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Food Safety

Food Safety. Remember the key temperatures. Heat above 75° C. Danger Zone 5 to 63° C. Fridge 0 to 4° C. Freezer -18° C Or below. Food Safety 5-63 °C is the Danger Zone for you and me!. So bacteria don’t survive heat food above 75 °C !!!.

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Food Safety

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  1. Food Safety

  2. Remember the key temperatures Heat above 75° C Danger Zone 5 to 63° C Fridge 0 to 4° C Freezer -18° C Or below

  3. Food Safety5-63°Cis the Danger Zone for you and me! So bacteria don’t survive heat food above 75°C !!! Shut the fridge door – keep below 4°C

  4. Food Hygiene CCCCCkeeps food safe for you and me! Cooked Cool Clean Covered Cross Contamination

  5. High Risk foods can lead to food poisoning . The following are symptoms of food poisoning. Headache Dizziness Vomiting Stomach cramps Diarrhoea

  6. Food PoisoningBacteria Salmonella Staphylococcus Bacillus Cereus Clostridium Welchii Campylobacter E Coli Listeria Vomiting Abdominal Pain Diarrhoea Tiredness Headache Fever Rash

  7. What is a high risk food? A food which is an ideal medium for the growth of bacteria or microorganisms. We like moisture, protein and warmth to grow

  8. Food Safety Cover cuts with a blue plaster. Why? Do not cook if you are unwell. Why? Coughs and sneezes spread diseases KEEP HANDS CLEAN! Avoid Food Poisoning

  9. Food Safety Cross Contamination- bacteria passing from one food to another Keep raw and cooked foods separate Use colour coded chopping boards and equipment

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