2 Worksheets Hygiene And Safety

Case studies and exemplar materials are produced by individual teachers working as Lead Practitioners for the Licence to Cook Programme. N.B this work is based on the Licence to Cook programme; the resources may have been changed/adapted to suit local needs.

LP author: Heidi Brodie School: St. George’s School, Harpenden, Herts Product: 3 Worksheets for pupils Word document entitled: Hygiene and Safety Year group: Year 7 or older pupils starting cooking Topics: Food hygiene, Food storage, Safe cooking temperatures Key focus: 5 hygiene rules with food poisoning info; food storage places; safe temperatures Description: 4 pages of worksheets and information with some pictures

Hygiene and Safety

Date: ………………………………

List 5 personal hygiene rule which you consider to be MOST important in reducing the risk of food poisoning. Personal hygiene rule 1.

Reason why it is important

2. 3. 4. 5.

You may wish to visit the web site www.good2eat.info. This website contains gruesome case studies from teenagers who have had food poisoning as well as handy tips for preventing food poisoning.

Here is some information about some food poisoning bacteria.

E.coli (Escherichia Coli) are a family of bacteria that normally live in the intestines of animals. Most strains are harmless, but a few can cause illness. Type 0571 is a particular strain, which can cause serious illness How is it spread? Food poisoning causes diarrhoea so it is easily spread from person to person if people do not wash their hands thoroughly. Unlike many other bacteria very small numbers are needed to cause illness. As present in faeces it can

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get into water, milk and food. Shellfish who feed on sewage in polluted coastal waters may also become contaminated. How can the infection be prevented? Mince that is minced may have the bacteria right the way through. Do not eat undercooked minced beef products. Cook all minced beef dishes thoroughly until they are brown and the juices run clear. Personal hygiene is vital. E.coli 0157 can also be present in lamb, so minced lamb dishes should also be cooked thoroughly. Salmonella is spread through human, animal or insect faeces. Meat and poultry can become infected at the slaughterhouse. Unclean hands and work surfaces may also lead to the spread of these bacteria. Symptoms. It takes 12 – 48 hours to become ill. You may suffer from diarrhoea, vomiting, fever and headache. Salmonella survive on unwashed hands up to three hours. It is the most common cause of food poisoning in the UK. It is particularly dangerous in the very young and very old and in severe cases, may result in death. Staphylococci is spread through droplet infection (coughs and sneezes), licked spoons, handkerchiefs, cooked meats, pies, custards, ice creams and unwashed hands. Symptoms. It takes 1 – 6 hours to become ill. You may suffer from severe vomiting, diarrhoea and exhaustion.

Examples of other types of food poisoning bacteria are: Listeria Clostridium Botulinium Bacillus Cereus.

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Food Storage: Below is a list of foods. If they should be stored in a fridge show where and explain how they should be stored. For ingredients which shouldn’t be stored in the fridge, state where and how they should be stored. Milk, raw minced beef, cooked ham, frozen peas, salad ingredients, raw fish.

Food

Where to store

How to store and why.

Soft cheese

Raw bacon

Raw onion

Lentils

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Cakes

Olive oil

Cooking Food Safely

In the space below, a thermometer shows the critical temperatures for a food handler, to prevent the growth of food poisoning bacteria within food products.

Diagram is taken from ‘Food Technology’ – Causeway press Ltd. ISBN 1-873929-62-5

Using the recipes for either Continental Bread Pizza or Pizza Toast or Croque Monsieur! Identify all the possible places where there may be a hygiene or safety risk, e.g. storing, chilling, covering, cooking, reheating. Suggest ways that these risks can be reduced.

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Pizza toast

Croque Monsieur

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