Chef Nit-hin

14 Food Allergens

Common food allergens
: Peanuts
: Sesame seeds
: tree nuts
: Walnuts
: cashew
: Almonds
: Milk
: Eggs
: Fish
: Shellfish
: Cereals containing gluten.
: Celery

Food allergy
: Allergies are identifiable immunological responses to food or food additives.
: In severe cases may result in analytics shock or even death.
: Symptoms may include flushing of the skin, swelling of the throat and mouth, sere asthma, difficulty in swallowing, abdominal pain, nausea vomiting, collapse and unconsciousness.

Symptoms of food poisoning
: Abdominal pain, diarrhea, vomiting, nausea, fever, collapse.

Food spoilage
: can be detected by our senses
: spoilage of food resulting in bad smells, taste and change in appearance

Food poisoning
: food contaminated with pathogenic or food poisoning bacteria looks smell and taste are normal
: An unpleasant illness which usually occurs within 1--36 hours of eating contaminated or poisonous food.
: symptoms normally last from 1to 7 days
:There should be more than 1 person getting ill before it can be called food poisoning outbreak.
: Allergies are not food poisoning.

Food handling Temperatures
: Food safe above 65°c
: Food is safe below 5°c
: Danger zone (5°c - 60°c)
: The optimum temperature of bacteria is 37°c
: Cooking Reheating temperature is 75°c

WARMTH (Temperature )
: They rapidly grow between 20°c - 50°c
: The best temperature for growth is 37°c
: Some bacteria are able to produce spores ( a protective wall around themselves during dehydration, heat disinfection )
: Toxins ( poisons released by the bacteria )

What is a low risk food?
: Do not normally support the multiplication bacteria and stable at ambient or room temprature.
Examples of low risk food items include, samples given of any food item (including potentially hazardous foods), any beverage served in an open container with consumer ice, coffee drinks blended with dairy products (espresso, lattés), popcorn, pretzels, cotton candy, snow cones/shaved ice, funnel cakes, French fries, fried/cooked vegetables, roasted corn, churros, breads, pastries, nuts, sliced fruit (including melons), candy, fudge/chocolate.

What are high-risk foods?
: Foods that are ready to eat, foods that don't need any further cooking, and foods that provide a place for bacteria to live, grow and thrive are described as high-risk foods. Examples of high-risk foods include: cooked meat and fish. gravy, stock, sauces and soup dairy & cheese products, prepared vegetables salad products, raw egg products.

BACTRIA
: Microscopic
: Found everywhere
: A few causes illness (pathogens)
: mostly harmless some essential
: some cause's spoilage of food
: Detection - laboratory testing

Food & Moisture
: Food poisoning bacteria obtain their nutrients from foods that are high in protein such as meat fish and dairy products.
: Bacteria require water to transport nutrients into the cell.
: Dry food does not provide conditions necessary for growth.

Conditions that support bacterial growth.
F : Food (nutrients)
A : Acid
T : Temprature
T : Time
O : oxygen (air)
M : Moisture (water)

Benefits of good hygiene.
: satisfied customers, a good reputation and increased business
: compliance with food safety legislation.
: less food wastage and increased the life of food.
: good working conditions make higher staff morale and turnover which promote increased productivity.
: All this will contribute to higher profits.

THE COST OF POOR HYGIENE
: food poisoning out breaks and sometimes casualties
: food contamination and food complaints
: pest infestation
: wastage of food due to spoilage
: fines and accumulation of demerit points
: civil action taken ty the food poisoning suffers
: loss of production.

HACCP it's objective

1: To ensure that the food served to the guest is safe for human consumption.
2 : Awareness of food handling techniques.
3: Understanding the fault and taking the corrective actions
4: Better knowledge to food handlers for longer self life of cooked and raw food.
5: This method also has other benefits of maintaining food quality and managing food coast.

History of HACCP

The HACCP concept was first developed in the 1960s by the U.S. National Aeronautics and Space Administration (NASA), working with Pillsbury, to ensure crumb- and pathogen-free food that had extensive shelf-life properties for space travel—the first pathogen monitoring and measurement requirement imposed on the food industry.

HACCP
Hazard: food contamination / spoiling
Analysis: finding out the source.
Critical: the level of danger.
Control: the remedial actions.
Point: the stage of corrective actions.

What is the purpose of HACCP?

The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.

HACCP (Hazard Analysis Critical Control Point (HACCP)

Some thing about hospitality

BEEF FRY

Items required:

Beef - 1/2 kg

Small onion finely crushed - 1 tbsp

Garlic Ginger Crushed - 1 1/2 tbsp

Curry leaves - 2 stalks

Butter grated chili - 1 1/2 tbsp

Coriander powder - 1 1/2 tsp

Pepper powder - 1 1/2 tsp

Garam Masala - 1 tsp

Turmeric powder - 1/4 teaspoon

Coconut shells - 1 cup

Vinegar - 1 tbsp

Salt - to taste

Prepared by:

Add all the ingredients to the washed and cleaned beef, mix well and leave for half an hour. Then you can put it in the oven, add water and cook. Once the water is well drained, it should be fried. Now pour coconut oil in a thick saucepan or frying pan and fry the curry leaves and onion. Then pour a little oil in the pan and fry a little in the boiled beef oil. Once fried, you can add grated onion and other ingredients. . #നാടൻബീഫ്ഫ്രൈ