FOOD SCIENCE & NUITRITION

INTRODUCTION
Nutrition is the science of food. When you study nutrition, you learn about the food you eat and how your body uses
it to stay alive, to grow, to support good health, and, in general, to make you look and feel good. Good health is
impossible without good nutrition. This is true not only when you are young and growing but for every day of your
life. Good nutrition allows you to function infection and disease. Nutrition even influences how you look-it affects
your hair, eyes, complexion, teeth, and gums.
Research indicates that children who do not receive proper nutrition before birth or as infants may suffer mental
retardation. The dietary intake of a mother is important to the health and well being of her unborn child. If the mother
nurses her child, the direct correlation between the mother's health and that of her child continues even after the baby
is born.
Nutrition can affect your personality. Irritability often occurs when a nutritional deficiency develops. Your physical
and mental efficiency is affected by nutrition. People who do not eat break fast may not perform well late in the
morning. Reaction time and work output can suffer. Overweight people may changes in their personality because of
self-consciousness.
It is important for you –as a person and a manager-to understand how food provides for energy, growth, maintenance,
and repair your knowledge of food and nutrition will help you eat proper foods in the right amounts to keep yourself
healthy. It will also help you on the job as you apply this knowledge to meeting the needs of your health-conscious
guests.
EXERCISE NO -1
THE SIX BASIC NUTRIENTS
There are seven types of nutrients that supply energy, promote cell growth and repair, and regulate the body processes:
NUTRIENT PURPOSE
Protein Builds and repairs body tissues.
Is a part of almost all body
secretions (enzymes, fluids, and
hormones).
Helps maintain the proper
balance of body fluids.
Helps the body resist infection.
Carbohydrate Supplies energy for physical
activity, bodily processes, and
warmth..
Helps bogy use fat efficiently.
Saves protein for tissue building
and repair.
Fat Supplies energy in concentrated
form (over twice as much as an
equal weight of carbohydrate).
Helps body use fat-soluble
Vitamins (A, D, E and K).
Supplies elements of cell wall
structure of all body tissues.
Riboflavin (Vitamin B2) Helps body cells use oxygen to
obtain energy from food.
Helps keep eyes healthy.
Helps keep skin around mouth
and eyes healthy and smooth.
PRINCIPAL SOURCES
Protein of the best quality is
present in eggs, lean meat, fish,
poultry, cheese, and milk. Good
quality protein is also found in
soybeans and dried beans, peas,
and nuts. Useful protein is
present in cereals, breads, grains,
and some vegetables; however,
protein from these sources should
be eaten with foods containing
top-quality protein.
Starches: Cereals land cereal
products such as bread, spaghetti
macaroni, noodles, and baked
goods; rice, corn, dried beans,
and potatoes; dried fruits and
bananas.
Sugars: Sugar, syrup, honey, jam,
jellies, candy, confections,
frostings, and other sweets.
Cooking fats and oils, butter,
margarine, mayonnaise, salad
dressings, fatty meats, fried
foods, most cheeses, whole milk,
egg yolks, nuts, peanut butter,
chocolate, and coconut.
Milk and milk products, liver,
heart, kidney, lean meats, eggs,
dark green leafy vegetables,
dried beans, almonds and
enriched brads and cereals.
 (Also present in a wide variety
of foods in small amounts.)

Niacin (Vitamin B3)
Helps body cells use oxygen to
obtain energy from food.
Helps maintain healthy skin,
digestion, and nervous system.
Helps maintain the life of all
body tissues.
Tuna, lover, lean meat, fish,
poultry, peanuts; whole grain
enriched or fortified breads,
cereals, and peas.

Vitamin D Helps the body use calcium and Fish liver oils, Vitamin D
phosphorus to build and fortified milk,, irradiated
maintain strong bones and evaporated milk, liver, egg yolk,
teeth. salmon, tukna, sardines. (Direct
Promotes normal growth. sunlight also produces vitamin
D).

Vitamin B6 Helps body use protein to build Pork, liver, heart, kidney, milk,
body tissue. whole grain and enriched
Helps body use carbohydrates cereals, wheat germ, beef,
and fats for energy. yellow corn, and bananas.
