1 Chapter 6 Good Food Hygiene and Storage

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1 Good Food Hygiene and Storage Activity 1 Chapter 6 Good Food Hygiene and Storage In May, an outbreak of diarrhoeal illness occurred among company employees in a large industrial estate outside Cork city. Cases were reported from seven of eight companies who receive food daily from the same outside catering company. Stool specimens from three patients from two companies tested positive for Campylobacter jejuni. We performed a retrospective study among employees exposed to canteen food in the three largest companies to identify the source of the outbreak and to prevent further spread. Using self-administered questionnaires, we collected information on employees symptoms, days of canteen food eaten and food items consumed. The catering kitchen was inspected and food samples were taken. Questionnaires were returned by 295/348 (85%) employees. Of 247 employees who ate canteen food, 79 were cases, and the attack rate (AR) was 32%. Consuming canteen food on 25 May was associated with illness (AR 75/204). Consumption of chicken salad on this day, but not other types of food, was associated with illness. Interviews with kitchen staff indicated the likelihood of crosscontamination from raw chicken to the chicken salad during storage. This is the first recognised major Campylobacter outbreak associated with contaminated chicken documented in Ireland. It is plausible that foodhandling practices contributed to transmission, and awareness of safe food handling and storage has since been raised among kitchen staff. 1. What are the symptoms of campylobacter poisoning? 2. How did those investigating this outbreak set about finding out what had caused this outbreak? 1 Chapter 6 Good Food Hygiene and Storage

2 3. What did they find caused this outbreak? 4. How could this outbreak have been prevented? Activity 2 On which of these foods would micro-organisms multiply quickly? Give a reason for your answer. (i) Uncooked rice: Yes No Reason: (ii) Cooked chicken in a refrigerator: Yes No Reason: (iii) Cold leftover stew, in a pot stored on the cooker: Yes No Reason: 2 Chapter 6 Good Food Hygiene and Storage

3 Activity 3 The text below describes an example of food being contaminated by bacteria through crosscontamination. Read it and then write an example of your own. Lisa came in from school and began making dinner. She chopped raw chicken on the chopping board but forgot to wash the board afterwards. Sam, Lisa s brother, came in from college some time later and made a sandwich for himself on the same board, not knowing it was unwashed. Result: food poisoning for Sam. Now it s your turn: 3 Chapter 6 Good Food Hygiene and Storage

4 Activity 4 Below are picture clues to five different hygiene rules. Write each rule beside the correct picture. 4 Chapter 6 Good Food Hygiene and Storage

5 Activity 5 How and where would you store each of the following foods? Food How and where food should be stored Bananas Bottle of ketchup Butter Cheese Christmas cake Eggs Frozen chips Head of cabbage Lettuce Minced meat Opened biscuits Oranges Potatoes Rashers Sliced pan 5 Chapter 6 Good Food Hygiene and Storage

6 Activity 6 Find five foods from the list below, either at home, in your local shop or in the school kitchen. Study the packaging on each and fill in the table below with the information you find. can of fruit, cheese, cooked ham, eggs, fish fingers, flour, head of lettuce, icing sugar, mayonnaise, orange juice, packet of biscuits, tea bags Today s date: Food Storage instructions Expiry date 6 Chapter 6 Good Food Hygiene and Storage

7 Activity 7 Revision crossword ACROSS 1 International food safety system (5) 5 Cold-loving bacteria (8) 6 Bacteria found in nose and throat (13) 9 Cause fruit to ripen (7) DOWN 2 Bacteria crossing from raw to cooked food (5, 13) 3 Micro-organism used in bread making (5) 4 Length food stays fit to eat (5, 4) 7 Food that goes off quickly (10) 8 Date food begins to go off (6) Now test yourself at 7 Chapter 6 Good Food Hygiene and Storage