food safety

Question 1

State how to avoid and reduce risk of food spoilage and food contamination when preparing food. (4)

Answer 1

Preparing:
1. Practise good hygiene when handling food.

2. Prevent cross contamination by using different chopping boards and utensils for raw meat and vegetables.
3. Thawed food should not be refrozen as it can damage cell structure and change the quality of product. Microorganisms might grow too.
4. Frozen food should be thawed using the lowest shelf of the chiller or in the microwave using the “defrost” mode.

Question 2

State how to avoid and reduce risk of food spoilage and food contamination when cooking food. (3)

Answer 2

1. Minimum internal temperature should be 75c
2. Prepared food should avoid the danger zone (5c to 60c) as microorganisms thrive in that range of temp.
3. Cooked food left at rtp. should be eaten within 4 hours.

Question 3

State how to avoid and reduce risk of food spoilage and food contamination when storing food.

Answer 3

1. Food items with earkier expiry date should be placed infront.
2. Chiller should be kept at 0c to 4c and freezer should kept at -18c or lower.