00:00:50
hi I'm Chris food is one of those things
00:00:53
in life that's both essential and
00:00:56
enjoyable here at Regency ta we pride
00:01:00
ourselves on providing great food that
00:01:02
makes people
00:01:10
happy every day in this state thousands
00:01:13
of people handle food that serve to the
00:01:16
public that means a lot of happy
00:01:18
customers every day of the
00:01:21
year but now and again people like Joe
00:01:24
get sick from something bad in the food
00:01:26
that us food handlers have prepared
00:01:30
that's something that should never
00:01:33
happen I thought I knew everything about
00:01:35
how to handle food properly but when I
00:01:38
was asked to check out what can go wrong
00:01:41
I got a few
00:01:42
surprises the problem is the things that
00:01:45
can cause people to get sick are
00:01:47
invisible to us now microscopic
00:01:50
organisms are everywhere we have them
00:01:52
all through our bodies the soils full of
00:01:54
them most of them are perfectly harmless
00:01:57
and many are good for us helping us to
00:02:00
digest our food for example but some are
00:02:03
very bad and can cause nasty diseases
00:02:06
such as tuberculosis pneumonia and food
00:02:09
poisoning which I've had and I do not
00:02:12
want to
00:02:13
repeat you should also remember that
00:02:15
people can die from food
00:02:18
poisoning one of the trickiest things
00:02:20
about this is that you often can't tell
00:02:22
when you're eating something bad simply
00:02:25
throwing out spoiled or moldy food won't
00:02:27
protect us when people people get sick
00:02:31
it's often from food that looks smells
00:02:34
and tastes just fine the type of bugs we
00:02:37
don't want a nice system can often be
00:02:39
found on raw meats before it's
00:02:42
cooked others can grow in food if it's
00:02:45
left out too
00:02:47
long and another type of bug is spread
00:02:49
by people who have a gastric
00:02:55
upset better pop one of these on you
00:02:59
can't see the drugs they're so
00:03:00
incredibly small but they exist all
00:03:04
right and they can cause big
00:03:10
problems though they can't be seen they
00:03:13
can be beaten it's not that hard but it
00:03:16
is a constant battle now the front line
00:03:19
in the defense against these bugs is you
00:03:22
and that
00:03:36
wherever you are the principles of
00:03:38
Defense are the same there are three
00:03:40
main areas where these bugs might take
00:03:42
advantage if we're not careful they are
00:03:45
cross-contamination temperature control
00:03:47
and personal hygiene let's start by
00:03:50
looking at
00:03:52
cross-contamination when Joe's case was
00:03:54
investigated the food poisoning was
00:03:56
traced to the C law he'd bought 4 days
00:03:59
before boy became
00:04:01
ill 2 hours before he bought it the
00:04:04
kitchen where the co slore was made was
00:04:06
flat out merely rinsing The Cutting
00:04:09
Board will prove to be Joe's
00:04:11
downfall no matter how well the food
00:04:13
handler washes his
00:04:15
hands or dries the board
00:04:30
and Joe was
00:04:31
doomed the bugs had already grasped
00:04:34
their opportunity 2 hours earlier all
00:04:37
raw meat especially raw poultry and aul
00:04:39
cuts has bugs on it many are harmless
00:04:42
but some are dangerous the presence of a
00:04:45
few really nasty ones is revealed with a
00:04:48
bug Cam and until cooked they remain a
00:04:53
danger now we can see why simply rinsing
00:04:55
and drying The Cutting Board wasn't good
00:04:58
enough
00:05:00
and how the bugs grab their
00:05:02
chance with this type of bug it doesn't
00:05:05
take many to cause
00:05:08
trouble when you use that bug cam it's
00:05:11
easy to see what went wrong you know
00:05:13
it's also easy to keep the bugs out in
00:05:15
the first place by keeping them separate
00:05:18
from your prepared foods the simplest
00:05:21
and best solution is to have a
00:05:23
completely separate board for raw meats
00:05:26
different colors help and of course you
00:05:28
should keep your knives separate too
00:05:30
however if you have to use a board
00:05:32
that's already been used for raw meat or
00:05:34
you're not sure what a board's been used
00:05:37
