attack, due to an allergic reaction to peanuts.
Best of Both !Best of Both !
Cooking
Thorough xxxxx kills bacteria
Cleaning
Food in dumbwaiter
Chilling
Nearly time to go homeNearly time to go home….. just a recap & the ….. just a recap & the
test to gotest to go
The big 6• Thoroughly cook food• Cool it quickly• Wash hands properly & regularly• Don’t cross contaminate• Clear and clean as you go• Apply what you know at work ….. and
at home