ZIMSEC O Level · Food Technology and Design · Form 1
Causes of food spoilage and poisoning
Micro-organisms (bacteria, moulds, yeasts), enzymes in food, pests (flies, rats, cockroaches) and chemical contamination. Harmful bacteria include Salmonella (in eggs and poultry), E. coli and Staphylococcus (from hands).
Conditions bacteria need
Food, moisture, warmth and time. They multiply fastest between about 5 °C and 63 °C – the “danger zone”.
Personal hygiene
Wash hands before handling food and after using the toilet; tie back hair; wear a clean apron; cover cuts; do not cough over food; keep nails short.
Kitchen hygiene
Clean surfaces and equipment; separate raw and cooked foods; use different boards for raw meat and vegetables; cover food; dispose of waste properly; keep pests out.
Safe food handling
Cook meat and eggs thoroughly; cool leftovers quickly and refrigerate; reheat until piping hot only once; check use-by dates.
Kitchen safety
Turn pan handles inward; wipe spills at once; use oven gloves; keep knives sharp and store safely; keep a fire blanket near the stove; never leave hot oil unattended.
Check yourself
- State the temperature range of the danger zone.
- Why should raw meat and salad vegetables use different chopping boards?
- Give three rules of personal hygiene in the kitchen.
Show answers
- About 5 °C to 63 °C.
- To prevent cross-contamination of bacteria from raw meat to ready-to-eat food.
- Any three: wash hands, tie hair back, clean apron, cover cuts, short clean nails, no coughing over food.
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