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Section1 PDF
Section1 PDF
Section1 PDF
This screen shows a kitchen scene with a 6. Dirty dishes lying around
number of hazards to food safety. As a starting
point students are encouraged to look at the 7. Rubbish allowed to build up
screen and suggest things that might be
potentially hazardous. 8. Feeding pets from the table
Teacher
Hazards include
1. Open fridge
Teacher
Teacher
Teacher
Interactive exercise:
Much of the course talks about food safety in
relation to food workers. This screen is to clarify Ask:
what we mean by a food handler.
• Are you a food handler?
Food workers have a moral and legal
responsibility to ensure that they do not • Is a kitchen porter a food handler?
contaminate food.
• Is a bar person a food handler?
Food Safety
The protection of consumer health and well
being by safeguarding food from anything that
can cause harm
Food handler
A food handler is anyone whose work involves
food, or whose action or inaction could
compromise the safety of food. This means a
proprietor, employee, or any other person who
works in or in connection with a food business
where food is processed, prepared, stored,
distributed or exposed for sale.
screen 6
Teacher;
Teacher;
Type in the student’s first name in the top box, 2. Preventing any bacteria present in food from
and the suggestion on the lower box. Click to multiplying to an extent which would result in illness
submit, the suggestion and the name will to consumers
appear from the side. 3. Destroying any harmful bacteria in the food by
thorough cooking or processing
When you have entered all the students’
suggestions; click the ‘Show definition’ button 4. Ensuring food is safe, sound and wholesome when it
to reveal the definitive answers. reaches the consumer.
This means
1. Satisfied customers
screen 9
The cost of poor hygiene could include: 11. Possible redundancies and closure
1. Food poisoning outbreaks, potentially Teacher should include, where possible, local
resulting in serious illness or even death examples covered by the media.
7. Loss of production
8. Lower profits
1. Has anyone in the class suffered from food For a healthy adult the probability of getting
poisoning/food-borne illness? sick from contaminated food is dependent on
both the type and number of harmful micro-
2. If so organisms present in the food. For those who
a) How did it affect you? are susceptible, namely the very young, and
b) Can you identify source/cause those who are sick or pregnant, where their
immune systems are less effective, lower
Food Poisoning/food-borne illness numbers of microorganisms may be required to
Definition: Type of illness caused by eating cause illness.
contaminated food.
Susceptible Groups
Screen Description
The screen shows icons representing
susceptible groups.
Teacher
Susceptible groups
Due Diligence
Screen Description
This screen shows a definition of due diligence.
Teacher;
Due Diligence
1. Bacteria
2. Viruses
5. Moulds
Microbiology
Screen description 1. Bacteria
This screen shows the advantages and
disadvantages of various microorganisms. 2. Viruses
Teacher 3. Moulds
Microbiology is the study of very small living There are 3 types of Bacteria
cells called microorganisms. These are minute
Pathogenic: Cause illness
and invisible to the naked eye. They are found
everywhere apart from artificially created sterile Helpful: Used to make beer cheese yoghurt
environments or products, e.g. sterile drips.
Spoilage: Causes food to perish or rot
There are five main classes of microorganisms,
namely:
Microbiology
ADVANTAGES DISADVANTAGES
Moulds and fungi do not contribute to large numbers of food poisoning cases because we can see
the mould on food and throw it out and because regulations require that foods are tested for the
presence of the toxic substance ‘mycotoxin’ released by moulds, and withdrawn from the food
chain.
The main class of microorganism with which we are concerned is bacteria. Some bacteria do not
cause illness but can cause food spoilage, for example, the souring of milk. Bacteria that can
cause illness are called pathogenic/harmful bacteria.
Bacteria that cause food poisoning do not change the colour, taste, texture or appearance of food
(i.e. no warnings are given to the consumer).
It is only when we eat the food and become ill that we are aware that something was wrong with
the food.
screen 16
Bacteria
Screen description Where are they found?
This screen describes bacteria.
They are found almost everywhere – on
Teacher humans, animals, plants, air, water and soil.
Bacteria
Screen description
This screen tries to portray to the students how
many a million is.
Teacher
Teacher
Teacher
By eliminating one or more of the requirements Time – Properly stored food should remain in
for growth, we can control the multiplication of good condition during the designated shelf life.
bacteria.
Time
Temperature
Moisture
Food
Preservation
Screen description
Screen shows information on food
preservation. These are;
Class activity
Screen description
This screen shows a sample survey card for
carrying out a temperature check of various What information does this tell us?
areas of the kitchen.
We need to be careful not to leave food at
Teacher temperatures where bacteria could multiply.
Bullet point screen. Toxins are chemicals that can make you ill and
are produced by certain types of bacteria e.g.
Some bacteria are able to produce spores with Staphylococcus aureus the toxin is
which protect them against adverse conditions produced in the food before it is eaten and this
such as high temperatures, allowing them to preformed toxin normally makes you ill very
survive thorough cooking. They are also soon after eating the food.
resistant to disinfectants.
Definition of spores
HACCP
Screen description
Screen shows what the letters HACCP stand
for.
Teacher