Activity 2 - Food Preparation 1
1. Foods can be contaminated in several ways. Explain the differences
between biological, chemical and physical contamination. Give an
example of each.
According to Agtech.com by Saira Haroon, biological contamination refers to
the presence of harmful microorganisms or pathogens in food, water, and
other ingestible substances. These pathogens include Bacteria, Viruses, and
Fungi. These so called little trouble-makers can cause a wide range of
potential illnesses from ordinary stomach flu to fatal infections.
One example of biological contamination is, the COVID-19 pandemic. The
pandemic has led to widespread illness and death, as well as significant
disruptions to daily life and the global economy.
While according to the study.com Chemical contaminants are elements or
compounds whose presence in a material, substance, or environment renders
them impure or unsafe. Examples of organic contaminants include pesticides,
oil, paint, herbicides, wood preservatives, and organic solvents. Examples of
inorganic contaminants include lead, arsenic, chromium, cyanides, and
antimony.
And lastly, physical contamination according to the foodoc.com is the
presence of any physical hazard in a product or the food production system
that is not intended to occur. Physical contamination is a significant food
safety concern as it can lead to food-related injuries that involve choking, cuts,
tooth damage, and difficulty in breathing.
The best example for physical contamination would be hair. Whether the hair
would come from the food handler or an animal, hair strands in restaurants
are a big offense. Aside from the fact that seeing hair on food is unappetizing,
if a hair gets into food, it could be introducing biological contamination into the
food.
2. Under what conditions do bacteria thrive? Explain what you can do to
alter these conditions.
FATTOM is an acronym used to describe the conditions necessary for
bacterial growth, FATTOM Means- Food, acidity, time, temperature, oxygen,
and moisture. To alter these condition, as a food handler, you must know that
the factors under FATTOM are critical in maintaining food safety for any food-
handling business. Understanding these factors can help create strategies for
preventing foodborne illnesses from the growth of harmful microorganisms.
3. What is the temperature danger zone? What is its significance in food
preparation?
The Danger Zone is a temperature range in which bacteria grow and multiply
at the fastest rate. This ranges from 20 – 45 °C (68 – 113 °F). Foods can be
within the temperature danger zone for 4-6 hours before they must be either
back to safe temperatures or discarded.
Temperature is important not only for storage of foods but also for serving.
Raw meats, casseroles, and eggs all have specific temperatures to which
they must be cooked in order to kill all bacteria naturally present in the
food(s).
In order to avoid much damage to the food, it is important to be fully aware on
what is the temperature danger zone.
4. In what ways can you ensure that residual chemicals do not
contaminate food?
According to Varvalotas Georgian, an author in Qoura.com, the best way to
ensure that food is not contaminated with hazardous chemicals is to follow
good agricultural and manufacturing practices, are as following:
First, proper use of pesticides and fertilizers
Second, proper storage
Third is the good manufacturing
Fourth quality control and testing
Lastly is proper handling and transportation
5. Explain how improper or inadequate pest management can lead to
food-borne illnesses.
We all know that pests, such as insects, rodents, and birds, can pose
significant threats to food safety. They can contaminate food and food
preparation areas, leading to the spread of food-borne illnesses. According to
my research, improper or inadequate pest management can exacerbate these
risks. The said risks are:
1. Contamination of Food and Food Preparation Areas
2. Damage to Food Packaging
3. Spread of Disease-Causing Organisms
4. Allergen Accumulation
6.Define HACCP. How is this system used in a typical food service
facility?
HACCP or the Hazard Analysis and Critical Control Points plan, is a
systematic approach to food safety. This plan or system will help you, identify,
reduce, and react to biological, chemical, and physical hazards that may
compromise the safety of food products. HACCP plans apply to all stages of
the food chain, from production and processing to distribution and
consumption. It is important to note that the Food and Drug Administration
(FDA) and the United States Department of Agriculture (USDA) require
mandatory HACCP programs for certain industry sectors, such as juice and
meat processing facilities.
7. What systems can a food service operation put into place to protect
guests who may have food allergies?
The system that the food service operation need to put into place in order to
protect guests who may have food allergies is the “Allergen Management or
Food Allergy Management” it is a documented system that restaurants and
other food businesses need to develop to identify and control food allergens in
their recipes; to train employees on handling allergenic ingredients and to
communicate the risk and presence of food allergens in meals to customers.
