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!
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