Home Economics - Food Safety and Hygiene

• Enzymes
• Micro-organisms

These are chemicals that are naturally present in fruit and vegetables

They cause the food to ripen

These are tiny living organisms such as bacteria, yeast and moulds that cause food spoilage

• Time
• Warmth
• Moisture
• Oxygen
• Food

This is an illness caused by eating food that is contaminated with harmful bacteria

• Nausea
• Fever
• Vomiting
• Diarrhoea
• Abdominal pain and cramps

• Campylobacter
• Salmonella
• Listeria
• Clostridium botulinum
• Staphylococci
• E.coli

They have responsibility for protecting customers in the area of food safety and hygiene

• Wash your hands before beginning food preparation
• cover curs on hands with a waterproof bandage
• Tie back hair
• Do not cough, sneeze or smoke near food

• Put perishable foods in the fridge
• Clean and disinfect tables and floors regularly
• Empty the bin regularly
• Use separate chopping boards for preparing raw and cooked foods
• Never allow animals in the kitchen when food is being prepared

This is the transfer of bacteria from raw to cooked food

• Bacteria spread to food from a food handler
• Bacteria from dirty surfaces or equipment onto food

• Use colour-coded chopping boards 
• Store raw and cooked meat separatley in fridge