1. The document discusses food safety in catering and covers topics like food poisoning causes and symptoms, high and low risk foods, temperature control, handwashing importance, and food allergies. 2. It emphasizes thorough cooking, quick cooling, preventing cross-contamination, cleaning as you go, and proper handwashing to prevent foodborne illnesses. 3. The document highlights that even small amounts of food containing allergens like nuts can cause severe or deadly reactions in sensitive individuals.

1. Level 2
Food Safety in Catering

18. fun aids learning

22. Course Objectives

24. Cooked pork and
Raw chicken
prawns

25. Which one of these foodstuffs gives rise
to the most food poisoning?
A Raw chicken
B Raw chicken
C Raw chicken
D Raw chicken

28. Myth no. 1: We are too ………

29. Myth 2: hygiene is lowering
our immunity to illness

33. Objective 1
An understanding of food
poisoning and what causes it

34. Group work 1
• What is food poisoning?
• What are the symptoms?
• How do we get it?

36. Long Term Illnesses
• Irritable Bowel Syndrome
• Chronic Fatigue Syndrome
• Rheumatology problems – e.g. reactive
arthritis
• Psychological problems
• Long term symptoms in around 40% of
clients

37. What is
Food Safety?

38. Group
work 2

39. Group work 3
Danger signs

40. • dirty public areas
• dirty tables (the stick factor), crockery, cutlery and
glassware
• staff - dirty hands or fingernails, dirty aprons or long
hair that isn't tied back
• overflowing bins or bags of rubbish
• dirty toilets
• food on display that looks tired or has passed its 'use
by' date
• hair or insects in food

41. Good signs
• hot food is piping hot when served
• cold food is properly cold when served
• Well presented staff – clean, helpful,
smiling
• staff hygiene training certificates on the
walls or food safety instructions in food
preparation areas

42. Group work 4
Holiday resort
in food
poisoning
drama:
13 dead and 400
ill

45. ‘Good food is one of life’s great
pleasures. However, food
poisoning can be one of our worst
memories’
Professor Peter Borriello, Director HPA, London

46. Idyllic !

47. 2 for £4.50
(with added
salmonella &
campylobacter)

48. Food poisoning bug is found in two thirds of
supermarket chicken
January 2010
65.2 per cent of all fresh chicken sold in supermarkets across
the country is contaminated with campylobacter.

50. Learnt so far
• FP isn’t just a dose of the runs
• Learning – work – improve
• FACTS ….. Not newspapers of TV
• Enjoyable, not paranoid
• Raw Chickens – full of nasties

53. Group
work 5 Foods
high or low risk
& why?

54. What ‘things’ cause Food
Poisoning
• Micro-organisms:
bacteria, viruses and moulds
• Natural poisons: Plants, fish
• Metals & Chemicals

55. Food poisoning
Harmless: used in food production
 Spoilage: cause foods to go off
 Pathogens: cause food poisoning

56. REMEMBER
Food which causes food
poisoning is usually
NORMAL
in taste and
appearance

57. What people are at
risk?

58. 70˚C 63˚C 37˚C 5˚C -18˚C -22˚C

59. Requirements for bacterial
growth

60. Multiplication of bacteria
• Every 10 to 20
minutes
• In just 1 hour and 40
minutes 1,000 can
become 1,000,000

61. Temperature control general
rules
• Keep food hot or cold NOT ……..
• Keep frozen food frozen (at – xx ˚C or below)
• Minimise the …… high risk food is in the danger
zone
– store deliveries ……………
– minimise preparation time
– ……… quickly
• Cook and serve food ……. whenever possible
• Re-heating means ……………………….

62. Critical limits
63 c for xx minutes
o
70oc for x minutes

63. To preserve food
• Keep it clean
• Cover food, temperature, moisture (DGS)
• Heat treatment, freezing
• Drying
• Vacuum packing
• Chemical preservation
• Smoking, Salting

64. Summary
1. Only some are 4. WFTM
harmful
5. Things that cause food
2. Normal in
poisoning
taste &
appearance
6. People at risk
3. One bacteria
can divide into
2 every …

68. Pathways to
infection

70. ‘If everyone washed their hands
thoroughly after going to the toilet,
before and after handling food and
before sitting down to eat, we would
see massive reductions in a range of
unpleasant infections including those
caused by campylobacter, salmonella
and norovirus.’

71. 1 WHO?

72. Ignaz Semmelweis
1
‘Saviour of mothers’

73. 3

74. 3 Bare below the elbow!

75. 4

76. 4 Global Handwashing day (15.10.09)

77. Faecal bacteria join the commute
More than one in four commuters has
bacteria from faeces on their hands, an
investigation suggests.
Scientists from the London School of
Hygiene and Tropical Medicine swabbed 409
people at bus and train stations in five
major cities in England and Wales.
October 2008

79. A sample of doctors were
surveyed about their behaviour,
they reported that they washed
their hands from 50-95% of the
time; but when they were
surreptitiously observed, their
actual rate was as low as ?%.
(Medical Journal of Australia, 164, 389-390, 1996)
5

80. A sample of doctors were
surveyed about their behaviour,
they reported that they washed
their hands from 50-95% of the
time; but when they were
surreptitiously observed, their
actual rate was as low as 9%.
(Medical Journal of Australia, 164, 389-390, 1996)
5

81. more than a third of
staff (39%) are
neglecting to wash their
hands after visits to the
lavatory whilst at work.

82. The research also demonstrated that
half of all those interviewed (53%)
did not appear to wash their hands
before preparing food.

83. Time taken for adequate hand
washing
• Less than 10 seconds
• 10 - 20 seconds
• 30 – 40 seconds
• 40 – 50 seconds
• 1 minute
6

84. Time constraint =
major obstacle for hand hygiene
• Average time usually
adopted by health-care
workers (food
handlers?):
<10 seconds
• Adequate handwashing
with water and soap
requires
c.30-40 seconds
(Noskin et al)
6

85. Water temperature is a
critical factor for
microbial removal from
hands being washed
True or False
10

86. Water temperature is a
critical factor for
microbial removal from
hands being washed
False
10

88. C C
C C

89. Contamination

90. Head Chef washes his hands
for 30 seconds!

96. Dishcloth

97. Joint of lamb defrosting

98. Rice found in fridge

105. Acute, severe allergy is
thought to affect around one
million people

106. One in three of the total UK
population – around 18 million
people – suffer from some
form of allergy
(Royal College of Physicians report, “Allergy – the unmet
need”, June 2003).

107. The prevalence of food allergy is
at its highest in young children
(about one in 17 children).
In most cases the allergy is mild.
Around 80-90 per cent of
children outgrow
their sensitivity by the age of five

108. Nut allergy girl killed by a curry
October 01, 2003
The family of a nut allergy victim who died after eating a small
amount of a takeaway curry have urged food manufacturers to act
more responsibly.
An inquest heard that when Kate Obertelli, 21, ordered the Indian
meal. She specifically stated that it should not contain nuts or nut
oil.
She died from an acute reaction after taking only a couple of
mouthfuls of a chicken korma prepared using almond paste.
Tests on the paste later showed the presence of peanuts. A post
mortem examination showed the cause of death to be a severe
asthma attack, due to an allergic reaction to peanuts.

110. Best of Both !

111. Cooking

114. Thorough xxxxx
kills bacteria

115. Cleaning

117. Food in dumbwaiter

120. Chilling

124. Nearly time to go home
….. just a recap & the
test to go

125. The big 6
• Thoroughly cook food
• Cool it quickly
• Wash hands properly & regularly
• Don’t cross contaminate
• Clear and clean as you go
• Apply what you know at work ….. and
at home