Podcast
Questions and Answers
What type of contamination could be caused by foreign bodies like broken glass in food?
What type of contamination could be caused by foreign bodies like broken glass in food?
Which of the following is not a type of biological hazard?
Which of the following is not a type of biological hazard?
What is a common characteristic of spoilage bacteria?
What is a common characteristic of spoilage bacteria?
Which practice helps to prevent chemical contamination in food?
Which practice helps to prevent chemical contamination in food?
Signup and view all the answers
What should you do to minimize the risk of physical contamination from personal items while preparing food?
What should you do to minimize the risk of physical contamination from personal items while preparing food?
Signup and view all the answers
Which of the following symptoms is specifically identified as a potential outcome of food poisoning?
Which of the following symptoms is specifically identified as a potential outcome of food poisoning?
Signup and view all the answers
What is cross contamination primarily concerned with?
What is cross contamination primarily concerned with?
Signup and view all the answers
Which group of people is considered at greater risk for food poisoning?
Which group of people is considered at greater risk for food poisoning?
Signup and view all the answers
Which of the following allergens is listed as requiring food labeling to prevent severe allergic reactions?
Which of the following allergens is listed as requiring food labeling to prevent severe allergic reactions?
Signup and view all the answers
What is an example of direct cross contamination?
What is an example of direct cross contamination?
Signup and view all the answers
Study Notes
Food Hazards
-
Physical contamination can be caused by foreign objects, pests, and personal hygiene issues.
- Examples: bolts, cardboard, earrings, glass, animal hair, and vegetable stalks.
- Prevent contamination by practicing good personal hygiene, maintaining a clean kitchen, and ensuring proper packaging and storage.
-
Chemical contamination can result from contact with cleaning agents, pesticides, and other chemicals used in agriculture.
- Prevent contamination by using appropriate cleaning methods, thoroughly rinsing fruits and vegetables, and storing chemicals separately from food.
-
Biological hazards are caused by microorganisms such as molds, yeasts, viruses, and bacteria.
- Microorganisms can cause food poisoning and food spoilage.
- Bacteria are the most common cause of food poisoning.
- Symptoms of food poisoning: nausea, vomiting, stomach pains, diarrhea.
- Prevent contamination by maintaining a high level of hygiene and appropriate food handling practices.
Allergens
- Allergens can cause life-threatening reactions in sensitive individuals.
- Common allergens: peanuts, nuts, dairy products, eggs, fish, gluten, sesame seeds, celery, mustard, sulfur dioxide, shellfish, and soy.
- Label foods containing allergens to provide warnings for consumers.
People at Risk
- People at higher risk of food poisoning and food-borne illnesses:
- Very young people.
- Elderly people.
- Pregnant women and unborn babies.
- People who are ill or recovering from illness.
- People with compromised immune systems.
Cross Contamination
- Cross contamination occurs when harmful bacteria transfer from one place to another.
- Direct contamination: raw meat touching cooked food.
- Indirect contamination: bacteria spreading from a knife or cutting board.
- Dripping contamination: blood dripping from raw meat onto other surfaces.
- Prevent contamination by practicing proper hygiene and using separate utensils and surfaces for raw and cooked food.
Common Food Pests
- Common pests in food premises:
- Rats.
- Mice.
- Cockroaches.
- Birds.
- Ants.
- Flies.
- Insects.
- Pests can spread harmful microbes and contaminate food.
- Signs of pest infestation:
- Live or dead pests.
- Droppings, nests, and webbing.
- Damage to packaging, pipes, and cables.
- Unusual smells.
- Scratching, pecking, or gnawing sounds.
- Paw or claw prints.
- Food spillage.
Pest Control
- Prevent pest infestations by:
- Maintaining a clean and tidy business.
- Covering foods at all times.
- Storing food off the ground and in pest-proof containers.
- Checking incoming goods carefully.
- Checking regularly for signs of infestations.
- Rotating stock.
- Keeping well-fitting lids on rubbish bins.
- Keeping door and window screens closed.
- Keeping external areas tidy and free from weeds.
- Immediately reporting any pest sightings to a supervisor.
Food Preparation and Drinks
- Maintain a safe and hygienic environment for food preparation.
- Use clean potable water for food preparation.
- Use food-grade ice for drinks.
- Obtain food supplies from licensed or approved sources.
- Ensure ingredients are fresh, stored at proper temperatures, and not expired.
- Wash ingredients thoroughly before cooking.
- Thaw frozen food in the refrigerator or chiller.
- Use the FIFO system to ensure oldest inventory is used first.
Chilling and Freezing Food
- Chill hot food to 5°C or below as quickly as possible.
- Divide food into smaller portions.
- Cool food under running cold water, in an ice bath, or using a blast chiller.
- Freeze food at -18°C or colder.
- Freezing doesn't kill bacteria, but it prevents bacteria from multiplying.
- Freeze hot food immediately after chilling.
- Divide food into smaller portions before freezing.
Defrosting Food
- Defrost frozen food in the refrigerator, under cold running water, or using a microwave.
- Ensure the product is fully defrosted before cooking.
Display and Serving of Food
- Keep food properly covered to prevent contamination.
- Display food for sale neatly and within showcases.
- Clean and sanitize showcases and sneeze guards daily.
- Use tongs, ladles, spoons, or disposable gloves when handling cooked food.
- Do not use bare hands to handle cooked food or place ice in glasses.
- Do not touch the inside or rim of glasses when serving drinks.
- Use a food tray whenever possible.
- Change gloves regularly and remove them when handling money.
- Avoid handling coins or other articles that may contaminate food during preparation.
- Do not mix, sell, or resell cooked food that has been dropped, stored unprotected, or is otherwise contaminated.
HACCP (Hazard Analysis Critical Control Point)
- A system for identifying and controlling hazards that may make food unsafe.
- Seven principles of HACCP:
- Identify hazards: This involves identifying all potential hazards that can affect the safety of the food.
- Determine critical control points (CCPs): These are points in the food production process where control is essential to prevent, eliminate, or reduce hazards to an acceptable level.
- Establish critical limits for each CCP: These are specific parameters that must be met at each CCP to ensure the safety of the food.
- Establish a monitoring procedure: This system ensures that critical limits are being met at each CCP.
- Establish corrective action: Corrective actions are taken immediately if monitoring indicates that critical limits are not being met.
- Verify the HACCP plan: The entire plan is verified and reviewed regularly to ensure its effectiveness.
- Keep records: Records document that correct procedures have been followed throughout the food production process.
Milk as an Example
- Raw milk can contain harmful pathogens such as Salmonella.
- Pasteurization is a CCP for controlling bacterial contamination in milk.
- The heating process must be sufficient to eliminate pathogens but not affect the flavor of the milk.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
This quiz covers the essentials of food hazards, including physical, chemical, and biological contamination. Learn about examples of contamination, prevention methods, and symptoms of food poisoning. Enhance your knowledge to ensure safe food handling practices.
