Health, safety and hygiene

Causes
Infected food handlers
Cross-contamination
Food preparation too far in advance
Not thawing in fridge
Undercooked food
Insufficient reheating of food
Cooling too slowly through danger zone 5-63degree c
Use of leftovers eg rice high risk food
Hot-holding eg soup ready for serving below 63degree c

Temperatures
-18 degree c freezer
O-5 degree c - not to put hot food in fridge
5-63 degree c - danger zone bacteria grows the most
63+ degree c holding of hot food ready to serve
72 degrees c core temperature should reach to reheat food
75 degrees c core temperature for food to reach
100 degrees c boiling point most bacteria is killed

Food poisoning is caused by harmful pathogenes bacteria.

Types of food poisoning

E. coli - raw and undercooked meat

Salmonella - chicken, poultry and eggs

Listeria - soft cheese and pate

Staphylococcus - nose and throat of humans

High risk foods

Moist and high in protein

Cooked poultry, cooked meats, dairy, cooked rice, soups, sauces, shellfish, raw eggs

Symptoms of food poisoning

Abdominal pains, nausea, sickness, diarrhoea, fever,

Food hygiene regulations

Food premises must be clean, hot and cold water, good toilet facilities, first aid, fire prevention, equipment in good condition, dotage facilities, good ventilation

Personal hygiene - correct footwear, correct uniform, headwear, good personal hygiene habits, good health, high standard of personal cleanliness. Hygiene practices - food storage, waste disposal, good cleaning schedules, no animals in food areas,