Food handling and spoilage

• Key points of how to store foods correctly

  Food must be stored correctly so taht It is safe to consume. Food spoilage can be reduced or prevented if food is stored correctly. Refrigeration,chilling and dry storing are all methods used to store foods to prevent spoilage. A refrigerator should be kept at the temperature of 5 degrees celcius. A domestic freezer should be kept at -18 degrees celcius For the storage of frozen foods. When storing foods,it is important that they are rotate so the oldest is used first. All stored foods should be clearly labelled and dated.
• Date mark


  Date labels added to products. Use-by date and best-before date are both date marks
• Use-by date 


  The product is safe to consume up to and including this date
• best-before date


  the date by which it is recommend that the product is used,when it is of its best quality
• first in first ouT


  a rule used when storing food,so taht older items are used firts
• What do yeasts, moulds, and bacteria need to grow?

  Food, warmth, and moisture
• How do enzymes affect fruits?

  They can cause fruits to ripen quickly
• How can enzyme activity be controlled?

  By heat and the use of an acid
• What should be done with foods that have moulds growing on them?

  They should not be eaten
• Are some moulds considered harmless?

  Yes, some are used in cheese production
• What do yeasts require to reproduce?

  Liquid, warmth, food, and time
• What happens to yeasts in cold temperatures?

  They become dormant
• What happens to yeasts at high temperatures?

  They are killed
• What do bacteria produce that can cause food poisoning?

  Toxins
• How can food storage prevent bacteria reproduction?

  By storing foods at correct temperatures
• What role does temperature play in bacteria reproduction?

  It is vital for preventing reproduction
• What substances can prevent bacteria reproduction?

  Acids, high sugar, or salt concentrations
• KEY POINTS of SIGNS OF FOOD SPOILAGE

  Food spoilage can be caused by micro-organisms, enzymes and the natural decaying of

  the food.

  The smel.texture and appearance of foods can helo determine it foods have spoiled
• KEY POINTS of CROSS-CONTAMINATION

  Bacterial cross-contamination can lead to food poisoning.

  Bacterial cross-contamination can take place during food storage, preparation, cooking

  and food handling.

  There are basic rules that can help prevent bacterial cross-contamination. These include

  good personal hygiene, correct storage of foods, the use of dean equipment and the

  correct handling and cooking of food.
• KEY POINTS of PRESERVATION

  Preservation aims to prevent the growth of micro-organisms and to extend the shelf life

  The main methods used to preserve foods are freezing, pickling, jam making, bottling

  and vacuum packing,

  Freezing reduces the temperature to prevent micro-organism growth.

  Pickling can include applying heat and putting foods in acid conditions to prevent micro

  organism growt,

  Jam making and botting increases the temperature to prevent the growth of micro-

  organisms. High sugar and salt solutions are also used.

  Vacuum packing removes the oxygen to extend the shelf life of foods.