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Personal and kitchen hygiene in food production. Make notes in your book Good personal food hygiene Wear clean protective clothing – to prevent your ‘dirt’ getting onto the food. Clean hands, no nail varnish, short nails. Use an antibacterial handwash. No jewellery. No chewing or smoking near food. Do not touch hair, ears and nose near food. Cover all cuts with blue waterproof dressing. Report any illness.(In the Food industry this is a legal requirement) Good kitchen hygiene Use different preparation areas Good facilities for cleaning and waste disposal Use different coloured boards Why do we use different coloured boards in food preparation? What colour are the boards and what are their uses? Coloured Boards Red – raw meat Blue - fish Green – fruit and vegetables Yellow – cooked meats White – dairy products Also Brown – root vegetables Discuss in pairs Prevention To prevent hairs and dust falling into food To keep wound clean To prevent electric shocks To prevent someone cutting or stabbing self with tip To prevent tripping over What should I do? What is food spoilage and what causes it? Discuss in pairs http://www.youtube.com/watch?v=c0En-_BVbGc Food Spoilage Foods cannot be stored for a long time before there are changes in taste, texture and colour of the food occurring. Microorganisms and enzymes cause food spoilage. (NOT GONE OFF) In the worst cases this can cause food poisoning. There are 3 types of microorganisms: bacteria, yeasts moulds/fungi Not all microorganisms are harmful – many are used in the food industry eg cheese, yogurt, bread and quorn. What others can you think of? What conditions do bacteria need to grow? To grow bacteria need • • • • http://www.youtube.com/watch?v=zrx7Xg0gkQ4 Multiplying bacteria Pathogens Some bacteria can cause food poisoning. These are called pathogens. Some examples are salmonella, campylobacter and E.Coli 0157. Food infected with pathogens may not look, smell or taste bad, but it can cause food poisoning. The pathogens multiply in the stomach or gut of the person who eats the food, causing stomach pain, vomiting and diarrhoea. The salmonella bacteria is sometimes found in raw eggs. Toxins Some bacteria produce poisons called toxins. In this case it is the toxin that makes a person ill, not the bacteria that produced them. Food poisoning usually lasts for one or two days. In some cases, food poisoning can cause very serious illness or even death. The people who are in most danger are babies and toddlers, older people, pregnant women, and people who are already ill. Did you know? Bacteria multiply by dividing. In the right conditions one bacterium could produce several million bacteria within a few hours. Key Words Pathogen – Contaminate – Cross contaminate Copy and complete the sentences below You MUST learn these temperatures There are critical temperatures which affect bacterial growth Ext : Can you identify any other temperatures you know and what happens at those temperatures – think Science! Answer This is 100C – the boiling point of water Did you identify any other temperatures you know? 37C is also your normal body temperature This is 0C – the Now copy and complete freezing the thermometer in your point of book. water Ext Activity - AQA p69 Control Checks In order to prevent hazards occurring in food production, manufacturers have to check the standards of a food product. These are called Control Checks. They can do this by: • Visual checks • Physical contamination checks • Time checks • Temperature checks • Metal Detectors • Biological and chemical contamination checks Chicken and Rice Question Worksheet Results of different control checks on a chicken curry and rice product show the following problems. Complete the table below to show • two causes of each problem • how each problem may be prevented. Problem The chicken is moist and pink inside. An insect is found in the rice before cooking. Causes How to prevent this problem 1 ............................................ 1 .......................................................... ............................................... ............................................................. 2 ............................................ 2 .......................................................... 1 ............................................ 1 .......................................................... ............................................... ............................................................. 2 ............................................ 2 .......................................................... ............................................... ............................................................. What does it mean to preserve food ? http://www.youtube.com/watch?v=LPWvzW82kWU Removal of Liquid Removing Air Modified atmospheric packaging Drying Dehydration Jamming Adding a Preservative Changing Temperature Jamming Canning Salting Chilling Freezing Pickling Here are some examples Removal of liquid Drying eg dried peas and beans Dehydration eg packet soups Jamming eg jams. marmalade Alteration of temperature Canning eg tinned fruit, chopped tomatoes, fish eg sardines vegetables, desserts, fish Freezing eg meat, pizza, Chilling eg cream, milk Removal of air Modified atmosphere packaging eg meat, ready meals, fish Addition of a preservative Jamming (sugar) eg. jam Pickling (vinegar – acid) eg onions Salting (Salt) eg fish GCSE Question The storage instructions for canned soup state: Pour unused soup into a non-metallic container. Store in a cool, dry place. Once opened eat within 2 days. Explain the reasons for this advice. ................................................................................................................................ ...... ................................................................................................................................ ...... ................................................................................................................................ ...... ................................................................................................................................ ...... ................................................................................................................................ ...... (4 marks) What is the difference between CHILLING and FREEZING? Look at p.70 in the AQA Book and read the section ‘How do freezing and chilling affect food Products’ Can you answer the question above now? What happens to products under these conditions? How long can they last ? SHELF LIFE Which is better Chilling or Freezing? Where are products stored in a fridge? Using the picture of the fridge label the areas 1-4 in your book and show what should go in each area. What is meant by shelf life? Safe Reheating of Food What are these tools and why are they useful? Write down how to use one of these correctly for the next question. Essential rules for reheating foods •Ensure frozen foods are fully defrosted •Follow the reheating instructions on commercially prepared food products • All foods need to be reheated to above 72C •Ensure that the core temperature of high risk foods is above 72C by using a food probe Extension : Many products state that they must be cooked from frozen eg pizza, fish pie. •Why is this? 2 a) Explain why food probes are used in a test kitchen. ............................................................................................................................... ....... ............................................................................................................................... ....... ............................................................................................................................... ....... ............................................................................................................................... ....... ............................................................................................................................... ....... ............................................................................................................................... ....... (2 marks) (b) Give three instructions that need to be followed when using a food probe. Instruction 1 ................................................................................................................. ......................................................................................................................... ............. Instruction 2 ................................................................................................................. ......................................................................................................................... ............. Instruction 3 ................................................................................................................. ......................................................................................................................... ............. (3 marks) Routine control checks on a fridge freezer show the temperature settings below. One of the temperature settings given is incorrect. Freezer –18°C Refrigerator 10°C Explain what will happen to food stored in the freezer section at –18C. Explain what will happen to food stored in the refrigerator section at 10°C. (6 marks)
