Food safety and commodities Restaurant Management - Dalat College of Technology

4.2.3. Factors affecting the composition of milk 81

4.2.4. Processes occurring in milk 82

4.2.5. Requirements for milk quality (fresh milk) 83

4.2.6. Fresh milk products 83

4.3. Seafood 84

4.3.1. Fish 85

4.3.2. Shrimp 86

4.3.3. Crabs 87

4.3.4. Ink 88

4.3.5. Some other seafood 88

REVIEW QUESTIONS 90

GROUP EXERCISES 90

CHAPTER 3. FOOD SAFETY AND HYGIENE 94

1. CONCEPT AND MEANING OF FOOD SAFETY 94

1.1. Concept 94

1.2. Meaning 94

2. FOOD SAFETY AND HYGIENE IN SUPPLY AND PRESERVATION 95

2.1. Food safety and hygiene in the supply stage 95

2.1.1. General requirements 96

2.1.2. Principles of food selection 96

2.2. Food hygiene and safety in preservation 96

2.2.1. Requirements for storage equipment 96

2.2.2. Requirements for food classification before storage 97

2.2.3. Compliance with preservation procedures 97

3. FOOD SAFETY AND HYGIENE IN PROCESSING 97

3.1. Food hygiene and safety in preliminary processing 97

3.1.1. General requirements 98

3.1.2. Hygiene in the preliminary processing of livestock and poultry 98

3.1.3. Hygiene in the preparation of fresh seafood 99

3.1.4. Hygiene in the preparation of fresh vegetables and fruits 100

3.1.5. Hygiene in the preparation of dry food 100

3.2. Food safety and hygiene in processing 100

3.2.1. For heat processed products 101

3.2.2. For products processed without heat 102

3.2.3. Principles of using additives 102

4. FOOD HYGIENE IN FOOD SERVICE 105

4.1. Basic principles of ensuring food hygiene and safety in service

................................................................ ................................................................ .......................... 106

4.1.1. Principles for service staff (table/kitchen staff) 106

4.1.2. Check utensils and food before serving 106

4.2. Food safety and hygiene in service 107

4.2.1. Correctly perform food safety and hygiene operations 107

4.2.2. Clean up spilled food and after serving 108

4.3. Handling food safety and hygiene issues in service 108

4.3.1. Signs of poisoning 108

4.3.2. Treatment measures 109

5. OTHER ACTIVITIES TO ENSURE FOOD SAFETY AND HYGIENE 110

5.1. Waste treatment 110

5.2. Cleaning the dining area and bar 110

REVIEW QUESTION 112

ANALYZE WHETHER THE FOLLOWING SENTENCES ARE TRUE OR FALSE 113

PRACTICE EXERCISE 113

TECHNICAL TERMS 114

REFERENCES 115

SUBJECT

FOOD AND FOOD SAFETY

Subject code: MH 17

Position, meaning, role of the subject

- Food safety and commodities is a subject in the group of subjects and vocational modules in the vocational training program at the College level of Restaurant Management.

- This course helps learners gain the most basic and general knowledge about food quality and hygiene. This is an issue that society is concerned about because of the quality of life.

Course Objectives

- Present basic knowledge about chemical composition (concepts, characteristics, properties) and knowledge about food quality (food quality characteristics, factors affecting food quality, methods of food assessment and preservation)

- Apply basic knowledge in chapter 1 to evaluate, select, and preserve to ensure the commercial quality of foods such as vegetables, fruits, grains, sugar, cakes, wine, beer, tea, meat, poultry, eggs, milk, cooking oil, and seafood.

- Understand and apply basic knowledge of food hygiene and safety to ensure food hygiene and safety in all stages from supply, preservation, processing, service and other issues of food hygiene and safety.

- Interested in and eager to learn about the quality of food products

Course content

Introduce:

CHAPTER 1

GENERAL THEORY OF THE SUBJECT

In order to help learners easily access the knowledge of the subject, "Chapter 1. General theory of the subject" provides the most basic knowledge about the concept, properties, and role of chemical components in food. In addition, the content of the chapter also provides learners with an understanding of what food quality is, factors affecting quality, methods of food assessment and preservation, etc. From there, learners have the most necessary knowledge to access in-depth knowledge and require more proactive research and discussion in "Chapter 2 Food items" and "Chapter 3. Food hygiene and safety"

Target:

- Understand the concept, role, and chemical properties of water, minerals, glucid, lipid, protein, enzymes, vitamins, and other chemical components on food quality.

- Describe the characteristics of food quality

- List the factors affecting food quality

- Present methods to evaluate food quality

- Know how to use methods to preserve food suitable to the characteristics of each type of food.

Main content:

1. CHEMICAL COMPOSITION OF FOOD

Each type of food such as meat, fish, vegetables, fruits, etc. contains different amounts and quantities of substances, including: water, protein, carbohydrates, lipids, organic acids, vitamins, minerals, enzymes, colorants and aromatics.

