pdf, 4.49 MB
pdf, 4.49 MB

Along with hygiene, cleanliness and preventing cross-contamination when working in the kitchen; another essential aspect for students to understand is the danger zone and how long high-risk foods can be out safely in this temperature range before bacteria multiply to high enough levels for form a food poisoning risk.

This pack contains 3 important Food Safety posters, displaying the following concepts:

  • The Temperature Danger Zone - the specific temperatures that form the highest risk, where to keep hot foods hot and cold foods cold, and what happens to the bacteria in each temperature zone
  • The 2hr 4hr Rule - showing how long potentially high-risk foods can be out of their appropriate storage conditions and in the danger zone, and what needs to happen with the food at each stage
  • The Rate of Bacteria Replication and Growth - bacteria multiply every 20minutes! This poster shows students how many bacteria there would be every 20minutes until 4hrs and then after 6hrs, 9hrs and 12hrs. It shows the number if there was only one teeny tiny bacteria and if there was 1000 bacteria in our food before it was left out in the danger zone. This poster will get students thinking ‘I wonder how many bacteria are actually in my food before I start cooking with it…’

These posters can be laminated and displayed around the classroom or kitchen; or provided to students to assist with revision or developing an understanding of these important food safety concepts. A student who understands the importance of keeping food out of the danger zone is one who will keep their customers safe when working in the commercial kitchen.

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