1. Introduction to the Unit 3 & 4 Food & Technology
Study design- Units 3 & 4
Study outcomes- Key skills & knowledge
Assessment-
Unit 3: 2 x SAC’s= 18%
Unit 4: 1 X SAC= 12%
School Assessed Task- Unit 3 (design brief, specifications, criteria, research, planning) & Unit 4 (Production & Evaluation)=40%.
Exam: 30%

2. Unit 3 & 4 Food and Technology
Exam paper
SAT and design brief examples
Class absence> class work
Absence on SAC dates
Home work
Class rules

3. Food Spoilage vs Food Poisoning
5.4 million cases of food poisoning occur in Australia each year.
75% of these cases occur outside the home.
Food born illness results when contaminated food is consumed.

4. Food poisoning cases http://www.youtube.com/watch?v=x8uLuz3JC-Y
August 2009 Virgin Blue served passengers chicken wraps that were confirmed to contain listeria. A number of passengers were effected, including two pregnant women. Queensland health authorities reported that two pregnant women gave birth prematurely and five people contracted listeriosis after eating the wraps.
In 2007 four elderly people died as a result of a salmonella outbreak in a nursing home. The cause of the outbreak was never established.
In 2005 a Turkish restaurant in Brunswick was closed after receiving more than 400 complaints. 135 cases of food poisoning were confirmed and 15 people were hospitalised.
KFC-

5. Food Spoilage
Food Spoilage- physical or chemical changes in food that cause it to deteriorate or spoil.
Often post harvest changes that may or may not also indicate the presence of food poisoning bacteria.
The food has visible signs of deterioration which makes it appear unpalatable or unpleasant.
This obvious deterioration in quality may be due to:
Environmental conditions:
Poor storage i.e. warm conditions which accelerates the ripening process as a result of enzymes e.g.
Damage or bruising of food which exposes surfaces to oxygen again accelerating the ripening e.g.
Exposure to moisture in the air which causes staling e.g.
Loss of moisture e.g.
Action of chemicals in food>enzymes e.g.
Action of microbes> bacteria, moulds or yeast e.g.
The obvious changes in the spoilt foods appearance, colour, texture, odour or taste will not cause physical harm to humans if consumed.
Food spoilage is a result of yeast, moulds, enzymes and bacteria and environmental conditions.

6. Causes of food spoilage
Yeast- single celled fungi produced by budding. Wild yeast float naturally in the air and can cause spoilage in tomato paste, vinegar and fruit juice. The yeast produces bubbles on the surface of food and gives off a yeasty odour. Yeast is important in bread making. They do not often cause illness.
Mould- a form of fungi. They reproduce by forming spores on food such as bread, cheese and citrus fruit. They are carried in the air. Some moulds play an important role in cheese making.
Bacteria- widely found in soil, air and the gastro intestinal tract of birds and animals. Some are on our bodies. They cannot be seen with the naked eye. Some are used in cheese making and are beneficial to our health- YAKULT. Others are considered to be pathogens causing illness.
Enzymes- biological catalysts in plants animals and microscopic organisms. They bring about or speed up reactions. They play a role in the ripening and eventual rotting of food. They are also involved in enzymatic browning.
Viruses- are smaller than bacteria. They do not grow or multiply on food but can survive on it. Hepatitis A and gastroenteritis can be carried on food.

7. Example of food spoilage

8. Food Poisoning
Occurs when harmful or contaminated food is consumed. Illness is caused by-
Contamination of pathogenic organisms carried on food. These pathogens account for less than 1% of all microscopic organisms but if consumed can result in serious health issues> Bacteria. (Pathogens are microbes that cause food poisoning).
Chemical contamination e.g. heavy metals such as mercury in seafood, herbicides and pesticides or even chemicals cleaners stored near food.
Biological contaminants e.g. mushrooms, rhubarb leaves, seafood, green potato.
The contaminated food does not show signs of contamination and looks, tastes and smells fine. It can cause serious illness or death.
Contamination> introduction or presence of any agents that might render food unsafe or unsuitable for human consumption. Other contaminants may include> glass, hair Band-Aids.

