Professional Documents
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spoilage
Best before and use by
dates
Warmth
Time
Danger Zone
The best temperature for food poisoning to grow is at body temperature around 37C. To prevent
growth, food should be kept below 5C or above 63C. The range between these temperatures is
often referred to as the danger zone. Food poisoning bacteria multiply quickly in warm rooms
Cross Contamination
This is the transfer of bacteria from sources such as raw food to ready-to eat foods. For example,
this may happen directly when raw meat touches cooked meat or indirectly when a person handles
cooked meat after handling raw meat without washing their hands.
It occurs when harmful bacteria spreads from food to other foods, surfaces, hands or equipment. It
can occur if equipment used for raw food preparation is then cooked or used for ready-to-eat foods.
The dos and donts for cross contamination:
DOS
DONTS
Use by date
The use by date is used on perishable foods that are typically found in
chilled display units, such as cooked meats, diary products and prepared
salads.
These foods need to be:
Stored safely by following the instructions on their labels such as keep in a
refrigerator. If you dont follow these instructions, the food will spoil faster and you
may be at risk of food poisoning.
Eaten within the use by date. The use by date is about the safety of the food, so
do not use any food after the end of the use by date, even if it looks and smells
fine.
Food Spoilage:
Food spoilage can be defined as a disagreeable change in a food's normal state.
Such changes can be detected by smell, taste, touch, or
sight. These changes are due to a number of reasons -air and oxygen, moisture, light and temperature.
Food Poisoning:
Is an illness caused by bacteria or other toxins in food,
typically with diarrhoea or vomiting.
Salmonella:
Salmonella is a type of food poisoning,
it is a bacteria that makes people sick.
Most people infected with Salmonella
develop diarrhoea, fever, and
abdominal cramps between 12 and 72
hours after infection. The illness
usually lasts 4 to 7 days, and most
individuals recover without treatment.
Children are at the highest risk of
Salmonella Children under the age of
5 have higher rates of Salmonella than any other age group. Young
children, older adults, and people with weakened immune systems are the
most likely to have severe infections4.
Signs and symptoms
- fever
- headaches
- loss of appetite
- diarrhoea
- stomach cramps
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WORDS TO FIND:
FOOD
USE BY DATE
SAFETY
HYGIENE
SPOILAGE
BACTERIA
DANGER ZONE
CONTIMINATION
GROWTH
COOKED
MOISTURE
STORAGE
HEALTHY
CLEAN
CROSSWORD FUN
COLOURING IN!
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