1. Basic Food Hygiene 8 th May Basic Food Hygiene Exam

2. What is Food Hygiene? It’s purpose is to preserve health by –Reducing the risk of producing harmful food –Preventing infestations by pests like flies, mice The good practices which lead to clean workplaces and the safe production of food

3. Why learn about Food Hygiene? There are 1000’s of cases of food poisoning a year which result in up to 40 deaths a year! Poor hygiene can also lead to: Food wastage Infestation by pests Loss of customers and profit Legal action against you or the firm you work for

4. Spot the hazards!

5. What does it involve? Personal Hygiene Cleaning and disinfecting Preventing any organisms multiplying Destroying any harmful bacteria by cooking Discarding unfit or contaminated food

6. Symptoms of food poisoning Vomiting Diarrhoea Headache Stomach cramp Fever

7. Food poisoning is more likely to affect people with lowered resistance to disease than healthy people who might show mild symptoms or none at all. The following are particularly vulnerable to food poisoning: - Elderly or sick people Babies Young children Pregnant women Vulnerable Groups

8. Contamination P hysical – insects, dust, paper, metal C hemical – Cleaning chemicals, pesticides M icrobial – food poisoning bacteria Most common cause