4.1.4
Bacterial Contamination
Cross-Contamination
Cross-Contamination
Cross-contamination is the process by which bacteria pass from one food to other foods. Cross-contamination can happen through:
Food that's already contaminated
Food that's already contaminated
- Contaminated high risk foods contaminating other foods.
- Raw foods leaking onto cooked foods.
People
People
- Cooking with unwashed hands.
- Sneezing without using a tissue.
- Coughing without covering your mouth.
Cooking utensils and surfaces
Cooking utensils and surfaces
- Not cleaning equipment properly before or after use.
- Preparing raw and cooked foods on the same surface.
Pests
Pests
- May plant eggs or excrete onto cooking surfaces.
- May also contaminate food by landing on it or eating it.
Controlling Bacteria
Controlling Bacteria
Untreated eggs and milk are both highly susceptible to contamination. To make these foods safe, we can:
Pasteurise milk
Pasteurise milk
- The process involves heating milk to 72°C for approximately 15 seconds.
- This should destroy pathogenic bacteria before the milk is chilled.
- All milk must be pasteurised before being sold in UK supermarkets.
Vaccinate hens
Vaccinate hens
- Many years ago, the UK introduced a programme for vaccinating hens against salmonella.
- Eggs and boxes of eggs that have come from vaccinated hens are stamped with the British Lion Quality mark.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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