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Food Tech > 4. Food Saftey > Flashcards

4. Food Saftey Flashcards

1
Q

Name some examples of microorganisms.

A

Yeasts, mould and bacteria.

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2
Q

What does pathogenic mean?

A

Disease causing

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3
Q

What can pathogenic microorganisms due to a person if consumed?

A

They can cause someone to suffer from food poisoning

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4
Q

What can pathogenic microorganisms do to food?

A

Cause it to go off

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5
Q

What are the conditions at which microorganisms need to be met for growth and multiplication?

A

Need food, warmth, moisture, optimal pH, time

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6
Q

How often do microorganisms multiply

A

Every 10-20 minutes

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7
Q

How can I slow or stop bacteria growing?

A

Change pH by picking food as the vinegar will alter the pH, prepare food as quickly as possible and chill after preparation, salt food as the salt will absorb some of the moisture, put the food in a fridge to cool it.

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8
Q

What is yeast an example of?

A

Fungi

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9
Q

What do moulds alter on food?

A

Appearance, smell and flavour

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10
Q

On what types of food do moulds grow on?

A

Fruits, cheese and bread

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11
Q

Why is mould visible on food

A

Mould is a furry growth

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12
Q

Why may moulds give someone food poisoning.

A

They excrete toxins on food

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13
Q

Examples of what yeasts grow on. (2) (fruits)

A

Plums and strawberries

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14
Q

What do the yeast do to the fruits?

A

The yeast ferment the sugars the sugars in the fruits and convert them into carbon dioxide and alcohol.

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15
Q

What do we classify ready-to-eat foods as?

A

High-risk food

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16
Q

What are some examples of high-risk foods?(11)

A

Some examples are cooked fish, poultry and meat, gravies, sauces, stocks, shellfish, cooked rice, dairy products such as cheese, milk and eggs.

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17
Q

What do high risk foods normally high in?

A

They contain lots of protein and water

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18
Q

Why do high-risk foods have a short shelf life?

A

There is a risk of bacteria multiplying rapidly.

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19
Q

Why are eggs not classified as a high risk food despite being high in water and protein?

A

We do not eat it uncooked so any bacteria will be killed in the coming process.

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20
Q

How to identify ‘off food’? (3)

A

Mould growing (on foods like bread), a sour smell (for foods like yogurt), a slimy texture (e.g chicken)

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21
Q

How to identify spoil-free food? (for meat)

A

Smelling fresh, feeling firm and appearing bright.

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22
Q

How to identify spoil-free food? (Fresh fish)

A

Smelling clean or a little salty, with red coloured gills, shiny skin and clear eyes

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23
Q

What are enzymes?

A

Enzymes are biological catalysts that increase the rate of chemical reaction. They are proteins that cause fruits to ripen or brown.

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24
Q

What happens in enzymic browning?

A

Slicing fruits and vegetables like pears and potatoes expose their insides to oxygen. The oxygen causes the fruit to brown and the enzymes in the fruit makes this process happen faster.

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25
Q

Why do fruits ripen?
And what does this change to the fruit?

A

Fruits ripen because of the enzymes they contain. Ripeness determines a fruit’s colour, texture and sweetness.

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26
Q

What happens in bananas in terms of enzymes?

A

Enzymes in bananas cause them to soften and sweeten by breaking down the starch they contain.

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27
Q

How to stop enzyme activity?

A

Enzymes function best at an optimal pH. So, introducing an acid can stop enzymes from working properly. E.g. pouring orange or lemon juice (acidic) over fruits will stop them browning

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28
Q

What does freezing fruit do in terms of enzymes?

A

Enzyme activity will slow down, however it won’t end enzyme activity

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29
Q

What does blanching food do to the enzymes?

A

It deactivates them and make sure vegetables are suitably colourful for freezing

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30
Q

Name all the bacteria’s that can cause food poisoning (5)

A

Salmonella, Campylobacter, Staphylococcus aureus, E.coli 0157, Listeria

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31
Q

Where can salmonella be found? (4)

A

Untreated eggs, unpasteurised milk and raw or uncooked poultry or meat and unwashed fruit and vegetables

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32
Q

How long does it take for the symptoms of salmonella to appear?

A

6-72 hours

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33
Q

How can salmonella be controlled? (4)

A

Washing hands after handling eggshells or uncooked meat, washing fruit and vegetables before cooking, thoroughly cooking meat, poultry and eggs and preventing cross contamination

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34
Q

What is the cause for the most food poisoning in the UK?

A

Campylobacter

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35
Q

We can campylobacter be found? (5)

A

Uncooked or undercooked poultry, unpasteurised milk, untreated water, shellfish, and mushrooms.

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36
Q

How long does it take for the symptoms of campylobacter to arise?

