FOOD PREPARATION - LESSON 1

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INTRODUCTION

This lesson comprises Food Safety, Food Sanitation, and Food Preparation. Moreover this will help to understand the notions of its benefits, differences, significance, and implementation in our daily lives.

Learning Objectives

Understand the concepts about the benefits of practicing food safety and food sanitation in food preparation.
Apply food safety and sanitation in food preparation.
Analyze the difference between food safety and food sanitation.

Key Concepts

What is Food Safety?

Retrieved from: https://www.foodsafetynews.com/2020/08/who-framework-targets-improved-food-safety-in-south-east-asia/

Food safety is a scientific discipline that describes how to handle, prepare, and store food in a way that avoids food borne illness. This involves a number of procedures that must be followed in order to avoid serious health risks. Safety between industry and the market, as well as between the market and the consumer, are two tracks that run parallel to this line of thought.

Why is Food Safety important?

Food safety is crucial because it protects customers from food-borne illnesses. It also helps to protect customers from health-related issues like allergies and even death. It also protects food processing companies from product recalls, which can result in financial losses as a result of dangerous products.

What is Food Sanitation?

Retrieved from: https://www.istockphoto.com/photos/food-sanitation

Food sanitation comes from the Latin word sanitas, which means "health." Sanitation is defined as "the creation and maintenance of sanitary and healthful conditions." It is the use of science to provide wholesome food that is processed, prepared, merchandised, and sold in a clean environment by healthy workers; to prevent contamination with microorganisms that cause food-borne illness; and to reduce the proliferation of food spoilage microorganisms.

The standards and techniques utilized in the food industry, whether during manufacturing, packing, shipping, or serving, are referred to as food sanitation. Food hygiene pertains to all practices involved in protecting food from contamination, harmful bacteria, poisons, and foreign bodies, attempting to prevent the certain bacteria from multiplying to the point of causing consumer illness, and destroying any pathogens in the food and via thorough cooking or freezing at the consumer level, such as in a home kitchen. The key to food sanitation is keeping food safe and clean, and ensuring that all of its handlers follow the relevant rules and guidelines. These regulations cover items like safe food holding temperatures, safe cooking temperatures, disinfection of cutting boards and other equipment, correct handling attire, such as gloves and breathing masks, and periods or intervals between meals.

When food is not handled safely and not sanitized, it will cause foodborne illness.

Foodborne illnesses are diseases caused by bacteria, viruses, or parasites that enter the body through food or water. When two or more people become ill after eating the same food, this is referred to as an outbreak. Foodborne illness outbreaks are a common occurrence in many parts of the world due to poor food sanitation. Failure to properly process foods has resulted in illness from foods such as peanut butter, spinach, hamburger meat, and many other basic staples, with outbreaks traced to restaurants, roadside food stands, and many other locations where food is sold or served. Even institutions such as churches and community bake sales are not immune to food safety issues, so it is critical that people remember to use proper food handling precautions every time they come into contact with food. Many government agencies and health organizations provide information on food safety.

There are 3 major types of foodborne illnesses.

Retrieved from: https://www.foodsafetynews.com/2018/01/cdc-names-top-five-foodborne-illnesses-in-united-states/

A foodborne infection causes stomach and bowel inflammation. Infection can occur when you consume food or drink that has been contaminated by a bacteria, virus, or parasite.

Symptoms: Diarrhea, nausea, vomiting, abdominal pain, abdominal cramps, and sometimes fever.

Foodborne Intoxication causes by consumption of food containing toxins produced by bacteria.

Symptoms: Diarrhea and/or vomiting are common symptoms of foodborne illness, which usually persist 1 to 7 days. Abdominal cramps, nausea, fever, joint/back aches, and exhaustion.

Retrieved from: www.sciencedirect.com/science/article/pii/B9780128114445000038

Retrieved from: www.bmbtrj.org/article.asp?issn=2588-9834;year=2019;volume=3;issue=3;spage=135;epage=139;aulast=Noor

A toxin-mediated infection occurs when a living organism is consumed with food. Once inside the human body, the organism produces a toxin that causes illness.

Symptoms: Diarrhea, nausea, vomiting, and stomach cramps and fever is frequently linked to infection.

Conditions favor growth of foodborne microorganisms.

The term FATTOM stands for food, acidity, time, temperature, oxygen, and moisture, which are all necessary for bacterial growth. Due to their provision of nutrition, energy, and other components required by bacteria, they provide an ideal environment for their growth. As its best used to determine the favorable conditions for growing foodborne microorganisms:

F:Food

Foods high in protein and carbohydrates are more likely to be contaminated by microbes if they are not handled properly.

A:Acid

Low-acid or slightly acidic foods like poultry, fish, dairy, eggs, and meats are potentially hazardous. With proper handling, this can be avoided.

T: Temperature

Microorganisms thrive in a "Temperature Danger Zone" (TDZ) ranging from 5 to 56.7 degrees Celsius. However, this is also the temperature range of most rooms. Thus, simply avoid unattended food out in the open by storing it properly.

T:Time

Food must not be kept in the Temperature Danger Zone (TDZ) for longer than four hours. That gives toxins from bacteria on the food enough time to grow and pollute it.

O: Oxygen

Many microbes require oxygen to grow. To prevent bacterial growth, keep food covered and limit exposure.

M:Moisture

When it comes to poultry, meat, and raw eggs, the more moisture there is, the easier it is for bacteria to grow. Keep working surfaces clean and dry by limiting moisture.

