Level 2&3 Food Hygiene Notes
INTRODUCTION 2 FOOD & SAFETY
HIGIENE reasons for being ill cos of
food: poor temperature control cross contamination lack of hand washing badly maintained equipment procedures not followed incorrect storage contaminated ingredients ignorance about the dangers untrained staff
prevention and control 2 key
elements of achieveing standards
of food safety and hygiene
prevention - cleaning
maintenance, pest control
andpersonal hygiene
control - good suppliers,
correct temperatures, safe
storage
microorganisms - bacteria,
viruses, mould poisons chemicals - cleaning agents,
additives, pesticide natural poisons - kidney beans
most common - bacterial
contamination these don't change the the taste
appearance and texture of food
incubation = period time taken
from eating contaminatied food
to developing symptoms listeria = couple of weeks, or
staphylococcus - 1 hour chemical poisoning - 30 mins
vulnerable groups young, old,
hospitalised, pregnant, people
recovering from an illness and
those on immuno suppressant
drugs
carriers - those that still
carry the bactieria despite
recovered from sypmtons
INPACT OF FOOD BORNE ILLNESS food borne diseases caused by
microorganisms
Norovirus - D&V's
Dysentry acute disease of the
intestine - oral transmission
via infected person or consuming
contaminated foods - primary
schools
campylobacter: incubation
between 3-5 days dirrhoea,
bloodstained, and persistent
tummy ache - raw poultry, raw
meat and untreated milk animals
and birds
listeria = flu like sysmptoms
can develop into meningitis
incubation period could be up to
70 days - soft cheeses, salad
veg and pate.
Ecoli - common bacteria found in
the gut and instestine -
harmless can be come extremely
dangerous - causing kidney
damage and failure and D&V
caused from infected
HIGIENE reasons for being ill cos of
food: poor temperature control cross contamination lack of hand washing badly maintained equipment procedures not followed incorrect storage contaminated ingredients ignorance about the dangers untrained staff
prevention and control 2 key
elements of achieveing standards
of food safety and hygiene
prevention - cleaning
maintenance, pest control
andpersonal hygiene
control - good suppliers,
correct temperatures, safe
storage
microorganisms - bacteria,
viruses, mould poisons chemicals - cleaning agents,
additives, pesticide natural poisons - kidney beans
most common - bacterial
contamination these don't change the the taste
appearance and texture of food
incubation = period time taken
from eating contaminatied food
to developing symptoms listeria = couple of weeks, or
staphylococcus - 1 hour chemical poisoning - 30 mins
vulnerable groups young, old,
hospitalised, pregnant, people
recovering from an illness and
those on immuno suppressant
drugs
carriers - those that still
carry the bactieria despite
recovered from sypmtons
INPACT OF FOOD BORNE ILLNESS food borne diseases caused by
microorganisms
Norovirus - D&V's
Dysentry acute disease of the
intestine - oral transmission
via infected person or consuming
contaminated foods - primary
schools
campylobacter: incubation
between 3-5 days dirrhoea,
bloodstained, and persistent
tummy ache - raw poultry, raw
meat and untreated milk animals
and birds
listeria = flu like sysmptoms
can develop into meningitis
incubation period could be up to
70 days - soft cheeses, salad
veg and pate.
Ecoli - common bacteria found in
the gut and instestine -
harmless can be come extremely
dangerous - causing kidney
damage and failure and D&V
caused from infected