Nutrition 2

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Questions and Answers

What can be a consequence of not following good food hygiene practices?

Improved customer loyalty

Enhanced food flavor

Increased revenue

Foodborne illnesses (correct)

Which of the following is NOT considered a high risk food?

Meat-based products

Vegetables (correct)

Dairy products

Shellfish

What is one potential impact on a business if food hygiene is compromised?

Positive media attention

Increased operational efficiency

Better supplier relationships

Loss of revenue (correct)

Which food item is categorized as a ready-to-eat food?

Canned soup Signup and view all the answers

Which of the following food items requires careful hygiene handling to prevent contamination?

Eggs and egg-based products Signup and view all the answers

Which practice is essential to prevent cross-contamination in food hygiene?

Using separate utensils for raw and cooked foods Signup and view all the answers

What is a critical factor in ensuring food is safe to consume?

Cooking and reheating food thoroughly Signup and view all the answers

To maintain food hygiene in your premises, you should regularly do which of the following?

Keep all surfaces clean and pest-free Signup and view all the answers

What is the recommended method for storing food to ensure it remains safe to eat?

At correct temperatures based on food type Signup and view all the answers

Which of the following is a key component of good personal hygiene for food handling?

Keeping clean, trimmed fingernails Signup and view all the answers

When should you wash your hands before handling food?

Before handling cooked/ready-to-eat food Signup and view all the answers

Which situation does NOT require handwashing?

Before receiving deliveries Signup and view all the answers

What is the reason for washing hands after handling money?

To prevent the transfer of germs to food Signup and view all the answers

Which of the following tasks requires handwashing in between?

Preparing vegetables and serving them Signup and view all the answers

Which activity should prompt immediate handwashing?

After handling waste Signup and view all the answers

What is a recommended practice when preparing food to maintain hygiene?

Keeping fingernails short and clean Signup and view all the answers

What should be avoided when preparing food to prevent contamination?

Wearing accessories that may drop into food Signup and view all the answers

When is it inappropriate to handle food according to hygiene guidelines?

If you had a fever in the last 48 hours Signup and view all the answers

Which practice is encouraged for food preparation to enhance personal hygiene?

Wearing single-use gloves while preparing ready-to-eat food Signup and view all the answers

Which action does NOT improve food hygiene during preparation?

Using shared utensils without cleaning Signup and view all the answers

Which of the following actions should be avoided to maintain food hygiene?

Doing activities that can introduce germs, such as smoking Signup and view all the answers

What practice is inappropriate when handling food?

Blowing on glassware to clean it Signup and view all the answers

Which of the following is a proper method to ensure food remains uncontaminated?

Cleaning the tasting spoon after each use Signup and view all the answers

To avoid contamination, which action should not be taken when preparing food?

Handling food after combing hair Signup and view all the answers

Which of the following practices is essential for preventing food contamination?

Washing hands after touching dirty items Signup and view all the answers

What is the primary reason for using separate utensils for cooked and uncooked food?

To avoid cross-contamination Signup and view all the answers

Which practice should be avoided when using cooking utensils?

Using chipped or broken crockery Signup and view all the answers

What is the best method for cleaning chopping boards and knives?

Cleaning and sanitizing between tasks Signup and view all the answers

What should be done with disposable crockery after use?

They should be disposed of properly Signup and view all the answers

How should towels be used during food preparation?

Different towels should be used for different tasks Signup and view all the answers

Which of the following practices helps reduce the risk of food contamination during preparation?

Preparing food on a clean countertop Signup and view all the answers

What type of ice should be used when preparing drinks?

Food-grade ice Signup and view all the answers

From which of the following sources should food supplies NOT be obtained?

Unlicensed vendors Signup and view all the answers

Which of the following locations is considered unsafe for food preparation?

Near a toilet Signup and view all the answers

Which of the following actions is inappropriate when preparing food to prevent contamination?

Preparing drinks near a drain Signup and view all the answers

What is the purpose of the FIRST-IN-FIRST-OUT (FIFO) stock rotation system?

To utilize the oldest items first to reduce food waste Signup and view all the answers

What should be ensured about food ingredients before preparation?

They are fresh, properly stored, and unexpired Signup and view all the answers

Which practice is NOT important for food hygiene during ingredient preparation?

Keeping ingredients in open containers Signup and view all the answers

What does the FIFO method help minimize in food storage?

Waste due to expired food products Signup and view all the answers

How should food items be arranged to effectively utilize the FIFO method?

Position the oldest items in the front for easy access Signup and view all the answers

What is the safest method to thaw frozen food in a home kitchen?

In a microwave oven Signup and view all the answers

Where should thawed food be placed in the refrigerator?

