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Food Safety and Hygiene

Food Safety and Hygiene. Food Spoilage. Caused by:- Micro-organisms – moulds / bacterias / yeasts Some foods such as cheese / quorn / yogurt / bread are made using micro-organisms to help the making process

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Food Safety and Hygiene

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  1. Food Safety and Hygiene

  2. Food Spoilage • Caused by:- Micro-organisms – moulds / bacterias / yeasts Some foods such as cheese / quorn / yogurt / bread are made using micro-organisms to help the making process Micro-organisms occur all around us – in soil / air / on animals / in the human body / on equipment / worktops etc. Good / safe Food Hygiene is about reducing the occurrence of these bacteria by storing, preparing and cooking food correctly

  3. Conditions Needed for bacteria to Grow – 1 - Temperature Temperature – Rapid growth at 37°C Danger zone 5°C to 63°C – growth occurs at different ‘speeds’ in this ‘zone’

  4. Conditions needed for bacteria to grow – 2 - Food Food High risk foods – high protein / moist promote bacterial growth the most

  5. Conditions needed for bacteria to grow – 3 - Time Time Bacteria multiply by dividing in 2 (binary fission) This can happen once every 10-20 mins In a few hours 1 bacterium can become several million!!

  6. Conditions needed for bacteria to grow – 4 - Moisture Moisture Most foods contain moisture so can support the growth of bacteria

  7. Food Poisoning Bacteria Poisoning occurs if bacteria get into Food and are allowed to multiply without control The main types are • Salmonella – mainly in eggs / poultry • Campylobacter – meat / poultry and shellfish • Staphylococcus Aureus – found in the nose / throat and skin of humans – also in meat / poultry and salads All of these cause unpleasant symptoms including diarrhoea, vomiting, headache. They can be fatal in vulnerable groups e.g. The elderly / young children / pregnant women

  8. How to stop bacterial growth?? Simply by altering or removing any of the 4 conditions they like (Temperature / Food / Time / Moisture)

  9. Significant key temperatures – Which is which????? • -18°C • 0-5°C • 5-63°C • 37°C • 72°C • 100°C • Refrigerator • Boiling point • Danger Zone • Freezer • Bacteria destroyed / minimum reheating temp. • Body temperature

  10. Preservation Removal of Liquid By..... Drying Dehydration Jamming

  11. Preservation Alteration of Temperature By.... Canning Freezing Chilling Pasteurisation

  12. Preservation Removal of air By...... Modified atmosphere packaging MAP

  13. Preservation Addition of a preservative By.... Jamming Pickling Salting

  14. Other Contaminants.. Physical contaminants... Jewellery Flakes of nail polish Metal from equipment Hair Insects Chemical contaminants... Most likely to be cleaning fluids

  15. Creamy Chicken Bake Flow Chart for Making (will need to do one as part of section A on exam) Using flowcharts notes and / or diagrams produce a plan for making your chosen idea in the test kitchen)

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