Food hygiene is of paramount importance in food handling as when handled badly food can lead to contamination and ultimately to food poisoning, to food borne diseases, illness and to death. Food hygiene is divided into three main elements as follows, Personal Hygiene, Food hygiene and environmental hygiene. E.tivity 5.2.1 Personal Hygiene: 1. Explain the term personal hygiene. Answer: Personal hygiene is personal level of cleanliness, including the food handlers dressing, personal behavior and practices, smoking habits, maintenance of shorter nails etc. The food handler is important as his/she is able to prevent food poisoning and contamination and therefore is able to save lives. The food handler is able to transmit microorganisms from one food element to another or by his own body be able to contaminate the food, through his nose, skin, hands, body and dressing. 2. Describe how you would handle nosal and throat infections. Answer: Sneezing and coughing is not allowed but when it does happen the food handler must use a handkerchief and must wash his/her hands and sanitize. If symptoms persist then see a Doctor. In serious situations the employ should be given sick leave. 3. Outline the steps of hand washing. Open running water. Rinse both hands together including behind fingers. Apply Soap and keep rinsing. When done sanitize. 4. Discuss the appropriate personal attire for a food handler. Answer: Chef's Uniform or Service provider uniform.
if i try to answer your last question in your video its the mixing raw foods together can cause food contamination coz meat has its own bacteria and other vegetables has its own bacteria so its important to separate the raw foods.
Food hygiene is the process of ensuring that food is handled in a way that its kept fit and safe for consumption. Food hygiene is divided into three elements, food hygiene, personal hygiene which mainly affect those handling food directly and indirectly, environmental hygiene. Food that is not well handled may cause food contamination and ultimately food poisoning. Contamination is also divided into 3 contamination elements, Biological contamination, chemical contamination and physical contamination. Some levels of contamination may be cross cutting and are referred to as cross contamination. E.tivity 5.2.2 Individual task: 1. Describe the types of contamination found in food during the food processing stages of purchase, transportation and storage. Food contamination is categorized in three elements. a). Biological Contamination - This is contamination caused by microorganisms through access to food material. Such microorganisms are Bacteria, Viruses, Parasites, fungi, Molds, Protozoa etc. b). Chemical contamination - This is mainly through access of chemicals to food materials, mostly unknowingly. Such chemicals include, Cleaning reagents, Drug residues, pesticides, insecticides, petroleum products etc. c). Physical contamination - These are contamination through physical items like nails, bones, metallic particles, nails, hair etc. The above forms of contamination can be experienced right at the point of purchase of the food material, at the point of transportation and at the storage levels. Food must be transported chilled when it must be transported cold and warm when required so. At the point of storage, food must be stored at the right temperatures, outside the Danger zone ( 41 degrees F - 135 degrees F), not in moist areas and must be well aerated. 2. Explain how cross contamination can take place during food preparation. Answer: At the point of purchase, personal hygiene is very important as food handlers may easily be agents of contamination from the food to the food handler, or from the food handler to the food. Food may also get contaminated from the environment to the food or from the environment to the food handler, the food handler to the environment and to the food. This kind of cross contamination can be experienced at the point of purchase, the transportation and at the storage levels. 3. Describe how you would separate cooked food from raw food. Answer: Cooked food should never be mixed with raw food as it may easily get contaminated. Therefore cooked food may be held at the holding station ready to be served, stored in the safe holding temperatures outside the Danger zone, Raw food can be kept in the fridge, kept separately in a dry safe room, must be in a well ventilated room and not stored in damp moist areas. 4. Identify the type of tools and equipment that must be taken care of to prevent contamination. Answer: Fridges, Store taps, chopping boards, uniforms, Kitchen, Oven, Microwave, Glassware, etc. 5. State areas where you would use gloves when handling food. Answer: a). In order to protect food from direct contact. b). When changing duties from raw to ready to eat food. c). After changing tasks. d). After working with raw foods. e). After cleaning. Food contamination must be avoided at all cost in order to minimize food poisoning chances. Food handlers should not keep dirty hands, dirty finger nails, dirty uniforms, dirty Kitchen, should not leave fridges uncleaned, dirty stores, dirty taps, dirty chopping boards etc. All raw meat must be disposed of, should not mix raw foods, cutting food on chopping boards with raw meat juices, refreezing food, leaving food out for a long period of time, incorrect food temperatures, not using pest control etc.
because once its fully melt and reached danger zone temperature the bacteria start to grow and doubled when you refreeze it you just put bacteria to sleep freezing dont kill bacteria it just stop them from growing and increasing in numbers
