1. © ORCA Education Limited 2005
Keeping Food Safe
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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 food safety.
PLAY Point45
SAY We will look at some of the hazards and conditions that can be caused by poor food preparation, ^PAUSE=300^ cooking ^PAUSE=300^ and storage. ^PAUSE=1300^
PLAY Blink
SAY We will also see how ^EMPHASIS^good practice and control points^PAUSE=200^ can reduce risks. ^PAUSE=1300^
PLAY Announce2
SAY Oh yes, ^PAUSE=300^ just a few technical points.^PAUSE=1300^
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^
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New
Words
© ORCA Education Limited 2005

2. Food Spoilage
Food spoilage is caused by decay or deterioration of food once harvested or slaughtered.
There are two main causes:
natural decay by the action of enzymes naturally present in the food which break down tissues causing browning, ripening and vitamin loss
contamination by micro-organisms which are microscopic forms of life that can only be seen under a microscope.
The main types are bacteria, moulds and yeasts.
Food can also be contaminated by pollution, chemicals and radiation. *
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SHOW tom, tom.acs, 37, 68
PLAY Wave
PLAY Think
PLAY gestureUp
SAY You know some of these micro-organisms can ^EMPHASIS^actually be useful. ^PAUSE=1300^
PLAY Pleased
SAY Yeast is a very useful micro-organism! ^PAUSE=1300^
PLAY Explain
SAY It is used to make bread rise ^PAUSE=300^ and make wine or beer^PAUSE=500^ but it can also spoil foods such as jam and fruits by fermenting the sugars in those foods. ^PAUSE=1300^
PLAY Explain2
SAY Yeasts need water, ^PAUSE=300^ warmth ^PAUSE=300^ and food to grow ^PAUSE=300^ but they can be killed at one hundred degrees centigrade. ^PAUSE=1300^
PLAY Point45
SAY Mould is also a {fun guy=fungi} and grows best in warm^PAUSE=300^ moist conditions. ^PAUSE=1300^
PLAY Surprised
SAY It is used for blue vein cheese^PAUSE=300^ but will ^EMPHASIS^easily contaminate foods like bread, ^PAUSE=300^ other hard cheeses
PLAY GestureLeft
SAY and fruit.
SAY The outer part of the food is usually the only part that looks affected^PAUSE=300^ and it is tempting just to cut off the {moldy=mouldy} part,
PLAY Decline
SAY but substances produced by the mould which are harmful, may migrate ^EMPHASIS^into the food^PAUSE=300^ and so it is better to throw away ^EMPHASIS^all of it. ^PAUSE=1300^
PLAY Announce2
SAY Mould does not grow in cool, ^PAUSE=300^ dry^PAUSE=100^ or acidic conditions ^PAUSE=300^ and is also destroyed by heat. ^PAUSE=1300^
END

3. Bacteria
Bacteria are found in air, water, soil, pets, pests and flies, sewage, dust and in many other things.
Bacteria in warm moist conditions with food supply can reproduce rapidly from a single cell to 16 million in 12 hours by binary fission.
Food contaminated with bacteria will remain unchanged in appearance, taste and smell.
It is, therefore, easy to eat contaminated food without realizing it.
Food poisoning is caused by pathogenic bacteria causing serious illness and even death.
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SHOW tom, tom.acs, 42, 68
PLAY Wave
PLAY LookLeft
PLAY GestureLeft
SAY This is nasty!
PLAY Explain
SAY Food poisoning can be ^EMPHASIS^extremely serious. ^PAUSE=1300^
PLAY Decline
SAY You know food poisoning is what is called ^PAUSE=300^ a {note-ifiable=notifiable} disease. ^PAUSE=1300^
PLAY PointLeft
SAY If a doctor comes across serious food poisoning^PAUSE=300^ like E.{coleye=coli} ^PAUSE=300^ they must tell the health authority^PAUSE=300^ and then the government must respond when necessary. ^PAUSE=1300^
PLAY Announce2
SAY An example of this happened in September {two thousand and five=2005} when at least {one hundred and sixty one=161} people, ^PAUSE=300^ mainly children, ^PAUSE=300^ were affected by the{zero one five seven= 0157} strain of E.{coleye=coli.} ^PAUSE=1300^
PLAY Surprised
SAY Many were admitted to hospital with ^EMPHASIS^acute kidney problems. ^PAUSE=1300^
PLAY Sad
SAY A five year old boy died. ^PAUSE=1800^
SAY The outbreak was linked to cooked meat being sold by a meat supplier in {bridge-end=Bridgend.}^PAUSE=1300^
SAY The firm was ordered to stop trading as there was evidence to show^PAUSE=300^ ‘an imminent risk of injury to health’ from ‘unsanitary conditions and inadequate disinfection procedures.’ ^PAUSE=1300^
SAY So serious stuff, ^PAUSE=300^ you need to always be aware of food poisoning risks!^PAUSE=1300^
PLAY Think
PLAY Acknowledge
END
The microscope shows E coli bacteria, why is this a serious bacteria? *

