Food Safety
Food Spoilage
Microorganisms need food, acidity, time, temperature, oxygen and moisture to grow. This is called FATTOM
Bacteria multiplies once every 4-20 minutes
Pathogenic microorganisms make food spoil, and cause food poisoning
Pickling foods makes bacteria stop growing as it does not like the cold or the high acidity.
Salt absorbs water, drying it out to make an environment not suitable for bacteria growth
High risk food such as meat, dairy, stock, and cooked rice are high in protein and spoil easily if not stored correctly. These foods have a use by date, which means that it should not be consumed after that date.
Foods with a best before date can still be consumed after, but have lost its quality
High risk food is ready to eat food. Chicken is not ready to eat, so is not high risk
You can identify spoiled food by meat going slimy, milk smelling sour, or cheese going mouldy. Fresh fish should have shiny skin, red gills, and clear eyes. Fresh meat should be bright, firm, and have a fresh smell
When fresh fruit like apples are sliced, the fruit becomes brown as it reacts with oxygen. This is called enzymatic browning.
Storing Food Safely
When cooking or reheating food, it should be heated over 75 degrees for at least three minutes to kill bacteria
Bacteria grows and multiplies at temperatures between 6-63 degrees. This is called the danger zone
Fridges should be kept between 0-5 degrees
Freezers should be kept at -18 degrees. This is where bacteria is dormant, which will become active again once conditions are correct
You cannot see, smell, or taste pathogenic bacteria
Food should be kept covered and stored in labelled containers
Some food can be stored in a cool, dry place. They can also be dried, canned, pickled, made into jam, or vacuum packed
Preparing Food
Food can cross contaminate when food juices drip onto other products utensils can be used and can transfer bacteria, people with poor hygiene and pests both can transfer bacteria
Food servers should have hair tied up, hands washed, and wear a clean apron
Raw vegetables should be washed thoroughly
Food should be defrosted fully at the bottom of the fridge
Bins should be emptied often
Food Poisoning
Campylobacter, Salmonella, E.coli, and Listeria all cause food poisoning
Campylobacter is found in raw poultry, raw meat, milk, and watr. Symptoms include diorreah, cramp, and fever, and the onset time is 2-5 days.
There are 4 types of food poisoning that are chemical, physical, and biological. Chemical is when chemicals are accidentally put into food. Physical is when objects become mixed into food. Biological is when bacteria contaminates food.
E.Coli lives in intestines of animals, milk, beef, water, and salad leaves. Symptoms include kidney damage and death. Onset time is 1-3 days
Listeria can be found in soft cheese, paté and shellfish. It can go in the fridge. It causes miscarriage and has an onset time of 6-72 hours
Use of Microoganisms
Yeast makes alcholic drinks and bread rise.
Moulds are added to cheese to give it a tangy taste and a creamy texture
Bacteria is used in yogurt to thicken it and give it a sour tangy taste. These bacteria have health benefits.