(WEEK 8) Food Customs, Preferences, Preparation, and Safe Food Practices

Food Customs, Preferences, Preparation, and Safe Food Practices

Factors Affecting Nutrition

  • Personal Choice

    • Likes/dislikes

    • Allergies

    • Food intolerances

  • Cultural Influences

    • Customs

    • Religion

  • Economic Factors

    • Finances

  • Physical and Health Factors

    • Appetite

    • Illness/disorders

    • Age

  • Practical Skills

    • Kitchen skills

Food Borne Illness

  • Seriousness and Impact

    • Can lead to severe health issues or death

    • Particularly affects:

      • Young children

      • Older adults

      • Immunocompromised individuals

  • Causes

    • Result from improperly stored or cooked food containing pathogens

    • Difficulty in identifying contaminated food

  • Common Signs and Symptoms (S&S)

    • Nausea

    • Vomiting

    • Diarrhea

  • Preventative Measures

    • Avoid cross-contamination between raw or spoiled food and other foods

Safe Food Practices

  • Categories of Safe Practices

    • Shopping

    • Food Storage

    • Food Preparation

    • Cooking/Reheating

    • Serving Food

Safety and Shopping for Groceries

  • Shopping Precautions

    • Do Not Purchase:

    • Dented canned foods

    • Food products in ripped or broken packages

    • Ensure seals on products are intact

    • Note expiry dates and “Best Before” labels

    • Select Freshness

    • Choose frozen and refrigerated items last

    • Choose fresh produce carefully

Safe Food Storage

  • Storage Guidelines

    • Do not leave groceries in warm areas

    • Cover raw meat to prevent leakage of juices onto fridge and counter surfaces

    • Cover leftovers and refrigerate quickly after use

    • Label and date for safe storage durations

    • Avoid re-freezing previously frozen/thawed foods

    • Defrost frozen foods in the fridge

    • Maintain cold foods at proper temperatures and hot foods hot

Food Preparation

  • Hygiene Practices

    • Wash hands before and after preparing foods, especially after handling raw meats

    • Maintain standard precautions (e.g., tie hair back and keep it away from food)

    • Avoid sneezing or coughing near food

    • Wash all fruits and vegetables before use

    • Discard moldy, outdated, or questionable foods

    • Keep raw and ready-to-eat foods separate

Cooking & Reheating Foods

  • Cooking Guidelines

    • Cook foods to their minimum safe internal temperatures

    • Ensure thorough cooking of meats and eggs

    • Reheat sauces and gravies to boiling

    • Stir microwave-heated dishes to ensure even heating

Serving Foods

  • Serving Practices

    • Use clean placemats and linens when setting the table

    • Avoid using chipped dishes

    • Serve food on clean plates

    • Maintain temperature standards:

    • Serve hot foods hot

    • Serve cold foods cold

    • Do not allow foods to sit at room temperature.