4. Food Poisoning
There are many types of bacteria that cause food poisoning.
Examples are Escherichia (E coli), Salmonella and Listeria.
Foods that are high in protein and moisture content provide ideal conditions for bacteria to grow.
High risk foods include meat, fish, dairy products, eggs, milk desserts and cooked rice.
They are often foods that are eaten without further cooking.*

5. Food Poisoning Trends Are we preventing food poisoning?
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SHOW tom, tom.acs, 52, 68
PLAY Wave
PLAY Announce2
SAY Every year, ^PAUSE=300^ there are ^EMPHASIS^tens of thousands of food poisoning cases. ^PAUSE=1300^
PLAY PointUp
SAY Despite improvements since {nineteen ninety eight=1998}
PLAY Point45
SAY we still have three times more cases than twenty years ago. ^PAUSE=1300^
PLAY GestureRight
SAY So why the increase ^PAUSE=300^ and what do you look for? ^PAUSE=1300^
SAY Well in fact the numbers shown in the official records^PAUSE=300^ are probably ^EMPHASIS^much lower than the actual numbers ^PAUSE=300^ as symptoms can be mild and therefore are ^EMPHASIS^not reported. ^PAUSE=1300^
PLAY Explain
SAY Food poisoning is a {note-ifiable=notifiable} disease ^PAUSE=300^ and all cases ^EMPHASIS^should be reported to the Local Health Authority. ^PAUSE=1300^
SAY Symptoms are stomach ache, ^PAUSE=300^ sickness and {dyer rear=diarrrhoea.}
PLAY Surprised
SAY Cases of food poisoning increase in the summer due to the warm weather, ^PAUSE=300^ conditions are better for the growth of micro-organisms ^PAUSE=300^ and also some of this is probably because of not cooking food properly on the {barby-q=barbecue.} ^PAUSE=1300^
PLAY Decline
SAY On a {barby-q=barbecue} it is ^EMPHASIS^easy to undercook food. ^PAUSE=1300^
SAY Also raw food is cooked ^EMPHASIS^alongside cooked food ^PAUSE=300^ and then handled with the same tongs. ^PAUSE=1300^
PLAY Explain2
SAY Other reasons for the increase in food poisoning could be linked to more ready-cooked meals ^PAUSE=300^ and {eating-out=eating out} ^PAUSE=300^ but generally much is due to a lack of hygiene knowledge. ^PAUSE=1300^
SAY Then there is our use or misuse of freezers. ^PAUSE=300^ We also have a poor understanding of microwaves and cook-chilled foods^PAUSE=300^ these all contribute to cases of food poisoning. ^PAUSE=1300^
PLAY Think
END
Why do you think UK food poisoning cases are so much higher than 20 years ago? *