for then after washing it you'll need to
00:05:40
use either an antibacterial sanitizer or
00:05:44
a dishwasher that reaches at least 65°
00:05:50
C and remember our hands whenever they
00:05:53
come into contact with raw meat must be
00:05:55
washed thoroughly as always what we've
00:05:58
been talking about is stock stopping
00:06:00
contamination now microscopic bugs cause
00:06:03
the most serious contamination but
00:06:05
insects and dirt from animals can also
00:06:08
get into food so the kitchen's not for
00:06:11
them keep everything clean and the risk
00:06:14
of contamination goes right down wearing
00:06:17
clean clothing also helps it shows we
00:06:20
have the right
00:06:21
attitude and if you have a cut or a saw
00:06:24
it should be covered to stop it getting
00:06:26
infected and maybe contaminating the
00:06:28
food wash fruit and vegetables if
00:06:30
they're visibly dirty or if there's a
00:06:32
chance they've got insects or slugs on
00:06:34
them we can also contaminate the food if
00:06:37
we're sick but we'll talk more about
00:06:39
that in a minute the main thing to
00:06:41
remember is to keep the bugs separate
00:06:43
from the food to be eaten those bugs are
00:06:45
waiting for any slip UPS in the food
00:06:47
preparation chain when you receive Food
00:06:51
make sure it's been properly packaged or
00:06:53
covered during transport in the fridge
00:06:56
raw meat should be stored so that it
00:06:58
can't contact or drip onto other food
00:07:01
and keep it separate when it's on
00:07:03
display cooked meats must go on a clean
00:07:06
tray or board certainly never the same
00:07:09
thing that held the raw meat unless it's
00:07:11
been cleaned and sanitized or been in
00:07:13
the
00:07:14
dishwasher all food on display should be
00:07:16
wrapped or covered in some way and
00:07:19
unpackaged self-service food must be
00:07:21
supervised again there should be a
00:07:24
barrier to minimize possible
00:07:25
contamination between customers and the
00:07:27
food so keeping the bugs separate from
00:07:31
prepared food so they don't contaminate
00:07:33
it is the first step towards controlling
00:07:35
the bugs the second area we have to look
00:07:38
out for is temperature
00:07:49
control thank you
00:08:14
within 15 minutes Susan's friend was
00:08:17
also taken
00:08:18
ill this case begins earlier that same
00:08:26
day hey George what do I do fridge is
00:08:29
full oh just cover it up and leave it on
00:08:32
the bench has to be reheated
00:08:53
anyway that yellow stuff is bad news for
00:08:56
humans it's a toxin produced by the
00:08:59
bacteria Bia so what went wrong bacteria
00:09:03
can't survive above 75° so the boiling
00:09:06
that morning would have taken care of
00:09:08
them then it was covered during the day
00:09:11
so nothing could have got
00:09:12
in of course from the outside it looks
00:09:15
like nothing's going on but the tricky
00:09:18
little blighters left spores which are
00:09:20
like eggs and they can survive boiling
00:09:23
they hatched into bacteria that found
00:09:25
themselves living in a very nice piece
00:09:27
of real estate in a very in
00:09:33
climate with such nice conditions and
00:09:36
lots of time this sort of bacteria
00:09:38
starts to multiply like
00:09:42
mad by dinner time the rice was swarming
00:09:45
with millions of bacteria and they all
00:09:48
produced a toxin as they
00:09:51
grew while the bugs were killed during
00:09:53
reheating the toxin survived and that's
00:09:56
a poison for us if there's enough of it
00:09:59
and the moral of this story uh the
00:10:02
little blers can be very
00:10:04
tricky yeah but we also know how they
00:10:08
operate which means we can stop
00:10:12
them we know they like a nice moderate
00:10:15
temperature with plenty of food and
00:10:17
moisture to grow and enough time now
00:10:20
there will always be food we want to eat
00:10:23
that bacteria like to grow in we call
00:10:25
this potentially hazardous food and they
00:10:28
include a whole whole swag of things
00:10:30
including milk cream and custard cooked
00:10:34
food that has meat rice pasta eggs or
00:10:36
beans in it prepared salads and homemade
00:10:40
dressings like mayonnaise and any food
