Bacteria are tiny organisms that are too small to be seen with the human eye.
The most common bacteria found in food are:
Generally, symptoms of bacterial related illness tend to present themselves in 12 to 72 hours after infection.
This is because bacteria need time to multiply.
Symptoms include the following:
Outbreaks can often occur in institutions such as hospitals, care homes and schools where food is cooked in large quantities and is kept warm for a long period of time.
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Class Sessions
1- 1. The impact of food poisoning
2- 2. What is food poisoning?
3- 3. Understanding food law
4- 4. Bacteria in food
5- 5. Viruses and parasites in food
6- 6. Chilling
7- 7. Cooking
8- 8. Cleaning
9- 9. Cross contamination
10- 10. Freezing and defrosting
11- 12. Hazard Analysis and Critical Control Points (HACCP)
12- 13. Personal hygiene
13- 14. Food allergies
14- 15. Waste control
15- 16. Pest control