Food Production Quality Control

Introduction to Food Quality Control

• The speaker introduces the topic of food production, highlighting common issues such as unappealing appearance or poor taste due to production problems.

• The tutorial aims to equip participants with critical judgment skills regarding hygienic quality controls in food preparation by studying various stages of production.

Stages of Food Production Control

• Emphasizes that control begins at the purchasing stage; companies should plan purchases and select reliable suppliers with good reputations.

• Establish product specifications known to both suppliers and employees, ensuring compliance with hygiene standards during processing and storage.

• Delivery protocols include maintaining clean, organized receiving areas and training staff on accepting or rejecting products based on specifications.

Inspection and Storage Practices

• Immediate inspection of received goods is crucial; check for proper labeling, temperature, appearance, and other quality indicators.

• High-quality raw materials lead to a safe final product; poor selection can result in undesirable characteristics like bad appearance or taste.

Selection Criteria for Various Products

Grocery Items

• When selecting packaged groceries, consider packaging conditions; reject canned goods with dents or corrosion.

• Check for open or damaged packages, along with production and expiration dates.

Fruits and Vegetables

• For fruits and vegetables, look for firmness without cuts or bruises; ensure they are stored in clean containers during transport.

Meat Selection

Red Meat

• Red meats should be bright red/pink in color with a fresh smell; texture must be juicy and firm.

Poultry

• Chicken should also be bright pink with a fresh odor. Signs of spoilage include sticky patches under wings or dark tips on wings.

Fish Selection

• Fresh fish must have natural coloration specific to the species, a fresh smell, firm texture, bulging eyes, bright gills, well-adhered scales, a non-bulging belly, and clean flesh.

Transportation Standards

• Most foods are transported in trucks that must meet hygiene standards to prevent contamination. Vehicles should allow easy cleaning and maintain separation from driver compartments.

• Trucks used for food transport must not carry animals or substances that could contaminate food items. They require drainage systems for spills during cleaning.

Food Storage and Safety Guidelines

Importance of Protecting Food from Contamination

• Foods must be protected against environmental contamination and temperature abuse after leaving the kitchen or dispatch. Proper storage is crucial to prevent spoilage.

• Eight important points should be considered when storing food, with temperature being a critical control variable that affects product quality and shelf life.

Recommended Temperature Ranges for Different Foods

• Red meats, fish, poultry, dairy products, and vegetables should be stored at low temperatures between 0 to 5 degrees Celsius. Refrigerators should maintain a temperature of 5 degrees Celsius or lower.

• Industrial freezers need to operate at below -18 degrees Celsius; however, domestic freezers should remain below 0 degrees Celsius.

Humidity Control in Food Storage

• High humidity accelerates microbial growth and attracts insects, while low humidity can cause vegetables to wilt. Relative humidity in refrigerators should generally be between 80% to 95%.

• Direct sunlight can quickly fade colored products; opaque containers slow down discoloration.

Best Practices for Food Storage Areas

• Cleanliness is essential to prevent microorganism growth and pest presence. Regular cleaning of freezers and refrigerators is necessary to avoid odors and airflow obstructions.

• It’s ideal to store products by category in separate areas to prevent cross-contamination from different odors while ensuring optimal temperature and humidity conditions.

Recommendations for Storing Perishable Items

• Chemicals used for cleaning must be stored away from food items. Sufficient space in storage areas facilitates cleaning and air circulation.

• Follow the FIFO (First In First Out) method by marking food with dates for easy rotation. Store perishable items promptly after purchase.

Preventing Foodborne Illnesses

• To prevent foodborne illnesses: maintain good personal hygiene, avoid cross-contamination, and manage temperatures effectively.

Understanding Cross-contamination

• Cross-contamination refers to the transfer of contaminants (physical, chemical, biological). An example includes raw meat contaminating cooked foods through shared surfaces or utensils.

Case Study: Improper Food Handling

• A scenario illustrates improper handling where Marcela prepared raw chicken on the same surface as salad without washing it first. This led to salmonella contamination in her meal.

Key Takeaway on Cross-contamination Prevention

Food Safety Practices

Importance of Hygiene in Food Preparation

• It is essential to change aprons or uniforms daily or whenever they become soiled. Proper washing and disinfecting of utensils and surfaces after use is crucial.

• Handwashing and disinfection should occur before and after handling different food items to prevent cross-contamination.

Understanding Temperature Abuse

• The term "temperature abuse" refers to serving, preparing, or leaving food at temperatures that do not eliminate microorganisms or promote their growth.

• An example includes not reaching sufficient internal cooking temperatures to kill pathogenic microorganisms; monitoring temperature and cooking time is vital.

Safe Temperature Ranges for Food

• Most bacteria, yeasts, and molds thrive between 5°C and 60°C. Keeping food out of this range minimizes the risk of rapid bacterial multiplication that can lead to foodborne illness.

• Foods should be kept below 5°C or above 60°C to avoid the "danger zone," where bacteria grow rapidly.

Bacterial Growth Rates

• Bacteria double every 20 minutes at around 37°C; thus, maintaining proper temperatures during preparation is critical.

• Cooling temperatures between -30°C and +3°C are necessary to prevent bacterial reproduction; freezing at -18°C halts bacterial growth entirely.

Best Practices for Serving Food

• Always maintain clean hands; wash them as often as necessary. Use a clean uniform and cover your head with a hat if your uniform gets dirty.

• Ensure hot foods remain hot and cold foods stay cold during service. Avoid touching parts of utensils that will contact food directly.

Conclusion on Food Handling Standards