Level 2 Food Hygiene - Food Contamination

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• Hospitality
• Further Education (Key Stage 5)

Level 2 Food Safety - Contamination & Hazards

Contamination

Food Poisoning

Understanding causes, symptoms, bacteria, and impact on public health.

Hazards & Contamination

Identifying biological, chemical, physical, and allergenic risks.

Control Measures

Mastering temperature control, hygiene, and safe food storage.

Common Key Symptoms:

Definition

An acute illness usually occurring 1 to 36 hours (incubation period) after consuming contaminated or toxic food or water.

Gastrointestinal: Severe diarrhoea, nausea, vomiting, & abdominal cramps.

Systemic: High fever, chills, dehydration, fatigue, and potential collapse.

What is Food Poisoning?

Bacteria

Examples?

Toxic Substances

Examples?

Objects

Examples?

Food Allergies

Examples?.

Four Food Safety Hazards

Good Bacteria vs Bad Bacteria

Most bacteria are harmless or beneficial (e.g. cheese/yoghurt). Harmful bacteria are called Pathogens and can only be seen using laboratory microscopes.

Key Food Poisoning Bacteria:

Other Toxins & Viruses:

Salmonella: Found in raw poultry, unpasteurised eggs, and raw meat.

Campylobacter: Main source: undercooked poultry and untreated water.

E. coli (O157): Intestines of cattle/beef; causes severe kidney damage.

Listeria monocytogenes: Survives in cold fridges; soft cheeses, pates.

Staphylococcus aureus: Human skin, nose, cuts, and infected wounds.

Bacillus cereus: Spore-former found in cooked rice & starchy foods.

Norovirus: Highly contagious "winter vomiting bug"; spread person-to-person.

Biological Hazards & Pathogens

The 4 Essential Growth Conditions:

UK Temperature Control Standards

Food

Moist & high protein

Moisture

Water for cell growth

Warmth

Optimal 37°C

Time

Multiplies 10–20 mins

Growth Requirements & Temperature

What are High-Risk Foods?

Ready-to-eat foods that are high in protein & moisture, requiring temperature control, and consumed without further heat treatment.

Bacterial Spores & Toxins

Spores: Protective coats formed by bacteria (e.g. Bacillus cereus). Can survive over 5 hours of boiling!

Toxins: Poisonous chemicals released into food. Heat-stable toxins survive boiling for over 30 mins.

High-Risk Foods, Spores & Toxins

The 14 UK Food Allergens:

Chemical Hazards

Cleaning chemicals stored near food, pesticide residues on unwashed produce, or acidic foods reacting with copper/lead containers.

Natasha's Law (UK)

Mandatory full ingredient & allergen labelling on all Prepacked for Direct Sale (PPDS) food produced on site.

Chemical, Physical & Allergenic Hazards

Physical Hazards

Glass from broken lightbulbs, plaster strips, jewellery, screws from kitchen machinery, or bones in fillet fish.

Any of the allergens specific to an individual

Allergenic Hazards

Contamination

The presence of harmful or objectionable substances (hazards) in food.

Cross-Contamination

The transfer of bacteria/hazards from a contaminated source to ready-to-eat food via a vehicle.

Contamination & Cross-Contamination

Primary Contamination Vehicles:

Vehicles & Contamination Routes

1. Colour-Coded Boards

2. Clean & Sanitise

3. Storage Controls

Red: Raw Meat

Green: Salad & Fruit

Blue: Raw Fish

Yellow: Cooked Meats

Purple: Allergen Free

Use approved food-safe sanitisers (D10).

Follow two-stage cleaning: clean dirt, then sanitise.

Use single-use disposable paper towels.

Store raw meat at bottom of fridge below ready-to-eat foods.

Keep all food items covered & labelled.

Separate dedicated allergen prep areas.

Preventing Cross-Contamination

Brown: Unwashed Vegetables

Elderly People

Weakened immune systems, lower stomach acid levels, slower recovery.

Babies & Infants

Undeveloped immune systems & lower tolerance to bacterial toxins.

Pregnant Women

Risk of Listeria causing miscarriage, severe infection, or unborn child illness.

Immunocompromised

Hospital patients, organ recipient or chronic disease patients.

High-Risk Vulnerable Groups

Practical Safety Controls

Handwashing: Wash thoroughly for 20 seconds using warm water & anti-bacterial soap before prep, after raw meat, waste, or toilet visits.

Temperature Checks: Probe core temp of cooked food to reach minimum 75°C (or 70°C for 2 mins).

FIFO Storage: Use First In, First Out stock rotation. Date label open foods.

Reporting Illness: Report symptoms to supervisor immediately. Exclude from work for 48 hours clear of symptoms.

Scenario: Chef John prepares raw chicken on a red cutting board. Without washing hands, he opens the fridge door, grabs cooked ham, and uses the same knife to slice the ham for a customer sandwich.

Catering Workplace Scenario

Scenario: Chef John prepares raw chicken on a red cutting board. Without washing hands, he opens the fridge door, grabs cooked ham, and uses the same knife to slice the ham for a customer sandwich.

Catering Workplace Scenario

Scenario: Chef John prepares raw chicken on a red cutting board. Without washing hands, he opens the fridge door, grabs cooked ham, and uses the same knife to slice the ham for a customer sandwich.

Catering Workplace Scenario

In UK hospitality, how many allergens must be recognised and declared by food businesses?

A

12

B

14

C

16

D

18

Which of these is not one of the 14 recognised food allergens in the UK?

A

Milk

B

Celery

C

Chicken

D

Peanuts

Which colour chopping board is used for raw meat?

A

Blue

B

Red

C

Green

D

Yellow

1. Know Your Hazards

Identify Biological, Chemical, Physical, and Allergenic risks in your kitchen daily.

2. Control Temperatures

Keep cold food 0–5°C, hot food 63°C+, and cook thoroughly to 75°C to kill bacteria.

3. Stop Cross-Contact

Separate raw & cooked foods, wash hands constantly, and enforce strict allergen controls.

Key Takeaways