1.

Week 1 Causes of food spoilage and food poisoning

This week you will: Become familiar with the course Answer questions on the weeks information Learn about keeping food safe Complete some practical activities and write reports on them.

Key knowledge Causes of food spoilage of food poisoning Safety and hygiene practises to prevent food spoilage and food poisoning

Key skills Describe and apply relevant safety and hygiene practises in food preparation to prevent food spoilage and food poisoning Have you registered to access the eBook plus and Study On yet? Your teachers will refer you to this throughout each week. Please read the introduction on pages vii xi of the text for details on how to do this or pages 0.22 0.25 of the zero week in this course book.

Study On

E Book plus

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Important key words related to this weeks work.

Remember to make use of the online glossary & audio glossary for further details. We recommend that you complete your own definitions of terms using the online tool. This will improve your understanding of these terms and help you in your recall and correct application of these words / concepts in the assigned tasks.

Denaturation

Permanent structural change of the protein molecules in food. This can occur by application of heat, irradiation, mechanical action and addition of acids and bases. The ability to swallow and process the food that is being eaten. The reaction that occurs when certain fruits and vegetables are cut and exposed to air, which makes them turn brown.

Digestibility Enyzmatic oxidative browning Enzymes

Chemical substances that act as biological catalysts in plants, animals and micro organisms. They bring about and speed up chemical reactions in foods without becoming actually involved in the reaction. Illness cause by bacterial, chemical or biological contamination of food. Reduction of food quality identified by deterioration in the physical, chemical and / or sensory properties. A range of illnesses of diseases, often diet-related that create a level of consumer concern. Combining a food substance with oxygen resulting in a loss of electrons either a gain in oxygen or loss of hydrogen. Properties where the senses are used to note particular attributes; colour, mouth-feel, texture, flavour, aroma and appearance. Microbiological damage that occur to the original nutritional value, texture, and flavour of food. The food then becomes harmful to people ad unsuitable to eat.

Food poisoning Food spoilage

Health concerns

Oxidation

Sensory properties Spoilage

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Why do we Cook Food?

Food is cooked for a number of reasons. It improves digestibility, taste, appearance, kills microorganisms, delays spoilage and created new food items or new combination foods. For example: 1. To produce food that people will want to eat 2. When food is cooked it is made safe by the destruction of harmful micro-organisms which in turn extends the life of the product 3. Eating and digestion as well as absorption of nutrients are made easier by changes that take place during cooking.

4. Food is tenderised and the cellulose in vegetables is softened. 5. Some foods will become less bulky as the water in it has evaporated.

The flavour of other foods is greatly enhanced.

For example: 1. When potatoes are cooked, a greater variety of texture is added to foods by softening the cellulose structure. 2. In some cases cooking may improve the colour as in green vegetables 3. Aromas that are released from food during cooking such as onions. Cooking onions smell appetising and this increases the flow of digestive juices. 4. By combining different foods, new flavours and textures can be created. This increases the variety of foods and enables a bland food to be turned into a more appetising one.

Google images 14/09/10

Unfortunately, food preparation can prove to be dangerous to consumers so it is essential that food is handled correctly both in the domestic and commercial arenas.

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Food Safety
One of the major issues for any food preparation is food poisoning and food-borne illness. A restaurant can be ruined if it has a serious case of food poisoning. Over the next few weeks we will learn about the role of the Australian Government through Food Standards Australia and New Zealand (FSANZ) and the uses of world-class standards to try to ensure that food spoilage and food poisoning is kept to minimal levels.

Food Spoilage reduction of food quality identified by deterioration in the physical chemical and / or sensory properties

Micro-organisms are naturally present in food. However, as a general rule, large numbers of bacteria are required to cause food poisoning. Its important to handle food correctly to avoid contamination. Approximately 11,000 people get an illness from food every day in Australia. This can range from mild stomach pains, vomiting, diarrhoea, fever and even death. It may take up to three days or longer after eating contaminated food to become sick. This is usually called food-borne illness. Knowing how food becomes spoiled or contaminated and how to prevent this is an important part of this course (and every household!).

