Did You Know? A non-stick coating, e.g. Teflon™, can be applied to metal cookware, which allows food to brown without sticking to the pan.
Hygiene in food preparation
Anyone involved in the food industry must be extremely conscious of food hygiene and safety. Hazard Analysis and Critical Control Points (HACCP) is an international food safety system that helps to prevent the contamination of food. It works by identifying potential risks in advance and then putting systems in place to minimise their risk. All Irish food businesses are required by law to take steps to make sure their food is safe using the HACCP system.
Safety rules in the kitchen • Wipe up spills as they occur. • Close all cupboard doors and drawers. • Never run in the kitchen. • Turn all handles of saucepans inwards on the cooker. • Turn off cooker rings when not in use. • Always use oven gloves when handling hot dishes. • Never handle electrical appliances with wet hands. • Take care using sharp implements, e.g. knives and mixer blades. • If something breaks, carefully sweep it up and wrap any broken glass or delph in newspaper before placing it in the bin.
Revision Questions U
1. What is meant by food spoilage? 2. What causes food to spoil? 3. Outline the conditions needed for bacteria to grow. 4. State the causes of food poisoning. 5. List the symptoms of food poisoning. 6. Compile a set of guidelines for: (a) food handlers (b) preparing food (c) kitchen hygiene
7. Explain how to care for and clean kitchen equipment. 8. Discuss how to store foods correctly. 9. Draw up a set of guidelines for kitchen safety.
93
Further Investigation Find out more about HACCP by visiting the Food Safety Authority website, www.fsai.ie, clicking on ‘Food
Businesses’, on the top of the home page, and then clicking on ‘HACCP’ on the left-hand side of the page.
