Why Hygiene is so important? Foods badly preserved, conserved or prepared = extreme danger Micro-organisms can develop in or on, Raw aliment Cooked aliment They can provoke: Damages and deterioration of food quality Infections (diarrhoea, vomiting) Food poisoning Chronic and debilitating illness Youngsters, pregnant women and older people are particularly sensible! Hygiene is protecting aliments against, Contamination (micro-organisms) Development of micro-organisms Prevention: micro-organisms enter our kitchen through, Contaminated aliments Dirty utensils Human Animals and insects Plants, soil Air Always maintain a very strict cleanliness standard On your person (hair, hands, nails, body and clothes) Operation equipment (mixer, grinder, kitchen utensils) Installations (refrigerator, sinks, oven, working space, ventilation) Locals (floor, walls, lockers, litter space) When micro-organisms become dangerous? When they are reproducing in large number Development of micro-organisms depends on Aliment’s composition Water content Protein content Other nutritive elements such as vitamins and mineral salts Temperature Acidity Time - 0 minutes - nothing - 15 – 20 minutes - hundreds - 3 hours - thousand - 6 hours - millions - 12 hours - billions Which micro-organisms and parasites are dangerous? Frequent and recognised to provoke intoxication, vomiting or diarrhoea Bacteria Sources Salmonella - Raw poultry - Egg - Raw meat - Fresh milk produces - Crustaceans - Dirty and humid surfaces Staphylococcus - Infected wound or pustule Clostridia - Raw meat - Soil Bacillus cereus - Cereals (rice) Campilobacteries - Raw poultry Listeries - Cheese (Crust) - Raw meat Mildew and its toxins - Beans - Nuts, hazelnut - Peanuts - Cereals Parasites - Raw meat - Liver - Crustacean - Some sausage’s products

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