1. Keeping food preparation areas bacteria free.

2. Objectives To know how food preparation areas are kept free of bacteria: a) good personal hygiene b) wearing protective clothing c) use of disinfectants on surfaces d) using detergents to wash up e) sterilisation using high temperatures or gamma rays f) correct disposal of waste g) control of pests such as insects and mice

4. Highlight aspects that show that the area is kept free of bacteria.

5. Using gamma rays. They are extremely high frequency waves, and carry a large amount of energy. They pass through most materials, and are quite difficult to stop - you need lead or concrete in order to block them out. Gamma rays can kill living cells! Gamma rays kill microbes, and are used to sterilise food so that it will keep fresh for longer.

6. Sterilisation Sterilisation means killing the cells of microorganisms. The use of g-rays to sterilise food can be done at room temperature. Food such as fresh fruit and vegetables can be made safe to eat without heating them which would damage the food and change its flavour. The food will stay fresh for a longer time because microorganisms are involved in the decay process.

7. Task Discuss how waste should be disposed of and how pests like insects and mice should be controlled.