On the lowest rack Signup and view all the answers

What should you avoid doing with food that has been thawed?

Refreezing it Signup and view all the answers

What is the correct procedure for thawing food under running water?

Seal food in a plastic bag Signup and view all the answers

How should drippings from thawed food be managed?

Catch them to prevent cross-contamination Signup and view all the answers

What is the minimum internal temperature meat should reach to ensure harmful germs are killed?

75°C Signup and view all the answers

What is the recommended action for reheating liquid foods?

Ensure they bubble or simmer thoroughly Signup and view all the answers

How should leftover rice be stored to ensure safety?

Cool down quickly and keep in the refrigerator Signup and view all the answers

What should be the ideal reheating temperature for food to minimize food poisoning risk?

75°C for at least 2 minutes Signup and view all the answers

What are the characteristics of cooked fish to ensure it's safe to eat?

Change in texture and color Signup and view all the answers

What action should be taken if a shellfish has damaged shells or is open before cooking?

Throw it away to prevent food safety issues Signup and view all the answers

What is the recommended storage time for food in the temperature danger zone before it should be discarded?

2 hours Signup and view all the answers

What should you do with eggs that are past their ‘use by’ or ‘best before’ date?

Dispose of them immediately Signup and view all the answers

Which of the following hygiene practices is critical after handling raw poultry?

Wash your hands with soap Signup and view all the answers

What should be done with shellfish that are still closed after cooking?

Disregard them and do not eat Signup and view all the answers

At what temperature should frozen meat be stored for optimal long-term preservation?

-18°C Signup and view all the answers

What is the recommended storage temperature range for chilled fresh meat and fish?

Between 0°C and 4°C Signup and view all the answers

What is the correct storage temperature for dairy products?

7°C and below Signup and view all the answers

At what temperature should thawed frozen meat be stored?

Between 0°C and 4°C Signup and view all the answers

What is the ideal temperature for ice cream storage?

-2°C Signup and view all the answers

What are the primary benefits of street food for urban and rural communities?

Self-employment opportunities and affordability Signup and view all the answers

Which classification of street food is based on the location of its preparation?

Place of preparation such as streets or markets Signup and view all the answers

How does street food contribute to tourism in urban areas?

By providing cheap and diverse culinary options for visitors Signup and view all the answers

Which of the following does NOT classify street food based on its nature?

High-end gourmet meals Signup and view all the answers

What factor determines the conditions of sale for street food vendors?

Selling hours and method of service Signup and view all the answers

What is a significant public health issue related to food safety in developing countries?

Majority of foodborne illnesses originate from street food Signup and view all the answers

Which pathogenic microorganism is NOT commonly associated with foodborne illnesses?

Pseudomonas Signup and view all the answers

What advantage does street food provide for consumers in urban areas?

Affordable and convenient meal choices Signup and view all the answers

What challenge affects the control of food safety practices in the community?

Limited consumer knowledge about food hygiene Signup and view all the answers

What is a contributing factor to the high rates of diarrheal cases in developing countries?

Lack of information on foodborne diseases Signup and view all the answers

What is a crucial requirement for ensuring food hygiene and safety when dealing with fresh ingredients?

Having a contract and commitment for ingredient supply Signup and view all the answers

Which factor directly contributes to environmental hazards in food preparation and selling?

Proper waste treatment Signup and view all the answers

How does street food benefit the economy according to the content?

It serves as an important source of income for many individuals. Signup and view all the answers

What role does water play in ensuring food safety, as outlined in the content?

Clean water is essential for food processing and preparation. Signup and view all the answers

What is a significant risk associated with the lack of cleanliness in equipment and cooking utensils?

Potential contamination of food Signup and view all the answers

Which practice is essential for maintaining cleanliness in food services?

Practicing clean hands regularly Signup and view all the answers

What is the main purpose of separating raw and cooked food?

To prevent cross-contamination Signup and view all the answers

Which of the following actions helps destroy hazards in food preparation?

Cooking food to the right temperature Signup and view all the answers

What is the role of using safe water and raw materials in food preparation?

To prevent foodborne illnesses Signup and view all the answers

How can waste treatment improve food hygiene in local food services?

