SA Pratima 26 Jan 2013

Self Assessment Reflection

(1) These are the difficult areas I would like to revisit and learn:

Identifying symptoms of food borne diseases and factors that affect microbial growth in food.

Peer's Observation
Shortfalls observed by group member:
Vijayan
Yes I agree with you. 
But there is also another area that you were not clear i.e. Microbiological standards. Just my 2cents worth!

Jonathan
What about interpreting the lab data? You did not indicate how much your know. Do you really know or you are clueless about it?

Action Plan
Thanks for your comments. I intend to look through the study material on Microbiological standards that the lecturer had uploaded in Olive.

Storing food to avoid food poisoning

When you store food:

• Separate raw food from cooked food, and store raw food at the bottom of the fridge to avoid juices dripping onto and contaminating other food.
• Check your fridge temperature is below 5 °C and your freezer temperature is below -15 °C.
• Allow cooked foods to cool to room temperature (about 21 °C) before storing in the refrigerator. (This should not take more than two hours – cooling will be quicker if you put the hot food into a number of smaller containers rather than leaving it in one large one.) This prevents the refrigerator temperature from rising and reduces the risk of bacterial growth in all food stored in the fridge.
• Cover all food with lids, tin foil or plastic wrap.
• Don’t store food in opened tin cans.

Source: http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_poisoning_how_to_prevent_it

SA Suvarna January 2013