Glân pia hi! Ok!Glân pia hi! Ok!Hygiene rules Ok!Hygiene rules Ok!Glân pia hi! Ok!Glân pia hi! Ok!

Hygiene rules Ok!Hygiene rules Ok!

Kitchen HygieneGlanweithdra Cegin

• Wash your hands before handling any food

• Clean work surfaces• Keep work area clean

and tidy• Keep raw and cooked

foods apart– Cross – contamination

• Wash up correctly– Hot water, changed

frequently– Washing up liquid– Clean tea towel

• Golchi dwylo cyn trafod unrhyw fwyd.

• Cadw mannau gwaith yn lân

• Cadw ardal gweithio yn lân a thaclus.

• Cadw bwyd amrwd ac wedi coginio ar wahân.

-Croes heintio• Golchi offer yn gywir - Dwr poeth, a’i newid

yn aml -Hylif golchi llestri -Lliain sychu llestri glân

Personal HygieneGlanweithdra personol

• Tie hair back• Remove jewellery• Roll up sleeves• Wear an apron• WASH HANDS

THOROUGHLY

• Clymu’r gwallt• Tynnu gemwaith• Torchi llewys• Gwisgo brat• GOLCHI DWYLO YN

LÂN

What is Food Poisoning?

Beth yw gwenwyn bwyd?

• Food poisoning is an illness you get by eating contaminated food.

• Food is contaminated if there is something in it which shouldn’t be there

• Salwch ar ôl bwyta bwyd wedi ei heintio

• Mae bwyd cael ei heintio os oes rhywbeth ynddo na ddylai fod yno.

Symptoms of Food PoisoningSymtomau o wenwyn bwyd

• Abdominal Pain – stomach-ache- Poen bol• Diarrhoea – ‘the runs’ – Dolur rhydd• Vomiting – being sick - Chwydu• Nausea – the feeling of sickness - Cyfog• Fever – a raised temperature – Tymheredd uchel

• Symptoms vary depending on the type of food poisoning and can last for days

• Mae’r symptomau yn dibynnu ar y math o• wenwyn bwyd; gallai barhau am ddiwrnodau

Causes of Food PoisoningBeth sy’n achosi gwenwyn

bwyd

• Bacteria and other microbes (viruses, moulds)

• Bacteria a microbau eraill ( firws, llwydni)

• Chemicals and metals• Cemegolion a metalau

• Poisonous plants (e.g. toadstools, berries)• Planhigion gwenwynig ( e.e. madarch,

aeron)

High Risk FoodsBwyd Risg Uchel

• Foods which are moist & high in protein• Bwyd sy’n llaith ac yn uchel mewn protein.• These include: Gan gynnwys • Meat - Cig Fish -pysgod

Poultry -Da pluog Eggs -WyauDairy products – cynnyrch llaethStocks - Isgell Sauces -sawsiauShellfish- pysgod cragen Seafood – bwyd môrCooked rice – reis wedi coginio

Why Bacteria Make You IllPam fod Bacteria yn eich gwneud yn sâl

• Some bacteria have to be INSIDE your body to make you ill

• Once inside you, the bacteria attack your body causing illness

• Some produce a TOXIN (poison) on the food which makes you ill when you eat it

• Rhai bacteria yn gorfod bod TU MEWN i’ch corff i’ch gwneud yn sâl.

• Y bacteria yn ymosod ar y corff ac achosi salwch

• Rhai yn cynhyrchu TOCSIN (gwenwyn) ar y bwyd sy’n achosi salwch wrth ei fwyta

Sut mae bacteria’n lluosi

How bacteria multiply• Lluosi’n gyflym drwy rannu’n

ddau. YMHOLLTIAD DEUOL• Bacteria ond angen 10-20

eiliad I lluosi.• 1 bacteriwm = miliwn mewn

ychydig oriau.• Amodau perffaith i dyfu - bwyd - lleithder - cynhesrwydd - amser

• Reproduce rapidly by dividing in two– BINARY FISSION

• Each bacterium only needs 10 – 20 minutes to multiply

• 1 bacterium = millions in a few hours

• Ideal conditions for growth:

- food- moisture– warmth– time

Tymheredd Critigol CriticalTemperatures

Rhaid cadw bwyd Risg Uchel a bwyd darfodus tu allan i’r parth peryglus ar dymheredd rhwng 5º a 63º

High Risk and perishable foods should be kept out of the danger zone temperatures of 5°C to 63°C.

