Photo AI
In Ireland during 1998 and 1999 almost 2,000 people became ill from infectious gastroenteritis, a form of food poisoning - Leaving Cert Home Economics - Question 2 - 2004
Question 2
In Ireland during 1998 and 1999 almost 2,000 people became ill from infectious gastroenteritis, a form of food poisoning. The commonest sources of infections were re... show full transcript
Worked Solution & Example Answer:In Ireland during 1998 and 1999 almost 2,000 people became ill from infectious gastroenteritis, a form of food poisoning - Leaving Cert Home Economics - Question 2 - 2004
Step 1
List five guidelines that should be followed to ensure the safe preparation and storage of food in the home.
Answer
-
Handle food as little as possible during preparation: This minimizes the risk of contamination.
-
Store perishable foods in the fridge at temperatures below 5°C: This keeps food safe from harmful bacteria growth.
-
Clean and disinfect surfaces often: Food preparation areas need to be kept clean to prevent cross-contamination.
-
Cook food thoroughly to destroy bacteria: Ensuring food reaches the appropriate internal temperature eliminates pathogens.
-
Keep food covered and in sealed containers: This prevents exposure to contaminants and ensures freshness.
Step 2
Explain how a Hazard Analysis Critical Control Point (HACCP) system can benefit a catering business in the prevention of food poisoning outbreaks.
Answer
A HACCP system emphasizes safety by identifying potential hazards at critical points. It starts with:
- Identifying potential hazards: This could include issues during purchase, delivery, or storage of ingredients.
- Controlling hazards during preparation: Ensuring food safety during the stages of preparation and storage.
- Implementation of monitoring and controls: Once hazards are identified, they can be regularly monitored and controlled.
- Ongoing evaluation: The system needs to be regularly reviewed and updated to remain effective.
Step 3
Differentiate between (i) infectious food poisoning and (ii) toxic food poisoning.
Answer
(i) Infectious food poisoning: This type arises from consuming food contaminated with harmful pathogens, such as bacteria or viruses.
(ii) Toxic food poisoning: This occurs when food contains toxins produced by bacteria, such as those from Staphylococcus aureus, or environmental contaminants.
Step 4
Name and give a detailed account of any one type of food poisoning bacteria. Refer to (i) sources of infection, (ii) high-risk foods and (iii) symptoms.
Answer
Bacteria Type: Salmonella
- Sources of Infection: Contaminated food items, often from raw or undercooked eggs, poultry, or meat.
- High-Risk Foods: Eggs, chicken, and unpasteurized dairy products.
- Symptoms: Include fever, diarrhea, abdominal cramps, and vomiting, typically occurring 6 hours to 6 days after exposure.