FOOD PROCESSING METHODS CANNING SKIN
FOOD PROCESSING METHODS CANNING FREE

Cloths that come into contact with dishes and utensils, and that are used to cover food, need to be changed daily and boiled before use.

Food should be covered, and kept separate from chemicals and poisons (which should be clearly labelled).

FOOD PROCESSING METHODS CANNING FREE

Food storage, preparation and serving areas should be free of pets, rats, mice and insects.

All surfaces that come into contact with food should be meticulously clean (Figure 10.1).

All dishes, glasses and utensils must be kept clean by regular washing in clean water, and clean utensils should be kept covered.

All water used in food preparation should be wholesome.

There are other general principles for preventing food contamination:

FOOD PROCESSING METHODS CANNING SKIN

People who have skin infections, diarrhoea or sore throats should avoid handling food. They should always wash their hands before starting to prepare food, and after every interruption, particularly after using the toilet.

To protect the health of the food handler.ДЄnyone handling food should avoid bad habits such as scratching, touching the hair, nose or mouth, having unclean hair, unclean and long fingernails, smoking, and coughing or sneezing in food handling and preparation areas.

To ensure the good health of people eating the food.

To prevent food contamination and spread of disease.

The importance of promoting good food handlersвЂ™ hygiene is: The same principles also apply in domestic situations. Food handlersвЂ™ hygiene in retail and commercial premises where food and drink is sold to customers is of critical importance and this is discussed further in Study Session 11. This is the term for a group of practices that should be followed at all times by anyone handling food at any stage of the food supply process. The most important way of preventing contamination is by adopting good food handlersвЂ™ hygiene. These factors either affect the food directly to make it unsafe (such as cigarette smoke or soot), or, like coughs and sneezes or insects, contaminate the food with microorganisms.

any water that is not known to be safe, including overhead leaks and drips.

All food must be protected at all times during storage and preparation from the following contaminants: This temperature can only be reached using the pressure method.10.1 Food protection, storage and preparation 10.1.1 General principles of food protectionДЇood protection methods are measures taken to protect food from being contaminated by any agent.

In pressure canning method,jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240В° F.

In the hot water canning method, jars of food submerged in boiling water (212вЏ at sea level) and cooked for a specified amount of time.

Pressure canning can be used for low acidic foods such as: Hot water canning can be used for high acidic foods such as:Дў.

The cans are then cooled in cold water or air, after which they are labeled.ДЎ.

The sealed cans are then sterilized i.e., they are heated at temperatures high enough and for a long enough time to destroy all microorganisms.

Immediately after the cans are exhausted, they are closed and sealed.

The filled cans are then passed through a hot-water or steam bath in an exhaust box this heating expands the food and drives out the remaining air.

The filling of cans is done automatically by machines cans are filled with solid contents and, in many cases, with an accompanying liquid (often brine or syrup) in order to replace as much of the air in the can as possible.

вЂњBlanching softens the vegetable tissues and makes them pliable enough to be packed tightly, while also serving to inactivate enzymes that can cause undesirable changes in the food before canning.вЂќ

Almost all vegetables and some fruits require blanching by immersion in hot water or steam this process serves as an additional or final cleansing operation.

Cleaning usually involves passing the raw food through tanks of water or under high-pressure water sprays, after which vegetable or other product is cut, peeled, cored, sliced, graded, soaked, and pureed, and so on.

The canning process itself consists of several stages: Why canning?Д 1.Suitable for high and low acidic foodsД 3. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed.

A pressure cooker does not have adequate room for both the canning jars and the water needed to create the right amount of pressure to preserve foods.вЂќ What is canning?Д¬anning is a preservation method that involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. вЂњDonвЂ™t confuse a pressure canner with a pressure cooker, which is used to cook food quickly.

Food processing methods canning