Welcome To Food Technology
In this file, we will be investigating the 4’Cs for Good Food Hygiene.
Even Camping out you need to remember to keep a good standard of
hygiene.
You will notice some words a different colour and that are underlined.
Please click on this as this is called a Hyperlink and it will take you to a
page that will further explains what you are reading.
To come back to where you left off please click on the shape on the
page and you will return.
The 4 C’s for Good Food Hygiene
Learning Goals: By the end of this lesson you will
understand the ‘4C’s for Good Food Hygiene.
Success Criteria: I will be able to name four good hygiene
practices for: Chilling, Cleaning, Cooking and Crosscontamination. I will recognise the symptoms of food poisoning
and how to avoid it.
https://www.youtube.com/watch?v=nkVY08aqC28
From watching the video we can see that:
What is Food Hygiene?
• Food hygiene is the practice of properly chilling, cooking,
cleaning food and avoiding cross-contamination to prevent the
spread of bacteria in food.
• Improper food hygiene when handling raw food may lead to
food poisoning.
• Food poisoning bacteria grow very quickly in food if it is not
handled properly, cooked properly or stored properly.
• How to know if you may have food poisoning.
Here are the Symptoms:
Wash and dry chopping boards, utensils and
work surfaces after preparing raw meats
and poultry.
How to wash hands properly:
Click
here
Wash hands for 20 seconds with warm
soapy water and dry them before starting
to cook. (singing Happy Birthday, is about
the right amount of time to wash your
hands)
You should repeat :
1. After using the toilet
2. After blowing their nose, coughing or
sneezing;
3. After petting animals.
Have a look at the proper way to wash your
hands.
The following video, demonstrates the correct technique hand washing.
https://www.youtube.com/watch?feature=player_detailpage&v=vYwypSLiaTU
• Cook poultry, hamburger, minced and stuffed
meats and sausages until juices run clear.
• Defrost frozen poultry, minced, rolled and
stuffed meats thoroughly before cooking.
• Always follow cooking instructions on
packaged foods.
• Reheat foods to steaming hot all the way
through before eating.
• Cooked foods (including vegetables and rice)
should never be reheated more than once.
• Keep hot foods steaming hot at or above
60°C.
Click here
Food poisoning is often caused when harmful bacteria on one food
are spread via hands or kitchen utensils to cross-contaminate other
foods. Good hygiene helps prevent this.
•Keep raw foods separate from cooked and ready-to-eat food at all
times. In particular keep raw meat, fish, poultry and other raw
foods away from ready-to-eat foods such as salads, bread and
sandwiches.
•Never put cooked food on a plate which has previously held raw
foods until it has been thoroughly washed.
•Ideally use separate chopping boards for raw and cooked foods.
Click Here
•Wash hands after handling raw foods and before touching other
foods and utensils.
Chilling
• Keep your fridge at 5°C and your freezer at -15°C.
• Keep cooked and perishable foods in the
refrigerator.
• Refrigerate hot foods as soon as they stop
steaming.
• Refrigerate leftovers promptly.
• Defrost food in the fridge, not on the sink or
bench.
• Cook foods defrosted in a microwave
immediately.
Campylobacter can often be found in raw chicken
and chicken that is not cooked thoroughly. You can’t
see, smell or even taste it, but it can make you very
sick with food poisoning. Following these tips can
help you avoid it.
Try our ‘Chicken Challenge’ to see if you can
unscramble the words that match the picture
and description. Ready, steady, go!
The End
Raw Meat
Poultry
Fish
There are
different types
of Hygiene.
Here is an
example of
Personal
Hygiene
Some bad habits
to avoid.
Click
here
Juices running clear
Poultry still bloody
Bacteria cannot
be seen with the
naked eye.
If you
could see the germs
it would look
something like this!