W4 : Principles and practices of food hygiene

Question 1

Principle 1 : Limit contamination.

How can this be achieved? [2]

Answer 1

1) Limit contamination from farm (production step)
- ensure meat hygiene and good abattoir operations (carcass inspection; proper rest of animals ; avoid overcrowding in holding pens ; prevent contamination during slaughter….)

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2) Prevent cross contamination during preparation / during processing.
- contamination from human to food : good hygiene practices
- Contamintaion between products : cover cooked food and dont put near raw food, sanitise and wash equipment in between prepping raw and cooked food…..

Question 1

What are the 3 principles of microbial control?

Answer 1

1. Limit contamination (physical , chemical, viological)
2. Limit / inhibit microbial growth
   3.Remove / destroy pathogens and microbes, and prevent recontamination

Question 2

Principle 2 : Limit / inhibit microbial growth.

How can this be achieved?

Answer 2

By using microbial hurdles.
- Temperature
- Water activity
- Redox potential / gaseous inhibitors
- pH
- Chemical preservatives

Question 3

Principle 3 : Remove / destroy pathogens and microbes, and prevent recontamination.

How can this be achieved? [3]

Answer 3

1. Cleaning
2. Sterilisation
3. Disinfection
   - with chemicals disinfectants
   - with electrolysed water