Bacteria 🦠

Question 1

What four conditions do bacteria need to survive and multiply?

Answer 1

Food, moisture, warmth, time

Question 2

What food do bacteria prefer to grow in?

Answer 2

Bacteria prefer to grow in food which is high and protein, vitamins and minerals

Question 3

What three foods/drinks do bacteria prefer to grow in?

Answer 3

Chicken 🍗
fish 🐟
milk 🥛

Question 4

Why does bacteria need moisture to grow?

Answer 4

Because it cannot multiply in dry foods.

Question 5

Once dry food is ________ then the food becomes an ideal breeding ground for bacteria

Answer 5

Reconstituted

Question 6

What three of foods can be reconstituted?

Answer 6

Dried pasta 🍝
Packet soup 🥣
Pot noodle 🍜

Question 7

In what conditions do bacteria multiply fastest?

Answer 7

In warm conditions

Question 8

What happens to bacteria at 64 - 100°C?

Answer 8

Bacteria are DESTROYED 💥

Question 9

What happens to bacteria at 5 - 63°C?

Answer 9

Danger zone!! Bacteria are multiplying rapidly in number!!

Question 10

What happens to bacteria at 1 - 4°C

Answer 10

Bacteria are multiplying slowly

Question 11

What happens to bacteria at -18°C?

Answer 11

Bacteria are dormant

Question 12

What does dormant mean?

Answer 12

Dormant means inactive. They are alive but not multiplying.

Question 13

How fast can bacteria divide in ideal conditions?

Answer 13

In ideal conditions bacteria can divide into two once every 20 minutes

Question 14

What are two types of food that are considered high risk?

Answer 14

Meat and dairy foods

Question 15

Why are some foods considered high risk for bacteria?

Answer 15

Because bacteria will grow in them as they are moist and usually contain protein vitamins and minerals

Question 16

What are four high risk foods?

Answer 16

Chicken 🍗
sandwiches 🥪
fish 🐟
cream

Question 17

Where should high risk foods be stored?

Answer 17

In the fridge

Question 18

What are four low risk foods that will have a best before date?

Answer 18

Coffee ☕️
tea 🫖
cereal 🥣
biscuits 🍪

Question 19

What is a low risk dried food

Answer 19

DRIED Pasta 🍝

Question 20

Why is dried pasta considered low risk?

Answer 20

They will remain safe to eat for a long time, if unopened as no moisture will have been in contact with the DRIED pasta

Question 21

What are the three rules for when preparing food?

Answer 21

⚫️Handle food is little as possible 🤲🏼
⚫️Clean dishes + surfaces as you prepare food 🍽️
⚫️ keep high-risk food in the ’danger zone’ for as short time as possible ⚠️ ⛔️

Question 22

What are the three rules for when reheating food?

Answer 22

⚫️Reheat until piping hot 🥵
⚫️Do not reheat foods more than once ☝️
⚫️Follow the manufacturer’s instructions carefully 🧐

Question 23

What is the one rule for when cooking food?

Answer 23

⚫️Cook food such as meat and chicken thoroughly 🍖 🍗

Question 24

What are the two rules for when serving food?

Answer 24

Serve hot food above 63°C 🥵
Serve cold food at or below 4°C 🥶

Question 25

Why should high risk foods be kept in the danger zone for as **short a time possible**?

Answer 25

This is to reduce the number of bacteria being able to multiply

Question 26

How could you check that a piece of chicken is cooked?

Answer 26

Cut the largest/thickest piece open. It should be **white through to the centre**

Question 27

Why would you not put a hot piece of food into the fridge?

Answer 27

It was hot food would **increase the temperature of the fridge** and **bacteria** could **multiply quickly** on **the food in the fridge** as it **warms up**

Question 28

Why should you follow the manufacturer’s instructions carefully when reheating the food?

Answer 28

To ensure the food is **heated thoroughly** to **destroy** any **harmful bacteria**

Question 29

Why should you keep some food products refrigerated or frozen?

Answer 29

To slow down bacteria growth

Question 30

Why should you thaw some food products in the refrigerator or microwave?

Answer 30

To reduce the time spending the danger zone

Question 31

Why should you keep raw meat and poultry separate from other foods?

Answer 31

To avoid cross contamination

Question 32

Why should you cook thoroughly?

Answer 32

Cooking thoroughly **destroys harmful bacteria** that causes **food poisoning**

Question 33

What are three examples of potential causes of food poisoning?

Answer 33

⚫️Not cooking food properly 🥘 ⚫️Cross-contamination ⛔️ ⚫️Not handling food hygienically 🖐️

Question 34

What is campylobacter?

Answer 34

campylobacter Is a **common food poisoning** ✨ bAcTeRiUm✨ that is **sometimes found on raw meat** and **raw poultry**

Question 35

What are three common symptoms for campylobacter?

Answer 35

Vomiting Diarrhoea Fever

Question 36

You must not wash raw meat and poultry before cooking it. Why?

Answer 36

Water running off the meat containing bacteria could splash a round and contaminate workplaces

Question 37

Which foods other than raw meat and poultry may cause campylobacter?

Answer 37

Seafood 🍤 Pasta 🍝

Question 38

What three groups of the population can campylobacter be very dangerous to?

Answer 38

Babies 👶🏼 Pregnant women 🤰 Elderly 👵

Question 39

Name three types of food poisoning bacteria other than campylobacter

Answer 39

Listeria, E coli, salmonella