Food Tech Revision Notes

Chemical contamination

The main chemical contamination that can occur is by cleaning chemicals. It is important to follow the manufacturer's instructions on how to use and store these. There must be a separate cupboard for cleaning materials - away from food. The cleaning chemicals must be stored in secure, clearly labelled containers - preferably the original container they were bought in. If you use too little of the chemical - it won't be effective at the job. If you use too much - it doesn't mean that it will be more effective, it could be difficult to rinse off and then contaminate food.

OTHER CHEMICAL CONTAMINATION CAUSES!

Other chemical contaminations can come from: pesticides sprayed onto fruit and vegetable - wash them pest control bait - bait must either be covered or under worktops so that it does not come into contact with food or workers. come plastic containers (release chemicals into food) some cooking pans (release metals into food)

FOOD MUST BE 'FT TO EAT' - (FOOD MEANS FOOD AND DRINK - EVEN A CUP OF TEA)

WHEN IS FOOD NOT SAFE TO EAT!

FOOD IS UNSAFE TO EAT IF IT IS: UNFIT FOR HUMAN CONSUMPTION - IF IT CONTAINS, FOR EXAMPLE, A FLY SO CONTAIMANTED THAT IT WOULD BE UNREASONABLE TO EXPECT IT TO BE EATEN OR DRUNK IN THAT STATE. MADE HARMFUL TO HEALTH BY ADDING OR REMOVING SOMETHING FROM IT, OR BY USING UNSITABLE HANDLING TECHNIGUES. NOT OF THE NATURE, SUBSTANCE OR QUALITY DEMANDED BY THE CUSTOMER - IF, FOR EXAMPLE, A STEAK PIE IS A CHICKEN PIE. FALSELY OR MISLEADINGLY DESCRIBED OR PRESENTED - IF DRIED PACKET SOUP IS SOLD AS HOME-MADE.

FOOD SAFETY LAWS REQUIRE THAT HOSPITALITY BUSINESSES MAKE SURE THAT STAFF: PRACTICE HIGH STANDARDS OF PERSONAL HYGIENE. HAVE REGULAR TRAINING IN HYGIENE AND SAFETY. OBEY THE REQUIREMENTS OF THE FOOD LEGALISATION THAT RELATES TO THEM. THIS LEGISLATION RECOMMENDS THAT HOSPITALITY ORGANISATIONS HAVE FOOD SAFETY POLICY THAT WILL INCLUDE: STANDARDS OF PERSONAL FOOD HYGIENE. PRECEDURES FOR REPORTING ILLNESS AND ACCIDENTS. PEST CONTROL REQUIRMENTS MIMINUM ACCEPTABLE STANDARDS OF CLEANING AND DISINFECTING FOOD AREAS. REQUIRMENTS FOR VISITORS INTO FOOD PROC=DUCTION AREAS.

PHYSICAL CONTAMINTION!

PESTS CAN CAUSE PHYSICAL CONTAMINATION - FOR EXAMPLE, FLIES IN SOUP, BUT ALSO BIOLOGICAL CONTAMINATION. GOOD PEST CONTROL METHODS WILL PREVENT THIS. FOOD PESTS ARE ANY ANIMAL THAT LIVES ON OUR FOOD. THEY CONTAMINATE FOOD BY: EATING THE FOOD AND SPREADING BACTERIA FROM THEIR SALIVA AS THEY EAT, E.G. FLIES LEAVING DROPPINGS, E.G. MICE. CARRYING BACTERIA ON THEIR BODIES, E.G. SALMONALLE BACTERIA ON PIGEONS. URINATING ON FOODS, E.G. RATS URINATE AS THEY EAT FOOD HANDLERS SHOULD BE ABLE TO RECOGNISE SIGNS OF FOOD PESTS BUT ALSO HOW TO CONTROL THEM AND STOP AN INFECTION