Campylobacter• Found in raw poultry and meat• Mewn cig cyw iar amrwd a chig• Illness caused by small numbers of

bacteria• Ychydig o facteria yn creu salwch

• Symptoms: symtomau– Fever - gwres– Headache - cur pen– Abdominal pain -poen bol– Diarrhoea – dolur rhydd– Can last for 10 days – parhau am 10

diwrnod

SALMONELLA -SALMONELA

• Found in raw meat, unwashed vegetables, poultry and eggs

• Mewn cig amrwd, llysiau heb eu golchi, cyw iâr a wyau.

• 2nd most common cause of food poisoning

• 2il achos mwyaf cyffredin o wenwyn bwyd

• Survives refrigeration• Oergell ddim yn ei ddifa• Illness caused by large numbers of

bacteria–

Angen nifer fawr o’r bacteri i achosi salwch.

SALMONELLA -SALMONELA

• Symptoms: Symptomau

Fever - Gwres.Diarrhoea -Dolur rhyddVomiting - ChwyduAbdominal pain – Poen bolCan be fatal! - Gallu bod yn fawol!Can take up to 48 hrs for symptoms to

show and can last for 3 wks Symptomau yn gallu cymryd 48 awr i

ddangos a pharhau am 3 wythnos

E COLI• Found in the gut of animals and

humans• Mewn perfedd anifeiliaid a phobl• E Coli 0157 is found in raw &

undercooked meats, raw vegetables• E Coli 0157 mewn cig amrwd a chig

heb goginio’n iawn, llysiau amrwd• Illness caused by small numbers of

bacteria• Salwch yn cael ei achosi gan

ychydig o facteria• Can survive refrigeration and

freezing• Gallu byw yn y rhewgell a’r oergell.

E COLI• Symptoms: Symptomau

Diarrhoea – Dolur rhyddCan be fatal – gall fod yn

farwol

Can take up to 5 days for symptoms to show

Gallu cymryd 5 diwrnod i’r symptomau ymddangos

Clostridium Perfringens

• From animal poo!• I’w gael mewn carthion anifeiliaid!

• Found in soil, manure, sewage, raw meat & poultry

• Mewn pridd, carthffosiaeth, cig amrwd a chig cyw iâr

• Produces spores which may not be killed by cooking

• Cynhyrchu sborau. Nid yw rhain yn cael eu lladd drwy goginio bob tro

Clostridium Perfringens

• Symptoms: Symptomau

Abdominal pain – poen bolDiarrhoea – dolur rhyddNausea - chwyduCan be fatal – gallu bod yn

farwol!Onset normally after 8 –

18 hrsDechrau fel arfer ar ôl 8 –

18 awr

LISTERIA• Found in soil,

vegetation, meat, poultry, soft cheese, salad vegetables

• Mewn pridd, llysdyfiant, gig, cyw iâr, caws meddal a llysiau salad.

• Can grow at low temperatures

• Gallu tyfu ar dymheredd isel

LISTERIA• Symptoms:

– Range from flu-like symptoms to meningitis

– Amrywio o symptomau ffliw i lid yr ymennydd

– Pregnant women, the very old and the very young are most at risk

– Plant a merched beichiog sydd a’r risg mwyaf.

