Transcript Revision Powerpoint - Sir Thomas Boughey High School

GCSE REVISION NOTES
Food words
HACCP
Hazard Analysis and Critical Control Points
How to store food, limit cross contamination and
health and safety – i.e. Blue plasters and
magnets to remove foreign bodies.
Hazard
A hazard is anything that will cause harm to the
consumer
Analysis
Analysis is when you look in detail at something
COSHH
Control of
Substances
Hazardous to
Health
Correct storage of
chemicals
including bleach,
washing up liquids
and cleaning
fluids. Also DATA
sheets saying how
to deal with spills ,
swallowed and or
chemicals in cuts
or eyes.
Risk assessment
Controls and assessment – putting in place
safety measures to limit injury or illness.
Hazard
Anything that could go wrong during
buying/ storing/ making/ packaging/
transport of a product that is a hazard
Risk
The risk is the likelihood of it happening
Risk assessment
Risk assessment means thinking about:
what could happen/ when it could happen
and taking steps to prevent it happening.
Critical
Critical means it is very serious.
Control points
A control point is a step in the process where
hazards or risks are likely to occur
Cross-contamination
This is wear food of different sorts touch each other and bacteria
is able to move from one food to another. i.e. Raw meet dripping
blood on to a salad in a refrigerator, this can cause food
poisoning.
Vegan
People who eat no animal
products including meat,
dairy (from animals milk)
eggs and fish. Many
vegans avoid wearing
animal products also.
Key words
Vegetarian / vegetarianism.
People who chose for a moral,
religious or health reason to
exclude meat from their diets.
(this can include fish, shellfish,
animal meats and poultry) .
Gluten
Lactose Intolerance
Is an allergy towards milk
it can cause suffers to
suffer from allergic
reactions and in some
cases this can cause
convulsions.
Is found in grass related grains,
wheat, maize, rice ,rye and
barley. People who have an
allergy towards gluten should
avoid these foods and or eat
alternatives.
Peanut allergy
This often effects small children and as
a health warning children under 3 years
due to the effects the allergy can cause.
Genetically Modified Foods
Foods that have been altered genetically to contain one trait or
other. Normally to be resilience against bacteria or pests. GM foods
first went on sale in 1990’s. If a field has been used for GM crops it
must be left for 7 years before it can be used for organic food crops.
Key words
Smart products
Smart foods are foods that have been developed using new and improved processes, and often human
intervention. Examples of smart foods are instant desserts. Genetically modified foods are examples of
smart foods.
Smart foods can be:
foods with new molecular structures, such as modified starches and sweeteners
functional foods e.g. probiotic yoghurts, cholesterol-lowering spreads and fortified eggs
meat analogues e.g. tofu, textured vegetable protein, mycoprotein
modern biotechnology e.g. soya bean, tomato plant, particular enzymes
Smart foods could:
have a special function other than providing the consumer with nutrients and energy.
perform a function that cannot be done by normal foods.
have been invented with other uses in mind before being made available to the general public.
The recommended
guidelines say you should
not exceed 6g of salt per day
3 a day Dairy portions.
5 a day bread, cereals and
potatoes portions.
5 a day fruit and veg.
A portion of fruit or veg is
about the size of your
clenched fist.
Meat, fish and alternatives.
2 or 3 portions a day
Sugary and fatty foods small
amounts only.
Food plate
Alternative proteins.
For people who don’t eat
meat or animal products.
TVP
Textured vegetable protein
(made from soya bean)
Quorn
A mycoroprotein which is
related to the mushroom.
Tivall
Made from wheat and
vegetable protein. Its
texture is similar to meat.
Tofu and bean curd
Made from soya beans.
Organic
Recycling symbol
Fair trade
Is an organised social
movement and market-based
approach that aims to help
producers in developing
countries earn a liveable
wage. Allowing farmers to
educate their children and
improve their standard of
living.
Organic foods are made according to certain production
standards. The use of conventional non-organic pesticides,
insecticides and herbicides is greatly restricted and avoided as
a last resort. However, contrary to popular belief, certain nonorganic fertilisers are still used. If livestock are involved, they
must be reared without the routine use of antibiotics and
without the use of growth hormones, and generally fed a
healthy diet. In most countries, organic produce may not be
genetically modified.
