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Temperature control is critical to ensuring food safety for all consumers - Leaving Cert Home Economics - Question 3 - 2021
Question 3
Temperature control is critical to ensuring food safety for all consumers. (a) Discuss the importance of temperature control during the storage and cooking/reheatin... show full transcript
Worked Solution & Example Answer:Temperature control is critical to ensuring food safety for all consumers - Leaving Cert Home Economics - Question 3 - 2021
Step 1
Discuss the importance of temperature control during the storage and cooking/reheating of food.
Answer
Temperature control is crucial to preventing foodborne illnesses and ensuring food safety. During storage:
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Prevention of Bacterial Growth: Maintaining perishables at safe temperatures (below 5°C or above 60°C) helps inhibit the growth of harmful bacteria, which can multiply rapidly in unsafe conditions.
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Food Quality Preservation: Proper temperature control also preserves the quality and nutritional value of food, preventing spoilage and maintaining freshness.
In cooking and reheating:
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Elimination of Pathogens: Cooking food to appropriate temperatures (at least 75°C for most meats) ensures that pathogens are killed, making the food safe for consumption.
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Control of Food Retention Time: The duration food is held at certain temperatures (e.g., above 63°C) must be monitored to avoid the increase of bacteria to dangerous levels during serving or at buffets.
Step 2
Describe the stages in a Hazard Analysis and Critical Control Point (HACCP) system for making a hot main course dish.
Answer
A HACCP system includes several critical stages:
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Purchase:
- Hazard: Contamination (bacterial, chemical, pests).
- Control Measures: Buy from reputable suppliers, check for quality and shelf-life, separate raw and cooked items.
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Transportation:
- Hazard: Temperature abuse, contamination.
- Control Measures: Ensure perishables are packed in cool bags, avoid prolonged exposure to ambient temperature.
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Storage:
- Hazard: Bacterial growth, spoilage.
- Control Measures: Store chilled food below 5°C and cook items above 60°C; check for expiry dates and visible signs of spoilage.
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Preparation:
- Hazard: Cross-contamination.
- Control Measures: Handle food with sanitized hands, avoid contact between raw ingredients and cooked items.
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Cooking:
- Hazard: Insufficient heating leading to survival of pathogens.
- Control Measures: Cook foods to internal temperatures of at least 75°C; use a thermometer to verify.
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Serving:
- Hazard: Bacterial growth due to time-temperature abuse.
- Control Measures: Serve food immediately and keep hot items above 63°C.
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Reheating/Holding:
- Hazard: Multiplication of bacteria.
- Control Measures: Reheat food quickly to above 75°C and serve within 90 minutes to avoid danger zones.
Step 3
Differentiate between infectious food poisoning and toxic food poisoning.
Answer
Infectious food poisoning occurs when pathogenic bacteria are ingested through contaminated food, which subsequently multiply in the consumer's gastrointestinal tract. This might lead to symptoms manifesting after 12 hours or longer, such as nausea, vomiting, and diarrhea. Examples include infections caused by Salmonella and E. coli.
Toxic food poisoning, on the other hand, results from the ingestion of food containing pre-formed toxins produced by bacteria. Symptoms can appear much more quickly, typically within 1-2 hours. An example includes food contaminated with staphylococcus aureus or clostridium botulinum, where the toxins are dangerous even if the bacteria themselves are eliminated.