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Food Hygiene

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Introduction

Thursday 4th January 2007 Food Hygiene Aim: - To learn about Food Hygiene and Food Safety - To learn about Quality Control and HACC Questions 1a) Trading Standards Officers are people who work for the local authority and help to protect the consumer from unfair trading. They visit places and make sure that the products are properly labelled and show =s he correct weight and product information. 1b) Environmental Health Officers are people who work for the local authority and are responsible for public health issues such as hygiene and food businesses and food safety. They investigate cases of microbial contamination of foods, and foods that are unfit for human consumption. a2) This work is important because they need to know whether the food is safe for the consumer and if it had been produces in a safe and clean environment. A3) Food Safety is regulations lay down about the standards for premises, equipment and personal hygiene to ensure the safety and wholesomeness of food. A4) 'due diligence' is the handling of food that must be proven. A5) The regulations on the labels are by law to have and they help the consumer to buy safe foods. Food Hygiene and Food Safety Eating contaminated food causes food poising. Symptoms of food poising include: - Sickness - Feeling sick - Stomach pains - Diarrhoea - Fever The symptoms usually start between one and 36 hours after eating the food and can last for several days. ...read more.

Middle

Avoid cross- contamination. Listeria Monocytogenes Unpasteurised milk from sheep and cattle, soft cheese, meat pate, cooked poultry, cook-chill meal which have not been heated enough. Store products below 5�C. Use food within the date mark, make sure food is heated thoroughly to the centre. Campylobacter Meat, poultry, shellfish, milk, untreated water, cross-contamination from animal. Destroy by heating above 60�C. Avoid cross-contamination of raw to cooked food. Staphylococcus Aureus High risk foods, poultry and poultry products, eggs, sandwich fillings, salads, baked potatoes. Food handlers by infected nose, throat, skin. High standards of personal hygiene storage of foods bellow 5�C, handle food as little as possible. Escherichia Coli (E-Coli) Raw meat and poultry, Unpasteurised milk and water, untreated water. Heat food rapidly and cook at high temperature cool and avoid cross-contamination of raw to cooked meats. Drink bottled water rather than untreated water. Clostridium Perfringers Raw meat, poultry, cooked meats and meat products. Heat food rapidly and cook at high temperature. Cool food rapidly and store bellow 5�C. Clostridium Botulinum Faulty canning, vacuumed packed foods, packaged and canned meat, fish and vegetables. Avoid using foods in dented cans, avoid storing foods opened cans. Quality control in production of canned and packaged foods. Bacillus Cereus Cooked rice products, cereal products, starch foods. Avoid cooking rice and pasta in advance. ...read more.

Conclusion

What is Gelatinisation? Gelatinisation occurs when a starch granule is heated in water. Water molecules become hydrogen bonded to the starch molecules resulting in a smooth, jelly-like texture. As more water is absorbed the granules swell and movement is restricted, increasing the thickness (viscosity) of the mixture. Thickening Agents used in Sauces Flour - Granules of flour in starch burst open at boiling point and spread. - Whisking them distributes the granules through the sauce, causing it to thicken. - Flour is normally cooked with some sort of fat before any other ingredient is added. This will avoid an uncooked, floury flavour. Corn flour - Corn flour is pure starch and thickens sauces very effectively and gives a different texture than normal flour. - Corn flour must be mixed with cold water it is added to any hot liquid or it will go lumpy. Arrowroot - Arrowroot is an edible starch from a root and is used for clear glazes and unlike corn flour, it will thicken fruit juices. - Arrowroot must be 'slaked' first. This means it must be mixed with cold water first. Egg - Eggs are one of the most difficult thickeners as egg based sauces will curdle if overheated. - Eggs are used to thicken hollandaise sauces and mayonnaise Purees Vegetables/Fruit - When you puree fruit or vegetables in sauce, it will thicken. Types of Sauces The main types of sauces are Roux and All-in-One. ?? ?? ?? ?? ...read more.

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