I will learn about: Describe food-related causes

Transcript:I will learn about: Describe food-related causes:
I will learn about: Describe food-related causes of ill-health. Describe the role and responsibilities of the Environmental Health Officer (EHO) Describe food safety legislation Describe common types of food poisoning Describe the symptoms of food induced ill health Unit 1 – LO4 Knowledge Organiser Focus: Know how food can cause ill health I should already know: Food hygiene rules The four C’s and how to apply them during a practical lesson. Stretch challenge: How I will be assessed: You will be assessed on a series of exam questions Microbes What are microbes? They are: Tiny plants and animals Often called micro-organisms So small, you can only see them clearly under a microscope What microbes are called There are three groups: Bacteria Moulds Yeasts There are many different types of each. Where microbes come from They are found in many places: air, water, soil, dust, dirt, sewage, food, food paging, clothes, rubbish, surfaces, equipment, people, insects, animals, birds They are so small that it is usually impossible to know that they are there What microbes do to food They live on or in food, where they grow and multiply They make the food unsafe to eat, and often smell, taste and look bad If food is stored, handled, prepared and cooked properly, it is possible to slow down or prevent microbes from growing and multiplying in it. What makes microbes grow and multiply The right temperature Water (moisture) Food to eat Time to grow The right amount of acid or alkali (pH) In the right conditions, bacteria can multiply every 15 minutes Unit 1 – LO4 Knowledge Organiser Focus: Microbes Why microbes make food unsafe They put waste products and poisons into the food If people eat these, they become ill with food poisoning Large numbers of microbes in a food can make people ill because they irritate the digestive system Not all microbes make people ill Microbes that make people ill are called pathogenic microbes Some microbes are needed for food production e.g.: Some types of bacteria are used to make yoghurt Yeast is used to make bread Some moulds are used to make cheeses e.g. stilton or brie What food handlers can do to stop microbes making food unsafe Prevent cross-contamination by: Washing their hands before handling food, after handling raw meat, poultry, fish and eggs, after visiting the toilet, after putting food in the waste bin and after