By managing pest control effectively Signup and view all the answers

Study Notes

Food Hygiene

Food hygiene practices aim to ensure food safety for human consumption.
Poor food hygiene can lead to food contamination and spoilage, resulting in foodborne illnesses.
Consequences of foodborne illnesses include pain, distress, reputational damage for businesses, revenue loss, legal action, and penalties.
High-risk foods include:
- Meat and meat-based products (e.g., gravies, stews, soups, and stocks)
- Poultry
- Shellfish and seafood (e.g., oysters, raw fish, prawns, and mussels)
- Dairy products (e.g., milk, cream, and cheese)
- Eggs and egg-based products (e.g., mayonnaise, cake frosting)
- Ready-to-eat foods (foods requiring no further preparation before consumption)

Food Hygiene Practices

Personal hygiene is crucial to prevent food contamination
Cross-contamination occurs when germs from raw food spread to cooked food
Thorough cooking kills harmful bacteria
Correct food storage temperatures help prevent bacterial growth
Clean premises and pest control are essential for food safety

Hand Washing Practices

Wash hands thoroughly before handling cooked or ready-to-eat food
Wash hands after handling raw food, as it can contain harmful bacteria
Wash hands after handling waste to prevent spreading germs
Wash hands after handling money, as it is often exposed to various surfaces
Wash hands after cleaning duties due to exposure to cleaning products
Wash hands after using the toilet to avoid spreading germs
Wash hands after blowing your nose, sneezing, or coughing, as these actions can spread viruses and bacteria
Wash hands in between tasks, as they can accumulate bacteria throughout the day

Personal Hygiene

Keep fingernails trimmed and clean to prevent harboring germs.
Avoid wearing nail polish or fake fingernails, as they can harbor bacteria.
Do not wear jewelry that could fall into food during preparation. Food debris can get trapped in jewelry, leading to contamination.
Wear clean aprons and tidy clothes when preparing and handling food. This helps minimize the risk of contamination.
Wear single-use gloves when preparing or serving ready-to-eat food. Gloves provide an extra layer of protection to prevent contamination.
Avoid preparing food if you’ve experienced diarrhea, vomiting, or fever in the past 48 hours. These symptoms indicate potential illness and could contaminate food.

Food Handling Hygiene

Avoid smoking: Smoking can contaminate food with harmful chemicals and microorganisms.
Refrain from spitting: Saliva can carry bacteria and germs, which can lead to food contamination.
Keep hands away from nose and ears: Picking your nose or ears can transfer germs to your hands, which can then contaminate food.
Maintain clean hands and fingers: Ensure your hands are free from dirt and debris before handling food to avoid contamination.
Do not blow or breathe on glassware or cutlery: This can transfer saliva and germs, making your food potentially unsafe.
Avoid wiping hands on a dirty cloth: This will only transfer more germs to your hands and food.
Control hair during food preparation: Combing or touching your hair can lead to contamination as hair can carry germs.
Wipe off perspiration with a clean cloth: Wiping perspiration with bare hands can contaminate food.
Do not blow into plastic bags or food wrappers: Blowing can transfer saliva and germs into the food.
Use clean utensils for tasting: Tasting food with dirty utensils can transfer germs and bacteria.

Utensils and Equipment Cleaning

Clean utensils and appliances immediately after use.
Avoid leaving utensils unwashed overnight.
Thoroughly clean and sanitize chopping boards and knives between tasks.
Do not use chipped, broken, or cracked crockery, utensils, or appliances.

Utensil and Equipment Use

Do not reuse disposable crockery, drinking straws, or food wrappers.
Use separate towels for different tasks: wiping utensils, wiping tables, and wiping hands.
Use separate chopping boards, knives, tongs, spoons, and other utensils for cooked and uncooked food to avoid cross-contamination.

Food Preparation

Proper food preparation is crucial to minimize contamination.
Food preparation should always take place on designated food preparation surfaces.
Avoid preparing food or drinks on the floor, near toilets, or by drains.
Food preparation should be restricted to the kitchen or designated stall area.
Always use clean and potable water for preparing food.
Use only food-grade ice for preparing drinks.
Source food supplies exclusively from licensed or approved vendors.

Food Safety Best Practices

Food freshness: Always use fresh ingredients when preparing food.
Storage temperatures: Store ingredients at the correct temperatures to prevent spoilage and the growth of harmful bacteria.
Expiry dates: Check expiry dates on all food products before using them. Do not use expired food.
FIFO stock rotation: Implement the FIFO system to ensure that the oldest food products are used first.
FIFO shelf placement: Arrange items on shelves so that the oldest products are accessible and in front of newer products.

Thawing Frozen Food

Thaw frozen food in the refrigerator or chiller at between 0°C and 4°C
Never thaw frozen food at room temperature
Place thawing food at the lowest rack in the refrigerator, separated from other food to prevent contamination
Thaw frozen food in a microwave oven
Thaw frozen food under running water, sealed in a plastic bag and placed inside a clean container
Food must be completely thawed before use
Catch drippings from defrosted food and its wrappers to avoid cross contamination
Do not refreeze thawed food

Cooking

Food should be cooked thoroughly to kill harmful germs.
Use a food thermometer to check the internal temperature of large cuts of meat, poultry, and other dishes, ensuring the internal temperature reaches at least 75°C.
Fish and seafood should be cooked thoroughly, indicated by a change in texture and color.

