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Stage 5 – Food Technology Production & Presentation
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Stage 5 – Food Technology Production & Presentation

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An powerpoint presentation on the subject of food safety, in the year 9 Food Technology program

An powerpoint presentation on the subject of food safety, in the year 9 Food Technology program

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  • 1. Stage 5 – Food Technology Production and Preparation
  • 2. Production and Preparation
    • Catering Control System
    Serving Guest Satisfaction Preparing Cooking Holding Receiving Storing Issuing Production and Preparation Activities Menu Planning Purchasing
  • 3. Production and Preparation
    • 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
  • 4. Production and Preparation
    • Catering Control System
    Preparing Cooking Holding Production and Preparation Activities
  • 5. Production and Preparation
    • 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
  • 6. Production and Preparation
    • Preparation of the Food
    • 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
  • 7. Production and Preparation
    • 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.
  • 8. Production and Preparation
    • 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
  • 9. Production and Preparation
    • Preparation of the Food – Food Safety
    • YOUR RESPONSIBILITY
    • Remember, 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.
  • 10. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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
  • 11. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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
  • 12. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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.
  • 13. Production and Preparation-Activity
    • Preparation of the Food – Food Safety
    • In 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.
    4. 3. 2. 1.
  • 14. Production and Preparation
    • !!! WARNING !!!
    There are NO WARNING SIGNS in food poisoning!!
  • 15. Production and Preparation
    • Preparation of the Food – Food Safety
    • THERE ARE SEVERAL REASONS FOR THE INCREASE IN REPORTED CASES OF FOOD POISONING
  • 16. Production and Preparation
    • Preparation of the Food – Food Safety
    • MORE MASS CATERING
    • An 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.
  • 17. Production and Preparation
    • Preparation of the Food – Food Safety
    • RAPID INCREASE IN CONSUMPTION OF FAST FOOD AND TAKEAWAY MEALS
    • Australians 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.
  • 18. Production and Preparation
    • Preparation of the Food – Food Safety
    • UNTRAINED OR CARELESS STAFF
    • People 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.
  • 19. Production and Preparation
    • Preparation of the Food – Food Safety
    • SYMPTONS OF FOOD POISONING
    • Food 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).
  • 20. Production and Preparation
    • Preparation of the Food – Food Safety
    • The symptoms are usually:
      • Nausea
      • Vomiting
      • Fevers and chills (temperature going up and down)
      • Stomach cramps
      • Diarrhoea
      • Gastro-enteritis
      • Dehydration
  • 21. Production and Preparation
    • Preparation of the Food – Food Safety
    • In the most severe cases:
      • Double vision
      • Paralysis of the vocal chords
      • Paralysis of the digestive system, heart and lungs, leading to death
  • 22. Production and Preparation
    • Preparation of the Food – Food Safety
    • Bacteria need the following conditions to grow and multiply:
      • Warmth
      • Moisture
      • Time
      • Food
      • Oxygen
  • 23. Production and Preparation
    • Preparation of the Food – Food Safety
    • CROSS CONTAMINATION CAUSES
    • This means that safe food has become spoiled because of how it was handled, prepared or stored.
  • 24. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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
  • 25. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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
  • 26. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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
  • 27. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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
  • 28. Production and Preparation
    • Preparation of the Food – Food Safety
    • TEMPERATURES
    • Food 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.
  • 29. Production and Preparation
    • Preparation of the Food – Food Safety
    • TEMPERATURES
    • Food 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.
  • 30. Production and Preparation
    • Preparation of the Food – Food Safety
    • Remember:
  • 31. Production and Preparation
    • Bacteria multiply every twenty minutes.
    • So after 7 hours in ideal conditions how many times would one bacteria multiply
  • 32. Production and Preparation
    • ANSWER: 1,956,798
    • That’s just one bacteria, how many do you think are on one contaminated piece of food.
  • 33. Production and Preparation
    • Preparation of the Food – Food Safety
    • 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.
  • 34. Production and Preparation
    • Preparation of the Food – Food Safety
    • REDUCTION OF FOOD POISONING BY CORRECT FOOD HANDLING PROCEDURES
      • 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.
  • 35. Production and Preparation
    • Preparation of the Food – Food Safety
    • REDUCTION OF FOOD POISONING BY CORRECT FOOD HANDLING PROCEDURES
      • 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.
  • 36. Production and Preparation
    • Preparation of the Food – Food Safety
    • REDUCTION OF FOOD POISONING BY CORRECT FOOD HANDLING PROCEDURES
      • 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.
  • 37. Production and Preparation
    • Preparation of the Food – Food Safety
    • REDUCTION OF FOOD POISONING BY CORRECT FOOD HANDLING PROCEDURES
      • 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
  • 38. Production and Preparation
    • Preparation of the Food
    • 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.
  • 39. Production and Preparation
    • Preparation of the Food
    • Questions to be attempted online, everyone to post answers to questions.
    • Copy blog address
    • http://foodtechnologyspecialoccasions.blogspot.com