Hard Study PDF: Food Safety and Kitchen Practices

Active Format ​ Step-by-Step method that is easy to follow, but takes up more space ​ Checking ingredients for availability is not as convenient as they are placed in the recipe with the directions Narrative Format ​ Written in paragraph form giving the ingredients along with the method...

Active Format ​ Step-by-Step method that is easy to follow, but takes up more space ​ Checking ingredients for availability is not as convenient as they are placed in the recipe with the directions Narrative Format ​ Written in paragraph form giving the ingredients along with the method of combining them ​ It works well for short recipes with few ingredients Liquid Measuring cup Dry Measuring cup Measuring spoons A measuring glass is Measuring cups are Tablespoons can be used to measure liquids. used to measure dry used to measure dry ingredients. and liquid ingredients. Water Flour Baking powder Oil Sugar Vanilla extract Milk Honey Put the cup on a flat Use the dip and sweep FOR DRY surface, and blend it so method which is to dip Dip the measuring that you can see the it in then sweep the level spoon in the dry measurement at eye with the black of the ingredient and use the level knife back of the knife to level it off  FOR LIQUID Hold the spoon level an pour it in until completely full (put this over a bowl to make sure it does not spill) 1.​ WHAT IS IT? WHERE IS IT FOUND? OTHER INFORMATION ABOUT THIS MICROORGANISM MOLD is a micro organism It is found on affected it is very easy to that requires air, food that is in a moist detect on a food oxygen to grow moulds environment, and it in a moist environment. looks green, white, blue and fuzzy. YEAST It is an aerobic single It is mostly found on Some examples are celled plant that goods with high like Jarred pickles, thrives in moist, acidic concentrations of syrup, and fruit juice. environments. sugar or salt. BACTERIA Bacteria can grow with The kitchen is the While some are harmful or without air and ideal breeding area some are less harmful *Main Focus* prefer a moist, warm for bacteria which can be environment. destroyed by boiling water since it can be killed at high temperatures. VIRUSES Viruses do not grow on Careless food A person affected with food but are handling and lack of a virus can frequently transmitted hygiene can create inadvertently from person to person. the right conditions contaminate food and for the virus to water consumed by spread others unless careful precautions are taken PARASITES An organism that can By consuming food Although these be grain on another containing parasites, carriers of foodborne organism you introduce illness differ in parasites into your behaviour and own digestive system. characteristics, the risk of contamination by any one of them can be significantly reduced by cooking/refrigerating. 1.​ FOOD INTOXICATION FOODS INVOLVED SYMPTOMS Clostridum Perfringens Slow cooker and cafeteria Stomach cramps, diarrhea, Spores release toxins in heating table foods, room nausea the intestinal tract temperature gravy and sauces Staphylococcus Aureus Handmade items such as nausea, vomiting, stomach Found on human skin and sandwiches puddings, ache cramps, diarrhea in nasal passages. sliced meats Botulism Under processed foods, constipation, dorahera, Grows in environments canned low-acid foods, vomiting, fatigue, muscle without oxygen untreated garlic, oil weakness, blurred vision, products paralysis, death -​ canned low acid foods *Most serious* -​ dented cans -​ oil FOOD INFECTION FOODS INVOLVED SYMPTOMS Salmonella Raw and undercooked Cramps, nausea, fever, Occurs after eating poultry and poultry diarrhea affected foods or after (chicken and turkey) cross contamination products, eggs, meat and meat products, fish, dairy products, protein, fresh produce E- Coli Raw ground beef, Severe abdominal cramps, Typically found in the undercooked meat, diarrhea, vomiting, fever, intestines of cattle. unpasteurized milk, kidney failure, brain unpasteurized apple cider damage, death or juice Listeria Monocytogenes ice cream, deli meats, headache, fever chills, Bacteria is found in soil frozen yogurts, poultry, nausea, vomiting, diarrhea, and water. meat, seafood, milk and backache cheese products PRACTICE DESCRIPTION( from textbook) EXAMPLE( connected to Chicken fajita recipe ingredients) Wash your hands, kitchen -​ Wash hands surfaces, and utensils often CLEAN before you touch with soap and warm water to eliminate bacteria the grilled chicken -​ ensure all utensils/surfaces are clean  -​ ensure soap is available to clean with afterwards -​ wash produce Separate raw foods from -​ wash cutting cooked foods to avoid SEPARATE board with knife contamination Cook all the foods to a safe -​ use a digital internal temperature COOK thermometer for accurate results to ensure chicken is cooked thoroughly Chicken: -​ 165 degrees fahrenheit -​ 180 degrees full chicken Beef: -​ 160 degrees fahrenheit Refrigerate food and leftovers -​ place food in the at 4 degrees celsius or below CHILL refrigerator within two hours to avoid bacteria growth  -​ make sure ingredients are cold before use -​ meat and vegetables should be in separate areas What is the role of The Canadian Food Inspection Agency? -​ Investigate and initiate food borne illness -​ enforce food laws -​ ensures compliance and inspection of food producers -​ to investigate 1.​ What is the role of Health Canada? -​ is to set food safety standards/policies -​ makes health risk assessment decisions are food market -​ communicates to public on food safety issues 2.​ What is the role of the Public Health Agency of Canada? -​ acts as first point of contact for federal government for human health impact of foodborne outbreaks -​ conducts public health surveillance -​ Leads epidemiological investigations when investigations is in more than one province