Food and kitchen safety

1. temperature of food

1.1. 5-60°C -favourable for bacteria growth

1.2. keep Hot food Hot

1.3. keep Cold food Cold

1.4. DANGER zone---5-60°C

1.5. Bacteria: 100°C-Bacteria killed

1.6. Bacteria dying at 60°C

1.7. 5-60°C active Bacteria

1.8. 5-60°C bacteria slowly multiplying

1.9. -18°C Inactive bacteria

2. presence of moisture and oxygen

2.1. food high in moisture

2.1.1. e.g. : raw meat seafood, fruit, vegetables

3. microorganisms

3.1. depend on: - temperature,food, oxygen,& moisture

3.2. bacteria

3.2.1. found naturally in environment

3.2.1.1. grows best @ 5-60°C

3.2.1.1.1. found in protein-rich food

3.3. yeasts

3.3.1. type of fungi

3.3.1.1. reproduce through budding

3.3.1.1.1. Grows best @ around 37°C

3.3.1.2. found in sugary food e.g. jam/ grapes

3.4. moulds

3.4.1. reproduced by spores

3.4.2. grows best in warm and moist environment

3.4.3. found in cheese and bread

4. Food Contamination

4.1. Causes of food contamination

4.1.1. -Improper food storage

4.1.1.1. food kept in condition favouable to the growth of microorganisms

4.1.2. -Improper food handling

4.1.2.1. Due to lack of hygiene practices

4.1.3. Cross-contamination

4.1.3.1. harmful micro-organisms transferred to food products

4.1.3.1.1. Direct contact

4.1.3.1.2. Indirect