1. Food Safety

2. Remember the key temperatures
Heat above
75° C
Danger Zone
5 to 63° C
Fridge
0 to 4° C
Freezer
-18° C
Or below

3. Food Safety 5-63°C is the Danger Zone for you and me!
So bacteria don’t survive heat food above 75°C !!!
Shut the fridge door – keep below 4°C

4. CCCCC keeps food safe for you and me!
Food Hygiene
CCCCC keeps food safe for you and me!
Cooked
Cool
Clean
Covered
Cross Contamination

5. High Risk foods can lead to food poisoning
High Risk foods can lead to food poisoning . The following are symptoms of food poisoning.
Headache
Dizziness
Vomiting
Stomach cramps
Diarrhoea

6. Food PoisoningBacteria
Salmonella Staphylococcus Bacillus Cereus Clostridium Welchii Campylobacter E Coli Listeria
Vomiting
Abdominal Pain
Diarrhoea
Tiredness
Headache
Fever
Rash

7. What is a high risk food?
A food which is an ideal medium for the growth of bacteria or microorganisms. We like moisture, protein and warmth to grow

8. Do not cook if you are unwell. Why? Coughs and sneezes spread diseases
Food Safety
Cover cuts with a blue plaster. Why?
Do not cook if you are unwell. Why?
Coughs and sneezes spread diseases
KEEP HANDS CLEAN!
Avoid Food Poisoning

9. Food Safety
Cross Contamination- bacteria passing from one food to another
Keep raw and cooked foods separate
Use colour coded chopping boards and equipment