first known kitchen is separated

region from belgium

first known kitchen separated from the living area was in

hearth

only heat and light source at home

often used for family bathing

kitchen was typically large

18th century kitchen

contained rotisseries

early kitchen was described to be dirty

most common cause of death

fireplace developed into having

chimneys were created on

also called as 19th century

but many households still preferred woods

appearance and efficacy was not important factor

20th century

industrialization from 19th

evolved with social and technological changes

focus on work simplification

ingredients adhere to each other

ingredients are mixed so thoroughly that they become one

fat and sugar are beaten together

air is incorporated into such food as whipping cream and egg white

one ingredient is gently incorporated into another by hand with a large spoon

ingredients are mixed so thoroughly that they become one

to mix the ingredients of a recipe such as salads

mixing ingredients using spoon in circular motion

is the second most frequent used additive

-flavor enhancer -control agent -preservative

just behind salt in popularity

added most frequently to meat

is the green, leafy part of the plant

examples are basil, rosemary

can come from the root, stem

are seasoned that flavor and tenderize foods

protection of consumer health by reducing risk of individuals acquiring infection

who handles packed or unpacked food

ways to maintain food safety

hazards in food safety

biological

chemical

physical

cause or capable if disease

2 types of food borne illness or pathogen

infection or irritation of your digestive track

types of bacteria or food infection

symptoms of listeria monocytogenes

symptoms of salmonella species

symptoms of yersinia

typical foods listeria

salmonella foods

foods yersinia

prevention if listeria

prevention of salmonella

prevention yersinia

bacteria grow on the food and release toxins

certain plants produce toxins

prevention of hazards

ensures that meet written specifications

government agencies in procure from safe sources

BFAD

responsible for the safety of food products

clean and sanitize

dishwashing temperatures in cleaning should be

the rinse temperature of cleanings should be

items should be heat or air dry

should be posted and followed to maintain a sanitary

a food service establishment should be designed and maintained

even the cleanest facilities can be put at risk of transmitting foodborne illness

4 cleaning agents

used to routinely to clean surfaces and equipment

solvent cleaners also called as

used on surfaces where greased has burned on

used for soils and mineral deposit

used to remove dirt that can be hardly be removed by detergents

cook within 3 days

place frozen meat on the bottom shelf

change the cold water every

submerge package in cold tap water

use the defrost setting on the microwave

ensuring processes are in place to analyse and control

HACCP

food contamination/spoilage

finding out the sources

the level of danger

the remedial actions

stage for corrective action

7 principles of HCCP

conduct a hazard analysis to identify the hazard

which a loss of control may result in un acceptable health risk

a specific value which hazard must be controlled

is mandatory to make sure that the process is under control

when monitoring shows that a critical limit

all plans are required to keep documents

can determine the validity of the HACCP plan

categories of food

.

space must be dry and cool

dry foods temperature