00:10:42
that contains these foods such as
00:10:44
sandwiches in other words a lot of the
00:10:47
food we handle is potentially hazardous
00:10:50
it doesn't include acidic food such as
00:10:52
jams or yogurt or dry food such as
00:10:55
biscuits or cakes except if they have
00:10:58
fresh cream or Custard in them what the
00:11:01
bugs are looking for is a moist place
00:11:03
with plenty of nutrients especially
00:11:06
protein if in doubt treat it as
00:11:09
potentially hazardous and you can always
00:11:11
check with your local environmental
00:11:12
health
00:11:14
officer the way to stop bacteria growing
00:11:16
on this sort of food is to watch
00:11:18
temperature and time in other words
00:11:21
temperature control the danger zone
00:11:24
where the bugs live is between 5 and 60°
00:11:28
C for below 5° the bugs or microbes
00:11:31
mostly stop
00:11:33
growing above 60 and they're usually
00:11:36
killed that's fine as far as it goes but
00:11:39
what about when you can't keep it under
00:11:41
temperature control like when it's on
00:11:44
display that's where time comes in the
00:11:46
sort of bacteria we're worried about
00:11:48
here needs time to multiply and it takes
00:11:51
a while for the numbers to build up to
00:11:53
where they become dangerous how long
00:11:56
well 4 hours is the cut off time after 4
00:11:59
4 hours in the danger zone cheuck it out
00:12:02
there's a handy rule called the 2hour 4H
00:12:04
hour rule say a meat and salad roll is
00:12:07
prepared at 12:00 p.m. it can stay at
00:12:10
room temperature until 400 p.m. then it
00:12:13
must be thrown
00:12:14
out if you want to keep the roll for
00:12:17
later on then you've got to put it in
00:12:19
the fridge by 2:00
00:12:20
p.m. and when you take it out again say
00:12:23
at 6:30 p.m. it must be used within the
00:12:27
next 2 hours which is a to of 4 hours
00:12:30
out of temperature control temperature
00:12:33
control applies right along the food
00:12:35
preparation chain once potentially
00:12:38
hazardous food is thored it should be
00:12:40
used as soon as possible or stored in
00:12:42
the fridge to keep it out of the danger
00:12:45
zone someone should always be there when
00:12:47
food is delivered especially potentially
00:12:50
hazardous food it's best if this food is
00:12:52
transported below 5 or above
00:12:55
60 however if it is transported in the
00:12:58
danger Zone then of course that time
00:13:01
then counts as part of the 4 hours
00:13:03
temperature and time the bugs can use
00:13:06
them if we get slack give them the right
00:13:09
conditions and they'll take advantage
00:13:11
every time but as we've seen we can also
00:13:14
use temperature in time to beat the bugs
00:13:17
we know about the temperature danger
00:13:19
zone and we have the 2hour 4H hour
00:13:23
rule temperature control also applies to
00:13:26
cooking and cooling the food
00:13:30
it sounds obvious but food must be
00:13:33
cooked thoroughly especially rolled
00:13:35
roasts patties and sausages bacteria
00:13:38
which naturally occurs on the surface
00:13:40
can end up in the middle of these types
00:13:42
of meats so no pink in the middle for
00:13:45
these
00:13:46
ones chicken must be cooked till the
00:13:49
juices run clear and always stir food in
00:13:52
a microwave to make sure it's heated
00:13:54
evenly if food has to be cooled after
00:13:56
cooking do it as quickly as possible aim
00:13:59
to get it down to 21° in 2 hours and
00:14:02
then down to 5° after a further 4 hours
00:14:06
you can put large amounts of cooked food
00:14:08
in Shallow containers to speed up the
00:14:11
cooling that's about it on the
00:14:13
temperature control front now the third
00:14:16
and final area where the little blers
00:14:17
look for opportunities is personal
00:14:20
hygiene and
00:14:27
cleanliness our hands are always picking
00:14:29
up microbes so they can easily transfer
00:14:32
them to
00:14:34
food thorough handwashing is one of the
00:14:37
most important ways to help prevent the
00:14:39
transfer of microbes soap helps to get
00:14:42
off the grease and fat drying off is
00:14:45
important there can be bugs in the
00:14:47
moisture left on your hands so a proper