Historically, organic farms have been relatively small family-run
farms[1] — which is why organic food was once only available in
small stores or farmers' markets. However, since the early
1990s organic food production has had growth rates of around
20% a year, far ahead of the rest of the food industry, in both
developed and developing nations. As of April 2008, organic
food accounts for 1-2% of food sales worldwide.
Knives and boards
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As used in professional kitchens, this set of
differently coloured chopping boards ensures ideal
food hygiene and avoids transfer of flavours between
foods. Use the following for the following
red board for raw meat,
blue for fish,
green for vegetables,
yellow for cooked food.
Parts of the egg
% COMPOSITION OF A WHOLE EGG:
65.5% Water
11.8% Protein
11.0% Fat
11.7% Ash
Egg yolk’s structure
•½ water
•1/6 protein
•1/3 fat
•Emulsifiers (lecithin)
•All of the eggs vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally
containing vitamin D. The yolk also contains more phosphorus, manganese, iron, iodine, copper,
and calcium than the white, and it contains all of the zinc.
Egg white’s structure.
•7/8 water
•1/8 protein
•0 fat
•Niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulphur.
Contains vitamins and
minerals.
Good source of
vitamins D, A , B2
and iodine.
Good source of
protein.
Always wash your hands
after touching egg shells.
Egg shells are often
unwashed and are more
likely to carry salmonella
than the egg yolk or whites.
Good choice as
part of a healthy
balanced diet.
Need to be handled with
care to avoid food
poisoning.
Eggs contain cholesterol
– high levels of
cholesterol in the blood
can cause heart attacks.
High risk food for pregnant,
very young children and
elderly people.
The yellow part of the egg is
the yolk, the white part is
named albumin.
Easy to prepare.
Egg facts
To limit exposure
to salmonella use
pasteurised eggs.
There is no recommended
daily amount.
Store eggs in a cool place such as
the refrigerator.
Eggs are in the meet and nuts
section of the food plate, and
should make up about 12% of your
daily diet.
Eating raw eggs, runny
yolks or food which
includes this such as
mayonnaise and
peppermint creams
can cause a food
poisoning known as
salmonella
Bacteria can spread
very easily from
eggs to other foods,
hands, worktops,
etc. There can be
bacteria on the
shell, as well as
inside the egg, so
you need to be
careful how you
handle eggs, when
they are still in the
shell and after you
have cracked them
Bacteria can also spread
onto worktops, dishes and
utensils that are touched
by eggs, and then the
bacteria can spread to
other foods that touch
the worktops, dishes or
utensils.
Egg facts
Each egg is about
75 -80 Kcals.
Wash hands
before and
after handling
eggs.
So remember to:
Keep eggs away from other foods, when they
are still in the shell and after you have cracked
them.
Be careful not to splash egg onto other foods,
worktops or dishes.
Always wash and dry your hands thoroughly
after touching eggs or working with them.
Clean surfaces, dishes and utensils thoroughly,
using warm soapy water, after working with
eggs.
Never reuse left –
over egg
dishes
Never
use dirty,
cracked
or
broken
eggs .
Cooking eggs properly
If you cook eggs until
both the white and yolk
are solid this will kill any
bacteria. If you are
cooking a dish
containing eggs, make
sure you cook it until the
food is steaming hot all
the way through.
Egg facts
All the following might contain raw eggs:
home-made mayonnaise
Béarnaise and hollandaise sauces
some salad dressings
ice cream
icing
mousse
tiramisu and other desserts
For the safest choice, you could use pasteurised
egg instead (available from some supermarkets),
because pasteurisation kills bacteria.
Foods that are
made with raw
eggs and then not
cooked, or only
lightly cooked, can
cause food
poisoning. This is
because any
bacteria in the
eggs won't be
killed.
If you're concerned, when you're eating
out or buying food that isn't labelled and
you're not sure whether a food contains
raw egg, ask the person serving you.
If you buy commercially produced
mayonnaise, salad dressings, sauces, ice
cream, desserts, or ready-made icing,
these will almost always have been
made using pasteurised egg. Check the
label but ask if you're not sure.
Storing eggs safely
Here are some tips to help you store your
eggs safely:
Do store eggs in a cool, dry place, ideally
in the fridge.
Do store eggs away from other foods. It's
a good idea to use your fridge's egg tray, if
you have one, because this helps to keep
eggs separate.
