AC 1.1,1.2,1.3,1.4 Flashcards
(110 cards)
1
Q
What is the main responsibility of individuals regarding food safety?
A
Individuals can take responsibility for food safety by ensuring safe food preparation, cooking, and storage practices.
2
Q
What is ACI.2 focused on?
A
Methods used by food handlers to keep themselves clean and hygienic.
3
Q
What does ACI.3 explain?
A
Methods used to keep work areas clean and hygienic.
4
Q
What is the Food Safety Act 1990 concerned with?
A
It establishes legal standards for food safety in the UK.
5
Q
What must food businesses not do according to food safety regulations?
A
They must not:
* Sell food that doesn’t comply with food safety standards
* Supply food harmful to health
* Provide food that doesn’t meet the quality demanded by customers
* Falsely describe food
6
Q
What are the requirements for food businesses under food safety regulations?
A
They must:
* Register with their local authority
* Operate a food safety management system based on HACCP
* Provide food handlers with training in food safety and hygiene
7
Q
What do the Food Safety and Hygiene Regulations 2013 consolidate?
A
They consolidate food safety and hygiene laws in England.
8
Q
What are some consequences for employers who do not follow food safety laws?
A
They can face unlimited fines and up to 2 years in prison.
9
Q
What is required of food handlers regarding training?
A
It is a legal requirement that food handlers have training in food safety practices.
10
Q
What are food operators at colleges responsible for?
A
They must follow regulations and ensure their food is safe for customers.
11
Q
What is a cleaning rota used for in a kitchen?
A
To ensure the kitchen keeps up with hygiene standards.
12
Q
Fill in the blank: Vehicles transporting high risk foods must be clean and refrigerated under _______.
A
5°C
13
Q
What should delivery people wear when transporting food?
A
Protective, hygienic clothing.
14
Q
What should be done to prevent cross-contamination during food transportation?
A
Raw and cooked foods should be separated.
15
Q
What is one method to remind employees to maintain hygiene in the kitchen?
A
Signs to remind employees to wash their hands.
16
Q
True or False: Food deliveries can be left out before storage.
A
False
17
Q
What is one way to avoid bacterial growth in food preparation?
A
Using different coloured chopping boards.
18
Q
What must food handlers at the college restaurant do if they have an illness?
A
Report to their supervisor.
19
Q
What is the maximum temperature hot food must be cooled to before refrigerating?
A
Below 10°C within 90 minutes.
20
Q
What temperature must fridges be kept under according to legal requirements in England?
A
Under 5°C.
21
Q
What is the minimum temperature that food must be cooked to in the thickest part?
A
Above 75°C.
22
Q
True or False: Raw meat should be washed before preparation.
A
False.
23
Q
What type of boards should be used for raw meat preparation?
A
Red chopping boards.
24
Q
What should be done with cuts on hands while handling food?
A
Cover with a brightly coloured, waterproof plaster.
25
List three personal hygiene procedures that trainee chefs must follow.
* Wash hands before handling cooked food
* Wash hands after handling raw food
* Keep nails short and free of nail polish
26
What should trainee chefs do if they feel symptoms of illness?
Not work in any food rooms.
27
Fill in the blank: Food that is prepared in advance should be _______ to stop bacterial growth.
frozen.
28
What is the required storage temperature for freezers?
-18°C.
29
What should be done to prevent cross-contamination when preparing food?
Use separate equipment for raw and cooked foods.
30
What should be done with fruit and vegetables before cooking or serving?
Peel or cut right before cooking or serving.
31
What type of protective clothing should trainee chefs wear?
Clean and white clothing that covers their own clothes.
32
True or False: Trainee chefs can wear false nails while handling food.
False.
33
What should be checked upon food delivery to the catering college?
Check for signs of infestation and ensure food is in date.
34
What is the risk associated with leaving food in the danger zone (5°C-63°C)?
Bacteria multiplies rapidly.
35
What should be done with cooked food that is not served immediately?
Serve hot or chill quickly.
36
What can be used to rapidly cool foods?
Blast chillers.
37
What should be done with dried foods to prevent moisture loss?
Store in air-tight containers.
38
What temperature should kebab products be kept above?
Above 63°C.
39
Fill in the blank: Protective clothing can include hairnets, hats, gloves, jackets, trousers, or _______.
safety shoes.
40
What is the consequence of cooking food at a temperature that is not consistent throughout?
The outside can burn while the inside remains raw.
41
What is the danger zone for food safety?
The temperature range where bacterial growth can occur, generally between 5°C and 63°C.
## Footnote
Foods should never be combined, and chefs can reduce bacterial risk by minimizing the time food is in this zone.
42
What temperature should buffet food be maintained at?
Buffet food should not fall below 63°C.
## Footnote
Trainee chefs should monitor the temperature to ensure safety.
