Keeping Save and Hygienic Revisitied - 1 Personal Hygiene Suitable for CFE, Benchmark Keeping Safe and Hygienic, Personal, Hygiene

1. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Keeping Safe and
Hygienic Revisited
L1 - Personal Hygiene

2. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Be able to define
what Personal
Hygiene is.
Understand how food
becomes unsafe.
Be able to
identify cross
contamination
risks and
preventative
measures.
Recognise the
importance of food
safety.
Explain important
prevention measures
for keeping food safe
To show progress today I should …

3. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
True or False?
Decide if the following statements
as are either true or false.
1. A food handler should wash their hands before going to the toilet.
2. You can reheat food more than once.
3. Hot held foods should be held below 63oC.
4. The core temperature of cooked foods should reach 75oC.
5. The Danger Zone is between 20oC – 50oC
Prepare to defend your answer

4. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
is BIG NEWS

5. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Contamination Happens
Food contaminants are things that are in the food that should not be
there.
Contaminants come from a variety of places:
• Animals we use for food (Meat and Fish)
• Air, contaminated water, and dirt (Environment)
• People
• Deliberately
• Accidentally

6. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Contamination Happens
People can contaminate food when:
• They don’t wash their hands after using the toilet
• They are in contact with a person who is sick
• They sneeze or vomit onto food or food contact surfaces
• They touch dirty food-contact surfaces and equipment and then touch food

7. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Becomes Unsafe
Cross-contamination Poor personal hygiene Poor cleaning
and sanitising
Time-temperature abuse
Apart from food purchased from an unsafe supplier, each risk factor for foodborne illness is related to four main
factors:

8. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Five most common food handling mistakes
If food is not handled correctly, it can become unsafe. These are the
five most common food-handling mistakes or risk factors, that can
cause foodborne illness.
Five risk factors for foodborne illness:
1. Purchasing food from unsafe sources.
2. Failing to cook food correctly or to the correct temperature.
3. Holding food at incorrect temperatures and/or for too long.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.

9. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Becomes Unsafe
Poor personal hygiene can cause a
foodborne illness when food handlers:
• Fail to wash their hands correctly after using
the toilet
• Cough or sneeze on food
• Touch or scratch wounds and then touch
food
• Work while sick

10. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Becomes Unsafe
Poor storage:
• Failure to store foods correctly

11. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Storage conditions
A food label must say how long foods should be kept and how to store
them.
Following storage instructions can prevent food from spoiling too quickly,
reduce the risk of food poisoning and help to make sure that it tastes and
looks its best when it is eaten.
• Keep refrigerated
• Keep frozen
• Store in a cool, dry place
Store raw meat on the bottom shelf of the fridge to avoid juices that contain
bacteria dripping onto ready to eat food.

12. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Shelf Life – Use by date or ‘Best before’ date
Foods which spoil quickly (i.e. are highly perishable) such as
cooked meat and fish have a ‘Use by’ date. If kept for too long
these foods can cause food poisoning even though they may not
taste odd.
Other foods have a ‘best before’ date,
after which foods may not be at their best, in terms of flavour,
colour and texture, even though they will probably be safe if they
have been stored according to the instructions on the label.

13. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Becomes Unsafe
Time-temperature abuse:
• When food has stayed too long at temperatures good for
pathogen growth.
Food has been time-temperature abused when:
• It has not been held or stored at correct temperatures.
• It is not cooked or reheated enough to kill pathogens.
• It is not cooled correctly.

14. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Becomes Unsafe
Cross-contamination:
• When pathogens are transferred from one surface or food to another
Cross-contamination can cause a foodborne illness when:
• Contaminated ingredients are added to food that receives no further cooking.
• Ready-to-eat food touches contaminated surfaces.
• A food handler touches contaminated food and then touches ready-to-eat
food.
• Contaminated cleaning cloths touch food-contact surfaces.

15. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Becomes Unsafe
Poor cleaning and sanitising:
• Equipment and utensils are not washed, and rinsed between uses.
• Food contact surfaces are wiped clean instead of being washed and rinsed
• Wiping cloths are not stored in a sanitiser solution between uses (or washed.
• Sanitiser solution was not prepared correctly.

16. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
When to Wash Hands
Food handlers must wash their hands before they start
work and after:
• Using the toilet.
• Handling raw meat, poultry, and
seafood (before and after).
• Touching the hair, face, or body.
• Sneezing, coughing, or using a tissue.
• Eating, drinking, smoking, or chewing gum or tobacco.
• Handling chemicals that might affect food safety.

17. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
When to Wash Hands
Food handlers must wash their hands after:
• Taking out the rubbish.
• Clearing tables or busing dirty dishes.
• Touching clothing or aprons.
• Handling money.
• Leaving and returning to the kitchen/prep area.
• Handling service animals or aquatic animals.
• Touching anything else that may contaminate hands.

18. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Hand Care
Requirements for food handlers:
Do NOT wear
nail polish,
gel or shellac
Do NOT wear
false nails
Keep fingernails
short and clean
Long fingernails may be hard to keep clean and can rip gloves. They can also chip and become physical contaminants.
Fingernails should be kept trimmed and filed. This will allow nails to be cleaned easily. Ragged nails can be hard to keep
clean. They may also hold pathogens and break off—becoming physical contaminants.
Do not wear false fingernails. They can be hard to keep clean. False fingernails also can break off into food.
Do not wear nail polish. It can disguise dirt under nails and may flake off into food.

19. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
In practice food handlers who wear
gloves forget basic personal hygiene!
The same personal hygiene principles
apply as with ungloved hands.
Gloved hands must be washed and changed regularly.
• Especially after handling money.
• Especially after handling raw meat
• Especially before handling high risk foods.
• Changed regularly especially if nails are long.
The myth about gloves and handling food

20. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Work Attire
Food handlers must:
• Wear a clean hat or other
hair restraint (bobble)
• Wear clean clothing daily (Apron).
• Remove aprons when leaving food-preparation areas
• Remove jewellery from hands and arms before prepping
food or when working around prep areas.

21. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Eating, Drinking, Smoking, and Chewing Gum or Tobacco
Food handlers must:
• Use a clean spoon every time when tasting food.
Food handlers must not:
Eat, drink, smoke, or chew gum.
When:
• Preparing or serving food.
• Working in food preparation areas.
• Working in areas used to clean utensils and equipment.

22. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Handlers Can Contaminate Food
Food handlers can contaminate food when they:
• Have a foodborne illness.
• Have wounds that contain a pathogen.
• Sneeze or cough.
• Have contact with a person who is sick.
• Touch anything that may contaminate their hands and don’t wash
them.
• Have symptoms such as diarrhoea, vomiting,
or jaundice (a yellowing of the eyes or skin).

23. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
How Food Handlers Can Contaminate Food
Actions that can contaminate food:
A. Scratching the scalp
B. Running fingers through hair
C. Wiping or touching the nose
D. Rubbing an ear
E. Touching a pimple or infected wound
F. Wearing a dirty uniform
G. Coughing or sneezing into the hand
H. Spitting in the kitchen
I. Smoking in the kitchen

24. LEARNING
INTENTIONS
Students understand how food becomes unsafe LEARNING
INTENTIONS
Students can recognise the importance of food sa
Royalty Free Images used with under licence Shutterstock, chef sneezing, food temperature probe, yellow chopping board
with raw meat and salad, chef scratching head, chef washing worksurface, dirty chef, hand washing, chef hand washing,
clean short nails, false nails painted nails, blue gloved hand, full length chef.
Newspaper picture Wikipedia commons
Food standards agency: food labels
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