Home economics - Practical

High risked food involved?
Ham and Mayonnaise - Mayonnaise was one of the high risked food involved because of time, it could have been left out for too long at room temperature which would give access to the bacteria to start growing and spread.
Fortunately, the ham used was already cooked thoroughly so there was 0% poisonous bacteria left.
Health & Safety procedures - Prior, during and after - 2 examples
Washing hands and wearing an apron. - Before
Cleaning vegetable properly - Before
Washing used dishes and equipment properly. - During
Put equipment in correct places. - During
Seal leftovers in fridge or freezer - After
Serve immediately(hot foods) - After  
Cleaning and sanitising the surfaces of tables. - Before and after
How do you know if the strategy is keeping your food safe?
Washing you hands because it cleanses off all of the bad bacteria that could have a possibility of spreading on to your foods.
Wearing an apron prevents the foods involved from spreading and staining onto your shirt, but also because we also do different activities throughout the day so the apron prevents all of the chemicals and dirt that have spreaded on to your shirt on to your food.
If you don't wash your dishes correctly that could spread on to the next foods you cook, example - if you are cutting raw, red meat and don't wash it in hot, soapy water the bacteria could spread to the next food you decide to use the knife with and the bacteria could spread to the foods it touches and contaminate them.
Sealing your food in fridge or freezer, where you seal foods down in the fridge it won't stop the bacteria from spreading, but will slow it down, but when you seal foods off in the freezer the bacteria starts to hibernate.

18/2/2020
Do Now -
How do we avoid moisture build up in cooked foods prior to storage?
The hot foods do that I think because there is still heat, so the steam from the foods cause that, if you were to let if cool down first the possibility of moisture in storage containers would go down and use a shallow container( in less that 2 hours to avoid bacteria from spreading,
What key strategies do we put in place when serving food?
When serving hot food it is better to serve immediately.
Heating your plate, Clean(no food particles), use tongs instead of hands
What's happening to bacteria at the following temperatures - -18 degrees, 75 degrees and 37 degrees?
- 18 degrees - - 18 degrees is the freezer temperature the freezer should be at, when bacteria is in those temperatures they hibernate preventing the bacteria from spreading.
75 degrees - Is the internal temperature where bacteria starts to die
37 degrees - 37 degree food is risky because that is where and when the bacteria can start to grow, because bacteria likes the room temperature heat.
What type of bacteria can be found in the following?
- Lettuce - Listeria
- Chicken - Salmonella
Campylobacter
Cause 
- Infection occurs in the intestines a result of eating food with campylobacter pathogens in it
How does it get in food
-Found in the intestine of many animals
Food could be infected
- Poultry
- Raw dairy unpasteurised products
Illness
- Incubation period - 1 - 10 days
Length of illness usually lasts 3 - 5 days
Symptoms
- Diarrhoea which may contain blood
- abdominal pain
- fever
- headache
- muscular pain
- nausea
Prevention
- Cook food thoroughly to above 75 degree on the inside, this will destroy any pathogen bacteria
- Thaw food completely before cooking it
- Separate raw and cooked food
- Wash hands after handling raw meal
- Wash and sanitise all equipment after it has come into contact with raw meat
- Eliminate rats, mice, flies and birds
- Keep pets out of the kitchen and away from food preparation areas
NOTE - Campybacter does not have spores and does not release toxins so it can be easily destroyed by normal cooking
Staphylococcus
Cause
- Toxins are released into food when Staphylococcus aureus pathogens grow in the food
How does it get into food?
The pathogens are found in the nose, throat, ears and on skin, particularly in scratches, pimples, infected burns and unhealed cuts.
- Usually pathogen gets into food from the hands of a food handler
Foods could be infected
- Foods such as meats, poultry, ect, which intend to be handled(touch) after they have been cooked
- Foods prepared by hand, such as custard and cream cakes, chopped fish cakes ect. 
- Ham, corned beef and other slightly salty food are unable to resist Staphylococcus food poisoning
- Any cooked food come in contact with hands 
Prevention
- Wash hands carefully before starting work
- Wash hands after blowing your nose or touching your face
- Remove jewellery
- Pimples, scratches and burns on the hands should be covered with a waterproof disposable plastic glove
- Infected cuts and burns should be reported to the manager and medical treatment should be arranged
- If unable to wear plastic glove over a cut or burn, the food worker should stay at home until infection is healed
- Touch food as little as possible with your hands - instead use tongs, spoons ect
- Rapidly cool any high-risk foods in danger zone (that is between 4 degree and 63 degree) for a minimum of time
- Keep the kitchen and equipment clean
- Avoid putting hands of inside of plates and equipment
NOTE - Staphylococcus aureus produces a toxin which is not destroyed by normal cooking
Clostridium 
Cause
- Toxins are released in the intestine when large numbers of Clostridium perfrigens pathogens grow in food and are swallowed 
- This type of bacterium will only grow if there is no air
- This bacterium produces spores
How does it get in food
- Commonly found in the intestine of animals and humans
- Often present on raw meat that is brought into the kitchen
- Found in soil and dust
Foods could be infected
- Cooked meats which are cooled and reheated inadequately
- Foods which are allowed to cool slowly are then eaten cold
Illness
- Incubation period - 8 - 16 hours
- Length of illness usually lasts 12 - 24 hours
Symptoms
- Abdominal pain
- diarrhoea
Prevention
- Cool cooked food quickly in shallow containers and the refrigerate at 4 degree
- Avoid cooking food such as stews and casseroles in advance, if that is possible
- Avoid reheating food if possible
- If you do have to reheat food, reheat it rapidly above 75 degree in the centre
- Never reheat food more than once
NOTE - Clostridium perfringens produces a bacterial spore, which is not destroyed by normal cooking. The pathogens will only grow when there is no air