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Food Hygiene Certificate - Food Hygiene Course Level 3

Chapters

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Multiple Ingredient Dishes

We have described the most dangerous individual risks to food and you will need to understand each one and how to control the risk.

Within the Learn Video content we have described a few of typical dishes you may find on a day to day menu.
The trick when applying the knowledge you have gained on specific threats is to now consider how it affects a finished dish.

For example:
Cooked chicken with a cold rice and salad dish.
Think exactly what the threats are:
Is it the chicken, the salad, the rice?
Maybe the egg based dressing?

The point to remember that every food product that goes into a finished dish has risks and you need to understand what they are and how to deal with them all.
It is not satisfactory to say the chicken has been cooked at the right temperature if the rice has been re-heated and left to stand in the danger zone Danger zone
The temperature range 5°C to 63°C at which most food poisoning bacteria multiply.
for an hour or the vegetables are unwashed.

Chilli Con Carne
Is it the fresh beef?
Is it the rice?
Is it the red kidney beans?

Again, think back to what we have discussed in this chapter. What do you think is the single most dangerous risk? Or is it all of them?

What can you replace to reduce the risk and what steps should be in place to prevent food poisoning from occurring?

Single Food Source – Multiple Threats

Think of a portion of raw minced beef and think of just the pathogenic bacteria Bacteria
Bacteria ubiquitous one-celled organisms, various species of which are involved in fermentation, putrefaction, infectious diseases, or nitrogen fixation.
and food borne illness that could affect that beef!

What you need to bear in mind is that the food could potentially harbour one of several dangers.
Sometimes it is easy to remember the most common threat but as a head chef or supervisor you need to think about all the threats.

It potentially could be infected with:

Salmonella
E-coli
Clostridium
Campylobacter

Don’t Panic!

The above points have probably scared you half to death.
You may think, “It’s impossible to stop all these threats”! However, don’t panic. We will describe in the following chapters how to manage and reduce the risks to a safe level.

The main piece of advice to always remember is broken down into four key areas and these alone can make a considerable difference. Throughout the course we will refer back to these key points, and what we want you to do from now onwards is keep these four points at the back of your mind and let them form the key foundations in your battle to protect food safety.

  • Suppliers
  • Temperature
  • Time
  • Cleaning

What next?

This chapter has looked in detail at the most common and dangerous pathogenic food poising bacteria, food borne diseases, viruses and other biological and non-biological toxins in the UK. The remaining chapters will focus on controlling these threats to food safety.

Learning Outcomes

By the end of this chapter you should have gained a supervisory-level understanding of the threats posed by a range of specific food poisoning pathogens, including pathogenic bacteria, food borne-illnesses and biological and non-biological toxins. You should also have developed an awareness of the sources of these threats and how they can be controlled, including:

Now move on to the mini audit at the top of the page.

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