Presentation on theme: "E SSENTIAL Q UESTION : H OW IS THE EVOLUTION OF FOOD STUDIED ?"— Presentation transcript:
E SSENTIAL Q UESTION : H OW IS THE EVOLUTION OF FOOD STUDIED ?
U NIT T OPICS How should you handle food safety? How to preserve food before spoilage? What does package food offer?
E XPLORING P RESERVATION OF F OODS THROUGH F OOD S CIENCE ! B Y : R AVEN F OY
O VERVIEW OF SUBTOPICS Key food safety tips. Key points on handling food safety. Facts and hazards about food safety. Storage Foods Functions of food packaging Sum It up!
K EY FOOD SAFETY TIPS ? Washing your hands before a meal! Washing your hands after using meats! Cleaning the counter tops when using meats, or eggs to prevent bacteria.
K EY POINTS ON HANDLING FOOD SAFETY Storage temperatures Don’t handle food if you are sick Hand washing Cleaning and sanitizing Cross-contamination Covering foods
F ACTS AND HAZARDS ABOUT FOOD SAFETY Biological Hazards examples: E. coli, Salmonella, and Vibrio. Chemical Hazards examples: Contaminants http://www.foodrisk.org/hazard/chemical/contami nants/index.cfm Did you know? Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Hepatitis A (formerly known as infectious hepatitis ) is an acute infectious disease of the liver caused by the hepatitis A virus (HAV),  which is most commonly transmitted by the fecal-oral route via contaminated food or drinking water.
S TORAGE F OODS Procress Refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). Check the temperature of your refrigerator and freezer with an appliance thermometer. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
F UNCTIONS OF FOOD PACKAGING Physical protection Barrier protection Containment Information transmission Marketing Security Convenience Portion control
S UM I T UP ! Today I have talked about the many ways that food science has evolve to make life easier, and less stressful. Health is a major aspect in science so the food we eat and how it’s handled really matters. So the next time your in the grocery store think about the process of food safety, how to preserve foods, and how they are packaged.