A

2-5 days to appear

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37
Q

How can campylobacter be controlled?(4)

A

Thoroughly cooking meat and poultry, washing salads that are prepackaged, preventing cross contamination and not washing raw chicken

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38
Q

Staphylococcus aureus is located where?

A

Live on the hair, skin and inside the noses of people/animals, can be found in handmade ready to eat foods (like sandwiches), unpasteurised milk and cooked meats

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39
Q

How long does it take for symptoms of staphylococcus aureus to arise?

A

1-6 hours

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40
Q

How can staphylococcus be controlled? (3)
(It’s mostly what people can do)

A

Keeping good personal hygiene, covering cuts when preparing food, washing hands thoroughly pre-preparation

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41
Q

Where can E.coli be found? (6)

A

Dwell in animal intestines, can be found in raw/undercooked poultry and meat, raw seafood products, vegetables that have not been washed, unpasteurised milk or products made from it and contaminated water

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42
Q

How long to symptoms of E.coli take to appear?

A

1-3 days

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43
Q

How is E. coli controlled? (4)

A

Washing hands after touching animals, drinking pasteurised milk only, preventing cross contamination and cooking meat thoroughly

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44
Q

Where can listeria be found? (5)

A

Shellfish, soft cheeses, unpasteurised milk/products made with it, ready to eat foods, unwashed vegetables

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45
Q

Not so fun fact of listeria?

A

Is able to grow in cooler temperatures like a fridge

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46
Q

Why is listeria bad for pregnant women?

A

The bacteria can cause miscarriages

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47
Q

How to control listeria?

A

Avoid cross contamination, only consume pasteurised dairy products, reheating foods until piping hot, washing uncooked vegetables and correctly storing meat

48
Q

What are the general symptoms of food poisoning?

A

Nausea, very high temperature (+38 degrees), diarrhoea, fever, stomach cramps, vomiting

49
Q

What is cross contamination?

A

This is the process by which bacteria pass from one food to other foods

50
Q

How can utensils get contaminated?

A

Not cleaning equipment properly before or after use

51
Q

How can surfaces get contaminated?

A

Preparing raw and uncooked food on the same surface

52
Q

How can pests contaminate?(4)

A

May plant eggs or excrete onto cooking surfaces, may also contaminate food by landing on it or eating it

53
Q

How can people contaminate food?

A

Cooking with unwashed hands, sneezing without using a tissue, coughing without covering your mouth

54
Q

What is the process of pasteurising milk?

A

Heating milk to 72°C for approximately 15 seconds this should destroy pathogenic bacteria before the milk is chilled

55
Q

How to stop salmonella in eggs?

A

Vaccinating hens against salmonella

56
Q

What types of microorganisms get used in foods? (3)

A

Moulds, yeast, bacteria

57
Q

Stilton cheese is an example of what?

A

Safe to eat mould (the blue chunks is the mould)

58
Q

Why may mould be used in cheese?

A

It gives a unique taste and makes it texture creamy

59
Q

Used is an example of what in bread

A

Raising agents

60
Q

Is used a biological or chemical raising agent?

A

Biological

61
Q

What ingredients do you need to make bread? (3)

A

Yeast, flour, and salt (which makes the gluten stronger)

62
Q

What does the yeast form in fermentation?

A

Carbon dioxide

63
Q

What does carbon dioxide from yeast do to bread?

A

Makes it rise

64
Q

What food is bacteria used in?

A

Used to convert milk into yoghurt and cheese

65
Q

What is the process from making yoghurt from milk? (1-3)

A
  1. Pasteurisation-destroys harmful chemicals in milk
  2. Non-pathogenic bacteria are then added. Lactic acid is produced from the fermentation of lactose
  3. The lactic acid works on the proteins. This makes the milk thicker and cause it to develop the soot taste.
66
Q

What is produced from the fermentation of lactose?

A

Lactic acid

67
Q

Some yoghurt contain probiotics what soo many people believe this does?

A

Brings health benefits

68
Q

What temperature should freezers be at?

A

-18°C

69
Q

What temperature should fridges be at?

A

0-5°C

70
Q

What range of temperatures is the danger zone?

A

5 to 63°C

71
Q

What temperature should cooking/reheating be at?

A

75°C 

72
Q

How many times should we reheat food?

A

Only once

73
Q

What is the minimum time we should reheat food for?

A

3 minutes or until the food is piping hot

74
Q

Why do we cook/reheat food at 75°C or above?

A

To destroy bacteria

75
Q

What temperature does bacteria rapidly grow at?

A

37°C (which is normal human body temperature)

76
Q

What temperature should hot food be eaten by?

A

Hot food should be eaten before it drops below 63°C

77
Q

What happens at -18°C (freezing)?

