HOME EC chpt 12

food spoilage

when food goes off

causes of food spoilage

enzymes, moisture loss, microorganisms

enzymes

a chemical naturally present in fruit and veg that causes them to ripen and spoil

moisture loss

when fruit + veg loose moisture they start to shrink

microorganisms

tiny living organisms such as bacteria and fungi the main cause of food spoilage

Slowing down food spoilage

Store food correctly

food poisoning

Illness caused by consuming contaminated food.

food poisoning symptoms

nausea, vomiting, diarrhea

causes of food poisoning

Campylobacter, E.coli, Salmonella

conditions needed for microorganisms to grow food

meats

conditions needed for microorganisms to grow warmth

30-40 degrees

conditions needed for microorganisms to grow time

20 mins

conditions needed for microorganisms to grow moisture

need water to survive

conditions needed for microorganisms to grow oxygen

need air to grow

conditions needed for microorganisms to grow ph

they like a neutral ph

use by date

given on food that go off quickly

food hygiene guidelines

personal hygiene
kitchen hygiene
food hygiene

personal hygiene

illness, wash hands, nail, jewellery, hair, cuts

kitchen hygiene

Maintaining cleanliness in food preparation areas.

food hygiene

the process of making sure that food is safe for human consumption

electrical safety

never use switches with wet hands

safety with cooking

use oven gloves, turn the handles of pans inwards

safety with chemicals

keep out of reach for children, follow instructions for storage