and Storage 2 Essentials for Living 3 rd Edition Crosscontamination HACCP Perishable foods Semiperishable foods Nonperishable foods Frozen foods Star markings fridge and freezer ID: 933239
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Slide1
Chapter
6
Good Food Hygiene
and Storage
Slide22
Essentials for Living, 3
rd
Edition
Cross-contamination HACCP Perishable foods Semi-perishable foods Non-perishable foods Frozen foods Star markings (fridge and freezer)
Food spoilage
Enzymes
Moulds
Yeast
Bacteria
Food-poisoning bacteria
Conditions for growth of micro-organisms
Slide3After completing this chapter and the homework, assignments and activities that accompany it, you should:
Know what food spoilage is and what causes it (enzymes, moulds, yeasts and bacteria).
Know the names of common food-poisoning bacteria and how they generally enter the human food chain.
Know the five conditions that bacteria need to grow successfully.
Understand the four ways that food usually becomes infected.Know how to keep food safe: rules for food handlers, safe practices with food preparation, cooking and storage, and how to keep food preparation areas hygienic. Understand the concept of HACCP and be able to give an example of HACCP and how it works. Understand the following food types and what they mean for food storage: perishable, semi-perishable, non-perishable, frozen. Know what the star markings on a refrigerator or freezer mean in terms of length of storage. Be able to name a variety of packaging materials for food cooking and storage and know what each is suitable for.
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Food spoilage
Food spoilage
is when food goes rotten or bad. It is caused by:
Enzymes
Micro-organisms (moulds, yeast and bacteria
)
Slide5Food spoilage (continued)
Enzymes
are naturally present in fruit and vegetables. They cause them to ripen and eventually rot.
Moulds
cause a fluffy beard to grow on bread, fruit and vegetables. Many moulds are useful, e.g. penicillin and in cheese making.While yeast will attack some foods, such as jam, yeast has a positive use in bread making, brewing and wine making.Bacteria are everywhere. If they multiply too much, they cause food to go off. They can also cause food poisoning.
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Slide6Essentials for Living, 3
rd
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6
Food poisoning
Food poisoning occurs when bacteria multiply to unacceptable levels on food and then the food is eaten. Our bodies respond to this invasion with symptoms such as cramps, nausea, vomiting and diarrhoea.
(Higher Level only
)
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rd
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7
Some food-poisoning bacteria
Campylobacter
Salmonella
Staphylococci
Listeria
E. coli
(Higher Level only
)
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rd
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8
CampylobacterCampylobacter can be found in raw poultry and meat, unpasteurised milk and untreated water. Pets with diarrhoea can also be a source of infection.Campylobacter is the most commonly identified cause of food poisoning.
Campylobacter
(Higher Level only
)
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rd
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9
SalmonellaSalmonella occurs naturally in the intestines of animals and humans. It is found in human and animal faeces.It causes no problem until faeces (even tiny amounts) get onto food and food is not cooked, or not cooked enough, to kill the
S
almonella
.
(Higher Level only
)
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rd
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10
Staphylococci Often found in the nose, throat and skin of humans, especially on boils and sores.When people sneeze or cough over food or handle it with uncovered sores, they risk causing this form of food poisoning.
(Higher Level only
)
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rd
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Listeria Listeria likes to grow on foods such as soft cheese, pâté and coleslaw.It also likes cold temperatures and can multiply even in the fridge.
Babies, pregnant women and the elderly are most
affected.
T
hey should avoid the foods mentioned above.
(Higher Level only
)
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rd
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12
E. coli E. coli is the name given to a large family of bacteria commonly found in the intestines of humans and animals. Most E. coli are harmless, but E. coli 0157 can cause serious illness in humans.
The number of
E. coli
cases reported in Ireland is more than four times the EU average.
Why do you think this is so?
