3.7.7 Food Safety and Hygiene in Practice

• Which bacteria is commonly found in eggs and can cause gastrointestinal distress?

  Salmonella
• Steps of the proper hand washing technique:

  1️⃣ Wet hands with clean, running water.

  2️⃣ Apply soap and lather for at least 20 seconds.

  3️⃣ Scrub all surfaces of hands.

  4️⃣ Rinse thoroughly under running water.

  5️⃣ Dry hands with a clean towel or air dry.
• At what temperature should perishable foods be stored in a refrigerator to slow bacterial growth?

  5°C or below
• Raw meat should be stored in sealed containers at the bottom of the refrigerator to prevent cross-contamination.
• What are the three key factors in proper food storage techniques?

  Temperature, containers, labeling
• Refrigeration involves storing perishable foods at 5°C
• Freezing food at -18°C or below halts bacterial growth.
• Where should raw meat be stored in the refrigerator?

  Bottom in sealed containers
• Proper food storage reduces the risk of foodborne illnesses.
• Cross-contamination occurs when harmful bacteria or allergens transfer from one food to another
• Food safety refers to the practices that prevent foodborne illnesses by controlling hazards
• Hygiene practices maintain cleanliness to prevent contamination.
• Match the concept with its focus and goal:

  Food Safety ↔️ Preventing foodborne illnesses ||| Controlling hazards

  Hygiene ↔️ Maintaining cleanliness ||| Preventing contamination
• Both food safety and hygiene are crucial in food preparation to ensure a safe and healthy food environment
• Food safety and hygiene are interchangeable concepts.

  False
• What are the primary sources of foodborne illnesses?

  Bacteria, viruses, parasites, toxins
• Match the type of foodborne illness source with an example:

  Bacteria ↔️ Salmonella

  Virus ↔️ Norovirus

  Parasite ↔️ Giardia

  Chemical Toxins ↔️ Naturally occurring contaminants
• Good hand hygiene is essential in preventing the spread of foodborne illnesses
• Steps in the proper hand washing technique:

  1️⃣ Wet hands with clean, running water

  2️⃣ Apply soap and lather for at least 20 seconds

  3️⃣ Scrub all surfaces of hands

  4️⃣ Rinse thoroughly under running water

  5️⃣ Dry hands with a clean towel or air dry
• You should wash your hands only after using the restroom.

  False
• Why are proper food storage techniques important?

  Prevent foodborne illnesses
• Refrigeration involves storing perishable foods at 5°C or below to slow bacterial growth
• At what temperature should food be stored in a freezer to halt bacterial growth?

  -18°C or below
• Raw meat should be stored at the top of the refrigerator to prevent cross-contamination.

  False
• Proper food storage techniques are crucial for maintaining food safety and preventing foodborne illnesses
• Refrigeration slows bacterial growth by storing food at 5°C or below.
• Dry storage involves storing dry goods in a cool, dry place to prevent moisture accumulation
• Raw meat should be stored in sealed containers at the top of the refrigerator to prevent cross-contamination.

  False
• Match the storage method with its description and benefit:

  Refrigeration ↔️ Stores perishable foods at 5°C or below ||| Slows bacterial growth

  Freezing ↔️ Stores food at -18°C or below ||| Halts bacterial growth

  Dry Storage ↔️ Stores dry goods in a cool, dry place ||| Prevents moisture accumulation
• Hygiene refers to practices that maintain cleanliness to prevent contamination
• Food safety focuses on preventing foodborne illnesses by controlling hazards.
• Hygiene aims to maintain cleanliness to prevent contamination
• Food safety and hygiene are both crucial in ensuring safe and healthy food preparation.
• What is the primary risk associated with consuming food contaminated with Salmonella bacteria?

  Gastrointestinal distress
• Norovirus, a common virus in foodborne illnesses, is often found on contaminated surfaces
• Steps in the proper hand washing technique

  1️⃣ Wet hands with clean, running water

  2️⃣ Apply soap and lather for at least 20 seconds

  3️⃣ Scrub all surfaces of hands, including palms, backs, between fingers, and under nails

  4️⃣ Rinse thoroughly under running water

  5️⃣ Dry hands with a clean towel or air dry
• What is the rationale for washing hands after handling raw meats?

  Prevent cross-contamination
• Washing hands after coughing or sneezing helps prevent pathogen transfer.
• Cross-contamination occurs when harmful bacteria or allergens transfer from one food to another
• Food-to-food cross-contamination can occur when raw meat contaminates fresh produce.