A

Bacteria can no longer grow at this temperature however at this temperature it is dormant when food is frozen. They don’t die as soon as the food defrost they turn active again.

78
Q

What effect does freezing have on food?

A

It preserves its nutrients and increases the shelflife of many foods

79
Q

What happens to bacteria at 0 to 5°C?

A

Bacterial growth will slow down and shelflife will increase

80
Q

What should we do to food to prevent contamination in a fridge?

A

Food should be in a container or covered

81
Q

In the fridge, where should raw meat fish and poultry be?

A

At the bottom of the fridge to prevent blood and juices from leaking onto other food

82
Q

What happens when too much food is in a fridge?

A

Putting too much food in a fridge will disrupt a circulation and therefore the removal of heat from food

83
Q

What should you do to foods like poultry and meat when you take them out of the freezer?

A

You should place them in the fridge to allow them to defrost properly

84
Q

What may you have to do to frozen food?

A

You may have to adjust cooking times for food that’s been left to defrost if some posts are still frozen, you may to cook the food for longer to destroy all the bacteria.

85
Q

Food packaging often includes what? Which you should follow ?

A

A cook from frozen guideline which you should follow if cooking from frozen

86
Q

What is a star rating?

A

The tell you how long you can store foods in the fridge and freezes for

87
Q

What is a 1 star rating on a fridge’s freezer compartment mean?

A

Maximum one week at around -6°C

88
Q

What is a 2 star rating on a fridge’s freezer compartment mean?

A

Maximum 1 month at around -12°

89
Q

What is a 3 star rating on a freezer mean?

A

Up to 3 months at around -18°C

90
Q

What is a 4 star rating on a freezer mean?

A

No longer than the best before date at -18°C or below

91
Q

What should the top and middle shelves in a fridge have?

A

Ready-to-eat food (e.g. sandwiches yoghurts, cured meats, condiments )

92
Q

What should the bottom shelf in a fridge have?

A

Raw meat, fish, poultry

93
Q

What is an ambient food?

A

The majority of foods we don’t need to be chilled or frozen. Many of safety to store out at room temperature-we called these ambient foods. 

94
Q

How should you store ambient foods?

A

To make sure I’m being food stay fresh, you should seal them in a container to the air reach them. You should keep ambient foods in a cold and dry environment.

95
Q

Many ambient foods have what?

A

Long shelf lives and we can eat them months or years after purchase

96
Q

How can we preserve ambient foods? (4)

A

Canning, vacuum packing, freeze drying, chemicals

97
Q

What is canning food?

A

Sealing foods in a can and heating to destroy microorganisms

98
Q

What is vacuum packing?

A

Parking food and sucking the air out as certain microorganisms die without oxygen

99
Q

What is freeze drying?

A

Taking moisture out of food

100
Q

How can use chemical to preserve ambient food?

A

Using vinegar to pickle substances, as microorganisms cannot grow and multiply rapidly in such a acidic conditions

101
Q

Name some example of ambient foods? (4)

A

Tin foods (E.g. Vegetables, tuna, or spam), flour, rice, bagels 

102
Q

What are date marks?

A

They indicate when food will likely go off

103
Q

What are the two types of date marks?

A

Use buy, best before

104
Q

What does type of food has a use by date mark?

A

High risk food and other foods with short shelf lives

105
Q

What may happen if you exceeded the use by date?

A

You are at a greater risk of developing food poisoning if you exceeded the use by date

106
Q

What type of food is best before displayed on?

A

Foods with the longer shelf lives

107
Q

Which is the best before date act as?

A

Quality warning, food maybe safe to eat after date is passed however it might not taste as good 

108
Q

How can you avoid contamination while preparing food? (5).

A

Wash hands, cover hair with nets or hats, put plasters or bandages on cut to cover them, wear clean clothing (E.g.apron), and remove all jewellery.

109
Q

What can I do to uncooked fruit and vegetables to ensure they are not contaminated?

A

Wash uncooked fruits and vegetables well. Make sure no earth remains on the vegetables.

110
Q

How can I prevent food contamination between foods?

A

Separate food, separate groups on different chopping boards and prepare cooked and uncooked foods on different services 

111
Q

How should you cook food to ensure it is safe to eat?

A

Cook food throughly and all the way through

112
Q

What piece of equipment can I use to make sure that food is cooked?

A

Use a stove temperature probe detest food temperature. Make sure you insert the probe into the thickest part. Cooked food should be 75°C and above.

113
Q

Ideally hot food should be what?

A

Served immediately

114
Q

What temperature should you not let hot food go past down?

A

If you leave hot food to stand, don’t let it drop a lot of 63°C

115
Q

How long should you let hot food stand for?

A

No more than two hours

116
Q

What should you do to hot food to ensure it is not contaminated by flies or pests?

A

Cover food

Food Tech (1 decks)

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