Getting Knowledge Ready

1. 2. What do you think are the causes of food spoilage and food poisoning? Make a list of five foods that you consider to be high risk. Briefly explain why you think this is the case.

Later in this week, you can come back to this list and compare your ideas and see how correct you were.

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Microbial Contamination (spoilage)

Getting Knowledge Ready
Below is a very easy to follow diagram showing how micro organisms can be transferred. Can you think of ways each of these aspects can generate a problem in the food world?

Microbiological: the multiplication of microorganisms

(Lasslet & Collins, 2010, p3)

Read Perraton et al Text Chapter 1 Maintaining safety in Australia pages Chapter 1.1 Introduction pages 4-10 Chapter 1.2 Microbial contamination and growth pages 11-19 What is food spoilage?
Whether it is the farmer, the green grocer, the butcher, the chef, the home cook or the shop assistant in the delicatessen, at all stages of food production, processing or storage it is important to follow correct procedures in order to prevent, eliminate or reduce the possibility of food spoilage occurring. Food spoilage happens when the sensory properties of food deteriorate but it is not contaminated and may therefore not be harmful to eat. There are three main categories of food contamination or food spoilage: Microbial contamination (spoilage) Chemical contamination (spoilage) Physical contamination (spoilage)

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Microbiological contaminants are the major spoilage risk factors for all of us! Not only do microbiological contaminants spoil foods, but they are also a health risk. Microorganisms can be classified as spoilage organism and pathogens. A pathogen will cause food poisoning whereas; spoilage organisms will cause the deterioration of the product but not necessarily causing food poisoning. The four major groups of microorganisms that cause problems in the food industry are yeast, moulds viruses and bacteria (Lasslett & Collins, 2010, p3).

http://www.foodsafetycertification.com/images/Fight_Bacteria_chart.jpg , (accessed 140910)

Causes of food spoilage

Food deterioration is caused by enzymic activity within the food, microbial activity and oxidation (the reaction of components with the air). The perfect environment for deterioration is exposed, moist food left at room temperature. An even more perfect situation is cooked food left to cool for a long period of time.

Enzymes Chemical substances that act as biological catalyst in plants, animals and microorganisms. They bring about and speed up chemical reactions in foods without becoming involved in the reaction.

Enzymes appear naturally in food such as fruit which cause fruit to ripen. Enzymes are responsible for the over-ripening and spoiling of foods such as bananas. Enzymatic browning is the process where enzymes in plant foods come into contact with oxygen and turn a brown colour. These are naturally occurring. They are proteins or chains of amino acids present in foods, which cause ripening and deterioration. They are affected by temperature, cooking, pH, salts, solvents, and enzyme concentration.