Do eat dishes containing eggs as soon as
possible after you've prepared them, but
if you're not planning to eat them straight
away, cool them quickly and then keep
them in the fridge.
Don't use eggs after their 'best before'
date for the safest choice.
Don't use eggs with damaged shells,
because dirt or bacteria might have got
inside them.
Storage
Store eggs away from strong smelling foods.
Store eggs away from raw meats.
Store eggs at a constant temperature below
20*c preferably in a refrigerator.
Food that contain eggs
Boiled egg
Poached
Scrambled
Coddled
egg
Fried eggs
Dinner / evening meal
Micro waved
Snack
Quiche
Breakfast
Salad
Lunch
Flan
Lemon
curd
Spanish
omelette
Yorkshire
pudding
Scotch egg’s
Pies (crust)
Brunch
Cakes
Omelette
Pasties
Buffet
Soup
Meat balls
Meat loaf
Biscuits
Pan cakes
Ice cream
meringue
Peppermint creams
Eggs can bind ingredients as in meatloaves
or croquettes. They can also leaven such
baked high rises as souffles and sponge
cakes. Their thickening talent is seen in
custards and sauces. They emulsify
mayonnaise, salad dressings and
Hollandaise sauce and are, frequently used
to coat or glaze breads and cookies. They
clarify soups and coffee, in boiled candies
and frostings, they retard crystallization. As
a finishing touch, they can be hard cooked
and used as a garnish.
Bind (stick together)
To hold a variety of parts together. Egg
binds breadcrumbs and meat in a meat loaf.
Leaven
An agent that works subtly to lighten or
modify a whole.
Thickening
Eggs coagulate and thicken mixtures such as
custards.
Egg facts
functions
Coat or glaze
To add shine and crispness to the surface or
to brown the surface as in pastries.
Clarify
Raw egg whites coagulate around foreign
particles in a hot liquid.
Retard crystallization
Egg thickens and causes crystals which stick
together to produce a whole.
Garnish
To add decoration to food such as salads.
Aeration
Egg whites increase six to eight times in
volume . As egg white foam is heated, the
air bubbles become stable, enabling foods
to rise during the cooking process.
What is salmonella ?
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Salmonella is a type of bacteria. It is usually found in poultry, eggs, unprocessed
milk and in meat and water. It may also be carried by pets like turtles and birds.
The salmonella bacteria attacks the stomach and intestines. In more serious cases,
the bacteria may enter the lymph tracts, which carry water and protein to the
blood, and the blood itself. The bacteria attack all age groups and both sexes.
Children, the elderly and people who are already ill are much more likely to get a
serious infection.
What are the symptoms of salmonella poisoning?
Diarrhoea or constipation.
Headaches.
stomach cramps.
Nausea and vomiting.
Fever.
Possibly, blood in the faeces.
Test for freshness
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You can test an egg to see how old it is and if its still fresh enough to use.
Mix 2 tablespoons of salt in about 2 cups of water.
Drop the egg gently in to the bowl of the water solution .
If the egg sinks to the bottom and stays there, its about 3 to 6 days old.
Sinks, but floats at an angle, its more than a week old.
Sinks, but then stands on end, its about two weeks old.
Floats , its too old and should be discarded.
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Eggs act this way in water because of the air sac present in all eggs. As the egg
ages, the air sac gets larger because the egg shell is a semi-permeable membrane (
allowing air to pass in to the egg over time). The air sac, when large enough,
makes the egg float. Eggs are generally good for about three weeks after you buy
them.
Best before dates
'Best before' dates appear on a wide range of frozen, dried, tinned and other
foods.
The 'best before' dates are more about quality than safety, except for eggs. So
when the date runs out it doesn't mean that the food will be harmful, but it might
begin to lose its flavour and texture.
About a third of the food we buy ends up being thrown away and most of this
could have been eaten. So think carefully before throwing away food that is past
its 'best before' date.
However, you shouldn't eat eggs after the 'best before' date. This is because eggs
can contain salmonella bacteria, which could start to multiply after this date.
And remember, the 'best before' date will only be accurate if the food is stored
according to the instructions on the label, such as 'store in a cool dry place' or
'keep in the fridge once opened'.
So, if you want to enjoy the food at its best, use it by its 'best before' date and
make sure you follow any instructions.
