home ec

• Microorganisms


  Tiny living things so small that cannot be seen with the naked eye, but can be seen with a powerful microscope
• Types of microorganisms


  • Good
  • Bad
  • Dangerous
• Good microorganisms


  • Make foods and drinks (e.g. in the production of cheese, yoghurt, beer and wine)
  • Make medicine (e.g. penicillin)
  • Help in the digestion of food in our body
• Bad microorganisms


  • Do not make people sick but they spoil our food, making food smell bad, taste horrible and look disgusting
• Dangerous microorganisms


  • Make people sick, also called pathogens
• Common dangerous food borne microorganisms

  • Bacteria: Salmonella, Shigella, Campylobacter and E.coli
  • Parasites: Giardia, Tirchinella
  • Viruses: Hepatises A, Norovirus
• Where microorganisms live


  • Faeces
  • Pests, Rats, Mice and Insects
  • Domestic, marine and farm animals
  • People (mouth, nose, hands, fingernails and skin)
• Contamination


  The transfer of microorganisms from one place to another
• How microorganisms move


  • Hands
  • Coughing, sneezing and air flow
  • Pets and domestic animals
• Factors needed for microorganisms to multiply

  • Food
  • Warmth
  • Time
  • Moisture
• Meat, seafood, cooked pasta, cooked rice, milk, cheese and eggs, are foods which provide the ideal environment and conditions for germs to grow

  
• Germs multiply best between 5°C and 63°C but are killed at temperatures of 70°C
• At temperatures below 5°C, most bacteria multiply very slowly, if at all. At very low temperatures some bacteria will die, but many survive and can start to multiply again if warm conditions return
• Factors that encourage microorganisms to growth

  • Food
  • Moisture
  • Warmth/Temperature
  • Time
• In ideal conditions (that is, in moist foods at 37°C) bacteria will grow and multiply by dividing into two every 20 minutes. After 6 hours, in these conditions, one bacterial cell could become 131,072 bacteria
• Microorganisms


  • Campylobacter
  • Salmonella
  • E. Coli
  • Listeria
  • Bacillus Cereus
  • Staphylococcus Aureus
• Food borne disease


  Sickness caused by dangerous microorganisms
• Food borne disease can even lead to long term health problems, including; cancers, arthritis and neurological disorders which can all be caused by digesting contaminated food and water
• Food poisoning


  Sickness resulting from chemical contaminations
• Examples of perishable foods

  • Meat
  • Seafood
  • Cooked pasta
  • Cooked rice
  • Milk
  • Cheese
  • Eggs

  
• Examples of high-risk foods

  • Cooked rice and pasta
  • Smoked meat
  • Cooked poultry
  • Dairy products
  • Prepared sandwiches
  • Fruit salads
  • Seafoods
  • Small-goods such as ham and salami

  
• Cross contamination


  Carrying bacteria from one object to another object; from one object to a person; or from person to person
• Ways to prevent cross contamination


  • Wash your hands thoroughly before you prepare and cook food
  • Keep raw and cooked foods separate from each other
  • Use separate cooking utensils
• Microbes in food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating)
• HACCP


  Hazard Analysis and Critical Control Points, a preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection
• Importance of following hygiene practices when handling food

  • Microbes in food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating)
  • If they are allowed to cross-contaminate other foods – especially cooked and ready-to-eat foods – they can make us ill
  • Good kitchen hygiene and good personal hygiene are important to help control the spread of harmful germs
• HACCP


  Hazard Analysis and Critical Control Points - a preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection
• Farm to Fork Approach


  Regulations applied at every point in the food chain in an attempt to improve safety
• Good food hygiene


  • Personal hygiene, careful buying and storage, safe food preparation and good kitchen hygiene
• Personal Hygiene


  Maintaining hygiene for personal, social, psychological, and health reasons
• People are a significant source of microbes and may easily contaminate foods either directly and indirectly
• When to wash hands

  • Before preparing food
  • Before eating
  • After caring for the sick; changing dressings, giving medicines
  • After looking after babies or the elderly
  • Before starting work; especially if you are a food handler or health professional
  • Before putting on contact lenses
  • Between handling raw foods (meat, fish, poultry and eggs) and touching any other food or kitchen utensils
  • After handling raw foods, particularly meat, fish and poultry
  • After using the toilet
  • After touching rubbish/waste bins
  • After changing nappies
  • After coughing or sneezing, especially if you are sick
  • After handling and stroking pets or farm animals
  • After touching detergents and chemicals
  • After playing with balls, rackets etc...

  
• Proper Hand Washing


  1. Wet hands with water

  2. Apply soap and lather

  3. Scrub for at least 20 seconds

  4. Rinse with clean water

  5. Dry hands with a clean towel

  
• Nails


  • Nails are a source of dirt and bacteria, should be kept clean, short, and without nail varnish for food handlers
  • Food handlers should not wear jewellery as it can carry bacteria and prevent thorough hand washing
• Skin


  • Bacteria are found in high numbers in cuts, spots and boils, so cuts should be covered with waterproof dressings before food is handled
• Nose, Mouth, Ears


  • Almost half the population carries Staphylococcus aureus pathogens in these areas, so coughing/sneezing over food, picking/scratching, and tasting food with fingers should be avoided
  • Food handlers are forbidden to smoke when handling food due to the risk of pathogens from the mouth
• Hair


  • Hair and the head carry bacteria, so loose hairs and dandruff can contaminate food, and hair should not be brushed or combed near food
• Clothing


  • Clothes can pick up dirt and bacteria, and some materials shed fibres, so clean clothes should be worn when preparing food, and an apron used
• Kitchen Hygiene Practices


  • Pay attention to personal hygiene, especially hand washing
  • Make sure crockery, cutlery, utensils, etc. are clean before and after use
  • Discard chopped items as these harbour germs
  • Keep raw and cooked foods separate
  • Keep foods covered or wrapped
  • Keep domestic pets and pests out of the kitchen
  • Clean up spillages and remove food waste promptly
  • Store rubbish in a suitable bin and empty frequently
  • Keep kitchen cloths clean and regularly changed, bleached or disinfected
  • Clean kitchen surfaces after preparing foods
  • Wash hands, utensils and surfaces thoroughly after handling raw foods and before contact with other food
  • Wash all crockery and utensils with hot water and washing up liquid, changing the water regularly
  • Use a dishwasher with the right amounts of salt and detergent, keeping it clean
  • Keep all food cupboards clean, cool, tidy and dry
  • Wipe over can tops before opening and clean the can opener
• Cleaning Process


  1. Pre-clean: Remove food scraps by scraping and rinsing

  2. Wash: In hot soapy water 50-60°C, changing water if very dirty

  3. Rinse and disinfect: Rinse to remove detergent

  4. Dry: Allow to air dry, not with a cloth