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Food safety and Hygiene (storing Grain (flour, rice, cornmeal, ect, stored…
Food safety and Hygiene
Food spoilage
food deteriorating to the point it is no longer edible. Quality becomes reduced known as perishable foods
signs
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change in colour, smell, texture, taste
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Storing food safely
Temp : storing in fridge = 0-4C. Bacteria growth slowed down. Storing in freezer -18C does not kill bacteria.
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to prevent:
clean, cook, chill, cross contamination
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Meat, poultry, seafood at BOTTOM of fridge
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Storing oil and fats
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O2, light, heat contribute to rancidness
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Should be stored in DARK places, O2 safe + light reducing containers
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Storing vegetables
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cool + moist = potatoes, cabbage
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Preserving ; canning, pickling, freezing
storing Grain
flour, rice, cornmeal, ect
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after the use by date, don't eat it (perishable)
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e.g. flavour, texture not as nice
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Prevention
4 c's (clean, cook, chill, cross contamination)
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ways to treat it:
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minerals. e.g. sodium and calcium, that maintain balance of fluids
symptoms
nausea, weakness, vomiting, cramps, mild fever, loss of appetite, headaches, diarrhoea
dehydration, bloody urine