Eggs
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The Lion Quality mark on egg shells and boxes means that the
eggs have been produced to the highest standards of food safety.
The Lion Quality mark, which is a registered trademark, can only
be used by subscribers to the BEIC (British Egg Industry Council)
on eggs which have been produced in accordance with UK and EU
law and the Lion Quality Code of Practice.
www.britegg.co.uk
Look for the Lion Quality mark on the egg shell and egg box - it shows that the eggs have
been produced to the highest standards of food safety
Buy eggs from a reputable retailer where they will have been transported and stored at
the correct temperature (below 20°C)
Keep eggs refrigerated after purchase
Store eggs in their box and, as eggs are porous, away from strong-smelling foods
Make sure you use eggs by the 'best before' date shown on the egg or box - for Lion
Quality eggs, this guarantees that they are fresher than required by law
Wash hands before and after handling eggs
Discard dirty or cracked eggs
Eat cooked egg dishes as soon as possible after cooking or store in a fridge
Lion code of practice
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Key requirements of the Lion Code of Practice
The Lion mark was re-introduced on egg boxes in November 1998 to denote eggs produced to a
stringent new Code of Practice incorporating the latest research and advice on Salmonella and
eggs from scientists and vets. Latest controls in the Lion Code of Practice, which are additional to
current legislation, include:
All hens producing Lion Quality eggs must have been vaccinated against Salmonella Enteritidis.
A registration and ‘passport’ system ensures complete traceability of Lion Quality eggs, hens and
feed.
There are increased hygiene controls and Salmonella testing right through the production system.
The Lion Code of Practice also incorporates higher standards of animal welfare than required by
law.
The Lion Code of Practice includes stringent feed controls, including production of feed to
Universal Feed Assurance Scheme (UFAS) standards and the banning of growth promoters,
canthaxanthin and lasalocid in laying birds.
A best-before date and Lion logo must be printed on the shell of Lion Quality eggs as well as on
the egg box.
The Lion Quality mark is a registered trademark and can only be used by BEIC subscribers on egg
shells and egg boxes which have been produced in accordance with the Lion Code of Practice and
UK and EU law.
The Lion Code of Practice is monitored by an independent agency in accordance with the EN
45011 standard. Farms and packing stations are regularly audited including unannounced audits.
Egg labelling
Producer identity
A unique code denoting where
the egg was produced. E.g.
UK54321, UK 543SCO or UK5432
Method of production
0= Organic
1= Free Range
2= Barn
3= Caged
British Lion Quality Mark
Only found on eggs that
have been produced in
accordance with UK and EU
law and the British Lion
Quality code of practice.
Best-before date
All British Lion Quality eggs must
include a ‘best-before’ date printed on
the shell of the egg
Egg recipes
Meringue
4 egg whites
115g (4 ½ oz) icing sugar
115g (4 ½ oz) caster sugar
1.
2.
3.
4.
5.
6.
7.
Heat oven to 100*c, 110*F gas mark ½
.
Tip the egg whites in to clean glass
bowl
Beat eggs with an electric whisk until
the mixture resembles a fluffy cloud
and stands up stiff.
Gradually add the caster sugar a
spoonful.
Sift a 1/3 of the icing sugar over the
mix and fold in with a metal spoon.
Repeat till all icing sugar is added,
mixture should look like snow drift.
(Hold the bowl over your head and the
mixture should stay put).
Spoon on to baking sheet and cook.
Sponge cake
(fairy cakes- Victoria sponge,
swiss roll)
100g (4oz) margarine
100g (4oz) Self rising flour
100g (4oz) caster sugar
2 eggs
Pouring batter mix (Yorkshire
puddings/pancakes/toad in
the hole)
100g (4oz) plain flour
Pinch of salt
1 medium egg
300ml (1/2 pint) milk (or milk
and water mix)
1.
1.
2.
3.
4.
5.
6.
7.
Heat oven to 180*c,
350*F gas mark 4.
Cream margarine and
sugar.
Beat egg.
Gradually add egg to
mixture and mix well.
Gently fold in flour.
Mix until even.
Place in baking tray or
cake cases.
2.
3.
Mix flour and salt in a basin,
make a hollow in the centre
and drop in egg.
Stir with a wooden spoon
and add liquid gradually,
until all the flour is worked
in.
