Course:FNH200/Projects/2021/Interview with a Food Professional

Introduction

For our project, we interviewed a food professional, the Executive Chef and asked questions in relation to topics of interest from our class such as refrigeration, preventative measures (cross-contamination, pests, allergies), cleanliness, and food safety. As people who like to go out to restaurants and eat, we wanted to tackle this project by developing a stronger understanding of what goes on inside the kitchen as well. Therefore, our project focuses on getting to meet a food professional and learning more about what goes on in the kitchen.

Photos of the Location and Kitchen

We captured photos of the inside of the kitchen to provide greater knowledge of the logistics of how the food gets prepared and cooked. Some of the important/cool features we wanted to share include the temperature control checker, food storage areas, the vacuum sealer, and the food warmer. By taking these photos, it helped enhance my our team's knowledge and how it reflects onto the course as we learned about the refrigeration temperatures, storage, and more.

Temperature Control Checker

Food Storage- Using Trays

Food Storage

5 Points of Interest

The five points of interest we have chosen for this project include coolers/freezers, temperature sheets, food warmers, sanitizers/cleaner, and the vacuum sealer. We chose these points because they are in everyday kitchens and brought a lot of curiosity to our team. This is because as people who go to restaurants to eat, we rarely think about what goes on inside the kitchen and how it is managed. By putting together this video, it helped our team learn more about what goes on inside the kitchen as well as the amount of work it takes to maintain the kitchen and ensure that all foods are made safely and carefully.

5-Points of Interest Video

Interview Questions

1. What are the basic guidelines when storing dry, refrigerated, and frozen foods?
2. What temperatures must coolers and freezers be at and how do you ensure those stay accurate?
3. What are some measures taken in the kitchen in order to prevent pests?
4. What are some things you look into when choosing specific ingredients as well as where/how you get them? (How do you choose the best place to get meat vs. fresh produce?
5. How do you handle cross-contamination and special allergy needs in the kitchen?
6. What is the procedure and how often is equipment cleaned
7. What are some myths or misunderstandings people may have when it comes to food safety and preparation?
8. Can you tell us something you find interesting or important about food safety or food science?

Response to Food Science Question

Q: Why do people have the need to genetically and chemically modify foods whether for aesthetics or for taste?

A: There are many benefits to genetically and chemically modified foods. As a society, we expect higher quality and standards for our food. Realistically, it is not possible naturally. In multiple studies, it showed a negative correlation between tomato size and level of sweetness; as the size of the tomato increases, the level of sweetness decreases .  It is possibly due to a genetic linkage between the level of sweetness and the size of the tomato.

With food insecurity and climate change, genetically modified food is an attractive option. Food scientists can make the crops more resistant to drought, diseases, and wildfires. It can also increase the growth of crops on poor soil and reduce the use of pesticides . Growing genetically modified crops is an attractive option because it produces larger yields and higher-quality foods. This increases the profit, reduces the cost, and decreases food deterioration .

Genetically modified food can serve as a healthy alternative. Potato chips and french fries are common household snacks and can be regularly found in restaurants. In one study, eating fried potatoes can increase the risk of developing cancer , but more studies are needed since most of them are animal studies . Animal studies show that there is a correlation between acrylamide and cancer. In fried potatoes, acrylamide is formed when the starch is cooked at a high temperature. This process is also known as the Maillard reaction. There are genetically modified potatoes that reduce acrylamide formation during cooking . Rice can also be genetically modified to include essential nutrients such as Vitamin A . Golden rice is a popular option in countries with Vitamin A deficiency, and food insecurities. Rice is easily digestible, so it is an effective option to increase Vitamin A in the body. Vitamin A deficiency can lead to blindness, which affects 250,000 – 500,000 children a year. Golden rice can be fortified with iron as well.

Genetically modified food has been around for a while. There are currently over 140 GMOs available in Canada for sale . Any GMOs entering the Canadian market have to undergo testing for safety and nutrition by Health Canada. Canada has been growing GMO crops for 23 years such as canola, corn, potatoes, soybeans, sugar beets, and alfalfa . These crops are the main components of many food products, and according to Canadian labeling rules, genetically modified foods are treated the same as non-genetically modified food . Manufacturers are not required to disclose if their foods contain any GMO ingredients. So GMOs food is more commonly available than we realize.

Summary and Reflection

For our project, we interviewed Eric, the head chef at Reef Kitchens. In the interview, we asked Eric a wide range of questions.

We began the interview by asking Eric about frozen and refrigerated foods. In response, Eric said that it is very important to inspect the food you receive to make sure it is in good condition. Eric also mentioned that he checks the packaging of the food he receives to make sure he can handle and store the food correctly. As we learned in FNH 200, freezing food correctly and avoiding thawing is very important to keep the quality of the food intact.

We then asked Eric about the temperature of his coolers and freezers. Eric said that he sets his cooler to 4° C and the freezers are set to -25° C. In BC, the guidelines include keeping the cooler temperature at 4° C and the freezer temperature at -18° C. I am curious why he puts the freezer temperature at -25° C. In FNH 200 we learned that a decrease of 10° C slows down the rate of senescence by 2 to 3 times and microbial growth by 3 to 6 times. Is this why he puts the freezer temperature at -25° C or is there another reason?

