Preventative control measures of food-induced of ill-health

• What is the term used for the transfer of food poisoning bacteria to high-risk foods?


  Cross-contamination
• What are the methods to prevent cross-contamination?


  • Wash hands before and after handling raw meat and high-risk foods
  • Use colour-coded chopping boards and knives
  • Wash hands after using the toilet, sneezing, or handling rubbish
• What is physical contamination in food safety?


  When something not designed for eating ends up in food
• What are examples of physical contaminants?


  • Hair
  • Seeds and pips
  • Bone
  • Plastic packaging
  • Plasters
  • Broken glass
  • Flies and insects
  • Tin foil and baking paper
  • Soil
  • Fingernails
• How can physical contamination be controlled?


  • Follow personal hygiene rules
  • Keep food preparation and serving areas clean
  • Check deliveries for broken packaging
  • Wash fruits and vegetables thoroughly
  • Use tongs or gloves for handling food
• What is the safe temperature range for refrigerated foods?


  0-5°C
• What is the safe temperature range for frozen foods?


  • 22°C to -18°C
• What should be done if high-risk foods are above the safe temperature range upon delivery?


  The food should be refused
• What temperature must high-risk foods be stored at?


  • Covered and stored at the correct temperature
  • Temperatures must be checked daily
• What is the core temperature that high-risk foods must reach?


  70°C
• How long must high-risk foods be held at the safe core temperature?


  A minimum of two minutes
• What is the minimum temperature for hot holding food?


  63°C
• What is the safe temperature range for cold holding food?


  0-5°C
• What are the key temperature control points in food safety?


  • Delivery: Check temperature before accepting
  • Storage: Maintain safe temperatures
  • Preparation: Avoid cross-contamination
  • Service: Keep food at correct temperatures