GCSE Food Technology

GCSE Food Technology

Food hygiene- 

Harmful bacteria;

• Can grow on high risk foods e.g- cooked meat, dairy, cooked eggs, seafood and cooked rice
• Bacteria needs warmth, food, moisture and time to produce toxins and poisons
• Bacteria can be controlled by temperature;
• Danger zone 5 c to 63 c
  
• Grows slowly in the fridge at 5 c and below
• Grow rapidly at body temperature 37 c
  
• Killed when heated to above 63 c
  
• Food should be re-heated at 72 c for 2 minutes
• Spores are only killed at 100 c

Packaging-

• Preserving- stored in tin cans and modified atmosphere packaging ( MAP)
• Identification- Describes/ identifies the product contents, a good packagin design gives a good brand association
• Image- Links to products in range, popular colours used on packaging are yellow, blue and orange
• Preventing tampering- Almost impossible to make packaging tamper proof, it can be designed so that it's obvious if the packaging has been opened
• Protection- Physical damage during transporation and storage, effects on temperature changes, insect/ rodent attacks, mould growth etc... Packaging gurantees food saftey…