1、Food safety mattersInformation for presenters,Introduction This slide contains important information on this presentation. The presentation is based on the blackline masters for the overhead transparencies printed in the Food safety matters Teachers manual, pages 57-76. The blackline masters are in

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6、ck on Save when the download is complete, close Internet Explorer (or left mouse click on Back), open PowerPoint and then open the saved presentation. Use with PowerPoint To start the presentation without this slide: advance to the second slide then left mouse click on View on the Toolbar, then left

7、 mouse click on Slide Show. To print the presentation without this information: In the print window (Ie. select File then select Print), left mouse click on the check box Print hidden slides until a tick does not appear in it. The presentation includes notes for presenters. These may be viewed in th

8、e Notes Page view. To access the notes: left mouse click on View on the Toolbar, then left mouse click on Notes Page. We hope you find the presentation useful. Queensland Health 2004,Food safety matters,i.,Presentation outline,Food poisoning what is it? Types of food contamination Factors contributi

9、ng to food poisoning outbreaks Strategies to prevent food poisoning,ii.,Food poisoning,Illness from consuming food that contains a harmful substance, harmful micro-organisms or their toxins. Approximately 5.4 million cases per year in Australia*. Common symptoms: stomach aches vomiting diarrhoea fev

10、er. Can result in long-term diseases and death. Often caused by food that looks, smells and tastes normal.,*Based on research by OzFoodNet, released by the Australian Government Department of Health and Ageing in 2003.,1.,Types of food contamination,Food can be contaminated by: chemicals natural tox

11、ins foreign matter organisms.,2.,Chemicals,Chemicals in the home include those used: to clean kitchen surfaces and equipment as pesticides. Chemicals can be very harmful if they are: spilt on or near food mistaken for food or drink.,3.,Natural toxins,Toxins are poisonous substances produced by some

12、micro-organisms, plants and animals. Most toxins that cause food poisoning are tasteless and remain dangerous when cooked.,4.,Foreign matter,Foreign matter can: physically injure people introduce harmful bacteria into food. Examples of foreign matter include: dead insects hair jewellery glass pieces

13、 of metal.,5.,Organisms,The organisms that can make us sick include: viruses bacteria parasites mould. Micro-organisms such as viruses and bacteria are the most common causes of food poisoning.,6.,Factors contributing to food poisoning outbreaks 1980 - 1995,Source: Crerar, S.K. et al 1996,7.,The foo

14、d poisoning time bomb,8.,Strategies to prevent food poisoning,To ensure food does not become contaminated: 1.Keep hands and nails clean 2.Keep the kitchen clean 3.Handle food safely. To kill or slow down the growth of micro organisms: 4.Cook high-risk foods thoroughly 5.Keep hot food hot and cold fo

15、od cold.,9.,Keeping hands and nails clean,We need to: wash hands and nails thoroughly with warm, running water and soap dry hands thoroughly cover cuts and infections on hands.,10.,Washing hands and nails thoroughly with warm, running water and soap,We should wash our hands: before eating, preparing

16、 or handling food between handling raw meat, poultry and seafood, and handling cooked food or food that will be eaten raw after coughing and sneezing, using a handkerchief etc after going to the toilet after handling rubbish after touching animals after handling chemicals (e.g. cleaning products).,1

17、1.,Transfer of micro-organisms by hands,12.,Keeping the kitchen clean,When cleaning plates and equipment, we need to: scrape and rinse off surface food wash in clean, soapy water rinse in clean water air dry where possible if drying immediately, use only a clean, dry towel.,13.,Keeping the kitchen c

18、lean:Pest control and animals,We need to: stop pests such as cockroaches and mice coming into the area where food is kept discourage pests by not leaving food or dirty dishes out on the benches keep animals out of the kitchen.,14.,Handling food safely,We need to: avoid preparing food when sick or fe

19、eling unwell keep raw meats, poultry and seafood separated from cooked food and food to be eaten raw protect food in the refrigerator by placing in covered containers or covering with plastic wrap use clean equipment, plates or containers to prevent contamination of cooked food (or food that will be

20、 eaten raw) with traces of raw food,15a.,Handling food safely (continued),We need to: use clean equipment, rather than hands, to pick up food wear clean clothes or a clean apron wash fruit and vegetables to be eaten raw under running water.,15b.,Cooking high-risk foods thoroughly,We need to cook tho

21、roughly food such as: mince burger patties sausages rolled roasts stuffed meats rabbit seafood poultry.,16.,Keeping hot food hot and cold food cold,Avoid keeping foodin the temperature danger zone of 5C - 60C,Bacteria die,Bacteria grow,Bacteria stop growing,17.,Avoid keeping food in the temperature

22、danger zone of 5C - 60C.,Keeping hot food hot,We need to: keep cooked food at 60C or above until served refrigerate or freeze food that is to be prepared well in advance and reheat until steaming hot before serving cook or reheat packaged food strictly in accordance with any directions on the label.,18.,Avoid keeping food