43
How long can food be left out before it needs to be reheated?
Food that hasn't been used in two hours needs to be reheated until hot.
## Footnote
If food has been out for more than two hours, it should be thrown away.
44
What is the maximum temperature for chilled displayed food?
Chilled displayed food should be kept under 8°C.
## Footnote
The temperature should be monitored regularly.
45
How long can chilled food be out of storage?
Chilled food can be out of chilled storage for no more than 4 hours.
## Footnote
This time limit helps prevent bacterial growth.
46
What should trainee chefs ensure regarding utensils?
Trainee chefs should ensure that dirty utensils aren't used to serve food.
## Footnote
This helps prevent cross-contamination.
47
What are some waste disposal guidelines in a catering college?
Bins should have a suitable lid, be moved for cleaning, lined with a bin liner, emptied regularly, and kept away from doors or windows.
## Footnote
These practices help control waste and prevent pest attraction.
48
What should be included in a cleaning rota for a catering college?
A cleaning rota should ensure the kitchen stays clean and that cleaning chemicals are stored away from food.
## Footnote
Trainee chefs should be trained to use these chemicals correctly.
49
What is the purpose of disinfectants in food preparation?
Disinfectants are used to kill bacteria but won't remove dirt.
## Footnote
They should be used with water over 82°C for effectiveness.
50
What features should the kitchens in a catering college have?
Kitchens should be well-lit, well-ventilated, have hand wash basins, hot and cold water, clean toilet areas, and hygienic clothing changing areas.
## Footnote
These features help maintain cleanliness and hygiene.
51
What materials should work surfaces in college kitchens be made of?
Work surfaces should be made of smooth, heat-resistant material that can easily be cleaned.
## Footnote
This reduces the risk of contamination.
52
What measures should be taken to prevent slips in the kitchen?
The floors should be kept dry.
## Footnote
This is crucial for trainee chef safety.
53
Fill in the blank: Disinfectants should be used to clean surfaces that food touches, such as chopping boards and _______.
surfaces that people's hands touch.
## Footnote
This includes items like door handles and bins.
54
What bacteria is associated with food poisoning from raw meat, vegetables, insects, soil, and animal waste?
Clostridium perfringens.
55
What bacteria is associated with food poisoning from unpasteurised milk?
Staphylococcus aureus.
56
What bacteria is associated with food poisoning from meat, fish, vegetables, and soil?
Clostridium botulinum.
57
What are the symptoms of Clostridium perfringens food poisoning?
Stomach pains, diarrhoea.
58
What are the symptoms of Staphylococcus aureus food poisoning?
Stomach pains, diarrhoea, vomiting.
59
What are the symptoms of Clostridium botulinum food poisoning?
Stomach pains, diarrhoea, vomiting, blurred vision, breathing difficulty, paralysis.
60
What is the onset time for Clostridium perfringens food poisoning?
12-18 hours.
61
What is the onset time for Staphylococcus aureus food poisoning?
1-7 hours.
62
What is the onset time for Clostridium botulinum food poisoning?
12-36 hours.
63
What precautions should be taken to prevent Clostridium perfringens food poisoning?
Keep raw and cooked foods separate, wash hands and vegetables, cook food to 75°C.
64
What precautions should be taken to prevent Staphylococcus aureus food poisoning?
Wash hands, keep cuts covered, don't sneeze or cough on food.
65
What precautions should be taken to prevent Clostridium botulinum food poisoning?
Wash vegetables, cook food to 75°C, don't use damaged cans.
66
What is the incubation period for Salmonella?
12-36 hours
67
What are common symptoms of Salmonella?
Stomach pains, diarrhea, vomiting, fever.
68
What foods are commonly associated with Salmonella?
Raw meat, raw poultry, unpasteurized milk, eggs, animal guts, rodents, sewage.
69
What is the incubation period for Bacillus cereus?
1-5 hours
70
What are common symptoms of Bacillus cereus?
Stomach pains, diarrhea, vomiting.
71
What foods are commonly associated with Bacillus cereus?
Soil, pasta, cereals, rice.
72
What methods can food handlers use to keep themselves safe?
Keep raw and cooked foods separate, wash hands, cook food to 75°C, keep animals away from food.
73
Why are elderly people, babies, pregnant women, and those with compromised immune systems more vulnerable to food poisoning?
It is harder for them to fight off food poisoning.
74
What are high-risk foods that can easily be contaminated?
Food eaten raw (sushi, tuna), cooked meat and poultry (chicken, pork), cooked fish (salmon, cod), cold pasta (pasta salad).
75
What should trainee chefs ensure about high-risk foods?
They should be cooked fully to 75°C and served while hot or stored at under 5°C once cooled.
76
What are the implications of food poisoning on customers?
Customers may have to stay off work while ill, leading to loss of pay and long-term health problems.
77
What could happen to a catering college if customers get food poisoning?
