Food Safety

Question 1

Name 5 conditions microorganisms grow and multiply in

Answer 1

-warm temperatrue
-plenty of moisture
-plenty of food
-right PH
-enough time

Question 2

Name 3 ways you can slow the growth of microorganisms

Answer 2

-using a fridge to change the temperature
-pickle the food in vinegar to change the PH
-add salt to absorb the water

Question 3

name 5 high-risk foods

Answer 3

-cooked meat
-dairy products
-gravies, stocks sauces
-shellfish
-cooked rice

Question 4

what are enzymes

Answer 4

-biological catalysts which speed up chemical reactions

Question 5

what do enzymes cause in fruit

Answer 5

Ripening of fruit
- Browning of fruit: when fruit is sliced open oxygen in the air turns the fruit brown and enzymes speed up this process

Question 6

how can you slow or stop an enzyme from working

Answer 6

Adding acid: prevents enzymic browning
- Blanching: prevents ripening

Question 7

what are both moulds and yeast

Answer 7

microorganisms

Question 8

what 2 microorganisms spoil food

Answer 8

-yeast
-mould

Question 9

what temperature should food be cooked at

Answer 9

75degrees

Question 10

what temperature do bacteria grow and multiply quickly at
whats this known as

Answer 10

5-63degrees
-danger zone

Question 11

what temperature slows the growth

Answer 11

0-5 degrees
-extends shelf life of food

Question 12

what temperature do bacteria become dormant at

Answer 12

-18 degrees

Question 13

what products is the use by date shown on

Answer 13

products with a short shelf life (high risk foods)

-given as a safety warning

Question 14

what products is the best before date shown on

Answer 14

products with a longer shelf life (tinned foods)

-given as a warning about quality

Question 15

Name 5 different types of bacteria and where theyre found

Answer 15

ecoil- live in intestine of animals

salmonella- found in raw poultry

listeria- soft cheeses, pate, shellfish

staphylococcus aureus- skin, hair and the noses of animals and people

Question 16

name 3 uses of microorganisms

Answer 16

-moulds are added to blue cheese
-yeasts are used to make bread rise
-bacteria are used to make yoghurt

Question 17

define cross-contamination

Answer 17

when bacteria from raw food is passes to work surfaces, equipment and hands

-this bacterias then trasnferred to other foods

Question 18

name 4 ways cross contamination can occur

Answer 18

-other contaminated food, raw meat juices dropping onto cooked food

-utensils, equipment, work surfaces- using unclean equipment

-people- poor personal hygiene

pests- flies, rodents

Question 19

name 5 ways you can reduce the risk of cross contamination when preparing food

Answer 19

-follow personal hygiene proceduries
-seperate raw and cooked foods
-use clean equipment
-defrost frozen food

Question 20

name 3 ways you can reduce the risk of cross contamination when cooking food

Answer 20

-cook food at the right temperature
-make sure foods cooked all the way through (use themometre)
-test temp inside food using

Question 21

name 3 ways to reduce cross contamination when serving food

Answer 21

-serve hot food straight away
-keep food covered
-avoid wasting food

Question 22

name 3 ways in which fridges should be used correctly

Answer 22

-should be 0-5degrees
-keep food covered and stored in containers
-dont let blood and juices from raw meat drip onto other foods, always store raw meat on bottom shelf

Question 23

name 3 ways in which freezers should be used correctly

Answer 23

-18 degrees
-food should have clear labels with the date theyre frozen
-defrost meat thoroughly in fridge

Question 24

whats an ambient food

Answer 24

a food that can be safely stored at room temp