b. Food preparation areas Food service area d Food ware-washing ar (2) Reasons for attracting pests to food premises a food (received deliveries) c warmth d shelte (3)Cockroaches A Cockroach is the most prevalent pest onboard, it gets on the ship by two ways a. From infested deliveries b. From passengers' luggage B. Cockroaches are only active and drop eggs in the dark. They usually breed in a. False ceiling b. Boxed pipes; c Cracked decks d drain C Methods of preventing cockroach b. Dont give food trap to kill it; de to kill it (4)Housefl A. Houseflies are a serious heath hazard, they carry bacteria on their guts and feet, they transfer bacteria to food B. Methods of control houseflies. a Clear away decaying vegetables matter b. Tightly cover waste bins c Empty bins frequently---especially in hot weather d Use insectocution to kill them where possible
6 b. Food preparation areas; c. Food service areas; d. Food ware-washing areas; e. Food utensils storage areas. (2) Reasons for attracting pests to food premises: a .food (received deliveries); b. moisture; c. warmth; d. shelter. (3) Cockroaches A. Cockroach is the most prevalent pest onboard, it gets on the ship by two ways: a. From infested deliveries; b. From passengers’ luggage. B. Cockroaches are only active and drop eggs in the dark. They usually breed in: a. False ceiling; b. Boxed pipes; c. Cracked decks; d. Drainage. C. Methods of preventing cockroach: a. Keep clean; b. Don’t give food; c. Set a trap to kill it; d. Spray pesticide to kill it. (4) Houseflies A. Houseflies are a serious heath hazard, they carry bacteria on their guts and feet, they transfer bacteria to food. B. Methods of control houseflies: a.Clear away decaying vegetables matter; b.Tightly cover waste bins; c.Empty bins frequently---especially in hot weather; d.Use insectocution to kill them where possible
Exercises (1)What is pest? Would you please list four main pests? (2) Which pest is the most prevalent onboard? How to prevent it? (3)How to control houseflies and mosquitoes (4)Would you please list four main food areas?
7 Exercises (1) What is pest? Would you please list four main pests? (2) Which pest is the most prevalent onboard? How to prevent it? (3) How to control houseflies and mosquitoes? (4) Would you please list four main food areas?
Il Waste Disposal Waste attracts pest, it must be done properly a Keep food and packaging waste separate b. Keep foods for return separate from ordinary food, waste and any stored food, whether it is packaged or not c. Consider health and safety, be careful with sharp objects in waste d. Empty and clean any waste bins regularly; e. Recycle if possible, but don t allow items to become a source of food contamination or personal safety risk; f. Waste containers should have lids to deter pests g. Arrange collection as frequently as needed (Note: It is against the law to allow the buildup of refuse. 12. Food Safety Law The main law concerning food hygiene is the Food Safety Act 1990. While this act does ontain some details, it is what is known as an"enabling act, it enables government to make all sorts of regulations to deal with the details It also deals with such things as enforcement, penalties, defences in law(due diligence), powers of officers, etc The main offences under the act are as the follows A. Rendering food injurious to health; B. Selling or possessing for sale food that doesn't meet the food safety requirement, in that has been rendered injurious to health b is unfit for human consumption c. is so contaminated that it would be unreasonable to expect it to be eaten; C. Selling food not of the nature, quality or substance demanded Exercis (1)How to deal with waste? (2)Why should waste containers have lids? (3)What is refuse? (4)What is the main law concerning food hygiene?
8 11.Waste Disposal Waste attracts pest, it must be done properly. a. Keep food and packaging waste separate; b. Keep foods for return separate from ordinary food, waste and any stored food, whether it is packaged or not; c. Consider health and safety, be careful with sharp objects in waste; d. Empty and clean any waste bins regularly; e. Recycle if possible, but don’t allow items to become a source of food contamination or personal safety risk; f. Waste containers should have lids to deter pests; g. Arrange collection as frequently as needed. (Note: It is against the law to allow the buildup of refuse.) 12.Food Safety Law The main law concerning food hygiene is the Food Safety Act 1990. While this act does contain some details, it is what is known as an “enabling” act, it enables government to make all sorts of regulations to deal with the details. It also deals with such things as enforcement, penalties, defences in law (due diligence), powers of officers, etc. The main offences under the act are as the follows: A. Rendering food injurious to health; B. Selling or possessing for sale food that doesn’t meet the food safety requirement, in that it a. has been rendered injurious to health; b. is unfit for human consumption; c. is so contaminated that it would be unreasonable to expect it to be eaten; C. Selling food not of the nature, quality or substance demanded. Exercises (1) How to deal with waste? (2) Why should waste containers have lids? (3) What is refuse? (4) What is the main law concerning food hygiene?
