Keeping Save and Hygienic Revisitied - 2 Food Contaminants & Prevention

1. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Keeping Safe and
Hygienic Revisited
L2 – Food contaminants and prevention

2. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Be able to define what
can contaminate food.
Be able to
identify high risk
foods. Foods that
support food
poisoning bacteria
Explain important
measures to prevent
contamination of food.
To show progress today I should …

3. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
How Foodborne Illnesses Occur
• Unsafe food is the result of contamination:
• Biological
• Chemical
• Physical
• Contaminants can come from
pathogens, chemicals, or
physical objects.
• They can also come from
certain unsafe practices in
your kitchen.
• Each of the contaminants
listed above is a danger to
food safety, although
Biological contaminants are
responsible for most
foodborne illness.

4. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Biological Contaminants
Biological hazards:
• Viruses
• Parasites
• Fungi
• Bacteria
Pathogens are the greatest threat to food safety. They include certain viruses,
parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry
harmful toxins (poisons) are also included in this group.

5. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Viruses: Basic Characteristics
Location:
• Carried by human beings and animals
o Require a living host to grow
o Do not grow in food
o Can be transferred through food and remain infectious in food
Sources:
• Food, water, or any contaminated surface
• Typically occur through fecal-oral routes
Viruses are one of the leading cause of foodborne illness Image of Norovirus, Hepatitis A and Influenza

6. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Destruction:
• Not destroyed by normal cooking temperatures
Prevention:
• Good personal hygiene must be practiced when handling food and
food-contact surfaces
• Quick removal and cleanup of vomit is important
Viruses: Basic Characteristics

7. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Parasites: Basic characteristics
Location:
• Require a host to live and reproduce
Source:
• Seafood, wild game, and food processed with contaminated water,
such as raw seafood (sushi).

8. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Parasites: Basic characteristics
Prevention:
• Purchase food from approved, reputable suppliers
• Cook food to required minimum internal temperatures
• Fish that will be served raw or undercooked, must be frozen
correctly by the manufacturer.

9. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Fungi: Basic Characteristics
Yeasts, moulds, and mushrooms:
• Some moulds and mushrooms produce toxins
• Throw out mouldy food, unless mould is a natural part of the food
(e.g. blue cheese)
• Purchase mushrooms from approved, reputable suppliers

10. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Biological Contamination
Four types of pathogens can contaminate food
and cause foodborne illness:
Parasites
Bacteria Viruses Fungi

11. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Bacteria need certain conditions to grow
Food Warmth
Time Moisture

12. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Conditions for bacterial growth that you can control:
Temperature
• Try to keep High Risk Food out of the
temperature danger zone 5oC – 63oC
• Cook foods to above 75 oC
• If reheating food reheat to 82oC and only once
Time
• Limit how long High-Risk Food spends
in the temperature danger zone.
• Limit how long food is cooling before putting in fridge 90 minutes
• Limit how long food is kept hot for 90minutes

13. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
What happened to bacteria at different
temperatures.
Bacteria are dead at
temperatures of 75OC or above
At temperatures within the
Danger zone 5oC and 63oC
Bacteria rapidly multiply
Bacteria are sleepy at
fridge temperature 1oC – 4oC
Bacteria are dormant
at freezer temperature -18oC

14. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Preventing Time-Temperature Abuse
Time-temperature control:
• Food held in the range of 5˚C and 63˚C has been
time-temperature abused.
• Food has been time-temperature abused
whenever it is handled in the following ways.
• Cooked to the wrong internal temperature.
• Held at the wrong temperature.
• Cooked or reheated incorrectly.
Most foodborne illnesses happen because high risk foods have been time-temperature abused.
High risk foods have been time-temperature abused any time it remains between 5oC and 63oC). This temperature range is called the
danger zone because pathogens grow in this range. But most pathogens grow much faster between 20oC and 50oC.
The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, you must reduce the
time it spends in this temperature range. If food is held in this range for four or more hours, you must throw it out.

15. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
General Thermometer Guidelines
When using food thermometers:
• Insert the thermometer probe into thickest
part of the product (usually the centre)
• Take more than one reading in different spots
• Wait for the thermometer reading to steady before recording the
temperature

16. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Preventing Time-Temperature Abuse
• Avoid time-temperature abuse:
• Minimise the time that food spends in the temperature
danger zone (Use timers in prep areas to check how long food is in the temperature danger zone.)
• Take corrective actions if time-temperature standards are not met
(Reheating soup that was held below 63°C is an example of a corrective action.)
• Monitor time and temperature
• Make sure the correct kinds of thermometers are available.
• Regularly record temperatures and the times they are taken

17. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Keeping Food Safe
Focus on these measures:
 Controlling time and temperature
 Preventing cross-contamination
 Practicing personal hygiene
 Purchasing from approved, reputable suppliers
 Cleaning and sanitising
Set up standard kitchen procedures that focus on these areas.

18. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Time-Temperature Control
• Core temp. of food when cooked = 75˚C
• Core temp. of food when reheating = 82oC
• Number of times food can be reheated = 1
• Chill temperature of food, = below 5oC
• Max. time food can be left out before
• being at chill temp and placed in fridge = 90 mins

19. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Chemical Contaminants
Chemical hazards:
• Cleaners
• Sanitisers
• Polishes
• Machine lubricants
• Pesticides
Food grade chemicals can contaminate food if they are used incorrectly

20. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Chemical Contaminants
Chemicals can contaminate food if they
are used or stored the wrong way.
Sources:
• Cleaners, sanitisers, polishes, machine lubricants, and pesticides
• Certain types of kitchenware and equipment (items made from
pewter, copper, zinc, and some types of painted pottery)
These materials are not food grade and can contaminate food. This is especially true when acidic food, such as
tomato sauce, is held in them, as shown on the slide.
• Deodorisers, first-aid products, and
health and beauty products (hand lotions, hairsprays, etc.)

21. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Chemical Contaminants
Prevention:
• Only use chemicals approved for use
in foodservice operations
• Purchase chemicals from approved,
reputable suppliers
• Store chemicals away from prep areas, food-storage areas, and service
areas.
• Chemicals must be separated from food and food-contact surfaces by
spacing and partitioning
• Chemicals must NEVER be stored above food or food-contact surfaces
• Use chemicals for their intended use and follow manufacturer’s
directions

22. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Physical Contaminants
Items that are in the food that should not be there
e.g.
• Metal shavings from cans
• Staples
• Bandages
• Glass
• Dirt
• Wood
• Fingernails
• Bandages
• Jewellery
• Naturally occurring objects (e.g., fruit pips, fish bones in a fillet)

23. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Physical Contaminants
Prevention:
• Purchase food from approved, reputable suppliers
• Closely inspect food received
• Take steps to prevent physical contamination, including practicing
good personal hygiene

24. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Fish
Shell eggs
(except those treated
to eliminate Salmonella)
Food Most Likely to Become Unsafe
High Risk foods are foods that are ready to eat.
They don’t require further cooking:
Milk and dairy products
Poultry
Meat: beef, pork, and lamb
Shellfish and crustaceans

25. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Food Most Likely to Become Unsafe
• High Risk foods:
Tofu or other soy protein.
Synthetic ingredients, such as
textured soy protein in meat
alternatives
Heat treated plant food
E.g. Cooked rice, beans &
vegetables
Baked potatoes
Sprouts and sprout seeds Untreated garlic
and-oil mixtures
Sliced melons; cut tomatoes; cut leafy greens

26. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
High risk foods
• Meat - Beef, Pork, Lamb
• Fish - Cod, Haddock, Salmon
• Eggs - Hen’s egg, Duck’s Egg
• Milk/Dairy - Milk, Yoghurt, Cream
• Poultry - Chicken, Duck
• Shellfish - Prawns,
• Cooked rice - cooked rice
• Milked based produces - custard

27. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Ready-to-Eat Food
Like High Risk food, ready-to-eat food also needs careful handling to prevent contamination.
Ready-to-eat food is food that can be eaten without further:
• Preparation
• Washing
• Cooking
Ready-to-eat food includes:
• Cooked food
• Washed fruit and vegetables
• Deli meat
• Bakery items
• Sugar, spices, and seasonings

28. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Ready to eat food
• Meats - Roast Beef, Cooked Ham
• Fish/ Eggs - Smoked Salmon, Tinned Tuna
• Vegetables - Lettuce, Cucumber
• Fruits - Apple, Pear, Grapes

29. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Low risk foods
Low Risk foods are foods don’t support the growth
of food poisoning bacteria.
Food under
vacuum
E.G tinned foods
Dried Foods
E.G. Dried Rice,
Dried pasta
Heat treated food
E.G. UHT Milk
Acidic Foods
E.G. Lemon, Lime
High Sugar or Vinegar Content
Preserves
E.G. Lemon, Lime

30. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Preventing Cross-Contamination
• Separate equipment:
• Use separate equipment for each type of food
• Clean and sanitise:
• Clean and sanitise all work surfaces, equipment, and utensils after each task
• Prepare food at different times:
• Prepare raw meat, fish, and poultry at different times than ready-to-eat food
(when using the same prep table)
• Buy prepared food:
• Buy food items that don’t require much prepping or handling

31. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Preventing Cross-Contamination
• Use separate equipment
• Clean and sanitise
• Prepare different food at different times
• Buy ready prepared food

32. high risk foods.
LEARNING
INTENTIONS
Students can explain important measures to prevent contamination of food.
Royalty Free Images used with under licence Shutterstock, bacteria on spoon, hair in food, bacteria , moulds and virus
images, parasitic worm, mouldy bread, chef, thermometer, bacterial growth icons chicken, clock, thermometer and tap,
various thermometers, bleach and cleaners, temperature probe into food, hygiene inspector, dairy, cooked meat,
cooked fish, cooked poultry, eggs, shellfish, baked potato, cooked rice, tofu, bean sprouts, sliced melon, sliced tomatoes,
sliced lettuce, flavoured oils, dried pasta, uht milk, tinned food, lemon and lime, chutney, jam, red chopping board with
raw chicken, bagged salad.
Unknown source – Food being sprayed by cleaner or sanitiser
Credits