Beat well and add
remaining liquid.
N.B. The consistency should be
like single cream .
Egg recipes
Omelette
Ingredients
1 tsp olive oil
2 large eggs
5g/¼oz fresh herbs, chopped e.g.
chives and flat-leaf parsley
salt and freshly ground black pepper
Method
1. Heat the oil in a small
omelette/frying pan.
2. In a small bowl, beat the eggs then
stir in the herbs and season.
3. Pour the egg mixture into the hot
pan.
4. Using a fork, frequently drag the
cooked egg mixture from the edges of
the pan into the centre of the pan to
ensure an evenly cook omelette.
5. Once the egg is completely set, turn
out and serve.
Vanilla Ice Cream (4-6servings)
Ingredients
1 vanilla pod or reel vanilla extract
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1 1/4 pints (700ml) milk
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6 egg yolks
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10 oz (275g) caster sugar
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a pinch of salt
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Preparation Method for Vanilla Ice Cream
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If using a vanilla pod, halve it lengthways and put it into a heavy
saucepan with the milk. Heat gently to near boiling point, then
remove from the heat and set it aside for 30 minutes
•
If using vanilla extract, no need to heat the milk. Add vanilla
extract to taste once the custard has cooled
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Combine the egg yolks, sugar and salt in a bowl. Whisk until the
mixture is very pale and falls back leaving a trail when the
beaters are lifted.
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Strain the milk and gradually whisk it in. Return the mixture to
the pan and cook it over a very low heat, or in the top of a
double boiler, string constantly until the custard is thick enough
to coat the back of a wooden spoon.
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Remove the custard from the heat and set it aside to cool,
stirring it time to time to prevent a skin formation. Vanilla
extract should be added at this point nothing that the flavour
will fade with freezing.
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Freeze in a sorbetière following the manufacturer's
instructions. Or still-freeze (refer to home), vigorously whisking
the partially frozen ice at least once during the freezing process.
Boiled egg
166 calories per portion
Serves: 2
Ingredients
2 Large Lion Quality eggs
Water for boiling
Pinch of salt
Buttered toast cut into soldiers to serve (optional)
Method 1. Place egg in a small pan. Cover with at least
2.5cm (1") of cold water, add a pinch of salt and place
the pan on a high heat.
2. When the water is almost boiling, gently stir the egg
and set a kitchen timer for one of the timings below:
3 minutes for really soft boiled yolk and set white
4 minutes for slightly set yolk and set white
5 minutes for firmer yolk and white
6 minutes for hard boiled with lightly soft yolk
7 minutes for firmly hard boiled
3. Reduce heat slightly to keep water bubbling but not
fast boiling and stir the egg once more.
4. Once cooking time is complete, remove the egg from
the pan with slotted spoon, place into egg cup and serve
immediately with hot buttered toast soldiers.
Cooking Tip
Egg recipes
Quiche
Ingredients
1 tsp olive oil
2 large eggs
5g/¼oz fresh herbs, chopped e.g. chives and
flat-leaf parsley
salt and freshly ground black pepper
Method
1. Heat the oil in a small omelette/frying pan.
2. In a small bowl, beat the eggs then stir in
the herbs and season.
3. Pour the egg mixture into the hot pan.
4. Using a fork, frequently drag the cooked
egg mixture from the edges of the pan into
the centre of the pan to ensure an evenly
cook omelette.
5. Once the egg is completely set, turn out
and serve.
Buffet
A buffet is a meal laid out on a table or sideboard so that guests may serve
themselves.
Business regulations state
High risk foods
The
temperature
can not drop
below 63*c for
more than 2
hours
Rice, fish,
chicken and
other high risk
food should not
be reheated.
Business regulations state
food should be kept at or
above 63*c
that food should be chilled
at or below 8*c.
The server should know how
long the food has been standing,
if in doubt don’t eat it.
A ban-Marie
can be used to
keep hot food
hot during a
serving.
Iced slabs can be
used to keep the
food cold during a
serving .
The temperature
can not rise
above 8*c for
more than 4
hours.
which include
chicken, fish and
mayo should not be
left as room
temperature for
long as this can
increase bacteria in
the food.
Should be kept in a
fridge for as long as
possible
Buffet
High risk foods which include chicken, fish and mayo should not be left as room
temperature for long as this can increase bacteria in the food.