Helps keep skin, digestion, and
nervous system healthy.

EXERCISE NO -2
WATER
Water is the largest constituent of the body and constitutes about 60% to 70% of the total body weight and is the
medium in which almost every body process takes place. The water contents soft tissues ranges from 70-80% while
that of bone is about 20% Body water is distributed as follows:
1. inside the cells of the tissues-intracellular water.
2. outside the tissue cells –extra cellular water.
Function:
1. Carries nutrients to the body cell and wastes away from, the body cells.
2. Helps regulate body temperature by evaporation of moisture from the skin and lungs.
3. Helps digestion and absorption of food.
4. Basis of ICF and ECF and is a constituent of all the body’s secretions and excretions.
5. Necessary as a medium for absorption of food and excretion of waste products.
6. Joints are bathed in a lubricating fluid, which prevents friction when movement takes place.
WATER BALANCE
Water is lost continuously from the body in the following ways:
1. through thee skin in the form of perspiration and as sweat.
2. through the kidney as urine
3. through the lungs in the expired air.
4. to a small extent through the large intestines in the faces.
5. in lactating women in the milk.
Water is taken in food land also as drinking water. A sensation of thirst normally ensures an adequate intake. Bu
means of a regulatory mechanism in the kidneys, as a result of which a variable volume of urine is secreted, a balance
is maintained between intake and output.
WATER INTAKE
This is taken as drinking water about 1500ml, and water is formed in the tissues by the oxidation. Oxidation of
carbohydrates, fats and proteins about 300ml.
WATER LOSS
This occurs in urine about 1500ml, through skin about 800ml, through lungs about 400ml and in faces about 100ml. In
a normal individual, the water intake is approximately equal to water loss from the body and the water content of the
body is maintained fairly constant.
REQUIREMENT
An average adult requires approximately 2500mlto3000ml of water daily. The actual amount he ingests depends both
on climate and habit.
Drinks provide1500ml.
Food provides1000ml.
Metabolism of carbohydrates, fats and proteins provides 300ml.
Water is being constantly lost from the body in urine, sweat, expired air and faces. Requirements vary according the
amount lost in sweat and people who exercise vigorously or who work in hot surroundings require more water. Loss
of a large volume of sweat necessitates the replacement of salt as well as water. The daily intake and output of water
is about 2to3 liters in adults. If corresponding amounts of water are not ingested, water depletion takes place in the
leading to reduce output of urine. There is rapid decrease in the body weight and a state of dehydration of the cells
takes place. This finally leads to decrease in the blood volume resulting in circulatory failure.
DEHYDRATION
Dehydration of the body results when water is not taken in adequate amounts to make up the water loss. Water
depletion or dehydration can occur in conditions such as prolonged vomiting and diarrhea, haemorrhage, extensive
burns in and uncontrolled diabetes mellitus. This leads to decreased output of urine and loss of dehydration during
which water, electrolytes and glucose should be give and glucose should be given intravenously. If not treated
promptly, it can lead to death.
EXERCISE - 3
MENU PLANNING
Introduction
Meal planning is both an art and a science; an Art in the skilful bleeding of colour, texture and flavour and a Science
in the wise choice of food for optimum nutrition and digestion. A well planned meal is always appealing to the eye
and it is rightly said," we eat with our eyes". Therefore we should obtain adequate nutrition by including foods form
all the food groups in sufficient quantity and proportion. Meal planning means planning for adequate nutrition
Nutritionists tell us to eat well everyday. They know that poor food habits are easily acquired and that it is not always
easy to remember what to eat in abundance today or what or compensate for tomorrow. A man's aim should be to eat
to live and not live to eat. Meal planning is an art, which develops through inspiration and thought. It may seem
difficult at a first but it is a skill, which grows with practice. While planning family meals. The homemaker plays an
important role. Along with the money available, time, energy, knowledge, skills and abilities, human and material
resources, all influence the type of food prepared and the way in which it is served.
IMPORTANCE OF MEAL PLANNILNG
It is very important to plan family meals in order to fulfill the nutritional requirements of the family members. This is
essential to keep them strong, healthy and free from disease and deficiency of any king. the food planned has to be
palatable and appealing to the eye before it can be nutritious. A majority of people will not eat things, which they do
not like, even if they have excellent nutritive value. Meal planning is of utmost importance because it economizes on
time, labour and fuel. While planning meals, the methods of cooking involved can be carefully thought out so that
there is maximum retention of nutrients and minimum loss.
Meals can be planned according to the budget of the family. You can then be maximum utilization of the money if it
is spent in the best possible way. One can have a diet rich in quality and nutritive value without buying expensive
foods like milk, eggs, butter, meat and recognition of this will remove misconceptions that only expensive foods are
nutritious. Meal planning, therefore, encourages one to plan within the family means.
There are such a large variety of food stuffs that it becomes difficult to decide what to cook. Knowledge of the
nutritive value of foods is very important because it enables one to make a better choice and avoid monotony in the
diet. It is always better to plan meals before starting to cook or even to plan in advance. This will be economical as
the left over from the previous meal can be made use of meal can be made use of instead of being wasted. Boiled rice
can be used in kichri or some rice pudding. Sprouting or fermenting the foods required in advance can also enhance
the nutritive value of some foods.
Meal planning determines the adequacy of the diet, the of food purchased, its quality and cost, the way it is stored,
prepared and served. It is good exercise for the housewife to record and find out how the meals she serves can be
improved, their cost reduced and their nutritive value enhanced.
FACTORS AFFECTING MEAL PLANNING
No two individuals or families have exactly the same nutritional needs. Hence their diets differ in order to meet their
physical and psychological needs there are a numbers of factors, which play an important role in meal planning.
.ADEQUACY OF FOOD
A good menu is one, which will not only provide adequate amounts of fats, calories and proteins but also minerals and
vitamins essential for the physical well being of each member of the family. Therefore, the age, sex, occupation,
physiological condition and number of family me, beers must be dept in mind. Patterns for meals may very widely but
an attempt must be made to provide a diet that will not lead to protein deficiency accompanied by a deficiency of iron.
Sometimes deficiency of milk leads to a diet, which is low in calcium.
The inclusion of one or more foods form each of the different groups discussed will prevent most imbalances in diets.
MEALS PATTERN MUST FULFIL THE FAMILY NEEDS
While planning meals one should consider the needs and requirements of each individual member of the family. In a
family, there may be child, a hard workingman, and a hardworking housewife. The housewife who plans the meals
has to see their different nutritional requirements. The texture and method of cooking food for a young person will
different from that of an old person because an old person is unable to digest hard foods and requires soft cooked
foods. Young girls have to be given more iron in their diets s compared t boys because of blood lost during
menstruation. a heavy worker requires more calories than a moderate worker and so no.
MEAL PLANNING SHOULD SAVE TIME AND ENERGY AND RESULT IN EASY-TO-COOK MEALS
This point is particularly important for the families of low-income groups or where the housewife is working If the
meal consists of too many dishes and takes a lot of time to prepare, then the housewife will spend far too much time in
the kitchen and become frustrates as other household chores remain and incomplete. The meal or diet plan should be
such that it involves the minimum amount of time, energy and expenditure.
INDIVIDUAL LIKES AND DISLIKES
Although the recommended daily allowances for each of the classes of food must be followed, there is room for
individual preferences amongst the foods in each class. Some people make personal likes and dislike the only basis for
the inclusion or exclusion of certain foods in their meals. the failure to include milk is a common practice. It is always
better to change the form of the food rather than to completely omit it. For example, milk can be given in the form
of curd, cheese, custard or another sweet dish; soybeans in the form of Soya flour chapattis mixed with wheat flour.
SUITABLE COMBINATIONS
By combining the food in suitable ways, variety in meals can be obtained and variety in meals means acceptability,
thus insuring better nutrition. This can be introduced by changes in colour, shape, texture, flavour and methods of
preparation. Attractive colour combinations are always appealing to the eye. Texture variation is also essential. Also
sift or all hard foods will not be liked by the individual. Flavour plays an important role and different falvours
introduce variety and and meals appeal. Also all foods should not have too sharp a flavour. Various methods of
cooking can also introduce variety-a meal consisting of tandoori rot, urad dhal and a seasonal green vegetable along
with a crisp salad.
