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Picture this scenario: Tama is working in a commercial kitchen. He is making a soup. He tastes it with a teaspoon which he puts in the sink, salts the soup, then rinses the spoon and tastes the soup again. Is this OK? Why?
No, there can be cross contamination. The sink may not be clean and germs can transfer from the sink to the spoon the 2nd time. Also wash the spoon with soap
Picture this scenario: Rangimārie is working in a commercial kitchen. She is making a BLT sandwich. She cuts the bread on a red chopping board, then cuts the bacon before cooking it. Since the meat was cut after the bread, is this OK? Why?
No the bread is being cut on the wrong board. There is still cross contamination, eg the bread crumbs on the meat. This affects people with bread/gluten allergy
Explain the "chill" of the 4 c's of food safety
Bacteria needs warmth (temperature) to grow. Cool food to room temp then refrigerate
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 "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 "clean" in the 4 c's of food safety
Make sure your hands, utensils, surfaces and cloths are clean. Practice good personal hygiene
What are the 4 C's of food safety?
Clean, cook, cover, chill
What temperature should you reheat food to to kill harmful bacteria?
82 degrees celcius
What temperature is a normal fridge?
About 4-5 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 is the temperature "danger zone"?
Between 5-60 degrees celcius
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 'cross contamination'?
When bacteria is transferred onto food that can then be eaten (raw or cooked)
What does bacteria need to grow?
Moisture, Time, Food and Temperature (warmth).
What are some symptoms of food poisioning?
Upset stomach diarrhoea, vomiting, dehydration
Why is bacteria so dangerious?
Because you can't see it; food may look, smell and taste normal
In the right conditions, bacteria does what?
Multiplies (very fast) and can make you sick if you eat it
Food poisioning can be caused by what?
Eating food that has been contaminated by bacteria
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