This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving

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UNIT 11, Task 3, group 1

This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving and will describe one effect of unsafe practises.

1. Describe at least three types of food contamination.

2. Identify at least one effect of unsafe practices.

3. Explain safe practise when preparing, cooking and serving food. This must include hygiene control, temperature control and pest control measures. Give 7 top tips.

Food contamination is when something makes the food inedible or can cause illness when consumed.

There are few examples on what contamination can be:

- Biological such as bacteria, parasites, viruses

- Chemical such as cleaners, sanitizers, additives

- Physical such as glass, metal

Protection against infection

- Limit the time food storage at room temperature to a minimum
- Cover the containers with food where possible
- Wash and disinfect all surfaces that come Into direct contact with food
- Limit your hands touching the food to a minimum
- At all stages of production and distribution of store raw food and cooked separately
- Separate the equipment for the processing of raw materials and finished products for consumption
- Wash your hands before starting work and after completion, after using the toilet and in any case of suspicion of infection
- Remove food waste from the production area to date

Pest control measures

To ensure effective pest control needs to make regular observations of the premises and stored food. Please dispose of all the food and showing traces of feeding pests. In kitchens around the plant and it is recommended to install systems to monitor the presence of insects and rodents running around. Under field conditions the most important issue is the storage of food in tightly sealed containers and the ongoing removal of food waste pests that may contribute to the pulls of food preparation.

Temperature control
the best temperature for growth of pathogenic bacteria is 37 ° C (temperature inside the human body). Most bacteria can multiply at temperatures ranging from 5 - 63 ° C. Therefore, in order to protect against the development of food found in the microbial food should be stored below 5 ° C or above 63 ° C. At temperatures below 5 ° C most of the bacteria do not develop, the temperature above 63 ° C is the most deadly pathogens.

Hygiene control

Maintaining high hand hygiene requires the plant equipment in a properly fitted sink and access to hot and cold running water. Smoking in food preparation is prohibited by law. Failure to comply with this prohibition may not only cause food gets into the ash or cigarette butts, but can be a significant cause of food contamination. When smoking affects the mouth, cough can occur, which always leads to contamination of the hands, and then food.

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UNSAFE PRACTISE: If the kitchen there is a food that is untested when it comes to the expiration date and someone will give this food to the customer or somebody else can cause serious poisoning that can cause nausea, abdominal pain or vomiting. Therefore it is important that food before serving check the expiry date! 

M1.

Potential effects on people due to unsafe practices when preparing, cooking and serving are that it could cause food poisoning or can even lead to death.

 Salmonella and Listeria are two of the most common bacteria which cause ...

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