Food Technology
Food technology
FOOD QUALITY:
* FOOD HANDINLING & STORAGE:
1. Food poisoning: * Incorrectly , handled or stored is potentially fatal * Food poisoning – occurs when becoming sick after eating food that is poisonous. * Symptoms: * Nausea, vomiting, stomach cramps, severe- double vision. Paralysis. * FOOD DOES NOT HAVE TO LOOK OR TASTE BAD TO BE CONTAMINATED. * Bacteria are single cell organisms, rapidly in right conditions. * Bacteria grow and multiply, in conditions. (WARMTH, MOISTURE,TIME,FOOD,OXYGEN)
Factors contributing to food poisoning:
• Improper cooling
• Long time period between preparing and eating food,
• contamination by food handlers
• Contamination raw foods or ingredients
* 2. CONTAMINATON: by chemical, physical, biological make unsafe consumption. safe food has become spoiled because of how it is handled, prepared or stored. Causes : * Staff, don’t maintain, personal levels hygiene, dirty clothing, wearing jewellery, long fingernails. * Not washing hands * Coughing , sneezing * Sick whist preparing food. * Cooked foods, trays that had raw foods on them.
Correct food handling procedures * Defrost, cool room, microwave, never on bench, sink. * Keep out danger zone- cold food below 5. hot over 60 * Large quantities hot food chilled into smaller containers * No cooked foods on tray * Cover all stored foods * Wash all fruits, verges * Reliable supplies * Clean utensils.
3. HEALTH HAZARDS ASSOCIATED WITH FOODS: * Lifestyle change – people eat out more. * Boom in food industry. * A) Food borne illness- food poisoning caused by micro-organisms is called foodborne. Various microorganisms are : 1. Bacteria: 1 celled organisms, cause 2 types of food poisoning * INFECTIVE (eating live bacteria) = SALMONELLA-source= eaten raw, undercooked, (meat, poultry, eggs or milk). If food comes in
FOOD QUALITY:
* FOOD HANDINLING & STORAGE:
1. Food poisoning: * Incorrectly , handled or stored is potentially fatal * Food poisoning – occurs when becoming sick after eating food that is poisonous. * Symptoms: * Nausea, vomiting, stomach cramps, severe- double vision. Paralysis. * FOOD DOES NOT HAVE TO LOOK OR TASTE BAD TO BE CONTAMINATED. * Bacteria are single cell organisms, rapidly in right conditions. * Bacteria grow and multiply, in conditions. (WARMTH, MOISTURE,TIME,FOOD,OXYGEN)
Factors contributing to food poisoning:
• Improper cooling
• Long time period between preparing and eating food,
• contamination by food handlers
• Contamination raw foods or ingredients
* 2. CONTAMINATON: by chemical, physical, biological make unsafe consumption. safe food has become spoiled because of how it is handled, prepared or stored. Causes : * Staff, don’t maintain, personal levels hygiene, dirty clothing, wearing jewellery, long fingernails. * Not washing hands * Coughing , sneezing * Sick whist preparing food. * Cooked foods, trays that had raw foods on them.
Correct food handling procedures * Defrost, cool room, microwave, never on bench, sink. * Keep out danger zone- cold food below 5. hot over 60 * Large quantities hot food chilled into smaller containers * No cooked foods on tray * Cover all stored foods * Wash all fruits, verges * Reliable supplies * Clean utensils.
3. HEALTH HAZARDS ASSOCIATED WITH FOODS: * Lifestyle change – people eat out more. * Boom in food industry. * A) Food borne illness- food poisoning caused by micro-organisms is called foodborne. Various microorganisms are : 1. Bacteria: 1 celled organisms, cause 2 types of food poisoning * INFECTIVE (eating live bacteria) = SALMONELLA-source= eaten raw, undercooked, (meat, poultry, eggs or milk). If food comes in