1. The Law
2. Microbiological Hazards - Bacteria
10. Food Pests
Microbiological Hazards - Bacteria - mistakes
You can't see, taste or smell bacteria. It’s impossible to see microbiological food contamination without a microscope.
Not all bacteria are harmful, some are helpful even essential to food production.
The 3 types of bacteria are ‘helpful’, ‘spoilage’ & ‘pathogenic’ bacteria.
Bacterial contamination is responsible for most food poisoning cases, similarly for food-borne disease.
Raw and high risk foods must be kept apart at all times (incl storage, transporting, preparation, display and point of sale).
All surfaces touching raw food must be cleaned & disinfected thoroughly after use.
Use colour coded preparation equipment to prevent accidental cross contamination.
Cross contamination is when bacteria are carried by the food handler’s hands, utensils or from raw food to high risk food.
Bacteria need a vehicle; something or someone to help them travel. Anything that helps bacteria to travel is called a 'vehicle of contamination'. People, animals, equipment, utensils are the most common vehicles of contamination.
Vehicles of contamination move pathogenic bacteria from a contaminated source, such as raw meat, to a place where the conditions are ideal for multiplication.
The Danger Zone is 5°C and 63°C, the temperature range in which most food poisoning bacteria are able to multiply. Room temperature, (ambient temperature) is usually within the Danger Zone.
The ideal temperature for bacteria to multiply is 37°c, the average human body temperature.
When food is kept below 5°c or above 63°c, bacterial growth slows down or stops.
Most food poisoning bacteria take 10-20 minutes to multiply. 1000 bacteria + 1hr 40mins + correct temperature = over 1 million bacteria!
You must cook food to 75°c for 2 minutes right through to the centre or the thickest part of the food.
The key to safe food is to ensure that the time taken from preparation – cooking –serving is kept to a minimum.
Don’t keep food in the Danger Zone for any longer than necessary.
Bacteria need food, moisture, warmth and time in order to multiply. If you stop or remove one or more of these factors you will stop the growth of bacteria. Always, always remember; the Danger Zone is 5°c to 63°c
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