Health & Safety
Food Hygiene
Bacteria
Bacillus cereusBacteria – introduction
Campylobacter jejuni
Clostridium perfringens
Common Forms of Food Poisoning Bacteria
High Risk Foods
How bacteria grow
Listeria
Salmonella
Staphylococcus aureus
The Danger Zone
Cleaning the Work Area
Cleaning and Disinfection ChemicalsCleaning floors, walls and ceilings
Cleaning the Work Place
Dishwashing
Food Poisoning
Food Poisoning – an illness on the riseFood Poisoning – introduction
Food Poisoning Top Nine
Sources of Food Poisoning
Hygiene Control
Chopping boards – plastic or wood?Colour Coding
Equipment-to-food contamination
Food handler to food contamination
How bacteria behave
Humans and bacteria
Hygiene Control
Kitchen Cloths
More about food contamination
Other Personal Hygiene Issues
Other sources of bacteria
Personal Hygiene – and finally…
Personal Hygiene – Hands
Prevent Cross-Contamination
Some ways in which bacteria get into food
Sources of food poisoning bacteria
Kitchen Layout and Design
Kitchen Design and LayoutKitchen Work Flow
Toilets and washing facilities
Pest Control
Common Pests – BirdsCommon Pests – Cockroaches
Common Pests – Houseflies
Common Pests – Rats and mice
Don’t create any favourable conditions for pests
Finding pests
Getting rid of pests
Keep pests away from food
Temperature control
Freezing FoodKeep Out of the Danger Zone
Keeping Cold Food Cold
Keeping Hot Food Hot
Measuring Temperatures
Microwave Ovens
Refrigeration
Reheating Cooked Foods
Storing Dry Food
Temperature control – Cooking meat and poultry
Temperature control – Cooking with soups, stocks and eggs
Temperature Control in the Kitchen
Thawing Food
Kitchen Safety
Clog BlogFire!
Floyd on Fire