The college could be shut down, damage its reputation, and incur financial losses from lawsuits or fines.
78
What are the risks associated with physical contamination?
Objects could be consumed by the customer, leading to choking or bacterial contamination.
79
What are examples of physical contamination?
Egg shell from eggs, hair from chefs, plasters, lose parts of equipment.
80
What are the risks associated with chemical contamination?
Chemicals could be consumed with food, causing illness or long-term health issues.
81
What are examples of chemical contamination?
Disinfectants like bleach used in the kitchen.
82
What are the risks associated with biological contamination?
Food poisoning from bacteria.
83
What should trainee chefs do to manage physical contamination?
Keep hair tied up, use hair nets, cover cuts with blue plasters.
84
What should be done if a customer reports physical contamination?
Apologize, return the dish, and report it to the manager.
85
What should be done with food thought to be contaminated by chemicals?
It should be thrown away immediately.
86
What hygiene practices should trainee chefs follow?
Wash hands before handling food and after using cleaning chemicals.
87
What are examples of physical contamination?
Egg shell from eggs in ravioli, hair from trainee chef, plasters, loose parts of equipment, or bits of packaging that have fallen into food.
## Footnote
The object could be consumed by the customer, leading to choking or bacterial contamination.
88
What are the risks associated with physical contamination?
The object could be consumed by the customer, and they could choke. The object could carry bacteria that would contaminate the food. The catering college could be fined or forced to close.
89
What are examples of chemical contamination?
Disinfectants used to clean the college kitchen such as bleach.
## Footnote
Chemicals could be consumed with the food, causing illness or long-term health issues.
90
What are the risks associated with chemical contamination?
Chemicals could be consumed with the food, and the customer could become ill. The catering college could be fined or forced to close.
91
What are examples of biological contamination?
Food poisoning bacteria from cross-contamination.
## Footnote
Food poisoning from bacteria can affect the customer.
92
What management practices should trainee chefs follow to prevent physical contamination?
Trainee chefs must keep hair tied up and use a hair net, cover cuts with blue plasters, and check for any shell when cracking eggs.
93
What should be done if a customer reports physical contamination?
The chef should apologise and return the dish before reporting it to their manager.
94
How should food be managed when using cleaning chemicals?
Food should be stored away or covered before using any cleaning chemicals to prevent contamination.
95
What hygiene practices should trainee chefs follow after using cleaning chemicals?
Trainee chefs should wash their hands after using cleaning chemicals to avoid transferring them to food.
96
What should be done with food thought to be contaminated by chemicals?
Any food that is thought to have been contaminated by chemicals should be thrown away immediately.
97
What hygiene practices should trainee chefs follow before handling food?
Trainee chefs should wash their hands before handling food.
98
What are examples of physical contamination?
Egg shell from eggs in ravioli, hair from trainee chef, plasters, loose parts of equipment, or bits of packaging that have fallen into food.
## Footnote
The object could be consumed by the customer, leading to choking or bacterial contamination.
99
What are the risks associated with physical contamination?
The object could be consumed by the customer, and they could choke. The object could carry bacteria that would contaminate the food. The catering college could be fined or forced to close.
100
What are examples of chemical contamination?
Disinfectants used to clean the college kitchen such as bleach.
## Footnote
Chemicals could be consumed with the food, causing illness or long-term health issues.
101
What are the risks associated with chemical contamination?
Chemicals could be consumed with the food, and the customer could become ill. The catering college could be fined or forced to close.
102
What are examples of biological contamination?
Food poisoning bacteria cross contamination of raw foods
Viruses from pests in the college kitchen.
Mold from out of date food or unhygienic storage
103
What management practices should trainee chefs follow to prevent physical contamination?
Trainee chefs must keep hair tied up and use a hair net, cover cuts with blue plasters, and check for any shell when cracking eggs.
104
What should be done if a customer reports physical contamination?
The chef should apologise and return the dish before reporting it to their manager.
105
How should food be managed when using cleaning chemicals?
Food should be stored away or covered before using any cleaning chemicals to prevent contamination.
106
What hygiene practices should trainee chefs follow after using cleaning chemicals?
Trainee chefs should wash their hands after using cleaning chemicals to avoid transferring them to food.
107
What should be done with food thought to be contaminated by chemicals?
Any food that is thought to have been contaminated by chemicals should be thrown away immediately.
108
What hygiene practices should trainee chefs follow before handling food?
Trainee chefs should wash their hands before handling food.
109
Risk and consequences of biological contamination
Good poisoning from bacteria can cause the customer to get ill and develop long health issues
CLOSING THE FOOD PLACE
110
How can biological contamination be prevented
Using separate equipment for raw and cooked food and keep Durga e clean to avoid cross contamination
Ensure kitchen is free of pests and any sign of pest an exterminator should be called