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Oxidation is when oxygen reacts with the enzymes in (usually exposed) food and creates browning, e.g. a cut apple or rancidity, e.g. vegetable oil. Microbial activity or the growth of micro-organisms (viruses, bacteria, parasites, and moulds) causes food spoilage or possible poisoning. Bacteria can be prevented by reducing the moisture content of food, by adding concentrated sugar or salt solutions and heating at the same time. Also most bacteria cannot survive in acidic conditions below pH 4.5 (vinegar ranges from pH 2.4 - 3.4). Their activity is slowed down by refrigeration and freezing. Bacteria cannot be seen with the naked eye but are everywhere around us. Bacteria in cheese making are extremely beneficial but some bacteria are harmful to our health. These are known as pathogenic or diseasecausing bacteria. Pathogens are the types of germs that cause food poisoning. If bacteria are supplied with food, water and warm temperatures, they will grow and reproduce by a process known as binary fission. After six hours in optimal conditions, it is possible for one bacterium to become 262,144 bacteria, (Lasslett & Collins, 2010, p6). Mould is a common cause of food spoilage and is very visible. Most moulds favour moisture, temperatures of around 30C and slight acidity pH 4.0 to 6.0. They are usually destroyed by temperatures above 51.6C, however, some spores of certain moulds require temperatures of more than 100C to be fully destroyed. Moulds are generally easily spotted. Some moulds are used in the manufacture of food, e.g. cheeses and is very useful in food production but in other instances, it mould can produce toxins that can make people very ill. Food- borne viruses are even smaller than bacteria and can only be seen under a microscope. Viruses do not grow or multiply in food but they survive on food. Viruses passed through food from infected people. Contaminated foods can transport viruses like hepatitis A and gastroenteritis from one person to another. This is why it is important not to work with food when sick. Viruses that may be carried on food include hepatitis A, rotavirus and Norwalk virus. These are typically spread by the faecal-oral route so personal hygiene and thorough hand washing is essential to prevent them from spreading. Yeast can be very important in the production of foods such as bread and in beverages such as beer. Having said this, yeast can cause spoilage in other products such as tomato paste and fruit juices. While yeasts can spoil food, they do not cause illness in humans. Parasites can be found in animal flesh and are destroyed by thorough cooking. Common examples of food poisoning bacteria are Campylobacter and Salmonella. Botulism (sometimes fatal) is an illness caused by the poisonous toxic waste produced by bacteria called Clostridium botulinum. For details on food safety issues in Australia try the Australian Academy of Science website at: http://www.science.org.au/nova/030/030key.htm

Gastroenteritis: An infection or irritation of the stomach and intestines, which may be caused by bacteria or parasites found in food.

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Bacterial growth

1. Bacteria can cause food poisoning if they have the right conditions!

A moist environment

Sufficient time to grow

A low acid environment

Warm temperature 2. Bacteria can double their number every 10 to 30 minutes in the right conditions. Within 8 hours one bacterium can multiply into approximately 17 million bacteria.

A food supply foods such as milk, cream, meat, poultry and rice

Many require oxygen (exposure to air)

3. Cross-contamination is one of the biggest dangers for food poisoning. Cutting raw food, especially chicken and then cutting another food, without washing the board is one of the greatest dangers. 4. It is very important to keep hot food hot (above 60 C) and cold food cold (below 4C). 5. Poisoned food may look just like normal food and may not smell or taste any different.

The above illustration was taken from Heath et al, 2008, p 23. Try the Bug bible on the Australian Food Safety Campaign website at: http://www.safefood.net.au for a list of food poisoning bacteria.

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(http://www.cartoonstock.com/newscartoons/cartoonists/shr/lowres/shrn142l.jpg) Causes of food contamination

Contamination is the presence of something harmful in food or drink that creates a risk of illness, injury or discomfort. Food can be contaminated by chemicals, dirt, pests, pets, food waste or small objects. Chemicals are used in food production, from the farm where they are grow and during processing and manufacturing. Residue from crop spraying can be found on fresh food. Manufacturers use chemicals to preserve food. Dirt or small objects can find their way into food via transportation of the food, handling and in the home.

Chemical Contamination
There are two types of chemical contaminants or spoilage of food. These are naturally occurring poisons which that are added to food. Many plants contain naturally occurring poisons which can cause symptoms such as vomiting, diarrhoea, nausea and headache. A number of moulds produce toxins (mycotoxins) that stay in the food when the mould is removed; many chemicals are added to food as part of the production process. Some chemicals can even find their way into food accidentally. During the growth cycle of foods, chemicals such as insecticides, pesticides, fungicides, growth hormones and antibiotics are often uses.

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(Lasslet & Collins ,2010, p 7) Chemicals can also be accidentally added to food during processing: solvents, inks, cleaners, paints etc can all be spread to food during the processing stage. Some chemicals are permitted to be used in the processing of food to preserve it, enhance flavour, colour or for nutritional value. If the maximum levels are exceeded, food spoilage can occur. This will be covered in much more detail in week 2 when we address the roles of FSANZ and AQIS and related regulations.