6. What is wrong in this picture?
There is cross-contamination between the raw joint and the cooked ham.
This is one way food poisoning bacteria are transferred to food.
Other ways are:
poor hygiene during preparation and serving
storage of high-risk foods at room temperature
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SHOW tom, tom.acs, 22, 68
PLAY Wave
PLAY GestureLeft
SAY Well the most at risk groups are the elderly, ^PAUSE=300^ babies, ^PAUSE=300^ pregnant women ^PAUSE=300^ and others with a low resistance. ^PAUSE=1300^
PLAY Explain
SAY Some elderly people find it difficult to prepare and store food as thoroughly as they once did. ^PAUSE=800^
PLAY Explain2
SAY but generally the problem is that for these groups food poisoning can be much more serious. ^PAUSE=1300^
PLAY Surprised
SAY Another more general problem is the National Curriculum. ^PAUSE=1300^
PLAY Decline
SAY When this was introduced some subjects^PAUSE=300^ like food studies^PAUSE=300^ were squeezed and given less time. ^PAUSE=1300^
SAY It is therefore ^EMPHASIS^much more difficult for children to learn the important things about cooking, ^PAUSE=300^ food safety ^PAUSE=300^ and nutrition. ^PAUSE=1300^
PLAY Confused
END
poor preparation and cooking.
Who are most at risk from food poisoning? *

7. Cross-Contamination
Cross-contamination can occur during food preparation and storage.
Micro-organisms transfer from raw to cooked food, causing infection.
Some examples are:
Letting raw meat touch cooked food due to poor storage.
Using the same chopping board for cutting raw and cooked meat.
Transferring bacteria during handling from hands, equipment and work surfaces.
Letting blood from raw meat drip onto cooked foods. *

8. Hygiene
What 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.
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SHOW tom, tom.acs, 42, 68
PLAY Wave
PLAY Confused
SAY According to research, ^PAUSE=300^ it seems that half of us men do ^EMPHASIS^not wash our hands after going to the toilet! ^PAUSE=1300^
PLAY Decline
SAY Well ^EMPHASIS^I am in the half that ^EMPHASIS^do wash their hands properly! ^PAUSE=1300^
PLAY Surprised
SAY Well OK^PAUSE=500^I admit it^PAUSE=300^ I am ^EMPHASIS^virtual ^PAUSE=600^ so I do not ^EMPHASIS^go to the toilet. ^PAUSE=1300^
PLAY Announce2
SAY But if I was a ^EMPHASIS^real man ^PAUSE=300^ I would! ^PAUSE=1300^
PLAY HandsOnHips
SAY Well you women can stop looking so smug! ^PAUSE=300^
PLAY Decline
SAY One quarter of ^EMPHASIS^you do not wash your hands after going to the toilet either! ^PAUSE=1300^
PLAY Explain
SAY Did you know the number of germs on fingertips ^EMPHASIS^double after using the toilet? ^PAUSE=1300^
PLAY GestureUp
SAY At least fifteen seconds of thorough hand washing with soap^PAUSE=300^ in hot water ^PAUSE=300^ will thoroughly clean them. ^PAUSE=1300^
SAY Rinsing the fingers only does not count!^PAUSE=1300^
PLAY Think
END
Disinfect sinks regularly.
How should we wash our hands before preparing food? *

9. Good Storage Rules
Store food in the right place, at the right temperature and for the right time.
Follow storage instructions.
Dry foods and cans may be stored at room temperature.
Chilled food can be stored in the refrigerator at 5ºc but must be used within a short space of time.
Frozen food can be stored for up to 3 months at
-18ºc depending on the star rating of the freezer.
Transport and store cooked and raw foods separately.
Use food by the ‘use by’ or ‘best before’ date.
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SHOW peedy, peedy.acs, 40, 38
PLAY Wave
PLAY LookLeft
PLAY GestureLeft
SAY One of my {favorite=favourite} sights, ^PAUSE=500^ a refrigerator full of ^EMPHASIS^fresh food. ^PAUSE=1300^
PLAY Explain
SAY You might think that storing food in a refrigerator is an effective way to keep food safe. ^PAUSE=1300^
PLAY Decline
SAY Well it is, ^PAUSE=300^ but do not be fooled into thinking that micro-organisms have stopped growing.
SAY The cold does not ^EMPHASIS^stop them, ^PAUSE=300^ it only slows them down and the food ^EMPHASIS^will go bad. ^PAUSE=1300^
SAY Left-over food should be eaten within twenty-four hours and use by dates ^EMPHASIS^strictly followed. ^PAUSE=1300^
PLAY DontRecognize
SAY And {doent=don’t} go feeding it to the pets! ^PAUSE=1300^
LOOP 3=Idle2_2
SAY We get food poisoning sometimes too.^PAUSE=1300^
PLAY Confused
SAY Very unpleasant!^PAUSE=1300^
END
Protect food from flies and pets.
Why should food in a refrigerator be used within a short space of time? *

