🗊Презентация Food, science, hygiene. (Chapter 2)

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Слайды и текст этой презентации


Слайд 1





FOOD SCIENCE & HYGIENE
 Contamination, Food Allergens & Foodborne Illness.
				
				YUMMY!!!
Описание слайда:
FOOD SCIENCE & HYGIENE Contamination, Food Allergens & Foodborne Illness. YUMMY!!!

Слайд 2





Foodborn contamination
Ensuring the safety of food is the managers most important job.
A thorough understanding of the causes and prevention of various types of contamination can help you keep the food safe.
Описание слайда:
Foodborn contamination Ensuring the safety of food is the managers most important job. A thorough understanding of the causes and prevention of various types of contamination can help you keep the food safe.

Слайд 3





Biological Contamination
Microorganisms are small, living beings that can only be seen with a microscope.


			Helpful  Bacteria
Yeast for bread, Rennet for cheese
			Harmful  Bacteria
 cause food poisoning, Pathogens
Описание слайда:
Biological Contamination Microorganisms are small, living beings that can only be seen with a microscope. Helpful Bacteria Yeast for bread, Rennet for cheese Harmful Bacteria cause food poisoning, Pathogens

Слайд 4





Bacteria
Smallest living celled organisms
Found in Food, Water, Soil, Humans, Insects
They can reproduce every 20 mins ( double )
Some can survive freezing
Some can turn into spores to protect themselves
Some can produce toxins as they multiply, die and break-down. These are not destroyed by cooking
Описание слайда:
Bacteria Smallest living celled organisms Found in Food, Water, Soil, Humans, Insects They can reproduce every 20 mins ( double ) Some can survive freezing Some can turn into spores to protect themselves Some can produce toxins as they multiply, die and break-down. These are not destroyed by cooking

Слайд 5





Bacteria growth pattern
Описание слайда:
Bacteria growth pattern

Слайд 6





Bacterial Growth continued
There are 4 phases that bacteria go through
Lag phase… Starting to adjust to environment
Log Phase… In favorable conditions Rapid growth
Stationary phase… Nutrients used and waste accumulates 
Death phase… nothing left to support growth, and all waste, bacteria die
Описание слайда:
Bacterial Growth continued There are 4 phases that bacteria go through Lag phase… Starting to adjust to environment Log Phase… In favorable conditions Rapid growth Stationary phase… Nutrients used and waste accumulates Death phase… nothing left to support growth, and all waste, bacteria die

Слайд 7





Bacterial Growth Chart
Описание слайда:
Bacterial Growth Chart

Слайд 8





Bacterial Growth
Описание слайда:
Bacterial Growth

Слайд 9





FOOD
All food is susceptible to microorganisms, however they grow best in foods that are high in protein, and/or Carbohydrates
Meat, Poultry, eggs
Dairy products. Milk, Cheese, cream
Описание слайда:
FOOD All food is susceptible to microorganisms, however they grow best in foods that are high in protein, and/or Carbohydrates Meat, Poultry, eggs Dairy products. Milk, Cheese, cream

Слайд 10





Acidity (pH)
This is a measurement of the degree of Acidity or Alkalinity. The scale is  0 – 14
A pH of 7 is neutral.
Bacteria grow best between 4.6 to 7.5
        0                   7                    14
    Acidity ----------Neutral-----------Alkalinity
Описание слайда:
Acidity (pH) This is a measurement of the degree of Acidity or Alkalinity. The scale is 0 – 14 A pH of 7 is neutral. Bacteria grow best between 4.6 to 7.5 0 7 14 Acidity ----------Neutral-----------Alkalinity

Слайд 11





TEMPERATURE
Bacteria grow best between the temperature of  
5 degrees c    and   60 degrees c
		(Temperature danger Zone)
They will begin multiplying again if given the correct conditions
Описание слайда:
TEMPERATURE Bacteria grow best between the temperature of 5 degrees c and 60 degrees c (Temperature danger Zone) They will begin multiplying again if given the correct conditions

Слайд 12





MOISTURE
There must be adequate moisture for bacteria to grow. The amount of moisture available is defined as water activity (aw)
It is measured on a scale 0 through 1
 with  1 = to 100% of water available for the bacteria to use
Bacteria grows best between 0.85 – 0.97
Dried foods. Dried milk is 0.2 Crackers 0.3
Описание слайда:
MOISTURE There must be adequate moisture for bacteria to grow. The amount of moisture available is defined as water activity (aw) It is measured on a scale 0 through 1 with 1 = to 100% of water available for the bacteria to use Bacteria grows best between 0.85 – 0.97 Dried foods. Dried milk is 0.2 Crackers 0.3

