Basic introduction to food hygiene

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By the end of the session the students will learn;

About Bad Bacteria and how it can cause food poisoning

The do’s and don’t of the kitchen hygiene practices

The importance of personal and kitchen hygiene practices


I ate something bad, I have…..

Food Poisoning!


Because of Bad Bacteria

What is Bad

Bacteria?

Where does bad bacteria come from?

Dirty Hands Dirty Finger Nails

Open Cuts

Dirty Uniforms

Being Sick at Work

Wash your hands regularly Especially after going to the bathroom

Have a Clean

Uniform Available

If Sick Stay Home Place a Band Aid on Cuts


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Foods to be covered and stored separately


Fridge Not

Cleaned Dirty Stove Tops Old Chopping

Boards



Rotten Meat Mouldy Cheese

Mouldy Bread

Off Milk



Mixing raw foods together Cutting foods on chopping

boards with raw meat juices



Once Frozen Food or Cooked Food has reached room

temperature bacteria can start doubling after a few hours


Frozen Thawed (Always Thaw

Foods in the Fridge)

Room

Temperature

Cook

Or

Refrigerate

Eat

After a period of time remove frozen or

cooked foods from Room Temperature



Flies on the Food Cockroaches Rats and Mice

In the Kitchen


Pest Control should be done on a weekly basis



That some food poisoning cases are

not from the food?

What else can make you feel very sick?


Dirty Ice Machines Using your hands Leaving ice on the

ground



After……


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