Physical Contamination (spoilage)

Physical contamination includes all foreign objects or physical matter that should not be present in food. Most people at some stage have found something foreign in their food. The types of foreign spoilage than can be found in food is influenced by the types of raw material used, the quality of these raw materials, the processing method used and the types of materials found in the food preparation, processing or storage areas.

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WORK FOR SUBMISSION

Activity 1.1 Food Contaminants Chemical Contaminants Foreign Contaminants Physical Contaminants

1. Chemical Contaminants
Think of the cleaning practices that you put into place in the kitchen. How could this result in chemicals accidentally spoiling food? What practices should be adhered to in order to avoid this spoilage? Chemical contaminant How could this accidentally spoil food What practices must be avoided to avoid this spoilage?

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2. Foreign Contaminants
Make a list of foreign contaminants that could occur in each of the situations below. Consider all the stages of production, processing and storage. Eggs from free range farm Canned tomatoes Lasagne made in a restaurant Salad sandwich made at school

3. Physical Contaminants The table on next page lists a variety of common physical contaminants that can and have been found in food. Explain the effect of the contaminant on the food handlers and the food consumer List the possible sources of the physical contaminant Suggest hygiene practices that need to be put into place to ensure that these food contaminants do not end up in food, (you may need to suggest multiple practices) Add another example that you can think of that may pose a common risk to consumer

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Contaminant Glass

Effect of the contaminant

Source of the contaminant

Hygiene and safety practices

Stone

Metal shards

Bone

Rat

Hair

Egg shell

Glass

Rat

Plastic

Fingernail

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Food Temperature Danger Zone

Keep your food in the 'right' zone! A basic rule-of-thumb is to keep high-risk foods in the right temperature zone for as long as possible. Most bacteria that cause food poisoning grow at temperatures between 5 and 60C. This is called is the TEMPERATURE DANGER ZONE because this is the temperature range in which food poisoning bacteria is more likely to grow at rapid rates. For this reason, food should not be allowed to remain in this temperature zone for any longer than possible. Remember the shorter the time foods, particularly cooked foods, spend between 5C and 60C the less are the chances of food poisoning. If food is to be served hot after cooking it should be kept above 60C where most bacteria die. If the food is not to be eaten immediately after cooking, it should be cooled in the refrigerator to below 5C where bacteria stop growing. Avoid leaving high-risk foods in the Temperature Danger Zone http://www.health.vic.gov.au/foodsafety/rscs/te mperature ( accessed 150910) Reheating should ensure that the Core Temperature (centre) of the food reaches 75C.

The same precaution should be taken with fried and barbecued meats, particularly chicken bought from take-away food shops. If this type of food is not to be eaten straight away, it should be kept either below 5C or above 60C. (Perraton, et al, 2010, p 13)

Temperature danger zone is between 5 C and 60C. To prevent bacterial growth, food should not be allowed to stay within these temperatures for any longer than is possible.

Ten easy steps to safe food Buy from reputable suppliers with clean premises. Avoid spoiled foods, foods past their use-by dates or foods in damaged containers or packaging. Take chilled, frozen, or hot foods straight home in insulated containers. Keep raw foods and ready-to-eat foods separate. Avoid high-risk foods left in the Temperature Danger Zone for more than 4 hours. Keep high-risk foods out of the Temperature Danger Zone. Keep chilled foods cold at 5C or colder and hot food hot at 60C or hotter. Thoroughly wash and dry hands when preparing food. Use separate and clean utensils for raw foods and ready-to-eat foods. Cook minced meats, poultry, fish and sausages thoroughly. When in doubt, throw it out.

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Calibrating a thermometer.
Thermometers are a crucial tool in the food industry as they provide an accurate gauge for food temperature. For this reason, it is essential that these tools are accurate to + / - 1 C. The Food Industry thermometers need to have a range of at least between 100C and -20C and they need to be calibrated regularly. It is important that the thermometer used to take the temperature is accurate. As you can appreciate, a variation of even only 1-2 degrees can have significant consequences on food safety, consumers and in turn the food business concerned.

