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Слайды и текст этой презентации

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FOOD SCIENCE & HYGIENE Chapter 4…. Food Sources and Protection

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Food sources Your responsibility for food safety starts when you receive it. Do not accept food from unapproved sources, adulterated or out of temperature Give special attention to the following;- Wholesome check… damaged containers, leaks, smells, dirt, or signs it is not fresh

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Food source continued Packaged food… Commercially packaged food will be clearly labeled, never accept packaged food if it does not have a label Milk & milk products… Only pasteurized products can be received Eggs… Should only be bought from regulated sources, never accept cracked or dirty eggs Shellfish…Shellfish should be obtained in containers with proper labeling and certification number

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Food source continued Meat... All meat and meat products must be from a regulated meat supplier Produce… Fruit & vegetables usually come from approved suppliers, If obtained from local markets, or growers, care must be taken to ensure it is fresh and clean. Other foods… All other food must be from approved suppliers

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Receiving Temperature Frozen food should be received at -18 degrees C Dairy foods should be received under 5 degrees C Raw meat and fish should be received under 5 degrees C Dry goods at normal room Temperature

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Receiving meat

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Receiving poultry

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Receiving fish & shellfish

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Receiving packaged foods

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Receiving packaged foods 2

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Important storage principle F I F O (First In – First Out)

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Dry Food storage Dry goods should be stored in a cool well ventilated area It should be well lit and vermin proof It should be easy to clean Shelves should be strong and raised from the floor to enable cleaning Dry goods (Flour etc) should be kept in lidded bins, labeled, and never topped-up

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Fruit and vegetable storage Very few fruits and vegetables need refrigerated storage…some chefs prefer it Store in the same conditions as dry goods Store in original boxes, to reduce handling Remove any rotten fruit, vegetables, as it will spoil the rest of the batch Beware of exotic insects (tarantulas etc)

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Refrigerated storage Temperature control is the best way of preventing bacterial growth Keep refrigerator doors closed Position away from hot appliances, and sunlight Clean daily, and keep food tidy Refrigerators should keep food under 4 degrees Celsius (Dairy Temperature)

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Refrigerated storage continued Never overload the refrigerator Never put hot food in a refrigerator as this will cause… the temperature to rise, warm the food inside, encourage bacterial growth, increase condensation that may drip onto other foods. cross contamination and increase the ice build-up on the cooling unit

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Refrigerated storage continued Unused portions of canned food should be transferred into a clean container, labeled and dated Never put food that could drip above other foods Always keep cooked and uncooked food apart

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Storage of Frozen foods Most commercial freezers run at about -18 degrees Celsius This temperature cannot keep food indefinitely Bacteria may be dormant but will become active once the food is thawed out Only thaw food as it is needed

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Protection from cross-contamination All food, while being stored, prepared, displayed, served, sold or transported must be protected from cross-contamination. The following points should be remembered;- Separate Animal meats Separate Ready-to-eat Foods Separate Storage Areas for unusable foods

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Protection from cross-contamination continued Re-serving Food Prohibited Avoid Egg pooling and contamination Proper handling of glassware and dishes Minimize bare hand contact with that is cooked, or ready to eat Avoid Contamination from Gloves Protect food in self-service areas

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Cross-Contamination Examples Placing cooked food in a raw food area Utensils used for raw food used on cooked food Drips of blood onto ready-to-serve food Spillage of food in refrigerator Dirty towel, Oven cloth, or apron Don’t contaminate cooked food by mixing it with raw food