Hello and welcome

to my Class!
Ac t i v i t y
Time
Relay the Message
Mechanics: The message is passed
through each learner until it reaches
the last one. The last one learner
shall tell the message. The first
team, or the most accurate message,
wins.
Store properly the food to
avoid Food Spoilage and Food
Contamination. Food is
important.
Food Spoilage
and Cross-
contamination
FOOD
SPOILAGE -is the process
where a food
product becomes
unsuitable to
ingest by the
consumer.
Food Contamination
-refers to food that has been corrupted
with another
substance – either physical, biological
or chemical.
-anything in food that is not supposed
to be in the food. This can be physical
(such as hair or glass), chemical (such
as pesticides), or biological (such as
listeria) contaminant.
Cross Contamination
-happens when raw poultry or its
juices, contaminated with harmful
bacteria or other pathogens, touches a
cooked food, a ready-to-eat food or
fresh produce.
 Salmonella
Enteritidis (SE)
- is a bacterial disease of poultry and can
cause foodborne illness in humans
-consumption of infected, uncooked or
under cooked eggs can make people ill
The common causes of food contamination and food
spoilage are:
• Failure to properly refrigerate food.
• Failure to thoroughly heat or cook food.
• Infected employees/workers because of poor personal hygiene
practices.
• Foods prepared a day or more before they are served.
• Raw, contaminated ingredients incorporated into foods that
receive nofurther cooking.
• Cross-contamination of cooked foods through improperly
cleaned equipment.
• Failure to reheat foods to temperature that kills bacteria.
• Prolonged exposure to temperatures favorable to bacterial
growth.
Food Preservation
-defined as the process of treating and
handling food in such a way as to stop
or greatly slow down spoilage and
prevent foodborne illness while
maintaining nutritional value, texture
and flavour.
 Principles of
• The fat distribution and
maturity of the fowl affect
Poultry
the quality of the product.
Mature birds are best
Cookery
cooked using moist heat.
Dry heat is suitable for
young birds.
2. The best cooking Principles of
temperature for poultry is
at low to moderate heat.
Poultry
This temperature range Cookery
produces a more flavorful
and tender product. This
also minimizes nutrient
loss and shrinkage of
meat.
3. To prevent the risk of Principles of
microbial contamination,
stuffing of turkey and Poultry
chickens
should be done immediately Cookery
before roasting. It is best not
to fill the cavity completely
as this will prevent the
poultry from being
thoroughly cooked.
4. Because of its Principles of
susceptibility to microbial
growth, cooked poultry Poultry
should be eaten immediately
or refrigerated if not Cookery
consumed. Leftover stuffing
should be
stored separately to prevent
contamination.
5. Because poultry Principles of
meat is pale-colored, it
is best to employ dry
Poultry
heat cooking with Cookery
fat for a brown color.
6. When roasting Principles of
chicken, cuts should be
placed with the breast-
Poultry
side down to Cookery
produce a juicier and
tenderer product.
7. To improve the Principles of
palatability of lean Poultry
poultry meat, Cookery
basting can be
done.
Activity!
Mechanics: Whoever name
shall be chosen will be the
one to answer.
Direction: Tell whether the
statement is TRUE or
FALSE.
Consumption of infected,
uncooked or under cooked
eggs can make people ill.
 Food Contamination is the
process where a food
product become unsuitable
to ingest by the consumer.
Physical contamination
includes hair and glass.
 Food Spoilage happens
when raw poultry or its
juices, contaminated with
harmful bacteria or other
pathogens, touches a
cooked food, a ready-to-eat
food or fresh produce.
 Salmonella is a bacterial
disease of poultry and can
cause foodborne illness in
humans.
Consumption of infected,
uncooked or under cooked
eggs can make people
healthy.
 Failure to properly
refrigerate food can spoil
and contaminate food.
 TRUE OR FALSE
Direction: Tell whether the
statement is True or False.
Write True if the statement
is True and write False if it
is not.
1. Consumption of infected, uncooked or under
cooked eggs can make people ill.
2. Food Contamination is the process where a
food product become unsuitable to ingest by
the consumer.
3. The best cooking temperature for poultry is
at low to moderate heat
4. Physical contamination includes hair and
glass.
5. To improve the palatability of lean poultry
meat, grilling can be done.
6. Food Spoilage happens when raw poultry or its juices,
contaminated with harmful bacteria or other pathogens,
touches a cooked food, a ready-to-eat food or fresh produce.
7. To prevent the risk of microbial contamination, stuffing
of turkey and chickens should be done immediately before
roasting. It is best not to fill the cavity completely as this
will prevent the poultry from being thoroughly cooked.
8. Salmonella is a bacterial disease of poultry and can cause
food-borne illness in humans.
9. Infected employees/workers because of poor personal
hygiene practices can cause Food Spoilage and Food
Contamination.
10. Because poultry meat is pale-colored, it is best to
employ dry heat cooking with fat for a brown color.
 Direction: Answer the
following question. Write
your answer in 1/2 sheet of
paper.
Enumerate the Causes of
Food Spoilage and
Contamination.