Read Perraton Text Page 15

Take particular note of the process involved in calibrating a kitchen thermometer. Note that the process is not all that difficult but it is an important procedure that needs to be carried out on a regular basis in order to ensure food safety.

Knowledge Check

1. Define the term food spoilage. 2. Outline and explain the three types of food spoilage 3. List the ways which microorganisms can be transferred

Cross-contamination
Read Perraton Text Pages 11 - 17 (carefully!)

Cross-contamination is one cause of food poisoning. It happens when pathogens are transferred between food, surfaces or equipment. The biggest problem is when dirt from unwashed vegetables or bacteria from uncooked meats touches foods to be eaten raw such as salads, bread or fruit. The dirt or bacteria is destroyed in the cooking process for the meat but not for the raw food. The other ways that bacteria can be transferred to food are through unwashed hands and equipment.

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Take particular note of the diagram on page 12 of Perraton text which shows why people are the most likely source of contamination either as a healthy carrier or bacteria or as vehicles than transport bacteria from one place to another. Conditions required for microbial growth include Food Moisture levels Temperature range Time Oxygen levels pH

(Perraton,2010, p12)

Outbreaks of food poisoning

Food poisoning is an illness that is brought about as a result of eating harmful foods. A number of symptoms occur as a result of consuming such harmful foods. These can include vomiting, diarrhoea and abdominal pains or cramps.

Types of food poisoning

Infective food poisoning is the result of bacterial or microbes that infect the bodys tissue after the food is eaten. The main bacteria that infect the body after consumption are Salmonella Eschericilia coli ( often referred to as E Coli) Listeria monocytogenes Campylobacter The table overleaf provides a comprehensive list of the different sources of food poisoning and the relevant details relating to each. Read this to become familiar with each of the 5 key types listed.

Did you know? Vomiting and diarrhoea are the bodys way of elimination the harmful substances for the digestive tract. This prevents the poisons from entering the blood stream.

Knowledge Check

Read Perraton Text page 5. Refer to the 4 case studies mentioned (dot points) 1. Are you surprised by these outbreaks? 2. Read the graph closely. What are the general trends surrounding this issue?

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Each year in Australia, there is a number of high profile cases of food poisoning to remind us that it really is an issue for those who Store food Handle food Prepare food

Did you know: In 2008 the most common settings in which food poisoning outbreaks occurred were restaurants (43%), commercial caterers (12%) and private homes (12%) (Source FSANZ).

Students should try to familiarise themselves with the most significant food poisoning types listed over the page. Take special note of the symptoms, incubation periods and high risk foods.

Getting Knowledge Ready

1. Which type of food poisoning is the most dangerous to humans? 2. Why is this the case? 3. Do you think the age of the victim could play a part in this? If so, why?

1.18 TYPES OF FOOD POISONING Table 1.3 Food Poisoning Infective or toxic Type
Infective food poisoning Toxic food poisoning

Incubatio n period
12-36 hours

Duratio n of illness
1-8 days

Symptoms
Fever, headache, abdominal pains, diarrhoea, vomiting Vomiting, abdominal pain, diarrhoea

Means of access to food

Found in foods of anima origin Carried by birds, rats, mice, cats and dogs Carried by food handlers and spread to food through coughing, sneezing and uncovered wounds Raw meat Cross-contamination Root vegetables or vegetables with soil Food preparation workers can also carry this in their intestines and it is spread to food through poor personal hygiene

Destruction
Readily destroyed by heat Readily destroyed by heat The toxin that it produces in food is heat resistant; food, therefore, must be cooked thoroughly Difficult to destroy with normal cooking methods

Salmonella

Staphylococcus aureus

1-7 hours

6-24 hours

Clostridium perfringens A rod shaped bacterium that forms a spore

Bacillus cereus

This type of food poisoning has the same characteristics of a toxic and an infective food poisoning Clostridium perfringens does not produce toxins when it is multiplying at warm temperatures but when the food is eaten the bacteria forms spores and a toxin that causes the food poisoning Toxic food poisoning

8-22 hours

12-24 hours

Abdominal pains, diarrhoea (not vomiting)

1-5 hours

6-24 hours

Vomiting, abdominal pains, occasionally diarrhoea.

