Starter Watch this video… and make notes FSA - Bacteria Bite Business

1. 15/22nd Nov 10Food Safety and HygieneLO: To understand the rules with reference to safe practice when preparing, cooking & serving food.To understand the effects of unsafe practices when preparing, cooking & serving food.To complete Task 4 P5 /M4 Starter Watch this video… and make notes FSA - Bacteria Bite Business http://www.flyonthewall.com/FlyBroadcast/FSA/BacteriaBiteBusiness/index.php?media=wm&bandwidth=broadband

2. Your Task today - Task 4 (P5,P6 M3, D2) • Prepare a pamphlet/ booklet identifying the safe practices necessary in preparing, cooking and serving food (P6) inb a health & SOCIAL CARE ENVIRONEMNT. This should include: hygiene control, temperature control and pest control. • Outline the relevant laws/ legislation to preparing, cooking and serving food. (P5) • In the booklet, also describe the effects of unsafe practices (M3) This should include: types of food contamination e.g. chemical, physical, biological, Bacteria food poisoning e.g. Clostridium perfringens, Staphylococcus aureus, Campylobacter, Bacillus cereus, Salmonella species, E. coli; sources of food poisoning bacteria; symptoms of food poisoning. • Assess the effectiveness of safe practices when preparing and cooking & serving food in a health and social care environment. (D2) You MUST read P34- 39 of the PDF help file

3. To Start: Research the key factors of: • Hygiene control egthe do’s and don’ts around food/ in the kitchen • Temperature control – what are the different correct temperatures for freezing, chilling, room temperature etc • Pest Control – what are the main pests one can face in food preparation and how do you control them?

4. Hygiene Control Control of hygiene when working with food is essential as food must be kept safe. This is done by: • protecting food from contamination by harmful bacteria • preventing bacteria from multiplying to dangerous levels • destroying harmful bacteria in or on food by thorough cooking • disposing of harmful food safely. The basic rules of hygiene can be found on P 34 of the PDF file.

5. Temperature Control Control of temperature is very important in the cooking and storage of food. The Food Safety (Temperature Control) Regulations 1995 sets out the safe temperatures for the storage, heating and chilling of food as shown in the table on P 35 of the PDF file.

6. Pest control • Afood pest is any animal that can live on or in food, causing damage or contamination. The main types of pests are: insects such as flies, cockroaches and weevils, birds, rodents such as rats and mice. For example: Flies land on food and carry bacteria on their bodies. In addition, they defecate on food and regurgitate half-digested food from a previous meal onto the food. They can also lay eggs and their dead bodies can be found in food. • Protecting premises where food is stored or manufactured is the most important way of preventing possible infection of or damage to food. The owner of the premises must ensure that the building is kept in good repair with no obvious points of entry for pests. Food pests tend to like warm, dark, damp undisturbed places, so it is important for food storage and preparation areas to be cool, clean and dry. See P 36 of the PDF file.

7. Effects of Unsafe Practices Food can be contaminated in a variety of ways: physical, chemical & biological. • Physical contaminants include bones, shells or pips and stalks from food, food packaging, nuts or bolts from equipment, jewellery, hair, fingernails, plasters, dust and dirt, and insects and their droppings and eggs. • Chemical contamination can be caused by cleaning chemicals, if they are not kept separate from food and food preparation areas, and agricultural chemicals, for example on fruit and vegetables if they have been sprayed. Leftover food or drink from metal containers should always be transferred to a non-metallic container and stored covered in a refrigerator. • Biological contamination is contamination by bacteria or viruses where they multiply on the food to dangerous levels, or by moulds which cause toxins on food. When they are eaten, they cause illness. Some of the more common types are set out in the table below on P 37 of the PDF file.

8. The Food Safety laws below must be included: • The Food Safety Act 1990 • The Food Safety (General Food Hygiene) Regulations 1995 • The Food Safety (Temperature Control) Regulations 1995. You should include these in your booklet perhaps at the beginning or at the end but you do not have to go into any great detail as you have done this already in Unit 2.

9. Your Task today Task 4 (P5, M4) • Prepare a booklet/write identifying the safe practices necessary in preparing, cooking and serving food (P5). This should include: hygiene control, temperature control and pest control. • In the booklet, also describe the effects of unsafe practices (M4) • This should include: types of food contamination e.g. chemical, physical, biological, Bacteria food poisoning e.g. Clostridium perfringens, Staphylococcus aureus, Campylobacter, Bacillus cereus, Salmonella species, E. coli; sources of food poisoning bacteria; symptoms of food poisoning. DO NOT FORGET TO USE THE SOURCES provided on your Unit 9 Assignment brief and quote your sources in your work please. PLEASE DO NOT WASTE YOUR TIME!

10. Links • Foodservice.com: The Basic Principles of Food Safety • Food Hygiene Training Videos that have proved the test of time.

11. Plenary • Have you worked to the best of your ability today? • Have you completed all assignments set so far now for Unit 11? • If not have you sent everything home that you need to complete? Have you met your LO? LO: To understand the rules with reference to safe practice when preparing, cooking & serving food.To understand the effects of unsafe practices when preparing, cooking & serving food.To complete Task 4 P5 /M4