1. Health, Safety and Hygiene
Bacteria food poisoning high risk foods
Health, Safety and Hygiene
Learning objectives
To understand the importance of food hygiene and food poisoning
To understand what are classed as high risk foods
To Understand why bacteria makes us ill
To Understand how bacteria multiply
Explain how food poisoning bacteria makes us ill and how they multiply
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is

2. Health Safety and Hygiene
Bacteria food poisoning high risk foods
Health Safety and Hygiene
Using your GCSE Hospitality books on page 13 and 14 write your findings in you revision books
You are to read your books and then explain the following so you have an understanding of each risk area
What is food poisoning?
What are high risk foods?
Why do bacteria make us ill ?
How do bacteria multiply ?
What are classed as critical temperatures?
List the symptoms of food poisoning
Explain how food poisoning bacteria makes us ill and how they multiply
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is

3. Bacteria food poisoning high risk foods
Learning Outcomes
You will know the importance of food hygiene and food poisoning
You will know what are classed as high risk foods
You will know why and how bacteria make us ill
You will know how bacteria multiply and what conditions they need
Explain how food poisoning bacteria makes us ill and how they multiply
Name six high risk foods and food poisoning symptoms
Name explain what food poisoning is

4. The 1995 Food safety ( general Food Hygiene) Regulations
Food safety Hygienic Practices personal hygiene
The 1995 Food safety ( general Food Hygiene) Regulations
Learning Objectives
To understand the Food hygiene regulations
To understand the main requirements for food safety
To understand the importance of food hygiene
To know and understand Hygienic practices and why they are enforced
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

5. The 1995 Food safety ( general Food Hygiene) Regulations
Food safety Hygienic Practices personal hygiene
The 1995 Food safety ( general Food Hygiene) Regulations
Why Do we have food hygiene regulations?
We have food hygiene regulations to prevent out breaks of food poisoning
Customers need to know that food is safe !
Food safety regulations are constantly changing and have to follow the new guide lines
Food safety and hygiene regulations are enforced by the EHO
( Environmental health officer )
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

6. The 1995 Food safety ( general Food Hygiene) Regulations
Food safety Hygienic Practices personal hygiene
The 1995 Food safety ( general Food Hygiene) Regulations
What are the main requirements of the regulations
Food hygiene regulations cover three main areas
Food premises such as Hotels, Restaurants, Bistros, Cafe’s, Hospitals, factories etc
Personal hygiene of employers
Hygienic practices
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

7. The 1995 Food safety ( general Food Hygiene) Regulations
Food safety Hygienic Practices personal hygiene
The 1995 Food safety ( general Food Hygiene) Regulations
Food premises should be !
Well Maintained
Regularly cleaned
Have lockers for employers
Have hand wash facilities
Have clean cloakroom and toilet facilities
Have first aid available
Have clean storage areas
Have temperature controlled freezers and fridges
Equipment that is clean and in good working order
Be free from pests
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

8. The 1995 Food safety ( general Food Hygiene) Regulations
Food safety Hygienic Practices personal hygiene
The 1995 Food safety ( general Food Hygiene) Regulations
Personal Hygiene of food handlers
Food handlers Should
Have regular training in food safety
Dress in clean whites
Have hair tied back with a blue hair net on
Short clean nails
Be in good health
Have good habits
Wash their hands after handling raw meats, blowing their nose, and especially after going to the toilet
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

9. The 1995 Food safety ( general Food Hygiene) Regulations
Food safety Hygienic Practices personal hygiene
The 1995 Food safety ( general Food Hygiene) Regulations
Hygienic Practices what are they?
Food deliveries should be checked thoroughly
Food should be labelled and stored correctly
Food should be rotated
Temperature control must be done at all times
Food should be prepared quickly
The core temperature must be checked 75c
Chilled food should be stored below 5c
Washing up should be done in hot soapy water
Waste should be disposed of correctly......(HOW)
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

10. Personal appearance of kitchen staff
Food safety Hygienic Practices personal hygiene
Personal appearance of kitchen staff
Chefs hat
Hair net
No bad body odour
Clean finger nails
Washed hands
Clean chefs jacket
Correct chefs trousers
Correct safety shoes
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

11. Food handlers should not
Food safety Hygienic Practices personal hygiene
Food handlers Should
Food handlers Should
Wash hands before handling food
Have short clean nails
Cover cuts with blue plasters
Tie back long hair and wear a blue hair net
Be in good health
Be dressed in clean chefs clothes
Taste food with a clean spoon
Food handlers should not
Wear outdoor clothes in the kitchen
Wear nail varnish, false nails or jewellery
Work when having a bad stomach
Smoke, eat or drink around food
Cough or sneeze over food
Food handlers should not
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

12. Learning out comes QUIZ
Food safety Hygienic Practices personal hygiene
Learning out comes
To know the food hygiene regulations
To know the main requirements for food safety
To know the importance of food hygiene
To know the importance of hygienic practices and why they are enforced
QUIZ
Name the following terminology EHO, Regulations, Core temperature
Give five reasons why safer food leads to better business
Name six hygienic practices used in the kitchen

13. Accident Prevention Accident prevention Learning outcomes
You will understand the importance of health and safety in a kitchen
You will understand the dangers that are around in a kitchen
You will understand the methods of helping to prevent accidents in the kitchen
You will understand Hazard Analysis Critical Control points ( HACCP )
You could list five safety tips for knives
You could explain HACCP in full and what it is
You could name three main danger areas in the kitchen

14. Accident Prevention Accident prevention Floors:
Mop up spills immediately
Keep floors clean and grease- free
Do not leave equipment in ‘pathways’ used in the kitchen
Repair damaged floor surfaces quickly
Knives:
Use the right knife for the job
Keep handles clean and grease free
Keep knives sharp
Don't leave knives on table edges or in sinks
Don't try and catch a falling knife
You could list five safety tips for knives
You could explain HACCP in full and what it is
You could name three main danger areas in the kitchen

15. Accident Prevention
Accident prevention
Electrical equipment:
Check machinery is in good working order
Check electrical wires are not frayed or worn
Do not handle electrical equipment with wet hands
Check safety notices
In your work revision books please write down the Hazards you may find from the following and you must have at least three for each heading
You could list five safety tips for knives
You could explain HACCP in full and what it is
You could name three main danger areas in the kitchen

16. Accident Prevention You could list five safety tips for knives
Sauce Pans :
Flour on handles, Use oven gloves, Don't use wet cloths on pan handles
Fryers :
Do not put wet food into fryers, Lower food in carefully, change fat regularly
Foods:
Bones can cause cuts , raw and cooked foods apart, frozen foods can burn
Storing equipment:
unplug electrical equipment, replace safety guards, store safely
Fires:
Don't have large flames, cloths on stoves, time cooking of food, care with hot fat
Clothing:
Wear correct clothing, correct shoes, no jewellery, hair tied back/ hair net
Behaviour:
not run, pay attention to instructions, concentrate on the job in hand,
Cleaning:
Clean as you go, correct cleaning materials, store equipment carefully
You could list five safety tips for knives
You could explain HACCP in full and what it is
You could name three main danger areas in the kitchen

17. References: