NAME: ______________
FORM: _____
YEAR 10
Home Economics
FOOD SAFETY, HYGIENE
AND FOOD POISONING
1
How to prepare and cook food safely
Studies show that the kitchen contains the most
germs in the home. It was found that the kitchen sink
contains 100,000 times more germs than the bathroom.
Germs such as E. coli, campylobacter and salmonella
enter the kitchen on our hands, raw food and through
our pets. They can rapidly spread if we're not careful. If
food isn’t washed, cooked, stored and handled correctly,
people can become ill with food poisoning, colds, flu and
other conditions.
Washing hands
Our hands are the main way germs are spread, so it’s
important to wash them thoroughly with soap and warm water before cooking and after
touching raw meat. Raw meat, including poultry, contains harmful bacteria that can spread
easily to anything it touches. This includes other food, worktops, tables, chopping boards and
knives. “Lots of people think they should wash raw chicken, but there's no need," says
nutrition expert Sam Montel. "Any germs on it will be killed if you cook it thoroughly. In fact, if
you do wash chicken, you could splash germs on to the sink, worktop, dishes or anything
else nearby.” Take particular care to keep raw meat away from ready-to-eat foods such as
bread, salad and fruit. These foods won’t be cooked before you eat them so any germs that
get on to them won’t be killed.
When storing raw meat, always store it on the bottom shelf of the fridge where it can’t touch
or drip on to other foods.
2
Cooking and cleaning
1. Meat and poultry
Don’t eat these foods rare (not
thoroughly cooked):
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poultry
pork
burgers
sausages
rolled joints of meat
kebabs
Cooking food at the right temperature will ensure
that any harmful bacteria are killed. Check that
food is piping hot right through to the middle before
you eat it (63oC and above). When cooking burgers,
sausages, chicken and pork, cut into the middle to
check that the meat is no longer pink and that it’s
piping hot (steam is coming out). When cooking a whole chicken, pierce the thickest part of
the leg (between the drumstick and the thigh) to check that the juices are no longer pink or
red.
It’s safe to serve steak and other whole cuts of
beef and lamb rare (not cooked in the middle) or
blue (seared on the outside) as long as they have
been properly sealed (cooked quickly and at a
high temperature on the outside only) to kill any
bacteria on the meat’s surface.
2. Fruit and vegetables
It's advisable to wash fruit and vegetables under cold
running water before you eat them. This helps to
remove visible dirt as well as germs that may be on the
surface of your fruit and vegetables. Peeling or cooking
fruit and vegetables can also remove these germs.
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3. Cleaning up
Wash all worktops and chopping boards before
and after cooking as they are sources of
germ cross-contamination. Damp sponges and
cloths are the perfect place for bacteria to breed.
Studies have shown the kitchen sponge to have
the highest number of germs in the home. Wash
and replace kitchen cloths, sponges and tea
towels frequently.
4
Conditions for Growth of Bacteria
Refer to: “Essential food Hygiene – The Royal Society for the Promotion of Health” and
answer the following questions.
1. Bacteria are living organisms, to enable them to grow they require 4 conditions, name
these.
(i) _______________________
(ii) _________________________
(iii) _______________________
(iv) _________________________
Bacteria grow by splitting in two when the conditions are right. This process is called binary
fission. The correct conditions for bacterial growth are moisture, time, food and warmth.
2. Draw the “Life and Death of bacteria” diagram (pg 18)
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3. Complete these sentences.
(a) Bacteria will grow rapidly in foods particularly if they are within the danger zone of
_________________.
(b) Bacteria do not grow or grow only very slowly at temperatures below ______________.
(c) They do not grow at temperatures above ___________.
4. Why is it important to ensure a food is reheated properly? (Page 45)
_____________________________________________________________
5. A fridge should operate between ______ and ______.
6. Freezers keep food at a temperature of ________.
7. Explain the following terms
(a) Cook chill - ____________________________________________________________
_____________________________________________________________________
(b) Cook freeze - __________________________________________________________
_____________________________________________________________________
8. Explain the term ‘cold spots’ when referring to cooking using the microwave.
_______________________________________________________________
6
Food poisoning
Food poisoning is an illness
by eating contaminated food.
poisoning bacteria stick to the
the intestine and destroy those
the toxins or poisons they
produce. The bacteria are
and symptoms will generally
this part of the body e.g.
vomiting. Most people will get
without the need for
treatment. In most cases, the
that causes the illness has
contaminated by bacteria,
caused
The
lining of
cells by
ingested
be in
nausea,
better
food
been
such as
salmonella or a virus.
The symptoms of food poisoning usually begin one to three
days after eating contaminated food. They include:
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feeling sick
vomiting
diarrhea
stomach cramps
When a person swallows food poisoning bacteria the delay
before symptoms begin is termed the incubation period.
Foods that are particularly vulnerable to contamination if
they are not handled, stored or cooked properly include:
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raw meat and poultry
'ready to eat' foods such as cooked sliced meats, pate, soft cheeses and pre-packed
sandwiches
cooked rice
gravy
dairy products, such as eggs and milk
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How common is food poisoning?
Each year it is estimated that as many as 5.5 million people in the UK may suffer from food
poisoning. In 2005 1,409 cases of food poisoning were ‘reported’ in Northern Ireland. During
2010, there were 84,560 cases of food poisoning reported in England and Wales. However,
the actual figure may be considerably higher than this because many people with mild
symptoms do not report them and may be unaware that they are suffering from food
poisoning.
Outlook
Most people with food poisoning will get better without the need for treatment. In the
meantime, you can relieve the symptoms of food poisoning by:
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drinking plenty of fluids
eating easily digested food, such as toast, until you feel better
resting
Occasionally, food poisoning can have more serious effects on a person’s health, particularly
if they are vulnerable to the effects of an infection. For example
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being a young person >5
being pregnant
being older than 65
or having a condition that weakens the immune system, such as cancer
can increase a person’s chances of getting an illness and developing more serious
symptoms.
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Complete the table explaining the 6 different types of
food poisoning bacteria
(Use page 29 Home Economics KS3 textbook)
Name
Sources
Symptoms Notes
Staphylococcus
Aureus
Salmonella
Clostridium
Botulinum
E Coli
Listeria
Campylobacter
9
How to store food safely
Proper storage of food reduces the risk of food poisoning. Follow these tips to ensure your
food is always safe to eat.
Fridge storage
The coldest part of your fridge should be between 0oC and 5oC. If your fridge has an icebox
that is iced up, the fridge could struggle to maintain its temperature. Some foods need to be
kept in the fridge to help stop bacteria growing. These include foods with a "use by" date,
cooked foods and ready-to-eat foods such as desserts and cooked meats.
Here's how to prevent bacteria from growing:
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When preparing food, keep it out of the fridge for the shortest time possible.
If you’re having a buffet, keep the food refrigerated until you’re ready to serve it.
Cool leftovers as quickly as possible (within 90 minutes) and store them in the fridge.
Eat them within two days.
Never put open cans in the fridge as the metal of the can may transfer to the can's
contents. Transfer the contents into a storage container or covered bowl.
Make sure food has cooled down before you put it in the fridge. If the food is still hot it will
raise the temperature in the
fridge, which isn’t safe as it can
promote bacterial growth.
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'Best before' and 'use by'
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Food with a 'use by' date goes off quite quickly. It
can be dangerous to eat after this date.
Food with a 'best before' date is longer-lasting. It
should be safe to eat but may not be at its best
quality after this date.
Food can look and smell fine even after its use-by date,
but that doesn’t mean that it's safe to eat. It could still be
contaminated.
Storing meat
It's especially important to store meat safely in the fridge to stop bacteria from spreading and
avoid food poisoning.
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Follow any storage instructions on the label and don't eat meat after its use-by date.
Keep cooked meat separate from raw meat.
Freezing and defrosting
It’s safe to freeze meat and fish as
long as you:
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Freeze it before the use-by
date.
Defrost meat and fish
thoroughly before cooking.
Lots of liquid will come out as
meat thaws, so stand it in a
bowl to stop bacteria in the
juice spreading to other
things.
Defrost in a microwave if you
intend to cook straightaway.
Otherwise, put it in the fridge
to thaw so that it doesn't get too warm.
Cook food until it's piping hot all the way through.
Make sure the meat is properly wrapped in the freezer or it might get freezer burn, which will
make it tough and inedible.
Date and label food in the freezer and eat it within two days of defrosting. Don't keep food in
a freezer indefinitely. Always have a good idea of what’s in your fridge and freezer.
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10 ways to prevent food poisoning
Most people assume that food poisoning comes from restaurants, cafes and fast food outlets
but, according to the FSA, you’re just as likely to get ill from food prepared at home.
“People don't like to admit that the germs might have come from their own home,” says Chief
scientist at the FSA. But it's a common myth to think that food poisoning only comes from a
dodgy takeaway.
Follow these tips to reduce the risk of food poisoning at home:
1. Wash your hands thoroughly with soap and hot water and dry them before handling food
and after handling raw meat, going to the toilet, blowing your nose or touching animals
(including pets).
2. Wash worktops before and after preparing food, particularly after they've been touched by
raw meat, including poultry or raw eggs. You don’t need to use anti-bacterial sprays. Hot
soapy water is fine.
3. Wash dishcloths and tea towels regularly and let them dry before you use them again.
Dirty, damp cloths are the perfect place for bacteria to breed.
4. Raw meat contains harmful bacteria that can spread very easily to anything it touches,
including other foods, worktops, chopping boards and knives. Ensure thorough washing after
raw meat use.
5. It's especially important to keep raw meat away from ready-to-eat foods such as salad,
fruit and bread. This is because these foods won't be cooked before you eat them, so any
bacteria that gets on to the foods won't be killed.
6. Always cover raw meat and store it on the bottom shelf of the fridge where it can't touch
other foods or drip on to them.
7. Cook food thoroughly and check that it’s piping hot all the way through. Make sure poultry,
pork, burgers, sausages and kebabs are cooked until steaming hot, with no pink meat inside.
It should be 63oC before serving.
8. Keep your fridge temperature between 0oC and 5oC. By keeping food cold, you stop food
poisoning bugs growing.
9. If you have cooked food that you're not going to eat straight away, cool it as quickly as
possible (within 90 minutes) and store it in the fridge or freezer. Use any leftovers from the
fridge within two days.
10. Don’t eat food that's past its "use by" date label. These are based on scientific tests that
show how quickly harmful bugs can develop in the packaged food.
12
Chicken Kebabs
Ingredients
2tbsp olive oil
2tbsp honey
3 tbsp soy sauce
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast fillets - cut into cubes
2 cloves garlic
2 onions, cut into pieces
½ red pepper, cut into pieces
½ yellow pepper, cut into pieces
skewers
Preparation method
1. In a large bowl, whisk together oil, honey, soy sauce and pepper. Before adding
chicken, reserve a small amount of marinade to brush onto kebabs while cooking.
Place the chicken, garlic, onions and peppers in the bowl, and marinate in the
refrigerator at least 2 hours (the longer the better).
2. Preheat barbecue or grill to high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread
chicken and vegetables alternately onto the skewers.
4. Cook kebabs for 12 to 15 minutes, until chicken juices run clear. Turn and brush with
reserved marinade frequently.
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