FOOD PRODUCTION
docx
keyboard_arrow_up
School
Dalian University of Technology *
*We aren’t endorsed by this school
Course
MISC
Subject
Health Science
Date
Nov 24, 2024
Type
docx
Pages
4
Uploaded by evansokirimi
EVANS KIRIMI ARANDU
DFB-0173-1/2022
FOOD PRODUCTION
1.
Discuss the different ways how roux is prepared
preparing roux is a fundamental technique in cooking and it serves as a thickening agent for
various dishes. Roux is typically made by combining equal parts of fat and flour. Here are a
few different ways to prepare roux:
White Roux:
Cooked for a short time, just enough to remove the raw taste of the flour.
The color is pale, and it is often used in white sauces, gravies, and some soups.
Blond Roux:
Cooked a bit longer than white roux, until it develops a light tan color.
It has a slightly nutty flavor and is commonly used in cream sauces and light-colored soups.
Brown Roux:
Cooked until it reaches a deep brown color.
It has a rich, nutty flavor and is often used in darker sauces, stews, and gumbo.
Clarified Butter Roux:
Uses clarified butter (butter with milk solids removed) instead of whole butter or oil.
Offers a distinct buttery flavor and is used in dishes where a pronounced butter taste is
desired.
Oil Roux:
Instead of butter, vegetable oil is used.
Common in Cajun and Creole cuisine, especially in dishes like gumbo.
Whole Wheat Roux:
Uses whole wheat flour instead of white flour.
It adds a nutty flavor and works well in heartier dishes.
Instant Roux:
Combines pre-cooked flour with fat, creating a quicker thickening agent.
Used when time is a constraint and a dark roux is not necessary.
Each type of roux has its own unique flavor profile and is suited for different culinary
applications. The choice of roux depends on the dish being prepared and the desired taste
and color.
2.
Describe the HACCP rules that apply in the production sector
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety
that identifies, evaluates, and controls hazards in the food production process. In the
production sector, HACCP principles are crucial to ensure the safety of food products. Here
are the key HACCP rules that apply in the production sector:
Conduct Hazard Analysis:
Identify and assess potential biological, chemical, and physical hazards in the production
process.
Understand where hazards might occur, their severity, and the likelihood of their occurrence.
Determine Critical Control Points (CCPs):
Identify the points in the production process where control measures can be applied to
prevent, eliminate, or reduce hazards to an acceptable level.
CCPs are specific steps that are essential for preventing hazards.
Establish Critical Limits:
Set critical limits for each CCP, defining the maximum or minimum values that must be
achieved to control the hazard.
Critical limits are measurable criteria that ensure the production process remains under
control.
Monitor CCPs:
Implement monitoring procedures to observe and measure CCPs during production.
Regularly check that critical limits are met to maintain control over the process.
Establish Corrective Actions:
Develop procedures to be followed when monitoring indicates that a CCP is not under
control.
Corrective actions aim to bring the process back into control and prevent unsafe products
from reaching consumers.
Implement Verification Procedures:
Establish activities, other than monitoring, to verify that the HACCP system is working
effectively.
This includes reviewing records, conducting periodic audits, and reassessing the system.
Establish Documentation and Record Keeping:
Maintain accurate records of the HACCP plan, including hazard analysis, CCPs, critical limits,
monitoring results, and corrective actions taken.
Documentation helps demonstrate compliance with food safety regulations.
Conduct a Hazard Analysis Reassessment:
Periodically review and reassess the HACCP plan to ensure it remains effective.
Reassessment may be triggered by changes in the production process, equipment, or
regulations.
Train Personnel:
Provide training to employees involved in the production process to ensure they understand
the principles of HACCP and their role in maintaining food safety.
Establish Prerequisite Programs:
Implement general food safety practices, such as sanitation, hygiene, and employee training,
as a foundation for the HACCP plan.
By adhering to these HACCP rules, the production sector can systematically identify and
control hazards, leading to the production of safe and high-quality food products.
3.
Discuss the different types of
hazards found in the kitchen area
In a kitchen, various hazards can pose risks to both food safety and the well-being of
individuals. These hazards can be broadly categorized into biological, chemical, and physical
hazards. Here's a discussion of the different types of hazards found in the kitchen area:
Biological Hazards:
Bacteria: Harmful bacteria, such as Salmonella, Escherichia coli (E. coli), and Campylobacter,
can cause foodborne illnesses if food is not handled, cooked, or stored properly.
Viruses: Viruses like norovirus and hepatitis A can contaminate food and surfaces, leading to
infections.
Parasites: Parasites like Giardia and Cryptosporidium may be present in contaminated water
or undercooked food.
Chemical Hazards:
Cleaning Chemicals: Improper storage or use of cleaning agents, sanitizers, or disinfectants
can lead to chemical contamination.
Food Additives: Allergens, food dyes, preservatives, and other additives can cause adverse
reactions in individuals with sensitivities or allergies.
Pesticides and Herbicides: Residues from pesticides on fruits and vegetables can pose a risk if
not properly washed or peeled.
Physical Hazards:
Foreign Objects: Presence of physical contaminants like glass, metal, plastic, or wood in food
due to poor handling or defective equipment.
Bone Fragments: Improperly deboned meat or fish can contain sharp bone fragments, posing
a choking hazard.
Dust and Debris: Accumulation of dust, dirt, or debris in kitchen areas can lead to
contamination of food and utensils.
Cross-Contamination:
Cross-contamination of Surfaces: Inadequate cleaning and sanitizing of cutting boards,
countertops, and utensils can lead to the transfer of harmful microorganisms from raw to
cooked foods.
Cross-contamination of Hands: Failure to wash hands properly after handling raw meat,
poultry, or eggs can spread bacteria to other surfaces and foods.
Temperature-Related Hazards:
Improper Cooking Temperature: Undercooking food may not kill harmful bacteria, while
overcooking can lead to quality issues.
Inadequate Refrigeration: Failure to store perishable foods at proper refrigeration
temperatures can result in bacterial growth.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Allergenic Hazards:
Allergens: Presence of common allergens like peanuts, tree nuts, milk, eggs, wheat, soy, fish,
and shellfish without proper labeling or separation can trigger allergic reactions.
Poor Personal Hygiene:
Illness in Food Handlers: Food handlers with contagious illnesses can introduce viruses or
bacteria into the kitchen environment.
Inadequate Handwashing: Insufficient handwashing practices can contribute to the spread of
pathogens.
To mitigate these hazards, kitchen staff should adhere to food safety protocols, practice good
hygiene, use proper cooking and storage techniques, and be aware of potential risks
associated with different types of hazards. Regular training and monitoring can contribute to
maintaining a safe and healthy kitchen environment.