10. Preparation and Cooking
Food must be cooked until piping hot (about 63ºc) as most bacteria are destroyed above this temp.
Poultry, sausages, burgers etc. should not be rare (pink) in the middle and juices must run clear not bloody.
Bacteria will grow from 5ºc to 63ºc which is known as the danger zone.
Lamb and beef can be eaten rare but cook the surface to kill germs.
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SHOW tom, tom.acs, 42, 68
PLAY Wave
PLAY Announce2
SAY Some people must be ^EMPHASIS^extra careful about what they eat to avoid food poisoning. ^PAUSE=1300^
PLAY Explain
SAY It is known that eggs are a source of the salmonella bacteria.
PLAY Read
SAY Government guidelines advise that babies, ^PAUSE=300^ elderly people, ^PAUSE=300^ people recovering from illness ^PAUSE=300^ and pregnant women do not eat raw egg in ^EMPHASIS^any form. ^PAUSE=1300^
PLAY ReadContinued
SAY Homemade ice-cream, ^PAUSE=200^ {mooses=mousses} ^PAUSE=200^ and mayonnaise ^EMPHASIS^all contain raw egg. ^PAUSE=600^
SAY You also need to watch soft boiled eggs ^PAUSE=300^ or fried egg with a soft yolk. ^PAUSE=1300^
PLAY ReadReturn
SAY Soft cheeses, ^PAUSE=300^ under-heated cook-chill products ^PAUSE=200^ and {patay=paté}^PAUSE=150^ are also foods to be avoided by vulnerable groups as these can contain the Listeria bacteria. ^PAUSE=1300^
PLAY Surprised
SAY Listeria can cause still-birth, ^PAUSE=300^ miscarriage, ^PAUSE=200^ blood poisoning and even death.
SAY However most other healthy people are ^EMPHASIS^unlikely to suffer as much. ^PAUSE=1300^
PLAY Think
END
Food should be kept above 63ºc or below 5ºc and not kept too long.
Eggs may contain salmonella and should be thoroughly cooked.
All fruit and vegetables should be washed.
Re-heat food to piping hot and do not reheat more than once.*

11. Chilling, Freezing and Defrosting
How do you avoid giving your family food poisoning for Christmas or your family celebration?
Keep prepared cold foods in the refrigerator until time to eat.
Most food should be thawed in the fridge don’t allow juices to drip.
Left-over food must be cooled within 2 hours and then refrigerated.
Always follow instructions for defrosting or food may not cook to 72ºc in the middle.
Your turkey may take more than 24 hours to thaw at room temperature.
Don’t leave food standing around but never refreeze. *

12. Some words or terms to learn
Vocabulary
Some words or terms to learn
contamination
hygiene
enzymes
vitamins
binary fission
pathogenic bacteria
cross contamination
chilled foods
salmonella
listeria
micro-organisms
defrosting *

13. The Task
You can enter here a task for your students.

14. End End Show Acknowledgements
All images used in these presentations are the property of their owners, ORCA Education Limited and suppliers inc. Hemera Images, Jupiter Media Corp. and Animation Factory All rights are reserved. The Licence agreement applies to all elements of these presentations. ORCA.VT is a trademark of ORCA Education Limited
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Microsoft Agent characters Susan and Tom are packaged with this product as part of the Vox Proxy development tools used by ORCA Education. They are not for resale or distribution beyond their use in these products