Cereals and pulses cooked in combination also enhance the nutritive value of food-Kichri rot, dosa and idli are
examples. If they are cooked in combination with green leafy vegetables nuts and milk, the nutritive value is further
enhanced.
FOODS SHOULD PROVIDE SATIETY VALUE
Foods rich in proteins and fats have a higher satiety value compared to carbohydrate. While planning consider the
interval between the two meals and accordingly include foods. If the interval is longer, vie foods rich in proteins and
fats. If the interval is short, then give carbohydrate foods.
EXERCISE NO -4
FOOD POISONING (BACTERIAL)
Bacterial food poisoning may be caused by different kinds of bacteria.
1. SALMONELLA FOOD POISONING
Salmonella group are the main bacterial agents causing food-poisoning. S.Enteritis, S, typhimurium, S, heidlberg S,
Brandenburg are the most frequent; but other types have also been isolated in outbreaks of food poisoning. Salmonella
food poisoning is gastroenteritis; since only the alimentary tract is involved there is no general invasion of the body.
The condition is characterized by nausea, vomiting, abdominal discomfort headache and later diarrhea. The
symptoms appear 12to36 hours after ingestion of the contaminated food. In most cases, these symptoms subside in a
few days and the patients recover completely in 6to8 days. Mortality rate is very low percent approximately. The
common foods that give rise to this type of food poisoning are meat, milk, fish or eggs, the contamination being from
the animal itself or from external sources. Eggs from infected ducks have been the cause off several outbreaks; many
types of Salmonella have been isolated from dried egg albumen.
Diagnosis
All cases of food poisoning including Salmonella food poisoning can be investigated by examination of the following
vomit, faeces suspected food and blood of the patient. Since Salmonella infections are common among rats and mice,
they must be trapped and examined.
METHODS OF PREVENTION
(1) Adequate cooking of all foods (2) Examination of animals before Slaughter. (3) Extermination of rats and mice
from places where food is prepared or stored, (4) Conservation of food, when accessory, at low temperatures, (5)
Control of Salmonella "carriers" and (6) Inspection of food handlers.
Therapy: Chlorampenicl is the drug of choice.
2. STAPHYLOCOCUS FOOD POISONING
Staphylococcus food poisoning is due to staphylococcus aurous some strains of this organism produce and serotoxin
in the intestines (enter toxin), which is responsible for a number of outbreaks a short incubation period of 4 hours
Since this toxin is heat stable, it can survive even in foods which has been heated sufficiently to kill the
staphylococcal present, and also in pasteurized milk The sources from which the food poisoning staphylococci enter
foods are, for the most part human or animal in origin. The nasal passages of many persons contain a large number of
these organisms; boils and infected wounds may also be sources of contaminating food. The common foods
involved in staphylococcus food poisoning are custard, cream ham and poultry.
The duration of the condition caused by staphylococcus food poisoning is brief; being only a day or two and recovery
ordinarily is uneventful and complete. Mortality is extremely low. For the most part no treatment is given except in
extreme cases, when saline solutions can be transfused to restore the salt balance and counteract dehydration.
Diagnosis is often made on the basis of the type of food involved, the short incubation period and the demonstration
of the presence of staphylococci in the food. A proper diagnosis can be done only be demonstrating that the
staphylococci produce an enter toxin by inoculating cats.
PREVENTION OF OUT BREAKS
1. Prevention of contamination of food.
2. Prevention of growth of staphylococci in food, by adequate refrigeration
3. Destroying staphylococci in food.
4. Preventing people who have staphylococci infection in the form jof boils and infected wounds from handling food.
3. BOTULISM :( NEUROTIC)
Botulism is a comparatively rare kind of food poisoning, which follows the ingestion of contaminated food such as
sausages, (hence the name, bottles, a sausage) meats, fish, vegetables and other canned foods. The organism
responsible for this is a spore bearing anaerobic bacillus, which produces an exoteric in the food-CL outline. Hence
poisoning is due to ingestion of the performed expotoxin in food. It is toxemia and not an infection. Symptoms
appear about 18to72 hours after consumption of the food containing the serotoxin. Botulism differs from other types
of food poisoning in that the gastro –intestinal symptoms are very slight. The action of the toxin is on the
parasympathetic nervous system the most prominent symptoms are protrusion of the eye balls, loss of accommodation
and dilated pupils. This type of food-poisoning is very often fatal; the to of CL botulinun is the most active bacterial
toxin known Death due to respiratory or cardiac failure occurs 4to8 days after the symptoms appear.
