Library Guides: Food safety and preservation: Overview

Source: Black, S. (2020). Image courtesy of Freepik.

"Preserving makes the most of seasonal fresh produce to enjoy later.... Preserving the abundance is an important element of the slow- food movement, and sometimes a necessary skill if you are a keen gardener, or just a keen foodie." (MySmartGarden, n.d.)

Don't forget to cite and reference your sources. For help see the Junior School or Senior School referencing guides, and / or CiteMaker.

Resource Key

When accessing content use the numbers below to guide you:

LEVEL

Brief, basic information laid out in an easy-to-read format. May use informal language. (Includes most news articles)

LEVEL

Provides additional background information and further reading. Introduces some subject-specific language.

LEVEL

Lengthy, detailed information. Frequently uses technical/subject-specific language. (Includes most analytical articles)

Quick Links

Food safety and preservation | Overview: Keywords

Click on the terms to access a simple definition from Lexico, the online Oxford Dictionary or Science of Cooking.

Air curing, Brining, Contamination, Curing, Dehydrate, Fermentation, Freezing, Pickling, Salting

Sustainable Development Goals | Alignment

This guide is aligned to the following UN Sustainable Development Goals. Click on the tiles to explore more.

Food safety and preservation | Overview: Articles

Food preservation (Britannica Middle, n.d.)
"Most fresh foods can spoil within a few days. People have developed many ways to preserve food. The science of preserving foods is called food processing." (“Food preservation”, n.d.)
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Reference / citation: “Food preservation”, (n.d.) or (“Food preservation”, n.d.)
Reference list / Bibliography: Food preservation. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/middle/article/food-processing/623545
Food poisoning (Britannica High, n.d.)
"Illness that results after the ingestion of food contaminated by certain microorganisms or the toxins they produce is known as food poisoning. The term food poisoning is popularly used to describe any illness caused by the ingestion of contaminated food." (“Food poisoning”, n.d.)
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Reference / citation: “Food poisoning”, (n.d.) or (“Food poisoning”, n.d.)
Reference list / Bibliography: Food poisoning. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/high/article/food-poisoning/311291

Food preservation (Britannica High, n.d.)
"Food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals." (“Food preservation”, n.d.)
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Reference / citation: “Food preservation”, (n.d.) or (“Food preservation”, n.d.)
Reference list / Bibliography: Food preservation. (n.d.). In Encyclopædia Britannica. Retrieved from https://bt-libproxy.mentonegirls.vic.edu.au/levels/high/article/food-preservation/111121

Food safety and preservation | Overview: eBooks

Click on the following book covers to place a hold in the library catalogue or access the book online. If prompted, sign in with your School mConnect user name and password.

Fresh Food in a Jar by Kimberley Willis
ISBN: 9781493024537
Publication Date: 2016
Fresh Food in a Jar includes everything you need to know about canning, pickling, freezing, and drying tips, techniques, and equipment as well as hundreds of recipes for jams, jellies, pickles, relish, sauces, meat jerkies, and more. Includes simple, step-by-step techniques and photos with over 150 recipes and variations."
Put 'Em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, From Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton
ISBN: 9781603425469
Publication Date: 2010
With simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put 'em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring -- Wasabi Beans and Salsa Verde -- to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.

Food safety and preservation | Overview: Online resources

Preserving Basics (mysmartgarden.org, n.d.)
These notes discuss many of the techniques necessary to get your preserving kitchen into top gear. Find hints on bottling, drying and dressing, sterilising, and balancing your pectins, amongst many others. © Maria Ciavarella, My Green Garden
www.mygreengarden.com.au
The pH of Foods List (Preserve & Pickle, n.d.)
"Knowing the pH of foods is important when it comes to preserving them. Whether food is acidic or not tells us a bit about how they should be processed and it is very important if you are canning, for example." (Preserve & Pickle, n.d.)
Preserving the Harvest (Urban Agriculture Australia, n.d.)
"Food preservation is done using various processing methods to extend the life of the fresh produce." (Urban Agriculture Australia, n.d.)
Recipes and techniques of some favourite preserves (My Green Garden, n.d.)
"There are different preserves to make at different times of the year, depending on what is in abundance. If the abundance comes from your own garden, all the better." (My Green Garden, n.d.)
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Maria Ciavarella is My Green Garden, a business that provides a local and experienced resource for talks, demonstrations and workshops for councils and community groups, and even personalised at your home on many aspects of sustainable gardening practices, especially in the area of growing food, preserving food and cooking with the bounty of the organic garden.