Different cultures use buffets for celebrations as well as a method of serving food.
Pella is served at Spanish festivals.
Spit roast pork can be served during summer solutes by many religious groups.
BBQ traditional in Australia and American out door eating.
Buffet eating is an alternative to formal dinning:
•Allowing people to pick and choose their own food.
•Reduces the number of servers required for a party.
•Allows party goes to mingle during selecting food .
Prawn cocktail
Flan
Pie
Fish
Tapas
Cream cakes
Jam Scones
tart
Fairy cakes
Salad
Punch
somosa
Stuffed eggs
Sausage on stick
Crisps
Mayo dips
Breads
Cold
buffet
food
Fresh cream dips
Carrots and
peppers
Cheese and
pineapples
Pickled onions
Cold chicken legs
Fruit salad
Cold meats
Potato salad
Preserves and
sauces
Sandwiches
Liver pate
Stuffed Veg
Rice
Quiche
Onion bhaji
Spring rolls
Open sandwiches
mousse
jelly
Pizza Peanuts
Pasties
Scotch eggs
Egg fried rice
Soups
Chips
Pies
Flans
Scones
Boiled rice
Stuffed peppers
Carvery
Egg noodles
Pizza
Gravy
Egg Foo yung
vegetables
Peking duck
Pasta
Hot
buffet
food
Honey ham
Tea smoked duck
Asian lamb
hotpot
Roast meat
Paella
Omelettes
Apple pie
Spare ribs
Custard
King prawns
Beef curry
Sauces
Stuffed Veg
potatoes
Beef in black
bean sauce
Tandoori
Hot sandwiches
Mussels
Tikka
Masala
Bhuna
Nan
Burgers
Any company serving a buffet
should follow all HACCP and
food safety legislation.
Hair should
be tired up
– hats or
hair nets
should be
worn.
Hands and
work
surfaces
should be
washed
with warm
soapy water.
Staff should have
completed basic food
hygiene certificate.
CHILLED at or below a
maximum temperature of 8
Degrees C
(ideally below 5*c)
The danger zone for both
hot and cold foods is
between 8*c and 63*c . At
this temperature bacteria is
able to multiply
Food should be prepared in an
hygienic environment .
HOT at or above a
minimum temperature of
63 Degrees C
(having first meet a core
temp of 70*c for at least 2
mins)
Correct chopping boards
should be used for different
food types.
Regulations for buffets
Food should be stored in the
correct setting for the food.
All utensils used in
preparing the food
should be clean.
All cuts
should be
covered
with blue
plasters.
Clean
aprons
should be
worn to
prepare
food.
Staff should check best before
dates and regularly rotate stock
to cut down on wastages.
The Food Hygiene (England) Regulations 2006 apply to all types of food business from a hot dog van to a five star restaurant, from a village hall, where food is
prepared, to a vending machine. If you are a caterer or retailer, or if you
manufacture products which are not of animal origin, you will need to follow this
advice, whether the food is sold publicly or privately, for profit or for fund
raising. The Regulations do not apply to food cooked at home for private
consumption.
All these areas should
be temperature
controlled to offer the
safest food to dinners.
•Preparation
•handling
•processing
•packaging
•manufacturing
•storage
•transporting
•selling
•distribution
•supplying
Regulations for buffets
High risk foods
(food that are the most likely to cause food
poisoning and or illness)
•Dairy foods.
•Foods containing milk / cream
•Soft cheeses
•Fresh ice cream
•Cooked produce
•Meat
•Fish
Or any food
•Eggs
with these
•Poultry
ingredients in.
•Rice dishes, pulses
•mayonnaise
Food exempt from the
temperature control. These are
food which offer no risk if left at
room temperature for long
periods of time. (normally stored
at room temperature foods)
•Crisps
•Peanuts (and other nuts)
•Dried fruits
•Breads – bread sticks
•Pretzels
•Bombay mix
Dos and don'ts.
Don’t
reheat high
risk food
If in doubt
don’t eat it
Don’t eat food that has
started to go dry around the
edges, this has been
standing to long.
Dairy products may start to
smell as they start to curdle,
if it smells wrong don’t
touch it.
Never take food from a
buffet home to eat the next
day.
Do ask servers advice about
the length of time food has
been standing.