Слайд 13





CONTROLING THE GROWTH OF MICROORGANISMS
Adding lactic or citric acid (Vinegar/ Lemon) pH
Adding sugar or salt (lower water activity)  aw
Vacuum packing ( deny oxygen)
Don’t allow food to stay at temperatures between  5 – 60 degrees c (the danger zone)
Prepare small batches if possible
Описание слайда:
CONTROLING THE GROWTH OF MICROORGANISMS Adding lactic or citric acid (Vinegar/ Lemon) pH Adding sugar or salt (lower water activity) aw Vacuum packing ( deny oxygen) Don’t allow food to stay at temperatures between 5 – 60 degrees c (the danger zone) Prepare small batches if possible

Слайд 14





VIRUSES
Viruses are the smallest of the microbial contaminants. They consist of genetic material wrapped with an outer layer of protein. 
Whilst a virus cannot reproduce outside a living cell, once inside a human cell, it will produce more viruses, such as Hepatitis A
Описание слайда:
VIRUSES Viruses are the smallest of the microbial contaminants. They consist of genetic material wrapped with an outer layer of protein. Whilst a virus cannot reproduce outside a living cell, once inside a human cell, it will produce more viruses, such as Hepatitis A

Слайд 15





BASIC CARACTERISTICS OF VIRUSES
Unlike bacteria they rely on a living cell to reproduce
They are not complete cells
They do not reproduce in food
Some may survive freezing and cooking
They can be transmitted from person to person
They can be transmitted from people to food
Usually transmitted by improper hygiene 
They can contaminate both food and water supplies
Описание слайда:
BASIC CARACTERISTICS OF VIRUSES Unlike bacteria they rely on a living cell to reproduce They are not complete cells They do not reproduce in food Some may survive freezing and cooking They can be transmitted from person to person They can be transmitted from people to food Usually transmitted by improper hygiene They can contaminate both food and water supplies

Слайд 16





PARASITES
Parasites need a live host to survive
Person, Animal or Plant
Cattle, Poultry, Pigs and Fish
Vegetables and Fruit
Usually passed to humans by meat or Fish
Precautions:
Ensure food is from an approved source
Use proper cooking to avoid cross contamination
Use clean water, and follow personal hygiene
Описание слайда:
PARASITES Parasites need a live host to survive Person, Animal or Plant Cattle, Poultry, Pigs and Fish Vegetables and Fruit Usually passed to humans by meat or Fish Precautions: Ensure food is from an approved source Use proper cooking to avoid cross contamination Use clean water, and follow personal hygiene

Слайд 17





MOULDS
Individual mould cells can usually be seen only with a microscope, however fuzzy or slimy mould colonies consisting of a large number of cells are often visible to the naked eye. 
Bread mould is an example.
Описание слайда:
MOULDS Individual mould cells can usually be seen only with a microscope, however fuzzy or slimy mould colonies consisting of a large number of cells are often visible to the naked eye. Bread mould is an example.

Слайд 18





MOULDS continued
Moulds are responsible for the spoilage of food, that results in discoloration and the formation of odours and off-flavors 
Moulds can grow on most foods at most temperatures in most environments… moist, dry, high or low pH, salty or sweet
They prefer to grow on and in acidic food with a low water activity 
Examples;- Fruit, Vegetables, Meat, Cheese, Bread
Описание слайда:
MOULDS continued Moulds are responsible for the spoilage of food, that results in discoloration and the formation of odours and off-flavors Moulds can grow on most foods at most temperatures in most environments… moist, dry, high or low pH, salty or sweet They prefer to grow on and in acidic food with a low water activity Examples;- Fruit, Vegetables, Meat, Cheese, Bread

Слайд 19





MOULDS continued
Some moulds produce toxins that can cause allergic reaction, nervous system disorders and kidney and liver damage.
Examples;-
Corn, and Corn products
Peanuts and peanut products
Brazil nuts, Pecans, pistachio and wallnuts have all been associated with aflatoxins.
Описание слайда:
MOULDS continued Some moulds produce toxins that can cause allergic reaction, nervous system disorders and kidney and liver damage. Examples;- Corn, and Corn products Peanuts and peanut products Brazil nuts, Pecans, pistachio and wallnuts have all been associated with aflatoxins.

