Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Tech > Food Safety And Hygiene (Advanced Info) > Flashcards

Food Safety And Hygiene (Advanced Info) Flashcards

1
Q

What 3 groups are more vulnerable to catching food poisoning than others?

A

Babies and infants
Pregnant women and their unborn children
Elderly people

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

At what temperature is bacteria killed?

A

Usually above 65 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What type of bacteria causes food poisoning?

A

Pathogenic bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the term used for bacteria that causes food to rot?

A

Food spoilage bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What causes food poisoning?

A

The ingestion of contaminated food or water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the incubation period?

A

The time from when the poisonous food is ingested to when the first symptom occurs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What temperature is the danger zone?

A

From 5 - 65 degrees, bacteria is most likely to multiply

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is salmonella found in?

A

Mainly raw meat, poultry, eggs, dairy products, shrimps, sauces etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the main symptoms of salmonella?

A

Headache, diarrhoea, vomiting, fever and abdominal pains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is Staphylococcus aureus found in?

A

Meat, poultry, egg, baked products such as cream filled pastries and dairy products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the symptoms of staphylococcus aureus

A

Vomiting, abdominal pains, cramps and diarrhoea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is Bacillus cereus found in?

A

Rice, cereal, starchy foods

Grows well in soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the symptoms caused by Bacillus cereus?

A

Toxin in food - nausea, vomiting, occasionally abdominal cramps
Toxin in intestine - diarrhoea, vomiting and abdominal cramps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is E. Coli found in?

A

Water contaminated with sewage, soft cheeses and minced meat

Outbreaks tend to occur in underdeveloped countries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the symptoms of E. Coli?

A

Diarrhoea, abdominal pains, nausea

In serious cases - kidney failure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the symptoms of Listeria Monocytogenes?

A

Begins as a flu like illness, can cause nausea, vomiting and diarrhoea.
In pregnant women, it can cause abortion, still birth, meningitis and septicaemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is Listeria Monocytogenes found in?

A

Found in soil and water. Vegetables can become affected too if grown in contaminated soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is campylobacter jejuni found in?

A

Meat, poultry, raw milk, untreated water supplies

Many healthy chickens carry campylobacter bacteria in their intestinal tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are the symptoms of campylobacter jejuni?

A

Diarrhoea, flu like symptoms, headache, fever and abdominal pain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

When is food most in danger of becoming infected?

A

At each stage of production until it is served

21
Q

What must manufacturers have in order to make sure that food is kept safe?

A

Knowledge of food safety laws, safe handling methods, effective quality control and food hygiene training for staff

22
Q

What foods are bacteria least likely to grow in?

A

Foods with a high salt, sugar or acid content.

Hence why methods such as salting, pickling, jamming or keeping foods in syrup are successful

23
Q

What pH can bacteria not grow in?

A

An acid value of 4.5 or less

24
Q

Conditions needed for bacteria growth:

A

Food

Warmth

Moisture

Acidity

Oxygen

Time

25
Q

Most pathogens are ………… at low temperatures?

A

Dormant (inactive)

26
Q

What is a spore?

A

A spore forms inside the bacterial cell and consists of a hard outer coating or shell

27
Q

How do spores form?

A

When bacteria disintegrates, it usually leaves spores which lie dormant.
When good conditions return, the spore splits open and it multiplies

28
Q

What is yeast?

A

Yeast is a microscopic fungi which grows in the presence or absence of oxygen

29
Q

What is the optimum temperatures for yeast to grow in?

A

25-30 degrees

30
Q

What is yeast used for?

A

Used in bread, beer and vinegar

31
Q

What is an exotoxin?

A

A toxin that is produced before consumption

32
Q

What is an endotoxin?

A

A toxin that is produced in the stomach after consumption

33
Q

What is an enterotoxin?

A

A toxin that is produced by all bacteria

34
Q

What are the 4 C’s?

A

Cleaning,
Cooking,
Chilling,
Cross-contamination

35
Q

What are high risk foods?

A

Foods that are ready to eat, foods that don’t need any further cooking, and foods that provide a place for bacteria to grow are described as high risk foods.

36
Q

Examples of high risk foods:

A

Raw fish, dairy products, cooked meat and poultry, shellfish and seafood, egg products, cooked rice etc.

37
Q

What are the three main microorganisms?

A

Yeasts, moulds and bacteria

38
Q

Describe moulds:

A

Visible to the eye - they grow as thread like filaments, usually on the surface of food

Reproduced by producing spores which travel in the air

They are harmful only when they contain mycotoxins, which are poisonous substances

39
Q

Conditions needed for the growth of mould:

A

They require oxygen in order to grow
They grow quickly in moist conditions at temperatures of 20-30 oC
They grow slowly in dry, cold conditions
They grow on food that may be dry, moist, acid, alkaline or has a high salt or sugar concentration

40
Q

Conditions needed for the growth of yeasts:

A

Active in warm, moist conditions with food for growth and reproduction
Does not need oxygen to grow (anaerobic growth)

41
Q

What visual checks should be done when buying food?

A

Check that:
The food looks fresh
The food is within date either best before or use by date
The packaging is not damaged

42
Q

What is a best before date?

A

Used on low risk foods as it suggests that the item is at its highest quality before this date

43
Q

What is a use by date?

A

Used on high risk foods where it suggests that this item must be consumed before this date as it may not be safe to eat afterwards

44
Q

What are sensible things to do when using your fridge?

A

Avoid opening the door regularly - warm air enters every time you open it
Avoid putting in hot food - this raises the temperature and fills the inside with steam, which condenses on the shelves and so raises the overall temperature of the fridge
Cover food
Maintain a consistent temperature
Keep raw and high risk foods away from other foods and store on the bottom shelf of the fridge

45
Q

What temperature should a fridge be?

A

0-5oC

46
Q

What temperature should a freezer be?

A

-18oC

47
Q

What are the rules for food hygiene?

A 
Wash hands thoroughly
Keep raw and cooked foods separate
Keep work surfaces clean
Do not put hot foods in the fridge
Keep bins covered and empty and wash them regularly
48
Q

To prevent cross contamination, you must avoid:

A

Allowing raw and cooked foods to touch each other
Allowing the blood and juices of raw foods to drip onto cooked foods
Allowing bacteria to be transferred during handling or preparation

49
Q

Causes of food poisoning:

A

Not thawing foods properly
Preparing food too far in advance
Undercooking high-risk foods
Not allowing foods to cool before chilling them
Not reheating foods to the correct temperature
Keeping ‘hot’ foods below 63oC
Not checking temperatures accurately
Leaving food on display at room temperature for too long

Food Tech (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions