Stage 5 – Food Technology Production & Presentation

Stage 5 – Food Technology

Production and Preparation


Catering Control System Serving

Guest Satisfaction Preparing

Cooking

Holding

Receiving

Storing

Issuing


Activities

Menu Planning Purchasing


Food, Techniques and Equipment Producing food for any special occasions requires a

great deal of thought and preparation. Generally, more effort is put into planning, preparing

and presenting the food. Food ingredients, equipment and facilities must be of a

high standard and preparation techniques must follow hygiene and safety regulations.

Handout 1 - Catering Control System


Catering Control System

Preparing

Cooking

Holding


Activities


Preparation of the Food

The foods selected for special occasions are usually types of food you don’t use on a day-to-day basis.

Food should be: appropriate to the occasion and should appeal to the client group, that is;

Age Culture/religious considerations, and Theme of the special occasions



Food also should be: in season so they are the best quality in top condition ordered in suitable quantities to avoid wastage prepared in suitable time to ensure the best quality at service


Preparation Techniques

The caterer of any event or special occasion must work in an organised and professional manner. There are a number of practices that a professional caterer should follow to ensure that food is safe, hygienic and appealing.


Preparation of the Food – Food Safety

NEW FOOD SAFETY STANDARDS The new Food Safety Standards applied from 24

February in 2001 in NSW Each State and Territory has a different schedule for

incorporating the legislation into their own Food Standards Law



YOUR RESPONSIBILITYRemember, under new laws,” Food handlers are responsible for their own compliance with these Food Safety Requirements”: it is your responsibility to act in accordance with the Highest Standards of Food Hygiene at all times. You may be taken to court by your employers if you are proved negligent of these guidelines.



OBJECTIVES OF THE 2001 FOOD SAFETY LEGISLATION

The development of appropriate HACCP based Food safety Plan for businesses

Requirements of all food handlers to take responsibility for following hygienic work practices when handling food. “ This also includes personal hygiene.

Prevent food poisoning and food borne diseases by ensuring that food “sold” is fit for human consumption



OBJECTIVES OF THE 2001 FOOD SAFETY LEGISLATION, continued:

Ensure that food ‘sold’ is wholesome, clean and up to standard Prevent the cross-contamination or tainting of food Ensure cleanliness and sanitation of food premises Prevent the spread of communicable diseases Ensure that food is correctly stored Ensure that food is correctly labelled Ensure that food premises are suitable for the purpose for

which they are used



WHO CAN GET FOOD POISONING? Most of us have had some form of food poisoning. Usually it involves diarrhoea, vomiting and headaches. It can last for a day or up to a week. Often we do not even know what caused it. We just call it ‘indigestion’. A ’24 hour bug’ or ‘a dose of the trots’. For some people, food poisoning can be more serious, requiring medication or a day or two in hospital and, for a few people it could be fatal.

Production and Preparation-Activity

Preparation of the Food – Food SafetyIn our community, there are four people groups who are susceptible to food poisoning. They are:

This is where a high percentage of food poisoning occurs.

1.

2.

3.

4.


!!! WARNING !!!

There are NO WARNING SIGNS in food poisoning!!



THERE ARE SEVERAL REASONS FOR THE INCREASE IN REPORTED CASES OF FOOD POISONING



MORE MASS CATERINGAn increase in mass catering involving operations and locations such as hospitals, canteens, restaurants, planes, meals-on-wheels and banquets, means that a single item of infected food can cause food poisoning in a large number of people.



RAPID INCREASE IN CONSUMPTION OF FAST FOOD AND TAKEAWAY MEALSAustralians now eat at least five meals a week, which have been cooked, away from home. This food is most likely to have been kept warm for a long time or briefly reheated at home, providing ideal conditions for the growth of bacteria.



UNTRAINED OR CARELESS STAFFPeople involved in food handling who are untrained in, or not conscious of hygiene requirements, or simply careless, are a major cause of food becoming infected. This happens more frequently over the Christmas holiday period and summer, when untrained casual staffs are employed to meet the increased demand for catered food.



SYMPTONS OF FOOD POISONINGFood that is incorrectly handled or stored food is potentially fatal. In rare cases, just handling contaminated food can pass on illnesses. Food poisoning occurs when a person becomes sick after eating food that is contaminated (poisonous).



