Summary of Study Session 8

In Study Session 8, you have learned that:

  1. One of the main, and most effective, ways of protecting food consumers is to prevent food from becoming contaminated by pathogenic microorganisms.
  2. Cross-contamination is a process whereby pathogens are transferred from one food source to another, e.g. when pathogens in raw food are transferred to cooked foods which will not be cooked again, so any pathogens they contain will survive to infect the consumer.
  3. Food may become contaminated by food handlers, contaminated surfaces and utensils, pests, and contaminated water used in food preparation.
  4. Separate storage and preparation areas, and separate utensils, should always be used for raw foods.
  5. Foods can be contaminated through the mishandling of chemicals such as pesticides, bleach and other cleaning materials.
  6. Food can be contaminated by physical contaminants such as stones, glass, bones and feathers at any stage of the food chain.
  7. Food spoilage is the process of changing the physical and chemical properties of the food, making it unfit for consumption.
  8. Food spoilage is caused by living microorganisms and also by enzymic action (autolysis). Spoilage can also be brought about by physical or chemical factors.

8.6.3  Packaging and storage

Self-Assessment Questions (SAQs) for Study Session 8