00:14:50
hand wash is always the go before you
00:14:52
start handling food as we saw earlier
00:14:56
you must also wash your hands after
00:14:58
handling raw meat needs always use the
00:15:00
hand Basin that's meant just for hand
00:15:02
washing and of course after using the
00:15:04
toilet head straight for the hand
00:15:07
Basin and don't use your apron or tea
00:15:10
towel at these times to dry off you
00:15:12
could be transferring the little
00:15:14
blighters and they'll be there next time
00:15:16
you wipe your hands by the way if you
00:15:19
use disposable gloves you've got to
00:15:21
change them just as often as you'd wash
00:15:23
your hands hand washing is really common
00:15:26
sense and something you'll end up doing
00:15:28
a lot especially before handling food
00:15:31
and after touching raw meat or using the
00:15:33
toilet that'll really help in the fight
00:15:35
against the bugs but there's one time
00:15:38
even when you wash your hands perfectly
00:15:40
it won't be good
00:15:54
enough yep
00:16:12
upit think govern be it was found that
00:16:16
the bacteria causing young Katie such
00:16:18
distress was salmonella the bug claimed
00:16:21
another seven victims on Tuesday it all
00:16:24
began with a phone call the day Katie
00:16:26
ate her sandwich so you're saying you
00:16:29
can't come in to work yeah that's right
00:16:32
run tummy been up all night look I'm
00:16:35
short stop Sam it's going to be a busy
00:16:39
day I don't know I've been throwing up
00:16:42
as well well then you probably have the
00:16:44
worst of it listen unless you're dead
00:16:47
come in to
00:16:50
work normally of course proper hand
00:16:52
washing will stop most
00:16:54
cross-contamination but bugs like
00:16:56
salmonella and those that cause viral
00:16:58
gastro are really
00:17:00
infectious and if you're sick you
00:17:03
excrete incredible numbers of the bug so
00:17:05
however well you wash your hands you
00:17:07
can't be sure you've removed them all
00:17:09
after going to the
00:17:11
loop once more if you've been vomiting
00:17:14
some of the bugs will hang around in
00:17:16
your mouth and your nose so next time
00:17:19
you sneeze or you cough you'll probably
00:17:21
be sharing them with everyone
00:17:24
around what we've just witnessed is an
00:17:27
example of contamination like the cross
00:17:30
contamination with the raw meat we
00:17:31
looked at earlier only this time the
00:17:34
food handler is the source again the
00:17:37
best offense against these bugs is
00:17:39
separation when chopping raw meat we saw
00:17:42
that completely different boards should
00:17:44
be used in this case Sam should have
00:17:47
kept itself completely separate and not
00:17:49
come into work at all the thing is if
00:17:52
you're feeling queasy and especially if
00:17:55
you have diarrhea or you're vomiting
00:17:57
then you may be sick with something that
00:17:59
can be passed on through food like
00:18:01
salmonella or viral gastro stay at home
00:18:06
no I'm really sorry Steve I won't be
00:18:08
coming
00:18:10
in by law if you're at work and you
00:18:13
think you've got one of these illnesses
00:18:15
that can be passed on through food you
00:18:17
must tell your supervisor and of course
00:18:19
you mustn't handle any food and if you
00:18:22
think you may have contaminated any food
00:18:24
for goodness sake tell your
00:18:27
boss as food handlers we help prepare
00:18:30
the food that everyone enjoys every day
00:18:33
throughout the
00:18:34
state most consumers never think about
00:18:37
food poisoning and they shouldn't have
00:18:39
to that's our job
00:19:08
like
00:19:49
TI
00:20:22
all I'm Chris food is one of those
00:20:25
things in life that's both essential and
00:20:27
enjoyable now that go from your caught
00:20:29
on blur type cooking all the way up to
00:20:31
your local
00:20:33
Barbie in this state alone there are
00:20:36
thousands of people employed in cafes
00:20:38
fast food joints fancy restaurants and
00:20:41
other places like Hospital kitchens and
00:20:43
there's us people that help out every
00:20:46
now and then at community and charity
00:20:47
events by preparing and serving food
00:20:51
thank you very
00:20:52
