Food Safety Foundation Session 3 Study and Learn Notes Powerpoint - PDF document

Food Safety Foundation Session 3 – Study and Learn Notes Powerpoint Slides 1-43 Session 3 Learning Objectives: You should develop knowledge and understanding of the need to practise food safety in the workplace and be able to: a. Explain the importance of, and methods for, temperature control at all stages of the food process. b. Explain the importance of, and procedures for, maintaining high standards of personal hygiene. 1. Please read slides 1 -5 about temperature and time control: Then complete the statements below. To help ensure that food stays safe, you should keep:  cold food at __ °C or below  hot food at ___ °C or above  frozen food at – 18°C or ______ . The range of temperatures between 5 ° C and 63 ° C is often known as the ‘ ______ ______ ’, as it is most suitable for bacterial multiplication. 2. If it is your responsibility to check temperatures what are the two main things to do? See slide 6  ____ and _____ to check temperatures  what to do if the temperature is _______.

3. From reading slide 7 can you remember the 4 types of temperature checking devices: a) ________________________ b) ________________________ c) ________________________ d) ________________________ And please describe in your own words what calibration means: - ____________________________________________________ ____________________________________________________ ____________________________________________________ 4. When you are testing food whether cooked, frozen, defrosted or reheated why is checking the core temperature so important? See slide 9. a) _______________________________________________ b) _______________________________________________ 5. Delivery of Chilled food and Chilled Food Storage Chilled food should be delivered at or below _______ Frozen food should be delivered at or below _______ Write down how to keep chilled food safe and then check against the answers on slide 11. 1. 2. 3. 4. 5. 6. 7.

6. Chilled food display: please use the words below to complete the statements below: (see slide 12) supplies open handled leftovers contamination To ensure food safety:  protect ____ food on display from any form of ____________ (for example using covers, sneeze guards and other physical barriers)  reduce the amount that food is _______ by using clean tongs and other serving equipment rather than hands  do not top up food on display – ________ should be thrown away and fresh ________ should be provided in fresh containers. 7. Frozen food display: Read Slide 13 and summarise the content of each statement using 3 or 4 words or draw a quick sketch picture to help you remember. Word summary or sketch pictures Statement 1 Statement 2 Statement 3 8. After reading slides 14 and 15 about Frozen Food Storage and Defrosting Food do a quick 2 minute mind map for each topic highlighting the main points to remember. Please see next page.

See example of mind map below: Mind Map 1 – Frozen Food storage (first few parts completed for you) Intact Packaging Prevnt X- contamination food at -18 ° C or below

Mind Map 2 – Defrosting Defrosting 9. Preparing and Cooking Food Summarise the 3 points made on slide 16 in your own words below: a) __________________________________________________ b) __________________________________________________ c) __________________________________________________ Then summarise the 2 points made on slide 17 d) __________________________________________________ e) __________________________________________________

10. Temperature time/ratios see slide 18 Fill in the missing time or temperature gaps! Temp and Time ratios  ___° C for two minutes  75 ° C for __ seconds  __ ° C for six seconds  __° C or above as an _____ reading. 11. Visual checks for cooked food List your top checks for ensuring food is thoroughly cooked then check with slide 19 contents. Check 1 and why?______________________________ Check 2 and why?______________________________ Check 3 and why?______________________________ Check 4 and why?______________________________ 12. Hot food display

Hot food should be kept at 63°C or above for the duration that it is on display. Complete the phrases from the choosing the correct words below: danger temperature display cold spots contamination Control measures to ensure that food is safely held hot include:  protecting open food on _______ from any form of ________ (e.g. using covers, sneeze guards and other physical barriers)  making sure that the hot-holding equipment is adequately pre- heated and its ____________ is taken before food is put in stirring liquid food, such as soups, so that no ____ _____ exist  regularly monitoring the temperature of the food while it is held to ensure it is kept out of the ______ zone. 13. Cooling food see slides 22-24 Write down what you know about cooling food safely including any good practice recommendations __________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ Check with the slide content and add to your notes if needed! 14. For slides 25 to 34 please read through the content as these are likely to be areas that you will probably just need a refresher on.

Then please make simple notes as prompts to your memory if needed under the individual headings and then move onto slide 35 and Question 15. Re-heating food (slide 25) Personal hygiene (slide 26) Hand hygiene (slide 27) Facilities for hand washing (slide 29) When to wash hands (slide 31) Reminder of handwashing techniques (slide 33) 15. Write down the main reason for wearing protective clothing and what properties the clothing should have: Slides 35-36 Reason for wearing:_________________________________ Properties: a)_________________________ b)_________________________ c)_________________________ d)_________________________ see slide 37 for different types of protective clothing:

Some examples are: ________, ___________, _________, _________ . 16. For slides 38-43 please familiarise yourself with this knowledge and make brief notes if you feel you need to. Unhygienic behaviour and bad habits (slide 38) Fitness to work (slide 39) Cuts, sores and skin conditions (slide 40) Plasters (slide 42) Septic cuts, sores and skin infections (slide 43) Please move on to complete the Study Tasks for Food Safety Foundation Sessions 4. This is a short section and should take no more than 15-20 minutes, you will then have completed your pre-course Study Tasks. IMPORTANT: Please can you complete each of 3 Study Tasks as an electronic document and email to simon.barfoot@eastherts.gov.uk 3 days before the course is due to run OR bring the completed paper copies of the Study Tasks with you on the day of the course. I need check to see each candidate has completed the Study Tasks so that you are eligible to sit the Multiple Choice Test and can hopefully receive your pass certificate. Food Safety Foundation Session 2 and the remainder of Food Safety Foundation Session 3 will be delivered by Simon Barfoot the Food Safety Trainer as part of the morning or afternoon course session you will be asked to attend.