When it comes to food preparation, food safety refers to how food is treated to avoid foodborne illness. This includes the following:

- - Food preparation methods
  - Cooking
  - Serving
  - Chilling

Food Preparation Methods

Food should be kept out of the "Danger Zone."

Never leave food out of the refrigerator for more than 2 hours. Food should not be left out for more than 1 hour if the temperature is above 90 °F. Keep hot food hot—at or above 140 degrees Fahrenheit. Cooked foods should be placed in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold—at or below 40 degrees Fahrenheit. Place food in ice-filled containers.

Retrieved from: https://www.highspeedtraining.co.uk/hub/fridge-shelves-storing-food/

To prevent cross contamination, raw foods must be kept separate from ready-to-eat foods. To PREVENT foodborne illness, food should be kept in the temperature danger zone of 40°-140° for personal/home use and 41°-135° for food service and use.

Keeping Leftovers

Improper cooling of cooked foods is one of the most common causes of foodborne illness. Bacteria can be safely reintroduced into food after it has been cooked. As a result, leftovers must be placed in shallow containers for rapid cooling and refrigerated at 40°F or lower within two hours.

Retrieved from: www.realsimple.com/food-recipes/cooking-tips-techniques/grilling/meat-cooking-temperatures

Cooking Food

Meats should be cooked to the right internal temperature while cooking to avoid foodborne illness. Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, preheat the oven to 325°F or higher. If you're not serving hot food straight away, keep it at 140 degrees Fahrenheit or higher. On the other hand, cook the fruits, vegetables, rice, pasta, grains, and legumes until they reach a temperature of 135 degrees Fahrenheit (no time limit).

Serving Food

Food should be served as soon as it is ready and kept at a temperature of 135 degrees Fahrenheit for food service and 140 degrees Fahrenheit for personal/home use. If served from a food bar, food should be kept cold and at 40° for personal/home use and at 41° for food service. Keep hot foods at 140°F or greater using chafing dishes, slow cookers, and warming trays. Cold foods can be kept at 40°F or lower by nesting plates in ice basins.

Retrieved from: www.consumeraffairs.com/news04/2012/10/how-long-with-food-stay-fresh-in-a-powerless-fridge.html

Chilling Food

Foods must be chilled to below 40^ohome/personal use and 41° for food service to prevent food borne illness. Foods should be cooled in small containers to help speed the cooling process. Foods that are chilling should be covered to prevent cross contamination.

Fresh meat should be stored at a temperature of 28°F to 32°F. Meat should be kept in the refrigerator's coldest section. Perishability rises as storage temperatures approach 40°F.

Freshness and quick deterioration are ensured by storing vegetables in the refrigerator at 2° to 4°C (36° to 39°F). However, there are a few exceptions, such as potatoes and bananas, which should be kept at higher temperatures.

Considering that bacteria that contaminate food thrive best at temperatures between 40 and 140 degrees Fahrenheit, leftovers should always be kept in a refrigerator set to 40 degrees or lower.

Carbon Dioxide can be kept in a cold soda for a longer period of time. There is no specified storage temperature, but it is suggested that it be approximately 40°F (4.4°C). Store it at a constant temperature.

Foods that don't need to be refrigerated include: Banana, Coffee, Tomatoes, Honey, Herbs de Provence, Bread, Uncut Melons, Oil, Avocadoes, Onions, Potatoes, Garlic

The majority of foodborne diseases can be avoided by properly handling and storing food. In order for diseases to thrive on food, certain conditions must be present. If the atmosphere and conditions are regulated, even if potentially harmful bacteria are present in uncooked or raw food, they will not be able to survive, grow, or multiply, causing illness.

Photo taken from: http://www.espigaexports.com/Food.html

Food Safety Hazards

The certain agent that has the potential to harm consumers' health is referred to as a food safety hazard. When food is exposed to harmful chemicals, it can become contaminated, posing a food safety risk. Biological, chemical, physical, allergic, nutritional, and/or biotechnology-related food dangers exist.

Types of Food Safety Hazards

Biological hazards

Bacteria, fungi, viruses, and parasites are all included. To keep the guests safe from biological foodborne illnesses, make sure to store raw, cooked, and ready-to-eat foods at the proper temperatures and in the proper manner to avoid contamination and spoilage.

Physical hazards

A physical hazard is any foreign material or superfluous material such as hair, nails, metal shards, dirt, or other foreign objects in a food item that could cause illness or injury to someone who consumes it. The most common sources of physical danger are accidental contamination and/or poor food handling procedures.

Chemical hazards

Include toxic metals, pesticides and certain chemical compounds in foods. Kitchen staff should also be wary of handling chemicals such as pesticides and cleaning products. Chemicals must be stored away from food.

Learning Activities

Activity/ Application

In a group of five, make a 3-5 minute video of yourself performing the proper sanitation while preparing food in your house. Use any kind of food as your sample, either meat, poultry, vegetables, or fruits. Upon submission of your video, make a reflection paper about the challenges you encountered while making the video. Submit it to our Google Classroom before the deadline.

Evaluation

Instruction: Read carefully the questions and answer correctly.

https://docs.google.com/forms/d/e/1FAIpQLSeIGgSdwJ-X7j5WwfIGv2t9D0vDxjldF7f1Haes0Z6ftk6Ijw/viewform?usp=sf_link

Assignment

Write a descriptive essay about the impact of COVID 19 on food safety and sanitation nowadays.

Instruction: Submit your output to the Google Drive Link: File Name of your output must be in this suggested format: Surname_L1A1 (Sayag_L1A1.)

Example: Sayag_L1A1

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