LO1: Understand the importance of food safety
- Created by: kristenrosearn
- Created on: 01-06-22 15:20
View mindmap
- LO1: Understand the importance of food safety
- micro-organisms
- include bcateria, mold and yeasts
- bacteria
- there are thousands of types of bacteria
- Stapphyloccus, e coli, listeria, salmonella qnd clostridium are some examples
- they are so small that thousands can fit in one area
- because they are so small it makes it difficult to tell when a food is contaminated or not
- the optimum conditions for bacteria are:
- suitbale ph level
- supply of moisture and nutrients
- right level of oxygen
- time
- the temperature also affects it- the danger zone is 5 to 63c and is when bacteria multiply the quickest
- high risk foods and low risk foods
- high risk: meat, milk, poultry, fish, soft cheese, eggs
- low risk foods: jams, biscuits, crackers, cereals, salted fish
- there are thousands of types of bacteria
- Mould
- belong to the group of plants known as fungi
- grow on the suface of foods so they can be seen vissbaly
- optimum conditions
- 20c to 30c
- suitable ph
- supply of moisture
- supply of energy and nutrients
- right level of oxygen
- sufficent time
- yeasts
- yeasts are also fungi but are single celled organisms
- optimum conditions
- 25 to 30c
- ph which is around 4 or 4.5
- moisture
- energy and nutrients, specifically carbs
- time
- right level of oxygen
- yeasts decomose food in a process called fermentation
- bacteria
- found in soil, water, sewage, dust, dirt, in the air, on animals and people,
- some can cause food poisoning and are known as being pathogenic
- include bcateria, mold and yeasts
- food spoilage
- food spoilage is caused by:
- enzymes (ripening, colour, texture and flavor changes)
- micro- orgnisms (bacteria, yeast, mould and viruses)
- pests (insects and animals)
- physical spoilage (bruising, freezer burn, dampness)
- oxidation (rancidity)
- contamination
- if a food is contaminate it menas that it contains something which it shouldnt and that could be harmful to health if it was eaten
- cross contamination, pests and eggs/droppings from pests, chemical toxins and objects such as glass and metal
- food poisoning
- caused by pathogenic bacteria, toxins that get into the food chain, chemicals and metals, natural poisons in animals and plants
- can cause a wid reange of symptoms such as: nausea, vomiting, fever, head ache, diarrohea, death
- implications:
- consumers
- illness
- time off work
- lack of confidence
- business owners
- closure by eho
- damaged reputation and closure
- penalties and monetry losses
- employees
- job loss
- prosecution
- consumers
- food spoilage is caused by:
- Allergens and intloerances
- allergic reactions
- can be life threatening and can happen seconds after being in contact eith an allergen or hours
- it happens when the bodys immune system reacts to something and releases histamine
- symptoms
- difficulty breathing
- weak
- low blood pressure (dangerously low)
- hives
- swelling
- if someone has an allergic reation call an amublance and use an epi pen
- common allergens
- eggs
- treenuts
- seeds
- fish
- lupin
- food intolerance (food sensitivity)
- lactose intolerance
- lactose is a natural disaccharide sugar that is found in mammals milk and milk products
- during digestion it is broken down by the enzyme lactase
- people that are lactose intolerance don't have any or enough lactase
- symptoms include flatulence, nausea and abdominal pain
- caffeine sensitivity
- people can have a hypersensitivity that makes them feel unwell
- symptoms include: rapid heart rate, intense rush of adrenaline, headache, nervous and anxious, insomnia
- symptoms take several hours to subside
- coeliac disease
- autoimmune disease where the bodys immune system damaged the villi in the small intestine
- the villi gets flattened which causes malabsorption of nutrients
- several problems can arise due to malabsoprtion
- depression
- mouth ulcers
- osteoporosis
- lactose intolerance
- allergic reactions
- micro-organisms
Comments
No comments have yet been made