Diagnosis is based mainly on clinical symptoms.
PROPHYLAXIS
Since the toxin, which is the cause of the poisoning is thermo labile, heating of any suspected food specially canned
foods, to 100c for a few minutes will destroy the toxin.
Since the organism that produces the toxin is an anaerobe, any canned food, which is not in good condition, should not
be use; it should not even be tasted.
Since in commercial processing of canned foods, the food is heated sufficiently to destroy spores, the risk from these
foods is very rare because the serotoxin is thermo labile. The real danger of botulism is usually from home-canned
foods; hence it is better that home canning is restricted to fruits.
The antitoxin is valuable in prophylaxis in protecting individuals who may have taken the food, which is responsible
for a case of botulism.
THERAPY: A stomach wash should be given so as to remove any remaining toxin. The stomach should then be kept
alkaline with sodium bicarbonate solution. Antitoxin can be given, though it cannot be set right as the toxin already
does the damage.
FOOD ADULTERATION
Introduction:
Adulteration of foodstuffs is commonly practical in India by the trade. In order to protect the health of the customer,
the Govt of India introduced the prevention of food adulteration Act (P.F.A.Act) In 1954. the act prohibits the
manufacture, sale and distribution of not adulterated foods, but also foods, contaminated with toxicants and
misbrands foods.
Definition of adulterated food
According to the P.F.A.Act, an article of food shall be deemed to be adulterated.
1. If the article sold by a vender is not the nature, sustenance or quality demanded by the purchaser or is not of the
nature, substance of quality, which it is represented to be.
2. If the article contains any other substance, which affects or of the article is processed as to affect, injuriously the
nature, substance or quality.
3. If any inferior or cheaper substance has been substituted fully or in part so as to affect injuriously the nature,
substance or quality.
4. If the article had been prepared, packed or kept under sanitary conations where by is has become contaminated or
injurious to health.
5. If the article consists wholly or in part of any filthy, orbited, disgusting, rotten, decomposed or diseased animal or
vegetable substance or is insect infected or otherwise unfit for human consumption.
6. If the article is obtained from a diseased animal
7. If the article contains any poisonous or other ingredient which renders it injurious to health.
8. If the container of the article is composed, whether wholly or in part, of any poisonous substance this renders its
contents injurious to health.
9. If any colouring matter other that prescribed in respect thereof and in amounts not within the prescribed limits of
arability is present in the article.
10. If the article contains any prohibited preservative or permitted preservative in excess of the prescribed limits.
11. If the quality of the purity of the article of the article fails below prescribed standard or its constitutes are present
in quantities, which are in excess of the prescribed limits.
According to the PFA Act of 1954, Food Adulteration includes:
1. Intentional addition, substitution or abstraction of substances, which adversely affects the quality of foods.
2. Incidental contamination of foods with poisonous constituents such as toxins, insecticides, pathogenic bacteria,
fungi, etc. due to ignorance, negligence or lack of proper storage facilities.
3. Contamination of the food with harmful micro-organisms during production, storage and handling.
BALANCED DIET
Meaning and importance of balanced diet
Introduction
A balanced diet may be defined as one, which contains the various groups of foodstuffs such as energy yielding foods,
body building foods and protective foods in the correct proportions so that an individual is assured of obtaining the
minimum requirements of all the requirements. The components of a balanced diet will differ according to age, sex,
physical activity, economic status and the physiological state, i.e., pregnancy, lactation, etc,
BASIC FIVE FOOD GROUP PLAN
Introduction
Various food items that are commonly consumed in our country which are the main source of nutrient in our diet are
used in formulating nutritionally adequate diets for various categories of people to meet their needs as per nutritional
standards (RDR) and also for formulating special diets for therapeutic purposes. The food group system converts
quantitative nutrient data into food related information that can be used both by the consumer and health professionals
in diet planning to achieve nutritional adequacy.
