Safe food handling practices

    OCR
    GCSE

    The study of safe food handling practices necessitates a rigorous understanding of microbiology, legislation, and practical application to prevent foodborne illness. Candidates must analyse the '4 Cs' (Cleaning, Cooking, Chilling, Cross-contamination) within the framework of the Food Safety Act 1990 and the Food Safety and Hygiene (England) Regulations 2013. Mastery involves linking the physiological requirements of bacterial multiplication (FAT TOM) to control measures such as temperature control and HACCP (Hazard Analysis and Critical Control Point) systems. Assessment focuses on the scientific justification for safety procedures and the implications of failure in both domestic and commercial contexts.

    5
    Objectives
    4
    Exam Tips
    4
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    Learning Objectives

    What you need to know and understand

    • Danger Zone: 5°C to 63°C (rapid bacterial multiplication).
    • Core cooking temperature: 75°C for at least 2 minutes.
    • Campylobacter is the most common cause of food poisoning in the UK, primarily linked to poultry.
    • Binary fission can occur every 10-20 minutes under optimal conditions.
    • Listeria monocytogenes can grow at refrigeration temperatures (unlike most other pathogens).

    Marking Points

    Key points examiners look for in your answers

    • Award marks for precise citation of critical temperatures: Danger Zone (5°C–63°C), Fridge (0°C–5°C), Freezer (-18°C), and Core Cooking (75°C for 2 minutes).
    • Credit responses that link specific pathogens (Salmonella, Campylobacter, E. coli O157, Listeria, Staphylococcus aureus) to their corresponding high-risk food sources.
    • Candidates must explain the mechanism of cross-contamination (direct, drip, indirect) rather than simply stating 'keep foods separate'.
    • Reward the application of preservation principles (removal of moisture, air, or alteration of pH) when discussing storage methods.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When justifying storage methods, explicitly reference the environmental factors required for bacterial multiplication: Warmth, Moisture, Food, Time, pH.
    • 💡In scenario-based questions, identify the specific 'high-risk' protein foods before applying safety rules.
    • 💡Allocate 1 minute per mark; ensure extended response questions address both the 'cause' (bacterial source) and 'prevention' (control measure).
    • 💡Memorise the specific symptoms and onset times for the five main food poisoning bacteria to differentiate between them in case studies.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Using vague terminology such as 'hot oven' or 'cool place' instead of specific degrees Celsius.
    • Confusing 'Use-by' dates (safety/pathogens) with 'Best-before' dates (quality/organoleptic properties).
    • Failing to distinguish between pathogenic bacteria (cause illness, often undetectable) and spoilage bacteria (cause decay, visible changes).
    • Stating that freezing kills bacteria; candidates must state that freezing only induces dormancy/stops multiplication.

    Study Guide Available

    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Describe
    Explain
    Discuss
    Assess
    Justify

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