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Safe food storage and preparation practices help to prevent food waste and foodborne illnesses - Leaving Cert Home Economics - Question 3 - 2020
Question 3
Safe food storage and preparation practices help to prevent food waste and foodborne illnesses. (a) Discuss methods of good practice to ensure the safe preparation ... show full transcript
Worked Solution & Example Answer:Safe food storage and preparation practices help to prevent food waste and foodborne illnesses - Leaving Cert Home Economics - Question 3 - 2020
Step 1
Discuss methods of good practice to ensure the safe preparation and storage of food in the home.
Answer
To ensure safe preparation and storage of food in the home, consider the following methods:
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Preparation Practices:
- Always wash hands properly before handling food. This includes using soap and water for at least 20 seconds to eliminate germs.
- Avoid cross-contamination by using different cutting boards for raw meats and vegetables. Properly clean utensils after each use.
- Maintain a clean cooking area to prevent the spread of bacteria.
- Thaw frozen food in the refrigerator rather than at room temperature to reduce the risk of bacteria growth.
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Storage Practices:
- Keep food at safe temperatures; for instance, refrigerate leftovers within two hours and keep the fridge at or below 4°C (40°F).
- Store perishable items properly: refrigerate items like dairy and meats promptly to minimize spoilage.
- Be mindful of expiration dates and ensure that food is also stored in appropriate containers to prevent contamination.
- Regularly check for and dispose of expired foods to maintain a safe environment.
Step 2
Describe two methods of home food preservation. In each case refer to: - how the method of preservation is carried out - the underlying principle - risk of food spoilage.
Answer
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Freezing:
- Method of Preservation: Food is rapidly frozen at low temperatures, usually between -25°C to -18°C, to halt the growth of microorganisms.
- Underlying Principle: Freezing slows down enzyme activity, which can cause changes in food quality. At low temperatures, most bacteria and enzymes become inactive, thus preserving the food's freshness.
- Risk of Food Spoilage: If food is not frozen quickly or maintained at the correct temperature, ice crystals can form, leading to freezer burn and changes in texture and flavor. Improper thawing can also lead to bacterial growth.
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Heat Treatments:
- Method of Preservation: This method includes canning or making jams and chutneys, where food is heated to destroy microorganisms.
- Underlying Principle: High temperatures kill bacteria and deactivate enzymes that spoil food. Additionally, sealing food in jars prevents re-entry of microbes post-processing.
- Risk of Food Spoilage: If the jars are not sealed correctly or the temperature is insufficient, the food may spoil. There is also a risk of botulism if pressure canning is not done properly.
Step 3
Outline the protection provided to the consumer by current food legislation. Refer to one Regulation/Act in your answer.
Answer
Food legislation serves to protect consumers from unsafe food practices. One significant piece of legislation is the Food Safety Authority of Ireland Act 1998.
This Act provides oversight on food safety, ensuring that all food offered for sale is safe for consumption. It imposes strict standards for food hygiene practices that businesses must follow, including having a Hazard Analysis Critical Control Point (HACCP) plan in place. Enforcement actions can be taken against businesses that violate these standards, protecting public health from foodborne illnesses and contamination.
Additionally, consumers have the right to be informed about the food they purchase, including accurate labeling regarding ingredients and nutritional information.