The Nutrition Expert Group of Indian Council of Medical Research (ICMR) suggested a five-food group plan. Foods
can be placed into five groups depending upon the content of major nutrients. The five groups are:
1. Cereals Grains and Products and Millets
2. Pulses and Legumes
3. Milk and Meat Products
4. Fruits and Vegetables
5. Fats and Sugars
The five-group plan allows a person to plan his/her diet to achieve the nutritional adequacy as per Recommended
Dietary Allowances (RDA)

5.Fats and
FOOD Sugars
GROUP Energy,NUTRIENTS
MAIN Fat, Essential Fatty Acids
Fats
1. cereals grains and products and Millets Energy, Protein, Vitamin B-1, Folic
Butter, ghee, Ragi,
Rice, Wheat, Hydrogenated oils, cooking
Bajra , Maize, Jowar, Acid, Iron, Fibre, Vitamin B-2 .
oils likeRice
Barley, Groundnut, Mustard,
Flakes, Wheat coconut,
flours. Invisible fat.
Sugars
2. Pulses and Legumes Bengalgram, Black Energy, Protein, Invisible fat, Vitamin
Sugar, Jaggery,
gram, Green gram, Red gram, Lentil B- 1. Vitamin B-2. Folic Acid, Calcium.
(whole as well as dhal), Cowpeas, peas, Iron, Fibre
Rajmah, Soybeans, Beans, etc. Protein, Fat, Vitamin B-2, calcium
3. Milk and Meat products a. Milk Protein, Fat, Vitamin B-2
Milk, curd, skimmed milk cheese, Carotenoids, vitamin C, Fibre
b. Meat Chicken, liver Fish, Egg, Meat Invisible fats, carotenoids, Vitamin
4. Fruits and Vegetables a. Fruits B-2, Folic acid, Calcium, Iron, fibre
Mango, guava, Tomato ripe, Orange Carotenoids, Folic Acid, Calcium, Fibre
Papaya, Sweet lime, Watermelon. Starch, proteins, Certain B-vitamins.
b. Green Leafy Vegetables
Amarnath, Spinach, Drumstick leaves,
Coriander leaves, Mustard leaves,
fenugreek leaves.
c. Other Vegetables
Carrots, Brinjal, Ladies fingers, Capsicum,
Beans, Onions, Drumstick, Cauliflower
d. Roots Tapicoa, Sweet potato

THE CANNING PROCEDURE

The details of canning procedures vary with the nature of the food to be canned, but there are certain important
operations common to canning of all foods.
(1) Cleaning, (2) Blanching, (3) Exhausting, (4) Sealing the container (5) Sterilizing the sealed container and (6)
Cooling the container MB 10
Cleaning
The first step in canning, whether done in the home or on a large scale in factories, is the thorough cleaning of the raw
food to be preserved. By this means most of the spoilage organisms are removing. On a large scale, cleaning is done
with the help of various kinds of washers. The raw materials may be subjected to high-pressure sprays or strong
flowing streams of water. While passing along a moving belt.
Blanching
Blanching consists of the immersion of raw food materials, especially vegetables and fruits, into hot waiter or
exposure to live steam. Blanching serves as an additional hot water wash, it softens fibrous plant tissues, inhibits the
action of respiratory enzymes spice the respiratory gases are expelled and it fixes the natural colour of certain
products, making them more attractive in appearance.
Exhausting
Passing the open can expel gases. Containing the food. Through an exhaust box in which hot water or steam is used
to expand the food and expel air and other gases from the contents and the headspace area of the can. After the gases
are expelled the can in immediately sealed, heat processed and cooled. In the case of certain products, exhausting is
done by mechanical mean, rather than by the use of heat. There are special machines which withdraw the air from the
cans and they seal them at the same time--- "Vacuum packing"
Sealing the container
Each container must be sealed properly before it is subjected to the heat process, since re-contamination of the
contents must be prevented.
