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‘In the hustle and bustle of today’s world, more and more people are eating convenience food and ‘food to go’ ..... - Leaving Cert Home Economics - Question 3 - 2008
Question 3
‘In the hustle and bustle of today’s world, more and more people are eating convenience food and ‘food to go’ ...... however, poor handling practices can cause food ... show full transcript
Worked Solution & Example Answer:‘In the hustle and bustle of today’s world, more and more people are eating convenience food and ‘food to go’ ..... - Leaving Cert Home Economics - Question 3 - 2008
Step 1
Discuss the importance of temperature control during the storage and cooking/reheating of food in order to minimise the risk of food poisoning.
Answer
Temperature control is vital to prevent the growth of harmful bacteria that can lead to food poisoning. Proper storage involves refrigerating food at temperatures below 5°C, preventing bacterial growth.
When cooking, food must reach a minimum internal temperature of 75°C to kill pathogens. Proper reheating should bring food to at least 75°C quickly, ensuring any bacteria are eliminated.
To minimize risks:
- Always monitor food temperatures with a food thermometer.
- Keep hot foods hot (above 63°C) and cold foods cold (below 5°C) to limit the growth of bacteria.
- Reheat foods thoroughly and promptly.
Maintaining these practices helps ensure food safety and protects consumer health.
Step 2
Describe the stages in a basic Hazard Analysis and Critical Control Point (HACCP) system for making a hot meat dish. Refer to (i) possible hazards and (ii) the corresponding control measures to be implemented.
Answer
-
Purchase:
- Possible Hazards: Damaged goods, bacterial contamination, pests.
- Control Measures: Reputable shop, inspect packaging, check date labels.
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Storage:
- Possible Hazards: Multiplication of bacteria, cross-contamination.
- Control Measures: Keep chilled below 5°C, ensure frozen food is kept at -18°C, store vegetables carefully.
-
Cooking:
- Possible Hazards: Survival of bacteria.
- Control Measures: Cook to an internal temperature of at least 74°C for two minutes.
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Serving:
- Possible Hazards: Bacteria growth if food is left at room temperature.
- Control Measures: Serve immediately, hold above 63°C if needed.
Step 3
Outline the role of the environmental health officer in relation to food safety.
Answer
Environmental health officers (EHOs) play a crucial role in maintaining food safety standards across various establishments. Their responsibilities include:
- Inspecting food premises such as restaurants and food vendors to ensure compliance with hygiene regulations.
- Enforcing food safety laws through assessments and periodic inspections.
- Providing guidance to food businesses on safe practices and standards.
- Investigating complaints about food safety issues and taking appropriate action.
- Promoting public health by collaborating with other agencies to ensure food is safe from production to consumption.