- Report it to your manager immediately
- With a sanitiser spray and a cloth
- Hazard
- Using a temperature probe
- Brightly coloured and waterproof
- The presence or introduction of objectionable matter in food
- It becomes dormant
- Approx 5 Degrees Celcius
- 63 Degrees Celcius
- The Local Authority
- A person that is more vulnerable to food poisoning such as the young, elderly, ill, pregnant or people with allergies
- To reduce the number of harmful organisms
- In a sealed container in a cool, dry environment away from the floor and walls
- 5-63 Degrees Celcius
- To minimise the contamination of food from your own clothing
- Salmonella
- It is a legal defence to prove you have done all you reasonably can to keep food safe
- 75 Degrees Celcius (or 70 Degrees for 2 minutes)
- Warmth, moisture, time and food
- To reduce the possibility of contaminating other foodstuffs, which may result in allergic reactions
- Glass, hair, plastic, cardboard, plasters, nails, cling film etc.
- 8 Degrees Celcius
- Vomiting, diarrhoea, nausea, stomach ache
- The period of time between infection and symptoms
- A person who may not exhibit signs or symptoms of food poisoning but carries high levels of poison in their body
- Something which transports bacteria from one place to another i.e. hands, cloths, knives, chopping boards
- 10 minutes
- Thorough cooking
- Legal date up to and including which the food may be used safely and must not be exceeded
- Recommended date where the product quality will remain high, but consuming beyond this date may not be unsafe