Food tech

• Food safety principles


  • Cook - cook to proper temps
  • Clean-give Bacteria no habitable surface
  • Wash hands + surfaces
  • Chill- regngerate promptly
  • Cross-contaminate - Seperate goods
• Handwashing


  1. Thoroughly wash and dry hands

  2. Before and after touching food
• Clothing


  • Clean clothes
  • Long sleeves rolled
  • Clean apron or chef Jacket
  • Non slip shoes
• Jewelry


  • All Jewelery removed
  • Piercing covered
• Skin


  • Cuts and wounds covered with water proof dressings usually Blue
• Do not cough, spit, touch to taste, bite nails, eat, chew, smoke, touch nose
• Cleaning the kitchen


  1. Clean as you go!

  2. Prevents mass build up of Dirty utensils and equipment

  3. Surfaces that come in direct contact with food

  4. Surfaces that come in contact with hands
• Hot food must be served above 63°c


  Bacteria begins to die above 60°C
• Minimum core temp of 75°c ensure nasty germs are gone
• Meat Juices should run clear NO pink
• Leftovers


  1. Cooled quickly (within 2 hours)

  2. Stored in a fridge below 5 °c

  3. Reheat once within 48 hrs (24 for rice)

  4. Reheat to steaming hot
• Danger Zone


  • 5-63°c
  • Bacteria will multiply rapidly
• Refrigeration


  • Reducing the temp to bellow 5°C slows reproduction of micro-organisms
  • Does not kill Bacteria
• Cross-contamination


  The process by which bacteria are transferred from one area to another
• Main carriers of cross-contamination

  • Humans
  • Rubbish
  • Pets
  • Animals
  • Raw meat
  • Poultry
• Preventing cross-contamination


  1. Keep raw meat seperate from ready to eat good

  2. Do not let raw meat drip onto other food

  3. Never use the same board for raw meat and ready to eat food

  4. Use red cutting board for raw meat
• Do not wash foods that are meat
• Body temp


  • 37°C
  • Optimum temp for Bacterial growth
• Fridge temp


  • 8°C
  • Max legal temp for a fridge
  • 5°C - Ideal temp for a fridge
• Core cooking temp


  • 75°C
  • The core temp (middle of thickest part) should reach this when cooking
  • Should also reach this when reheating
• Use by date

  • You have until this date to use of freeze good before it becomes unsafe to eat
  • You can eat food past this date but it might not be the best quality
• Date marks

  • Use by
  • Best before
• List of ingredients with allergens in bold, highlighted, underlined or in italics
• Storage & prep conditions
• Colour coding


  • Red - raw meat
  • Blue - raw fish
  • Yellow - cooked meat
  • Green - Salad & fruit
  • Brown - Vegetables
  • White - Bakery Dairy
• drying is the removal of water from foods to prevent microbial growth
• the three main types of food preservation are drying, cooling and chemical
• the three main types of food preservation are drying, cooling and chemical
• soluble fibres dissolve in water and slow down digestion process
• Fermentation is a preservation method that involves the anaerobic breakdown of carbohydrates by bacteria and yeast.
• cooling slows down enzyme activity which prevents spoilage
• freezing is when food is cooled below freezing point (0°C) to stop microbial activity
• canning is where food is sealed into jars/tins and heated to kill bacteria
• Drying can be done by air (natural) or using heat (artificial)
• cooling slows down bacterial activity as bacteria grow best at temperatures between 10-65 degrees celsius
• pasteurisation is heating milk to destroy pathogens without changing its flavour
• chemical preservatives include benzoates, sorbates, sulphites and nitrates/nitrites
• Chemical preservatives include acids, salts, sugars and alcohols which kill off bacteria and slow down enzyme action.
• insoluble fibre does not dissolve in water and helps with bowel movement
• The two most common fermented products are yoghurt and cheese.