Cereal product, particularly reheated rice, cornflour and spices

Not easily destroyed by heat

(Lasslett & Collins, 2010 p 12)

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WORK FOR SUBMISSION Activity 1.2 Listeria Case Study PMI Chart
. You may want to consider the questions as you complete the chart overleaf Plus: Is there any progress that can be noted in the incidence of Listeria amongst the different groups of people? Minus: What negatives can be identified within the data for particular Listeria affected groups. Interesting: What are some of the things you have learnt about Listeria that you did not know previously. (Many students refer to this as the surprising column because of aspects of which they were previously unaware - hence the surprising label).

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(Perraton, et al, 2010, p14 )

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WORK FOR SUBMISSION 8.2 Listeria PMI Chart PLUS MINUS INTERESTING

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Preventing food spoilage and food poisoning When working with food, hygiene, sanitation and safety practises must be implemented in order to prevent food spoilage and food poisoning from occurring. Food handlers are legally responsible for ensuing that they follow workplace hygiene procedures; these are enforced by three levels of government. This will be further covered in week 2

Control Micro-organisms
There are three basic means of controlling micro-organisms in food products. These are to: 1. Destroy, eliminate or reduce the micro-organisms by thermal processing or hearting, freezing or drying 2. Prevent cross - contamination with good hygiene and sanitation practices 3. Inhibit the growth of micro-organisms by having a low PH reducing the moisture content reducing the time held in the danger zone adding preservatives storing at a low temperature (Lasslett & Collins, 2010, p 17)

To avoid food poisoning five basic rules

When working with food, hygiene sanitation and safety practices must be implemented in order to prevent food spoilage and food posing from occurring Clean it
Always wash hands before starting food preparation, before handling

new food, after finishing food preparation and before serving. Wash fruit and vegetables in cold running water. Separate it
Prevent cross-contamination by never letting raw meat or poultry, or

their juices, come into contact with other food. This can be done by using separate chopping boards, knives, other implements and bench top wipers for different food types. A plastic or glass chopping board is best for meat. Immediately wash all implements used in the preparation of raw meat and poultry with detergent and hot water. Keep pets away from food and food preparation areas and equipment.

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Control temperature
Keep food out of the Temperature Danger Zone. Place hot food directly in the refrigerator to cool. You may be reluctant

to do this but modern refrigerators can cope with the load. Provided the dish is covered you will not frost up the refrigerator. Serve food to be eaten cold direct from the refrigerator. This applies particularly to seafood, meat and vegetable salads, rice salads, desserts and cakes containing cream or imitation cream. Cook it
Most pathogenic bacteria don't survive cooking at high temperatures.

Cook food to an internal temperature of 75C.

Cook rolled roasts, minced meats and poultry until there is no trace of

pink in the juices.

If reheating leftovers, cover and reheat thoroughly to 75C to kill any

bacteria that have survived in the food during cooling and refrigeration. Keeping dinners 'warm' is not a good idea. Keep the temperature above 60C, or cool and refrigerate. Cool it
Refrigerate raw meat and poultry as soon as possible after bringing it

from the shop.

Refrigerate perishable food as soon as possible after cooking. Refrigerate or freeze cooked food in shallow pans rather than deep

pots to allow quick cooling.

Never thaw frozen meat and poultry at room temperature. Thaw it in

the fridge, quickly under cold running water or in the microwave.

