GREAT! At Food Safety
FS04: Food Hazards – Video Transcript
On screen: This is an animated video, with characters and backgrounds. The
lead tutor, Sandra, can be seen talking to the camera. She is in chef whites, and
there’s a commercial kitchen in the background.
Audio: Hi, and welcome back. This video is all about food hazards. Let’s start
by looking at bacteria.
On screen: A raw chicken breast has been left out on a food preparation
surface, next to a bowl of salad. Bacteria from the chicken spreads to the salad.
Audio: Many raw foods such as chicken, meat and vegetables are already
contaminated by bacteria. This bacteria can transfer if these foods come into
direct contact with ready to eat foods.
On screen: The chicken breast has been removed. A food service assistant is
now standing by the bowl of salad holding a utensil. Bacteria spreads from her
hands and the utensil to the salad.
Audio: Bacteria can also spread by indirect contact, for example on hands,
utensils, chopping boards or surfaces.
On screen: We see a layout background, with a text caption saying ‘what
bacteria need to multiply’. A graphic of a raw chicken appears.
Audio: Bacteria multiply by dividing in two. To do this, they need a source of
food, with most bacteria favouring foods with high protein levels, for example
chicken, meat, dairy and egg based dishes.
On screen: A splash of water also appears.
Audio: A source of moisture, as bacteria cannot multiply in dried or frozen
conditions.
On screen: A thermometer appears.
Audio: Warmth. Bacteria will multiply quicker between 5 degrees and 63
degrees, which is known as the danger zone. The ideal temperature for
multiplication is 37 degrees, and bacteria will multiply rapidly between 20 and
50 degrees.
On screen: A graphic of a ticking clock appears.
Audio: And time. Bacteria can multiply every 10 to 20 minutes if they have the
right conditions.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: The risks of bacteria multiplying and contaminating other foods can be
reduced by following strict hygiene rules, such as;
On screen: We see a different kitchen. A male chef is there. He has a lettuce
ready to prep on a green chopping board.
Audio: Using clean, correctly colour coded chopping boards and knives.
On screen: The food has been removed and the chef is now cleaning the food
preparation surface.
Audio: Sanitising all work surfaces, utensils, equipment and hand contact
surfaces including handles.
On screen: The chef now has a covered pack of food, and is writing a label for it.
Audio: Keeping foods covered and correctly labelled.
On screen: We now see a different kitchen with two fridges. Graphics of raw
foods appear in front of one, and graphics of ready to eat food in front of the
other.
Audio: Using separate fridges for raw and ready to eat foods if possible,
On screen: One fridge is removed from the kitchen, leaving only one. The
graphics now show the ready to eat food placed above the raw foods.
Audio: or storing on separate shelves in the same fridge, with ready to eat
foods above raw.
On screen: A text box appears over the fridge saying ‘5 degrees or below!’
Audio: Applying strict temperature controls, for example keeping cold foods at
5 degrees, or lower if required by the manufacturer,
On screen: The scene changes to a different kitchen, with a pot bubbling on the
hob. A text caption appears, which reads ‘check it reaches 75 degrees!’
Audio: and ensuring cooked foods are heated to a core temperature of at least
75 degrees.
On screen: We see a layout background, with a graphic of hands being washed
under running water.
Audio: And washing hands regularly, and in between all different tasks.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: As well as bacteria, food can also be at risk of contamination from
physical hazards. These include;
On screen: We see a layout background, with graphics of a nut and a bolt.
Audio: Nuts or bolts from equipment.
On screen: The graphics change to show a ring and a broken glass.
Audio: Glass, plastic or jewellery.
On screen: The graphics change to show a paper clip and a drawing pin.
Audio: Staples, paperclips and drawing pins.
On screen: The graphics change to show some wood, a paint tin and some wire.
Audio: Wood splinters, flaking paint, metal or wire.
On screen: The graphics change to show hair and nail varnish.
Audio: Human hair, nails, nail varnish.
On screen: The graphics change to show a rat, a wasp and an ant.
Audio: Pest droppings or insects.
On screen: The graphics change to show a stone, a branch and some soil.
Audio: Stones, twigs, bones or soil.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: We use a number of controls to help prevent this kind of contamination
from happening, including;
On screen: We see a layout background, with graphics of pots and pans.
Audio: Keeping only essential items related to food preparation in the kitchen.
On screen: The graphic changes to show a food service assistant washing her
hands.
Audio: Following personal hygiene procedures.
On screen: The Food Service Assistant is now mopping the floor.
Audio: Cleaning as you go and keeping high standards of cleanliness.
On screen: The graphics change to show a kettle, a whisk and a blender.