These substances not only affect the nutritional value but also determine the physical, chemical and biological properties of food during processing, preservation and transportation.

1.1. Water

1.1.1. Concept

Water is an inorganic compound (H 2 O) that contributes to the formation and maintenance of life on earth.

Almost all foods contain water, and the water content in food has a great influence on many quality indicators of food such as: freshness, water safety, preservation ability, processing ability, human ability to digest food...

For example, fresh meat and fish with 62 – 84% water content are more difficult to preserve than dried meat and fish with 32 – 40% water content.

Food type

Percentage
Contains a lot of water	Fresh fruit	75 – 90
	Fresh vegetables	65 – 95
	Fresh meat and fish	62 – 84
	Fresh milk	87 – 90
Contains average amount of water	Dried fruits and vegetables	12 – 25
	Dry powder	12 – 16
	Dry tea	11 – 13
Contains little water	Road	0.15 – 0.4
Contains little water	Cooking oil	0.03

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1.1.2. Properties

Easily evaporated by temperature and air flow rate. Solvent for dissolving organic and inorganic substances.

Participate in biochemical transformation

1.1.3. Role

The daily water requirement for adults is 2.5 - 3 liters or 40g/kg of body weight, for children it is 2 - 2.5 liters. Heavy labor or working in places with high air temperature, the water requirement increases from 3.5 - 4 liters or more.

The body's water needs are satisfied in two different ways: drinking directly and eating (from food). For example: oxidizing 100g of protein gives 41ml, 100g of glucid gives 55ml and 100g of fat gives 107ml of water.

1.2. Minerals

1.2.1. Concept

Food products always contain minerals such as: K, Na, Ca, P, Cl, Fe, Mg, Mn, I 2 , Cu, Zn, S...

When burning food at high temperatures (600 – 800 0 C) – minerals exist

in ash form.

Foods that contain predominantly K + , Ca + , Na + , Mg + cations are considered alkaline foods. Most plant foods such as leafy vegetables, root vegetables, fresh fruits and even milk… fall into this category.

On the contrary, foods with anions such as S 2- , P 5- … predominate, leading to the body's acidification process after metabolism are called foods that are sources of acid factors. This category includes meat, fish, eggs, beans, cereals, etc.

1.2.2. Properties

Participate in redox reactions that produce salt and water

1.2.3. The role of minerals in food for the human body

* Calcium (Ca)

In bone tissue, dental tissue (accounting for 90%). The rest participates in the composition of blood and in the form of ions associated with proteins and other compounds.

Lack of calcium in the body causes muscular deformation, bone softening, and muscle atrophy.

The C/P ratio in the diet affects Ca absorption. A ratio of 1:1 is considered ideal for maternal growth during pregnancy and lactation, and 1:1.5 is used for adolescents and 1:2 for adults and the elderly.

Daily needs

- Adults: 800mg/day

- Pregnant women: 1000 – 1500mg/day

- Breastfeeding mothers: 1500mg/day

- Children:

+ Under 2 years old: 600mg

+ 3 – 9 years old: 800mg

+ 13 – 15: 1200mg, from then until adulthood it drops to 800mg

The best food sources containing calcium are milk and dairy products. In addition, green vegetables and beans of all kinds, especially soybeans and sesame candy, melon seeds, seaweed, shrimp... also contain a lot of calcium.

* Phosphorus (P)

Found in abundance in the bones and teeth of the human body (equal to half of the amount of Ca in the body). The total amount of P in an adult body is about 700 - 900g, of which nearly 3/4 participates in bone composition and 1/4 is in body fluid.

Dietary sources of P are very common, so cases of P deficiency are rare.

*Magnesium (Mg)

Mg participates in the metabolism of carbohydrates and phosphorus and plays an important role in regulating the excitement of the nervous system.

The main sources of Mg in food are cereals, beans, milk, eggs, vegetables and fruits which are low in Mg, fish which contains more.

* Potassium (K)

Mainly found inside cells and plays an important role in metabolic processes, participating in fermentation.

The main source of K is found in foods of plant origin: Amaranth 724.4mg%

Cabbage 560mg%

Sweet Potato 480.8mg

Potatoes 553mg%

Orange 460mg%

Lemon 456.7mg%

Banana 361mg%

Rice 560mg%

And in whole eggs is 153mg%, breast milk 83.9mg%, cow's milk 157.8mg%

Daily requirement is 3 – 5g.

* Sodium (Na)

Sodium plays an important role in intracellular and intercellular metabolism.

Sodium is found in many foods, especially animal foods. The main source of sodium for the body is table salt.

Daily requirement is 4 – 6g

* Chloride (Cl)

In the composition of NaCl participates in regulating osmotic pressure in cellular organization, regulating water metabolism as well as creating HCl acid.

The main source of Cl is NaCl salt (daily table salt). The requirement is 5 - 7 g.

* Iron (Fe)

Participates in the process of blood formation, iron deficiency leads to anemia Daily iron requirement (mg)

Age group