© ORCA Education Limited 2005 Keeping Food Safe Revise and Test ^*#{}#*^ SHOW tom, tom.acs, 40, 68 PLAY Acknowledge PLAY Explain SAY Hello | Hi | Good Day, SAY I am Tom. | My name is Tom. | I am the VT character Tom. SAY ^PAUSE=300^ I will provide some extra guidance and information ^PAUSE=300^ during this {prez entation=presentation.} | I will help with some extra information during this {prez entation=presentation.} ^PAUSE=800^ SAY My colleagues may also give some help. | There are other characters who may also be called on to give some guidance. | Some of my colleagues may also help out. ^PAUSE=1300^ PLAY Explain2 SAY In this {prez entation=presentation} we will look at | Today we will look at SAY ^EMPHASIS^ ^PAUSE=1300^ PLAY Blink SAY ^PAUSE=1300^ PLAY Announce2 SAY While we are talking ^PAUSE=300^ you can ^EMPHASIS^Suspend us ^PAUSE=300^ or ask us to ^EMPHASIS^Resume ^PAUSE=300^ by right clicking on us and then choosing ^PAUSE=300^ Suspend ^PAUSE=300^ or Resume ^PAUSE=300^ from the menu.^PAUSE=1300^ PLAY Decline SAY If you choose ^EMPHASIS^Hide ^PAUSE=300^ we will stop completely! ^PAUSE=1300^ PLAY Sad SAY ^PAUSE=600^ PLAY Alert SAY Oh yes! ^PAUSE=300^ SAY There are some terms that may be new to you. SAY If you want to see them before the {prez entation=presentation} click on the New Words button. PLAY Point225 SAY ^PAUSE=800^ SAY These keywords in the text are red and underlined, ^PAUSE=300^ if you click on a highlighted word you will see a ^EMPHASIS^short definition PLAY GestureDown SAY at the bottom of the page. ^PAUSE=800^ END © ORCA Education Limited 2005

Food Spoilage A Answers Food spoilage is caused by decay or deterioration of food once harvested or slaughtered. There are two main causes of food spoilage- natural decay and contamination. 1. What chemicals are found naturally in food that cause fruit to go brown and ripen and destroys vitamins? (a.) vitamins, (b.) enzymes (c.) minerals. 2. What is the main cause of food contamination? 3. Give an example of one of these. * ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Yeast is a very useful micro-organism. It is used to make bread rise and make wine and beer but it can also spoil foods such as jam and fruits by fermenting the sugars in those foods. Yeasts need water, warmth and food to grow and can be killed at one hundred degrees centigrade. Mould is also a fungi and grows best in warm moist conditions. It is used for blue vein cheese but will easily contaminate foods like bread, cheese and fruit. The outer part of the food is usually seen as the only part affected and it is temping just to cut the mouldy part off but substances produced by the mould which are harmful, may migrate into the food and so it is better to throw away all of it. Mould does not grow in cool, dry or acidic conditions and is destroyed by heat. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Bacteria A Answers Bacteria are found in air, water, soil, pets, pests and flies, sewage, dust and in many other things. Bacteria can reproduce rapidly from a single cell to 16 million in 12 hours by binary fission. 4. Complete this list of what bacteria need to be able to grow? Moisture, food and………. 5. Why is it easy to eat food which is contaminated with bacteria without realizing it? 6. What is the general name for illness caused by eating food contaminated with bacteria? * ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Food Poisoning can be extremely serious Health authorities must be notified and government must respond when necessary An example of this happened in September 2005 when at least 161 people, mainly children, were affected by the 0157 strain of E.coli Many were admitted to hospital with acute kidney problems. One 5 year old boy died. The outbreak was linked to cooked meat being sold by a meat supplier in Bridgend The firm was ordered to stop trading as there was evidence to show “an imminent risk of injury to heath” from “unsanitary conditions” from “inadequate disinfection procedures” ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Food Poisoning A Answers There are many types of bacteria that cause food poisoning. 7. Name one example of bacteria that cause food poisoning. 8. Which food group provides ideal conditions for bacterial growth? 9. Give two examples of foods that are high risk. *

Food Poisoning Trends A Answers ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Every year, there are tens of thousands of food poisoning cases. Despite improvements since 1998 we still have three times more cases than twenty years ago. The numbers shown in the official records are probably much lower than the actual numbers as symptoms can be mild and therefore are not reported. Food poisoning is a notifiable disease and all cases must be reported to the Local Health Authority. Symptoms are stomach ache, sickness and diarrhoea. Cases of food poisoning increase in the summer due to the warm weather and probably because of not cooking food properly on the barbecue where it is easy to undercook food and where raw food is cooked alongside cooked food and handled with the same tongs. Other reasons could be linked to more ready cooked meals and eating out but generally, lack of knowledge of hygiene. Our use or misuse of freezers and poor understanding of microwaves and cook chilled foods all contribute to cases of food poisoning. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END 10. Give one possible reason why UK food poisoning cases are so much higher than 20 years ago. *

