(16) What do you understand by direct and indirect cross-contamination? Ilustrate your answer a. Direct contamination: from direct contact with the sources of bacteria. e.g.raw food---cooked food, dirty hand contaminates food directly b. Indirect cross-contamination: from one food to another via surfaces, equipments, clothing, utensils, etc. e. g. raw food---hand---cooked food (17)What does physical contamination of food mean? Caused by physical substances, such as plastic, pen, hair, fly, etc. sometimes called foreign body contamination (18)List four occasions when hands should al ways be washed in relation to food a. After handling raw foods b. After handling rubbish c. After breaks or a smoke d. After using chemicals (19)Which bacteria are often found in the nose and throat? Staphylococcus (20)A food handler is"filthy.Who can get prosecuted for this? The food handler and his company (21)Which is ideal for most commercial food services? Metal(non-toxic)and plastic (22)What is the difference between a disinfectant and a deterge a. Disinfectant is a kind of chemical which can reduces micro-organisms to a safe level; b. Detergent is a kind of chemical which removes grease and dirt prior to disinfection (23)What is a"sanitizer"? It is a chemical which both cleans and disinfects (24)What would you expect to find on a good cleaning schedule? ood cleaning schedule should be specific to your work area; should be split into dail
11 (16) What do you understand by direct and indirect cross-contamination? Illustrate your answer with examples. a. Direct contamination: from direct contact with the sources of bacteria. e.g.raw food---cooked food, dirty hand contaminates food directly. b. Indirect cross-contamination: from one food to another via surfaces, equipments, clothing, utensils, etc. e.g.raw food---hand---cooked food. (17) What does physical contamination of food mean? Caused by physical substances, such as plastic, pen, hair, fly, etc. sometimes called foreign body contamination. (18) List four occasions when hands should always be washed in relation to food. a. After handling raw foods; b. After handling rubbish; c. After breaks or a smoke; d. After using chemicals. (19) Which bacteria are often found in the nose and throat? Staphylococcus. (20) A food handler is “filthy”. Who can get prosecuted for this? The food handler and his company. (21) Which is ideal for most commercial food services? Metal (non-toxic) and plastic. (22) What is the difference between a disinfectant and a detergent? a. Disinfectant is a kind of chemical which can reduces micro-organisms to a safe level; b. Detergent is a kind of chemical which removes grease and dirt prior to disinfection. (23) What is a “sanitizer”? It is a chemical which both cleans and disinfects. (24) What would you expect to find on a good cleaning schedule? A good cleaning schedule should be specific to your work area; should be split into daily
weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness (25)Which insects are most likely to contaminate our food? Flies. cockroaches and ants (26)What is the main Act of Parliament to do with food safety matters? It is The Food Safety Act 1990 (27)What do you understand by the term"due diligence"as used in Food Safety Law? Here means"defences in law B. Key words and terms Microorganism------Single celled organism, like bacteria, viruses& mould that can only be Food safety The safeguarding or protection of food from anything that could harm Food------------------Anything that people normally eat or drink including ice Food borne ilIness---A disease or injury occurring as a result of consumption of contaminated food Contamination------The unintended presence of harmful organisms( bacteria, viruses, mould or substances(like chemicals or physical materials like pieces of paper, wood, hair etc in the food Food flow----------The path food takes from receiving and storage through preparation and cooking, holding, serving and reheating Diarrhoea------------ This is the term for the diseases that affect the stomach and intestines Bacteria--------------Microorganisms responsible for many food-borne illnesses
12 weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness. (25) Which insects are most likely to contaminate our food? Flies, cockroaches and ants. (26) What is the main Act of Parliament to do with food safety matters? It is The Food Safety Act 1990. (27) What do you understand by the term “due diligence” as used in Food Safety Law? Here means “defences in law”. B.Key words and terms: Microorganism-------Single celled organism, like bacteria, viruses& mould that can only be seen under a microscope; Food safety-----------The safeguarding or protection of food from anything that could harm consumers’ health; Food-------------------Anything that people normally eat or drink including ice; Food borne illness---A disease or injury occurring as a result of consumption of contaminated food; Contamination-------The unintended presence of harmful organisms(bacteria, viruses,mould) or substances(like chemicals or physical materials like pieces of paper, wood, hair etc in the food; Food flow-------------The path food takes from receiving and storage through preparation and cooking, holding, serving and reheating; Diarrhoea-------------This is the term for the diseases that affect the stomach and intestines; Bacteria---------------Microorganisms responsible for many food-borne illnesses
C. Microorganisms that cause food borne illness food spoilage za 4=0 8题38赞3 52>Em<m 9号罗33 28=a
13 C. Microorganisms that cause food borne illness & food spoilage:
D. a cruise around the world of food safety/sanitation 一 8 王必
14 D. A cruise around the world of food safety/sanitation:
Part 4 The Basic Safety Knowledge For Working On The cruise shi Subject: 1. GENERAL SAFETY PRECAUTIONS-ALL DEPARTMENTS Time of teaching: 3 periods Aims of teaching: (1) Make students to understand the importance of general safety (2) Make students to understand how to take measures to keep general Focal points: How to take measures to keep general satiety Methods of teaching: a. Bilingual teaching; b. Combine my practical work experiences on the cruise ships, apply a large number of safety cases to explain c. Combine my practical work experiences onboard to demonstrate how how to take measures to keep general safety Process of teaching: (1)Give a few questions to review the last lessons (2)Read the new words expressions (3)Explain the text(give some practical examples to help students understand) (1)Keep hands off all electrical circuits unless your duties require it, then use the proper gloves. Stand on a dry rubber mat or board if possible, when working on electr ical equipments, never bridge a fuse (2) Never touch machines without previous training and carefully reading the operating instructions and manuals. Make sure you understand the safety instructions and follow them (3)Prior to plugging in electrical equipment, make sure about the voltage and plug it into the proper socket, if in doubt, always ask an electrician (4 )Extension cable should be without cuts and mends or bends, and usage of proper ju boxes is recommended (1) If working with electrical machines, see that your hands are not wet and that you are not standing in wet areas
15 Part 4 The Basic Safety Knowledge For Working On The Cruise Ship Subject: 1. GENERAL SAFETY PRECAUTIONS－ALL DEPARTMENTS Time of teaching: 3 periods Aims of teaching: (1) Make students to understand the importance of general safety; (2) Make students to understand how to take measures to keep general safety. Focal points: How to take measures to keep general satfety? Methods of teaching: a. Bilingual teaching; b. Combine my practical work experiences on the cruise ships, apply a large number of safety cases to explain; c. Combine my practical work experiences onboard to demonstrate how how to take measures to keep general safety. Process of teaching: (1) Give a few questions to review the last lessons; (2) Read the new words & expressions; (3) Explain the text (give some practical examples to help students understand). (1) Keep hands off all electrical circuits unless your duties require it, then use the proper gloves.Stand on a dry rubber mat or board if possible, when working on electrical equipments, never bridge a fuse. (2) Never touch machines without previous training and carefully reading the operating instructions and manuals. Make sure you understand the safety instructions and follow them all closely. (3) Prior to plugging in electrical equipment, make sure about the voltage and plug it into the proper socket, if in doubt, always ask an electrician. (4 ) Extension cable should be without cuts and mends or bends, and usage of proper junction boxes is recommended. (1) If working with electrical machines, see that your hands are not wet and that you are not standing in wet areas