Food safety (Techniques for safe handling during food preparation (Avoid…
Techniques for safe handling during food preparation
Avoid cross contamination
Direct contamination is where bacteria has direct contact with the food eg soil, raw food, pests, water, air and food watse
Indirect contamination- movement of bacteria from a source to a vehicle of contamination (person, surface, object) which then contaminates the food.
Ill people shouldn't handle food for 48 hours after symptoms stop.
Use colour coded chopping boards.
Wash hands thoroughly to prevent staphylococcus aureus getting on food.
Structural damage such as chipped tiles such be repaired immediately. Damaged equipment should be discarded
Cover cuts and grazes with a waterproof blue plaster
Causes of food poisoning
Soups, gravy and stocks (high risk when adding water)
Not washing hands properly
Defrosting and cooling
Why an increase in food poisoning?
More takeaways/ restaurant food
More foreign travel.
Hot weather and more BBQ's
Globalisation of the food market
Increase in ready meals
Advances in science- new methods of detecting food poisoning.
Change in shopping habits. May not be stored correctly
Increased public awareness of signs and symptoms
Techniques for safe handling during storage
Transportation- clean vechicles, packaging intact, no rust or leakage or dampness and correct temperature.
Kitchen fridge between 0-5 degrees as bacteria find it hard to multiply in these conditions except listeria.
Prevent risk of contamination by pests and chemicals. People working in these environments need to recognise food spoilage
Fridge has to be clean, contain no hot food, raw meat at the bottom, salad vegetables in the vegetable draw and don't overload fridge as it prevents the flow of cold air.
Primary food products during processing- slaughter, milling and harvesting
Freezing- below -18. Bacteria are only dormant at these temperatures. Only defrost once and in the fridge.
Dry goods- should be kept on shelves. Free from spillages and dampness. Cool and well ventilated areas only. Secure packaging to stop pests. Best before dates and use by dates.
Techniques for safe handling during cooking
Take care of the BBQ
Hot hold food before serving
Be careful with microwaves as they can cook food on the outside but not in the middle.Should cover food and stir at intervals.
Cooked food should be chilled as quick as possible- reduce food to 5 in 2 hours but never put hot food in the fridge.
Meat should be fully thawed before cooking
Reheat foods to 75 for 2 minutes. Use leftovers within 24 hours.
Cook food thoroughly- key temperatures