Audio: Checking equipment regularly, having a maintenance programme in
place, and reporting any faults or missing parts.
On screen: The graphics change to show a delivery being inspected.
Audio: Checking all deliveries, and decanting all foods from outer packaging
carefully, and in a separate area from open foods.
On screen: The graphics change to show some stored glasses, with a red cross.
Audio: Avoiding glass in food rooms and following breakage procedures.
On screen: The graphics change to show the Food Service Assistant being
scared by a large rat that runs in front of her!
Audio: Reporting signs of pests immediately to a manager or supervisor.
On screen: The Food Service Assistant is shown in uniform.
Audio: Wearing a clean uniform, and adhering to the jewellery policy.
On screen: The graphics change to show a wire wool scourer, with a red cross.
Audio: Not using wire wool scourers or brushes.
On screen: The graphics change to show a plate of food being covered.
Audio: And always keeping food covered.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: The next hazard is chemical contamination. This includes acrylamide
formation, pest bait, pesticides or fertilizers on fruit and vegetables, and
cleaning products. Acrylamide is a chemical substance formed by a reaction
between amino acids and sugars. This occurs naturally in many starchy
foods, such as bread, potatoes, cereals, and coffee, when cooked at high
temperatures. There’s evidence that acrylamide in food potentially increases
the risk of developing cancer for consumers of all ages. It’s not possible to
completely eliminate acrylamide from foods, but levels can be reduced by;
On screen: We see a layout background, with a graphic showing potatoes.
Audio: Rejecting bruised or damaged potatoes. Storing potatoes above 6
degrees, unless the storage instruction on the label indicates otherwise.
Following the manufacturer’s cooking instructions for bought in food. Always
following the correct recipe for prepared products. And discarding overcooked
food.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: For pest baits, if they are used at your site, it’s important that you
always leave them where they have been located by pest control and do not
touch them, as there can be a risk of the bait being spread to food.
On screen: We see a layout background, with a graphic of strawberries being
rinsed in running water.
Audio: Fresh raw fruit and vegetables can be contaminated by pesticides or
fertilizer. To ensure they are safe to eat, wash them in the food preparation
sink using cold water.
On screen: The graphic changes to show a leafy lettuce.
Audio: Slice leafy items such as lettuce beforehand to enable thorough
washing. Each different type of product should be washed separately, and
fresh water should be used for each different product.
On screen: The graphic changes back to the strawberries that were being
washed earlier – they are now sparkling clean!
Audio: When washing, thoroughly agitate product under cold running water
and ideally leave to soak in cold water. Be sure to visually inspect each product
after washing to ensure that any foreign materials have been removed.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: Cleaning chemicals can also contaminate food. To prevent this,
On screen: We see a layout background with two parts; one has a text label ‘do’
and a green tick, and the other has a text label ‘don’t’ and a red cross. Text
captions appear in each box in line with the audio points.
(These points go in the ‘do’ box)
Audio: Ensure the correct dilution of cleaning
chemicals, according to the manufacturers’ instructions; label all chemical
containers clearly; and keep cleaning materials away from the food
preparation or service area.
(These points go in the ‘don’t’ box)
Audio: Don’t store chemicals in food
containers, or vice versa.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: The final type of contamination is allergen. This can include cross
contamination from one food type to another resulting in allergens being
transferred to foods. Food allergies are a serious concern. A customer suffering
with a food allergy could die if given food contaminated with the allergen.
Allergen management is therefore critical at all stages of food production.
On screen: We see a layout background, with graphics showing a Food Service
Assistant inspecting a delivery.
Audio: This includes checking deliveries to ensure the correct allergen
information has been provided.
On screen: The graphics change to show nuts stored in a lidded and labelled
container.
Audio: Storing food containing allergens in dedicated containers, where
possible away from other ingredients, and ensuring the correct allergen
labelling is applied.
On screen: The screen is split into two halves; one half has graphics of foods
that are one of the 14 major food allergens, and the other half has graphics of foods that are not one of the 14 major food allergens. Arrows appear between
the two halves, showing that these foods need to be separated.
Audio: Organising food preparation so that food containing allergens is
handled separately, and all boards and utensils are washed and sanitised after
use.
On screen: The graphics change to show two different dishes, with separate
utensils used for each dish.
Audio: Organising food service areas to minimise the risk of allergen
contamination, and ensuring separate utensils are used for each dish.
On screen: We see Sandra, back in the kitchen talking to camera again.
Audio: You’ll learn more about managing allergens in the Food Safety Food
Allergen Management module. For now though, this concludes your overview
of how to guard against the four main types of food hazard.
Thanks for
watching!