A. The following questions may help you with the CIEH Basic Food Hygiene Examination (1) State five costs of poor food hygiene standards a Food poisoning, b. Food spc c. Passenger's food complaints; d. prosecution (2) List four powers of EHOs b. Prohibition; c. Disqualification d. prosecution (3)Apart from bacteria and viruses, what else can get into food that can make people ill? b. Fungi (4)What are the differences between spoilage and pathogenic bacteria a Pathogenic bacteria cause disease, food looks, tastes and smells the same b. Spoilage bacteria cause food spoilage, food looks, tastes and smells bad (5) List the four conditions needed for bacteria growth(binary fission a b. Time d. moisture (6) Name six high risk foods and explain why they are high risk a Cooked poultry; b Cooked meats c. Dairy product d. Soups e. Cooked rice
9 13. Review A.The following questions may help you with the CIEH Basic Food Hygiene Examination. (1) State five costs of poor food hygiene standards. a. Food poisoning; b. Food spoilage; c. Passenger’s food complaints; d. Prosecution. (2) List four powers of EHO’s. a. Improvement; b. Prohibition; c. Disqualification; d. Prosecution. (3 ) Apart from bacteria and viruses, what else can get into food that can make people ill? a. Parasites; b. Fungi. (4) What are the differences between spoilage and pathogenic bacteria? a. Pathogenic bacteria cause disease, food looks, tastes and smells the same; b. Spoilage bacteria cause food spoilage, food looks, tastes and smells bad. (5) List the four conditions needed for bacteria growth (binary fission). a. Food; b.Time; c. Temperature; d. Moisture. (6) Name six high risk foods and explain why they are high risk. a. Cooked poultry; b. Cooked meats; c. Dairy products; d. Soups; e. Cooked rice;
f Mayonnaise Because they support the growth of bacteria and may be eaten without further cooking (7)What is the"danger zone"of temperature and which single temperature is ideal for most pathogens? a. The"danger zone"of temperature is 5C-60C b. 37C is ideal for most pathogens (8)Name two bacteria types often found in poultry Salmonella and campylobacter (9)What is a bacteria spore and describe how dangers can arise because of spores in reheated dishes and those kept warm for long periods in a hotpl a bacteria spore protects the bacteria in a tough case which is extremely difficult to destroy by heat, drying or chemicals. A bacteria spore is formed when conditions are not suitable for survival and growth As soon as conditions improve, the spores in reheated dishes and those kept warm in a hotplate detect this and germinate back to normal bacteria which can then multiply again (10)Besides poultry, which other food is identified with salmonella? (l) Which type of bacteria is usually associated with reheated meat dishes? Clostridium ( 12)Where do staphylococcus most commonly come from? From people's nose, throat, cuts and sores, boils, etc (13)With which specific foodstuff is Bacillus usually associated? In a word or two, why Reheated rice. Because Bacillus is easy to grow in reheated rice ( 14)With which meat is E coli most commonly associated? Beef. (15)Which food borne disease(although often classed as food poisoning) is now causing more cases of illness than any other bacteria, including salmonella? Campylobacter
10 f. Mayonnaise. Because they support the growth of bacteria and may be eaten without further cooking. (7) What is the “danger zone” of temperature and which single temperature is ideal for most pathogens? a. The “danger zone” of temperature is 5C-60C; b. 37C is ideal for most pathogens. (8) Name two bacteria types often found in poultry. Salmonella and campylobacter. (9) What is a bacteria spore and describe how dangers can arise because of spores in reheated dishes and those kept warm for long periods in a hotplate. A bacteria spore protects the bacteria in a tough case which is extremely difficult to destroy by heat, drying or chemicals. A bacteria spore is formed when conditions are not suitable for survival and growth As soon as conditions improve, the spores in reheated dishes and those kept warm in a hotplate detect this and germinate back to normal bacteria which can then multiply again. (10) Besides poultry, which other food is identified with salmonella? Egg. (11) Which type of bacteria is usually associated with reheated meat dishes? Clostridium. (12) Where do staphylococcus most commonly come from? From people’s nose, throat, cuts and sores, boils, etc. (13) With which specific foodstuff is Bacillus usually associated? In a word or two, why? Reheated rice. Because Bacillus is easy to grow in reheated rice. (14) With which meat is E.coli most commonly associated? Beef. (15) Which food borne disease (although often classed as food poisoning) is now causing more cases of illness than any other bacteria, including salmonella? Campylobacter