(Higher Level only
)
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rd
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13
Food poisoning video link
Watch
What Exactly Is Food Poisoning?
on YouTube, uploaded by DNews:
https://www.youtube.com/watch?v=nyplH6fUBDQ
(Higher Level only
)
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rd
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Five conditions needed for micro-organisms (germs) to grow 1. Food4. Warmth
2. Moisture
5
. Time
3
. Air
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rd
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15
Four main ways food is infected by bacteria3. Dirt and grease2. Pets, vermin and insects4. Cross-contamination1. Unhygienic people
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rd
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Food hygiene guidelinesFood hygiene guidelines relate to: The food handler
The
food
itself
The kitchen in which the food is
prepared
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rd
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1. Food handlers 6. Handle food as little as possible; don’t handle food when ill; don’t lick fingers or utensils.1. Wear an apron.
3. Wash hands and remove
jewellery
.
2. Tie back or cover hair.
4. Cover cuts and sores.
5. Never cough or sneeze over food.
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rd
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2. Food1. Check expiry dates.4. Reheat leftovers thoroughly.
3. Store perishables in the fridge.
6. Cook poultry, meat and fish thoroughly.
2. Keep food covered.
5. Prepare and store raw meat, fish and chicken separately from cooked food or food eaten raw.
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rd
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3. Kitchen6. Empty bin daily, disinfect regularly.4. Disinfect floor, sink and fridge regularly.3. Keep all surfaces, equipment and utensils spotlessly clean and dry. 1. No pets in the kitchen. 2. No smoking in the kitchen.
5. Cloths and mops should be very clean.
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rd
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Food safety in industry Anybody involved in the food industry must be extremely conscious of food hygiene and safety.
HACCP
is an international food safety system that is required by law in Ireland for any business selling or providing food to others.
HACCP
stands for Hazard Analysis Critical Control Points. The HACCP system works by identifying potential risk areas in advance and then putting systems in place to minimise their risk.
One example is the use of colour-coded chopping boards to reduce the risk of cross-contamination between raw and cooked foods.
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Essentials for Living, 3
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Colour-coded chopping boards reduce the risk of cross-contamination. Chopping board colour codingRed — Raw meatBlue — Raw fishYellow — Cooked meatGreen — Salad and fruitBrown — Vegetables
White — Bakery and dairy
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Storing food The shelf life of food (how long it remains fit to eat) depends on storing it correctly.
How a food is stored depends on what type of food it is.
Perishable, e.g. milk,
meat
Semi-perishable, e.g. fruit,
cheese
Non-perishable, e.g. breakfast cereal,
rice
Frozen at –18°C or
below
Slide23Star markings
Star markings are found on frozen food and on freezers. They tell us how long a food can be stored for.
* One week
** One month*** Three months
**** One year 23Essentials for Living, 3rd Edition
Slide24Packaging for cooking
and food storage
Kitchen paperAluminium foil
Polythene (plastic)
bagsClingfilmPlastic boxes and containersGreaseproof paper
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What is meant by food spoilage?What causes food spoilage?How does each of the following spoil food: (a) enzymes (b) moulds (c) yeasts (d) bacteria?
What
causes food poisoning? What are the usual symptoms?
Name
four different food-poisoning bacteria.
Which
bacterium causes the largest number of food poisoning cases in Ireland annually?
Where
is
S
almonella
normally found? When does it become a problem for food consumers?
How
is the bacterium
S
taphylococci
normally passed to food?
Name
one food-poisoning bacterium that favours cool conditions.
List
the five conditions needed for micro-organisms to grow.
What
are the four main ways food is infected by bacteria
?
(Questions 4–9 are Higher Level
only
)
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Essentials for Living, 3
rd
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List six rules for food handlers. List
six rules for preparing and storing food to minimise the chance of food poisoning.
List
six kitchen rules for minimising the chance of food poisoning.
What do the letters HACCP stand for?
What
is meant by cross-contamination? How can it be prevented?
Why
do some kitchens use colour-coded chopping boards?
What
is meant by the term
shelf life
?
What
is meant by each of the following in relation to food:
(
a) perishable (b) semi-perishable (c) non-perishable?
What
temperature should food be frozen at?
What
do star markings 1 to 4 mean on a fridge or freezer?
List
five different types of packaging for food storage.
Slide27Now test yourself at
www.eTest.ie
.
27
Essentials for Living, 3rd Edition
Assignment 11