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'is the Ten Second Rule Reliable?' - Coggle Diagram
'is the Ten Second Rule Reliable?'
"Ten Second Rule'?
- The Ten Second Rule; someone has ten seconds before they can do something.
Doing something:
Talking:
Physical Movement;
Walking
Running
Reaching
Making a step
Picking something up
Any type of Physical movement that reuqire the body to move
Object?
Food
Greasy foods
Greasy foods attract food bacteria due to moisture
Moisture is typically found in greasy foods, due to the high amount of fats and oils
Hold a sticky surface
Increased Surface Area for Growth
Surfaces which are coated in sugars, oils or grease allow Bacteria to attach onto them quicker, helping them to also stay in place and spread better
Retention of Moisture
Majority of sticky surfaces require moisture, which is essential for Bacteria growth
Food for Bacteria
Sticky surfaces tend to be coated in substances such as sugars, oils and proteins
Extended survival process
Bacteria may survive longer on sticky surfaces, due to the sticky substance being able to potentially trap moisture
Protection for external factors
The surface can act as a protection layer towards Bacteria, after they form a Biofilm which gives Bacteria a sheilded area from any threats like cleaning products, climate change, and the immune system (if inside Human Body)
Temprature
Danger zone for Bacteria Growth 4°C to 60°C
Temprature to kill Bacteria above 60°C
Nutrient rich enviroment
Hold high fats and oils are foods which provide best growing enviroment for Bacteria
Baked Goods
Pastries
Muffins and Cupcakes
Croissants
Pie
Cakes
Baked Goods can often be high in fats and sugars
High Fat meats
Bacon
Sausages
Ribs
Fatty cuts of Meat
High fat Meats provide large contents of moisture and Proteins
Fast Foods
Pizza
Fried Chicken
Hot Chips (Fries)
Burgers
Fast Food often conatin a high value of fats and oil, aswell as a low acidity content
Fatty/Greasy snacks
Potato Chips
Doughnuts
Onion rings
Fatty/Greasy snacks are often high in oil, fat and sugar
Sauces
Gravy
Tomato Sauce
Mayonaise
Cream based
Sauces are tend to be made with creams and oils, which provide moisture and food for Bacteria
Wet foods
Moisture
Bacteria require water, wet foods provides a consistent moisture supply to support bacteria growth
Beans and Legumes
Meat and Poltury
Chicken
Mince Meat
Deli Meats (Ham)
Seafood
Raw or Cooked Beef
Pork
Bacteria thrive for Meat and Poltury, due to its large containment of Proteins and Moisture
Raw Eggs, or dishes with eggs
Dairy Products
Milk
Cheese
Yoghurt
Cream
Bacteria favourite Dairy foods due to them being rich in sugars, proteins, and moisture
Cut or peeled fruits and vegetables
Soups, Stews, Sauces
Dry foods
Bacteria do not thrive as well on dry foods compared to Wet and Greasy foods due to the lack of moisture
Bacteria like Clorstridum and Bacillus may form spores when in dry enviroments. However the Spores wont reproduce or cause infections till in a moisture and warm enviroment again
If a food including dry foods, is placed in a enviroment where humidity or moisture is approached it can make a enviroment for Bacteria growth
Beef Jerky
Uncooked Pasta
Uncooked Rice
Dried Fruits
Reliable?
- Relible; something or someone that is able to be trusted
Does not hold any unwanted materials
Dirt
Bacteria
- Fungus (mold)
Humid and warm enviroments
In the air
Damp surfaces
Decaying Plants
Spoiled Food
Skin and Nails
Soil
Types of Fungus
Molds
Dematophytes
Yeasts
Mushrooms
Fungus are diverse organsims which can be found in a majority of enviroments
Escherichia.coil
Raw meats ( mainly undercooked beef)
Unpasterised Dairy Products
Contaminated water
Pet Feces
Unwashed fruits and vegetables
Escherichia.coil is a bacteria commonly found in animals and humans intestines. Most strains are harmless and play a role in digestion other strains can cause foodborne illnesse
s
Salmonella
Raw meats (especially uncooked chicken)
Raw Eggs
Salmonella is a Bacteria that is capable of surviving on a surface for an extended amount of time
Unpasterised dairy products
Cross Contamination
Salmonella is a Bacteria found to be a signicant cause of foodborne illness
Listeria
Imporperly processed deli meats and unpasterized milk products
Listeria is a Bacteria that is capable of surviving on a surface for an extended amount of time
Camplylobactor
Raw or undercooked Poultry
Unpasterised Milk
Contaminated water
Animals
Contaminated Vegetables and Fruit
Cross Contamination
*Camplyobactor is a bacteria which has a crucial role of the cause of food poisning.
The type of Bacteria is signicant
Some Bacteria can survive on surfaces for several days while some hours, this supprost that the risk of contamination is high regardless the amount of time the food is left on the surface
Dust
Water
Oils
Up to Date:
The infomation matches with the present time
Evidence:
Proven Before
Proof of being tested
A thing that is related to the Evidence
A witness
Something that can support the statment or infomation
Safe to eat?
Harmful?
Clean
Ediable?
Is food
In date
Is clean
Cooked if needed
Meats
Chicken
Surface
Clean?
Wet?
Moisture
Helps growth of bacteria
Moisture (signicant factor of bacteria growth)
Warmth
Temprature
Water
**Inside Surfaces
Frequently walked on
How often cleaned
Outisde Surfaces
Sand
Dirt
Shaded from sun
Is It Realiable?
Bacteria can transfer onto a product instantly once contact is made
The speed of transfer tends to depend on factors including the moisture level found in the food, the surface it makes contact with, and the amount of time it is left on the floor for
The cleaner the surface the less of a danger or Bacteria is present within
"Rule"
What makes something a rule?
A rule is generally determined by a group or party of people bringing their idea together to create new instrustions for their conduct
Rules are something that holds instructions for a situation
Time
"Ten seconds"
A person is given the max of ten seconds to perform an action specificatly aimed towards picking food up. Before it is not good to eat anymore.