Do dispose of food if it has
been left out beyond the
recommend timing .
Store spare or additional
food in suitable temperature
controlled storage units.
Ask how the food was made.
Ensure meats and
vegetarian dishes are
separated to reduce crosscontamination.
Religion and food
Food is an important part of religious observance and spiritual ritual for many faiths
including Christianity, Judaism, Islam, Hinduism and Buddhism. The role of food in cultural
practices and religious beliefs is complex and varies among individuals and communities.
Any introduction to such a diverse and complex topic will not be able to include
everything. Instead, here is a sample of some ways in which various religious groups
include food as a vital part of their faith.
Understanding the role of food in cultural and religious practice is an important part of
showing respect and responding to the needs of people from a range of religious
communities. However, it is important to avoid assumptions about a person’s culture and
beliefs. If in doubt, ask.
Islam (Muslim)
Halal food’s
Prohibited foods Haram
Ramadan
Pork and any food not slaughtered Halal style
can not be eaten.
Pork, alcohol, animal fats, margarines, Bread
which contains yeast, caffeinated drinks,
A fast which takes place around October time in
which adults fast during day light hours (when
the sun shines) and the fast is broken each night
after prayers.
Buddhism
The dietary rules of Buddhism, which
is more of a life philosophy than a
religious doctrine, depend on which
branch of Buddhism is practiced and in
what country.
In his multiple lives on Earth, Buddha
cycled through various animal forms
before attaining the form of a human
being. Most Buddhists choose to
become vegetarian to avoid killing
animals.
Similarly to the Hindu concept of
Karma, Buddhism proposes that
violence or pain inflicted on others will
rebound on you, hence the need for a
vegetarian lifestyle. Some Buddhists
believe that a contributing cause of
human aggression is violence against
animals.
Christianity
Some Buddhists avoid meat and dairy products, while others only shun
beef. This is affected by cultural, geographical and dietary influences.
Religious dates vary from one region to the next. Mahayana
Buddhism, for example, celebrates three festivals for the birth,
enlightenment and death of Buddha, while Theravada Buddhists
observe all three events on a single day.
Buddhist monks tend to fast in the afternoon.
Buddhist monks and nuns are not allowed to cultivate, store or cook
their own food; instead, they must rely on ‘alms’, which are donations
from believers. This sometimes includes meats, as monks and nuns
aren’t allowed to ask for specific foods.
Some Catholics and orthodox Christians.
Observe feast and fast days during the year.
Avoid meat on Fridays.
Friday fish day
Holy communion (by most Christian
groups)
Seventh Day Adventists
Eating bread and drinking wine
The Church of Jesus Christ of Latter Day
Saints (Mormons).
Salvation Army
Avoid alcohol, caffeine and regally follow
fasting days
Avoid alcohol
Avoid caffeine and don’t eat meat or dairy
Hinduism
Hindus believe in the interdependence of
life. People who practice the Hindu religion
don’t eat meat from animals or any food that
has involved the taking of life. They also
avoid foods that may have caused pain to
animals during manufacture. ‘Karma’ is
believed to be the spiritual load we
accumulate or relieve ourselves of during
our lifetime. If a Hindu consumes animal
flesh, they accumulate the Karma of that
act, which will then need to be balanced
through good actions and learning in this
life or the next.
Judaism
Kosher – foods
Many Hindus are vegetarian but
this is not compulsory.
Most Hindus do not eat beef or beef products, because
the cow is held to be sacred.
In many cases beef is forbidden
while pork is sometimes
restricted or avoided.
Dairy products including milk, butter and yoghurt may
be eaten.
Prohibited animal products tend
to vary from one country or
region to the next. For example,
duck and crab may be forbidden
in one geographical location
while fish may be part of the
staple food for people living in
other areas.
Foodstuffs such as alcohol, onions and garlic are thought
to inhibit the Hindu’s quest for spiritual enlightenment.
They are therefore avoided or restricted.
Fasting depends on the person’s caste (or social standing)
and on the occasion; for example, rules regarding fasting
depend on whether the day has religious or personal
significance.
Orthodox – Jews
Kosher food must be slaughtered in a
correct manor.
Mother and child must not be served togetherfor example milk and beef.
Separate cooking and preparation areas must
be available in the kitchen areas- this inc.
Sinks, plates and pre areas.