much whether you're the head chef of the
00:20:54
Hilton or me we're all providing a
00:20:57
service that makes people happy it
00:20:59
should never make them sick but now and
00:21:02
then people like Joe do get sick because
00:21:04
of something bad in the food that us
00:21:06
food handlers have
00:21:10
prepared having done a fair few School
00:21:13
Fates and Community bashes I thought I
00:21:15
knew everything about how to handle food
00:21:18
safely but when I was asked to check out
00:21:20
what can go wrong to help make this film
00:21:23
I got a few
00:21:25
surprises the problem is the things that
00:21:28
cause people to get sick are invisible
00:21:31
to us don't you just love this
00:21:34
technology now these microscopic
00:21:36
organisms that we can't see are in fact
00:21:39
everywhere we've got them all through
00:21:41
our bodies and the soil's full of them
00:21:44
now most of them are harmless many are
00:21:46
even good for us helping us to digest
00:21:48
our food for example but some are very
00:21:51
bad and can cause nasty diseases like
00:21:53
tuberculosis pneumonia and food
00:21:56
poisoning which I've had it's not
00:21:58
something I want to
00:22:00
repeat you've also got to remember that
00:22:02
people can die from food
00:22:05
poisoning the tricky thing about it is
00:22:08
that you often can't tell when you're
00:22:09
eating something bad simply throwing out
00:22:12
spoiled or moldy food won't protect us
00:22:15
when people get sick it's often from
00:22:18
food that looks smells and tastes just
00:22:21
fine the sort of bugs we don't want in
00:22:24
our system can be found on raw meat
00:22:26
before it's cooked some can grow in food
00:22:28
if it's left out too long some can
00:22:31
spread by people who have
00:22:33
a gastric
00:22:37
upset although you can't see the bugs
00:22:39
because they're so incredibly
00:22:41
small they exist all right and they can
00:22:45
cause big
00:22:48
problems well they can't be seeing they
00:22:51
can be beaten it's not that hard but it
00:22:55
is a constant battle now the front line
00:22:59
in the defense against these bugs is you
00:23:01
and me the people handling the food
00:23:05
whether it be at an outdoor event in a
00:23:07
community kitchen or preparing at
00:23:22
home wherever you are the principles of
00:23:25
Defense are the same there are three
00:23:27
main areas is where those bugs will
00:23:29
taken advantage if we're not careful
00:23:32
cross-contamination temperature control
00:23:34
and personal hygiene let's take a look
00:23:36
at cross-contamination
00:23:38
first when Joe's case was investigated
00:23:41
the food poisoning was traced to the co
00:23:43
slore he'd eaten 4 days before he became
00:23:45
ill 2 hours before he ateed The
00:23:48
Volunteers in the community kitchen were
00:23:50
flat out
00:23:51
preparing merely rinsing The Cutting
00:23:54
Board will prove to be Joe's
00:23:56
downfall no matter how well the food
00:23:58
Handler washes his
00:24:00
hands or dries the
00:24:12
board and Joe was doomed the bugs had
00:24:16
already grasped their opportunity 2
00:24:17
hours
00:24:19
earlier all raw meate especially raw
00:24:22
poultry and awful Cuts has bugs on it
00:24:25
many are harmless but some are dangerous
00:24:28
the presence of a few really nasty ones
00:24:31
is revealed with a bug Cam and until
00:24:33
cooked they remain a danger now we can
00:24:36
see why simply rinsing and drying The
00:24:39
Cutting Board wasn't good
00:24:41
enough and how the bugs grabbed their
00:24:44
chance with this type of bug it doesn't
00:24:47
take many to cause
00:24:51
trouble when you play it back with that
00:24:53
bug cam it's easy enough to see what
00:24:55
went wrong but you know it's also easy
00:24:58
enough to stop the bugs from getting
00:25:00
through in the first place by keeping
00:25:02
them separate from your prepared
00:25:05
foods the simplest and best solution is
00:25:08
to have a completely separate board for
00:25:10
raw meat different colors help and of
00:25:14
course you should keep your knives
00:25:15
separate too now our food handler should
00:25:18
have waited until the right board was
00:25:20
free before he started cutting the
