Food preservation and storage – Teacher’s notes
· The questions and tasks are based on the requirements for the main GCSE Food Preparation and Nutrition (Sept 2016) specifications.
AQA / Food safety: Microorganisms in food production; Buying and storing foodOCR / Cooking and food preparation: Food safety principles
WJEC/eduqas / Principles of food preparation and nutrition: Features and characteristics of each commodity with reference to their correct storage to avoid food contamination
The science of food: The effect of cooking on food; Food spoilage
· Further information and resources can be found on the Meat and Education website www.meatandeducation.co.uk – All about meat.
· To extend students’ food hygiene and safety knowledge further, there is an active learning resource in the downloads section of the website. This resource could be used to stimulate research and discussion, as an individual or group bingo game with extension task or as a board game using the questions in the resources section: http://bit.ly/1Nz6OPr
· There are also five classroom ready food hygiene starter or plenary activities, along with others that could have a food hygiene focus in the resources section of the website: http://bit.ly/1MHInvf
Food preservation and storage
All food needs to be stored and prepared safely. Food starts to decompose and deteriorate as soon as it is harvested or the animal is slaughtered. Preservation slows down and controls spoilage organisms and pathogens (harmful bacteria). New developments in preservation and packaging of meat have led to a greater variety and range of fresh meat and meat products. Preservation and packaging can help to prevent food deterioration and food poisoning. For wise consumers, this is economical and also reduces food wastage.
The main preservation methods for extending the shelf life of meat products are:
· Short term methods:
· Refrigeration
· Deep freezing
· Longer term methods:
· Canning
· Modified atmosphere packaging (MAP)
· Curing/dehydration
· Smoking.