Cook

• Cook food thoroughly to reduce the risk of food poisoning

• Keep foods above 60oC if serving at a later time
• Hot foods need to be served HOT
• Golden rule is if you are eating out of a bae Marie and the food is
warm DON’T EAT IT…Food safety is your responsibility
 Separate and Store
• Separate raw & cooked foods
• Cover all foods
• Raw foods need to be kept at the bottom of the fridge
• Do not put cooked meat on to the surface that the raw meat was on
GOLDEN RULE:
• Store food for the right length of time, at the right temperature
and in the right place
 Clean
• Clean hands regularly
• Clean as you go, including disposing of rubbish
• Clean clothes, hair, and protective clothing are essential
• Clean up spills immediately
• Clean dishcloths and tea towels should be used at all times
• Clean and dry equipment thoroughly to avoid cross contamination and the
breeding of bacteria
• Spray and wipe all surfaces and allow to air dry
 Chill
• Cold food needs to be kept cold, below 4oC
• Refrigerate
• as soon as possible once purchased
• Once steam has stopped being visible after cooking – don’t leave on the bench to
cool completely
• Defrost frozen foods in the fridge NOT on the bench or in the sun
• Frozen foods need to be kept frozen, below -18oC
GOLDEN RULE:
‘if in doubt…throw it out’
 The Danger Zone

The Danger Zone is the temperature range where bacteria are

most likely to thrive.
Temperatures below 5oC slow down the growth of bacteria,
but they are still present
Temperatures above 60oC kill most bacteria and viruses. The
application of heat, i.e. cooking, is the only thing that actually
kill bacteria.
Bacteria
• Single celled micro-organisms responsible for decay, fermentation and
food spoilage
• Not all bacteria are bad, some are used to assist with food
preparation.
• There are 3 types of bacteria connected with foods:
• Yeast – used as raising agents, particularly in bread and cakes
• Moulds – used for cheeses
• Bacteria – used in fermentation i.e kimchi
Bacteria are living, breathing organisms and as such
require the following elements to be present to grow:
Food – contains
nutrients

Time - 1
bacterium can Oxygen –
multiply to required for
1.7billion in survival
under 8 hours

Conditions
for
Bacterial
Growth
Temperature –
Acidity – Low
not too hot or
acid foods are
cold…but just
the best
right [between
environment
5oC - 60oC]

Moisture –
moisture
provides a haven
for bacterial
growth
Food Poisoning
Food poisoning is a serious illness that could easily be avoided if we:
1. Controlled the temperature, therefore keep it out of the Danger
Zone
2. Killed harmful bacteria – the application of heat is the only thing
that will kill bacteria, therefore you need to cook food properly.
3. Prevent cross contamination;
1. keep raw and cooked foods separately
2. Store raw foods, covered at the bottom of the fridge
3. Keep the kitchen and equipment clean
4. Wash hands regularly when preparing food
Types of Food Poisoning:
• Toxic – caused by toxins (poisonous substances) being produced by organisms
in food. For example botulinum which can be fatal.
https://www.food.gov.uk/sites/default/files/natural-toxins-factsheet.pdf

• Infective – caused by living pathogens, which are food – borne, that invade
the tissues in the body
https://doh.dc.gov/service/food-borne-infections-and-intoxications
Food Contaminants
• Food can easily become contaminated if the food handlers do not adhere to
strict food safety procedures.
• There are 3 types of contamination:
1. Chemical – cleaning products, pesticides, toxins & poisons
2. Physical – hair, finger nails, band aides, insects, animal droppings…things
you can actually see.
3. Microbiological – yeasts, moulds, viruses, protozoa & bacteria
Student Activity:
• View the following video and in small groups list all the things you
believe are not safe work practices and why
https://www.youtube.com/watch?v=IA8IW5abQTg