00:25:23
Cabbage however if you ever have to use
00:25:26
a board that's been used for raw meat
00:25:29
or you're not sure what a board's been
00:25:31
used
00:25:32
for then after washing it you'll need to
00:25:35
use either an antibacterial sanitizer or
00:25:38
a dishwasher that reaches at least 65°
00:25:42
C and remember our hands whenever they
00:25:45
come into contact with raw meat must be
00:25:47
washed thoroughly as
00:25:49
always what we've been talking about is
00:25:52
stopping
00:25:53
contamination microscopic bugs cause the
00:25:55
most serious contamination but in
00:25:58
insects and dirt from animals can also
00:26:00
get in the food so food preparation
00:26:03
areas are not for them keep everything
00:26:05
clean and your risk of contamination
00:26:07
goes right down wearing clean clothing
00:26:10
also helps it shows we have the right
00:26:13
attitude and if you have a cut or a saw
00:26:16
it should be covered to stop it getting
00:26:18
infected and maybe contaminating the
00:26:20
food wash fruit and vegetables if
00:26:22
they're visibly dirty or there's a
00:26:24
chance they've got insects or slugs on
00:26:26
them
00:26:28
packag self-service food must be
00:26:31
supervised and food on display should be
00:26:33
wrapped or covered in some way by the
00:26:36
way as far as labeling goes food made
00:26:39
for fundraising events doesn't have to
00:26:41
be labeled however if someone needs to
00:26:44
know what the ingredients are say
00:26:46
because of an allergy you must be able
00:26:48
to tell them okay back to contamination
00:26:52
the main thing to remember is to keep
00:26:54
those bugs separate from the food to be
00:26:56
eaten those bugs are looking for any
00:26:58
slip UPS during the food preparation
00:27:00
chain in the fridge raw meat should be
00:27:03
stored so that it can't contact or drip
00:27:05
on other food same applies of course
00:27:07
when you use an esy if you use some
00:27:10
leftover marinade to baste your meat
00:27:12
make sure the marinade gets a proper
00:27:14
cooking cuz it'll have the bugs from the
00:27:16
raw meat in it cooked meats must go on a
00:27:19
clean tray or plate certainly never the
00:27:21
same thing that held the r meat so
00:27:24
keeping the bugs separate from prepared
00:27:26
food so they don't contaminate ated is
00:27:29
the first step in beating the bugs the
00:27:31
second area to watch out for is
00:27:33
temperature
00:27:57
control in all 12 people suffered from
00:28:00
nausea or vomiting that
00:28:02
afternoon this case Begins the day
00:28:07
before with her fridge full up the
00:28:10
volunteer decided to leave the rice out
00:28:12
overnight figuring it would have to be
00:28:14
reheated anyway
00:28:34
that yellow stuff is bad news for humans
00:28:37
it's a toxin produced by the bacteria so
00:28:40
what went wrong bacteria don't survive
00:28:43
above
00:28:44
75° so the boiling the day before would
00:28:46
have knocked them off and it was covered
00:28:48
from then on so nothing could have got
00:28:51
in of course from the outside it looks
00:28:53
like nothing's going on but the tricky
00:28:56
little blers left spores which are like
00:28:58
eggs and they can survive boiling they
00:29:01
hatched into bacteria that found
00:29:03
themselves living in a very nice piece
00:29:04
of real estate in a very pleasant
00:29:12
climate with such nice conditions and
00:29:15
lots of time this sort of bacteria
00:29:17
starts to multiply like
00:29:20
mad by lunchtime on Sunday the rice was
00:29:23
swarming with millions of bacteria and
00:29:26
they all produced a toxin as they grew
00:29:29
while the bugs were killed during
00:29:31
reheating the toxin survived and that's
00:29:34
a poison for us if there's enough of it
00:29:37
so the moral of this story uh the little
00:29:40
blighters can be very tricky sure but we
00:29:44
also know how they operate so we can
00:29:46
stop them we know they like a nice
00:29:49
moderate temperature with enough food
00:29:51
and moisture to grow and enough time now
00:29:55
there will always be food that we want
00:29:57
to eat that bacteria like to grow in we
00:30:00
call this potentially hazardous food and
00:30:03