Sterilizing
The sealed container with its contents by heat processing. This is meant to bring about complete sterilization to
prevent spoilage of the food by micro organisms. This is usually done by the application of steam under pressure. The
temperature and time used for heat processing depend on the kind of food, on the PH of the medium and other factors.
It should however be remembered that an excessive period of heating at higher temperatures than necessary will spoil
the product. A longer exposure to a relatively low temperature should be preferred to a short exposure at a higher
temperature.
Cooling the container
The containers should be cooled rapidly to check the action of heat and prevent unnecessary stoning of the food or
change in colour of the contents. Cooling can be done by means of air or water.
USE OF LOW TEMPERATURES IN FOOD PRESERVATION
Low temperatures do not destroy micro-organisms. But helps to inhibit their growth and activity, thus retarding the
action of the enzymes formed in the food. Different methods are followed in the preservation of food by cold
temperatures
(a) Chilling (b) freezing (c) freeze-drying
Chilling
In the chilling method, the temperature is just above the freezing point e.g. inside an iced box or in a refrigerator.
Some of the organisms even multiply, but very slowly, at such temperatures. Hence chilled foods cannot be kept for a
long time.
Freezing
Freezing is a more effective method of preserving food than mere chilling. Before freezing, all food must be carefully
selected all spoilt portions removed and then properly packed. Then the packages must be frozen rapidly and at
temperatures below-18 C After foods are frozen are frozen, they should be stored also at the same temperature i, e –18
C. Even frozen foods cannot be kept indefinitely, since they deteriorate slowly e.g. meat may be safely preserved for
one year, but ground meats, scan be kept only for about six months.
Freeze-drying
Freeze-dying or the sublimation of water from a frozen food, by means of la vacuum plus heat applied at the drying
shelf, is beings used to preserve a number of foods including meat, poultry fruits and vegetables.
EXERCISE NO - 6
Sanitary Procedures for Safe Food Handling
Proper food handling is more a matter of developing the correct attitude than memorizing an extensive list of dos and
don'ts. If you and your employees understand the need to be careful with food land know basic sanitation principles,
many of the specific rules become a matter of common sense. The first step in proper food handling is simply making
it clear to everyone that sanitation is apriority when purchasing, receiving, storing, preparing, and serving foods.
SAFETY
Safety relates to the prevention of accidents, especially those that can harm guests, employees, and others. Most
accidents are caused by some ones carelessness; most can be prevented. The most important issue is: what can a food
service manager do to help protect others from danger or injury while at the property? Of secondary importance, but
still of concern to food service managers, is preventing damage to or loss of equipment and other physical assets.
All employees should be trained in what to do in case of an accident. If an accident occurs at the property, managers
should learn from it to help ensure that a similar accident does not happen in the future.
In this section we will talk about the Occupational Safety and Health Administration and its impact on safety in the
workplace. We will review types of food service accidents and list satety principles that, when followed, can help
prevent accidents. This will be followed by a discussion of first aid procedures and accident reports.
FOOD SERVICE ACCIDENTS
Lets look at the most common types of food service accidents and ways to protect employees and other.
Burns. Many accidents in food service operations result in burns. The following are among actions that can be taken to
prevent burns:
* Follow recommended procedures when using any cooking equipment or when lighting gas equipment.
* Plan ahead. Always have a place prepared for hot pans before removing them from a range or oven
* Use dry potholders to handle hot pots and pans; a wet or damp potholder can cause a steam burn. Never use an
apron, towel, or dishcloth.
* Don't fill pots, pans, or kettles too full. Open pots carefully by raising the back of their lids so steam will escape
away from you.
* Stir food carefully with long handled spoons or paddles; avoid spattering and splashing.
* Don't reach into hot ovens; use a puller or other proper tool.
* Allow equipment to cool before cleaning it.
* Know how to put out fires; If food catches on fire, spread salt or baking soda on the flame; do not use water. Know
the location of fire extinguishers and other safety equipment and how to use it.
* Prohibit horseplay.
* Be careful when pouring coffee and other hot liquids.
* Use caution around heat lamps.