In BC, you need to check the temperatures of coolers and freezers two times per day. Eric said that he checks 6 to 8 times per day because the doors are always being opened. As we learned in FNH 200, if food thaws and then refreezes there are a lot of negative impacts on the food. When Eric checks the temperature of the fridge he also checks the food to make sure there are no negative impacts on the food. Therefore, this is a great way to maintain the quality of the food.

Eric also said it is very important to regularly clean and not block the compressors in the coolers and freezers as this is how the air is cooled in the coolers and freezers.

We then asked Eric about pest management in the kitchen. Eric said that pest management begins with team members and is only possible when the team actively works to keep the environment clean. Eric also stated that it was important to empower your team members to manage pests. I agree with everything that Eric said, pest management is very important and cannot be done alone. As we learned in FNH 200, rodents ruin more than 30,000,000 tonnes of food each year worldwide.

Next, we asked Eric about how he got his ingredients. Eric said the most important thing is to build relationships with the suppliers and to clearly communicate the level of expectation. If the suppliers do not meet his expectations, do not be afraid to switch suppliers. It is important to set the standard because the quality of the ingredients reflects the food and the business. If the ingredients are not up to standard, the longevity, flavour, and texture are affected.

Eric also mentioned that it is important to inspect the storage facility of the suppliers. How the suppliers maintain their storage facility is a reflection of how they store and handle their products. As we learned in FNH 200 if the supplier does not store the food correctly it is very easy for the food to deteriorate. In addition, it is important to inspect if they have protocols in place to deal with pests and insects to prevent food deterioration.

Eric also mentioned that there are a lot of delays with transportation, so communication, especially during the pandemic, is important. If the ingredients are stuck in transit, there is a possibility that they aren’t stored appropriately. Some ingredients such as dairy require refrigeration at 4 degrees or less. Additionally, trucks visit multiple restaurants and warehouses, so there is also a possibility of temperature fluctuation. Temperature fluctuation can lead to drip loss, change of color, and loss of flavor in food. If there is a significant delay, the chef would have to source his ingredients elsewhere or order more ingredients to ensure that he has enough food to run his business.

We then asked Eric about how he handles cross-contamination and special allergy needs in the kitchen. Eric said that getting a food safety certificate and learning about cross-contamination is very important. He also said that encouraging team members to ask questions is very helpful to reducing cross-contamination. He also said that hand washing is very basic but important to avoid cross-contamination, prevent foodborne disease and risk from allergies. Lastly, he notes that is it important to wash your hands to reduce the chance of getting bad bacteria and viruses on the food.

Next, we asked Eric about the procedures and how often equipment is cleaned. Eric said cleaning the equipment is very important in the kitchen. In his kitchen cutting boards and workstations are cleaned and sanitized after every use. stovetops, grills, and other surfaces are cleaned regularly throughout the day. The sanitizer solution must be monitored and changed out every 2 hours. By doing all of this, Eric can reduce the chance of any bad or ugly microorganisms from growing on the food he is preparing.

We then asked Eric about some myths or misunderstandings people may have when it comes to food safety and preparation. Eric said that many people do not believe a vegetable can be cross-contaminated. What people don’t realize is that vegetables come from the ground, which contains bacteria. If vegetables such as carrots and potatoes are grown in contaminated soil, they could contain Clostridium botulinum spores. C. botulinum could produce a toxin that can cause dizziness, double vision, and difficulty swallowing. Vegetables can also get contaminated with listeria. Listeria is a virus that can cause flu-like symptoms in humans. It can also cause birth defects and stillbirths; therefore, it is important that the chef stores and cooks the food properly.

Eric also mentioned that people often neglect allergen contamination. Allergen is a reaction caused by a protein. In some individuals, the body recognizes the protein as a foreign material. The classic symptoms of allergic reactions are hives, itchiness, and swelling of the lips. A severe reaction can lead to death, so the chef must maintain proper sensitization when handling food. Most common allergens are found in dairy, peanuts, and soy products, but it is still important to be vigilant. This is why the chef changes his knives, cutting boards, and sensitizes his workstation after each use.

Lastly, we asked Eric if he could tell us something he found interesting or important about food safety or food science. Eric said that the most important part of food safety is education. By educating people about food safety, it ensures that everyone has a concrete foundation. Eric then said that food science sometimes delves too deeply into how we can deconstruct something and make it taste like something we want it to. Food science is much more than just deconstructing food. Food science is how we preserve food, the regulations for our food, how we make food taste better, and many other things.

Vacuum Sealer

Potential Exam Question

How can genetically modified potatoes reduce the risk of cancer?

A. They can’t

B. Reduce the formation of acrylamide during Maillard reaction

C. Produce anti-cancer substance

D. Increase the formation of acrylamide during Maillard reaction

correct answer: B

Potatoes naturally have acrylamide. Fried potato is a concern because during the frying process, starch promotes the formation of acrylamide. According to multiple animal studies, acrylamide is linked to cancer. Genetically modified potatoes can reduce acrylamide formation through gene suppression. Since fried potato is a staple in western diets, a genetically modified potato is desired to reduce the risk of developing cancer.

This questions should be on the final exam as it related to topics we have discovered in our FNH 200 class about the Maillard reaction- what it does and how it happens. This question also ties into a topic we briefly touched upon, genetically modified foods, which gives students a chance to use material they have learned from previous chapters and conclude an answer based on scientific reasoning. By combining these two components, it shows that students are able to thoughtfully engage with the material in class and answer questions based upon that.

Food Warmer