Mary Gaspard Food Technology Theory
16/09/25
Food Contamination
What is Contamination?
There are 4 types (Examples in Brackets):
Microbiological (bacteria/germs/viruses/parasites)
(If more than 6 people from the same restaurant get food poisoning, business gets
investigated)
Physical (Fish bones/hair/nails)
Chemical (cleaning disinfectant/insect sprays/toxins/Puffer fish)
Allergens (nuts/fish/wheat/soya/dairy
Freezer should always be at -18 degrees.
Fridge should be at 3-5 degrees.
Danger Zone 20-37 degrees, ‘best’ temperature for bacteria to multiply.
Serving temperature for hot food-63 degrees. Meat and Fish, 85 degrees for cooking.
Health & Safety Videos (YouTube)
“Kitchen Safety Focus”
-“Kitchen Safety-Preventing Cuts from Knives”
-“Kitchen Safety-Preventing Cuts from Meat Slicers”
-“Kitchen Safety-Burns & Scalds”
-“Kitchen Safety-Using Deep Fryers Safely”
-“Kitchen Safety-Preventing Slips, Trips & Falls”
-“Kitchen safety-Kitchen safety-Preventing Lifting Injuries”
Review
Detergents-grease and dirt
Bleach-disinfectant, reduces bacteria to a safe level.
Sanitiser-reduces bacteria to a safe level, cleans.
Sterilizer-kills all germs
16/09/25
Food Contamination
What is Contamination?
There are 4 types (Examples in Brackets):
Microbiological (bacteria/germs/viruses/parasites)
(If more than 6 people from the same restaurant get food poisoning, business gets
investigated)
Physical (Fish bones/hair/nails)
Chemical (cleaning disinfectant/insect sprays/toxins/Puffer fish)
Allergens (nuts/fish/wheat/soya/dairy
Freezer should always be at -18 degrees.
Fridge should be at 3-5 degrees.
Danger Zone 20-37 degrees, ‘best’ temperature for bacteria to multiply.
Serving temperature for hot food-63 degrees. Meat and Fish, 85 degrees for cooking.
Health & Safety Videos (YouTube)
“Kitchen Safety Focus”
-“Kitchen Safety-Preventing Cuts from Knives”
-“Kitchen Safety-Preventing Cuts from Meat Slicers”
-“Kitchen Safety-Burns & Scalds”
-“Kitchen Safety-Using Deep Fryers Safely”
-“Kitchen Safety-Preventing Slips, Trips & Falls”
-“Kitchen safety-Kitchen safety-Preventing Lifting Injuries”
Review
Detergents-grease and dirt
Bleach-disinfectant, reduces bacteria to a safe level.
Sanitiser-reduces bacteria to a safe level, cleans.
Sterilizer-kills all germs
