GCSE+FT+Unit+2+Lesson+3+-+Preservation

= = toc = Food Preservation = Food is preserved to extend the shelf life of a product and to stop it from spoiling.
 * Food spoilage** can be caused by, **natural decay**, contamination by **micro-organisms** and action of **enzymes**.
 * Micro-organisms** include:
 * **yeasts** - active in warm, moist conditions. Commonly found in the air, soil & skin of some fruits. Able to break down sugars to produce Alcohol and carbon dioxide. This is known as fermentation and helps when making bread, alcoholic drinks and yeast extract spreads (marmite, vegemite).
 * **moulds** - fungi that grow in food. Black, white or blue in colour. Prefer moist/humid conditions. Can be harmful but can also be used to produce special types of cheese.
 * **bacteria -** most active (reproduce rapidly) in optimum temperature of 37 degrees. It is the pathogenic bacteria that will cause food poisoning or food-bourne illnesses, resulting in serious illness or even death. **Toxins** are the poison that a bacteria produces that cause illness.

There are 6 things that affect the growth of micro-organisms:
 * time
 * temperature
 * food
 * pH
 * Oxygen
 * moisture

Watch the video below to find out more.... media type="custom" key="4340777" = = = = = Food Hygiene = Any food preparation are must be a safe place to prepare, cook and store food. The following points need to be maintained.

1. Correct Handling & Personal Hygiene
 * wearing suitable protective and hygienic clothing, e.g. clean aprons, gloves, hair-nets/hats
 * maintaining good personal hygiene, e.g. wash hands after coughing/sneezing, wash hands before and after food preparation, cover any cuts to avoid cross-contamination.
 * keep raw and cooked food apart, e.g. store separately, use different chopping boards for meat and vegetables

2. Cooking
 * Ensure all food is cooked thoroughly to a core temperature of 72 degrees
 * keep cold food refrigerated and hot food hot

3. Storage
 * allow cooked food to cool before refrigerating
 * store meat at the bottom of the refrigerator or in a separate compartment
 * store raw and cooked food separately
 * chilling (refrigerating) should be between 3 - 6 degrees to reduce growth of micro-organisms

4. Danger Zone
 * Most bacteria multiply above 5 degrees and below 63 degrees. Any temperature in this range is called the **danger zone.**
 * **High-risk foods** are stored below 5 degrees and cooked above 63 degrees and cooked to a core temperature of 72 degrees for at least two minutes.
 * Frozen foods should be kept below -18 degrees.

= Kitchen Hygiene = The Food Industry uses a risk assessment system called **Hazard Analysis Critical Control Points (HACCP)** to ensure safe and quality products are produced. This identifies **hazards** and then **analyses** them at certain stages called **critical control points** to determine the risk. It then identifies a control measure to reduce the risk of the hazard occurring. = Task 1 = Complete the work sheet which can be downloaded, It is based on the video, so you must watch carefully = Task 2 = Find out more about the following preservation methods and create a presentation, explaining each method and show some examples. Look for some you tube video examples and embed them in your presentation (Use Google docs!!!)
 * Preservation Methods**
 * Hot - heat in reducing number of microbes
 * Cold - removal from heat
 * Dry - removal of water
 * Chemical - additives
 * Packaging - MAP
 * Irradiation

= Task 3 = Read page 52 in your text on the Food Safety Act 1990. Note that the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995 do not apply anymore. Many of the requirements of these regulations are included in the new EU legislation, so this means that what businesses need to do from day to day has not changed very much. The main new requirement is to have 'food safety management procedures' and keep up to date records of these. The Food Hygiene (England) Regulations 2006 provide the framework for the EU legislation to be enforced in England. For more information go to [|www.opsi.gov.uk] = Key Words = Do you know what they mean?
 * * temperature || * irradiation || * canning ||
 * * characteristics || * denaturation || * extending shelf life ||
 * * transfer || * non-enzymatic browning || * perishable ||
 * * digestible || * freezing || * drying ||
 * * preserves || * chilling || * dehydration ||
 * * conduction || * pasteurisation || * rehydration ||
 * * convection || * sterilisation || * accelerated freeze drying ||
 * * acrid || * ultra heat treatment ||  ||