Food Hygiene

Description

GCSE Additional Applied Science (Food Science) Mind Map on Food Hygiene, created by Tamara Lancaster on 30/03/2016.
Tamara Lancaster
Mind Map by Tamara Lancaster, updated more than 1 year ago
Tamara Lancaster
Created by Tamara Lancaster over 8 years ago
202
1

Resource summary

Food Hygiene
  1. Food poisoning is avoided in resturants etc by cleaning their work surfaces , not using the same knives for meat and vegetables because of contamination , sterile packaging , controlling pests and keeping stored food in the correct conditions.
    1. People making/preparing food have to be clean aswell
      1. Wearing gloves , aprons,hats/hair nets etc can prevent ways of contamination as your not coming into contact with the food and therefore not spreading germs/ bacteria onto the food
      2. Food preservation involves controlling bacteria by refrigeration , freezing, heating , cooking, drying , salting and pickling
        1. Food hygiene is important in all stages of cooking food.
          1. Bacterial growth can be slowed or stopped by changing the temperature. Bacteria multiply rapidly at temperatures between 5* and 65* . Most are killed at temperatures above 70*
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