b Flashcards
(21 cards)
What is Food Hygiene?
Practices that protect food from contamination and help prevent illness.
Food hygiene is essential for ensuring food safety and public health.
Define Food Hazard.
A biological, chemical, or physical danger in food.
Examples include bacteria, pesticides, and glass.
What occurs during Food Spoilage?
Food goes off or becomes unappetising due to microbial growth.
An example is mouldy bread.
What is the difference between Food Infection and Food Poisoning?
Food Infection: Illness caused by eating live bacteria. Food Poisoning: Illness caused by toxins already in the food.
An example of food poisoning is illness from Staphylococcus aureus.
What is a Food Incident?
A situation that might pose a risk to food safety and needs investigation.
What does CFU/mL stand for?
Colony Forming Units per millilitre.
It measures how many viable bacteria are present in one millilitre of a sample.
Name some microorganisms found in food.
- Bacteria
- Fungi (yeasts and moulds)
- Viruses
- Protozoa
- Algae
- Prions
- Viroids
What is Campylobacter?
The most common foodborne bacteria in the UK, found in undercooked chicken.
Describe Listeria monocytogenes.
A rare but deadly bacteria that grows in chilled foods like soft cheese and is dangerous for pregnant women and those with weak immune systems.
What are the symptoms of Foodborne Illness?
- Nausea
- Vomiting
- Diarrhoea
- Stomach cramps
- Fever
Some bacteria can cause long-term complications like kidney failure.
What are the benefits of good food hygiene?
- Protects consumers
- Improves food shelf life
- Reduces complaints and food waste
- Helps meet legal safety standards
List consequences of poor food hygiene.
- Food poisoning
- Business loss, fines, or closure
- Civil lawsuits
- Reputation damage
When must food handlers be excluded from work?
- Diarrhoea or vomiting
- Infectious diseases
- Septic cuts or boils
- Illness in their household
- Travel history linked to foodborne illness
What are methods to control contamination?
- Cook food thoroughly
- Store food at correct temperatures
- Disinfect surfaces and equipment
- Use preservatives
- Avoid cross-contamination
What intrinsic factor affects microbial growth?
pH, water activity (aw), and nutrients.
Most bacteria can’t grow below pH 4.6 and need moisture.
What is the Temperature Danger Zone?
The range between 5°C and 60°C where bacteria grow fastest.
What does ‘Use By’ mean on food labels?
Safety. Don’t eat after this date.
What is the purpose of a Stomacher in lab techniques?
A machine that mixes food samples in sealed sterile bags without heat or cleaning.
What are probiotics?
Beneficial microbes that aid digestion and prevent infections.
Examples include bifidobacteria in yogurt drinks.
Fill in the blank: One cause of food poisoning is _______.
Not storing food properly.
List some common pathogens that cause foodborne illness.
- Campylobacter
- Listeria monocytogenes
- E. coli O157
- Clostridium botulinum
- Bacillus cereus
- Staphylococcus aureus
