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									Strategies to Prevent Food Poisoning
        Year 8 Food Term One
         Safe Food Tips

Food –poisoning bacteria can grow and multiply
quickly in the right conditions. There are a few
simple tips to follow when you begin work in the
kitchen that can ensure the food is safe to eat and
that you and your classmates do not get food
poisoning. So try to remember these few rules
(1) Clean
(2) Chill
(3) Cook
(4) Separate and store
                 *Clean *

• Clean hands- your first defence that will prevent food

• Clean as you go- ensure that you clean dishes and
  dispose of rubbish as you go- don’t leave it all to the end
  of class

• Clean clothes and protective wear is essential

• Clean equipment will make sure that cross contamination
  does not occur

• Food that is meant to be cold should be kept cold

• Chill foods in the fridge as soon as possible after purchase

• Chill hot leftovers once steam is not visible

• Defrost foods in the fridge not on a bench

• Your fridge should be 4℃ or lower

• Cook food thoroughly to decrease the risk of food
  poisoning. Serve hot food hot

• Keep hot foods steaming hot when holding or waiting to

How could you do this at school when waiting for bench
        *Separate and Store*
• Separate raw and cooked foods

• Cover all foods when storing

• Raw foods should be stored on the bottom of the fridge-
  ensure that juices should not contaminate other foods

• Do not put cooked meat back on the same surface as raw

• Be sure to store food at the right time- at the right
   *Storing Food Correctly in
           the Fridge*
• Top Shelf:
• Ready to eat items should be
  placed on the top shelves. Where
  possible these items need to be

• Bottom Shelf:
• Raw foods should be placed at the
  bottom to prevent cross

• Copy Diagram in your book
• Complete Food Storage worksheet
• Complete questions on next slide
      Preventing Food Poisoning
At the level complete questions:   Above the level complete questions:   Well Above the level complete questions:
1,2,3,5,6                          1,2,5,6,7                             2,4,5,7,8

Using the Food Matters Student Guide (page 10-17) complete the following questions:

(1)   List three examples of when you should wash your hands

(2)   List 5 ways micro-organisms can be transferred by hands

(3)   Why is it important to scrape and rinse all equipment?

(4)   Explain why raw meats need to be separated from cooked meats

(5)   How can micro-organisms be removed from fruit and vegetables?

(6)   What do you need to do when cooking high risk foods?

(7)   What does the temperature need to be to keep hot food steaming?

(8)   What are 2 tips that you would give to someone if they asked you how to keep cold food cold in the
      fridge or freezer

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