Not Delia

Tag: Food poisoning

  • Other Personal Hygiene Issues

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    Face and head Bacteria live in your nose, mouth, throat, and ears and can be transferred easily to food, work surfaces and equipment. Bacteria also live in your hair and scalp. Unwashed hair carries even more bacteria, and these bacteria can fall into the food. The rules are that you should avoid coughing and sneezing…

  • Personal Hygiene – and finally…

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    We’re nearly finished this section now, just a couple more points and we’re through… Protective Clothing By law commercial food handlers must wear suitable clean clothing. Everyday clothing can contain bacteria so you should wear over-clothing or uniforms when working in the food preparation area. A soiled uniform can spread bacteria, so in some cases…

  • Clostridium perfringens

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    Clostridium perfringens is found in virtually all soils, except those of the Sahara desert. It’s one of those nasty spore-forming bacteria which are hard to destroy, and is most commonly a cause of food poisoning where meat or poultry dishes have been left to cool slowly. It’s particularly associated with gravy, pies and large joints…

  • Equipment-to-food contamination

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    Equipment and work surfaces can easily be contaminated by foods, particularly raw meat and poultry, by pests, and even by the food handler. Then the equipment will pass on the bacteria to any other food it comes into contact with. Any items which have come into contact with raw meat or poultry, or their juices,…

  • Some ways in which bacteria get into food

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    Staphylococcus aureus can enter food in any of the following ways: sneezing and coughing head scratching nose picking smoking food handling when you have a septic cut Salmonella can get into food: Often from the food handler’s gut due to not washing their hands after using the toilet. The main sources of salmonella are eggs,…

  • Hygiene Control

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    Hygiene control is the adoption of practices which reduce the risk of clean food being contaminated. The aim of hygiene control is to prevent the spread of bacteria. Direct contamination may occur when high risk food has close contact with a contaminated source. Indirect contamination is more frequent. This happens when something else, such as…