Food Spoilage and Control Food Quality Assignment
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Added on 2020-01-07
Food Spoilage and Control Food Quality Assignment
Added on 2020-01-07
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ContentsINTRODUCTION..............................................................................................................................................................................LO 2 UNDERSTAND THE PROCESSES THAT CAN EFFECTIVELY PREVENT FOOD SPOILAGE AND CONTROL FOOD QUALITY...............................................................................................................................................................................2.1 CATEGORISE THE FOOD SPOILAGE AGENTS THAT AFFECT THE FOOD.................................................................................2.2 DISCUSS THE METHODS OF FOOD PRESERVATION..............................................................................................................2.3 EVALUATE THE EFFECTIVENESS OF FOOD PRESERVATION METHODS.................................................................................LO 3 UNDERSTAND THE IMPORTANCE OF EFFECTIVE PREVENTION SYSTEMS IN CONTROL OF FOOD CONTAMINATION..........................................................................................................................................................................3.1 DISCUSS THE KEY STEPS IN A TEMPERATURE CONTROL SYSTEM.........................................................................................3.2 SUMMARISE THE METHODS FOR SAFE STORAGE OF FOOD.................................................................................................3.3 EVALUATE THE IMPORTANCE OF PERSONAL HYGEINE IN CONTROL OF FOOD CONTAMINATION......................................3.5 ASSESS THE PROBLEMS ASSOCIATED WITH PEST CONTROL IN FOOD PREMISES.................................................................3.6 JUSTIFY THE NEED FOR HYGENIC DESIGN AND CONSTRUCTION OF FOOD PREMISES.........................................................3.7 JUSTIFY THE IMPORTANCE OF TRAINING AS A QUALITY ASSURANCE MECHANISM............................................................LO4 BE ABLE TO CONSTUCT CONTROL AND FOOD MANAGEMENT SYSTEMS...............................................................................4.1 PRODUCE A FOOD HAZARD RISK ASSESSMENT....................................................................................................................4.2 COMPLETE A FOOD CONTROL SAFETY SYSTEM..................................................................................................................4.3 DEVISE A FOOD SAFETY GUIDE FOR LEGISLATION COMPLAINCE.......................................................................................CONCLUSION................................................................................................................................................................................REFERENCES.................................................................................................................................................................................INTRODUCTION1
The nutritional value of food gets changed when it is expose to certain factors or a combinationof factors like high or low temperatures, light, moisture conditions, invasion by insects orrodents, invasion by micro organisms like fungi, bacteria, etc. The food contamination causesfood borne infections and even poisoning in the individuals with symptoms like vomiting,nausea, headache, fever, etc and can be fatal like the contamination caused by Listeria incantaloupes causing deaths of many human beings. The study involves case of an organizationwhich has got a tender to supply 12000 meals per week to three hospitals in a nearby towndistanced around 50 Kilometers and thus considers the contamination and spoilage of food as aconcern. Thus the discussion basically aims at highlighting the various factors responsible forfood spoilage and prevention measures to avoid food contamination. LO 2 UNDERSTAND THE PROCESSES THAT CAN EFFECTIVELY PREVENT FOOD SPOILAGE ANDCONTROL FOOD QUALITY2.1 CATEGORISE THE FOOD SPOILAGE AGENTS THAT AFFECT THE FOODThe food spoilage denotes the change in the nutritional value of the food and at the same timechange in the color, texture, etc such that the food remains no longer fit for consumption of2
human beings. Eating of spoiled food can cause food poisoning accompanied by nausea,vomiting. Mainly the food spoilage is due to micro- organism present in the environment whichis mainly classified in to yeasts, moulds, bacteria and fungi. The yeasts cause fermentationreaction with the sugars found in the food to form alcohol and thus releasing carbon dioxide.Moulds are found in the environment and get surfaced at the food and grow in to spores whichare filament like structures. However, Bacteria prefer to grow on low acidic food likevegetables, meat, etc unlike yeasts and mould which prefer highly acidic foods like tomato,jams, etc, exhibiting spore forming and non pore forming natures. Other reasons for thespoilage of the food is due to enzymes found in food itself which causes the non desirablechanges in texture, color, etc of food, however they get destroyed upon high temperatureswhile cooking. Also the oxygen found in the air can cause spoilage due to oxidation reactionwith the food components. Also the invasions by rodents, insects, etc can make the food unfitfor consumption. Many raw Foods like cucumber, potato, etc can be damaged due toextremities of low temperature causing watery and broken surface, which allowscontamination along with a change in color and texture. Excessive high temperatures causeproteins and vitamins in the food to destroy and causes drying of food. Conditions likeexcessive moisture help the moulds and yeasts to grow on food causing decay. Exposures tolight can also cause food spoilage especially in liquid foods (Alterman et al, 2012).2.2 DISCUSS THE METHODS OF FOOD PRESERVATIONFood preservation refers to the methods employed to prevent the food from spoilage. Thereare various methods available mainly canning, freezing and drying techniques. Canning includesthe heating of food packed in cans with vacuum to kill microbes inside the food and this is donethrough heating to particular temperature which is generally 212 degrees for a specific timethrough us of water- bath canning technique. Highly acidic foods like fruits, tomatoes, pickles,etc can be preserved using this method whereas low acidic foods like meat, eggs, etc can bepreserved using a temperature of 240 degrees and high pressure through pressure canningtechnique. Freezing is a technique which can be used to maintain the freshness of meat,vegetables, bread, cakes, soups, etc and keeping the food at 0 degrees in freezing containers ortightly wrapping in freezing paper can help to retain the quality of food. However the exposure3
of food to the dry air in the freezer and any changes in temperatures needs to be avoided.However heating the food temperature is a simplest method of preserving cooked food aspathogens are destructed at high temperatures (Jeanroy et al, 2012)2.3 EVALUATE THE EFFECTIVENESS OF FOOD PRESERVATION METHODSThe various techniques used for the preservation of the food can be very effective as thecompany is supplying the food to the hospitals in a city at around 50 Kilometers distance andthus the contamination during the process of cooking and during the process of transfer can beof great concern for the organization supplying meals to patients and hospital staffs at around12000 meals per week. As the time involved in transfers of the cooked meals is about an hour,so the effect of light especially on the liquids like juices, etc for the patients can be mitigated byuse of photo-resistant packaging. Also to avoid the effects of heat, the temperatures inside thevehicle involved in transfers needs to be balanced. Also vacuum technique in the food packetscan be used to avoid oxidation of food components like fatty acids, on coming in contact withoxygen and prevent spoilage due to moisture. However the major concern is microbialinfestation, which can be controlled through use of pasteurization in case of dairy and liquidproducts, irradiation, vacuum packaging and canning. For the control of atmospheresurrounding the food especially raw salads and sprouts for the patients, special bags can be usewith reduced oxygen content and increased carbon-dioxide content allowing the food to retainits texture and not allowing any microbial or other invasions by insects and pests (Subhranita,2015).LO 3 UNDERSTAND THE IMPORTANCE OF EFFECTIVE PREVENTION SYSTEMS IN CONTROL OFFOOD CONTAMINATION3.1 DISCUSS THE KEY STEPS IN A TEMPERATURE CONTROL SYSTEMThe temperature between 40 to 140 degrees Fahrenheit is called the Danger Zone as it allowsthe most suitable conditions for growth of bacteria, moulds, yeasts, etc. hence the control of4
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