Hygine, Safety And Security [C12+13] *G11 Flashcards

1
Q

What is food spoilage caused by *4

A

Enzymes
Micro organisms
Bruising
Damage from pests

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2
Q

What are the effects of food spoilage *3

A

Seen (discolouration)
Tasted (like sour)
Smelled (unpleasant)

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3
Q

When does food poisoning occur

A

When harmful foods are eaten

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4
Q

The effects of food poisoning cannot be… *3

A

Seen
Tasted
Smelled

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5
Q

Name two ways food poisoning can cause illness

A

*intoxication - some micro organisms produce toxins
*infection - pathogenic bacteria enters digestive tract, sets up infection

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6
Q

What are toxins

A

Poisonous substances

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7
Q

What are the factors that cause food spoilage/poisoning *3

A

Natural decay
Oxidation
Micro organisms

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8
Q

What are enzymes responsible for *2

A

*ripening fruit and veg
*browning of peeled/bruised fruit

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9
Q

How to decrease/ prevent enzyme action *4

A

store below 30C (inhibits)
heat above 60C (destroys)
*dont cut too small or long before use
*cover food with acid (lemon, vitamin. C)

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10
Q

What is oxidation and what does it cause*2

A

Chemical reaction taking place between food and oxygen*
That causes browning of peeled or bruised fruit*

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11
Q

What happens to fat when oxidation occurs

A

Fat becomes rancid- bad smell and taste

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12
Q

How to decrease and and prevent oxidation *4

A

*don’t cut too long/short before use
*exclude air (vacuum sealed)
*cover food with acid
*store food with high fat content in a cool place for a short time period

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13
Q

What are the pathogenic micro organisms that cause food poisoning *3

A

Bacteria
Mould
Yeast

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14
Q

Give 4 characteristics of bacteria

A

*single called organisms
*only visible under microscope
*are everywhere
*can be harmless, beneficial or pathogenic

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15
Q

Pathogenic meaning

A
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16
Q

Enzymes meaning

A
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17
Q

Name bacteria organisms *min 4 max 6

A

Salmonella
Clostridium botulinum
Clostridium perfigens
Bacillus cereus
Staphylococcus aureus
Escherichia coli

18
Q

Common sources of salmonella *4

A

Poultry
Eggs
Meat
Polluted water

19
Q

Clostridium botulinum sources *4

A

*low acid
*canned veg
*fish
*soil on veg

20
Q

Clostridium perfigens sources *4

A

Reheated/ unrefrigerated:
*meat
*sauce
*stew
*poultry

21
Q

Bascullus cereus sources *4

A

Starch foods like rice, pasta, potato

22
Q

Staphylococcus aureus sources *4

A

*human with infected wounds
*milk products
*potato salad
*protein salad

23
Q

Escherichia coli sources *4

A

*unpasteurised dairy
*raw beef
*fish from contaminated water
*human excrement

24
Q

Salmonella symptoms and timing *3 + 1

A

*diarrhoea
*abdominal pain
*vomiting
12-36h

25
Q

Clostridium botulinum symptoms and timing *3 + 1

A

*attacks nervous system
*respiratory stress
*possible death
*12-36h

26
Q

Clostridium perfrigens symptoms and timing *3 + 1

A

*nausea
*stomach pain
*diarrhoea
*8-24h

27
Q

Bacillus cereus 3* + 1

A

*mild diarrhoea
*cramps
*nausea
*1-15h

28
Q

Staphylococcus aureus symptoms and timing 3* + 1

A

*nausea
*vomiting
*no fever
*1 - 8h

29
Q

Escherichia coli symptoms s *3 + 1

A

*abdominal pain
*fever
*vomiting
*diarrhoea
*10 - 72h

30
Q

Food contamination

A

Unplanned presence of harmful organisms/substances in food

31
Q

Types of food contamination *3

A

*biological - bacteria, mould
*chemical - cleaning products, poison
*physical - foreign objects, glass

32
Q

Causes of direct contamination

A

Raw food is directly contaminated by source

33
Q

Causes of cross contamination

A

Harmful bacteria is transferred from one food to another

34
Q

At what temperature does bacteria multiply rapidly

A

5 - 63*C

35
Q

Optimal temperature for dry foods

A

18 - 20 *C

36
Q

Optimal temperature For fruit and veg that’s not stored in the fridge

A

4 - 16 *C

37
Q

Optimal temperature For Dairy, meat, Fruit and veg

A

0 - 6 *C

38
Q

Optimal temperature For frozen products

A

-18 - -12 *C

39
Q

Optimal temperature For hot foods

A

Above 63*C

40
Q

Optimal temperature For refrigerator storage

A

Below 5 -7*C

41
Q
A