Fresh fruits and vegetables are an important and essential part of the food business because they are the ingredients for creating beautiful and appetizing dishes. They are also an important part of the food business because they help in creating a healthy and nutritious diet. They are the source of vitamins, minerals and fibers for the human body. The human body needs all of these things to make sure that they can lead a healthy and long life.
The fruits and vegetables are perishable and they can become contaminated pretty quickly. They can get contaminated by harmful bacteria and viruses. This contamination causes the food products to go to waste. To keep these fresh fruits and vegetables from these pathogens, it is important that these products are stored properly. If these products are not stored properly, then consuming these products can
Handlin these appliance properly will keep the consumers safe from any food borne illnesses.
Handling the fruits and vegetables while shopping:
The fruits and vegetables are mostly displayed in the grocery stores in open refrigerators. These open refrigerators help in keeping the food products fresh for the customers. While shopping for the fresh fruits and vegetables, it is important to avoid the products which are bruised and cut. The products which is bruised is more susceptible to the pathogens and it can become the cause of food borne illnesses. The cuts allow the pathogens to enter the products easily and thrive there. If you buy the bruised and damaged products, then it will result in fast spoilage of the products.
If you prefer to buy the pre curt fruits and vegetables, then it is important to buy the ones which are stored in refrigerators. These products are stored in open fridges which makes it easy for the customers to access the products. The pre-cut products should be stored in low temperature and always avoid the damaged
Yes. This is because it’s the supermarket responsibility to ensure that the premises around are well cleaned and free from anything that can cause harm or danger to any of their customer or workers. Presence of the squashed banana in the premises is a sign of mismanagement and recklessness.
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
Michael Pollan discusses two categories of food: one is real food (the kind our great-grandmother would recognize), while the other is “edible food-like substances”. The category that needs defending according to Pollan is the real food. This category of food is minimally processed, fresh (will eventually rot), and includes mostly things that are taken straight from the source (the ground, tree, etc.). When one walks into a store, they should look for and pick the foods that are more “quiet”such as fresh produce than the ones that have more labels that say they are more healthy, or better for you.
...t tastes. According to Maiser, she states, “Locally grown produce is fresher…Local food just plain tastes better… Locally grown fruits and vegetables have longer to ripen.”(Source A). The writer is saying that the food quality of locally harvested food from local farmers’ markets is more convenient in various ways. Smith agrees, “Fruits and vegetables that travel shorter distances are therefore likely to be closer to a maximum of nutrition… It’s not just vitamins and minerals, but all these phytochemicals … a food never really reaches its peak ripeness…” (Source B). The food bought from stores like, Wal-Mart and/or Food 4 Less never reach their full peak of ripeness due to the chemicals used on the produce so it can be preserved. Locally grown produce will be full of vitamins and free of phytochemicals, so it will have a better taste that benefits a humans’ health.
Food can be classified as fast food, junk food, whole food, organic food out of these whole food is unprocessed, unrefined so it has very short shelf life because most foods contain enzymes or natural chemicals, such as acids or alcohols, that cause them to begin to lose characteristics almost immediately after harvest or preparation. In addition, a several of environmental factors, such as heat and the presence of microorganisms, acts to change foodstuffs in ways that may harm the food product so food should be processed to increase its shelf life because food is vital for survival. Food preservation is one of the oldest technologies used by human beings to avoid its spoilage. Different methods have been found and developed for this purpose such as boiling, freezing & refrigeration, pasteurizing, dehydrating, pickling. Some of these are traditional methods. Certain chemical substances are also added into the food to avoid spoilage of food, such substances are called food preservatives.
Harmful bacteria are the most common causes of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are not sterile. Raw meat and poultry may become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 20,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of contamination are varied; however, these items are grown in the soil and therefore may become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in the restaurant or in the person's kitchen.
cost soon adds up and exceeds the cost of buying fresh ingredients. It also saves
Once open the sterile environment is no longer there and bacteria can enter the juice. If it is not conserved properly the bacteria will multiply causing the juice to become fermented or go "bad". By refrigerating the juice it inconveniences the bacteria or microorganisms. From forming as the conditions are not favourable.
Keeping the refrigerator at a temperature of 40 ° F or less, and the freezer at 0°F, to slow the growth of bacteria. Most importantly good hand washing is key and vital for good food safety sanitation, diarrhea and other foodborne illnesses can be cut in half with just kids and staff maintaining their hands clean. Proper Storage of food after cooking is important in preventing the spread of bacteria from raw foods. Which is why it is best that raw foods should usually be store at the bottom of the fridge in order to avoid juices from dripping onto other foods or fruits. Foods should always be covered, wrapped, and stored in airtight containers in order to protect the food from
For most Americans, fresh vegetables come from the supermarket. One only has to walk down an aisle loaded with gleaming red tomatoes, juicy melons, fresh potatoes, and a plethora of other vegetables and fruits and gather whatever captures one's fancy or appetite. A person living in a Westernized culture often takes for granted the hard work, resource usage, and waste that occurs to bring food to him. Tomatoes, for example, currently follow a long and difficult route to the supermarket. To begin with, field workers must pick the tomatoes by hand while they are still green. The unripe tomatoes are then trucked to facilities where they are gassed with ethylene to artificially induce ripening (Engel 108). Treating green tomatoes with gas to make the red color appear before the tomato ripens allows them to be shipped with less bruising and spoilage because they are still hard, but this practice detracts from their flavor and makes them taste, as some like to say, like cardboard! After the tomatoes are gassed, the red (but tough) tomatoes are distributed to the supermarkets.
spoilage. To keep the food from spoiling, usually in only a few days, it is
Bare hand contact with ready-to-eat food is not allowed because this will transfer the viruses, bacteria or parasites from hands to the food. Besides that, hair in food also can be a source of bacterial and microbial contamination. Thus, brushing or combing hair is not allowed during food preparation. Hair should be tied and covered where necessary to ensure a good food product integrity. Moreover, jewellery and plain wedding band should not be worn because this kind of things can carry the bacteria. Furthermore, especially for the food handler in food industry, smoking, spitting, eating and drinking are not allowed in the food handling or storage area. This is because saliva which could contaminate the food would be generated through these action. In addition, food handlers should put on the clean outer clothing like aprons during handling the food in order to minimize the contamination. Moreover, if food handler have cuts or wounds, should be make sure that they are completely covered by a brightly coloured and waterproof wound strip. Bright coloured of wound strip is used so that it can been seen easily if it is
As they always say HEALTH IS WEALTH! Your food selection today, makes you enjoy for the moment and affects your health tomorrow and in the future!
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.