Session 6

• Mathematics
• Foundation Degree

Unit 5 - Keeping children Safe

Session 6 

[e-mail] 

ZE30801 

T - Level in Education & Early Years 

Learning objectives 

All learners will be able to...

1. Explain food and kitchen hygiene procedures in Early Years settings. 
2. Examine different legislations in relation to food hygiene practices and standards.
3. Create a poster to clearly apply knowledge learnt in the session.

Group mind map 

On a large sugar paper, work in small groups to mind map different types of infections that practitioners should be aware of. 

Further summarising how practitioners can prevent these from occurring. 

What temperature does a fridge need to be?

1. Between 0 - 5c
2. Between 2 - 6c
3. -1 c
4. Between 0 - 3c

Food hygiene in Early Years

• Storing food correctly will help prevent bacteria from multiplying. 
• It is important to use foods by their expiry date.
• Put frozen and chilled foods away immediately after purchase.
• A fridge needs to be between 0 - 5c and the freezer needs to be below - 18c.

Why is it important to practice
safe food practice and preparation?

Safe food practice

1. To ensure any bacteria are killed or conditions in which they thrive are removed.
   
2. Ensure foods are eaten by their use-by dates
   
3. Clean work surfaces and utensils as you go to reduce cross-contamination.
   
4. Prepare different foods on different coloured chopping boards.
   
5. Use separate utensils to prepare raw and cooked foods.
6. Thoroughly defrost food before cooking it.
   
7. Cooked foods should reach a temperature of over 64°C. (even when re-heating). Lukewarm food is a good breeding ground for bacteria. Check meat and poultry with a thermometer to make sure it is the right temperature.
8. Keep hot foods hot, and cold foods cold.
   
9. Do not keep food warm for long periods as between 5°C and 63°C bacteria multiplies rapidly.
   
10. Cool foods quickly (within 1.5 hrs) and cover and store in a fridge or freezer.
    

Why might food poisoning
occur?

Food poisoning

Salmonellas are a group of common bacteria that cause food poisoning. They are usually spread by inadequate cooking and through cross-contamination. Salmonella bacteria are most often found in:

• Raw meat
  
• Undercooked poultry such as chicken or turkey
  
• Eggs
  
• Unpasteurised milk
  

Can you identify the signs and symptoms of food poisoning?

Why is it important to
label and date open food?

Legislation, Acts & Regulations in relation to food safety.

Food Safety Act 1990 - Provides the framework for all food legislation in England, it ensure all food businesses maintain a good standard and food is not prepared to cause harm to individual health. * Any food sold needs to be of a high standard & food is always labelled and sold the way it is presented.

Food safety and hygiene regulations 2016 - Food premises should be clean, good handwashing facilities, have adequate drinking water, have good lighting and good drainage.

Food preparation areas should have clean and regularly disinfected work tops, floors and walls. Suitable storage of food and facilities for removal of food food waste.

Create a poster to explain the importance of safe food preparation and food & kitchen hygiene.

Consider including: 

* Importance of safe storage of food. 

* Maintaining personal hygiene

* Observing allergies

* Cleaning the kitchen environment

* Include atleast one legislation

One key point you have learnt from todays session?