Main causes of food poisoning Flashcards

1
Q

When food is stored at room temperature

A

Microbes grow and multiply at room temperature (as they are in the danger zone

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2
Q

When food is cooled too slowly before refrigeration

A

Microbes are able to grow as the food cools down in the danger zone.

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3
Q

When food is not reheated to high enough temperatures

A

Microbes are able to grow at lukewarm temperatures below 60°C. At 75°C or above the microbes are killed.

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4
Q

When undercooked food is consumed

A

Meat – bacteria is still alive

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5
Q

When there is cross contamination between raw and cooked food

A

Bacteria is transferred

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6
Q

When hot food is stored below 59 oC

A

Bacteria is still able to grow (danger zone)

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7
Q

When food handlers are not clean

A

Contamination of germs from handler

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