Food spoilage

Question 1

When do you know your food is spoiled?

Answer 1

The original nutritional value, texture, flavour or appearance is damaged/changed.

Question 2

Perishable foods?

Answer 2

Spoils in 1-3 days at room temp.

Question 3

Semi perishable foods?

Answer 3

Spoil in 4 – 10 days at room temperature

Question 4

Non-perishable foods?

Answer 4

Can last longer than 2 weeks at room temperature

Question 5

Enzymes:

Answer 5

a chemical that speeds up the process of decay by
breaking down food, e.g., rottening of fruit and vegetables.

Question 6

Oxidation:

Answer 6

the chemical reaction that takes place between food and the oxygen in the
air e.g., discolouration of an apple or potatoes when cut or peeled and not
put it in water.

Question 7

A Moisture loss

Answer 7

Fruits/vegetables wither. When food dries out.

Question 8

Moisture is absorbed

Answer 8

potato chips, bread or cookies get mushy

Question 9

How to prevent microorganisms from multiplying?

Answer 9

Use high temperatures to destroy.
* Use low temperatures to control growth
* Prevent contamination.
* Use preservatives (salt, sugar and vinegar) to inhibit growth.

Question 10

Mould?

Answer 10

Moulds are tiny plants that grow on sweet foods, fresh fruit,
vegetables and cereal products. Grow on the outer part of the food, when cut away you can eat the rest of the food product

Question 11

Yeasts?

Answer 11

Microscopic single celled fungi
* Found in the air, soil and on surface of fruits.
* They feed on flour or sugar in food to produce carbon dioxide and
alcohol (fermentation).

Question 12

PATHOGENES

Answer 12

❖ Not always easily observable in food
❖ May sometimes be slimy / smell bad
❖ Bacterial spores survive in adverse
conditions, so they survive in very
cold or very hot temperatures.
❖ Possible symptoms
* Nausea
* Braking
* Diarrhoea
* Stomach cramps

Question 13

FACTORS AFFECTING BACTERIA GROWTH
RATE:

Answer 13

➢ Food type / composition of food
➢ Moisture quality of food
➢ Time exposed
➢ Acid content
➢ Temperature

Question 14

EFFECTS OF PATHOGENS ON FOOD.

Answer 14

Signs of decay
* Smell
* Mucus
* Discoloration
* Gas

Question 15

GUIDELINES FOR PEST CONTROL

Answer 15

• Store food in airtight plastic, metal or glass containers
• Keep the kitchen clean
• Cover all food - do not leave it open overnight
• Remove dirt and food from drains
• Garbage can must be properly sealed
• Take rubbish out of the kitchen every day
• Remember that prevention is the best way to fight pests

Question 16

Temperature control:

Answer 16

• Keep food below 4 ° C OR
• Keep food above 60 ° C

Question 17

IMPORTANT GUIDELINES FOR PURCHASING FOOD PRODUCTS

Answer 17

• Buy in clean stores
• Do not shop where assistants have low standards of hygiene
• Check packing dates and sales date
• Do not buy bulging cans
• Buy perishable food last when you shop
• Transport frozen food in a cooler bag to keep it frozen

Question 18

Sell-by-date

Answer 18

• Indicate how long the product may be displayed for purchases
• You should not buy a product that passed this date.

Question 19

Best-before date

Answer 19

• Show how long the product will retain the best flavour and quality
• This is not a purchase or safety date

Question 20

Use-by-date

Answer 20

• Indicate the last recommended use date on which the product is still from
  top quality.
• The manufacturer determines this date

Question 21

Packaging date

Answer 21

• Provide information to the manufacturer regarding the stock, rotation of the
  stock or to locate a product that may have a problem
• This date does not indicate freshness or quality

Question 22

Importance of storing food correctly

Answer 22

• Correct storage preserves:
  ➢ Quality
  ➢ Nutritional value
  ➢ Appearance, texture and flavour
• Saves money- prevents food spoilage
• Prevents food-borne illnesses caused by harmful micro-organisms
• Always apply the first in first out (FIFO)principle