factors affecting food and food safety

• we choose the food by the cost the culture or religion of the person it also depends if the food is in season if they have any medical issues or aligeres how well its been advertised. and the ethics the person might have.
• organic food can be of a higher they might also taste better they are also more ethical they have less envomental impact it is also more sustaniable however it could be expensive
• Temperature control


  • Freezing: -18 ⁰C
  • Chilling:0 to below 5⁰C
  • Danger zone: 5 to 63 ⁰C
  • Cooking: 75 ⁰C
  • Reheating: 75 ⁰C
• Foodborne illness


  Can cause more than a stomach ache
• Ambient storage


  Temperature danger zone
• Signs and symptoms of foodborne illness

  • Upset stomach
  • Vomiting
  • Diarrhea
  • Fever
  • Dehydration (sometimes severe)
• Don't count on sight, smell or taste to test for food safety
• Date marks


  'Best before' and 'Use by' dates
• A "tiny taste" may not protect you as few as 10 bacteria could cause some foodborne illnesses
• Complete the topic test questions TT16: buying and storing food, on the sheets using the following information and any other research you wish to do:
• Remember to use correct subject specific language and full sentences to access the highest marks.
• It takes about 1/2 hour to 6 weeks to become ill from unsafe foods
• You may become sick later even if you feel OK after eating
• People with a higher risk of foodborne illness

  • Pregnant women
  • Infants
  • Young children and older adults
  • People with weakened immune systems
  • Individuals with certain chronic diseases
• Hand washing


  The most effective way to stop the spread of illness
• How to wash hands

  1. Wet hands with WARM water

  2. Soap and scrub for 20 seconds

  3. Rinse under clean, running water

  4. Dry completely using a clean cloth or paper towel
• When to wash hands

  • Using the toilet or changing nappies
  • Sneezing, blowing nose & coughing
  • Touching a cut or open sore
  • Handling food
  • Handling pets
• 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature
• Refrigerated leftovers may become unsafe within 3 to 4 days
• Cleaning fruits & vegetables

  1. Remove and discard outer leaves

  2. Rinse under clean, running water just before preparing or eating

  3. Rub briskly - scrubbing with a clean brush or hands - to remove dirt and surface micro-organisms

  4. Don't use soap or detergent

  5. After washing, dry with a clean cloth or paper towel

  6. Cut away bruised and damaged areas
• Ready-to-eat, pre-washed, bagged produce can be used without further washing if kept refrigerated and used by the "use-by" date
• Avoid raw (unpasteurized) milk or milk products such as some soft cheeses
• Do NOT wash raw meat and poultry. Washing is not necessary and increases the danger of cross-contamination
• Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods
• Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry
• Should you keep or toss...

  • Pizza left on the counter overnight
  • Beef burger thawed on the kitchen counter
  • Perishable food left out from the mid-day meal until the evening meal
  • Cut/peeled fruits and vegetables at room temperature for over TWO hours
  • Leftovers in the refrigerator for over a week
  • A FULL pot of chicken soup stored in the refrigerator while still hot
  • A turkey in your freezer for five years
• When in doubt, toss it out!