Food Production Notes & Recipes

HAZARDS There are various factor affecting Food Safety , the biggest one being Food Hazard. Food hazard can be defined as a biological, chemical or physical agent in a food, or condition of a food, with the potential to cause an adverse health effect. Different type of hazards PHYSICAL HAZARD – Any foreign materiel not normally found in food, wich may causes illness by using the products. Example -    glass, hair, stones, plastic, bone, jute, matchstick, feathers etc BIOLOGICAL HAZARDS – Microorganism that causes diseases are termed asfood born pathogwns.There are three type of food born diseases- infection, intoxication, and toxcication. Example – Microbiological pathogenic bacteria                    Spore forming                    Non spore forming – parasites, protozoa, virus. CHEMICAL HAZARDS- Any chemical contaminants introduced in food system which may causes illness to the individual using the products. Examples- colours, flavours, pesticides, adult

Define hygiene & its uses in daily life First attested in English in 1677s,.In Greek  it means "(art) of health",   The term "hygiene" is derived from Hygieia, the Greek goddess of health, cleanliness and sanitation. Hygiene is also a science that deals with the promotion and preservation of health, also called hygienics. Hygiene is an old concept related to medicine, as well as to personal and professional care practices related to most aspects of living. In medicine and in home (domestic) and everyday life settings, hygiene practices are employed as preventative measures to reduce the incidence and spreading of disease. Hygiene   refers to the set of practices perceived by a community to be associated with the preservation of   health   and healthy living. Some regular hygienic practices may be considered   good habits   by a society while the neglect of hygiene can be considered disgusting, disrespectful or even threatening.   In the manufactur

Personal hygiene The word hygiene means using sanitary principles to maintain health. Personal hygiene refers to all conditions and measures necessary to ensure the cleanliness of a person’s cloth and body. Food workers need to be healthy and clean to prepare safe food. The food handler should keep his hands, arms and exposed part very clean. They should wash their hands after touching bare human body and after using the toilet room. Hand, breath, hair, sweat, coughs & sneezes all carry microorganisms. Even food handlers does not feel sick, he or she could still be carrying the microorganisms that can causes illness if they get into the food. All food handlers should remember the following: ·         Personal cleanliness is essential for those responsible for food storage, preparation, cooking &service. ·         Food should be handled by hand where there is no alternatives. ·         Smocking, spitting, chewing, sneezing over unprotected food is strictly is not

FOOD PR ESERVATION F ood preservation is the process in which the perishable food materials are given a suitable physical or chemical treatment to prevent their wastage, spoilage and to retain their nutritive value for long periods. Food processing can result in several advantages, some of which are – ·        Increased self-life. ·        Decreased hazard from microbial pathogen. ·        Decreased spoilage (microbial, enzymatic). ·        Inactivation of anti-nutritional factors. ·        Ensure round the year availability of seasonal foods. ·        Perishable food can transport to far off distances from the site of production. ·        Increased availability of convenience foods (i.e., ready-to-serve beverages, instant mixes),and ·        Increased variety of foods, some with enhanced sensory properties and nutritional attributes. CAUSEASES OF FOOD SPOILAGES All food undergoes varying degrees of deterioration during handling and storage. Some food spoi