The symptoms are usually: Nausea Vomiting Fevers and chills (temperature going up and down)

Stomach cramps Diarrhoea Gastro-enteritis Dehydration



In the most severe cases: Double vision Paralysis of the vocal chords Paralysis of the digestive system, heart and

lungs, leading to death



Bacteria need the following conditions to grow and multiply:

Warmth Moisture Time Food Oxygen



CROSS CONTAMINATION CAUSESThis means that safe food has become spoiled

because of how it was handled, prepared or stored.



Causes of cross-contamination include: Staff who did not maintain personal levels of hygiene, by

wearing dirty clothes, wearing jewellery, having dirty and long finger nails, letting their hair get dirty and not tying hair back.

Staff who did not wash their hands before touching food, after using the bathroom or touching their bodies.

Staff who coughed or sneezed while preparing or serving food



Causes of cross-contamination include: Staff not wearing gloves when preparing food. Staff who prepared or served food while sick with gastric or any

contagious disease, such as severe flu or hepatitis Raw food stored on top of cooked food and the blood or food

juices dripped on to the cooked food Food placed in cool-rooms or fridges without covers and

stacked on top of each other



Causes of cross-contamination include: Food put in a cool-room in any spare space and food stacked

or stored on the floor Cooled food placed back on to trays that had raw food on them

and were not washed Food left out to defrost on benches or in sinks of warm water



Causes of cross-contamination include: Food delivered uncovered in vans or trucks which were not

refrigerated or had carried animals Food spoilt and poisoned by chemicals spilt on it, or left in

containers not washed and rinsed correctly



TEMPERATURESFood has to be kept at the right temperature in order to prevent food spoilage occurring too rapidly:

Below - 18 C for frozen goods Below - 5 C for perishable goods such as fresh meat, fish, poultry,

dairy products, prepared fruit and vegetables, eg. Salads, vegetables prepared for the next meal service, etc.



TEMPERATURESFood has to be kept at the right temperature in order to prevent food spoilage occurring too rapidly:

Over 60 C for all hot food to be served hot, or food being held in a Bain Marie or oven. The internal temperature of food has to be over 60 C for it to be kept safe.

Always check the temperature of the food and the equipment in which it is stored.

Food kept in the cool-room, fridge or kitchen store for too long will start to spoil and bacterial growth will change form and become toxic.



Remember:


Bacteria multiply every twenty minutes.

So after 7 hours in ideal conditions how many times would one bacteria multiply


ANSWER: 1,956,798

That’s just one bacteria, how many do you think are on one contaminated piece of food.



REDUCTION OF FOOD POISONING BY CORRECT FOOD HANDLING PROCEDURES

Number one rule: Keep food out of the DANGER ZONE (cold food below 5C, hot food over 60 C).

Defrost all frozen food in the cool-room or microwave, never out on the bench or in a sink of warm water.

Cover all food to be stored.




Separate different types of food to avoid cross-cross-contamination.

Portion large quantities of hot food to be chilled into smaller containers,

eg. For 20L hot soup, break into three smaller containers. This ensures the food is cooled down to under 5 C as quickly as possible. The temperature of the food has to be reduced in three to four hours to avoid bacterial growth.




Never replace cooled food on to trays, benches or cutting boards that have not been washed and have had raw food on them.

Wash ALL fruit and vegetables before cooking then or preparing salads.

Purchase all produce from reliable suppliers.




Use cleaning and sanitizing procedures correctly and safely, and store chemicals away from food areas to maintain the highest standards of hygiene.

Rotate all food stocks. Do not over-order and do not keep fresh perishable products such as meat, fish or poultry on hand for long periods. Order daily or every second day.




Use clean utensils and food preparation equipment. If food is on display to the public, ensure it is covered and kept at the correct temperature. For self serve facilities, ensure clean utensils are provided.

Wear gloves whilst preparing food, and change frequently



REMEMBER In the workplace, it is now an individual’s own

responsibility to be aware of causes of and prevention strategies for food poisoning and to follow correct food handling procedures at all times.



Questions to be attempted online, everyone to post answers to questions.Copy blog address

http://foodtechnologyspecialoccasions.blogspot.com

Stage 5 – Food Technology Production & Presentation

Education

Transcript of Stage 5 – Food Technology Production & Presentation