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Health and Hygiene Module

Health and Hygiene Module. Lesson 1 Food Poisoning and High Risk Foods. Lesson Objectives;. To know the symptoms of food poisoning. To understand the conditions needed for the growth of bacteria. To be apply my knowledge of preventing food poisoning when planning practicals . Quiz.

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Health and Hygiene Module

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  1. Health and Hygiene Module Lesson 1 Food Poisoning and High Risk Foods

  2. Lesson Objectives; • To know the symptoms of food poisoning. • To understand the conditions needed for the growth of bacteria. • To be apply my knowledge of preventing food poisoning when planning practicals.

  3. Quiz What do you already know? Have a go at answering the following questions; • Are all bacteria harmful? • Can you name any of the food poisoning bacteria? • What does ‘high risk foods’ mean? • Can you name some high risk foods? • Name the symptoms of food poisoning.

  4. Answers • Are all bacteria harmful? No • Can you name any of the food poisoning bacteria? Salmonella, staphylococcus aureus, clostridium perfringens, clostridium botulinum, bacillus cereus, E-coli, listeriamonocytogenes, camplyobacter. • What does ‘high risk foods’ mean?A food that is high in protein and moist. • Can you name some high risk foods?Chicken, eggs, fish, cooked rice, gravies soups, unpasteurised foods. • Name the symptoms of food poisoning. Vomiting, stomach cramps, diarrhoea, Fever, muscle aches, shivering and feeling exhausted may accompany other symptoms .

  5. Task;Produce a Leaflet on Food Poisoning What are the conditions that food poisoning bacteria require? Bacteria multiply and thrive at temperatures between 37C – 63C (THE DANGER ZONE) Temperatures above 72c will destroy bacteria food should be heated to this temperature for at least two minutes. Moisture – dry foods do not generally contain bacteria Food – bacteria like foods high in protein and are moist for example – meat, poultry and fish Time – in the correct conditions bacteria can multiply quickly in a short time. What is Food Poisoning? It's estimated there are more than nine million cases of gastroenteritis each year in England. For an increasing number of people, it's due to food poisoning, something that's preventable. How is it caused? Food poisoning occurs when harmful microorganisms contaminate food. Food poisoning only occurs when bacteria grows to unsafe levels. What are the symptoms? Food poisoning symptoms can include - Nausea Vomiting Diarrhoea Stomach pain / cramps Fever, muscle aches, shivering and feeling exhausted may accompany other symptoms Include the following information;

  6. Homework! High Risk Foods High risk foods are foods high in protein and are moist for example meat, poultry and fish. • Both chicken and egg’s are high risk foods. • Friday you will make a dish, made largely out of chicken or egg. It can be sweet or savoury. • Decide on a dish to make • State why that dish is high risk. • Write a paragraph outlining the hygiene and safety practices that you will follow when completing the practical task. • List the ingredients and equipment you will use.

  7. High Risk Foods Practical; Chicken or Egg.

  8. Recap; • What is food poisoning? • What are the symptoms of food poisoning? • How is it caused?

  9. How will you prevent food poisoning when making your dish?

  10. Marking Criteria • High D – low D •  Final outcome is largely complete and represents a basic level of making • Used materials, tools and equipment safely • Some aspects of outcome are demanding • The outcome has some weaknesses which limit its suitability for the target market • High A – low A • Final outcome shows a high level of making / finishing skills and accuracy • Selected and used appropriate tools and materials • Worked independently to produce • Rigorous and demanding outcome • The outcome has the potential to be commercially viable and is suitable for the target market • High C – low C • Final outcome shows a good level of making and finishing • Generally worked safely with limited help, selecting the correct tools and equipment • Parts of outcome show high levels of demand • The outcome requires further development in order to be suitable for the target market • High B – low B • Final outcome shows a very good level of making and finishing • Selected most tools and equipment successfully • Outcome demonstrates a high level of demand • The outcome is suitable for the target market and could be commercially viable with further development

  11. How can we complete a practical safely and hygienically?

  12. Assessment; • Taste your dish and complete a star diagram. • Answer the following questions; What have you done well today? What could you improve on? Describe how your dish looks, smells and taste. (Try to use a wide vocabulary) 3. Read the level descriptions and predict which level you think you’ve achieved. 4. Bring your dish to the front to be levelled by the teacher.

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