Download Food Hygiene for the Hospitality Industry

Food Hygiene for the
Hospitality Industry
Factors Influencing
Bacterial Growth
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
© Scotland’s Colleges/SQA
Nutrients
Time
Moisture
Temperature
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
© Scotland’s Colleges/SQA
Time
Bacteria multiply by binary fission, a process by
which one bacterium splits into two
20min
Single cells are microscopic
40min
1hr
1hr 20min
1hr 20min
Large colonies may be visible to the naked eye
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© Scotland’s Colleges/SQA
Temperature
The best temperature for multiplication of most food
poisoning bacteria is around 37°C , body temperature
To prevent their growth we must ensure that the
temperature of food is kept below 5°C or above 63°C
The temperature range of 5°C to 63°C is often referred
to as the danger zone
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© Scotland’s Colleges/SQA
Moisture
Most foods have enough moisture for bacteria
to thrive, many dried or dehydrated foods will
allow bacterial growth if they become moist. It
is therefore essential to store foods such as
these in a cool, dry place, and that they are
used immediately after preparation. All dry
foods such as flour and biscuits will remain safe
as long as they are dry.
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© Scotland’s Colleges/SQA
Food and Nutrients
Bacteria are groups of single celled microscopic
life forms.
Nutrients are essential for all life forms and
include protein, carbohydrates, fats, vitamins
and minerals.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
© Scotland’s Colleges/SQA