it includes a whole swag of things
00:30:05
including milk cream and custard cooked
00:30:09
food that has meat rice pasta eggs or
00:30:12
beans in it prepared salads and homemade
00:30:15
dressings like mayonnaise and any food
00:30:17
that contains these foods such as
00:30:19
sandwiches in other words a lot of the
00:30:22
food we handle is potentially hazardous
00:30:24
it doesn't include acidic foods like
00:30:27
jams or yog YT or dry Foods Like
00:30:29
Biscuits and cakes unless they have
00:30:32
fresh cream or Custard in them what
00:30:34
those bugs are looking for is a moist
00:30:37
place with nutrients especially protein
00:30:40
if in doubt treat it as potentially
00:30:42
hazardous and you can always check with
00:30:44
your local environmental health officer
00:30:46
the way to stop bacteria growing on this
00:30:48
type of food is to watch temperature and
00:30:51
time in other words temperature control
00:30:55
the danger zone where the bugs live is
00:30:57
between 5 5 and 60°
00:30:59
C below 5° the bugs or microbes mostly
00:31:04
stop growing above 60 and they're
00:31:07
usually killed now that's fine as far as
00:31:10
it goes but what about when you can't
00:31:12
keep it under temperature control like
00:31:15
when it's on display that's where time
00:31:17
comes in the sort of bacteria we're
00:31:19
worried about here need time to multiply
00:31:22
and it takes a while for the numbers to
00:31:24
build up to where they become
00:31:26
dangerous how long
00:31:28
well 4 hours is the cut off time after 4
00:31:31
hours in the danger zone Chuck it out
00:31:34
there's a handy rule called the 2hour 4H
00:31:36
hour rule say a meat and salad roll is
00:31:39
prepared at 12:00 p.m. it can stay at
00:31:42
room temperature until 4 p.m. then it
00:31:45
must be thrown
00:31:46
out if you want to keep the roll for
00:31:48
later on then you've got to put it in
00:31:50
the fridge by 2
00:31:52
p.m. and when you take it out again say
00:31:55
at 6:30 p.m. it must be used within the
00:31:58
next 2 hours which is a total of 4 hours
00:32:01
out of temperature
00:32:03
control temperature control applies
00:32:06
right along the food preparation chain
00:32:08
once potentially hazardous food is
00:32:10
thored it should be used as soon as
00:32:12
possible or stored in the fridge or
00:32:14
cooler to keep it out of the danger zone
00:32:18
when transporting potentially hazardous
00:32:20
food use an insulated cooler with plenty
00:32:22
of ice or cool
00:32:25
packs however if it is transported in
00:32:27
the danger zone then of course that time
00:32:30
then counts as part of the 4 hours
00:32:33
temperature and time the bugs can use
00:32:35
them if we get slack give them the ideal
00:32:38
conditions and they'll take advantage
00:32:40
every time but as we've been seeing we
00:32:43
can also use temperature and time to
00:32:45
beat the bugs we know about the
00:32:47
temperature danger zone and we have the
00:32:49
2hour 4H hour rule temperature control
00:32:53
also applies to cooking and cooling
00:32:56
food now it sounds obvious but food must
00:33:00
be cooked thoroughly and this especially
00:33:02
applies to rolled roasts patties and
00:33:06
sausages bacteria which naturally occur
00:33:09
on the surface can end up in the middle
00:33:11
of these types of meats so no pink in
00:33:14
the middle for these ones chicken must
00:33:16
be cooked till the juices run clear and
00:33:19
always stir food in a microwave to make
00:33:22
sure it's heated evenly if food has to
00:33:24
be cooled after cooking do it as quickly
00:33:27
as possible aim to get it down to 21° in
00:33:30
2 hours and then down to 5° after a
00:33:32
further 4 hours you can put large
00:33:35
amounts of cooked food in Shallow
00:33:37
containers to speed up the cooling
00:33:39
that's about it on the temperature
00:33:41
control
00:33:42
front the third and final area where the
00:33:45
little blers look for opportunities is
00:33:47
personal hygiene and
00:33:49
cleanliness our hands are always picking
00:33:51
up microbes so they can easily transfer
00:33:53
them to food
00:33:57
thorough hand washing is one of the most
00:33:59
important ways to help prevent the
00:34:01
