Hazards In Food Preparation Flashcards
What is a hazard?
These are anything that can harm the consumer, they can occur at any stage of the food production.
What is a Biological hazard?
Eg. Salmonella in raw chicken, seafood or eggs.
Campylobacter found in seafood, meat, poultry and milk.
E-Coli in cooked meats
What is a chemical Hazard?
E.g Cleaning chemicals Agricultural chemical Paint Oil
What is a Physical hazard?
Eg. Glass from bottles, jars Metal from machinery Wood from boxes Insects from plants Personal items eg. Hair, finger nails, cigarettes Packaging fault eg. Bag not sealed
What is food contamination?
Food has micro-organisms / bacteria in it
Food my cause food poisoning / unsafe
Food becomes dangerous because of physical / chemical / biological contaminations.
Also refer to ‘high risk foods’ and ‘cross contamination’
How can food contamination be prevented?
- Staff: clean uniform, healthy, no visible cuts
- Cleanliness of kitchen: sanitising & cleaning equipment, keep surfaces clear as possible checking equipment is clean and safe in good condition, use of colour coded chopping boards, checking storage temp, rotation of stock, using reputable suppliers and quality ingredients.
What is the right temperatures?
Important temperatures: 0-4C in fridge 5-63C danger zone 72C temp which food much reach for at least 2min to kill bacteria. -18C freezer temp (+ or - 3C)
What Are Electrical kitchen equipment safety instructions?
Keep away from water Follow manufactures instructions Check wiring on plug Do not use with wet hands Check equipment has passed H&S checks Hold securely Keep fingers, clothing, hair away from device Have training of correct equipment Clean equipment before + after use Wear clean, protective clothing Concentration during use Do not leave unsupervised
What is sensory testing?
Sensory testing is used when manufacturers are creating or improving food. This refers To having all conditions the same, so it’s unbiased/ has no way of influencing tester/ neutral conditions.
Give examples of control in sensory testing:
Same size samples Identical dishes Coded samples Noise free area Smell free area Blind testing Water to refresh mouth after each tasting Similar charts to record outcome eg. Spider
What additives are used in foods?
Preservatives Colourings E numbers Emulsifiers Rising agents / baking powder Flavour enhancers
Advantages of food additives?
Natural additives - no ‘chemical’ content
Enable food to be preserved
Improved colour/flavour
Longer shelf life
Prevents oxidation of fats in baked products
