Food Hygiene

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By the end of the session the students will learn; About Bad Bacteria and how it can cause food poisoning The do’s and don’t of the kitchen hygiene practices The importance of personal and kitchen hygiene practices

I ate something bad, I have…..
Food Poisoning!

Because of Bad Bacteria
What is Bad Bacteria?
Where does bad bacteria come from?

Dirty Hands
Dirty Finger Nails
Open Cuts
Dirty Uniforms
Being Sick at Work

Wash your hands regularly
Especially after
going to the
bathroom
Have a Clean Uniform Available
If Sick Stay Home
Place a Band Aid on Cuts

Foods to be covered and stored separately

Fridge Not Cleaned
Dirty Stove Tops
Old Chopping Boards

Rotten Meat
Mouldy Cheese
Mouldy Bread
Off Milk

Mixing raw foods together
Cutting foods on chopping boards with raw meat juices

Once Frozen Food or Cooked Food has reached room temperature bacteria can start doubling after a few hours

Frozen
Thawed (Always Thaw Foods in the Fridge)
Room Temperature
Cook
Or
Refrigerate
Eat
After a period of time remove frozen or
cooked foods from Room Temperature

Flies on the Food
Cockroaches
Rats and Mice
In the Kitchen

Pest Control should be done on a weekly basis

That some food poisoning cases are
not from the food?
What else can make you feel very sick?

Dirty Ice Machines
Using your hands
Leaving ice on the ground

After……

Food Hygiene

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