Catering Revision 0.0 / 5 ? Design & Technology: Food TechnologyAllGCSEWJEC Created by: pancakesocksCreated on: 15-11-15 18:27 HACCP Hazard analysis and critical control point 1 of 8 Highest fridge temperature 8'c 2 of 8 Symptons of food poisoning Nausea, vomiting, fever, abdominal pain and diarrhoea 3 of 8 Pathogens Bacteria which cause food poisoning 4 of 8 Binary fission One bacteria spilts into 2 every 10-20mins 5 of 8 High risk foods Foods bacteria multiply on easily (moist and rich in protein 6 of 8 Colour coded chopping boards Red- raw meat Blue- raw fish Yellow- cooked meat Green- salad & fruit Brown- vegetables White- bread 7 of 8 High risk groups Most likely to suffer from food poisoning e.g. young, old, pregnant, already sick 8 of 8
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