Cross Contamination A Answers There is cross-contamination here between this raw joint and the cooked ham. 11. What does cross contamination mean? 12. Give one circumstance where cross contamination could happen. 13. Who are most at risk from food poisoning? * ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Certain groups of people such as the elderly, babies, pregnant women and others with a low resistance can be more susceptible VT Also, many people lack a basic knowledge of food hygiene which was learned at school or passed down through the family. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Hygiene A Answers These are some basic rules to avoid food contamination and food poisoning. Good Personal Hygiene Good Kitchen Hygiene Wash your hands especially after going to the toilet. Clean surfaces, floors, storage areas, sinks, bins and utensils. Cover cuts and grazes. Keep animals from work tops. Don’t smoke, cough or sneeze over food. Rinse out dishcloths. Only use clean tea towels. Don’t lick fingers and then handle the food. ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY According to research, it seems that only half of men do not wash their hands after going to the toilet and a quarter of women. The number of germs on fingertips double after using the toilet and only fifteen seconds of washing hands with soap will thoroughly clean them. Rinsing the fingers only does not count!^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END Disinfect sinks regularly. 14. Give one more example each for good personal hygiene and for good kitchen hygiene. *

Good Storage Rules A Answers You should store food in the right place, at the right temperature and for the right time. You should follow storage instructions. Use refrigerated food by the best before date. 15. Where would you store dry foods and cans? 16. Chilled food can be stored in the refrigerator, at what temperature should it be stored? 17. Frozen food can be stored for up to 3 months, at what temperature should it be stored? 18. Why must you transport and store cooked and raw foods separately? 19. Why must food always be covered? 20. Why should food in a refrigerator be used within a short space of time? * ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY You might think that storing food in a refrigerator is an effective way to store food. Well, it is but do not be fooled into thinking that micro-organisms have stopped growing because the cold does not stop them, it only slows them down and the food will go bad. Left over food should be eaten within twenty-four hours and use by dates strictly followed. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Preparation and Cooking Answers ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Some people must be extra careful about what they eat to avoid food poisoning. It is known that eggs are a source of the salmonella bacteria and government guidelines advise that babies, elderly people, people recovering from illness and pregnant women do not eat raw egg in any form. Homemade ice-cream, mousses and mayonnaise contain raw egg as well as soft boiled or fried egg with soft yolk. Soft cheeses, under-heated cook/chill products and pate are also foods to be avoided by vulnerable groups as these can contain the listeria bacteria. This can cause still-birth, miscarriage, blood poisoning and even death. However, healthy people are unlikely to suffer. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END 21.What temperature should food be cooked to at the centre? 22. What is meant by the ‘danger zone’? 23. What are the rules for cooling food? 24. What are two rules for reheating food? *

Freezing and Defrosting Answers You should always follow instructions for defrosting food. Food poisoning due to poor defrosting and then under cooking is common at Christmas. 25. Why must joints of meat or poultry always be defrosted before cooking? 26. Why must food never be refrozen? *

Suggested Answers 1. (b.) Enzymes. 2. Micro-organisms. Return 1. (b.) Enzymes. 2. Micro-organisms. 3. Bacteria, moulds, or yeasts. 4. Warmth. 5. Food is unchanged in appearance, smell and taste. 6. Food poisoning. 7. E.coli, Listeria, salmonella. 8. Protein. 9. Meat, fish, dairy products, cooked rice, baby milk and baby food. 10. More cases being reported, lack of knowledge in cooking, preparation e.g. barbecues, cook-chill and ready meals, more eating out and take-aways. 11. Food poisoning bacteria from raw food passes to cooked, ready to eat food. 12. Poor storage, poor kitchen hygiene, mixed use of a chopping board. 13. Babies, elderly, pregnant women, people recovering from illness. 14. Tie back hair, use clean apron, use anti-bacterial spray, leave washing up to dry.

Suggested Answers continued Return 15. Cool, dry, clean place. 16. Between 0ºc-5ºc. 17. –18ºc or below. 18. To avoid cross contamination. 19. To protect from flies and pets. 20. Low temperature will not kill bacteria, its growth is only slowed down. 21. 63ºc. 22. Perishable food kept at 5ºc-63ºc, as bacteria will multiply quickly. 23. Cool quickly in a cool place for 90 minutes and refrigerate. 24. Heat to 72ºc for at least 2 minutes. Food should be reheated only once. 25. Large joints of meat will be difficult to cook to 72ºc in the middle unless thoroughly defrosted. 26. Bacteria can have multiplied in the thawed food. *

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