– Can take up to weeks to develop

– Gallu cymryd wythnosau i ddatblygu yn y corff

BACILLUS CEREUS• Found in soil and dust• I’w gael mewn pridd a llwch• Frequently in rice dishes & sometime

in pasta, meat or vegetable dishes• Ym aml mewn prydau o reis a

weithiau mewn prydau pasta, cig neu lysiau

• Illness can be caused by a small number of bacteria

• Ychydig o facteria sydd angen i achosi salwch

• Forms spores that are resistant to heat

• Ffurfio sborau sydd yn gwrthsefyll gwres

BACILLUS CEREUS• Symptoms: Symptomau

2 types of illness:diarrhoea and abdominal pain

after 8 – 18 hrsvomiting after 1 – 5 hrs2 fath o salwch:Dolur rhydd â phoen bol ar ôl 8 –

18 awrChwydu ar ôl 1 - 5 awrUsually lasts less than 24 hrsParhau am lai na 24 awr

STAPHYLOCOCCUS AUREUS• Found on the skin, in cuts and boils and up

the nose!• Ar y croen, mewn briwiau ac i fyny’r trwyn!

• Transferred to food from hands, nose or mouth

• Pasio i fwyd o ddwylo, trwyn a cheg.

• Large numbers needed to cause illness• Angen llawer i achosi salwch

• Survives refrigeration• Goroesi yn y rhewgell.

• Produces a toxin which may survive cooking

• Creu tocsin sydd ddim yn cael ei ladd drwy goginio.

STAPHYLOCOCCUS AUREUS• Symptoms: Symptomau

Severe vomiting - Chwydu difrifol

Abdominal pains - Poen bol

Diarrhoea - Dolur rhydd

Onset within 6 hrs - Dechrau ar ôl 6 awr

Lasts about 2 days - Parhau tua 2

ddiwrnod

MOULDS - MOWLD• Tiny fungi which grow from spores

found in the air• Mowld bach yn tyfu o sborau yn yr

aer.• Settle on food products and

multiply• Setlo ar fwyd ac yn lluosi• When visible, food is described as

‘mouldy’• I’w weld pan mae bwyd wedi

‘llwydo’.• Causes food spoilage• Achosi gwastraff

CHEMICAL & METAL• Some chemicals and metals are

poisonous to us• Rhai cemegau yn wenwynig i ni.

• Metals like lead and mercury stay in our body for a long time and make us ill

• Metelau fel plwm a mercwri yn aros yn y corff am amser hir ac yn achosi salwch.

a

• Foods may taste or smell funny• Cael effaith ar flas ac arogl bwyd

Summary – I gloi• Food poisoning (FP) is caused

by eating food which is contaminated

• Most contamination is caused by bacteria, but also by viruses, chemicals or plants

• FP bacteria make us ill• The symptoms are abdominal

pain, diarrhoea, vomiting, nausea & fever

• FP can last for days and can be fatal

• FP bacteria become dangerous if allowed to multiply

• FP bacteria can only be detected in a laboratory

• Gwenwyn Bwyd (GB) yn cael ei achosi gan fwyd wedi ei heintio

• Cael ei achosi gan facteria, firws, cemegau neu blanhigion.

• Gall GB ein gwneud yn wael iawn.

• Symptomau yw poen bol, dolur rhydd, chwydu a gwres

• Gall barhau am ddiwrnodau neu ein lladd!

• Gall bacteria GB fod yn beryglus os yn cael lluosi

• Angen labordy i ganfod ac adnabod y bacteria.

Summary –I gloi• Bacteria angen gwres,

lleithder ac amser i luosi. 1 bacteriwm ond angen 9 awr i dyfu’n filiwn.

• Y tri prif facteria yw – Salmonela, Clastridiwm perfringens, Staphylococcus aureus.

• Bwyd risg uchel yw cig, cyw iâr, wyau, cawl, sawsiau, pysgodyn cregyn a reis wedi coginio.

• Gall nifer fach o facteria eich gwneud yn sâl

• Bacteria fel llwydni yn difetha ac yn pydru bwyd

• Bacteria need warmth, food, moisture and time to multiply. It takes only 9 hrs for 1 bacterium to become 9 million!

• 3 main FP bacteria are Salmonella, Clostridium perfringens, Staphylococcus aureus

• High risk foods include cooked meat, cooked poultry, dishes containing eggs, soups, sauces, shellfish and cooked rice

• Even a small number of bacteria can make you ill

• Food spoilage bacteria cause food to rot