Слайд 20





BASIC CHARACTERISTICS OF FOODBORN MOULDS continued
Trim back or throw away moldy food unless the mould is a natural part of the food
Examples;-
Gorgonzola, Blue, Brie, Camembert 
NOTE: While mould cells can be killed by heating them, toxins that may be present are NOT destroyed by normal cooking methods
Описание слайда:
BASIC CHARACTERISTICS OF FOODBORN MOULDS continued Trim back or throw away moldy food unless the mould is a natural part of the food Examples;- Gorgonzola, Blue, Brie, Camembert NOTE: While mould cells can be killed by heating them, toxins that may be present are NOT destroyed by normal cooking methods

Слайд 21





YEASTS
Yeast is best known for producing bread and beer, however
Yeast can spoil food by giving of carbon dioxide and alcohol as it slowly consumes the food, leaving a smell or taste of alcohol 
Yeast prefers the same conditions as moulds
Описание слайда:
YEASTS Yeast is best known for producing bread and beer, however Yeast can spoil food by giving of carbon dioxide and alcohol as it slowly consumes the food, leaving a smell or taste of alcohol Yeast prefers the same conditions as moulds

Слайд 22





BIOLOGICAL TOXINS
Ciguatera poisoning… reef fish
Paralytic poisoning… shell fish
Scombroid poisoning… spoiled fish
Some plants may be toxic in their raw state, but safe when properly cooked
Some beans may be toxic if eaten raw or uncooked, 
Examples;- Fava beans, Red kidney beans
Описание слайда:
BIOLOGICAL TOXINS Ciguatera poisoning… reef fish Paralytic poisoning… shell fish Scombroid poisoning… spoiled fish Some plants may be toxic in their raw state, but safe when properly cooked Some beans may be toxic if eaten raw or uncooked, Examples;- Fava beans, Red kidney beans

Слайд 23





CHEMICAL CONTAMINATION
Chemical contaminants are responsible for many cases of foodborne illness, they may come from a variety of substances normally found in restaurants and foodservice establishments… these include 	Toxic metals 
		Pesticides
		Chemicals
Описание слайда:
CHEMICAL CONTAMINATION Chemical contaminants are responsible for many cases of foodborne illness, they may come from a variety of substances normally found in restaurants and foodservice establishments… these include Toxic metals Pesticides Chemicals

Слайд 24





TOXIC METALS
Utensils and equipment  that contain toxic metals such as Lead, Copper, Brass, Zinc, can cause a toxic poisoning. If acidic food is stored in or prepared using these types of utensils or equipment it can leach toxins into the food.
Examples;- 
Tomato sauce in copper, 
Lemonade in pewter
Описание слайда:
TOXIC METALS Utensils and equipment that contain toxic metals such as Lead, Copper, Brass, Zinc, can cause a toxic poisoning. If acidic food is stored in or prepared using these types of utensils or equipment it can leach toxins into the food. Examples;- Tomato sauce in copper, Lemonade in pewter

Слайд 25





CHEMICALS AND PESTICIDES
Chemicals such as cleaning products, polishes, lubricants and sanitizers can contaminate food
Always read manufactures instructions
Store away from food in locked cupboard 
Always…. leave in original containers
Never….   transfer into other containers
Some chemical combinations can KILL !!!
(bleach & ammonia)
Описание слайда:
CHEMICALS AND PESTICIDES Chemicals such as cleaning products, polishes, lubricants and sanitizers can contaminate food Always read manufactures instructions Store away from food in locked cupboard Always…. leave in original containers Never…. transfer into other containers Some chemical combinations can KILL !!! (bleach & ammonia)

Слайд 26





PHYSICAL CONTAMINATION
Physical contamination can occur when foreign objects are accidentally introduced into food
Examples;-
Natural objects… Bones ect
Metal, staples, glass, plastic, pins, plasters
Описание слайда:
PHYSICAL CONTAMINATION Physical contamination can occur when foreign objects are accidentally introduced into food Examples;- Natural objects… Bones ect Metal, staples, glass, plastic, pins, plasters

Слайд 27





FOOD ALLERGENS
A food allergy is the body’s negative reaction to a particular food protein. Allergic reaction include some or all of the following symptoms;-
Itching, Tightening in the throat, wheezing or shortness of breath, Hives, Swelling of the face eyes hands or feet
Gastrointestinal symptoms including abdominal cramps, vomiting, or diarrhoea, loss of consciousness, death.
Описание слайда:
FOOD ALLERGENS A food allergy is the body’s negative reaction to a particular food protein. Allergic reaction include some or all of the following symptoms;- Itching, Tightening in the throat, wheezing or shortness of breath, Hives, Swelling of the face eyes hands or feet Gastrointestinal symptoms including abdominal cramps, vomiting, or diarrhoea, loss of consciousness, death.



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