9. Food Poisoning Symptoms
Severe stomach cramps
Headache
Fever
Diarrhoea
Nausea
Stomach cramps
Vomiting
Death in extreme cases

10. Severity of Food Poisoning depends on-
Age, the most at risk groups are the elderly and young children
Type of organisms ingested
State of health
Dose or quantity ingested

11. Common food poisoning bacteria
All foods contain bacteria or germs and most are harmless. They become a problem when the food is handled or stored incorrectly. Bacteria exist naturally in air, soil, water and on animals and people. (in nose, mouth etc.)
Common food poisoning bacteria-
Bacillus Cereus- a spore forming bacteria found in soil. Main food contamination occurs through consumption of cereals, especially rice.
Listeria- grows in extreme conditions e.g. fridge and survives pasteurisation. Food source is soft cheese and dairy based dips.
Salmonella- causes 70% of food poisoning. The main food source is meat products.
Parasites and viruses can be also involved in food poisoning- gastroenteritis/ tape worm- pork

12. Conditions required for bacteria growth
Optimum conditions for bacteria growth-
Moisture
Food
Warmth- temperature between 5-60ºC
Time
Low acidic environment

13. Bacteria can divide quickly given the necessary conditions
Bacteria can divide quickly given the necessary conditions. A single bacteria can multiply into more than two million in seven hours. Approximately 1 million bacteria must be present for a healthy adults to feel the harmful effects of bacteria.
Time
No of bacteria ,768 2,097,152

14. High Risk Foods- Bacteria are more likely to grow on high risk foods
High Risk Foods- Bacteria are more likely to grow on high risk foods. These foods often have a high protein content and must be handled carefully.
Dairy products: milk, cream, soft cheese, yoghurt
Cooked rice
Cooked pasta
Prepared salads: coleslaw, pasta salad
Prepared cut fruit salads
Meat
Poultry
Cooked and liquid eggs
Seafood
Smallgoods
Always keep high risk foods below 5 and above 60 degrees Celsius.

15. Preventing Food Poisoning
Food storage
Food handling
Personal hygiene
Cleaning

17. View videos Dying for a meal- click view
Handling food safely- click view

18. Cross contamination What is cross contamination?
List 5 examples of cross-contamination.

19. Temperature Danger Zones

20. Summary

21. Sample exam question 6 marks
Compare and contrast food spoilage and food poisoning. In your response refer to the causes and methods of prevention of both food poisoning and food spoilage.
6 marks

22. Sample exam questions-Question 1 2012
A new café is about to open for business. In order to prepare food that is safe to consume, all staff will need to follow strict practices.
a. Other than hand washing, outline two personal hygiene practices that should be carried out when working with food.
2 marks
b. A major concern for the owner of this café is to prevent food poisoning. One of the most common causes of food poisoning is cross- contamination.
i. Define the term “cross contamination”.
ii. Outline two main causes of cross contamination.
2 +2 = 4 marks

23. HACCP - The Hazard Analysis Critical Control Point
HACCP - The Hazard Analysis Critical Control Point. Developed by FSANZ- HACCP’S is a food standard
The Food Act legislation 1997 and Food Standard in the food standards code require that food premises have a Food Safety Program that identifies the HACCP’s. This must be approved by the Environmental Health and Safety Officer at the local council.
This quality management technique is a food safety system that identifies the potential hazards at all stages of food production and selling and the ways to deal with these hazards.

24. The steps in the HACCP system
The HACCP’s involves-
Analyse Hazards- Assessment of hazards.
Identification of critical control points at different stages of the production process. (When hazards pose high risk- the point at which something could go wrong with temperature control and sanitation).
Setting Critical Limits- standards for each critical control point.
Monitor the Critical Control Points- checking that limits are not exceeded.
Establish Corrective Action- Description of clear procedures for prompt action when standards are not met. e.g. Discarding food that records a temperature below 60 C.
Set up accurate records- to identify variations from the standards.
Verify that the HACCP’S system is working correctly- Review regularly and check that improvements are made when actions are put into place to rectify a problem.
SEE TABLE P22 Tully

25. Visit a food premises and identify the HACCP’s
Processing Stage
Hazard
Safety precaution or corrective action
Purchasing
Perishables
Semi-perishables
Non-perishables
Receiving goods
Storage
Preparation
Cooking
Hot holding in bain marie
Reheating
Chilled Storage
Serving of hot and cold food

26. Sample exam question- Question 1 2012
The café owner is committed to providing safe food for customers. To reduce the risk of unsafe food reaching consumers, café owners will need to develop a Hazards Analysis and Critical Cotrol Points (HACCP) system.
c. Identify two steps in the HACCP system and explain how each step will ensure that the food produced in the café is safe for consumers.
Step-
Explanation-

27. Stage in production Hazard Corrective action 1. 2.
Chicken and beef burgers are included on the café menu. The production of the burgers involves several stages, including the delivery of raw ingredients, storage of ingredients and the cooking of the chicken and beef patties.
Select two of the stages listed above. For each stage, describe one hazard other than cross- contamination that could lead to food poisoning, and a corrective action that staff should follow in order to overcome the hazard. (4 marks)
Stage in production
Hazard
Corrective action 1. 2.

28. View Ramsay’s Kitchen Nightmares
Identify the potential hazards evident in the storage, preparation and production of food in the kitchen observed.
View HACCP in action- click view