General food hygiene - the certificate training

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Page 5 *1 Contents Introduction 7 Hygiene Certificate 7 Legislation and food monitoring 8 The Food Regions are the controlling authority 9 Contamination of foodstuff 12 Contamination from physical things 12 Contamination from chemical substances 12 Contamination from microorganisms 12 Microorganisms 13 Bacteria 13 Fungus 14 Virus 14 Parasites 14 The useful, the spoiling and the pathogenic microorganisms 15 Clarification of concepts 16 Limiting the growth of microorganisms 17 Temperature 17 Temperature table 19 Oxygen 19 Activity of water 19 pH 20 Preservatives 21 Smoke curing 21 Radiation 21 Temperature table 22 Canned goods 22 Water 23 Exercises 24 Course of illness by different pathogenic microorganisms 25 Campylobacter 25 Salmonella 25 Listeria monocytogenes 25 Yersinia enterocolitica 26 Verotoxin producing E.coli O157 26 Clostridum perfringens 26 Clostridium botulinum 27 Staphylococcus aureus 27 Bacillus cereus 27 Shigella 28 Fusarium and aspergillus 28 6
Anisakias larvae 28 Norovirus 28 Own-check 29 Risk analysis and critical control points 30 Own-check programme 30 Sector codes 31 Raw materials 32 Red meat 32 Poultry meat 32 Eggs 33 Fish 33 Shellfish 33 Vegetables 34 Fruits 34 Spices 35 Herbs 35 Corn, flour and grain 35 Purchasing 36 When the goods have been received 37 Refrigerators – cold stores 37 Freezers 38 Dry store- Dry stock 38 When the goods are being prepared 39 Raw meat 39 Fresh poultry meat 39 Fresh fish 39 Minced meat and fish 39 Raw vegetables and spices 39 Eggs 40 Heat treatment 41 Seasoning of food 41 Microwave 41 Döner kebab 42 Exceptions from the rule 42 Cold food 43 Cold cuts 43 Cold servings 43 Retailing 44 Cakes and desserts 45 Raw fish and shellfish 45 Questions 46 7
Page 1 and 2: General food hygiene - the certific
Page 3 and 4: Page 1 Page 1-6 General food hygien
Page 5: Page 3 *1 Introduction At all times
Page 9 and 10: Preface Hygiene Certificate Everybo
Page 11 and 12: The number of bacteria gives an ove
Page 13 and 14: *1 Microorganisms Microorganisms ar
Page 15 and 16: *4 Contamination That a foodstuff i
Page 17 and 18: propagation is 0 °C. *3 Cooling By
Page 19 and 20: As a main rule frozen food must be
Page 21 and 22: ***i ramme Note! Preservatives are
Page 23 and 24: ***Diagram: The growth conditions o
Page 25 and 26: Species Foodstuff frequently involv
Page 27 and 28: Species Shigella Fusarium and asper
Page 29 and 30: *1 Own-check ***i ramme Own-check i
Page 31 and 32: *1 Raw food ***foto Whole pieces of
Page 33 and 34: Clostridium perfringens in large am
Page 35 and 36: *1 Own-check: When the goods are re
Page 37 and 38: *1 Own-check: When the raw material
Page 39 and 40: *1 Own-check: Heat treatment. Food
Page 41 and 42: *1 Own-check: Cold food *2 Cold cut
Page 43 and 44: 7. Is it allowed to: - Serve rose r
Page 45 and 46: *1 Hot-holding Often there is a nee
Page 47 and 48: 7. In the heating counter you have
Page 49 and 50: *1 Cleaning and disinfecting Proper
Page 51 and 52: *1 Personal hygiene Every employee
Page 53 and 54: Extracts from legislation REGULATIO
Page 55 and 56: Order no. 788 of 24 th July 2008 (O
Page 57 and 58:
Order no. 123 of 15 th February 200
Page 59 and 60:
- Maturing a foodstuff by means of
Page 61 and 62:
UV-light - Ultraviolet light, which
Page 63:
General Food Hygiene This booklet i
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