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Outdoor dining is a great way to savour good food, company and the great outdoors - Leaving Cert Home Economics - Question 3 - 2014
Question 3
Outdoor dining is a great way to savour good food, company and the great outdoors. (a) Outline a HACCP system that should be followed when preparing and barbecuing ... show full transcript
Worked Solution & Example Answer:Outdoor dining is a great way to savour good food, company and the great outdoors - Leaving Cert Home Economics - Question 3 - 2014
Step 1
Outline a HACCP system that should be followed when preparing and barbecuing food. Refer to potential hazards and the corresponding control measures that should be implemented.
Answer
To effectively implement a Hazard Analysis Critical Control Point (HACCP) system when preparing and barbecuing food, the following steps should be followed:
1. Identify Potential Hazards
- Contamination: Bacterial or chemical contamination can occur if food is not handled properly.
- Multiplication of Bacteria: Foods kept at the wrong temperature can lead to bacterial growth.
- Cross-Contamination: This happens when raw food comes into contact with cooked food, increasing foodborne illness risks.
2. Implement Control Measures
- Washing: Hands and surfaces should be washed with antibacterial soap before handling food.
- Proper Storage: Keep perishables in the refrigerator and use color-coded boards to prevent cross-contamination.
- Cooking Temperatures: Ensure food is cooked to safe temperatures, reaching at least 75°C (165°F) to kill harmful bacteria.
- Reheating: When reheating food, ensure it reaches a minimum internal temperature of 75°C (165°F).
These measures should be consistently monitored to ensure compliance.
Step 2
Assess grilling/barbecuing as a method of cooking. Refer to: • cooking / underlying principles • guidelines to follow in order to ensure palatability of food • effect on the nutritive value of food.
Answer
Grilling or barbecuing is a popular method of cooking that brings several advantages and considerations:
Cooking / Underlying Principles
Grilling involves cooking food over direct heat, which results in a distinct flavor profile due to caramelization and browning. This method is quick, allowing meats and vegetables to cook rapidly while locking in moisture.
Guidelines for Palatability
- Preheat the Grill: Always preheat the grill surface to high temperatures to ensure optimal cooking.
- Avoid Piling Food Together: Spread food evenly on the grill to avoid steaming and ensure uniform cooking.
- Use Marinades: Marinades can enhance flavor and prevent sticking, leading to a more palatable dish.
Effect on Nutritive Value
Grilling can reduce fat content as excess fat drips away during cooking, which may be beneficial. However, high temperatures can also lead to the formation of harmful compounds. Hence, alternative cooking methods like indirect grilling can be considered to minimize these effects while maintaining nutrient levels.
Step 3
Differentiate between toxic food poisoning and infectious food poisoning.
Answer
Toxic food poisoning and infectious food poisoning are two distinct food safety issues:
Toxic Food Poisoning
Toxic food poisoning occurs when food contains toxins produced by bacteria, such as Staphylococcus aureus. Symptoms can manifest quickly, often within a few hours, and may include nausea, vomiting, and diarrhea. The toxins are heat-stable and may not be destroyed through cooking.
Infectious Food Poisoning
Infectious food poisoning, on the other hand, happens when food contains live pathogenic microorganisms, such as Salmonella or E. coli. These organisms can multiply in the intestines, leading to symptoms that may take days to appear. Treatment usually involves hydration and may require antibiotics in severe cases.
In summary, toxic food poisoning is related to toxin consumption, while infectious food poisoning is due to ingesting pathogenic bacteria.