transfer of
00:34:02
microbes soap helps to get off the
00:34:04
grease and fat drying off is important
00:34:08
there can be bugs in the moisture left
00:34:09
on your hands so a proper hand wash is
00:34:13
always the goat before you start
00:34:14
handling food as we saw earlier you must
00:34:18
also wash your hands after handling raw
00:34:20
meats and after using the toilet and
00:34:23
don't use your apron or tea towel at
00:34:25
these times to dry off you could be
00:34:27
transfer referring the little blighters
00:34:28
and they'll be there next time you wipe
00:34:30
your
00:34:31
hands by the way if you use disposable
00:34:34
gloves you've got to change them just as
00:34:37
often as you'd wash your hands at
00:34:39
community events Plumbing can be in
00:34:41
short supply but you've got to keep up
00:34:43
your standards you really need warm
00:34:45
running water for good hand washing a
00:34:48
container with a tap will do the trick
00:34:50
and you can top it up with hot water if
00:34:52
you need to warm it up I guess that is
00:34:54
an awful lot about handwashing but it
00:34:57
really is important and you end up doing
00:34:59
quite a lot of it especially before
00:35:01
handling food or after touching raw meat
00:35:04
or using the toilet that'll really help
00:35:06
in the fight against the bugs but there
00:35:09
is one time when even washing your hands
00:35:11
perfectly isn't good enough
00:35:40
I'm going to be it was found that the
00:35:43
bacteria causing young Katie such
00:35:45
distress was salmonella the bug claimed
00:35:47
another seven victims that day it all
00:35:50
began with a phone call the day Katie
00:35:53
ate a sandwich you don't think you make
00:35:55
it that's right runny tummy been up all
00:35:59
night I don't have enough volunteers as
00:36:01
it is Sam it's going to be so busy oh I
00:36:04
don't
00:36:05
know I mean I've been throwing up as
00:36:07
well you probably have the worst of it
00:36:09
listen unless you're at death door
00:36:11
you've just got to come and
00:36:13
help normally of course proper
00:36:16
handwashing will stop most
00:36:18
cross-contamination but bugs like
00:36:19
salmonella and those that cause viral
00:36:22
gastro are really infectious and if
00:36:25
you're sick you excrete incredible
00:36:27
number numbers of the bug so however
00:36:29
well you wash your hands you can't be
00:36:31
sure you've removed them all after going
00:36:33
to the L what's more if you've been
00:36:35
vomiting some of the bugs will hang
00:36:37
around in your mouth and nose so the
00:36:39
next time you cough or sneeze you'll
00:36:42
probably be sharing them with everyone
00:36:46
around the case we've just been looking
00:36:49
at is an example of contamination much
00:36:52
like the cross contamination we saw with
00:36:53
the raw meat earlier only this time the
00:36:57
sauce is is the food handler again the
00:37:00
best defense against the bugs is
00:37:02
separation when chopping up raw meat we
00:37:05
saw that completely different board
00:37:06
should be used now in this case Sam
00:37:10
should have stayed completely separate
00:37:12
and never come in to work at all the
00:37:15
thing is if you're feeling queasy and
00:37:17
especially if you have diarrhea or
00:37:19
you're vomiting then you may be sick
00:37:22
with something that can be passed on
00:37:23
through food like salmonella or viral
00:37:26
gastro
00:37:28
stay at home no I'm really sorry Steve
00:37:32
but I just can't make
00:37:33
it by law if you're preparing food and
00:37:37
you think you've got one of these
00:37:38
illnesses that can be passed on through
00:37:39
food you must tell your supervisor and
00:37:43
of course you mustn't handle any food if
00:37:45
you think you may have contaminated some
00:37:47
food for goodness sake tell whoever's in
00:37:50
charge well that's about it I better get
00:37:55
back to the barbecue and do my bit
00:38:00
as food handlers we help prepare the
00:38:02
food a lot of people enjoy at community
00:38:04
and social events throughout the year
00:38:07
now most of those happy eaters never
00:38:09
think about food poisoning and they
00:38:11
shouldn't have to that's our job
00:38:42
by
