Food poisoning
Food poisoning is food that is contaminated by bacteria and toxins it can occur when the food is left at
room temperate for too long. Food poisoning happens regularly but it generally is only a mild doss of it
however if high risk foods such as chicken, sea food and dairy products are left out it can cause a greater
affect. A case of bad food poisoning happened Between January 1 and January the 4 2004 where thirty
three people were affected by food poisoning. The cause of the outbreak was a small pizza shop in
Camberwell, Victoria. The popular restaurant was closed 2 days later for cleaning and an upgrade in
equipment.
The food poisoning did not affect one food product but a rage of ingredients on multiple pizzas which
caused 33 to have stomach cramps, vomiting, diarrhea and dehydration and sent 3 of them to hospital. The
cause of the poisoning was a bacterium called salmonella which first affected a unknown toping on a pizza
and then spread to several other toppings.
The possible cause for the out brake of salmonella was due to the equipment in the restaurant which where
old and needed an upgrade. Another possible cause of the poisoning could have been unsafe food practices
such as handling the food without washing hands or leaving high risk foods out of the fridge to long.
To prevent food poising happening again in the restaurant would first update the currant equipment in the
store and have it certified by the government. I would also educate the staff on safe practises when
handling food.
Food poisoning is dangerous and can cause dramas however if food products are stored write and people
are hygienic around food it can minimize the risk of contaminated food and help prevent food poisoning.
Evaluation (Indian lamb pilaf)
When cooking this recipe I found that I work well with in the given cooking time, however I did have trouble
with the preparation of the karma paste because did not know where the ingredients where. During the
cooking of the lamb pilaf made all decisions about the cooking and preparation of the food as it came time
to do it. I think I did manage my time well because before I stared to cook I had all the ingredients ready for
cooking instead of collecting them during the cooking session.
If I was to cook this dish I the future I would make sure that I know where all the ingredients are before I
start cooking. I would also give myself more time to cook the rice because last time I cooked it was half raw.
Over all the dish I cooked I thought tasted good and had I nice texture.
Andrew Hind
8/2/12
Andrew Hind
8/2/12