Level 2 Food Hygiene - Food Contamination
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.
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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?
12
14
16
18
Which of these is not one of the 14 recognised food allergens in the UK?
Milk
Celery
Chicken
Peanuts
Which colour chopping board is used for raw meat?
Blue
Red
Green
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
