Food Technology Unit 1 2011

1. Food Technology Unit 1 2011 Area of study 1 Keeping food safe.

2. Key Knowledge • Principles of food hygiene and safe food handling in a small scale food operation • Causes of food spoilage and food poisoning • Storage practices to ensure safety and maximize the quality of food • Safe and hygienic use of tools and equipment to produce quality outcomes.

3. Key skills • Identify causes of food spoilage and food poisoning • Implement safe and hygienic work practices in a small scale food operation • Analyse safety and hygiene risk points in food preparation and identify actions required to eliminate risk. • Apply understanding of storage techniques that will ensure food safety and maximise the quality of food • Select, use, clean and store appropriate food preparation and processing tools and equipment safely.

4. Chapter 1 • Food hygiene and safe food handling • Read pg. 1 • Add glossary words to list • Make a list of 10 rules for good personal hygiene

5. Hand washing pg. 3 • Remove jewellery • Rinse under warm water • Lather soap and rub vigorously over ALL parts of your hands • Rinse under warm water • Dry on paper towel

6. Questions…wash your hands after………… • Make a list of activities you need to wash your hands after • Design a poster about cleaning hands after…

7. Glitter bug activity • Use the glitter bug equipment to see if you have correctly washed your hands….

8. Food Spoilage • Is the deterioration in the quality or sensory properties of the food. • Examples • Texture softer • Flavour bitter • Aroma bad egg smell • Write down 4 foods that can spoil.

9. Yeast • Wild yeast can cause food spoilage in foods such as juices and vinegar products • Yeast produces bubbles • Gives off a strong yeasty smell • The yeast cells reproduce by the process of ‘budding’ • When a daughter cell or a small bud appears on the mother cell • When it reaches half the size of the mother is separates and the process continues

10. Mould • Form of fungi • Reproduce by forming spores • Appear as dark fuzzy mass on the surface of foods such as bread and cheese • Some moulds have an important role in the production of blue vein cheese

11. enzymes • Enzymes are natural chemicals that cause food to ripen and age but do not cause food poisoning • Ripen fruit eg. Bananas • Convert starch to sugars eg. Softer fruits • Browning of apple is called enzymatic browning • The enzyme reacts with oxygen causing the color to change.

12. Food Poisoning • Food Poisoning is an illness caused by consuming food contaminated by bacteria, chemicals or biological contamination

13. bacteria • Food poisoning is usually caused by bacteria. • Bacteria are single-cell micro-organisms that can cause food poisoning when they are consumed live in food or through toxins they produce once they are ingested. • Wide range of bacteria • Mild symptoms to fatal

14. bacteria • Mild • Headaches, vomit or diarrhoea • Severe • Fatal you can die • Example if a death in the holidays???????? • Onset of symptoms = 6 – 8 hours from ingesting the food and can last up to 3 days

15. bacteria • www.abc.net.au/news/2012-01-04/death-cap-mushrooms/3757764 • Copy out table on pg 4 • Draw the danger zone pg 4 • Draw the rate of reproduction • Copy out the conditions required for the growth of bacteria

16. 12 most high risk foods • List them

17. Understanding the text • Complete questions 1 to 10

18. Safe food handling practices • Read page 6 to 10 and answer the questions in understanding the text

19. Storage of food • Date marking • Maximising shelf life • Storing food in the pantry • Storing food in the refrigerator • Storing frozen food • Read and take notes • Complete Activity 1.5