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Food Safety - Coggle Diagram
Food Safety
Food Spoilage
Micro-organisms need 5 conditions to grow and multiply
- warm temperature
- moisture
- food
- the correct pH
- time
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High risk foods are ready to eat foods that can grow harmful bacteria if they aren't stored correctly
Examples of high risk foods are: Cooked meat, fish & poultry, dairy products (eggs & cheese), gravies, shellfish, cooked rice
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A chicken might have lots of bacteria but it isn't classed a high risk food because it's never eaten raw
Sometimes a high risk food can be identified if it spoiling because it could be slimy or smelly - milk and cheese have a sour smell
Enzymes
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Enzymes on fruit cause them to ripen - affects sweetness, colour and texture
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The activity of this can be controlled - adding an acid - enzymes work best at a certain pH
- blanching - plunging into boiling water for a short amount of time - used to prepare veg for freezing - freezing will slow down the enzymes
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Storing food safely
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the danger zone is 5 degrees to 63 degrees - this is where bacteria's can multiply quickly - the optimum temperature is 37 degrees
Freezing food below -18 degrees stops the bacteria from growing - they become dormant - it extends the shelf life and the nutrients aren't lost - the bacteria will become active again when the food defrosts
Cooking food above 75 degrees kills the bacteria - its important to reheat the food properly and only once - the food needs to be heated above 75 degrees for at least 3 mins
Keeping food between 0 degrees and 5 degrees slows down the growth of bacteria - extends the shelf-life - chilling the food doesn't change the property of the food - it maybe a harder texture but will taste the same
The fridge should be 0 degrees to 5 degrees which is the ideal temperature for chilling - food needs the be kept covered or stored in containers to prevent contaminating other foods - meat should be on the bottom shelf to stop blood from dripping down
freezers need to be set around -18degrees - foods need to have a clear label with a date as to when they were put into the freezer - meat and poultry needs to be defrosted in the fridge properly - if cooking from frozen you need to follow the instructions
Food poisoning
Campylobacter - the most common cause of food poisoning - raw or undercooked poultry - onset time - 2-5 days
E.coli - live in the intestines of animals - most are harmless but can cause kidney damage and death - they can be found in raw beef, untreated milk/water - onset time 1-3 days
Salmonella - it is found in raw poultry, untreated milk and eggs - the onset time is 6-72 hours
Listeria - can be found in soft cheeses and shellfish - it can grow in cold conditions e.g frigerator - pregnant women are at high risk of infection - onset time is up 70 days
Staphylococcus - lives on the skin and hair -poor personal hygiene - can contaminate food - onset time is 1-6hours