Food safety and preservation | Overview: Videos

Videos
ClickView

Level 1 resource Film and video Using YouTube on campus help and instructions To view these video on campus remember to first login to your school Google account using your mConnect username and password. Click here for more help on using YouTube on campus.

Young adults prepare meals for their parents, children, and themselves. Food safety is important in preventing foodborne illnesses, and it takes a few seconds to follow the 4 steps in food safety. This video features food safe tips to clean, separate, cook, and chill. (U.S. Food and Drug Administration, 2018)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: U.S. Food and Drug Administration (2018) or (U.S. Food and Drug Administration, 2018)
Bibliography / Reference list: U.S. Food and Drug Administration, (2018). Food Safety in Seconds, [eVideo]. Retrieved from https://youtu.be/iguM_pqetzo

"Disease causing bacteria found on the human body and in unhygienic food preparation areas can be easily transmitted to those who consume the food. That's why food safety and hygiene is paramount in the prevention of food-borne illness. This presenter-led programme comprehensively covers: cleaning – personal hygiene including a step by step breakdown of how to thoroughly wash hands and when, and cleaning surfaces and equipment to keep food preparation areas safe; systems and procedures for food storage of dry and cold goods; how to avoid food cross-contamination; safe cooking and reheating temperatures; and food chilling techniques and safe cool storage temperatures. Essential viewing for anyone involved in food preparation." (ClickView, 2014)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: ClickView, (2014) or (ClickView, 2014)
Bibliography / Reference list: ClickView, (2014). Food Safety and Hygiene, [eVideo]. Retrieved from https://clickv.ie/w/wzam

Food safety and preservation | Overview: Curriculum alignment

This Mentone Girls' Grammar School Sustainable Development Goals LibGuide supports the following Australian and Victorian curriculum outcomes.

Design and Technologies / Levels 9 and 10 / Technologies Contexts / Food and fibre production [VCDSTC057]
Investigate and make judgements on the ethical and sustainable production and marketing of food and fibre
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* examining emerging production technologies and methods in terms of productivity, profitability and sustainability, for example vertical farming, recirculation technologies in aquaculture
* investigating how digital technologies could be used to enhance food production systems, for example global positioning system (GPS) for managing animals, crop sensors or automated animal feeding or milking
* comparing the environmental impacts of intensive and extensive production systems and their contribution to food and fibre production
* investigating the interdependence of plants and animals in food and fibre production
examining the marketing chain of a range of agricultural products and outlining the effect of product processing and advertising on demand and price
* taking account of animal welfare considerations in food and fibre production enterprises
Design and Technologies / Levels 9 and 10 / Technologies Contexts / Food specialisations [VCDSTC058]
Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating
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Elaborations
* experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box
* conducting sensory evaluations of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of grains, comparing home-produced foods to commercial foods
* determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger zone temperatures for a food product or service
* preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example, creating a healthy snack for the canteen and using food photography and digital technologies to promote the item in a healthy eating campaign
Sustainability [ACCP]
The ongoing capacity of Earth to maintain all life.
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These national priorities have been defined by The Australian Curriculum, Assessment and Reporting Authority (ACARA). They may include local, regional or global issues.
Critical and creative thinking [Australian General Capability.4]
"Critical thinking involves recognising or developing an argument, using evidence in support of that argument, drawing reasoned conclusions, and using information to solve problems. Examples of thinking skills are interpreting, analysing, evaluating, explaining, sequencing, reasoning, comparing, questioning, inferring, hypothesising, appraising, testing and generalising. Creative thinking involves generating and applying new ideas in specific contexts, seeing existing situations in a new way, identifying alternative explanations, and seeing or making new links that generate a positive outcome. This includes combining parts to form something original, sifting and refining ideas to discover possibilities, constructing theories and objects, and acting on intuition."
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The Australian General Capability is the national vocabulary identifying important general capabilities that schools should help students develop, in addition to content of particular learning areas. (Australian Curriculum, Assessment and Reporting Authority, n.d.)
Intercultural understanding [Australian General Capability.6]
The capacity to process or reflect on the meaning of experience is an essential element in intercultural learning. Reflecting to better understand the actions of individuals and groups in specific situations and how these are shaped by culture. Reflecting on their own responses to intercultural encounters and to identify cultural influences that may have contributed to these. Learning to ‘stand between cultures’ and mediate cultural difference.
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The Australian General Capability is the national vocabulary identifying important general capabilities that schools should help students develop, in addition to content of particular learning areas. (Australian Curriculum, Assessment and Reporting Authority, n.d.)