Remember that refrigeration does not kill bacteria, it only slows down

their growth. Source: http://www.foodscience.afisc.csiro.au/handling.htm and http://www.science.org.au/nova/030/030box04.htm

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WORK FOR SUBMISSION

Activity 1.3 Test your understanding
Test your understanding by answering the following questions. You may need to go back over the course work as well as your text book.

1. List the 6 conditions required for microbial growth 1. 4.

2.

3.

6.

2. Explain what is meant by temperature danger zone. What is the temperature range for the temperature danger zone? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________

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3. Consider what you ate for lunch. List the foods that provide a suitable environment for the growth of micro-organisms and indentify the relevant condition of growth. What could be done to reduce the risk of food poisoning? 4. Food E.g. chicken Condition causing likely problem Unrefrigerated therefore in temperature danger zone Change required to reduce food risk Use ice pack / thermal lunch bag

5. Spores may be found in rice, pasta, dried herbs and spices. How might this risk be addressed if you were preparing fired rice for service? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________

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STUDENT DECLARATION FROM INTRO WEEK PAGE 0.31

WORK FOR SUBMISSION

Activity 1.4 About the course (refer to study design material in zero week)

This work can be done on a word processor and emailed to your teacher. Did you complete Food and Technology Unit 1? Did you complete Food and Technology Unit 2? YES YES NO (Circle) NO

Which of the outcomes from Units 3 & 4 are determined as school- assessed coursework? See page 0.25 the Breakdown of coursework and tasks. Unit 3: .. Unit 4: How are they assessed? 1. Unit ___ Outcome ___.. 2. Unit ___ Outcome ___... 3. Unit ___ Outcome ___... 4. Unit ___ Outcome ___... Which outcomes in each unit make up the School-Assessed Task? Unit ___ Outcome ___ Unit ___ Outcome ___

What is the SAT comprised of? . What percentage of the final score is attributed to each of the outcomes? Unit 3 Outcome 1: .% Outcome 2: .% Outcome 3: .% Unit 4 Outcome 1: .% Outcome 2: .% Outcome 3: .% The examination: .% Please print your email here in CAPITAL letter

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References used this week and recommended reading

Text Perraton G., et al., Food & Technology Units 3 & 4, Book 2, Jacaranda, Melbourne, 2010

Boddy, G., & S. Lasslett, The Leading Edge VCE Units 3&4, Food & Technology Harcourt Education, Melbourne 2007 Heath, H, H. McKenzie and L. Tully Food Solutions, Food and Technology Units 3 & 4, 2nd edn ,Pearson, Melbourne 2010 Heath, H, H. McKenzie and L. Tully Food by Design, Pearson, Melbourne 2008 Lasslett S., & C. Collins, Food for VCE Units 3&4, Cambridge, Melbourne, 2010

If you are a school based student, you should ask school librarians if one or more of these texts can be purchased for your use. If you are home based students, you can approach your local library and see if they carry these references. Similarly, you can request that one or more of these references are purchased for borrowing.

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Checklist
This week, you should have submitted this work to me. Please tick the items you have sent, and keep this as your own record.

Student declaration, page 0.31 1.1: Food Contaminants 1.2: Listeria Case Study 1.3 Test your understanding 1.4: About the course

Please make sure you keep a copy of this work Attach your responses to the cover for the Week and send in for assessment. If you mail your work, please make sure that you clearly label your work with your Name, DECV number, Unit 3, Teacher name School number (if applicable) This will ensure the work get to the right person as quickly as possible.

END OF WEEK 1

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Student declaration, page 0.31 1.1: Food Contaminants. 1.2: Listeria Case Study 1.3 Test your understanding 1.4: About the course

* remember all practical reports need to be submitted by the end of week 2. Please state which ones will be completed next week in the space below. If you have not included any of these items, please explain why not.

_____________________________________________________________________ _____________________________________________________________________ _____________________________________________________________________ Use the space on the back of this sheet if you have any questions you would like to ask, or problems with your work that you would like to share with your teacher.

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