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Food poisioning can be caused by what?
Eating food that has been contaminated by bacteria
In the right conditions, bacteria does what?
Multiplies (very fast) and can make you sick if you eat it
Why is bacteria so dangerious?
Because you can't see it; food may look, smell and taste normal
What are some symptoms of food poisioning?
Upset stomach diarrhoea, vomiting, dehydration
What does bacteria need to grow?
Moisture, Time, Food and Temperature (warmth).
What is 'cross contamination'?
When bacteria is transferred onto food that can then be eaten (raw or cooked)
What happens to bacteria when food items are put in the freezer?
They go to sleep (dormant) but are not killed. They can be revived when favourable conditions return
What is the temperature "danger zone"?
Between 5-60 degrees celcius
What happens if food contaminated with bacteria is cooked to 75 deg or reheated to 82degrees?
The bacteria is killed and the food is safe to eat
What temperature is a normal fridge?
About 4-5 degrees celcius
What temperature should you reheat food to to kill harmful bacteria?
82 degrees celcius
What are the 4 C's of food safety?
Clean, cook, cover, chill
Explain the "clean" in the 4 c's of food safety
Make sure your hands, utensils, surfaces and cloths are clean. Practice good personal hygiene
Explain the "cook" in the 4 's of food safety
You should cook meat thoroughly until all juices run clear. Don't put cooked meat on a surface that has had raw meat on it. Cook food to 75 deg, reheat 82 deg
Explain the "cover" in food safety
Food that is stored should be covered, eg glad wrap/cling film. Raw and cooked foods should be separate. Raw foods at the bottom of cooked foods
Explain the "chill" of the 4 c's of food safety
Bacteria needs warmth (temperature) to grow. Cool food to room temp then refrigerate
