Learning objectives To understand the importance of food hygiene and food poisoning To understand what are classed as high risk foods To Understand why bacteria makes us ill To Understand how bacteria multiply ID: 543197
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Health, Safety and HygieneLearning objectives To understand the importance of food hygiene and food poisoning To understand what are classed as high risk foods To Understand why bacteria makes us illTo Understand how bacteria multiply
Bacteria food poisoning high risk foods
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is
Explain how food poisoning bacteria makes us ill and how they multiplySlide2
Health Safety and HygieneUsing your GCSE Hospitality books on page 13 and 14 write your findings in you revision booksYou are to read your books and then explain the following so you have an understanding of each risk areaWhat is food poisoning?What are high risk foods?Why do bacteria make us ill ?
How do bacteria multiply ?
What are classed as critical temperatures?
List the symptoms of food poisoning
Bacteria food poisoning high risk foods
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is
Explain how food poisoning bacteria makes us ill and how they multiplySlide3
Bacteria food poisoning high risk foods Name six high risk foods and food poisoning symptomsName explain what food poisoning isExplain how food poisoning bacteria makes us ill and how they multiply
Learning Outcomes You will know the importance of food hygiene and food poisoning
You will know what are classed as high risk foods
You will know why and how bacteria make us ill
You will know how bacteria multiply and what conditions they needSlide4
The 1995 Food safety ( general Food Hygiene) RegulationsLearning ObjectivesTo understand the Food hygiene regulationsTo understand the main requirements for food safetyTo understand the importance of food hygieneTo know and understand Hygienic practices and why they are enforced
Food safety Hygienic Practices personal hygiene
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen
Name the following terminology EHO, Regulations, Core temperatureSlide5
Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) RegulationsWhy Do we have food hygiene regulations?
We have food hygiene regulations to prevent out breaks of food poisoning
Customers need to know that food is safe !
Food safety regulations are constantly changing and have to follow the new guide lines
Food safety and hygiene regulations are enforced by the EHO
(
Environmental health officer )Slide6
Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) RegulationsWhat are the main requirements of the regulations
Food hygiene regulations cover three main areasFood premises such as Hotels, Restaurants, Bistros, Cafe’s, Hospitals, factories etc
Personal hygiene of employers
Hygienic practicesSlide7
Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) Regulations
Food premises should be !Well Maintained
Regularly cleanedHave lockers for employers
Have hand wash facilities
Have clean cloakroom and toilet facilities
Have first aid availableHave clean storage areas
Have temperature controlled freezers and fridgesEquipment that is clean and in good working order
Be free from pestsSlide8
Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) Regulations
Personal Hygiene of food handlersFood handlers Should
Have regular training in food safety
Dress in clean whites
Have hair tied back with a blue hair net on
Short clean nailsBe in good health
Have good habits Wash their hands after handling raw meats, blowing their nose, and especially after going to the toiletSlide9
Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
The 1995 Food safety ( general Food Hygiene) Regulations
Hygienic Practices what are they? Food deliveries should be checked thoroughly
Food should be labelled and stored correctly
Food should be rotated
Temperature control must be done at all times
Food should be prepared quicklyThe core temperature must be checked 75c
Chilled food should be stored below 5cWashing up should be done in hot soapy water
Waste should be disposed of correctly......(HOW)Slide10
Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
Chefs hat
Clean finger nails
Clean chefs jacket
Correct chefs trousers
Hair net
No bad body odour
Washed hands
Correct safety shoes
Personal appearance of kitchen staffSlide11
Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
Food handlers Should
Wash hands before handling food
Have short clean nailsCover cuts with blue plasters
Tie back long hair and wear a blue hair net
Be in good health
Be dressed in clean chefs clothesTaste food with a clean spoon
Food handlers should notWear outdoor clothes in the kitchenWear nail varnish, false nails or jewellery
Work when having a bad stomachSmoke, eat or drink around food
Cough or sneeze over food
Food handlers Should
Food handlers should not
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Food safety Hygienic Practices personal hygieneGive five reasons why safer food leads to better businessName six hygienic practices used in the kitchenName the following terminology EHO, Regulations, Core temperature
Learning out comes
To know the food hygiene regulations
To know the main requirements for food safety
To know the importance of food hygiene
To know the importance of hygienic practices and why they are enforced
QUIZSlide13
Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou could explain HACCP in full and what it is
Accident preventionLearning outcomes
You will understand the importance of health and safety in a kitchen
You will understand the dangers that are around in a kitchen
You will understand the methods of helping to prevent accidents in the kitchen
You will understand Hazard Analysis Critical Control points ( HACCP )Slide14
Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou could explain HACCP in full and what it is
Accident preventionFloors:
Mop up spills immediatelyKeep floors clean and grease- free
Do not leave equipment in ‘pathways’ used in the kitchenRepair damaged floor surfaces quickly
Knives:
Use the right knife for the job
Keep handles clean and grease free
Keep knives sharpDon't leave knives on table edges or in sinksDon't try and catch a falling knifeSlide15
Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou could explain HACCP in full and what it is
Accident preventionElectrical equipment:Check machinery is in good working order
Check electrical wires are not frayed or wornDo not handle electrical equipment with wet hands
Check safety notices
In your work revision books please write down the
Hazards you may find from the following and you must have at least three for each headingSlide16
Accident PreventionYou could name three main danger areas in the kitchenYou could list five safety tips for knivesYou could explain HACCP in full and what it is
Sauce Pans : Flour on handles, Use oven gloves, Don't use wet cloths on pan handles
Fryers : Do not put wet food into fryers, Lower food in carefully, change fat regularly
Foods: Bones can cause cuts , raw and cooked foods apart, frozen foods can burn
Storing equipment:
unplug electrical equipment, replace safety guards, store safely
Fires: Don't have large flames, cloths on stoves, time cooking of food, care with hot fat
Clothing: Wear correct clothing, correct shoes, no jewellery, hair tied back/ hair netBehaviour:
not run, pay attention to instructions, concentrate on the job in hand,Cleaning:
Clean as you go, correct cleaning materials, store equipment carefullySlide17
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