Everything else

Types of additives: preservatives + antitoxidants + colours

Preservatives:

• they prevent microbial growth which causes food spoilage and reduces shelf life

• examples are nitrite and nitrate added to cured meats, bacon and ham

Antitoxidants:

• they prevent rancidity and the browning of cut fruit caused by oxidation

• example is ascorbic acid

Colours:

• restores the original colour of a food lost through processing or storage

• helps to enrich or intensify an existing colour or give additional colour to food

Types of additives: flavour enhancers + sweeteners + anti caking agents

Flavour enhancers:

• they bring out the natural flavour in some processed food

• example is monosodium glutamate

Sweeteners:

• used in small amounts to intensify the sweetness of a product

• used in cordial drinks and diet food

• examples are sorbitol and sucralose

Anti caking agents:

• they allow for free movements of dried foodstuffs

Types of additives: emulsifiers + stabilisers + gelling agents + thickness

Emulsifiers:

• help mix ingredients together that would otherwise normally separate

• example is lecithin

Stabilisers:

• prevent ingredients from separating again

• example is locust bean gum

Gelling agents:

• used to change the consistency of a food product

• example is pectin

Thickness:

• improve viscosity and help to give more body to the product

Food poisonings - Campylobacter

Where is it found:

• Raw poultry, meat, milk, sewage

Symptoms:

• abdominal pain, diarrhoea (bloody), nausea, fever

Average onset time:

• 48-60 hours

Food poisonings - Salmonella

Where is it found:

• Intestines of humans and animals, raw poultry, meat eggs, milk

Symptoms:

• abdominal pain, diarrhoea, nausea, vomiting

Average onset time:

• 12-36 hours

Food poisonings - Staphylococcus A

Where is it found:

• humans → skin, hair, nose, mouth, throat, cuts, spots

Symptoms:

• abdominal pain/cramps, vomiting, chills

Average onset time:

• 1-6 hours

Food poisonings - E coli

Where is it found:

• human and animal sewage, water, raw meat, muddy vegetables

Symptoms:

• abdominal pain, fever, diarrhoea, vomiting, chills

Average onset time:

• 12-24 hours

Sources of pathogenic bacteria

• Human beings - poor hygiene

• Raw meat and poultry - pathogenic bacteria live harmlessly in the gut of all animals but can contaminate the meat when the animal is slaughtered

• All animals protein foods/high risk foods

• Pests - rats, mice, cockroaches, flies, birds

• Dust, dirty bins and waste food

• Contaminated water

How to control bacteria growth

Hygiene practices - personal hygiene

• wash hands in hot soapy water for 30 seconds before handling foods

• cover cuts with a clean blue plaster

• keep nails clean and short

• shower daily to minimise bacteria found on skin

• do not cough or sneeze near foods

• do not handle food if you have an upset stomach

• tie long have back or wear a hair net

• do not wear rings or bracelets when cooking as they harbour bacteria and pieces of the jewellery could fall, unseen, into the food

• wear clean clothes when preparing and cooking food

Hygiene practices - food safety

• keep chilled foods in the fridge until they are needed otherwise bacteria growth speeds up

• fridges should be kept at 5 degrees to slow down the rate of bacterial growth

• when chilling foods keep raw and cooked foods separate, raw foods below cooked foods

• keep all foods stored in containers or foil to prevent cross contamination

• freezer temp should be -18 degrees to shop bacteria growth

• defrost frozen foods in a covered container at the bottom of fridge → when frozen foods are defrosted bacteria will resume reproducing

• ambient foods should be sealed in sealed containers and in cupboards to prevent contamination from moisture and pests

Hygiene practices - equipment

• use colour coded cutting boards and knifes

• equipment used on raw materials must be cleaned before being used on other foods

• clean and sanitise surfaces between uses

• uses a temp probe to check the core temp of high risk dishes

• wash all equipment thoroughly using hot, soapy water or use a dishwasher

• cupboards, fridges and freezers must be washed regularly

• always use a clean spoon each time food is tasted

• bins should have tight fitting lids

Complimentary nutrients

1. Vitamin D and Calcium:

→ Vitamin D helps the body absorb calcium

→ Examples: oily fish

2. Vitamin C and Iron:

→ vitamin C improves the absorption of non-haem iron from plant foods

→ Examples: lentils with peppers or beans with tomatoes

Vegetarian vs Vegan

Vegetarian = do not eat meat and fish

Vegan = do not eat any foods from animal origin, which includes meat, fish, dairy products and honey

Why might people be vegetarian and vegan?

• ethical beliefs

• religious beliefs

• medical reasons

• cost factor

• family influences

• dislike the taste or texture of meat

• environmental concerns → they consider using land for rearing animals wasteful

What are the different types of vegetarian

1. Lacto-vegetarians → eat dairy products but not eggs, poultry, meat, fish, or seafood

2. Lacto-ovo vegetarians → eat eggs and dairy products but not poultry, meat, fish, or seafood

What are the main nutrients to consider for vegetarians and vegans

• iron

• selenium

• vitamin B12

• omega-3 fatty acids

• protein

• calcium

Cutting board colours

• Red = raw meat

• Yellow = cooked meat and poultry

• Blue = raw fish and shellfish

• Green = washed fruit and vegetables

• Brown = unwashed root vegetables

• White = dairy products

• Purple = allergen specific ingredients

What must be labelled on packaging -

• the name of the food

• Quantity information; weight or volume

• Country of origin

• A best before or use by date

• The lot number

• Any necessary warnings eg allergies

• Name and address of the manufacturer

• Ingredients with allergens in bold

• Instructions for use of cooking if necessary

• Any special storage conditions

• Quantitative ingredient declaration

What do nutrition labels shows

• Energy provided per 100g and per portion as kj and kcal

• % reference intakes is used for fat, saturates, sugars and salt

• The order of nutrients on the back of pack

• Colour coding high/medium/low is used for fat, saturates, sugars and salt

What nutrients are shown

• Energy

• Total fat

• Saturates

• Carbohydrates

• Sugars

• Protein

• Salt

What is the e mark on food labelling

Putting the e mark on labels allows food companies to export their products to other European Economic Area (EEA) countries without having to meet the weights and measures requirements of those countries

What does the red tractor and RSPCA label stand for

Red Tractor Label:

• info where the food was formed, processed, and packed. Animals have been given safe food and their health was regularly checked. Farmers must not pollute land and minimise effects on the environment

RSPCA Label:

• An ethical food label dedicated to animal welfare, proof that animals have had a better life

Why is food labelling important

• it can provide customers with nutritional information to allow them to make choices based on the fat, sugar, salt, or fibre content. This is especially helpful for people with health conditions

• It’s helpful for people with food allergies so they can choose foods that are safe for the, to eat

• It provides info on how to store or cook the product to ensure the food can be prepared as intended

• It helps customers make decisions about which product is the best value for money

• It provides info on animal welfare and environmental issues so customers can choose products that meet their ethical beliefs

• It allows customers to avoid certain foods or ingredients based on their religious beliefs

• It provides info on the food’s origin so that customers who want to choose local or British products can

• It gives info about volume or quantity, so customers know they are buying the correct amount

What is a balanced healthy diet consist off

• Starchy carbs → potatoes, bread, rice, pasta

• Fruit and vegetables

• Dairy and alternatives

• Proteins → beans, pulses, fish, egg, meat