Reheating

Reheating food thoroughly is crucial to reduce food poisoning risk.
Ensure solid food gives off steam and liquid food bubbles or simmers thoroughly when reheating.
Ideally, reheat food to 75°C for at least 2 minutes.
Reheat food only once; avoid repeated reheating over several days.

Rice

Rice can contain Bacillus cereus bacteria whose spores survive heat.
Leftover rice should be cooled quickly and refrigerated, or kept warm at 60°C or above.
Cook rice in smaller portions to avoid leftovers.

Shellfish Safety

Damaged or opened shells on shellfish indicate spoilage and should be discarded.
Shellfish that remain closed after cooking are unsafe to eat.

Egg Safety

Eggs and shells can harbor Salmonella bacteria.
Avoid using eggs past their expiration date (use by or best before).
Wash hands thoroughly after handling eggs and egg shells.

Poultry Safety

Raw poultry naturally contains Salmonella and Campylobacter bacteria.
Wash hands with soap after handling chicken and before touching other food.
Cook poultry thoroughly to ensure safety.

Food Storage

The temperature danger zone for bacteria growth is between 5-60 degrees Celsius.
Food left at room temperature within the danger zone should not be kept for more than two hours.

Food Storage Temperatures

Frozen meat should be stored at -12°C or below.
For longer storage of frozen meat, the temperature should be set at -18°C or below.
Chilled fresh meat and fish should be stored between 0°C and 4°C.
Thawed frozen meat should also be kept between 0°C and 4°C.
Ice cream should be stored at -2°C or below.
Dairy products should be stored at 7°C or below.

Street Food Definition

A diverse category encompassing meals, drinks, and snacks
Ready-to-eat food and beverages prepared and sold by vendors and hawkers in public places

Street Food Classification

By place of preparation:
- Small food establishments
- Homes
- Markets
- Streets
By type of food:
- Cereals, meat, fish, fruits, drinks
By food processing:
- Ready-to-eat
- Cooked on the spot
- Cooked elsewhere
- Fresh
By conditions of sale:
- Selling in stores
- Selling on tables
- Fixed prices on the street
- Street vendors
By sales method:
- All day
- Certain time of the day
By sales location:
- Streets
- Tourist areas
- Festival areas

Street Food Benefits

Economic value:
- Affordable and accessible for all socioeconomic groups
- Source of income for many individuals, especially women
- Opportunity for self-employment and business development with minimal investment
Social impact:
- Diversifies food options and attracts tourists
- Provides convenient, quick, and often nutritious meals

Food Safety Challenges

Food safety is difficult to control due to the variety, mobility, and temporary nature of food vendors.
The majority of food safety workers are poor, have low education, and lack knowledge and practice of food hygiene and safety.
Consumers' awareness, knowledge, and practices regarding food safety are limited.
Limited services and support conditions, such as lack of infrastructure and environmental sanitation services, contribute to food safety problems.
Food safety issues impact landscape, urban civilization, and traffic safety.
Food safety is a significant public health hazard.

Current Situation in Ho Chi Minh City (HCMC)

70% of diarrheal cases in developing countries originate in HCMC.
A survey of 6,300 households revealed an incidence of diarrhea of 47.92 cases per 100 people per year, with food-borne illnesses accounting for 46.31 cases per 100 people.
Common pathogenic microorganisms found in food include Bacillus, Staphylococcus (50% toxin), Clostridium, Vibrio, Campylobacter, Listeria, Salmonella, and E. coli.
Information on the burden of foodborne diseases (FBDs), including health impacts, severity, and duration, is lacking.

Benefits of Street Food

Street food provides affordable, convenient, and nutritious options, particularly for the urban and rural poor.
Street food diversifies culinary options, attracting tourists and people with economic means.
It serves as an important source of income, particularly for women.
Street food offers an opportunity for self-employment and business skills development with low investment.
Fast food service minimizes waiting time.

Street Food Hazards

Environmental conditions play a significant role in food safety, impacting both preparation and storage.
Maintaining hygiene standards for equipment and utensils is crucial to prevent contamination.
Proper waste treatment is essential to minimize environmental impact and disease transmission.
Food quality directly affects consumer health, ensuring fresh ingredients are paramount.
Using clean water throughout the preparation process is crucial for hygiene and safety.
Inadequate food preservation and heat treatment can lead to foodborne illnesses.
Storing processed food at inappropriate temperatures can promote bacterial growth.
Personal hygiene practices of food handlers are essential to prevent contamination.