Food and Consumer Chapter 6

• Food poisoning is cost by consuming food that has been contaminated
• Micro organisms a tiny living organisms that invisible to the naked eye
• Food contamination occurs when micro organisms are toxic substances are found in our food
• Micro organisms can only be seen through microscope bacteria, yeast and moulds are micro organisms commonly found in food
• Micro organisms depends on temperature, food, oxygen and moisture to survive and multiply
• The key points of bacteria is single celled microorganisms, can be found naturally in the environment. grow bests at temperatures between 5°C and 60°C. and can be found in protein rich food such as meat and eggs
• The key points of view is a type of fungi, reproduce to budding, grow best at around 37°C in a warm and moist environment and can be found in sugary food such as grape and jam
• Key points of moulds a type of fungi, reproduce by spores, grow best in warm and moist environment and can be found in food such as bread and cheese
• Temperature ranging from 5°C to 60°C a favourable for bacteria growth
• In food preparation chefs and cooks have to follow the food safety principle of keeping hot food hot and cold food cold this ensures that bacteria do not multiply in the danger zone of 5°C to 60°C
• Danger zone refers to temperatures between 5°C and 60°C which are ideal for bacteria to multiply
• Improper food handling due to a lack of hygienic practices could also lead to food contamination
• Direct contact is using on wash hands to prepare food introduce harmful microorganisms to your food
• Indirect contact is raw meat contain micro organisms that could be transported on to cooking services and other ingredients if they are not handled carefully
• Food spoilage can occur at any time during food handling food preparation and food storage. incorrect practices at any of the stages can introduce microorganisms into the food and create suitable conditions for them to thrive. the three main types of practice to observe in personal hygiene kitchen hygiene and food handling
• where a clean a principal take your clothes and body from food contamination
• Wash your hands thoroughly with soap and water before handling any food or utensils to kill bacteria that may be on your hands
• Keep your fingernails short to prevent that from residing underneath them and contaminating your food
• Tied up long hair and or keep fringes up to prevent your hair from falling into food
• Do not prepare or cook food if you are sick as bacteria can be transferred to eat
• Do not double date with tasting food to prevent contaminating food with your saliva
• Do not live on wash utensils in the sink as they attract household pests
• Put away utensils and crockery when they are clean and dry
• Clean up as soon as possible after using the kitchen. wipe all kitchen surfaces with detergent and hot water. sweep and mop the kitchen floor after cooking
• Keep the sink clean and do not throw leftovers into the sink
• Keep all kitchen surfaces and kitchen linen clean and dry to prevent the accumulation of dirt and the growth of micro organism
• Place kitchen waste in bags or covered beans and dispose of them frequently in proper manner
• Storing food properly under appropriate conditions could also help prevent contamination and the growth of micro organism
• Perishable food refers to raw food or fresh food that has a tendency to spoil or decay fast if not stored properly
• For freezer compartment -18°C keep in the freezer in small packages of freezer safe containers as the freezer temperature work in activate the growth of microorganisms and keep the food safe
• Chiller compartment 4°C for the storage of cooked food with cling wrap or in airtight containers to prevent the food from drying out and cross contaminating other food
• For the storage of raw meat and seafood that will be consumed within two days of purchase covered with cling wrap and placed below cook food to prevent juices from dropping on to cook food
• For the storage of eggs dairy products and other beverages store along the refrigerator door depending on the design of the refrigerator as the chiller temperature is ideal for maintain freshness
• Crisper compartment 4°C for the storage of fruit and vegetables keep in plastic bag to prevent loss of moisture and maintain a longer shelf life
• Conduction is transfer of heat to food through direct contact from one object to another.
• Convection is transfer of heat to food through the movement of liquid or air
• Radiation is transfer of heat to food directly from the heat source through energy wave known as infared rays. these waves travel in the form of electromagnetic waves for one point to another without a medium
• Boiling is cooking food in liquid that has reached a temperature of hundred degrees Celsius the food to be cooked is fully immersed in the boiling liquid. a saucepan or pot with a tight fitting lid is usually used
• Steaming is cooking food using the hot water vapour or steam from boiling water
• Stewing is cooking food slowly at a low temperature food is cut into pieces and partially covered with liquid