Posts Tagged food hygiene certificate level 2 online

Food Hygiene Definitions Continued

 

Food poisoning
An acute illness, of sudden onset caused by the recent consumption of contaminated or poisonous food (Usually with symptoms of diarrhoea and/or vomiting)

A case of food poisoning
“A person with symptoms, usually diarrhoea and/or vomiting, who has become ill as a result of eating contaminated food and who has provided a positive specimen or is part of a confirmed food poisoning outbreak”

Outbreak of food poisoning
Two or more people with a common exposure experience a similar illness

General outbreak
Two or more cases in different households

Family outbreak
Two or more cases in the same household

Sporadic case
· Isolated cases with no connection with other cases
· Majority of cases – sporadic
· (May be part of an undetected outbreak relating to retailing or manufacture)

Carriers
Carriers are people who:
· Excrete food poisoning organisms or carry them on their bodies
· Show no symptoms
Two types:
Convalescent carrier
Recovered from illness but is still excreting organisms
Healthy carrier
Never shown symptoms but is excreting organisms

High Risk and Raw Food

High Risk and Raw Food

High-risk foods (aw 0.95 – 0.99)
• Are usually identified as food vehicles in food poisoning outbreaks
• Ready-to-eat foods which support the rapid multiplication of food poisoning bacteria
• Intended for consumption without treatment, such as cooking, which would remove or destroy these bacteria
• Usually protein (NB cooked rice-carbohydrate)
• Require refrigerated storage
• Keep separate from raw foods
Examples:
• Cooked meat and cooked poultry
• Cooked meat products, patés, liquid gravy, stew, meat pies etc. Large cans of pasteurized ham
• Dairy produce, milk(esp. raw milk), cream, custards, ice-cream, dairy based desserts, ripened soft and moulded cheese
• Eggs and egg products, mousse, hollandaise sauce, mayonnaise
• Cooked fish/shellfish and raw bivalves, such as oysters
• Cook-chill meals
• Baby foods
NB Frozen high-risk foods have the available moisture removed and are safe whilst frozen

Raw foods (intended for cooking/processing)
• Often contaminated with large numbers of food poisoning bacteria
• Risk of food poisoning if consumed without thorough cooking, heat treatment, fermentation, acidification, washing (risk from E. coli O157), curing etc.
• Keep separate from ready-to-eat foods, even if frozen(risk is probably low regarding packaged frozen raw food)

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Level 2, Level 3 and Level 4 Food Safety in Catering Course and HACCP Level 3

Over the next few months I will be publishing the complete Level 2 – Level 4 Courses in Food Safety in Catering, including HACCP at Level 3

 

We are going to start with Lecture 1 of 13, covering all subjects in the Level 2 to Level 4 Awards in Food Safety in Catering.

The qualifications are:

The Level 2 Award in Food Safety in Catering/Manufacturing/Retail

The Level 3 Award in Supervising Food Safety in Catering/Manufacturing/Retail

The Level 4 Award in ManagingFood Safety in Catering/Manufacturing

Enjoy the course…